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These campfire nachos are the ultimate outdoor comfort food! Packed with layers of seasoned ground beef, refried beans, and gooey cheese, these nachos are then topped with your favorite veggies and will be a new summertime favorite!

Whether you’re camping or simply looking to elevate your nacho game, these easy-to-make nachos are a crowd-pleasing treat that will leave everyone wanting more. Nachos are a staple around our house, and you must try these Air Fryer Nachos as a side for dinner, these Easy Carne Asada Nachos as an appetizer at a potluck or even these Dessert Nachos for after the party!

What is Campfire Nachos?

Campfire Nachos are a mouthwatering twist on the classic Mexican dish, perfect for outdoor gatherings and camping trips. This delicious recipe layers tortilla chips with seasoned ground beef, refried beans, and a generous amount of melted cheese. My kids love making these because not only are they delicious but they get to make and eat them outside!

Anyone who loves flavorful and hearty comfort food should make Campfire Nachos. They are easy to assemble and customizable with your favorite toppings, making them the perfect option for feeding a group. So gather around the campfire, set up your backyard grill, and treat yourself and your family with this yummy recipe!

Ingredients in Campfire Nachos

The great thing about this recipe is you can make it as is (which is delicious!), or you can change things up to make sure that everyone in your family loves every bite. Change up the toppings with new veggies and different meat, and you will have new nachos every time! Check out the recipe card at the bottom of the post for exact measurements.

Ground Beef: Finely minced beef that adds meaty flavor and texture to the nachos.

Taco Seasoning: I like making mine from scratch with this easy recipe.

Water: This is used to cook the ground beef and taco seasoning together, creating a flavorful sauce.

Refried Beans: Smooth and creamy beans that provide a rich and savory element to the nachos.

Tortilla Chips: If you want nachos, tortilla chips are a must!

Mexican-Style Cheese Blend: This combo of cheeses, typically cheddar, Monterey Jack, and/or queso fresco, melts into a gooey and cheesy topping.

Black Beans: Cooked black beans add a hearty and earthy flavor to the nachos.

Red Onion: This adds a pop of color and delicious flavor.

Black Olives: I love adding olives to nachos but if you aren’t a fan, go ahead and leave them out.

Jalapeño: For extra spice, leave in the seeds and the membranes.

Roma Tomatoes: Firm and juicy tomatoes that are diced and used as a refreshing and tangy topping.

Avocado: I love how the avocado adds in a creamy element to the nachos.

Cilantro: This provides a fresh and vibrant flavor.

Additional Toppings: Guacamole, sour cream, and salsa can be added if you like!

How to Make Campfire Nachos

This recipe is so easy! You just cook up the meat, add the ingredients to the Dutch oven pan and let them all cook together. The result is so delicious. Who says that you can’t eat well while you camp??

Prep Skillet: Place a cast iron skillet or Dutch oven onto the campfire to heat up. 

Cook Meat: Once the skillet is hot, add the ground beef and cook until it is browned all the way through. Add in the taco seasoning and water, stir, and cook until the sauce has reduced.

Layer with Chips: Remove the taco-seasoned meat from the skillet. Layer half your chips into the skilled or Dutch oven. Top the chips with half the cheese, half the refried beans, and half the cooked meat.

Add Cheese and Cover with Foil: Add the rest of your chips in an even layer. Layer on the remaining cheese, refried beans, and meat. Cover with foil, taking care not to burn yourself.

Cook: Cook for about 8-10 minutes until all the cheese is melted. 

Add Toppings: Top the nachos with the toppings or any additional toppings you desire, and enjoy!

A classic flavor pairing, but in cookie form! These peanut butter and jelly cookies are extra soft and delicious, each with a strawberry jam core and peanut butter drizzle on top.

If you love these flavors as much as I do, you’ll also have to try these peanut butter and jelly bars! Another great recipe is this peanut butter fudge, if you’re wanting a dessert that’s nutty and creamy.

Peanut Butter and Jelly Cookies Recipe

With these treats you’ve got the creamy, nutty goodness of peanut butter getting cozy with the sweet and fruity strawberry jam, all packed into a soft and chewy cookie. It’s like taking your favorite childhood sandwich and turning it into an amazing dessert.

These cookies have the perfect flavor and texture. They’re soft on the inside, slightly crispy on the edges—pure cookie perfection. Trust me, these treats aren’t just for the kiddos; adults will be just as obsessed. Don’t miss out on the chance to relive those nostalgic flavors and treat yourself to a batch of these fantastic cookies!

Ingredients You’ll Need

These peanut butter and jelly cookies are a delightful fusion of nutty peanut butter, sweet strawberry jam, and soft, chewy goodness. With just a handful of common baking ingredients, you’ll be on your way to creating a batch of irresistible cookies that will have everyone coming back for more.

