Deliciously Easy Recipes
Gooey Butter Cookies are a quick and easy cookie recipe made with cake mix and cream cheese. Super soft, chewy, and irresistible!
My friends, it is no secret that I love cookies. Almost every week we have some sort of cookie in the house.
My favorite are ones that are not only easy to make, but are super soft and chewy. Which is why these Gooey Butter Cookies are made again and again.
View postThis easy to make No-Bake Pecan Pie Cheesecake is rich and decadent making it the perfect dessert for any holiday or occasion.
My friends, there are few things in this world that stop me in my tracks as quickly as cheesecake. Make that a no-bake cheesecake and I’m practically running to the kitchen to get started on it.
But then you factor in that oooey-gooey pecan pie topping and it really just sends this cheesecake over the top!
Be sure to check out my Easy Sweet Potato Pie recipe too!
Oh, am I a sucker for cheesecake. My New York-style recipe is nice and thick and oh so creamy. But it not only takes so long to bake but that chilling time just kills me.
I hate to wait for it. Don’t get me wrong, this no-bake version does have it’s own chilling time. But once it is mixed, all I have to do is wait for it to chill.
This is as easy as mix, spread and chill. No baking for over an hour. No water bath. None of that.
Just that rich, sweet, creamy cheesecake that I crave and I know you’ll love it too. (be sure to check out our pecan pie cheesecake bars too!)
Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
Make sure to cover the pan with plastic wrap or foil before refrigerating.
I recommend freezing the cheesecake before the topping is added. Leave the cheesecake in the pan, cover with plastic wrap and then foil. Freeze for up to 3 months.
When serving, make the pecan pie topping fresh and add to the thawed cheesecake.
Actually, I don’t advise making that substitution. The whipped topping has stabilizers in it, which keep it from melting like a traditional whipped cream.
So when it is used in a no-bake cheesecake recipe like this one, it ends up yielding a cheesecake that is thick, with a marshmallow-like texture, instead of a creamy one.
Of course. If you don’t want to use gingersnap cookies, you can use about 9 full graham crackers (the rectangle) instead. You can also substitute another cookie that has a firm crumble.
Oh yes, of course! Adding other toppings like chocolate sauce, fresh fruit, plain caramel sauce, crushed cookies and so much more.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in not only the cream cheese but also in the heavy cream.
Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.
Well, yes and no. If you want a traditional round and tall cheesecake like you see here, then the answer is yes. Without being able to remove the sides of the pan like you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.
However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
The lumpy filling comes from the cream cheese being too cold. When you add the other dry and room-temperature ingredients to the cold cream cheese, it won’t blend and emulsify with the ingredients completely, leaving little lumps of cream cheese speckled throughout the filling.
This pecan pie cheesecake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a no-bake cheesecake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cheesecake recipe.
Just look at that! It literally makes my eyes roll to the back of my head. I know you and your family will swoon over this as much as we do.
It is positively divine and will have all your holiday guests gushing over how good it is.
If you love this Easy Pecan Pie No-Bake Cheesecake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pecan Pie No-Bake Cheesecake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Mummy French Macarons with Maple Cinnamon Filling are an adorable and delicious treat to serve for Halloween packed with fall flavors!
There is one particular cookie that always seems far more special than any other out there. The French Macaron.
With their perfectly domed shape, the creamy filling, that tender crumble – they are indeed special. So why not make them into something positively adorable for Halloween – like these Mummy Macarons.
Now, for as long as I can remember, making macarons has been quite intimidating. I mean, weighing the ingredients, getting that perfect puff.
It can seem daunting at first. But I’m here to break it all down for you & show you that it is simpler than it seems and can be done.
Plus, when you decorate them to look like little mummies – how cute is that.
These will have kids and adults alike – all standing close by the party plater so they can make sure they can get another.
Once the macarons have chilled for at least 4 hours or overnight, they are fine to leave at room temperature in an airtight container.
Because the macarons are delicate in how they are folded and mixed, I find it difficult to maintain the right consistency in the batter when doubling.
It is best to make the batches back to back instead of doubling this recipe.
Just look at how beautiful those are. So perfectly puffed and so tender in the crumble.
You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap.
Because of the delicate nature of the mixing process, I recommend using regular sugar. I have seen some recipes out there that have used an artificial sweetener and the texture of the macarons isn’t quite the same and less smooth on top.
This macaron recipe is super cute and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade macarons before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Mummy French Macaron recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Cinnamon Spiced Moscow Mule gives a holiday twist to the classic Russian Mule cocktail. Perfect for Thanksgiving, Christmas & New Year’s celebrations.
With the holiday season upon us, I thought I better get going on some new cocktail recipes. It has been a while since I shared one here, but the holiday season is the perfect time.
One recipe I have been itching to make since it exploded in popularity – a Moscow Mule. But we added a seasonal twist on the flavors for this one adding cinnamon spice.
