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Adorable Jammie Dodgers feature tart strawberry jam sandwiched between buttery shortbread cookies for a gorgeous treat that will be the star of any dessert spread!

There’s something so special about perfectly crisp, buttery shortbread cookies that just dissolve in your mouth. If you love tender shortbread cookies too, try our classic Scottish Shortbread, rich Millionaire Shortbread and these nutty Pecan Shortbread Cookies.

What are Jammie Dodgers?

If you’ve never tried Jammie Dodgers, you’re in for a real treat! You’ll love biting through the delicate, slightly crisp shortbread layers to get to the jammy center. These are a popular British biscuit, made from shortcake with a raspberry or strawberry-flavored jam filling. Similar to Linzer Cookies but without the traditional dusting of powdered sugar, they have been produced in the United Kingdom for over 60 years. The name comes from the character Roger the Dodger from The Beano comics.

This homemade recipe for Jammie Dodgers is made with a simple almond-infused butter cookie dough with a little heart cut-out on top, so you can see the glistening jam peeking out. These are a must try for any occasion or festive holiday. We love to make them for Christmas. And the bright red heart cut-out makes them so perfect for a love-filled holiday like Valentine’s Day.

Ingredients Needed

The ingredients in this Jammie Dodgers recipe are so simple, yet come together for such a delicious cookie. The contrasting crisp, buttery almond texture of the cookie paired with the tart jam really takes these to the next level. You’re going to adore these biscuits!

Butter: Use unsalted butter that is softened to room temperature for this recipe.

Granulated Sugar: To perfectly sweeten the dough.

Salt: Enhances the sweet, buttery taste.

Egg: One large egg will give the cookies structure and stability.

Extracts: A combination of vanilla extract and almond extract add a lovely warm and toasty flavor to these cookies.

Flour: Use all-purpose flour for the perfect tender texture.

Jam: We love using strawberry jam for these cookies because the bright pink, red color looks so pretty behind the heart, but feel free to use your favorite jam.

How to Make This Jammie Dodgers Recipe

These have an elegant, fancy presentation but they’re relatively easy to make. Don’t be intimidated by all of the steps, the instructions are simple and foolproof. Time to impress your family and friends with these cute, festive cookies!

Prep: Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.

Beat Butter and Sugar: Add the butter, sugar, and salt to a large bowl. Beat with the paddle attachment of a stand mixer or with a hand mixer until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.

Continue to Mix the Wet Ingredients: Add the egg, vanilla extract, and almond extract and beat until well combined. You will likely need to scrape down the bowl two or three times to make sure everything is completely incorporated.

Mix in Flour: Add the flour in 2-3 additions, scraping down the bowl as needed, until the flour is completely incorporated.

Roll Dough: Dust a clean surface lightly with flour. Roll out the dough until it is ¼ inch thick. Use a 1 ½-inch round or scalloped cookie cutter to cut out as many rounds as possible, kneading together the scraps and rerolling the dough as needed.

Cut Out Heart or Circle: Use a ½-inch heart or circle cookie cutter to cut out a hole in the center of half of your cut-out cookies. Press together the cut-out scraps and use them to roll out more cookies.

Chill and Bake: Place the cookies on the prepared cookie sheets, leaving 1 inch between them. Chill in the freezer for 5 minutes. Once they have chilled, bake for 7-8 minutes, until the edges are just barely turning light golden brown. Remove from the oven and let the cookies cool completely on the cookie sheet.

Assemble Cookies: Once the cookies are cooled, use a spoon to spread a scant teaspoon of jam (your favorite kind! I used strawberry) in the center of the cookies without the cut-out. Top each one with a cookie with a cut out to form the sandwich.

Tender ravioli coated in Italian breadcrumbs and parmesan cheese, toasted to golden brown perfection! Served with a side of marinara for dipping, this is one appetizer you don’t want to miss!

My family can never get enough of this delicious stuffed pasta! Here are a few more of our favorite recipes: creamy Tuscan ravioli, baked ravioli, and lobster ravioli for special occasions!

Crispy Parmesan Crusted Ravioli

Looking for a seriously good appetizer or anytime snack? Try this recipe for toasted ravioli! It’s so good, I know you’ll love it as much as I do. It transforms your favorite prepackaged ravioli and gives them a crispy parmesan crust that is absolutely irresistible. Perfect for dipping in some homemade marinara or alfredo!

