Madera Museum

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  • Million Dollar Baked Ziti

    Million Dollar Baked Ziti is the ultimate comfort food that tastes like a million bucks! It’s packed with layers of tender noodles, ground meat, spaghetti sauce, and plenty of cheesy goodness. There is something for the whole family in this hearty, crowd-pleasing dish!

    SIde shot of someone scooping a portion of million dollar baked ziti out of the casserole dish.

    Reasons You’ll Love This Recipe

    • Easy to Make: Simple ingredients and straightforward steps make this Million Dollar baked ziti recipe a breeze.
    • Rich & Creamy: A luscious blend of cottage cheese, cream cheese, sour cream, and mozzarella makes every bite irresistible.
    • Make-Ahead Friendly: Prep it in advance and have a ready-to-go meal. Perfect for busy weeknights or lazy weekends!

    Your Kids Will Love It

    This million dollar baked Ziti is SO delicious! It’s super kid-friendly because of how creamy it is. I’m so tired of spending time in the kitchen making dinner, and my kids don’t like it. They absolutely loved this recipe! It’s like a super saucy, creamy, cheesy spaghetti, but baked. It’s an easy casserole recipe that you can make ahead or even make into a freezer meal. I have instructions for both below!

    Ingredients for Million Dollar Baked Ziti

    Overhead shot of labeled ingredients.

    How to Make Million Dollar Baked Ziti

    Whether you’re hosting guests or just craving a comforting family dinner, this meal is always a hit! As an added plus, it’s very kid-friendly. My kids beg for it on repeat! It’s really a complete meal all on its own, but I love to serve it with a simple caesar salad and garlic bread.

    1. Boil the Pasta: Preheat the oven to 350ºF and spray a 6-quart baking dish with nonstick cooking spray and set aside. Bring a large pot of water to a boil and cook the ziti according to the instructions on the package. Drain and set aside.
    2. Brown the Meat: Meanwhile, cook the Italian sausage and ground beef in a large, deep skillet over medium-high heat until no pink remains.
    3. Add Garlic: Drain off the fat and add the garlic. Cook for about 2 minutes.
    4. Add Sauce and Simmer: Adding the spaghetti sauce and Italian seasoning. Bring to a simmer over medium heat before reducing the heat to lower and simmering for 10 minutes.
    5. Make the Cheese Mixture: Add the cream cheese, cottage cheese, sour cream, and 1 cup of the mozzarella to a medium bowl. Beat with a hand mixer until combined.
    6. Add Mixture to Sauce: Add the cottage cheese mixture to the meat sauce.
    7. Stir and Combine: Stir until it has all melted and combined.
    8. Mix in the Noodles: Stir the cooked ziti noodles into the sauce. Pour everything into the prepared baking dish.
    9. Bake: Top with the remaining 1 ½ cups of mozzarella cheese. Bake for 35-40 minutes, until the cheese is melted and browned on top. Garnish with freshly chopped parsley and serve.
    Overhead shot of cooked ziti noodles in a colander.
    Overhead shot of ground beef and Italian sausage cooking in a skillet.
    Overhead shot of garlic added to the cooked meat.
    Overhead shot of cooked meat with spaghetti sauce and Italian seasoning added.
    Overhead shot of cottage cheese, mozzarella, sour cream and cream cheese mixed together.
    Overhead shot of meat sauce with the cheese mixture on top.
    Overhead shot of the million dollar baked ziti sauce mixed togethe rin a skillet.
    Overhead shot of ziti noodles being mixed in with the sauce.
    Angle shot of someone sprinkling cheese on top of the millioin dollar baked ziti casserole.

    Tips for Perfect Million Dollar Baked Ziti

    Million dollar baked ziti is a family favorite you’re sure to love! Here are some tips to ensure the best results when making this easy Italian dish.

    • Can I cut the recipe in half? If you want to make this recipe for a smaller amount of people (5-6), cut all the ingredients in half and bake it in a 3 or 4-quart baking dish for about 30 minutes until the cheese is melted and browning.
    • Taste Before Seasoning! Taste the sauce before mixing in the noodles. Season with salt and pepper if desired. I didn’t feel it needed any, but you may add salt and pepper to taste if you would like.
    • Can I switch up the meat? I used 1 pound of Italian sausage and 1 pound of ground beef for this recipe. But you may use ground turkey, ground chicken, or spicy Italian sausage if you would prefer!
    • Do I have to use cottage cheese? If you don’t like cottage cheese, don’t worry! It melts away completely and adds a delicious tang to the sauce. If you still don’t want to use cottage cheese, you may replace it with plain Greek yogurt or sour cream.
    • Pasta Perfection! If you prefer your pasta to be more al dente, I recommend cooking it only half of the suggested cooking time on the pasta package. The noodles will continue to cook in the oven as the pasta bakes, so this will prevent them from becoming too soft.

    Overhead shot of million dollar baked ziti with a wooden serving spoon getting a scoop out.

    Leftovers and Make Ahead Tips

    One of the many things I love about baked ziti is that it’s a great make-ahead and freezer-friendly meal! You can assemble it in advance, store it in the fridge or freezer, and bake it when you’re ready. A delicious, hassle-free option that delivers major flavor!

    • In the Refrigerator: Store leftover million dollar ziti bake in an airtight container or cover tightly with plastic wrap in the fridge for up to 7 days.
    • To Reheat: Heat individual portions in the microwave for 1-1 ½ minutes or the whole pan in a preheated oven set to 350ºF for 15-20 minutes until heated through or until the internal temperature reaches 165ºF.
    • Make Ahead: This recipe can be prepared the day before and stored covered in the fridge until you are ready to bake it. Add 15-20 minutes of cooking time to account for it being cold when it goes in the oven. Make sure the internal temperature reaches 165ºF before serving.

    Overhead shot of plated million dollar baked ziti.

    Freezer Meal Instructions

    If you are looking to save time and the hassle of deciding what to make for dinner, make a double batch and freeze one to have for later.

    • Preparation: To prepare this as a freezer meal, follow instructions through step 7 and cover it tightly with plastic wrap and a couple of layers of heavy-duty aluminum foil. Freeze for up to 3 months.
    • Bake From Thawed: Let it thaw in the fridge for at least 24 hours before baking at 350 degrees Fahrenheit for 45-50 minutes.
    • Bake from Frozen: Alternatively, bake it directly from frozen by covering it with aluminum foil and baking at 350 degrees Fahrenheit for 60-75 minutes. Then, remove the foil and bake for an additional 5-10 minutes or until the cheese is melted. Make sure the internal temperature reaches 165ºF.

    More Baked Pasta Recipes

    I absolutely love baked pasta! It’s the perfect dish for feeding a crowd, meal prepping, or just a cozy, homemade meal. Here are some of my family’s favorites that you’re sure to love, too!

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    Million Dollar Baked Ziti

    Million Dollar Baked Ziti is the ultimate comfort food that tastes like a million bucks! It’s packed with layers of tender noodles, ground meat, spaghetti sauce, and plenty of cheesy goodness.
    Course Dinner, entree, Main Course
    Cuisine American
    Keyword cheesy baked ziti, cream cheese baked ziti, cream cheese pasta sauce, Million Dollar Baked Ziti, Million Dollar Baked Ziti recipe
    Prep Time 40 minutes
    Cook Time 35 minutes
    Total Time 1 hour 15 minutes
    Servings 12 servings
    Calories 538kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit, and spray a 6-quart baking dish with nonstick cooking spray and set aside.
    • Bring a large pot of water to a boil and cook the ziti according to the instructions on the package. Drain and set aside.
    • Meanwhile, cook the Italian sausage and ground beef in a large, deep skillet over medium-high heat until no pink remains.
    • Drain off the fat and add the garlic. Cook for about 2 minutes before adding the spaghetti sauce and Italian seasoning. Bring to a simmer over medium heat before reducing the heat to lower and simmering for 10 minutes.
    • Add the cream cheese, cottage cheese, sour cream, and 1 cup of mozzarella to a medium bowl and beat with a hand mixer until combined.
    • Add the cheese mixture to the sauce and stir until it has all melted and combined.
    • Stir the cooked ziti noodles into the sauce before pouring it all into the prepared baking dish. Top with the remaining 2 cups of mozzarella.
    • Bake for 30-35 minutes, until the cheese is melted and browned on top. Garnish with freshly chopped parsley and serve.

