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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.
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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

BEEF LOMBARDI CASSEROLE

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Beef Lombardi casserole is a delicious, classic dinner made with a hearty beef and tomato sauce over creamy egg noodles and topped with shredded cheddar cheese.

Beef Lombardi Casserole

From the recipe collection of Tara Ippolito

This beef Lombardi casserole is a classic dinner recipe that the whole family is sure to love.

My mother used to make this for my siblings and I when we were growing up and we absolutely loved it.

This is a true classic recipe that most of you are probably already familiar with.

If you didn’t grow up eating this like me, here is your sign to make it. it’s one of my personal favorites.

The egg noodles are so creamy and the beef and tomato sauce topped with cheesy are so hearty and delicious.

Now that I have my own family, I make this for them once the cold weather hits New Jersey.

It’s the perfect, easy to make dinner that I know will keep them warm and full for hours. It's nice to see that they all enjoy this dish now, too, just like I used to .

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

Fast. Simple. Delicious.

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

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

Beef Lombardi 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.

  • Pasta- instead of egg noodles any cooked pasta will do.
  • Meat- any ground meat like chicken or turkey would work if you’d rather not use ground beef.
  • Cheese- use any kind of cheese or cheese blend that you prefer. Just be sure to shred the cheese yourself. It will melt much better that way.
  • Diced Tomatoes- Rotel with chilis will add some great flavor to this dish instead of plain canned diced tomatoes.

Other Easy Casserole Recipes

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

Beef Lombardi Casserole Ingredients

  • Ground Beef
  • Onion, diced
  • Garlic, minced
  • Olive Oil
  • Tomato Paste
  • Canned Diced Tomatoes
  • Egg Noodles (plus a ladle of pasta water)
  • Sour Cream
  • Cream Cheese (room temperature)
  • Corn Starch
  • Cheddar Cheese, hand shredded
  • Parsley for Garnish (optional)
  • Salt, Pepper and Garlic Powder

Instructions

Preheat the oven to 350°

First, in a large skillet sauté the onion and garlic in the olive oil until the onions begin to soften.

Now, add the ground beef and break it up with a wooden spoon or spatula until it’s browned and cooked all the way through. Drain the fat if necessary.

Then, season the meat with salt, pepper and garlic powder and stir in the tomato paste.

Next, stir in the diced tomatoes (with the juice) and let the meat mixture simmer for 5 minutes.

Now, in a medium sized bowl, mix together the sour cream, softened cream cheese, corn starch and ladle of pasta water.

Then, stir in the cooked egg noodles.

Next, add the egg noodle mixture to a 9 x 13 inch baking that’s been sprayed with cooking spray and spread the mixture out until it’s flat and even.

Now, add the beef mixture evenly on top.

Then, sprinkle the top with the shredded cheddar cheese.

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) and enjoy!

Beef Lombardi Casserole

Beef Lombardi casserole is a delicious, classic dinner made with a hearty beef and tomato sauce over creamy egg noodles and topped with shredded cheddar cheese.
No ratings yet
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Course Main Course
Cuisine American

Ingredients
  

  • 1.5 pounds Ground Beef
  • 1 Onion, diced
  • 3 cloves Garlic, minced
  • 2 tbs Olive Oil
  • 6 oz Tomato Paste
  • 28 oz Canned Diced Tomatoes
  • 1 pound Egg Noodles (plus a ladle of pasta water, about a half a cup)
  • 16 oz Sour Cream
  • 4 oz Cream Cheese (room temperature)
  • 1 tbs Corn Starch
  • 1.5 cups Cheddar Cheese, hand shredded
  • Parsley for Garnish (optional)
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder

Instructions
 

  • Preheat the oven to 350°
  • First, in a large skillet sauté the onion and garlic in the olive oil until the onions begin to soften.
  • Now, add the ground beef and break it up with a wooden spoon or spatula until it’s browned and cooked all the way through. Drain the fat if necessary.
  • Then, season the meat with salt, pepper and garlic powder and stir in the tomato paste.
  • Next, stir in the diced tomatoes (with the juice) and let the meat mixture simmer for 5 minutes.
  • Now, in a medium sized bowl, mix together the sour cream, softened cream cheese, corn starch and ladle of pasta water.Then, stir in the cooked egg noodles.
  • Next, add the egg noodle mixture to a 9 x 13 inch baking that’s been sprayed with cooking spray and spread the mixture out until it’s flat and even.
  • Now, add the beef mixture evenly on top.
  • Then, sprinkle the top with the shredded cheddar cheese.
  • 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) and enjoy!
Keyword beef lombardi casserole

SWEET POTATO CASSEROLE WITH MARSHMALLOWS

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This sweet potato casserole with marshmallows is a holiday classic made with sweet potatoes, butter, cinnamon and syrup topped with toasted marshmallows.

Sweet Potato Casserole With Marshmallows

From the recipe collection of Tara Ippolito

Sweet potato casserole with marshmallows is a delicious and super easy to make side dish that’s a holiday must have.

Everyone goes crazy for this recipe whenever I make it for special occasions like Thanksgiving and Christmas.

It’s become a staple and tradition that we all look forward to. It goes perfectly with just about any main course, too.

I’ve tried out a bunch of sweet potato recipes that include marshmallows and this one is by far the best one.

It’s just the right amount of sweet and the marshmallows are toasted perfectly.

My kids are huge fans of this one and it’s always the first side dish they go for during the holidays.

And I don’t blame them one bit. Not only is this incredibly good, but it’s also super easy to make, too.

Don’t feel like you’d have to wait for the holidays to enjoy this. It’s an amazing side dish choice all year round.

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

Fast. Simple. Delicious.

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

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

Sweet Potato Casserole Variations

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

  • Sweet Potatoes- fresh sweet potatoes are preferred but canned would work, too. You van also boil the sweet potatoes until fork tender instead of roasting but distinct them is highly recommended. It brings out their natural sweetness that way.
  • Topping- add a layer of pecans or brown sugar to the sweet potatoes before the marshmallow layer.
  • Syrup- Brown sugar can be substituted for maple syrup.

Other Easy Holiday Side Dishes

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

Sweet Potato Casserole With Marshmallows Ingredients

  • Sweet Potatoes
  • Maple Syrup
  • Stick of Butter, melted
  • Mini Marshmallows
  • Cinnamon
  • Pinch of Salt

Instructions

Preheat the oven to 400°

First, place the sweet potatoes on a parchment paper lined baking dish and place them into the oven for one hour to roast.

Next, let them cool slightly, remove the skin and add them to a large bowl.

Then, add the syrup, melted butter, cinnamon and pinch of salt.

Now, mash the sweet potatoes and ingredients together until it reaches a consistency you like.

Next, add the sweet potato mixture to a sprayed 9 x 13” baking dish and spread them out so they are flat and even.

Then, add the bag of mini marshmallows to the top and gently press them down into the sweet potatoes.

Now, place it into the oven, in the middle rack, for about 10-20 minutes. That’s a wide range of time but very oven is different and the marshmallows can go from toasted to burnt very quickly. Please keep an eye on them.

Finally, let them cool slightly and enjoy!

Sweet Potato Casserole with Marshmallows

This sweet potato casserole with marshmallows is a holiday classic made with sweet potatoes, butter, cinnamon and syrup topped with toasted marshmallows.
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Course Side Dish
Cuisine American

Ingredients
  

  • 5-6 Sweet Potatoes
  • ⅓ cup Maple Syrup
  • 1 stick Butter, melted
  • 1 tbs Cinnamon
  • 10 oz Mini Marshmallows
  • Pinch of Salt

Instructions
 

  • Preheat the oven to 400°
  • Place the sweet potatoes on a parchment paper lined baking dish and place them into the oven for one hour to roast.
  • Let them cool slightly, remove the skin and add them to a large bowl. Then, add the syrup, melted butter, cinnamon and pinch of salt. Mash the sweet potatoes and ingredients together until it reaches a consistency you like.
  • Add the sweet potato mixture to a sprayed 9 x 13” baking dish and spread it out so that its flat and even.
  • Add the bag of mini marshmallows to the top and gently press them down into the sweet potatoes.
  • Place it into the oven, in the middle rack, for about 10-20 minutes. That’s a wide range of time but very oven is different and the marshmallows can go from toasted to burnt very quickly. Please keep an eye on them.
  • Finally, let them cool slightly and enjoy!
Keyword Sweet Potato Casserole with Marshmallows

UPGRADED STOVE TOP STUFFING

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Upgraded stove top stuffing is a perfect, no fuss holiday side dish that your guests are sure to love.

Upgraded Stove Top Stuffing

From the recipe collection of Tara Ippolito

If you’re looking for a super easy and delicious holiday side dish, this upgraded stove top stuffing is perfect for you.

During the holidays, I’m always so busy getting what feels like a million different dishes on the table at once.

Sometimes we all just need a recipe that’s a quick and easy crowd pleaser and this one is it,

This recipe is great because it can be made with any flavorful of Stove Top Stuffing. So choose whatever one is your favorite.

It also goes great with just about anything. Feel free to pair it with whatever you are planning to serve.

Recipe like this they are super convenient and taste amazing are lifesavers for me when I’m hosting events.

Everyone loves them and they are almost effortless on my part.

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.

Upgraded Stove Top Stuffing Variations

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

  • Stuffing- any flavor of Stove Top Stuffing would work for this recipe.
  • Broth- beef, chicken or vegetable broth can all be used.
  • Ad Ins- feel free to add in some extras like cooked sausage, dried cranberries and extra veggies like carrots and mushrooms if you’d like to.

Other Easy Holiday Side Dishes

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

Upgraded Stovetop Stuffing Ingredients

  • Boxed Stove Top Stuffing Savory Herbs flavor
  • Butter
  • Onion, diced
  • Celery, diced
  • Vegetable Broth

Instructions

Preheat the oven to 350°

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

Then, sauté the vegetables until they are soft. This should take about 5-7 minutes.

Now, slowly pour in the vegetable broth and add the stuffing.

Next, turn the heat off and stir in the boxes of stuffing until everything is evenly combined.

Then, add the stuffing mixture to a greased 9 x 13” baking dish.

Now, bake it, uncovered for about 20 minutes. Add more time if you’d like the top extra toasty.

Finally, serve warm and enjoy.

Upgraded Stove Top Stuffing

Upgraded stove top stuffing is a perfect, no fuss holiday side dish that your guests are sure to love.
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Course Side Dish
Cuisine American

Ingredients
  

  • 2 boxes Boxed Stove Top Stuffing Savory Herbs flavor
  • 1 stick Butter
  • 1 Onion, diced
  • 3-4 stalks Celery, diced
  • 3 cups Vegetable Broth

Instructions
 

  • Preheat the oven to 350°
  • In a medium sized sauce pan, melt the butter over medium high heat and add the chopped celery and onion. Sauté the vegetables until they are soft. This should take about 5-7 minutes.
  • Slowly pour in the vegetable broth and add the stuffing.
  • Turn the heat off and stir in the boxes of stuffing until everything is evenly combined.
  • Add the stuffing mixture to a greased 9 x 13” baking dish and bake it, uncovered for about 20 minutes. Add more time if you’d like the top extra toasty.
  • Finally, serve warm and enjoy.
Keyword upgraded stove top stuffing

HONEY BAKED SPIRAL HAM

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Honey baked spiral ham is cooked in a sweet honey glaze and a delicious addition to any holiday meal.

Honey Baked Spiral Ham

From the recipe collection of Tara Ippolito

The holidays wouldn’t be the same without a nice, big honey baked spiral ham.

Truth be told, I’ve never been much of a turkey person and I don’t think I’m the only one.

I say that because on holidays like Thanksgiving when we have both options, most guests go straight for the ham first.

How could you not? It’s a little bit salty, a little bit sweet and those dark caramelized spots on top are the absolute best!

There are a bunch of different ham recipes out there but this spiral version is one of my favorites.

It’s super easy to serve since it’s sliced into perfect portions to begin with.

The seasoning and sweet glaze drips into all the little crevices, too. Making every bite taste just as delicious as the last.

This is always such a big hit when I make it. It’s would truly be a great addition to any holiday like Thanksgiving, Christmas or Easter.

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.

Honey Baked Spiral Ham 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.

  • Ham- if you can’t find a spiral cut ham, a regular whole ham will work. Just be sure to score it.
  • Spices- Ground gloves and all spice can be substituted for a little cinnamon.

Easy Holiday Side Dishes

Here are some super easy to make side dish recipes that would be perfect to serve along side this spiral ham.

Honey Baked Spiral Ham Ingredients

  • Fully Cooked Spiral Sliced Ham (throw away the glaze packet that it comes in).
  • Pineapple Juice
  • Honey
  • Brown Sugar
  • White Sugar
  • Salt
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Ground Clove
  • All Spice

Instructions

Preheat the oven to 325°

First, open the spiral ham packaging, trow away the glaze packet that it comes in, and place the ham flat side down into a large roasting pan.

Then, in a separate bowl, whisk together pineapple juice and honey until it’s evenly combined and pour it over the ham.

Now, place the ham on the middle- low rack of the oven for 10 minutes per pound.

Next, in a small bowl, stir together the brown sugar, white sugar, salt, garlic powder, onion powder, paprika, ground cloves and all spice.

Once the ham is done cooking, pour the juices from the bottom of the pan into a small sauce pan, add more pineapple juice and add half of the sugar seasoning mix.

Then, bring the liquid to a boil and whisk for about 2 minutes.

Now, reduce the heat to low and let the sauce simmer for about 15 minutes.

Next, put the remaining sugar mixture all over the ham and be sure to get it inside all the little creases.

Then, turn the oven temperature up to 400° and place the ham back into the oven for about 10-15 minutes.

Now, pour the glaze evenly over the top of the ham.

Finally, let it cool slightly and enjoy.

Honey Baked Spiral Ham

Honey baked spiral ham is cooked in a sweet honey glaze and a delicious addition to any holiday meal.
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Course Main Course
Cuisine American

Ingredients
  

  • 10 lb Fully Cooked Spiral Sliced Ham
  • ½ cup Pineapple Juice (divided)
  • ⅓ cup Honey
  • ½ cup Brown Sugar
  • ½ cup White Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Paprika
  • ½ teaspoon Ground Clove
  • ½ teaspoon All Spice

Instructions
 

  • Preheat the oven to 325°
  • Open the spiral ham packaging, trow away the glaze packet that it comes in, and place the ham flat side down into a large roasting pan.
  • In a small bowl, whisk together half of the pineapple juice and honey until it’s evenly combined and pour it over the ham.
  • Place the ham on the middle- low rack of the oven for 10 minutes per pound.
  • In a small bowl, stir together the brown sugar, white sugar, salt, garlic powder, onion powder, paprika, ground cloves and all spice.
  • Once the ham is done cooking, pour the juices from the bottom of the pan into a small sauce pan, add the rest of the pineapple juice and add half of the sugar seasoning mix.
  • Bring the liquid to a boil and whisk for about 2 minutes. Now, reduce the heat to low and let the sauce simmer for about 15 minutes.
  • Put the remaining sugar mixture all over the ham and be sure to get it inside all the little creases.
  • Turn the oven temperature up to 400° and place the ham back into the oven for about 10-15 minutes.
  • Now, pour the glaze evenly over the top of the ham. Let it cool slightly and enjoy.
Keyword honey baked spiral ham

HOT CHOCOLATE POKE CAKE

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Hot Chocolate Poke Cake is made with boxed cake mix, hot fudge and marshmallow topping for a super easy and delicious winter dessert.

Hot Chocolate Poke Cake

From the recipe collection of Tara Ippolito

This hot chocolate poke cake is such a delicious and easy to make winter dessert.

There’s nothing like a nice big cup of hot chocolate to warm you up on a cold night.

I used to love when my mother would make me some after coming in from playing in the snow.

This recipe is awesome because it takes all the delicious flavors you love about hot chocolate and combines them with an easy to make poke cake.

It may just be perfect winter dessert. My kids absolutely love this as a cold day treat.

It won’t warm you up like a traditional cup of hot chocolate will but it sure is delicious!

I like making this for them on snow days and I’ve even taken it holiday parties, too.

My family and friends love it and it’s a great addition to a Christmas or New Years dessert table.

Whenever I make this dessert, I always get a ton of compliments and asked for the recipe often.

It’s truly is such a delicious, crowd pleasing dessert that couldn’t be easier to make and it’s always a huge hit.

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

Fast. Simple. Delicious.

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

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

Hot Chocolate Poke Cake Variations

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

  • Cake Mix- Use any brand/ your favorite chocolate cake mix.
  • Toppings- Add crushed peppermint or Oreo cookies to make different hot chocolate combinations.

Other Easy Poke Cakes

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

Hot Chocolate Poke Cake Ingredients

  • Boxed Chocolate Cake Mix (and the ingredients to make it)
  • Marshmallow Fluff
  • Water
  • Hot Fudge Sauce
  • Cool Whip
  • Hot Chocolate Mix
  • Mini Marshmallows
  • Mini Chocolate Chips

Instructions

First, make the chocolate cake in a 9 x 13” pan as directed on the back of the package.

Next, let it cool and using the handle of a wooden spoon, poke holes into the cake about two inches apart.

Now, stir together the water and Fluff and pop it into the microwave for 30 seconds or until it is pourable.

Then, pour the Fluff over the poke cake and using a spatula, spread it around evenly and into the holes.

Next, heat up the chocolate fudge and pour it on top.

Now, spread it out evenly and place the cake into the fridge to cool.

Then, fold the hot chocolate packets into the Cool Whip.

Next, evenly spread the Cool Whip over the top of the cake and place it back into the fridge for one hour to cool.

Now, sprinkle the top with mini chocolate chips and mini marshmallows.

Finally, serve cold and enjoy!

Hot Chocolate Poke Cake

Hot Chocolate Poke Cake is made with boxed cake mix, hot fudge and marshmallow topping for a super easy and delicious winter dessert.
No ratings yet
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Course Dessert
Cuisine American

Ingredients
  

  • 1 Box Boxed Chocolate Cake Mix (and the ingredients to make it)
  • 7 Oz Marshmallow Fluff
  • 2 Tbs Water
  • 11 Oz Hot Fudge Sauce
  • 8 Oz Cool Whip
  • 2 Packets Hot Chocolate Mix
  • 1 Cup Mini Marshmallows
  • ¼ Cup Mini Chocolate Chips

Instructions
 

  • Make the chocolate cake in a 9 x 13” pan as directed on the back of the package.
  • Let it cool and using the handle of a wooden spoon, poke holes into the cake about two inches apart.
  • Stir together the water and Fluff and pop it into the microwave for 30 seconds or until it is pourable. (Do NOT heat the Fluff up in the container it came in)
  • Pour the Fluff over the poke cake and using a spatula, spread it around evenly and into the holes.
  • Heat up the chocolate fudge and spread it out evenly on top of the cake. Place the cake into the fridge to cool.
  • Fold the hot chocolate packets into the Cool Whip and evenly spread it over the top of the cake. Place it back into the fridge for one hour to cool.
  • Sprinkle the top with mini chocolate chips and mini marshmallows.Serve cold and enjoy!
Keyword Hot Chocolate Poke Cake

EASY CRAB BITES

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These easy crab bites are made with lump crab meat, crushed Ritz crackers and just a few other simple ingredients for a delicious appetizer.

Easy Crab Bites

From the recipe collection of Tara Ippolito

These easy crab bites are a delicious appetizer for any party or get together.

I love making these for holidays like Christmas and Thanksgiving but they’re wonderful all year round.

Especially in the summer time when fresh crab meat is easily accessible here in New Jersey.

When crabs aren’t in season, canned crab meat is a great alternative that’s super convenient, too. Just pick up a can at your local grocery store and you're good to go.

These crab bites can be thrown together in no time and require very little effort to make. My favorite kind of recipe.

The ingredients are simple and really bring out all the delicious flavors of the crab.

Whenever I serve these to friends and family they’re always the first to go. Finger foods like this are always a huge hit at any party..

Serve them alone or with some homemade tartar sauce for a truly incredible appetizer.

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.

Easy Crab 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.