Creamy Peanut Butter: Brings a rich and nutty flavor to the cookies. It’s what makes these cookies so darn peanut-buttery and irresistible.
Granulated Sugar: Sweetness in its purest form! This is the stuff that adds that perfect touch of sweetness to balance out the peanut butter and jam. It’s the secret ingredient that gives these cookies their addictive taste.

Brown Sugar: Packed with a caramel-like goodness, brown sugar brings a deep, rich flavor and a touch of moistness to the cookies. It’s what gives them that soft and chewy texture we all love.

Unsalted Butter: Adds a rich and creamy flavor to the dough, making the cookies oh-so-delicious.

Eggs: They bring moisture, richness, and structure to the dough, so that each cookie turns out perfectly soft and chewy.

Vanilla Extract: A splash of vanilla extract adds a sweet and aromatic kick to the peanut butter and jelly cookies, making them even more mouthwatering.

Baking Soda and Powder: Helps the cookies rise and become nice and fluffy.

Salt: A pinch of salt balances out the sweetness and makes all the flavors pop.

All-Purpose Flour: Provides structure and thickness to the dough.

Strawberry Jam: This sweet and fruity jam is the ultimate surprise inside each cookie. It’s so delicious!

How to Make Peanut Butter and Jelly Cookies

These cookies are a breeze to make, even for beginner bakers. With straightforward steps and basic pantry ingredients, you’ll have a batch of delicious peanut butter and jelly cookies in no time, satisfying your sweet tooth with minimal effort.

Preheat Oven, Prepare Baking Sheets: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.

Sugar Mixture: In a stand mixer, or using a hand mixer, cream together the peanut butter, granulated sugar, brown sugar, and butter. Add in the eggs and vanilla and mix until combined.

Add Dry Ingredients: Add the baking soda, baking powder, salt, and flour and mix until just incorporated.

Shape Cookies: Use a medium cookie scoop (about 3 tablespoons) to scoop balls of dough. Then place them on one of the baking sheets leaving 2 inches between them and use the back of a tablespoon to press an indent in the center of them. Fill the indent with a scant teaspoon of jam.

Bake: Bake for 12-14 minutes, until the edges are just barely starting to brown. Then remove from the oven and let the cookies cool on the pan completely before transferring to a cooling rack. 

Cool: Once the cookies have cooled, if you would like to you may melt some peanut butter in the microwave and drizzle it across the cookies.

Swap out the bun for this sloppy joe casserole full of pasta and a sweet ground beef mixture. All of the meaty and delicious flavors of a sloppy joe sandwich transform into an easy weeknight meal your family will love!

Everyone loves this sloppy joe casserole because they can dig in and enjoy this all-in-one meal! I love to make casseroles for that very reason, it’s all baked in one dish and makes everyone happy. Casseroles are the easiest way to serve dinner for a hungry family! If you’re looking for more casserole recipes to try, this chicken casserole is one of our favorites! We also love this rigatoni recipe and this incredible casserole for breakfast!

What is Sloppy Joe Casserole?

Imagine a sloppy joe getting a makeover with the addition of pasta baked into a hearty and tasty casserole. A traditional sloppy joe recipe is filled with ground beef and smothered in a sweet tomato-based sauce. Sandwiched between hamburger buns, the sloppy jo mixture is known for its sloppy and messy outcome.

This is the perfect casserole to make for your family or to feed a crowd. The flavors are so delicious and everyone will love the brown sugar that adds sweetness to the meaty sauce mixture. And the best part is that is a lot less messy than real sloppy joe sandwiches! I have a mean sloppy joe recipe if this recipe inspires me to make real ones! Or if you’re wanting more sandwich recipes make these Cuban sandwiches or this easy French dip recipe.

Ingredients Needed

This sloppy joe casserole starts with an easy meat mixture that comes together in about 20 minutes with ingredients right in your pantry. Pop it in the oven and dinner is ready in one pan! Follow the recipe card below for the exact measurements! 

Olive oil: For sauteing the onions.

Onion: Onions add so much flavor.

Ground beef: Use lean ground beef for less fat. 

Garlic: Mince the garlic finely. 

Ketchup: Adds the tangy sauce. 

Brown sugar: Adds a bit of sweetness and caramelization. 

Chili powder: Brings the heat to balance the sweetness. 

Paprika: Adds a kick of flavor that can be a bit hot.

Worcestershire sauce: The perfect savory umami flavor 

Salt and pepper: Season to taste!

Penne Pasta: We like penne pasta in this recipe, but use any pasta you would like.

Colby Jack Cheese: I love the flavor of Colby Jack in this recipe, but cheddar also works great.

Sloppy Joe Casserole Recipe

Quick and easy this is a great dish for a busy weekday! Sloppy joes are irresistible and all ages love them, but this casserole is our new favorite way of enjoying sloppy joe flavors. The directions are very easy to follow, and I know you’re going to love this!

