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Biscuits and Gravy is the ultimate comfort food dish! Tender and flaky homemade biscuits are topped with creamy sausage gravy. This is such a simple recipe that is full of rich and nostalgic flavors, you’ve got to try it!

Breakfast is the first meal of the day, and it really sets the tone for your body. So why not start it off with a meal you can’t wait to eat? I absolutely love making breakfast for my family, and if you are looking for more ideas, I’ve got so many great recipes for you. Try this easy Cinnamon Bread, these yummy Skillet Potatoes with Peppers, or this unique and crave-able Blueberry Buttermilk Breakfast Cake.

Biscuits and Gravy

Is there really anything better than the smell of fresh biscuits baking in the oven? Then you smother them in homemade sausage gravy and they are simply irresistible. It’s certainly a treat to make for your family on the weekend for breakfast or brunch. Whipping up a batch of biscuits from scratch is easy! If you’ve never made biscuits at home, you are going to fall in love with the process.

I always use my foolproof buttermilk biscuits recipe and make them jumbo in size since they’re the star of the dish. The gravy is made with hearty pieces of breakfast sausage, simmered in a rich cream sauce. Split the biscuits in half, then generously pile on the gravy. It’s bliss! You can this dish on its own, but I usually serve it with an Orange Julius. It is actually so amazing, you have to try it!

Ingredients

Both the gravy and the biscuits are made from scratch! That’s what makes this recipe truly special. It’s near and dear to my heart because it brings back so many happy memories. Feel free to use your favorite biscuit recipe and gravy recipe, or try mine out! This recipe is so simple any way you make it, you will fall in love with it! You can find the measurements below in the recipe card.

Biscuit Ingredients

All Purpose Flour: This is the easiest flour to work with for this recipe.

Baking Powder: The leavening agent.

Salt: To add flavor and depth.

Butter: Unsalted, to add those layers and layers of flaky dough.

Buttermilk: No need to run to the store, make your own with vinegar or lemon juice and whole milk!

Gravy Ingredients

Breakfast Sausage: Whatever your favorite brand is will work.

All Purpose Flour: To thicken the sauce.

Kosher Salt and Black Pepper: To add flavor and depth.

Dried Italian Seasoning: I make my own blend and I love the way it goes with the sausage, but it’s optional!

Half and Half: Makes a creamy and luscious gravy.

Butter: I always use unsalted to control the amount of salt in the dish.

How To Make Biscuits and Gravy

I will walk you through how to make the biscuits and the gravy. This is the only recipe you will ever need! It’s straightforward and a total classic that you will come back to again and again. I know my family can’t get enough of it! The best part is it takes just an hour for this whole recipe to come together.

Make Biscuits: Combine flour, baking powder, baking soda, salt, sugar, small pieces of butter, and buttermilk.

Shape and Cut: Briefly knead the dough, roll out, cut into 4 pieces, stack, roll and then cut into 3-inch round biscuits.

Chill and Butter: Chill, then brush the biscuits with melted butter.

Bake: Bake biscuits at 450ºF until biscuits are golden brown, about 15 minutes.

Cook Sausage: Heat a large skillet over medium heat, then add the pork sausage. Break up and cook until browned.

Make Gravy: Add butter, flour, salt, garlic powder, onion powder, and black pepper to the pan, stir to combine.

Add Cream: Whisk in the milk and heavy cream, then turn the heat up to medium-high.

Simmer: Simmer until thickened, season with salt and pepper.

The combination of tender rice, toasty orzo, savory chicken broth, and aromatic green onions creates a mouth-watering medley that will have you coming back for seconds (and maybe even thirds!). Trust me, this rice pilaf will become a staple side dish in your kitchen once you give it a try. It’s perfect for pairing with all of your favorite meals!

A good rice dish is the backbone of any hearty meal. This rice pilaf is super delicious and versatile, but if you’re looking to switch things up, try this cheesy zucchini rice, lemon rice, or cranberry pecan sweet potato rice pilaf next!

What is Rice Pilaf?

Rice pilaf is a tasty dish made with rice that’s been cooked in broth and seasoned to perfection. It’s versatile enough to be served alongside many main courses, which makes it one of my go-to side dishes! Rice is great on its own, but even better when it’s packed with flavor. Whether you’re having a family dinner or hosting a big party, rice pilaf is always a hit. It’s warm, comforting, and goes well with just about any protein you can think of. (Try this garlic roasted chicken!) Plus, it’s easy to prepare and can be ready in under 30 minutes. That sounds like a win to me!

In today’s recipe I also add orzo, which is a rice-like pasta. It helps make the pilaf nice and fluffy and soaks up all of the delicious flavors! I use chicken broth as a base for the pilaf and then add in a few other simple ingredients like green onions and salt and pepper to give it a subtle, savory flavor. You can definitely customize yours and add more seasonings if you prefer. (I have some ideas below!) That’s honestly one of the things I love most about rice pilaf, it’s so versatile and you can use it for almost any meal! Let’s get started!