  • Crab Meat- Any kind of crab meat will do for this recipe but lump is best in my opinion.
  • Crackers- Saltines, Ritz Crackers or Panko breadcrumbs would all be ok to use.
  • Portions- These are great served small as an appetizer but they can easily be made bigger and served as a crab cake for dinner.

Other Easy Crab Recipes

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

Easy Crab Bites Ingredients

  • Lump Crab Meat
  • Beaten Eggs
  • Minced Celery
  • Minced Onion
  • Crushed Ritz Crackers
  • Mayonnaise
  • Sriracha
  • Old Bay
  • Dijon Mustard
  • Tartare Sauce for dipping (optional)

Instructions

Preheat the oven to 375°

First, in a large bowl, add the crab meat, beaten eggs, minced celery, minced onion, crushed Ritz crackers, Old Bay, mayonnaise, sriracha and Dijon mustard.

Now, gently toss everything together until the ingredients are fully combined.

Then, roll the crab meat mixture into small balls about an inch and a half big.

Next, place them side by side onto a parchment paper lined baking sheet.

Now, place them into the oven for about 30 minutes or until they start to brown on the top.

Finally, let them cool slightly, serve with tartare sauce on the side (optional) and enjoy!

Easy Crab Bites

These easy crab bites are made with lump crab meat, crushed Ritz crackers and just a few other simple ingredients for a delicious appetizer.
5 from 2 votes
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Course Appetizer, Side Dish
Cuisine American

Ingredients
  

  • 1 pound Lump Crab Meat
  • 2 Eggs, beaten
  • 2 stalks Celery, chopped small
  • 1 small Onion, chopped small
  • 1 cup Ritz Crackers, crushed
  • ¼ cup Mayonnaise
  • 1 tbs Sriracha
  • 1 teaspoon Dijon Mustard
  • 1-2 tbs Old Bay
  • Tartare Sauce for dipping (optional)

Instructions
 

  • Preheat the oven to 375°
  • In a large bowl, add the crab meat, beaten eggs, minced celery, minced onion, crushed Ritz crackers, mayonnaise, sriracha and Dijon mustard.
  • Gently toss everything together until the ingredients are fully combined.
  • Roll the crab meat mixture into small balls about an inch and a half big and lace them side by side onto a parchment paper lined baking sheet.
  • Place them into the oven for about 30 minutes or until they start to brown on the top.
  • Let them cool slightly, serve with tartare sauce on the side (optional) and enjoy!
Keyword Easy Crab Bites

CREAMY BRUSSELS SPROUTS WITH BACON CASSEROLE

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Creamy Brussels sprouts with bacon casserole is a delicious side dish made with Brussels sprouts and bacon bits baked in a creamy, cheesy sauce and bread crumb topping.

Creamy Brussels Sprouts With Bacon Casserole

From the recipe collection of Tara Ippolito

This creamy brussels sprouts with bacon casserole is an irresistible way to eat your vegetables.

Why did brussels sprouts get such a bad wrap when we were kids? Completely undeserving if you ask me.

They’re a great little vegetable especially served like this. Bacon does make everything better after all.

My family and friends love when I serve this side dish for holidays like Thanksgiving and Christmas.

It’s always such a huge hit with one of the first things to go.

What’s great about this recipe is that it’s impressive enough to serve for the holidays but easy enough to make for any causal dinner at home.

The flavors of the bacon and brussels sprouts in the creamy, cheesy sauce go together so well with the toasty crunch of the breadcrumb topping.

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.

Creamy Brussels Sprouts With Bacon Casserole Variations

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

  • Bacon- the bacon can be omitted if needed. Just be sure to add oil to the skillet before the brussels sprouts.
  • Skillet- if you don’t have a cast iron skillet, this can be made in a regular skillet and transferred into a baking dish to finish cooking in the oven.
  • Cheese- instead of Gruyere, Swiss would be a great substitution. Mozzarella would work very well, too.

Other Easy Vegetable Side Dishes

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

Creamy Brussels Sprouts With Bacon Casserole Ingredients

  • Brussels Sprouts, cleaned, trimmed and cut in half
  • Bacon, diced
  • Onion, chopped
  • Garlic, minced
  • Heavy Cream
  • Gruyère, shredded
  • Panko Breadcrumbs
  • Parmesan Cheese
  • Lemon Zest
  • Salt, Pepper, Garlic Powder, Fresh Thyme

Instructions

Preheat the oven to 400°

First, in a large cast iron skillet, cook the diced bacon until crispy and remove it from the pan. Let it drain on a paper towel.

Next, add the brussels sprouts, chopped onion and garlic to the skillet and cook them in the bacon grease over medium high for about 5 minutes or until the sprouts are slightly charred and begin to soften.

Now, season the brussels sprouts with salt, pepper, garlic powder and thyme and stir everything together.

Then, stir in the heavy cream, cooked bacon and half of the Gruyère cheese. Reduce the heat to low and let it simmer for 2 minutes.

Meanwhile, in a small bowl, stir together the breadcrumbs, Parmesan cheese, lemon zest, the rest of the Gruyere cheese and a little salt and pepper.

Now, sprinkle the breadcrumb mixture over the brussels sprouts.

Now, place them into the oven for 15-20 minutes or until the breadcrumbs become toasted.

Finally, let them sit for 10 minutes, serve warm and enjoy.

Creamy Brussels Sprouts With Bacon Casserole

Creamy Brussels sprouts with bacon casserole is a delicious side dish made with Brussels sprouts and bacon bits baked in a creamy, cheesy sauce and bread crumb topping.
No ratings yet
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Course Side Dish
Cuisine American

Ingredients
  

  • 2 lbs Brussels Sprouts, cleaned, trimmed and cut in half
  • 5 slices Bacon, diced
  • 1 small Onion, chopped
  • 4 cloves Garlic, minced
  • 1 ¼ cup Heavy Cream
  • 1 cup Gruyère, shredded
  • ½ cup Panko Breadcrumbs
  • ½ cup Parmesan Cheese
  • 1 Lemon Zest
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 2 spigs Fresh Thyme

Instructions
 

  • Preheat the oven to 400°
  • In a large cast iron skillet, cook the diced bacon until crispy and remove it from the pan. Let it drain on a paper towel.
  • Add the brussels sprouts, chopped onion and garlic to the skillet and cook them in the bacon grease over medium high for about 5 minutes or until the sprouts are slightly charred and begin to soften.
  • Season the brussels sprouts with salt, pepper, garlic powder and thyme and stir everything together.
  • Stir in the heavy cream, cooked bacon and half of the Gruyère cheese. Reduce the heat to low and let it simmer for 2 minutes.
  • In a small bowl, stir together the breadcrumbs, Parmesan cheese, lemon zest, the rest of the Gruyere cheese and a little salt and pepper. Sprinkle the breadcrumb mixture over the brussels sprouts.
  • Place them into the oven for 15-20 minutes or until the breadcrumbs become toasted.
  • Finally, let them sit for 10 minutes, serve warm and enjoy.
Keyword creamy brussels sprouts with bacon casserole

PECAN PIE BROWNIES

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Pecan pie brownies are made with a box of premade brownie mix baked together with a delicious pecan pie topping for an easy to make holiday dessert the whole family will love.

Pecan Pie Brownies

From the recipe collection of Tara Ippolito

These pecan pie brownies are the ultimate holiday season dessert.

Pecan pie is one of my family’s favorite desserts around Thanksgiving and Christmas.

It’s a treat reserved for this special time of year and we all really look forward to having it. Especially me!

Merging this classic dessert with a box of premade brownie mix takes all the flavors you love about both and combines them in a new, fun way.

They’re fudgy, Oi gooey, and the perfect sweet splurge. ?

This is a nice spin on both of these classics that’s always a huge hit at any party. People seem to really love the unique flavor combination.

I’ve made these for many Thanksgiving and Christmas’s with rave reviews from family and friends. I always get a lot of compliments and asked for the recipe.

The boxed brownie mix is a great shortcut that makes them super easy to put together, too.

Convenient, easy to make recipes like this are lifesavers around the holidays when there’s just so much to be done.

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.

Pecan Pie Brownies 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.

  • Brownie Mix- Feel free to use any kind of brownie mix that you’d like or use your own homemade recipe. Just be sure to slightly underbake them before adding the pecan pie topping.

Other Easy Holiday Desserts

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

Pecan Pie Brownies Ingredients

  • 1 box of premade brownie mix (plus the ingredients to make it)
  • Dark Corn Syrup
  • Brown Sugar
  • Eggs
  • Vanilla
  • Pinch of Salt
  • Chopped Pecans

Ingredients

Preheat the oven to 350°

First, make the brownie mix according to the directions on the back of the package and place the batter into a 9 x 13” baking pan.

Now, bake the brownies until they are just done or very slightly underbaked. This can be a tricky because every box time is different. I’d recommend 5-10 minutes less than the box suggested.

Then, in a medium sized bowl, stir together the corn syrup, brown sugar, eggs, vanilla, pinch of salt, and chopped pecans until everything is evenly combined.

Next, pour the pecan mixture on top of the mostly baked brownies and spread it out until it covers the surface evenly.

Now, place it back into the oven for another 15 minutes.

Finally, let the pecan pie brownies cool completely, serve and enjoy!

Pecan Pie Brownies

Pecan pie brownies are made with a box of premade brownie mix baked together with a delicious pecan pie topping for an easy to make holiday dessert the whole family will love.
No ratings yet
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Course Dessert
Cuisine American

Ingredients
  

  • 1 box Brownie Mix (plus the ingredients to make it)
  • 1 cup Dark Corn Syrup
  • 1 cup Brown Sugar
  • 3 Eggs
  • 1 teaspoon Vanilla
  • Pinch of Salt
  • 1 ½ cup Pecans, chopped

Instructions
 

  • Preheat the oven to 350°
  • Make the brownie mix according to the directions on the back of the package and place the batter into a 9 x 13” baking pan.
  • Bake the brownies until they are just done or very slightly underbaked. This can be a tricky because every box time is different. I’d recommend 5-10 minutes less than the box suggested.
  • In a medium sized bowl, stir together the corn syrup, brown sugar, eggs, vanilla, pinch of salt, and chopped pecans until everything is evenly combined.
  • Pour the pecan mixture on top of the mostly baked brownies and spread it out until it covers the surface evenly. Place it back into the oven for another 15 minutes.
  • Finally, let the pecan pie brownies cool completely, serve and enjoy!
Keyword pecan pie brownies

TRADITIONAL SAUSAGE STUFFING

by 3 Comments

Traditional sausage stuffing is a delicious holiday side dish made with cooked Italian sausage, sautéed vegetables and cubed stuffing that the whole family will love.

Traditional Sausage Stuffing

From the recipe collection of Tara Ippolito

Traditional sausage stuffing might just be the best holiday side dish, ever!

It wouldn’t be the holidays without the stuffing (or dressing depending on what you call it) and this is an absolute fantastic recipe for it.

Nothing goes better with a Thanksgiving ham or Turkey, in my opinion, than this. It’s my favorite side dish to indulge in for sure.

Sometimes, the sides really are the star of the show and this one is a show stopper.

I’ve hosted quite a few Thanksgivings over the years and the stuffing is a really big deal among my friends and family.

Everyone looks forward to it every year. Myself included and maybe most of all.

The flavors of the sausage with the sautéed vegetables and cubed stuffing go together so very well.

I swear, I could fill up on this and this alone and wouldn’t mind one bit.

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.

Traditional Sausage Stuffing Variations

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

  • Stuffing- I like to use two different bags of stuffing to add some different textures and flavors. Use any flavor combination that you’d like or two of the same.
  • Bread- Use torn up day old bread or toast your own bread if you prefer that over the cubed bagged stuffing.
  • Broth- Vegetable or Chicken broth would both be great choices here.
  • Ad Ins- Add some diced and sautéed apples, or walnuts to the stuffing for some different flavor combinations and textures.

Other Easy Holiday Side Dishes

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

Traditional Sausage Stuffing Ingredients

  • Ground Sausage
  • Pepperidge Farm Herb Seasoned Cubed Stuffing
  • Pepperidge Farm Herb Seasoned Classic Stuffing
  • Celery, chopped
  • Onion, chopped
  • Garlic, minced
  • Butter
  • Vegetable Broth
  • Fresh Sage, Rosemary and Thyme
  • Salt, Pepper, Poultry Seasoning and Garlic Powder

Instructions

Preheat the oven to 375°

First, in a large skillet, brown the sausage and break it down into small pieces as it cooks.

Then, remove it from the pan and place it into a small bowl.

Now, in the same pan that you cooked the sausage in, melt the butter and add the celery, onion and garlic.

Next, lightly season the vegetables with salt and pepper and sauté them for about 5-7 minutes or until they are soft.

Then, stir the sausage back in and add the bundle of sage, rosemary and thyme.

Now, cover the skillet and let it cook on low for about 5 minutes.

Next, in a medium sized sauce pan, bring the butter and vegetable broth to a boil and then simmer until the butter is completely melted and incorporated into the broth.

Then, in a large bowl, add both bags of the stuffing, the sausage and vegetable mixture (remove the bundle of fresh herbs) and broth.

Now, season the stuffing with a little more salt and pepper, garlic powder and poultry seasoning.

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

Then, place it in to the oven ,covered, for about 10 minutes.

Now, turn the oven temperature up to 400°, remove the foil and place it back into the oven, uncovered, for an additional 10 minutes.

Finally, let it cool slightly and enjoy!

Traditional Sausage Stuffing

Traditional sausage stuffing is a delicious holiday side dish made with cooked Italian sausage, sautéed vegetables and cubed stuffing that the whole family will love.
No ratings yet
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Course Side Dish
Cuisine American

Ingredients
  

  • 1 pound Ground Sausage
  • 2 sticks Butter
  • 5 stalks Celery, chopped
  • 12 oz Pepperidge Farm Herb Seasoned Stuffing
  • 12 oz Pepperidge Farm Classic Stuffing
  • 2 medium Onions, chopped
  • 4 cloves Garlic, minced
  • 4 cups Vegetable Broth
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 2 tbs Poultry Seasoning
  • 2 sprigs Fresh Sage
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme

Instructions
 

  • Preheat the oven to 375°
  • In a large skillet, brown the sausage and break it down into small pieces as it cooks. Remove it from the pan and place it into a small bowl.
  • In the same pan that you cooked the sausage in, melt one stick of butter and add the celery, onion and garlic. Lightly season the vegetables with salt and pepper and sauté them for about 5-7 minutes or until they are soft.
  • Stir the sausage back in and add a bundle of sage, rosemary and thyme. (Tie the herbs together with kitchen twine to make the bundle) Now, cover the skillet and let it cook on low for about 5 minutes.
  • In a medium sized sauce pan, bring a stick of butter and vegetable broth to a boil and then simmer until the butter is completely melted and incorporated into the broth.
  • In a large bowl, add both bags of the stuffing, the sausage and vegetable mixture (remove the bundle of fresh herbs) and broth.
  • Season the stuffing with a little more salt and pepper, garlic powder and poultry seasoning. Stir everything together until it’s evenly combined and add it to a greased baking dish.
  • Then, place it in to the oven ,covered, for about 25 minutes.
  • Turn the oven temperature up to 400°, remove the foil and place it back into the oven, uncovered, for an additional 10 minutes.
  • Finally, let it cool slightly and enjoy!
Keyword traditional sausage stuffing

CHEESY HAM AND POTATO CASSEROLE

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Cheesy ham and potato casserole is a cozy, comfort food recipe made with tender potatoes and cubed ham covered in a creamy, cheesy sauce.

Cheesy Ham And Potato Casserole

From the recipe collection of Tara Ippolito

This ham and potato casserole is a delicious comfort food recipe perfect for a busy weekday dinner.

It’s easy, delicious and can be thrown together and practically no time.

We usually eat this dish a lot around the holidays when there’s plenty of leftover ham that we need to use up.

I love recycling leftovers, and this is a perfect recipe to do that.

Truth be told, I almost prefer this ham the second time around.

Potatoes, ham and cheese are such a delicious flavor combination together. Every one in my house absolutely loves this recipe.

It’s a hearty meal that keeps my family full and happy for hours. Nothing is better than that on a cold full or winter night.

This is truly comfort food at its best. Even my picky kids love this recipe and looked forward to it after every 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 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 Ham And 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.

  • Potatoes- Mashed potatoes will also work instead of diced.
  • Cheese- Any kind of cheese is ok to use so choose your favorite.

Other Easy Casserole Recipes

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

Cheesy Ham And Potato Casserole Ingredients

  • Potatoes, peeled and diced into small pieces
  • Cooked Ham, diced into small pieces
  • Cheddar Cheese, hand shredded
  • Butter
  • Four
  • Onion, diced
  • Milk
  • Chicken Broth
  • Salt, Pepper and Garlic Powder
  • Parsley for garnish, optional

Instructions

Preheat the oven to 400

First, add the diced potatoes to a medium sized bowl and season them with salt, pepper and garlic powder.

Now, toss everything together until the potatoes are evenly seasoned.

Then, add the potatoes to a casserole dish that’s been sprayed with cooking spray and spread them out evenly.

Next, add the diced ham evenly on top.

Now, in a sauce pan, melted the butter and sauté the onion over medium high heat.

Once the onion is soft, add the flour and whisk it in for 2 minutes.

Then, slowly pour in the milk and broth and season it with salt, pepper and garlic powder.

Now, whisk until the sauce starts to thicken up.

Next, stir in some of shredded cheese until it’s smooth and melted into the sauce.

Then, pour the cheese sauce evenly on top of the potatoes and ham.

Now, sprinkle the top with the rest of the shredded cheese.

Next, cover the baking dish with foil and place it into the oven for 45 minutes.

Then, remove the foil and let it cook for an additional 10 minutes.

Now, let it cool for about 10 minutes before serving.

Finally, garnish with parsley, if desired, serve warm and enjoy!

Cheesy Ham And Potato Casserole

Cheesy ham and potato casserole is a cozy, comfort food recipe made with tender potatoes and cubed ham covered in a creamy, cheesy sauce.
No ratings yet
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Course Main Course
Cuisine American

Ingredients
  

  • 1 ½ cups Potatoes, peeled and diced into small pieces be sure to dice them small or the will be undercooked
  • 1 cup Cooked Ham, diced into small pieces
  • 1 ½ tbs Butter
  • ½ small Onion, diced
  • ½ c Milk
  • ½ c Chicken Broth
  • 1 ½ tbs Flour
  • 1 ½ cups Cheddar Cheese, hand shredded
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • Parsley for garnish, optional

Instructions
 

  • Preheat the oven to 400
  • Add the diced potatoes to a medium sized bowl and season them with salt, pepper and garlic powder. Toss everything together until the potatoes are evenly seasoned.
  • Add the potatoes to a casserole dish that’s been sprayed with cooking spray and spread them out evenly and top with the ham.
  • In a sauce pan, melted the butter and sauté the onion over medium high heat for about 3 minutes or until it is soft.
  • Whisk in the flour for another 2. minutes.
  • Slowly pour in the milk and season it with salt, pepper and garlic powder.
  • Whisk until the sauce starts to thicken up and stir in some of shredded cheese until it melts.
  • Pour the cheese sauce evenly on top of the potatoes and ham and sprinkle the top with the rest of the shredded cheese.
  • Cover the baking dish with foil and place it into the oven for 45 minutes.
  • Remove the foil and let it cook for an additional 10 minutes.
  • Now, let it cool for about 10 minutes before serving. Garnish with parsley, if desired, serve warm and enjoy!
Keyword cheesy ham and cheese casserole

CREAMY TUSCAN TORTELLINI

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Creamy Tuscan Tortellini is a super delicious and easy to make dinner that’s made by tossing cooked cheese tortellini into a flavorful, creamy sauce with sun dried tomatoes and spinach.

Creamy Tuscan Tortellini

From the recipe collection of Tara Ippolito

This creamy Tuscan tortellini is a delicious, easy to make dinner that the whole family will love.

This pasta is one of my family’s favorite meals. We all love it including my two very picky boys.

