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This is a classic recipe that really IS the perfect pound cake! There is something about this exact mix of these simple pantry staple ingredients that results in a velvety smooth and perfectly dense and tender cake.

I love desserts! There is nothing better than a slice of cake or a scoop of ice cream, especially when it is homemade. I guess I can just taste the love in a classic homemade dessert, and this pound cake is no different! Once you finish this pound cake, you’ve got to try this classic Apple Pie, this amazing Strawberry Shortcake, and this Lemon Ice Box Cake.

Pound Cake

I have a confession to make. I never really understood why people loved pound cake! It doesn’t have any frosting and it’s a humble looking thing. It easily is outshined by a fluffy angel food cake or a beautiful layered lemon cake. I know it’s a classic, but I’d prefer something like a lemon bar or sugar cookie instead. My feelings changed when I had a pound cake that actually made me say WOW. Out loud. And I set out to recreate that recipe because I couldn’t stop thinking about it. So here you go, this is THE perfect pound cake recipe that you won’t believe is made from a few simple pantry ingredients.

Originally, pound cake was made from one pound of butter, flour, eggs, and sugar. That’s how it got its name! Most recipes have evolved a little over time, and I think it was for the best. This pound cake is made from simple pantry staple ingredients and is a recipe you definitely need to have in your recipe book. It’s a classic! It is amazing served with whipped cream and fresh strawberries and is now one of my family’s favorites. Imagine that!

Ingredients

Does it get any better than a traditional pound cake? It is such a classic! And knowing a great recipe is key. This is the perfect pound cake recipe that you will want to make again and again! It is a plain vanilla pound cake, so feel free to add some lemon extract or lemon zest to add lemon flavor.

Butter: You will need two sticks of unsalted butter. That is only one-half pound, so no need to panic! This is what gives the cake the yellow color, and that buttery dense flavor. Make sure to let your butter sit out so it’s room temperature.Granulated Sugar: Whatever you have in your pantry will work.Eggs: This is what gives the egg the rich and velvety texture.Egg Yolk: Extra yolk helps to make the same flavor of a traditional pound cake without the same amount of eggs and butter. It also adds moisture to the mixture.Vanilla Extract: I like to add a little to give it more flavor and to bring out all the other buttery flavors.Salt: A little salt helps to balance all the rich sweet flavors.All-Purpose Flour: This is just the easiest to work with. You could use cake flour if you wanted to, but all purpose seems to give the cake the rich dense texture with plenty of tenderness that is more traditional. Baking Powder: This will help the cake rise just enough. This cake has a really nice tender crumb, and you don’t want it to puff up too much.

Pound Cake Recipe

This is the perfect pound cake! I tell you what, it is as traditional tasting as can be, and everyone that had some loved it. I bake it in a loaf pan, but you could also bake it in a bundt pan for that classic look. You can make it by hand in a mixing bowl, or in the bowl of a stand mixer. This batter isn’t really delicate, so it has worked out for me either way. Make sure to follow the directions, especially scraping down the sides of the bowl while mixing. You will want a wire rack handy to help your pound cake cool properly.

Prep: Preheat the oven to 350 degrees Fahrenheit and grease a 9×5 loaf pan with pan spray, I find the best to be a baking spray with flour. Then set aside.Beat Butter and Sugar: In a large bowl beat the butter with a paddle attachment or a hand mixer until smooth and creamy. Then add the sugar and beat for about 2-3 minutes, until light and fluffy.Combine: Add the eggs, egg yolk, vanilla, and salt. Then beat on low speed until just combined.Mix: Add the flour and mix on medium-low until combined. Then scrape down the sides and bottom of the bowl and beat for another minute.Bake: Pour the batter into the prepared pan. Bake for 1 hour and fifteen minutes, until a toothpick comes out nearly clean of crumbs. Be careful not to open the oven too early, or the cake can fall in the middle.Cool: Let the cake cool for 15-20 minutes before turning out of the pan and letting it finish cooling on a cooling rack. Let cool completely before serving.

Crockpot Tuscan Chicken is delicious juicy and tender chicken breast cooked in a creamy parmesan and sun dried tomato sauce. It takes 10 minutes to prep and the smells alone will have your family asking when dinner is!

I absolutely love Tuscan flavors. They are simple, fresh, and a total classic! Once you try this simple creamy chicken recipe, you have to try this Tuscan Pasta Salad, this amazing Tuscan Vegetable Chicken Stew, and this dreamy Tuscan Garlic Shrimp.

Tuscan Crockpot Chicken

I know what you are thinking, what is Tuscan and why are there so many recipes on your blog? Well, because it’s AMAZING, that’s why! Tuscan chicken is covered in a creamy parmesan sauce with sundried tomatoes. It originates from the Tuscany region in Italy. I’ve taken a few of my own personal twists on the dish and absolutely love this recipe. I think you’re family will too!

