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Chicken Marbella is a flavorful dish with tender, juicy marinated chicken thighs baked in an irresistible marinade of garlic, prunes, capers, green olives, red wine vinegar, and seasonings. This is an absolutely incredible family dinner, perfect for serving a crowd!

Chicken thighs make any meal delicious with so much flavor and tenderness! If you’re a fan of chicken thighs, too, try this Pollo Asado Recipe, this incredible Greek Lemon Chicken, and this Roasted Honey Garlic Butter Chicken.

What is Chicken Marbella?

This delicious Chicken Marbella recipe is a MUST make! It’s a Jewish-American dish invented on Manhattan’s Upper West Side in the late 1970s. It became popular in 1982 when it was included in “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. The combination of ingredients are subtly sweet with a briny flavor that’s mouth-watering delicious!

The tasty marinade with garlic, prunes, capers, green olives and other flavorings make already tender baked chicken thighs even more AMAZING. They are golden crisp on the outside and incredibly tender and moist on the inside. No dry chicken here! This recipe uses bone-in chicken thighs because the bone makes them extra juicy while they bake in the oven. This has definitely become a new family favorite!

Ingredients Needed

This chicken Marbella recipe has quite a few ingredients but they are simple and come together quickly. It turns out so delicious, you will want to make this dish on repeat! You can find the measurements below in the recipe card.

Garlic: Fresh garlic enhances the flavor of this meal in a major way!

Pitted Prunes: A signature ingredient in this recipe that adds natural sweetness and lovely texture.

Capers, Spanish Green Olives & Caper Brine: Blended together to add a salty, tangy brininess that is out of this world.

Olive Oil: The base of the marinade. We recommend using a good quality light olive oil.

Red Wine Vinegar: Adds flavor to the marinade and also helps to tenderize the chicken.

Bay Leaves: Provides warm, complex flavor to the dish. Be sure to remove and discard before plating the meal.

Fresh Oregano: Offers a sharp, peppery taste.

Salt & Pepper: To bring out all of the flavors!

Chicken Thighs: Use chicken thighs with the bone and skin on for the juiciest and most tender chicken. 

Dry White Wine: Really brightens the dish, and the alcohol cooks off, so don’t worry about that.

How to Make Chicken Marbella

The marinade is easy to mix together, and then let the chicken marinate for at least an hour to soak in all of that delicious flavor. Then, everything bakes together until golden brown, reduce the sauce and serve everything plated together for a meal that’s sure to impress!

Mix the Marinade: In a large bowl, whisk together the garlic, prunes, capers and caper brine, green olives, olive oil, red wine vinegar, bay leaves, oregano, salt and pepper.

Marinate the Chicken: Add in the chicken thighs, be sure each chicken thigh is covered. Cover the bowl and let the chicken marinate for at least 1 hour, overnight is preferred.

Prep for Cooking: Once the chicken has marinated, preheat the oven to 350 degrees Fahrenheit. Place the chicken in a single layer in a shallow roasting pan and pour all the marinade and wine over the chicken.

Cook: Bake the chicken for 55-65 minutes uncovered, basting the chicken a few times while it bakes. When the internal temperature of the chicken reaches 165 degrees Fahrenheit and the chicken skins are a nice golden brown, remove the pan from the oven.

Reduce Sauce: Remove the chickens from the pan, along with all the olives, capers, and bay leaves. Pour the rest of the liquid into a pot and bring it to a low boil. Reduce the liquid by half, stirring occasionally.

Serve: To serve the chickens, plate them with the olives and capers, pour the reduced cooking liquid over the chicken and enjoy!

A classic Chinese takeout dish but made with one of my favorite veggies! Kung Pao brussels sprouts are stir-fried until they’re crisp and tender and have a kick of savory-spicy flavor in each bite. Simple, delicious, and guaranteed to please!