I usually make this easy comfort food meal on cool fall and winter nights. It really sticks to the ribs and keeps us full for hours.

Also, it really couldn’t be easier to make. I can put this together and have dinner on the table in less than 30 minutes.

These are exactly the kind of recipes that I need for busy week nights.

The sauce is creamy and flavorful and goes perfectly together with the cheese tortellini.

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.

Creamy Tuscan Pasta 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 filling for the tortellini if you’d like besides cheese. You can also skip the tortellini all together and use any kind of pasta that you’d like.
  • Meat- feel free to add a little cooked pancetta, ground beef or ground sausage to the sauce.
  • Broth- Use chicken or vegetable broth if you’d like. They both work.

Other Easy Pasta Recipes

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

Creamy Tuscan Tortellini Ingredients

  • Butter
  • Onion, chopped
  • Garlic, chopped
  • Sun Dried Tomatoes
  • Vegetable Broth
  • Heavy Cream
  • Baby Spinach
  • Cheese Tortellini
  • Parmesan Cheese
  • Salt, Pepper, Garlic Powder, Italian Seasoning, Hot Pepper Flakes

Instructions

First, in a large skillet, melt the butter over medium high heat and add the chopped onion and garlic.

Now, add salt, pepper, Italian seasoning and hot pepper flakes and sauté the onion until it is soft.

Then, add the chopped sun dried tomatoes and sauté them for 1 minute.

Next, slowly stir in the vegetable broth.

Now, slowly stir in the heavy cream and season the sauce with salt, pepper, garlic power and italian seasoning let the sauce cook for about 2 minutes.

Then, add the baby spinach and stir it into the sauce into the spinach has wilted.

Next, add the cooked tortellini and Parmesan cheese.

Finally, toss everything together until the pasta is evenly coated in the sauce. Serve warm and enjoy!

Creamy Tuscan Tortellini

Creamy Tuscan Tortellini is a super delicious and easy to make dinner that’s made by tossing cooked cheese tortellini into a flavorful, creamy sauce with sun dried tomatoes and spinach.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 2 tbs Butter
  • 1 small Onion, chopped
  • 3 cloves Garlic, chopped
  • ¼-1/2 cup Sun Dried Tomatoes, chopped
  • ½ cup Vegetable Broth
  • 1 cup Heavy Cream
  • 1 cup packed Baby Spinach
  • ½ cup Parmesan Cheese
  • 1 pound Cheese Tortellini, cooked
  • Salt and Pepper to taste
  • 1 teaspoon Red Pepper Flakes
  • 1 tbs Garlic Powder
  • 2 tbs Italian Seasoning

Instructions
 

  • In a large skillet, melt the butter over medium high heat and add the chopped onion and garlic. Add salt, pepper, 1 tbs of the Italian seasoning and hot pepper flakes and sauté the onion until it is soft.
  • Add the chopped sun dried tomatoes and sauté them for 1 minute.
  • Slowly stir in the vegetable both and heavy cream. Season the sauce with salt, pepper, and the rest of the Italian seasoning and garlic powder and let the sauce cook for about two minutes.
  • Add the baby spinach and stir it into the sauce into the spinach has wilted.
  • Add the cooked tortellini and Parmesan cheese.
  • Toss everything together until the pasta is evenly coated in the sauce. Serve warm and enjoy!
Keyword creamy tuscan tortellini

WASABI MASHED POTATOES

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Wasabi mashed potatoes are a delicious, spicy side dish made by making traditional mashed potatoes and mixing in some wasabi sauce.

Wasabi Mashed Potatoes

From the recipe collection of Tara Ippolito

These wasabi mashed potatoes are the perfect side dish to add a little kick to your dinner plate.

This is a recipe that I have been making for many years for my friends and family.

I actually can’t believe it’s taking me so long to post it because it’s so simple, easy to make and always such a huge hit.

I first served this for some college girlfriends with my marinated skirt steak almost a decade ago.

They loved it so much that now it’s become a tradition to make these every time we spend time with each other.

This is a great recipe because it can be as spicy or as mild as you’d like it to be. just add more or less wasabi sauce, depending on your taste.

They can also be as easy as you’d like them to be, too. Just skip making the mashed potatoes from scratch and use premade or instant mashed potatoes.

These are a fantastic way to serve a little something different and exciting. Traditional mashed potatoes and delicious but can get a little boring and predictable.

This is a great chance to try something new that’s sure to be a 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 friends do.

By 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.

Wasabi Mashed Potatoes Variations

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

  • Potatoes- Russet or Yukon gold are the best for this recipe. If even taken a major short cut and just used instant or store prepared mashed potatoes and added the wasabi sauce to it in pinch.
  • Seasoning- feel free to add additional seasoning to the potatoes if you’d like to. I kept it pretty minimal to keep the wasabi flavor as dominant as possible but add more if you’d like to.
  • Consistency- Use a traditional potato masher for a more rustic and chunky consistency or blend them together with a hand mixer to make them more smooth. It’s completely up to you.

Other Easy Potato Recipes

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

Wasabi Mashed Potatoes Ingredients

  • Russet Potatoes, peeled and diced into 1-2” pieces
  • Butter, melted
  • Heavy Cream
  • Salt and Pepper
  • Wasabi Sauce
  • Chives or Dried Parsley for garnish (optional)

Instructions

First, add the potatoes to a large sauce pan and cover them in salter water.

Next, bring the water to a boil and let the potatoes cook until fork tender. This should take about 12-15 minutes.

Meanwhile, in a sauce pan, melt the butter over medium low heat and stir in the heavy cream.

Now, drain the potatoes and add them to a large bowl.

Then, season the potatoes with salt and pepper and add the cream and butter mixture.

Now, mash the potatoes together with the other ingredients until they reach a consistency that you’re happy with.

Next, stir in the wasabi sauce until it’s evenly combined into the mashed potatoes. Be sure to taste them and add more wasabi sauce if you’d like them a little more spicy.

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

Wasabi Mashed Potatoes

Wasabi mashed potatoes are a delicious, spicy side dish made by making traditional mashed potatoes and mixing in some wasabi sauce.
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Course Side Dish
Cuisine American

Ingredients
  

  • 1.5-2 lbs Russet Potatoes, peeled and diced into 1-2” pieces
  • 1 stick Butter, melted
  • 1 cup Heavy Cream
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • ¼ cup Wasabi Sauce
  • Chives or Dried Parsley for garnish (optional)

Instructions
 

  • Add the potatoes to a large sauce pan and cover them in salter water.
  • Bring the water to a boil and let the potatoes cook until fork tender. This should take about 12-15 minutes.
  • Meanwhile, in a sauce pan, melt the butter over medium low heat and stir in the heavy cream.
  • Drain the potatoes and add them to a large bowl. Season the potatoes with salt, pepper, garlic powder and add the cream and butter mixture.
  • Mash the potatoes together with the other ingredients until they reach a consistency that you’re happy with.
  • Stir in the wasabi sauce until it’s evenly combined into the mashed potatoes. Be sure to taste them and add more wasabi sauce if you’d like them a little more spicy.
  • Finally, serve warm and garnish with chives or dried parsley (if desired). Enjoy!
Keyword wasabi mashed potatoes

TURKEY TETRAZZINI

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Turkey tetrazzini is a delicious comfort food recipe made with shredded turkey and cooked spaghetti baked in a creamy, cheesy sauce that the whole family will love.

Turkey Tetrazzini

From the recipe collection of Tara Ippolito

turkey tetrazzini

If you're staring at a pile of leftover turkey and don't want another boring sandwich, this is the answer. Turkey tetrazzini is rich, creamy, and packed with flavor — and the best part is how fast it comes together.Just mix everything in one bowl, bake it off, and you've got a comforting crowd-pleaser with almost no effort.


This turkey tetrazzini hits all the marks — it's creamy, comforting, and unbelievably simple, but still feels like a brand-new meal made from leftovers. My version skips anything complicated and goes straight for the good stuff: tender turkey, perfectly coated pasta, and a silky sauce that bakes into pure cozy perfection. It's the kind of no-fuss, guaranteed-hit recipe you'll want to make every year after Thanksgiving... and honestly, any time you have extra turkey hanging around.

Ingredients

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

  • Spaghetti- The hearty and comforting base to the entire dish,
  • Cream Of Mushroom Soup- Brings extra creaminess and adds a delicious mushroom flavor throughout.
  • Sour Cream- Adds a cool, creamy richness to the sauce.
  • Chicken Broth- Keeps the ingredients moist while baking and adds extra flavor.
  • Cooked and Cubed Turkey- Packs this meal with protein.
  • Parmesan Cheese- Adds a nutty and salty layer of flavor.
  • Mozzarella Cheese- Melts together to add a creamy flavor and help bind the spaghetti to the other ingredients.
  • Salt- Enhances all the other ingredients.
  • Pepper- Cuts the richness of the of the sauce.
  • Garlic Powder- Adds a garlicy layer of flavor to the whole meal.
  • Parsley- An optional garnish that brings a pop of color to the finished dish.

Instructions

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

Preheat the oven to 350

First, in a large bowl, add the cooked spaghetti, cream of mushroom soup, sour cream, chicken broth, cubed turkey, and half of the mozzarella and Parmesan cheese. Season it with salt, pepper and garlic powder and mix everything together until it’s evenly combined.

PRO TIP: Make sure the spaghetti is cooked to al dente only so it doesn't get too mushy while its baking.

turkey tetrazzini ingredients mixed in a bowl

Then, place it into a 9 x 13” greased baking dish and spread it out until it’s flat and even. Next, sprinkle the top with the rest of the Parmesan and mozzarella cheese.

PRO TIP: Just a little cooking spray down into the baking dish will prevent the pasta from sticking to the sides when baking.

turkey tetrazzini in the baking dish with cheese on top

Now, place it into the center rack of the oven, uncovered, for about 25 minutes or until the cheese is melted. Finally, let it cool slightly, top with parsley (optional) and serve warm. Enjoy!

PRO TIP: Placing the baking dish into the center rack of the oven will let the heat get all around the dish and ensure it all cooks evenly.

NOTE: Be sure to bake this uncovered so the cheese can get melt to the perfect gooey texture.

finished turkey tetrazzini

Can I Use Chicken Instead Of Turkey?

Yes, you absolutely can! This recipe works perfectly with shredded rotisserie chicken or cooked and cubed chicken breast.

Can I Make This Ahead Of Time?

Yes, this recipe can be made ahead of time for sure. Just assemble it as the instructions suggest, cover it tightly and place it into the fridge for up to 24 hours. It may need a few extra minutes of cooking time if its going into the oven cold.

Can I Use Different Cream Soups?

Yes, cream of mushroom is the classic choice, but cream of chicken or cream of celery work great, too. You can even mix two types together for different flavors.

What Kind Of Pasta Works Best?

Spaghetti is traditional but linguine, fettuccine, penne or any medium pasta shape works. Just be sure they're only cooked to al dente so they don't become mushy when cooking.

Can I Add Vegetables To This?

Yes, absolutely. Peas, carrots, broccoli, mushrooms or spinach are all great add ins.

Storage

Let the pasta cool completely and place it into an air tight storage container. It will last in the refrigerator for up to 3 days. This recipe freezes well, too. Just place it into a freezer safe air tight container and it will freeze well for up to three months.

turkey tetrazzini

Turkey Tetrazzini Recipe

Turkey tetrazzini is a delicious comfort food recipe made with shredded turkey and cooked spaghetti baked in a creamy, cheesy sauce that the whole family will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American

Equipment

  • 9 x 13"

Ingredients
  

  • 1 Lb Spaghetti, cooked to al dente
  • 2 (10.5 Oz) cans Cream Of Mushroom Soup
  • 1 Cup Sour Cream
  • 1 Cup Chicken Broth
  • 1.5-2 Cups Cooked and Cubed Turkey
  • 1 Cup Parmesan Cheese
  • 1 Cup Mozzarella Cheese
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder
  • Parsley for garnish (optional)

Instructions
 

  • Preheat the oven to 350
  • In a large bowl, add the cooked spaghetti, cream of mushroom soup, sour cream, chicken broth, cubed turkey, and half of the mozzarella and Parmesan cheese. Season it with salt, pepper and garlic powder and mix everything together until it’s evenly combined.
  • Place it into a greased 9 x 13” baking dish and spread it out until it’s flat and even. Sprinkle the top with the rest of the Parmesan and mozzarella cheese. Place it into the oven for about 25 minutes or until the cheese is melted.
  • Let it cool slightly, top with parsley (optional) and serve warm. Enjoy!
Keyword turkey tetrazzini

Other Easy Pasta Bakes

If you like super easy to make baked pasta recipes like this one, you have to try Easy Chicken Spaghetti, Chicken Tetrazzini and Crockpot Cheesy Chicken Pasta.

CLASSIC STUFFED MUSHROOMS

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Classic Stuffed Mushrooms are a delicious appetizer made by adding seasoned breadcrumbs and cheeses to the center of hollowed out mushroom caps and baking until golden brown.

Classic Stuffed Mushrooms

From the recipe collection of Tara Ippolito

Classic stuffed mushrooms are the ultimate party appetizer.

These are such a huge hit whenever I serve them to family and friends. They’re always one of the first things to go.

Not only are they absolutely delicious, but they’re super easy to make, too.

Simple appetizers like this one that require very little effort and look impressive are right up my alley.

We usually make these for big parties or holidays like Thanksgiving and Christmas because they’re such a crowd pleaser.

But, they’re a great choice to serve anytime.

Everyone loves a good grab and go appetizer. They’re the perfect bite sized portion, too.

We have a few vegetarians in my family who especially love that these are meat free.

It’s nice to have options that everyone can enjoy together.

They’re the perfect finger food to celebrate a holiday or special event.

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.

Classic Stuffed Mushrooms Variations

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

  • Mushrooms- white button or portobello mushrooms would both work instead of baby bella.
  • Add Ins- Feel free to mix a little cooked and crumbled bacon or sautéed spinach into the breadcrumb mixture.
  • Cheese- Swap the cheese out for any kind that you prefer. Just be sure to shred it yourself and avoid the pre shredded stuff that comes in a bag. It will melt way better that way.

Other Easy Appetizer Recipes

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

Classic Stuffed Mushrooms Ingredients

  • Baby Bella Mushrooms
  • Butter
  • Olive Oil
  • Minced Garlic
  • Minced Onion
  • Softened Cream Cheese
  • Hand Shredded Mozzarella Cheese
  • Parmesan Cheese
  • Fresh Parsley, chopped
  • Italian Seasoned Breadcrumbs
  • Salt, Pepper and Garlic Powder

Instructions

Preheat the oven 375°

First, melt the butter in a large skillet and sauté the garlic and onion until soft.

Now, stir in the breadcrumbs until they are the consistency of wet sand.

Next, in a large bowl add the breadcrumb mixture, softened cream cheese, shredded mozzarella cheese, Parmesan cheese, fresh parsley, and season it with salt, pepper and garlic powder.

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

Now, remove the stems from each baby Bella mushroom and using a spoon, carefully scoop of some of the center to make a slightly bigger and deeper hole.

Discarded the stems or save them for something else.

Next, using a spoon, fill the center of each mushroom with the breadcrumb mixture.

Then, place the mushrooms on a parchment paper lined baking sheet that’s been drizzled with olive oil.

Now, lightly drizzle the top of each mushroom with a little olive oil and sprinkle with Parmesan cheese.

Next, place them into the oven for about 20 minutes or until the breadcrumbs become golden brown.

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

Classic Stuffed Mushrooms

Classic Stuffed Mushrooms are a delicious appetizer made by adding seasoned breadcrumbs and cheeses to the center of hollowed out mushroom caps and baking until golden brown.
No ratings yet
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Course Appetizer
Cuisine American, Italian

Ingredients
  

  • 24 oz Baby Bella Mushrooms
  • 5 tbs Butter
  • ¾ cup Italian Seasoned Breadcrumbs
  • ½ small Onion, chopped
  • 3 garlic Garlic, minced
  • 4 oz Cream Cheese, softened
  • ¼ cup Parmesan Cheese (plus some to sprinkle on top)
  • Olive Oil (just enough to drizzle onto the baking sheet and top of mushrooms)
  • ¼ cup Fresh Parsley, chopped
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder

Instructions
 

  • Preheat the oven 375°
  • Melt the butter in a large skillet and sauté the garlic and onion until soft.
  • Stir in the breadcrumbs until they are the consistency of wet sand.
  • In a large bowl add the breadcrumb mixture, softened cream cheese, shredded mozzarella cheese, Parmesan cheese, fresh parsley, and season it with salt, pepper and garlic powder. Mix everything together until it’s evenly combined.
  • Remove the stems from each baby Bella mushroom and using a spoon, carefully scoop of some of the center to make a slightly bigger and deeper hole. Discarded the stems or save them for something else.
  • Using a spoon, fill the center of each mushroom with the breadcrumb mixture. Place the mushrooms on a parchment paper lined baking sheet that’s been drizzled with olive oil.
  • Lightly drizzle the top of each mushroom with a little olive oil and sprinkle with Parmesan cheese.
  • Place them into the oven for about 20 minutes or until the breadcrumbs become golden brown.
  • Let them cool slightly and garnish with parsley (if desired). Serve warm and enjoy.
Keyword classic stuffed mushrooms

EGGNOG POKE CAKE

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Eggnog poke cake is a super easy to make and festive dessert made by poking holes into baked spice cake mix and topping it with eggnog pudding, cool whip and cinnamon.

Eggnog Poke Cake

From the recipe collection of Tara Ippolito

This eggnog poke cake is such an easy and delicious holiday treat.

If you’re looking for something simple to throw together in no time, this is the perfect recipe for you.

Using boxed spice cake mix is a huge, time saving short cut. I love how easy this is to make.

The holidays are a super busy time of year for us all. Between shopping and parties there’s just so much to be done.

This is a fantastic recipe that can easily be made and taken to any holiday party or get together of the season.

The best part is that’s it’s always such a huge hit. My family and friends love when I make this for them.

The flavors of the spice cake and eggnog so so perfectly together. It’s such a nice festive combination.

This is definitely one dessert recipe that you don’t want to miss out on this Christmas or Thanksgiving.

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 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.

Eggnog Poke Cake Variations

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

  • Cake Mix- white, yellow or French vanilla cake mix can be used instead of spiced cake mix if you’d prefer.
  • Pudding- instant vanilla or French vanilla pudding would both be ok to use.
  • Toppings- Add candied nuts, cranberries or any other festive topping you’d like to.

Other Easy Cake Recipes

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

Eggnog Poke Cake Ingredients

  • Spice Cake Mix (plus the ingredients to make it)
  • Eggnog
  • Instant Vanilla Pudding
  • Cool Whip
  • Cinnamon

Instructions

First, make the spice cake mix according to the directions on the package and let it cool and using the back of a wooden spoon, poke holes into the cake about an inch and a half apart.

Next, in a medium sized bowl, beat the eggnog and vanilla instant pudding together until it begins to thicken.

Then, pour the mixture over the cake and spread it into the holes.

Now, add the cool whip and carefully spread it on top of the cake.

Next, sprinkle the top with some ground cinnamon and place it into the fridge for at least an hour so the pudding can set.

Finally, serve cold and enjoy!

Eggnog Poke Cake

Eggnog poke cake is a super easy to make and festive dessert made by poking holes into baked spice cake mix and topping it with eggnog pudding, cool whip and cinnamon.
No ratings yet
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Course Dessert
Cuisine American

Ingredients
  

  • 1 box Spice Cake Mix (plus the ingredients to make it)
  • 3.5 oz Instant Vanilla Pudding
  • 1 ½ cups Eggnog
  • 8 oz Cool Whip
  • 2 tbs Ground Cinnamon

Instructions
 

  • Make the spice cake mix according to the directions on the package and let it cool and using the back of a wooden spoon, poke holes into the cake about an inch and a half apart.
  • In a medium sized bowl, beat the eggnog and vanilla instant pudding together until it begins to thicken.
  • Pour the mixture over the cake and spread it into the holes.
  • Add the cool whip and carefully spread it on top of the cake.
  • Sprinkle the top with some ground cinnamon and place it into the fridge for at least an hour so the pudding can set.
  • Finally, serve cold and enjoy!
Keyword eggnog poke cake

CHICKEN PARMESAN MEATBALLS

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Chicken parmesan meatballs are a delicious spin on the classic Italian dinner made with ground chicken meatballs baked in tomato sauce and covered in mozzarella and parmesan cheese.

