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Garlic butter pasta is a quick and simple dish yet packed with flavor. Angel hair pasta is bathed in a buttery garlic sauce and topped with Italian seasoning. It’s great to feed the kids or serve as a side dish.

Ingredients Needed for Garlic Butter Pasta

There are only a few simple ingredients that go into this recipe, and you probably already have them in your kitchen. For exact measurements, look for the recipe card at the bottom of the post.

Angel Hair Pasta: I like angel hair the best, but feel free to use whatever you have.

Chicken Broth: The noodles are cooked in chicken broth, making them extra flavorful.

Unsalted Butter: We will be adding seasoning and salt and pepper so I like to use unsalted butter to control the amount of sodium.

Garlic Cloves: For me, the more, the merrier! This recipe is oozing with garlic goodness!

Italian Seasoning: You can use store-bought or make your own with my homemade Italian seasoning recipe.

Salt and Black Pepper: Helps enhance all the other flavors in the dish.

How to Make Garlic Butter Pasta

This garlic butter pasta recipe couldn’t be easier. It’s so simple but tastes so good! All the decadent butter and garlic are the perfect paring with angel hair pasta. Whip this up for your kids on a busy weeknight.

Pasta: Cook the pasta according to the package instructions in the chicken broth until it is al dente. Don’t overcook the pasta; it will finish in the sauce. Drain the pasta, reserve ¼ cup of the broth, and set the pasta aside.

Butter & Garlic: Melt the butter over medium-high heat in the same pot. Add the minced garlic and cook for a minute or until it’s fragrant.

Garlic Butter Sauce: Whisk in the reserved broth, along with Italian seasoning, salt, and pepper. Add the cooked noodles to the sauce, stir, and cook to fully incorporate.

Combine: Cook the pasta in the sauce, stirring continually, until the noodles absorb the liquid and the sauce has thickened a bit, about 3 minutes. Remove the pot from heat and serve the pasta fresh.

Queso Fundido is a delicious cheesy appetizer with a kick of heat from the Mexican chorizo. It’s loaded with buttery, melty cheeses and covered in spicy chorizo sausage.

Ingredients Needed for Queso Fundido

The ingredients list is short and to the point! Grab yourself some Mexican cheeses and chorizo, and you’re ready to go! You can find the cheese in the Mexican section of the dairy aisle in most grocery stores. Scroll to the bottom of the post for exact measurements.

Shredded Chihuahua Cheese: Adds buttery flavor and a smooth, creamy, melty texture.

Shredded Oaxaca Cheese: Gives the dip its iconic melty texture! The slightly milky flavor balances out the other ingredients.

Cooked Chorizo: Adds a nice meaty pork texture and spicy flavor.

Corn Tortillas: Provides the perfect vehicle to scoop the melty, cheesy goodness and get it in your mouth!

How to Make Queso Fundido With Chorizo

You will be amazed at how easy this recipe is. You just heat the cheese in your oven, let it get all golden and bubbly, throw on the chorizo, and it’s ready to devour! Serve it with some of my flour or corn tortillas!

Bake: Preheat the oven to 350 degrees Fahrenheit. Butter or spray the inside of a medium sized oven safe skillet with pan spray. Add the cheese to the skillet and bake in the oven for 10-15 minutes or until the cheese is fully melted and bubbling around the edges.

Serve: Top with cooked chorizo and the toppings of your choice. Serve hot with corn or flour tortillas. If desired, toast them over an open burner for about 15 seconds on either side until very lightly charred.

Fall in love with the creamy, comforting flavors in this marry me chicken soup! It’s loaded with shredded chicken and tender noodles in a rich and creamy soup base. The irresistible flavors from the sun-dried tomatoes, garlic, and parmesan cheese take this soup over the top!

Ingredients to Make Marry Me Chicken Soup

These simple ingredients come together to create a cozy and delicious soup that everyone will love! This marry me chicken soup is creamy, savory, and so satisfying!

Olive Oil: Used to cook and soften the onion and garlic.

Onion: The onions get diced small but add lots of flavor!

Garlic: Fresh is always best!

