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Turkey Teriyaki Meatballs

Turkey Teriyaki Meatballs

Turkey Teriyaki Meatballs are a delicious dinner the whole family will love. Flavorful turkey meatballs in an easy teriyaki sauce.

My kids love meatballs. I could literally put a bowl of meatballs – no sauce, no pasta, nothing – in front of them and they would tell me it was the best meal they ever had.

I’ve had these Turkey Teriyaki Meatballs bookmarked forever but kept putting it off because I wasn’t sure if they would dig the teriyaki sauce. I finally made these a few weeks ago and my kids gobbled them up. There were zero meatballs left when my husband came home from the gym. Whoops.

They really are delicious and pretty healthy. And I especially love that the recipe only calls for things that I always have in the house! I served them on brown rice and drizzled some of the sauce over the rice but you could just serve them on toothpicks as an appetizer if you wanted.

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📖 Recipe

Yield: about 6 servings

Turkey Teriyaki Meatballs

Turkey Teriyaki Meatballs

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

For the meatballs:

  • 1 ¼ lb. ground turkey
  • 2 cloves garlic, minced
  • 2 teaspoons grated ginger
  • ¼ cup chopped Italian parsley
  • ½ teaspoon ground allspice
  • 1 egg, lightly beaten
  • ¼ cup plus 2 tablespoons panko breadcrumbs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the sauce:

  • ⅓ cup rice vinegar
  • ¼ cup brown sugar
  • ⅓ cup water
  • ¼ cup soy sauce
  • ¼ cup canola oil
  • 1 tablespoon all-purpose flour
  • 2 teaspoons grated ginger
  • 2 cloves garlic, minced

Instructions

  1. Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray.
  2. Add all of the ingredients for the meatballs to a large bowl and use your hands to combine until evenly distributed – try not to overmix. Using about 2 tablespoons of the mixture (I just eyeballed it), form the meatballs by rolling the mixture into a ball in your hands. Arrange the meatballs on the prepared baking sheet. Bake for 15-20 minutes, or until browned and cooked through.
  3. To make the sauce: Whisk together all of the sauce ingredients in a small pan and place over medium heat. Bring to a simmer and cook until the sauce thickens slightly, about 10 minutes.
  4. When the meatballs have finished cooking, remove them from the oven and brush liberally with the sauce then return to the oven for 5 minutes. Serve with remaining sauce.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 393Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 131mgSodium: 1050mgCarbohydrates: 12gFiber: 0gSugar: 8gProtein: 26g

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© Amanda Livesay
Cuisine: Asian / Category: chicken

Corned Beef and Irish Cheddar Sliders

Corned Beef and Irish Cheddar Sliders are potato rolls filled with corned beef and cheese and brush with a delicious buttery glaze. Perfect for St. Patrick’s Day!

Love corned beef? Try Corned Beef Pizza Rolls!

Corned Beef and Irish Cheddar Sliders - corned beef and Irish cheddar on potato rolls, brushed with a buttery glaze and baked until the cheese is melted and delicious. Perfect for St. Patrick's Day!

I’ve never really been much for St. Patrick’s Day.

In school I was way too uptight for the construction paper shamrocks the other girls pinned on their uniforms so I had to deal with the “Where’s your green?!” questions all day long.

As I’ve gotten older and now have kids that I can dress in green, I enjoy it a lot more.

But I’m still not one for traditional St. Paddy’s food.

You won’t see me slow cooking corned beef and cabbage or anything like that.

My favorite thing to do this time of year is go to Costco and get a huge block of Kerrygold Dubliner and then eat it on top of black pepper Triscuits for a week straight. Never gets old.

Corned Beef and Irish Cheddar Sliders - corned beef and Irish cheddar on potato rolls, brushed with a buttery glaze and baked until the cheese is melted and delicious. Perfect for St. Patrick's Day!
Ingredients

  • Potato rolls
  • Mayonnaise – if you don’t like mayo, you can leave it off or do a light spread of dijon mustard.
  • Deli sliced corned beef
  • Irish cheddar cheese – I recommend Kerrygold Dubliner but any Irish cheddar will work.
  • Butter – this is for the glaze that is going on top of the sliders.
  • Mustard – just a tiny bit into the glaze gives the sliders so much flavor.
  • Dried minced onion
  • Worcestershire sauce

How To Make Corned Beef Sliders

  • Prepare rolls. Slice the rolls in half, sandwich style and place the bottoms of each roll on a rimmed baking sheet. Spread mayo on the bottom rolls.
  • Assemble. Divide the corned beef over the bottom rolls and top with the shredded Irish cheddar cheese. Put the tops on the sliders.
  • Make glaze. Mix together butter, mustard, dried minced onion, and Worcestershire.
  • Add glaze. Pour it evenly over the sliders and let sit 10 minutes
  • Bake. Cover with aluminum foil and bake at 350F for 12 – 15 minutes. Uncover and bake another 2 minutes.