Be sure to try our Instant Pot Apple Cider!
Have you ever had a mule drink before? They are incredibly popular with people loving ginger beer.
For me, I’m all about the cute little copper mugs. I mean really, how adorable to enjoy your cocktail out of something as charming as that!
Now a traditional Moscow Mule already has some spice with the ginger beer. But adding the cinnamon just gives it that holiday feel.
I decided to keep the traditional lime garnish but leave out the mint in exchange for the cinnamon sticks – so you know that this isn’t your average mule cocktail.
Often called a vodka buck, a Moscow mule is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime and mint.
This cocktail is popularly served in the iconic copper mug, which gets extremely cold when filled with a cold beverage.
This recipe is written per glass, however, the cinnamon syrup in the recipe should make about 8 ounces. Since each cup only calls for just under an ounce, you should be able to get about 8 servings from the syrup.
Yes, absolutely, that will work just fine. Using ginger ale instead will tone down the spice in this drink.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
I have heard of people using rum in place of the vodka at times. You can also turn this into an Irish Mule by using whiskey.
Sure you can. Just replace the vodka with club soda & the elderflower liquor with elderflower syrup. Also, be sure to get non-alcoholic ginger beer since that can contain up to 0.5% alcohol.
This Russian Mule recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a mule drink before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cocktail recipe.
Moscow Mule cocktails are best in the copper mug because of how the copper conducts the energy created with the ice and makes the drink ultra COLD.
You can of course make this in a standard lowball glass, but it won’t give the full effect of a mule drink.
If you love this Russian Mule Drink recipe, you’re going to love these other drinks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for a Cinnamon Spiced Moscow Mule as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Fluffy, buttery Victoria Sponge cupcakes topped with light whipped cream, delicious blackberry jam, and fresh berries – elegance and flavor in every bite.
These cupcakes are light, elegant, and delicious – a great recipe for Mother’s Day, Valentine’s Day, baby showers (or any other child event), birthday parties, girls’ night or an afternoon tea party, summer picnics, and potluck.
View postThis Ground Beef and Sweet Potato Hash is a hearty and nutritious one-pan meal, perfect for any time of the day. Combining seasoned ground beef with sweet potatoes and bell peppers, it offers a balance of flavors and textures.
A no-fuss no-mess one-pan dinner tonight or some filling breakfast hash, how does that sound? Like music to my ears!
View postCandy Lovers! This spooky Halloween Bark Recipe is made with white & dark chocolate, candy & more- perfect for all your ghoulish celebrations.
My friends, when it comes to treats – I’m all about the easy. I’m also all about using what I have to make things work.
So that’s why making super cute goodies like this Halloween Bark with just a handful of ingredients is totally my jam.
Be sure to add these Broken Glass Cupcakes to your Halloween celebrations too!
You see, I tend to go a little overboard when it comes to buying cute sprinkles and decorations. I have all these great intentions, thinking I’m going to make dozens of recipes.
But then I get home, put them in the pantry and then life continues to be just as busy as ever and I never get around to making all that I had planned.
I may get around to making a couple recipes – but I still have SO MANY decorations and supplies leftover. That’s where cute recipes like this Halloween Candy Bark come in.
I can use a bunch of my supplies all at the same time and make something that everyone loves – it makes a huge impact because it looks hard (but in reality is so easy) and everyone is happy. Plus – it’s pretty tasty too.
This recipe is best when stored in an airtight container in the refrigerator for 2 days. Anything beyond that can cause the chocolate to bloom. It will still taste fine, it just won’t be as pretty.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, please let me know how it turns out.
Chocolate bark can be frozen. But again, remember that it is possible for the chocolate to bloom, so it might not be as pretty once you decide to use it.
This recipe is written for 18 one-ounce servings. It will depend on how large or small you break the pieces into and of course, how many people go back for seconds.
This chocolate bark recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made chocolate bark before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this Halloween Bark Recipe.
If you love this Easy Chocolate Bark recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Don’t miss our Ghosts in the Graveyard Dessert too!
If you love this recipe for Halloween Bark Recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Deliciously flavored with cinnamon & orange juice, this Easy Cranberry Sauce Recipe is ready in 20 minutes. Never serve it from a can again.
For as long as I can remember my holiday gatherings consisted of one family serving the jellied cranberry sauce, still shaped like the can and the other side of the family serving a beautiful bowl of homemade sauce.
Each year I would look forward to the opportunity to celebrate the holidays with the family that served the beautiful homemade recipe. So you can imagine how excited I was to finally get my hands on that family recipe – which I’m sharing here today.
I first learned to love cranberry sauce when my best childhood friend brought a leftover turkey sandwich to school for lunch. It had the perfect ratio of mayo, cranberry, and turkey.
I absolutely fell in love. At the time her mom made it with the canned cranberry sauce too- which is perfectly delicious on a sandwich.