Let’s talk about the texture of these ravioli though, if you’re not already convinced. They’re still nice and tender on the inside, filled with cheese, meat, vegetables, you name it! The beauty of this recipe is that you can choose any type of ravioli. Add that crispy breadcrumb and parmesan coating, and voila! An upgraded version of one of your favorite Italian dishes.

Breading Ingredients

The dream team for making the perfect toasted ravioli! Check out the recipe card below for all of the measurements you’ll need.

Oil: Creates the crispy, golden, fried perfection. Aim for 3 cups vegetable oil (or any other neutral frying oil) for about 1 ½-inch depth in your pan.

Eggs & Milk: Whisked together so they help the breadcrumb mixture stick to the ravioli.

Breadcrumbs: Italian seasoned breadcrumbs add a delightful crunch and flavor to the toasted ravioli.

Parmesan Cheese: Grated parmesan adds salty and savory goodness to the breadcrumb coating. It gets so good when it’s fried! The perfect texture.

Italian Seasoning: A blend of Italian herbs like oregano, basil, and thyme infuses the breading with more flavor.

Salt & Pepper: The flavor basics! They enhance the overall taste of the ravioli and breading.

Ravioli: Choose your favorite flavor, frozen or refrigerated, for this crispy transformation. If using frozen, be sure to thaw your ravioli before breading and frying.

Marinara Sauce: The perfect dip! Warm marinara sauce complements the richness of the fried ravioli.

Fresh Herbs (optional): For a finishing touch! Chopped parsley or basil adds a pop of color and freshness.

How to Make Toasted Ravioli

Heat up that oil and let’s get to work! You’re going to love this flavorful, crispy crust on your ravioli. Psst– if you don’t want to shallow fry your toasted ravioli, I have also included methods to air fry and bake them in the tips section below.

Heat Oil: With the heat on medium, fill the bottom of a wide skillet with enough oil to a depth of 1-3 cups vegetable oil, or enough to 1 ½-inch, For me this was just about 3 cups. Heat until the oil reaches 375 degrees Fahrenheit. You can also sprinkle a pinch of the dry mixture into the oil to test if it’s ready. The dry mixture should immediately sizzle and pop when added. If it does, you’re ready to add your ravioli!

Egg Mixture: In a shallow dish, like a pie pan or a wide bowl, whisk together the eggs and milk.

Breadcrumb Mixture: Add the parmesan, bread crumbs, Italian seasoning, salt, and pepper to a large ziplock bag. Close the bag and mix until it’s fully combined.

Coat: Add the ravioli to the egg mixture until they are fully coated. Remove the ravioli from the egg mixture and shake off any excess before adding them to the ziplock bag. Close the bag and shake until all the ravioli are evenly coated in the dry mixture.

Fry: Carefully add the breaded ravioli to the hot oil. I did about 3 batches to not overcrowd the pan. Fry the ravioli for 1 minute on both sides before removing it to a paper towel-lined tray or plate.

Serve: Sprinkle the ravioli with fresh chopped parsley or basil and serve warm with marinara sauce.

Reader-favorite ‘Marry Me Chicken’ made even better with tender penne pasta! The noodles hold the cheesy, sun-dried tomato sauce inside for a burst of flavor in each bite! It’s sure to win over anyone that tries it.

Besides this amazing marry me chicken pasta, if you’re looking for more skillet pasta dishes to add to the dinner rotation, try these! One-pot creamy chicken mushroom florentine, ground beef stroganoff, and Cajun chicken alfredo pasta!

Marry Me Chicken Pasta Recipe

This marry me chicken pasta is one of my favorite recipes. Perfect for weeknight dinners or special occasions, and ready in 30 minutes! Marry me chicken on its own is absolutely to die for, but even better when you add those tender penne noodles to soak up all the sauce!

The sauce in this recipe is a mouthwatering combination of sun-dried tomatoes, parmesan cheese, cream, garlic, and delicious seasonings. It’s rich and creamy, but has an addictive tang because of the sun-dried tomatoes added. You’ll love it!

Everything You’ll Need

These simple ingredients come together to create a restaurant-quality dish that everyone will love! Marry me chicken pasta is creamy, tangy, savory, and so satisfying!

Chicken Breasts: Skinless, boneless chicken breasts cut into bite-sized pieces so they cook evenly.

Penne Pasta: Traps the creamy sauce perfectly.

Salt and Pepper: Basic seasonings give the marry me chicken pasta its first layer of flavor!

Olive Oil: Used to sear the chicken in.

For the Creamy Sun-Dried Tomato Sauce:

Butter: Creates a rich base for the sauce and adds creaminess.

