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Crunchy and sweet, red hot cinnamon popcorn is like caramel corn with a hint of cinnamon! The butter and sugar mellow out the bold cinnamon flavor of red hots, resulting in a buttery, lightly spiced treat. It’s less intense than cinnamon bears but just as addictive. Perfect for fans of caramel corn and red hots!

Bright Red, Flavorful Popcorn

This festive popcorn is so beautiful and makes the perfect addition to any Valentine’s, Galentine’s, or Christmas party. It tastes amazing and is easy to make with minimal ingredients. If you’re a fan of hot tamales, but they can be too spicy, this is the snack for you! It has the perfect amount of cinnamon without overwhelming heat!

How to Make Red Hot Cinnamon Popcorn

When my sweet tooth hits, I love having a poppable snack like cinnamon popcorn! It only takes 10 minutes to prep! Be sure to plan ahead because it takes some time to bake and then cool.

Prep: Preheat the oven to 250 degrees Fahrenheit. Spray a large, deep roasting pan or a large oven-safe Dutch oven with pan spray and add your popped popcorn to it. Set aside.

Melt Butter: Add the butter to a medium-sized heavy-bottomed pot and heat over medium heat.

Heat Ingredients: Once the butter is melted, add the corn syrup, sugar, salt, and red hots candy to the saucepan.

Stir and Boil: Cook over medium-low heat, stirring constantly, until the red hots are melted and the mixture is boiling. Stop stirring and let it boil for 2 minutes.

Stir in Baking Soda: Turn off the heat and stir in the baking soda. The red hot mixture can bubble up a bit at this stage. Make sure the pot you use has high sides, and you stir continuously until the bubbling up subsides.

Coat Popcorn: Pour the red hot mixture over the popcorn and stir it as best you can until the popcorn is as evenly coated as you can get it.

Bake, Stir, Cool: Bake the cinnamon popcorn for 1 hour, stirring thoroughly every 15 minutes. Once the hour is up, turn out the popcorn onto sheet pans lined with parchment paper and let it cool completely before breaking into pieces and serving.

This Detox Cabbage Soup is the perfect way to kick off your New Year’s resolutions! After indulging over the holidays, this soup will give you the kick-start you need to feel better. It’s loaded with fresh veggies and essential vitamins and is super budget-friendly.

How to Make Detox Cabbage Soup

This detox cabbage soup recipe is easy to follow and makes a great, feel good soup. It only takes 30 minutes to have this hot, healthy soup on the table.

Cook: Heat the olive oil in a large pot over medium high heat, then add the onion, carrots, and celery. Cook the vegetables until slightly tender, about 5 minutes.

Cook Cabbage: Then, add the cabbage, garlic, ginger, turmeric, and salt and pepper to taste. Continue cooking, stirring frequently, until the cabbage has wilted.

Simmer: Pour in the diced tomatoes and vegetable broth. Bring the soup to a boil. Reduce the heat to low, and simmer for 15-20 minutes until the vegetables are soft. Serve fresh with additional salt and pepper to taste.

Hunan chicken is a tasty take-out favorite that can be made right at home! Tender chicken and veggies are tossed in the signature hunan sauce. It’s savory with a hint of sweet and spicy! This easy one-pan dinner is ready in 30 minutes!

Ingredients to Make Hunan Chicken

Hunan chicken is always a favorite when we eat Chinese food and my kids love that I can make it at home any time they want. It reminds me of my Szechuan chicken, so I know it’s a keeper because it’s simple, delicious, and sure to please the whole family!

Stir-Fry

Boneless Skinless Chicken Breast: Slice the chicken into thin strips.

Cornstarch: Gives the chicken a crispy texture that holds onto the sauce!

Salt and Pepper: Season the chicken before it cooks!

Vegetable Oil: To fry the chicken and veggies.

Red Bell Pepper: Thinly slice the bell pepper and use any color of bell pepper you like!

Broccoli Florets: The best stir-fry veggie. I love the crispy texture and the pop of color!

Hunan Sauce

Vegetable Broth: The sauce base but you can use chicken broth if you prefer.

Shaoxing Wine: If you can’t find Shaoxing wine, check out my substitution list below in my tips.

Soy Sauce: Use regular or low-sodium soy sauce.

Chili Paste: Hunan sauce is a must with the heat and flavor of the chili paste.

Garlic: Garlic adds the best flavor to this sauce.

Ginger: Freshly ginger wins over ground ginger EVERY time because the flavor is next level!

Honey: Adds a bit of sweetness to balance the savory flavors.

Cornstarch: Helps to thicken the sauce.