This creamy Tuscan chicken is perfect over cauliflower rice, zucchini noodles, or of course potatoes! I like to serve it over butter noodles or alongside some delicious mashed potatoes. You can make some easy air fryer mushrooms or parmesan air fryer zucchini to go along with this dish. They are all perfect together! The cream sauce is great over anything you want to pair it with. This is definitely a dish that the whole family will love!

Ingredients

I love this easy crockpot Tuscan chicken recipe because it is ready to cook in 10 minutes. You can also use different parts of the chicken, I love using boneless skinless chicken thighs because they are super flavorful. Just make sure you don’t use frozen chicken, it is not recommended to cook frozen chicken in a slow cooker. You can find the measurements below in the recipe card.

Chicken Breasts: You could choose to use other parts of the chicken as well. I like to use breasts because they are quick and easy.Italian Seasoning: I like to make a homemade blend because it doesn’t have any extra salt in it and it always tastes better.Onion Powder: You will season the chicken breasts with onion powder to help bring out more flavor.Salt and Pepper: This is for seasoning the chicken before adding the sauce.Garlic Cloves: Garlic cloves are so full of flavor and good nutrients for the body.Sun Dried Tomatoes: This is where a lot of flavor comes from. Tomatoes have acid in them that help to balance all of the flavors in this dish.Chicken Broth: This will help make the sauce.Heavy Cream: This is what makes the sauce so creamy and delicious! You could try other plant based milks if you wanted to make this dish dairy free.Parmesan Cheese: It has the perfect salty flavor to really bring this crock pot Tuscan chicken together.Spinach: I like to add this at the very end to barely cook it so it still has lots of flavor and texture.

Tuscan Chicken Crockpot Recipe

This crockpot Tuscan chicken is so easy! The sauce is so creamy and flavorful, and it’s easier than cooking it all in a skillet! The best part is, it doesn’t loose any of it’s delicious flavor just because you aren’t cooking it in a saucepan. The slow cooker brings all of the flavors together slowly, so you get juicy and creamy chicken breast in every bite!

Season Chicken: Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Then season on both sides of the chicken.Add Chicken: Spray the inside of the crockpot with nonstick cooking spray. Then layer the seasoned chicken in the bottom of the crockpot.Make Sauce: In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.Add to Pot: Pour the sauce over the chicken into the crock pot.Cook: Cook on high for 3 hours, or low for 5 hours.Add Spinach: Right before serving, add the chopped spinach to the crockpot. Then replace the lid and allow the spinach to wilt.Enjoy: Season with additional salt and pepper if needed. Serve over coked pasta and enjoy!

Fresh and delicious tomatillo salsa is the key to any successful Mexican meal! This is packed with so much flavor, and you will want to use it on everything!

Who doesn’t love a good homemade salsa recipe? If you love tomatillo salsa, then you have to try out this delicious and easy blender salsa, this yummy mango lime avocado salsa or this fresh salsa tatemada! Use them in your favorite Mexican recipes or served alongside homemade tortilla chips!

What is Tomatillo Salsa (and is it hot?!)

Tomatillo salsa is a delicious salsa that is commonly used in many Mexican dishes! I always use it in enchiladas, burritos, and of course, with tortilla chips! It’s made with a blend of jalapeño peppers, tomatillos, onions, and tasty seasonings. It has a bit of spice to it because of the jalapenos, but you can easily control that by taking out the seeds! The seeds bring in all of the heat so leave those out if you are craving a more mild version of this salsa.

This tomatillo salsa is incredibly delicious and is packed full of flavor. My favorite is the fresh garlic which plays well off of the other ingredients. It really is the best blend of flavors. Sweet, spicy, and savory, with a touch of citrus! You will want to gobble it right up. Homemade salsa cannot be beat, and this one will become a new family favorite in an instant!

Ingredients You’ll Need

This recipe uses simple ingredients to season the salsa, so all you need is some fresh jalapeño, onions, and tomatillos. Once you try this, you will want to make sure that you have those things on hand all the time because it’s so good! Check out the recipe card at the bottom of the post for exact measurements.

Tomatillos: Remove the husks from your tomatillos before you cut them up. White Onion: Remove the skin and then chop the onion up into small pieces. Jalapeño: Remove the stems and take out any seeds to make this a mild salsa. If you want more heat, keep some of the seeds! Garlic Cloves: If you don’t have fresh cloves of garlic, then you can use minced garlic. ½ teaspoon of minced garlic equals about one clove. Cilantro: This can be a controversial ingredient in any dish! Leave it out if you aren’t a fan. I personally love the extra pop of flavor that it adds. It’s so fresh!Sugar: This balances out all of the savory flavors and sweetens it up just a little bit! Lime Juice: You can use fresh lime juice (this will bring in a brighter flavor) or you can use some from the bottle! Coarse Salt: Sprinkle this in to enhance all of the flavors in the salsa.