Ingredients You’ll Need

It only takes a handful of simple ingredients to make restaurant-worthy rice pilaf. I wanted something that was subtly savory and not too overpowering so it can go with a variety of main courses, but feel free to season yours however you’d like! Also, check out the recipe card below for measurements of each ingredient.

Long Grain White Rice: Fluffy, tender, and perfectly cooked in a flavorful broth. If you don’t have long grain rice, you could also use basmati rice or jasmine rice as a substitute.

Orzo Pasta: Next up is the orzo, also known as “rice-shaped pasta.” It adds a fun and unique texture to the dish that you won’t find in a traditional rice recipe. If you don’t have orzo, you could use small pasta like couscous or even quinoa instead.

Extra-Virgin Olive Oil: Extra virgin olive oil is used for sautéing the rice and orzo until it’s golden brown and fragrant. You could also use butter if you prefer.

Chopped Green Onions: Added for a fresh burst of flavor and color. They add a subtle onion taste that won’t overpower the other ingredients. Chives work, too!

Chicken Broth: Chicken broth is the liquid that gives the rice pilaf its signature flavor. It’s important to use a good quality broth to ensure the dish is delicious and not bland. If you don’t have chicken broth, you could use vegetable broth, beef broth, mushroom broth, or even water with a bouillon cube.

Salt and Pepper: Add as you go and season to taste!

Rice Pilaf Recipe

Now that you have your ingredients ready, here’s how to make this easy rice pilaf recipe! It takes less than 30 minutes to cook up! You’ll have a warm, fluffy side dish in no time. You can make this Instant Pot roasted chicken while it cooks!

Wash Rice: Wash your rice, in a fine mesh strainer run your rice under cold water until the water runs clear, then set aside and allow the water to drain off.

Sauté Rice and Orzo: Pour your olive oil into a large pot and heat up over medium heat. Add in your rice and orzo, stirring frequently, toast the rice and pasta until they begin to slightly brown and become fragrant.

Add in Green Onions: Add in your green onions and cook for an additional 2 minutes.

Pour in Broth: Pour your broth into the pan and increase the heat to medium high, bring to a boil. Once your broth is boiling, reduce the heat to low and cover your pilaf.

Simmer: Leave the pilaf to simmer, covered and undisturbed for 18-20 minutes. After 18 minutes, check your pilaf, the rice and pasta should have absorbed all the liquid. Give it a fluff and a stir with a fork. If there is still liquid, cover and allow to continue cooking for an additional 3-5 minutes.

Serve: When the liquid is all absorbed and your pilaf is tender, add in your salt and pepper to taste. Serve fresh. If your pilaf seems dry you can add 2-3 tablespoons of additional liquid, cover and simmer again until the rice and pasta have fully cooked and there is no remaining liquid.

If you are searching for a quick, easy, and delicious on-the-go breakfast, then these Starbucks egg bites are for you! They are simple to whip up and are easy to store in the fridge for the week to keep your body fueled until lunch.

I don’t know about you but I just crave eggs for breakfast! Maybe because I’ve had chickens in the past and loved using up their eggs. Either way, I just think they are a great way to start the day. If you want more than just eggs for breakfast, you’ve got to try these delicious and fluffy Buttermilk Pancakes, these amazing German Pancakes, and this easy Protein Smoothie.

Copycat Starbucks Egg Bites

If you have ever run to Starbucks for your morning coffee, you’ve probably tried one of their egg bites. And they are really good right? Well, this copycat recipe is even better! It’s basically a combination of my Denver omelet breakfast muffins and a yummy breakfast casserole. They are super quick and easy to make too, and are WAY more than just scrambled eggs. So what makes them so good?

In my opinion, it’s the cottage cheese and Gruyere cheese! The cottage cheese gets mixed into the eggs until it’s silky smooth, and the gruyere adds a salty nutty flavor that you will go crazy for. The best part about these breakfast bites is you can make them on Sunday night and have a yummy breakfast ready for your whole week! Yay for meal planning!

Ingredients

I personally prefer this recipe to the Starbucks version now. These are SO good, and you can customize them however you like. I love adding spinach to mine, and switching up the type of meat. I share more tips on how to make this recipe your own below in the tip box. You can find the measurements in the recipe card.

Eggs: You will need 8 eggs for this recipe. I always use large grade A eggs in my recipes.

Cottage Cheese: Adds body and so much flavor to this recipe! You can use cream cheese instead, more about that in the tip box below.

Salt and Pepper: I like freshly cracked black pepper and salt to add a little more flavor.

Gruyère Cheese: This is what makes this soooo delicious! It’s rich and nutty and perfectly salty to liven up this copycat Starbucks egg bites recipe.