Brussels sprouts are so amazing! My theory is, for those who aren’t a fan, they just haven’t tried the right recipe yet! When they’re cooked properly, Brussels sprouts are so tender and delicious, and they soak up whatever sauce or seasonings you’re using for flavor in every bite. Here are a few more of my favorite recipes! Creamy parmesan garlic Brussels sprouts, Brussels sprout casserole, and bacon wrapped Brussels sprouts!

Brussels Sprouts in Kung Pao Sauce

These Kung Pao Brussels Sprouts are tiny flavor bombs, bursting with sweetness, spice, and crunch. No more soggy or overcooked sprouts, these guys are crispy on the outside, juicy on the inside, and kissed with a smoky edge. They’re a little bit tangy from the ginger and vinegar, savory from the garlic and soy sauce, with the perfect spice thanks to the red chili paste!

The flavor of these sprouts is complex and mouthwatering, and you’re going to love every bite. Kung Pao chicken is one of my favorite takeout dishes, but I think I like these Brussels sprouts just as much! They’re great on their own or served alongside all of your favorite Asian dishes.

Ingredients You’ll Need For Kung Pao Brussels Sprouts

Each of these ingredients play an important part in making sure the dish has the most amazing flavor. Sweet, savory, and spicy, with heat that leaves you wanting just one more taste.

Brussels Sprouts: Sear these babies until they’re golden and crispy. It’s what makes the dish so good!

Vegetable Oil: Gets the pan hot and prepares the sprouts for deliciousness.

Chili Pepper: Choose your spice level! A little goes a long way for heat. I minced mine for even flavor distribution.

Garlic & Ginger: Two flavor powerhouses that you’ll want to make sure you add.

Soy Sauce: The base of the Kung Pao Brussels sprouts! It gives them the perfect savory flavor. I used low-sodium soy sauce so the dish doesn’t end up too salty.

Rice Vinegar: A must in Asian cooking for the perfect tang.

Chinkiang Vinegar: A rich, umami vinegar. You may need to make a trip to your local Asian market for this one, but trust me, it’s so worth it!

Red Chili Paste: So your Brussels sprouts have some extra kick.

Peanuts: Crunchy bites to cool down the spice and add a nutty flavor.

Chopped Green Onions: To garnish the dish with!

How to Make Them

These Kung Pao Brussels sprouts are a unique side dish that everyone will love! Plus, they only take 20 minutes to make. Perfect for whipping up alongside some sticky Asian glazed chicken or Szechuan beef!

Sauce Mixture: In a small bowl, whisk together the ginger, soy sauce, rice vinegar, chinkiang vinegar, and red chili paste until combined.

Sear Brussels Sprouts: In a large skillet, heat the vegetable oil over medium high heat. Place the brussels sprouts in the pan and toss to coat them in the oil. Then sear the brussels sprouts, undisturbed for 2-3 minutes before stirring.

Continue to Sear: Toss and stir the brussels sprouts, sear undisturbed for another 2-3 minutes. Continue to sear the brussels sprouts until they are pretty evenly crisped on the outsides.

Mix in Garlic snd Pepper: Reduce the heat to medium and add the garlic and red chili pepper, then saute with the brussels sprouts for 3 minutes.

Combine With Sauce: Pour the sauce mixture over the brussels sprouts and toss to coat. Then continue to cook the brussels sprouts in the sauce for 3-5 minutes. Continue to stir and cook the brussels sprouts until the sauce thickens.

Add Garnish and Serve: Remove the pan from heat and serve the brussels sprouts topped with chopped peanuts and green onions.

This taco ring is the easiest, cheesiest dinner. I know your family will love it as much as mine does! All you need is a can of crescent rolls, shredded Colby Jack cheese, some taco seasoning, and your favorite fixings to bring it to life!

This taco ring has quickly become a favorite dinner at my house. It’s a win-win because it’s also easy to make! Some other quick and easy dinner recipes to add to the dinner lineup: pizza monkey bread, ham and cheddar sliders, and ham and swiss pinwheels!

Quick and Easy Taco Ring

December is always a busy month for my family, so easy dinners are a lifesaver! This taco ring has been a favorite of ours and I love it for so many reasons. One- my family is obsessed with taco anything. (So I know my picky eaters will enjoy it!) Two- you only need a few ingredients to whip it up, one of them being packaged crescent rolls.

