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Warm and comforting Beef Noodle Soup is a delicious spin off of classic chicken noodle soup. A combination of tender beef, vegetables and egg noodles is simmered in a savory broth for the best one-pot winter meal!

A piping hot soup to enjoy when it’s cold outside is the best! We have a variety of incredible soup recipes that you’re sure to love! Try this Classic Italian Wedding Soup, Vegetable Detox Soup, or this Easy Cauliflower Soup.

Beef Noodle Soup Recipe

Beef noodle soup is the tastiest comfort food! Not only do you have tender, seasoned pieces of beef swimming in a savory broth, but it gets even better – the wide pasta noodles are nice and soft and soak up all of the wonderful broth. And for some veggie goodness, we’ve got carrots and celery to add a pop of color, texture and a boost of nutrients! This soup will warm you up on a chilly day and satisfy your taste buds. Plus, it takes very little effort to make.

All of the ingredients get cooked together in one pot, and in just about 45 minutes you’ll have a mouthwatering, satisfying soup. You can even serve it up with some easy no-knead bread, my Grandma’s homemade bread, or these rolls. This broth is so good for dipping! Go ahead and double the recipe because you’re going to want it on repeat all season long.

Ingredients Needed

This beef noodle soup recipe is made with a handful simple ingredients, yet they come together for pure comfort in a bowl! Find the measurements below in the recipe card.

Olive Oil: For cooking the beef and vegetables.

Chuck Roast: You’ll need a 1 pound chuck roast.

Salt & Pepper: Enhances the overall flavor of the soup.

Yellow Onion: Yellow onions will add delicious savory flavor but are mellow enough to not overpower the dish.

Carrots: For maximum flavor, use large carrots rather than baby carrots.

Celery: Slice the celery as small or large as you’d like to add extra texture.

Garlic: A must in soup for savory flavor and aromatics!

Beef Broth: Adjusts the consistency of the soup and also adds flavor.

Fresh Herbs: Fresh thyme and fresh rosemary add complexity to the recipe.

Egg Noodles: Perfectly wide and thick to soak up the tasty broth.

Fresh Parsley: To finish the soup with color and freshness.

How to Make Beef Noodle Soup

Beef noodle soup is one of the best recipes for chilly days because it’s warm, cozy and super easy to make! We love it served with a good crusty bread for dipping. Here’s how to make it:

Cook the beef: Heat the olive oil in a large heavy bottom pot over medium high heat. Add the cubed beef, salt and pepper to the pot and stir to coat the beef in the salt and pepper.

Sauté the veggies: Add the onion, carrots, and celery stalks to the pot and sauté with the beef until all the beef has cooked and the onions are transparent. Add in the garlic and sauté another minute, just until it becomes fragrant.

Simmer: To the pot add the beef broth, thyme, and rosemary and bring everything to a rolling boil. Add the noodles to the pot and reduce the heat to medium. Cover and cook until the noodles are al dente.

Serve: Add the parsley to the soup and serve with additional salt and pepper to taste!

Impress your guests with the vibrant flavors in this easy olive tapenade. You’ll love the combination of salty olives, capers, fresh herbs, and lemon to wake up your tastebuds. Enjoy as a spread, dip, or condiment…you will want it on everything!

Dips and appetizers are just what you need to start any party off right! If you want more ideas try this dip, or appetizers like these egg rolls, or my amazing cheesy bread. They will FLY off of your table!

What is Olive Tapenade?

Originating in France, olive tapenade is an impressive and versatile condiment. The unexpected combination of ingredients creates a salty and briny spread that will perk up your palate! You’ll love the texture of the olives, capers, and an anchovy filet. Then comes the bright and zesty flavors from the lemon and fresh herbs. Serve it as a spread for sandwiches, a dip for crackers or crostini, or garnish on just about anything! It’s also a great addition to any charcuterie board. It adds a bold and salty punch of flavor to any dish.

