Some recipes have a way of taking you back in time, and this dessert is one of them. This Pistachio Oreo Ice Cream Dessert is a special recipe my husband, Kale, made for me when we were dating. But I have to give credit to his amazing sister Christine (Hi, Christine!) for the original recipe; it remains one of our favorites to this day. You can make this treat anytime of the year, but we especially enjoy making it during the warmer months. You can let it freeze overnight or make it early and enjoy it later after some fun in the sun!

PISTACHIO OREO ICE CREAM DESSERT

This easy no-bake treat offers a flavorful balance of creamy, nutty, and chocolate. The homemade crust is constructed from double-stuffed Oreos, topped with sweet, nutty pistachio pudding that melts into rich vanilla ice cream and airy Cool Whip. Extra Oreo chunks on top add a satisfying chocolatey crunch, making each bite a multi-layered delight. This no-bake treat is so unique, refreshing, and pure warm-weather bliss. Sprinkle extra chopped pistachios or drizzle chocolate syrup for added flavor and presentation.

Find my expert tips on how to make homemade pistachio Oreo ice cream dessert below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Pistachio Oreo Ice Cream Dessert:

• Easy Dessert Recipe: No complicated baking or fancy tools are needed for this step-by-step, simple recipe. Just mix, layer, and freeze!
• No-Bake Treat: This no-bake recipe saves time and is ideal for warmer months. The layers set beautifully in the freezer, giving you a creamy and cool, sliceable dessert.
• Light, Refreshing & Sweet: This homemade dessert is ideal for spring picnics, summer barbecues, or anytime you crave a cool, decadent treat.
• Perfect for Pistachio Lovers: If you’re someone who loves pistachio gelato or the creamy, nutty flavor in general, this dessert recipe is a must-try.

Ingredients

• 1.5-quart vanilla ice cream
• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• ½ cup salted butter, melted
• 8 ounces Cool Whip, thawed
• 2 packages (3.4 ounces, each) instant pistachio pudding mix

Instructions

Set the ice cream out on the counter to soften while preparing the Oreo crust.

Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them still to be chunky and small, but not fine crumbs.

Set aside 1/3 of the cookie crumbs for the topping.

Pour remaining cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the bottom of the pan to form a crust.

In a large mixing bowl, add the softened vanilla ice cream and the thawed Cool Whip. Whisk or stir until combined.

Add the instant pistachio pudding mix to the ice cream mixture. Whisk until well combined.

Spread evenly all over the Oreo cookie crust. Sprinkle the reserved Oreo crumbs evenly over the top, pressing down lightly. Cover and freeze for at least 6 hours or overnight.

Remove from the freezer 20 minutes before cutting into squares. Serve and enjoy!

Servings

Serves: 12.

Storage 

Store leftover pistachio Oreo ice cream dessert in an airtight container and keep it in the freezer. It will stay fresh for up to 1 week. For the best texture, remove the dessert about 15 minutes before serving to allow it to soften slightly for easier slicing.

Holly’s Tips for The Best Pistachio Oreo Ice Cream Dessert:

• Soften The Ice Cream First: Let the ice cream sit at room temperature for 15 to 20 minutes before mixing. This makes it easier to combine the Cool Whip and pudding mix.
• Crush Oreos Into Chunks: Keep some chunks in the cookie crumbs for texture. Avoid crushing into fine powder; you want a crunchy, satisfying topping and crust.
• Press The Crust Firmly: When combining cookie crumbs and melted butter, press firmly into the pan. This ensures the base holds together when serving.
• Let Dessert Chill: Freeze for at least 6 hours or overnight to let flavors meld and ensure clean cutting.
• Serve Fresh: Remove from the freezer 15 minutes before serving to make cutting easier and enhance creaminess.
• Personalize It: This recipe can be scaled down for smaller pans or even individual cups, making it perfect for personal servings, dessert jars, parties, and potlucks.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my highly-rated Heavenly Oreo Dessert!

Wanting something less sweet? My Heavenly Lemon Oreo Dessert is fresh and tangy.

In the mood for something different? Give my Mexican “Fried” Ice Cream Dessert a try.

Looking for more no-bake desserts? Make my Oreo Dip, Oreo Ice Cream Cake, No-Bake Chocolate Cheesecake, Monster Cookie Dough Cheesecake, and Butterfinger Pie.

Have you made this Pistachio Oreo Ice Cream Dessert recipe? 💚

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PistachioOreoIceCreamDessert #LifeInTheLofthouse

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Pistachio Oreo Ice Cream Dessert

Whip up a no-bake Pistachio Oreo Ice Cream Dessert with this step-by-step recipe. A creamy and refreshing treat for anytime of year!