Tomato Paste: Helps to thicken the soup.

Chicken Broth: The liquid base of the soup.

Shredded Cooked Chicken: I used rotisserie chicken, but any cooked leftover chicken will work!

Paprika: I love this seasoning in this soup! It’s delicious and adds a smokiness.

Dried Italian Seasoning: Adds Tuscan-inspired flavors to this soup recipe.

Sun-Dried Tomatoes: Drain the oil and chop it into bite-size pieces.

Egg Noodles: I love the tender egg noodles in this soup.

Heavy Cream: Thickens and adds creaminess, it’s SO delicious!

Parmesan Cheese: I prefer to grate fresh parmesan cheese because it melts the best!

Spinach: Baby spinach wilts down perfectly, but you can chop the spinach if you prefer.

Salt and Pepper: Season to taste and adjust the flavors to your liking!

Red Pepper Flakes: Optional for garnish and serving!

Marry Me Chicken Soup Recipe

Here’s how to make this easy marry me chicken soup in just 30 minutes! If your family loves “marry me” recipes then they’ll love this soup added to the dinner rotation.

Cook the Onion and Garlic: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and saute for 3-4 minutes, until softened and fragrant.

Stir in the Tomato Paste: Stir in the tomato paste and cook for 1 minute.

Add the Broth, Chicken, and Seasonings: Add the chicken broth, cooked chicken, paprika, and Italian seasoning then stir to combine.

Stir in the Sun-Dried Tomatoes and Noodles and Cook: Stir in the sun-dried tomatoes and noodles. Cook over medium-high heat until the noodles soften, about 10 minutes.

Stir in the Heavy Cream, Shredded Cheese, and Spinach: Stir in the heavy cream, parmesan cheese, and spinach. Heat until the cheese melts and the spinach has wilted. Season with salt and pepper to taste. Garnish with red pepper flakes and additional parmesan cheese then enjoy!

Starbucks copycat gingerbread loaf is the ultimate holiday treat! It’s coated in a simple cream cheese frosting and is full of warm spices and rich molasses flavor. Enjoy it for Christmas brunch or a sweet treat at night!

Ingredients ForStarbucks Gingerbread Loaf

I love whipping up this copycat Starbucks gingerbread loaf recipe during the holiday season! It’s perfect for potlucks, brunches and homemade gift-giving. Plus, it’s made with simple ingredients you probably already have on hand! You can find exact measurements in the recipe card below.

All-Purpose Flour: Gives the bread structure and tenderness.

Baking Powder: Makes the bread rise and get fluffy.

Spices: A mix of ground ginger, ground cinnamon, ground nutmeg, and ground cloves adds a cozy, warm flavor.

Salt: Brings all the flavors together.

Granulated Sugar: For the perfect amount of sweetness.

Oil: Adds moisture and richness.

Eggs: Help hold the ingredients together.

Applesauce: Keeps the quick bread moist and tender without having to use extra oil or butter.

Molasses: Adds a deep, caramel-like sweetness.

Vanilla: Use pure vanilla extract or make your own blend.

For the Frosting

This simple cream cheese frosting is the perfect topping for a spiced gingerbread loaf cake. It’s really good without the frosting, too!

Powdered Sugar: Makes the glaze nice and sweet, and also gives it a smooth texture.

Cream Cheese: Adds a rich, tangy flavor.

Vanilla Extract: Mix in a tsp for sweet warmth.

Milk: Gives the frosting the perfect texture.

How to Make a Gingerbread Loaf

This irresistible bread is so easy to make and smells wonderful while baking. Just follow these simple steps for major deliciousness.

Mix the Dry Ingredients: Preheat the oven to 350 degrees Fahrenheit, then spray a 9×5-inch loaf pan with non-stick cooking spray. Whisk together the flour, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.

Combine the Wet Ingredients: In a separate bowl, whisk the sugar, oil, eggs, applesauce, molasses, and vanilla.

Stir Batter Together: Using a spatula or spoon, add the flour mixture to the sugar and oil mixture. Mix until everything comes together into a batter.