You will love the versatility of this olive tapenade recipe. It’s great to have a recipe that can be used in so many different ways. If you’re looking for more spreads that have many uses, I’m here to help! Try the best hummus recipe, this tzatziki sauce, or my tomato chutney.

What is in Olive Tapenade?

These ingredients are easy to store and have on hand when you’re ready to make it. Feel free to use any combination of olives you would like. Black olives in this spread are also delicious, and sometimes I mix all three kinds of olives. That’s what I love about this recipe, it’s so adaptable. I also love experimenting with different herbs and olives.

Garlic: Just one clove for this recipe, and fresh is always best.

Capers: Capers add great depth and flavor to the tapenade.

Green Olives: Make sure the olives are pitted and without pimientos.

Kalamata Olives: Pitted kalamata olives are briny and salty, and they are my favorite olives to use in this tapenade recipe.

Anchovy Filet: I highly recommend not leaving this out. It adds an umami flavor to the tapenade and is not fishy tasting at all!

Extra Virgin Olive Oil: Helps to blend and add moisture to the spread.

Lemon Zest: Brightens the flavors and pairs well with the salty flavors.

Lemon Juice: Adds acidity to the spread and helps balance the flavors.

Fresh Basil: Fresh basil is a must to achieve the freshest herby taste.

Fresh Parsley: For an added tasty garnish!

Olive Tapenade Recipe

Olive tapenade ingredients can be thrown together quickly and easily into the food processor to create the most delicious appetizer ever. It’s so simple because it only takes 5 minutes to prepare! Make this recipe ahead of time because the longer it sits, the better it tastes!

Add Ingredients to a Food Processor: Add all the ingredients to a food processor.

Pulse Ingredients: Pulse until you reach the texture you like, scraping down the sides and bottom as needed. I made mine moderately chunky, but you can blend it until it is finer and smoother if you prefer.

Garnish and Serve: Top with fresh parsley then serve with crackers, crostini, or bagel chips.

Dulce de leche cheesecake is the most creamy and decadent dessert, with swirls of caramel in every bite. It’s guaranteed to be the star of your dinner table!

I know making cheesecake from scratch can be intimidating, but once you nail it the first time you’ll want to make it again and again. Try these other tried and true cheesecake recipes next: Bailey’s cheesecake, Biscoff cheesecake, and classic New York cheesecake!

Dulce De Leche Cheesecake Recipe

Why it’s taken me so long to get this recipe on the blog, I’ll never know. This amazing dessert combines two of my favorite things- dulce de leche, and homemade cheesecake! If you love all things caramel and are looking for an amazing dessert to satisfy your sweet tooth with, you’re in the right place.

This recipe starts with a buttery graham cracker crust, topped with creamy vanilla cheesecake. What really makes this dessert special, though, is the dulce de leche that gets swirled in. This milky caramel sauce makes the cheesecake a dream.

Ingredient List

You don’t need a bunch of ingredients to put this Dulce de Leche cheesecake together. Just a few pantry staples and canned Dulce de Leche sauce! (Exact measurements are in the recipe card at the end of the post.)

Crust

Graham Cracker Crumbs: The foundation of the crust. To switch things up, you could also use Nilla Wafer crumbs!

Sugar: Sweetens up the crust.

Melted Butter: Adds richness and helps to hold everything together. I used unsalted butter since we add salt separately.

Pinch Salt: So the crust doesn’t taste bland.

Cheesecake Filling

Cream Cheese: Room temperature so everything mixes together smoothly.

Sour Cream: Makes the cheesecake filling extra tender.

Granulated Sugar: So the filling is nice and sweet.

Large Eggs: Again, at room temperature so you have a smooth cheesecake batter.

Vanilla: Pure vanilla extract is best! It adds the best warm flavor to the cheesecake.

Dulce De Leche: I used canned Dulce de Leche for easy prep! You can also use homemade Dulce de Leche if you’re up for the challenge, you’ll need about 1 ¼ cup.