Preheat Oven/ Prepare Dish: Preheat oven to 375 degrees Fahrenheit and prepare a 2-quart baking dish by spraying it with cooking spray.

Saute the Onion/ Cook the Meat: In a medium-sized skillet add the olive oil and onion over medium-high heat. Sauté until almost tender then add the ground beef and cook and crumble until no longer pink.

Add the Sauce Ingredients: Add the garlic, ketchup, brown sugar, chili powder, paprika, Worcestershire sauce salt, and pepper. Let simmer for 2-3 minutes.

Add the Cooked Pasta: Add the cooked drained pasta into the sloppy joe sauce mixture then stir to combine. 

Layer the Pasta and Cheese: Pour half of the sloppy jo mixture into the prepared pan. Top with 1 cup of shredded cheese. Add the rest of the sloppy joe mixture to the pan then sprinkle the remaining 1 cup of cheese on top.

Bake: Bake the casserole for 15-20 minutes until warmed through and the cheese is melted. Enjoy warm!

Enchiladas Suizas is a ridiculously delicious Mexican dish that’ll make your taste buds go wild! Picture this: juicy shredded chicken wrapped in soft corn tortillas, slathered in a zesty tomatillo sauce, and smothered with creamy sour cream and melty cheese. It’s the kind of meal that’ll have you coming back for seconds and licking your plate clean!

Enchiladas are one of my favorite Mexican dishes. It’s comfort food at its finest! Try these white chicken enchiladas or pork enchiladas next!

What are Enchiladas Suizas?

Get ready to indulge in the scrumptious delight of enchiladas suizas! These mouthwatering Mexican treasures are made with tender shredded chicken, wrapped in soft corn tortillas, smothered in a tangy tomatillo sauce, and topped with creamy, melted cheese. They’re so delicious and will leave you craving more.

Enchiladas suizas are the perfect choice for dinner because they’re a crowd-pleaser and offer a satisfying blend of savory, zesty, and cheesy goodness. Treat yourself to these heavenly enchiladas and prepare to be blown away by their deliciousness. They’re quickly becoming one of my favorite enchilada recipes and I know you’ll love them just as much.

Ingredients for Enchiladas Suizas

I know it looks like a lot of ingredients, but trust me, each one plays an important role in making the enchiladas suizas turn out perfectly flavorful and delicious. Check out the recipe card below for exact measurements!

Enchilada Sauce

Tomatillos: These little green guys have a tangy and citrusy taste. Once cooked, they become soft and give the sauce its vibrant green color. If you can’t find tomatillos, you can also use salsa verde. Just make sure to omit the onions and chile peppers, as these are typically already added in.

White Onion: Chopped into coarse pieces, the white onion brings a sweet and slightly spicy flavor to the sauce.

Green Chile Peppers: These bad boys add the heat and a distinctive flavor to the sauce. After removing the seeds and cutting them in half, they contribute a mild spiciness that perfectly complements the other ingredients.

Garlic: Whole cloves of garlic are used to infuse the sauce with their savory magic.

Fresh Cilantro: This herb adds a fresh and zesty note to the sauce.

Salt: The essential seasoning that brings out the best in every ingredient. It helps to balance the flavors and make them pop.

Black Pepper: A touch of black pepper adds a subtle warmth and a bit of spiciness to the enchiladas suizas sauce.

Cumin: This spice brings a warm and earthy flavor to the sauce. It gives it a unique aroma and also adds a smoky undertone to the taste.

Enchiladas

Corn Tortillas: These soft and flexible tortillas are the base of our enchiladas. They hold all the goodness together and provide a slightly sweet and sturdy foundation.

Shredded Chicken: This is where the magic happens! Tender and flavorful, the shredded chicken takes the spotlight. It’s packed with savory goodness and adds a satisfying protein punch to our enchiladas.

Sour Cream: Sour cream adds a velvety texture and a zesty kick to the enchiladas.

Heavy Whipping Cream: Takes the creaminess up a notch and makes the sour cream mixture so rich and tasty.

Monterey Jack Cheese: Say hello to the melty, gooey, and oh-so-delicious star of the show! It blankets the enchiladas, creating a golden and irresistible topping. Its creamy and slightly tangy flavor also pairs perfectly with the other ingredients.

For Serving: I added a drizzle of Mexican crema, some chopped cilantro and red onions on top for a finishing touch.

Let’s Get Cooking!

Enchiladas suizas is a delicious hearty dish that will impress everyone. The homemade enchilada sauce really takes it to the next level and gives it the perfect flavor!

Enchilada Sauce

Boil: To a large pot add your tomatillos, onion, chile peppers, and garlic. Cover with water and then bring to a boil. Boil everything for 10-12 minutes.

