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No Peek Pork Chops and Rice is comfort food at its best! Creamy, savory rice and tender pork chops are baked together in the same pan with less than 10 minutes of prep. This dish is a go-to for busy weeknights and is perfect when you need a tasty meal without much hassle!

Ingredients for No Peek Pork Chops and Rice

This pork chops and rice recipe only requires simple ingredients that are easy to find at your local grocery store. No need to pre-cook the pork chops or the rice! It all cooks together for a warm, comforting meal! Find the measurements below in the recipe card.

Pork Chops: You’ll need 4 large boneless pork chops for this recipe.

Rice: The rice will conveniently cook with the pork chops, so there’s no need to cook it ahead of time.

Mushroom Soup: You can use store-bought, or you can try making this delicious homemade cream of mushroom soup.

Cream of Chicken Soup: You can use store-bought, or you can try making this delicious homemade cream of chicken soup.

Chicken Broth: Adds flavor and moisture.

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

Salt and Pepper: Brings all the flavors together.

Onion Soup Mix: This adds herbs and spices to give the pork savory flavor. Try making your own blend for the best flavor possible!

No Peek Pork Chops and Rice Recipe

Besides putting all your ingredients in a pan, the only extra step is to stir together the rice with the sauce. This recipe could not be easier!

Prep: Preheat the oven to 350 degrees Fahrenheit. Grease a 13 x 9 x 2-inch baking dish with nonstick spray. In a medium-sized bowl add the rice, cream of mushroom, cream of chicken, chicken broth, and dry onion soup mix. 

Make the Rice Mixture: Stir the rice and sauce ingredients together until smooth and combined. Pour the mixture into the prepared baking dish.

Add Pork Chops: Place the pork chops on top of rice mixture and season with Italian seasoning, salt, and pepper. 

Bake: Cover dish with aluminum foil and bake for 1 hour or until the pork is cooked through and no longer pink. No peeking!

This Harry Potter Pumpkin Juice will transport you to a magical ride on the Hogwarts Express or eating lunch with your friends in the great hall. Bursting with warm, cozy fall flavor, you will love feeling part of the wizarding world of Harry Potter with this magical drink.

What’s in Pumpkin Juice?

You only need six simple ingredients to make this Harry Potter pumpkin juice! It’s so simple, yet it tastes so good and will have everyone raving! For all measurements, check out the recipe card below.

Pumpkin: Use canned pumpkin puree or try making homemade pumpkin puree.

Water: This will cook with the pumpkin and sugar to create a sweetened pumpkin liquid.

Granulated Sugar: For the perfect sweetness.

Pumpkin Spice: Enhances the overall flavor with cinnamon, nutmeg, ginger, and allspice. You can use store-bought or try my homemade pumpkin spice recipe.

Apple Juice: Adds extra flavor that complements the pumpkin puree and spices while giving it just the right consistency.

Vanilla Extract: Boosts the warm, sweet taste.

How to Make Pumpkin Juice

Making this Harry Potter pumpkin juice recipe could not be easier! You can use a juicer, which is convenient but unnecessary. Follow my instructions below, and you’ll be immersed in the magical world and feel like you are best friends with Harry, Hermione, and Ron!

Make Pumpkin Mixture: Combine the pumpkin puree, water, sugar, and pumpkin pie spice in a medium saucepan.

Cook: Cook over medium-low heat for about 10 minutes, stirring frequently. Let the pumpkin mixture cool while you prepare your straining station.

Strain: Place 2-3 layers of cheesecloth inside a fine mesh strainer, leaving plenty of overhang. Place the strainer on top of a bowl or measuring cup to catch the strained liquid. Once cooled, add ¼-⅓ of the pumpkin mixture to the straining station. Use a large metal spoon to stir the pumpkin, pressing it into the cheesecloth until as much liquid as possible is strained into the vessel below. 

Discard Pulp: Alternatively, you can gently squeeze the portions of pumpkin in the cheesecloth, being careful not to squeeze too hard. You want the transparent liquid to come out of the pumpkin, not any of the actual pumpkin pulp. Discard any remaining pulp before moving on to the next portion of pumpkin mixture.