Prep Time 6 hours hours 20 minutes minutes

Servings 12

Ingredients

• 1.5 quart vanilla ice cream
• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• 1/2 cup salted butter melted
• 8 ounces Cool Whip thawed
• 2 packages (3.4 ounces, each) instant pistachio pudding mix

Toppings (optional)

• hot fudge
• whipped cream

Instructions

• Set the ice cream out on the counter to soften while preparing the Oreo crust.
• Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them still to be chunky and small, but not fine crumbs.
• Set aside 1/3 of the cookie crumbs for the topping.
• Pour remaining cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the bottom of the pan to form a crust.
• In a large mixing bowl, add the softened vanilla ice cream and thawed Cool Whip. Whisk or stir together until combined.
• Add the instant pistachio pudding mix to the ice cream mixture. Whisk until well combined.
• Spread evenly all over the Oreo cookie crust. Sprinkle the reserved Oreo crumbs evenly over the top, pressing down lightly. Cover and freeze for at least 6 hours or overnight.
• Remove from the freezer 20 minutes before cutting into squares. Top with hot fudge and whipped cream, if desired. Serve and enjoy!

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Soft, fudgy, and bursting with rich chocolate flavor, these Red Velvet Brownies with White Chocolate Buttercream Frosting are pure dessert bliss. They’re easy to whip up, will make your kitchen smell amazing as they bake, and are finished with a luscious homemade frosting that melts right into every bite. Even if you’ve never been a red velvet fan, this recipe might just win you over.

RED VELVET BROWNIES

This red velvet brownie recipe comes out soft, moist, and rich every single time. If I can give you a big tip when it comes to this recipe, this is the most important one to follow: weigh the ingredients. Buy a kitchen scale at the grocery store or Walmart. I can’t recommend this enough. We all tend to add too much when measuring in cups, so weights are listed on important ingredients. Weighing ingredients when baking will help your baked goods turn out perfect! Also, don’t over-mix. Especially, never over-mix brownie batter. Super important. 😊

Okay, back to the deliciousness. This red velvet brownie recipe can’t be beat. I found the original recipe on Bonnie Bakery, and used my own white chocolate buttercream frosting to top them off with. The results were red velvet magic!

My homemade white chocolate buttercream frosting truly takes this red velvet recipe to the next level. They are so amazing! Serve them on Valentine’s Day, an anniversary dinner, or at Christmas and everyone will fall in love.

Find my expert tips on how to make homemade red velvet brownies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love These Easy Red Velvet Brownies:

• Rich, Classic Brownie Texture: These brownies combine cocoa powder and salted butter for a moist and rich fudgy brownie that melts in your mouth.
• Homemade White Chocolate Buttercream Frosting: Smooth, velvety buttercream frosting made from scratch adds a decadent, bakery-style finishing touch.
• Festive Red Velvet Presentation: The vibrant and fun pop of red paired with the buttercream frosting looks incredible on a dessert table for Valentine’s Day, Christmas, New Year’s, and more. A festive treat that fits any special occasion!

Ingredients

Red Velvet Brownies

• 6 Tablespoons salted butter
• 200 grams granulated sugar (1 cup)
• 55 grams light brown sugar (packed 1/4 cup)
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract or paste
• 80 ml vegetable oil (1/3 cup)
• 25 grams cocoa powder (3 1/2 Tablespoons)
• 1/2 teaspoon red gel food coloring
• 90 grams all-purpose flour (3/4 cup)
• 1 Tablespoon cornstarch
• 1/8 teaspoon salt
• 1 Tablespoon white vinegar

White Chocolate Buttercream Frosting

• 1/2 cup salted butter, softened
• 3 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract or paste
• 4 ounces good-quality white chocolate, melted (NOT chocolate chips)
• 3 Tablespoons heavy whipping cream

Instructions

For The Red Velvet Brownies

Preheat oven to 350 degrees F. Line the bottom and sides of a 8-inch square baking pan with parchment paper, allowing 2 inches to extend over the sides.

Melt the butter in a microwave-safe bowl. Cook and stir in 20 second intervals until melted.

Add the granulated sugar and light brown sugar into a large mixing bowl. Pour in the melted butter. Whisk to combine.

Add the eggs, egg yolk and vanilla. Mix until combined. (Don’t over-mix, you don’t want to add air to the mixture.) Add the vegetable oil and cocoa powder to the batter. Whisk until combined.