How Long Are They Good For?

These sliders are best served the day they are made but they will be fine in the fridge for up to 2 – 3 days. Make sure to store them in an airtight container or wrap them tightly in plastic wrap.

I like them warm so I recommend reheating them in either the oven or the microwave before serving.

Can You Freeze Them?

You can freeze the sliders for up to 3 months. I recommend wrapping them individually in plastic wrap and then placing them in freezer ziploc bag.

When you are ready to serve them, let them defrost in the fridge overnight and then reheat.

Corned Beef and Irish Cheddar Sliders - corned beef and Irish cheddar on potato rolls, brushed with a buttery glaze and baked until the cheese is melted and delicious. Perfect for St. Patrick's Day!

More St. Patrick’s Day Recipes

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📖 Recipe

Yield: 10 sliders

Corned Beef and Irish Cheddar Sliders

Corned Beef and Irish Cheddar Sliders

adapted from I Am A Honeybee

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 10 deli potato rolls
  • ¼ cup mayo
  • 7 ounce package sliced corned beef
  • 1 ½ cups shredded Irish Cheddar cheese, I use Kerrygold Dubliner

For the sauce:

  • 4 tablespoons butter, melted
  • 1 tablespoon mustard
  • 2 teaspoons dried minced onion
  • ½ teaspoon worcestershire sauce

Instructions

  1. Preheat oven to 350F.
  2. Slice the potato rolls in half, sandwich style. Put the bottoms on a rimmed baking sheet. Spread the mayo evenly among the bottoms of the rolls.
  3. Divide the corned beef among the bottoms and top with a good sized mound of shredded Irish Cheddar cheese.
  4. Put the tops on the sliders.
  5. In a small bowl, mix together the sauce ingredients. Pour it evenly over the sliders and allow it to set for about 10 minutes before baking.
  6. Cover with aluminum foil and bake 12 - 15 minutes or until the cheese is melted. Remove foil and bake for 2 more minutes.
  7. Serve warm!

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 297Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 52mgSodium: 535mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 12g

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© Amanda Livesay
Category: sandwich

 

 

Easy Cheesy Meatball Lasagna

Lasagna is one of those meals that you really can’t beat. It seems like everyone loves it and it doesn’t require a whole lot of fancy ingredients or complicated steps.

Today I’m bringing you a twist on the classic. Ragú asked me to turn lasagna into a New Tra-Dish with a fun spin. Since I love lasagna so much, I wanted to make it easier and faster to prepare while keeping the taste pretty close to the original.

I’m sure you guys know that lasagna is kind of a labor of love. You have to make the sauce which can take hours depending on your recipe, cook the meat, boil the noodles, and then layer, layer, layer.

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📖 Recipe

Yield: about 12 servings

Easy Cheesy Meatball Lasagna

Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes

Ingredients

  • 15 ounce container ricotta cheese
  • 1 cup mozzarella cheese
  • 1 cup Parmesan cheese
  • 1 egg
  • 1 tsp. Italian seasoning
  • salt and pepper
  • 12 ounce package frozen Italian-style meatballs, thawed and cut in half
  • 2 24-ounce jars pasta sauce
  • 1 pound no-boil lasagna noodles
  • 1 cup mozzarella cheese
  • ½ cup Parmesan cheese

Instructions

Preheat oven to 350.

In a mixing bowl, beat together ricotta cheese, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, and salt and pepper until everything is combined. Set aside.

To assemble, spread about 1 cup of pasta sauce onto bottom of a 9x13” casserole dish. Top with lasagna noodles in a single layer. Spread ⅓ of the ricotta mixture on the noodles. Spread ⅓ of the halved meatballs out on the noodles. Sprinkle with ⅓ of the mozzarella cheese. Top with ⅓ of the remaining sauce. Continue this pattern until you use all the ingredients. Sprinkle the Parmesan cheese over top.