It only takes about 30 minutes to make this taco ring from start to finish, which is great for busy weeknights! And not only is it quick and easy, but SO delicious. The pieces of crescent roll dough are topped with seasoned ground beef and a pile of colby jack cheese that gets all nice and melty once it’s baked. It’s so easy to grab a piece, you can enjoy it as-is or with all of your favorite taco fixings! My family loves guacamole, sour cream, olives, and either chopped tomatoes or pico de gallo.

4 Ingredients to Make It

The short ingredient list makes this taco ring recipe a winner in my book. I usually have everything on hand, no need to make a run to the grocery store! (Exact measurements are in the recipe card at the end of the post.)

Lean Ground Beef: The hearty base for your taco ring! You can also use ground turkey if you wish.

Taco Seasoning: This has all the spices you need (chili powder, cumin, etc.) for amazing taco flavor. Buy your favorite prepackaged kind or make your own.

Packaged Crescent Rolls: These form the ring around your delicious filling.

Shredded Colby Jack Cheese: Melty, golden goodness! I love colby jack, but feel free to swap in your favorite cheese. Cheddar, pepper jack, or a Mexican blend all work great.

Toppings: I know I said 4 ingredients, but I thought I would include some toppings because they make the dish even better. Think shredded lettuce, chopped tomatoes, sour cream, salsa, or any of your other favorites!

How to Make a Taco Ring

Super easy to make, but always a hit. This taco ring recipe is one you’ll come back to time and time again! Perfect for parties, game days, or Taco Tuesday! But really, you don’t need a reason to enjoy this meaty, cheesy dish.

Preheat Oven, Prepare Pan: Preheat the oven to 375 degrees Fahrenheit. Line a large pizza pan or sheet pan with parchment paper then set aside.

Brown the Beef: In a large skillet over medium heat, brown the meat until cooked through and no longer pink. Drain any excess oil if needed. Add the taco seasoning and water by following the directions on the packet of taco seasoning then set aside.

Separate the Dough: Pop open and unroll the crescent dough. Separate the dough into individual triangles following the serrated edges.

Arrange the Dough: Arrange the dough in a circle on the prepared pan. Place the wide side facing the inside of the circle, and the point facing outward. See the process shots for reference.

Add Meat and Cheese: Spoon the taco meat onto the circle of dough then sprinkle with shredded cheese.

Fold: Fold each triangular piece of dough over the meat/cheese mixture. Pinch the seams of the dough together near the center of the circle. Repeat until each piece of dough is folded over.

Bake: Bake in the preheated oven for 15 minutes or until golden brown.

Serve: Once the taco ring has slightly cooled, arrange the toppings in the middle of the circle and enjoy!

Buttery, tender, and unbelievably light, these homemade Danish butter cookies are so much better than the tinned version. Loaded with flavor, these cookies will melt in your mouth and are so easy to make.

Cookies come in so many different shapes and sizes, and I love them all! If you’re looking for some fun new cookie recipes to try, here are a few of my favorites. Make these fun clothespin cookies or my Mexican wedding cookies. And if you’ve never had a stuffed cookie before you HAVE to try these pumpkin cheesecake snickerdoodles!

Homemade Butter Cookies

Danish butter cookies are an absolute classic holiday cookie but why wait for the holidays when you can make them all year round? With the base of the cookie being butter, sugar, and flour, you know going to love them! This recipe has simple ingredients but it’s bursting with flavors. And the piping of the cookie is a fun added touch to give it great texture. Make these butter cookies for special events or treat your family to the yummiest little cookie just because.

Butter is often times the star of the show in desserts! It’s a neccesary ingredient to achieve rich decadent flavors. Like in this butter pecan cake, these fun Christmas cookies, or in my gooey butter cake! You’ll love all of them!

Ingredients For Butter Cookies

Butter cookies have flavor of shortbread but have a soft tender texture.The sweet butter flavors melt in your mouth and everyone will love them!