Bacon: Who doesn’t love bacon with their eggs?! If for some reason you don’t, you can add sausage or another protein instead.

Starbucks Egg Bites Recipe

These egg bites are super easy to make! If you can make scrambled eggs, you can definitely make these bites. Justmake sure you have a muffin baking dish on hand. Then you mix the batter, add your cheese and bacon, and bake! It is so simple and a perfect breakfast for a meal on the go.

Prep: Preheat the oven to 300 degrees fahrenheit with the rack placed in the center of the oven. Place a second rack just beneath it and add an empty baking sheet. Add water to the empty baking sheet to create steam. Spray a muffin pan well with cooking spray and set aside.

Make Egg Mixture: Add the eggs, cottage cheese, salt and pepper to a blender and blend for 15-20 seconds.

Add Cheese: Transfer to a bowl and stir in the shredded cheese. Use a ladle or a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than ⅔ of the way full. Try to disperse the cheese evenly throughout the muffin wells.

Add Bacon: Sprinkle the chopped bacon evenly over the tops of the egg mixture.

Bake: With the muffin tin on the middle rack, bake for 30-35 minutes, or until the center of the egg bites is set. Remove from the oven and let cool before removing from the pan.

If you’re a peanut butter lover, meet your new favorite dessert! Peanut butter rice krispie treats are a delicious and easy-to-make dessert that combines the creamy goodness of peanut butter with the satisfying crunch of Rice Krispies. They have a chewy texture and a sweet, nutty flavor that is sure to satisfy your sweet tooth.

As simple as they may be, rice krispie treats are one of my favorite desserts. Nothing beats that chewy, marshmallowy goodness! After you make these heavenly peanut butter rice krispie treats, you’ll have to try scotcharoos, Lucky Charms treats, or brown butter rice krispie treats!

Peanut Butter Rice Krispies

If you’re looking for a sweet treat that is both tasty and easy to make, peanut butter rice krispie treats are the way to go! We all know that rice krispies are the ultimate easy dessert to feed a crowd, but adding peanut butter makes them even better! The combo of creamy peanut butter and crunchy rice krispies creates a delightful texture that is hard to resist. Plus, who doesn’t love a good snack that can be whipped up in under 30 minutes?

These treats are perfect for any occasion, whether it’s a last-minute dessert for a party or a sweet treat to satisfy your cravings. And if you’re a fan of peanut butter, you’ll be in heaven with every bite. The peanut butter flavor shines through in every square, creating a delicious and satisfying snack. So, why not try making peanut butter rice krispie treats today and see for yourself how delicious they truly are? Your family will go crazy over them!

Ingredients You’ll Need

Rice krispie treats are one of my favorite desserts to make because they use super simple ingredients. Grab that bag of mini marshmallows in your pantry and let’s get started! Note: exact measurements can all be found in the recipe card at the end of the post.

Unsalted Butter: Butter makes everything better! It adds richness and depth of flavor to these peanut butter rice krispie treats that you just can’t get from anything else. So don’t skimp on this crucial ingredient, trust me, your taste buds will thank you!

Mini Marshmallows: Now, let’s talk about the star of the show, mini marshmallows. They melt down into a gooey, sticky mess that holds the treats together and adds a sweetness that perfectly complements the peanut butter. Plus, who doesn’t love the satisfying sound of the first crunch into a marshmallow-filled treat? It’s like music to my ears.

Rice Krispies Cereal: And speaking of satisfying, rice krispies are the perfect addition to these treats. Their crunchy texture adds a satisfying contrast to the gooey marshmallow and peanut butter mixture.

Creamy Peanut Butter: This is the backbone of the treats, giving them that nutty flavor that we all know and love. And when it’s melted down and mixed in with the marshmallows and rice krispies? It’s pure magic. If you only have crunchy peanut butter on hand, no worries! That will also work!

Marshmallow Fluff: And last but not least, marshmallow fluff. This fluffy, sticky ingredient adds extra sweetness and a touch of creaminess to these treats. You can buy it from the store or try making it from scratch! Because let’s be honest, everything is better when it’s homemade!

How to Make Peanut Butter Rice Krispie Treats

Ready to make the best rice krispies of your life? Each square is filled with nutty, buttery flavor and a soft, chewy texture that is too good to resist. I don’t blame you if you want to keep the pan for yourself!

Prepare Pan, Melt Peanut Butter: Spray a 9×9 baking dish with cooking spray and set aside. Microwave the peanut butter in 30 second intervals until melted and liquid.

Marshmallow Mixture: In a large pot, melt the butter and mini marshmallows together over medium-low heat.

Add Rice Cereal: Once melted, remove from the heat and stir in the Rice Krispies.