Cover with aluminum foil and bake for 45 minutes. Uncover and bake an additional 15 minutes or until the noodles are cooked and the cheese is bubbly. Allow to cool about 10 minutes before slicing and serving.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 370Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 73mgSodium: 1174mgCarbohydrates: 28gFiber: 4gSugar: 8gProtein: 20g

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© Amanda Livesay

Tahini Swirl Brownies

I don’t think I’ve told you guys about my tahini obsession.

I used to always keep a jar of tahini on hand just in case I got the urge to make hummus – which never happened because… it’s just easier to buy hummus. But I made this Coconut Semolina Cake a little over a year ago and in that recipe the baking pan is actually greased with tahini. You guys, that changed my life. I started using tahini where I would’ve previously used my first love, sunflower butter. Like protein pancakes or in my oatmeal. I have been obsessed ever since.

These brownies are a lot like the classic peanut butter swirl brownies but it’s tahini instead of the peanut butter. And they are amazing! This was one of those recipes that I had to wait until my husband tried a brownie before telling him it was tahini – he loved them!

If you love tahini like me, definitely make these. Or if you have a peanut allergy and aren’t a fan of sunflower butter, these are perfect for you!

…

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Mocha-Chip Cheesecake Bars

Happy Monday! I hope you have the day off today and are able to spend the day relaxing or doing something you love. I’m taking the husky to get fixed and my husband is 100% convinced that I’ll spend the entire day sitting in the vet office, biting my nails and waiting for her surgery to be over.

I will actually probably spend the day stuffing my face because I tend to do that when I’m worried. Good thing I have these Mocha-Chip Cheesecake Bars in the fridge, huh?

I made this over the weekend because my husband had 24 hour duty and I do what I always do when he’s gone for 24 hours: sit on my butt and watch a marathon of whatever show I’m currently into. I took time away from that important stuff to make these so it looked like I actually did something.

I really, really love cheesecake and cheesecake is even better when it’s baked in bars instead of a fussy water bath. These bars have a delicious oat crust and crumble. Then the cheesecake itself is coffee flavored with mini chocolate chips. It’s good, really good.

…

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Crispy Onion Chicken Tenders

Crispy Onion Chicken Tenders are delicious baked chicken tenders coated in crispy onions. An easy 30 minute meal the whole family will love!

Crispy Onion Chicken Tenders - delicious baked chicken tenders coated in crispy onions. An easy 30 minute meal the whole family will love!

I am forever looking for ways to make chicken tenders a little less boring. Sometimes it seems they are the only things my kids but sometimes I need something a little more exciting than classic chicken tenders.

These Crispy Onion Chicken Tenders are a great way to switch up the usual and they can’t be simpler. They are just rolled in those delicious French fried onions before baking. And they’re a great weeknight meal because they’re ready in under 30 minutes!

My kids – who are all weird about onions – ate without complaint and asked for seconds!

Crispy Onion Chicken Tenders - delicious baked chicken tenders coated in crispy onions. An easy 30 minute meal the whole family will love!

Ingredients

  • French Fried Onions
  • Butter
  • Worcestershire
  • Ground mustard
  • Garlic – you can use garlic powder if you don’t have fresh garlic.
  • Boneless, skinless chicken tenders – you could slice chicken breasts into tender-like sizes also.

How To Make Crispy Onion Chicken Tenders

  • Lightly crush French’s Fried Onions; place in shallow dish
  • Whisk together melted butter, worcestershire, ground mustard, garlic, salt, and pepper 
  • Dip each chicken tender in butter mixture and roll in crushed onion; transfer to baking sheet
  • Bake at 350F for about 20 minutes or until chicken is cooked through 

How Long Are Chicken Tenders Good For?

Baked chicken tenders are good for up to 3 days in the fridge. Store them in an airtight container.

I recommend reheating these in the oven or toaster oven so you get the onions to crisp up a little bit. 

Can You Freeze Crispy Onion Chicken Tenders?

I don’t recommend freezing these chicken tenders, mostly because the onions will lose a lot of their crispiness. You could probably get some of that crispness back while baking but it still wouldn’t be the same as fresh. 