How to Make Tomatillo Salsa

This tomatillo salsa is delicious and takes less than 20 minutes to make from start to finish! You may want to make extras because you’re going to want to put it on everything!

Prep: Heat broiler to high and line a baking sheet with parchment paper.Broil: Arrange tomatillos, onion, jalapeno, and garlic on the prepared baking sheet. Roast under the broiler until charred on all sides. Broil for about 10-15 minutes, turning every few minutes.Blend: Transfer the roasted tomatillos, onion, jalapeno, and garlic to a food processor. Then, add cilantro, sugar, lime juice, and salt. Purée until you reach your desired consistency and season with additional salt if needed.

Morning Glory muffins are hearty and nutrient packed muffins that are the perfect way to start your day! Full of filling ingredients like flaxseed, coconut, carrot, and sunflower seeds, this muffin is flavorful and will keep you satisfied until lunch.

I am a huge pastry fan. When I went to France my number one goal was to eat ALL the breakfast pastries I could get my hands on. I just crave a delicious flaky or buttery treat in the mornings. If you sweet breads and pastries too, you are going to love this Apple Danish, these amazing Peach Scones, and these to die for Homemade Donuts.

Morning Glory Muffin

There is a reason these muffins are called morning glory, they are all the flavor and goodness you crave in the morning! Well, the actual reason they are called Morning Glory Muffins is because the recipe was created by Chef Pam McKinstry who owned the Morning Glory Cafe in Nantucket. But they really are a joy to eat in the morning. Your body is fasting while you sleep, which is why we call the first meal break-fast. So break your fast in the best way possible with these delicious muffins! They are made with whole wheat flour and so many ingredients that have the energy you need to get through to lunch. Not to mention, they also taste incredible!

They are seriously like a mix of your favorite carrot cake, a delicious spiced cake, and a yummy apple bread all in one. It’s hard to beat this sweet and nutty breakfast treat. There are also lots of different substitutions for ingredients so that you can keep this recipe unique and totally your own. It is the perfect afternoon snack or hearty breakfast. In the ingredients list after this I will share some common substitutions that can help you make this recipe exactly what you want it to be.

Ingredients

You are going to love this list of ingredients for these morning glory muffins. They are nutrient-packed and come together to make a delicious muffin. I didn’t add this to the list but you could also add some vanilla for a little extra flavor. A little orange zest is also a great idea, but that’s up to you! A lot of these ingredients are up to whatever you want to add in and what sounds good to you. You can find the measurements below in the recipe card.

Dry Ingredients For Morning Glory Muffins

Whole Wheat Flour: Whole wheat flour has more of the good stuff than all-purpose bleached white flour. You could use all-purpose flour instead. I haven’t tried this recipe out with gluten-free flour, but any gluten-free flour mix that says it can be used as a replacement for all purpose will work great.Dark Brown Sugar: I like to use dark brown sugar because of the extra molasses. You could use regular brown sugar if it’s all you have. I know some people use coconut sugar, it’s so tasty!Baking Soda: This will help the muffins get nice and fluffy on the inside.Ground Cinnamon: Some warm spices really go great with the apple and carrots. It makes it taste like a spice cake!Ground Ginger: Ginger adds a little heat and warmth that you are going to love.Salt: I like to add some salt to bring out all the flavors of the ingredients and to balance out the sweetness.Ground Flax Seed: This adds extra flavor and nutrients to the mix. It also helps to give the muffin more structure.

Wet Ingredients

Apple: You will want a box grater or food processor ready! You will grate the apples and carrots. You could substitute zucchini for the apple if you wanted to.Carrots: Once you grate your carrots, you might have some extra water that you will want to squeeze out. If you let too much water get into this mixture it will get really dense.Coconut: I like to add some dried coconut flakes to my morning glory muffins for extra flavor and texture. You could leave them out if you wanted to.Raisins: They add great texture and extra sweetness in the muffins. I really love raisins, but any dried fruit like chopped apricots, craisins, dates, or figs. You could add more nuts instead if you want to leave the fruit out.Walnuts: Pecans would work too, but any nuts that you want to add would be delicious. Try almonds or pistachios, or just add extra coconut flakes instead.Sunflower Seeds: Sunflower seeds are soft and full of nutty flavor. You could leave them out if you wanted.Eggs: This will help the batter come together to the perfect texture. I always use large grade A eggs in my recipes.Vegetable Oil: You could use coconut oil, olive oil, or avocado oil instead.Pineapple Juice: You could use crushed pineapple, it will add a little extra wetness to the muffin and might make them more dense. You could use orange juice instead of pineapple, it’s just as yummy!