Stir in Peanut Butter and Marshmallow Fluff: When the Rice Krispies are mostly coated, drizzle the melted peanut butter over them and add the marshmallow fluff in a few dollops.

Fold: Gently fold in the peanut butter and fluff until marbled throughout the Rice Krispies.

Add to Pan: Pour the mixture into the prepared pans spread evenly. Avoid pressing them down, as that can make them dense.

Cool and Set: Let cool for 1-2 hours before cutting.

These quick Pickled Carrots are a tangy and sweet treat that will add bright flavor to any dish! Serve these carrots on top of tacos or your favorite sandwich and you will be blown away by the difference they make. The best part, they take just 15 minutes to prepare!

A few years ago I got really into growing a garden, and then I realized that a lot of the work comes after the garden has grown. What do you do with those pounds and pounds of zucchini, tomatoes, onions, and carrots? It’s the perfect problem to have if you ask me! So I’ve come up with a few recipes to make the most out of all of your hard work. Try some zucchini bread, this homemade marinara sauce, and these delicious onion rings.

Quick Pickled Carrots

I can’t say enough about these pickled carrots! They are quick and easy, and a great way to use up carrots sitting in your fridge or that you just dug up from your garden. I like to add radish as well to add a hint of spice. These carrots are almost as easy as refrigerator pickles, and just as tasty. These pickled carrots are ready right away, which is a huge plus to this recipe. You don’t have to wait longer than it takes them to cool off before digging in.

There are so many ways to use them too! I personally love throwing them on top of these street tacos or this roasted beet, carrot, and quinoa salad. You have to try them on a bahn mi! They add the perfect amount of crunch and acidity to just about anything. I love taking a pinch and then popping them in my mouth between bites of other food to refresh and reset my palate. You can use them however you like, and I can guarantee they will be your new favorite thing!

Ingredients

It doesn’t get easier than these pickled carrots! You could get away with even less ingredients than this, by leaving out the radish and sugar. I personally think that this recipe is perfectly balanced and would miss those ingredients! You can find the measurements below in the recipe card.

Carrots: Peeled and finely julienned, which means sliced long and thin. The more even you can cut them, the more evenly they will pickle. I think this would also be delicious with yellow and purple carrots too!

Daikon Radish: You will peel and julienne this as well. They are slightly sweet and slightly spicy and make this pickle taste amazing!!

Water: To help balance out the vinegar.

Rice Wine Vinegar: You can really use any vinegar, I just prefer this vinegar with carrots, it’s unbeatable!

White Vinegar: I find that mixing kinds of vinegar works great to balance out the flavors.

Sugar: This helps to balance out the tartness of the vinegar.

Salt: Salt makes everything taste better, but it also keeps bad bacteria out!

Pickled Carrots Recipe

Make sure to have some jars on hand to put these pickled carrots in. You will fill your jar with carrots first, then pour the hot liquid over the top. I prefer mason jars, but you could really use any glass container that seals tight.

Cut Veggies: Prepare your carrots and daikon by peeling and finely julienning them, then stuff them into a few mason jars, or any airtight container.

Boil Brine: In a large pot, bring your water, both vinegars, sugar, and salt to a boil. Then remove from heat and pour the liquid over your prepared carrots and daikon in the jars

Bottle Your Pickles: Allow the liquid to cool to room temperature, then place the lids on your containers and keep it in the fridge for up to a month. You can use them immediately or allow them to set up in the fridge and then use them.

Grandma’s homemade fluffy pancakes are the ultimate comfort breakfast! They’re light and airy, yet satisfyingly filling, making them the perfect morning treat. Whether topped with syrup, fruit, or a dollop of whipped cream, these pancakes are sure to brighten up your day and bring a smile to your face

Some of the best tried and true recipes come from my grandma. Her homemade bread is seriously one of the best recipes out there, and I use her homemade pie crust recipe for every holiday! When it comes to pancakes, I promise this will be the only recipe that you use. They are so fluffy and perfect every single time!

Grandma’s Perfect Fluffy Pancakes

My grandma knew it all. She was a pro in the kitchen with all the homemade recipes she perfected. Everything was always homemade and made from scratch. Always made out of love for that extra touch! She always had a welcoming home and food was a priority for her. These fluffy pancakes were a staple of hers and they always turned out perfect every time we had them. The good news is, if you’re craving some pancakes right now, I’m sure you have everything you need to make a batch! The best part about this recipe is that it only uses a handful of simple ingredients like flour, a little sugar, a sprinkle of salt, an egg, and a cup of milk! Simple and delicious, the way pancakes should be!

When it comes to breakfast, these fluffy pancakes really are the ultimate comfort food. They are the perfect canvas. All you need are your favorite toppings! I always like using fresh blueberries and strawberries, then a sprinkle of powdered sugar and buttermilk syrup. No matter what tasty toppings you use, I know you will love this pancake recipe as much as my family does. With just a few simple ingredients and a little love, you will have thick, fluffy pancakes every time! It’s the perfect way to start your day!