Butter: This cookie recipe uses a large amount and since this is the most dominant flavor, use a quality brand.

Granulated Sugar: White granulated sugar will do the trick here.

Vanilla and Almond Extract: Make sure to use extract and not essence flavoring. You could even go the extra mile and use vanilla bean paste or vanilla bean seeds so you get gorgeous black speckles.

Egg Yolk and Milk: Both are used for richness and they also allow the dough to be soft enough to be piped.

All-Purpose Flour: Flour gives the cookies structure and these ones just need regular all-purpose flour.

Chocolate Chips: Melt down and use for dipping!

Vegetable Oil: The oil helps to thin the chocolate making it easier to dip.

Sprinkes: Using sprinkles is up to you! Use any colors you would like, but if you bake these at Christmas time then red and green are a must!

How To Make Butter Cookies

This incredibly simple dough is best mixed in a stand mixer. Most definitely my preferred way to mix this thick dough. There’s no need to beat the butter mixture too long as it may soften your piped design on baking. Follow my full instructions below on the recipe card.

Butter Cookies

Mix the Wet ingredients: In a large mixing bowl beat together the butter, sugar, egg yolk, vanilla, almond extract, and milk together for a few minutes until combined and creamy.

Add the Flour: Add in the flour and beat until well incorporated. Scrape down the sides and bottom of the bowl and beat again briefly until incorporated.

Fill the Piping Bag: Fit a sturdy medium-sized piping bag with a large open star piping tip (I used a Wilton 1M) and fill about halfway full with dough. Less is easier to pip with, so don’t overfill the bag. Press a tiny amount of dough under each corner of the parchment paper on the baking sheet to help it stay in place.

Pipe: With the piping bag perpendicular to the baking sheet, pipe rosettes of dough about 2 inches wide, leaving 2 inches of space between each so they have room to spread.

Preheat the Oven/ Prepare the Pans: Preheat the oven to 375 degrees Fahrenheit. Line two baking trays with parchment paper and set aside.

Chill the Dough: Chill the pan of piped dough in the freezer for 25-30 minutes before baking. This helps the cookies maintain their shape while they bake.

Bake: After the dough finished chilling, bake for 10 minutes, just until the edges of the cookies begin to turn golden brown. Transfer to a cooling rack to cool.

Melt the Chocolate and Decorate

Melt the Chocolate: Once the cookies have cooled completely, prepare the chocolate by melting the chocolate chips with the vegetable oil in the microwave in 30-second intervals. Stir after each interval until the chocolate is smooth.

Dip and Decorate: Dip half of each cooled cookie in chocolate, scraping the base on the edge of the bowl, then place on the tray and add sprinkles if you like. Let them set in the fridge for 20 minutes.

Get toasty from the inside out with champurrado, a delicious variation of Mexican hot chocolate! Deep, melty chocolate meets warming spices and brown sugar, all thickened with corn flour for a velvety smooth sip. Perfect for chasing any winter blues away!

If you’re looking for more warm beverages to cozy up with, try Mexican hot chocolate, wassail, or crockpot apple cider!

What is Champurrado?

Imagine a hot chocolate so thick it hugs your spoon, packed with chocolatey goodness and spiked with warm spices like cinnamon and anise. That’s champurrado, a warm Mexican drinking chocolate that you’re going to absolutely love.

Sweetened with brown sugar and thickened with corn flour, it’s rich and sweet. A type of atole, (corn-based beverage) champurrado has a unique texture that you won’t be able to get enough of. So grab your favorite mug and let’s make some!

Ingredients in Champurrado

For the ultimate experience, I recommend using piloncillo (Mexican brown sugar) and Mexican chocolate tablets here. You can usually find them in your local grocery store or online. The flavor they create is so amazing!

Whole Milk: A creamy base for the drink. You can also mix in some half and half to make it extra creamy and luscious.

Water: Just enough to get things simmering.

Piloncillo: Dark brown sugar with a molasses kick for deep sweetness. If you can’t find piloncillo, you can also use regular brown sugar.