Morning Glory Muffin Recipe

Morning glory muffins are just as easy as any muffin to make! You will combine all of the dry ingredients in one bowl and whisk them together. Then add the apple, carrots, coconuts, raisins, and nuts. In a separate bowl, you will mix the wet ingredients. Now you just combine everything together and put them in a 12-cup muffin tin. Simple as that and delicious as can be!

Prep: Preheat the oven to 400 degrees fahrenheit and line a muffin pan with liners. Spray the liners with cooking spray and set aside. This recipe makes 14-15 muffins, so you may prep a second pan or bake the remaining muffins after the first ones finish and cool enough to be removed from the pan.Whisk: In a large bowl whisk together the flour, sugar, baking soda, cinnamon, ginger, salt, and flaxseed.Add Fruit and Nuts: Add the apple, carrots, coconut, raisins, walnuts, and sunflower seeds and stir to combine.Combine: In another bowl combine the eggs, vegetable oil, and pineapple juice.Add Wet to Dry: Add the wet ingredients to the dry and mix until combined.Fill Liners: Scoop into the prepared muffin liners, filling them completely.Bake: Bake at 400 degrees Fahrenheit for 5 minutes then lower the heat to 350 degrees Fahrenheit. Bake for an additional 16-18 minutes, or until a toothpick comes out clean.

Soft, chewy, butter pecan cookies made with lightly toasted pecans and crunchy toffee bits. These are buttery and delicious and there’s no mixer or chilling required!

Aren’t easy cookie recipes the best? They make a quick and easy sweet treat for my family. We can never get enough! A few more of my favorite cookie recipes (that you’ve GOT to try) are these red velvet white chocolate chip cookies, banana cream pudding cookies, and white chocolate Oreo cookies!

Butter Pecan Cookie Recipe

Butter pecan is one of my favorite dessert flavors. (This butter pecan cake is a must-try!) I decided to try it out in cookie form! Many butter pecan cookie recipes tend to be crisp and a little too dry for my liking. For today’s recipe I knew I wanted a soft, thick, chewy cookie, and this recipe delivers! I know you’re going to love it as much as I do.

These butter pecan cookies are like a cozy hug in cookie form! They’re packed with rich, buttery flavor and crunchy bits of toasted pecans and toffee that make every bite a delight. And the best part? They’re super easy to make! All you need is some butter, brown sugar, flour, vanilla, and of course, pecans. Just mix everything together, roll them into little balls, and pop them in the oven for a few minutes. I toasted my pecans for a little extra flavor, but you can skip this step if you’re short on time! So go ahead, indulge in some butter pecan goodness – your taste buds will thank you!

Ingredients Needed

This is one of my favorite cookie recipes because I usually have most of the ingredients ready to go in my pantry. Each of these ingredients work together to create the most buttery, delicious cookie ever! You’re going to love them. Check out the recipe card below for exact measurments.

Unsalted Butter: Makes the cookies soft and tender!Dark Brown Sugar: Dark brown sugar contains more molasses than light brown sugar, giving it a rich and complex flavor.Sugar: Just regular granulated sugar is fine!1 Large Egg + 1 Egg Yolk: Binds the ingredients together. I added an extra yolk so the cookies turn out more rich and tender.Vanilla Extract: Deepens the flavor of the butter pecan cookies. Use pure vanilla extract if you have it!All-Purpose Flour: The base of the cookies.Cornstarch: Acts as a thickener.Baking Soda and Baking Powder: You’ve got to add both so these cookies rise properly and have a tender crumb.Salt: Works as a flavor enhancer!Pecan Halves: The star of the show! These give the cookies the best texture and buttery flavor.Heath Toffee Bits: (Optional) I love adding Heath bits because of their added crunch and caramel flavor. You can omit them if you want!

How to Make Butter Pecan Cookies

These butter pecan cookies are so easy to make. And they’re ready in less than 30 minutes, which is a plus! Because they come together in a snap, it’s the perfect last-minute dessert for parties and get-togethers.

Preheat Oven, Prep Pan: Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.Toast Pecans: Spread pecan halves evenly over cookie sheet and bake on 350 degrees for 3-5 minutes.Chop: Remove from oven and coarsely chop (do not turn off your oven). Then set aside.Sugar Mixture: In a large mixing bowl, combine melted, cooled butter and sugars. Stir well.Add in Wet Ingredients: Add eggs, egg yolk, and vanilla extract and stir until well-combined.Flour Mixture: In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.Combine: Gradually add flour mixture to wet ingredients until completely combined.Mix-Ins: Add chopped pecans and toffee bits (if using) and then stir well.Add to Pan: Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ tablespoon onto prepared cookie sheet, spacing at least 2″ apart.Bake: Transfer to oven and bake for 10-12 minutes until golden brown. Allow to cool completely on baking sheet before enjoying!