    Notes

    For 6 Servings: To make this recipe for a smaller amount of people, cut all of the ingredients in half and bake it in a 3 or 4-quart baking dish for about 30 minutes, until the cheese is melted and browning.

    Nutrition

    Calories: 538kcal | Carbohydrates: 38g | Protein: 29g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 1134mg | Potassium: 730mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1024IU | Vitamin C: 9mg | Calcium: 224mg | Iron: 3mg

  • Mushroom Orzo

    Mushroom orzo is a tasty, comforting side dish! It combines tender orzo pasta with rich, earthy mushrooms in a creamy sauce. It’s easy to make and sure to impress with satisfying texture and savory flavors.

    Overhead shot of mushroom orzo in a skillet.

    Reasons You’ll Love This Recipe

    • Incredibly Delicious: This creamy mushroom orzo is full of wonderful flavors and a luscious texture that will leave you craving more.
    • Comfort Food with a Twist: Enjoy classic comfort food vibes but with a more elevated taste from the mushrooms and herbs.
    • Versatile Serving Options: Serve this as a main or a side to pair perfectly with any meal. It’s amazing with my air fryer steak or garlic butter chicken. You can even swap the chicken broth for vegetable broth and use plant-based butter to make it vegetarian-friendly.

    Delicious Mushrooms

    I used to not like mushrooms. As a kid, my mom would make them all the time. I always picked them out of whatever she put them in. Now, I can’t get enough. I love how they absorb the flavors of whatever you cook them in. They bring out a delicious earthiness that complements everything! This orzo with garlic and herbs and yummy parmesan goes perfectly with mushrooms! You have to try it!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How to Make Mushroom Orzo

    Mushroom orzo is incredibly easy to make, with just a few simple steps that result in a dish full of flavor. You’ll sauté the veggies, cook the orzo, and combine them with a creamy sauce all in the same pan. It’s a satisfying side that comes together with very little effort, making it perfect for when you want a hearty dish without the hassle.

    1. Sauté the Onion: Add the butter to a large skillet and melt over medium heat. Add the onion and cook until it turns translucent and soft, about 2-3 minutes.
    2. Cook the Mushrooms: Add the garlic and mushrooms and cook over medium heat for about 6-8 minutes, until the mushrooms release their liquid and it reduces by half.
    3. Add the Seasonings and Orzo: Add the salt, thyme, parsley, pepper, and orzo to the skillet and stir until combined.
    4. Simmer: Add the chicken broth and half and half, then reduce the heat to medium-low. Cover and cook for 10-11 minutes, stirring occasionally to help the orzo cook evenly and to prevent it from sticking to the pan. 
    5. Serve: Once the orzo is cooked through, add the spinach and parmesan to the skillet. Stir and continue to cook until the spinach wilts. Top with fresh parsley and serve.
    Overhead shot of onions cooking in a skillet.
    overhead shot of mushrooms cooking in garlic in a skillet.
    Overhead shot of the cooked mushrooms with seasonings and orzo added.
    Angle shot of someone pouring cream and chicken broth in to the orzo and mushroom mixture.
    Close up shot of cooked mushrooms and orzo with cheese and spinach on top.

    Mushroom Orzo Tips and Variations

    Use these simple tips and tricks to make sure your mushroom orzo turns out perfectly!

    • Give the mushrooms space while cooking! Make sure you give the mushrooms enough time and room to cook. Sometimes, it can take a while for them to release their water, but this is essential to avoid having watery orzo. Use a 12 or 14-inch skillet to give them enough space to spread out and avoid stirring them around too much.
    • Can I toast my Orzo? If you would like to toast the orzo, remove the mushrooms from the pan and add the orzo. Stir it around in the pan for a few minutes until it smells toasted and nutty, then resume adding the remaining ingredients in step 3.
    • How do I know when the orzo is done? After the orzo cooks for 8 or 9 minutes, test it for doneness. Continue to test and cook it until it reaches the desired doneness, typically about 10-11 minutes.
    • Can I use fresh herbs? To replace the dried herbs with fresh herbs, use 1 ½ teaspoon of the fresh minced herbs for every ½ teaspoon of dried herbs.
    • Make it cheesy! You may add more parmesan cheese if you like your pasta dish extra cheesy!

    Close up shot of mushroom orzo.

    Mushroom Orzo Leftovers

    Mushroom orzo is great heated up for lunch the next day! Add some grilled chicken and make it a meal!

    • Fridge: Store leftover mushroom orzo in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 30-second increments, stirring between increments, until heated through.
    • Make Ahead: I don’t recommend preparing this ahead of time. It is best served fresh!

    Overhead shot of plated mushroom orzo.

    More Amazing Mushroom Recipes

    Mushrooms are super versatile and add a rich, earthy flavor to dishes like pasta, risotto, and soup. Give these recipes a try! They’re so good, they’re bound to turn you into a mushroom lover!

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    Mushroom Orzo

    Mushroom orzo is a tasty, comforting side dish! It combines tender orzo pasta with rich, earthy mushrooms in a creamy sauce. It’s easy to make and sure to impress!
    Course Appetizer, Side Dish
    Cuisine American
    Keyword mushroom orzo, mushroom orzo pasta, mushroom orzo recipe, orzo and mushroom recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 6 servings
    Calories 226kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Add 2 tablespoons unsalted butter to a large skillet and melt over medium heat. Add ½ cup diced onion, and cook until it turns translucent and soft about 2-3 minutes.
    • Add 2 teaspoons minced garlic and 16 ounces sliced mushrooms and cook over medium heat for about 6-8 minutes, until the mushrooms release their liquid and it reduces by half.
    • Add 1 teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon dried parsley, ¼ teaspoon ground black pepper, and 1 cup dried orzo pasta to the skillet and stir until combined. Add 1 ½ cups chicken broth and ⅔ cup half & half, reducing the heat to medium-low. Cover and cook for 10-11 minutes, stirring occasionally to help the orzo cook evenly and to prevent it from sticking to the pan.
    • Once the orzo is cooked through, add 2 cups chopped baby spinach and ½ cup grated parmesan cheese to the skillet. Stir and continue to cook until the spinach wilts. Top with fresh parsley, and serve.

    Nutrition

    Calories: 226kcal | Carbohydrates: 26g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 782mg | Potassium: 440mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1227IU | Vitamin C: 6mg | Calcium: 130mg | Iron: 1mg

  • Black Bean Brownies

    Black bean brownies are rich, fudgy, and packed with chocolatey goodness! They have a slightly denser texture, similar to a protein bar, but still satisfy that brownie craving. While adults may notice a slight difference from traditional brownies, kids won’t be able to tell!

    Side shot of stacked black bean brownies.

    Reasons You’ll Love This Recipe

    • Rich & Fudgy: These black bean brownies have a dense, chocolatey texture that satisfies any sweet tooth. Even better, most people won’t taste the black beans at all.
    • Better-For-You Dessert: Thanks to black beans, this sweet treat offers a nutritious boost of extra protein and fiber.
    • Kid-Approved: Most kids won’t even notice the difference from regular brownies. I love sneaking nutritious ingredients into treats like this chocolate hummus and chickpea cookie dough!

