TEST Recipe Site

Author: Infoodita Admin

  • Air Fryer Hash Browns

    Air Fryer Hash Browns

    Make mornings easier with these air fryer hash browns cooked perfectly in minutes! Crispy, golden, and seasoned to taste like your favorite diner hash browns.

    I’m always looking for fast and easy ways to make my mornings run smoother with my kids, like these air fryer hash browns. I have some other favorite recipes that can be made ahead of time. Try this amazing breakfast casserole or these easy cinnamon rolls. I also love making a big batch of homemade pancake mix to enjoy throughout the week.

    Top view photo of hash browns on a tan colored plate. Sliced whole strawberries garnished on the side.

    What Are Air Fryer Hash Browns?

    Sometimes it can be hard to achieve that crispy golden outside crust on hash browns. The air fryer is the answer, and you will be amazed at our perfectly they turn out. My kids beg for these hash browns all the time, and you will love the seasoned flavor and texture of the potato hash browns.

    Any recipe that involves potatoes is a success at my house! Zuppa Toscana has always been a hit with the kids, however, these yummy Irish potatoes are a new favorite at our house. I also love to use the air fryer for making roasted potatoes.

    Ingredients For Air Fryer Hash Browns

    These air fryer hash browns only take a few ingredients, and they are the perfect side dish for your breakfast. I love that I can stock up on frozen hash browns because I can make these for breakfast any morning of the week. And with just a few seasonings that you already have in your spice cabinet, these are a no-brainer!

    • Frozen Hash browns: Frozen hash browns can be found in any grocery store.
    • Seasoning Salt: Pre-made seasoned salt with a mixture of seasonings that add great flavor!
    • Pepper: Black pepper to bring out the flavor in dishes.
    • Olive Oil Spray: Olive oil helps add that great crisp to the hash browns. Any non-stick cooking spray would work!

    How To Make Air Fryer Hash Browns

    Making this recipe could not be any easier! Just toss them in the air fryer and walk away. No more standing at the stove pan frying your hash browns to cook and crisp up. Get ready to love this recipe because you will never want to make hash browns any other way again.

    1. Season: Spread the hash browns into the bottom of your air fryer basket in a single layer, then sprinkle with seasoning salt, and pepper. Spray with olive oil spray because this will make it nice and crispy.
    2. Cook: Cook at 370 degrees for 6 minutes, then open the air fryer and flip hash browns. Spray with olive oil spray, and then continue to cook for 5-7 minutes or until they are golden and crispy on top.
    Top view of cooked hash browns in the air fryer basket.

    Tips For Perfect Hash Browns

    Here are some tips to having success with air fryer hash browns. I had to make these a few times to get it just right. You will definitely want to keep these tips in mind so you can achieve that perfect crisp.

    • Frozen Hash Browns: Always make sure that you use frozen and pre-shredded hashbrowns. Fresh hashbrowns result in soggy potatoes!
    • Don’t Overcrowd: Your hash browns should be layered evenly in the air fryer basket. Overcrowding the potatoes won’t cook them evenly. If you buy a bigger bag of hash browns, then make sure to cook them in batches because you won’t be able to cook them all at the same time.
    • Do Not Thaw: Use the frozen hash browns straight from the freezer because you don’t need to thaw the frozen potatoes first.
    • Flip: Flip the hash browns halfway through the cooking process. This allows the hash browns to crisp up because it helps to cook them evenly on both sides, then use a spatula to help you flip the potatoes.
    • Adjust Time: You may need to adjust the cooking time on your air fryer because other brands can cook differently. If you need to cook them longer, then just add 1-2 minutes until it reaches your desired crispness.

    Close up view of cooked air fryer hash browns in the air fryer. A spatula is lifting up a portion of hash browns.

    Leftovers Hash Browns

    Leftover air fryer hash browns can be easily reheated and enjoyed the next day. Follow the instructions below for storing and reheating your hash browns.

    • In the Refrigerator: Store leftover hash browns in the refrigerator in an airtight container.
    • To Reheat: Preheat your air fryer to 370 degrees Fahrenheit. Place the refrigerated hash browns in the air fryer basket and cook for 5 minutes, or until warmed through. Enjoy!

    More Easy Air Fryer Recipes

    I love using my air fryer!  I use it at least 3 mornings a week, if not more.  Here are some more air fryer breakfast recipes for you to try.  I guarantee it will make your life easier in the mornings!

    Print

    AIr Fryer Hashbrowns

    Make mornings easier with these air fryer hash browns cooked perfectly in minutes! Crispy, golden, and seasoned to taste like your favorite diner hash browns. 
    Course Breakfast
    Cuisine American
    Keyword air fryer, easy
    Prep Time 6 minutes
    Cook Time 6 minutes
    Total Time 12 minutes
    Servings 2
    Calories 187kcal
    Author Alyssa Rivers

    Ingredients

    • 16 ounces frozen hashbrowns
    • 1 teaspoon seasoning salt
    • 1/4 teaspoon pepper
    • olive oil spray

    Instructions

    • Spread the hash browns into the bottom of your air fryer basket in a single layer. Sprinkle with seasoning salt and pepper. Spray with olive oil spray.
    • Cook at 370 degrees for 6 minutes. Open the air fryer and flip hash browns. Spray with olive oil spray and continue to cook for 5-7 minutes or until they are golden and crispy on top.

    Nutrition

    Serving: 1cup | Calories: 187kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.03g | Sodium: 1213mg | Potassium: 650mg | Fiber: 3g | Vitamin A: 1IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 2mg
  • Peach Dump Cake

    Peach Dump Cake

    This 5-ingredient peach dump cake is a super easy dessert that is full of warm, cinnamony goodness. Top it off with a scoop of ice cream for a peachy, indulgent dessert the whole family will love.

    Peach is the perfect summer fruit! Take advantage of it being in season right now with a few of my favorite peach recipes. Try these amazing peach scones, peach upside-down cake, or brown sugar grilled peaches next time you crave something fruity and delicious!

    Top-down view of a scoop of peach dump cake in a white bowl served with ice cream.

    Super Easy Peach Dump Cake Recipe

    If you’ve never tried making dump cake before, it’s going to change your life! Because my family loves peach cobbler, I’ve been on the hunt for an easy way to make it. Just like the name suggests, all you have to do is dump all of the ingredients into a casserole dish and throw it in the oven! The end result is soft, ooey-gooey, and filled with peachy flavor. The texture is somewhere between a cake and a cobbler. I love the combination of warm peaches and buttery crumble surrounding it. Your tastebuds will thank you!

    Peach dump cake is delicious served straight out of the pan or (in my personal opinion) even better when you serve it with a scoop of vanilla ice cream! The cake itself is so warm and ooey gooey, the ice cream just melts beautifully on top. This is such a great dessert, no one will know it only took 10 minutes to throw it together! Dump cakes are a game-changer and perfect for you busy moms out there. You should try my apple and pumpkin dump cake recipes next!

    5 Ingredients to Make It

    Peach dump cake uses simple, inexpensive ingredients! This makes it great for feeding a crowd. It’s the perfect easy dessert recipe for a potluck! If you’re looking for measurements, they can all be found in the recipe card below.

    • Canned Peaches: I used canned sliced peaches for ease, but fresh peaches or peach pie filling work, too! See more on substituting canned peaches below in the tips section.
    • Ground Cinnamon: Cinnamon is a must-add for perfectly spiced baked goods.
    • Ground Nutmeg: Nutmeg adds a delicious warm spice to this peach dump cake.
    • Yellow Cake Mix: Boxed yellow cake mix creates the buttery crumble that surrounds the peaches.
    • Salted Butter: Adding chilled pats of butter to the top of your dump cake gives it the perfect flaky crust!