Cinnamon Stick: To infuse warm, spiced flavor into the champurrado.

Star Anise: Tiny pod that adds a touch of licorice flavor.

Cloves: Another spice to give this drink the perfect warm flavor.

Mexican Chocolate: Rich, dark tablets to make this drink extra chocolatey.

Masa Harina: Corn flour that thickens up the champurrado. This is what makes it so good!

Vanilla: For some extra flavor. I recommend using Mexican vanilla or pure vanilla extract!

Salt: Just a pinch to bring out all of the delicious flavors!

How to Make It

Champurrado is pretty simple to make, but it does need time to simmer and thicken. This is what makes it so delicious! Don’t try to rush the cooking process.

Add Liquids to Saucepan: Pour the milk and 3 cups water into a large saucepan over medium heat.

Add Sugar and Spices: Add the piloncillo, whole cloves, star anise, and the cinnamon stick. Heat until it starts boiling then reduce the heat to a simmer for about 10 minutes or until the piloncillo has dissolved.

Melt Chocolate: Add 2 Mexican chocolate tablets. Whisk occasionally for 5 minutes until the chocolate has melted.

Prepare Masa Harina: In a medium bowl, add 1½ cups warm water then whisk in the masa harina until combined.

Strain: Pour the masa harina mixture into the sauce pan through a fine mesh strainer. Straining the mixture is important to achieve a smooth texture! Quickly whisk in the mixture to prevent any clumping.

Simmer and Thicken: Increase the heat to bring the champurrado to a boil. Once it starts boiling, then reduce the heat to a simmer, whisking continuously. After 8-10 minutes the mixture will thicken. Once it starts to thicken, cook an additional 5 minutes.

Serve: Remove the champurrado from the heat and allow it to cool slightly before serving.

Elevate your food with these easy Candied Walnuts. With just sugar and walnut halves, these are a sweet and crunchy treat perfect for salads, desserts, or on their own as a delicious snack!

I love walnuts. They can be used as sweet or savory recipes, and they really take everything up a notch! Try some more recipes using walnuts like this Honey Walnut Shrimp, this delicious Walnut Pesto, or this sweet Walnut Pie!

What are Candied Walnuts?

Get ready for the easiest little crunch that you can make and add to just about anything. My favorite way to eat candied walnuts is in a salad but that doesn’t stop me from eating these one their own after I make them!

Candied walnuts are walnuts with sugar that caramelizes in the oven and adds a deliciously sweet flavor to the classic nut. They totally transform any dish and can be added to desserts, salads or even charcuterie boards!

Ingredients in Candied Walnuts

This recipe only uses 2 ingredients… that’s right TWO! You will find the exact measurements on the recipe card at the bottom of the post.

Sugar: This is what makes the walnuts nice and sweet!

Walnut Halves: These are the perfect size to add a little bit of crunch to just about anything.

How to Make Candied Walnuts

Whip these up and store them for a few weeks. Then you can use them on everything!

Prep: Line a sheet pan with parchment paper or foil and set aside. Make sure to have your pan prepped and forks handy before you start this recipe!

Heat the Sugar: Pour the sugar into a medium-sized saucepan, then heat it over medium heat. You don’t want the heat too high because it can burn quickly. After about 5 minutes, the sugar will start to melt. This process can be slow depending on your stove, so be patient.

Stir: Stir with a wooden spoon until the sugar has completely melted. The color will go from a light brown to a dark brown amber color.

Coat the Walnuts: Once the sugar has completely melted and is dark in color, quickly add the walnuts to the pan. Working fast, stir with a wooden spoon to coat each walnut.

Add to Baking Sheet: Immediately spread the sugar-coated walnuts onto the prepared sheet pan. Use two forks to separate the walnut halves from sticking to each other. The process has to be fast because the sugar hardens quickly.

Cool: Allow the walnuts to dry and harden at room temperature for about 5 minutes.