Take 2 Tablespoons of the batter and place in a small bowl. Mix the red gel food coloring into this small amount of batter until it’s all combined. Whisk this red mixture into the main bowl of batter just until combined.

Now switch from the whisk to a spatula. Fold the flour, cornstarch and salt into the batter. When there are no longer any flour lumps, mix in the white vinegar.

Pour the brownie batter into the prepared pan and spread out evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

Carefully, remove the brownies from the oven and allow to cool completely before frosting.

For The White Chocolate Buttercream Frosting

In the bowl of a stand mixer, cream butter until light and fluffy. Beat in vanilla. With the mixer on low speed, slowly add in the powdered sugar a half cup at a time. Allow the sugar to mix in before adding each half cup.

Once all the powdered sugar has been added, pour in the melted white chocolate and beat on medium speed until incorporated. Add in the heavy cream and continue to beat until it is at your desired consistency. Spread frosting over brownies. For easy cutting, use a plastic knife.

Servings

This recipe yields 16 small brownies.

Storage and Reheating

Store leftover red velvet brownies in an airtight container in the fridge for up to 5 days. If desired, slightly warm your brownie in the microwave for 10 seconds.

Holly’s Tips for The Best Red Velvet Brownies:

• Weigh the Ingredients: Weighing ingredients ensures accuracy and consistency, which is especially important in baking where small differences can affect texture and flavor. Measuring by weight eliminates variations caused by packing, scooping, or humidity, helping your recipes turn out perfectly every time.
• Don’t Over-Whisk The Batter or Eggs: Whisk the eggs in just until combined. Overmixing adds too much air and leads to cakey brownies instead of dense, fudgy brownies. 
• Line The Pan: Use parchment paper and leave 2 inches hanging over the sides. This creates “handles” so you can lift the brownies out cleanly for easy frosting and cutting.
• Allow Brownies To Cool Before Frosting: If the brownies are even slightly warm, the white chocolate frosting will melt and slide. Let them cool fully for clean, thick frosting layers.
• Chill Before Slicing: Refrigerate the frosted brownies for 20 minutes before cutting to get sharp, clean edges. I recommend using a plastic knife to cut these brownies so you don’t accidentally smear frosting or drag crumbs. 

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Red Velvet Santa Hat Brownies next.

Wanting something different? These Red Velvet Pancakes are fantastic! The cream cheese topping is swoon-worthy.

Wanting something more filling? Make my Red Velvet Cheesecake Cake, Red Velvet Cake with Cream Cheese Frosting, and Red Velvet Trifle next.

Have you made this Red Velvet Brownies recipe? ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #RedVelvetBrownies #LifeInTheLofthouse

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Red Velvet Brownies with White Chocolate Buttercream Frosting

These red velvet brownies are rich, fudgy, and topped with a smooth white chocolate buttercream frosting. Perfect for holidays, parties, or anytime you’re craving a show-stopping dessert!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 16 small brownies

Author Life in the Lofthouse

Ingredients

For The Red Velvet Brownies

• 6 Tablespoons salted butter
• 200 grams granulated sugar (1 cup)
• 55 grams light brown sugar (packed 1/4 cup)
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract or paste
• 80 ml vegetable oil (1/3 cup)
• 25 grams cocoa powder (3 ½ Tablespoons)
• 1/2 teaspoon red gel food coloring
• 90 grams all-purpose flour (3/4 cup)
• 1 Tablespoon cornstarch
• 1/8 teaspoon salt
• 1 Tablespoon white vinegar

For White Chocolate Buttercream Frosting

• 1/2 cup salted butter softened
• 3 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract or paste
• 4 ounces good quality white chocolate melted (not chocolate chips)
• 2 Tablespoons heavy whipping cream

Instructions

For the Red Velvet Brownies

• Preheat oven to 350 degrees F. Line bottom and sides of a 8-inch square baking pan with parchment paper, allowing 2 inches to extend over sides.
• Melt the butter in a microwave-safe bowl. Cook and stir in 20 second intervals until melted.
• Add the granulated sugar and light brown sugar into a large mixing bowl and pour in the melted butter. Whisk to combine.
• Add the eggs, egg yolk and vanilla. Mix until combined. (Don't over-mix, you don't want to add air to the mixture.) Add the vegetable oil and cocoa powder to the batter. Whisk until combined.
• Take 2 Tablespoons of the batter and place in a small bowl. Mix the red gel food coloring into this small amount of batter until it's all combined. Whisk this red mixture into the main bowl of batter and mix just until combined.
• Now switch from a whisk to a spatula. Fold the flour, cornstarch and salt into the batter. When there are no longer any flour lumps, mix in the white vinegar.
• Pour the brownie batter into the prepared pan and spread out evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
• Carefully, remove the brownies from the oven and allow to cool completely before frosting.