How to Make Dulce de Leche Cheesecake

I know it looks like a lot of steps, bear with me here! Making the perfect homemade cheesecake is a labor of love. And so worth it!

Preheat Oven, Prepare Pan: Preheat oven to 325 degrees Fahrenheit. Prepare a 9 or 10-inch springform pan by spraying it well with pan spray. Then set aside.

Crust

Crust Mixture: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.

Add to Pan: Add the crumb mixture into the prepared springform pan and press evenly into the bottom. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust. You may alternatively press it into the bottom and then half way up the sides if that is the style of crust you prefer.

Bake: Bake for 10 minutes. Set aside to cool completely.

Cheesecake Filling

Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more, until smooth.

Mix In Sugar and Sour Cream: Add sugar and sour cream and beat at medium/low speed until just combined. Scrape the bowl again and mix 10 seconds.

Add Eggs and Vanilla: Add eggs and vanilla and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. At this point the batter should be smooth and fairly runny.

Wrap With Foil: Prepare the springform pan by carfully wrapping the outside with 4 sheets of 18-inch heavy duty aluminum foil. You may use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.

Put in Deep Pan: Place the wrapped pan in a deep roasting pan. You may alternatively use a baking sheet, so long as the sides are about 2 inches deep.

Add Batter and Caramel Sauce: Add half of the cheesecake batter to the pan. Spoon about half of the warm dulce de leche over the top of the batter and swirl with a knife, being careful not to go too deep into the batter. You don’t want to hit the crust with the knife.

Layer: Layer the rest of the cheesecake batter on top and swirl the remaining dulce de leche on top.

Baking

Prepare Water Bath: Add very hot water to the baking pan until there is about 1 ½ inch of water around the springform pan. Carefully place the pan on a rack in the lower 3rd of the oven.

Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.

Cool: Once the cheesecake is mostly firm, with just a slight wobble in the center, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

Remove Foil: Once the oven and the dulce de leche cheesecake have cooled, remove from the oven and carefully remove the foil lining the pan.

Chill: Chill in the fridge for at least 6 hours.

Remove From Pan: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.

These jalapeño popper rolls are filled with a cream cheese mixture including bacon, cheese, and diced jalapeño and rolled up in crescent dough. Baked then brushed with garlic butter…everyone will devour them! 

Jalapeño popper rolls make a great appetizer because they’re the perfect handheld size. I love making roll-ups or pinwheels to serve parties or on game day. Some other favorites are these ham and Swiss pinwheels, or my chicken bacon ranch pinwheels. And for a sweet pinwheel try these sweet peanut butter ones.

Jalapeño Popper Crescent Rolls

If we’re having people over to watch a game, we’re making these jalapeño popper rolls! They are so easy to make and everyone always requests them. Stuffed with a cream cheese jalapeño popper mixture then rolled in a crescent roll. The jalapeño popper crescent rolls come out warm and oozing with cheese. Brushed with garlic butter on top, you won’t be able to stop at one bite!

You can’t beat classic jalapeño popper flavors. Whether you’re hosting a party or a game day, jalapeno popper recipes are always a favorite! Try making this dip, this yummy cheeseball, or my classic jalapeño popper recipe.

Ingredients You Will Need

Have these simple ingredients on hand so you can whip these up for a delicious meal or snack anytime! Check out the recipe card at the bottom of the post for exact measurements.

Cream Cheese: The base of the creamy mixture spread for the rolls.

Sharp Cheddar Cheese: Melts and makes the rolls cheesy and gooey.

Bacon: Pre-cooked crumbled bacon works wonders.

Jalapeño: Deseeded and diced small.

Salt: Salt and savory go well together.

Ground Pepper: Seasons the flavors.

Garlic Powder: Adds a garlic flavor that is SO good!

Crescent Roll Dough: Refrigerated crescent dough makes this recipe so much easier. Preferably the crescent roll sheets.

Salted Butter: Melted to brush on top of the rolls.

Minced Garlic: Adds flavor to the butter.

