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Marry Me Chicken Soup

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Cozy, comforting, and full of flavor! This Marry Me Chicken Soup is one of those recipes that you'll want to make again and again!

I have so many favorite soups, and after testing this one, it jumped right to the top of my list right beside my Zuppa Toscana Soup. When I say this soup is packed with flavor, I mean it! Even my family was quick to agree after the very first bite!

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The flavor here is built in layers, from the sundried tomatoes to the tomato paste, thyme, and chicken stock. One bowl and you'll understand why it's called Marry Me Chicken Soup. It's made with love, and the flavors truly show!

Key Ingredients & Substitutions

  • Chicken - Boneless, skinless chicken breasts or thighs, both work well. Use what you have on hand.
  • Sundried Tomatoes - Use the kind packed in olive oil for the best flavor.
  • Tomato Paste - Brings a rich depth of flavor to the broth.
  • Chicken Stock - Adds so much flavor, though broth works too if that's what you've got.
  • Herbs - I use dried thyme as the soup cooks and fresh basil to the end of the cooking time.
  • Pasta - Smaller pasta shapes like farfalle or medium shells are perfect here.
  • Greens - Fresh spinach is my go-to, but kale works too!
  • Parmesan Cheese - Freshly shredded has the best flavor, but grated works too.
  • Heavy Cream - To add a little creaminess to the soup.

How To Make Marry Me Chicken Soup

Making this chicken soup is easier than it looks, and I promise it's worth every minute. I'll guide you through each step, from cooking the chicken to building all those cozy layers, so you end up with a bowl that's pure comfort.

Start by simmering the chicken in a large pot until cooked through, then remove it and shred it. Go ahead and discard the water so you can use the pot for the next steps.

  1. In the same pot, add the olive oil and butter and sauté the onions until tender. Stir in the garlic and cook for 30 seconds.
  1. Next comes the tomato paste and sundried tomatoes and red pepper flakes. Cook, stirring constantly for about 2 minutes.
  1. Pour in the chicken stock and bring to a boil. Season with thyme, salt, and pepper.
  1. Stir in the pasta. Let the pasta cook, stirring occasionally, until it's tender, about 6-8 minutes.
  1. Stir in the shredded chicken, fresh spinach, basil, parmesan cheese and heavy cream. Stir well to combine.
  1. Once the spinach has wilted it is ready to serve. Enjoy!

We love serving this one pot chicken soup with a crusty bread for dipping or a simple side salad!

💭Quick Tip

If the soup gets a little too thick as it sits add a little chicken stock or water when reheating!

This one pot Marry Me Chicken Soup is rich, flavorful, and comforting all in one pot. It's quickly become one of my favorite dinners, and I hope it will become one of your favorites too!

-Sky🩷

More Delicious Soup Recipes

Broccoli Cheese Soup

Creamy Chicken Noodle Soup

Sausage and Bean Soup

Vegetable Beef Soup

If you tried this Marry Me Chicken Soup recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

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📖 Recipe

Marry Me Chicken Soup with sundried tomatoes, parmesan cheese and spinach.

Marry Me Chicken Soup

Cozy and flavorful, this Marry Me Chicken Soup is packed with sundried tomatoes, herbs, and pasta for the ultimate comfort meal!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Servings 6 Servings

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ cup onion, yellow or white small diced
  • 5 cloves garlic minced
  • ⅓ cup sundried tomatoes, oil packed chopped
  • 3 tablespoons tomato paste
  • ½ teaspoon red pepper flakes
  • 7 cups chicken stock
  • 1 teaspoon dried thyme
  • 2-3 teaspoons salt
  • ½ teaspoon pepper
  • 8 ounces farfalle pasta
  • 5 ounces fresh baby spinach rinsed
  • ¾ cup heavy cream
  • ½ cup parmesan cheese shredded
  • ¼ cup fresh basil whole or chopped

Instructions
 

  • Start by simmering the chicken in a large pot of water until cooked through, then remove it and shred it. Go ahead and discard the water.
  • In the same pot, over medium heat, add the olive oil and butter. Stir in the onions and sauté until tender. Stir in the garlic and continue cooking for 30 more seconds, or until fragrant.
  • Now add in the tomato paste, sundried tomatoes and red pepper flakes and cook, stirring constantly, for about 2 minutes.
  • Pour in the chicken stock, bring to a boil over medium high heat, season with the dried thyme, salt and pepper. Now stir in the pasta, reduce to medium heat and continue cooking for 6-8 minutes or until the pasta is tender. Stir occasionally to prevent pasta from sticking.
  • Add the chicken, spinach, parmesan cheese, heavy cream and basil to the pot. Stir to combine and cook just until the spinach is wilted. Enjoy!

Notes

  • Depending on the chicken stock you are using, you may need to adjust the amount of salt in the recipe.
  • Swap the chicken for boneless, skinless chicken thighs or you could even use leftover rotisserie chicken.
  • Use your preferred medium pasta shape or gnocchi.
Keyword chicken soup, marry me chicken, soup

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Or in the freezer for 3-4 months.

Reheat on the stove over medium low heat.

Sausage and Bean Soup

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This Sausage and Bean Soup has been a staple in my kitchen for over 10 years. It's one of those one-pot meals I turn to when I need something comforting, hearty, and simple enough for a weeknight dinner.

Pinto beans are the star of this soup. As they cook, they create a rich, flavorful broth that is perfect for soaking up with cornbread.

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Try my Creamy Chicken Noodle Soup or Loaded Potato Soup next!

Key Ingredients & Substitutions

  • Pinto Beans - I like using dry pinto beans for this recipe. If you prefer canned beans, that works too, just note the soup will cook faster and may need a cornstarch slurry to thicken it.
  • Bacon - Every great pot of beans starts with bacon, and this pinto bean soup is no exception. Aim for thick smoky bacon for the best flavor.
  • Smoked Sausage - My go to for this sausage and bean soup. We prefer beef smoked sausage, but you can use pork or even substitute with andouille sausage.
  • Onions & Garlic - For building great flavor in the soup. Substitute with onion and garlic powder if you do not have fresh.

Tips For Sausage and Bean Soup

  • Soak the beans - while not necessary, soaking the beans overnight can reduce the cooking time.
  • Brown the sausage - Don't skip browning the sausage first, it adds so much flavor to the soup.
  • Sauté the bacon & onions - After browning the sausage, cook the bacon and onions together to build more flavor.
  • Consistency - This soup naturally thickens as it cooks, but for a thicker texture whisk in a cornstarch slurry (cornstarch + water), a little at a time, until it's just right.

Storage Tips

  • Store any leftovers for 3-4 days in the refrigerator in an airtight container.
  • Reheat on stovetop over medium heat, stirring occasionally until warmed through.
  • This soup also freezes beautifully. Freeze up to 3 months, then thaw and reheat on the stovetop.

This easy bean soup is my go-to for an easy and comforting soup. I hope you give it a try!

-Sky🩷

More Easy Soup Recipes

Ham and Cheddar Potato Soup

Curry Chicken Soup

Easy Taco Soup

Zuppa Toscana Soup

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📖 Recipe

Sausage and Bean Soup

Sausage and Bean Soup

Cozy Sausage and Bean Soup with pinto beans and smoked sausage. Hearty, flavorful, and easy enough for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 20 minutes
Course Dinner
Servings 6 Servings

Ingredients
  

  • 1 pound dry pinto beans rinsed and sorted
  • 12-24 ounces smoked sausage sliced
  • 4 ounces thick cut bacon chopped
  • 1 cup yellow or white onions small diced
  • 3 cloves garlic minced
  • 6 cups water
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons paprika
  • ½ teaspoon chipotle powder
  • 1 teaspoon garlic powder

Instructions
 

  • Heat a large pot over medium heat and add a drizzle of olive oil. Cook the sausage just until browned, then remove from the pot.
  • Add the bacon to the pot and cook for about 2 minutes to render some of the fat. Stir in the onions and cook for about 6 minutes, until softened.
  • Now add in the garlic and cook for 30 seconds.
  • Pour in the water, add the beans, and stir in all of the seasonings.
  • Bring to a boil, then cover and reduce to a simmer. Cook, stirring occasionally to prevent sticking, until the beans are tender. About 1 hour 30-40 minutes
  • If the water reduces too much, add a little more as needed.
  • Once the beans are tender stir in the cooked sausage and continue cooking for another 10 minutes. Serve and enjoy!

Notes

  • To really bulk this soup up for my family I typically use 24 ounces of smoked sausage. But the recipe works well with 12 ounces too.
Keyword pinto beans, soup

Frequently Asked Questions

What to serve with Sausage and Bean Soup?

Buttermilk cornbread goes perfectly with sausage and bean soup. Crackers are also great with this soup.

What is the best thickener for Bean Soup?

This soup thickens naturally as it simmers. If it's too thin, especially when using canned beans, mix cornstarch with water to make a slurry and stir in to thicken.

Caramel Apple Cheesecake

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If there's one dessert that never fails to impress, it's cheesecake and this Caramel Apple Cheesecake might just be my favorite version yet! Creamy, rich, and full of warm fall flavor, it's topped with spiced apples and drizzled with homemade caramel sauce.

I've been baking cheesecakes for years, and this one is by far the best. No water bath required, just a tried-and-true cheesecake base topped with apples and plenty of caramel sauce. You really can't go wrong with this cheesecake.

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This delicious apple cheesecake recipe was created for my husband Nick, it combines two of his favorite desserts, cheesecake and apple pie. After 20 years of baking for him, he's still my favorite taste tester, and watching him his face light up when he takes the first bite makes this dessert even sweeter!

You might also like this Cherry Cheesecake recipe or this Strawberry Cheesecake Bars recipe!

Key Ingredients & Substitutions

  • Cream Cheese - Full fat cream cheese gives the best texture and flavor.
  • Spices - I use cinnamon, allspice, ginger and nutmeg in this cheesecake recipe. Your favorite apple pie spice blend can be substituted.
  • Graham Crackers - I use 12 sheets of honey graham crackers to make the graham cracker crust. If you are using premade crumbs 1 ½ cups will work.
  • Caramel Sauce - I'll show you how to make an easy homemade caramel sauce, but store-bought caramel is a great substitute.
  • Apples - Pink Lady Apples are my favorite! When choosing apples aim for crisp apples like Honeycrisp or Granny Smith.

How To Make Caramel Apple Cheesecake

This apple cheesecake may look fancy, but it really takes no time at all to make it. Here's how I bring it all together:

STEP 1 Prepare the crust

Mix the graham cracker crumbs with melted butter, cinnamon and sugar until it looks like wet sand. Press firmly into the bottom of your springform pan.

STEP 2 Make the cheesecake filling

Beat the cream cheese until smooth, then add the sugar, spices and vanilla. Next, mix in the eggs one at a time, just until combined.

STEP 3 Bake the Cheesecake

Pour the filling over the crust and smooth it out. Bake until the edges are set and the center still has a little juggle. Once done, turn the oven off and leave the door cracked open. Let the cheesecake rest for 1 hour in the oven before transferring to the refrigerator for 4 hours or until fully set.

STEP 4 Cook the apple topping

Add the chopped apples to a small saucepan with butter, sugar, lemon juice, vanilla extract and the cinnamon. Cook until tender. Cool before topping the cheesecake.

STEP 5

When ready to serve top with the apples and caramel. Enjoy!

Tips

  • Make sure your cream cheese is softened to prevent clumps of cheese in the cheesecake.
  • Line the bottom of the springform pan with parchment paper first, this makes it so much easier to transfer your cheesecake to a serving plate later.
  • Don't over mix the filling, overmixing can cause cracks in your cheesecake.
  • Don't skip the resting time. That 1-hour rest in the oven helps prevent sinking and cracking.

More Delicious Recipes

Blueberry Cheesecake Bars

French Silk Pie

Apple Pie Cinnamon Rolls

Cinnamon Apple Muffins

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📖 Recipe

Caramel Apple Cheesecake

Caramel Apple Cheesecake

This Caramel Apple Cheesecake is the perfect fall dessert! A creamy, homemade cheesecake topped with warm spiced apples and caramel sauce.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours 15 minutes
Course Dessert
Servings 8 Servings

Equipment

  • 9" Springform Pan

Ingredients
  

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs about 12 sheets crushed
  • 3 ounces unsalted butter melted
  • 3 tablespoons granulated sugar
  • 1 pinch cinnamon

Cheesecake Filling

  • 24 ounces cream cheese softened
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 3 large eggs room temperature

Apple Topping

  • 4 medium apples about 2 ½ cups, peeled and chopped
  • 1 teaspoon lemon juice
  • ¼ cup brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons unsalted butter
  • ¼ teaspoon vanilla extract

Caramel Sauce

  • 4 ½ ounces granulated sugar or ½ cup + 1 tablespoon
  • 1 ounce water
  • 1 teaspoon lemon juice
  • 4 ounces heavy cream
  • 1 tablespoon butter

Instructions
 

Graham Cracker Crust

  • Preheat the oven to 350°F. In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar and cinnamon. Press firmly and evenly into the bottom and up the sides of a 9-inch springform pan.

Cheesecake Filling

  • In a stand mix fitted with a paddle, beat the cream cheese until smooth. Add in the sugar, vanilla and spices and mix until fully combined.
  • Add in the eggs and mix just until incorporated. Pour into the crust and bake for 30 minutes. Check for doneness by gently tapping the pan, if the center jiggles a lot, bake longer. If it just slightly jiggles, it's ready.
  • Turn the oven off and crack the door, leaving the cheesecake inside for 1 hour. Remove, cool completely on the counter, then refrigerate for at least 4 hours (overnight is best).

Apple Topping

  • In a small saucepan, combine the chopped apples with lemon juice, sugar, butter, vanilla extract and cinnamon. Cook until the apples are tender. Let cool completely before topping the cheesecake.

Caramel Sauce

  • In a small heavy-bottom saucepan, combine the sugar and water over medium-high heat. As the sugar dissolves, brush down the inside of the pan with a wet pastry brush to prevent crystals from forming.
  • Once the sugar starts to boil, add the lemon juice and let cook (without stirring) until golden brown, about 5-10 minutes. Turn off the heat and carefully whisk in the heavy cream. Add the butter and whisk until fully incorporated.
  • Pour into a heatproof bowl and cool completely before using.

Assembly

  • Top the chilled cheesecake with the apples and drizzle with caramel sauce. Enjoy!
Keyword apple, caramel, cheesecake

Storage Tips

  • Store covered in the refrigerator for up to 5 days.
  • If making ahead, store the apple topping and caramel sauce separate, then add them just before serving for the best presentation.

Frequently Asked Questions

What are the best apple to use for Caramel Apple Cheesecake?

For caramel apple cheesecake, use crisp apples that are a little sweet and a little tart. This helps balance the sweetness of the caramel sauce. Think Pink Lady, Granny Smith and Honeycrisp apples.

Can I freeze Caramel Apple Cheesecake?

Absolutely! Cheesecakes freeze very well. Place whole cheesecake or slices (separated) in the freezer for a few hours to flash freeze. Once frozen wrap and place back into the freezer. Thaw before serving.

Baked Penne with Sausage

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Baked Penne with Sausage is one of my all-time favorite sausage pasta bakes. I've made it more times than I can count, and it turns out perfect every single time!

The homemade pasta sauce in this recipe really shines. It uses just a few pantry staples you probably already have on hand, it's easy, flavorful and is the perfect sauce for this baked pasta!

You might also enjoy these weeknight friendly recipes: Baked Rigatoni or this Chicken Alfredo Casserole!

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Key Ingredients & Substitutions

  • Penne Pasta - My go-to for baked pasta, but rotini, rigatoni, or shells work beautifully with this recipe.
  • Ground Italian Sausage - I use mild, but sweet, spicy, or even links (cooked and sliced) all taste fantastic.
  • Tomato Sauce & Diced Tomatoes - The base of the homemade pasta sauce. Or you can substitute with your favorite pasta sauce.
  • Mozzarella & Parmesan - The perfect topping for this sausage pasta casserole!

How To Make Baked Penne with Sausage

This recipe comes together in a few simple steps.

I always like to start by getting the pasta water going, that way the noodles are ready just as the sauce comes together.

While the pasta cooks to al dente, I brown the sausage in a big skillet. The onions get cooked with the sausage and once they are done cooking, I add in the garlic and cook just until it's fragrant.

The tomato sauce and diced tomatoes are stirred in along with the seasonings. I like to turn the heat down to low and let it simmer away for about 20 minutes to really let the flavor build. Once it is done it gets removed from the heat and the pasta is stirred right into the pan.

I transfer everything to my baking dish and top it with all of the cheese. After that it goes straight into the oven until bubbly and golden.

A garnish of fresh basil is always a great way to finish this delicious pasta! Enjoy!

Tips

  • The secret to the best tasting sauce is giving it time to simmer. That's where the sauce develops rich flavor, so don't rush this step.
  • When cooking the pasta aim for al dente. Since it bakes in the oven, al dente pasta will keep its texture instead of getting mushy.
  • If you love a browned cheesy casserole top, don't skip the broiler at the end. Just a couple of minutes makes the cheese golden and bubbly!
  • This sausage pasta casserole is also make-ahead friendly. Assemble it, cover it with plastic wrap, and refrigerate up to a day in advance. Just let it come up to room temp and replace the plastic wrap with foil before baking.

As a busy mom, I know how important it is to have recipes that are both reliable and delicious. And that is exactly what this baked pasta with sausage is. It's the kind of fuss free and comforting dish I love making for my family. I hope you give it a try and make it a regular in your own kitchen.

-Sky🩷

More Delicious Recipes

Caesar Salad

Jumbo Stuffed Shells with Italian Sausage

Roasted Broccoli

Cajun Shrimp and Sausage Pasta

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📖 Recipe

Baked Penne with Sausage with melty mozzarella cheese in a 9x13 baking dish.

Baked Penne with Sausage

Baked Penne with Sausage is the ultimate cozy weeknight dinner! It's cheesy, comforting and super easy to make from scratch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Servings 6 Servings

Equipment

  • 9x13 baking dish

Ingredients
  

  • 16 ounces penne pasta cooked to al dente
  • 1 tablespoon olive oil
  • 16 ounces mild italian sausage ground
  • ½ cup onions small diced
  • 4 cloves garlic minced
  • 1 pinch red pepper flakes
  • 29 ounces tomato sauce
  • 14.5 ounces petite diced tomatoes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 cups mozzarella cheese shredded
  • ½ cup parmesan cheese shredded

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into crumbles. When the sausage is about halfway cooked, stir in the onions and continue cooking until the sausage is browned and cooked through.
  • Now add in the garlic and cook until fragrant, about 30 seconds.
  • Stir in the tomato sauce, diced tomatoes, salt, pepper, red pepper flakes, dried basil and dried oregano. reduce the heat and simmer for 20 minutes, stirring often.
  • Remove from the heat and stir in the al dente pasta. Transfer to a 9x13 baking dish and top with the mozzarella and parmesan. Cover with foil and bake in a 350°F oven for 30 minutes.
  • Remove the foil and broil for a few minutes until golden and bubbly. Garnish with fresh basil if desired. Enjoy!

Notes

Storage Tips:
Once cooled, store in an airtight container for up to 4 days.
Make ahead - Assemble the casserole following the directions, then cover with plastic wrap and refrigerate up to one day before baking.
Remove from the fridge to come up to room temp before replacing the plastic wrap with foil and baking. More time may need to be added to the bake time.
Keyword baked pasta, italian sausage

Birthday Cake Cookies

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These Birthday Cake Cookies are soft, buttery sugar cookies loaded with sprinkles inside and out, with a tender, cake-like texture that makes every bite feel like a celebration!

This recipe uses clear vanilla extract to create that unmistakable "birthday cake" flavor that brings me right back to childhood birthday parties. It's what makes the cookies stand out!

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As a recipe developer and experienced baker, I've tested these Birthday Cake Cookies more times than I can count. I know how much texture, flavor, and a touch of nostalgia matter in a dessert like this. I've refined this recipe so you can create the perfect birthday inspired cookie at home. You might also like my sugar cookies recipe and my vanilla cupcakes recipe!

Why You'll Like This Recipe

  • Soft & tender- The sour cream in the dough gives these cookies their irresistibly light, cake-like texture.
  • Packed with sprinkles- Both inside the dough and covering the tops, they're every sprinkle lover's dream. My kiddos love them!
  • Fun & nostalgic- The clear vanilla extract delivers that classic birthday cake flavor!
  • Make ahead friendly- The dough needs to be chilled overnight, making it perfect for prepping ahead.

