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Spice up dinner time with this creamy Jalapeño Popper Casserole! Packed with tender chicken, melty cheese, and just the right kick of heat, it’s hearty and so easy to make. Delicious comfort food with a spicy twist!

What’s in Jalapeño Popper Casserole?

Just a handful of simple ingredients are needed for this jalapeno popper casserole recipe! In fact, you probably have most of them in your kitchen. Scroll to the recipe card for all the measurements.

Bacon: Adds a savory, smoky flavor and a tasty crunch to the dish.

Shredded Chicken: Using pre-cooked chicken makes this dish quick and easy to put together. I like to use rotisserie chicken!

Jalapeño Peppers: The star of this recipe!

Cream Cheese: Provides a rich and creamy base for the casserole. Be sure to soften it to room temperature so it mixes easily.

Whole Milk: Helps to thin out the cream cheese mixture.

Garlic Powder: For savory flavor.

Paprika: Adds a smoky, slightly sweet taste.

Salt and Black Pepper: Balances and brings out the flavors.

Sharp Cheddar Cheese: Adds the perfect melty top.

Green Onion: Adds a pop of color and flavor.

How to Make Jalapeño Popper Casserole

This recipe is simple to prep with just a few ingredients, making it ideal for busy weeknights or when you’re craving a delicious meal with minimal effort. If you love traditional jalapeño poppers, you’re going to love this casserole version.

Mix: Preheat oven to 400ºF and then spray a 2-quart casserole dish with cooking spray. In a large mixing bowl, use a hand mixer to mix the cream cheese, milk, garlic powder, paprika, salt, and pepper together.

Stir: Add the cooked chicken, ¾ cup bacon, and 1 cup diced jalapeños into the cream cheese mixture.

Assemble: Spread the mixture into the prepared baking dish, then sprinkle the top it with the cheddar cheese, ½ cup bacon, and ½ cup jalapeños.

Bake: Place in oven and bake for 20-25 minutes, until the casserole is heated through and the cheese is bubbly and melted on top. Remove from the oven, let the casserole rest for 5 minutes, then top with the green onions, and serve.

This creamy Eggnog Milkshake is decadent and super flavorful. It takes four simple ingredients and 5 minutes of your time. If you thought you liked eggnog before, you are going to absolutely love it after trying this shake.

Eggnog Milkshake Ingredients

If you love the McDonald’s eggnog shake, you are going to love this recipe. There are only four ingredients, and it takes 5 minutes to throw together.

Vanilla Ice Cream: The base of the shake that combines perfectly with the eggnog to make the best creamy cold milkshake.

Eggnog: You can use storebought or make your own!

Ground Nutmeg: Adds extra flavor to this yummy treat.

Ground Cinnamon: I love adding more cinnamon to my eggnog milkshake for the best spice and flavor.

How to Make an Eggnog Shake

You will love how simple this eggnog milkshake recipe is. You simply throw everything into the blender and mix it up! You’re going to love how the creamy eggnog gives this shake the best texture.

Combine: Add the ice cream, eggnog, nutmeg, and cinnamon to a blender.

Blend: Blend on high speed until smooth and creamy. Pour into serving glasses, add a cute straw, and top with whipped topping and a dusting of freshly grated nutmeg before serving.

Loaded scalloped potatoes are rich, creamy, and “loaded” with flavor! This recipe combines tender potatoes baked to perfection in a velvety sauce topped with crispy bacon, green onions, and melty cheese.

Ingredients Needed For Loaded Scalloped Potatoes

These are a family staple in my home. My kids love them, so I make them as a side all the time. They go well with everything, and I usually have everything on hand. Scroll to the bottom of the post for exact measurements.

Russet Potatoes: I like using russet potatoes because they have the best tender texture and absorb flavors so well!

Salted Butter: Helps create the roux that thickens the sauce.

All Purpose Flour: Thickens the sauces.

Milk: Makes the sauce spreadable and absorb into the potatoes.

Sour Cream: Adds a nice tangy flavor and smooth, creamy texture.

Bacon Crumbles: The star of the show that makes these scalloped potatoes loaded with flavor.

Sliced Green Onions: Gives the dish the best sweet onion flavor that is the perfect contrast to the cheese and sour cream.

Cheddar Cheese: Perfectly melty and cheesy within the dish and on top.

Salt and Black Pepper: To taste.

How to Make Loaded Scalloped Potatoes

This is a simple recipe to follow. This is a great recipe to prep everything in advance and then throw it in the oven when you’re ready to eat. Follow the steps below.

Prep: Preheat the oven to 325 degrees Fahrenheit. Spray a 2-quart casserole dish with pan spray and set aside. Peel and slice the potatoes thin, about ¼-inch thick, with either a mandoline or a sharp knife. Add the potato slices to a bowl of cold water and set aside.