Liquid Amount: You should end up with about 1 ½ cups of liquid.

Simmer with Apple Juice to Reduce: Wash out the saucepan before adding the strained pumpkin liquid back in. Add the apple juice and vanilla and simmer over low heat until reduced to 4 cups, about 10 minutes. Pour the juice into a storage bottle and let it cool to room temperature before refrigerating. Serve chilled over ice or hot.

Browned Butter Sugar Cookies are irresistibly thick and chewy with rich flavor, thanks to the addition of browned butter. Even more delicious than the classic, and there’s no need to chill the dough!

Ingredients to Make Browned Butter Sugar Cookies

This browned butter sugar cookie recipe requires the same basic ingredients as most cookie recipes. A few extras I like to include to really take this sweet treat to the next level are an egg yolk for major chewiness, cornstarch for a soft texture, and, of course, brown butter for a richer flavor. You can find the measurements below in the recipe card.

Butter: Browning unsalted butter makes these cookies extra special and enhances the flavor.

Granulated Sugar: This adds sweetness to the dough and we’re rolling the dough balls in extra sugar to achieve perfect crispy edges!

Dark Brown Sugar: Adds a warm caramel taste and extra sweetness and creates a chewy texture.

Egg & Egg Yolk: The egg will help bind the dough together, and the yolk adds chewiness.

Vanilla: Enhances the warm, sweet flavor. You can use pure vanilla extract or vanilla paste.

Flour: Use all-purpose flour for the best soft and tender crumb.

Cornstarch: My secret ingredient for wonderfully pillowy, soft, and thick cookies. 

Baking Powder: Helps these rise and bake properly.

Salt: Balances the sweetness and brings all the flavors together.

How to Make This Brown Butter Cookie Recipe

The key to these cookies is the rich flavor of brown butter. If you’ve never browned butter before, it can seem intimidating, but it’s easier than you think! Follow these simple steps, and you’ll want to add browned butter to all of your cookie recipes! Try my browned butter chocolate chip cookies next!

Brown the Butter: Add the butter to a medium saucepan and cook over medium heat for 6-8 minutes, until the butter has melted and turns foamy and fragrant. Keep a close eye on it, as the browning happens quite rapidly towards the end of 6-8 minutes. Remove the butter to a small bowl and let it cool to room temperature. 

Beat: Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add the browned butter, granulated sugar, and brown sugar to a large bowl and beat on high speed with a hand mixer or a stand mixer fitted with the paddle attachment until well combined, about 2-3 minutes. 

Beat: Add the egg, egg yolk, and vanilla and beat until combined. Scrape down the sides and bottom of the bowl as needed. 

Combine: In a separate bowl, sift or whisk together the flour, cornstarch, baking powder, and salt. Add the flour mixture to the butter mixture and mix until combined.

Roll Dough Balls: Use a medium cookie scoop (about 2 ½ tablespoons) to scoop the cookie dough, then roll them into uniform balls with your hands. Roll each ball of dough in a small bowl with ¼ cup of granulated sugar until fully coated.

Bake: Place the dough on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes until the edges have set, but the centers still look quite underbaked. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cooling rack to finish cooling, as this will continue the baking process.

With creamy Tuscan flavors, these Marry Me Meatballs are an instant crowd favorite! It doesn’t get much better than Italian seasoned chicken meatballs nestled in a creamy, cheesy sauce with sun-dried tomatoes and fresh herbs.

Ingredients You Need to Make Marry Me Meatballs

These meatballs have tender chicken and a rich sauce. It might look like a lot of ingredients, but they’re all pantry staples. And trust me, this is one recipe you’ll be so glad you tried. The Tuscan-inspired ‘Marry Me’ flavors are absolutely divine! Ready to get started? Scroll down to the recipe card for all the details.

Meatballs

Ground Chicken: You could use ground turkey, but I really love using ground chicken in this recipe.