    Sweet and Satisfying

    This black bean brownie recipe is my new go-to when I’m craving something sweet. I love being able to satisfy my sweet tooth while also getting some of my fiber for the day! I don’t feel as guilty eating more than one! The texture the black beans add to these brownies makes them perfectly dense and fudgy. You guys are going to love them!

    Black Bean Brownie Ingredients

    Overhead shot of labeled ingredients.

    How to Make Black Bean Brownies

    Black bean brownies are a breeze to make with simple ingredients and a food processor! Just mix, bake, and enjoy! I love seeing my kids enjoy these, raving about how they’re the best they’ve ever had—completely unaware that they’re packed with a whole can of black beans!

    1. Prep: Preheat the oven to 350ºF and spray an 8x8x2-inch baking pan with nonstick cooking spray. Add the rinsed black beans to a food processor.
    2. Process Beans: Blend the beans until smooth, scraping down the sides and bottom of the processor as needed.
    3. Add the Other Ingredients: Add the cocoa powder, flour, sugar, melted butter, egg, salt, instant coffee, vanilla extract, and baking powder to the food processor.
    4. Combine: Blend until combined. Scrape down the sides and bottom of the food processor and blend for a few more seconds to ensure the batter is fully combined.
    5. Stir in Chocolate Chips: Transfer the batter to a medium bowl and stir in the chocolate chips.
    6. Bake: Pour the batter into the prepared baking pan. Sprinkle a few extra chocolate chips on top, if desired, and bake for 21-24 minutes. They are done when a toothpick comes out clean from the center. Let the brownies cool for at least 10 minutes before serving.
    Overhead shot of black beans in a food processor.
    Overhead shot of processed black beans.
    Overhead shot of the coco powder, instant coffee, egg sugar, melted butter, salt, vanilla extract, baking powder and flour added to the black beans in the food processor.
    Overhead shot of all of the ingredients mixed together.
    Overhead shot of black bean brownie batter in a mixing bowl with chocolate chips added to it.
    Overhead shot of brownie batter spread in the bottom of the prepared pan.

    Tips for Making Black Bean Brownies

    Check out these helpful tips and variations for your black bean brownies! They are sure to turn out perfect every time you make them.

    • Make sure you blend until smooth! When blending the black beans, make sure to blend them completely smooth! If you leave them a little bit chunky, then the texture of the brownies will be a little lumpy and could have more of a bean flavor to them.
    • Do I have to use the instant coffee? You don’t have to use instant coffee, but I swear it’s the secret ingredient that makes these taste amazing! I recommend leaving it in if possible!
    • Richer Brownies: For a richer, darker chocolate brownie, you may substitute Dutch cocoa powder for the regular cocoa powder.
    • Chocolate Chips: Try switching up the flavor with different kinds of chocolate chips! My favorites are peanut butter or mint chips.
    • Using a Blender: I’ve seen black bean brownies made in a Magic Bullet or regular blender. I’ve never tried it myself, but I believe these options would work, provided they are at least 1 quart in capacity.

    Close up shot of black bean brownies.

    How to Store Leftovers

    These black bean brownies make great leftovers! Here’s how to store them to keep them moist and fudgy for days.

    • Room Temp: Store leftover black bean brownies in an airtight container at room temperature for up to 5 days.
    • In the Freezer: You can freeze these brownies in an airtight freezer-safe container for up to 3 months. Let the brownies thaw at room temperature before serving.

    Close up shot of a black bean brownie with a bite taken out of it.

    More Brownie Recipes

    If you’re craving more brownies, you have to try these other favorites! Each one has a unique flavor, but they all have one thing in common—they disappear fast because they’re so delicious! Check out my full collection of brownies!

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    Black Bean Brownies

    Black bean brownies are rich, fudgy, and packed with chocolatey goodness! They have a slightly denser texture, similar to a protein bar, but still satisfy that brownie craving.
    Course Dessert
    Cuisine American
    Keyword black bean brownie batter, Black Bean Brownies, Black Bean Brownies Recipe, Easy black bean brownies, recipe for brownies using black beans
    Prep Time 10 minutes
    Cook Time 24 minutes
    cooling time 10 minutes
    Total Time 44 minutes
    Servings 9 brownies
    Calories 261kcal
    Author Alyssa Rivers

    Equipment

    • 1 food processor

    Ingredients

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit and spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray.
    • Add 1 (15-ounce) can black beans, to a food processor and blend until smooth.
    • Add ⅓ cup unsweetened cocoa powder, ½ cup all-purpose flour, ½ cup granulated sugar, ¼ cup melted salted butter, 1 large egg, ¼ teaspoon salt, 1 teaspoon instant coffee, 2 teaspoons vanilla extract, and ½ teaspoon baking powder and blend until combined. Scrape down the sides and bottom of the food processor and blend for a few more seconds to ensure the batter is fully combined.
    • Transfer the batter to a medium bowl and stir in ¾ cup semi-sweet chocolate chips.
    • Pour the batter into the prepared baking pan. Sprinkle a few extra chocolate chips on top, if desired, and bake for 21-24 minutes, until a toothpick comes out clean from the center.
    • Let the brownies cool for at least 10 minutes before serving.

    Nutrition

    Calories: 261kcal | Carbohydrates: 34g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 296mg | Potassium: 323mg | Fiber: 6g | Sugar: 17g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg

  • Weekly Meal Plan #35

    Printable shopping list

    This week’s meal plan is all about big flavors and easy prep to keep dinnertime stress-free!

    A collage of 5 photos and a graphuc that says week 35 meal plan and shopping list.

    What’s for Dinner?

    I had so much fun putting together this week’s meal plan, and I know you’re going to love it! These easy, delicious recipes will take the stress out of dinner and make every night something to look forward to. I chose recipes that bring a mix of comfort, convenience, and a little something special to the table—whether it’s a slow cooker favorite, a zesty twist on a classic, or a quick meal that tastes like it took all day.

    printable meal plan and shopping list

    Honey Lime Chicken Enchiladas

    Honey lime chicken enchiladas are a family favorite! These enchiladas are filled with shredded chicken and melty cheese and then smothered in a creamy enchilada sauce. The combination of honey and lime takes these enchiladas to the next level!

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    Slow Cooker Chicken Cordon Bleu

    5 from 5 votes
    Treat yourself to this easy, Slow Cooker Chicken Cordon Bleu recipe! With tender chicken, savory ham, and melty Swiss cheese, it’s a perfect comfort meal for any day.

    View Recipe

    Instant Pot Meatloaf

    Instant Pot Meatloaf is the best meatloaf I have ever had! Full of vegetables and flavor, it comes out perfectly cooked, tender and moist every time!

    View Recipe

    Louisiana Casserole

    This delicious Louisiana Casserole has become an instant favorite in our house! It has all of the delicious flavors of a jambalaya in an easy-to-make casserole. Tasty andouille sausage, shrimp, veggies, rice and cajun seasoning come together for a complete meal on the table in just 40 minutes!

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    Easy Korean Beef Bulgogi

    5 from 2 votes
    This amazing Korean Beef Bulgogi is easier than you think and doesn’t need any fancy ingredients. It’s a quick dinner that creates the most melt-in-your-mouth, flavorful beef! Perfect for busy families, it’s ready in 45 minutes with only 10 minutes of actual prep and cook time.

    View Recipe

    How Many Does it Feed?

    This free weekly meal plan is just what you need to get your week started. It provides five meals that will feed 4-6 (depending on if you are feeding adults or kids), AND it includes a shopping list! With fresh new ideas and easy-to-make recipes, having a weekly menu plan will be a lifesaver.

    Why Should I Meal Plan? 