Tips for Making Birthday Cake Cookies

When making these cookies, the butter matters. It needs to be completely softened to room temperature. This is what lets the butter and sugar cream properly for that perfect, soft, cake-like texture.

For the flavor, I use clear vanilla extract. It's the same flavor in so many of the birthday cakes we grew up with. While pure vanilla will work perfectly fine in these cookies, clear vanilla extract captures that nostalgic "birthday cake" taste perfectly.

Sprinkles in the dough are a must! When testing this recipe, I found that adding sprinkles directly into the dough gives them a cheerful pop of color that helps them stand up to their name.

The dough must be chilled! I've tried baking them after just two hours of chilling and they weren't as good. The overnight chill is worth it! Do not try baking them without chilling them first!

And finally, watch the bake time closely. Every oven is different. My sweet spot is 12 minutes. You want the edges and the centers soft. Overbaking will take away from that perfect cake-like texture.

I love baking these Birthday Cake Sprinkle Cookies for my kiddos, and I hope they bring just as much joy to your kitchen!

-Sky🩷

More Delicious Recipes

Oatmeal Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Monster Cookies

Lemon Cookies

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📖 Recipe

Birthday Cake Cookies with sprinkles inside and out. They are flavored with clear vanillas extract and have a soft cake like texture.

Birthday Cake Cookies

Birthday Cake Cookies are soft, buttery sugar cookies with sprinkles inside and out!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Chill Time 8 hours
Total Time 8 hours 23 minutes
Course Dessert
Servings 13 Cookies

Ingredients
  

  • 4 ounces unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tablespoon clear vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sour cream
  • ½ teaspoon baking soda
  • 1 ½ cups all-purpose flour
  • ¾ cup sprinkles separated ¼ cup & ½ cup

Instructions
 

  • In a small bowl, stir together the baking soda and sour cream. Set aside until needed.
  • In the bowl of a mixer, fitted with a paddle cream together the butter and sugar.
  • Add the salt, vanilla, baking powder and egg. Mix on medium speed for 1 minute, until combined. Now mix in the sour cream and baking soda mixture. Mix well.
  • Add the flour and ¼ cup of the sprinkles. Mix on low speed just until the flour is fully incorporated. Cover the bowl and refrigerate overnight.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop two heaping tablespoons per cookie, press the tops in the remaining sprinkles and place on the baking sheet.
  • Bake for 12-13 minutes, or until the edges are just starting to turn light brown. Enjoy!

Notes

The dough must be chilled! I've tried baking them after just two hours of chilling and they weren't as good. The overnight chill is worth it!
Keyword cookies, sprinkle cookies

Halloween Marble Cookies

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These Halloween Marble Cookies are soft, chewy, and perfect for celebrating Halloween this year! Swirls of vibrantly colored orange dough and chocolate dough give each cookie a fun marbled look that is super easy to achieve!

I start with my go-to Chocolate Chip Cookie dough and split it into two colorful halves, one tinted orange and the other chocolatey from cocoa powder. Swirled together to make the perfect Halloween Cookie!

They seriously came out so much better than I imagined! The colors are vibrant and scream Halloween! My kiddos even gave them two thumbs up!

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You might also like these Mummy Cookies; they are one of our favorite spooky Halloween treats!

Key Ingredients

  • Chocolate Chip Cookie Dough - I use my basic chocolate chip cookie dough as the base for this recipe. Feel free to use your favorite dough.
  • Cocoa Powder - To color and flavor half of the cookie dough.
  • Orange Food Coloring - I use Wilton gel food coloring.

How To Make Halloween Marble Cookies

The full recipe is in the recipe card below.

This process for making the marble cookies is super easy. Here's how to do it:

STEP 1 Make the cookie dough

Prepare the dough as directed but hold back 3 tablespoons of the flour.

STEP 2 Divide the dough

Split the dough in half-either by weight (I use a kitchen scale) or eyeball it.

STEP 3 Color each half

  • To one half, add the 3 tablespoons of cocoa powder and half the chocolate chips. Stir to combine.
  • To the other half, mix in the reserved 3 tablespoons of flour, 6 drops of orange food coloring (or as much as you need to make a bright orange), and the rest of the chocolate chips. Mix to fully combine.
Halloween Marble Cookies
Halloween Marble Cookies

STEP 4 Marble the cookies

Scoop 1 tablespoon of each dough. Split both in half, stack alternating colors, and roll into a ball. Place on the prepared pan and gently press down to lightly flatten the dough.

STEP 5 Bake and enjoy

Bake for 12 to 13 minutes. Enjoy!

More Delicious Recipes

Chocolate Halloween Cookies

Halloween Rice Krispie Treats

Best Halloween Party Ideas

Easy Halloween Cupcakes

18 Halloween Cookie Recipes

These Halloween Marble Cookies are easy to make, super festive, and such a fun Halloween treat! I hope you love them as much as we do!

-Sky🩷

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📖 Recipe

Halloween Marble Cookies

Halloween Marble Cookies

These Halloween Marble Cookies are soft, chewy, and packed with chocolate chips! Made with orange colored dough and chocolate dough swirled together, they're the perfect spooky treat for Halloween!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Servings 28 Cookies

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons dry milk powder optional
  • 3 tablespoons cocoa powder
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar lightly packed
  • ⅔ cup granulated sugar
  • 2 large eggs room temp
  • 1 tablespoon vanilla extract
  • 6 drops orange food gel
  • 3 cups chocolate chips a mix of semi-sweet and dark chocolate chips or whatever you have

Instructions
 

  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • In a large bowl, whisk together the flour (reserving 3 tablespoons for later), baking powder, baking soda, milk powder and salt. Set aside.
  • In the bowl of a stand mixer cream the butter and sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
  • Gradually add the flour mixture into the wet ingredients, mixing until fully incorporated.
  • Divide the dough evenly between two bowls.
  • In one bowl, mix in 3 tablespoons of cocoa powder and half of the chocolate chips.
  • In the second bowl, mix in the reserved flour, 6 drops of orange food coloring, and the remaining chocolate chips.
  • Scoop 1 tablespoon of each dough. Divide each scoop in half to make four smaller balls of dough. Stack the pieces, alternating colors, then gently roll them together to create a marbled dough ball. Repeat with remaining cookie dough.
  • Place onto the baking sheet and gently press each one to flatten slightly.
  • Bake for 12-13 minutes. Enjoy!
Keyword chocolate chip cookies, halloween, Halloween Cookies

Fun Halloween Add-Ins

Want to make these cookies even more festive? Try:

  • Halloween Sprinkles - Mix into the dough or press onto the tops before baking.
  • M&M Candies - Use the Halloween colored mix.
  • Candy Eyeballs - Press into the cookies right after baking.

Apple Fritter Bread

by Leave a Comment

This is the best Apple Fritter Bread I have ever tasted! It's perfectly moist, has just the right amount of apples, and is filled with warm cinnamon flavor in every bite!

Have you ever made a recipe and immediately thought, "Wow...this is even better that I imagined" That's exactly what happened the first time I baked this apple fritter bread.

The layers of cinnamon sugar apples paired with soft, fluffy cake make this apple bread one of a kind. And the top? I love how the sugar caramelizes in the oven, creating a slightly crunchy crust that gives the bread a little extra texture and makes every slice irresistible.

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As a recipe developer who loves creating cozy apple treats from scratch, I've crafted several delicious recipes you might enjoy. You might like my Cinnamon Apple Muffins and Apple Pie Cinnamon Rolls, both are full of those warm, comforting flavors we all love.

The Best Apple Fritter Bread

The hardest part of making this apple bread is waiting for it to bake! Let me walk you through my process:

Start by creaming the butter and sugars together until fluffy. This step makes the bread nice and tender. Then add the eggs and vanilla, mixing it all up before whisking together the dry ingredients separately. Alternate adding the dry mix and buttermilk until the batter comes together.

When the batter is ready, peel and dice your apples, then toss them with the cinnamon, nutmeg and brown sugar. This gives the bread that signature apple fritter flavor.

Before assembling, line the bottom of the loaf pan with parchment paper and really butter the edges of the pan, this prevents sticking.

To build the bread, spread half the batter evenly in the pan, layer on half of the apple mixture, then sprinkle over half the cinnamon sugar mixture. Repeat the layers for double the deliciousness.

After baking, here's a key step: let the bread cool in the pan for about 5-6 minutes, then carefully remove it and transfer to a cooling rack (remove the parchment). While the bread is still hot, drizzle on the icing, this allows it to melt and create that thin apple fritter glaze!

This apple bread has a forever place in my heart, and I hope you love it as much as I do! Happy Baking!

-Sky🩷

More Delicious Recipes

Pumpkin Bars

Apple Danishes

Pumpkin Bread

Easy Apple Pie

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Apple Fritter Bread

Apple Fritter Bread

This Apple Fritter Bread combines tender, fluffy cake with layers of cinnamon sugar apples inside, topped with a crunchy caramelized topping. Finished with a simple icing, it's like biting into a homemade apple fritter in loaf form!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 6 minutes
Total Time 1 hour 26 minutes
Course Dessert
Servings 1 9x5 Loaf

Equipment

  • 9x5 loaf pan

Ingredients
  

Batter

  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup buttermilk room temperature

Apple Layer

  • 1 ½ cups apples peeled and small diced
  • 2 tablespoons light brown sugar packed
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg

Cinnamon Sugar

  • ½ cup dark brown sugar packed
  • 2 teaspoons cinnamon

Simple Icing

  • ½ cup powdered sugar
  • 1 tablespoon milk
  • 1 splash vanilla extract

Instructions
 

Batter

  • Preheat the oven to 350°F. Line the bottom of a 9x5 loaf pan with parchment paper and heavily butter the sides of the pan to prevent sticking.
  • Cream butter and sugars in a large bowl until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Whisk together the flour, baking powder, and salt in a separate bowl.
  • Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Apple Layer

  • Toss the apples with the brown sugar, cinnamon, and nutmeg.

Cinnamon Sugar

  • In another bowl, combine the dark brown sugar and cinnamon.

Assembling & Baking

  • Spread half of the batter evenly into the prepared pan. Layer half of the apple mixture on top, then sprinkle half of the cinnamon sugar over the apples.
  • Repeat the layers with the remaining batter, apples, and cinnamon sugar.
  • Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Finishing Touches

  • Remove the bread from the oven and let cool in the pan for 5-6 minutes. Carefully lift the bread out of the pan, remove the parchment paper and place on a cooling rack.
  • Whisk together the powdered sugar, milk, and vanilla extract until smooth. Immediately drizzle the icing over the hot bread to create a glaze. Enjoy!

Notes

  • I like using Pink Lady or Granny Smith Apples in this recipe.
  • Use a metal 9x5 loaf pan for the best results. Glass pans tend to cause uneven baking.
  • Using the dark brown sugar in the cinnamon sugar mixture adds a rich layer that enhances the flavor. You can use light brown sugar if that is all you have.
  • Drizzling the icing on while the bread is still hot. This allows it to melt and create a glaze like the apple fritters you get from a donut shop. I use this same technique for my cinnamon rolls!
Keyword apple, bread, dessert, quick bread

Creamy Chicken Noodle Soup Recipe

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Creamy, cozy, and loaded with tender chicken, egg noodles, veggies, and a rich homemade broth. This Creamy Chicken Noodle Soup recipe is everything you want on a chilly day.

It's comforting, hearty, and easy to make with simple pantry staples. Best of all, it all comes together in just one pot.

When it comes to soups, nothing feels more comforting than a big bowl of warm, creamy soup to chase away the cold. Rich, creamy soups are a must during the colder months, and this one is my cozy twist on our family's favorite Homemade Chicken Noodle Soup. It's the kind of recipe that feels like a hug in a bowl.

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You might also like my Creamy Chicken and Potato Soup or this Ham and Potato Soup recipe!

Why I Love This Soup

When it comes to from-scratch cooking, soups are one of my favorite ways to stretch pantry staples without running to the store. I love how flexible they are, you can swap ingredients, use up leftovers, and still end up with something nourishing and homemade.

It's a true one-pot meal, which means less cleanup and more time to enjoy dinner. You get all the cozy, familiar flavors of classic chicken noodle soup but with a creamy, rich broth that takes it to the next level of comfort food.

Speaking of using leftovers, this Veggie Beef Soup is a fantastic way to use up leftovers and make something hearty and satisfying with what's on hand.

Ingredient Swaps

One of the best things about homemade soup is how easy it is to customize. I think of soups as more of a guideline than a rulebook, use what you have, what you like, or what needs to be used up in the fridge.

  • Chicken: Leftover roasted chicken works beautifully here. Rotisserie chicken is another easy shortcut.
  • Pasta: Swap the egg noodles for any pasta you have on hand, rotini, macaroni, or fettucine are all great options.
  • Veggies: Don't be afraid to mix things up! Green beans, English peas, spinach, or kale are all delicious additions.

I hope you give this warm and cozy soup a try!

-Sky🩷

More Delicious Recipes

Zuppa Toscana Soup

Potato Soup

Taco Soup

Broccoli Cheese Soup

Marry Me Chicken Soup

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Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup Recipe

This creamy chicken noodle soup recipe is cozy, comforting, and made from scratch with tender chicken, egg noodles, and veggies in a homemade creamy broth, all in one pot!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Servings 6 Servings

Ingredients
  

  • 1 pound chicken breasts boneless,skinless
  • 2 tablespoons olive oil
  • ½ cup onion small diced
  • 2 stalks celery small diced
  • 2-3 medium carrots small diced
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • ¼ cup flour
  • 4 ½ cups chicken stock
  • 1 cup milk
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh oregano chopped
  • 2 tablespoons fresh thyme chopped
  • 1 bay leaf
  • 2 ½ cups medium egg noodles

Instructions
 

  • Start by boiling the chicken breasts in water until fully cooked. This step can be done ahead of time to make dinner come together even quicker. Once cooled, cut or shred the chicken into bite-sized pieces and set aside until needed.
  • In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion, celery, and carrots. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender.
  • Add the butter and garlic. Sauté for about 30 seconds.
  • Sprinkle in the flour and stir well to form the roux. Let it cook for another minute, stirring often.
  • Slowly whisk in the chicken stock, followed by the milk. Add in the salt, pepper, and bay leaf. Bring the soup up to a gentle boil.
  • Stir in the pasta and cook uncovered for about 8-10 minutes, or until the noodles are fully cooked.
  • Add in the cooked chicken and fresh herbs. Taste and adjust the seasoning as needed. Enjoy!

Notes

  • You may need more or less salt, depending on the stock you are using.
  • If the soup is too thick, add in more chicken stock to thin it out a bit.
Keyword chicken, soup

What To Serve With Chicken Noodle Soup

Warm, crusty bread or buttery crackers are always a great choice for dipping in the rich broth. A simple green salad on the side rounds out the meal perfectly.

Fajita Chicken and Rice

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A simple one pan Fajita Chicken and Rice skillet that combines the best of both worlds, chicken fajitas and Spanish rice! This is one of those recipes that checks all the boxes, it's easy, full of flavor, and made in just one pan, so there's less cleanup!

This Fajita Chicken Skillet is a combination of two of my all-time favorites, classic fajitas and my family's favorite Spanish Rice dish. My love for Tex-Mex food really shines in this recipe, and it's one that makes a regular appearance in my kitchen. It's quick enough for a busy weeknight, full of bold flavors, and ready in about an hour, which is a bonus in my book!

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You might also like my Beef Fajitas recipe or this One Pot Chicken and Rice dish!

Key Ingredients & Substitutions

  • Chicken Breasts - Boneless, skinless chicken breasts are my go to for this easy recipe. You can substitute with boneless, skinless chicken thighs if you have them.
  • Bell Peppers & Onions - Freshly diced bell peppers (any color you like) and yellow or white onions give that signature fajita taste.
  • Chicken Stock - This adds so much flavor to the rice. You can substitute with chicken broth or even water if you need to. I highly recommend using stock for the best flavor.
  • Spices - I use a simple spice blend made with spice cabinet staples, but you can swap in your favorite fajita seasoning or even taco seasoning.

How To Make Fajita Chicken and Rice

The last time I made this dish, I ate the leftovers for lunch two days in a row, it's that good!

I start by rinsing my rice and letting it hangout in a mesh strainer to dry. This little step helps the rice toast perfectly later.

The chicken gets seasoned with the spice blend and seared in a hot skillet until fully cooked. I set it aside while I sauté the peppers and onions in a bit more oil. I like to cook them until just barely softened so they keep a little texture once the dish is done.

Next, the dried rice goes in to toast until at least half of it is nice and browned. Followed by garlic, which is sautéed just until it's fragrant. Then the chicken stock mixture is poured in, brought to a boil, covered, and reduced to a simmer for 20 minutes.

Here's the key, after 20 minutes, turn off the heat but keep the lid on. Let the rice rest and steam so it finishes cooking and dries out just a bit. Then fluff the rice, stir in that delicious seared chicken, and get ready for the best bites!

I always finish mine with a sprinkle of fresh cilantro and a squeeze of lime juice before serving. It's the little touches that make this dish shine! Enjoy!

This dish is quick, easy and so flavorful! I hope you enjoy it as much as I do!

-Sky🩷

More Delicious Recipes

Carnitas Nachos

Al Pastor Tacos

Fresh Salsa

Chicken Enchiladas

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Fajita Chicken and Rice

Fajita Chicken and Rice

This Fajita Chicken and Rice recipe brings all the flavors of classic fajitas into one easy skillet meal. Juicy chicken, bell peppers, onions and perfectly seasoned rice cook together for a hearty one pan dinner!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Dinner
Servings 4 Servings

Ingredients
  

  • 3 chicken breasts (boneless, skinless) (about 1 ½ pounds) cut into bite sized pieces
  • 2 ½ teaspoons salt
  • 1 teaspoon pepper
  • 2 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 2 teaspoons cumin
  • ¼ teaspoon chipotle powder
  • ½ teaspoon dried oregano
  • 2 tablespoons olive oil or any neutral tasting oil
  • 1 cup yellow or white onions small diced
  • 1 ½ cups bell peppers small diced
  • 1 ½ cups white rice rinsed and dried
  • 3 cloves garlic minced
  • 2 cups chicken stock
  • 8 ounces tomato sauce
  • limes optional
  • cilantro optional

Instructions
 

  • In a small bowl, mix all spices until well combined.
  • Pat the chicken dry and season with 1 ½ tablespoons of the spice mix. Heat 2 tablespoons of oil in a large skillet over medium high heat. Add the chicken and cook until browned and cooked through. Remove from the skillet and set aside.
  • Reduce the heat to medium. Add the onions and bell peppers to the skillet and sauté until softened, adding a little more oil if needed.
  • While the vegetables are sautéing, combine the chicken stock, tomato sauce, and remaining spice mix in a bowl. Stir to combine and set aside.
  • Add the rinsed, dried rice to the skillet with the vegetables and toast until about half of the rice has turned a light brown. Stir in the garlic and sauté for 30 seconds.
  • Now stir in the chicken stock mixture. Bring to a boil, cover, then reduce to low and simmer for 20 minutes.
  • Once the 20 minutes are up turn the heat off and let the rice rest, still covered, for 10 minutes, so it finishes steaming.
  • Remove the lid, fluff the rice, then stir in the cooked chicken. Garnish with chopped cilantro and a squeeze of lime juice, if desired. Enjoy!

Notes

  • Use a deep skillet with a lid.
  • Rinse and dry the rice at least 20 minutes before toasting it. Use a mesh strainer to rinse the rice, then let it hangout in the strainer until it's fully dry.
  • Toast the rice for the best flavor, then cook it with the lid on, no need to check on it. After the cooking time, let it rest (still covered) for 10 minutes so it finishes steaming and turns out fluffy.
Keyword chicken, fajitas, one pan, spanish rice

Storage & Reheating Tips

Storage

Let leftovers cool completely, then store them in an airtight container in the refrigerator for 3-4 days.

Reheating

Reheat in the microwave in 30-45 second intervals, stirring in between, until warmed through. You can also reheat in a skillet over low heat.

Monster Cookies

by Leave a Comment

Thick, chewy, and packed with peanut butter, oats, chocolate chips, and M&Ms. These Monster Cookies are so good!

These are my go-to cookies when I want to bake something fun with my kiddos. They love getting to mix in all of their favorite cookie add ins.