More Chicken Tenders Recipes

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📖 Recipe

Yield: 6 servings

Crispy Onion Chicken Tenders

Crispy Onion Chicken Tenders

Crispy Onion Chicken Tenders - delicious baked chicken tenders coated in crispy onions. An easy 30 minute meal the whole family will love!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 can (6 ounces) French Fried Onions
  • ¼ cup butter, melted
  • 2 teaspoons worcestershire sauce
  • ½ teaspoon ground mustard
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 pound boneless, skinless chicken tenders

Instructions

  1. Preheat oven to 350F. Spray a 9x13-inch baking pan with oil.
  2. Pour French Fried Onions into a large zip top bag; seal. Use a rolling pan to crust the onions. Pour into a shallow dish.
  3. Whisk together melted butter, worcestershire sauce, ground mustard, garlic, salt and pepper in a separate shallow dish.
  4. Working with one chicken tender at a time, dip the chicken in the butter mixture and then roll in the crushed onions. Transfer to prepared pan. Repeat with remaining chicken.
  5. Bake for about 20 minutes or until chicken is cooked through. If the onions start to get too dark, make an aluminum foil tent over the pan to prevent more browning.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 229Total Fat: 14gSaturated Fat: 7gUnsaturated Fat: 7gCholesterol: 89mgSodium: 256mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 22g

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© Amanda Livesay
Cuisine: American / Category: chicken

Spicy Shrimp Nachos

Spicy Shrimp Nachos are the perfect snack for your football party. Topped with a spicy pepperjack cheese sauce, black beans, avocado, and tomato – they are so delicious!

Spicy Shrimp Nachos - tortilla chips layered with a spicy pepperjack cheese sauce, shrimp, black beans, tomatoes, green onions, and avocado. Perfect for a party or a fun dinner!

I know that I said potato skins were the ultimate football food last week but… I think I’ve changed my mind. Nachos! Nachos are definitely the ultimate football food – with potato skins as a close second.

I’ve been on this weird shrimp kick lately which isn’t very convenient since I, you know, live in the desert and all. But anyway, it’s pretty much all I’ve wanted to eat lately so when I decided to make nachos, I knew that they had to have shrimp on top!

These nachos never stood a chance with my husband and I.

We didn’t even get plates. We just stood over the baking sheet, stuffing our faces.

…

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Pineapple Upside Down Biscuits

Pineapple Upside Down Biscuits are made with canned biscuits filled with a brown sugar pineapple mixture and baked until golden brown! A quick and easy breakfast!

I also have a Pineapple Upside Down Muffins recipe that my family loves!

Pineapple Upside Down Biscuits - canned biscuits filled with a brown sugar pineapple mixture and baked until golden brown! A quick and easy breakfast!

Lately I’ve been trying to come up with new breakfast ideas.

I think everyone in the house is sick of my go-to overnight yeast waffles but I am just no good at doing anything too involved early in the morning. I’ve been on the hunt for recipes that call things like frozen hash browns or canned biscuits.

I made these one morning when my husband brought friends over for breakfast and they were such a hit. Canned biscuits topped with pineapple, brown sugar, butter, and a cherry! How can that not be a hit?!

They take just minutes to put together and even your picky eaters will love them!

Pineapple Upside Down Biscuits - canned biscuits filled with a brown sugar pineapple mixture and baked until golden brown! A quick and easy breakfast!

Ingredients

  • Crushed pineapple – the kind in the cans. You are going to use the pineapple itself and the juice.
  • Brown sugar – this is the sweet part of the pineapple topping.
  • Butter
  • Maraschino cherries
  • Refrigerated biscuits – use your favorite brand or kind.

Instructions

  • Prepare. Preheat oven according to biscuit package. Spray 10 cups of a muffin tin with oil.
  • Make topping. Drain the crushed pineapple, saving the juice. Stir together the pineapple, brown sugar, and butter.
  • Fill cups. Divide pineapple mixture as evenly as possible among muffin cups.
  • Add cherry. Place a cherry in the center of each cup.
  • Add biscuits. Place a biscuit on top of each cup.
  • Brush. Use a pastry brush to brush biscuits with reserved juice.
  • Bake. Bake 9 – 12 minutes or until the biscuits are golden brown.
  • Cool. Cool two minutes and then invert the pan onto a large plate.

How Long Are They Good For?

These biscuits are good for about 2 – 3 days in an airtight container in the fridge. Keep in mind that the biscuits will continue to soak up the topping so they may get soggy in the fridge.

I recommend warming them in a microwave before serving.

Can You Freeze Them?

I don’t recommend freezing these biscuits.