Breadcrumbs: Use dried Italian bread crumbs to help bind the ingredients and add texture to the meatballs.

Egg: Adds structure and helps to bind the ground meat mixture together.

Italian Seasoning: Use store-bought or try my homemade Italian seasoning for the perfect Italian flavor.

Minced Garlic: Use freshly minced garlic for the best taste.

Onion Powder: Provides savory flavor without having to chop any onions.

Salt: To bring out and enhance all of the flavors.

Parmesan Cheese: For delicious nutty cheese flavor.

Olive Oil: For cooking the meatballs.

Marry Me Meatball Sauce

Butter: Provides a rich base for the sauce.

Garlic: A must in a good Italian cream sauce.

Flour: A small amount of flour will thicken the sauce.

Chicken Broth: Gives the sauce the perfect consistency while adding savory flavor.

Heavy Cream: Creates a smooth, velvety sauce. You can also use half and half as a lighter option, although the sauce won’t be quite as rich.

Parmesan Cheese: Grated parmesan adds a sharp, cheesy flavor.

Sun-Dried Tomatoes: A signature ingredient for that ‘Marry Me’ flavor!

Dried Italian Seasoning: This is a blend of herbs like oregano, basil, and thyme.

Fresh Basil: Garnish with fresh basil for extra color and fresh herbs.

How to Make Marry Me Chicken Meatballs

This recipe is super simple, and dinner can be on the table in 35 minutes! Follow my instructions below to end up with the most tender, juicy chicken meatballs and a creamy, tangy sauce.

Meatballs

Combine Ingredients: In a medium sized bowl, add the ground chicken, panko bread crumbs, egg, garlic, Italian seasoning, onion powder, and parmesan cheese. 

Mix: Using clean hands or a fork, mix until the ingredients are combined.

Form Balls: Roll into ten large meatballs or 18 small meatballs.

Cook: Heat the olive oil over medium-high heat in a large skillet. Add the meatballs and cook until browned and cooked throughout. Transfer to a plate while you prepare the sauce.

Marry Me Sauce

Start the Sauce: Add the butter to the skillet and melt over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Add in the flour and stir to make a paste.

Whisk: Whisk in the chicken broth, heavy cream, and parmesan cheese.

Season: Stir in the drained, sundried tomatoes and Italian seasoning. Season with more salt and pepper if needed.

Thicken: Heat the sauce for a few minutes and simmer until it thickens. 

Warm Meatballs: Return the meatballs to the skillet and spoon the sauce on top. Turn the heat to medium-low, and then continue to heat the meatballs and sauce together for about 5 minutes.

Serve: Garnish with freshly chopped basil leaves and serve your Marry Me meatballs over mashed potatoes, pasta, or rice.

This week’s meal plan is warm and hearty, and I’m confident they will be a hit with everyone in the family. My favorite is the chicken parmesan because it only takes 20 minutes to prepare, and the air fryer makes it a much healthier option without sacrificing any taste.

What’s For Dinner?

This week takes you on a tour around the world! Start off with a Mexican-inspired tortilla soup, then head over to France for the most flavorful Boursin pork chops. Then, it’s on to Italy for some chicken tetrazzini and chicken parmesan! End your world tour with my Asian-inspired Beijing beef! Don’t forget dessert and sides.

Monday: Slow Cooker Chicken Fajita Soup

Tuesday: Boursin Pork Chops

Wednesday: Chicken Tetrazzini Casserole

Thursday: Air Fryer Chicken Parmesan

Friday: Beijing Beef

My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy! Just click on the pink button below for the list!

This creamy taco soup recipe is full of fresh flavors, tender vegetables, and hearty beans. The seasoned beef mixed with the creamy soup is out of this world good! Top it with your favorite toppings, and your family will love this warm, savory soup!

Ingredients Needed For Creamy Taco Soup

My favorite thing about this recipe is the number of items ready to go. I just need to open up some cans, dump them into a pot, and let all of the flavors meld and simmer together! For exact measurements, scroll to the recipe card at the bottom of the post.