Chopped Parsley: Fresh herbs brighten the butter glaze and add a pop of color!

Jalapeño Popper Rolls Recipe

Jalapeno popper rolls are super easy to make and the result is incredible! They emerge, crispy on the outside and oh-so-melty on the inside. And the flavors are out of this world! These are my most requested appetizers when we host the Super Bowl. I can’t wait for you to make them!

Preheat Oven/ Prepare the Pan: Preheat the oven to 375 degrees Fahrenheit. Spray a 9×13 pan with pan spray and set aside.

Make the Cream Cheese Mixture: Combined cream cheese, cheddar cheese, bacon, jalapenos, salt, pepper, and garlic powder until fully mixed.

Spread, Roll, and Cut the Rolls: Open the crescent rolls and pinch the perforated seams together if necessary. Spread the cream cheese mixture evenly over the crescent dough. Roll it up tightly and use a serrated knife to cut each section of dough into 9 rolls.

Bake and Make the Garlic Butter: Place in the pan and bake for 25-28 minutes, until the tops are golden brown. Meanwhile combine the butter, garlic, and parsley.

Brush the Rolls with the Butter Mixture: Brush the butter mixture over the rolls right when they come out of the oven. Let them cool for 5-10 minutes before serving.

Delicious Vegetable Casserole is wonderfully creamy, flavorful and loaded up with tender broccoli florets, carrots, mushrooms and peas. It’s topped with crispy buttered Ritz cracker crumbs, and baked to golden brown perfection. A dish that’s sure to be the highlight of your dinner!

Vegetable casserole makes a great vegetarian main, or serve it as a side dish to go along with any holiday or weeknight meal! Enjoy alongside this Juicy Butter Herb Turkey, Garlic Butter Herb Prime Rib, or with this irresistible Pork Schnitzel.

Vegetable Casserole Recipe

This vegetable casserole recipe is a great way to include more veggies with your dinner, yet still please the whole family, even the pickiest eaters! The combination of tender veggies in a seasoned creamy sauce with a topping of buttery, crisp Ritz crackers is beyond delicious. The taste is absolutely incredible, and the textures are so satisfying. Plus, it’s very easy to throw together for busy weeknights!

This can be enjoyed as a very satisfying vegetarian entree, and it’s the perfect side dish to go alongside a fancy meal of smoked turkey or steak, but it also works paired with some weeknight chicken. No matter how you decide to serve it, it will definitely be a new favorite recipe!

Ingredients Needed

The ingredients in this vegetable casserole recipe are very simple and many of them are probably already in your kitchen! This makes it so easy to put together! See the recipe card below for a list of exact ingredient measurements.

Broccoli: I like these chopped into small bite-sized florets, so they cook up perfectly tender.

Carrots: This vegetable adds just a hint of sweetness to an otherwise very savory dish.

Mushrooms: Hearty and meaty, the sliced mushrooms really bulk up the casserole and make it filling.

Peas: Canned peas are convenient and add extra texture, color and flavor.

Green Onions: Sliced green onions have a mild, slightly sweet flavor with a peppery taste, which complements the other ingredients.

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

Whole Milk: Use whole milk to make the sauce creamy and rich.

Garlic Powder: Adds delicious flavor to almost any casserole you make!

Oregano and Thyme: For an extra punch of flavor.

Salt and Pepper: Will help enhance the flavors of all of the other ingredients. 

Topping: A mix of crushed Ritz Crackers and melted butter adds decadent crispiness to the dish. 

How to Make Vegetable Casserole

This casserole only takes about 15 minutes of hands-on time, and then the oven does the rest of the work! Your whole family will go crazy over this veggie-packed recipe!

Prep: Preheat the oven to 350 degrees Fahrenheit and prepare a 9×13 inch baking dish by spraying it with nonstick cooking spray.

Combine Filling Ingredients: In a large bowl mix together the broccoli, carrots, mushrooms, peas, green onions, mushroom soup, milk, garlic powder, oregano, thyme, salt and pepper. Then pour the mixed filling into the prepared baking dish.