Chicken Parmesan Meatballs

From the recipe collection of Tara Ippolito

These chicken Parmesan meatballs are such a fun spin on the traditional Italian meal.

We love chicken Parmesan and meatballs at my house and this is the best of both worlds.

They can be served alone or over a nice big bowl of spaghetti. They’re also great over some white rice, too.

This recipe is a nice alternative when you’re not in the mood to go through the process of dredging a bunch of chicken breast in egg wash and breading then frying them in oil.

It’s a good little hassle free short cut that the whole family is sure to love.

Speaking for my own family, they are all huge fans of this one. Especially my two boys who are always super excited when they find out that this is what’s for dinner.

We like to serve this with pasta and a nice big piece of homemade garlic bread. It hits the spot every time!

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

Fast. Simple. Delicious.

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

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

Chicken Parmesan Meatballs Variations

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

  • Ground Meat- Ground Turkey would be ok to use as a substitute for ground chicken.
  • Breadcrumbs- You can use panko or plain breadcrumbs here if you’d like to. Just be sure to add a little additional seasoning to the meatball mixture.
  • Sauce- Use any kind of tomato sauce you’d like. I have a great recipe for Simple Tomato Sauce if you click HERE but any jarred brand would do. Vodka Sauce would also be a nice change.

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.

Chicken Parmesan Meatballs Ingredients

  • Ground Chicken
  • Eggs
  • Italian Seasoned Breadcrumbs
  • Milk
  • Parmesan Cheese
  • Mozzarella Cheese, hand shredded
  • Salt, Pepper, Garlic Powder, Onion Powder and Italian Seasoning

Instructions

Preheat the oven to 350°

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

Now, season it with salt, pepper, garlic powder and Italian seasoning and mix everything together until the ingredients are combined.

Then, roll the meat mixture into balls that are about 1.5 inches thick and place them onto a parchment paper lined baking sheet.

Next, place them into the oven to cook for 30 minutes.

Now, line a 9 x 13” baking dish with a little tomato sauce and place the meatballs on top.

Then, spoon the rest of the sauce over the meatballs.

Next, sprinkle the top with a little more Parmesan cheese and the rest of the mozzarella cheese.

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

Finally, let it cool slightly, garnish with parsley and serve alone or over rice or pasta and enjoy.

Chicken Parmesan Meatballs

Chicken parmesan meatballs are a delicious spin on the classic Italian dinner made with ground chicken meatballs baked in tomato sauce and covered in mozzarella and parmesan cheese.
No ratings yet
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 2 pounds Ground Chicken
  • 2 Eggs
  • 1 cup Italian Seasoned Breadcrumbs
  • ½ cup Milk
  • ½ cup Parmesan Cheese
  • 1 ¼ cup Mozzarella Cheese
  • 1.5-3 cups Tomato Sauce
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 2 tbs Italian Seasoning
  • 1 tbs Onion Powder
  • 2 tbs Fresh Parsley, chopped (for garnish, optional)

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, add the ground chicken, eggs, Italian seasoned breadcrumbs, milk, ¼ cup of the Parmesan cheese and ½ cup of the mozzarella cheese.
  • Season it with salt, pepper, garlic powder and Italian seasoning and mix everything together until the ingredients are combined.
  • Roll the meat mixture into balls that are about 1.5 inches thick and place them onto a parchment paper lined baking sheet. Place them into the oven to cook for 30 minutes.
  • Line a 9 x 13” baking dish with half the tomato sauce and place the meatballs on top. Spoon the rest of the sauce over the meatballs.
  • Sprinkle the top with a little more Parmesan cheese and the rest of the mozzarella cheese.
  • Place it into the oven for about 25 minutes or until the cheese is melted and the sides are hot and bubbly.
  • Let it cool slightly, garnish with parsley and serve alone or over rice or pasta and enjoy.
Keyword chicken parmesan meatballs

PASTA FAGIOLI SOUP

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Pasta fagioili soup is a hearty, Italian soup made with pasta, beans and sautéd vegetables in a delicious beef and tomato based sauce.

Pasta Fagioli Soup

From the recipe collection of Tara Ippolito

Pasta fagioli Soup is one of the most delicious, hearty and easy to make meals of the season.

Soup recipes like this one are the best on cold fall and winter nights. My family absolutely loves them, too.

It’s the perfect meal to keep everyone full and happy for hours. Certain soups can truly be a real stick to your ribs dinner.

The best part is that it can be on the table and ready to eat in under 30 minutes.

Simple to make meals that taste amazing, too, are always a great choice for a busy weekday dinner.

My whole family loves this one and always say that it tastes even better the next day and I happen to completely agree.

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

Fast. Simple. Delicious.

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

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

Pasta Fagioli Variations

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

  • Pasta- any kind of small pasta will do for this recipe.
  • Ground Beef- the beef can be omitted completely if desired or swapped out for ground sausage, chicken or turkey.
  • Broth- vegetable, beef or chicken broth are all okay to use.

Other Easy Soup Recipes

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

Pasta Fagioli Ingredients

  • Olive Oil
  • Carrots, chopped small
  • Onion, chopped small
  • Celery, chopped small
  • Garlic, minced
  • Ground Beef
  • Tomato Taste
  • Beef Broth
  • Crushed Tomatoes
  • Cannellini Beans, rinsed and drained
  • Parmesan Cheese
  • Baby Spinach
  • Daltini Pasta
  • Salt, Pepper, Red Pepper Flakes, Italian Seasoning, Garlic Powder

Instructions

In a large saucepan, heat the olive oil over medium high heat and add the chopped carrots, celery, onion and garlic.

Now, season the vegetables with the hot pepper flakes, salt, pepper and Italian seasoning and sauté them until they are soft.

Next, add in the ground beef and break it up into small pieces with a wooden spoon until it’s cooked all the way through. Drain the fat.

Then, stir the tomato paste into the beef and let that cook together for 2 minutes.

Now, add in the beef broth, crushed tomatoes, beans and Parmesan cheese.

Next, season the sauce with salt, pepper, Italian seasoning and garlic powder and bring the pot to a boil then reduce the heat and allow the soup to simmer for 30 minutes.

Then, turn the heat up to medium high and stir in the spinach until it is wilted.

Now, stir in the pasta and let it cook in the sauce until it is done.

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

Pasta Fagioli

Pasta fagioili soup is a hearty, Italian soup made with pasta, beans and sautéd vegetables in a delicious beef and tomato based sauce.
No ratings yet
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 3 tbs Olive Oil
  • 2-3 large Carrots, chopped small
  • 2-3 stalks Celery, chopped small
  • 1 large Onion, chopped small
  • 3 cloves Garlic, minced
  • 1 pound Ground Beef
  • 6 oz Tomato Paste
  • 28 oz Crushed Tomatoes
  • 6 cups Beef Broth
  • 15.5 oz Cannellini Beans, rinsed and drained
  • ½ cup Parmesan Cheese
  • 5 oz bag Baby Spinach
  • 2 cups Daltini Pasta
  • 1 teaspoon Red Pepper Falkes
  • Salt and Pepper to taste
  • 2 tbs Italian Seasoning
  • 1 tbs Garlic Powder

Instructions
 

  • In a large saucepan, heat the olive oil over medium high heat and add the chopped carrots, celery, onion and garlic.
  • Season the vegetables with the hot pepper flakes, salt, pepper and 1 tbs Italian seasoning and sauté them until they are soft.
  • Add in the ground beef and break it up into small pieces with a wooden spoon until it’s cooked all the way through. Drain the fat.
  • Stir the tomato paste into the beef and let that cook together for 2 minutes.
  • Add in the beef broth, crushed tomatoes, beans and Parmesan cheese.
  • Season the sauce with salt, pepper, 1 tbs Italian seasoning and garlic powder and bring the pot to a boil then reduce the heat and allow the soup to simmer for 30 minutes.
  • Turn the heat up to medium high and stir in the spinach until it is wilted.
  • Stir in the pasta and let it cook in the sauce until it is done.
  • Finally, let the soup cool slightly, serve warm and enjoy.
Keyword pasta fagioli soup

CLASSIC BEEF CHILI

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Classic beef chili is a delicious comfort food meal made by simmering seasoned ground beef and beans in a hearty tomato sauce for a dinner the whole family will love.

Classic Beef Chili

From the recipe collection of Tara Ippolito

Who doesn’t love a nice big bowl of classic beef chili on a cold day?

This is one of my favorite things to pop on the stove and have simmering all day when the weather really plums here in New Jersey.

It’s the perfect “warm you up” meal. This is one of those recipes that the longer it sits on the stove of the better it is.

So you can start to make this in the early afternoon and enjoy it all day long.

My kids even admit that they like this dinner even better than the next day because all the flavors have blended together so perfectly.

This is one of those stick to your ribs recipes that keep everyone full and warm for hours

It can be served alone or topped with shredded cheddar cheese, sour cream, chopped onions, or whatever other toppings you’d like to add.

When I was growing up, my mother used to serve this to us over some sliced plain white bread, and it was the best thing ever in my opinion.

I used to love this recipe so much when I was growing up. My siblings and I would get so exciting when my mother would make this for us.

Now that I’m a mother myself, I make this for my own family and they love it just as much 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.

Classic Beef Chili Variations

I like this chili 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 instead of beef.
  • Beans- It’s nice to mix two different kinds of beans here for a little variety of flavor. Use any two you’d like or even omit them completely.
  • Broth- Chicken, Beef or Vegetable broth can all be used in this recipe.

Other Easy Comfort Food Meals

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

Classic Beef Chili Ingredients

  • Olive Oil
  • Ground Beef
  • Green Bell Pepper, chopped
  • Garlic, Minced
  • Onion, chopped
  • Crushed Tomatoes
  • Red Kidney Beans, rinsed and drained
  • Dark Kidney Beans, rinsed and drained
  • Beef Broth
  • Salt, Pepper, Cayenne Pepper, Chili Powder, Onion Powder, Garlic Powder
  • Optional Toppings: Shredded Cheddar Cheese, Sour Cream, Green Onions

Instructions

First, in a large pot, heat the oil over medium high heat and add the chopped pepper, onion and garlic.

Now, season the vegetables with salt, pepper, chili powder and cayenne pepper and sauté until soft.

Next, add the ground beef, lightly season with salt and pepper and break the beef down into small pieces as it cooks.

Now, stir in the crushed tomatoes.

Then, gently stir in the two cans of rinsed and drained beans.

Next, stir in the beef broth and re-season the chili with salt, pepper, garlic powder, onion powder, chili powder and cayenne pepper.

Now, bring the heat down from medium high to low and let the chili simmer for at least 30 minutes to let the flavors blend together.

Finally, add the chili to individual serving dishes, top with shredded cheese, sour cream and green onions (if desired) and enjoy!

Classic Beef Chili

Classic beef chili is a delicious comfort food meal made by simmering seasoned ground beef and beans in a hearty tomato sauce for a dinner the whole family will love.
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Course Main Course
Cuisine American

Ingredients
  

  • 2 tbs Olive Oil
  • 1 large Green Bell Pepper, chopped
  • 1 large Onion, chopped
  • 3 cloves Garlic, minced
  • 2 pounds Ground Beef
  • 2 (28 oz) cans Crushed Tomatoes
  • 15.5 oz can Red Kidney Beans, rinsed and drained
  • 15.5 oz can Dark Kidney Beans, rinsed and drained
  • Salt and Pepper to taste
  • 6 cups Beef Broth
  • 2 teaspoon Chili Powder
  • 2 Cayanne Pepper
  • teaspoon Onion Powder
  • 1 tbs Garlic Powder
  • Optional Toppings: Shredded Cheddar Cheese, Sour Cream, Green Onions

Instructions
 

  • In a large pot, heat the oil over medium high heat and add the chopped pepper, onion and garlic.
  • Season the vegetables with salt, pepper, 1 teaspoon of chili powder and 1 teaspoon of cayenne pepper and sauté until soft.
  • Add the ground beef, lightly season with salt and pepper and break the beef down into small pieces as it cooks.
  • Stir in the crushed tomatoes, beans and beef broth and re-season the chili with salt, pepper, garlic powder, onion powder, 1 teaspoon of chili powder and 1 teaspoon of cayenne pepper. (taste and add more seasoning if needed)
  • Bring the heat down from medium high to low and let the chili simmer for at least 30 minutes to let the flavors blend together.
  • Add the chili to individual serving dishes, top with shredded cheese, sour cream and green onions (if desired) and enjoy!
Keyword classic beef chili

EASY MAGIC BARS

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Easy Magic bars are a classic, old fashioned dessert made with chocolate chips, chopped walnuts, coconut flakes and sweetened condensed milk baked in a graham cracker crust.

Easy Magic Bars

From the recipe collection of Tara Ippolito

Easy Magic bars are such a delicious and classic dessert recipe.

Most of us grew up eating these or some very close version of them. This recipe has been around for a very, very long time.

I remember my mother used to make us something incredibly similar when we were kids and I absolutely loved them.

It must be because this dessert recipe is so easy and requires very little effort that even the most casual baker can get these on the table in no time.

This is a great recipe to make with the kids, too. My children love to get involved and sprinkling all the ingredients on top of each other.

I myself I’m not a great baker. Any dessert that I make has to be quick easy and require very little baking skills.

We usually make this recipe when I have some chocolate chips to use up in the pantry. It’s a great recipe because you can kind of use whatever you have and it all works together.

As easy as this recipe is, it’s also incredibly delicious.

Everything blends together so well, which is where I think the name magic bar is originally came from.

This dessert is always a guaranteed hit. My family and friends always devour them whenever I make 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.

Easy Magic Bars 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.

Chocolate- Use any combination of cops that you’d like. Chocolate, caramel, white or any other kind you can think of. It all works.

Nuts- Chopped Pecans or Walnuts would both work

Other Easy Dessert Recipes

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

Easy Magic Bars Ingredients

  • Butter
  • Graham Cracker Crumbs
  • Milk Chocolate Chips
  • White Chocolate Chips
  • Peanut Butter Chips
  • Sweet Coconut Flakes
  • Chopped Walnuts
  • Sweetened Condensed Milk

Instructions

Preheat the oven to 350°

First, place the stick of butter into a 9 x 13” baking dish and place it into the oven for about 3 minutes or until it melts.

Now, carefully remove the baking dish out of the oven and add the crushed graham crackers.

Then, mix the butter and graham crackers together until they’re evenly combined and push them down into the baking dish to form a crust.

Next, sprinkle the chocolate chips on top.

Now, add a layer of the peanut butter chips.

Then, add another layer of the white chocolate chips.

Next, evenly sprinkle the chopped walnuts on top.

Now, add a layer of the coconut flakes.

Then, drizzle the top with the sweetened condensed milk as evenly as you can.

Next, place it into the oven for 20- 30 minutes.

Finally, let them cool, cut them into squares and enjoy!

Easy Magic Bars

Easy Magic bars are a classic, old fashioned dessert made with chocolate chips, chopped walnuts, coconut flakes and sweetened condensed milk baked in a graham cracker crust.
No ratings yet
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Course Dessert
Cuisine American

Ingredients
  

  • 1 stick Butter
  • 1 ½ cups Graham Cracker Crumbs
  • ½ cup Milk Chocolate Chips
  • ½ cup Peanut Butter Chips
  • ½ cup White Chocolate Chips
  • 1 cup Walnuts, chopped
  • 1 cup Sweetened Coconut Flakes
  • 14 oz Sweetened Condensed Milk

Instructions
 

  • Preheat the oven to 350
  • Place the stick of butter into a 9 x 13” baking dish and place it into the oven for about 3 minutes or until it melts.
  • Carefully remove the baking dish out of the oven and add the crushed graham crackers. Mix the butter and graham crackers together until they’re evenly combined and push them down into the baking dish to form a crust.
  • Next, sprinkle the chocolate chips on top followed by the peanut butter chips and white chocolate chips.
  • Evenly sprinkle the chopped walnuts on top followed by the coconut flakes.
  • Drizzle the top with the sweetened condensed milk as evenly as you can.
  • Place it into the oven for 20- 30 minutes.
  • Let them cool, cut them into squares and enjoy!

Video

Keyword easy magic bars

WARM PEPPER JELLY DIP

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Warm pepper jelly dip is a delicious, crowd pleasing appetizer made by combining a blend of cheese and bacon bits baked and covered in sweet and spicy pepper jelly.

Warm Pepper Jelly Dip

From the recipe collection of Tara Ippolito

Warm pepper jelly dip is truly a delicious and unique appetizer you need for your next party.

This dip has so many delicious flavors going on that it’s almost impossible to resist. Whenever I make this, my family and friends go crazy for it.

The blend of cheeses, bacon and sweet and spicy pepper jelly go together so wonderfully.

This is one of those appetizers that will get all your guest talking. Especially if they’ve never tried a dip like this before.

The best part about it, is that it’s super easy to put together, too. The ingredients are simple and require very little effort to make.

I’ve been making this for every holiday party and family get together for years and it’s always a huge hit.

It’s one of my go to appetizers for Christmas Eve and Thanksgiving. Everyone always loves it and looks forward to eating 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 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.

Warm Pepper Jelly 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.

  • Cheese- use any kind of hand shredded cheeses that you’d like here.
  • Cream Cheese- If you’d like to add another layer of flavor, try a flavored cream cheese like garlic and herb or jalapeño.
  • Bacon- Use precooked bacon bits or make your own bacon at home.

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.

Warm Pepper Jelly Dip Ingredients

  • Pepper Jelly
  • Softened Cream Cheese
  • Cheddar Cheese, hand shredded
  • Pepper Jack Cheese, hand shredded
  • Bacon Bits
  • Salt and Garlic Powder
  • Scallions for garnish (if desired)
  • Crackers for dipping

Instructions

Preheat the oven to 325°

First, in a medium sized bowl, add the softened cream cheese, shredded cheddar cheese, shredded pepper jack cheese, bacon bits and 2 tablespoons of the pepper jelly.

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

Next, add the mixture to a pie plate or baking dish and spread it out so that it’s flat and even.

Then, place it into the oven for 10-15 minutes or just until the dip is warm.

Now, every spread the rest of the pepper jelly onto the top the dip.

Finally, top with scallions (optional) serve warm and enjoy.

Warm Pepper Jelly Dip

Warm pepper jelly dip is a delicious, crowd pleasing appetizer made by combining a blend of cheese and bacon bits baked and covered in sweet and spicy pepper jelly.
4 from 1 vote
Print Recipe Pin Recipe
Course Appetizer
Cuisine American

Ingredients
  

  • 11 oz Pepper Jelly
  • 8 oz Cream Cheese, softened
  • ½ cup Cheddar Cheese, hand shredded
  • ½ cup Pepper Jack Cheese, hand shredded
  • ¼ cup Bacon Bits
  • Salt
  • 1 teaspoon Garlic Powder
  • Scallions (optional)
  • Crackers for dipping

Instructions
 

  • Preheat the oven to 325°
  • In a medium sized bowl, add the softened cream cheese, shredded cheddar cheese, shredded pepper jack cheese, bacon bits and 2 tablespoons of the pepper jelly.
  • Season it with a little salt and garlic powder and stir everything together until it’s evenly combined.
  • Add the mixture to a pie plate or baking dish and spread it out so that it’s flat and even.
  • Place it into the oven for 10-15 minutes or just until the dip is warm.
  • Every spread the rest of the pepper jelly onto the top the dip.
  • Finally, top with scallions (optional) serve warm and enjoy.

Video

Keyword warm pepper jelly dip

BREADED BAKED ARTICHOKE HEARTS

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Breaded Baked Artichoke Hearts are a super simple and delicious appetizer made by breading canned artichoke hearts and baking them in the oven until golden brown.