Blend: Remove the tomatillos, onion, chile peppers, and garlic from the water and then place them into a blender. 

Season: Add the cilantro, salt, pepper, and cumin. Blend until everything is pureed and mixed well.

Enchiladas

Soften Tortillas: To soften the tortillas for rolling, wrap all your tortillas in a bundle with damp paper towels. Then microwave the bundle for 20 seconds. 

Preheat Oven and Baking Dish: Preheat your oven to 350 degrees Fahrenheit then prepare a 9×13 baking dish by spraying it with nonstick cooking spray.

Add Sauce: Once your tortillas are ready, pour ⅓ of your tomatillo sauce into the baking dish.

Sour Cream Mixture: In a small bowl, whisk together the sour cream and heavy whipping cream.

Add Chicken and Cheese: Divide the shredded chicken evenly between the tortillas. Then sprinkle 2 tablespoons of shredded cheese in each tortilla and roll them up. Place each one into the sauced baking dish, seam side down.

Layer: Pour the rest of the enchilada sauce on top of the enchiladas. Then pour the cream mixture on top of the enchilada sauce and sprinkle the remaining 1 cup shredded cheese on top.

Bake: Bake for 20-25 minutes until the cheese melts and browns.

Serve: Serve with Mexican crema, chopped red onions, chopped cilantro, and enjoy!

Treat yourself to a batch of homemade Boston Cream Donuts covered in chocolate ganache. These delightful treats are made from scratch and create an irresistible combination of fluffy donuts, creamy filling, and delicious chocolate topping.

Aren’t donuts the best? They always satisfy my sweet tooth, and the best part is there are so many delicious options to choose from! Making them from scratch is the best way to go so you have to try making these Glazed Donuts, these seasonal Apple Cider Donuts or these simple and easy Cake Donuts!

What Are Boston Cream Donuts?

In the 19th century, the classic Boston cream pie (which is actually a cake) was born in Boston, Massachusetts. We all know and love that delicious treat, but I can’t pretend that I don’t like what came from it a little better… The donut! The pie was created at the Parker House Hotel and was all the rage when someone thought of the brilliant idea to take that recipe and create the most delicious handheld treat, a Boston cream donut.

Boston cream donuts offer an exquisite combination of flavors that is hard to resist. The soft and airy donut, filled with creamy custard and topped with a rich chocolate ganache, creates a perfect balance of sweetness and indulgence. You will love this homemade recipe!

What Ingredients Are in Boston Cream Donuts?

The ingredients are pretty simple and probably things you already have in your kitchen! Check out the recipe card at the bottom of the post for exact measurements.

Heavy cream: A rich and creamy ingredient that adds a velvety texture to the donut dough, filling, and ganache.

Whole milk: Smooth and slightly sweet, it contributes to the moist and tender texture of the donuts.

Granulated sugar: Provides sweetness to enhance the overall flavor.

Butter: I used unsalted butter in this recipe.

All-purpose flour: Forms the base of the donut dough, giving it structure and a fluffy texture.

Rapid rise yeast: This helps the dough rise quickly.

Salt: The salt enhances flavor and balances the sweetness in the donuts.

Egg yolks: These add moisture and richness to the donut dough.

Vegetable oil: This is what you will fry the donuts in so that they have that crisp outside and soft and fluffy inside.

Cornstarch: Helps thicken the custard filling, creating a smooth and creamy texture.

Vanilla extract: A splash of vanilla adds a sweet flavor to the chocolate topping.

Semi-sweet chocolate chips: These make a rich chocolate flavor for the ganache.

Let’s Make Some Donuts!

The instruction list is a little long but don’t let that scare you! I have walked you through each and every step so that this is as easy as possible. These homemade Boston Cream Donuts are the BEST.

Donuts

Warm Ingredients: Combine the heavy cream, milk, sugar, and butter in a heat-proof bowl or measuring cup and heat in the microwave in 20-second intervals until it reaches 130 degrees Fahrenheit.

Combine Wet and Dry Ingredients: Mix the flour, yeast, and salt together in the bowl of a stand mixer. Add the liquid to the dry and mix with a dough hook until combined. Add the eggs and mix until combined.

Knead the Dough: Knead on low for 5 minutes before removing from the bowl and transferring to a lightly floured surface. Knead by hand for 5-8 minutes until the dough is smooth and springs back when you poke it with your finger.

Let Dough Rest: Form the dough into a ball and transfer it to a large, greased bowl. Cover and let rest for 20 minutes.

Punch and Cut Dough, Let it Rise: After the dough has rested, punch down and roll out until it is ½ inch thick. Use a 3-inch circle cookie cutter to cut out donuts. Lay them on a parchment-lined baking sheet and cover with a clean kitchen towel. Let rise for about an hour until they are nearly doubled in size.