Garlic: Fresh minced garlic is best!

Flour: To thicken up the sauce with.

Chicken Broth: Adjusts the consistency of the sauce and also adds savory flavor.

Heavy Cream: Creates a luxurious, creamy texture. You can also use half and half as a lighter option.

Parmesan Cheese: Grated parmesan adds sharp, cheesy flavor and richness.

Sun-Dried Tomatoes: Tangy and delicious, for that classic ‘Marry Me’ flavor!

Paprika: Adds a bit of smoky warmth.

Italian Seasoning: Blend of herbs like oregano, basil, and thyme.

Fresh Basil: Aromatic garnish that adds a pop of freshness!

How to Make Marry Me Chicken Pasta

How to make this knockout dinner in just 30 minutes! My family loves marry me chicken pasta so much, it’s always in the dinner rotation.

Cook Penne: Cook the pasta according to package instructions. Drain the pasta and then set aside while you prepare the chicken and sauce.

Cut Chicken: Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper.

Sear Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes until the chicken is no longer pink and cooked through.

Set Aside: Transfer the cooked chicken to a plate, and set it aside while you make the sauce.

Sauce

Sauté Garlic, Make Roux: Return to the same skillet, then add the butter. Once it is melted, sauté the garlic for 30 seconds until it’s fragrant. Then add in the flour and stir to make a paste.

Add Liquid Ingredients and Cheese: Whisk in the chicken broth, heavy cream, and parmesan cheese.

Stir in Remaining Ingredients: Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Season with more salt and pepper if needed.

Simmer: Simmer the sauce for a few minutes so it can thicken.

Combine: Return the chicken to the skillet along with the cooked pasta. Then stir to coat the chicken and pasta in the sauce.

Garnish and Serve: Garnish with chopped basil leaves and additional parmesan cheese.

Flourless Chocolate Cake is an insanely rich and delicious chocolate dessert. Similar to the inside of a truffle, this gluten-free dessert will satisfy your sweet tooth with ease!

Looking for more great flourless desserts? Try these flourless brownies, chocolate cookies, or peanut butter cookies! These gluten-free treats are all so delicious and have the most delicious, tender texture.

The Best Flourless Chocolate Cake

If a rich, decadent dessert is what you’re looking for, look no further. Homemade flourless chocolate cake might seem a bit intimidating to make at first, but it’s really quite easy. Plus, you can’t ask for a more decadent, rich, and drool-worthy recipe that is sure to impress anyone!

And the good news is, it’s gluten-free, so it works for groups that have different dietary restrictions! You won’t even miss the flour with how moist and amazing this cake is. It’s so fudgy and tender, seriously like the inside of a chocolate truffle. What dessert dreams are made of!

What is Flourless Chocolate Cake Made Of?

There are lots of different recipes out there for flourless chocolate cake, but the main ingredients in this recipe are sugar, chocolate, butter and eggs. The large quantity of eggs are what allow this dessert to take on the form of a cake without the addition of flour.

Granulated Sugar: To make the cake nice and sweet!

Strong Coffee: Even if you don’t like coffee, a hint of strong coffee with rich chocolate really enhances the overall flavor.

Salt: Just a little bit to make the whole cake taste better!

Chocolate Chips: I recommend using semi-sweet, bittersweet, or dark chocolate chips since sugar is added separately.

Butter: I used unsalted butter to add a boost of richness to the flourless chocolate cake.

Vanilla: Okay, nothing earth shattering there. I think pretty much every dessert recipe deserves vanilla, but I also consider it a necessary ingredient in flourless chocolate cake. Use pure vanilla extract for the best flavor!

Large Eggs: Give the cake its structure.

Flourless Chocolate Cake Recipe

Similar to a cheesecake, this flourless chocolate cake uses a water bath to set up properly. But trust me, it’s not as tricky to get right! Follow these instructions to end up with the most rich, chocolatey, gluten-free dessert ever.

Preparing the Cake Batter and Water Bath

Preheat Oven, Prepare Pans: Preheat oven to 300 degrees F. Line the bottom of a 9-inch spring form pan with parchment paper. Spray the inside of the pan and top of the parchment paper with cooking spray. Wrap the bottom of the spring form pan with heavy duty aluminum foil. Separately, fill a large casserole dish (I used 11×13 inch) or baking sheet with about 1/2 inch of water to form a water bath.

Coffee Mixture: In a small saucepan over medium heat, combine sugar, coffee and salt. Stir well and heat just until the sugar and salt have fully dissolved. Remove from heat.