Whisk: In a small pan, melt the butter over medium heat and then whisk in the flour. Let this cook for 2-3 minutes before whisking in the milk and sour cream.

Cook: Reduce the heat and cook for 8-10 minutes, whisking frequently until the sauce has thickened enough to coat the back of a spoon.

Melt: Whisk in 2 cups of the cheddar cheese and cook over low heat until the cheese is fully melted.

Stir: Add most of the bacon crumbles and green onions, reserving only enough of each to sprinkle over the top. Season with salt and pepper to taste.

Dry: Drain the potatoes and dry them a bit with paper towels or a clean kitchen towel. Add the potatoes and the sauce to a large, clean bowl and toss until the potatoes are evenly coated.

Arrange: Transfer the potato mixture to the baking dish, arranging them as necessary to ensure they sit in even layers.

Bake: Top with the remaining 1 cup of cheddar cheese and the reserved bacon. Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork-tender and the top is starting to brown. Sprinkle with the reserved green onions before serving.

Homemade caramels are perfectly buttery and soft with just the right amount of sweetness. They are easy to make and make great neighbor gifts for the holiday season. 

Ingredients in Homemade Caramels

One of the best things about this homemade caramel recipe is it uses pantry staples! You can whip up a batch any time you get a sweet tooth craving. If you are making these for gifts, you’ll probably just need to get extra! Scroll to the bottom of the post for exact measurements.

Unsalted Butter: Adds even more depth of flavor because we brown it and add a very subtle nuttiness to the end result.

Granulated Sugar: Melts beautifully and, when cooked down, turns into the most beautiful amber color.

Dark Brown Sugar: Provides a rich depth of flavor.

Light Corn Syrup. This adds that sticky texture to the caramels and just a touch of sweetness. It’s a must for homemade caramels!

Evaporated Milk: Adds a nice creamy element and gives the caramels a unique toasty caramel flavor.

Heavy Cream: Makes the caramels soft and creamy.

Vanilla Extract: Gives the caramels an extra bit of depth And warmth. You can add a heaping tablespoon of vanilla bean paste instead of vanilla extract to make a vanilla caramel.

Salt: Enhances the flavors and balances the sweetness.

How to Make Homemade Caramels

My mom makes these caramels every year during the holidays to give to neighbors and friends. I remember helping her deliver them and hearing people say it was their favorite treat they got at Christmas! I’m so glad I decided to make my own! If I can do it, so can you!

Prep: Line a 9 x 9-inch baking pan with parchment paper going up the sides at least 2 inches. Spray lightly with pan spray. Set aside. Add the sugar, brown sugar, corn syrup, evaporated milk, cream, salt, and butter to a medium-sized heavy-bottomed saucepan.

Cook: Cook over medium-low heat while whisking frequently for about 30 minutes until it reaches 238-240 degrees Fahrenheit on a candy thermometer.

Add: Remove from heat and stir in the vanilla before pouring into the prepared pan. Set aside and let sit for a few hours until fully set up.

Cut and Wrap: Cut into 1 x ½ inch pieces with a sharp knife or pizza cutter. Wrap the caramels in wax paper.

This Chicken Bacon Ranch Stromboli combines the tasty trio of tender chicken, crispy bacon, and creamy ranch dressing, all wrapped in golden pizza dough. It’s quick to prep and packed with flavor.

What’s in Chicken Bacon Ranch Stromboli?

With just eight simple ingredients, this meal comes together with little effort. Grab some pizza dough; you probably have the rest in your kitchen! Scroll to the bottom of the post, where you will find exact measurements in the recipe card.

Refrigerated Pizza Dough: I used Pillsbury thin crust. You can also use homemade dough if you have the time!

Mozzarella Cheese: I recommend freshly grated because it melts better than pre-shredded cheese.

Shredded Rotisserie Chicken: Using flavorful pre-cooked chicken makes the recipe quick and easy.

Bacon: Adds a smoky, savory crunch to every bite.

Ranch Dressing: Creamy and tangy, it ties all the flavors together and doubles as a dip.

Large Egg: Brushed on the dough for a golden, glossy finish.

Ranch Seasoning: Sprinkled over the top before baking for extra ranch flavor.

Fresh Parsley: For garnish.

How to Make Chicken Bacon Ranch Stromboli

Just like my pepperoni pizza stromboli, this chicken bacon ranch stromboli recipe is truly amazing! It’s so quick and easy to make, which is great because your family will request it all the time. Get ready for a crowd-pleasing favorite!

Prep: Preheat the oven to 375ºF, then roll the dough out and stretch it out on a piece of parchment paper placed on a baking sheet. Spread the cheese evenly right down the center of the dough. Leave about an inch on either end and a third of the dough empty on either side. 