Ground Beef: The best protein to absorb all of the delicious taco seasoning flavor and add a hearty beefy texture.

Yellow Onion: Gives the soup a nice sweet flavor and tender texture.

Jalapeno: Watch out! If you like it spicy, leave in the seeds; if not, omit the seeds to get that yummy jalapeño flavor.

Minced Garlic: Adds a kick of savory flavor that balances the other ingredients.

Taco Seasoning: Use store-bought or my homemade taco seasoning.

Beef Broth: This is my secret for giving the soup a very robust flavor.

Canned Corn: Adds sweetness to offset all of the savory items.

Canned Black Beans: These add a wonderful texture and healthy fiber.

Canned Pinto Beans: Gives the soup a creamy texture and more fiber!

Canned Fire-Roasted Tomatoes: Adds a hint of smokey flavor that balances the other spices.

Canned Green Chiles: Give the soup a hint of heat and tangy flavor.

Cream Cheese: Provides the creaminess that sets this soup apart.

Salt and Pepper: To taste!

Creamy Beef Taco Soup Instructions

For this recipe, you simply season and brown your beef, dump in all of the canned beans and vegetables, and let the flavors meld together while they simmer. Its that simple! I have also included crock pot instructions in a tip bubble below!

Heat a stock pot over medium-high heat, add in the ground beef, onion, and jalapeño, and cook until the ground beef is evenly browned and fully cooked.

Add garlic and taco seasoning to the pot, and continue to cook until the taco seasoning covers all the meat.

Pour in the beef broth, corn, black beans, pinto beans, tomatoes, and green chiles. Then bring everything to a gentle boil, and reduce the heat to low.

Add in the cream cheese and stir until the cream cheese has melted into the chili. Season with salt and pepper to taste, then simmer everything together for about 10 minutes.

Remove the pot from heat and serve with your favorite toppings

Fall in love with this Pumpkin Delight! A shortbread crust topped with a fluffy cheesecake mixture, a creamy pumpkin layer, and whipped topping. Every bite of this irresistible layered dessert is pumpkin heaven!

Ingredients to Make Pumpkin Delight

Every single delicious layer in this Pumpkin Delight is SO worth it! Each layer only requires a few simple ingredients. Check out the recipe card at the bottom of the post for all of the exact measurements.

Crust

Unsalted Butter: Softened butter to easily mix the dough.

Chopped Pecans: This is completely optional, but a delicious addition!

All-Purpose Flour: The base of the crust.

Powdered Sugar: Perfectly sweetens the dough.

Cheesecake layer

Cream Cheese: Use softened cream cheese so it creams well as it’s mixed.

Powdered Sugar: Adds sweetness to the cheesecake layer.

Vanilla Extract: A pop of delicious vanilla flavor!

Whipped Topping: Use thawed whipped topping if using storebought.

Pumpkin Layer

Instant Vanilla Pudding: Use instant pudding and not cook and serve.

Pumpkin Puree: Canned pumpkin puree, not pumpkin pie filling.

Pumpkin Pie Spice: Added spice to really elevate the pumpkin flavors.

Evaporated Milk: Adds rich creaminess to the pumpkin layer.

Topping

Whipped Topping: Use homemade or storebought!

Chopped Pecans: These are optional for garnish, but a perfect finishing touch!

Let’s Make Pumpkin Delight!

I have this recipe written into a few simple sections! It’s super easy to follow and super easy to make. Just be sure to allow yourself enough time for the Pumpkin Delight to chill and set up!

Make the Crust: Preheat the oven to 350 degrees Fahrenheit. In a medium bowl combine the butter, pecans, flour, and powdered sugar until it forms a shaggy dough.

Bake the Crust: Press the dough into a lightly greased 9 x 13 x 3-inch baking dish and bake for 15 minutes, until golden brown and fragrant. Allow the crust to cool completely.

Make the Cheesecake Layer: Add the cream cheese, powdered sugar, and vanilla to a large bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment and beat everything together until smooth. 