Make the Cracker Topping: Add the Ritz crackers to a large ziplock bag and crush them until they are all evenly crumbled. Add the crushed crackers to a bowl with the melted butter and then stir to evenly coat all the crumbs in the butter.

Bake: Spread the cracker topping evenly over the filling. Place the casserole into the oven and bake until the cracker crust is golden brown and everything is cooked through, about 30-40 minutes.

Cool and Serve: Remove from the oven, allow the casserole to cool for a few minutes before serving.

Creamy crack chicken chili is an explosion of irresistible flavors! It’s loaded with shredded chicken, tender beans, corn, AND all your favorite crack-inspired ingredients. This is our new favorite chili recipe and we can’t get enough of it!

Any crack chicken recipe is just too good! You can’t go wrong with the combination of chicken and ranch in a creamy ranch sauce, smothered in melted cheese. Make this slow cooker recipe, this dip, or this delicious soup.

Crockpot Crack Chicken Chili

Talk about your tastebuds doing a happy dance! This crack chicken chili was love at first bite for everyone! It’s the easiest crockpot chili recipe that only takes 10 minutes to prep. This recipe uses a lot of canned ingredients which makes assembly super easy. Simply layer all the ingredients into the crockpot then let it cook all day. Your family will love the crack-inspired flavors! Coming home to this delicious warm chili is the best thing you will do all day!

Nothing beats a warm bowl of chili on a cold night! There’s a reason why it’s a comfort food, and this crack chicken chili is so hearty and full of flavor. I love all the many chili recipes that we have on the blog. I have chili recipes that you can make in the crock pot, instant pot, or simply over the stove. Prepare your chili any way you like!

Ingredients You Will Need

This crack chicken chili needs to be made this week, so make sure you have all the ingredients ready to go! It’s a great recipe for using up leftover shredded chicken if you have it. You can find exact measurements for each ingredient in the recipe card below.

Chicken: Use boneless skinless chicken breasts for this recipe.

Chicken Broth: Chicken broth is the base of this soup.

Pinto Beans: Drained and rinsed.

Black Beans: Drained and rinsed.

Corn: Canned corn, drained and rinsed.

Fire-Roasted Tomatoes: Canned fire-roasted or diced tomatoes work in this recipe.

Green Chiles: Green chiles add so much flavor to this chili.

Bacon: Crumbled crispy bacon is the best part of this soup but set some aside for garnish!

Tomato Sauce: El Pato Mexican hot style is my favorite in this recipe because it adds a little spice!

Cream Cheese: Adds a tangy creaminess to the soup. Cube the cream cheese to make melting easier!

Dry Ranch Dressing: The key ingredient in crack chicken is dry ranch flavoring.

Chili Powder and Cumin: These seasonings add the perfect Mexican-inspired flavors to this chili.

Sharp Cheddar Cheese: Melty cheddar cheese in this chili is SO good. Use any cheese!

Salt and Pepper: Season to taste.

Crack Chicken Chili Recipe

In less than 10 minutes, you’ll have dinner prepped and ready to cook in the crockpot. Follow my full instructions below to walk you through all the steps. I also have much quicker methods for making this chili over the stovetop or in the instant pot.

Add ingredients to the Crockpot: Place the chicken breasts in the bottom of the slow cooker, and add in everything except the cheddar cheese.

Cook: Cook on low for 6-8 hours or on high for 4-5 hours. Cook the chili until the chicken is fully cooked through.

Shred the Chicken: When the chicken is fully cooked, remove it from the slow cooker to shred.

Add Shredded Chicken and Cheese to the Crockpot: Place the shredded chicken back into the slow cooker along with the shredded cheddar cheese. Stir everything to fully incorporate. Season the chili with salt and pepper to taste.

Serve: Serve the chili with cilantro, limes, sour cream, or any of your favorite chili toppings!