Heat Oil: When the donuts are close to being ready, begin heating the oil in a large, heavy-bottomed pot. Use a candy thermometer to keep track of the temperature until it reaches 360 degrees Fahrenheit. While frying, keep the oil between 350-375 degrees Fahrenheit, though I found the sweet spot to be 360.

Cook Donuts: Fry the donuts for 2-3 minutes on each side until golden brown.

Cool and Fill: Remove with a spider or slotted spoon to a cooling rack with paper towels underneath. Once cooled, fill the Boston cream donuts with the cream filling and dip the tops in the chocolate ganache.

Cream Filling

Whisk and Mix: Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.

Heat to Thicken: Heat over medium, whisking constantly until the mixture thickens and bubbles, which takes about 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes all while still whisking constantly.

Add Butter and Vanilla: Remove from the heat and whisk in the butter and vanilla. Pour into a heat-proof container and press a layer of plastic wrap to the top of the pudding, ensuring the plastic wrap makes contact with all of it to prevent a film from forming as it cools.

Chill: Chill in the fridge for 4 hours or overnight.

Chocolate Ganache

Heat and Combine: CombineHeat the cream in the microwave for 45 seconds and then pour over the chocolate chips. Let sit for 2-3 minutes and then stir until smooth.

Dip: Dip the tops of the Boston cream donuts in the chocolate.

Tuna burgers are like a tasty remix of regular beef burgers, bringing a lighter and more flavorful option to the table that seafood fans can’t resist. With zingy lemon, fragrant herbs, and the deliciousness of tuna, these burgers are a total mouthwatering delight that will satisfy even the biggest burger cravings.

To switch up your summer barbecues, here are a few more great burger recipes to add to the lineup: smash burgers, salmon burgers, and black bean burgers!

Tuna Burger Recipe

Tuna burgers are the bomb when it comes to summer barbecues! Forget about the same old beef patties—these babies are a fresh and tasty alternative. Picture this: juicy, flaky canned tuna combined with zesty lemon zest, tangy mayo, and a bunch of other mouthwatering ingredients. We’re talking breadcrumbs for a bit of crunch, chopped dill and green onions for a burst of freshness, and a hint of lemon juice to really make those flavors pop. These burgers are so darn delicious, you won’t even believe they’re light!

Now, let’s talk about why these bad boys are perfect for summer cookouts. First off, tuna is a lean protein that’s not only super healthy but also packed with omega-3s. So, you can chow down guilt-free while still getting your protein fix. And let’s not forget about the refreshing factor. With that zingy lemon and dill combo, these burgers will keep you feeling cool and satisfied on those scorching hot days. Plus, they’re totally customizable! Slap on some juicy tomato slices, peppery arugula, and tangy red onions, and you’ve got a personalized masterpiece. Trust me, once you sink your teeth into these tuna burgers, you’ll never want to go back to beef. Summer barbecue game changer, right here!

Ingredients Needed

Get ready to rock your taste buds with these epic tuna burgers! They’re the perfect choice for any backyard BBQ, bursting with flavors that’ll make your mouth water. So, let’s break down all the ingredients you’ll need for them. (Exact measurements are in the recipe card below.)

Canned Tuna: These little cans bring the flaky texture and tasty seafood flavor to the party. Mix it up with different types like chunk light or solid white.

Mayonnaise: Creamy and tangy, mayo keeps things moist and holds everything together. Want a swap? Greek yogurt or sour cream will also do the trick.

Bread Crumbs: These make the burgers firm and add a satisfying crunch.

Lemon Zest and Juice: Fresh lemons bring that zingy citrus kick. Zest for fragrant oils, juice for tanginess. Bottled lemon juice works too, but fresh is best.

Fresh Dill and Green Onions (or Shallots): Dill brings a cool freshness, while green onions or shallots pack a savory punch.

Egg: This binds everything together and keeps the burgers in shape. It also adds moisture and texture.

Kosher Salt and Black Pepper: Simple seasonings that boost flavor. Adjust to taste.

Extra Virgin Olive Oil: For cooking the burgers and adding a tasty richness. Swap with vegetable oil or any high-smoke-point cooking oil.

Hamburger Buns: Soft and perfect for holding your delicious creations. Try different types like whole wheat or brioche!

Toppings of Choice: I used tomato slices, peppery arugula, crunchy red onion, and a dollop of mayo for my tuna burgers. Get creative and use your favorites here!

How to Make Tuna Burgers

It’s so easy and only takes 15 minutes from start to finish. This simple tuna burger recipe is the perfect summer recipe for seafood lovers!

Combine Ingredients: In a large bowl, add the drained tuna, mayonnaise, bread crumbs, lemon juice, lemon zest, green onion, chopped dill, egg, salt, and pepper.

Shape: Stir to combine then form 3 tuna patties.

Cook: Heat the olive oil in a large skillet over medium-high heat. Then add the patties and cook for 3-5 minutes on each side.