More Pineapple Recipes

📖 Recipe

Yield: 10 biscuits

Pineapple Upside Down Biscuits

Pineapple Upside Down Biscuits

Pineapple Upside Down Biscuits are made with canned biscuits filled with a brown sugar pineapple mixture and baked until golden brown! A quick and easy breakfast!

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • 1 10 ounce can crushed pineapple
  • ½ cup packed light brown sugar
  • 4 tablespoons butter, melted
  • 10 maraschino cherries
  • 1 10 count package refrigerated buttermilk biscuits

Instructions

  1. Preheat oven according to biscuit package. Spray 10 cups of a muffin tin with oil.
  2. Drain the crushed pineapple, saving the juice. Stir together the pineapple, brown sugar, and butter.
  3. Divide pineapple mixture as evenly as possible among muffin cups. Place a cherry in the center of each cup, making sure it touches the bottom. Place a biscuit on top of each cup.
  4. Use a pastry brush to brush biscuits with reserved juice.
  5. Bake 9 - 12 minutes or until the biscuits are golden brown.
  6. Cool two minutes and then invert the pan onto a large plate.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 122Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 74mgCarbohydrates: 18gFiber: 0gSugar: 15gProtein: 1g

Did you make this recipe?

Tag me in your Instagram photo - @fakeginger

© Amanda Livesay
Cuisine: American / Category: breakfast

Potato Skins

Potato Skins are the perfect snack for football watching! Crispy potato skins filled with bacon, cheddar cheese, sour cream, and green onions.

Overhead shot of potato skins filled with cheddar cheese, bacon, sour cream, and green onions

I spent most of my life living in college football land. We watched NFL on Sundays because there was nothing else on but since our closest team was a good 3 hours away, we never got really swept away in Super Bowl excitement.

But now that we’re in Colorado. You guys.

The baby and I went to the grocery store on Sunday before the games began and we were literally the only people there that weren’t wearing a Broncos shirt. The store had tables full of Broncos cupcakes, Broncos cookie cakes, and – weirdly enough – Broncos caramel apples.

I couldn’t resist Broncos mania. I walked out of the store with a toddler-sized Broncos shirt and justified it with “HE WAS BORN HERE! HE’S A FAN!”

Since my team (Saints) aren’t exactly known for making it to the Super Bowl, I’m usually all about the food instead of the game. And potato skins are kind of the ultimate football food, right?

I can’t even tell you the last time I had some but when my mom was visiting last month she was talking about them and I haven’t stopped thinking about them since. Both sides of the potato get a bit crispy, and with the melty cheese? Just perfection. I already want to make them again.

A baking tray of potato skins

Ingredients

  • Russet potatoes – russet potatoes are perfect for potato skins because they’re generally large potatoes and their skin is also thick enough that it stays together when you scrape the insides out. The skin also crisps up beautifully!
  • Canola oil – you can use another oil if you prefer. This is going to be brushed on the potato skins to make them crispy when they are baked.
  • Butter – this is mixed with the oil to make sure the potato skins are crispy and so delicious.
  • Salt – you are going to sprinkle salt on the actual skins of the potatoes so they are salty and delicious.
  • Cheddar cheese – if you prefer a different cheese, go for it. But cheddar is the classic.
  • Bacon – you want to cook and chop the bacon into pieces before adding it to the potatoes
  • Green onions – for topping. The green onions add the best brightness and pop of color to the finished potato skins.
  • Sour cream – just a dollop on top of each of the finished potato skins.

How To Make Potato Skins

  • Prepare. Rub the skin of the potatoes with canola oil.
  • Bake. Bake potatoes until skin is crisp and potatoes are tender, about 30 to 40 minutes. Cool until you can handle the potatoes.
  • Scoop. Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins.
  • Brush. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt.
  • Bake. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
  • Add toppings. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon.
  • Bake. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
  • Serve. Serve immediately with sour cream and green onions.
Crispy potato skins filled with cheddar cheese, bacon, sour cream, and green onions

More Football Snacks

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📖 Recipe

Yield: 16 potato skins

Potato Skins

Potato Skins

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 8 whole, small russet potatoes
  • 4 tablespoons canola oil
  • 2 tablespoons butter
  • salt
  • 1-½ cup grated cheddar cheese
  • 8 slices bacon, cooked and chopped
  • 2 green onions, sliced
  • ½ cup sour cream

Instructions

  1. Preheat oven to 400F.
  2. Scrub potatoes and dry completely. With a paper towel (or your hands) rub the skin of the potatoes with 2 tablespoons of the canola oil.
  3. Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes.
  4. Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins.
  5. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
  6. Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
  7. Serve immediately with sour cream and green onions.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 249mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 7g

Did you make this recipe?