For The White Chocolate Buttercream Frosting

• In the bowl of a stand mixer, cream butter until light and fluffy. Beat in vanilla. With the mixer on low speed, slowly add in the powdered sugar a half cup at a time. Allow the sugar to mix in before adding each half cup.
• Once all the powdered sugar has been added, pour in the melted white chocolate and beat on medium speed until incorporated. Add in the heavy cream and continue to beat until it is at your desired consistency. Spread frosting over brownies. For easy cutting, use a plastic knife.

Notes

*Weighing ingredients ensures accuracy and consistency, which is especially important in baking where small differences can affect texture and flavor. Measuring by weight eliminates variations caused by packing, scooping, or humidity, helping your recipes turn out perfectly every time.

Brownie recipe adapted from: Bonnie Bakery

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Nothing beats the joy of biting into an ice cream cookie sandwich on a hot summer day, and I could not be more thrilled to share this recipe with you! These Ice Cream Cookie Sandwiches are the perfect mix of chewy, creamy, cold, and sweet, all sandwiched in one nostalgic bite. This classic dessert never misses with pool days, backyard barbecues, and summer holidays.

This homemade ice cream cookie sandwich recipe is as easy as it gets, making it kid-friendly and the perfect make-ahead dessert to look forward to. Just pop your homemade cookies in the oven and let the oven do the work, so you can cool off and indulge with minimal effort. Be sure to save this recipe and pin it to come back to it later in the summer! Check out my other summer desserts here.

ICE CREAM COOKIE SANDWICHES

One of my favorite parts of being a mom is creating lifelong memories with my kids, especially in the summers when school is out and summer activities are in full-swing. I found this recipe here, made small tweaks, and have been in love ever since. This has become a new family-favorite recipe of ours and is so fun to make!

We all remember the thrill of hearing the ice cream truck roll down the street, and this homemade treat brings that same joy right to your kitchen! This recipe is meant to be fun, so get creative and have fun with it! I like to switch up this recipe every time I make it depending on the occasion. Switch out the vanilla ice cream with flavors like chocolate, strawberry, cookies and cream, mint chip, and more. Once the chipwiches have been assembled, roll the sides of them in mini chocolate chips, rainbow sprinkles, crushed cookies, or chopped nuts to make them pop for birthday parties, summer celebrations, and holiday events!

Why You’ll Love These Ice Cream Sandwich Cookies:

• Easy to Make – No fancy equipment or baking skills needed! Just soft cookies, your favorite ice cream, and some freezer time.
  
• Perfect for Summer – This is the ultimate frozen treat for pool days and backyard fun.
  
• Customizable – Use any ice cream combo you love! Chocolate chip and vanilla are classic, but the options are truly endless with this recipe.
  
• Kid-Approved – Fun to make and even more fun to eat. These are a hit with every age!
  
• Make-Ahead – Prep them in advance and store in the freezer for a quick, cool treat anytime.

Cookie Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons cornstarch
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup salted butter, softened to room temperature
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• ½ Tablespoon vanilla extract
• 1 1/4 cups mini chocolate chips

Ice Cream Filling and Toppings

4 cups vanilla ice cream (or desired ice cream flavor)
For rolling: mini chocolate chips, crushed Oreos, sprinkles, finely chopped nuts, etc.

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside.

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.

In the bowl of a stand mixer, with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract, and continue mixing until fully combined. Scrape down the sides and bottom of the bowl as needed. On low speed, mix in the dry ingredients, then add the chocolate chips and beat just until combined.

Scoop the cookie dough into balls, using about 1.5 tablespoons of dough per cookie. Place them on the prepared baking sheets, spacing them about 3 inches apart. Bake for 10 minutes, or until the edges are lightly golden. The centers will still look soft and slightly underbaked—don’t worry, they’re done!

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely before assembling the ice cream cookie sandwiches.

Assemble the sandwiches: Take one cooled cookie and place a ¼ cup of ice cream onto the flat side. Gently spread the ice cream toward the edges. Top with a second cookie, then lightly press the sandwich together in the center to seal and compact it. Roll the sides in mini chocolate chips, sprinkles, or whatever topping desired. Wrap immediately in plastic wrap and place in freezer. Repeat with the remaining cookies and ice cream.