But then many years later, living in NV, we found a sandwich shop in Vegas called Capriotti’s. Have you been there?
They have a sandwich called The Bobby – which is basically a Thanksgiving leftover sandwich that I absolutely fell in love with. (key ingredient for my obsession – homemade-style cranberry sauce)
So here we have the ingredients. Now – the family recipe (which is pretty traditional) calls for orange juice. We have some citrus allergies in our family – so we often make it with pineapple juice instead.
Just add the cranberries, sugars, and spices to the pot and stir.
Once you stir it up the sugar will coat the cranberries.
Cover with the juice and water and stir to combine. This will help dissolve the sugars.
Bring the mixture to a slow boil and then simmer for about 10-15 minutes or until the cranberries are soft enough to be smashed or pureed.
Now- I like to get it to almost jelly consistency with a little bit of texture left in there. You can leave it chunkier if that is your preference or you can use an immersion blender to get it really smooth.
Serve this with our Slow Cooker Turkey Breast recipe!
Yes, you can make this ahead of time. Just cook and then transfer to an airtight container. Store in the refrigerator until ready to serve up to 3 days ahead. Be sure to stir before serving.
Store refrigerated in an airtight container for up to 3 days.
Yes, absolutely, that will work just fine. It will just take a little longer for the cranberries to cook.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Absolutely! As I mentioned above, we often make this with pineapple juice instead of orange juice. You can also just replace the juice with more water if you don’t want to use juice. However- because the juice adds sweetness – I recommend increasing the sugar so it isn’t too tart.
Yes – you can increase the sugar. A lot of people don’t like the cranberry sauce too sweet, while others like myself really love that super sweet flavor to counter the tart bite of the cranberries. I recommend increasing by another 1/4 cup and taste testing from there – increasing to your likeness as needed.
DON’T MISS THESE HOLIDAY E-BOOKS!
This cranberry sauce recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cranberry sauce before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday side dish recipe.
If you love this Easy Cranberry Sauce recipe, you’re going to love these other holiday sides too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Cranberry Sauce as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Looking for a fun & easy Halloween treat? This adorable Monster Bark takes just a couple of ingredients & a few minutes to make. The kids just love it!
The kids and I love making fun treats for the holidays. I think that is probably the thing I love the most about my job here.
I get to not only spend my time being creative & sharing it. But I also get to spend a significant amount of time focusing on the fun parts of each holiday to bring you all some super cute ideas.
Super rich and moist, this Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting is the perfect fall dessert. Positively delicious!
Growing up, my dad’s side of the family was all about the pumpkin. My grandmother and great grandmother made THE BEST pumpkin pie.
But they also made a whole lot of other recipes using pumpkin puree. This pumpkin cake graced our table each and every year for as long as I can remember.
You see, my birthday hovers around Thanksgiving. In fact, I was actually born right after Thanksgiving dinner.
So my grandmother would always celebrate the two together. Thanksgiving dinner, then my birthday cake.
I wasn’t always thrilled. Each and every year, the flavor was pumpkin. THIS pumpkin cake, to be precise.
Sometimes it would be decorated with a turkey or some other Thanksgiving theme. For that reason, I never really liked this cake.
It wasn’t for taste, but more that it was more about the holiday, and my birthday was an afterthought.
But as the years passed and my birthday wasn’t really a factor anymore, I found myself craving this cake. It’s moist, with the perfect crumble. Plus all that great pumpkin and spice flavor.
Add to that the cream cheese frosting and I swoon. I find myself wanting to make this cake week after week once the cooler weather rolls around.
I know you’ll love it and it can make an appearance at all your family gatherings too.
Because the cake is topped with cream cheese frosting, I like to leave it in the pan, cover it with foil or plastic wrap, and refrigerate in between servings. Use within 4 days.
This cake is made in a 9×13 pan. So it will depend on how large or small you cut the pieces. This time I cut 12 squares, but sometimes we want the pieces larger and will only cut 8.
Spread the cream cheese frosting over the top of the cooled cake and add sprinkles or chopped nuts if desired.
Store in the refrigerator and bring to room temperature before serving.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Absolutely this cake can be frozen. I recommend removing it from the pan that it is baked in. Then wrap it tightly with plastic wrap, then foil. Label with the date and freeze for up to 4 months.
This easy pumpkin cake recipe is SUPER SIMPLE and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made pumpkin cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.
If you love this Easy Pumpkin Cake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easy Pumpkin Cake with Cream Cheese Frosting as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Buttery shortbread cookie sandwiches stuffed with creamy chocolate filling make these Pumpkin Shortbread Cookies perfect for Halloween.
My friends. If you have been around here for any length of time, you know that I really love a good cookie. In fact, I think I would be hard pressed to find a cookie that I have passed up.