    If you haven’t tried planning your meals ahead of time, this is going to be a game-changer for you! Here’s why I swear by meal planning:

    • Time Saver: No more 4:00 PM panic about dinner. With a menu plan, you know exactly what’s on the menu, what you need, and how long it takes to cook.
    • Money Saver: Meal planning works wonders for your wallet. When you organize your shopping list for the week, then you’ll easily spot opportunities to buy in bulk and creatively repurpose leftovers for future meals. It’s a clever approach that keeps more money in your pocket.
    • Bye-Bye Takeout: When your dinners are planned ahead of time and groceries are stocked, you’re less likely to hit the drive-thru. Because you are cooking at home, that means more savings and healthier eating. Win-win!

    Delicious Side Dishes

    My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!

    print meal plan and shopping list here
    A pdf of a shopping list.

    Storing Leftovers for Meal Planning

    I only meal plan Monday-Friday because we sometimes have plans over the weekend or I have leftovers that we can have to finish off the week! If you do have leftovers, make sure to store them properly in an airtight container in your fridge.

  • German Cucumber Salad

    This refreshing German cucumber salad, or Gurkensalat, is easy to throw together and is so flavorful. Thinly sliced cucumbers and fresh herbs are infused in a creamy, tangy sauce. It makes the perfect healthy snack or side dish.

    Overhead shot of German cucumber salad in a serving dish.

    Reasons You’ll Love This Recipe

    • Easy to Make: It only takes 15 minutes to throw this recipe together. I recommend using a mandolin to slice the cucumbers to make it go even faster!
    • Great Make-Ahead Side: This salad tastes better when it sits and lets all the flavors meld. Make this the night before your party or dinner for the most flavorful version.
    • Versatile: You can eat this all on its own for a healthy lunch or as a side dish for a weeknight dinner. Pair it with my pork schnitzel and potato pancake for a complete meal.

    Trendy Cucumber Salads

    I’ve seen so many fun and different cucumber salad trends on the socials! This German cucumber salad recipe came to me after watching one of these videos and looking in my kitchen to see what I had to work with. I fell in love with the idea of cucumbers immersed in fresh dill mixed with red onion and tangy sour cream. I played around and came up with something so delicious and refreshing that I seriously ate the whole thing! You have to try it!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How To Make German Cucumber Salad

    You can have this salad ready in just 15 minutes. You will want it to chill to let all the flavors meld together. I still ate a few bites right after I had put it together, and it still tasted great!

    1. Slice: Slice the cucumbers and onion to ⅛-inch thickness using a mandoline and add them to a large bowl. 
    2. Whisk: In a medium bowl, whisk together the sour cream, dill, parsley, vinegar, sugar, salt, and pepper. 
    3. Toss: Pour the sour cream mixture over the cucumbers and toss until evenly combined. Cover the bowl and let it chill for at least several hours, or overnight, before serving. 
    Angles hot of someone slicing a cucumber using a Mandoline.
    Overhead shot of sour cream. dill, parsley, salt, pepper, vinegar and sugar in a mixing bowl.
    Overhead shot of sliced cucumbers, red onions and sauce in a bowl.

    German Cucumber Salad Tips and Variations

    The great thing about this recipe is how much you can customize and change it to fit your taste preferences and goals. Need some protein? Use Greek yogurt instead! Here are more substitution ideas below.

    • Do I have to use sour cream? You may replace the sour cream with plain Greek yogurt.
    • Can I use dried herbs? To use dried dill, use 1 teaspoon instead of 1 tablespoon. For dried parsley, use ½ teaspoon instead of 1 teaspoon.
    • What if I don’t have a mandoline? I used a mandoline to cut the cucumbers and onion to ⅛-inch thick, but you may use a knife if you’d like! Just be sure to cut them very thinly, about ⅛-inch thick. 
    • What kind of cucumbers should I use? I suggest using English cucumbers, but if you use a different variety with bigger seeds, I suggest slicing the cucumbers in half lengthwise and removing the seeds before slicing the cucumbers thin.
    • Can I peel the cucumbers? Whether or not you peel the cucumbers is up to your personal preference. 
    • Should I drain excess liquid? The cucumbers will release liquid as they chill in the sour cream and dill mixture. Before serving the German cucumber salad, you can drain off any excess liquid, or you may serve the salad with the liquid.

    Close up shot of german cucumber salad in a serving bowl.

    How to Store Leftovers

    Refrigerator: Store this German cucumber salad in an airtight container in the fridge for up to 2 days.

    Close up shot of someone scooping some German cucumber salad

    More Cucumber Salad Recipes

    Some trends are worth jumping on and trying. Cucumbers are my favorite, and I want any and all recipes that call for cucumbers. My cucumber sandwiches are some of my favorites, as well as my spring roll in a bowl and California rolls.

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    German Cucumber Salad

    This refreshing German cucumber salad, or Gurkensalat, is easy to throw together and is so flavorful. Thinly sliced cucumbers and fresh herbs are infused in a creamy, tangy sauce.
    Course Side Dish
    Cuisine American, German
    Keyword cucumber salad, dill cucumber salad, German Cucumber Salad, german cucumber salad recipe, gurkensalat
    Prep Time 15 minutes
    chill time 4 hours
    Total Time 4 hours 15 minutes
    Servings 8 servings
    Calories 47kcal
    Author Alyssa Rivers

    Equipment

    • mandoline with ⅛-inch thick slicer attachment

    Ingredients

    Instructions

    • Slice 2 English cucumbers and½ cup red onion, to ⅛-inch thickness using a mandoline and add them to a large bowl.
    • In a medium bowl, whisk together ½ cup sour cream, 1 tablespoon minced fresh dill, 1 teaspoon minced fresh parsley, 2 tablespoons distilled white vinegar, 1 ½ teaspoons granulated sugar, ½ teaspoon salt, and ⅛ teaspoon ground black pepper.
    • Pour the sour cream mixture over the cucumbers and toss until evenly combined. Cover the bowl and let it chill for at least several hours, or overnight, before serving.

    Nutrition

    Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 152mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 0.3mg

  • Crab Stuffed Mushrooms

    These Crab Stuffed Mushrooms are a deliciously savory appetizer, perfect for impressing guests at any gathering. With a rich crab filling in every bite, they’re sure to be a crowd favorite!

    Side shot of a crab stuffed mushroom cut in half.

    Reasons You’ll Love This Recipe

    • Packed with Flavor: The combination of crab, cheese, and other flavorings creates a savory, irresistible filling.
    • Low-Carb: A great choice for anyone following a low-carb or keto-friendly diet.
    • Impressive Presentation: I love stuffed mushrooms for game day, parties, and the holidays because they look fancy and are sure to impress guests. Make it a complete spread with jalapeño poppers, air fryer chicken wings, and 7-layer dip!

    The BEST Appetizer

    I don’t know about you, but I love stuffed mushroom appetizers! These crab stuffed mushrooms are no exception. The creamy, savory seafood filling with a crunchy texture from the panko that just melts in your mouth! I could seriously eat the whole batch! I know you guys will love these!

    Crab Stuffed Mushroom Ingredients

    Overhead shot of labeled ingredients.

    How to Make Crab Stuffed Mushrooms

    These adorable crab stuffed mushrooms are easy to prepare and taste absolutely amazing! Perfect for your next get-together, game day, or holiday celebration!