Melt Chocolate: Place chocolate in microwave safe bowl. Heat in 1-minute increments on 50% power to melt, stirring well in between each minute. Alternatively, you can melt chocolate in a double boiler. As soon as all the chocolate has melted, transfer to the bowl of a stand mixer.

Combine: Using the paddle attachment, beat on low to medium speed, adding one tablespoon of butter at a time until all of the butter has been added and it has melted into the chocolate. With the mixer running, add the coffee sugar mixture and blend until fully mixed. Add the vanilla, then mix well to combine and scrape sides of bowl as needed.

Mix in Eggs, Add to Pan: With the mixer still running, slowly add eggs. You want them fully incorporated, but you do not want to overly mix the batter. Scrape the sides of the bowl well and give a final stir to make sure everything is fully mixed. Transfer all of the batter to the prepared spring form pan.

Baking

Bake: Place the aluminum foil lined pan in the water bath and bake in preheated oven for 45-50 minutes. The center of the cake should be set but slightly jiggly.

Chill: For best results, chill cake in pan over night. I was able to skip this step and remove it from the pan a couple hours after I took it out of the oven, but it was even better after a night of refrigeration. To remove from pan, release spring to life side off and transfer to a cake platter.

Serve: Serve flourless chocolate cake with freshly whipped cream or a scoop of vanilla ice cream and fresh berries.

Moussaka is a hearty, delicious dish perfect for a special occasion or a weeknight meal. If you’ve never tried it before, you’re in for a treat! It’s made with layers of eggplant, potatoes, meat sauce, and bechamel sauce, and baked until the crust is golden brown. Everyone at the dinner table will be blown away!

Although moussaka is a common Greek dish, it’s levantine in origin with Arab influences! A few similar recipes that I know you’ll love: baba ganoush, shakshuka, and of course- hummus!

What is Moussaka?

Get ready to journey to the eastern Mediterranean! If you’ve never had it before, Moussaka is a mouthwatering dish that combines layers of savory goodness. I’m talking tender eggplant slices, seasoned ground beef, and creamy béchamel sauce, all baked to perfection.

This dish hails from the Levant region, but its modern form, with the iconic béchamel, was refined by a Greek chef (thanks, Nikolaos Tselementes!) in the 1920s. It’s a hearty and flavorful meal, perfect for both special occasions and casual weeknight meals.

Ingredient List

Below are all of the ingredients for the Greek version of moussaka. The flavor and texture they create is out of this world! See the recipe card below for exact measurements.

Vegetables:

Eggplant: The star of the show! Slice them thin, fry them golden, and layer them for a melt-in-your-mouth texture. Eggplant is a great vegetable to work with. It absorbs the flavor of whatever you’re cooking it in!

Potatoes: Another base layer, adding tender, delicious starchiness.

Meat Sauce:

Ground Beef: Lean ground beef is the main protein source in this moussaka recipe. Feel free to use lamb for a traditional twist!

Tomatoes: Diced tomatoes and tomato paste create a tangy and hearty base for the sauce.

Onions & Garlic: Add savory flavor and aromatics.

Spices: I used a combination of cinnamon, oregano, salt, and pepper!

Red Wine Vinegar: Adds a touch of acidity and also deglazes the pan for extra flavor.

Bechamel Sauce:

Butter & Flour: The base of this creamy sauce.

Milk: Warmed milk gets whisked in, so the bechamel is nice and creamy.

Egg Yolks: Add richness and help bind the sauce for a velvety finish.

Nutmeg & Parmesan: A pinch of nutmeg adds warmth, while parmesan cheese brings salty depth and a golden gratin crust. SO good!

Other Necessities:

Olive Oil: For frying the vegetables in and adding earthiness to the moussaka overall.

Fresh Parsley: For a finishing touch!

How to Make Moussaka

This recipe is prep-heavy, but it’s so worth it! All of the hearty layers are what makes moussaka so good.

Prepare the Vegetables

Wash and Slice: Wash your eggplants and potatoes, slice them into ¼ inch rounds. Squeeze the eggplant dry with paper towels, remove any excess liquid.

Sauté: Heat 2 tablespoons of oil in a large saucepan over medium high heat. Add the vegetables to the hot oil and fry them until they are just browned. Work in a couple batches to avoid crowding, adding more oil between batches.

Remove Excess Oil and Season: When the vegetables are removed from the oil, place them on paper towels to allow any excess oil to run off. Season the fried veggies with salt and pepper and set aside.