Freeze for at least 3 hours before serving, or store for up to 3 months. Enjoy!

Good To Know

Cookie Dough: You can prepare the cookie dough up to 2 days in advance. Store it in the refrigerator tightly covered until ready to use!

Baked Cookies: You can bake the cookies 1 day ahead. Keep them at room temperature and assemble when you’re ready. If the cookies are too soft for assembly, place them in the freezer for 20 minutes to firm up.

Assembled Cookie Sandwiches: Assemble and freeze each sandwich one at a time. Avoid making the whole batch before freezing, as the first ones will start to melt before you’re finished. Individually wrap each sandwich in plastic wrap and store them in an airtight container or large freezer bag in the freezer. They’ll keep well for up to 3 months.

Servings

Yields 10 cookie sandwiches.

Storing

Individually wrap each sandwich in plastic wrap and store them in an airtight container or large freezer bag in the freezer. Stored properly, they’ll keep well frozen for up to 3 months.

Tips for the Perfect Ice Cream Sandwich Cookies:

• Soft, chewy cookies make all the difference! For the best ice cream sandwich experience, skip crunchy or store-bought cookies. Homemade cookies are best. Slightly underbake the cookies to stay soft, even after freezing, and so they are easier to bite into. That tender texture is what makes these treats go from good to unforgettable.
• Let the Ice Cream soften — Let your ice cream sit out at room temperature for 15 minutes before assembling. Softened ice cream spreads more easily, speeding up the process.
• Use a Cookie Scoop — Scoop the ice cream evenly with an ice cream scoop or use a circle cookie cutter to shape it perfectly to your cookie. This gives your ice cream sandwiches that symmetrical, bakery aesthetic everyone loves.

Holly’s Special Tip: 🍪 You can prep the cookie dough up to 3 days in advance and store it in the fridge, or bake the cookies a day ahead and store them at room temperature. If the cookies feel too soft for assembly, pop them in the freezer for 20 minutes to firm up. When it’s time to assemble, work one sandwich at a time and freeze immediately to keep everything from melting mid-batch.

Frequently Asked Questions:

Can I use store-bought cookies?
Homemade cookies are a must for this recipe! They’re softer, chewier, and easier to bite into when frozen. Store-bought cookies tend to be too hard or crumbly.

What kind of cookies can I use?
Use any cookie recipe you like! Chocolate chip, funfetti, snickerdoodle, or even brownie cookies all work great. Just make sure they’re not too crispy or too thick. Use soft cookies.

The best way to assemble these without making a mess:
Soften the ice cream for 15 minutes, use a cookie scoop to portion it, and press gently between two cookies. Work quickly and freeze each sandwich immediately after assembling.

Similar Recipes

Craving something similar? Bite into my frozen Cookie Dough Ice Cream Brownie Bars!

Looking for more cookie recipes? My Chocolate Chip Pudding Cookies and Bisquick Chocolate Cookies are great places to start.

Want something refreshing? My Mint Ice Cream Sandwich Cake is a no-bake favorite made with mint chocolate chip sandwiches, Cool Whip, and crushed Oreos.

Feeling extra nostalgic? My Banana Split Ice Cream Sandwich Cake captures all of the iconic flavors of a banana split with layers of ice cream sandwiches, chocolate, Cool Whip, and fresh fruit for the ultimate throwback dessert.

Have you made this Ice Cream Cookie Sandwiches recipe? 🍨🍪
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #IceCreamCookieSandwiches #IceCreamCookie #Chipwich #LifeInTheLofthouse

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Ice Cream Cookie Sandwiches

These delicious Ice Cream Cookie Sandwiches come together with chewy chocolate chip cookies and creamy vanilla ice cream for a dreamy summer bite.

Servings 10 cookie sandwiches

Ingredients

Cookies

• 2 ¼ cups (281 g) all-purpose flour
• 1 ½ teaspoons cornstarch
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup salted butter softened
• 3/4 cup (150g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1/2 Tablespoon vanilla extract
• 1 ¼ cups mini chocolate chips

Ice Cream Filling and Toppings

• 4 cups vanilla ice cream (or desired ice cream flavor)
• For rolling: mini chocolate chips, crushed Oreos, sprinkles, finely chopped nuts, etc.