    How to Make Peach Dump Cake

    I love this recipe because it only takes a few minutes to whip up, then it’s hands-off while it bakes! Once you give it a try and see how easy it is to make, you’re going to want this tasty dessert all the time. The great thing is, you can switch out the fruit for whatever you have on hand, too! It’s definitely a staple to have in your recipe collection.

    1. Preheat Oven, Prep Pan: Preheat the oven to 350 degrees Fahrenheit and spray an 9×13 baking dish with pan spray.
    2. Peach Layer: Add the can of peaches along with the syrup into the baking dish and sprinkle the ground cinnamon and nutmeg over the top.
    3. Cake Mix Layer: Pour the dry cake mix evenly over the top of the peaches and spices.
    4. Add Butter on Top: Using a cheese grater, grate the cold butter and sprinkle evenly over the top of the cake mix. You can alternatively cut it into thin pats or melt it, but I find grating it yields the most even bake on the cake.
    5. Bake: Bake for 40-45 minutes, until the top of the cake is golden and bubbly.
    6. Cool and Serve: Let cool for 15 minutes or so before serving. Top with whipped cream or vanilla ice cream if desired.
    4-photo collage of cake ingredients being layered in a casserole dish.

    Tips and Tricks for Making Peach Dump Cake

    These are a few extra ways to customize this delicious fruity cake to your liking! This peach dump cake is so irresistible, you won’t be able to get enough! No judgment here if you want to keep the whole cake for yourself.

    • Using Different Kinds of Peaches: You may use peaches in light syrup or juice, though the result may be a little bit softer. You may also substitute the peaches for fresh peaches if desired. Use about 3 whole peaches and toss them with ⅓ cup of granulated sugar and ¼ cup of water to make up for the lack of syrup.
    • Change Cake Type: Feel free to use white cake mix instead of yellow cake mix, if you’d like.
    • Add Nuts: Adding chopped pecans or walnuts to your peach dump cake is a great way to add extra flavor and texture!
    • Use a Dutch Oven: This recipe is great for baking while camping! Line a dutch oven with foil for easy clean-up, add your ingredients as directed in the recipe card (using butter pats may be easiest for less prep), then place the dutch oven on top of 10-12 hot coals. Place the lid on top and add 8-10 hot coals on top. Bake for 45-50 minutes, until the top of the cake is golden brown and the edges are bubbly. 

    Storing Leftovers

    Like a traditional peach cobbler, peach dump cake is great for storing and heating up a couple days later when you get a sweet tooth! Top it with a scoop of ice cream for a little tasty indulgence throughout your day.

    • In the Refrigerator: Store leftovers in an airtight container for 3-4 days. You can serve it as-is or pop it in the microwave for 15-second intervals until warm and gooey.

    Top-down view of an entire peach dump cake with a scoop taken out of it.

    More Peach Desserts

    If you love peach as much as I do, then these recipes are for you. They’re the perfect combination of sweet and fruity! For all of my fellow peach lovers out there, you can find my full list of peach recipes here.

    Print

    Peach Dump Cake

    This 5-ingredient peach dump cake is a super easy dessert that is full of warm, cinnamony goodness. Top it off with a scoop of ice cream for a peachy, indulgent dessert the whole family will love.
    Course Dessert
    Keyword dump cake, peach dump cake, peach dump cake recipe
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 12 People
    Calories 290kcal
    Author Alyssa Rivers

    Ingredients

    • 1 29- ounce can of peaches in heavy syrup
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 1 box yellow cake mix
    • ¾ cup salted butter chilled

    Instructions

    • Preheat the oven to 350℉ and spray an 9×13 baking dish with pan spray.
    • Add the can of peaches along with the syrup into the baking dish and sprinkle the ground cinnamon and nutmeg over the top.
    • Add the dry cake mix evenly over the top of the peaches and spices.
    • Using a cheese grater, grate the cold butter and sprinkle evenly over the top of the cake mix. You can alternatively cut it into thin pats or melt it, but I find grating it yields the most even bake on the cake.
    • Bake for 40-45 minutes, until the top of the cake is golden and bubbly.
    • Let cool for 15 minutes or so before serving. Top with whipped cream or vanilla ice cream if desired.

    Nutrition

    Calories: 290kcal | Carbohydrates: 43g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 414mg | Potassium: 111mg | Fiber: 2g | Sugar: 25g | Vitamin A: 586IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 1mg
  • Hawaiian Fried Rice

    Hawaiian Fried Rice

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    This Hawaiian fried rice is loaded with sweet pineapple, ham, and veggies and is so much better than takeout! Everyone goes crazy over this meal, and it’s definitely a family favorite!

    Is there anything better than food that tastes like its restaurant quality, but you can make it (and have as much as you want!) at home? Try out these other delicious better than takeout recipes and make this a meal that you can’t resist! I love this Slow Cooker Mongolian Beef, this delicious Cashew Chicken, or these Drunken Noodles (Pad Kee Mao).

    Hawaiian fried rice in a brown bowl, ready to eat.

    Better Than Takeout Hawaiian Fried Rice

    We made the mistake of actually ordering takeout last week. I was just too tired to make anything, but… it was a huge mistake. Every time I give in to ordering takeout, I wish I would have made my ‘better than takeout‘ recipes at home. I promise that this Hawaiian Fried Rice is better than any restaurant! It started with this sweet and sour chicken recipe on the blog. I didn’t believe it was possible to make something at home that was better than takeout. But it is. And that recipe is my favorite recipe on the site!

    It is possible to make better than takeout at home! And if you’re going to make homemade takeout chicken, then you MUST have rice to go with it! This Hawaiian fried rice is so delicious, and that secret ingredient (pineapple!) really takes it over the top and adds a deliciously refreshing taste.

    Ingredients in Hawaiian Fried Rice

    This combination of ingredients is SO delicious and really takes fried rice to a whole new level. I can’t get over the blends of flavors! Check out the recipe card at the bottom of the post for exact measurements.

    • Ham: Sometimes, to save on time, I buy the ham at the store that is already cubed and ready to go!
    • White Onion: Make sure that you are cutting up your vegetables to be similar in size so that they all cook at the same rate.
    • Red Bell Pepper: Seed and chop this up to mix into the rice.
    • Vegetable Oil: You can also use olive oil if you prefer.
    • Eggs: I like to use large eggs whenever I am cooking in the kitchen.
    • Rice: Cook your rice beforehand. Actually, day-old rice mixes in the best for this recipe! I like to use jasmine rice.
    • Pineapple Tidbits: You can use fresh pineapple, or you can use a can of them to make things easier.
    • Sesame Oil: This adds THE best flavor to the rice.
    • Soy Sauce: You can use more or less depending on the flavor that you are trying to achieve.
    • Green Onions: These are an optional garnish that I like to put on top, but I wouldn’t skip them! They add in a lot of color and flavor.

    How to Make Hawaiian Fried Rice

    This is loaded with so many amazing things. The Hawaiian Ham and Pineapple combination is awesome! I love how the pineapple adds a sweet taste with every bite. It balances out all of the flavors. Plus, this is so easy to make!

    1. Cook Veggies: Preheat a large skillet or wok to medium heat. Pour vegetable oil in the bottom. Add chopped ham, white onion, and red bell pepper and fry until tender.
    2. Cook the Eggs: Slide the ham, onion, and red bell pepper to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
    3. Combine and Add Sauce: Add the rice and pineapple to the veggie, ham and egg mixture. Pour the soy sauce and sesame oil on top. Stir and fry the rice mixture and veggie mixture until heated through and combined. Add chopped green onions if desired
    4 pictures showing how to mix the ingredients in a skillet and combine them together.