For the Meat Sauce

Cook Beef and Onion: Heat the olive oil in a large saucepan and add the ground beef and onion. Saute until the beef is thoroughly browned and cooked through. Add the garlic and saute another 2 minutes.

Add Tomatoes, Vinegar, and Spices: To the saucepan add the diced tomatoes, tomato paste, red wine vinegar, cinnamon, oregano, salt and pepper. Bring everything to a gentile boil, mixing until all the ingredients are well incorporated.

Set Aside: Remove the sauce from heat and set aside.

For the Béchamel Sauce

Roux: Melt the butter over medium-low heat. Add the flour and whisk constantly for about 2 minutes, until thick and bubbly and just starting to lightly brown.

Whisk in Milk: Slowly add the milk a little at a time while whisking constantly to prevent clumping. Increase the heat to medium and continue to whisk for 3-4 minutes until thickened and nearly boiling.

Add Eggs and Seasonings: Remove the bechamel sauce from heat and add the egg yolks, salt and pepper to taste as well as 1 pinch of nutmeg. Whisk the egg yolks in quickly to fully incorporate the eggs without letting them cook in clumps in the sauce, then set aside.

Assemble the Moussaka

Preheat Oven, Prepare Baking Dish: Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 inch baking dish with non-stick cooking spray.

Vegetable Layers: Spread the potatoes in an even layer on the bottom of the pan. Layer half the eggplants on top of the potatoes.

Top With Meat Sauce and Bechamel: Pour all the meat sauce over the eggplant. Layer the remaining eggplant on top of the meat sauce. Pour the bechamel sauce over the eggplant and top it with the parmesan cheese.

Bake: Bake the mousaka for 35-45 minutes or until the crust is a golden brown. Remove from the oven and let it cool for 10 minutes before serving.

Serve: Sprinkle with fresh parsley and enjoy!

Craving a Philly cheesesteak but want something dippable and shareable? Skip the sandwich and whip up this Philly Cheesesteak Dip instead. It’s bursting with tender roast beef and savory spices, all in a creamy, cheesy base. A must-make appetizer for any occasion!

Looking for more hot, cheesy dips to make for your next party? Try these: hot crab dip, asiago dip, and jalapeno popper dip!

Philly Cheesesteak Dip Recipe

I love turning my favorite dishes into delicious dips to share. Like this jalapeno popper dip! They taste just as good deconstructed, maybe even better with all that gooey cheese! This philly cheesesteak dip is no different, and the best way to turn a classic sandwich into a bubbly, golden dip to share.

This dip is a tasty combination of provolone, parmesan, cream cheese, roast beef, garlic, and savory seasonings! And there’s one extra ingredient that really brings it all together… cheese whiz! Don’t knock it until you try it, it adds a creamy, savory element to the philly cheesesteak dip that’s so irresistible.

Dip Ingredients

Together, these ingredients give the philly cheesesteak dip the best flavor and texture! Be sure you have all the chips and crackers, because you’re not going to want to stop once you get a taste. Exact measurements are in the recipe card below.

Butter: For cooking the vegetables and roast beef in.

Deli-Sliced Roast Beef: Diced into bite-sized pieces.

Vegetables: Diced peppers, onion, and garlic.

Cream Cheese: Leave the cream cheese out on the counter for an hour or two to let it come to room temperature before making the cheese mixture. This will make it blend nice and smooth and won’t leave you with any lumps. You can also heat it in the microwave for 10-15 seconds to help soften it up!

Cheese Whiz: A popular addition to cheesesteak.

Grated Parmesan: Adds salty, nutty flavor.

Sliced Provolone: So the philly cheesesteak dip is extra melty and creamy!

Salt and Pepper: Season to taste.

Seasonings: Garlic powder, paprika, Italian seasoning, and fresh chopped parsley.

Let’s Make Philly Cheesesteak Dip!

Sauté the roast beef and veggies, then bake them with the other ingredients until melty and delicious! With how tasty this philly cheesesteak dip is, you’ll want it all the time. It’s one of my go-tos for parties and game days, and I know you’ll love it just as much!

Preheat Oven, Prepare Dish: Preheat the oven to 375 degrees Fahrenheit. If you are not baking the dip in the skillet used to cook everything, then spray a 2-quart baking dish with pan spray and set aside.

Sauté Roast Beef: Heat an oven-safe 2-quart skillet over medium and add 1 tablespoon of the butter to the pan. Once the butter is melted, add the roast beef to the pan and cook for 3-4 minutes, until the meat is thoroughly heated through and beginning to brown. Remove to a bowl and set aside.