These Swedish cinnamon buns, also known as Kanelbullar, are just the dessert to make if you’re craving something soft, sweet, and spiced to perfection! You’re not going to be able to resist going in for another bite, especially if they’re fresh out of the oven!

I love cinnamon rolls in every form. If you do too, you should try this Cinnabon cinnamon roll cake or cinnamon roll dessert pizza next! This cinnamon roll wreath is another great option, and perfect for the holidays!

Enjoy the fusion of Asian flavors in these tasty Korean tacos! Marinated beef bulgogi nestled in soft tortillas and topped with cabbage, cilantro, radishes, and sesame seeds.

Korean cuisine is my absolute fave! Try these Korean rice bowls or this Korean stir-fry. They are both so amazing. I also have a slow cooker version of the beef that you can make. Your family will love them all!

Korean Tacos

Korean flavors wrapped inside a tasty taco…the best of both worlds! It’s fun to know that the word bulgogi means “fire meat”, and the beef bulgogi in this recipe is the star of the show. Thinly sliced flank steak marinated and seared in a skillet until browned. The marinade creates an Asian-inspired caramelized sauce that sticks to the beef and makes it irresistible. The meat is nestled inside a tortilla and then topped with delicious taco toppings and textures. Guaranteed to be your new favorite version of a taco.

If you love tacos then you are going to love this recipe. It’s so fast and packed with flavors. If you’re looking for more delicious taco recipes to try then I have you covered. Try these easy shrimp tacos or my amazing briria tacos. And if you’ve never had Navajo tacos, it’s served on warm frybread. Everyone loves to pile the toppings on this one!

Ingredients Needed

These Korean tacos are made up of simple, fresh ingredients. You can add whatever toppings you would like. Before you get started, here is a list of the ingredients you will need for this recipe.

Korean Beef Bulgogi

Pear: The pear helps to tenderize the beef and adds sweetness to the marinade.

Garlic: Fresh minced garlic is always best!

Ginger: Fresh grated adds the most flavor.

Soy Sauce: Feel free to use low-sodium soy sauce.

Sesame Oil: The flavors of sesame oil are perfect to use in this recipe.

Sriracha: For a little added heat! I add sriracha extra because I like it spicy.

Lime Juice: Every marinade needs an acidic element and lime juice is perfect in this recipe.

Brown Sugar: Adds sweetness to the marinade and is a key element in Korean recipes. Brown sugar adds that touch of sweetness to balance out the spice and tang.

Onion Powder: The onion flavor is delicious in this marinade.

Black Pepper: A touch of heat to the flavors.

Flank Steak: Thinly sliced flank steak is best for this recipe.

Vegetable Oil: For browning the beef to be golden brown.

Tacos

Flour Tortillas: I like to use smaller tortillas for Korean tacos. Feel free to use corn tortillas if you prefer.

Purple Cabbage: I love the bright purple color and crunch it adds to the tacos.

Cilantro: Fresh chopped cilantro for garnish.

Limes: Cut into wedges for squeezing.

Sriracha Mayo: Make homemade or buy storebought!

Sesame Seeds: Last, garnish with sesame seeds before serving because you’ll love the texture it adds.

Korean Beef Bulgogi Tacos Recipe

These Korean tacos are so tasty and easy to make. I can’t get enough of these tacos, and my family loves them too! And although it’s not a traditional taco, It’s a fun twist that everybody enjoys. Follow my instructions below because I walk you through all the steps.

Beef Bulgogi

Make the Marinade: In a large bowl, add the minced pear, garlic, ginger, soy sauce, sesame oil, sriracha, brown sugar, onion powder, and black pepper. Mix together to combine.

Add the Sliced Beef and Marinade: Add the sliced flank steak to the marinade then cover and marinate for at least 1 hour in the refrigerator.

Cook the Beef: Heat a large skillet over medium-high heat. Add the oil and beef, in a single layer, on the hot skillet. Cook for about 1 minute on each side. Remove the cooked beef and set aside. Cook any remaining beef.

Rest the Beef Before Serving: Once all the beef has been cooked then set it aside. Allow it to rest for 5 minutes before assembling the tacos.