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© Amanda Livesay
Cuisine: American / Category: appetizer

Cheesy Chicken Noodle Casserole

Cheesy Chicken Noodle Casserole is a creamy pasta with chicken and a crunchy topping! This is an easy weeknight meal the whole family will love!

Another one of our favorite classic comfort dinners is Baked Spaghetti Casserole!

Cheesy chicken noodle casserole on a white plate with peas in the background

I’ve always said that the way to make a dinner that my family will love is to take chicken, pasta, cream of whatever soup, and cheese, smash it all together and bake it.

And then maybe throw something crunchy on top just to be safe

They will eat every last bite.

All of it.

Nothing left.

Egg noodles and chicken in a cheesy sauce topped with crushed Ritz crackers

Ingredients

  • Chicken breasts – you can use a rotisserie chicken if you prefer
  • Wide egg noodles – just the regular dried egg noodles.
  • Sour cream
  • Cream of chicken soup – you can use the fat free or “healthy request” kind
  • Cheddar cheese
  • Mozzarella cheese – mozzarella melts so well and gives the casserole that “cheese pull” we all know and love.
  • Ritz crackers – these get crushed and sprinkled over the casserole for that crunchy topping.
  • Butter – this get dotted over the Ritz crackers to make sure they get golden and extra crispy.
How to make cheesy chicken noodle casserole

How to Make Cheesy Chicken Noodle Casserole

  • Make casserole. Mix together chicken, cooked egg noodles, sour cream, cream of chicken soup, cheddar cheese, and mozzarella cheese. Transfer to baking dish.
  • Make topping. Stir together crushed Ritz crackers and melted butter. Sprinkle cracker crumbs on top of noodle mixture
  • Bake. Bake for about 25 minutes, until the crackers are crispy and the cheese is melted and bubbly
Overhead photo of a casserole with crushed Ritz crackers on top

How Long Is It Good For?

This casserole will be good for 2 – 3 days after baking. Make sure to cover it tightly and keep it in the fridge.

When you are ready to reheat it, a microwave works fine or you can try to crisp up the topping again in the oven.

Can You Make It Ahead?

Yes! You can definitely assemble Cheesy Chicken Noodle Casserole the night before you plan to eat it. You may need to add extra time to the baking process. Just look for bubbly cheese and you will know it’s ready. 

I would probably wait to add the crushed crackers until right before you bake it as they will get soggy in the refrigerator overnight. 

Can You Freeze It?

You can freeze chicken noodle casserole Instead of baking it, let the casserole cool completely (without the cracker crumbs on top!) and then wrap it tightly. You can freeze it for up to 3 months.

When you are ready to serve it, thaw in the refrigerator overnight and then add the cracker crumbs and butter and bake as the recipe says.
It may need a little extra baking time if it’s coming straight from the fridge so just keep an eye out for the casserole to bubble. 

A serving of cheesy chicken noodle casserole on a white plate with peas and a fork.

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📖 Recipe

Yield: 8 servings

Cheesy Chicken Noodle Casserole

Cheesy Chicken Noodle Casserole

Cheesy Chicken Noodle Casserole is a creamy pasta with chicken and a crunchy topping! This is an easy weeknight meal the whole family will love!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 pound chicken breasts, cooked and diced
  • 1 pound wide egg noodles, cooked
  • 24 ounce container sour cream
  • 2 10 ¾ ounce cans cream of chicken soup
  • 2 cups cheddar cheese, shredded
  • 2 cups mozzarella cheese, shredded
  • 1 sleeve Ritz crackers, crushed
  • ¼ cup butter, melted

Instructions

  1. Preheat oven to 350F. Lightly grease a 9x13" baking dish.
  2. In a mixing bowl, combine chicken, noodles, sour cream, soup and cheeses. Pour into prepared dish.
  3. Mix together cracker crumbs and butter; sprinkle over top.
  4. Bake for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 671Total Fat: 45gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 170mgSodium: 1013mgCarbohydrates: 29gFiber: 1gSugar: 4gProtein: 38g

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© Amanda Livesay
Cuisine: American / Category: pasta

Holly Crackles

Holly Crackles are Santa’s favorite cookie! Only 5 ingredients and no bake. Cornflakes coated with marshmallows and topped with red candies. So cute AND delicious!