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I've tested several versions of these cookies over the years, and this one is hands down the favorite in our house. The cookie base alone is worth making, it's soft, chewy peanut butter oatmeal cookie dough that bakes up beautifully every single time. Add in your favorite mix-ins and you've got a cookie that lives up to its "monster" name.

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You might also enjoy some of my other peanut butter inspired bakes, like these Peanut Butter Cookies and these Chocolate Cupcakes with Peanut Butter Buttercream!

Why You'll Love These Cookies

  • They're thick, chewy, and packed with all of the good stuff!
  • No chilling required, just mix, scoop, and bake.
  • The cookie dough freezes beautifuly, making them a great make-ahead treat.
  • The mix-ins are totally customizable.

My Tips For Making Monster Cookies

I always recommend starting with room temperature butter, and eggs. It helps mix everything together more smoothly.

After scooping the dough, I like to gently press it down just to flatten it a little. Then I place a few extra M&Ms, chocolate chips and peanut butter chips on top of each cookie dough ball before baking.

And here's a little secret: that peanut butter oatmeal cookie base is so good, it can stand on its own. So next time you want a delicious cookie, bake up the dough without the add ins, it's worth it!

More Delicious Recipes

Pecan Pie Brownies

Lemon Cookies

Chocolate Chip Cookie Bars

Oatmeal Raisin Cookies

These Monster Cookies have become a staple in our home, and I think they'll be a hit in yours too.

-Sky🩷

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Monster Cookies

Monster Cookies

Chewy and soft Monster Cookies loaded with oats, peanut butter, chocolate chips, and M&Ms. An easy from scratch cookie that is always a hit!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Dessert
Servings 30 Cookies

Ingredients
  

  • 1 cup unsalted butter softened
  • ½ cup granulated sugar
  • ¾ cup light brown sugar packed
  • 2 large eggs
  • ½ cup peanut butter creamy or crunchy
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups old fashioned oats
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup m&m candies
  • ¾ cup semi-sweet chocoltae chips
  • ½ cup peanut butter chips

Instructions
 

  • Preheat an oven to 375°F. Line a baking sheet with parchment paper.
  • In a large bowl cream the butter and sugars until light and fluffy, about 5 minutes.
  • Add the eggs, one at a time, mixing well after each addition. Then mix in the peanut butter and vanilla extract until smooth.
  • In a separate bowl, whisk together the flour, oats, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
  • Fold in the chocolate chips, M&M candies and peanut butter chips until fully combined.
  • Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheet, a couple inches apart. Press them down gently to flatten them a little.
  • Bake for 12-13 minutes, or until the edges are lightly browned and the centers still look a bit soft. Cool for 5 minutes before transferring to a cooling rack. Enjoy!
Keyword cookies, oatmeal, peanut butter

Variations

One of the best things about Monster Cookies is how easy they are to customize! Here are some tasty variations:

  • Mix in butterscotch chips-the first version I ever made had these, and they were so good.
  • Change up the chocolate-use milk, dark, or even white chocolate chips.
  • Creamy or crunchy peanut butter-both work! If you only have creamy but want the extra crunch, add in some chopped peanuts, or whatever kind you have on hand.
  • Try toffee bits-they add a lovely sweet, caramelized taste to the cookies.
  • Need them for a Holiday-use seasonal M&Ms and candy eyeballs for Halloween or whatever matches the holiday you are baking for.

Freezer and Storage Tips

Store cookies in an airtight container on the counter for 4-5 days.

To freeze cookie dough: scoop it into balls, place them on a baking sheet to flash-freeze, then transfer to a freezer bag or container. When you're ready to bake thaw overnight in the fridge before baking.

About The Author

As an experienced home baker and recipe developer, I'm passionate about creating from scratch recipes that are approachable and family friendly. You can learn more about what inspires my recipes right here.

Frequently Asked Questions

Can I use quick oats in Monster Cookies instead of old-fashioned oats?

Yes! The texture will be slightly softer, but they'll still turn out great. I personally prefer old fashioned oats for the texture.

What kind of peanut butter works best in Monster Cookies?

Creamy or crunchy both work well. I usually go for creamy for a smooth texture, but if you want extra crunch, go for the crunchy peanut butter or add in some chopped peanuts.

Pumpkin Muffin Recipe

by Leave a Comment

A perfectly spiced, super soft Pumpkin Muffin Recipe made with pumpkin purée, cozy spices and a simple cinnamon sugar topping. They come together quickly and bake up beautifully every time.

I'm a huge fan of all things pumpkin. Especially pumpkin baked goods. When it comes to muffin recipes, this one is my favorite! It stays in rotation throughout the year.

Luckily, my kiddos love them too, which makes these muffins perfect for batch baking and stashing in the freezer for busy mornings.

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I've been baking from scratch for years and love sharing recipes that are simple, approachable, and perfect for busy families. Whether it's a cozy batch of muffins, a sweet treat like these Chocolate Chip Cookies Bars, or a freezer-friendly breakfast like Banana Muffins, my goal is to help you feel confident in the kitchen. You can learn more about me and why I love creating homemade recipes right here.

The Best Pumpkin Muffin Recipe

This recipe is super simple and perfect for a cozy baking day at home. You don't need a mixer, just a couple of bowls, a whisk and a muffin pan.

STEP 1

Start by combining the wet ingredients. In a large bowl, mix together the pumpkin purée, both sugars, eggs, milk, melted butter, and vanilla until smooth.

STEP 2

In a separate bowl, whisk together the dry ingredients. Combine the flour, baking powder, baking soda, and all of the spices. Whisk together.

STEP 3

Fold the dry ingredients into the pumpkin mixture. Stir just until everything is fully combined. If adding chopped nuts like pecans or chocolate chips, now is the time to add them.

STEP 4

Scoop the batter into the lined muffin pan. For tall muffins, fill the liners all the way to the top. Optional, but recommended, sprinkle the tops with cinnamon sugar. I like using turbinado sugar, but granulated sugar or even brown sugar will work.

STEP 5

Bake until a toothpick inserted in the center comes out clean. About 20 minutes. Enjoy!

More Delicious Recipes

Pumpkin Bread

Molasses Cookies

20 Pumpkin Dessert Recipes

Cherry Muffins

I hope you love these Pumpkin Muffins as much as we do!

-Sky🩷

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Pumpkin Muffin Recipe

Pumpkin Muffin Recipe

These soft and fluffy Pumpkin Muffins are packed with warm and cozy spices and pumpkin purée. Easy to make and perfect for a quick grab and go breakfast!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 12 Muffins

Ingredients
  

  • 1 ¼ cups pumpkin purée
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter melted
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Cinnamon Sugar Topping

  • 2 tablespoons turbinado sugar or granulated sugar
  • ¾ teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 375°F and line a muffin pan with liners.
  • In a large bowl, combine the pumpkin purée, granulated sugar, brown sugar, eggs, milk, melted butter, and vanilla extract. Whisk until smooth.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt until fully combined.
  • Add the dry ingredients to the wet ingredients and fold together until fully combined.
  • Scoop the batter into the muffin liners, filling each one to the top.
  • In a small bowl combine the remaining ¾ teaspoon of cinnamon and turbinado sugar. Sprinkle over the tops of the muffins.
  • Bake for 18-20 minutes or until a toothpick inserted in the center of the muffins comes out clean. Enjoy!

Notes

Add ½ to 1 cup of chocolate chips to the batter to make pumpkin chocolate chip muffins.
Or add in chopped pecans!
Keyword muffins, pumpkin

Storage Tips

These muffins store well at room temperature for a couple of days, but they also freeze beautifully. If freezing, allow the muffins to cool completely them pop them into a freezer bag or container.

They reheat quickly in the microwave, typically just 20-30 seconds from frozen and they are perfect!

Cinnamon Apple Muffins

by Leave a Comment

Warm, fluffy, and filled with cozy fall flavor. These Cinnamon Apple Muffins are the kind of muffins you'll want to make on repeat. They're soft and tender with juicy apples in every bite, plus a cinnamon crumb topping that makes them feel extra special.

Give me cinnamon and apple anything and I'm happy. It's one of those flavor combos that is so warm and comforting to me. This is one of my family's favorite muffin recipes. I love batch baking them to enjoy fresh and to freeze some for later.

The crumb topping freezes up nicely and reheats just fine.

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As a long time from scratch baker, I know the value of a muffin recipe that's simple, reliable, and packed with flavor. I use this same recipe, with slight tweaks here and there to make so many of my family's favorite muffins. Like these Strawberry Blueberry Muffins and these Cherry Muffins.

The Best Cinnamon Apple Muffins

The full recipe is in the recipe card below.

These muffins are so easy to make, with everyday pantry staples and plenty of chopped apples baked right in. The cinnamon crumb topping gives them a cozy bakery-style touch, but you can easily swap it for a cinnamon sugar sprinkle if that's what you prefer.

I'll walk you through my process of making these delicious muffins:

STEP 1

I always start with measuring out my milk first and setting it aside so it has time to come up to room temperature. I've found that letting the milk warm up a bit before moving forward with the recipe helps the butter incorporate easier.

Speaking of butter, go ahead and melt it now and let it cool for a few minutes before using it. You never want to add hot butter straight into your batter.

STEP 2

Grab a bowl and whisk together the dry ingredients.

STEP 3

In a separate bowl whisk together the milk, cooled butter, eggs, and vanilla extract. Don't worry if the butter solidifies a little, the muffins will bake up just fine.

STEP 4

Now add the dry ingredients io the wet ingredients and mix just until combined. Fold in the chopped apples, then scoop the batter into your muffin liners. Make sure to fill each liner all the way to the top. The batter will puff up and gently spill over the edges during baking, giving you tall, domed muffins.

STEP 5

For the crumb topping, stir everything together in a small bowl (I usually use a fork for this). Sprinkle a generous amount over each muffin.

Pop them in the oven and bake for 18-20 minutes. Enjoy!

More Apple Recipes

Apple Danishes

Easy Apple Cinnamon Rolls

Apple Strudel

Apple Pie Overnight Oats

This Cinnamon Apple Muffins recipe is simple, cozy, and perfect to add to your fall baking list. I hope they become a favorite in your kitchen too!

-Sky🩷

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Cinnamon Apple Muffins

Cinnamon Apple Muffins

Warm, cozy Cinnamon Apple Muffins made from scratch with fresh apples, cinnamon, and a delicious crumb topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Servings 13 Muffins

Ingredients
  

Muffin Batter

  • 2 ¼ cups all-purpose flour
  • 1 cup light brown sugar packed
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 ½ cups apples peeled and diced
  • 2 large eggs
  • 1 cup milk room temperature
  • ½ cup butter or coconut oil melted
  • 1 teaspoon vanilla extract

Crumb Topping

  • 6 tablespoons butter melted
  • ½ cup light brown sugar packed
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 cup all-purpose flour

Instructions
 

  • Preheat an oven to 375° F and line a muffin pan with liners.
  • In a large bowl combine the flour, sugar, salt, baking powder and cinnamon. Whisk until fully combined.
  • In a separate bowl combine the milk, butter, vanilla extract, and eggs. Whisk until fully combined.
  • Pour the milk mixture into the dry ingredients and fold just until combined. Fold in the chopped apples. Scoop into the lined muffin pan, filling to the top of the liners.
  • To make the crumb topping, combine all ingredients in a bowl. Using a fork, mix until the mixture starts to form crumbs. Break apart any large crumbs with the fork.
  • Spoon the crumb topping onto each muffin, gently pressing it down to help it stick.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Notes

  • I love using Pink Lady Apples in this recipe. Whatever you choose, make sure to use a firm apple like Honeycrisp, Fuji or Granny Smith, all are great choices that hold their shape when baked.
  • Fill the muffin liners all the way to the top.
  • The crumb topping can be replaced with a simple cinnamon sugar.
Keyword apple, apple cinnamon, muffins

Storage Tips

These muffins can be stored at room temperature for 2-3 days, or in the fridge up to 5 days.

To freeze just store in a freezer bag or container. Reheat in the microwave for 20-30 seconds or thaw in the fridge overnight before warming in the microwave.

Pecan Pie Brownies

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Rich, chocolatey and absolutely delicious! These Pecan Pie Brownies bring the best of both worlds together, classic pecan pie and fudgy brownies in one indulgent treat. They're perfectly fudgy with the right amount of gooey pecan pie filling baked right on top.

I've taken two of my favorite desserts, a Thanksgiving classic pecan pie and my ultimate fudge brownie recipe and combined them into what my family now calls the dessert of all desserts.

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Over the years, I've baked hundreds of chocolatey treats like these Brown Butter Chocolate Chip Cookies and these Chocolate Cinnamon Rolls and built a collection of go-to favorites I come back to again and again. These Pecan Pie Brownies have officially earned their spot on the top of that list!

How To Make Pecan Pie Brownies

These are layered brownies, but they're super simple to make. The brownie base bakes first, then the pecan pie filling is added and baked until set.

STEP 1

In a large mixing bowl, microwave the butter and sugar together until the butter is melted. Add in the eggs and vanilla and whisk until smooth. Now Stir in the cocoa powder until well combined.

STEP 2

Stir in the dry ingredients to make the batter. This batter is pretty thick so take your time spreading it evenly in the prepared pan.

STEP 3

Bake the brownies for 20 minutes. They will not get fully baked at this point.

STEP 4

While the brownies are in the oven, make the topping. Melt the butter in a microwave safe bowl then mix in the brown sugar, corn syrup, eggs, vanilla, salt, chopped pecans and chocolate chips. Stir until fully combined. Set aside.

STEP 5

When the brownies come out of the oven, carefully pour the pecan pie topping over the partially baked brownies and gently spread it out. Return the pan to the oven and bake for an additional 20-25 minutes, or until the top set.

STEP 6

I've found that it is so much easier to slice these brownies, if you let them cool completely first.

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Triple Chocolate Cookies

French Silk Pie

Lemon Cookies

Homemade Blackberry Cobbler

Pecan Pie Brownies

I hope you get a chance to make these delicious brownies! They are one of my family's favorite brownie recipes!

-Sky 🩷

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Pecan Pie Brownies

Pecan Pie Brownies

Rich, fudgy brownies topped with a delicious pecan pie topping! These Pecan Pie Brownies are the ultimate dessert for any holiday or gathering!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 40 minutes
Total Time 1 hour 50 minutes
Course Dessert
Servings 12 Servings

Ingredients
  

Brownie Batter

  • 6 ounces unsalted butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 ½ teaspoons vanilla extract
  • 1 cup cocoa powder
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon cornstarch

Pecan Pie Topping

  • ¼ cup unsalted butter melted
  • ¾ cup light brown sugar firmly packed
  • ¼ cup light corn syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups chopped pecans
  • 1 cup semi-sweet chocolate chips

Instructions
 

Brownie Batter

  • Preheat an oven to 350 °F and line a metal 9x13 pan with parchment paper.
  • In a medium microwave safe bowl combine the butter and sugar. Microwave in 30 second intervals, stirring in between, until the butter is fully melted.
  • Whisk in the 2 whole eggs, 1 egg yolk, vanilla extract and salt until fully combined. Stir in the cocoa powder.
  • Add the flour, salt and cornstarch to the butter mixture and stir well to combine.
  • Transfer to the prepared pan and gently spread out into an even layer. Bake for 20 minutes.

Pecan Pie Topping

  • While the brownies are baking combine the melted butter, brown sugar, corn syrup, eggs, vanilla extract, salt, pecans and chocolate chips in a medium bowl. Stir to combine.
  • After the 20 minutes, remove the brownies from the oven and pour the topping over the brownies. Return to the oven and bake for another 25 minutes. Or until the topping is set.
  • Cool completely before slicing. Enjoy!

Notes

This brownie recipe makes 12-24 servings. I like to cut them into smaller brownies because they are rich! 
Tips for making these brownies:
  • Bake in a metal 9x13 pan for the best bake. I have found that glass baking dishes tend to cause uneven baking.
  • Line the pan with parchment paper and let it overlap the edges of the pan for easy removal.
  • The brownie batter is thick, take your time (gently) spreading it out into an even layer. 
  • Want more pecans? Replace the 1 cup of chocolate chips with another cup of chopped pecans for 3 cups total of chopped pecans.
  • Cool completely before slicing.

Storage Tips

Store in an airtight container in the refrigerator for up to 5 days.

Best Oatmeal Chocolate Chip Cookies

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Perfectly soft, chewy, and packed with delicious chocolate chips, these really are the Best Oatmeal Chocolate Chip Cookies. If you've been looking for a go-to oatmeal cookie recipe that delivers every time, this is the one you'll want to keep in your recipe book.

These cookies bake up golden and crisp on the edges while staying soft and chewy in the center. They've got all the goodness of a classic oatmeal cookie but with the bonus of rich, melty chocolate chips in every bite.

Table of contents

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I've tested this recipe countless times, and it's my favorite from-scratch version to keep on hand for snack time, building cookie trays, or anytime a craving for something sweet hits.

If you love baking from scratch like I do, be sure to check out my tried-and-true recipes for Oatmeal Raisin Cookies and Oatmeal Cookies, both are easy, homemade favorites that you'll want to keep on repeat.

The Best Oatmeal Chocolate Chip Cookies

Besides the incredible flavor of these cookies, what I really love about this recipe is how easy and quick it is to make. There's no chilling required, and the cookies bake up with the best spread and soft, chewy texture.

That texture comes from properly creaming the butter and sugars together. Don't rush this step, give it a good 5 minutes to get light and fluffy. This helps create a soft, tender cookie every time.

Speaking of texture, it's important to use old-fashioned rolled oats in this recipe. Quick oats won't give you the same hearty, chewy bite. If you swap them in, just know the texture will be different.

I want to note that dark brown sugar makes a noticeable difference here. The extra molasses adds depth and richness that pairs perfectly with the oats and chocolate.

If you only have light brown sugar, don't worry, it works just fine and is what I used for years. But if you want to mimic the depth of dark brown sugar, just stir a teaspoon of molasses into the light brown sugar and you're good to go.

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Brown Butter Chocolate Chip Cookies

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Homemade cookies always feel a little extra special, and this oatmeal chocolate chip cookie recipe is one I come back to again and again. It's simple, reliable, and delivers the perfect soft, chewy cookie every time.

Happy baking!

-Sky🩷

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Best Oatmeal Chocolate Chip Cookies

Best Oatmeal Chocolate Chip Cookies

Soft, chewy, and packed with chocolate chips, these are the best oatmeal chocolate chip cookies! Perfect for freezing and baking whenever a craving hits.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Servings 24 Cookies

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups old fashioned oats
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 ½ cups chocolate chips
  • 7 ounces unsalted butter softened
  • ½ cup granulated sugar
  • ¾ cup dark brown sugar packed
  • 2 large eggs room temp
  • 1 ½ teaspoons vanilla extract

Instructions
 

  • Preheat an oven to 350°F and line a baking sheet with parchment paper.
  • In a medium bowl combine the flour, oats, baking soda, salt and cinnamon. Set aside until needed.
    Best Oatmeal Chocolate Chip Cookies
  • In the bowl of a mixer combine the softened butter, granulated sugar and brown sugar.  Cream until light and fluffy.  About 5 minutes.
    Best Oatmeal Chocolate Chip Cookies
  • Add the eggs in, one at a time, scraping down the bowl as needed.  Mix until fully combined.  Add in the vanilla and mix well.
    Best Oatmeal Chocolate Chip Cookies
  • Stir in the dry ingredients until fully combined. Now stir in the chocolate chips.
    Best Oatmeal Chocolate Chip Cookies
  • Using a 1-ounce portion scoop or 2 rounded tablespoons, drop the cookies on the prepared baking sheet, leaving about 2-inches between each cookie.  Gently press down on each cookie ball to slightly flatten them.
    Best Oatmeal Chocolate Chip Cookies
  • Place in the oven and bake for 12 minutes.  Allow to cool for a few minutes on the baking sheet before transferring to a cooling rack to finish cooling.  Enjoy!
Keyword cookies, oatmeal chocolate chip, oatmeal cookies

Tips For Freezing

To freeze, scoop the dough onto a parchment-lined baking sheet. Make sure the dough balls aren't touching. Freeze until solid, then transfer them to a freezer bag or airtight container.

For the best results, thaw the cookie dough completely in the fridge overnight or on the counter for a few hours before baking. This helps the cookies bake up with the best texture and spread.

Bake as directed once the dough is thawed.