Skip the drive-thru and whip up this irresistible homemade Arby’s sauce in minutes! It’s a delicious mix of smoky paprika, tangy vinegar, and brown sugar. Guaranteed to elevate your fries, meats, and more!

Recreate your favorite sauces at home with a few more of my quick and easy recipes: copycat Cane’s sauce, Chick-fil-A sauce, and In-N-Out spread! They’re all so easy to mix up and customize to your liking.

Copycat Arby’s Sauce Recipe

So, remember those Arby’s curly fries you inhale every chance you get? (Speaking from personal experience.) Yeah, imagine drenching them in a sauce so much tastier than that sad little packet they sometimes forget to give you. This homemade Arby’s sauce is the absolute best. Tangy vinegar, smoky paprika, a hint of sweetness… it’s everything the bottled stuff wishes it could be. Plus, no weird chemicals, preservatives, or mystery ingredients, just pantry staples mixed up in minutes.

And it’s not just for fries! This copycat Arby’s sauce is super versatile. Glaze some roasted veggies for a sweet and smoky surprise. Spread it onto your burger. Dip your onion rings in it. Trust me, you’re going to want to have this delicious sauce on hand for every meal. Let’s jump into all the ingredients you’ll need!

Ingredient List

A simple list of ingredients that pack some serious flavor when mixed together. This homemade Arby’s sauce is so good, don’t be surprised if it becomes your new favorite condiment! Also, check out the recipe card at the end of the post for exact measurements.

Tomato Paste: This thickens things up and gives a rich, concentrated tomato base. No sub for this, it’s the foundation of the Arby’s sauce.

Distilled Vinegar: Adds a tangy zip and cuts through the sweetness.

Brown Sugar: So the vinegar’s bite is balanced with a warm sweetness. You can also use molasses for a deeper, richer flavor, but it’ll be a bit less sweet.

Water: Thins the sauce to a dippable consistency. Adjust as needed.

Tabasco Sauce: Brings the heat! Add a few drops at first and taste your way to your preferred spice level. You can swap this out for any of your favorite hot sauces.

Onion and Garlic Powder: These savory spices add depth and flavor.

Smoked Paprika: This gives the Arby’s sauce a smoky, almost barbecue-like flavor. Regular paprika is okay, but you’ll miss that smoky touch.

Worcestershire Sauce: Adds a whole bunch of umami and savory goodness

Salt and Pepper: Don’t skip these flavor boosters! Adjust to your taste.

Cornstarch: Thickens the sauce slightly and makes it smooth and glossy.

How to Make Homemade Arby’s Sauce

It’s so simple to whip up with any meal. Or make it in advance to enjoy throughout the week! Just mix up those ingredients, let them meld over the stove, and voila! The perfect savory, tangy, and smoky dipping sauce.

Combine Ingredients: Combine all the ingredients in a small saucepan and then whisk to combine. 

Heat: Heat over medium-high heat for 5 minutes, whisking frequently.

Serve or Store: Serve warm or cool and then store in an airtight container in the refrigerator.

Enjoy: Enjoy as a dip for french fries or as a condiment on roast beef sandwiches and more.

Moist, chewy, and loaded with creamy white chocolate flavor, these brownies will be your new favorite dessert. It only takes a few pantry staples to whip them up and they turn out perfectly every time.

As much as I love a good chocolate brownie, it’s fun to switch things up sometimes! After you make these white chocolate brownies, try lemon brownies or strawberry brownies!

White Chocolate Brownie Recipe

We all know and love the classic brownie: fudgy, rich, and with a bittersweet bite that satisfies any chocolate craving. But if you want to switch things up, these white chocolate brownies are the way to go! They’re just as moist and rich but with a milky, creamy twist! Similar to a blondie, but less like a cookie bar and more rich and chewy.

These white chocolate brownies are great served as-is, but because of their neutral flavor they’re also great with a scoop of your favorite ice cream on top. Or with a drizzle of white chocolate or caramel sauce! Once these hit the table they always get devoured in an instant. So be sure to save a square or two for yourself!