So it is no surprise that when it comes to the holiday season, making cookies is at the top of my list of favorite things to do. Since Halloween is coming up, I thought that these deliciously buttery shortbread cookies cut into pumpkins would be great – especially when stuffed with chocolate filling.
Be sure to add these Broken Glass Cupcakes to your Halloween celebrations too!
You see. The kids have been too old for traditional Halloween activities for a while now. But that doesn’t mean we don’t celebrate.
I like to whip up something super cute for them to enjoy while they pass out candy. Sometimes it’s a cake or cupcakes. But this time these cookies were just perfect.
As if decorated pumpkin shortbread cookies weren’t cute enough. But then I had the idea to make them into little sandwiches.
Let me tell you – that chocolate filling is so tasty when paired with the shortbread. It’s almost like having a little bite of cake.
As you can see – these look more complicated than they really are.
Shortbread only requires a handful of ingredients. But cutting them into adorable pumpkin shapes makes them over the top.
This recipe makes about 12 cookie sandwiches. If you decided to keep these as regular cookies, you could get 24 out of this batch. But this will depend on the size of the cookie cutter you use.
These cookies will keep well at room temperature if stored in an airtight container for up to 3 days.
This dough is very soft— feel free to use as much flour as needed to prevent it from sticking to your work surface.
I used this cookie press (link in post) to make the Jack O Lantern face easier to paint.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
I recommend freezing either the dough before baking, or the plain cookies after baking. Keep in mind that freezing makes the cookies a bit more crumbly once thawed. Make sure to wrap tightly with plastic wrap and then place in a zip-top bag and label with the date. Use within 4 months.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
This shortbread cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made sandwich cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Pumpkin Shortbread Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
DON’T MISS THESE HOLIDAY E-BOOKS!
If you love this recipe for Pumpkin Shortbread Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Celebrate Halloween with these fruity Purple Hooter Jello Shots made with grape jello mixed with red berry vodka, and lime juice. Sweet and tart – just what we need.
A beginner-friendly cocktail that doesn’t require you to have any bartending or mixology skills or a big bar inventory. Yet you can surprise and impress everyone at your Halloween party!
View postPumpkin Butter Donuts, an easy baked mini donut recipe with homemade pumpkin butter. Makes a delicious treat with your morning coffee or an afternoon snack.
Oh my – do I have a breakfast treat for you all today!!! It’s been a while since I shared a donut recipe with you & so I’m super excited about this one.
It’s absolutely heavenly because I used the Slow Cooker Pumpkin Butter I shared with you all last week & then I sprinkled a little granola on these for fun. SO AMAZING I tell you!! This is definitely my favorite donut recipe to date.
View postMummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!
When it comes to Halloween, I’m all about the super cute homemade treats. Don’t get me wrong, we also have our fair share of candy around here.
But I really love making treats, especially when they are super cute. That could be why I think I have more treats specifically for Halloween than for any other holiday.
Don’t miss my other super cute Mummy Cookies too!
What I love about these cookies, is that not only are they adorable, but they are packed with delicious fall flavors like vanilla, cinnamon and nutmeg. I don’t think I can get enough of those flavors once fall comes around.
I mean, shortbread cookies are delicious all by themselves. So buttery – I could eat them every single day. But adding my favorite fall flavors just makes these irresistible.
The shortbread cookies only take a handful of ingredients. Just mix it up, form the dough into a flat round, roll it out and cut with cookie cutters.
Place the dough on a parchment-lined baking sheet, bake and then decorate.
The best part is that because they are mummy cookies, the drizzle can be as tidy or messy as you like. Get the kiddos in there and let them help too.
Once the chocolate on the cookies has dried and hardened, you can place them in an airtight container to store them at room temperature. I personally like to keep them in a single layer, but they should be okay to stack once they are dry.
Absolutely. This recipe makes 12 cookies. Perfect for family enjoyment. But if you are making these for a party or potluck – I recommend doubling the recipe.
I don’t recommend freezing the cookies after they have been decorated. You can freeze the dough once it is mixed. Wrap it tightly in plastic wrap first. You can also freeze the cookies in an airtight container after they have baked. Use within 3 months.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Yes, these cookies can be made as a traditional shortbread cookie. Just leave out the cinnamon, vanilla and nutmeg in the mixing process.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
You can use white chocolate instead of candy melts, however, it is difficult to temper and often has a yellow tint. Bright white candy melts are highly recommended.
Yes, absolutely, that will work just fine. This recipe works with almond or coconut milk too.
This dough can be made up to 24 hours in advance but you’ll need to let it soften before you can roll it— I recommended bringing it to room temperature for at least 45 minutes before rolling.
This recipe for Mummy Shortbread Cookies is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made decorated shortbread cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Easy Halloween Mummy Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mummy Shortbread Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
DON’T MISS THESE HOLIDAY E-BOOKS!
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Everyone’s favorite side dish, Loaded Green Bean Casserole is an easy side dish made with one pot and takes just 30 minutes. Perfect for busy weeknights and holidays alike.