    Use Day Old Cooked Rice

    A trick that will really make this rice turn out like takeout is if you cook your rice the day before and store it in your fridge overnight! Using fresh rice can sometimes make this turn out mushy, but if you use leftover rice, it has the PERFECT texture for this Hawaiian fried rice!

    The top view of Hawaiian fried rice cooked in a skillet with a wooden spoon.

    How to Store Leftovers

    If you love Hawaiian fried rice as much as I do, then you know that it’s always better the next day!! The flavors have a chance to blend together, and the texture is just about perfect.

    1. In the Refrigerator: Once your rice has cooled, then you can store it in your fridge in an airtight container. It will last about 3-4 days. You can reheat it in your microwave until it’s warmed through!

    A close up of a spoonful of Hawaiian fried rice with a bowl of fried rice blurred in the background.

    More Fried Rice Recipes to Try

    I love making ithis Hawaiian fried rice because I am reminded how incredible it is! Ditch the takeout tonight and make this for your family! They will love it. Or, try out these other varitaions that are just as delicious!

    • Preheat a large skillet or wok to medium heat. Pour vegetable oil into the bottom. Add chopped ham, white onion, and red bell pepper and fry until tender.

    • Slide the ham, onion, and red bell pepper to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

    • Add the rice and pineapple to the veggie, ham, and egg mixture. Pour the soy sauce and sesame oil on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

    Originally Posted on March 27, 2015
    Updated on August 16, 2022

    Serves: 8

    Calories390kcal (20%)Carbohydrates63g (21%)Protein14g (28%)Fat8g (12%)Saturated Fat3g (15%)Polyunsaturated Fat2gMonounsaturated Fat4gTrans Fat0.01gCholesterol86mg (29%)Sodium595mg (25%)Potassium283mg (8%)Fiber2g (8%)Sugar6g (7%)Vitamin A597IU (12%)Vitamin C23mg (28%)Calcium43mg (4%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Main Course

    Cuisine Asian American

    Keyword fried rice, fried rice recipe, hawaiian fried rice

  • Sautéed Apples

    Sautéed Apples

    These apples are sautéed in a brown sugar and cinnamon mixture, making them insanely delicious! It’s a match made in heaven when you top them with some vanilla ice cream or whipped cream!

    Apples are made for the fall season, and there are SO many delicious apple recipes out there! I want you to try a few more of the best ones that I have. Start with this apple butter, this gorgeous apple tart and this delicious Irish apple cake!

    A pan filled with sauteed apples in a brown sugar, cinnamon sauce.

    Sautéed Apples Recipe

    Apple season is just about here, and boy am I ready for it! I think apple recipes are the one genre that I never get sick of. I wish that it was apple season all year round! So when it comes to this time of year then, I make as many apple recipes as possible. How can you not when you can make amazing side dishes and desserts with this crispy and delicious fruit?

    This recipe for sautéed cinnamon apples is going to blow you away! They are sauteed in a delicious mixture of butter, brown sugar, and cinnamon. If I haven’t convinced you with those ingredients, then let me tell you about the texture. The apples are just crispy enough that they give off that Autumn vibe and then coated in a delicious sauce. You will not want to stop eating these!

    Ingredients in Sautéed Apples

    This recipe only uses six ingredients, so it doesn’t get much easier than that! You can make this recipe all year long. It makes a great after-school snack, and my kids go crazy over them! Check out the recipe card at the bottom of the post for exact ingredient measurements.

    • Apples: You can us any variety of apple in this recipe! My choice is gala apples or honey crisp apples but I also love the tangy contrast when I use granny smith apples.
    • Butter: Use unsalted butter in this recipe.
    • Cornstarch and Water: You combine these two and then add them to the mixture to thicken it up.
    • Brown Sugar: This caramelizes creating that delicious base for the apple mixture.
    • Cinnamon: No ingredient screams fall more than cinnamon! Well, maybe nutmeg…

    How to Make Sautéed Apples

    These delicious apples only take about 15 minutes from start to finish. Because this is such an easy and versatile recipe, you will be using it all year long!

    1. Slice: Start by coring and slicing your apples ¼ inch thick. In a medium sauce pan over medium high heat add the butter and melt.
    2. Sauté: Add in the apples and sauté for 4-5 minutes over medium heat until they start to soften.
    3. Combine: In a small bowl combine the water and cornstarch. Pour over the apples and add the brown sugar and cinnamon.
    4. Thicken: Stir until the sauce starts to thicken. Serve with vanilla ice cream or whipped cream.
    4 pictures showing how to saute apples and add on the ingredients to make a sauce.

    How to Pick Good Apples

    The key to making any apple recipe turn out well is that you have to start out with good apples. If they are mushy or not ripe, no matter how good of a cook you are, your recipe will not turn out. Including these sautéed apples!

    • Crisp: The first thing (and most important thing, in my opinion) you need to look for in an apple is how crisp it is. If there is any part of the apple that is soft or you can dent it with your finger, put it back! An apple should always be ripe and crisp.
    • Bruising: Look over the apple and make sure that there are no soft spots or bruising.
    • Color: An apple should have glossy, deep-colored skin when it’s ready to eat.

    A close up of sautéed apples.

    How to Store Leftovers

    After your sautéed apples have cooled, place them in an airtight container and put them in your fridge. They will last about four days! When you are ready to eat them, you can serve them cold or warm them up in the microwave or on the stove.

    These apples are sautéed in a owl with vanilla ice cream on top.

    More Apple Desserts to Try

    Once apple season begins, I go crazy with all of my recipes! There are so many delicious ones out there but I have to say, apple desserts take the cake (pun intended)! Try out a few more of these desserts and you will become just as much of an apple lover as I am!

    Print

    Sautéed Apples

    These apples are sautéed in a brown sugar and cinnamon mixture, making them insanely delicious! It's a match made in heaven when you top them with some vanilla ice cream or whipped cream! 
    Course Dessert
    Cuisine American
    Keyword Sauteed apples
    Prep Time 10 minutes
    Cook Time 5 minutes
    Servings 4 People
    Calories 327kcal
    Author Alyssa Rivers

    Ingredients

    • 4 large apples (I used gala apples)
    • 1/4 cup butter
    • 1/2 cup water
    • 2 teaspoons cornstarch
    • 1/2 cup brown sugar
    • 1 teaspoon cinnamon

    Instructions

    • Start by coring and slicing your apples ¼ inch thick. In a medium sauce pan over medium high heat add the butter and melt.
    • Add in the apples and sauté for 4-5 minutes until they start to soften.
    • In a small bowl combine the water and cornstarch. Pour over the apples and add the brown sugar and cinnamon.
    • Stir until the sauce starts to thicken. Serve with vanilla ice cream or whipped cream.

    Nutrition

    Calories: 327kcal | Carbohydrates: 59g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 103mg | Potassium: 281mg | Fiber: 6g | Sugar: 50g | Vitamin A: 476IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg
  • Chocolate Cake Mix Cookies

    Chocolate Cake Mix Cookies

    Calling all chocolate lovers! These easy chocolate cake mix cookies melt in your mouth and will land on your “must make for every occasion” list! They are so delicious that you may as well come to terms with the fact that you won’t be able to stop at just one!