Lemon Cookies Recipe

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If you love soft, chewy cookies with a bright pop of citrus, this Lemon Cookies Recipe is for you. When it comes to lemon desserts, these soft and chewy Lemon Cookies are always my go-to.

I've been baking these cookies for over 10 years, and they're still one of my most popular recipes. In fact, they're second only to my chocolate chip cookies in my house!

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If you love baking with bright, citrus flavors, you may also enjoy my Strawberry Lemon Cookies and Key Lime Cookies, both are made with the same base as these lemon cookies!

The Best Lemon Cookies Recipe

Years ago, I sold these cookies at a bakery where I worked, and they quickly became a customer favorite. Sweet and tangy lemon is always a match made in heaven, and these cookies prove it.

What makes these cookies so good is how bright and fresh the flavor is. There's no need for artificial flavors or food coloring here. Fresh lemon zest and juice give these cookies all the lemony goodness and a beautiful natural yellow color.

The perfect soft, chewy texture of these cookies starts with properly creaming the butter and sugar together. To get the best results, make sure your butter is softened at room temperature. Then take your time and let the mixer do the work for a few minutes until it's light and fluffy.

Here's a little trick I've learned after years of baking, add the lemon zest in with the butter and sugar while they cream together. This helps release the natural oils from the zest, which gives your cookies even more bright, fresh lemon flavor. It's a small step, but it makes a big difference.

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I hope you give these Lemon Cookies a try, they've been a favorite in my kitchen for years and I think you'll love them just as much. They're the kind of cookies you'll want to make all year long. Happy baking!

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Lemon Cookies Recipe

Lemon Cookies Recipe

These soft and chewy lemon cookies are packed with fresh lemon flavor. Easy to make from scratch and perfect for anyone who loves a good lemon dessert!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Dessert
Servings 18 Cookies

Ingredients
  

  • 5 ounces unsalted butter softened
  • 1 cup granulated sugar
  • 2 lemons zested
  • 3 tablespoons fresh lemon juice
  • 2 large eggs 1 whole egg & 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup powdered sugar

Instructions
 

  • Preheat your oven to 350°F and line two baking sheets with parchment paper.
  • In the bowl of a stand mixer, cream together the butter, granulated sugar, and lemon zest until light and fluffy, about 5 minutes.
  • Add in the egg, egg yolk, vanilla extract, and lemon juice. Mix until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
  • Using a 1-ounce portion scoop, or about 2 heaping tablespoons, scoop the dough and roll each ball in powdered sugar. Place them on the prepared baking sheet, leaving a little space between each one. Bake for 12-13 minutes.
  • Cool on the baking sheet for 2 minutes before transferring to a wire rack. Enjoy!
Keyword cookies, lemon

Easy Homemade Salsa

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There's nothing like a batch of Easy Homemade Salsa made with fresh summer tomatoes and garden peppers. It's bright, flavorful, and comes together in just minutes. Whether you're piling it onto tacos or dipping warm tortilla chips straight into the bowl, this is the kind of recipe you'll want to keep on repeat all summer long.

This is one of my favorite summer recipes to make when the garden is overflowing with ripe tomatoes and spicy peppers. We keep it stocked in the fridge for quick snacks and pairing with some of our favorite meals. It's perfect with just chips, but we also use it on everything from carnitas tacos to beef fajitas. The flavor is bold and fresh, and once you try it, you'll never want to go back to the jarred stuff.

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As an expert recipe developer, I've made more salsa recipes than I can count, and this one always rises to the top. If you love a quick and easy homemade salsa that's packed with flavor, you've got to try this. And if you want another fresh option to add to your lineup, my Pico de Gallo is another summer favorite around here, especially when the tomatoes are rolling in faster than we can pick them.

No fresh tomatoes? No problem. I've used canned tomatoes many times during the winter when the garden is sleeping, and it still turns out delicious. And yes, this salsa freezes really well! Just pour off any extra liquid after it thaws and give it a quick stir. The flavor stays amazing, and it's a great treat to pull out a jar of summer in the middle of January.

If you've been looking for a go-to salsa recipe to make at home, I hope you give this one a try! It's fresh, flavorful, and so easy to make. Perfect for sharing or keeping in the fridge for a quick snack. I'd love to hear what you think if you make it!

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Easy Homemade Salsa

Easy Homemade Salsa Recipe

This easy homemade salsa recipe is fresh, flavorful, and comes together in minutes! A quick and easy homemade salsa perfect for tacos, chips, and more.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side Dish
Servings 8 Servings

Ingredients
  

  • 2 pounds fresh roma tomatoes cored and quartered
  • 1 cup white or yellow onion large diced
  • 2 jalapeños roughly chopped
  • 1 serrano roughly chopped
  • 3 cloves garlic smashed
  • ¼ cup fresh cilantro roughly chopped
  • 2 limes juiced
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 tablespoon cumin
  • ½ teaspoon paprika

Instructions
 

  • In the bowl of a food processor, add the onion and garlic. Pulse a few times until they're finely chopped to your desired texture.
    Easy Homemade Salsa
  • Add in the tomatoes, peppers (start with a small amount and add more to taste), cilantro, lime juice, salt, pepper, paprika, and cumin.
  • Pulse again until everything is well combined and reaches your preferred consistency, chunky or on the smoother side, it's up to you!
    Easy Homemade Salsa
  • Taste and adjust the seasoning or heat level, if needed. Serve right away or refrigerate for a few hours to let the flavors develop even more. Enjoy!

Notes

  • Tomatoes: Fresh, roma tomatoes give this salsa the best flavor, and has less water content than larger slicing tomatoes. Large tomatoes can still be used if needed.  Canned tomatoes work well when fresh ones aren't available.
  • Heat Level: Always start with a small amount of peppers and add more to taste. You can use jalapeños, serranos, or whatever spicy peppers you have on hand. Don't like spicy swap for bell peppers.
  • Freezing Tip: This salsa freezes beautifully. Just thaw in the refrigerator and pour off a little excess liquid before serving. The flavor holds up incredibly well.
  • Consistency: Pulse the ingredients just a few times for a chunkier salsa, or blend longer for a smoother texture. You're in control!
  • Best Flavor: Let the salsa chill in the fridge for a couple of hours before serving if you can, this gives the flavors time to marry.
Keyword appetizer, dip, fresh salsa

Serving Suggestions

This quick and easy homemade salsa goes with so many meals. It's truly a kitchen staple. Here are a few of our favorite ways to use it:

Sheet Pan Chicken and Potatoes

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This Sheet Pan Chicken and Potatoes recipe is a weeknight dinner dream. It's made with crispy chicken thighs, seasoned potatoes, and everything cooks together on one pan for an easy, flavorful meal with minimal cleanup. From start to finish, you're looking at about 1 hour total, which makes this doable even on a busy night.

Bone-in, skin-on chicken thighs and red potatoes are tossed with simple pantry seasonings and roasted until golden and crispy. The best part? Lining your pan with parchment paper makes cleanup even easier.

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Sheet pan dinners have been saving me lately, and this one might just be my favorite. I'm a sucker for all things roasted, and the way the potatoes soak up every bit of flavor from the chicken drippings is just magic. I cannot say enough about how good these potatoes turn out.

If you love meals like this, you might also enjoy my Pork Tenderloin and Potatoes or Sheet Pan Chicken Fajitas. Both are easy, flavorful dinners that help get a homecooked meal on the table fast.

This is one of those easy, from scratch dinners I make on repeat. Simple ingredients, not a lot of fuss, and it delivers on the flavor every time.

If you haven't tried a sheet pan dinner like this yet, I hope this inspires you to add it to your meal plan. It's a total weeknight win!

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Sheet Pan Chicken and Potatoes

Sheet Pan Chicken and Potatoes

Easy Sheet Pan Chicken and Potatoes recipe with crispy chicken thighs and seasoned potatoes. A simple, flavorful, homemade dinner ready in about 1 hour.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Servings 4 Serving

Ingredients
  

  • 4 chicken thighs bone in, skin on
  • 1 ¼ pounds red potatoes cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon lemon zest

Instructions
 

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • In a small bowl, mix together all of the seasonings.
  • Add the potatoes to a large bowl, drizzle with 1 tablespoon of oil, 2 teaspoons of the seasoning mix, and half of the minced garlic. Toss well to coat.
  • Spread the potatoes evenly on the prepared baking sheet, leaving space for the chicken thighs.
  • Pat the chicken thighs dry with a paper towel and place them in the same bowl used for the potatoes. Drizzle the chicken with the remaining 2 tablespoons of oil, the remaining seasoning mix, the rest of the minced garlic, and 1 teaspoon of lemon zest.
  • Using your hands, mix well to coat the chicken thoroughly.
  • Arrange the chicken on the baking sheet alongside the potatoes. Roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender. Enjoy!

Notes

  • Lining the baking sheet with parchment paper makes cleanup even easier and helps prevent sticking.
  • Bone-in, skin-on chicken thighs work best for this recipe because they stay juicy and deliver that crispy skin everyone loves.
  • Red potatoes roast beautifully and hold their shape, but Yukon Gold potatoes are a great option too.
  • Leftovers store well and can be reheated in the oven to maintain crispness.
  • For even roasting, try to arrange the chicken and potatoes in a single layer without overcrowding the pan.
Keyword chicken thighs, roasted chicken and potatoes, sheet pan dinner

Variations

Here are a few quick ideas that work:

  • Add vegetables like fresh/frozen greens beans or sliced fresh carrots to the pan to roast alongside the chicken and potatoes.
  • Swap the red potatoes for yukon gold or sweet potatoes.

Frequently Asked Questions

Can you cook chicken and potatoes on the same pan?

Absolutely! Chicken and potatoes can be cooked together on the same pan. As long as the chicken reaches an internal temperature of 165°F, there is no need to worry.

Do the potatoes take longer than the chicken to cook?

No, as long as the potatoes are cut into 1-inch pieces, they'll roast up perfectly in the same amount of time as the chicken. The smaller size helps them cook through and get those golden, crispy edges while the chicken finishes baking.

Cherry Cinnamon Rolls

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Big, soft, and fluffy, these Cherry Cinnamon Rolls are filled with a sweet, homemade cherry filling and classic cinnamon sugar butter spread, then topped with a simple icing that ties everything together.

There's no doubt that making homemade cinnamon rolls from scratch is one of my favorite things to bake. I love getting creative with different fillings and toppings. These rolls were inspired the second I saw fresh cherries hit the shelves at my local grocery store.

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As a recipe developer, I've tested several variations over the years, but this one quickly became a new family favorite. If you love fun twists on cinnamon rolls, be sure to check out my Apple Pie Cinnamon Rolls and this decadent Chocolate Cinnamon Rolls recipe.

The Best Cherry Cinnamon Rolls Recipe

Just like all of my cinnamon roll creations, this recipe starts with the same base I use for the best cinnamon rolls. The dough is enriched with butter and eggs, and bakes up soft and fluffy every time.

The cherry filling is simple: fresh cherries, pitted and chopped, gently cooked with sugar, cornstarch, and a splash of water until thick and jammy. I like to add a little almond extract for extra delicious flavor. If you're short on time, you can absolutely swap in a premade cherry pie filling.

Once the dough is proofed it gets a smear of cinnamon sugar butter, like any good cinnamon rolls does. Not too much cinnamon just enough to get the flavor while subtle enough to let the cherry filling shine. If you were wondering if cherry and cinnamon go together, I'm here to tell you, they absolutely do!

Just a simple cinnamon roll icing is all these delicious rolls need. I like to add it 5-10 minutes after they come out of the oven. The icing melts just enough to cover the rolls and seep into all the little nooks and crannies…mmm, so good!

Hope you give these a try, they're such a fun and tasty twist on a classic!

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Cherry Cinnamon Rolls

Cherry Cinnamon Rolls

Soft, homemade cherry cinnamon rolls filled with sweet cherry filling and cinnamon sugar butter, then topped with a simple icing.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Proofing Time 2 hours
Total Time 3 hours
Course Breakfast, Dessert
Servings 12 Cinnamon Rolls

Ingredients
  

Cherry Filling

  • 3 cups dark, sweet cherries pitted and chopped
  • ¼ cup granulated sugar
  • 1 ½ tablespoons cornstarch
  • 3 ½ tablespoons water
  • ¼ teaspoon almond extract

Cinnamon Roll Dough

  • 2 ¼ teaspoons active dry yeast
  • 1 ½ cups milk warm
  • ½ teaspoon vanilla extract
  • ⅓ cup granulated sugar
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • ¾ teaspoon salt
  • 1 large egg
  • 6 tablespoons unsalted butter softened

Cinnamon Sugar Butter

  • 5 tablespoons unsalted butter softened
  • ⅓ cup brown sugar
  • 2 teaspoons cinnamon

Cinnamon Roll Icing

  • 1 ½ cups powdered sugar
  • 7 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions
 

  • Make the Cherry Filling: In a small bowl, stir together the cornstarch and water until smooth. In a small saucepan, combine the chopped cherries, sugar, and cornstarch mixture.
    Cherry Cinnamon Rolls
  • Bring to a simmer over medium heat, stirring often, until the mixture thickens. Remove from the heat and stir in the almond extract. Set aside to cool until needed.
  • Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm milk, vanilla extract, and sugar. Let it sit for 2-5 minutes until the yeast dissolves and starts to activate. Add in 2 cups of the bread flour and mix to combine. Next, add the salt and egg, mixing well to form a shaggy dough.
    Cherry Cinnamon Rolls
  • Gradually add the remaining flour, one cup at a time, mixing until the dough begins to pull away from the sides of the bowl. Slowly add in the softened butter, one piece at a time, mixing well after each addition. Continue kneading the dough for 8-10 minutes, or until it becomes smooth, elastic, and passes the windowpane test.
    Cherry Cinnamon Rolls
  • Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot until doubled in size.
  • Make the Cinnamon Sugar Butter: While the dough is proofing, stir together the softened butter, brown sugar, and cinnamon in a small bowl until fully combined. Set aside.
    Cherry Cinnamon Rolls
  • Once the dough has doubled, line a 9x13 baking dish with parchment paper and preheat the oven to 350°F. On a lightly floured surface, roll the dough into a 10×15-inch rectangle. Evenly spread the cinnamon sugar butter over the surface. Dollop the cooled cherry filling over the top and gently spread it out.
    Cherry Cinnamon Rolls
  • Starting with the long edge, tightly roll the dough into a log. Slice into 12 equal pieces and arrange them in the prepared baking dish. If any of the cherry filling seeps out while rolling, simply spoon it back on top of the rolls once they're in the pan.
  • Cover the dish and let the rolls proof for about 30 minutes, or until puffy.
  • Bake in the preheated oven for 30-35 minutes, or until golden brown and baked through. Let the rolls cool for about 5 minutes before icing.
  • Make the Icing & Finish: In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth. Spread the icing over the warm rolls and serve. Enjoy!
    Cherry Cinnamon Rolls

Notes

  • Kneading: You will see the dough go through several stages while adding the butter and kneading. This is normal, do not be tempted to add more flour.
  • Fresh or Frozen Cherries: Fresh cherries are best, but frozen cherries work well too. If using frozen, there's no need to thaw, just give them a quick chop and proceed with the recipe.
  • Cherry Filling: The homemade cherry filling should be thick and jammy. Let it cool before spreading it onto the dough to prevent any issues with rolling.
  • Almond Extract: A little almond extract adds delicious depth to the cherry filling. If you don't like almond extract, you can leave it out.
  • Proofing Tip: Make sure your dough is properly proofed before baking. It should be puffy and slightly spring back when touched.
  • Icing Timing: Add the icing about 5 minutes after baking while the rolls are still hot. This helps it melt just slightly and seep into the rolls.
 
Keyword cherry, cinnamon rolls

Cherry Muffins

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These Cherry Muffins are everything you want in a summer bake, soft, fluffy, and filled with juicy cherries, all topped with a buttery almond crumb. In this post, I'll walk you through exactly how to make these homemade muffins from scratch, with expert tips to help you get perfect results every time.

If you're a fan of fruity muffins like I am, be sure to check out my Strawberry Blueberry Muffins and Blueberry Crumb Muffins for more homemade muffin inspiration.

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As a recipe developer and busy mom, I'm always looking for from scratch bakes that are quick to prep and freezer-friendly. These Cherry Almond Muffins are on constant rotation when cherry season hits. I even stash bags of pitted cherries in the freezer just to keep making them all year long. My kids love pulling these muffins out for a quick breakfast or snack.

A Few Tips For Cherry Muffins Success

The batter itself comes together with just a couple of bowls, one for dry ingredients and one for wet, and the crumb topping is made in minutes with a fork. But here are a few quick tips for making these Cherry Muffins.

  • I like to measure out the milk first so it can come closer to room temp while I prep the other ingredients. This helps the melted butter mix in smoothly. If your butter starts to firm up a bit in the batter, don't stress. Your muffins will still turn out soft and fluffy.
  • Tossing the chopped cherries in the flour mixture helps them stay evenly distributed in the muffins instead of sinking to the bottom.
  • Want those tall bakery-style muffin tops? Fill the liners all the way to the top. The batter will puff up and gently spill over, creating that gorgeous domed look.

Fresh cherries are my favorite for this recipe, but I've made these plenty of times with frozen cherries. If you use frozen cherries, no need to thaw, just give them a quick chop and mix them right in.

I hope you get a chance to bake a batch of these Cherry Muffins soon! They've become a favorite in our home and are such a treat when cherry season rolls around. If you try them, I'd love to hear what you think, feel free to leave a comment or tag me when you share your bakes!

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📖 Recipe

Cherry Muffins

Cherry Muffins

These moist and fluffy Cherry Muffins are packed with juicy cherries and topped with a sweet almond crumb. A simple, homemade summer muffin recipe!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast
Servings 15 Muffins

Ingredients
  

Muffin Batter

  • 2 ¼ cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup fresh sweet dark cherries pitted and chopped
  • 2 large eggs
  • 1 cup milk room temperature
  • ½ cup butter or coconut oil melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

Crumb Topping

  • 6 tablespoons unsalted butter melted and cooled
  • ½ cup brown sugar lightly packed
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup sliced almonds

Instructions
 

  • Preheat an oven to 375° F and line a muffin pan with liners.
  • In a large bowl combine the flour, sugar, salt, and baking powder. Whisk until fully combined. Toss in the chopped cherries and mix to evenly distribute.
    Cherry Muffins
  • In a separate bowl combine the milk, butter, vanilla extract, almond extract, and eggs. Whisk until fully combined.
  • Pour the milk mixture into the dry ingredients and fold just until combined. Scoop into the lined muffin pan, filling to the top of the liners.
    Cherry Muffins
  • To make the crumb topping, combine all ingredients in a bowl. Using a fork, mix until the mixture starts to form crumbs. Break apart any large crumbs with the fork.
    Cherry Muffins
  • Spoon the crumb topping onto each muffin, gently pressing it down to help it stick.
    Cherry Muffins
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Notes

  • Use fresh or frozen cherries, no need to thaw if using frozen.
  • Filling the liners to the top gives you those beautiful domed muffin tops.
  • Slightly warm milk and cooled melted butter combine best with the other ingredients.
  • These muffins are perfect for batch baking and freezing for later.
  • Swap the crumb topping for a simple sprinkle of sugar.
Keyword cherry, muffins

Storage & Freezing Tips

Store these cherry muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 5 days. To freeze, place completely cooled muffins in a freezer safe container or bag. They'll keep well for up to 3 months. When you're ready to enjoy, just thaw and warm or microwave from frozen for 20-30 seconds.

Grilled Chicken Caesar Salad Recipe

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An easy, flavorful and fresh Grilled Chicken Caesar Salad. Made with crisp romaine, savory grilled chicken, crunchy homemade croutons, and a creamy Caesar dressing that ties it all together. Whether you're serving it up for lunch or dinner, this is one salad that never gets old.

This Chicken Caesar Salad is my go-to when I want something light but filling. The grilled chicken is a nice touch but can be simply pan seared or baked. I skip the marinating here and just season the chicken with a few simple spices and grill it up for a nice, charred flavor. It's juicy, flavorful and so easy to make.

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I've paired it with my favorite homemade Caesar Dressing that literally takes 5 minutes to make. And of course, Homemade Croutons because they are a must for a good Grilled Chicken Caesar Salad.

I'm always throwing together a quick Caesar salad as a side with grilled steak or this 30-minute lemon chicken dish. Partly because they're just so good, but also because I'm constantly craving them! I usually have leftover dressing, so I'll grill a few chicken breasts for easy lunches throughout the week, it's the perfect way to use it up before it goes bad.