    1. Prep Mushrooms: Preheat the oven to 350 degrees Fahrenheit and either grease a sheet pan or line it with parchment paper. Clean and destem the mushrooms, discarding the stems or reserving them for a separate recipe. Place the mushroom caps top-side down on the sheet pan.
    2. Sauté: Add the butter to a small skillet and melt over medium heat. Add the shallot and garlic and cook for 1-2 minutes, until the shallots pale in color. Remove the shallot mixture from the heat and set aside in a small bowl.
    3. Beat Cream Cheese: Add the cream cheese to a large bowl and beat with a hand mixer until smooth. Add the egg yolk, parsley, paprika, and salt and beat until combined.
    4. Mix in Shallot Mixture: Add the crabmeat, parmesan cheese, and shallot mixture and mix until combined. At this stage, it will become very soft and wet.
    5. Transfer to a Bag: Beat in the panko, transfer the crab mixture to a large ziplock bag, and snip off the end of it.
    6. Fill Mushrooms and Bake: Squeeze the crab mixture into the centers of the mushrooms, letting it mound on top. Bake for 25 minutes or so, until the tops begin to brown. Serve crab stuffed mushrooms warm.
    Overhead shot of washed mushrooms with their stems removed in a bowl.
    Overhead shot of garlic and shallots cooking in butter in a skillet.
    Overhead shot of the whisked cream cheese with egg yolk, paprika and salt in a mixing bowl.
    Overhead shot of the cream cheese mixture with cheese, crab meat, garlic and shallot mixture.
    Overhead shot of filling ingredients mixed together.
    Overhead shot of someone piping crab stuffed mushroom filling into the de-stemmed mushrooms.

    Tips for Crab Stuffed Mushroom

    Looking to elevate your crab stuffed mushrooms? Here are some helpful tips to ensure they turn out perfectly every time!

    • What kind of mushrooms should I use? I used white button mushrooms for this recipe, but you may use baby bella mushrooms (also called cremini mushrooms).
    • How do I avoid soggy crab stuffed mushrooms? Sometimes, stuffed mushrooms can end up soggy due to their high water content. Avoid this by partially baking the mushrooms before they are filled. Clean and destem the mushrooms and place them top down on a parchment or aluminum foil-lined baking sheet. Bake at 375 degrees Fahrenheit for about 15 minutes, until the mushrooms release their water and fill with liquid. Tip off the liquid and pat the mushrooms dry with paper towels then proceed to fill them with the crab mixture. Bake as directed. This can be done up to 24 hours before filling them with the crab.
    • Can I use Imitation Crab? I used canned lump crab meat for this filling. But you can use shredded and finely chopped imitation crab. Reduce the amount of panko breadcrumbs to ½ cup, only adding more if needed to absorb any excess liquid. Imitation crab has significantly less moisture than canned crab, so less panko will be needed.
    • How do I brown the tops better?  Sometimes, the tops of the mushrooms take a while to brown. You can turn the broiler to HIGH and broil for 2-3 minutes until the tops are a deep golden brown. Be sure to keep a close eye on them so they don’t burn!

    Overhead shot of baked crab stuffed mushrooms on a serving plate.

    Make Ahead Instructions

    • Prepare Ahead: These crab stuffed mushrooms are great for preparing ahead of time! You can prepare them all the way through step 8 up to 24 hours in advance. Place the filled mushrooms in an airtight container lined with 1-2 paper towels on the bottom. This prevents them from rolling around as well as absorbing any excess moisture. Store in the refrigerator until you are ready to bake them. Give the mushrooms an additional 5-8 minutes or so to bake since they will be chilled and will need more time to cook through.
    • Storing Leftovers: These are best served fresh, so I don’t recommend storing leftovers. If you do end up storing them, keep them in an airtight container in the fridge for 2-3 days. Reheat in the oven at 350 degrees Fahrenheit for 10-15 minutes or in the air fryer at 370 degrees Fahrenheit for 4-5 minutes.

    Close up shot of crab stuffed mushrooms.

    More Mushroom Recipes

    Print

    Crab Stuffed Mushrooms

    These Crab Stuffed Mushrooms are a deliciously savory appetizer, perfect for impressing guests at any gathering. They’re sure to be a crowd favorite!
    Course Appetizer
    Cuisine American
    Keyword boursin cheese stuffed mushrooms, Crab Stuffed Mushrooms, Crab Stuffed Mushrooms Recipe, Easy Stuffed Mushrooms
    Prep Time 30 minutes
    Cook Time 25 minutes
    Total Time 55 minutes
    Servings 30 mushrooms
    Calories 70kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit and either grease a sheet pan or line it with parchment paper.
    • Clean and destem 24 ounces white button mushrooms, discarding the stems or reserving them for a separate recipe. Place the mushrooms bottom up on the sheet pan.
    • Add 1 tablespoon unsalted butter to a small skillet and melt over medium heat. Add ¼ cup minced shallot and 1 tablespoon minced garlic and cook for 1-2 minutes, until the shallots pale in color. Remove the shallot mixture from the heat and set aside in a small bowl.
    • Add 8 ounces cream cheese to a large bowl and beat with a hand mixer until smooth.
    • Add 1 egg yolk, 1 tablespoon minced fresh parsley, ½ teaspoon paprika, and ¼ teaspoon salt and beat until combined.
    • Add 12 ounces drained canned crab meat 1 cup grated parmesan, and shallot mixture and mix until combined. At this stage, it will become very soft and wet.
    • Stir in 1 cup plain panko bread crumbs before transferring the crab mixture to a large ziplock bag and snip off the end of it.
    • Squeeze the crab mixture into the centers of the mushrooms, letting it mound on top.
    • Bake for 25 minutes or so, until the tops begin to brown. Serve warm.

    Nutrition

    Calories: 70kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 185mg | Potassium: 131mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.3mg

  • Raspberry Cream Cheese Crescent Ring

    This Raspberry Cream Cheese Crescent Ring is a simple pastry with a flaky, golden crust, a sweet and tangy cream cheese filling, and a burst of raspberry flavor. Perfect for breakfast, brunch, or dessert, it’s easy to make yet impressively delicious!

    Close up shot of a slice of raspberry cream cheese crescent ring.

    Reasons You’ll Love This Recipe

    • Stunning Presentation: The gorgeous colors of this raspberry cream cheese pastry and ring shape make it an eye-catching centerpiece for your table.
    • So Easy to Make: This pastry comes together quickly, using simple ingredients, including ready-to-go dough.
    • Great for Special Brunches: This is a fun way to serve a sweet treat for breakfast or brunch. Pair it with my sausage balls and mini quiches for a balanced spread!

    Pastry Perfection

    I am obsessed with pastries! Especially if they have creamy cheese and raspberry in them! I remember going to a Gas station up in the Utah mountains that randomly had a bakery in it. They had these square pastries with cream cheese, fruit filling, and a drizzle of glaze. They looked so good, I had to get one. My family made fun of me, but I had the last laugh because it was seriously the best thing ever! This raspberry cream cheese crescent ring is just like those pastries from my childhood but made fresh in my own home!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How to Make a Raspberry Cream Cheese Crescent Ring

    This Raspberry Cream Cheese Crescent Ring may look like a bakery-worthy pastry, but it’s surprisingly simple to make! With step-by-step instructions and visuals, you’ll have no trouble creating this beautiful golden ring.