I don’t know about you, but there are always those side dishes that you can never make enough of. They are the ones that everyone loads up on first and they always go back for seconds too.
For us, one of them is the classic green bean casserole. But this version takes it up a notch – making it loaded & over the top delicious.
Now, I didn’t grow up having green bean casserole. It wasn’t until all my kids were born and we celebrated Thanksgiving by staying home and having friends come visit with us for the holiday that we tried it.
They made their traditional recipes that they love and we made ours. One of those new to us was the green bean casserole.
It became a favorite much like it has for millions of other families everywhere. It’s no wonder, creamy green beans with a crunchy topping is hard to pass up.
We decided that since we tend to gravitate towards recipes that are over the top – it was high time that we took our casserole to the next level and made it LOADED.
It’s pretty simple really. You have those gorgeous green beans, the bacon, cheese, fried onions, the mushroom soup – then there’s the ranch seasoning that is oh so scrumptious.
After cooking the green beans until crisp tender, you mix them with the soup, milk, ranch seasoning and pepper.
Stir it up and then add some of the bacon, cheese and fried onions.
Then bake until bubbly – so simple right?
Transfer any leftovers to a shallow airtight container and keep refrigerated for up to 4 days.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
This recipe makes enough for 6 adult-sized servings. Of course, this will depend greatly on portions and what each person classifies as a serving.
You can double this recipe, just make sure you are using a nice large skillet that can be baked or use a dutch oven.
Yes, absolutely, that will work just fine. Since you are boiling the green beans before the mixing and baking, you will just need to increase the time that they boil so they are cooked through.
Yes, canned green beans will work. Just drain them and start with the mixing of the other ingredients. No need to cook them first as they are already soft and then they will bake.
Sure you can use bacon bits instead of freshly cooked bacon. You will probably need to use quite a bit more as the pieces are so much smaller than you would get with roughly chopped bacon.
This green bean casserole recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a green bean casserole before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this side dish recipe.
If you love this Easy Green Bean Casserole recipe, you’re going to love these other sides too. Please click each link below to find the easy, printable recipe!
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Savory pork sausage, onions, celery & stuffing mix, made in 30 minutes on the stovetop making this Easy Sausage Stuffing the perfect holiday side dish.
There is something about stuffing with the holiday meal. I’m pretty sure I have never had a holiday meal that didn’t include this classic side dish.
Growing up my family was divided. My mom’s side of the family always served this New England-style sausage stuffing that was made with potatoes instead of bread. But then my dad’s side always made the traditional breaded stuffing.
For this I decided to do a hybrid and combine the classic bread stuffing with the pork sausage that the family loves.
It turned out to be a great decision. This is so juicy and flavorful. Especially when made with chicken broth to really bring out that savory goodness.
But what I really love, is how FAST this recipe is to make. I mean. 30 minutes for a holiday side dish is super quick. With all the hustle and bustle of the holiday prep, you can’t beat this one.
I especially love the simplicity too. Easy enough that I can hand this over to the kids and I don’t have to worry about it being complicated or them not understanding how I want them to do it. This is straight forward.
Here’s the ingredients – super easy.
You’ll start by browning that sausage.
Remove the sausage from the pan, but leave that grease in there. It will add flavor when cooking the veggies. Plus it is nice to cook it all in the same pan to save dishes.
Once the veggies are cooked – add the sausage back in.
Add in the stuffing mix.
Add the broth too. Bring to a simmer.
Remove from heat. Stir, cover and let sit for 5 minutes.
Uncover and fluff a bit before serving.
Transfer any unused stuffing into a shallow airtight container and keep rrefrigerated for up to 4 days.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
This is really a personal preference. If you are watching your salt intake, then use unsalted butter.
I usually use whatever I have on hand because when I’m busy preparing for the holidays, I really don’t care about what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt that it adds to this recipe because we aren’t adding any other seasonings here.
You can double this recipe, as long as you have a very large skillet.
Depending on portion sizes, this recipe should serve at least 6-8 adults.
Yes, absolutely, that will work fine. I often keep those on hand more so than fresh – so we have made it both ways.
Yes, absolutely, that will work just fine. Any type or flavor of ground sausage that you prefer will work great.
This stuffing recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade stuffing before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this side dish recipe.
If you love this Easy Sausage Stuffing recipe, you’re going to love these other side dishes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easy Sausage Stuffing as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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These delicious Carrot Cake Cookies are decorated with cream cheese frosting and are the perfect dessert for the Spring or Fall holidays.
Do you have a soft spot for the spiced, moist delight that is a carrot cake? Personally, I love the stuff and can’t get enough of it!
What if I told you that you can have all the flavors of your favorite cake in a cookie form? Yep, that’s right – introducing the Carrot Cake Cookies!