Add the Filling: Top the cheese with the chicken, bacon, and ranch dressing.

Roll: Roll up the dough by folding over one empty side, then roll it tightly like a cinnamon roll.

Seal: Pinch the seams and the ends together really well.

Egg Wash: In a small bowl, use a fork to combine the egg and a tablespoon or two of water to make an egg wash.

Bake: Carefully roll over the dough so it is seam side down on the sheet pan, then brush the egg wash over the top of it. Sprinkle the top with the ranch seasoning and fresh parsley, and cut a few slits across the top. Bake for 20-25 minutes or until golden brown on top. Serve with extra ranch dressing for dipping, if desired.

Irresistible Cinnamon Pull-Apart Bread is inspired by the popular cinnamon bread served at the Grist Mill eatery in Dollywood. With this copycat version, you can recreate that buttery, sweet deliciousness easily with frozen rolls.

Ingredients For Cinnamon Pull-Apart Bread

This easy pull-apart bread recipe is perfect for breakfast, brunch, or a sweet snack! As an added plus, the ingredient list is short and sweet. Scroll down to the recipe card for exact measurements.

Frozen Dinner Rolls: Light and fluffy with zero effort!

Unsalted Butter: Melted butter adds rich flavor and helps the sugar and cinnamon distribute more evenly.

Granulated Sugar: Adds the perfect amount of sweetness.

Ground Cinnamon: The star spice for that signature cinnamon roll taste!

Glaze

Powdered Sugar: Creates a sweet, smooth glaze.

Whole Milk: Thins the powdered sugar for the right consistency.

Vanilla Extract: For warm, cozy flavor.

How to Make Cinnamon Pull-Apart Bread

This cinnamon pull-apart recipe is a cinch to make, requiring minimal prep and just a few simple ingredients! Coat the soft rolls in cinnamon sugar, layer in a loaf pan, and bake to golden perfection. Drizzle the glaze on top, and prepare to fall in love!

Prep Rolls: Thaw the frozen rolls, then place them on a parchment-lined baking sheet. Cover them and then let them thaw at room temperature. Preheat the oven to 350ºF and then spray a 9×5-inch loaf pan with non-stick spray. Flatten the rolls to about ¼ inch thick.

Coat: In a bowl, mix the butter, sugar, and cinnamon; coat each roll in the butter and cinnamon sugar mixture, and then place them in a stack on top of each other.

Fit into Pan: Afterward, take the stack and place it sideways in the loaf pan, fitting them to fill the pan.

Let Rise: Once the pan has been filled, brush any remaining butter mixture over the top of the loaf. Cover and let the loaf rise for about an hour until it’s risen almost to the top of the pan.

Bake: When the loaf has risen, bake it for 30-35 minutes. The dough should be golden brown where it’s exposed, and the loaf should temp out to 190ºF. Remove the loaf from the oven and let it cool completely.

Add Glaze: Make the glaze while the loaf is cooling. In a bowl, mix the powdered sugar, milk, and vanilla. Start with two tablespoons of milk, then add more as needed to achieve the desired consistency. After the cinnamon pull-apart bread has cooled, drizzle the glaze over the top and serve!

Christmas dinner just got SO much easier! This menu plan has everything you need—delicious recipes and a shopping list to keep things stress-free. No more scrambling, just amazing food and holiday cheer.

How to Plan Christmas Dinner

Planning Christmas dinner doesn’t have to be stressful—trust me! With this festive menu, you’ll have all your bases covered, from a mouthwatering main dish to those cozy, comforting sides and the best dessert to wrap it all up. It’s everything your family loves, all in one easy plan. Make this Christmas dinner unforgettable (and super delicious)! 

Entree: Apricot Glazed Ham (The Best Ham I Have EVER Had!)

Side Dish: 1-Hour Rolls

Side Dish: Au Gratin Potatoes

Side Dish: Roasted Lemon Parmesan Garlic Asparagus

Dessert: Italian Christmas Cookies

Dessert: Eggnog Cheesecake

I love, love, love enjoying a delicious breakfast on Christmas but don’t want to spend a lot of time doing it. This Christmas morning menu plan has 3 recipes: sweet, savory and a fruit option and ALL of them are easy!

Plan Ahead for Christmas Breakfast!

Guys, if you haven’t made Christmas breakfast a tradition yet, now’s the time to start! I’ve made it super easy with these recipes. Two can be prepped the night before, and the third only takes 45 minutes! Plus, I’ve got the shopping list all ready for you—no excuses! Trust me, there’s nothing better than enjoying delicious food while unwrapping presents. It’s a game-changer!