Breaded Baked Artichoke Hearts

From the recipe collection of Tara Ippolito

These breaded baked artichoke hearts are such a simple and delicious appetizer.

I love stuffed artichokes, but making them can sometimes be a huge hassle. They’re also difficult to serve when feeding a crowd.

This recipe is a nice little alternative that gives a very similar result as stuffed artichokes with way less of the hassle.

I love making these for holidays or family get-togethers because they’re always a huge hit and require very little effort to put together on my part.

We have a lot of artichoke lovers among our friends and family so this recipe is the perfect choice for a side dish.

They are delicious on their own, but we like to serve these with a little ranch dressing or even marinara sauce on the side for dunking.

They make four a really unique little appetizer snack or side dish for any occasion. Your guest will love these!?

I hope you give this recipe a try. If 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.

Breaded Baked Artichoke Hearts Variations

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

  • Air Fryer - these can be made in the air fryer, too. Preheat the air fryer to 390° and cook them for 5 minutes on each side.
  • Herbs- Feel Free to add extra herbs to the breadcrumb mixture for some extra flavor.
  • Artichoke Hearts- leave them whole or cut them in half if you prefer
  • Dipping Sauce- These are delicious dipped into a little ranch dressing or marinara sauce.

Other Easy Appetizer Recipes

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

Breaded Baked Artichoke Hearts Ingredients

  • Canned Artichoke Hearts, drained and patted dry (in water NOT oil)
  • Melted Butter
  • Italian Seasoned Breadcrumbs
  • Parmesan Cheese
  • Salt and Pepper

Instructions

Preheat the oven to 400°

First, add the melted butter to one bowl and mix together the seasoned breadcrumbs, Parmesan cheese, salt and pepper in the other.

Now, dip the artichoke hearts into then butter and then into the breadcrumb mixture.

Next, continue breading the artichoke hearts and place them onto a parchment or foil lined baking sheet.

Then, place them into the oven for 18-20 minutes flipping half way.

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

Breaded Baked Artichoke Hearts

Breaded Baked Artichoke Hearts are a super simple and delicious appetizer made by breading canned artichoke hearts and baking them in the oven until golden brown.
No ratings yet
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Course Appetizer, Side Dish, Snack
Cuisine American

Ingredients
  

  • 15 oz Canned Artichoke Hearts, drained and patted dry (in water NOT oil)
  • ¼ cup Butter, Melted
  • ¼ cup Italian Seasoned Breadcrumbs
  • ¼ cup Parmesan Cheese
  • Salt and Pepper to taste

Instructions
 

  • Preheat the oven to 400°
  • Add the melted butter to one bowl and mix together the seasoned breadcrumbs, Parmesan cheese, salt and pepper in the other.
  • Dip the artichoke hearts into then butter and then into the breadcrumb mixture and place them onto a parchment or foil lined baking sheet..
  • Place them into the oven for 18-20 minutes flipping half way.
  • Finally, let them cool slightly and serve warm. Enjoy!

Video

Keyword breaded baked artichoke hearts

CROCKPOT SMOTHERED CHICKEN LEGS

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Crockpot smothered chicken legs are a delicious dinner made with just few simple ingredients like chicken legs, a dry gravy packet, water and seasonings.

Crockpot Smothered Chicken Legs

From the recipe collection of Tara Ippolito

Crockpot, smothered chicken legs are such an easy and delicious dinner idea for a busy weeknight.

The meat is fall off the bone good and truly couldn’t be easier to put together.

Simple crockpot recipe recipes like this one are lifesavers for me on busy days when I’m running around with errands.

I can just toss everything in the crockpot and let it do the work for me. It doesn’t get any more simple than that.

This is truly one of those recipes that are impossible to screw up. It requires very little effort as well as cooking skills.

As long as you’ve got the chicken legs, water, and dry gravy packet the other seasoning is gonna be adjusted to suit your taste. So feel free to experiment and use whatever types of seasoning that you’d like. ?

My kids love when I serve them this chicken over a nice big plate of Sour Cream Mashed Potatoes, but you can serve it with whatever you’d like.

We just love the mashed potatoes because it’s soaks up all that delicious gravy.

This chicken is so flavorful and delicious it’s sure to earn a permanent spot on your dinner menu rotation. ?

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

Fast. Simple. Delicious.

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

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

Crockpot Smothered Chicken Legs Variations

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

  • Chicken- bone in chicken thighs will be ok to use instead of chicken legs if you’d like to.
  • Seasoning- The seasoning is completely up to you. Feel free to use whatever blend of seasonings you’d prefer.

Other Easy Crockpot Meals

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

Crockpot Smothered Chicken Legs Ingredients

  • Chicken Legs
  • Water
  • Dry Gravy Packet
  • Salt, Pepper, Garlic Powder, Onion powder and Paprika

Instructions

First, add the water to the crockpot and whisk in the gravy packet until it’s evenly combined.

Now, in a large bowl, add the chicken and seasonings.

Then, mix the seasoning into the chicken until it’s evenly coated on all sides.

Next, add the chicken legs to the crockpot side by side.

Now, turn the crockpot to low and set it for 6 hours.

Then, carefully remove the chicken thighs (the meat will be falling off the bone) and transfer them to a serving plate.

Finally, let them cool slightly, serve over Sour Cream Mashed Potatoes or with the side of your choice. Don’t forget to spoon some extra gravy over the chicken, too. Enjoy!

Crockpot Smothered Chicken Legs

Crockpot smothered chicken legs are a delicious dinner made with just few simple ingredients like chicken legs, a dry gravy packet, water and seasonings.
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Course Main Course
Cuisine American

Ingredients
  

  • 5 Chicken Legs
  • 1 cup Water
  • 1 packet Dry Brown Gravy Mix
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 1 tbs Onion Powder
  • 1 teaspoon Paprika

Instructions
 

  • Add the water to the crockpot and whisk in the gravy packet until it’s evenly combined.
  • In a large bowl, add the chicken and seasonings and mix the seasoning into the chicken until it’s evenly coated on all sides and place them into the crockpot side by side
  • Turn the crockpot to low and set it for 6 hours.
  • Carefully remove the chicken legs (the meat will be falling off the bone) and transfer them to a serving plate.
  • Let them cool slightly, serve over Sour Cream Mashed Potatoes or with the side of your choice. Don’t forget to spoon some extra gravy over the chicken, too. Enjoy!
Keyword crockpot smothered chicken legs

EASY SALMON CAKES

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Easy salmon cakes are a delicious recipe made by forming flaked salmon, sautéed vegetables and breadcrumbs into patties and frying until golden brown for an appetizer or mail course the whole family will love.

Easy Salmon Cakes

From the recipe collection of Tara Ippolito

These easy salmon cakes are a super easy to make appetizer, snack or main course.

I love making this recipe when I want to serve something impressive that I know everyone will love.

These salmon cakes are packed with flavor in every bite. The ingredients are simple but go together so perfectly.

Personally, I can’t get enough salmon. It’s my favorite fish and I’m always looking for new ways to eat it.

Once I tried this recipe it became my favorite way to eat it.

This is a great because it can be made for so many different occasions from holidays to casual dinners at home.

Depending on what your needs are, they can be served as a party appetizer or main course for dinner.

I even love having these as a little snack with some tartar sauce on the size. They are just so so good.

This is a great way to use up some leftover salmon, too, if you’ve got some.

Whenever I serve this, it’s always a huge hit. Everyone seems to really enjoy this recipe. Myself included.

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.

Easy Salmon Cakes Variations

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

  • Salmon-any kind of flaked salmon (even canned) would work for this recipe.
  • Air Fryer- These can be made in the air fryer, too. Just spray the basket and cook them for about 8-10 minutes flipping them half way through.
  • Breadcrumbs- plain or seasoned breadcrumbs would both be fine to use here.

Other Easy Seafood Recipes

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

Easy Salmon Cake Ingredients

  • Fresh Salmon
  • Butter
  • Yellow Bell Pepper, diced
  • Red Bell Pepper, diced
  • Red Onion, diced
  • Celery, chopped
  • Capers
  • Eggs
  • Mayonnaise
  • Minced Garlic
  • Dijon Mustard
  • Worcestershire Sauce
  • Sriracha
  • Plain Breadcrumbs
  • Canola Oil
  • Salt, Pepper and Old Bay
  • Tartar Sauce (optional)

Instructions

Preheat the oven to 350°

First, place the salmon skin side down on a baking sheet. Brush the fish with olive oil and season with salt and pepper. Bake for 15-20 minutes or until the salmon is cooked. Let the salmon cool and flake it apart.

Next, in a medium sized frying pan, melt the butter and olive oil.  Add the peppers, onion, celery, capers, and Worcestershire  sauce.

Now, season the vegetables with salt, pepper and old bay seasoning and sauté them until they are soft- about 10 minutes and let them cool.

Next, in a large bowl, add the flaked salmon, sautéed vegetables, breadcrumbs, mayonnaise, mustard and eggs.

Then, mix well, cover and refrigerate for 30 minutes.

Now, form them into 10-12 equal sized cakes.

Next, in a large skillet, heat the butter and olive oil over medium high heat and fry the salmon cakes until they’re golden brown on both sides.

Then, drain them on paper towels or a wire rack.

Now, transfer them to a parchment paper lined baking sheet and place them into the oven for 15 minutes.

Finally, serve warm and with tartar sauce (if desired) and enjoy!

Easy Salmon Cakes

Easy salmon cakes are a delicious recipe made by forming flaked salmon, sautéed vegetables and breadcrumbs into patties and frying until golden brown for an appetizer or mail course the whole family will love.
No ratings yet
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Course Appetizer, Main Course, Snack
Cuisine American

Ingredients
  

  • ½ pound Fresh Salmon
  • 4 tbs Butter
  • Canola Oil
  • 1 small Yellow Bell Pepper, diced
  • 1 small Red Bell Pepper, diced
  • 1 small Red Onion, diced
  • 3 stalks Celery, diced
  • 1 tbs Capers, dreained
  • 2 large Eggs, beaten
  • ½ cup Mayonnaise
  • 2 teaspoon Dijon Mustard
  • 1 tbs Worcestershire Sauce
  • 1 tbs Sriracha
  • 1 cup Plain Breadcrumbs
  • Canola Oil (enough to fill your frying pan with about an inch of oil)
  • Salt and Pepper to taste
  • 1 tbs Old Bay Seasoning
  • ½ cup Tartar Sauce (optioal)

Instructions
 

  • Preheat the oven to 350°
  • Place the salmon skin side down on a baking sheet. Brush the fish with olive oil and season with salt and pepper. Bake for 15-20 minutes or until the salmon is cooked. Let the salmon cool and flake it apart.
  • In a medium sized frying pan, melt the butter and 1 tbs of oil.  Add the peppers, onion, celery, capers and Worcestershire  sauce.
  • Season the vegetables with salt, pepper and old bay seasoning and sauté them until they are soft- about 10 minutes and let them cool.
  • In a large bowl, add the flaked salmon, sautéed vegetables, breadcrumbs, mayonnaise, mustard sriaracha and eggs. Mix well, cover and refrigerate for 30 minutes.
  • Form them into 10-12 equal sized cakes.
  • In a large skillet, heat the butter and olive oil over medium high heat and fry the salmon cakes until they’re golden brown on both sides. Drain them on paper towels or a wire rack.
  • Transfer them to a parchment paper lined baking sheet and place them into the oven for 15 minutes.
  • Serve warm and with tartar sauce (if desired) and enjoy!

Video

Keyword easy salmon cakes

CREAMY CHICKEN GNOCCHI SOUP

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Creamy chicken gnocchi soup is a hearty and delicious soup made with sautéed vegetables, shredded chicken and gnocchi cooked in a creamy, cheesy broth.

Creamy Chicken Gnocchi Soup

From the recipe collection of Tara Ippolito

This creamy chicken gnocchi soup is such a delicious and easy to make dinner that’s perfect for a busy weekday.

It couldn’t be easier to put together and most of the ingredients are pantry staples that I already have on hand.

Not only is this soup incredibly delicious, but it’s also ready to eat in under 30 minutes.

My family loves when I make this for them on a cold fall or winter night. It’s so filling and keeps them full and warm for hours.

This recipe came to me through a friend years ago, and I’ve been making it every cold weather season since.

I do believe this is actually an Olive Garden copycat recipe, but I would not know since I have never had the soup there.

So you can be the judge of if it taste the same or not. All I know is that it is so amazing and we all love it at my house.

And the best part is that it’s made all in one pot so clean up is a breeze.

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.

Creamy Chicken Gnocchi Soup Variations

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

  • Pasta- swap the Gnocchi out for some cheese tortellini or any small pasta if you’d like.
  • Meat- you can use ground beef or sausage if you’d like to instead of shredded chicken. Just be sure to cook the meat before adding it into the soup.
  • Broth- Chicken or vegetable broth would both work.
  • Spicy- if you’d like to add a little heat, add some red pepper flakes to the vegetables as you sauté them.

Other Easy Soup Recipes

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

Creamy Chicken Gnocchi Soup Ingredients

  • Gnocchi
  • Grated Carrot
  • Chopped Celery
  • Chopped Onion
  • Minced Garlic
  • Butter
  • Olive Oil
  • Flour
  • Chicken Broth
  • Milk
  • Heavy Cream
  • Parmesan Cheese
  • Baby Spinach
  • Salt, Pepper, Garlic Powder & Italian Seasoning

Instructions

First, in a large pot, heat the olive oil and butter over medium high heat and add the carrots, celery, onion and garlic.

Now, season the vegetables with salt, pepper, 1 teaspoon of garlic powder and 1 teaspoon of Italian seasoning and sauté them for about 5 minutes stirring frequently.

Then, add the flour and stir it into the vegetables for about two minutes.

Now, stir in the chicken broth.

Next, stir in the milk.

Then, stir in the heavy cream and Parmesan cheese.

Now, season the soup with salt, pepper, garlic powder and the rest of the Italian seasoning. Stir everything together until it’s evenly combined.

Next, stir in the shredded chicken.

Then, stir in the baby spinach until it begins to wilt into the soup.

Then, raise the heat to a gentle boil and the gnocchi.

Now, let the gnocchi cook in the soup for about 3-5 minutes and reduce the heat to low to keep warm.

Finally, place a few ladles of the soup into individual bowls, serve warm and enjoy.

Creamy Chicken Gnocchi Soup

Creamy chicken gnocchi soup is a hearty and delicious soup made with sautéed vegetables, shredded chicken and gnocchi cooked in a creamy, cheesy broth.
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 16 oz Gnocchi
  • 2 large Carrots, grated
  • 2 Stalks Celery, chopped
  • 1 medium Onion, diced
  • 4 cloves Garlic, minced
  • ½ stick Butter
  • 2 tbs Olive Oil
  • ¼ cup Flour
  • 3 cups Chicken Broth
  • 3 cups Milk
  • 1.5 cups Heavy Cream
  • 2 cups Cooked Chicken, shredded
  • 5 oz Baby Spinach
  • ½ cup Parmesan Cheese
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 2 tbs Italian Seasoning

Instructions
 

  • In a large pot, heat the olive oil and butter over medium high heat and add the carrots, celery, onion and garlic.
  • Season the vegetables with salt, pepper, and 1 tbs of Italian seasoning and sauté them for about 5 minutes stirring frequently.
  • Add the flour and stir it into the vegetables for about two minutes.
  • Stir in the chicken broth, milk, heavy cream and parmesan cheese.
  • Season the soup with salt, pepper, garlic powder and the rest of the Italian seasoning. Stir everything together until it’s evenly combined.
  • Stir in the shredded chicken and spinach until the spinach has wilted
  • Raise the heat until the soup is at a gentle boil and add the gnocchi.
  • Let the gnocchi cook in the soup until they have cooked (this will take about 3-5 minutes).
  • Finally, serve warm and enjoy

Video

Keyword creamy chicken gnocchi soup

EASY BEEF TENDERLION

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Easy beef tenderloin is made with seasoned beef that’s been seared and roasted with garlic and herb butter then sliced for a truly impressive dinner.

Easy Beef Tenderloin

From the recipe collection of Tara Ippolito

If you’re looking for something to delicious to impress your guest on a special occasion, then this easy beef tenderloin is the perfect thing for you.

It’s rich, buttery and absolutely delicious. Every bite is loaded with flavor.

We usually serve this on holidays like Christmas Eve and Christmas, but this would be a wonderful choice for celebrating any special event.

Beef tenderloins are pricey and often intimidating for people to cook. I myself wasn’t sure of how I was going to pull this off when I first tried to make one.

To my surprise, it really wasn’t difficult at all. It just needs to be seasoned well and cooked to the right temperature.

All things I’m going to teach you how to do right here in this post.

And don’t forget, the beef is the star of the show. So the ingredients we’re using are simple and will just enhance the flavor of the already delicious beef.

There’s nothing better than walking into a holiday party and seeing this truly impressive cut of meat seasoned and sliced to perfection just waiting to be eaten.

This recipe is a guaranteed hit! I've made this exact recipe for so many family events and celebrations and its always completely devoured.

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.

Easy Beef Tenderloin Variations

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

  • Tenderloin Size- I used a 5 pound tenderloin but a smaller size will do, too.
  • Tenderloin Prep- You can trim and wrap the tenderloin yourself if you’d like. I have in the past but find that I cut off some more meat than I should be. If you ask your butcher, they can wrap and trim it for you and usually for free. A service that I would definitely take advantage of.
  • Seasoning- Add any additional seasoning to the tenderloin that you’d like. The more the merrier.

Other Easy Holiday Recipes

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

Easy Beef Tenderloin Ingredients

  • Beef Tenderloin, trimmed and tied (you can ask the butcher to do this for you. Most will provide this service for free)
  • Canola Oil
  • Kosher Salt
  • Black Pepper
  • Softened Butter
  • Minced Garlic
  • Fresh Thyme
  • Fresh Rosemary (chopped)
  • Garlic powder
  • Flakey White Salt

Instructions

First, pat the meat dry, cover the entire tenderloin with a generous amount of kosher salt and place it on a wire rack over a baking sheet (uncovered) overnight. Dry Brining it like this will give the meat so much flavor.

Then, remove the beef from the fridge and let it sit out for 45 minutes before it’s time to cook it. Take the butter out now to let it soften up, too.

Now, season the beef with pepper on all sides and preheat the oven to 475°.

Next, using a cast iron skillet, heat the oil over high heat and sear the meat for only 1-2 minutes per side. If the tenderloin is too big, you may need to cut it in half to fit it into the skillet.

Then, let the meat rest for about 5 minutes.

Next, in a medium sized bowl, mix together the butter, minced garlic, fresh thyme, chopped rosemary, salt, pepper and garlic powder.

Now, put the seared tenderloin onto a baking sheet and spread the butter all over it on all sides. Place it into the center rack of the oven for about 15-20 minutes for medium rare.

Next, place the beef tenderloin onto a cutting board and wrap it in tin foil for 5-7 minutes to let it rest and reabsorb the juices.

Finally, slice it into pieces that are about an inch and a half thick, sprinkle them with some flakey white salt, serve warm and enjoy!