Bake: Pour the batter into the prepared loaf pan and bake for 55-65 minutes. A toothpick inserted in the center should come out clean. Remove the loaf from the oven and let it cool completely before frosting.

Make the Frosting: For the frosting, using a hand mixer whisk the cream cheese until it is smooth. Add the vanilla, milk, and ¼ cup of powdered sugar, and mix until incorporated.

Frost the Loaf: Continue adding more powdered sugar until a soft frosting texture is reached. Frost the loaf when it is completely cooled.

This week’s meal plan is all about easy, flavorful dinners the whole family will love. It has all your comfort dishes that will make perfect leftovers!

What’s on the Menu?

The goal of this week’s meal plan? Keeping dinner simple, satisfying, and stress-free. Bonus: most of these recipes make enough for leftovers, so you’ll have a head start on lunches or another quick dinner later in the week!

Monday: Chicken Pot Pie Casserole

Tuesday: Slow Cooker Ragu

Wednesday: Mexican Street Corn Soup

Thursday: Saucy Asian Meatballs

Friday: Garlic Butter Chicken

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

Eggnog Poke Cake could not be more perfect for the holiday season! It combines the rich flavor of eggnog with the soft, moist texture of a classic poke cake. Add fluffy whipped topping and a sprinkle of nutmeg and cinnamon to really wow your family!

Ingredients You’ll Need

One of the best parts of this eggnog poke cake recipe is that the ingredients are SO simple! We’re using a box of vanilla cake mix for convenience, and the topping is made with instant vanilla pudding and whipped topping. The cake and the topping both call for eggnog for plenty of festive flavors! See the recipe card at the bottom of the post for exact measurements.

Cake Mix: A boxed vanilla cake mix is the base for this poke cake.

Oil: Add in a little vegetable oil for moisture.

Eggs: Three large eggs bind the cake mixture together.

Eggnog: You can use store-bought eggnog or use my delicious homemade eggnog for the best taste.

Topping

Ground Nutmeg: Adds a festive, warm flavor that pairs wonderfully with the eggnog.

Instant Vanilla Pudding: Mix the pudding with eggnog to create a creamy mixture that soaks into the cake’s holes.

Eggnog: Adds rich, creamy holiday flavor.

Whipped Topping: Makes a light, fluffy, sweet topping.

Ground Cinnamon: For dusting over the top.

How to Make Eggnog Poke Cake

If you’ve never baked a poke cake, then you should definitely try this eggnog version! My strawberry poke cake is a favorite in the summertime, but this one with eggnog mixed in is the perfect dessert for the holidays, and everyone will be so impressed!

Make the Cake Batter: Preheat the oven to 350 degrees Fahrenheit and spray a 9x13x3-inch baking dish with pan spray. Combine the cake mix, oil, eggnog, eggs, and nutmeg in a large bowl. Beat at medium-high speed for 2 minutes using a hand mixer or stand mixer fitted with a paddle attachment.

Bake the Cake: Pour the cake batter into the prepared pan and bake for 30-35 minutes, or according to the directions on the box of the cake mix. Remove the cake from the oven and let it cool completely.

Poke Holes: Once cooled, use the clean handle of a wooden spoon to poke holes all over the cake.

Make the Topping: In a large bowl, whisk the pudding, eggnog, and ¼ teaspoon nutmeg, then let sit for 5 minutes to thicken.

Add the Topping: Pour the pudding over the top of the cake, spreading it out evenly. Cover and then chill for about two hours to allow the pudding to fully set up. 

Add the Whipped Topping and Garnish: Before serving, top the cake with the whipped topping and dust the top with freshly grated nutmeg and ground cinnamon.

Cranberry salsa is a fresh cranberry mixture of sweet and savory that is laid over cream cheese. It makes for the BEST holiday appetizer! You can also serve it in place of cranberry sauce with your Thanksgiving or Christmas dinner.

Ingredients in Cranberry Salsa

Bring this cranberry salsa to your next holiday party. Try it out and then you will see how simple this cranberry salsa is to make this holiday season! See the recipe card at the bottom of the post for exact measurements.

Fresh cranberries: Using fresh cranberries is perfect for the season. Fresh and tart really add to this dish!