As an expert recipe developer, I take great pride in transforming classic dishes into approachable, from-scratch recipes anyone can make. This Caesar Salad and my Italian Salad are both great examples of homemade favorites that are simple, fresh, and full of flavor.

This Grilled Chicken Caesar Salad is simple, flavorful, and easy to make at home. With fresh ingredients and a homemade touch, it's a meal you'll want to make on repeat. Let me know if you try it, I'd love to hear your thoughts on this from scratch favorite!

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Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad Recipe

This Grilled Chicken Caesar Salad Recipe is fresh, easy, and packed with flavor. Learn how to make it from scratch with homemade croutons and dressing.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Lunch
Servings 2 Servings

Ingredients
  

Chicken

  • 2 chicken breasts boneless, skinless
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • pepper to taste
  • ¼ teaspoon garlic powder

Homemade Croutons

  • 2 cups bread cut into ¾-inch cubes
  • 2 tablespoons olive oil or melted butter
  • ¼ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder

Caesar Dressing

  • ½ cup mayo
  • 2 oil packed anchovy fillets
  • 1 tablespoon water
  • ⅛ teaspoon salt
  • ¼ cup parmesan cheese shredded or grated
  • 2 cloves garlic crushed
  • ½ tablespoon lemon juice
  • ½ teaspoon pepper

Salad

  • 1-2 heads romaine lettuce rinsed and torn or cut into bite sized pieces
  • ¼ cup parmesan cheese shredded
  • cracked black pepper to taste

Instructions
 

Homemade Croutons

  • Preheat your oven to 325°F and line a baking sheet with parchment paper. Spread the bread cubes out evenly. Drizzle with oil and season with salt, pepper, garlic powder, and oregano.Toss until everything's coated, then spread into a single layer. Bake for 25 to 30 minutes, stirring halfway through, until dry and toasty.

Grilled Chicken

  • Pat the chicken dry and season both sides with salt, pepper, and garlic powder. Drizzle with oil and grill over medium heat until cooked through, flipping once. The internal temperature should reach 165°F. Set aside to rest while you prepare the other ingredients.

Homemade Caesar Dressing

  • Add all dressing ingredients to a wide-mouth mason jar or a cup that fits an immersion blender (or use a standard blender). Blend until smooth and creamy, this takes less than a minute. For a thinner dressing, blend in a tablespoon or two of water until you reach your desired consistency.

Assembling the Salad

  • Cut the grilled chicken into bite-sized pieces. Place chopped romaine lettuce in a large bowl, add some dressing, and toss gently to coat. Start with a small amount and add more as needed. Top with homemade croutons, grilled chicken, freshly shredded Parmesan, and a little cracked black pepper. Enjoy!

Notes

Other ways to cook the chicken:
  • To Bake: Preheat oven to 375°F. Place seasoned chicken on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
  • To Pan Sear: Heat a skillet over medium heat. Drizzle in the oil then add the seasoned chicken and cook 5-7 minutes per side, until golden and cooked through to 165°F. Let rest before slicing.
For meal prep:
Store everything in separate containers in the refrigerator and assemble just before serving for the freshest flavor and texture.
Keyword Caesar Salad, chicken, salad

Easy Blackberry Cobbler

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This Easy Blackberry Cobbler recipe is everything you want in a summer dessert, sweet, juicy blackberries tucked under a soft cakey topping. It's easy to make, uses simple ingredients, and bakes up beautifully in under an hour. If you've got fresh or frozen blackberries on hand, this is the dessert to make.

When it comes to cobblers, this is the one that my kids rave about the most! I recently shared a Berry Cobbler recipe from an old family reunion cookbook, you know the kind, where everyone contributes a recipe and someone puts them all together into a little spiral-bound book. Some of the best desserts come from those cookbooks! This cobbler is similar, but the method here is a bit easier.

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Be sure to check out this Homemade Banana Pudding recipe and these Triple Chocolate Cookies, both are crowd-pleasing desserts that never disappoint!

How To Make Easy Blackberry Cobbler

This Southern Blackberry Cobbler couldn't be simpler to make. It's a one-bowl batter, a quick berry toss, and into the oven it goes. Perfect for summer gatherings or an easy weeknight dessert win!

STEP 1

Start by making the blackberry filling. Simply toss the blackberries with granulated and brown sugar, cornstarch and a little vanilla extract. Place them in your generously greased 9x13 baking dish.

STEP 2

Now make the batter by combining the flour, granulated sugar, baking powder, salt, milk, butter and vanilla extract. Mix until fully combined. This batter is pretty thick so don't be alarmed.

STEP 3

Evenly spread the batter over the blackberries and bake for 40-50 minutes. Enjoy!


When it comes to cakey cobblers, this one is my go-to. And yes, a big scoop of vanilla ice cream is a must when serving!

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Easy Southern Blackberry Cobbler

Easy Blackberry Cobbler

This Easy Blackberry Cobbler is the perfect summer dessert, sweet, juicy blackberries baked under a buttery cakey topping. Made with simple pantry staples and ready in under an hour, this homemade cobbler is a no-fuss treat that's always a hit.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Servings 6 Servings

Ingredients
  

Filling

  • 6 cups blackberries fresh or frozen
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon vanilla extract

Cobbler Batter

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk room temperature
  • 3 ounces unsalted butter melted
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 375°F. Generously grease a 9x13-inch baking dish and set aside.
  • In a large bowl, combine the blackberries with ¼ cup of granulated sugar, ¼ cup of brown sugar, cornstarch, and a splash of vanilla extract. Stir gently until everything is evenly coated.
  • Transfer to the prepared baking dish and spread out evenly.
  • In a separate bowl, whisk together the flour, ½ cup of granulated sugar, baking powder, and salt. Stir in the milk, melted butter, and vanilla extract until smooth. Spread evenly over the blackberry filling. Bake for 40-50 minutes. Enjoy!

Notes

  • If your blackberries are extra tart, feel free to add an extra tablespoon or two of sugar to the filling.
  • Don't thaw frozen berries before using.
  • Let the cobbler rest for 10 minutes before serving to allow the filling to set a bit.
  • A scoop of vanilla ice cream makes this cobbler even more irresistible.
Keyword blackberry, cobbler

Brown Butter Chocolate Chip Cookies

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Rich, chewy, and full of delicious, nutty flavor, these Brown Butter Chocolate Chip Cookies are everything you love about a classic chocolate chip cookie, but with a seriously delicious twist. Browning the butter adds a rich, nutty depth that sets these cookies apart from the rest. If you're wondering if brown butter is worth the extra step, I can tell you right now… it absolutely is.

This is the only brown butter chocolate chip cookie recipe you need. The crisp, caramelized edges, gooey centers, and bursts of chocolate make each bite better than the last. If you've made my chocolate chip cookies or love a good bakery style chocolate chip cookie, you're going to love these.

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Since the butter is melted in this recipe, there is no need to pull out the mixer to cream the butter and sugar. The dough is super easy to mix by hand with just a spatula. This recipe gets bonus points from me just for that!

How To Make Brown Butter

  • Start by adding your butter to a light-colored pan over medium low heat. Stir constantly as it melts and begins to boil.
  • It will go from golden to a deep amber and develop a nutty aroma. This takes about 10 minutes.
  • Once the milk solids at the bottom begin to brown, remove the pan from heat immediately to prevent burning. Pour the browned butter (scrape in all the flavorful bits too) into a bowl and let it cool on the counter for about 20 to 30 minutes.

How To Make Brown Butter Chocolate Chip Cookies

It took me a while to jump on the brown butter chocolate chip cookie train. I didn't think the brown butter would make that big of a difference in the dough, but I was wrong. The rich, nutty flavor really comes through and takes these cookies to the next level. They're absolutely fantastic!

STEP 1

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Brown Butter Chocolate Chip Cookies

STEP 2

To the cooled brown butter, whisk in the brown sugar, granulated sugar, egg, milk, and vanilla extract until fully combined.

STEP 3

Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips and chocolate chunks.

STEP 4

Using a 1-ounce scoop or 2 rounded tablespoons, portion the dough onto the prepared baking sheet. Leave about 2 inches between each cookie. Refrigerate for 4 hours.

STEP 5

Preheat the oven to 350°F. Once chilled, bake the cookies for 13 to 15 minutes or until the edges are golden and the centers look slightly underbaked. Let them cool on the pan for a few minutes before transferring to a cooling rack. Enjoy!

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Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Rich, chewy, and packed with nutty brown butter flavor, these Brown Butter Chocolate Chip Cookies are the perfect bakery-style treat to bake at home.
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Prep Time 20 minutes
Cook Time 14 minutes
Resting Time 4 hours 30 minutes
Total Time 5 hours 4 minutes
Course Dessert
Servings 15 Cookies

Ingredients
  

  • ½ cup unsalted butter cut into small pieces
  • 1 ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ⅓ cup light brown sugar lightly packed
  • 1 tablespoon milk
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups chocolate chips semi-sweet & dark (optional)

Instructions
 

  • Start by adding your butter to a light-colored pan over medium low heat. Stir constantly as it melts and begins to boil. It will go from golden to a deep amber and develop a nutty aroma. This takes about 10 minutes.
  • Once the milk solids at the bottom begin to brown, remove the pan from heat immediately to prevent burning. Pour the browned butter (scrape in all the flavorful bits too) into a bowl and let it cool on the counter for about 20 to 30 minutes.
  • Line baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • To the cooled brown butter, whisk in the brown sugar, granulated sugar, egg, milk, and vanilla extract until fully combined.
  • Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips and chocolate chunks.
  • Using a 1-ounce scoop or 2 rounded tablespoons, portion the dough onto the prepared baking sheet. Leave about 2 inches between each cookie. Refrigerate for 4 hours.
  • Preheat the oven to 350°F. Once chilled, bake the cookies for 13 to 15 minutes or until the edges are golden and the centers look slightly underbaked. Let them cool on the pan for a few minutes before transferring to a cooling rack. Enjoy!

Notes

  • As the butter cooks it will start to bubble and get foamy on top. That is totally normal. 
  • If the brown bits on the bottom of the pan get too cooked (burnt), you can strain them off of the butter and discard them. Taste the butter (once it is cool) to make sure it still has a nutty flavor and not a burnt flavor.
  • I like using a mixture of dark chocolate chips and semi-sweet chips in these cookies.
Keyword brown butter, chocolate chip cookies, cookies

Expert Tips

  • Let the brown butter cool: After browning, let the butter sit for 20 to 30 minutes at room temperature. The butter doesn't need to be cold, just cooled to room temperature.
  • Adding Milk: Browning butter removes water from it, so adding a little milk back into the dough helps keep these cookies soft and chewy without losing any flavor.
  • Scoop before chilling: The dough is easier to work with before it firms up. I like using a 1-ounce scoop or about 2 rounded tablespoons per cookie.
  • Don't skip refrigerating the dough for at least 4 hours. It lets the butter firm up, so the cookies don't spread too much in the oven and become flat and greasy.
  • Top with extra chocolate: After scooping, press a few extra chocolate chips or chunks on top of each cookie. It gives them that classic, bakery-style look.
  • Avoid Overbaking: Pull the cookies out when the centers still look slightly underdone. They'll finish baking on the pan, keeping the centers soft and the edges just right.

15 Must Make Summer Dessert Recipes

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This roundup of 15 Must Make Summer Dessert Recipes is your go-to list for delicious, refreshing, and easy treats to enjoy all season long. Whether you're baking from scratch or looking for a no-bake option, this roundup is packed with ideas that are perfect for hot days and summer gatherings.

I've included a mix of favorites from Simply Scratch Made and a few irresistible desserts from fellow bloggers. From easy summer pies to fruity crisps and nostalgic cookies, these recipes are sure to be a hit with family and friends.

Need something easy and crowd-pleasing? Peach Crumble Bars and Strawberry Icebox Cake always disappear fast. Want a showstopper for your next cookout? Try the Key Lime Cake or Cherry Crumb Pie, both are gorgeous and packed with flavor. And don't miss the Peach Hand Pies recipe, it's one of the most searched summer dessert recipes on my site for a reason!

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15 Must Make Summer Dessert Recipes

Whether you're planning ahead or making something sweet at the last minute, I hope this list inspires you to whip up something delicious this summer.

Cherry Tart

Photo Credit: LiveToSweet.com

This Cherry Tart has an Oreo crust filled with chocolate pastry cream, then topped with vanilla bean whipped cream and fresh cherries! It's dark and decadent, but its cool and creamy deliciousness is perfect for Summer!
Click here for the recipe

Homemade Key Lime Pie
This easy Homemade Key Lime Pie is creamy, tangy, and made from scratch with fresh limes and a buttery graham cracker crust.
Check out this recipe
Photo credit: SimplyScratchMade.com
Homemade Key Lime Pie
Peach Crisp
Peach crisp is lightly sweetened sliced sun ripened peaches topped with a buttery cinnamon crumble oatmeal topping.
Check out this recipe
Photo credit: SmallTownWoman.com
Peach Crisp

Peach Hand Pies

Peach Hand Pies
Photo Credit: SimplyScratchMade.com

Celebrate peach season this summer with these delicious Peach Hand Pies. Made with a delicious flaky, buttery crust stuffed with homemade peach filling, freshly baked and finished with a simple icing-these Peach Hand Pies are the perfect summer treat.
Click here for the recipe

Ice Cream Pie with Rice Krispie Crust
Ice cream pie with a light chocolate Rice Krispie crust takes minutes to make is super refreshing and a perfect treat to end a special meal.
Check out this recipe
Photo credit: TheDinnerBell.com
Ice Cream Pie with Rice Krispie Crust
Southern Blueberry Cobbler
Southern Blueberry Cobbler will be your new go to Summer dessert! Fresh blueberries are topped with a thick buttery cake batter!
Check out this recipe
Photo credit: ChefSavvy.com
Southern Blueberry Cobbler

Key Lime Cake

Photo Credit: ModernHoney.com

Key Lime Cake with Cream Cheese Frosting. Moist key lime cake with sweet cream cheese frosting. A light and fluffy citrus lime cake with the perfect lime buttercream frosting! The BEST Lime Cake Recipe! 
Click here for the recipe

Peach Crumble Bars
Summertime is the perfect time for enjoying fresh peaches! These Peach Crumble Bars are a delightful treat with their tender, buttery crust, juicy peach filling, and sweet brown sugar crumble on top. They are simply irresistible, and I'm sure you'll love them!
Check out this recipe
Peach Crumble Bars
Lemon Eclair Cake
This Lemon Eclair Cake is made with sweet graham crackers, tangy lemon pudding, and sweet whipped frsoting. It's a refreshing dessert.
Check out this recipe
Photo credit: MariasMixingBowl.com
Lemon Eclair Cake

Strawberry Icebox Cake

Photo Credit: IHeartEating.com

Easy no bake strawberry icebox cake recipe
Click here for the recipe

Creamy Mixed Berry Tart
This easy mixed berry tart is the perfect light and creamy dessert for Summer. Made with a cream cheese and yogurt filling in an almond crust all topped off with fresh berries and mint!
Check out this recipe
Photo credit: WellFedBaker.com
Creamy Mixed Berry Tart
Key Lime Cookies
Soft, homemade Key Lime Cookies bursting with citrus flavor. These easy summer cookies are made from scratch and taste absolutely delicious!
Check out this recipe
Photo credit: SimplyScratchMade.com
Key Lime Cookies

S'mores Cookies

S'mores Cookies
Photo Credit: SimplyScratchMade.com

S'mores cookies are the perfect summer treat.  Chocolate chip cookies topped with graham cracker crumbs and a deliciously melty marshmallow center.  Bring these to your next barbecue and watch them disappear quickly!
Click here for the recipe

Cherry Crumb Pie with Sweet Cherries
Easy cherry crumb pie made with frozen or fresh cherries! The best cherry crumb pie recipe with a delicious streusel topping for cherry pie!
Check out this recipe
Photo credit: CheneeToday.com
Cherry Crumb Pie with Sweet Cherries
Easy Peach Cobbler Pound Cake Recipe
This easy peach cobbler pound cake is moist and dense with a delicious brown sugar topping. The perfect summer dessert recipe!
Check out this recipe
Photo credit: ShesNotCookin.com
Easy Peach Cobbler Pound Cake Recipe

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Homemade Banana Pudding

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Oven Baked Pork Chops

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Tender, juicy, and full of flavor, these Oven Baked Pork Chops are a weeknight dinner win. The best part? The oven does most of the work, so you can get a homemade, from-scratch meal on the table without much fuss. If you're looking for a quick and easy pork chop recipe, this is it.

This is one of those go-to dinners I lean on when I need dinner quick but I still want something hearty and satisfying. While the chops bake, I can focus the sides. We love pairing them with my Green Beans and Potatoes recipe, it's a simple combo that always hits the spot.

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If you enjoy this recipe, you might also like my oven roasted chicken thighs or this cozy and satisfying pork tenderloin and potatoes, both are great from scratch dinner options.

How To Make Oven Baked Pork Chops

These pork chops are seasoned with a simple blend of spices and baked until juicy and tender. The garlic and butter add incredible flavor, and the hands-off cook time makes this an easy go-to dinner.

STEP 1

Preheat your oven to 400°F. Mix together salt, pepper, garlic powder, onion powder, paprika, dried oregano, and chipotle powder in a small bowl.

STEP 2

Place the pork chops on a parchment-lined baking sheet or in a baking dish. Drizzle both sides with olive oil, then season generously with the spice mixture.

STEP 3

Evenly sprinkle the minced garlic over each pork chop. Top each one with a piece of butter.

STEP 4

Bake for 20-25 minutes or until the internal temperature reaches 145°F. Let the pork chops rest for 10 minutes before serving.

💭 Quick Tips

  • The bake time will vary depending on the thickness of your pork chops. This recipe works best with chops that are about 1 inch thick.
  • For extra flavor and a golden crust, pan sear the pork chops in an oven safe skillet before baking. Add garlic and butter after searing, then transfer to the oven.
  • Spoon some of the pan drippings over the chops before serving for even more flavor.

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Oven Baked Pork Chops

Oven Baked Pork Chops

Easy oven baked pork chops with garlic, butter, and spices. A quick, homemade dinner recipe using bone-in pork chops baked to perfection.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Servings 4 Servings

Ingredients
  

  • 4 bone in pork chops about 1-inch thick
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon chipotle powder or cayenne pepper
  • 2 tablespoons butter cut into 4 pieces
  • 1 tablespoon olive oil
  • 2 cloves garlic minced

Instructions
 

  • Preheat your oven to 400°F. Mix together salt, pepper, garlic powder, onion powder, paprika, dried oregano, and chipotle powder in a small bowl.
  • Place the pork chops on a parchment-lined baking sheet or in a baking dish. Drizzle both sides with olive oil, then season generously with the spice mixture.
  • Evenly sprinkle the minced garlic over each pork chop. Top each one with a piece of butter.
  • Bake for 20-25 minutes or until the internal temperature reaches 145°F. Let the pork chops rest for 10 minutes before serving.

Notes

  • The bake time will vary depending on the thickness of your pork chops. This recipe works best with chops that are about 1 inch thick.
  • For extra flavor and a golden crust, pan sear the pork chops in an oven safe skillet before baking. Add garlic and butter after searing, then transfer to the oven.
  • Spoon some of the pan drippings over the chops before serving for even more flavor.
Keyword oven baked, pork chops

Pan Seared Mahi Mahi

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Golden on the outside, tender and flaky on the inside. This Pan Seared Mahi Mahi is quick, flavorful, and made with just a handful of fresh ingredients. Garlic, butter, lemon, and dill are all you need to take this simple fish dish to the next level.

This is my favorite way to prepare mahi mahi. It's simple, delicious, and perfect for any night of the week. I usually serve it with asparagus and roasted potatoes. Quick, easy, and so good!

👇Jump to:

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You might also like the Salmon Quinoa Bowl or this Roasted Broccoli recipe!

🐠 Key Ingredients & Substitutions

  • Mahi Mahi: You can use fresh or frozen mahi mahi. Just be sure to thaw completely and pat dry to get the best sear.
  • Garlic: Fresh garlic really shines here. ½ teaspoon of Garlic powder can be substituted. Just add it to the fish when seasoning with the salt and pepper.
  • Fresh Dill: It adds brightness and freshness. If you don't have any on hand, fresh parsley makes a great substitute. Dried dill doesn't have quite the same effect but can be used.
  • Lemon: Fresh lemon juice is key!