Easy Beef Tenderloin

Easy beef tenderloin is made with seasoned beef that’s been seared and roasted with garlic and herb butter then sliced for a truly impressive dinner.
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Course Main Course
Cuisine American

Ingredients
  

  • 5 pounds Beef Tenderloin, trimmed and tied (you can ask the butcher to do this for you. Most will provide this service for free)
  • 2 tbs Canola Oil
  • Kosher Salt
  • Black Pepper
  • 2 sticks Butter, softened
  • 2 tbs Garlic, minced
  • 2 tbs Fresh Thyme
  • 2 tbs Fresh Rosemary, chopped
  • 1 teaspoon Garlic Powder
  • 1 tbs Flakey Salt

Instructions
 

  • Pat the meat dry, cover the entire tenderloin with a generous amount of kosher salt and place it on a wire rack over a baking sheet (uncovered) overnight. Dry Brining it like this will give the meat so much flavor.
  • Remove the beef from the fridge and let it sit out for 45 minutes before it’s time to cook it. Take the butter out now to let it soften up, too.
  • Season the beef with pepper on all sides and preheat the oven to 475°.
  • Using a cast iron skillet (or use any skillet if you don"t have a cast iron one), heat the oil over high heat and sear the meat for only 1-2 minutes per side. If the tenderloin is too big, you may need to cut it in half to fit it into the skillet. Let the meat rest for 5 minutes.
  • In a medium sized bowl, mix together the butter, minced garlic, fresh thyme, chopped rosemary, salt, pepper and garlic powder.
  • Place the seared tenderloin onto a baking sheet and spread the butter all over it on all sides. Place the beef tenderloin into the center rack of the oven for about 15-20 minutes for medium rare. (or until it reaches a temperature of 130-135 with a meat thermometer.
  • Place the beef tenderloin onto a cutting board and wrap it in foil for 5-7 minutes to let it rest and reabsorb the juices.
  • Slice the beef tenderloin into pieces that are about an inch and a half thick, sprinkle them with some flakey white salt, serve warm and enjoy!
Keyword easy beef tenderloin

CLASSIC STUFFED SHELLS

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Classic stuffed shells are an easy to make Italian comfort food meal made with large pasta shells filled with a blend of cheeses and baked in a flavorful tomato sauce.

Classic Stuffed Shells

From the recipe collection of Tara Ippolito

These classic stuffed shells are an Italian comfort food dinner that the whole family is short to love.

We usually make this dish for holidays like Thanksgiving and Christmas Eve, but they can be served all year round.

This is a recipe that I’ve been eating my whole life, and grew up on it as a kid.

My Italian grandmother used to always make these for us on special occasions, and we always looked forward to eating them so much.

As I got older, I decided I didn’t want to wait for a special moment to enjoy this delicious dinner.

So now we make it about once a month in my house. It’s great because this is a recipe that everyone in my house truly enjoys eating.

Between the flavorful marinara sauce, blend of cheeses and pasta, this is a dish truly irresistible to almost everyone.

Even my very picky two little boys love this 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.

Classic Stuffed Shells Variations

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

  • Sauce- use traditional marinara, Alfredo, vodka or a meat sauce for this recipe. It’s all delicious.
  • Spinach- the spinach can be omitted if you’d prefer.

Other Easy Baked Pastas

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

Classic Stuffed Shells Ingredients

  • Jumbo Pasta Shells, cooked to al dente
  • Mariana Sauce
  • Mozzarella Cheese, hand shredded
  • Grated Parmesan Cheese
  • Ricotta Cheese
  • Egg
  • Minced Garlic
  • Frozen Chopped Spinach, frozen and thawed
  • Minced Garlic
  • Olive Oil
  • Salt, Pepper, Garlic Powder and Oregano

Instructions

Preheat the oven to 350°

First, in a medium sized skillet, heat the oil over medium high heat and add the chopped spinach and minced garlic. Lightly season them with salt and pepper and sauté the spinach for about 5 minutes. Set it aside to cool.

Next, in a medium sized bowl, add the ricotta cheese, shredded mozzarella cheese, Parmesan cheese, sautéed spinach, minced garlic and eggs.

Then, season it with salt, pepper, garlic powder and oregano and mix everything together until it’s evenly combined.

Now, line a 9 x 13” baking dish with three cups of the marinara sauce.

Next, take the cooked pasta shells and using a spoon, evenly distribute the filling into the center of each pasta shell.

Then, place the stuffed shells down, side by side into the sauce lined baking sheet.

Now, drizzle the top of the shells with another cup of the sauce.

Next, cover the baking dish with tin foil and place it into the center rack of the oven for about 30 minutes.

Finally, let the shells cool slightly, garnish with shredded basil or parsley (optional) and enjoy.

Classic Stuffed Shells

Classic stuffed shells are an easy to make Italian comfort food meal made with large pasta shells filled with a blend of cheeses and baked in a flavorful tomato sauce.
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 12 oz box Jumbo Pasta Shells, cooked to al dente
  • 4 cups Mariana Sauce
  • 1 cup Mozzarella Cheese, hand shredded
  • ½ Grated Parmesan Cheese
  • 15 oz Ricotta Cheese
  • 2 Egg
  • 10 oz Frozen Chopped Spinach, frozen and thawed
  • 2 tbs Minced Garlic (divided)
  • 2 tbs Olive Oil
  • Salt and Pepper to taste
  • 1 tbs Garlic Power
  • 2 tbs Oregano
  • Shredded Basil or Chopped Parsley for garnish (optional)

Instructions
 

  • Preheat the oven to 350°
  • In a medium sized skillet, heat the oil over medium high heat and add the chopped spinach and half of the minced garlic. Lightly season them with salt and pepper and sauté the spinach for about 5 minutes. Set it aside to cool.
  • In a medium sized bowl, add the ricotta cheese, shredded mozzarella cheese, Parmesan cheese, sautéed spinach, the rest of the minced garlic and eggs.
  • Season it with salt, pepper, garlic powder and oregano and mix everything together until it’s evenly combined.
  • Line a 9 x 13” baking dish with three cups of the marinara sauce.
  • Take the cooked pasta shells and using a spoon, evenly distribute the filling into the center of each pasta shell.
  • Place the stuffed shells down, side by side into the sauce lined baking sheet and drizzle the top of the shells with another cup of the sauce.
  • Cover the baking dish with tin foil and place it into the center rack of the oven for about 30 minutes.
  • Let the shells cool slightly, garnish with shredded basil or parsley (optional) and enjoy.

Video

Keyword classic stuffed shells

OLD FASHIONED MEATLOAF

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This old fashioned meatloaf is just like grandma used to make using ground beef, sautéed vegetables, breadcrumbs and just a few other simple ingredients baked and finished with a ketchup and brown sugar glaze.

Old Fashioned Meatloaf

From the recipe collection of Tara Ippolito

This old fashioned meatloaf is such a classic family dinner recipe that the whole family will love.

Whenever I make this, it reminds me of being young and eating dinner at my grandmothers house.

She always used to make my siblings and I traditional, classic recipes like this one. We’d all look forward to eating there because we knew we’d get something great to eat.

Like a big plate of meatloaf with Sour Cream Mashed Potatoes and peas and carrots on the side.

There are so many different versions of meatloaf to choose from now but I always find my way back to this one.

After all the classics are the classics for a reasons right?

Now that I’m a mother myself, I make this for my own family and they love it just like I used to.

I usually serve this in the fall and winter months when the weather starts to cool down here in Jersey and kids are back in school.

It’s a wonderful recipe for a busy weekday dinner because it’s super easy to put together and it’s always a guaranteed hit. Even my who picky little boys love this one.

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

Fast. Simple. Delicious.

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

Old Fashioned Meatloaf Variations

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

  • Meat- you can use ground turkey or chicken if you’d prefer to.
  • Vegetables- Add any sautéed vegetables that you’d like to the meatloaf mixture like carrots, mushrooms or celery.
  • Glaze- This is a basic meatloaf recipe but glaze/ topping options are endless. Pick your favorite.

Other Easy Meatloaf Recipes

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

Old Fashioned Meatloaf Ingredients

  • Ground Beef
  • Green Bell Pepper, diced
  • White/ Yellow Onion, diced
  • Olive Oil
  • Italian Seasoned.l Breadcrumbs
  • Eggs
  • Milk
  • Ketchup
  • Worcestershire Sauce
  • Brown Sugar
  • Fresh parsley, chopped
  • Salt, Pepper, Garlic Powder

Instructions

Preheat the oven to 350°

First, in a medium size skillet, heat the olive oil over medium high heat and sauté the onion and bell pepper in a little salt and pepper until the vegetables are soft. Let them cool slightly.

Now, in a large bowl, add the ground beef, sautéed vegetables, breadcrumbs, milk, Worcestershire sauce, eggs, parsley and ketchup.

Then, season it with salt, pepper and garlic powder and mix everything together just until it’s combined. Try not to over mix the meat or the meatloaf will become too dense.

Next, add the mixture the center of a parchment paper lined baking sheet and form it into a meatloaf shape.

Then, place it into the oven for about 45 minutes.

In the meantime, in a medium sized bowl, mix together ketchup, brown sugar, Worcestershire sauce, salt pepper and garlic powder.

Now, carefully take the meatloaf out of the oven and spread the ketchup mixture evenly on top.

Next, place the meatloaf back into the oven for an additional 15- 20 minutes.

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

Old Fashioned Meatloaf

This old fashioned meatloaf is just like grandma used to make using ground beef, sautéed vegetables, breadcrumbs and just a few other simple ingredients baked and finished with a ketchup and brown sugar glaze.
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Course Main Course
Cuisine American

Ingredients
  

  • 2.5 lbs Ground Beef
  • 1 Green Bell Pepper, diced
  • 1 Onion, diced
  • 2 tbs Olive Oil
  • 1 cup Seasoned Breadcrumbs
  • ½ cup Milk
  • 2 Eggs
  • ¼ cup Ketchup
  • ¼ cup Fresh Parsley, chopped (reserve some for garnish)
  • tbs Worcestershire Sauce
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder

Glaze

  • ½ cup Ketchup
  • ½ cup Brown Sugar
  • 1 tbs Worcestershire Sauce
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder

Instructions
 

  • Preheat the oven to 350°
  • First, in a medium size skillet, heat the olive oil over medium high heat and sauté the onion and bell pepper in a little salt and pepper until the vegetables are soft. Let them cool slightly.
  • In a large bowl, add the ground beef, sautéed vegetables, breadcrumbs, milk, Worcestershire sauce, eggs, parsley and ketchup. Season it with salt, pepper and garlic powder and mix everything together just until it’s combined. Try not to over mix the meat or the meatloaf will become too dense.
  • Add the mixture the center of a parchment paper lined baking sheet and form it into a meatloaf shape. Place it into the oven for about 45 minutes.
  • In the meantime, in a medium sized bowl, mix together ketchup, brown sugar, Worcestershire sauce, salt pepper and 1garlic powder.
  • Carefully take the meatloaf out of the oven and spread the ketchup mixture evenly on top. Place the meatloaf back into the oven for an additional 15- 20 minutes.
  • Let it cool slightly, sprinkle with fresh parsley (optional), slice and enjoy.

Video

Keyword old fashioned meatloaf

OVEN BAKED SNOW CRAB LEGS

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Oven baked snow crab legs are an easy method of making snow crab clusters by covering them in seasoned butter and baking them until perfectly cooked.

Oven Baked Snow Crab Legs

From the recipe collection of Tara Ippolito

These oven baked snow crab legs are packed with flavor and oh so easy to make.

I’m not sure what got into my seven year old son, but when I asked him what he wanted for his New Years Eve dinner he quickly replied, “crab legs!” Until this moment, I was completely unaware that he'd even tried crab legs to begin with.

I agreed and immediately sent my husband straight to the store to pick some up so they would be ready right on time for dinner.

The whole family wound up absolutely devouring them in no time. They were so incredibly delicious and dripping in perfectly seasoned butter.

Whenever I’ve make crab legs in the past, they’ve either been grilled or steamed.

This was such an easy way to prepare them and the crabs held on to much more of that buttery flavor.

We were all so impressed with how they turned out.

They all made me promise that preparing these crab legs will be our new family tradition for New Years Eve moving forward.

You don’t need to wait for a special occasion to enjoy them, though. These crab legs are delicious all year round.

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.

Screenshot

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

Oven Baked Snow Crab Legs Variations

I like this recipe for snow crab legs made just the way it is but here are some ways to change it up id you’d like.

  • Crab- this method and recipe can work on any kind of crab/ crab legs.
  • Seasoning- Use Old Bay if you’d prefer and omit the other seasonings listed in the ingredients.

Other Easy Seafood Recipes

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

Oven Baked Snow Crab Legs Ingredients

  • 2-4 Snow Crab Clusters, frozen
  • Unsalted Butter, melted
  • Fresh Parsley, chopped
  • Garlic, minced
  • Paprika
  • Lemon Juice
  • Salt and Pepper

Instructions

Preheat the oven to 400°

First, run the crab legs under cold water to thaw and scrub the shells clean.

Now, dry them and place them into a 9 x 13” baking dish.

Then, using a sharp knife, carefully make one or two punctures into each of the crab legs. This will allow the butter and seasoning to drizzle directly onto the crab.

Next, stir together the melted butter, salt, pepper, paprika, minced garlic, lemon juice and parsley and pour it evenly over the crab legs.

Then, cover the baking dish and place it into the oven for 25 minutes.

Finally, let the crabs cool slightly, carefully open the shells to remove the meat and use the remaining seasoned butter in the pan for dunking. Enjoy!

Oven Baked Snow Crab Clusters

Oven baked snow crab legs are an easy method of making snow crab leg clusters by covering them in seasoned butter and baking them until perfectly cooked.
5 from 1 vote
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Course Appetizer, Main Course
Cuisine American

Ingredients
  

  • 2-4 Snow Crab Clusters, frozen
  • 1 ½ sticks Unsalted Butter, melted
  • ¼ cup Fresh Parsley, chopped
  • 4 cloves Garlic, minced
  • 1 teaspoon Paprika
  • 1 Lemon, juiced
  • Salt and Pepper to taste

Instructions
 

  • Preheat the oven to 400°
  • Run the crab legs under cold water to thaw and scrub the shells clean. Dry them and place them into a 9 x 13” baking dish.
  • Using a sharp knife, carefully make one or two punctures into each of the crab legs. This will allow the butter and seasoning to drizzle directly onto the crab.
  • Stir together the melted butter, salt, pepper, paprika, minced garlic, lemon juice and parsley and pour it evenly over the crab legs.
  • Cover the baking dish and place it into the oven for 25 minutes.
  • Let the crabs cool slightly, carefully open the shells to remove the meat and use the remaining seasoned butter in the pan for dunking. Enjoy!
Keyword oven baked snow crab clusters

CRISPY FRIED SHRIMP

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This crispy fried shrimp recipe is made using seasoned jumbo shrimp dipped in a homemade batter and coated in breadcrumbs then fried until golden brown.

Crispy Fried Shrimp

From the recipe collection of Tara Ippolito

Crispy fried shrimp is a recipe that never fails to impress your guests.

Whether you’re making these for an appetizer, snack or main course, it’s always a guaranteed hit.

They look absolutely beautiful and like they look a lot of effort to make but they're actually really easy!

I’ve served this for so many events from holidays like Christmas and birthday celebrations to casual dinners at home.

We’re even made this as an appetizer for the big game and everyone just loved them.

The shrimp are perfectly cooked inside the crispy breadcrumbs surrounding them.

They are absolutely delicious served alone side some homemade tartare sauce. Fresh lemon and even marinara sauce for dunking are great options, too.

Whenever I serve these I always get lots of compliments and there are never any leftovers.

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

Fast. Simple. Delicious.

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

Screenshot

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

Crispy Fried Shrimp Variations

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

  • Shrimp- use any size shrimp that you’d like to. Just be sure to keep an eye on them while cooking. Smaller shrimp will cook up faster.
  • Tails- I like to keep the tails on when frying larger shrimp. They provide a nice handle to hold onto. If you’re making smaller, popcorn style shrimp, feel free to remove the tail.

  • Air Fry- air frying the shrimp can be done. It won’t be the same end result but if you’d like to do it, here’s how. Set the air fryer to 390° and spray the basked with cooking spray before laying the shrimp down. Spray the top with a little cooking oil and let the shrimp cook for 5 minutes. Flip them and cook them for an additional 5 minutes.
  • Oil- Fry the shrimp in vegetable, canola or peanut oil.

Other Easy Shrimp Recipes

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

Crispy Fried Shrimp Ingredients

  • Jumbo Shrimp, cleaned & deveined (keep the tails on)
  • Flour
  • Italian Seasoned Breadcrumbs
  • Panko Breadcrumbs
  • Milk
  • Eggs
  • Milk
  • Lemon Juice
  • Salt, Pepper, Garlic Powder, Paprika, Cayenne Pepper
  • Canola Oil
  • Tartare Sauce (optional)

Instructions

First, pat the shrimp dry and add them to a medium sized bowl.

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

Then, mix the seasoning into the shrimp.

Next, in a shallow bowl, mix together the panko and seasoned breadcrumbs.

Now, in a separate bowl, mix together the flour, salt, pepper, garlic powder, paprika and cayenne pepper.

Then, add the eggs and slowly whisk in the milk until it forms a batter.

Next, take the shrimp and coat them completely in the batter.

Now, add them to the breadcrumb mixture and make sure they are evenly coated.

Then, in a large lipped skillet, add the canola oil until it covers about an inch and a half of the bottom.

Next, heat the oil over medium high heat for a few minutes (or until the temperature reaches around 350°).

Now, in small batches, carefully fry the shrimp for about two minutes on each side or until the breadcrumbs are golden brown and crispy and the shrimp begin to curl.

Then, drain them onto a wire rack and lightly salt them immediately.

Finally, let them cool slightly, drizzle them with a little fresh lemon juice and serve with tartare sauce on the side. Enjoy!

Crispy Fried Shrimp

This crispy fried shrimp recipe is made using seasoned jumbo shrimp dipped in a homemade batter and coated in breadcrumbs then fried until golden brown.
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Course Appetizer, Main Course
Cuisine American

Ingredients
  

  • 2 tbs Jumbo Shrimp, cleaned & deveined (keep the tails on)
  • 1 cup Flour
  • ¾ cup Italian Seasoned Breadcrumbs
  • ¾ cup Panko Breadcrumbs
  • 2 eggs Eggs
  • ½ cup Milk
  • 1 Lemon, juiced
  • Salt and Pepper to taste
  • 1 tbs Paprika (divided)
  • 2 tbs Cayenne Pepper (divided)
  • 2 tbs Garlic Powder (divided)
  • Canola Oil (enough to cover about an inch and half of a large lipped skillet)
  • Tartare Sauce (optional)

Instructions
 

  • Pat the shrimp dry and add them to a medium sized bowl. Season them with salt, pepper, half of the garlic powder, paprika, and cayenne pepper and toss everything together until the shrimp are evenly coated.
  • In a shallow bowl, mix together the panko and seasoned breadcrumbs.
  • In a separate bowl, mix together the flour, salt, pepper, and rest of the garlic powder, paprika and cayenne pepper. Add the eggs and slowly whisk in the milk until it forms a batter.
  • Take the shrimp and coat them completely in the batter then, add them to the breadcrumb mixture and make sure they are evenly coated.
  • In a large lipped skillet, add the canola oil until it covers about an inch and a half of the bottom. Heat the oil over medium high heat for a few minutes (or until the temperature reaches around 350°).
  • In small batches, carefully fry the shrimp for about two minutes on each side or until the breadcrumbs are golden brown and crispy and the shrimp begin to curl.
  • Drain them onto a wire rack and lightly salt them immediately.
  • Let them cool slightly, drizzle them with a little fresh lemon juice and serve with tartare sauce on the side. Enjoy!

Video

Keyword crispy fried shrimp

CHEDDAR, JALAPENO AND BACON CORNBREAD

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Cheddar, jalapeno and bacon cornbread is made by combining a box of Jiffy Corn Muffin Mix with cheddar cheese, jalapeños and bacon for a delicious appetizer.

Cheddar, Jalapeno And Bacon Cornbread

From the recipe collection of Tara Ippolito

This cheddar, Jalapeno and bacon cornbread bread is loaded with flavor and truly an appetizer that everyone will love.

It’s sure to add a little kick to whatever you’re serving like a nice big bowl of Homemade Chili or Chicken Tortilla Soup.

This recipe can even be served alone as a snack. My family always appreciates when I make something for them to nibble on during the day.

The cheese, jalapenos and bacon bits go together so well with the cornbread and honey butter topping.

The greatest part about this recipe is how easy it is to make. The Jiffy Corn Muffin Mix provides a huge shortcut here.

Combine that with all the flavorful add ins and you’ve got yourself a truly irresistible snack or appetizer.

Bring this to any BBQ, game day or get together and it will be an instant hit!

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

Fast. Simple. Delicious.