Ingredients for Fluffy Pancakes

This ingredient list is seriously as simple as it gets. I love that I can pull all of these things out of my pantry, no grocery trip required! Check out the recipe card below for measurements so you can make a batch of your own! You won’t regret it!

One Egg: Egg not only adds a boost of protein, but it also helps to bind the ingredients together, resulting in a fluffy and delicious stack of homemade pancakes!

Canola Oil: Canola oil adds moisture to the batter and ensures that the pancakes don’t stick to the pan. You can also use butter or margarine if you’d like!

Milk: No pancake recipe would be complete without a generous pour of milk. This ingredient provides the liquid base for the batter, and the fat content helps to keep the pancakes moist and tender. I always go for whole milk when I make pancakes, but you can use your favorite kind here. Dairy-free milk and nut milk works, too! Just keep in mind that the texture of your pancakes may change a little.

Flour: The backbone of any good pancake recipe, flour gives the pancakes their structure and texture. Make sure to measure your flour accurately to keep your pancakes from turning out dry and dense.

Salt: A pinch is all you need! It helps to boost the flavors of the other ingredients and balance out the sweetness of the sugar.

Sugar: The key to making pancakes that are as tasty as they are fluffy. The sugar helps to brown the pancakes and adds a touch of sweetness that will have you coming back for seconds (and possibly thirds.)

Baking Powder: This is what makes the pancakes rise and gives them that airy, fluffy texture we all know and love. Don’t skip it!

How to Make Perfect Fluffy Pancakes

Simple ingredients makes for a simple pancake recipe that is out of this world good. This tried and true pancake recipe will impress everyone in your family and become a new breakfast staple! Let’s get flipping!

Wet ingredients: In a medium-sized bowl, whisk together egg, oil and milk.

Dry Ingredients: Then in a separate bowl, combine flour, salt, sugar and baking powder.

Combine: Add the dry ingredients into the wet ingredients and then combine. Don’t overmix.

Preheat Skillet: Preheat a skillet to medium heat.

Cook Pancakes: Spray with cooking spray and drop about ⅓ cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

This pumpernickel bread is full of rich and hearty flavor. With three types of flour and brown sugar and molasses, you won’t believe how much you can enjoy this nutrient-rich bread! To top it all off, it has cocoa powder to take things to a whole other level.

This bread will fill your house with the most amazing smells! It’s rich with hearty flours and a hint of cocoa flavor. The color is so inviting and it’s actually a really tender and moist bread. It is a yeasted bread, so if you aren’t quite ready to jump into breadmaking, you can start with this easy Award Winning Banana Bread, this simple Glazed Lemon Bread, or this delicious Cinnamon Bread.

What is Pumpernickel Bread?

Pumpernickel bread is a rich and flavorful combination of molasses, whole wheat, and rye flour. My version is a little more light and fluffy than the traditional sourdough starter more dense bread. This bread is made light and quick with instant yeast and bread flour. It’s sweetened and flavored with brown sugar and molasses, and cocoa powder! I absolutely love the combination of the rich grains and the sweet and bitter cocoa powder. You are going to love it too!

Pumpernickel is similar to rye bread, but it has cocoa powder in it, and I’m told traditional rye bread uses a different type of rye flour. I like to keep my bread recipes as simple as possible so even a beginner can try it out and be successful. This recipe makes a delicious sandwich bread that is ready for toasting and snacking. Pumpernickel French toast? Why not give it a whirl! I’m all about testing new foods to their limits.

Ingredients

Like most bread recipes, if you try to switch up to many ingredients in this pumpernickel bread, then you will get a very different result. I talk a little about flour substitutes here and in the tip box below. If you are new to baking homemade bread, I would stick to these ingredients for the best results! You can find the measurements below in the recipe card.

Milk: Warm, this helps activate the yeast.

Brown Sugar: Deepens the flavor and adds sweetness.

Active Dry Yeast: The leavening agent.

Molasses: Additional molasses is traditional in pumpernickel bread.

Butter: The fat in the butter will help to keep this loaf moist and soft.

Bread Flour: Bread flour has a higher protein content than all purpose flour. You may be able to substitute this for all purpose flour in this recipe because of the rye and wheat flour. I haven’t tried it myself, but let me know in the comments how it turns out if you do!

Dark Rye Flour: Grinding your own rye berries at home will yield a different type of flour than store bought rye flour. The kind you get from the store was not ground from the whole berry, it has parts removed before grinding. I would stick with storebought, unless you are experienced with baking with your own home ground flours!

Whole Wheat Flour: Full of great nutrients and benefits, and makes a hearty flavorful bread.

Cocoa Powder: This gives the bread extra depth of flavor and a hint of sweetness.