    1. Make the Filling: Preheat the oven to 350ºF and line a sheet pan with parchment paper. Add the cream cheese, egg, granulated sugar, vanilla, and lemon zest to a large bowl. Beat with a hand mixer on medium-high speed until smooth and creamy. 
    2. Prep the Dough: Arrange the crescent rolls on the cookie sheet so the thick ends of the triangles of dough overlap, pressing them together.  Continue with all of the triangles of dough, curving them so there is a large circle or oval in the center of all the joined triangles, and the points fan out like a sunburst. 
    3. Add Cream Cheese Mixture: Spread the cream cheese mixture over the thickest part of the crescent rolls.
    4. Add the Raspberry Filling: Spoon the raspberry filling over the top of the cream cheese mixture. 
    5. Bake: Fold the points of the triangles over the top of the fillings and tuck them under the edge of the dough on the other side. Bake for 23-26 minutes, until the dough is golden brown. 
    6. Cool and Add Glaze: Let the pastry cool for 5-10 minutes. While it cools, prepare the glaze by whisking together the powdered sugar and milk until it is a slightly runny consistency. Once slightly cooled, drizzle the glaze over the top of the pastry. Slice and serve warm.
    Overhead shot of cream cheese, egg, lemon zest, sugar and vanilla extract in a mixing bowl.
    Overhead shot of a baking sheet with parchment paper and crescent rolls spread out in a sunburst shape.
    Overhead shot of the cream cheese filling spread in a ring on the sunburst crescent rolls.
    Overhead shot of the raspberry filling spread over the cream cheese and crescent rolls.
    Overhead shot of the crescent rolls wrapped around the top of the raspberry and cream cheese filling to make a ring.
    Overhead shot if glaze ingredients whisked together in a bowl.

    Raspberry Cream Cheese Crescent Ring Tips

    Here are some helpful tips and variation ideas to take your crescent ring to the next level!

    • What if I didn’t soften my cream cheese? If you need to soften the cream cheese in the microwave, only do it for about 15-20 seconds. Overly softened cream cheese can end up with runny cheesecake filling. I like to set it on the counter to soften about an hour before I start baking.
    • Lots of filling! This recipe has a lot of filling, which can ooze out as the crescent ring bakes. If you prefer a neater look or just like less filling, cut the ingredients for the cheesecake filling in half and use half of the can of pie filling.
    • Make it like a Danish! You can add ½ teaspoon of almond extract to the cheesecake filling and sprinkle some toasted slivered almonds on top to make it more of a raspberry cream cheese Danish!
    • Do I have to use Raspberry? The raspberry pie filling can be replaced with any kind of pie filling! Try strawberry, blueberry, cherry, or even lemon pie filling to change it up.
    • ***Baking Tip: When the top of the pastry is browned, double-check the bottom of it to make sure it has baked through. If the bottom still looks a little doughy, tent some foil over the top to prevent it from burning as the dough finishes baking through.

    Angle shot of someone drizzling glaze over the raspberry cream cheese crescent ring with a whisk.

    Leftovers Raspberry Cream Cheese Crescent Ring

    • Fridge: Store leftover raspberry cheesecake crescent ring in an airtight container in the refrigerator for up to 3 days. Reheat slices for 15-20 seconds in the microwave.
    • Don’t Make Ahead: I don’t suggest preparing this in advance because the crescent roll dough won’t bake properly if it is chilled or left out for too long after the cans have been opened.

    Overhead shot of the baked raspberry cream cheese crescent roll ring with whole fresh raspberries sprinkled around.

    More Brunch Recipes

    Brunch is a big hit with my family! And I’ve got lots of simple yet delicious brunch and breakfast recipes that everyone will love! Whether you’re craving something sweet or savory, these dishes are sure to be favorites!

    Print

    Raspberry Cheesecake Crescent Ring

    This Raspberry Cream Cheese Crescent Ring is a simple pastry with a flaky, golden crust, a sweet and tangy cream cheese filling, and a burst of raspberry flavor.
    Course Breakfast, brunch
    Cuisine American
    Keyword breakfast pastry, Raspberry Cheesecake Crescent Ring, Raspberry cheesecake crescent ring recipe, raspberry cream cheese breakfast pastry recipe, raspberry cream cheese crescent ring
    Prep Time 15 minutes
    Cook Time 26 minutes
    cool time 10 minutes
    Total Time 51 minutes
    Servings 8 servings
    Calories 493kcal
    Author Alyssa Rivers

    Equipment

    • Hand Mixer

    Ingredients

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.
    • Add 8 ounces cream cheese, 1 large egg, ½ cup granulated sugar, 2 teaspoons vanilla extract, and 1 tablespoon lemon zest to a large bowl. Beat with a hand mixer on medium-high speed until smooth and creamy.
    • Arrange 2 (8-ounce) tubes refrigerated crescent rolls on the sheet pan so the thick ends of the triangles of dough overlap, curving them so there is a large oval in the center of all the joined triangles and the points fan out like a sunburst.
    • Spread the cream cheese mixture over the thickest part of the crescent rolls, then spoon 1 (21-ounce) can raspberry pie filling evenly over the top.
    • Fold the points of the triangles over the top of the fillings and tuck them under the edge of the dough on the other side.
    • Bake for 23-26 minutes, until the dough is golden brown.
    • Let the pastry cool for 5-10 minutes while you prepare the glaze by whisking together ⅔ cup powdered sugar and 1-2 tablespoons milk until it is a slightly runny consistency.
    • Once slightly cooled, drizzle the glaze over the top of the pastry. Slice and serve warm.

    Nutrition

    Calories: 493kcal | Carbohydrates: 69g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 49mg | Sodium: 561mg | Potassium: 51mg | Fiber: 1g | Sugar: 45g | Vitamin A: 414IU | Vitamin C: 17mg | Calcium: 52mg | Iron: 1mg

  • Strawberry Crinkle Cookies

    Strawberry Crinkle Cookies are the perfect blend of soft and chewy with a sweet, powdered sugar coating. Their vibrant color and classic strawberry cake flavor make them perfect for Valentine’s Day or any occasion.

    Side shot of stacked strawberry crinkle cookies.

    Reasons You’ll Love This Recipe

    • Soft & Chewy Texture: Strawberry crinkle cookies are perfectly tender with a crisp, sugary coating.
    • Easy to Make: Cake mix cookies like these gooey butter cookies and these lemon cookies are simple to prepare and use very few ingredients! Plus, you can easily switch up the flavors. I especially love the chocolate version!
    • Beautiful Crinkle Effect: The powdered sugar coating creates a stunning cracked, crinkle look.
    • Delicious Strawberry Flavor: Tastes just like a classic strawberry cake!

    Simply Delicious

    I remember when I was first starting out, I didn’t have sugar and flour storage. I would live off of making treats from cake mixes. They were so simple and cheap! I only needed a few other ingredients to make something way better than just the cake. They always hit the spot! All of my neighbors loved them and would beg me to try all of the different flavors!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How to Make Strawberry Crinkle Cookies

    This strawberry crinkle cookie is the easiest cookie recipe. They come together in just about 15 minutes, and there is no need to chill the dough!

    1. Prep: Preheat the oven to 375ºF and line 2 baking sheets with parchment paper. Set aside. Add the strawberry cake mix, melted butter, and eggs to a large bowl.
    2. Beat: Use a hand mixer or a stand mixer fitted with the paddle attachment and beat until fully combined.
    3. Roll the Dough: Scoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands. First, roll the balls in the granulated sugar.
    4. Bake: Then, roll the dough in the powdered sugar until fully coated. Place the cookie dough balls on the prepared cookie sheets, leaving 2 inches between them. Bake for 8-10 minutes or until the tops crack and the edges have set. The centers will still look wet, but the cookies will continue to bake as they cool. Let the cookies cool on the baking sheet for at least 2 minutes before transferring to a cooling rack to finish cooling.
    Overhead shot of the cake mix, eggs, and butter in a mixing bowl.
    Overhead shot of the mix whisked together.
    Angle shot of a ball of dough rolled in granulated sugar.
    Angle shot of a ball of dough rolled in a bowl of powdered sugar.

    Tips for Perfect Strawberry Cake Mix Cookies

    These strawberry crinkle cookies are hassle-free and a hit with anyone who tries them. For best results, follow these simple tips!