Assembly

Add the Beef to the Tortillas: Place the beef bulgogi in a tortilla.

Add the Toppings: Sprinkle each taco with the shredded cabbage, cilantro, fresh lime juice, and sriracha mayo.

Garnish and Enjoy: Last, garnish with sesame seeds and enjoy!

A fun twist on a holiday favorite! These cheesecake stuffed gingerbread cookies are soft and spiced to perfection, filled with a rich and creamy filling. Each bite is a dream!

Get into the holiday spirit by trying a few of these other amazing desserts: gingerbread cheesecake, gingerbread cupcakes, and gingerbread bundt cake!

Gingerbread Cheesecake Cookies

Craving something sweet and festive this holiday season? Look no further than these cheesecake stuffed gingerbread cookies! They’re the perfect bite-sized desserts, combining the classic gingerbread cookie with a creamy, dreamy cheesecake filling inside.

It’s two holiday favorites in one delightful cookie! And don’t forget the finishing touch – a sprinkle of spiced sugar adds a little extra crunch and extra flavor. Trust me, these stuffed gingerbread cookies are so good, they’ll be the star of any party platter. Here’s what you need to make them:

Ingredient List

These stuffed gingerbread cookies use a lot of simple ingredients! I’m sure you’ll have most of them ready to go in your pantry.

Cheesecake Filling:

Cream Cheese: Softened so it mixes smoothly with the other ingredients.

Granulated Sugar: Adds just the right touch of sweetness to complement the tangy cream cheese.

Vanilla Extract: Infuses the filling with tasty, warm flavor.

Gingerbread Dough:

All-Purpose Flour: The foundation of the cookies.

Baking Soda & Powder: Give these cookies a gentle lift, keeping them nice and fluffy.

Salt: Just a pinch is all you need to enhance all the flavors.

Melted, Unsalted Butter: Adds richness and makes the dough soft and pliable.

Sugar: I used both dark brown sugar and granulated sugar here.

Unsulphured Molasses: Infuses the cookies with a deep caramel flavor.

Egg: Binds the dough together.

Vanilla Extract: Adds another layer of warm, delicious flavor.

Spiced Sugar Coating:

Granulated Sugar: Adds a delightful crunch and sweetness.

Spices: I mixed the sugar with ground cinnamon, ginger, nutmeg, and cloves for the perfect holiday flavor. 

How to Make Cheesecake Stuffed Gingerbread Cookies

Grab those ingredients and get ready to make some cookies that are perfect for Christmastime! I know it looks like a lot of instructions, but they’re actually pretty straightforward to prepare.

Cheesecake Filling

Cream Cheese Mixture: Add the cream cheese, sugar, and vanilla to a medium sized bowl and beat with a hand mixer until smooth.

Chill: Place parchment or wax paper on a large plate or baking sheet and use a small cookie scoop to scoop 1 ½ teaspoon portions of the cream cheese onto the paper. Place in the refrigerator for 1 hour.

Gingerbread Dough

Mix Dry Ingredients: While the cheesecake filling chills, prepare the cookie dough by sifting the flour, baking soda, baking powder, salt, and spices together in a medium bowl. Then set aside.

Mix Wet Ingredients: In a large bowl, beat the butter, granulated sugar, brown sugar, and molasses together. Add the egg and vanilla and beat until combined.

Combine: Add the dry ingredients to the wet and beat until just combined. Then cover and chill in the refrigerator for 20-30 minutes.

Prepare Sugar Coating: Make the spiced sugar coating by whisking together the sugar and spices in a small bowl. Set aside until needed.

Baking

Preheat Oven: When the dough and cheesecake filling are nearly done chilling, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

Shape: Remove the dough from the fridge and for each cookie use a medium cooking scoop to scoop two 1 ½ tablespoon portions of dough. Gently press them each out into discs that are about 1 ½ inch wide, keeping the center thicker and the edges a bit thinner. If the dough rips or tears, use your fingers to pinch it back together. Use your thumb to make the disc slightly bowl shaped.