Salt: To balance out and bring out all the flavors.

Pumpernickel Bread Recipe

As far as bread recipes go, this pumpernickel bread is super straightforward! If you are generally comfortable with baking yeast breads, then you are going to love taking your skills a step further with this unique bread. It’s going to take around 3 hours from start to finish, and once you get it down you’ll have it ready in 2 1/2.

Make Dough

Activate Yeast: To the bowl of your stand mixer, add the warm milk, brown sugar, and yeast. Stir to combine and allow the yeast to become frothy. About 5 minutes.

Mix Dough: Once the yeast is ready, add the molasses, butter, 2 cups of bread flour, rye flour, wheat flour, cocoa powder, and salt. Using your dough hook attachment, on low speed, mix the dough until it comes together, about 4 minutes.

Knead Dough and Rest: Increase the speed to medium and mix for an additional 3-4 minutes to help develop the gluten. Remove the dough from the bowl and place it in an oiled bowl. Then cover and let the dough rest for an hour. The dough should double in size. Prepare a loaf pan by spraying it with cooking spray.

Shape and Bake

Shape: Once the dough has doubled in size, dump it out of the bowl onto a lightly floured surface and pound the air out of it and form it into a batard (a football shape) by folding the top into a point and rolling that point down and into the loaf, roll until you have reached the end of the dough and then pinch the seams together.

Put in Pan and Rest: Place the loaf seam side down in the prepared loaf pan and then preheat your oven to 375 degrees Fahrenheit. Cover your loaf and then let it rise until it comes about an inch above the edges of the pan, and fills the pan in completely.

Bake: Bake the loaf for 30-40 minutes, the internal temperature should reach 190 degrees Fahrenheit. Once the loaf has finished baking, then remove it from the pan to let it cool to room temperature.

This Million Dollar Spaghetti casserole has the perfect name- it really tastes like a million bucks! It’s the perfect combination of lasagna and spaghetti, how can it get better than that?

I am always up for a great pasta dish! They are economical and super tasty, I mean, who is disappointed with pasta for dinner right? If you are in the market for some more delicious pasta recipes, you’ve got to try this Pasta Primavera, this yummy Creamy Tuscan Sausage Pasta, and this Spinach Artichoke Pasta.

Million Dollar Spaghetti Casserole

This million dollar spaghetti is like the perfect mash up of spaghetti and lasagna. It’s layers of spaghetti noodles, yummy marinara sauce, a cheese blend (that of course includes cream cheese!) and, oh yeah, more cheese! I really can’t even express in words how dreamy this dish is! Just think of your favorite pasta dish (mine is Bacon Carbonara), and times that by 10. Ok maybe that’s a little overkill, but seriously, this casserole is a must try.

This recipe takes about as long as a lasagna recipe, so make sure you plan ahead. The hardest part is smelling it and knowing that it needs a while to cool off before you can cut into it. But while this delicious dish is in the oven, you can be making your wedge salad to go along with it! Let’s get on to the good stuff and make this yummy recipe.

Ingredients in Million Dollar Spaghetti

Don’t be intimidated by this list of ingredients. Million dollar spaghetti is actually really simple to put together and doesn’t require any more ingredients than lasagna! I prefer to use a variety of cheeses to really put this dish over the top, but I talk more about cheese substitutes below in the tip box. You can find the measurements below in the recipe card.

Spaghetti Layer

Spaghetti: Spaghetti noodles cooked according to the package.

Marinara Sauce: I like to make my own at home when I have time! If you don’t just grab your favorite brand from the store.

Butter: I prefer unsalted so this dish doesn’t end up too salty.

Meat Layer

Olive Oil: The perfect flavor with pasta noodles.

Ground Beef: This recipe calls for both meats, but you could just use one or the other if you prefer!

Ground Sausage: I like Italian sausage because it already has great seasonings in it.

Onion: Chopped onion gives texture and savory flavors.

Garlic: A must when it comes to Italian inspired dishes.

Marinara Sauce: Same sauce as mentioned above!

Dried Italian Seasoning: I like to make my own blend because it tastes way better homemade! You can also use your favorite store-bought brand.

Salt and Pepper: For extra flavor.

Mozzarella Cheese: It’s a must!

Creamy Cheese Layer

Cream Cheese: Tangy and creamy, you’re going to love it!

Sour Cream: I like to add sour cream because it brings out all of the flavors in the meat in my opinion.

Ricotta Cheese: You could use cottage cheese instead.

Mozzarella Cheese: Shredded, or you can slice it from a log. If you choose the log just layer it on top of the cheese mixture instead of mixing it in a bowl together.

Parmesan Cheese: Fresh is best!