Hunan Chicken Recipe

This hunan chicken recipe comes together in 30 minutes! You can’t even have take-out delivered in that time frame. Follow my easy instructions to make this delicious hunan chicken recipe at home.

Coat the Chicken: Add the chicken to a bag or bowl with the cornstarch, salt, and pepper. Shake or mix the chicken to coat it in the cornstarch and seasonings.

Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken to the skillet and cook, stirring frequently to sear the chicken all over. It will finish cooking with the vegetables. Remove the chicken from the pan and set aside.

Cook the Veggies: Return to the same pan then add the bell pepper and broccoli. Add a little more oil if needed. Cook the vegetables for 3-5 minutes, until tender.

Make the Sauce: Whisk together the Shaoxing wine, soy sauce, chili paste, garlic, ginger, honey, vegetable broth, and cornstarch.

Combine: Add the chicken back to the pan then pour the sauce over the chicken and vegetables. Continue to cook, stirring frequently until the sauce has thickened and the chicken is cooked through. Remove the pan from the heat. Optional garnish ideas include sesame seeds and sliced green onions. Serve hunan chicken over rice, noodles, or on its own!

Tender,  juicy Slow Cooker Honey Buffalo Meatballs are simmered in the most tantalizing sweet heat sauce everyone goes crazy for! Perfect appetizer or delicious, easy meal!

Slow Cooker Honey Buffalo Meatball Ingredients

Frozen meatballs have been my saving grace! Don’t get me wrong, I love homemade meatballs, but when I need something quick, I grab the frozen meatballs! Scroll to the bottom of the post if you need exact measurements.

Frozen Meatballs: Frozen beef meatballs make this recipe super simple and taste amazing!

Frank’s Red Hot Original Sauce: The OG buffalo sauce that I can pour in and know will taste amazing. If you want to make your own, follow my homemade buffalo sauce recipe.

Honey: Perfectly sweet and adds just the right amount of sticky for the sauce to stick to the meatballs.

Apricot Preserves: My secret ingredient. If you’re like me, then you love the salty and sweet flavor combination. This apricot jam provides that!

Brown Sugar: Provides a touch of sweetness to balance out the heat.

Soy Sauce: Adds a nice salty tang that complements the brown sugar and honey.

Cornstarch: Helps thicken the sauce so everything sticks to the slow cooker meatballs.

How to Make Honey Buffalo Meatballs

If you’re looking for something you can throw in the crockpot in the morning and it’s ready in the evening, then look no further. This crock pot meatballs recipe only takes three steps, and you can set it and forget it.

Prep: Spray the slow cooker with cooking spray and place the meatballs on the bottom of your slow cooker.

Whisk: In a bowl, whisk together the honey buffalo sauce ingredients: hot sauce, honey, apricot preserves, brown sugar, soy sauce, and cornstarch.

Cook: Pour the sauce over the meatballs and stir to coat well. Cook on LOW heat for 3-4 hours, stirring periodically. When the meatballs are heated through serve them fresh or keep warm until ready to serve. Serve with toothpicks or over rice.

Craving Southern comfort food? This smothered steak is hearty, flavorful, and so satisfying. Perfectly cooked tender steak is covered in a rich, savory gravy that takes it to the next level. This steak is ready to enjoy in just 30 minutes!

How to Make Smothered Steak

This smothered steak recipe is super easy and very tasty! First, sear the steaks in the pan. Then, use the same pan to create the gravy. This will infuse the gravy with all those incredible flavors from the seared steak. Finish by returning the steaks to the pan with the gravy, and you’ve got an irresistibly delicious dinner!

Prep: Rub the steaks with salt and black pepper and then set aside. Heat the butter and olive oil in a large skillet over medium-high heat.

Cook: Carefully place the smothered steaks in the heated pan and then cook for 3-5 minutes on each side, undisturbed, to create a nice crust on the steaks. Remove the steaks from the pan and then set aside.

Sauté: Next, add the onions to the pan and cook until they are tender, scraping up any blackened bits from the pan as you cook.

Cook: Add the garlic to the pan and then cook for 1 minute. Whisk the flour into the pan, creating a paste.

Add: Slowly pour the beef broth into the paste mixture, whisking as you pour. Incorporate all the broth, then stir in the Worcestershire and soy sauce.

Transfer: Place the steaks back in the pan, smothering them with the gravy sauce and then let simmer for an additional 3-4 minutes, coating the steaks well in the gravy. Season with additional salt and pepper to taste, and then serve your smothered steaks!

This creamy chicken noodle soup tastes exactly how it sounds! It’s classic chicken noodle soup but creamy, rich and filling! Loaded with hearty chicken, tender carrots, supple noodles, and lots of delicious flavors, it’s perfect for winter!