Serve: Serve in a bun with toppings of choice!

Spatchcock chicken is the secret to the most tender chicken and this method locks in all the juicy flavors. Seasoned with a delicious rub and oven-roasted to perfection this will be your new favorite way of cooking a chicken.

I love oven-roasted chicken! This recipe has all the home-cooked flavors you hope for in a meal. It also makes great leftovers because you can keep using the chicken throughout the week in other meals. If you have leftover chicken, you’ve got to try this casserole or this delicious of course chicken noodle soup. I love using leftover chicken in this appetizer because it’s always a total hit!

What is Spatchcock Chicken?

To spatchcock a chicken you simply butterfly it by removing the backbone so that you can spread out the chicken and flatten it out. This method reduces the cooking time and results in the juiciest chicken you will ever eat! It makes it so that the whole chicken is evenly distributed on the roasting pan allowing it to cook more evenly. Spatchcocking a chicken is my favorite way of cooking a whole chicken and I just know you are going to love it too!

I have made chicken in a lot of different ways. Spatchcock is my favorite, but there are other ways I love too. I really love the method of baking a whole chicken, and it’s also delicious in the air fryer! I just love that spatchcocking works for the oven, smoker, or whatever you end up cooking your chicken in. It’s easy to do and I’ve got lots of tips to help you become a spatchcocking pro. And once you have it down, you can spatchcock a turkey for your next Thanksgiving dinner!

Ingredients Needed

There is not much needed to make an incredible chicken dinner. This recipe is surprisingly SO easy, and it only takes a few ingredients. I love to roast it with fresh vegetables for a full meal. See the recipe card below for exact measurements.

Whole Chicken: One whole chicken that is about 4-5 lbs.

Homemade Chicken Seasoning: My homemade seasoning is the best and adds the best flavor to this chicken recipe.

Rosemary and Parsley: Fresh herbs always add the best flavor!

How to Spatchcock Chicken

If you have ever spatchcocked a turkey, this is the same process! Once you spatchcock a bird, you will see how easy it is! I walk you through the whole process so you have nothing to fear. It’s the only way to cook a whole chicken and it’s so pretty on a serving platter. You are going to love this spatchcock chicken recipe because it stays so juicy and delicious!

Dry: Pat dry the chicken with a paper towel.

Cut: Set the chicken breast side down on a baking sheet with a wire rack. Using very sharp kitchen shears, cut along the backbone from the tail to the neck. Cut along each side until it is removed. Discard the backbone or save it to make a stock.

Press: Flip the chicken over and then use your hands to press firmly to flatten the ribs and break the breastbone. Make sure the chicken is completely flat and position the thighs outward on the baking sheet.

Rub: Rub the chicken generously with the chicken seasoning.

Spatchcock Roasted Chicken

Bake: Preheat oven to 425 degrees Fahrenheit. Bake the turkey for 20 minutes. Then reduce oven temperature and cook at 400 degrees for about 1 ½ hours or until the thickest part reaches 165 degrees Fahrenheit on your meat thermometer.

Rest: Remove the chicken from the oven and tent with foil. Let rest for 10-20 minutes. Then carve and serve.

Spatchcock Smoked Chicken

Preheat: Preheat your smoker to 240 degrees Fahrenheit.

Smoke: Place the spatchcocked chicken in the smoker skin side up. Smoke for 3-4 hours or until the thickest part reaches 165 degrees Fahrenheit.

This recipe takes snickerdoodles to the next level! Made with brown butter and a salted caramel core, each bite is a sweet and nutty dream!

When it comes to dessert, you can never go wrong with a batch of homemade cookies! If you love snickerdoodles as much as I do, you’ll have to try these cream cheese snickerdoodles or snickerdoodle bars next!

Brown Butter Snickerdoodles With Salted Caramel Filling

These cookies are seriously amazing. Snickerdoodles have always been one of my favorite cookies, it brings back so many memories when I was little helping my mom make them in the kitchen for a Sunday treat. My favorite part was rolling the cookie balls in the cinnamon sugar. I really didn’t think it could get any better than traditional snickerdoodles, but I’m pretty sure this recipe for brown butter salted caramel snickerdoodles has changed my mind.

I mean, you really can’t go wrong with brown butter. And to make these snickerdoodles even better, they have a salted caramel core! The ooey-gooey center and nutty flavor from the brown butter makes these cookies some of the best that I’ve ever tried. I know that you guys will love these just as much as I do! Also, I will not be held responsible for any brown butter addictions that may develop. (But you should definitely try these brown butter blondies or zucchini bars with brown butter frosting next.)

Cookie Ingredients

These delectable cookies are a perfect combination of rich flavors and textures. The brown butter and salted caramel add a delightful twist to the classic snickerdoodle recipe. You’ll love them! Here is everything you’ll need to whip up a batch. (Measurements can be found below in the recipe card.)