Million Dollar Spaghetti Recipe

This million dollar spaghetti is way easy to assemble! You really just need one large pot for cooking the pasta. While the pasta is cooking, you can also be browning your meat in a large skillet. Make sure you don’t cook your noodles all the way or they will turn mushy in the oven. This dish spends a total of 40 minutes in the oven and needs time to cool before it is ready to serve, so make sure you give yourself plenty of time!

Spaghetti Layer

Cook Spaghetti: Cook the spaghetti noodles in boiling water according to the package directions. Cook them a few minutes less than the instructions because they will also cook and soften in the oven. Then drain the noodles.

Toss in Sauce: Once drained, then toss in 1 cup of marinara sauce to coat the noodles.

Meat Layer

Cook Meat: Add the olive oil to a large skillet over medium-high heat. Then dd the ground beef and ground sausage and cook until the meat is no longer pink. Drain any excess oil.

Add Seasonings: Add the onion and garlic and then cook for 3 minutes or until the onion is softened. Stir in Italian seasoning, salt, and pepper.

Stir in Sauce: Turn off the heat and stir in 4 cups of marinara sauce.

Creamy Cheese Layer

Mix Cheeses: In a large mixing bowl, add the cream cheese, sour cream, and ricotta cheese. Mix to combine.

Add Parmesan and Mozzarella: Stir in the parmesan cheese and 1 cup of mozzarella cheese. Now it’s time to assemble our million dollar spaghetti.

Assemble Million Dollar Spaghetti

Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with non-stick cooking spray.

Add Pasta: Add the pasta mixture to the bottom of the prepared pan.

Add Butter: Evenly distribute the pads of butter on top of the pasta.

Layer Cheese Mixture: Spread the cream cheese mixture and top of the pasta mixture.

Add Meat: Add the meat mixture on top of the cheese mixture.

Add Mozzarella: Sprinkle evenly with 1 ½ cups of shredded mozzarella cheese.

Cover and Bake: Cover with foil and then bake million dollar spaghetti for 30 minutes.

Bake: Uncover and bake for an additional 10 minutes until the cheese is melted and bubbly!

Have you ever tried adding some bubbly goodness to your favorite fruit bread? Well, if you haven’t, you’re missing out on an amazing treat! This banana beer bread is moist, slightly sweet, with a subtle beer taste that adds a fun twist to the classic banana bread recipe, and the best part? It’s super easy to make!

Fruit breads are the best because they combine the deliciousness of bread with the sweetness of fruit. They’re the perfect breakfast, snack, or dessert! If you’re looking for more delicious recipes to try, here are a few more that I absolutely love: cranberry orange bread, blueberry banana bread, and sweet apple bread!

Banana Beer Bread Recipe

Banana beer bread is the ultimate game-changer when it comes to banana bread. Not only does it have the rich banana flavor that we all know and love, but it also has a unique texture that sets it apart from your traditional banana bread! The addition of beer in the recipe gives the bread a slightly crumbly texture that is just perfect for eating slice after slice.

What’s even better is that banana beer bread is incredibly easy to make, making it a great option for anyone looking to whip up a delicious baked treat in no time. All you need are some overripe bananas, your favorite beer, flour, sugar, a few other pantry staples, and you’re good to go! The end result is moist, slightly sweet, and has a rich banana flavor that is perfectly complemented by the subtle bitterness of the beer. You will absolutely love it!

Ingredients Needed

Who knew that something as simple as overripe bananas and beer could make such a delicious treat? It’s like magic in a bread pan! When you have those bananas sitting on your counter that are just begging to be used up, why not give banana beer bread a try? Plus, the other ingredients are all pantry staples that you probably already have on hand. Flour, sugar, baking powder, and a pinch of salt – it’s made for those days when you don’t feel like making a trip to the grocery store. Check out the recipe card below for measurements!

Bananas: Overripe bananas are mashed and mixed with the other ingredients to create a moist and flavorful bread. The riper the bananas, the sweeter and more flavorful the bread will be.

Brown Sugar: Adds a deep, rich flavor to the banana beer bread and helps to keep it moist.

Large Egg: Used to bind the ingredients together and help the bread rise. It also adds richness and flavor to the bread.

Vanilla Extract: Enhances the sweetness of the bananas and gives the bread a warm and comforting flavor.

Beer: I know beer is an unexpected ingredient in banana bread, but it gives it an amazing depth of flavor. It also helps to create a slightly crumbly texture. Use your

favorite kind here! It’s so fun to experiment with different flavors.

All-Purpose Flour: Gives the bread structure and stability.

Baking Soda: Helps the bread rise and become light and fluffy!

Salt: Just a pinch to keep your bread from tasting bland.

Cinnamon, Cardamom, and Allspice: These spices add warmth and depth of flavor to the bread. They also complement the sweetness of the bananas and brown sugar, giving the bread a complex but tasty flavor!