    Chocolate desserts are a weakness in my household. I put them out on the counter, and BAM! They are gone quicker than you can imagine. Try out some more of our family’s favorites like this chocolate zucchini cake, this amazing death by chocolate cheesecake, and this to-die-for chocolate lava cake!

    A stack of chocolate cake mix cookies on a cooling rack.

    Alright, alright. Where are my parents that love being able to have cookies ready for their kids but don’t have the time to make them from scratch? (Me!) These cookies are for you! They only take a few ingredients, and you can just dump it all into the bowl, mix it up, and voila! You have moist, soft, and delicious cookies!

    Cake mix cookies might actually be one of the best-kept baking shortcuts out there. They are so delicious and are a great recipe to have your kids start with if they love to bake! We can easily change up the flavors (I love these lemon cookies!), and you can always add sprinkles, chocolate chips, or even add a delicious glaze on top. Trust me. You won’t ever go back after you try these chocolate cookies!

    Ingredients in Chocolate Cake Mix Cookies

    This recipe only uses 5 ingredients. It doesn’t get much easier than that! These cookies turn out soft and moist and you will think that they were made entirely from scratch! Check out the recipe card at the bottom of the post for exact measurements.

    • Chocolate Cake Mix: This is the secret ingredient that makes this recipe so chocolatey and easy!
    • Baking Powder: This helps the cookies to rise and have a soft texture.
    • Vegetable Oil: This makes the cookies nice and moist.
    • Eggs: Let your eggs sit out and come to room temperature before you mix them in.  
    • Chocolate Chips: You can use chocolate or semi-sweet. Whichever you like best!

    Let’s Bake Some Cookies!

    I love adding some chocolate chips to this recipe to really take these chocolate cake mix cookies over the top and make them seem like I made them entirely from scratch!

    1. Prep: Preheat the oven to 350℉ and line two baking sheets with parchment paper, and then set it aside.
    2. Combine: In a large bowl, combine the cake mix, baking powder, vegetable oil, and eggs until a thick batter forms. Then, add the chocolate chips and mix until evenly dispersed throughout the batter.
    3. Scoop: Use a cookie scoop to scoop dough into cookie dough balls onto the baking sheets, leaving at least 2 inches between cookies.
    4. Bake: Bake for 8-10 minutes until the edges are set. If using a large cookie scoop, the cookies may need 19-11 minutes for the edges to set. The center of the cookies will look underbaked, but they will continue to cook as they cool. Overbaking will result in crunchy cookies. Remove to a cooling rack and cool completely.
    3 pictures showing how to make the cookie batter and scoop it out onto parchment paper.

    Easy Tips and Variations

    Try making these chocolate cake mix cookies and changing this up every time. Your kids will love them. You will love them… It’s a family recipe that you won’t want to miss!

    • Underbake the Cookies: Bake until the edges are just set. The center will look underbaked, but it will continue to cook as the cookies cool. If you bake the cookies until the centers look baked, they will cool and be hard instead of soft.
    • Mix-ins: Switch up the chocolate chips! This chocolate cookie provides a nice base for all kinds of chips. Try butterscotch or peanut butter chips, white chocolate chips, or even dark chocolate chips! A favorite option at our house is to swap them out for mint chips for a mint chocolate cookie!

    The top view of chocolate cake mix cookies cooked and on a cooling rack.

    How to Store Chocolate Cake Mix Cookies

    These cookies will last for days (assuming you don’t eat them all at once)! I like to bake a few batches at a time so that we can have them all week long!

    • Room Temperature: Once your cookies have cooled then place them in an airtight container. They will last on your counter at room temperature for up to 5 days!

    A stack of four chocolate cake mix cookies. The top one is broken in half so that you can see the soft, chocolate insides.

    More Desserts with 6 Ingredients or Less

    Want some more delicious and easy dessert ideas? You have come to the right place! I’ve rounded up some more delicious desserts that use 5 ingredients or less. They are great to have your kids make on their own. Then you can enjoy the finished product without putting in any work!

    Print

    Chocolate Cake Mix Cookies

    Calling all chocolate lovers! These easy chocolate cake mix cookies melt in your mouth and will land on your "must make for every occasion" list! They are so delicious that you may as well come to terms with the fact that you won't be able to stop at just one!
    Course Dessert
    Cuisine American
    Keyword cake mix cookies, chocolate cake mix cookies
    Prep Time 10 minutes
    Cook Time 11 minutes
    Total Time 21 minutes
    Servings 18 Cookies
    Calories 164kcal
    Author Alyssa Rivers

    Ingredients

    • 1 box chocolate cake mix
    • 1 teaspoon baking powder
    • ⅓ cup vegetable oil
    • 2 large eggs room temperature
    • 1 cup chocolate chips

    Instructions

    • Preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
    • In a large bowl, combine the cake mix, baking powder, vegetable oil, and eggs until a thick batter forms. Add the chocolate chips and mix until evenly dispersed throughout the batter.
    • Use a cookie scoop to scoop dough onto the baking sheets, leaving at least 2 inches between cookies.
    • Bake for 8-10 minutes, until the edges are set. If using a large cookie scoop, the cookies may need 19-11 minutes for the edges to set. The center of the cookies will look under baked, but they will continue to cook as they cool. Overbaking will result in crunchy cookies. Remove to a cooling rack and cool completely.

    Nutrition

    Calories: 164kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 213mg | Potassium: 47mg | Fiber: 1g | Sugar: 18g | Vitamin A: 49IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 1mg
  • Sheet Pan Sausage and Veggies

    Sheet Pan Sausage and Veggies

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    This sheet pan sausage and veggies are straight from heaven! This recipe has potatoes, sausage, and Brussel sprouts that are all perfectly seasoned with dried Italian herbs. You will want to eat every last bite!

    I love sheet pan meals because they are not just delicious, but they are so easy to clean up. Try this Teriyaki chicken this Thai glazed salmon or this classic chicken and potatoes. They are all cooked on a sheet pan and roasted to perfection!

    Sausage, Brussel sprouts and potatoes all cooked and seasoned and in a gray bowl.

    Sheet Pan Sausage and Veggies Recipe

    This recipe is packed with flavor and also so hearty and delicious. I love combining sausage with veggies. They complement each other so well, especially when you season them with homemade Italian seasoning! This recipe is no exception.

    The Brussel sprouts and the potatoes roast up so perfectly and take on some of the flavors from the sausage. They are cooked on a sheet pan in the oven so the smell and taste really marry together. The delicious smell of this dish fills your house with an aroma that will draw your neighbors in from a mile away!

    Ingredients for Sheet Pan Sausage and Veggies

    This recipe is so easy to put together! Gather up your veggies and make your Italian seasoning at home, and you are all set to go! Check out the recipe card at the bottom of the post for exact measurements.

    • Yukon Gold Potatoes: You can also use fingerling potatoes.
    • Andouille Sausage: I love using this sausage because it has so much flavor.
    • Brussel Sprouts: These roast to perfection on this sheet pan.
    • Olive Oil: I use olive oil so that the seasoning sticks onto the sausage and veggies.
    • Italian Seasoning: You can buy this at the store or make it home using this seasoning mix!
    • Kosher Salt: The salt enhances all of the flavors.
    • Cracked Black Pepper: The pepper is just the right amount to add flavor without adding in any heat.

    Can I Use Frozen Vegetables?

    This sheet pan sausage and veggies will work the best if you use all fresh veggies. Frozen vegetables will have a different cooking time and won’t have as much flavor or crispness.

    A picture showing 3 glass bowls. One has cut up potatoes, one has sliced Brussel sprouts and the other has sliced sausage.