View postCrock Pot Dulce de Leche is an easy slow cooker caramel recipe that takes just one ingredient. Simple to make & the perfect topping for fall desserts.
There have been a lot of different ways to make Dulce de Leche (milk caramel) floating around lately. Some of you may wonder what all the hype is about.
Some of you may be hesitant to give it a try because you just don’t know how it will turn out. I did give it a try – several times.
So I decided to give you my way of doing it – after trying several different ways & coming up with what I found to be the easiest way for me.
Use this Dulce de Leche in this recipe for Caramel Cupcakes with Caramel Buttercream Frosting!
This post contains some affiliate links. Click here to read my full disclosure policy.
View postPumpkin Spice Truffles are a quick and easy no-bake treat made with golden Oreo cookies, white chocolate and cute fall leaf sprinkles for the season.
One thing I never really noticed until about a week ago was how much my hubs loves pumpkin pie spice. He has a lot of flavors on his favorite list but I never really thought pumpkin pie spice was one of them – until I made these Pumpkin Spice Truffles that he went nuts over.
I always love it when I can create something that he swoons over. It just gives me one more little thing I can add to my list of nice things I can do for him at random.
If you love pumpkin – you don’t want to miss these Pumpkin Pancakes too!
View postThis classic holiday side dish recipe for Slow Cooker Sweet Potatoes is so incredibly simple to make. Free up your oven with this easy dish.
There is one thing that is synonymous with Thanksgiving. Sweet Potatoes. It seems that every family gathering you go to, there they are.
But who has time to mind them on the stovetop? Not me and the oven is always occupied with the turkey. So that’s where the beauty of an easy sweet potato recipe made in the slow cooker comes in and saves the day.
View postSugar Skull Cookie Dough is a quick and easy Halloween treat. Green and purple egg-free cookie dough loaded with sugar skull sprinkles is a perfect Day of the Dead dessert.
If you have been around here for a while, you know that I am completely obsessed with Sugar Skulls. I collect them and get super excited about all things Day of the Dead.
So it should come as no surprise that I picked up some super cute Day of the Dead sprinkles when I was doing some shopping a few weeks ago. Of course, I had to come up with something awesome to make with them.
Be sure to add these Broken Glass Cupcakes to your Halloween celebrations too!
I’m not really sure why I love sugar skulls. But I have them everywhere around here. I’m always looking for fun ways to add them to our everyday life.
Knowing this, my sweet daughter was so kind as to surprise me with this adorable sugar skull bowl as a gift one day. So I had to find a cute way to use it.
Don’t miss our Halloween Cookie Dough too!
This time of year, it seems every place has a little collection of new things in Day of the Dead. So I get pretty excited when my “stock up season” comes around and I can easily add to my collection.
Don’t miss my Sugar Skull- Day of the Dead Face Painting tutorial.
I think it may have something to do with all the bright colors. They aren’t the traditional orange and black that have dominated Halloween for decades.
You get all the vivid colors that are so stunning. Which is why I love it so much and chose to make this cookie dough in bright neon green and purple.
This cookie dough is best when kept refrigerated in an airtight container. Just make sure to let it sit at room temperature for about 15 minutes before enjoying so it can soften up a bit.
You bet. Gluten-Free Flour works just fine. I would recommend using a 1:1 flour like this one .
You can, and we do it often. If you are making this for a Halloween party, I highly recommend doubling this recipe.
Yes, I do it often. Instead of freezing it in a container, I recommend either forming it into a flat square and then wrapping it tightly with plastic wrap and then foil OR double bagging it in zip-top bags before freezing.
You don’t want there to be any air getting to it as it will be dry and crumbly when you thaw it to eat later. Make sure you mark the date on it before freezing and use within 2-3 months.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Yes, absolutely, that will work just fine. If you need to use almond, coconut or oat milk, that will all work great too.
This recipe makes enough to split between my 3 kids and me. So if you only want enough for yourself, make 1/4 of the recipe.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.
I usually use whatever I have on hand because when the craving strikes, I really don’t care about what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this dough.
Nope. This dough doesn’t contain any of the ingredients you would need to get this dough to bake into cookies.
Things like levening agents like baking soda & eggs are needed in regular cookie dough. They are what hold the dough together when it is heated & what makes the cookies rise & keep their shape.
If you were to bake this dough it would result in a puddle of goo on your baking pan.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in-fact sprinkles.
I see a lot of people using colored sanding sugar that is labled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.
DON’T MISS THESE HOLIDAY E-BOOKS!
This cookie dough recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made egg-free edible cookie dough before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie dough recipe.
If you love this Halloween Cookie Dough recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Sugar Skull Cookie Dough as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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A fabulous light, sweet, and creamy lemony cheesecake with a boozy touch and no baking time.
This easy no-bake cheesecake is one of my go-to recipes for any family or friends gathering no matter the season or occasion because it always works amazingly: from grandma’s birthday to weeknight light dessert to New Year’s dinner.