Add Filling: Place one of the chilled cheesecake filling scoops into the center of one of the discs and top with a second one. Very carefully but firmly pinch just the very edges of the two discs together to create a seal around the filling. Be careful not to pinch too much of the dough, otherwise the filling will squeeze out the other side. If the dough cracks on the edges or on the tops, use your fingers to smooth it out. This dough is very pliable and it’s alright to warm it up a bit with your fingers to get it smoother.

Roll: Once the two discs are sealed together, gently round out the pinched edge with your fingers and give a light roll of the dough to form a uniform and smooth circle where it was sealed.

Coat in Sugar, Bake: Roll the dough in the spiced sugar and place on the prepared baking sheet, leaving 2 ½-3 inches between cookies. Bake for 10 minutes.

Cool and Serve: Let the stuffed gingerbread cookies cool on the baking rack for 3-4 minutes before transferring to a baking sheet or serving while they are still warm.

All it takes is one bite to obsess over this crack chicken soup! It’s loaded with shredded chicken, bacon, ranch seasonings, and all of your favorite creamy crack-inspired flavors!

If there is the word “crack” in the title of any recipe, you have my full attention! It means it has the irresistible ingredients of cheese, ranch seasoning, cream cheese, and bacon. Sign me up! Try my other crack-inspired recipes like this chicken, casserole, or this tasty dip.

Crack Chicken Soup

Crack chicken soup is our new favorite soup because it is bursting with all the best flavors! It starts with softened vegetables and crumbled bacon…the perfect base for any soup. Then add in shredded chicken, cream cheese, ranch seasoning, and sour cream for all that creamy flavor. Finish it off with shredded cheddar cheese and spinach and just wait until you take that first bite! So creamy, so comforting, and so incredibly tasty! It’s going to have everyone wanting seconds. 

I love a good, hearty soup. If it’s easy to make, that’s even better! After you try this amazing crack chicken soup, try this cheeseburger soup, 8-can chicken taco soup, or broccoli cheese soup!

Ingredients You Will Need

This crack chicken soup 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.

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

Unsalted Butter: Butter to saute the veggies.

Yellow Onion: Diced onion is a must in soup and adds great flavor.

Celery: Diced celery adds great texture.

Carrots: Peeled and diced carrots.

Garlic: Minced garlic adds great flavor.

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

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

Black Pepper: Cracked black pepper to taste.

Parsley: Fresh chopped parsley for garnish.

Shredded Chicken: Cooked and shredded boneless skinless chicken. Leftover chicken is great for this recipe.

Sour Cream: Adds a tangy creaminess to the soup.

Cream Cheese: Softened and cubed cream cheese is delicious in the soup.

Cheddar Cheese: Shredded cheddar cheese, plus more for garnish!

Baby Spinach: Fresh spinach is a delicious touch at the end of this recipe.

Green Onion: Chopped green onion for garnish and flavor.

The BEST Crack Chicken Soup Recipe

In just 30 minutes, you’ll have the tastiest crack chicken soup ready to be devoured! It’s such an easy recipe because it’s all made in the same pot! Follow my full instructions below to walk you through all the steps.

Cook the Bacon: Heat a large pot over medium-high heat and cook the diced bacon. Remove the cooked bacon from the pot and set aside.

Saute the Veggies and Add the Garlic: Add the butter, onion, celery, and carrots. Saute the vegetables until they are softened, about 5 minutes. Add the garlic to the pot and saute for just a minute.

Add the Broth, Seasonings, Chicken, Sour Cream, Cream Cheese, and Bacon: Add the chicken broth, ranch packet, pepper, parsley, shredded chicken, sour cream, cream cheese, and cooked bacon. Cook and stir continually until the cream cheese melts into the soup evenly.

Add the Shredded Cheese and Spinach: Add in the cheddar cheese and spinach, and cook until the spinach has wilted and the cheese is melted.

Garnish and Enjoy: Serve soup with additional cheddar cheese and chopped green onions. Salt and pepper to taste.