    How to Make Sheet Pan Sausage and Veggies

    Get ready for a super easy dinner recipe that delivers insanely delicious results! Trust me, you don’t want to miss out on this one. Plus, it’s simple to make and even easier to clean up. Who can complain about one-pan meals?! I call that a win-win!

    1. Prep: Preheat the oven to 400 degrees Fahrenheit. Spray a baking sheet with non-stick cooking spray and set aside.
    2. Cut: Cut the potatoes and Brussel sprouts by cutting them into halves. Place the potato and Brussel sprout halves into separate bowls. You can combine them into one bowl if you like! I just like how pretty it looks separated on the pan. Your guests can also pick how much of each ingredient they want.
    3. Toss: Add 2 tablespoons olive oil to the potatoes, and the remaining 1 tablespoon to the bowl of Brussel sprouts. Toss each bowl to coat the ingredients.
    4. Coat: Evenly sprinkle the Italian herbs, salt, and pepper over the potatoes and Brussel sprouts. Then toss to coat evenly.
    5. Cook: Spread the potatoes, Brussel sprouts, and sliced sausage onto the prepared sheet pan. Place in the oven and bake for 25 minutes or until the sausage is cooked through and the vegetables are fork tender. Enjoy!
    A sheet pan with cooked sausage and veggies on it.

    Variations

    There are a few ways that you can change up this sheet pan sausage and veggies so that it’s different every time! Add a few more veggies or even some carbs to really take it up a notch!

    • Vegetables: You can add in a few other vegetables (or substitute these ones!) and make this fit your family. I love zucchini, carrots, red onions, cherry tomatoes, bell peppers, broccoli, green beans, asparagus, sweet potatoes, and mushrooms. If you don’t use any root vegetables (like carrots or potatoes), then cook them for a few minutes less.
    • Cheese: To really make this dish stand out, I love sprinkling the sausage and veggies with some freshly grated parmesan cheese. After all, you can never go wrong adding in some cheese!
    • Sausage: You can switch up the type of sausage. I love using kielbasa or any pork, beef, or turkey sausage! Or, make this dish vegetarian and leave out the meat altogether!

    A close up of sausage and veggies on a sheet pan being scooped up with a spatula.

    More Delicious Sheet Pan Recipes

    If you love easy clean up and delicious meals then sheet pan recipes are for you! I love them as well so I have a few other ones that you definitely need to try after this one. They are great for those busy, on the go nights during the school year. Plus, the whole family will love them!

    • Preheat the oven to 400° Fahrenheit. Spray a sheet pan with non-stick cooking spray and set aside.

    • Cut the potatoes and Brussel sprouts by cutting them into halves. Place the potato and Brussel sprout halves into separate bowls. You can combine them into one bowl if you like! I just like how pretty it looks separated on the pan. My guests can also pick how much of each ingredient they would like.

    • Add 2 tablespoons olive oil to the potatoes and the remaining 1 tablespoon to the bowl of Brussel sprouts. Toss each bowl to coat the ingredients.

    • Evenly sprinkle the Italian herbs, salt, and pepper over the potatoes and Brussel sprouts. Toss to coat evenly.

    • Spread the potatoes, Brussel sprouts, and sliced sausage onto the prepared sheet pan. Place in the oven and cook for 25 minutes or until the sausage is cooked through and the vegetables are fork tender. Enjoy!

    Serves: 6

    Serving1cupCalories358kcal (18%)Carbohydrates19g (6%)Protein15g (30%)Fat25g (38%)Saturated Fat7g (35%)Polyunsaturated Fat4gMonounsaturated Fat13gTrans Fat0.2gCholesterol57mg (19%)Sodium943mg (39%)Potassium741mg (21%)Fiber4g (16%)Sugar2g (2%)Vitamin A400IU (8%)Vitamin C55mg (67%)Calcium49mg (5%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American

    Keyword easy, sheet pan dinner, sheet pan sausage and veggies

  • Peach Upside-Down Cake

    Peach Upside-Down Cake

    Get ready for your mouth to water as I tell you about this amazingly delicious peach upside-down cake! It is juicy, full of sweet flavor from brown sugar crumbles, and the best part… The soft, melt-in-your-mouth cake that combines it all together!

    I LOVE a good upside-down cake. They are not only beautiful to look at, but they are filled with delicious and juicy fruit! Try out some more of my favorites, like this perfect pineapple upside-down cake and this delicious caramel apple upside-down cake!

    A peach upside down cake on a white speckled platter.

    What is an Upside-Down Cake?

    An upside-down cake is exactly like it’s described. When you serve it, instead of all of the ingredients being at the bottom of the cake and the cake part being on top, it’s backward! The fruit is displayed in a beautiful way on top and then topped with delicious brown sugar crumbles (that you will want to eat by themselves!). They are a sight to behold and taste even better!

    This peach upside-down cake is perfect for any occasion. It looks stunning (and impressive!) on the table, but when you cut into it with your fork, that’s where the good stuff really begins! The cake is moist and soft on the bottom, and when you combine that with the delicious taste of fresh, sweetened peaches, well… You don’t have to convince me anymore! Let’s bake a cake!

    Ingredients in Peach Upside-Down Cake

    This cake is simple to make, but it sure looks impressive when it’s done! It’s the perfect recipe for peach season! Check out the recipe card at the bottom of the post for exact measurements.

    Topping

    • Peaches: you don’t want these to be too soft. Make sure they are just barely ripe.
    • Lemon Juice: This adds a bright flavor to the topping.
    • Brown Sugar: This is my favorite ingredient in this cake! It adds in such a deliciously deep, sweet flavor!
    • Butter: I used salted butter in this topping.

    Cake

    • Flour: All-purpose flour works great for this recipe!
    • Baking Powder: This acts as a leavening agent and helps the cake to rise without having to use yeast.
    • Salt: The salt enhances all of the flavors in this cake.
    • Butter: I used unsalted butter in the cake and let it soften to room temperature before mixing it in.
    • Granulated Sugar: Add this in to sweeten up the base of the cake.
    • Brown Sugar: This complements the granulated sugar.
    • Eggs: I always like to use large eggs whenever I bake.
    • Sour Cream: This helps make the cake moist.
    • Milk: I used one percent milk, but you can use whatever you have on hand.

    Let’s Bake an Upside-Down Cake!

    This peach upside-down cake is going to knock your socks off! It tastes so delicious, and the end result of how it looks is so satisfying! You and all of your guests are going to love it.

    1. Prep: Preheat the oven to 350 degrees Fahrenheit and spray a deep 9-inch cake pan with pan spray. Set aside.
    2. Add Peaches to Ice Bath: Bring a medium pot of water to boil. Cut a small X on the bottom of each peach. Once the water is boiling, submerge the peaches for 10-20 seconds and then remove them to an ice bath. Once the peaches are cooled in the ice bath, peel off the skins and slice in half. Cut the peeled peaches into ½-¾ inch thick slices. Toss the peach slices in lemon juice and set them aside.
    3. Pour: Combine the brown sugar and melted butter in a bowl and pour the brown sugar mixture on the bottom of the prepared cake pan. Arrange the peach slices on top of the mixture.
    4. Combine: In a medium-sized bowl, combine the flour, baking powder, and salt.
    5. Beat: In a large bowl, combine the softened butter with the granulated and brown sugars. Beat with a stand mixer or hand mixer on a medium speed until fluffy. Add in the egg, sour cream, and milk and beat until just combined. Then, add in the flour mixture and beat until combined.
    6. Bake: Spread the cake batter evenly over the top of the peaches in the cake pan. Bake your peach upside-down cake for 35-40 minutes, until golden brown and a toothpick, comes out clean from the center of the cake.
    7. Cool and Flip: Let the cake cool for 10 minutes before flipping it onto a plate or cake stand. You may serve it warm or let the cake cool before serving. Serve with whipped cream or vanilla ice cream, if you wish.
    6 pictures showing how to make the caramel base, add the peaches and then top it with the cake batter.