Creamy Chicken Noodle Soup Ingredients

This creamy chicken noodle soup recipe is similar to my classic chicken noodle soup with some cream and thickening items. It comes together quickly and easily and is perfect for those cold winter months. Scroll to the bottom of the post for exact measurements.

Cooked Shredded Chicken: You can use rotisserie chicken or leftover chicken from a previous recipe.

Unsalted Butter: Adds a rich flavor and is used to thicken the soup by making a roux.

Vegetables: Chopped Carrots, add a vibrant color and the perfect tender bite. Celery and Onions give the soup that classic savory flavor and slight texture.

Minced Garlic: Gives the soup the best savory flavor!

Seasonings: When you combine fresh herbs like  Fresh Thyme and Parsley with Salt and Black Pepper, you get a winning combo of classic aromatic flavors that are comforting to the soul.

All-Purpose Flour: In combination with the butter, the flour makes the roux that thickens the soup.

Chicken Broth: The base of the soup that adds flavor. Use store bought or my homemade chicken broth.

Wide Egg Noodles: Provides the perfect pasta, giving the soup a nice texture and absorbing all the delicious flavor.

Heavy Cream: The star of the dish that makes everything luscious and creamy.

How to Make Creamy Chicken Noodle Soup

The nice thing about this soup, other than it being incredibly delicious, is that it all cooks in one pot, making clean-up a snap! Your family will beg you to make this yummy soup over and over during the winter months.

Cook: Melt the butter in a large stock pot over medium-high heat, then add the carrots, celery, and onion. Cook the veggies, stirring occasionally, until they are tender, about 5 minutes.

Whisk: Add the garlic, thyme, and parsley, and cook another minute. Whisk the flour and butter into the vegetables to create a paste.

Stir: Slowly whisk the chicken broth and heavy whipping cream to create a smooth, creamy soup base.

Boil: Add the noodles, then salt and pepper to taste. Stir everything together, then bring to a boil. Reduce the heat to low, cover, and let simmer until the noodles are al dente.

Serve: When the noodles are almost done, add the shredded chicken and cook until the noodles are done. Serve fresh with additional seasoning for garnish.

Maple Bacon Crack is as delicious and addicting as it sounds! It has flaky pastry dough drizzled in a sweet maple sauce and is loaded with crispy bacon pieces! It’s the perfect sweet and salty snack!

Ingredients Needed For Maple Bacon Crack

You literally only need 5 ingredients to make this amazing snack! You will be blown away by the intense flavor that these few ingredients make when combined. Scroll to the bottom of the post for exact measurements.

Bacon: The star of the show! Crispy bacon makes everything taste better! Mixed with the sweet maple syrup, it’s a match made in heaven.

Tube Crescent Dough Sheet or Rolls: Gives the bacon and syrup the perfect base to create a crisp, chewy texture and delicious flavor.

Maple Syrup (divided): Bacon and maple are a marriage of flavors I can’t get enough of!

Brown Sugar: Provides a depth of sweet flavor and caramelizes, giving it that crisp texture.

Cracked Black Pepper: This is optional, but I love the kick of heat it gives!

How to Make Maple Bacon Crack

Making Maple Bacon Crack is quick and straightforward, so you’ll have it ready in no time! Then, follow these easy steps to create a treat that’s sure to impress.

Cook: Cook the bacon in the oven, over the stove, or in the air fryer—you choose your preferred method! Drain the grease, chop or crumble the bacon into pieces, and set aside.

Prick: Preheat the oven to 375 degrees Fahrenheit. Line an 18 x 13 x 2-inch baking sheet with parchment paper. Roll out the crescent dough, onto the prepared pan. If you’re using crescent rolls, pinch the seams together. Prick the dough using a fork.

Brush: Using a basting brush, brush 2 tablespoons of maple syrup on top of the dough.

Sprinkle: Next, sprinkle the brown sugar evenly over the dough.

Add: Top with the cooked bacon pieces.

Drizzle and Bake: Drizzle with the remaining 2 tablespoons of maple syrup, and sprinkle with the cracked black pepper, if using. Bake for 12-15 minutes or until the dough is golden brown. Allow to cool before cutting or “cracking” into pieces.

This week’s meal plan is here to save you time and stress with simple, delicious dinners the whole family will love! From easy tostadas to baked spaghetti, these recipes are perfect for busy weeknights, and the organized shopping list makes meal prep a breeze.

What’s on the Menu?

This week’s menu is packed with variety and bold flavors, perfect for busy nights! These recipes will keep your family happy and your week stress-free. And if you’re in the mood for dessert, try something with strawberries—it’s the perfect way to end any of these meals!