Creamy poppyseed dressing is creamy, sweet, and a little tangy. With just 5 simple ingredients, it’s perfect on top of a fresh green salad and is a must-have in your recipe book!

This dressing is such a simple thing to whip up, you literally just whisk all the ingredients together! And freshly made salad dressing is so good, you’ll be hooked. You’ll definitely want to try this Greek Salad Dressing, this easy Caesar Dressing, and this delicious Cafe Rio Cilantro Ranch Dressing.

Creamy Poppyseed Salad Dressing

You are going to love having this fresh creamy poppyseed dressing in your refrigerator! Just give it a shake before you go to use it. It is perfect over the top of a fruit salad or this cranberry apple pecan salad. The poppyseeds are nutty and burst with flavor in your mouth. I love eating them in lemon poppyseed muffins and I thought I definitely needed to come up with a creamy poppy seed dressing recipe for the blog. And I’m so glad I did, because wow this one is a winner!

There is nothing better than reaching into the fridge and having a fresh salad dressing in a mason jar. The taste is so much better than store bought and you can also switch up the flavors however you like. Homemade dressing won’t last as long as the store bought version because it doesn’t have any preservatives. One little trick I’ve learned over the years is if you wipe the lid after each use, the dressing will stay better longer.

Ingredients

Just a few simple ingredients come together to make this delicious homemade poppy seed dressing. It’s perfect in a chicken salad! You are going to love this fresh and unique flavor that is great with any protein. You can find the measurements below in the recipe card.

Mayonnaise: Mayo is the perfect base for the creamy poppyseed dressing because it is already nice and creamy. You could use plain greek yogurt instead.Milk: You can use any kind of milk. I used 2 percent here.Sugar: I like to add a little sugar to balance out the tangy vinegar.Apple Cider Vinegar: Apple cider is what gives this recipe it’s tangy flavor.Poppy Seeds: This of course is the key ingredient!

Creamy Poppyseed Dressing Recipe

It doesn’t get easier than this poppy seed salad dressing! You literally just put everything in a bowl and whisk it together. Because this isn’t an oil based dressing you don’t have to worry about doing anything special. It is so quick and easy you will have an amazing dressing ready in minutes.

Whisk: In a small bowl, whisk the dressing ingredients. Serve with salad.

This easy skillet brownie is just the chocolatey, ooey-gooey dessert you need in your life! Top it off with a scoop of vanilla ice cream for the ultimate indulgent treat you can enjoy straight from the pan!

Growing up, brownies were my FAVORITE dessert. It still holds true today! There’s really nothing better than the fudgy goodness of a warm brownie. You’ve got to try these 3-ingredient brownies and cheesecake brownies next! Strawberry brownies and lemon brownies are also great options if you want to try something new!

Brownies in a Skillet

Skillet recipes are the BEST! They’re so easy to make and clean-up is a breeze. I have quite a few savory skillet recipes on the blog now, (check them out if you’re looking for an easy dinner!) but desserts need just as much time in the spotlight! Brownies are one of my all-time favorite desserts, and with this skillet brownie recipe, you can easily whip up a fudgy treat in no time! Share it with your friends and family or keep it all to yourself. I won’t judge!

I’ve made this skillet brownie recipe multiple times now, and let me tell you. It is SO delicious! Everything a brownie should be. Rich, moist, and delightfully fudgy. I like to be extra (because why not when it comes to dessert?) and add a scoop of ice cream and chocolate sauce on top. You can also serve it with whipped cream on top, but honestly it’s amazing as-is. It’s hard to keep yourself from finishing it in one sitting.

Skillet Brownie Ingredients

This skillet brownie recipe uses a lot of simple ingredients, which is great! I’m sure you’ll have most of them! Just make sure to use a good quality chocolate for the best flavor. Note: all measurements can be found in the recipe card below.