    Upside Down Cake Tips

    This peach upside-down cake is the best of the best, and you don’t want to miss out! Try these tips and tricks to make sure that your cake turns out perfectly every time.

    • Can I use canned peaches? If peaches are out of season, then you can replace fresh peaches with 1-2 cans of sliced peaches, fully drained.
    • Add more flavor: For a little variety of flavors, try adding 1 teaspoon of ground cinnamon to the brown sugar/butter syrup.
    • How to release the cake from the pan: If the cake cools too long in the pan, pop it back in the oven for just a couple of minutes to warm up the caramel so it releases.

    A peach upside down cake with a slice being taken out.

    How to Store Leftover Peach Upside-Down Cake

    I love some good leftovers! This peach upside-down cake is best served fresh, but if you do happen to have a few slices that you couldn’t eat, then you can store them for later! Put them in an airtight container and store them in the refrigerator for 2-3 days.

    The side view of a slice of peach upside down cake being taken out with a cake server.

    More Delicious Peach Recipes to Try

    Peach season is here which means its time for allll of the peach recipes to come out! I’ve gatehred up a few of my very favorites that you definitely need to try this year. They are so delicious and you can whip them up for any occasion!

    Print

    Peach Upside Down Cake

    Get ready for your mouth to water as I tell you about this amazingly delicious peach upside-down cake! It is juicy, full of sweet flavor from brown sugar crumbles, and the best part… The soft, melt-in-your-mouth cake that combines it all together! 
    Course Dessert
    Cuisine American
    Keyword peach upside down cake
    Prep Time 45 minutes
    Cook Time 40 minutes
    Total Time 1 hour 25 minutes
    Servings 8 People
    Calories 453kcal
    Author Alyssa Rivers

    Ingredients

    Topping

    • 3 large peaches just barely ripe
    • 1 Tablespoon lemon juice
    • ½ cup brown sugar packed
    • ¼ cup salted butter melted

    Cake

    • 2 cups all-purpose flour
    • 1 ⅕ teaspoon baking powder
    • ¾ teaspoon salt
    • 6 Tablespoons unsalted butter softened
    • ¾ cup granulated sugar
    • 6 Tablespoons brown sugar packed
    • 2 large eggs
    • 6 Tablespoons sour cream
    • ¾ cup milk

    Instructions

    • Preheat the oven to 350℉ and spray a deep 9-inch cake pan with pan spray. Set aside.
    • Bring a medium pot of water to a boil. Cut a small X on the bottom of each peach. Once the water is boiling, submerge the peaches for 10-20 seconds and then remove them to an ice bath. Once the peaches are cooled in the ice bath, peel off the skins and slice them in half. Cut the peeled peaches into ½-¾ inch thick slices. Toss the peach slices in lemon juice and set them aside.
    • Combine the brown sugar and melted butter in a bowl and pour onto the bottom of the prepared cake pan. Arrange the peach slices on top of the mixture.
    • In a medium-sized bowl, combine the flour, baking powder, and salt.
    • In another medium bowl, combine the softened butter with the granulated and brown sugars. Beat with a stand mixer or hand mixer until fluffy. Add in the egg, sour cream, and milk and beat until just combined. Add in the flour mixture and beat until combined.
    • Spread the batter evenly over the top of the peaches in the cake pan. Bake for 35-40 minutes, until golden brown and a toothpick comes out clean from the center of the cake.
    • Let the cake cool for 10 minutes before flipping it onto a plate or cake stand. You may serve it warm or let the cake cool before serving. Serve with whipped cream or vanilla ice cream, if you wish.

    Nutrition

    Calories: 453kcal | Carbohydrates: 72g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 304mg | Potassium: 249mg | Fiber: 2g | Sugar: 47g | Vitamin A: 720IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 2mg
  • Shakshuka

    Shakshuka

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Shakshuka is an amazing one-pan meal consisting of poached eggs in a savory tomato sauce seasoned with flavorful herbs and spices! It’s so simple but incredibly delicious! You’ll love the bold and bright flavors inspired by North African cuisine.

    For more recipes sparkling with mediterranean flavor, try this Moroccan chicken, these homemade gyros, or Greek meatballs!

    Top-down view of poached eggs and tomato sauce in a metal skillet.

    Homemade Shakshuka Recipe

    Shakshuka, also written ’Shakshouka,’ is a simple vegetarian dish said to have originated in Tunisia. There are a lot of variations out there, but today’s recipe is a take on the classic version made with seasoned tomato sauce and poached eggs. Even though this dish is simple, it has the most incredible flavor! You can serve it for breakfast, lunch, or dinner, and will have the whole family wanting more.

    Where Did Shakshuka Originate?

    Shakshuka is said to have originated from North Africa in the mid-16th century, with the word shakshuka meaning “all mixed up.” You can now find variations of this dish all throughout the Mediterranean and the Middle East!

    This quick and easy meal is great for sharing with friends and family. I like having it as a centerpiece surrounded by tasty things you can serve it with. Crostini and pita are my go-to’s, but naan and wraps work great too! I like to add a little shakshuka to pita bread with a dollop of hummus and fresh veggies. The combination of flavors and textures is amazing! Once you try this scrumptious dish for yourself, you’ll be addicted.

    Ingredients You’ll Need

    One of my favorite things about this dish is how simple its ingredients are. Shakshuka is a delicious, healthy meal made from just a handful of pantry staples. Feel free to play around with the herbs and spices until the flavor is to your liking!

    • Olive Oil: Used for sautéeing the chopped vegetables in.
    • Vegetables: I used chopped white onion and red bell pepper for a pop of flavor and texture.
    • Canned Diced Tomatoes: No need to drain these, you’ll want moisture to make the savory tomato sauce.
    • Minced Garlic: Adding garlic is a must for the perfect savory flavor!
    • Herbs and Spices: Time to break out the spice rack! You’ll need smoked paprika, ground coriander, cumin, chili powder, and salt and pepper.
    • Eggs: Cracked on top of your skillet for extra flavor and protein.
    • Feta Cheese: Add a little crumbled feta on top of your shakshuka for a bright, cheesy flavor!
    • Parsley or Cilantro: Adding chopped herbs for garnish gives your shakshuka extra flavor and makes it look great, too!

    How to Make Shakshuka

    It’s a tasty meal that’s ready in less than 30 minutes! The other great thing about shakshuka is it’s all prepared in the same skillet so you only have to wash one dish! Delicious recipes with an easy cleanup are my favorite. It’s a quick and easy meal to make for the family on busy weeknights!

    1. Sauté Vegetables: In a large skillet on medium-high heat, add the olive oil, and the chopped pepper and onion. Cook for 5 minutes or until the onion becomes translucent.
    2. Stir in Spices: Add the minced garlic, paprika, cumin, coriander, and chili powder. Stir the spices into the peppers and onions and cook an additional minute.
    3. Cook Tomatoes: Stir in the canned tomatoes. Turn the heat down to a simmer. Cook the tomatoes for about 15 minutes, or until the tomatoes break down and become a thick sauce. 
    4. Add Eggs: Make 5 small wells in the sauce using the back of a spoon. Carefully crack an egg into each well. 
    5. Cook: Cover the pan with a lid and cook for 5-7 minutes, or until the eggs are done to your liking. Be careful not to over cook the eggs, they should be slightly runny.
    6. Add Salt and Pepper: Season with salt and pepper to taste.
    7. Add Garnish: Garnish with crumbled feta and chopped parsley.
    4-photo collage of shakshuka ingredients being added to a pan and simmered together.