Monday: Easy Tostadas
Tuesday: Slow Cooker Thai Peanut Chicken
Wednesday: Stuffed Pepper Casserole
Thursday: Honey Balsamic Chicken
Friday: Baked Spaghetti

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

This hot cocoa dip recipe has only 3 ingredients and comes together in 5 minutes. It’s chocolatey, fluffy, sweet, and creamy. It’s perfect to take to holiday parties or cozy winter gatherings.

What Goes In Hot Cocoa Dip?

The ingredient list is short, but the outcome is delicious! You might already have everything on hand! It’s a fun appetizer/dessert to bring to a holiday gathering because everyone can find something they like! Scroll to the bottom of the post for exact measurements.

Hot cocoa Mix: Adds a sweet chocolate flavor that gives the perfect hot cocoa vibes.

Whipped Topping: Cool whip is the best for making dips light and fluffy, and it is easy to flavor how you want.

Marshmallow Fluff: Marshmallows and hot chocolate go hand in hand. This makes the dip sweet, creamy, and fluffy! You can buy it or make your own.

How Do You Make Hot Cocoa Dip?

Once your cool whip has thawed, everything comes together so easily, simply pour it all into a bowl and stir!

Combine: Add the hot cocoa mix, whipped topping, and marshmallow fluff to a large bowl.

Stir: Use a hand mixer to beat the ingredients together for 2-3 minutes until fully combined and the hot cocoa has completely dissolved into the other ingredients. Transfer to a serving bowl, cover with plastic wrap, and store in the fridge until you are ready to serve it.

These vegetable dumplings are so full of Asian flavor, you won’t be able to stop at just one! Tender wontons are filled with an incredible veggie mixture that’s infused with ginger, soy sauce, sesame oil and garlic. Like a potsticker without the meat!

Ingredients Needed for Vegetable Dumplings

I love buying dumplings frozen for my kids, but I can never find the veggie version. So I decided to make my own. They use simple ingredients with so much flavor. You can find the measurements below in the recipe card.

Sesame Oil: This is for cooking the vegetables and adding a nutty taste.

Onion: Sautéed for savory depth and a slight caramelized flavor.

Shredded Cabbage: For wonderful texture.

Shredded Carrot: Provides natural sweetness.

Mushrooms: Finely diced mushrooms add heartiness and an earthy flavor.

Ginger Paste: Brings a zesty, slightly peppery kick.

Minced Garlic: Infuses the filling with warmth and depth.

Green Onion: Adds extra flavor and texture.

Soy Sauce: Gives the filling a nice savory flavor.

Rice Vinegar: Brightens up the flavor of the filling with a touch of acidity.

Dumpling Wrappers: Perfectly holds the delicious filling. If you can’t find dumpling wrappers at your local grocery store, you can use wonton wrappers. You will just have to cut them into circles to make the correct shape.

Vegetable Oil: Used to cook the dumplings.

How to Make Vegetable Dumplings

Ok, don’t worry about the number of steps, this vegetable dumplings recipe is actually pretty easy. You can do it! Just follow the instructions and I promise you’ll be so proud of yourself!

Sauté the Onion: Heat the sesame oil in a skillet over medium high heat. Add the onion to the skillet and cook, stirring frequently, until the onion is tender, about 3 minutes.

Cook the Veggies: Add the cabbage, carrot, and mushrooms to the skillet and cook until the vegetables are tender and all the liquid from them has cooked out, about 5-8 minutes.

Add Flavorings: Add in the ginger and garlic and cook for another minute. Remove the vegetables from the skillet, then add them to a bowl.

Prep: To the bowl, add the green onion, soy sauce, and vinegar, then stir to combine. Prepare a clean work station and have a small bowl of water and the wrappers ready to go.

Vegetabel Dumpling Assembly

Assemble: Take a dumpling wrapper in the palm of your hand, then wet the edges with water. Place about 2 teaspoons of filling in the center of the wrapper.

Fold: Fold the wrapper in half only pinching the center. Make 3 pleats on either side of the center and then pinch the wrapper closed. One side of the wrapper should be smooth and the other side pleated.

Continue to Assemble: Set the finished dumplings aside and then continue with the rest of the wrappers and filling. While assembling, heat the vegetable oil in the same skillet over medium-high heat.

Pan-Fry: Place the assembled dumplings in the pan, fat side down, so the seam is facing up. Leave space between and fry them, undisturbed for 2 minutes.

Steam: Carefully pour about ¼ cup water into the pan with the dumplings and then cover with a lid. Cook the dumplings until the water has evaporated and the bottoms of the dumplings have a golden crust. Remove the cooked vegetable dumplings from the pan and continue cooking the rest until all the dumplings are done.