Unsalted Butter: Adds richness and moisture to the skillet brownie. Butter = extra fudgy and delicious brownies.Vegetable Oil: Adding a tablespoon of vegetable oil ensures the skillet brownie has a nice and crispy crust on the outside, but is also moist and gooey on the inside. The perfect combo!Granulated Sugar: Balances out the bitterness of the cocoa powder. It also adds the perfect sweetness, of course!Eggs: Act as your binding agent. Vanilla Extract: Adding vanilla extract enhances the flavor of the skillet brownie.All-Purpose Flour: Gives the skillet brownie structure.Salt: A pinch of salt brings out the flavor of the cocoa powder and balances the sweetness of the sugar.Baking Powder: Adding baking powder helps the skillet brownie rise and become light and fluffy!Cocoa Powder: Cocoa powder gives the brownie its rich, chocolatey flavor and dark color.Dark Cocoa Powder: Dark cocoa powder intensifies the chocolate flavor and gives the skillet brownie a deeper, more complex flavor. If you love making brownies, this is a must-have for your pantry!Dark Chocolate Chips or Chunks: The addition of dark chocolate chips adds texture and additional bursts of melty chocolate flavor throughout the skillet brownie. It’s so indulgent and delicious! You can also change up the chocolate chips for milk or white chocolate, peanut butter chips, butterscotch chips, or even mint chips.

How to Make a Skillet Brownie

It’s so easy! Just mix everything together and toss your skillet in the oven. This is my new favorite way to make brownies. It’s so fun and tasty!

Preheat Oven, Prep Skillet: Preheat the oven to 350 degrees Fahrenheit and then grease an 8 or 9 inch cast iron skillet. Set aside.Mix Wet Ingredients: In a medium bowl, whisk together the butter, oil and sugar until combined. Then add the egg and vanilla extract and mix until combined.Mix Dry Ingredients, Combine: In a separate bowl, whisk together the flour, salt, baking powder, and both cocoa powders. Add the dry ingredients to the wet and then mix until just combined. Then fold in the chocolate chips.Bake: Pour the batter into the prepared skillet and then bake for 35-40 minutes, or until a toothpick comes out clean from the center.Cool and Serve: Let the brownies cool for 5 minutes before topping with ice cream, if desired, and serving.

Elevate your chicken breast dinner with this simple and elegant Chicken Pan Sauce. Made with simple ingredients you already have in your kitchen, this sauce takes just 20 minutes to make and will please even the pickiest palates! It’s flavorful, juicy, and a must-have in your recipe book.

We’ve all been there. It’s another chicken-for-dinner kind of day and even we are feeling uninspired. The good news is, I’m a mom who’s been cooking for kids for a long time, so I’ve got a huge collection of quick and easy chicken dinner ideas. This chicken pan sauce is a great one to start with because it’s SO easy and delicious. If you’re still looking for ideas, try this Honey Butter Baked Chicken, this super Easy Butter Chicken, and this flavorful Grilled Teriyaki Chicken.

Chicken in a Pan Sauce

Oh chicken breast. You know, that flavorless sometimes dry piece of chicken that no one is really THAT excited to see on the plate. Take that chicken breast and turn it into a tender, juicy, flavorful dinner with a chicken pan sauce! I’m serious, it CAN be done. I just did it last week with this recipe and I promise, your family is going to love it just as much as mine did. Why? Because it’s foolproof. It’s a simple sauce of olive oil, butter, garlic, shallot, and chicken broth. Add in a few seasonings, and there is nothing in this sauce that picky eaters won’t like, and everything to love!

We make chicken a lot at our house. Feeding a family isn’t cheap these days and chicken gets the bellies full on a budget. I’ve found a lot of ways to dress up chicken because it gets bland and boring without a little effort. That’s why I love this chicken pan sauce because when I’m not feeling creative, this pan sauce is flavorful and filling without a bunch of extra ingredients. Serve this chicken with some instant pot rice, some quick air fryer frozen broccoli, or an air fryer vegetable mix for a well rounded and seriously simple dinner.

Ingredients

I love how simple the ingredients are for this chicken pan sauce. You most likely have all of these ingredients on hand already. This is a chicken dish that is totally flavorful while still really easy to cook. You don’t have to have any chef skills to cook this chicken to perfection. Everyone will be asking you for your recipe! This sauce is also amazing with steak, pork chops, or really any protein. You can find the measurements below in the recipe card.

Olive Oil: Olive oil has a really mild flavor and it is a healthy oil to cook your chicken in.Chicken Breast: You will pound your chicken breast with a mallet until it is about a half inch thick. You will sear the chicken first to get a layer of flavor on the bottom of the pan.Salt and Pepper: I used Kosher salt and freshly ground black pepper to season the chicken.Italian Seasoning: I make my own homemade blend because the flavors are so much more fresh and there is no added salt in my mix.Shallot: Shallot is a little more sweet and has a more mild flavor than onion. I really like to use it in this dish, but you could use an onion instead.Garlic: Garlic is sweet and savory and so full of flavor. It really ramps up the flavor in this sauce.Butter: I just think butter makes everything better! Butter has fats that really help to bring this sauce together.Chicken Broth or White Wine: I use chicken broth because I rarely have white wine on hand, but either is a great option! They both have their benefits, so you can try them both out to see which one you like better.