Some of my other favorite no bake holiday treats are Crockpot Candy and No Bake Avalanche Cookies!

Holly Crackles are Santa's favorite cookie! Only 5 ingredients and no bake. Cornflakes coated with marshmallows and topped with red candies. So cute AND delicious!

Y’all. I have a real problem.

I got all my shopping done really early last month and now it just doesn’t feel right to be done.

Like, I’m so used to doing my shopping around this time that I can’t control myself. Every time I go into a store I’m all “Mmm, maybe I should just get one more dog toy/Hot Wheels/giant Reeses cup!”

It’s bad.

I especially love cereal treats this time of year and I just couldn’t resist these Holly Crackles.

They’re like Rice Krispies Treats but made with Cornflakes! And they obviously taste better because they’re green and shaped like little holly bushes!

The best thing about no bake cookies like this is that the kiddos can be responsible for most of it. Shaping these and putting the candies on top is the perfect job for tiny helpers! So if you have a class party coming up or your little one just wants to help fill the cookie tins, make sure you save this recipe!

Holly Crackles are Santa's favorite cookie! Only 5 ingredients and no bake. Cornflakes coated with marshmallows and topped with red candies. So cute AND delicious!

Ingredients

  • Butter
  • Mini marshmallows
  • Green food coloring
  • Vanilla
  • Cornflakes cereal – use the leftover Cornflakes as a crunchy topping for potato casserole!
  • Red candies – you can use M&Ms, Red Hots, or any other small round red candy

Instructions

  • In a medium saucepan over medium-low heat, melt butter and marshmallows, stirring constantly.
  • Once completely melted, remove from heat and add green food coloring (to desired color) and vanilla. Stir until the color is blended.
  • Gently stir in cornflakes, making sure to coat the cereal.
  • Drop rounded tablespoonfuls onto waxed paper and decorate with red candies.
  • Let stand at least 30 minutes before serving.
Holly Crackles are Santa's favorite cookie! Only 5 ingredients and no bake. Cornflakes coated with marshmallows and topped with red candies. So cute AND delicious!

How Long Are Holly Crackles Good For?

These will be good for about a week when stored in an airtight container at room temperature.

They may start to dry out towards the end of the week so keep that in mind if you are making them ahead.

Can You Freeze Them?

I don’t recommend freezing them. The texture will likely change once frozen and defrosted.

Tips and Tricks

  • Work quickly because the mixture will start to set up on you if you take too long!
  • You can use M&Ms, red hots, or any other red candy that you like
  • If the mixture is too sticky to shape, wet your hands just slightly to make it easier.

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📖 Recipe

Yield: 24 servings

Holly Crackles

Holly Crackles

Prep Time 15 minutes
Cook Time 5 minutes
Additional Time 30 minutes
Total Time 50 minutes

Ingredients

  • ½ cup 1 stick butter
  • 1 10-ounce bag mini marshmallows
  • 1 - 1 ½ teaspoons green food coloring
  • 1 teaspoon vanilla
  • 4 cups cornflakes cereal
  • red candies, for decorating

Instructions

  1. In a medium saucepan over medium-low heat, melt butter and marshmallows, stirring constantly.
  2. Once completely melted, remove from heat and add green food coloring (to desired color) and vanilla. Stir until the color is blended.
  3. Gently stir in cornflakes, making sure to coat the cereal.
  4. Drop rounded tablespoonfuls onto waxed paper and decorate with red candies. Let stand at least 30 minutes before serving.

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Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 89Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 74mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g

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© Amanda Livesay

Peanut Brittle

Do you give baked goodies as gifts around the holidays?

I think I did one year and I really enjoyed it but in recent years I just haven’t felt as confident in my baking abilities and have been too scared to give anything away.

I always feel like people are telling me they like something just so they don’t hurt my feelings!

Peanut Brittle!

I wanted to make some peanut brittle just because I hate making candy and needed to see if I could actually make it.

Amazingly, it was super simple and took less than an hour to make! You just boil corn syrup, water, and butter until it hits the soft crack stage on your candy thermometer, stir in the peanuts, and keep boiled until it hits hard crack. So easy!

Peanut brittle is one of my favorite holiday treats so it’s pretty exciting that I know I can make it now.