Fold in the Whipped Topping/ Spread Over Crust/ Refrigerate: Once smooth, fold in 8 ounces of whipped topping until completely combined. Spread evenly over the cooled crust then refrigerate for 10-15 minutes.

Make the Pumpkin Layer: In a medium bowl, whisk together the pudding mix, pumpkin puree, pumpkin pie spice, and evaporated milk until smooth and thick.

Spread Over Cheesecake Layer and Refrigerate: Spread it evenly across the cheesecake layer and place in the fridge for 10-15 minutes, or until the pumpkin layer has set up.

Add the Topping and Refrigerate: Evenly spread the remaining 8 ounces of whipped topping on top of the pumpkin layer then cover and refrigerate for at least 3 hours before serving. If desired, add a sprinkle of chopped pecans and a dusting of pumpkin pie spice for serving.

Get ready to be obsessed with this slow cooker crack chicken dip! The combination of chicken, cream cheese, Velveeta, bacon, and ranch seasoning creates an addicting snack that’s perfect for holiday gatherings, game days, and parties!

Ingredients for Slow Cooker Crack Chicken Dip

This slow cooker crack chicken dip recipe comes together so effortlessly with simple ingredients. Even though it’s easy to make, it’s super tasty! Everyone will be asking for the recipe! See the recipe card at the bottom of the post for exact measurements.

Cooked Chicken: For convenience, you can use rotisserie chicken, which is already filled with flavor.

Cream Cheese: The creamy, rich base of the dip.

Sour Cream: Adds creaminess and a hint of tanginess.

Evaporated Milk: Creates a smooth and creamy consistency, and doesn’t separate while cooking.

Ranch Seasoning: You can use a packet of dry ranch dressing mix from the store or try whipping up some of this homemade ranch seasoning mix! Three tablespoons is equivalent to one dry packet of ranch mix.

Onion Powder: Adds some delicious savory onion flavor.

Bacon: For a wonderful smoky taste that’s impossible to resist.

Velveeta Cheese: Highly recommend Velveeta for the best creamy texture.

Green Onion: Chopped green onion garnished on top makes for a pretty presentation.

Let’s Make Slow Cooker Crack Chicken Dip!

This easy creamy slow cooker crack chicken dip recipe takes less than 10 minutes to prep! Then, let the crockpot do all the work! Follow these super simple instructions below.

Combine: Add the shredded chicken, cream cheese, sour cream, evaporated milk, ranch powder, onion powder, ¾ cup bacon, and Velveeta cheese into a slow cooker. Put the lid on, then cook for 2 hours on LOW.

Mix: Stir the dip until smooth and combined. Garnish with the remaining ¼ cup crumbled bacon and chopped green onions on top.

Enjoy: Serve warm with a sliced baguette, crackers, or chips.

This delicious black frosting is fun to make for special occasions, especially for Halloween, seasonal treats, and desserts. It’s made with black cocoa powder, which tastes just like Oreo’s! The best part is that it won’t dye your mouth, hands, or clothing! It’s the perfect frosting for witchy cakes and other dramatic parties.

Ingredients Needed to Make Black Buttercream Frosting

You can have the most stunning and delicious black frosting with just a few simple ingredients. You probably have most of these ingredients in your pantry already, minus the black cocoa powder. Scroll to the recipe card at the bottom of the post for exact measurements.

Granulated Sugar: Gives the sweetness that helps balance the bitterness of the cocoa powder.

Black Cocoa Powder: The secret ingredient! This gives the frosting its incredible flavor and intense black color.

All Purpose Flour: Adds a little body to the frosting.

Milk: Provides a smooth creaminess to the frosting.

Unsalted Butter: Adds flavor and richness.

Vanilla Extract: Complements the chocolate flavor from the cocoa powder.

Salt: Enhances the overall flavor of the frosting.

Black Frosting Recipe Instructions

Following these step-by-step instructions, you will have the most beautiful black frosting! Your friends and family will be in awe of how you got the most delicious frosting to be black and not turn their mouths black!