Cook Vegetables: Add the remaining tablespoon of butter, peppers, and onions to the pan. Sautee for 5-6 minutes, until the onions are translucent. Add the garlic and cook for another minute, until fragrant. Remove from the heat and reserve in the same bowl as the roast beef.

Cream Cheese Mixture: In a large bowl, beat the cream cheese and cheese whiz together until smooth and creamy. Stir in half of the provolone, salt, pepper, garlic powder, paprika, and Italian seasoning.

Add Beef and Veggies: Add the roast beef and cooked veggies to the creamy mixture and stir until combined. Transfer everything back into the skillet (or preparing baking dish) and then smooth it out, sprinkling the remaining provolone on top.

Bake: Bake for 25-30 minutes, until the cheese on top of browned and bubbling. Remove from the oven and top with fresh parsley.

Serve: Serve with sliced baguette, bagel chips, pita chips, or sliced bell peppers.

These vibrant red velvet Oreos are filled with a sweet cream cheese frosting and are irresistibly cute! Super easy to make from a red velvet cake mix, but SO delicious that no one will ever know.

Red velvet desserts are my love language! I love the mild chocolate flavor. I also love that red velvet often involves cream cheese frosting! It’s the best of both worlds. Try these cupcakes, this incredible cheesecake, or my red velvet brownies!

Red Velvet Oreo Cookies

Decadent cream cheese frosting sandwiched between two chewy red velvet cookies. It’s a match made in heaven and delicious in EVERY way! If you’ve ever made homemade Oreo cookies before you’re going to love this recipe! It’s a delicious twist with red velvet flavors. The red velvet cake mix makes it super easy and they come out super soft and chewy. Every bite is a delight, and they’re also a fun and festive treat to serve. Perfect for holiday parties at Valentine’s and Christmas!

Red velvet has a signature flavor. The foundation uses a small amount of cocoa powder, but it gets its vibrant red color from food coloring. I love a good red velvet cake recipe! And any cream cheese frosting paired with red velvet desserts is a win in my book. It adds a sweet overall tang that compliments the flavors perfectly. But if you’re looking for a cake recipe with more chocolate flavor, try my classic chocolate cake!

Ingredients in Red Velvet Oreos

The best part of these delicious red velvet cookies is how simple they are. This recipe uses a boxed cake mix to make the dough…and it doesn’t get any easier than that! Check out the recipe card at the bottom of the post for exact measurements.

Cookies

Cake Mix: Use 1 box of your favorite red velvet cake mix.

Baking Powder: Give the cookies a little lift when baking.

Vegetable Oil: The oil makes the cookies soft and moist!

Eggs: Use large, room-temperature eggs.

Cream Cheese Filling

Cream Cheese: This should also be softened to room temperature because it will mix better. The cream cheese adds a creamy tanginess to the frosting.

Butter: Use unsalted butter that has been softened to room temperature.

Vanilla Extract: This will add a sweet flavor to mix in with the tangy cream cheese.

Powdered Sugar: You use powdered sugar instead of granulated sugar because it dissolves into the frosting making it nice and smooth.

Milk: I used 2% but any milk works! Use more if the frosting is too thick. 

Red Velvet Oreos Recipe

Making homemade red velvet Oreos is a lot easier than you would think! These are simple and come together quickly, making them a great go-to dessert to impress any guest! It’s also fun to let the kids help you make them!

Preheat Oven, Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.

Combine and Mix Ingredients: In a large bowl, mix the cake mix, baking powder, oil, and eggs on medium speed until combined.

Scoop Dough: Use a medium cookie scoop to scoop about 2 tablespoons of dough onto the prepared baking sheets, leaving 2 inches between them.

Bake: Bake for 10-12 minutes. The edges will look set but the middle will look underbaked, and that’s okay! They will continue baking as they cool on the tray. Let them cool on the tray for 4 minutes before transferring to a cooling rack to finish cooling.

Cream Cheese Filling

Cream the Cream Cheese and Butter: Add the cream cheese and butter to a large bowl and beat with a hand mixer on medium-high speed until combined.

Add Vanilla, Powdered Sugar, and Milk: Scrape down the sides and bottom of the bowl and add the vanilla, powdered sugar, and milk.

Beat Until Smooth: Mix on low speed until the sugar is absorbed before increasing the speed to medium. Beat until smooth and fluffy.

Add Filling, Assemble Cookies: Spread or pipe a tablespoon of frosting onto the bottom of one cookie then sandwich another cookie on top. Pressing just enough for the filling to meet the edge of the cookies. Repeat with the remaining cookies. You should end up with 18 completed sandwich cookies.