View postTender crispy chicken fries up in a deliciously crispy batter and then gets coated in a sticky, sweet orange glaze with just a tiny kick from red pepper flake. Just like, or maybe better, than Panda Express make it! You’ll love this copycat Orange Chicken Recipe – Panda Express.
Everybody loves Panda Express Orange Chicken, it is the best. Now you can make this 30-minute Copycat Panda Express Orange Chicken right at home with just a few simple ingredients and minimal prep time!
View postInstant Pot Potato Soup is a 30-minute pressure cooker dinner recipe that tastes just like a loaded baked potato. Everyone just loves this.
I sure love making dinner in my Instant Pot. It is so quick and easy. It makes recipes like this potato soup as simple as toss and go.
I mean, if you are a regular around here, then it is no secret that I’m all about small kitchen gadgets and appliances making life easier. I like to keep the steps simple and whenever possible I make things toss and go.
I am not a fan of a whole lot of steps because I usually only have a few minutes to toss everything together to begin with.
If I can make a recipe that requires that I just throw it all in the pot, set it, and walk away so I can cram a little bit more work in before we break for dinner – I’m all in.
Fortunately this recipe is just like that – which is why I love it so much.
This recipe came about because I had a whole bag of potatoes that were nearing the end of their life. Several people in the family were traveling, so I wasn’t able to use up enough of them by serving them as a side dish – even for a couple of nights.
So I just prepped them, tossed them in the pot with the other ingredients and wrapped up editing some images while it cooked.
It turned out great and everyone just LOVED it. But really, who wouldn’t love a big ‘ol bowl of something as delicious as baked potato soup?
Any extra soup can be stored in a shallow airtight container for up to 3 days in the refrigerator.
I do have a stovetop potato soup that is a bit different than this recipe. It is just as delicious.
Because of the space constraints with the size of pressure cookers, either 6 or 8 quart – I don’t recommend doubling this recipe. However, it is so quick to make, that you could do batches back to back if you needed more.
Yes- you can use leftover chicken, turkey, pulled beef, ground beef, ground sausage or ground turkey. I literally use whatever I have on hand that needs to be used. But I do have to say, the bacon is really scrumptious – just like a loaded baked potato.
This will definitely depend on the size of your portions. But we had enough for at least 8 bowls. So plan on it feeding 8 adults.
Absolutely. If you don’t happen to have evaporated milk on hand, you can substitute milk, half and half or even heavy cream.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
Sometimes potatoes have an odd texture once thawed. I don’t recommend freezing this soup for later.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
This potato soup recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made soup in the pressure cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this soup recipe.
If you love this Easy Potato Soup recipe, you’re going to love these other quick dinner ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Instant Pot Potato Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Sriracha Spice Almonds are a spicy snack that’s so simple to make! A perfect bite that’s great for any occasion. A great party food- they disappear fast!
Do you love spicy snacks? Have you jumped on the sriracha craze yet? We have because this family loves hot sauce.
We add it to almost everything. So after creating my honey roasted almonds, the family was begging for a slightly less sweet snack for munching on.
View postMost decadent ice cream cake with peanut butter layer, homemade ice cream, and chocolate topping.
This Peanut Butter Ice Cream Cake features layers of goodness: a moist peanut butter cake layer topped with chopped peanut butter cups and a creamy peanut butter ice cream layer, all encased in a rich chocolate ganache.
View postRich and flavorful slow-cooked pork in hot green chili salsa, cooked to perfection in this easy green chili recipe.
If you’ve ever tried green chili in Mexico, New Mexico, or Colorado, you know it brings the heat, the flavors, and the mouthwatering pork bites.
View postThis is the best sugar cookie recipe ever. No chilling, no spread, perfect edges, and still soft and chewy. They are the best fall sugar cookies to make!
I have been super busy in the kitchen this past week. The snow has arrived & so I have been finding that love for baking on chilly days again.
It’s nice to be in the warmth of the kitchen & look out the window to watch the snow falling. This time I made a big family favorite.
Need a Low-Carb version? Don’t miss my Keto Sugar Cookies – just 1 net carb!
I was so excited to play with my new cookie cutters. I had this fall leaf shape for years. Then all of a sudden I couldn’t find it. I must have given it to my mom since she liked it so much. That’s the only thing I can think of because I would have never let go of it otherwise.
So when I found it again I picked one up & I bought the pumpkin shape too. The thing I like best about these is that they are super soft with a slight buttery crunch on the outer edges.
I poured 1/2 my bag of fall M&M’s into a baggie & handed it to my daughter with a hammer. This is totally optional.
She helped me get them all crunched up for the cookies. But you can add whatever sprinkles or toppings you like. Or yo can leave them with just the frosting.
I tried to send some of these to the firehouse with the hubs. He protested because he wanted them for here. 🙂
So only 4 actually made it to the station out of this batch. I will have to make more for the boys I suppose.