Chicken with Pan Sauce

This chicken pan sauce is a simple recipe that seriously took me 20 minutes from start to finish. I just make sure to get all of my ingredients out and ready to go, and once you start cooking it all comes together so fast. Not to mention how amazing my house smelled while it was cooking! My family ended up in the kitchen asking what was for dinner, and seriously enjoyed this meal.

Pound Chicken and Season: Pound the chicken breasts to ½ inch thickness using a kitchen mallet if they are too thick. Season both sides of the breasts with 1 teaspoon of Italian seasoning, salt, and pepper.Add Oil to Pan: Add the olive oil to a large skillet and heat over medium-high heat.Sear Chicken: Add the seasoned chicken to the pan to sear and then cook for about 5 minutes on each side. The chicken should no longer be pink and golden on the outside.Set Chicken Aside: Remove the cooked chicken from the pan and set aside.Make Sauce: To make the chicken pan sauce turn the heat down to medium-high. Add 1 tablespoon of butter to the pan. Then add the diced onion and garlic and saute for 2 minutes or until tender.Add Liquid: Pour the broth or white wine and deglaze the pan. Stir or whisk to get all the flavors from the pan into the sauce. Simmer to reduce the sauce to slightly thicken. Add more liquid and continue to reduce if you want more sauce.Whisk: Stir in 1 tablespoon of butter to add richness. Whisk in the remaining 1 teaspoon of Italian seasoning.Season: Season to taste with kosher salt and cracked black pepper. You can add more flavor using other dried herbs if you desire.

These lemon poppyseed muffins are super soft and loaded with fresh lemon flavor thanks to fresh juice and zest. Tender and moist, these muffins are the perfect breakfast or brunch companion!

Muffins are the perfect tasty treat to serve at breakfast time! They’re also a great on-the-go snack. If you’re looking for more homemade muffin recipes make sure you check out these Rhubarb Muffins, Denver Omelet Breakfast Muffins, or these Apple Crumb Muffins. It’s a great mix of savory and sweet!

Lemon Poppyseed Muffins

These lemon poppyseed muffins are the happiest way to start the day! Loaded with fresh lemon juice and zest these muffins are so flavorful! Plus they are ultra tender thanks to the Greek yogurt added in. The delightful crunch of the poppyseeds makes these a delightful morning treat. Quick and easy to put together, these muffins can be made first thing in the morning, served as a highlight at a brunch, or even made in advance and frozen to serve as needed.

However you choose to serve them, one thing’s for sure! You’re going to love every bite. If you’ve never tried making muffins from scratch, you really are in for a treat. Not only does it make your kitchen smell great, but you have a fresh, tasty treat to enjoy throughout the day. Making homemade muffins gets pretty addictive so I’ll just leave a few more recipes with you here: strawberry cheesecake streusel muffins, apple crumb muffins, and red velvet cream cheese muffins.

Ingredients for Lemon Poppy Seed Muffins

Lemon poppy seed muffins require just a few simple ingredients such as flour, sugar, baking powder, lemon zest, poppy seeds, eggs, milk, and butter. The combination of these basic ingredients creates a delicious and flavorful muffin! Exact measurements can be found below in the recipe card.

Granulated Sugar: Adds sweetness to the muffins and balances the tartness of the lemon juice and zest.Lemon Zest: Adds a strong, fresh lemon flavor to the muffins.Melted Butter: Provides moisture and richness to the muffins.Eggs: Help bind the ingredients together and give the lemon poppy seed muffins structure.Greek Yogurt: Adds moisture and richness to the muffins while also providing a slight tangy flavor. It’s the secret ingredient to soft baked goods! You can also swap this out for sour cream or buttermilk.Vanilla Extract: Enhances the overall flavor of the muffins. Use pure vanilla extract if you have it, it makes the flavor so tasty!Milk: Adds moisture to the muffins, making them so tender and soft.Lemon Juice: Adds tartness and tangy flavor to the muffins, complementing the sweetness of the sugar.All-Purpose Flour: Gives the muffins structure.Salt: Just a pinch to keep your muffins from tasting bland!Baking Powder and Soda: Helps the muffins rise and gives them a light and fluffy texture.Poppyseeds: Add a slightly nutty flavor and a fun texture to the muffins.

Let’s Make Some Muffins!

These lemon poppy seed muffins are super easy to make. They’re also ready in less than 30 minutes! So quick and easy, perfect for an anytime treat.