Ingredient List

I love that this recipe for white chocolate brownies only uses a few simple ingredients. Grab your favorite kind of white chocolate and let’s get baking! Note: all measurements are in the recipe card at the end of the post.

White Chocolate: Melted down, it infuses the brownie batter with a sweet, milky flavor. I recommend high quality white chocolate and not baking chips.

Butter: Keeps the brownies moist and fudgy, making each bite melt in your mouth. Since we add salt separately, unsalted butter works best here.

Eggs (3 large + 1 yolk): These bind everything together, while the extra yolk adds richness and fudginess.

Granulated Sugar: Just enough sweetness to balance the white chocolate and create a crispy golden brown top.

Vanilla Extract: Adds extra warm, delicious flavor. Use pure vanilla extract for the best flavor.

All-Purpose Flour: Gives the white chocolate brownies their structure.

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

How to Make White Chocolate Brownies

If you can make boxed brownies, you can make these homemade white chocolate brownies! It’s so easy and only takes a little bit of prep. You’ll be enjoying creamy, fudgy goodness in no time.

Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit and spray a 9×13-inch baking pan with pan spray. You may also line the pan with parchment paper, leaving a 1-inch overhang on either side. Spray the parchment lightly with pan spray.

Melt Chocolate: In a medium bowl, gently melt the white chocolate and butter together either over a double-boiler or in the microwave. Heat at 50% power in 30 second increments, stirring between each one until it is fully melted.

Combine With Other Ingredients: In a large bowl, whisk together the eggs, egg yolk, sugar, and vanilla. Add in the flour and salt and mix until just combined. Fold in the melted chocolate and butter until fully combined.

Bake: Pour the thick batter into the prepared pan and spread it out evenly. Bake for 35-40 minutes, or until a toothpick comes out clean from the center.

Cool and Serve: Let the white chocolate brownies cool for 20-30 minutes before cutting and serving.

Mouthwatering Red Curry is an explosion of flavors that you’re going to love! A combination of tender chicken, colorful red bell peppers, and aromatic Thai basil come together in a creamy coconut milk and curry paste sauce, for an incredibly delicious meal.

We love enjoying Thai food at home! The recipes are easy to make and are filled with tons of flavor. If you love Thai dishes too, give this Thai Basil Chicken, this delicious Coconut Curry Chicken and these wonderful Thai Lettuce Wraps a try.

What is Red Curry?

Red curry is a Thai recipe that includes red curry paste and coconut milk with some type of meat like chicken, beef, pork, or shrimp, or make it vegetarian with tofu. Red curry paste is the signature ingredient, which has a moderate amount of heat and bold flavor because it’s made with red chilies along with other herbs and spices.

Warm and comforting, red curry is total comfort food that’s satisfying and tastes amazing! It also cooks up in just over 30 minutes in one skillet or wok, and leftovers are delicious. In addition, you can customize it to use vegetables that you have, a different protein and the amount of red curry paste that you prefer. Add this recipe to your weekly menu for those busy nights when you need something yummy in a hurry!

Ingredients in Red Curry

The ingredients needed to make this red curry recipe are actually things you might already have on-hand. Just be sure to get the red curry paste and fish sauce, both of which can be found at your local grocery store! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

Olive Oil: For cooking the veggies and chicken.

Yellow Onion: For savory flavor and texture.

Chicken: You’ll need 1 pound of chicken breasts, cut into 1-inch cubes.

Red Bell Pepper: Adds texture and just a little sweetness, which complements the spiced sauce.

Coconut Milk: Creates a creamy sauce that helps to balance the spiciness.

Red Curry Paste: Has a warm, rich flavor with notes of ginger, garlic and other spices.

Fish Sauce: Enhances the savory and salty tastes of the curry.

Lime Juice: Use fresh lime juice for just a bit of tang that will brighten the dish.