Whisk: Add the sugar, black cocoa powder, and flour to a pan and then whisk to combine. Then, add the milk to the pan and whisk until combined.

Cook: Cook over medium heat while whisking until it reaches a thin pudding-like consistency, about 10 minutes.

Chill: Remove the milk mixture from the heat and then transfer to a small heat-proof bowl. Cover with plastic wrap so it touches the surface of the milk mixture. Chill in the fridge for at least 40 minutes until it has set up into a thick paste.

Beat: Add the butter to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed for about 8 minutes until the butter is light and fluffy. Scrape down the sides and bottom of the bowl to ensure all of the butter is whipped.

Slowly Incorporate: Add the cooled milk mixture to the whipped butter one scoop at a time. Whip on medium speed until fully incorporated.

Scrape and Beat: Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium speed for 10-13 minutes. The frosting will have a smooth, fluffy texture with a nice glossy shine.

Delicious Jalapeño Chicken will become an instant favorite with the very first bite. Tender chicken pieces are cooked with jalapeños and then coated in a sticky, sweet, and spicy sauce. Serve over rice for an easy meal. You’ll be craving it on repeat!

Ingredients for Making Jalapeño Chicken

If you love spicy food, then this Asian-inspired jalapeño chicken is for you! The recipe starts with breaded pieces of chicken and sauteed with jalapeño slices, diced onion, and minced garlic. Then, add the sweet, savory, spicy sauce and cook everything together until it’s warm and flavorful. Everyone will be begging for seconds! See the recipe card at the bottom of the post for exact measurements.

Chicken

Boneless Skinless Chicken Breasts: Cut these into cubes that are similar in size so that they cook evenly. 

Breading: A mix of cornstarch and all-purpose flour coats the chicken so that it’s crispy on the outside.

Salt and Pepper: To flavor the chicken.

Vegetable Oil: This is a great oil for cooking the chicken and veggies.

Onion: Diced and sautéed to provide the recipe with a complex depth of flavor.

Jalapeños: Sliced and sautéed with the chicken to release their heat and flavor the dish.

Garlic: Freshly minced garlic infuses the meal with a wonderful savory flavor!

Sauce

Chicken Broth: Creates the perfect base for the sauce while providing savory flavor.

Soy Sauce: Adds major savory, salty flavor to the sauce. Use low-sodium if desired.

Shaoxing Wine: This is a common rice wine used in Chinese cooking. It has a slightly sweet and briny flavor. You can sub with sherry wine, if you’d like.

Brown Sugar: Balances out the spicy and savory flavors with a hint of sweet.

Ground Ginger: Adds a peppery spice and sweetness.

Jalapeño: Gives an extra kick of heat to the sauce.

Cornstarch: Used to thicken the sauce.

Rice: Try serving the chicken over my perfect instant pot white rice.

How to Make Jalapeño Chicken

Get ready for a huge punch of flavor with this jalapeño chicken recipe! It’s a breeze to make, uses simple ingredients, and is beyond delicious! I love how the chicken is crispy on the outside and tender on the inside. Then, it’s drenched in the sauce, which really takes it to the next level!

Make the Sauce: Mix the sauce ingredients in a small bowl and set aside. In a separate large bowl, whisk together the cornstarch, all-purpose flour, salt, and pepper.

Bread the Chicken: Dice the chicken breast into 1-inch cubes. Toss the cubed chicken into the cornstarch and flour mixture until every piece is coated. Heat the vegetable oil in a large skillet or wok over medium-high heat.

Cook: Carefully place the breaded chicken into the skillet. Cook the chicken, stirring continuously, until it has all been seared evenly, about 5 minutes.

Sauté the Veggies: Add in the onion and jalapeños, and continue to sauté until tender and the chicken is browned. Add in the garlic and sauté for another minute.

Add the Sauce: Pour the sauce mixture over the chicken and vegetables. Reduce the heat to medium-low, and cook until the sauce thickens and coats everything evenly.

Serve: Remove the chicken from heat and serve fresh over rice. Enjoy!