How to Make Banana Beer Bread

Beer banana bread only takes 15 minutes to prepare, and then it’s off to the oven! The hardest part is waiting for it to bake because it fills your kitchen with the most incredible smell! You’ve got to treat yourself and enjoy a slice when it’s fresh and warm out of the oven.

Preheat Oven, Prep Pan: Preheat your oven to 350 degrees Fahrenheit and prepare a loaf pan by spraying it with nonstick spray.

Mash Bananas, Combine With Wet Ingredients: Peel your bananas and in a large bowl, mash them with a fork. Add in your brown sugar and whisk, using a hand mixer, until it is well combined. Add in your egg, vanilla, and beer, whisk until well combined.

Flour Mixture: In a separate bowl, sift together your flour, baking soda, salt, cinnamon, cardamom and allspice.

Combine: Mix the dry ingredients into the wet ingredients, ½ cup at a time until it is all added in and just come together. At this point you will add in your walnuts and chocolate chips if you are including them in your bread.

Bake: Pour your batter into your prepared loaf pan and bake for 55-65 minutes. A toothpick inserted into the center should come out clean.

Cool and Serve: Remove the loaf from the pan and allow it to cool on a cooling rack for at least 20 minutes before cutting into it.

This Orzo Pasta Salad is filled with fresh veggies and zesty lemon flavor that will excite your tastebuds. It’s perfect for your next potluck, party, or a refreshing and unique meal this summer. You’re going to want to save this recipe for later!

If you are new to the world of orzo pasta, I’ve got you covered! If you are a seasoned pro, I’ve got recipes for you too! You’ve got to try this Italian Orzo and Sausage Skillet, this yummy and refreshing Lemon Parmesan Garlic Orzo with Asparagus, and this Southwest Orzo Salad with Cilantro Lime Ranch Dressing.

Greek Orzo Pasta Salad

This orzo pasta salad is made with NO MAYO! Don’t get me wrong, I love pasta salads with a rich mayo dressing, but sometimes they aren’t the best if you have to transport them or have them outside during a hot day. This pasta salad is perfect for hot summer days because it won’t go bad if it sits out for a little. It is best chilled, but it won’t get bad quickly either! It is a win-win for everyone at your next get-together. I will warn you though, this orzo pasta salad will not last long and everyone will be asking you for the recipe.

This salad makes a great side dish for just about any protein! It’s amazing served next to some grilled honey balsamic chicken or along with a juicy grilled burger. It gets those veggies in (that everyone will gobble up) and it’s full of fresh flavor to break up your meal. It really is my favorite salad right now (sorry cucumber tomato salad, you’re still my close second!). You’ve got to try it, you’ll be hooked too!

Ingredients

This orzo pasta salad is packed with veggies and has a hint of lemon to break things up. The best thing about this salad is that you can really switch up the veggies however you like! Pretty much anything goes in this one. Other veggie ideas include red onion, cherry tomatoes, kalamata olives and cucumber. You can find the measurements below in the recipe card.

Orzo: Make this according to the package directions.

Lemon Zest: Adds an intense amount of flavor with no bitterness.

Lemon Juice: the citric acid adds a fresh zing.

Olive Oil: Best for harmonizing, enhancing, and building the flavors together, plus it adds to the body and depth.

Salt: A dash of extra flavor.

Garlic: Mince garlic is best for that intense flavor compared to garlic powder.

Honey: This will be an added sweetener with layers of flavor.

Corn: Fresh or frozen will work for this pasta salad.

Red Bell Pepper: Chopped bell pepper adds a sweet and crunchy flavor.

Zucchini: Subtle and not overpowering that adds just the right amount of taste.

Salt and Pepper: For added flavor.

Mozzarella: Cut into chunks and add to the salad for a soft, moist texture that is full of a milky flavor. You could use crumbled feta instead.

Basil: Associated with a strong, pungent, and sweet smell that tastes a little like pepper. Any fresh herbs like fresh basil or parsley are yummy!

Orzo Pasta Salad Recipe

This orzo pasta salad is perfect for any occasion. It’s light and refreshing, and super simple to make! You will cook the veggies for 20ish minutes, but if you want to take a shortcut and toss them in the air fryer (air fryer veggies), I won’t tell! In fact, sprinkle some air fryer mushrooms in there too, you won’t be disappointed! This recipe is straightforward and simple, but I share some tips below as well.

Prep: Preheat the oven to 400 degrees F.

Cook Orzo: Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl.

Make Dressing: While orzo cooks, combine lemon zest, lemon juice, olive oil, salt, pepper, garlic, and honey. Whisk until well combined.

Prep Veggies: Toss the corn, chopped red pepper, & chopped broccoli with olive oil and salt and pepper on a tray.

Cook Veggies: Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)

Cool: Remove and allow to cool.

Put It All Together: Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the dressing and chill in the fridge until ready to enjoy.

Enjoy: Add salt and pepper to taste and enjoy!