This recipe makes about 18-24 cookies but this will depend on how large or small you make them. With these large cookie cutters, it may be a few less.
Once the cookies have cooled, and the icing has hardened, place them in an airtight container, and keep at room temperature for up to 4 days.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
When making a traditional cut out sugar cookie recipe like this one, I like to keep the butter unsalted.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Yes, absolutely. These cookies are perfect for gift giving or parties. So if you need more than 24 – I highly recommend doubling this recipe.
This fall sugar cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade sugar cookies before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this easy fall sugar cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
DON’T MISS THESE HOLIDAY E-BOOKS!
If you love this recipe for Fall Sugar Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Pumpkin Butter is a delicious fall spread made easily in the slow cooker. Spread it on your breakfast treats or mix it into other baked goods. It is the epitome of fall flavors!
I have teamed up with a select handful of some of my FAVORITE bloggers to bring you some awesome recipes today. So what’s the theme this month?
PUMPKIN of course!!! If you love pumpkin- then this will make you super happy because we have some amazing pumpkin recipes today.
I have had a little bit of an infatuation with making butters out of just about everything lately. So I just couldn’t help myself when it came to pumpkin.
It’s so easy making it in the slow cooker & OH! MY! GOSH! I’m so in heaven. I know that I love apple butter on everything- but this is DEFINITELY my new favorite spread.
I am thinking I might have to use all the pumpkins I have in the house right now & stockpile some of this to use throughout the year.
You see – the thing about this season is that I just love buying pumpkins. Especially the heirloom ones, but generally we have a ton of pumpkins around here.
But the kids outgrew carving pumpkins so many years ago, which leaves me with needing to do something with all the pumpkins I pick up throughout the season.
Pumpkin butter is definitely the way to go and if I make enough, we can enjoy it all year long. I especially love whisking a little into things like oatmeal or a quick bread recipe.
You bet! That is my favorite thing to do – make a bunch and stockpile it in the freezer. Just be sure to use it within 6 months.
If you want some for the whole year, I suggest cutting and freezing the pieces of pumpkin that you would normally toss into the pot and then make another batch after the freezer stash runs out.
This recipe makes about 32 ounces if I remember correctly. It will depend on if you use a pumpkin closer to the 3 pounds or you go up to around 5 pounds – but 32 ounces is a rough estimate.
It is perfectly okay to add a splash of water to thin out the butter if it is getting too thick during the cooking process.
I keep mine refrigerated for up to 3 weeks and whatever I’m not currently using in the freezer. I have not tried canning this recipe yet.
You bet. But I usually fill my crockpot with this, so you might want to have 2 going at the same time.
This pumpkin butter recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made pumpkin butter before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this spread recipe.
I’m sharing this as part of our October’s Recipe Round-Up. Want more Pumpkin Recipes???
Great Harvest Pumpkin Chocolate Chip Bread Copycat Recipe from Let’s Dish
Pumpkin Cheesecake Dip from In the Moment With
Pumpkin Power Balls from Random-osity
French Onion Soup in a Baked Pumpkin from Joyful Healthy Eats
Pumpkin Apple Butter from Mostly-Homemade Mom
Roasted Pumpkin Soup from Life Sew Savory
Pumpkin Cookies with Caramel Icing from More Than Simple Living
If you love this recipe for Homemade Pumpkin Butter as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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These soft and chewy 4-Ingredient Sugar Cookies are made without eggs or cake mix and don’t require chilling or rolling. So simple, so good! Perfect for a quick and easy dessert!
Who loves sugar cookies? They are a HUGE favorite in our house. The hubs literally could eat ALL of them in just one day.
But the recipe I have been making for nearly 20 years now always takes so much time and makes such a mess. So I was super happy to find this simple recipe in grandma’s old cookbook that is CRAZY EASY!
View postThis hearty and comforting dish combines tender baked chicken with flavorful orzo, all cooked in a rich tomato and herb sauce. It’s a perfect meal for a cozy dinner that the whole family will enjoy.
Baked orzo and chicken is an absolutely delicious one-pot meal that works for weeknight dinners like magic without a long cooking time or messy kitchen. A great recipe for a Greek or Italian-inspired meal.
View postCreamy, rich ice cream is sandwiched between two soft, chewy cookie dough layers, making these the ultimate Cookie Dough Ice Cream Sandwiches.
If you’re looking for a cool and delicious treat that’s perfect for hot summer days, these Cookie Dough Ice Cream Sandwiches are just the thing! Right now, my favorite ice cream is cookie dough. So, naturally, I have to make some myself!
These little cookie ice cream sandwiches really hit the spot. Imagine creamy vanilla ice cream sandwiched between two layers of edible cookie dough, packed with mini chocolate chips. It’s a dessert that combines the best of two worlds—ice cream and cookie dough—in one scrumptious bite.
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