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📖 Recipe

Yield: about 24 servings

Peanut Brittle

Peanut Brittle

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 1 cups sugar
  • 1 cup light corn syrup
  • ½ cup water
  • ¼ cup butter, no substitutes
  • 2 ½ cups peanuts
  • 1 ½ teaspoons baking soda

Instructions

  1. Butter 2 large baking sheets; set aside.
  2. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, corn syrup, water, and butter. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275F, soft-crack stage (about 30 minutes). Stir in nuts; continue cooking over medium-low heat, stirring frequently, until thermometer registers 295F, hard crack stage (15 to 20 minutes more).
  3. Remove pan from heat; remove thermometer.
  4. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forks to lift and pull candy as it cools. Cool completely; break into pieces. Store tightly covered up to 1 month.

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Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 179Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 165mgCarbohydrates: 22gFiber: 1gSugar: 20gProtein: 4g

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© Amanda Livesay

 

 

 

Sour Cream Banana Bread

If you have ripe bananas on your counter, try Sour Cream Banana Bread! It’s moist and delicious with walnuts for a little crunch. A family favorite recipe!

I realize it’s so un-festive of me to post a banana bread when I should be posting Christmas cookies but… my kids won’t eat bananas anymore! And it’s driving me insane because I am in the habit of buying bananas every time I go to the store. And then they sit on the counter and turn brown and eventually I cut them up and toss them in the freezer. My freezer is overflowing with banana slices!

When I was moaning and groaning about the latest batch of brown bananas yesterday, I mentioned banana bread and my husband was all “YES! NOW!”

I really love sour cream (or Greek yogurt – feel free to use plain Greek yogurt in place of the sour cream) does for quick breads. It just keeps the so moist and makes them even harder to resist. I’m not proud of this but I definitely had multiple slices of microwaved banana bread smeared with butter for dinner last night. So good.

I think I say this every time I try a new banana bread recipe but I’m pretty sure this one is the best one I’ve tried.

Ingredients

  • ¼ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 3 ripe bananas
  • 1 teaspoon vanilla
  • 2 ¼ cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup walnuts

Instructions

  • Preheat oven to 350F; line a loaf pan with parchment paper
  • Beat together butter and sugar until light and fluffy
  • Beat in eggs, sour cream, bananas, and vanilla
  • In a separate bowl, sift togehter flour, baking powder, baking soda, and salt
  • Add dry mixture to wet ingredients and beat until just combined
  • Use a rubber spatula to stir in walnuts
  • Pour batter into prepared pan
  • Bake for 1 hour or until a toothpick inserted into the center comes out clean
  • Cool 5 minutes before removing from pan and cooling on a wire rack

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📖 Recipe

Yield: 12 servings

Sour Cream Banana Bread

Sour Cream Banana Bread

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • ¼ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla
  • 2 ¼ cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup walnuts, chopped

Instructions

  1. Preheat oven to 350F. Line a 9x5-inch loaf pan with parchment paper.
  2. Beat together butter and sugar with an electric mixer until light and fluffy. Beat in eggs, sour cream, bananas, and vanilla.
  3. In a separate bowl. sift together flour, baking powder, baking soda, and salt. Add this mixture to the butter mixture and beat until just combined. Use a rubber spatula to stir in the walnuts.
  4. Pour batter in the prepared pan.
  5. Bake for about 1 hour or until a toothpick inserted into the center comes out clean.
  6. Cool 5 minutes before inverting onto a wire rack.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 327Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 52mgSodium: 251mgCarbohydrates: 44gFiber: 2gSugar: 21gProtein: 6g

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© Amanda Livesay
Category: breads

Yeasted Brown-Butter Waffles

I bought my first ever toaster a couple weeks ago. I also came home with boxes of frozen waffles and Toaster Strudels. Because it occurred to me that 2 out of 3 of my children had never had either one.

Breakfast with the kids has become so much easier for me. For some reason, popping a waffle or a bagel into the toaster is 10 times easier than pouring a bowl of cereal. I am just not a morning kitchen person. Sometimes I am even too lazy/tired/whatever to make a cup of coffee so I just grab a Coke.

I’ve been trying to keep the freezer stocked with homemade waffles since then and this recipe has become a family favorite. I never really got on the brown butter train because, although it smells amazing, I feel like it doesn’t really alter the taste of anything. But like I said, I do get pretty excited about how it makes my kitchen smell.

These are especially great for those of us that aren’t morning cooks because you do the bulk of the work the night before. In the morning all you have to do is whisk in eggs and baking soda and then cook the waffles.

…

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