All-Purpose Flour: The base of the brown butter snickerdoodle cookie dough.

Baking Soda: This helps the cookies rise and become nice and fluffy.

Cream of Tartar: Gives the cookies a tangy kick and that chewy texture!

Ground Cinnamon: The warm spice that adds flavor to the dough and the cinnamon-sugar coating.

Sea Salt: Balances the sweetness and enhances the overall taste. Look for the chunky kind for some extra texture.

Unsalted Butter: We’re gonna brown this bad boy to give the cookies a nutty, caramelized flavor. If you only have salted butter, just use less additional salt.

Dark Brown Sugar: Adds sweetness and a rich caramel undertone to the dough. Light brown sugar also works, but it will change the flavor of the snickerdoodles slightly.

Granulated Sugar: Sweetens things up and contributes to the texture. It’s also used for the cinnamon sugar mixture that the dough is rolled in!

Large Egg: Keeps things together and adds moisture.

Egg Yolk: Makes the cookies extra rich and tender.

Vanilla Extract: I recommend using pure vanilla extract or making your own blend of vanilla extract so your cookies have the best flavor.

Plain Greek Yogurt: Keeps the cookies moist and tender. If you don’t have Greek yogurt, sour cream works too.

Caramel Squares: These little nuggets of gooey goodness melt into pockets of pure caramel bliss.

Coarse Sea Salt: Sprinkle this on top of the finished brown butter salted caramel snickerdoodles!

How to Make Brown Butter Salted Caramel Snickerdoodles

Fire up the oven, because it’s time to make the best brown butter snickerdoodles of your life! These brown butter salted caramel snickerdoodles are so easy to make, and even easier to devour. Be sure to grab a few for yourself, because if your family is anything like mine, these cookies will be snatched up in seconds!

Preparing the Cookie Dough

Mix Dry Ingredients: In a medium-sized bowl, whisk the flour, baking soda, cream of tartar, cinnamon, and set aside.

Brown the Butter: To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don’t want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.

Caramel Pieces: While the butter is cooling, cut the caramel squares into quarters.

Sugar Mixture: In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.

Combine Wet and Dry Ingredients: Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.

Chill the Dough: Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.

Baking

Preheat Oven, Prepare Cookies: Once you are ready to bake preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won’t stick to the pan.

Roll in Cinnamon Sugar: Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place cookies on a parchment paper-lined baking sheet 2 inches apart. Sprinkle lightly with sea salt. (I used course sea salt)

Bake: Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, then transfer your brown butter snickerdoodles to a wire cooling rack to cool completely.

These taco stuffed shells are bursting with taco meat and melty cheese and loaded with all your favorite toppings. Your family will love the fun twist of Mexican flavors baked inside tender jumbo pasta shells.

This recipe is a quick and easy weeknight meal and you can never go wrong with pasta. Adults and kids love pasta, that’s why these shells are a no-brainer. For more easy pasta recipes I have you covered. I have delicious pasta recipes with shrimp, chicken, and sausage because I’m all about keeping everyone happy!

What Are Taco Stuffed Shells?

Classic stuffed shells are an Italian-inspired dish, but these shells are stuffed with delicious taco flavors instead! Pasta is a perfect base to take on any flavors you pair it with. Swap out your hard taco shells with soft pasta…it’s unexpectedly tasty! Your family will love this new take on taco night, I can’t wait for you to try this recipe!

Everyone knows and loves these classic stuffed shells, but it’s fun to explore new flavors with pasta. These taco stuffed shells do not disappoint! For more taco-inspired meals try this soup or this salad. They are both so yummy and bursting will tasty taco vibes!

Ingredients Needed

Everything about these shells is amazing. It starts with a ground beef mixture with tomatoes and taco seasoning. Then you mix in shredded cheese which gives the meat such delicious flavor! Follow the recipe card below for exact measurements and you’re all set.

Jumbo Pasta Shells: Boil your shells according to the package and have them all ready to assemble for your meat.

Ground Beef: Ground beef or ground turkey works here.

Water: Helps moisten the taco mixture for spooning into shells.

Taco Seasoning: My homemade seasoning is amazing but you can use storebought.

Fire-Roasted Tomatoes: One can of fire-roasted tomatoes adds great flavor and texture.

Mexican Cheese: Shredded Mexican-style cheese is the perfect cheese for these shells.

Cilantro, Sour Cream, and Green Onions: Top your shells with chopped cilantro and a dollop of sour cream! Green onions and olives would be delicious too!

Taco Stuffed Shells Recipe

Stuffing shells are easy and fun to make! The best part is that it’s a one-pan meal and it comes together quickly on busy weeknights. Follow my instructions below on the recipe card and make this recipe a part of your weekly dinner rotation.