Granny Smith apple: This adds a great crunch to the texture.

Green Onions, Cilantro and Jalepeno: This is where the savory flavor comes in! They add a beautiful color as well as a little kick with the jalepeno.

Sugar: This adds some sweetness to counter the tanginess of the cream cheese.

Apple cider vinegar: I like that this adds a different taste to mix it all with.

Juice of one lime: A little citrus cools down the jalapeño.

Salt and Black Pepper: To taste!

Cream cheese: This will be in brick form, with the salsa added over top of it.

Let’s Make Some Salsa!

This fresh cranberry salsa recipe will blow you away with how good it is! It’s going to be a hit at any holiday party! Go ahead and try it, everyone is going to love it!

Add: In a food processor, add the cranberries, apple, green onion, cilantro, jalapeno, sugar, vinegar, and lime juice.

Blend: Pulse the ingredients until coarsely chopped. Season with salt and pepper to taste. Serve with crackers or pour over a block of cream cheese for dipping!

Chicken cordon bleu pasta is a creamy, flavorful dish that’s a fun twist on the classic. It combines savory ham, tender chicken, melty cheese, and delicious seasonings. Easy to make and sure to please!

Ingredients for Chicken Cordon Bleu

You likely already have most of the ingredients needed to make this dish, as they are simple and basic. In fact, it doesn’t take much at all to create this super yummy meal!

Boneless Skinless Chicken Breast: The perfect protein to absorb all the flavors and complement the ham, cheese, and pasta.

Salt & Black Pepper: To taste!

Cubed Ham: Gives the dish its signature smoky ham flavor and texture.

Olive Oil: Helps cook the chicken and ham.

Penne Pasta: Holds the sauce, allowing each bite full of creamy flavor and sauce.

Unsalted Butter: Used to cook the onions and create a roux to thicken the sauce.

Onion: Adds a wonderful savory flavor.

Garlic: Measure this with your heart!

All Purpose Flour: Creates a paste or roux, making the sauce thick and creamy.

Chicken Broth: Adds a depth of flavor to the sauce.

Half and Half: Makes the sauce creamy and smooth.

Dijon Mustard: Gives a sharp, robust, tangy flavor that is the perfect complement to ham and cheese.

Seasonings: Add some Dried Thyme and Dried Parsley to give the dish its signature flavor.

Swiss Cheese: This sweet, tangy cheese is the perfect complement to ham! I can’t get enough of this combination. If you like this combo as much as I do, try my ham and Swiss pinwheels, ham and Swiss stromboli, or my honey dijon ham and Swiss chicken.

Chicken Cordon Bleu Pasta Recipe

This recipe comes together in about 45 minutes. It’s perfect to make on busy weeknights. Serve it with my crock pot carrots and homemade crescent rolls. Let’s get started!

Prepare: Cut the chicken and then season with salt and pepper. Heat the olive oil in a large pot over medium-high heat.

Cook: Add the chicken and ham to the pot and cook, stirring occasionally, until the chicken is cooked through, about 5-8 minutes. Remove the chicken and ham from the pot and then set aside. While the chicken cooks, cook the pasta according to the package directions, drain, and set aside.

Cook: Using the same pot, add the butter and onion, then cook over medium-high heat until the onion is tender, about 3-4 minutes. Add the garlic and cook for 1 minute, until fragrant. Whisk the flour into the butter and onion mixture, creating a paste.

Add: Slowly whisk in the chicken broth and then the half and half. When the liquid is well incorporated and has created a sauce, add mustard, thyme, parsley, and additional salt and pepper to taste.

Stir: Return the chicken, ham, and cooked pasta to the pot with the sauce, stirring to coat everything in the sauce.

Cheese: Remove the pot from heat, and stir in the cheese until well incorporated and melted. Serve fresh!

This one-pan Italian Sausage Casserole is filled with tender pasta, flavorful sausage, rich marinara, and gooey melted cheese. It’s an easy dinner that’s perfect for busy nights. It’s a recipe the whole family will love!