Sweet: Quick 45 Minute Cinnamon Rolls

Savory: Overnight Breakfast Casserole

Fruity: Christmas Fruit Salad

This Slow Cooker Breakfast Casserole is quick and easy to put together! Breakfast can be cooked in the slow cooker while you’re sleeping! This casserole is loaded up with seasoned sausage, diced hash browns, tender vegetables, eggs, and cheese.

Ingredients for Slow Cooker Breakfast Casserole

I am so excited for you guys to have this recipe. It has simple, budget-friendly ingredients, feeds a crowd, and is perfect for serving this holiday season. Scroll to the bottom of the post for exact measurements.

Breakfast Sausage: A hearty, flavorful protein that goes perfectly with the eggs, cheese, and vegetables.

Diced Ham: My kids don’t care for sausage, so I double up on the ham!

Diced Frozen Hash Browns: Gives the dish a nice base that balances all the flavors.

Vegetables: I love adding Diced Onion and Red & Green Bell Peppers for the flavor and to help get my veggies in.

Shredded Cheddar Cheese: Adds a salty, flavorful cheese that melts to ooey gooey perfection.

Large Eggs: Provides a nice base that fluffs up and holds everything together.

Half & Half: Makes the egg mixture creamy and light.

Chopped Parsley: Provides flavor and a pop of beautiful green color.

Garlic Powder: The secret ingredients to flavor town! Give me all the garlic!

Salt & Black Pepper: Together, they perfectly enhance all of the flavors.

How to Make Slow Cooker Breakfast Casserole

You’ll love how easy it is to put this together! In just a few simple steps, you can create something that tastes absolutely amazing. Its so hearty and filling and full of flavor. You can adjust which veggies, meats, and cheese you use to make it just how you like. Let’s get started!

Prep: Spray the pot of a 4-quart or 6-quart slow cooker with pan spray, then set aside. Mix the sausage, ham, frozen hash browns, onion, bell peppers, and cheese in a large bowl.

Combine: Add the meat and potato mixture to the pot of the slow cooker.

Whisk: In another bowl, whisk together the eggs, half & half, parsley, garlic powder, salt, and pepper.

Cook: Pour the egg mixture over the top of the meat and potato mixture, then place the pot on the base of the slow cooker, cover, and cook on LOW for 6 hours or on HIGH for 3 hours. Serve warm, garnished with freshly chopped parsley or green onions.

Million Dollar Fudge is a rich, creamy treat that lives up to its name! Packed with decadent chocolate, marshmallow fluff, and crunchy nuts, it’s perfect for gifting, sharing, or savoring all to yourself.

What’s in Million Dollar Fudge?

Million Dollar Fudge has the best flavor and texture. The chocolate is rich and creamy with the perfect amount of sweetness. And the nuts add a delicious crunch. For exact measurements, scroll to the bottom of the post.

Granulated Sugar: For perfectly sweet fudge!

Unsalted Butter: Adds a smooth and creamy texture while enhancing the overall flavor.

Salt: Balances the sweetness.

Evaporated Milk: This helps dissolve the sugar and creates a velvety consistency.

Chocolate Chips: Semi-sweet chocolate chips provide a chocolaty flavor and a smooth texture.

German Baking Chocolate: This is what really elevates the fudge with an extra rich chocolate taste.

Marshmallow Fluff: Contributes to the creamy, melt-in-your-mouth texture.

Nuts: Chopped pecans or walnuts are mixed in for a satisfying crunch and nutty flavor.

Let’s Make Million Dollar Fudge!

This million dollar fudge recipe is super easy to whip up. Just make sure you give yourself enough time for it to set up properly—my recommendation is at least 2 hours.

Prep: Line a 9 x 13 x 2-inch pan with parchment paper, leaving a 1-inch overhang on either side. Either butter or spray lightly with pan spray. Add the sugar, butter, salt, and evaporated milk to a large saucepan, then heat over medium-low heat. Stir until the sugar fully dissolves.

Boil: Increase the heat to medium and bring the sugar mixture to a rolling boil. Stir as needed to ensure it does not boil over. Boil for 6-8 minutes. 

Add: Meanwhile, add the chocolate chips, German baking chocolate, marshmallow cream, and nuts to a large bowl. Set aside.

Combine: Once the sugar mixture is done boiling, then you can pour it into the bowl with the chocolate mixture.

Stir: Stir until all of the chocolate has melted and the marshmallow fluff is no longer leaving white streaks in the fudge. 

Let Set: Add the fudge to the prepared pan and smooth over the top. You will want to do this right away after everything is combined, as the fudge begins to set up quickly. Set aside and let the fudge sit for at least 2 hours before removing it from the pan and slicing it into pieces. I was able to get about 48 pieces of million dollar fudge.