    Tips and Variations

    Because there are so many versions of shakshuka, you can mix and match all of the different flavors and add-ins to your liking! Here are a couple of simple ideas to start you off with.

    • Make it Vegan: You can easily make this recipe vegan by swapping out the poached eggs for a vegan protein source like scrambled tofu. You’ll also need to switch out the feta for a dairy-free alternative.
    • Spicy Tomato Sauce: Although there is both chili powder and paprika in this shakshuka recipe, the flavor is more sweet and smoky rather than hot. If you want your dish to have more heat, add more chili powder, paprika, red pepper flakes, or even cayenne pepper until you achieve your desired spiciness. Be sure to add it pinch by pinch, as a little spice will go a long way.
    • More Toppings: Try adding sliced avocado, beans, jalapenos, spinach, kale, or slices of lime to your next shakshuka batch!
    • Serve With: Anything dippable! This dish is perfect for serving alongside crusty bread like crostini or French bread, as well as naan and pita.

    Closeup of shakshuka in a metal skillet.

    Storing Leftovers

    If you have leftover shakshuka, you’re definitely going to want to store it for later! It heats up beautifully for a quick snack throughout the day.

    • In the Refrigerator: Store your leftover shakshuka in an airtight container for up to 5 days.
    • Reheating: Heat up your leftover shakshuka over the stove on medium heat until it’s bubbly and warmed through.

    A piece of bread being dipped into the egg and tomato mixture.

    More Mediterranean Recipes

    Packed with bright and bold flavor, these recipes are perfect for bringing the taste of the Mediterranean to your kitchen! They’re super easy to prepare and will have the whole family coming back for seconds. It’s hard to resist them when they’re so flavorful and seasoned with delicious herbs and spices! You can find my full list of Mediterranean recipes here.

    • In a large skillet on medium high heat, add the olive oil, and the chopped pepper and onion. Cook for 5 minutes or until the onion becomes translucent.

    • Add the minced garlic, paprika, cumin, coriander, and chili powder. Stir the spices into the peppers and onions and cook an additional minute.

    • Stir in the canned tomatoes. Turn the heat down to a simmer. Cook the tomatoes for about 15 minutes, or until the tomatoes break down and become a thick sauce.

    • Make 5 small wells in the sauce using the back of a spoon. Carefully crack an egg into each well.

    • Cover the pan with a lid and cook for 5-7 minutes, or until the eggs are done to your liking. Be careful not to over cook the eggs, they should be slightly runny.

    • Season with salt and pepper to taste.

    • Garnish with crumbled feta and chopped parsley.

    Serves: 5

    Calories177kcal (9%)Carbohydrates11g (4%)Protein9g (18%)Fat12g (18%)Saturated Fat3g (15%)Polyunsaturated Fat2gMonounsaturated Fat6gTrans Fat0.02gCholesterol170mg (57%)Sodium374mg (16%)Potassium476mg (14%)Fiber3g (12%)Sugar6g (7%)Vitamin A1656IU (33%)Vitamin C47mg (57%)Calcium125mg (13%)Iron3mg (17%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Breakfast

    Cuisine israeli, Mediterranean

    Keyword 15 minute

  • Creamy Buffalo Chicken Pasta

    Creamy Buffalo Chicken Pasta

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Get that classic buffalo flavor and combine it with some chicken and pasta, and you have yourself a mouthwatering entree that everyone will go crazy over!

    I love buffalo-flavored foods! There are so many different options out there, and I am one of those people that believes it goes with anything and everything! Try out these buffalo wings, this delicious cauliflower, and this amazing buffalo chicken dip.

    A gray bowl filled with buffalo chicken pasta garnished with blue cheese crumbles and green onions.

    Buffalo Chicken Pasta Recipe

    Anytime that I can combine chicken and pasta, I will do it! They are a match made in heaven, and that buffalo chicken pasta is no exception! It is full of flavor, and my favorite part is when it is sprinkled with crumbles of blue cheese. Those two flavors are paired for perfection!

    Not only is this pasta packed with flavor, but between the chicken and the pasta, it’s a deliciously hearty meal. You can use any type of pasta that you want, but I find that penne pasta is the perfect size and ratio to make sure that you get a little bit of everything in each bite. Pair this pasta with some delicious and easy rolls and a light salad. Trust me when I tell you that you are going to love this meal!

    Ingredients in Buffalo Chicken Pasta

    These ingredients are simple and easy but don’t let that fool you! They marry together beautifully and create a dish that will have you wanting to lick your plate clean! Check out the recipe card at the bottom of the post for exact measurements.

    • Chicken Breast: Cook these ahead of time so that they are ready to go when you start mixing everything up! I like to cook chicken in my Instant Pot for recipes like this!
    • Pasta: I used penne pasta for this recipe, but you can also use farfalle or large elbow noodles.
    • Garlic: I love garlic, and it adds a delightful extra punch to this pasta.
    • Cream Cheese: Let this sit out on the counter for a few minutes before you start. Then it will soften up and mix in smoothly.
    • Ranch Dressing: You can also try using blue cheese dressing if you want more of that flavor.
    • Chicken Broth: I use this instead of water because it brings in more flavor.
    • Buffalo Sauce: You can buy this at the store if you want it to be quick and easy or you can make some of my homemade buffalo sauce at home with this recipe.
    • Mozzarella and Cheddar Cheese: Pre-shredded cheese or cheese shredded from the block work great!
    • Green Onion: Use this on top to add flavor as a delicious garnish.
    • Blue Cheese: crumbled blue cheese is a MUST when it comes to making anything buffalo flavored!
    • Salt and Pepper: Add these to taste.

    How to Make Buffalo Chicken Pasta

    This pasta dish is so simple! It uses shredded chicken, so it’s super simple to dump it all in and mix it together. It will be ready in less than 30 minutes. It’s the perfect weeknight meal for those on-the-go nights.

    1. Cook Garlic: Heat a large skillet over medium heat. Add the olive oil and garlic. Cook for 1 minute until the garlic is fragrant.
    2. Add and Melt Cream Cheese: Stir in the softened cream cheese until it melts.
    3. Whisk: Pour the chicken broth, ranch dressing and buffalo sauce and whisk into the other ingredients until smooth.
    4. Add Cheese and Chicken: Add the shredded cheese and shredded chicken. Continue string until you melt the cheeses and coat the chicken.
    5. Stir: Add in the pasta and stir. Incorporate all of the ingredients by mixing thoroughly.
    6. Season and Garnish: Season with salt and pepper to taste, and garnish with sliced green onions and crumbled blue cheese.
    4 pictures showing how to make creamy buffalo sauce and add in the cheese, chicken and cooked pasta.

    Quick and Easy Tips

    If you want this buffalo chicken pasta to come together as quickly as possible, then I have a few shortcuts for you that make this so quick and easy!

    • Rotisserie Chicken: Instead of taking the time to cook and shred your chicken beforehand, then try this! Grab a rotisserie chicken from Costco (or better yet, they have bags of rotisserie chicken already pre-shredded!) and toss this in with your pasta and sauce. It’s a huge time saver, and it tastes just as delicious!
    • Buy the sauce: If you don’t have time to make your buffalo sauce from scratch (I highly recommend using this recipe if you do), then just buy some at the store! I prefer to use this buffalo wing sauce.