Ingredients for Italian Sausage Casserole

This recipe is made with simple, everyday ingredients. In fact, you might already have them in your pantry or fridge! The flavors meld together as everything bakes in one dish. Scroll to the bottom of the post for exact measurements.

Italian Sausage Links: Adds the best rich, savory flavor and a hint of spice. Any fully cooked sausage works.

Penne Pasta: The hearty base that soaks up the flavors of the sauce and broth.

Chicken Broth: Used to cook the pasta directly in the dish. Water works in a pinch!

Marinara Sauce: Provides a bold tomato flavor and ties everything together.

Italian Seasoning: Gives the dish the best flavor. You can use store bought or my homemade Italian seasoning!

Salt and pepper: Enhances and balances the overall flavors.

Parmesan Cheese: Adds a sharp, nutty flavor.

Mozzarella Cheese: Melts into the perfect melty top.

Italian Sausage Casserole Recipe

This casserole is so simple to make that you’ll want to add it to your regular meal rotation. It will only take you 5 minutes to throw together! The hardest part is waiting for it to finish cooking. Here’s how it all comes together:

Add: Preheat the oven to 425 degrees Fahrenheit and then spray a 9x13x2-inch baking dish with cooking spray. Slice the sausage into ¼-inch thick rounds, then place the sausage disks on top of the uncooked pasta at the bottom of the baking dish.

Combine: Pour the broth, marinara sauce, Italian seasoning over the sausage and pasta. Add salt and pepper to taste, then stir to combine.

Bake: Cover the baking dish with aluminum foil, then bake for 40 minutes. Remove the foil and stir the casserole. If the noodles aren’t cooked through yet, add more broth or water. Stir, cover, and then cook for 5 more minutes.

Add Cheese: When the noodles are cooked and tender, top the casserole with the parmesan and mozzarella cheese. Bake uncovered for an additional 5 minutes, until the cheese is melted and bubbly. Remove from the oven and let the casserole rest for at least 5 minutes before serving.

Little Debbie Christmas tree trifle is super adorable and tastes amazing! It’s filled with sweet strawberries, creamy cream cheese, whipped topping flavored fluff, and chunks of the iconic Little Debbie Christmas trees.

Ingredients for Christmas Tree Cake Trifle

I have been loving finding new ways to use these Christmas tree cakes. I just made this Little Debbie Christmas tree cake dip with these trees and thought a trifle would be so cute. For exact measurements of the ingredients, scroll to the bottom of the post.

Cream Cheese: Adds a tangy, smooth flavor and texture to the fluff filling.

Powdered Sugar Provides sweetness for the creamy fluff filling.

Extracts: Adding the Almond Extract and Vanilla Extract gives the trifle a sweet, yummy flavor that complements the Little Debbie cakes.

Whipped Topping: Combined with the cream cheese, makes a delicious fluff filling.

Little Debbie Christmas Tree Cakes: The star of the show! This cute little treat adds the cutest festive touch and yummy flavor to this dish.

Fresh Strawberries: The sweet fruit that goes so well with the warm vanilla cake and creamy fluffy filling.

Coarse green sanding sugar: Optional for garnish.

How to make Little Debbie Christmas Tree Trifle

These little Debbie Christmas cakes are a family favorite. My kids always beg for them when the holidays roll around. You will love how simple and easy this dessert is to put together. Your kids can help!

Mix: Add the cream cheese, powdered sugar, almond, and vanilla extracts to a large bowl and beat with a hand mixer until smooth, scraping down the sides and bottom of the bowl as needed.

Fold: Fold in the whipped topping until smooth.

Cut: Chop the tree cakes into bite-sized pieces, about eight pieces per cake.

First Layer: Layer ½ of the cake pieces in the bottom of a large trifle dish.

Second Layer: Layer ½ of the sliced strawberries over the tops of the cakes.

Third Layer: Spread ½ of the cream mixture over the top of the strawberries and then smooth with an offset spatula.

Continue Layers: Repeat the layers with the remaining cakes and strawberries, then finish by smoothing the remaining cream over the top. If desired, top with additional tree cakes and green sanding sugar. Serve within 24 hours of assembling.