💭 Tips

  • Make sure your skillet is hot before adding the fish. If added too early the fish may stick to the pan.
  • Don't move the fish around in the pan too early. Let it sit and develop that golden brown color.

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If you tried this Pan Seared Mahi Mahi recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

📖 Recipe

Pan Seared Mahi Mahi

Pan Seared Mahi Mahi with Lemon and Dill

Quick and flavorful Pan Seared Mahi Mahi made with garlic, butter, lemon, and dill. This easy homemade dinner is ready in under 30 minutes. Perfect for a busy weeknight!
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Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Course Dinner
Servings 4 Servings

Ingredients
  

  • 4 fillets mahi mahi
  • 1 teaspoon salt
  • To Taste pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • As Needed fresh dill chopped
  • 1 lemon

Instructions
 

  • Pat the mahi mahi fillets dry with paper towels and season both sides with salt and pepper.
  • Heat a large skillet over medium-high heat. Drizzle in olive oil and let it get hot. Add butter to the skillet. Once melted, place the fish into the pan and sear, undisturbed, for 4 minutes.
  • Flip the fish, add in the minced garlic, and sear the other side for another 3-4 minutes, basting with the butter and minced garlic as the fish cooks. The fish is done when it's golden and flakes easily with a fork.
  • Remove from heat. Drizzle with fresh lemon juice and garnish with fresh dill before serving. Enjoy!

Notes

  • Make sure your skillet is hot before adding the fish. If added too early the fish may stick to the pan.
  • Don't move the fish around in the pan too early. Let it sit and develop that golden brown color.
Keyword 30 minutes or less, mahi mahi, pan seared fish

Frequently Asked Questions

How long do you sear mahi mahi?

Sear mahi mahi 3-4 minutes on each side. It is done when the internal temperature reaches 145°F and it flakes easily with a fork.

Key Lime Cookies

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Full of bright citrus flavor, these homemade Key Lime Cookies are the perfect summer dessert! They're soft and sweet with just the right amount of tangy key lime zest and juice. They're incredibly easy to make!

After baking a Key Lime Pie recently, I had a few leftover key limes on the counter begging to be used. I decided to try my favorite lemon cookie recipe with key limes instead, and the result truly surprised me. The flavor was even better than I imagined, perfectly citrusy and light, without being too tart. My family devoured them in no time, and I already have plans to make another batch.

👇 Table of contents

My Latest Videos

Looking for more summer desserts? Check out this S'more Cookies recipe and this Peach Hand Pies recipe!

Key Ingredients & Substitutions

  • Butter - Use unsalted, room-temperature butter for that soft, melt-in-your-mouth texture.
  • Key Lime Zest and Juice - Fresh is best! You can use regular limes if key limes aren't available, but the flavor will be slightly different.
  • Powdered Sugar - This coats the cookies and gives them that pretty crinkle top.

💭 Quick Tips

  • Make sure your butter is softened and not cold or melted.
  • Don't overbake, you want them to stay soft.
  • Use fresh key lime juice and zest for the best flavor.

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Peach Crumble Bars

Berry Cobbler

Strawberry Poke Cake

Chocolate Chip Cookie Bars

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📖 Recipe

Key Lime Cookies

Key Lime Cookies

Soft, homemade Key Lime Cookies bursting with citrus flavor. These easy summer cookies are made from scratch and taste absolutely delicious!
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Servings 20 Cookies

Ingredients
  

  • 5 tablespoons unsalted butter softened
  • ½ cup granulated sugar
  • 1 tablespoon key lime zest
  • 2 tablespoons key lime juice
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup powdered sugar

Instructions
 

  • Preheat your oven to 350°F and line two baking sheets with parchment paper.
  • In the bowl of a stand mixer, cream together the butter, granulated sugar, and key lime zest until light and fluffy, about 5 minutes.
  • Add in the egg, vanilla extract, and key lime juice. Mix until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
  • Scoop the dough into heaping tablespoons and roll each ball in powdered sugar. Place on the prepared baking sheet.
  • Bake for 10 minutes. Cool on the baking sheet for 2 minutes before transferring to a wire rack. Enjoy!

Notes

  • Make sure your butter is softened and not cold or melted.
  • Don't overbake, you want them to stay soft.
  • Use fresh key lime juice and zest for the best flavor.
Keyword cookies, crinkle cookies, key lime

Easy Caesar Salad Recipe

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There's just something so satisfying about a good Caesar salad, and when it's homemade from top to bottom. Even better! This easy Caesar Salad recipe is made with crisp romaine, creamy Caesar dressing, and homemade croutons. It's one of those recipes that feels fancy but comes together in no time.

If you love a good Caesar Salad, this recipe is for you! From the dressing to the croutons, it all comes together so quickly, and the flavor is next level. It's fresh, bold, and far better than anything store bought.

Table of contents

We make this salad a lot, sometimes as a side for lasagna or creamy garlic parmesan chicken pasta, and other times I'll top it with grilled chicken for a simple Chicken Caesar Salad recipe the whole family loves.

My Latest Videos

If you enjoy this recipe, you may also like this Easy Italian Salad and this Southwest Chicken Salad.

How To Make Easy Caesar Salad Recipe

When making this Caesar Salad I always start with the croutons since they take the longest. While the croutons are in the oven doing their thing I whip up the Caesar Dressing and prep the lettuce and cheese.

STEP 1 Make The Croutons

Preheat your oven to 325°F and line a baking sheet with parchment paper. Spread the bread cubes out evenly. Drizzle with oil and season with salt, pepper, garlic powder, and oregano. Toss until everything's coated, then spread into a single layer. Bake for 25 to 30 minutes, stirring halfway through, until dry and toasty.

STEP 2 Make The Dressing

Use an immersion blender to make light work of this dressing. If you do not have an immersion blender you can use a regular blender or make it by hand.

Add everything to a wide-mouth mason jar or cup that fits an immersion blender (or add to a blender). Blend until smooth and creamy, this takes less than a minute. If you prefer a thinner consistency, just blend in another tablespoon or two of water until it's just right.

STEP 3 Assemble The Caesar Salad

Wash and thoroughly dry your romaine lettuce. Tear or chop into bite-sized pieces and place in a large bowl. Add the dressing and toss gently to coat. Start with a little and add more as needed. Top with croutons and freshly shredded Parmesan cheese and cracked pepper. Enjoy!

💭 Quick Tip

If you do not have a blender to make the Caesar dressing, you can still make it by hand. Start by finely mincing the garlic cloves and anchovy fillets, then mash them together with the side of your knife until a smooth paste forms. Add all of the dressing ingredients to a bowl, using grated Parmesan instead of shredded, and whisk until everything is fully combined.

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If you tried this Easy Caesar Salad recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Easy Caesar Salad Recipe

Easy Caesar Salad Recipe

This Easy Caesar Salad recipe is made with crisp romaine, creamy homemade Caesar dressing, and crunchy from scratch croutons. Perfect as a side for pasta or topped with grilled chicken for a quick chicken Caesar salad recipe. A fresh and flavorful salad that's simple to make.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Servings 4 Servings

Ingredients
  

Homemade Croutons

  • 4 cups bread cut into ¾-inch cubes
  • ¼ cup olive oil or melted butter
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder

Homemade Caesar Dressing

  • 1 cup mayo
  • 3-4 oil packed anchovy fillets
  • 2 tablespoons water
  • ⅓ cup parmesan cheese shredded or grated
  • 3 cloves garlic
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¾-1 teaspoon pepper

Remaining Ingredients

  • 2-3 heads romaine lettuce rinsed and torn or cut into bite sized pieces
  • ⅓-1/2 cup parmesan cheese shredded
  • cracked black pepper to taste

Instructions
 

How To Make Homemade Croutons

  • Preheat your oven to 325°F and line a baking sheet with parchment paper. Spread the bread cubes out evenly. Drizzle with oil and season with salt, pepper, garlic powder, and oregano.
  • Toss until everything's coated, then spread into a single layer. Bake for 25 to 30 minutes, stirring halfway through, until dry and toasty.

How To Make Homemade Caesar Dressing

  • Add everything to a wide-mouth mason jar or cup that fits an immersion blender (or add to a blender). Blend until smooth and creamy, this takes less than a minute. If you prefer a thinner consistency, just blend in another tablespoon or two of water until it's just right.

Assembling the Salad

  • Place the prepped lettuce in a large bowl. Add the dressing and toss gently to coat. Start with a little and add more as needed. Top with croutons and freshly shredded Parmesan cheese and cracked pepper. Enjoy!

Notes

  • If you do not have a blender to make the Caesar dressing, you can still make it by hand. Start by finely mincing the garlic cloves and anchovy fillets, then mash them together with the side of your knife until a smooth paste forms. Add all of the dressing ingredients to a bowl, using grated Parmesan instead of shredded, and whisk until everything is fully combined.
  • If prepping in advance wait to assemble the salad until just before serving.
Keyword Caesar Salad, easy salad recipe, side dish

Caesar Dressing Recipe

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Homemade Caesar Dressing is so incredibly easy to make and tastes way better than anything you'll find at the store. If you love a classic Grilled Chicken Caesar Salad, this creamy Caesar Dressing recipe is one you'll want to keep on repeat. It's rich, tangy, and bursting with flavor.

Simply Scratch Made was born from my love of cooking at home from scratch. I've always believed that from scratch is just better, and this Caesar dressing proves it. It takes just a few minutes to throw together and is packed with bold, savory flavor. Honestly, it's hard to go back to bottled after tasting this homemade version!

Table of contents

My Latest Videos

If you enjoy this recipe, you'll also love my Homemade Croutons and Caesar Salad recipe.

Key Ingredients & Substitutions

  • Mayonnaise: This is the creamy base of the dressing. Use full-fat mayo for the best texture and flavor.
  • Parmesan Cheese: Freshly shredded or grated Parmesan is best. It adds rich, nutty flavor.
  • Anchovies: Don't skip these! Anchovies packed in oil give the dressing its classic depth and umami flavor. You can substitute with anchovy paste if that's easier.
  • Lemon Juice: Use fresh lemon juice for brightness and balance.

💭Quick Tip

Using an immersion blender or regular blender makes this dressing super easy to whip up. You can also make it by hand, just finely mince the anchovy fillets and garlic before mixing everything together in a bowl. If you're going the hand-mixed route, be sure to use grated Parmesan cheese so it blends in well.

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Simple Italian Salad

Southwest Chicken Salad

Chicken and Apple Salad

Black Bean and Chickpea Salad

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If you tried this Caesar Dressing Recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

📖 Recipe

Easy Homemade Caesar Dressing

Caesar Dressing Recipe

This homemade Caesar dressing recipe is rich, creamy, and full of bold flavor. Made from scratch in minutes with simple ingredients like anchovies, garlic, and Parmesan. Perfect for any Caesar salad!
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Servings 1 Pint

Equipment

  • Immersion Blender

Ingredients
  

  • 1 cup mayo
  • 3-4 oil packed anchovy fillets
  • 2 tablespoons water
  • ⅓ cup parmesan cheese shredded or grated
  • 3 cloves garlic
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¾-1 teaspoon pepper

Instructions
 

  • Add all of the ingredients to a wide-mouth mason jar or cup that fits an immersion blender.
  • Using the immersion blender, blend until the mixture is smooth and creamy. This takes less than a minute!
  • If you prefer a thinner consistency, add 1 to 2 more tablespoons of water until you reach your desired texture. Enjoy!

Notes

You can also make it by hand, just finely mince the anchovy fillets and garlic into a paste like consistency before mixing everything together in a bowl. If you're going the hand-mixed route, be sure to use grated Parmesan cheese so it blends in well.
Keyword homemade caesar dressing, salad dressing

Storage Tip

Store in an airtight container in the refrigerator up to 1 week.

Easy Homemade Croutons

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Easy, from scratch, and so delicious! This Easy Homemade Croutons recipe is my go-to every time. This is my tried-and-true method for making crunchy, flavorful croutons right at home using pantry staples. Once you see how quick and easy it is, you'll never want to buy croutons again.

I bake homemade French Bread about once a month, and I always freeze one loaf for later. It's perfect for garlic bread, or croutons like these. You can even freeze leftover hot dog or hamburger buns and use them here. It's a great way to cut waste and make something really tasty from what you already have.

Table of contents

My Latest Videos

If you like this recipe, you may also enjoy my Easy Italian Salad or serve these crunchy bites on a classic Caesar Salad for a homemade touch.

Key Ingredients & Substitutions

  • Bread: A thicker cut of bread works best. French bread, leftover hot dog or hamburger buns, or even a crusty sourdough are all great options.
  • Olive Oil or Butter: Either one works to coat the bread and help it crisp up in the oven.
  • Seasonings: I usually keep it simple with salt, pepper, garlic powder, and dried oregano. Feel free to switch up the herbs with parsley, rosemary, or even thyme. Parmesan Cheese adds a great savory touch if you sprinkle it over before baking.

Bake Temperature & Time

This recipe is a little different from most crouton recipes. Instead of baking them at a high temperature for a short time, I bake them low and slow. The lower temperature helps them dry out fully without becoming overly hard, so they're crunchy but still easy to eat.

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📖 Recipe

Easy Homemade Croutons

Easy Homemade Croutons Recipe

Learn how to make easy homemade croutons from scratch with a few simple ingredients. This crispy, flavorful recipe is perfect for salads and soups.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breads
Servings 6 Servings

Ingredients
  

  • 4 cups bread cut into ¾-inch cubes
  • ¼ cup olive oil or melted butter
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano

Instructions
 

  • Preheat your oven to 325°F and line a baking sheet with parchment paper.
  • Spread the bread out evenly on the prepared baking sheet.
  • Drizzle with olive oil and season with salt, pepper, garlic powder, and oregano. Toss well until all the bread pieces are evenly coated. Spread out evenly again.
  • Bake for 25 to 30 minutes, stirring halfway through, until the bread is dry and crunchy. Enjoy!

Notes

  • Use day-old bread or bread that's slightly dried out for the best texture.
  • Store cooled croutons in an airtight container for up to a week.
  • Add shredded parmesan cheese for additional yummy flavor!
Keyword croutons, homemade croutons

Storage Tip

Once cooled, store in an airtight container at room temperature for 3-4 days.

Lemon Blackberry Cake

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Simple, fresh, and bursting with citrusy goodness, this Lemon Blackberry Cake is the perfect way to celebrate blackberry season. Moist lemon cake studded with juicy blackberries and topped with a simple powdered sugar glaze.

We've been picking gallons of blackberries the last few weeks, and with that comes all the yummy treats. Of course, we've been enjoying them fresh, but there are only so many we can eat fresh. After making jam, my next favorite way to use them is in this simple from-scratch cake.

Table of contents

I kept it easy with one layer of lemon cake, folded in the fresh blackberries, and finished it with a lemon glaze. It's not too sweet, and the lemon flavor is just right. The simple glaze is just what this cake needs.

My Latest Videos

If you love this Blackberry Lemon Cake, you might also enjoy my Strawberry Lemon Cookies or this and easy Key Lime Pie, two more summer dessert favorites!

Key Ingredients & Substitutions

  • Fresh Blackberries: The best choice for juicy bursts of flavor. You can substitute with frozen berries if needed.
  • Fresh Lemons: For both the zest and lemon juice. I do not recommend using bottled lemon juice, it won't be the same.
  • Sour Cream: Helps create that perfect soft texture and adds flavor. Greek yogurt makes a great substitute.

💭Quick Tips

  • Use room temperature butter, eggs, sour cream, and milk so everything mixes smoothly.
  • Add the lemon zest to the sugar while creaming, it helps bring out the lemon flavor.
  • If using frozen blackberries, the bake time may take longer because of the excess moisture.
  • Raspberries, blueberries and strawberries are great substitutes for the blackberries!

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📖 Recipe

Lemon Blackberry Cake

Lemon Blackberry Cake

A simple and delicious Lemon Blackberry Cake recipe. Topped with a simple lemon icing, it's the perfect way to use those summer blackberries.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours
Course Dessert
Servings 10 Servings

Ingredients
  

Cake

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 lemon zested
  • 2 large eggs room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ cup milk room temperature
  • 2 tablespoons lemon juice
  • 2 tablespoons sour cream room temperature
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups fresh blackberries

Icing

  • ¾ cup powdered sugar
  • 1 tablespoon lemon juice up to 1 ½ tablespoons

Instructions
 

  • Preheat an oven to 350° F and line one 8" round cake pan with parchment paper.
  • In the bowl of a mixer fitted with a paddle combine the softened butter, sugar and lemon zest. Begin creaming the butter and sugar, scraping down the sides of the bowl as needed, for 4 minutes. Or until light and fluffy. Do not rush this process.
  • In a separate bowl combine the flour, baking powder, baking soda, and salt. Set aside.  Measure out the milk, add in the sour cream and stir until fully combined. Set aside.
  • Once the butter and sugar have become light and fluffy, add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract then the lemon juice.
  • Add ⅓ of the dry ingredients to the butter mixture, mix on low just until combined.  Pour in ⅓ of the milk mixture, mix on low until just combined.  Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed.
  • Fold in the blackberries.
  • Pour into prepared pan. Bake for 40-50 minutes. To check if the cake is done, insert a toothpick in the center of the cake, if the toothpick comes out with wet batter on it, bake longer. If the toothpick comes out with moist crumbs on it, remove from the oven and allow to cool for 10 minutes before removing from the pan. Place on a cooling rack and allow to cool completely before icing.
  • Once the cake has completely cooled, whisk together the powdered sugar and lemon juice. Starting with 1 tablespoon of the lemon juice, add up to ½ tablespoon more if needed to thin the icing out.
  • Spread evenly over cake. Enjoy!

Notes

  • Use room temperature butter, eggs, sour cream, and milk so everything mixes smoothly.
  • Add the lemon zest to the sugar while creaming, it helps bring out the lemon flavor.
  • If using frozen blackberries, the bake time may take longer because of the excess moisture.
  • Raspberries, blueberries and strawberries are great substitutes for the blackberries!
Keyword cake, lemon blackberry, lemon cake

Storage Tip

Because of the fresh fruit, this cake should be stored in an airtight container in the refrigerator. It will keep well for up to 5 days.

12 Summer Dinner Recipes

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Looking for dinner ideas that are quick, flavorful, and perfect for summer nights? This list of 12 Summer Dinner Recipes is packed with bold flavor, fresh ingredients, and easy prep. Just what you need for those busy, warm-weather evenings. Whether you're firing up the grill or keeping things simple in the kitchen, these homemade dinners are made for summer.

Inside this roundup, you'll find everything from grilled classics like Cilantro Lime Chicken and Smoked Chicken Leg Quarters to lighter dishes like Miso Salmon Bowls and Zucchini Taco Boats. These recipes are great for weeknight meals, backyard gatherings, or anytime you want something fresh and satisfying without a lot of fuss. Each one was chosen with summer cooking in mind. Simple, seasonal, and full of flavor.

My Latest Videos

If you're looking for more summertime favorites, check out this collection of sides that go with BBQ chicken and fresh tomato recipes, perfect for rounding out your summer table!

Teriyaki Salmon

Teriyaki Salmon Recipe
Photo Credit: SimplyScratchMade.com

Quick and easy Teriyaki Salmon recipe made with a homemade from-scratch teriyaki sauce. A simple, flavorful dinner ready in just 30 minutes!

Get the recipe here

Easy Zucchini Taco Boats
These zucchini taco boats are a great twist on tacos and make an easy gluten free weeknight meal.
Check out this recipe
Photo credit: WellFedBaker.com
Easy Zucchini Taco Boats
Smoked Chicken Leg Quarters
These Smoked Chicken Quarters are marinated with a homemade seasoning rub that penetrates to the bone, delivering a moist and smoky chicken flavor.
Check out this recipe
Photo credit: KennethTemple.com
Smoked Chicken Leg Quarters

Cilantro Lime Grilled Chicken

Photo Credit: TheCookinChicks.com

This healthy Cilantro Lime Grilled Chicken is simple to prepare and packed with flavor! Low carb, Keto friendly, and perfect for summer!!