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

Screenshot

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

Cheddar, Jalapeno and Bacon Cornbread Variations

I like this recipe for cheddar, jalapeño, and bacon cornbread 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. Just be sure to shred it yourself because it will melt much better that way.
  • Bacon- you can either buy the pre-cooked bacon, bits and use those like I did or cook and crumble your own bacon bits. Either one works.
  • Spice- if you’d rather not use jalapeños, you can use canned green diced chilies instead. ?

Other Easy Bread Recipes

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

Cheddar, Jalapeno And Bacon Cornbread Ingredients

  • Jiffy Corn Muffin Mix
  • Milk
  • Egg
  • Sour Cream
  • Melted Butter
  • Shredded Cheddar Cheese
  • Bacon Bits
  • Diced Jalapenos
  • Honey
  • Salt, Pepper, Garlic Powder

Instructions

Preheat the oven to 400°

First, in a large bowl, jiffy, cornbread mix, Milk, egg, sour cream, bacon bits, melted butter, shredded cheese, and diced jalapeños.

Now, season it with salt, pepper, and garlic powder and mix everything together until it’s evenly combined. Don’t overmix it just stop once all the ingredients are nicely blended.

Then, add the mixture to a 8” x 8” greased baking dish.

Now, sprinkle a little more bacon bits on the top and add thinly sliced jalapeño rings evenly spread out.

Next, place it in the oven for 20 to 25 minutes or until it is cooked all the way through.

Then, stir together some melted butter and honey, and pour the mixture evenly on top of the cornbread.

Finally, let the cornbread cool slightly and cut it into squares. Serve warm and enjoy.

Cheddar, Jalapeno and Bacon Cornbread

Cheddar, jalapeno and bacon cornbread is made by combining a box of Jiffy Corn Muffin Mix with cheddar cheese, jalapeños and bacon for a delicious appetizer.
No ratings yet
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Course Appetizer, Side Dish, Snack
Cuisine American

Ingredients
  

  • 1 box Jiffy Corn Muffin Mix
  • ⅓ cup Milk
  • 1 Egg
  • ⅓ cup Sour Cream
  • 3 tbs Butter, melted
  • ½ cup Bacon Bits ( set 1 tbs aside to top it )
  • 1 cup Cheddar Cheese, shredded
  • 1-2 medium Jalapeno, diced (reserve 4-6 thinly sliced rings to top it)
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder

Topping

  • 2 tbs Butter, melted
  • 2 tbs Honey

Instructions
 

  • Preheat the oven to 400°
  • In a large bowl, jiffy, cornbread mix, Milk, egg, sour cream, bacon bits, melted butter, shredded cheese, and diced jalapeños. One diced jalapeno is plenty but add more if you'd like it extra spicy.
  • Season it with salt, pepper, and garlic powder and mix everything together until it’s evenly combined. Don’t overmix it just stop once all the ingredients are nicely blended.
  • Add the mixture to a 8” x 8” greased baking dish and sprinkle a little more bacon bits on the top and add thinly sliced jalapeño rings evenly spread out.
  • Place it in the oven for 20 to 25 minutes or until it is cooked all the way through.
  • Stir together, some melted butter and honey, and pour the mixture evenly on top of the warm cornbread.
  • Let the cornbread cool slightly and cut it into squares. Serve warm and enjoy.
Keyword Cheddar, Jalapeno and Bacon Cornbread

MINESTRONE SOUP

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This delicious minestrone soup is an Italian classic made with vegetables, beans and pasta cooked in a flavorful broth.

Minestrone Soup

From the recipe collection of Tara Ippolito

Serve up a nice big bowl of Italian comfort food with this easy to make minestrone soup.

My mother used to make this all the time for my siblings and I when we were kids. It’s a true classic that most of us grew up eating.

This soup is loaded with tons of vegetables, beans, and pasta cooked in a flavorful broth.

It’s the perfect choice for a busy weekday dinner.

The best thing about this recipe is that you can pretty much add any kind of vegetable that you’d like. This is a great recipe to make if you have some produce that you’d like to clean out of the fridge.

Not to mention, it is super easy to put together, too. This dinner can be on the table and under 30 minutes and ready to eat.

Whenever the temperature drops here in Jersey, this is always one of the first soups of the season that I make.

We’re family of four so we usually have leftover soup for the next day since this recipe makes a lot. To be honest, I think it tastes even better the second time around.

My whole family loves this one, including my two picky little boys.

Which is kind of a shock because normally it’s almost impossible to get them to eat their vegetables.

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

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? 

It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners

Screenshot

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

Minestrone Soup Variations

I like this recipe for minestrone soup 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 small tube like pasta that you’d like.
  • Broth- Vegetable or chicken broth can both be used here.
  • Vegetables- Add any additional vegetables that you want like mushrooms and peas.
  • Beans- some people like to add two cans of different beans to this recipe. I only used one here but feel free to add another can of the same or choose a different one if you’d like.

Other Easy Soup Recipes

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

Minestrone Soup Ingredients

  • Ditalini Pasta
  • Butter
  • Olive Oil
  • Celery, chopped
  • Carrot, chopped
  • Onion, chopped
  • Garlic, minced
  • Zucchini, diced
  • Tomato Paste
  • Diced Tomatoes
  • Red Kidney Beans (rinsed and drained)
  • Vegetable Broth
  • Frozen Cut Green Beans
  • Salt, Pepper, Garlic Powder and Italian Seasoning

Instructions

First, in a large pot, heat the butter and olive oil over medium high heat and add the chopped carrot, celery and onion.

Now, season the vegetables with salt, pepper and Italian seasoning. Sauté the vegetables until they are soft.

Next, add the chopped zucchini and garlic and cook the vegetables for about 3 more minutes or until the zucchini softens.

Now, stir in the tomato paste.

Now, add the can of diced tomatoes.

Next, stir in the vegetable broth and season the soup with salt, pepper, garlic powder and Italian seasoning.

Then, stir in the green beans.

Now, stir in the kidney beans and pasta.

Next, turn the heat to low and let the pasta cook in the soup. This should take about 10-15 min.

Finally, pour the soup into individual bowls, top with Parmesan cheese (optional) serve warm and enjoy!

Minestrone Soup

This delicious minestrone soup is an Italian classic made with vegetables, beans and pasta cooked in a flavorful broth.
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Course Main Course, Soup
Cuisine American, Italian

Ingredients
  

  • ½ cup Ditalini Pasta
  • 2 tbs Butter
  • 2 tbs Olive Oil
  • 2 stalks Celery, chopped
  • 2 Carrot, chopped
  • 1 small Onion, chopped
  • 4 cloves Garlic, minced
  • 1 Zucchini, diced
  • 6 oz Tomato Paste
  • 14.5 oz Diced Tomatoes
  • 4 cups Vegetable Broth
  • 15 oz Red Kidney Beans (rinsed and drained)
  • ½ cup Frozen Cut Green Beans
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 2 tbs Italian Seasoning (divided)
  • Parmesan Cheese (optional)

Instructions
 

  • In a large pot, heat the butter and olive oil over medium high heat and add the chopped carrot, celery and onion.
  • Season the vegetables with salt, pepper and 1 tbs of Italian seasoning. Sauté the vegetables until they are soft. This should take about 5 minutes
  • Add the chopped zucchini and garlic and cook the vegetables for about 3 more minutes or until the zucchini softens.
  • Stir in the tomato paste and add the can of diced tomatoes.
  • Stir in the vegetable broth and season the soup with salt, pepper, garlic powder and the rest of the Italian seasoning.
  • Stir in the green beans, kidney beans and pasta.
  • Turn the heat to low and let the pasta cook in the soup. This should take about 10-15 min.
  • Finally, pour the soup into individual bowls, top with Parmesan cheese (optional) serve warm and enjoy!

Video

Keyword minestrone soup

PHILLY CHEESESTEAK SLIDERS

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Philly cheesesteak sliders are made with perfectly seasoned thinly shaved steak cooked with peppers and onions and served with melted cheese on Kings Hawaiian roll sliders?.

Philly Cheesesteak Sliders

From the recipe collection of Tara Ippolito

These Philly cheesesteak sliders are one of my favorite things that make my kids for dinner or lunch during the week.

They are so incredibly easy to put together and always such a huge hit in my family.

My local grocery store, ShopRite sells packages of very thinly shaved steak from time to time. Whenever I see them, I always make sure to grab some and a package of Kings Hawaiian rolls for dinner that night.

We love getting cheesesteaks down at the Jersey shore in the summertime. This is an awesome way to get that experience right at home.

My kids aren’t really huge fans of vegetables in general. But between the perfectly seasoned steak and all that gooey cheese, they don’t even notice that there’s peppers and onions in this recipe.

Don’t notice or don’t seem to care. Either way they eat these up with zero complaints.

I made these for so many dinners, lunches, and I’ve even taken them to friends’s house for parties.

They always make a big impression whenever I take them to football watching parties, especially. ?

I hope you get this recipe to try, if you do, I know you’ll love it just as much as my family and I do. ?

Fast. Simple. Delicious.

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

Screenshot

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

Philly Cheesesteak Sliders Variations

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

  • Steak- if you can’t find shaved steak in the grocery store, you can always slice your own steak very thin.
  • Vegetables- Feel free to add in some more vegetables like extra peppers and onions or mushrooms if you’d like.
  • Buns- I used Kings Hawaiian,, but this recipe works on any kind of slider buns or rolls that you’d like. You can continue the recipe with the garlic butter or omit it completely. ?

Other Easy Sider Recipes

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

Philly Cheesesteak Sliders Ingredients

  • Kings Hawaiian Slider Buns
  • Shaved Steak
  • Olive Oil
  • Cheese Whizz
  • Provolone Cheese
  • Worcestershire Sauce
  • Green Bell Pepper, sliced thin
  • Onion, sliced thin
  • Salt, Pepper, Garlic Powder
  • Butter
  • Parsley, chopped

Instructions

Preheat the oven to 375°

First, sauté the sliced peppers and onions in a little bit of oil and season them lightly with salt and pepper

Now, add in the shaved steak and lightly season that with salt and pepper also.

Once this steak is cooked all the way through, add the butter and Worcestershire sauce.

Next, stir in the cheese whiz until it’s evenly combined with the steak.

Then, turn the heat off while you prepare the slider buns.

Now, add the bottom half of the slider buns to a baking dish.

Next, place the provolone cheese on top.

Then, add the cooked onions, peppers, and steak on top of the provolone cheese and evenly spread it out.

Now, place the top of the buns on top of the steak.

Next, in a small bowl, stir together the melted butter, garlic, salt, pepper, and parsley.

Then, evenly spread the butter on top of the buns.

Now, cover the baking dish with foil and place it in the oven for 10 minutes.

Next, remove the foil and let the slider buns cook for an additional 5 to 10 minutes. Check on it after five minutes to be sure it’s not getting too dark on top.

Finally, remove the baking dish from the oven, let the sliders, cool slightly. Serve warm and enjoy!

Philly Cheesesteak Sliders

Philly cheesesteak sliders are made with perfectly seasoned thinly shaved steak cooked with peppers and onions and served with melted cheese on Kings Hawaiian roll sliders.
No ratings yet
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Course Appetizer, Main Course, Snack
Cuisine American

Ingredients
  

  • 1 package Kings Hawaiian Slider Buns
  • 14 oz package Shaved Steak
  • 1 tbs Olive Oil
  • 1 small Green Bell Pepper, thinly sliced
  • 1 small Yellow Onion, thinly sliced
  • 1 tbs Butter
  • 2 tbs Worcestershire Sauce
  • ¼ cup Cheese Whiz
  • 6 slices Provolone Cheese
  • Salt and Pepper to taste

Topping

  • ½ stick Butter, melted
  • 1 teaspoon Garlic Powder
  • 2 tbs Parsley
  • Salt and Pepper to taste

Instructions
 

  • Preheat the oven to 375°
  • Sauté the sliced peppers and onions in a little bit of oil and season the lightly with salt and pepper.
  • Add in the shaved steak and lightly season that with salt and pepper also.
  • Once this steak is cooked all the way through, add the butter and Worcestershire sauce and stir that into the steak for about two minutes
  • Stir in the cheese whiz until it’s evenly combined with the steak and turn the heat off while you prepare the slider buns.
  • Add the bottom half of the slider buns to a baking dish and place the provolone cheese on top.
  • Add the cooked onions, peppers, and steak on top of the provolone cheese and evenly spread it out.
  • Now, place the top of the buns on top of the steak.
  • Next, in a small bowl, stir together the melted butter, garlic powder, salt, pepper, and parsley.
  • Evenly spread the butter on top of the buns. Cover the baking dish with foil and place it in the oven for 10 minutes.
  • Remove the foil and let the slider buns cook for an additional 5 to 10 minutes. Check on it after five minutes to be sure it’s not getting too dark on top.
  • Finally, remove the baking dish from the oven, let the sliders, cool slightly. Serve warm and enjoy!

Video

Keyword philly cheesesteak sliders

WHOLE ROASTED CHICKEN

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This whole roasted chicken is a dinner the whole family will love made with flavorful, juicy meat and crispy, buttery skin.

Whole Roasted Chicken

From the recipe collection of Tara Ippolito

Whole roasted chicken is a recipe that every person should have in their collection.

It’s a dinner time staple in most homes and for very good reason.

It’s affordable, simple to put together and can easily serve a crowd.

The meat is juicy, the skin is crispy and it’s loaded with tons of overall flavor. Not to mention, it’s super easy to make, too.

When I first started cooking, the thought of roasting a whole chicken was a bit intimidating to me.

It looked so impressive that I just assumed it would be a difficult process. Luckily for me, that wasn’t the case at all.

One of the best things about roasting a chicken is the leftovers. There are so many delicious recipes that can be made using the chicken after.

Like my White Chicken Enchiladas or Easy Chicken Tetrazzini. The possibilities are endless.

That is assuming there are any leftovers to use. My family usually gobbles this up in no time.

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

Fast. Simple. Delicious.

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

Screenshot

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

Whole Roasted Chicken Variations

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

  • Chicken- use any size chicken you’d like. It all works! This also works on quartered chicken pieces, legs or thighs. Just be sure to adjust cooking times so that the meat is cooked all the way through.
  • Seasoning- The great part about this recipe is that you can adjust it to your liking. Add or take away any seasoning that you’d like.
  • Liquid- Add some fresh lemon juice, broth or wine to the bottom of a roasting pan for some extra flavor and to keep the chicken moist.
  • Vegetables- the chicken can be placed on top of vegetables like potatoes, carrots and onions while it cooks if you’d like to do that, too.
  • Pan Sauce- I like to serve this roasted chicken recipe with a homemade pan sauce made from the drippings. This is completely optional and can be served alone. If you’d like to try the sauce, click HERE.

Other Easy Chicken Recipes

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

Whole Roasted Chicken Ingredients

  • Whole Chicken, giblets removed
  • Butter, softened
  • Fresh Rosemary
  • Fresh Thyme
  • Garlic, minced
  • Lemon, quartered
  • Onion, quartered
  • Celery, cut into large pieces
  • Olive Oil
  • Salt, Pepper, Garlic Powder, Paprika, Poultry Seasoning and Onion Powder

Instructions

Preheat the oven to 400°

First, rinse and dry the chicken very well.

Now, season the inside of the chicken with salt and pepper and stuff it with the fresh rosemary and thyme first (so it doesn’t burn), then add the pieces of lemon, onion and celery.

Next, in a small bowl, mix together the softened butter, minced garlic, salt, pepper, poultry seasoning, chopped rosemary and thyme.

Then, lift the skin up from the breast and place most of the butter under the skin of the chicken (reserve about 4 tbs for later). It can look lumpy because the butter will melt in evenly, don’t worry too much about getting it perfectly even.

Now, mix the olive oil to the butter and spread it over the surface of the chicken.

Next, season the outside of the chicken with a little more salt and pepper, paprika and poultry seasoning.

Then, using butchers twine, tie together the chicken legs and place the chicken onto a roasting pan or wire rack on top of a baking sheet.

Now, place it into the lowest rack of the oven for about 1 hour and fifteen minutes- one hour and a half or until the chicken reaches an internal temperature of 165°.

Then, let the chicken rest for about 5-10 minutes before slicing.

If you’d like to make a sauce with the pan drippings, do so now. If you need a great recipe, CLICK HERE.

Finally, slice the chicken into pieces, serve warm and with the pan sauce (optional) and enjoy!

Whole Roasted Chicken

This whole roasted chicken is a dinner the whole family will love made with flavorful, juicy meat and crispy, buttery skin.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 4-5 lb Whole Chicken, giblets removed
  • 1 ½ sticks Butter, softened
  • 4 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 1 tbs Garlic, minced
  • 1 Lemon, quartered
  • 1 Onion, quarted
  • 2 stalks Celery, cut into large pieces
  • 2 tbs Olive Oil
  • Salt and Pepper to taste
  • 1 teaspoon Paprika
  • 2 tbs Poultry Seasoning (divided)
  • 1 teaspoon Onion Powder

Instructions
 

  • Preheat the oven to 400°
  • First, rinse and dry the chicken very well.
  • Season the inside of the chicken with salt and pepper and stuff it with the 3 sprigs of fresh rosemary and 3 sprigs of thyme first (so it doesn’t burn), then add the pieces of lemon, onion and celery.
  • Next, in a small bowl, mix together the softened butter, minced garlic, salt, pepper and half the poultry seasoning. Chop the last sprig of rosemary and thyme and mix that into the butter, also.
  • Lift the skin up from the breast and place most of the butter under the skin of the chicken (reserve about 4 tbs for later). It can look lumpy because the butter will melt in evenly, don’t worry too much about getting it perfectly even.
  • Mix the olive oil to the butter and spread it over the surface of the chicken.
  • Season the outside of the chicken with a little more salt and pepper, paprika and the rest of the poultry seasoning.
  • Using butchers twine, tie together the chicken legs and place the chicken onto a roasting pan or wire rack on top of a lipped baking sheet.
  • Place it into the lowest rack of the oven for about 1 hour and fifteen minutes- one hour and a half or until the chicken reaches an internal temperature of 165°. (cook for about 15 minutes per pound)
  • Let the chicken rest for about 5-10 minutes before slicing.
  • If you’d like to make a sauce with the pan drippings, do so now. If you need a great recipe, CLICK HERE.
  • Finally, slice the chicken into pieces, serve warm and with the pan sauce (optional) and enjoy!

Video

Keyword whole roasted chicken

PARTY POTATOES

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Party Potatoes are made with cheesy potatoes, sour cream and a crunchy cornflake topping for a crowd pleasing side dish the whole family will love.

Party Potatoes

From the recipe collection of Tara Ippolito

You’re going to want to be sure to save this one for the next time you’re in need of a super easy and delicious side dish.

I’m kind of embarrassed to say that I’ve only just started to make these.

I’ve only ever heard of them referred to as funeral potatoes, and to be honest that name just never really appealed to me.

Party potatoes, in my opinion, sounds so much better and way more appropriate, too. I had a little help from my internet friends when looking for a better name. So thank you if you're reading this.

After all, these have become an absolute party food staple in my house.

This recipe is fantastic because it can be a side dish for anything from important holidays like Thanksgiving and Christmas or casual family dinners at home.

We usually serve this with a protein like baked butter chicken, and a vegetable like Roasted Garlic Parmesan Broccoli but choose whatever you prefer.

It’s super versatile and can go with just about any entrée that you’d like.

Shredded hashbrowns covered in cheese and baked to perfection with that crunchy cornflake topping are almost impossible for anyone to resist.

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

Fast. Simple. Delicious.

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

Screenshot

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

Party Potatoes Variations

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

  • Potatoes- dice, hash, brown potatoes or shredded hash brown potatoes or both work here. Just make sure that either one is defrosted. ?
  • Soup- Use any “cream of soup” besides cream of chicken that you’d like. It all works in this recipe.
  • Cheese- Any kind of cheese would also work for this recipe. Just be sure to shred the cheese yourself because it will melt much better that way. ?