    A skillet with cooked buffalo chicken pasta and a wooden spoon.

    How to Store Leftovers

    If you have leftover buffalo chicken pasta, then you can place it in an airtight container and put it in your fridge. It will last about 3-4 days. You can reheat it in the microwave on high until it’s heated through.

    A closeup of a spoonful of buffalo chicken pasta on a wooden spoon.

    More Recipes with Buffalo Sauce

    If you are just a huge fan of buffalo sauce then I have a few more recipes that you must try! They are so delicious (the dip is my favorite!) and they are perfect for any occasion but especially fun get togethers like a superbowl party!

    • Heat a large pot or saucepan over medium heat. Add the olive oil and garlic. Cook for 1 minute until the garlic is fragrant.

    • Add the softened cream cheese and stir until it is mostly melted.

    • Pour the chicken broth, ranch dressing, and buffalo sauce and whisk into the other ingredients until smooth.

    • Add the shredded cheese and shredded chicken. Stir in until the cheeses melt and the chicken is coated.

    • Stir in the drained pasta and mix until all of the ingredients are incorpated.

    • Season with salt and pepper to taste, and garnish with sliced green onions and crumbled blue cheese.

    Serves: 6

    Serving1cupCalories785kcal (39%)Carbohydrates62g (21%)Protein39g (78%)Fat42g (65%)Saturated Fat17g (85%)Polyunsaturated Fat9gMonounsaturated Fat10gTrans Fat0.01gCholesterol133mg (44%)Sodium1852mg (77%)Potassium581mg (17%)Fiber3g (12%)Sugar5g (6%)Vitamin A940IU (19%)Vitamin C2mg (2%)Calcium327mg (33%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American

    Keyword 30 minute, Buffalo Chicken Pasta

  • Baked Oatmeal with Berries (TikTok Viral!)

    Baked Oatmeal with Berries (TikTok Viral!)

    This baked berry oatmeal is a TikTok sensation that’s every breakfast lover’s dream! Warm, milky, and loaded with juicy berries, it’s the most delicious way to start your day.

    Oats will forever be one of my favorite breakfasts. They’re just so delicious and there are so many ways to customize them! You’ll have to try these overnight oats or my recipe for homemade oatmeal next. They’ll leave you satisfied and full of energy throughout the day!

    Top-down view of oatmeal in a baking dish, garnished with fresh berries.

    TikTok-Inspired Baked Berry Oatmeal Recipe

    Recreating recipes from TikTok is one of my new favorite things to do. After all, there’s a reason why these recipes have been shared by hundreds of thousands of people, right? They must be good! After trying the (amazing) viral twisted bacon I knew I needed to give more of these recipes a try. As a lover of all things breakfast, when I saw this baked oatmeal with berries I knew I had to make it for myself. You guys- it lives up to the hype! This hearty breakfast is so creamy, sweet, and bursting with berry flavor!

    You only need 6 simple ingredients to make it, and the best part is it comes together in one pan for easy preparation and cleanup! One-pan meals are my absolute favorite! This tasty baked oatmeal is also packed with tons of health benefits. You have healthy fiber from the oats and the berries, potassium from the bananas, and then all of the protein and omega-3s that chia seeds have to offer! Combined with how absolutely delicious this recipe is, you’re going to want it every morning. Let’s get started!

    Baked Oatmeal Ingredients

    This baked berry oatmeal has super simple ingredients. It’s an inexpensive breakfast you’ll be able to whip up in no time! Plus, you can mix and match toppings to your liking! Baked oatmeal is great for customizing! You can find exact measurements for each of these ingredients below in the recipe card.

    • Bananas: Bananas make this oatmeal nice and creamy and also act as a natural sweetener. It’s also a great way to get a boost of potassium from your first meal of the day!
    • Rolled Oats: I used old-fashioned rolled oats here because they add the best texture. Quick oats work too!
    • Chia Seeds: This is the secret ingredient for this amazing baked oatmeal! Additionally, they’re packed with healthy nutrients like fiber, protein, and body-loving fatty acids!
    • Brown Sugar: Adds a delicious smoky sweetness to the oatmeal.
    • Milk: Milk adds creaminess and helps to make this baked oatmeal nice and smooth.
    • Mixed Berries: I used frozen berries, but feel free to use fresh berries!

    How to Make Baked Berry Oatmeal

    These amazing baked oats are ready in less than 30 minutes and super easy to make. It’s perfect for those of you that are on the go but don’t want to skip out on a tasty breakfast. Thanks, TikTok!

    1. Preheat Oven, Prep Pan: First, preheat your oven to 350 degrees F. Spray an 8×11-inch pan with cooking spray.
    2. Layer: Add the bananas to the bottom of the pan and smash with a fork. Next, add the oats on top followed by the chia seeds and brown sugar.
    3. Stir in Milk, Add Berries: Add the milk and stir until it is mixed. Top with berries.
    4. Bake and Serve: Bake for 20 minutes or until the oatmeal is set. Enjoy!
    4-photo collage of the ingredients for baked oatmeal being added to a baking dish.

    Tips and Tasty Variations

    Feel free to customize this quick and easy breakfast to your heart’s content! I’ve added a few ideas below to get you started.

    • More Toppings: A few more toppings that you can add to your baked oatmeal are whipped cream, yogurt, peanut butter, and granola! The more mix-ins the better!
    • Add Sweetener: Similarly, if you want your oatmeal to be a little sweeter, try adding a drizzle of honey, agave, or maple syrup!
    • Make it Dairy-Free: You can easily switch out regular milk for soy, nut milk, or oat milk to make this recipe dairy-free.

    Closeup of berry oatmeal being scooped up with a metal spatula.

    Storing Leftovers

    If you made more baked oatmeal than you can eat, don’t worry! You can store it and enjoy it for breakfast a few days after it has been made.

    • In the Refrigerator: Store any leftover baked oatmeal in an airtight container.
    • Reheating: Pop your baked oatmeal in the microwave for 30-second intervals or until warmed through.

    Cooked oatmeal in a white bowl, garnished with berries and ready to eat.

    More Homemade Breakfast Recipes

    Fuel up with a few more of my favorite homemade breakfast recipes! They’re easy, made with simple ingredients, and will leave you and your family satisfied. If you’re looking for more recipes to switch up your breakfast lineup with, find my full list here!

    Print

    Baked Oatmeal With Berries

    This baked berry oatmeal is a TikTok sensation that's every breakfast lover's dream! Warm, milky, and loaded with fresh berries, it's the most delicious way to start your day.
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 356kcal
    Author Alyssa Rivers

    Ingredients

    • 2 ripe bananas
    • 2 cups old fashioned oats
    • 1 Tablespoon chia seeds
    • 2 Tablespoons brown sugar
    • 2 cups milk
    • 2 cups mixed berries I used frozen

    Instructions

    • Preheat oven to 350 degrees. Spray a 8×11 inch pan with cooking spray. Add the bananas to the bottom of the pan and smash with a fork. Add the oats on top followed by the chia seeds and brown sugar.
    • Add the milk and stir until it is mixed. Top with berries.
    • Bake for 20 minutes or until the oatmeal is set. Enjoy!

    Nutrition

    Calories: 356kcal | Carbohydrates: 63g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 603mg | Fiber: 9g | Sugar: 26g | Vitamin A: 273IU | Vitamin C: 7mg | Calcium: 204mg | Iron: 2mg