    • Can I use unsalted butter? If you want to use unsalted butter, add ¼ teaspoon of salt to the dough.
    • What do I do if my dough feels too soft? If the dough starts off feeling very soft, don’t worry, as it sits, it stiffens up. If you prefer a stiffer dough for rolling the cookies, set the dough aside for about 10 minutes after mixing it so it has some time to set up.
    • Do I have to roll the dough in both sugars? The powdered sugar sometimes doesn’t coat the dough very thoroughly. I like to pack it on the dough with my hands. Alternatively, you can skip the granulated sugar and just roll the dough in the powdered sugar if you would like. But this can result in the powdered sugar being absorbed by the cookie as it bakes. They will taste great, but they may not have the distinct crinkle cookie appearance.
    • Don’t overbake! The cookies will look very underbaked when they come out of the oven, but they continue to cook as they cool. If you overbake them, they will end up hard.

    Overhead shot of strawberry crinkle cookies stacked on a cooling rack.

    Storing Leftover Strawberry Crinkle Cookies

    • Storing: Store strawberry crinkle cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.
    • Make Ahead: The dough can be prepared up to 2 days in advance. Just store it in an airtight container in the refrigerator until you are ready to use it. Let the dough sit at room temperature for about an hour before scooping it into balls.
    • In the Freezer: I don’t recommend freezing these cookies as the powdered sugar can weep in the freezer, making these cookies soggy and sticky.

    Close up shot of strawberry crinkle cookies.

    More Strawberry Desserts

    Print

    Strawberry Crinkle Cookies

    Strawberry Crinkle Cookies are the perfect blend of soft and chewy with a sweet, sugary coating. Their vibrant color and classic strawberry cake flavor make them perfect for any occasion.
    Course cookies, Dessert
    Cuisine American
    Keyword Banana Cream Pudding Cake Mix Cookies, easy strawberry cookies recipe, strawberry cake mix cookies, strawberry crinkle cookie recipe, Strawberry crinkle cookies
    Prep Time 15 minutes
    Cook Time 11 minutes
    Total Time 26 minutes
    Servings 24 cookies
    Calories 120kcal
    Author Alyssa Rivers

    Equipment

    • 1 Hand Mixer

    Ingredients

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
    • Add 1 (13.25-ounce) box strawberry cake mix, ⅓ cup melted salted butter, and 2 large eggs, to a large bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment and beat until fully combined.
    • Scoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.
    • First, roll the balls in the ½ cup granulated sugar, before rolling them in the ½ cup powdered sugar, until fully coated.
    • Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 8-10 minutes or until the tops crack and the edges have set. The centers will still look wet, but the cookies will continue to bake as they cool.
    • Let the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.

    Nutrition

    Calories: 120kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 132mg | Potassium: 7mg | Sugar: 14g | Vitamin A: 101IU | Calcium: 32mg | Iron: 0.3mg

  • Lobster Chowder

    Creamy, indulgent Lobster Chowder takes only 40 minutes to make and is incredibly flavorful! Tender potatoes, crisp bacon, and luscious lobster are enveloped in a creamy, velvety broth.

    Overhead shot of a bowl of lobster chowder.

    Reasons You’ll Love This Recipe

    • Easy to Make: For how fancy and indulgent this soup feels, it takes under an hour to prepare.
    • Indulgent Yet Accessible: This chowder is seriously so good. The best part is you probably already have all of the ingredients, minus the lobster.
    • Versatile: You can make this soup for a weeknight dinner or a fancy date night in. Pair it with boursin stuffed mushrooms as an appetizer, alongside roasted beet salad and creme brûlée for dessert.

    Excellent For Any Occasion

    This lobster chowder is so rich and creamy with succulent lobster, you guys are going to love it! It would be a great soup to serve your loved one for a Valentine’s Day date or a special occasion. But honestly, this soup is easy enough for any night of the week.

    Ingredients Needed for Lobster Chowder

    Overhead shot of labeled ingredients.

    How to Make Lobster Chowder

    You’re going to feel so fancy when you eat this delicious soup! Your family, friends, or loved ones will never know how easy it is to make! For exact measurements of the ingredients, be sure to scroll to the bottom of the post.

    1. Crisp the Bacon: Add the diced bacon to a large pot over medium-high heat and cook until crispy. Remove it using a slotted spoon and set aside.
    2. Saute: Add the diced onion to the bacon grease and cook until tender. Stir in the minced garlic and cook for 30 seconds. 
    3. Add: Sprinkle in the flour, paprika, and thyme, then stir to make a paste.
    4. Simmer: Pour in the chicken broth and cubed potato pieces. Bring the liquid to a boil and reduce to a simmer for 10-15 minutes or until the potatoes are tender.
    5. Combine and Season: Stir in the heavy cream, cooked lobster, and the cooked crumbled bacon. Season to taste with salt and pepper, then garnish with fresh dill and parsley, if desired.
    Overhead shot of cooked bacon pieces in a bowl.
    Overhead shot of onions and garlic cooking in bacon grease.
    Overhead shot of cooked onion and garlic with flour and seasonings.
    Overhead shot of someone pouring potatoes into the chicken broth onions and garlic.
    Overhead shot of the lobster on top of the soup.

    Lobster Chowder VS. Lobster Bisque?

    If you’re wondering what the difference is between lobster chowder and lobster bisque, the answer is the texture! Both versions are absolutely delicious!

    • What Makes It Lobster Chowder? Chowder is thick and chunky with pieces of potato and lobster. I love Yukon gold potatoes in this recipe but feel free to use red or russet potatoes if you prefer. Have fun with the textures. Try adding carrots, celery, or corn!
    • What Makes It Lobster Bisque? Bisque is smooth and creamy with a silky texture. Use a blender or an immersion blender to puree the bisque so that all the lumps are gone. I love to serve my lobster bisque with a few pieces of lobster meat on top! It makes an elegant presentation.

    Overhead shot of lobster chowder in a pot with a ladle.

    Storing and Reheating Leftovers

    This lobster chowder recipe makes great leftovers! The flavors meld together and taste even better the next day. It’s the tastiest, hearty soup for lunch! And if you’re looking for more chowder recipes, you have to try my Clam Chowder!

    • In the Refrigerator: Once it has cooled down then place any leftover lobster chowder in an airtight container. Then, go ahead and put it in your fridge, and it will last 3-4 days!
    • In the Freezer: I don’t recommend freezing leftover chowder. The texture of the cream and potatoes can cause the chowder to be mushy as it thaws. It’s best enjoyed fresh or within a few days of making it!
    • To Reheat: Reheat leftovers in a pot over the stove. Heat the chowder on medium-high heat until warmed through. You can also reheat leftovers in the microwave.

    Overhead shot of a spoon with a bite of lobster chowder being held over a bowl of chowder.

    More Seafood Recipes I Know You’ll Love

    Print

    Lobster Chowder

    Creamy, indulgent Lobster Chowder takes only 40 minutes to make and is incredibly flavorful! Tender potatoes, crisp bacon, and luscious lobster are enveloped in a creamy, velvety broth.
    Course Dinner, Soup
    Cuisine American
    Keyword lobster chowder recipe, lobster soup
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 4 people
    Calories 998kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Add 1 pound chopped bacon to a large pot over medium-high heat and cook until crispy. Remove it using a slotted spoon and set aside.
    • Add ½ cup diced yellow onion and cook until tender. Stir in 2 cloves minced garlic and cook for 30 seconds.
    • Sprinkle in the ¼ cup all-purpose flour, ½ teaspoon paprika, and ½ teaspoon dried thyme then stir to make a paste.
    • Pour in 6 cups chicken broth and 3 cups Yukon gold potatoes, unpeeled and diced. Bring the liquid to a boil and reduce to a simmer for 10-15 minutes or until the potatoes are tender.
    • Stir in 1 ½ cups heavy cream, 1 pound cooked lobster,, and the cooked crumbled bacon. Season to taste with ½ teaspoon salt and cracked black pepper,
    • Garnish with chopped dill and parsley, if desired. Enjoy with crusty bread or crostini.