Preheat Oven, Prep Pan: Preheat oven to 425 degrees Fahrenheit. Then line muffin tin with paper liners. Set aside.Sugar Mixture: In a large mixing bowl combine the sugar and lemon zest together to infuse the sugar with the lemon flavor. It should be nice and fragrant.Add Wet Ingredients: In the bowl with the sugar combine the melted butter, eggs, Greek yogurt, vanilla, milk, and lemon juice. Then stir to combine. Mix Dry Ingredients: In a separate medium size mixing bowl combine the dry ingredients: flour, salt, baking powder, and baking soda. Stir to combine. Combine: Add the dry ingredients into the wet and stir just until combined. Then add the poppy seeds and stir to disperse. Add Batter to Muffin Tin: Scoop about 1/4 cup of batter, or use a large trigger cookie scoop, into the muffin tin so each muffin cup is about ¾ full. Bake: Bake at 425 degrees Fahrenheit for 5 mins, then turn the heat down to 350 degrees and continue baking an additional 14-16 minutes. Don’t open the oven door. Check if Cooked and Enjoy: When baking is finished, muffins will be domed, and a toothpick inserted in the center will come out clean. Remove lemon poppy seed muffins and then allow to cool several minutes before serving.

Mexican wedding cookies are buttery, nutty, and coated in powdered sugar that makes them oh-so-good. They are usually a celebratory dessert, but they are so yummy you will want them all the time!

I love celebrating. I mean, who doesn’t right?! There are lots of reasons to throw parties in life if you ask me, and cookies are the perfect treat to bring along. They are easy to whip up and always a crowd pleaser. If you have a fun event coming up, you should try these delicious and easy Sugar Cookies with this Royal Icing, these gorgeous Meringue Cookies (perfect for weddings or bridal showers), or these Soft and Delicious Alfajores Cookies.

Mexican Wedding Cookies Recipe

Mexican wedding cookies, also called Mexican wedding cakes, are so much fun to make and even more fun to eat! They are a delicious and buttery soft cookie that really does melt in your mouth. These cookies don’t have any eggs in them so they are actually crumbly instead of soft and chewy like a chocolate chip cookie would be. They have kind of a fun history, because no one really knows for sure where they came from! Lots of cultures have different versions of these cookies. Food historians think that they may have come from the Middle East Originally.

I even have another version of these cookies on my blog called Snow Kiss Cookies (they look like snowballs!) that we have been making for years! Russian tea cakes are another variation of this recipe. We make them at Christmas time, which is when a lot of people make Mexican wedding cookies too. They are perfect for any celebration because they are so pretty and taste delicious too. You can serve them along with some Eggnog Fudge for the perfect Christmas dessert platter.

Ingredients

These Mexican wedding cookies are really easy to make. Just another reason I think you are going to love them. They are a short list of ingredients that come together to make a buttery and crumbly melt-in-your-mouth cookie. You can find the measurements below in the recipe card.

Butter: Butter is key in this cookie! It is what makes this cookie full of nutty flavor and helps the dough come together.Powdered Sugar: You will use powdered sugar, also called confectioners’ sugar, in this recipe instead of granulated sugar. It makes a decadent and sweet cookie!Vanilla Extract: Vanilla extract helps to bring out all the yummy flavors in the cookie.Almond Extract: Almond extract has a sweet almost cherry-like flavor, and really adds a lot to this cookie.All-Purpose Flour: You will want to make sure to sift your flour so that you don’t end up with any clumps.Salt: Salt helps to balance out all the sweet flavors in this cookie recipe.Pecans: Pecans or walnuts are the perfect buttery soft nut for this cookie. Make sure to crush them up before you put them in the cookie dough.

Recipe for Mexican Wedding Cookies

You don’t need any special equipment to make these Mexican wedding cookies. I like to bake the cookies on parchment paper on my sheet pan to keep them from sticking. A silicon baking mat will work great too. You will need a bowl of powdered sugar to roll the cookies in once they are baked and cooled. Grab some wire racks to cool the cookies on.

Prep: Preheat oven to 325 degrees fahrenheit and line 2 baking sheets with parchment paper and set aside. To finely chop your pecans, place them in a food processor or blender and pulse until they are fine, but still chunky.Cream: In a large bowl, using a hand mixer, cream together your butter and ½ cup powdered sugar, about 3 minutes until it is light and fluffy. Add in your vanilla and almond extract and whip until combined.Add Dry to Wet: In a separate bowl, whisk together your sifted flour, salt, and pecans. Add the dry ingredients to the butter and sugar mixture. Then mix on low speed until everything is combined. Do not overwork the dough.Form Dough and Bake: Scoop the dough out about 1 tablespoon each and round into 1 inch balls, place on your parchment lined pans and bake for 10-15 minutes. The cookies should just start to lightly brown on the bottom and be firm.Cool: Remove cookies from the oven and allow to cool on the pan for at least 5 minutes before placing on a wire cooling rack. Then cool the cookies completely to room temperature.Roll In Powdered Sugar: Pour 1 ½ cups of powdered sugar in a bowl and roll each cookie in the sugar to coat before serving.