Fresh Ginger: Adds peppery warmth.

Green Peas: Use canned or frozen green peas.

Thai Basil: For freshness and a pop of color.

Salt & Pepper: Brings all of the flavors together.

Rice: Serve over rice to soak up all of the delicious sauce.

How to Make This Red Curry Recipe

Red curry is a super simple meal to whip up! And the best part is that everything is cooked together in one pan, making cleanup hassle free!

Sauté Onion: In a large heavy bottom skillet, heat the olive oil up over medium high heat and add the onion to the pan. Sauté the onion until it just begins to turn translucent, about 3-4 minutes.

Cook Chicken and Pepper: Add the chicken and red bell pepper to the pan and sauté until the chicken is just seared on all sides, another 3-4 minutes.

Add Milk and Flavorings: To the skillet add the coconut milk, red curry paste (start with 4 tablespoons and add more to taste), fish sauce, lime juice, and ginger, whisk well and bring the sauce to a low boil.

Simmer: Reduce the heat to medium low, add the green peas, thai basil, and salt and pepper. Cook until the chicken is cooked through and the sauce has reduced to the desired thickness.

Serve: Remove the curry from heat and enjoy over rice with Naan bread.

This amazing buttermilk pie is made with a creamy, lemon-kissed custard tucked inside a buttery, golden crust. So delicious and perfect for any time of year. It’s like sunshine in pie form!

If you need more amazing homemade desserts in your life, try these! Impossible pie, German chocolate pie, and chess pie! They’re surprisingly easy to make and the best end to any meal.

Lemon Buttermilk Pie

Craving a dessert that’s sweet, tangy, and comforting? Look no further than buttermilk pie! This Southern gem boasts a silky smooth custard filling infused with zesty lemons, all nestled within a buttery, flaky crust. It’s like sunshine on a plate, guaranteed to warm you from the inside out.

And the good news is, buttermilk pie is perfect for making year-round. A way to add a little sunshine in the winter, or to bring some bright, sweet goodness to a summer potluck. It has the best flavor and creamy, delicious flavor. You’ll want to come back to this recipe again and again!

Ingredient List

What makes buttermilk pie so good is its simplicity. Unlike its richer custard cousins, this pie relies on buttermilk’s tang and acidity to cut through the sweetness. The result is a pie that’s light and airy, but also rich and satisfying. All measurements are in the recipe card at the end of the post.

Pie Crust: Homemade or store-bought, this is your golden cradle for all that creamy goodness. Feeling ambitious? Go homemade! If time’s tight, grab a pre-made one.

Granulated Sugar: Adds sweetness to the pie.

Salt: A pinch of salt to balance out all the sweetness.

Flour: So the filling can thicken. Just a little goes a long way!

Lemon Zest: Sunshine in a sprinkle!

Eggs: They whisk up to make the filling extra rich and creamy.

Buttermilk: This ingredient gives the pie its unique character, with a touch of tangy flavor. The acidity in buttermilk is also what makes the pie filling extra tender.

Lemon Juice: For more bright and delicious flavor.

Butter: You can never go wrong with butter. It makes the filling so rich and delicious.

Vanilla Extract: A classic ingredient that adds extra warmth to the buttermilk pie.

How to Make Buttermilk Pie

It only takes 4 simple steps to put together this creamy and satisfying pie. Perfect for potlucks, holidays, you name it!

Preheat Oven, Prepare Crust: Preheat the oven to 350 degrees Fahrenheit and press the pie crust into a 9-inch pie pan. Chill the crust in the refrigerator while you prepare the filling.

Dry Ingredients: In a large bowl, whisk together the sugar, salt, flour, and lemon zest.

Add Wet Ingredients: Whisk in the eggs until fully combined. Whisk in the buttermilk, lemon juice, butter, and vanilla. Pour into the chilled pie crust.

Bake and Serve: Bake for 50-55 minutes, until the filling has set and only has a slight wobble to it. Let it cool completely before serving.