This recipe for Halloween cupcakes is easy and versatile. You can make everything from scratch or use box mixes. No judgement…just fun for Halloween!! These cupcakes are part brownie, part cupcake, and all totally delicious! The frosting is an easy standard buttercream and you can color it any which way you like. As you can see in the photos, I left some of it plain and colored the rest. You can also add your favorite Halloween candy as a topping. See, I told you…super fun!
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This Instant Pot Shredded Beef recipe is perfect for enchiladas or a low carb bowl. It’s shocking to me how a recipe that should take all day to cook can be made so easily in just two hours. I say two hours because it’s one hour in the Instant Pot, then add natural release, and for the best flavor, top it with a short bake in the oven. Really, it is SO delicious. Chuck roast is one of the most inexpensive meats there is and it’s SO flavorful and it becomes so incredibly tender after pressure cooking. Once you make the meat, feel free to use it up or portion it out and freeze it for ease of use later. It’s SO good!
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This easy Creamy Rotisserie Chicken Soup recipe is perfect for using up leftover rotisserie chicken and making it into a whole new meal. Since the chicken is already cooked, you can make this on the stovetop for an easy, comforting weeknight dinner. Milk lends creaminess to the soup and stirring in some egg noodles makes hearty and filling.
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This Brittany Loin of Pork with Cognac and Cider Gravy recipe is a perfect winter Sunday dinner. Loin of pork is an inexpensive, lean cut roast with a cap of fat on top, usually tied with string. The fat keeps the lean meat underneath moist while the roast bakes. The pork loin is nestled with Granny Smith apples, sweet potatoes, and onions and cooks with apple cider. Once cooking is complete, the gravy is made with the remaining juices, apple cider, and cognac.
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This easy Sheet Pan Chicken Thighs with Sweet Potatoes and Brussels Sprouts recipe is a go-to easy dinner. Brussels sprouts are in season October through March so this dinner gets into our fall rotation of easy sheet pan meals. As the chicken thighs cook, they baste the vegetables, keeping them full of flavor and ensuring they don’t dry out. One quick stir half way through, then flip the chicken over so the skin browns nicely for the second half of the cooking time. You will be rewarded with crispy chicken thighs and delicious roasted fall vegetables.
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These easy to make ginger molasses cookies have a soft, slightly chewy cake texture and just melt in your mouth. A blend of dried ginger and grated fresh ginger, combined with just a hint of cayenne pepper give this cookie some zip! Mixing the batter takes no time at all but be sure to chill the dough in the refrigerator for an hour before baking. This keeps the cookies nice and plump while cooking.
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This Summer Berry Buckle recipe is versatile and delicious. It can be a breakfast treat, dessert, snack, or whatever you like. The berries are versatile too. I used a mix of blueberries, raspberries, blackberries, and strawberries. You can use any combination of any summer berries or even just one type of berry so long as they measure about 4 1/2 cups.
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This lobster pasta salad is a perfect summer salad for lunch, dinner, or as a side for a family bar-b-que. It’s indulgently creamy yet simple. Mayonnaise and sour cream add smoothness and a little lemon zest and sliced green onions brighten it up. I find it tastes best if you make it a few hours ahead and let it chill a bit in the refrigerator.
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This savory sheet pan chicken thighs with fennel and artichokes dish is a simple, elegant dinner with easy clean-up. The chicken thighs cook atop the fennel and artichokes, allowing the juices to moisten and flavor them. Grape tomatoes add a roasted sweetness complemented by the saltiness of green olives.
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Instant Pot Baked Potatoes are so easy to make! A few minutes of high pressure turns hard, raw potatoes into fluffy, cooked baked potatoes. Cooking in the Instant Pot makes both the skin and the inside soft. If you like crunchy, salty potato skins, I’m including directions to pop the potatoes into the oven for a few minutes after they are finished in the Instant Pot.
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