    Nutrition

    Calories: 998kcal | Carbohydrates: 45g | Protein: 29g | Fat: 79g | Saturated Fat: 36g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Trans Fat: 0.2g | Cholesterol: 223mg | Sodium: 2520mg | Potassium: 1234mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1494IU | Vitamin C: 38mg | Calcium: 138mg | Iron: 3mg

  • Steak Frites

    Steak Frites is a classic French bistro dish that combines perfectly seared, juicy steak with crispy, golden fries. It’s a simple yet delicious meal that is filled with rich flavors and satisfying crunch. You will love this restaurant-quality dinner made right in your own kitchen!

    Overhead shot of plated steak frites.

    Reasons You’ll Love This Recipe

    • Incredibly Delicious: Steak Frites is a crowd-pleaser that brings everyone to the table. The steak is juicy and packed with savory goodness, and the fries are perfectly crispy and golden. Whether you enjoy it with a side like roasted broccoli, asparagus, or a fresh salad or just as it is, every bite is pure satisfaction!
    • Easy to Follow Recipe: Step-by-step instructions ensure a flawless steak and crispy fries every time.
    • Great for Any Occasion: Perfect for date night, dinner parties, or when you’re just craving an amazing meal.

    Succulent Steak Frites

    When my husband and I went to France, he ordered steak frites, and I ended up eating half of his and made him share whatever it was I ordered. I have always been a meat and potatoes kind of girl, and there was something so satisfying and indulgent about those fries and steak! I’ve been dreaming about them ever since! I think you will, too, once you try this recipe!

    Steak Ingredients

    Overhead shot of labeled steak ingredients.

    How to Cook the Steak

    Cooking the steak part of your steak frites in a hot skillet creates a beautifully caramelized crust while keeping the inside tender and juicy. Basting it with butter, garlic, and fresh herbs really takes this steak to the next level!

    1. Rest and Season Steaks: Allow the steaks to rest for 30 minutes and come to room temperature. Season the beef with salt and black pepper on both sides.
    2. Sear: In a medium-sized skillet over medium-high heat, add the olive oil. Once it starts to smoke, add the steaks to the skillet. Sear the steak on all of the sides until they have a golden brown crust. Add the butter and let it melt in the pan. Add in the garlic cloves, fresh rosemary, and thyme springs.
    3. Continue to Cook: Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter sauce over the steaks while they are cooking to give the steak the best flavor.
    Overhead shot of seasoned steak.
    Angle shot of seared steak.
    Angle shot of someone basting the steaks with seasoned butter.

    Internal Temperatures for Desired Steak Doneness

    When you cook a steak, the best way to check the temperature is to use an instant-read probe-style thermometer. Stick the thermometer into the thickest part of the steak to read its temperature.

    • Rare: 130 degrees Fahrenheit
    • Medium Rare: 135 degrees Fahrenheit
    • For Medium: 145 degrees Fahrenheit
    • Medium Well: 150 degrees Fahrenheit
    • Well Done: 160 degrees Fahrenheit

    *** Tip: You will want to remove your steak right before it reaches its optimum temperature and let it finish cooking while it rests. This will result in the most succulent steak frites.

    Frites (Fries) Ingredients

    Overhead shot of labeled frites ingredients.

    How to Make Frites (Fries)

    Don’t skip soaking the cut potatoes! That’s what will make them extra crispy. They are amazing fried, but if you’d rather bake them, try my crispy baked fries. Steak frites without crispy fries, is just steak.

    1. Prep: Scrub the potatoes and cut them into ¼-inch thick sticks.
    2. Soak and Drain: Soak the cut potatoes in a large bowl of cold water for 30 minutes. Drain the fries and pat them dry with a paper towel.
    3. Heat Oil: Heat at least 2 inches of frying oil in a pot or deep fryer to about 350 degrees Fahrenheit. Test the oil with a thermometer, or by dipping a wooden skewer in the hot oil, bubbles should quickly and gradually form around the skewer.
    4. Cook Fries: Slowly submerge the prepared fries into the hot oil and cook for 8-10 minutes, until they are golden in color and tender. Remove the fries from the oil and place them on a paper towel-lined plate to drain. Season with salt and pepper and serve on the side with the steak frites. Bon appétit!
    Overhead shot of sliced up potatoes with the skin on.
    Overhead shot of sliced potatoes in cold water.
    Angle shot of someone testing oil temperature.
    Angle shot of the sliced potatoes being fried.

    Steak Frites Tips and Variations

    This steak frites recipe is very straightforward. But you can always make adjustments to suit your tastes. Here are some tips and variation ideas to get you started.

    • What are the best potatoes to use? I recommend using russet potatoes because they make the best fries. Any high-starch, low-moisture potato will work.
    • Can I use a different oil? I used vegetable oil for frying these fries, but you can use canola oil or your preferred frying oil.
    • Do I have to peel the potatoes? The potatoes don’t need to be peeled, but you can peel them if you prefer.
    • Time-Save Tip! Short on time and can’t make homemade frites? Use frozen French fries and pop them in the air fryer. They will be just as delicious!
    • What cut of beef should I use? I used New York steaks, but you could use whatever you have or prefer. Examples might be hanger steak, sirloin, ribeyes, porterhouse, flank steak, or T-bone.

    Overhead shot of the fries for steak frites.

    How to Store Leftover Steak Frites

    • In the Refrigerator: Steak frites are best enjoyed fresh, but leftovers can be kept in the fridge in an airtight container for up to 2 days.
    • In the Freezer: You can prepare the potatoes and freeze them before frying. Keep the frozen fries in an airtight container for up to 3 months. when you are ready to cook them, just cook them straight from frozen.

    Overhead shot of plated and sliced steak frites.

    More Steak Recipes to Try

    Print

    Steak Frites

    Steak Frites is a classic French bistro dish that combines perfectly seared, juicy steak with crispy, golden fries. It’s a simple yet delicious meal that is filled with rich flavors and satisfying crunch.
    Course Dinner
    Cuisine American
    Keyword steak and fries, Steak Frites, steak frites recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    resting time 30 minutes
    Total Time 1 hour 5 minutes
    Servings 2 people
    Calories 1271kcal
    Author Alyssa Rivers

    Ingredients

    Steak

    Frites

    Instructions

    Steak

    • Let 2 New York steaks rest for 30 minutes and come to room temperature. Season with salt and pepper on both sides.
    • In a medium-sized skillet over medium-high heat, add 2 tablespoons olive oil. Once it starts to smoke, add the steaks to the skillet. Sear the steak on all of the sides until they have a golden brown crust. Add ½ cup unsalted butter and let it melt in the skillet. Add in the 8 cloves garlic, fresh rosemary and thyme springs.
    • Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.

    Frites

    • Scrub the 3 russet potatoes and cut them into ¼-inch thick sticks.
    • Soak the cut potatoes in a large bowl of cold water for 30 minutes. Drain the fries and pat them dry with a paper towel.
    • Heat at least 2 inches of frying oil in a pot or deep fryer to about 350 degrees Fahrenheit. Test the oil with a thermometer or by dipping a wooden skewer in the hot oil. Bubbles should quickly and gradually form around the skewer.
    • Slowly submerge the prepared fries into the hot oil and cook for 8-10 minutes or until they are golden in color and tender.
    • Remove the fries from the oil and place them on a paper towel-lined plate to drain. Season with salt and pepper to taste and serve on the side with the steak.

    Nutrition

    Calories: 1271kcal | Carbohydrates: 62g | Protein: 54g | Fat: 92g | Saturated Fat: 45g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 37g | Trans Fat: 2g | Cholesterol: 260mg | Sodium: 142mg | Potassium: 2000mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1456IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 7mg