Cook the Shells: Cook your pasta shells al dente, according to the package instructions. Set aside.

Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and prepare a 9X13 inch baking dish by spraying it with cooking spray.

Add Beef, Water, and Seasoning to Skillet: In a large skillet, over medium-high heat, cook your ground beef until it is all browned throughout, drain the fat from the beef, and add in your water and taco seasoning. Reduce the heat to medium and cook the taco seasoning into the ground beef, stirring continuously until it is all coated.

Add Tomatoes and Cheese: To the pan, add the crushed tomatoes with juice and 1 cup of cheese. Continue stirring and cook until the ingredients are incorporated and the cheese is melted.

Stuff Shells and Top With Cheese: Spoon the meat mixture into the cooked pasta shells then place them into the prepared baking dish. Once all the shells are in the dish, cover with the remaining 1 cup of cheese.

Bake Shells: Cover your filled pan with foil and bake for 15-20 minutes. You want the shells to be warmed throughout and the cheese to be melted on top.

Broil: If you want to brown your cheese, remove the foil and set your oven to broil on high, for just a couple minutes.

Serve: Enjoy fresh with chopped cilantro, sour cream, and green onions!

Crockpot huli huli chicken is a dinner you can set and forget, then come back to and enjoy in all of its tropical goodness! Each bite of fork-tender chicken is flavored with the best sauce made of ginger, garlic, ketchup, brown sugar, and pineapple juice. It’s the perfect mix of sweet, tangy, and savory!

The Crock Pot is still one of my most used tools in the kitchen. I love that I can add in all of my ingredients, then let it do its thing while I go run errands. Coming home to a hearty, slow-cooked meal is truly the best! A few of my favorite recipes to try next: slow cooker beef tips, cashew chicken, and Swedish meatballs!

Huli Huli Chicken Crock Pot

Huli huli chicken is one of the most popular recipes on the blog, and for good reason! If you’ve never tried it before, it’s a sweet and savory chicken dish from Hawaii. The name “huli huli” means the chicken is turned on a rotisserie over and over while it’s cooking, so you get this caramelized glaze that’s just unreal. It’s a favorite among BBQ lovers and anyone who enjoys some Hawaiian grub. Trust me, once you take a bite, you’ll be hooked! It’s too flavorful and tender to resist.

But today’s recipe is for all of you busy moms out there. By using a slow cooker, you can still get that perfectly juicy and tender texture, but the cooking process is completely hands-off. Simply add your chicken to the crockpot, whisk up a simple sauce to coat it in, and then let it cook while you go about your day! You’ll come home to the perfect hearty meal packed with savory, pineapple-y goodness in each bite. Here is everything you need to make it:

Huli Huli Chicken Ingredients

This awesome Hawaiian dish uses so many tasty ingredients like pineapple juice, soy sauce, ginger, and garlic to make the chicken taste insanely good. Each ingredient plays a special role in making the marinade that gives Huli Huli chicken its signature mouthwatering flavor. You’ll love it! Note: all measurements can be found below in the recipe card.

Unsweetened Pineapple Juice: This tropical liquid gold adds a tangy and subtly sweet flavor to the Huli Huli chicken marinade.

Soy Sauce: Adds depth and richness to the sauce, giving the chicken that savory and slightly salty goodness that will wow your taste buds.

Brown Sugar: For a touch of sweetness.

Ketchup: This classic condiment brings the tomatoey goodness and a touch of acidity to the sauce.

Fresh Ginger Root (Grated): Ginger adds a zesty and slightly spicy kick to the dish.

Minced Garlic: Let’s be real, no savory dish is complete without some fresh garlic. It’s a flavor powerhouse!

Boneless, Skinless Chicken Thighs: The star of the show! The marinade works its magic, infusing the chicken with its sweet, tangy, and savory flavor. Each bite is so tender and juicy! You can also use boneless skinless chicken breasts if you prefer.

Cornstarch: Cornstarch is the thickening agent that helps create a luscious, glossy sauce for your crockpot huli huli chicken. Don’t skip adding it in!

How to Make Huli Huli Chicken in a Slow Cooker

Ready to make the best crock pot Hawaiian chicken? Let’s get started! It’s so simple, you’ll want to whip it up all the time.

Prepare Sauce: In a medium bowl, whisk together your pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic.

Add Chicken and Sauce to Crock Pot, Cook: Place your chicken thighs into a crock pot. Pour your sauce mixture over the top of them. Then cook on low for 5-7 hours.

Whisk in Cornstarch: Remove the chicken from the crock pot and then whisk in your cornstarch to thicken the sauce.

Shred or Serve Whole: At this point you can either enjoy your chicken in the whole thigh pieces with the sauce, or shred the chicken and add the shredded chicken back to the crock pot and stir it into the sauce. Shredding the chicken makes it an ideal sandwich filler, or topping on rice!