Other Easy Potatoes Side Dish Recipes

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

Party Potatoes Ingredients

  • Frozen Shredded Hashbrowns, dethawed
  • Sour Cream
  • Cream of Chicken Soup
  • Salt, Pepper and Garlic Powder
  • Melted Butter
  • Corn Flakes, crushed

Instructions

Preheat the oven to 350°

First, in a large bowl, add the shredded hashbrowns, shredded cheddar cheese, can of cream of chicken soup and sour cream.

Now, season it with salt, pepper, and garlic powder.

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

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

Now, in a small bowl, stir together the crushed corn flakes and melted butter.

Next, evenly sprinkle the corn flakes on top of the potatoes.

Then, place it in the oven for 50–60 minutes or until the sides are hot and bubbly and the corn flakes are toasted.

Finally, let it cool slightly and enjoy!

Party Potatoes

Party Potatoes are made with cheesy potatoes, sour cream and a crunchy cornflake topping for a crowd pleasing side dish the whole family will love.
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine American

Ingredients
  

  • 1 pound Frozen Shredded Hashbrowns, defrosted
  • 2 cups Cheddar Cheese, hand shredded
  • 10.5 oz can Cream of Chicken Soup
  • 2 cups Sour Cream
  • 2 cups Corn Flakes
  • 4 tbs Butter, melted
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder

Instructions
 

  • Preheat the oven to 350°
  • First, in a large bowl, add the shredded hashbrowns, cheddar cheese, can of cream of chicken soup, and sour cream.
  • Season it with salt, pepper, and garlic powder and mix everything together until its evenly combined.
  • Add the mixture to a baking dish and smooth it out so that it’s flat and even.
  • In a small bowl, stir together the crushed corn flakes and melted butter and evenly sprinkle them on top of the potatoes.
  • Place it in the oven for 50–60 minutes or until the sides are hot and bubbly and the corn flakes are toasted. Finally, let it cool slightly and enjoy!

Video

Keyword party potatoes

NEWPORT BEEF CASSEROLE

by 2 Comments

Newport beef casserole is an old-school comfort food recipe made with seasoned ground beef and sautéed vegetables baked with pasta and lots of melted cheese.

Newport Beef Casserole

From the recipe collection of Tara Ippolito

This Newport beef casserole truly is an oldie but goodie theat the whole family will love.

This is a recipe that dates back all the way to the 70's. It was my grandfather‘s and my mother grew up eating it very often.

This was one of her favorites growing up and so she made it for my siblings and I all the time when we were kids, too.

My grandfather loved to cook and followed recipes to Tea. This one is straight from an old school recipe card catalog McCall's Great American Recipe Card Collection (1973) as a matter of fact.

I’m sure many of you or your parents and grandparents had this collection also.

My mother still has this recipe cards and uses it to reference when she makes this dish to this day.

It is so nostalgic and cool to see these old recipe, cards still being used now.

Now that I’m a parent myself, I make this casserole recipe for my own family. Just so happens that they absolutely love it too.

My kids are always very excited when I tell them we’re having Newport beef casserole for dinner.

I’m not sure where this name came from but I can tell you that it is absolutely delicious, super easy to make and has stood the test of time in my house. Letting the sauce simmer does take some time but it's worth every minute 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.

Screenshot

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

Newport Beef Casserole Variations

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

  • Pasta- Any kind of small tube like pasta will work in this recipe.
  • Ground Meat- Ground turkey or chicken are OK substitutes for the ground beef if you prefer not to use that.
  • Cheese- any kind of shredded cheese will work for this recipe so choose your favorite. Just be sure to shred the cheese yourself because it will melt much better that way.
  • Alcohol- The original recipe uses sherry instead of red wine if you’d like to use that instead.
  • Vegetables -the original recipe also adds mushroom caps to the sautéed vegetables. If you’d like to add them, they would be wonderful.
  • Breadcrumbs- Another adjustment that I made from the original recipe is the breadcrumbs. Toss one cup of breadcrumbs, in 4 tablespoons of melted butter and sprinkle it on top of the casserole before adding the shredded cheddar cheese to add a really nice texture to this dish. ?

Other Easy Casserole Recipes

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

Newport Beef Casserole Ingredients

  • Olive Oil
  • Carrot, chopped
  • Celery, chopped
  • Onion, chopped
  • Celery, chopped
  • Garlic, crushed
  • Ground Beef
  • Tomato Paste
  • Crushed Tomatoes
  • Red Wine
  • Frozen Chopped Spinach, drained and thawed
  • Cheddar Cheese, shredded
  • Mezzi Rigatoni (cooked to al dente)
  • Salt, Pepper, Garlic Powder Oregano, and Basil

Instructions

First, in a large skillet, heat the oil and sauté the chopped carrot, onion, celery and garlic for about 5 minutes or until they soften up. Lightly season them with salt and pepper.

Now, add the ground beef and break it up into small pieces with the back of a wooden spoon or spatula as it browns.

Once the beef is cooked all the way through, add the crushed tomatoes, tomato paste and red wine.

Then, stir everything together until it’s nice and evenly combined and season it with salt, pepper, oregano, basil and garlic powder.

Next, turn the heat down and let the sauce simmer for one and a half hours.

Now, stir in the spinach.

Then, stir in the pasta.

Next, add everything in the skillet into a casserole dish and sprinkle the top with the shredded cheddar cheese.

Now, place it in a preheated 350° oven for 30 minutes or until the cheese is melted and the sides are hot and bubbly.

Finally, serve warm and enjoy!

Newport Beef Casserole

Newport beef casserole is an old-school comfort food recipe made with seasoned ground beef and sautéed vegetables baked with pasta and lots of melted cheese.
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Course Main Course
Cuisine American

Ingredients
  

  • 4 tbs Olive Oil
  • 2 large Carrots, diced
  • 1 large Onion, diced
  • 2 stalks Celery, chopped
  • 4 cloves Garlic, minced
  • 1 ½ pounds Ground Beef
  • 6 oz Tomato Paste
  • 28 oz Diced Tomatoes
  • ½ cup Red Wine
  • 10 oz Frozen Chopped Spinach, thawed and drained wll
  • 1 pound Mezzi Rigatoni (cooked to al dente)
  • 1 ½ cup Cheddar Cheese, shredded
  • Salt and Pepper to taste
  • 1 tbs Dried Oregano
  • 1 tbs Dried Basil
  • 1 tbs Garlic Powder

Instructions
 

  • In a large skillet, heat the oil and sauté the chopped carrot, celery, onion and garlic for about 5 minutes or until they soften up. Lightly season them with salt and pepper.
  • Add the ground beef and break it up into small pieces with the back of a wooden spoon or spatula as it browns.
  • Once the beef is cooked all the way through, add the crushed tomatoes, tomato paste and red wine.
  • Stir everything together until it’s nice and evenly combined and season it with salt, pepper, oregano, basil and garlic powder. Turn the heat down and let the sauce simmer for one and a half hours.
  • Stir in the spinach and pasta until its evenly combined into the meat sauce.
  • Add everything in the skillet into a casserole dish and sprinkle the top with the shredded cheddar cheese.
  • Place it in a preheated 350° oven for 30 minutes or until the cheese is melted and the sides are hot and bubbly.
  • Finally, serve warm and enjoy!
Keyword newport beef casserole

BLUEBERRY CHEESECAKE DUMP CAKE

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Blueberry cheesecake dump cake is an effortless dessert made with blueberry pie filling and dollops of cheesecake baked under boxed cake mix.

Blueberry Cheesecake Dump Cake

From the recipe collection of Tara Ippolito

This blueberry cheesecake dump cake is a must try for the next time you’re craving something sweet.

It’s the perfect combination of blueberry pie, cheesecake, and cake all mixed together in one incredible dessert.

Simple cake recipes like this one are lifesavers for people like me who aren’t great bakers but love eating desserts.

The premade pie filling and boxed cake mix let you take a major shortcut making this a breeze to put together.

It’s called a “dump cake“ because all of the ingredients literally get dumped right into the baking dish and the oven does all the work for you.

Dump cakes have become my go to for parties, get together‘s, and after dinner desserts because of how easy they are to make.

This recipe is one of my personal favorites. I’m a huge blueberry pie fan and I absolutely love cheesecake, too. So this dessert for me is the best of both worlds. ?

Every time I make it, it’s always a huge hit with my family. Everyone just loves it.

I also love how versatile it is. You can make this with pretty much any flavor pie mix that you’d like. ?

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.

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

Blueberry Cheesecake Dump Cake Variations

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

  • Pie Filling- Any flavor pie filling works for this recipe. Try strawberry or cherry next time.
  • Cake Mix- White or Yellow cake mix work best for this recipe.
  • Toppings- Top the finished dump cake with some fresh blueberries and whipped cream.

Other Easy Cake Recipes

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

Blueberry Cheesecake Dump Cake Ingredients

  • Blueberry Pie Filling
  • Cream Cheese, softened
  • White Cake Mix
  • Sugar
  • Salted Butter, cold
  • Egg

Instructions

Preheat the oven to 350°

First, spread the blueberry pie filling down onto a 9 x 13” baking dish.

Next, in a medium sized bowl, beat together the cream cheese, egg, and sugar until it’s smooth.

Now, using a spoon, place dollops of the cream cheese mixture spread out evenly onto the top of the pie filling.

Then, carefully spread the cheesecake dollops over the pie filling with the back of a spoon. Try not to disturb the pie filling too much if you can help it.

Next, sprinkle the cake mix evenly onto top.

Now, slice the butter into thin pats and place them evenly, side by side, onto the top of the cake mix until it’s covered in the butter.

Then, place it into the oven for 40 minutes.

Finally, let it cool, serve with whipped cream (optional) and enjoy.

Blueberry Cheesecake Dump Cake

Blueberry cheesecake dump cake is an effortless dessert made with blueberry pie filling and dollops of cheesecake baked under boxed cake mix.
5 from 1 vote
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Course Dessert
Cuisine American

Ingredients
  

  • 30 oz can Blueberry Pie Filling
  • 1 box White Cake MIx
  • 8 oz Cream Cheese, softened
  • 1 large Egg
  • ¼ cup Sugar
  • 1 stick Salted Butter, cold

Instructions
 

  • Preheat the oven to 350°
  • Spread the blueberry pie filling down onto a 9 x 13” baking dish.
  • In a medium sized bowl, beat together the cream cheese, egg, and sugar until it’s smooth.
  • Using a spoon, place dollops of the cream cheese mixture spread out evenly onto the top of the pie filling.
  • Carefully spread the cheesecake dollops over the pie filling with the back of a spoon. Try not to disturb the pie filling too much if you can help it.
  • Sprinkle the cake mix evenly onto top.
  • Slice the butter into thin pats and place them evenly, side by side, onto the top of the cake mix until it’s covered in the butter.
  • Place it into the oven for 40 minutes.
  • Let it cool, serve with whipped cream (optional) and enjoy.
Keyword blueberry cheesecake dump cake

THE BEST BROCCOLI CHEDDAR SOUP

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The best broccoli soup is made with fresh broccoli florets and shredded cheddar cheese cooked in a flavorful, creamy broth.

The Best Broccoli Cheddar Soup

From the recipe collection of Tara Ippolito

This is the best broccoli cheddar soup recipe that I have ever tried and I’ve hung onto this one for years.

I love broccoli cheddar soup, and try to order it every chance that I get. I can’t tell you how many times I’ve gotten this at Panera bread .

There was definitely a time period where this was the only thing I wanted to eat. Unfortunately, it’s not always feasible to be making Panera bread runs every time a soup craving kicks in.

I tried a lot of recipes for broccoli and cheddar soup until I finally found this one. It really truly is the best!

The broccoli florettes are cooked so perfectly together with the melted cheddar cheese.

Even my two picky little boys like this one along with all the other members of my family. it’s always a huge hit.

It reminds me of the version that I used to get at Panera bread all the time. But this is even better because we can make it at home and have lots and lots of leftovers for the next day.

The ingredients are simple and the recipe is very easy to put together.

I like to make this on cold fall or winter days when everyone in my house could use a little warming up.?

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

Fast. Simple. Delicious.

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

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

The Best Broccoli Cheddar Soup Variations

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

  • Fresh Broccoli- fresh broccoli florettes is the best choice for the soup. I do not recommend using frozen broccoli because it holds a lot of water in your soup will be too runny.
  • Broccoli Size- I like a combination of larger broccoli florettes mixed with smaller pieces. This is completely based off personal preference. If you’d like to keep the soup more consistent feel free to chop all the broccoli into bite-size pieces making it easier to eat with a spoon.
  • Broth- Vegetable or chicken broth can both be used for this recipe.
  • Cheese-Nothing goes better together than broccoli and cheddar cheese, but if you’d like to swap the cheese out for another kind, you are absolutely welcome to. Just be sure to shred the cheese yourself because it will melt into the soup much better that way. ?

Other Easy Soup Recipes

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

The Best Broccoli Cheddar Soup Ingredients

  • Butter
  • Diced Onion
  • Shredded Carrot
  • Minced Garlic
  • Flour
  • Vegetable Broth
  • Broccoli Crowns, chopped
  • Heavy Cream
  • Shredded Cheddar Cheese
  • Salt, Pepper, Garlic Powder

Instructions

First, in a large pot, sauté the diced onion and shredded carrot in a little bit of olive oil.

Then, lightly season them with salt and pepper and once the vegetables are soft, add the minced garlic and sauté for another minute.

Next, add the flower and stir it into the vegetables for two minutes.

Now, slowly stir in the vegetable broth and let the soup thicken up over medium heat for about 3 minutes.

Then, stir in the chopped broccoli and put a lid on the pot. Let the broccoli cook for 15 minutes.

Next, slowly stir in the heavy cream.

Now, stir in the shredded cheese and season the soup with salt, pepper and garlic powder.

Finally, let the soup simmer for about 10 minutes. Serve warm and enjoy!

The Best Broccoli Cheddar Soup

The best broccoli soup is made with fresh broccoli florets and shredded cheddar cheese cooked in a flavorful, creamy broth.
No ratings yet
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Course Soup
Cuisine American

Ingredients
  

  • ½ stick Butter
  • 1 small Onion, diced
  • 1 cup Carrots, shredded
  • 4 cloves Garlic, minced
  • ¼ cup Flour
  • 2 cups Vegetable Broth
  • 2 cups Heavy Cream
  • 3 cups Broccoli Florets, chopped into small and medium sized pieces
  • 3 cups Cheddar Cheese, shredded
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder

Instructions
 

  • In a large pot, sauté the diced onion and shredded carrot in a little bit of olive oil.
  • Lightly season them with salt and pepper and once the vegetables are soft, add the minced garlic and sauté for another minute.
  • Add the flower and stir it into the vegetables for two minutes.
  • Slowly stir in the vegetable broth and let the soup thicken up over medium heat for about 3 minutes.
  • Stir in the chopped broccoli and put a lid on the pot. Let the broccoli cook for 15 minutes.
  • Slowly stir in the heavy cream.
  • Stir in the shredded cheese and season the soup with salt, pepper and garlic powder.
  • Finally, let the soup simmer for about 10 minutes. Serve warm and enjoy!
Keyword broccoli cheddar soup

STUFFED PEPPER CASSEROLE

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Stuffed pepper casserole is made with sautéed peppers and onions cooked with seasoned ground beef and rice in a flavorful tomato sauce then covered in mozzarella cheese and baked until hot and bubbly.

Stuffed Pepper Casserole

From the recipe collection of Tara Ippolito

Have a delicious dinner on the table in under an hour with a super easy to make stuffed pepper casserole.

Traditional stuffed peppers can be tedious to make especially if you’re having a particularly busy day.

Between work, school and my kids extra curricular activities we just simply don’t always have the time.

This recipe is a great way to get all the flavors of the traditional stuffed pepper dinner but with much less of the hassle.

Instead of slicing into those bell peppers, everything is already chopped into perfect bit sized pieces.

To be totally honest, I think I prefer this way now over the typical way to make them. This and my Stuffed Pepper Soup have become family favorites at my house.

I usually serve this to my family on cold fall and winter nights when I know they all could really use something hearty to warm them up.

Everyone loves it and it’s always a big hit. I think my kids especially love all that melted mozzarella cheese on top.

You don’t have to wait for the cold weather to start rolling in though. This casserole recipe is delicious all year around. ?

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

Fast. Simple. Delicious.

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

Screenshot

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

Stuffed Pepper Casserole Variations

I like this recipe for stuffed pepper casserole 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 be a great replacement for the ground beef if you’d prefer not to use that.
  • Peppers- I like to use different peppers for this casserole to add some color into it. If you’d like to use all three of the same color pepper, you’re welcome to.
  • Rice- I used white rice here but use any kind of rice that you’d like. Using minute rice also makes this recipe super easy to put together. ?
  • Ad Ins- feel free to add sliced mushrooms, zucchini, or whatever else you would put into your traditional stuffed pepper recipe for even more texture and flavors.

Other Easy Casserole Recipes

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

Stuffed Pepper Casserole Ingredients

  • Olive Oil
  • Bell Peppers, sliced thin
  • Yellow Onion, sliced thin
  • Garlic, minced
  • Tomato Paste
  • Canned Diced Tomatoes
  • Beef Broth
  • White Rice, cooked
  • Mozzarella Cheese, hand shredded
  • Salt, Pepper, Italian Seasoning and Garlic Powder
  • Parsley, for garnish (optional)

Instructions

Preheat the oven to 375°

First, in a large skillet, heat the oil and add the sliced peppers and onion.

Now, season the vegetables with salt, pepper and Italian seasoning and sauté them until they are soft. This should take about 3- 5 minutes.

Then, add the ground beef and using a wooden spoon or spatula break the meat into small pieces while it cooks.

Once the beef has browned, drain the fat and season it with a little more salt and pepper.

Next, add the chopped garlic and stir it into the meat and vegetables for another 1-2 minutes.

Now, add the tomato paste and stir it into the beef and vegetables.

Then, stir in the can of diced tomatoes.

Next, stir in the beef broth.

Now, add the cooked white rice.

Then, season everything one last time with salt, pepper, garlic powder and Italian seasoning and stir it all together until it’s evenly combined.

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

Now, sprinkle the top with shredded mozzarella cheese.

Then, place the casserole into the oven for 20-25 minutes or until the cheese is melted and the sides are hot and bubbly.

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

Stuffed Pepper Casserole

Stuffed pepper casserole is made with sautéed peppers and onions cooked with seasoned ground beef and rice in a flavorful tomato sauce then covered in mozzarella cheese and baked until hot and bubbly.
No ratings yet
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 2 tbs Olive Oil
  • 1 med Red Bell Pepper, sliced
  • 1 med Green Bell Pepper, sliced
  • 1 med Yellow Bell Pepper, sliced
  • 1 large Yellow Onion, sliced
  • 3 cloves Garlic, minced
  • 1 pound Ground Beef
  • 6 oz Tomato Paste
  • 14 oz Diced Tomatoes
  • 1 cup Beef Broth
  • 2 cups White Rice, cooked
  • 1 cup Mozzarella Cheese, hand shredded
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 2 tbs Italian Seasoning (divided)
  • Parsley, for garnish (optional)

Instructions
 

  • Preheat the oven to 375°
  • In a large skillet, heat the oil and add the sliced peppers and onions. Season the vegetables with salt, pepper and1 tbs of the Italian seasoning and sauté them until they are soft. This should take about 3- 5 minutes.
  • Add the ground beef and using a wooden spoon or spatula break the meat into small pieces while it cooks. Once the beef has browned, drain the fat and season it with a little more salt and pepper.
  • Add the chopped garlic and stir it into the meat and vegetables for another 1-2 minutes.
  • Add the tomato paste, diced tomatoes and beef broth and stir it into the beef and vegetables.
  • Add the cooked white rice and season everything one last time with salt, pepper, garlic powder and 1 tbs of Italian seasoning and stir it all together until it’s evenly combined.
  • Add the mixture to a baking dish and smooth the top out so that it’s flat and even and sprinkle the top with the shredded mozzarella cheese.
  • Place the casserole into the oven for 20-25 minutes or until the cheese is melted and the sides are hot and bubbly.
  • Finally, garnish with parsley (optional), let it cool slightly and enjoy.

Video

Keyword stuffed pepper casserole