This combination of salty, pan-fried spam, fluffy rice, eggs, and veggies will have you hooked. With how delicious and easy-to-make spam fried rice is, be prepared for it to be a regular in your dinner rotation!

If you haven’t cooked with Spam before, now’s the time to try! Its salty, savory flavor is so delicious. Another great recipe to try is this one for Spam musubi, a classic Hawaiian snack!

Spam Fried Rice Recipe

If you’re not a spam lover, I know what you’re thinking. Spam fried rice? Don’t knock it ‘till you try it! For a long time I didn’t want to cook with Spam, but then I tried spam fried rice and musubi and everything changed. Its tender texture and salty flavor is actually the best.

Especially in fried rice! The Spam gets cut up into small cubes and then is pan-fried until it gets a nice golden sear. From there, it’s all of your usual fried rice suspects- a tasty mix of veggies, scrambled eggs, and fluffy white rice. All cooked together to flavorful perfection! Spam fried rice is a popular dish in Asian and Hawaiian cooking, and for good reason. I know you’ll be a believer too once you try it.

Ingredient List

This is everything you’ll need to whip up this tasty dish! I also have ideas for more mix-ins and sauces below if you want to customize it.

Canned Spam: The good news is, you can use any kind you want! I have been loving the hickory smoke and bacon flavored Spam lately. Use the lite spam if you want to cut down on sodium in this dish.

Sesame Oil: Any cooking oil will work here, but I love the extra nutty flavor this adds to the Spam fried rice.

White Onion: Diced to add bits of sharp, savory flavor to each bite.

Frozen Peas and Carrots: Thawed so the mixture doesn’t steam and get mushy. You can swap this out for any veggie mix you want.

Eggs: These get scrambled and then added to the fried rice for a protein boost.

Cooked Rice: White rice works best here.

Soy Sauce: Adds the best flavor to the Spam fried rice. Use low-sodium soy sauce if you don’t want the dish to be too salty.

Green Onions: Chopped for garnish.

How to Make Spam Fried Rice

Get that skillet nice and hot, because it’s time to make a batch of flavorful, delicious Spam fried rice! It’s great served on its own or with things like teriyaki chicken or garlic shrimp.

Cook Spam: Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add the diced spam and cook to the desired doneness. We like the spam to be golden brown on the outside. 

Sauté Vegetables: Add the onion, peas, and carrots. Cook and stir until the onions soften, about 5 minutes. 

Scramble Eggs: Slide the spam and veggies to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the spam and vegetable mixture.

Add Rice: Add the rice to the wok. Stir and fry the rice and veggie mixture until heated through and combined. 

Mix in Sauce, Serve: Pour in the soy sauce and mix into the fried rice. Garnish with chopped green onions if desired. Season with salt and pepper to taste then enjoy!

Upgrade the flavors of a classic appetizer with these jalapeño popper pigs in a blanket. Smokey cocktail sausages and jalapeño cream cheese wrapped in a blanket of buttery crescent dough. The jalapeño popper flavors add a creamy and spicy layer that tastes like it was meant to be there all along!

I love bringing delicious appetizers to game days or parties that I know everyone will go crazy over. Similar to this homemade cheese dip, my popular little smokies, or these crispy egg rolls.

Pigs in a Blanket

Jalapeño pigs in a blanket is the best of both worlds. Smokey sausage and creamy jalapeño bacon flavors are all bundled up inside a buttery crescent roll. The creamy cheese melts and every bite is incredible! Everyone loves to snack on pigs in a blanket at a party game day! It’s just one of those appetizers that kids AND adults can’t get enough of.

Jalapeño popper anything is always a hit! Starting with classic jalapeno poppers, you can never go wrong serving these as an appetizer. And if you want more jalapeño popper-inspired recipes, try this soup or this dip!

Jalapeño Popper Pigs in a Blanket Ingredients

Pigs in a blanket with a jalapeño popper spin? Yes, please! This classic appetizer is now even better, and your guests will devour them! Plus, you’ll love the added cream cheese layer loaded with jalapeños and bacon!

Cream Cheese: Use room temperature cream cheese.

Fresh Jalapeños: Deseeded and minced for the perfect amount of heat. Add the seeds if you like it spicy!

Bacon: Crispy chopped bacon is extra yummy in this appetizer.

Salt and Black Pepper: To taste!

Garlic Powder: Adds garlic flavor and is SO delicious!