Click here for the recipe

Bruschetta Chicken
Celebrating summer has never been more delicious! This Bruschetta Chicken is loaded with the fresh flavors of the garden and can be prepared in just 30 minutes.
Check out this recipe
Photo credit: SimplyScratchMade.com
Bruschetta Chicken
Boursin Pasta - Tiktok Viral Boursin Cheese Pasta Recipe
Baked boursin pasta - Tiktok viral Boursin cheese and tomato pasta is so easy, with a creamy Boursin pasta sauce made right in the pan!
Check out this recipe
Photo credit: CheeneToday.com
Boursin Pasta - Tiktok Viral Boursin Cheese Pasta Recipe

Beef Fajitas

Beef Fajitas
Photo Credit: SimplyScratchMade.com

Tender, juicy Beef Fajitas made with a flavorful homemade marinade and grilled to perfection. A simple, from-scratch Tex-Mex dinner that's full of bold flavor!

Click here for the recipe

Easy Grilled Chicken Marinade
This easy grilled chicken marinade is made from scratch with simple pantry ingredients. Quick to prep, freezer-friendly, and perfect for summer meals.
Check out this recipe
Photo credit: SimplyScratchMade.com
Easy Grilled Chicken Marinade
Mexican Adobo Chicken
Mexican Adobo Chicken (Adobo de Pollo) is chicken cooked in smoky, vinegar-based red chili sauce. This one-pot dish is pure comfort food that's super easy
Check out this recipe
Photo credit: ALittleandAlot.com
Mexican Adobo Chicken

Bang Bang Chicken Skewers

Photo Credit: ShesNotCookin.com

This mouthwatering Bang Bang Chicken Skewers recipe has the most flavor packed seasoned tender chicken with a knockout spicy bang bang sauce!! An easy recipe ready in less than 25 minutes perfectly balancing sweet and spicy flavors with a creamy sauce complementing the chicken.

Click here for the recipe

Miso Salmon Bowls (Air Fryer Recipe)
Miso Salmon Bowls are a restaurant-quality dinner in under 30 minutes thanks to a quick homemade marinade and the air fryer.
Check out this recipe
Photo credit: TheDinnerBell.com
Miso Salmon Bowls (Air Fryer Recipe)
Pulled Pork Sliders
Juicy pulled pork sliders with crispy bacon and spicy coleslaw on toasted Hawaiian rolls. Perfect for any gathering!
Check out this recipe
Photo credit: SimplyScratchMade.com
Pulled Pork Sliders

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Green Beans and Potatoes

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Easy to make and loaded with flavor! Green beans and potatoes simmered in a rich, savory broth with bacon, onions, and garlic. This dish is simple, comforting, and full of from-scratch flavor that pairs well with just about any meal. Whether you're serving it with a weeknight roast or bringing it to a family gathering, this recipe is always a hit.

With green beans steadily coming in from the garden, this has become my go-to side dish lately. The broth from these green beans and potatoes is seriously the best part. It's rich, savory, and infused with the goodness of sautéed bacon and onion.

Much like my collard greens recipe, building the flavor from the bottom up is key. It's a wonderful example of how a few pantry staples can create something truly delicious when cooked the homemade way.

👇Jump to:

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If you like this dish, you may also enjoy my southern style green beans or these crispy and flavorful parmesan roasted potatoes. Both are full of flavor and make excellent side dish companions!

Key Ingredients & Substitutions

  • Green Beans - Fresh is best, but frozen can be substituted.
  • Potatoes - I love using small red potatoes in this recipe. Yukon gold and russets can be substituted.
  • Bacon - This adds a smoky, rich base flavor.
  • Onion & Garlic - Essential for building depth. Yellow or white onions will work.
  • Chicken Stock - Helps create a flavorful broth. Chicken broth can be substituted.

How To Make Green Beans and Potatoes

This is the kind of side dish that feels a little special but doesn't take a ton of effort. Everything simmers together in one pot, creating layers of flavor with minimal cleanup.

STEP 1

In a large pot or dutch oven over medium heat sauté the onions and bacon until the onions are tender. Add in the garlic and sauté for 30 seconds.

STEP 2

Now add the chicken stock, green beans, potatoes, and seasonings. Bring to a boil, then cover, reduce the heat, and simmer for 25-30 minutes, or until the potatoes are fork-tender. Enjoy!

💭 Expert Tips

  • Cut potatoes into even pieces so they cook evenly.
  • Don't skip sautéing the onions and garlic-it builds the foundation for a great broth.
  • This dish reheats really well and is even better the next day!

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Easy Grilled Chicken Marinade

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📖 Recipe

Green Beans and Potatoes

Green Beans and Potatoes

A simple, flavorful side made with tender green beans, potatoes, and savory seasonings-perfect for any homemade meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Servings 4 Servings

Ingredients
  

  • 4 ounces bacon chopped into small pieces
  • ½ cup onions small diced
  • 3 cloves garlic minced
  • 3 cups chicken stock
  • 12 ounces green beans fresh or frozen
  • 1 pound red potatoes cut into bite sized pieces
  • 1 teaspoon salt
  • pepper to taste
  • 1 pinch red pepper flakes

Instructions
 

  • In a large pot or dutch oven over medium heat sauté the onions and bacon until the onions are tender. Add in the garlic and sauté for 30 seconds.
  • Now add the chicken stock, green beans, potatoes, and seasonings. Bring to a boil, then cover, reduce the heat, and simmer for 25-30 minutes, or until the potatoes are fork-tender. Enjoy!

Notes

  • Cut potatoes into even pieces so they cook evenly.
  • Don't skip sautéing the onions and garlic-it builds the foundation for a great broth.
This recipe is just as delicious when reheated. Prep it for your next potluck or family gathering.
Keyword easy side, green beans, one pot, potatoes

Frequently Asked Questions

When to add potatoes to green beans?

When making green beans with potatoes, add the potatoes to the pot at the same time as the green beans to ensure they have enough time to fully cook.

How long does it take to cook green beans and potatoes?

It takes about 40 minutes to cook green beans and potatoes. 10 minutes to sauté the bacon and onions and about 30 minutes to cook the green beans and potatoes.

Storage Tip

Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Blueberry Cheesecake Bars

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Looking for a delicious way to use fresh blueberries? These homemade, from-scratch Blueberry Cheesecake Bars are the perfect treat. An easy cheesecake layer sits on a buttery graham cracker crust, topped with juicy blueberries and a simple crumb topping.

These Blueberry Cheesecake Bars are one of my favorite bar recipes to bake. They're incredibly easy to make and taste absolutely amazing! The cheesecake layer bakes up perfectly creamy every time, no water bath required, which is always a win in my book!

Also check out this Strawberry Cheesecake Bars recipe!

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Key Ingredients & Substitutions

  • Graham Crackers - You'll need 12 full sheets of graham crackers to make the crumbs for the crust layer. To save time, you can also use store-bought graham cracker crumbs (about 1 ½ cups).
  • Cinnamon (optional) - I love the warm, cozy flavor it adds to the crust. Totally optional, but definitely a delicious little twist that pairs beautifully with blueberries.
  • Butter - Melted unsalted butter helps bind the crust and gives it that irresistible rich flavor.
  • Cream Cheese - Use full-fat cream cheese for the best texture and flavor. Make sure it's softened at room temperature, so it blends smoothly.
  • Blueberries - Fresh, ripe blueberries are best for flavor and texture.

How To Make Blueberry Cheesecake Bars

These cheesecake bars come together in four simple layers: a buttery graham cracker crust, a smooth cheesecake center, juicy blueberry layer and crumb topping.

STEP 1

Preheat your oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.

STEP 2

In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Stir until the mixture looks like wet sand. Press the crust mixture evenly into the prepared pan and set aside.

STEP 3

In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, eggs, and vanilla extract. Continue beating until the mixture is smooth and fully combined.

STEP 4

Pour the cheesecake mixture over the graham cracker crust and spread it into an even layer. Sprinkle the blueberries in an even layer over the top.

STEP 5

In a small bowl, mix together the crumb topping ingredients until crumbly. Sprinkle evenly over the blueberries. Break up any large clumps.

STEP 6

Bake for 35-40 minutes, or until the center is set and the top is lightly golden. Remove from the oven and let cool completely at room temperature. Transfer the pan to the refrigerator and chill for at least 1½ to 2 hours before slicing. Enjoy!

💡Expert Tips

  • Room temperature cream cheese blends smoother and prevents lumps.
  • If using an 8x8 pan-reduce the amount of the graham crackers crust by ¼-1/2 cup to prevent too thick of a crust.
  • Don't overbake-the center should jiggle slightly when you remove it from the oven; it will get firmer as it chills.
  • Use parchment paper to make lifting and slicing the bars super easy. This especially helpful if serving at a party.

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Blueberry Cheesecake Bars

Blueberry Cheesecake Bars

These homemade Blueberry Cheesecake Bars are creamy, fruity, and perfect for summer! Try this easy from-scratch dessert featuring a graham cracker crust and fresh blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Rest Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Servings 9 Servings

Equipment

  • 9x9 baking dish

Ingredients
  

Graham Cracker Crust

  • 12 graham cracker sheets broken into crumbs
  • ¼ cup granulated sugar
  • 3 ounces unsalted butter melted
  • 1 pinch cinnamon

Cheesecake Filling

  • 16 ounces cream cheese room temperature
  • ⅓ cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh blueberries

Crumb Topping

  • 3 tablespoons unsalted butter melted
  • ¼ cup light brown sugar
  • ¼ teaspoon vanilla extract
  • ½ cup all-purpose flour

Instructions
 

  • Preheat your oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.

Graham Cracker Crust

  • In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Stir until the mixture looks like wet sand. Press the crust mixture evenly into the prepared pan and set aside.

Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, eggs, and vanilla extract. Continue beating until the mixture is smooth and fully combined.
  • Pour the cheesecake mixture over the graham cracker crust and spread it into an even layer. Sprinkle the blueberries in an even layer over the top.

Crumb Topping

  • In a small bowl, mix together the crumb topping ingredients until crumbly. Sprinkle evenly over the blueberries. Break up any large clumps.
  • Bake for 35-40 minutes, or until the center is set and the top is lightly golden. Remove from the oven and let cool completely at room temperature. Transfer the pan to the refrigerator and chill for at least 1½ to 2 hours before slicing. Enjoy!

Notes

  • Room temperature cream cheese blends smoother and prevents lumps.
  • If using an 8x8 pan-reduce the amount of the graham crackers crust by ¼-1/2 cup to prevent too thick of a crust.
  • Don't overbake-the center should jiggle slightly when you remove it from the oven; it will get firmer as it chills.
  • Use parchment paper to make lifting and slicing the bars super easy. This especially helpful if serving at a party.
Keyword cheesecake, cheesecake bars

More Delicious Recipes

Easy Blueberry Danishes

Blueberry Scones

Lemon Loaf Cake

Banana Pudding

Teriyaki Salmon Recipe

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This Teriyaki Salmon Recipe is seriously delicious! Made with a homemade teriyaki sauce, it comes together in just 30 minutes, perfect for busy weeknights when you need something quick but packed with flavor.

I love grabbing some fresh salmon, cutting it down, and whipping up this easy glazed salmon for a fast weekday lunch or dinner. It's one of those simple meals that is loaded with flavor, and my kids always clean their plates when I make it!

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Quick tip: Make a full batch of my homemade Teriyaki Sauce and freeze it! It's super convenient to scoop out just what you need for easy weeknight meals like Teriyaki Chicken or this salmon.

🐟Key Ingredients & Substitutions

  • Salmon-Fresh or frozen fillets can be used. I use skinless in this recipe.
  • Juice Trio - Apple, orange, and pineapple juice work together to create a bright, fruity base for the sauce. You can use just one or two if that's what you have, but I highly recommend using the trio for the best flavor.
  • Soy Sauce - I typically use regular soy sauce, but low-sodium can be substituted to control the salt level.

🥣How To Make Teriyaki Salmon Recipe

This from scratch teriyaki salmon recipe comes together quickly with just a few simple steps. You'll start by making the flavorful teriyaki sauce, then sear the salmon before finishing it off in the oven.

STEP 1

In a small bowl, whisk together the apple juice, orange juice, pineapple juice, soy sauce, sugar, honey, and cornstarch. Pour the mixture into a small saucepan and bring to a simmer over medium heat, whisking continuously, until the sauce thickens-about 5 minutes. Remove from heat and set aside.

STEP 2

Pat the salmon dry and season with salt, pepper, and garlic powder. Heat a large oven-safe skillet over medium-high heat and add the oil. Once hot, add the salmon and cook for 3 to 4 minutes or until lightly browned.

STEP 3

Flip the salmon fillets and spoon your desired amount of sauce over the top. Transfer the skillet to the oven and bake for 3 to 4 minutes or until the fish flakes easily with a fork.

STEP 4

Garnish with sesame seeds and sliced green onions if desired. Enjoy!

More Delicious Recipes

Chicken Fried Rice

Spicy Teriyaki Chicken Wings

Mongolian Chicken

Pork and Noodle Stir Fry

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Teriyaki Salmon Recipe

Teriyaki Salmon Recipe

Quick and easy Teriyaki Salmon recipe made with a homemade from-scratch teriyaki sauce. A simple, flavorful dinner ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Servings 4 Servings

Ingredients
  

  • 1 ¼ pounds fresh salmon (skinless) cut into 4 equal portions
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder

Teriyaki Sauce

  • ¼ cup soy sauce
  • ¼ cup water
  • 2 tablespoons apple juice
  • 2 tablespoons orange juice
  • 2 tablespoons pineapple juice
  • 4 ½ teaspoons cornstarch
  • 3 ½ tablespoons sugar
  • 1 ½ tablespoons honey

Instructions
 

  • Preheat an oven to 350°F. In a small bowl, whisk together the apple juice, orange juice, pineapple juice, soy sauce, sugar, honey, and cornstarch. Pour the mixture into a small saucepan and bring to a simmer over medium heat, whisking continuously, until the sauce thickens-about 5 minutes. Remove from heat and set aside.
  • Pat the salmon dry and season with the salt, pepper, and garlic powder. Heat a large oven-safe skillet over medium-high heat and add the oil. Once hot, add the salmon and cook for 3 to 4 minutes or until lightly browned.
  • Flip the salmon fillets and spoon your desired amount of sauce over the top of each piece. Transfer the skillet to the oven and bake for 3 to 4 minutes or until the fish flakes easily with a fork.
  • Garnish with sesame seeds and sliced green onions if desired. Enjoy!
Keyword 30 minutes or less, salmon recipe

Homemade Key Lime Pie

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This easy Homemade Key Lime Pie recipe comes together so quickly, it almost seems too good to be true! With just a few simple ingredients, fresh key limes, sweetened condensed milk, and a buttery graham cracker crust, you'll have a creamy, tangy, and downright irresistible dessert that tastes like it came straight from a bakery.

Key lime pie is a classic summer dessert that always makes an appearance at backyard barbecues, and the best part? It only takes about 15 minutes of prep time! Made with fresh key limes and sweetened condensed milk, it sets up beautifully in the oven and chills to perfection in the fridge. If fresh key limes aren't in season, no problem, there are easy swaps that still give you that signature zing.

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Whenever I see bags of key limes pop up at the store, you better believe I'm tossing a few into my cart. It's bright, fresh ans so good! The first time I made this pie, I was genuinely shocked by how easy it was to pull off. You'd never guess such a luscious, creamy pie could be so easy to make. I even use the same graham cracker crust recipe as I do for my Strawberry Cheesecake Bars, because it's just that good!

🥧Key Ingredients & Substitutions

  • Sweetened Condensed Milk - This adds sweetness and that signature silky texture. Don't substitute it with evaporated milk-they're not the same.
  • Key Lime Juice & Zest - Fresh key limes are ideal, but if they're hard to find, bottled key lime juice works well. Regular limes are also a fine substitute; the flavor will be slightly different, but still totally delicious.
  • Egg Yolks - These help the filling thicken and give it that rich, custardy texture.
  • Graham Crackers - Use whole graham crackers crushed into crumbs or substitute with pre-crushed graham cracker crumbs.

🥣How To Make Homemade Key Lime Pie

This pie is proof that homemade desserts don't have to be complicated. In just a few simple steps, you'll have a showstopping key lime dessert that's perfect for any occasion.

STEP 1

Preheat your oven to 350°F. In a bowl combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until evenly moistened.

STEP 2

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly golden. Set aside to cool.

STEP 3

In a large bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, and zest until smooth and well combined.

STEP 4

Pour the filling into the cooled crust. Bake for 15 minutes. The center should be just slightly set and still have a gentle jiggle.

STEP 5

Remove from the oven and let the pie cool on a wire rack to room temperature. Then transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.

STEP 6

Before serving, top with a generous swirl of homemade whipped cream. Enjoy!

💭Expert Tip

  • Use a food processor to make the graham cracker crumbs.
  • Let it chill completely. This helps the filling set up and gives you clean slices.

More Delicious Recipes

Berry Cobbler

Homemade Banana Pudding

Easy French Silk Pie

Peach Hand Pies

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 If you tried this Homemade Key Lime Pie Recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

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Homemade Key Lime pie

Homemade Key Lime Pie

This easy Homemade Key Lime Pie is creamy, tangy, and made from scratch with fresh limes and a buttery graham cracker crust, perfect for a refreshing dessert!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Servings 8 Servings

Ingredients
  

Graham Cracker Crust

  • 12 sheets graham crackers made into crumbs
  • ¼ cup light brown sugar packed
  • 3 ounces unsalted butter melted
  • 1 pinch salt

Key Lime Pie Filling

  • 3 large egg yolks
  • 14 ounces sweetened condensed milk
  • ½ cup key lime juice freshly squeezed
  • 1 tablespoon key lime zest

Whipped Cream

  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Graham Cracker Crust

  • Preheat your oven to 350°F. In a bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until evenly moistened.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly golden. Set aside to cool.

Key Lime Pie Filling

  • In a large bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, and zest until smooth and well combined.
  • Pour the filling into the cooled crust. Bake for 15 minutes. The center should be just slightly set and still have a gentle jiggle.
  • Remove from the oven and let the pie cool on a wire rack to room temperature. Then transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.

Whipped Cream

  • Using a hand mixer or stand mixer, beat the heavy cream on medium-high speed until soft peaks form. Add in the powdered sugar and vanilla extract. Mix until fully incorporated.
  • Before serving, top with a generous swirl of homemade whipped cream. Enjoy!

Notes

  • Use a food processor to make the graham cracker crumbs.
  • Let it chill completely. This helps the filling set up and gives you clean slices.
Keyword key lime, summer dessert

Frequently Asked Questions

Can I use bottled Key Lime juice?

Yes! Bottled key lime juice is a great option when fresh key limes are out of season.

12 Easy Summer Pasta Salad Recipes

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Pasta salads are a summer staple in our house, perfect for picnics, potlucks, quick lunches, or those nights when it's just too hot to turn on the oven. Whether you're craving something creamy and comforting, light and fresh, or colorful and fun, this list of 12 Easy Summer Pasta Salad Recipes has a little bit of everything to inspire your next dish.

You may also like this post of 10 Simple Salad recipes!

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In this roundup, you'll find creamy pasta salads that feel just right for cookouts, orzo pasta salad recipes that are bright and flavorful, and even a few no-mayo pasta salads for those looking for something a little lighter. And if you're a fan of a fun twist, there are some colorful tri-colored pasta salads that are as pretty as they are delicious.

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12 Easy Summer Pasta Salad Recipes

These recipes are easy to make, full of fresh ingredients, and made for sharing. I hope they bring some inspiration to your summer table!

Chipotle Pasta Salad
Photo Credit: SimplyScratchMade.com

Creamy Chipotle Pasta Salad

Creamy Chipotle Pasta Salad! This flavorful side dish is loaded with pasta, fresh cherry tomatoes, crisp cucumbers, bell peppers, and cheese, all tossed in a smoky, creamy chipotle dressing.

Click here for the recipe

Pesto Tortellini Pasta Salad
Easy 5-ingreient Pesto Tortellini Pasta Salad recipe takes just minutes to make and is packed with flavor. Great cookout side dish!
Check out this recipe
Photo credit: IHeartEating.com
Pesto Tortellini Pasta Salad
Summer Orzo Pasta Salad
Summer Orzo Pasta Salad is a great addition to any summer get together! This summer salad recipe mixes together orzo pasta, chickpeas, feta cheese, crisp summer vegetables and fresh herbs.
Check out this recipe
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Summer Orzo Pasta Salad
12 Easy Summer Pasta Salad Recipes-Dill Pickle Pasta Salad
Photo Credit: HipHipGourmet.com

Dill Pickle Pasta Salad

If you love pickles, this Dill Pickle Pasta Salad is about to be your new favourite side dish! It's creamy, tangy, and packed with crunchy pickles and fresh dill in every bite.

Click here for the recipe

Taco Pasta Salad
You'll love this Taco Pasta Salad that's loaded with rotini pasta, black beans, corn, fresh veggies and shredded cheese. Toss it in a zesty
Check out this recipe
Photo credit: QuicheMyGrits.com
Taco Pasta Salad
Lemon Orzo Pasta Salad with Feta
This Lemon Orzo Pasta Salad is THE dish I make all summer long with fresh lemons, tons of herbs, red peppers, summer squash, and feta cheese!
Check out this recipe
Photo credit: EvolvingTable.com
Lemon Orzo Pasta Salad with Feta
Photo Credit: AlekasGettogether.com

Greek Orzo Pasta Salad

This Greek Orzo Pasta Salad recipes is a family favorite in the summer time. Crunchy veggies, fresh herbs, salty olives and creamy feta cheese are all tossed in a tangy lemony vinaigrette.

Click here for the recipe

Asian Pasta Salad with Sesame Ginger Dressing
This Asian Pasta Salad with Sesame Ginger Dressing is healthy, light, and supremely delicious. Asian Pasta Salad is fabulous for picnics and potlucks, too.
Check out this recipe
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Asian Pasta Salad with Sesame Ginger Dressing
Elote Pasta Salad (Mexican Street Corn Pasta Salad)
This creamy, smoky Elote Pasta Salad is a flavourful twist on Mexican street corn-perfect for BBQs, potlucks, and easy meals!
Check out this recipe
Photo credit: HipHipGourmet.com
Elote Pasta Salad (Mexican Street Corn Pasta Salad)
Classic Italian Pasta Salad
Photo Credit: SimplyScratchMade.com

Italian Pasta Salad

Zesty and fresh Classic Italian Pasta Salad with salami, veggies, and homemade dressing. Perfect for potlucks, picnics, and meal prep!

Click here for the recipe

Easy Chicken Macaroni Salad
This Easy Chicken Macaroni Salad recipe is quick to prepare, bursting with flavor, and perfect for any occasion.
Check out this recipe
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Easy Chicken Macaroni Salad
Tuna And Pasta Salad
Quick, creamy tuna and pasta salad - a high-protein meal packed with veggies. Perfect for meal prep, lunch, or dinner. Ready in just 30 minutes!
Check out this recipe
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Tuna And Pasta Salad

Easy Grilled Chicken Marinade

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This Easy Grilled Chicken Marinade is my go-to recipe for the summer! It's quick to put together and perfect for prepping ahead or tossing together last minute. It really doesn't get much easier than whisking up a few pantry staples, pouring it over chicken, and letting the fridge (or freezer) do the hard work. The result? Tender, juicy grilled chicken that tastes like it took way more effort than it actually did.

Easy Grilled Chicken Marinade

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Why This Easy Grilled Chicken Marinade Is A Summer Staple!

I've made it twice this week! Once for a quick weeknight dinner, and once to freeze for later.

I've made a lot of marinades, but this one is my forever favorite. It's light, flavorful, and perfect for busy nights when I want something homemade but don't have time to overthink dinner.

We're talking 5 minutes, pantry staples, and zero stress. Just whisk it all together, toss in some chicken, and let it hang out in the fridge (or freezer!). Done!

Easy Grilled Chicken Marinade

Use It For Meal Prep

This recipe is super flexible. You can marinate the chicken in the morning and have it ready to grill by dinner or toss everything into a freezer bag for another day. As it thaws, it marinates-my favorite dinner hack!

We love this grilled chicken over a simple salad or served with my classic homemade potato salad.

And if you are looking for more summer recipes this Chipotle Pasta Salad is so good! So is this Corn and Avocado Salad recipe! Both are totally worth trying this summer!

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Easy Beef Fajitas

Pulled Pork Sliders

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Italian Dressing Chicken

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Easy Grilled Chicken Marinade

Easy Grilled Chicken Marinade Recipe

This Easy Grilled Chicken Marinade is my go-to recipe for the summer! It's quick to put together and perfect for prepping ahead or tossing together last minute. It really doesn't get much easier than whisking up a few pantry staples, pouring it over chicken, and letting the fridge (or freezer) do the hard work.
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Prep Time 5 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 25 minutes
Course Dinner, Freezer Friendly
Servings 4 Servings

Ingredients
  

  • 4 chicken breasts boneless, skinless
  • ¼ cup olive oil or any neutral tasting oil
  • 2 tablespoons dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 teaspoon paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • pinch red pepper flakes optional

Instructions
 

  • In a bowl, whisk together all of the marinade ingredients. Pour into a gallon-sized zip-top bag or a large bowl.
  • Add the chicken and mix well until it's fully coated in the marinade. Cover or seal and refrigerate for at least 2 hours or overnight for best flavor.
  • When ready to cook, remove the chicken from the marinade and pat dry with paper towels. Sprinkle with a little salt and pepper, if desired.
  • Grill or bake until the internal temperature reaches 165°F. Let rest a few minutes, then enjoy!

Notes

  • Marinate at least 2 hours for the best flavor!
  • Boneless, skinless chicken thighs are also great in this recipe.
  • For a great sear always pat marinated meats dry before cooking them!
Keyword chicken marinade, grilled chicken

Frequently Asked Questions

How long should chicken be marinated before grilling?

For the best flavor, chicken should be marinated for at least 2 hours before grilling. That said, if you're short on time, even 30 minutes will still add a nice boost of flavor. You can also marinate it overnight for deeper seasoning, just be sure not to go beyond 24 hours to keep the texture just right.

Should I rinse marinade off before grilling?

No, you should not rinse the marinade off before grilling the chicken. But you should pat the chicken dry to get a great sear.

Chipotle Pasta Salad

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Creamy Chipotle Pasta Salad! This flavorful side dish is loaded with pasta, fresh cherry tomatoes, crisp cucumbers, bell peppers, and cheese, all tossed in a smoky, creamy chipotle dressing. It's a from-scratch recipe that brings just the right amount of heat to your plate!

This pasta salad is everything I love in a summer side-creamy, a little smoky, and packed with fresh crunch. The chipotle dressing has just the right balance: creamy from the mayo, tangy from a splash of vinegar, and a smoky little kick from the chipotle sauce. It's one of those recipes that's super easy to prep ahead, and somehow it tastes even better the next day!

I have to confess-this might just be my all-time favorite pasta salad recipe. It checks every box: creamy, crunchy, cheesy, and just the right amount of spice.

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I love making this for summer dinners on the patio, or even just to have something easy and homemade in the fridge for lunch. If you're into those cool, creamy salads that feel like summer in a bowl, this one's for you.

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Need another summer salad idea? Try my Italian Pasta Salad, Chickpea Salad, or Corn and Avocado Salad!

🌶️Key Ingredients & Substitutions

  • Pasta: I love tri-color rotini for its texture and color, but fusilli, penne, or farfalle all work well.
  • Mayonnaise: This creates the creamy base.
  • Apple Cider Vinegar: Adds a little acidity to balance the richness. White vinegar works as a great substitute.
  • Chipotle Sauce: The star of the show! It can be found next to the canned chipotles in adobo sauce. If you can't find it, blend 1 chipotle in a little adobo sauce and add to taste.
  • Cheese: Oaxaca cheese is my go-to for this pasta salad. It adds a mild, creamy flavor. Shredded mozzarella or cheddar also work great.

🥣How To Make Chipotle Pasta Salad

This dish is easy, fresh, and full of bold flavor. Here's how to make it from scratch:

STEP 1

In a small bowl, whisk together mayonnaise, apple cider vinegar, chipotle sauce, cumin, salt, pepper, and garlic powder. Stir in 3 tablespoons of milk. Add another tablespoon of milk if the dressing is too thick.

STEP 2

In a large bowl, combine cooked and cooled pasta, diced bell peppers, cherry tomatoes, cucumbers, and shredded cheese.

STEP 3

Pour the chipotle dressing over the pasta and veggies. Stir until fully incorporated.

STEP 4

Cover and refrigerate for at least 2 hours. This allows the dressing to thicken and the flavors to marry.

STEP 5

Garnish with chopped cilantro before serving, if desired. Enjoy!

💭Expert Tip

Adjust the spice by starting with less chipotle and adding more to taste.

More Delicious Recipes

Classic Potato Salad

The BEST Broccoli Salad

Ranch Potato Salad

Chicken Salad

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If you tried this Chipotle Pasta Salad recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Chipotle Pasta Salad

Chipotle Pasta Salad

Creamy Chipotle Pasta Salad! This flavorful side dish is loaded with pasta, fresh cherry tomatoes, crisp cucumbers, bell peppers, and cheese, all tossed in a smoky, creamy chipotle dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 20 minutes
Course Side Dish
Servings 6 Servings

Ingredients
  

  • 12 ounce rotini cooked
  • ½ cup mayo
  • 3-4 tablespoons milk
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chipotle sauce see notes
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 large bell pepper small diced
  • 1 cup cherry tomatoes halved or quartered
  • 1 cup cucumbers halved or quartered
  • 1 cup oaxaca cheese shredded
  • cilantro for garnish

Instructions
 

  • In a small bowl, whisk together mayonnaise, apple cider vinegar, chipotle sauce, cumin, salt, pepper, and garlic powder. Stir in 3 tablespoons of milk. Add another tablespoon of milk if the dressing is too thick.
  • In a large bowl, combine cooked and cooled pasta, diced bell peppers, cherry tomatoes, cucumbers, and shredded cheese.
  • Pour the chipotle dressing over the pasta and veggies. Stir until fully incorporated.
  • Cover and refrigerate for at least 2 hours. This allows the dressing to thicken and the flavors to marry.
  • Garnish with chopped cilantro before serving, if desired. Enjoy!

Notes

    • Chipotle Sauce: The star of the show! It can be found next to the canned chipotles in adobo sauce at your local grocery store. If you can't find it, blend 1 chipotle in a little adobo sauce and add to taste.
    • Cheese: Oaxaca cheese is my go-to for this pasta salad. It adds a mild, creamy flavor. Shredded mozzarella or cheddar also work great.
Keyword Pasta Salad, summer salad

Beef Fajitas

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Beef fajitas are the ultimate Tex-Mex dinner-juicy grilled steak, sautéed peppers and onions, all wrapped in a warm tortilla. With a bold, zesty marinade and quick cook time, they're a flavorful and fun weeknight meal the whole family will love. Whether you're firing up the grill or using a skillet, this from-scratch recipe delivers restaurant-quality results at home.

If you were to ask me what my favorite Tex-Mex dish is, it would be beef fajitas-hands down! It's what I order every time I visit a Tex-Mex restaurant and my go-to when I fire up the grill at home. And when it's all homemade and from scratch? Game over!

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I've spent a lot of time testing different fajita marinades, trying to recreate that authentic, smoky, savory flavor at home. While I was originally skeptical about using soy sauce (it felt out of place), I have to admit-it makes a huge difference. It enhances the beefy flavor and acts as a tenderizer, giving the steak that perfect umami flavor.

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Pair these fajitas with fresh guacamole (a must for beef fajitas) pico de gallo, or my corn and avocado salad.

Key Ingredients & Substitutions

  • Skirt Steak: Outside skirt is ideal-it's more tender than the inside cut. If needed, you can substitute flank steak or even ribeye.
  • Soy Sauce: Adds umami and saltiness to the marinade.
  • Acid: I like to use both lime juice and orange juice for flavor and to tenderize. Pineapple juice is also a great substitute if you want something different.

How To Make Beef Fajitas

Beef fajitas are easier than you'd think-and when made from scratch, they truly shine with flavor. Here's how to bring this restaurant favorite into your home kitchen:

STEP 1

In a small bowl, whisk together the marinade ingredients. Pour into a large freezer bag with the skirt steak. Make sure the steak is fully coated in the marinade, seal the bag, and refrigerate for at least 2 hours or up to 6 hours.

STEP 2

Remove the steak from the marinade, pat dry, and season each piece with salt and pepper. Grill over high heat for 2-4 minutes per side for medium-rare. Alternatively, cook in a hot skillet with 2 tablespoons of oil.

STEP 3

Remove the steak from heat and wrap in foil. Let rest (at least 15 minutes) while you cook the peppers and onions.

STEP 4

Heat a large skillet over high heat and drizzle in a little oil. Add sliced bell peppers and onions, season with salt and pepper, and cook until tender and caramelized.

STEP 5

Slice the steak thinly against the grain. Serve hot with the peppers and onions in warm tortillas. Enjoy!

💡Expert Tips

  • Cut the steak into 2-3 pieces for easier slicing later.
  • Don't skip resting the steak-it keeps the juices in!
  • To get the most tender bites, slice your skirt steak against the grain. Just look for the lines running through the meat (those are the muscle fibers) and cut across them, not along them. This breaks up the fibers and makes the steak way easier to chew!

Frequently Asked Questions

What is the best cut of beef for fajitas?

Skirt steak is the classic choice, with outside skirt being the most tender. Flank or ribeye can also be used.

Should you marinate steak for fajitas?

Absolutely! Especially if you are using skirt steak! The marinate helps bring delicious flavor to the steak as well as helping to tenderize the steak.

Can I cook beef fajitas without a grill?

Absolutely! A heavy skillet or cast iron pan over high heat works beautifully.

More Delicious Recipes

Grilled Hamburgers

Sheet Pan Chicken Fajitas

Lemon Garlic Asparagus

Birria Tacos

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If you tried this Beef Fajitas recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

📖 Recipe

Beef Fajitas

Beef Fajitas

Tender, juicy Beef Fajitas made with a flavorful homemade marinade and grilled to perfection. A simple, from-scratch Tex-Mex dinner that's full of bold flavor!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 2 hours 15 minutes
Total Time 3 hours
Course Dinner
Servings 6 Servings

Ingredients
  

  • 1 ½ pounds skirt steak cut into 2 to 3 equal pieces
  • ¼ cup fresh lime juice
  • 3 tablespoons orange juice
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 3 cloves garlic crushed
  • ¼ cup olive oil for marinade
  • 1 ½ teaspoons cumin
  • ½ teaspoon coriander
  • ½ teaspoon chipotle powder or cayenne pepper
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 2 ½ teaspoons salt
  • 1 teaspoon pepper
  • 2 large bell peppers sliced
  • 1-2 large yellow or white onions sliced
  • flour tortillas as needed
  • additional toppings see notes

Instructions
 

  • In a small bowl, whisk together the lime juice, orange juice, soy sauce, brown sugar, crushed garlic, ¼ cup of olive oil, cumin, coriander, chipotle powder, onion powder and paprika. Pour into a large freezer bag with the skirt steak. Make sure each piece is fully coated in the marinade.
  • Lay flat in the refrigerator and turn bag every 1-2 hours to evenly distribute the marinade. Refrigerate for at least 2 hours or up to 6 hours.
  • Remove the steak from the marinade and pat dry. Mix together 2 teaspoons of salt and 1 teaspoon of pepper. Season each piece with the salt and pepper mixture. Grill over high heat for 2-4 minutes per side for medium-rare. Alternatively, cook in a hot skillet with 2 tablespoons of oil. (Medium rare is the best cook for this cut of meat. The longer it cooks, the tougher it will be to chew.)
  • Remove the steak from heat and wrap in foil. Let rest (at least 15 minutes) while you cook the peppers and onions.
  • Heat a large skillet over high heat and drizzle in a little oil. Add the sliced bell peppers and onions, season with ½ teaspoon of salt and ½ teaspoon of pepper, and cook until they're tender and caramelized, stirring occasionally.
  • Slice the steak thinly against the grain. Serve hot with the peppers and onions in warm tortillas and additional toppings. Enjoy!

Notes

  • Cut the steak into 2-3 pieces for easier slicing later.
  • Don't skip resting the steak-it keeps the juices in!
  • To get the most tender bites, slice your skirt steak against the grain. Just look for the lines running through the meat (those are the muscle fibers) and cut across them, not along them. This breaks up the fibers and makes the steak way easier to chew!
  • Serve with guacamole, sour cream and pico de gallo!
Keyword beef fajitas, grilling, summer dishes

Corn and Avocado Salad

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Summer is right around the corner, and with it comes the season of fresh corn. Today I'm sharing one of my favorite ways to use that sweet summer corn, this grilled Corn and Avocado Salad! It's loaded with the smoky flavor of charred corn and tossed with peppers, tomatoes, lime juice, and creamy avocado.

I love serving this simple corn salad with tortilla chips for a fresh, flavor packed chips and dip. It also makes a fantastic side dish alongside grilled hamburgers or pulled pork sandwiches.

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This recipe is easily customizable and perfect for prepping ahead, the flavors actually get better as they sit! Whether you're hosting a cookout or just pulling together a weeknight meal, this grilled corn salad is always a hit.

Key Ingredients & Substitutions

  • Fresh corn on the cob: Perfect for grilling to get that delicious, charred flavor. No fresh corn? Canned or frozen corn will work. You can either use the corn as is or char it in a hot skillet.
  • Peppers: I love using poblano peppers for this recipe, but bell peppers work well too. Want more heat? Add in a chopped jalapeño.
  • Fresh ripe avocados: Make sure they're not too soft. If you're making the salad ahead of time, wait to add the avocados until just before serving.
  • Fresh cilantro: Adds a bright, herby flavor. You can swap it for parsley if you're not a fan of cilantro.
  • Fresh lime juice: To make a citrusy dressing that brings all the flavors together. Bottled lime juice works too, but fresh is best.

How To Make Corn and Avocado Salad

Quick, easy and perfect for your next summer party!

STEP 1

Remove the husks and silks from the corn and lightly brush each ear with oil. Grill the corn over medium-high heat for 6-8 minutes, rotating occasionally, until charred and tender.

STEP 2

Let the corn cool slightly, then slice the kernels off the cob and place them in a large mixing bowl.

STEP 3

In a small bowl, whisk together fresh lime juice, honey, ground cumin, garlic powder, chipotle powder, salt, and pepper to create the dressing.

STEP 4

To the bowl of grilled corn, add diced red onion, chopped poblano pepper, diced tomatoes, chopped cilantro, and diced avocado.

STEP 5

Pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning if needed. Serve immediately or refrigerate until ready to serve. Enjoy!

💡Expert Tip

Don't skip charring the corn, it adds so much delicious flavor to the salad!

Prepping Tip

The flavor of this grilled corn and avocado salad gets so much better after it has been refrigerated overnight. To prep combine all of the ingredients except the avocado, mix well and store in an airtight container in the refrigerator. When you are ready to serve the salad, or as close to serving time as possible, dice the avocado and fold it into the salad.

More Delicious Recipes

Black Bean and Chickpea Salad

Italian Pasta Salad

Broccoli Salad

Fresh Tomato and Cucumber Salad

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If you tried this Corn and Avocado Salad recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

📖 Recipe

Corn and Avocado Salad

Corn and Avocado Salad

This easy grilled corn and avocado salad is the perfect summer side! Packed with fresh flavors, it's great for BBQs, potlucks, or a light lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Rest Time 10 minutes
Total Time 33 minutes
Course Side Dish
Servings 4 Servings

Ingredients
  

  • 2 ears fresh corn
  • 1 tablespoon olive oil
  • ¼ cup red onion small diced
  • ½ cup poblano pepper small diced (or 1 pepper)
  • 2 large roma tomatoes small diced (or roughly 1 cup)
  • 1 ripe avocado diced
  • 1-2 tablespoons fresh cilantro chopped
  • 2 tablespoons fresh lime juice
  • ½ teaspoon honey
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 dash chipotle powder or cayenne
  • ¾-1 teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • Remove the husks and silks from the corn and lightly brush each ear with oil. Grill the corn over medium-high heat for 6-8 minutes, rotating occasionally, until charred.
  • Let the corn cool slightly, then slice the kernels off the cob and place them in a large mixing bowl.
  • In a small bowl, whisk together fresh lime juice, honey, ground cumin, garlic powder, chipotle powder, salt, and pepper to create the dressing.
  • To the bowl of grilled corn, add diced red onion, chopped poblano pepper, diced tomatoes, chopped cilantro, and diced avocado.
  • Pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning if needed. Serve immediately or refrigerate until ready to serve. Enjoy!

Notes

Don't skip charring the corn, it adds so much delicious flavor to the salad!
Keyword corn salad, summer salad