Cocktail Sausages: Use cocktail sausages or 8 hot dogs cut into 3rds.

Crescent Rolls: Canned crescent roll sheets are so convenient but canned crescent rolls if you can’t find the rolls.

Egg: The egg wash gives them a pretty sheen, but you can use melted butter if you prefer.

Jalapeño Popper Pigs in a Blanket Recipe

These jalapeño popper pigs in a blanket are just as easy to make as my original pigs in a blanket recipe. Only a few simple steps and then you’ll have a tasty appetizer your family and friends will love!

Preheat Oven, Prepare Pan: Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

Mix Cream Cheese Filling: Add the cream cheese, minced jalapeño, bacon, salt, pepper, and garlic powder to a large bowl. Beat together using an electric hand mixer.

Cut Crescent Dough: Open the tube of crescent roll dough and spread it out flat on a clean surface. If using crescent rolls instead of crescent sheets, pinch the diagonal seams together. Cut the dough into 12 even strips, and then again in half so you have 24 strips total.

Spread on Cream Cheese Mixture: Spread the cream cheese mixture over each strip with a knife or a small spatula. I eyeballed this, but it was about a teaspoon on each strip. If you have extra spread, feel free to add more or save any leftovers to use elsewhere–It’s delicious on a toasted bagel!

Add Sausage and Roll Up: Roll each strip of dough around one cocktail sausage. I had enough dough to wrap fully around them twice, but it will depend on the size of the hot dogs you have. Don’t worry if it’s not all the way around twice. Place them with the open seam down on the prepared baking tray.

Egg Wash: In a small bowl, whisk the egg with 1 tablespoon of water then brush on the dough with a pastry brush.

Bake: Bake for 15-17 minutes, or until they are golden brown. Let them cool for 2-3 minutes before serving.

If you’re wondering what to add to the dinner lineup this week, this creamy slow cooker chicken and noodles is the answer! Everything gets cooked in the crockpot (even the noodles!) and the sauce is a tasty mix of cream of chicken soup, garlic, and Italian seasonings!

For more hearty slow cooker recipes that the whole family will love, try these! Olive Garden chicken with pasta, chicken and dumplings, or crack chicken!

Slow Cooker Creamy Chicken and Noodles

You guys. This chicken and noodles recipe is the perfect weeknight dinner. You throw everything in the Crockpot in the morning and then come home to an amazing hearty meal. It’s an all-in-one meal that even your pickiest eaters will be raving about.

The sauce for this Crockpot chicken and noodles is to die for. And the best part is, it’s just a simple mixture of cream of chicken soup, butter, and a few tasty seasonings. It’s thick, rich, and coats the egg noodles perfectly! My youngest said this was the ‘best dinner ever’ and that means a lot coming from her! She’s my toughest critic!

Ingredient List

One of the best things about this chicken and noodles recipe is that you’ll probably already have most of the ingredients to make it! Simply combine them all and let your slow cooker work its magic.

Boneless Chicken Breasts: The main protein in the dish. They get so juicy and tender! You can also use chicken thighs if you prefer.

Chicken Broth: Adjusts the consistency of the sauce without dulling the flavor.

Butter: Adds richness to the dish.

Salt and Pepper: Trusty seasonings, add to taste.

Spices and Seasonings: Garlic powder, onion powder, and Italian seasoning.

Cream of Chicken Soup: The creamy base of the sauce.

Dry Egg Noodles: You can use any kind of pasta here, but I love the stroganoff feel that egg noodles add.

Crockpot Chicken and Noodles Recipe

So easy and so delicious! This slow cooker chicken and noodles recipe is one you’ll want to have on repeat. The flavor of the sauce and tender shredded chicken is just too good.

Add Chicken: Place the chicken breasts into the bottom of the crock pot. Then add the slices of butter on top of the chicken.

Sauce Mixture: In a large bowl, add the broth, cream of chicken soup, salt, pepper, garlic powder, onion powder, and Italian seasonings. Whisk to combine then pour over the chicken and butter.

Slow Cook: Cover and cook on low for 5-6 hours or high for 2-4 hours.

Shred Chicken: Shred the chicken using two forks then add the shredded chicken and uncooked noodles to the crock pot.

Add Noodles: Stir the noodles into the crock pot then cover and continue cooking for 20-40 minutes or until the noodles are cooked, stirring occasionally. Add a small amount of broth or water if more liquid is needed to cover the noodles. 

Serve: Season to taste and then serve chicken and noodles over mashed potatoes.