Instructions

Chocolate Chip Cookies

• Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside.
• In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. In the bowl of a stand mixer, with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract, and continue mixing until fully combined. Scrape down the sides and bottom of the bowl as needed. On low speed, mix in the dry ingredients, then add the chocolate chips and beat just until combined.
• Scoop the cookie dough into balls, using about 1.5 Tablespoons of dough per cookie. Place them on the prepared baking sheets, spacing them about 3 inches apart. Bake for 10 minutes, or until the edges are lightly golden. The centers will still look soft and slightly underbaked—don’t worry, they’re done! Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely before assembling the ice cream cookie sandwiches.

Assembling the Ice Cream Cookie Sandwiches

• Take one cooled cookie and place a ¼ cup of ice cream onto the flat side. Gently spread the ice cream toward the edges. Top with a second cookie, then lightly press the sandwich together in the center to seal and compact it. Roll the sides in mini chocolate chips, sprinkles, or whatever topping desired. Wrap immediately in plastic wrap and place in freezer. Repeat with the remaining cookies and ice cream. Freeze for at least 3 hours before serving, or store for up to 3 months. Enjoy!

Recipe updated 7/27/25

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The Best Ever Cheeseburgers live up to their name with every juicy bite. From the sizzle of the beef patty, to the rich melt of cheese and toasted bun, nothing beats a classic American cheeseburger!

In my home, cheeseburgers aren’t just for summer, they’re a year-round favorite! I love burger recipes because they’re not only delicious, but they’re a great weeknight dinner that is hearty and fast. Cheeseburgers are also fun to serve at gatherings, game nights, or Saturday cookouts. They are the ultimate comfort food because most everyone loves them, and this recipe delivers every time. All that’s needed is quality ingredients, a little bit of time, and a lot of love!

Keep scrolling for my best tips and tricks + an internal temperature burger guide!

THE BEST EVER CHEESEBURGERS

What makes these cheeseburgers “the best ever”? It all starts with essential ingredients, as well as the iconic Utah Fry Sauce.

Using high-quality beef, seasoned and cooked right to let the flavor shine through is so important. Then comes the cheese– melted to perfection, complimenting the beef. A toasted brioche bun adds just the right amount of crunch and warmth. Pile it high with your favorite toppings like crisp lettuce, ripe tomato, pickles, red onion, and a swipe of burger (fry) sauce. The result is always the same: total satisfaction!

If you’re from Utah like I am, you already know fry sauce is a local favorite and for good reason! Whether you slather it on a juicy burger or use it as a dipping sauce for fries, this versatile sauce hits all the right notes. It’s easy to whip up with a few key ingredients: mayo, ketchup, dill pickle juice, and the right touch of spice. It adds a creamy, tangy, and slightly smoky kick that takes cheeseburgers to the next level.

Holly’s Top Tip: An 80/20 blend of lean beef to fat is ideal for cheeseburgers, offering enough fat to keep the patties juicy and flavorful without becoming too greasy.

For a little leaner option, 85/15 ground beef can be used, but going leaner than that often results in burgers that are dry and dense.

Ingredients for The Best Ever Cheeseburgers

Burger (Fry) Sauce

• 1/2 cup mayonnaise
• 1/3 cup ketchup
• 1 Tablespoon dill pickle juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Cheeseburgers

• 2 pounds ground beef, 20% fat
• Kosher salt and freshly ground black pepper, to taste
• 2 Tablespoon salted butter, divided
• 6 slices cheddar cheese

Toppings

• Brioche hamburger buns
• Green leaf lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle hamburger chips

Instructions For the Burger (Fry) Sauce

Place the mayo and ketchup in a medium-size bowl. Whisk to combine. Add the dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk again to combine well. Cover bowl and place in fridge while you prepare the cheeseburgers.

For the Cheeseburgers

Gently form the ground beef into six 1-inch-thick patties. Place the patties on a large platter and season generously with salt and pepper, on each side.

Melt 1 Tablespoon of the butter, in a large cast iron skillet, over medium-high heat. Place only 3 of the patties in the skillet and cook until lightly charred or until desired doneness, about 4-6 minutes per side. Top with cheese and allow to melt. (You can place these patties in a 200-degree F. oven to keep warm, while the other patties cook.)

Repeat the cooking process in the skillet with remaining patties and cheese. Serve cheeseburgers on toasted brioche hamburger buns with burger sauce and desired toppings. Enjoy!

Storing and Reheating

For best results, store the patties, buns, and toppings separately. Place patties in an airtight container. Store in the fridge and consume within 2 days to retain its freshness. To freeze hamburger patties, place in a freezer-safe bag (preferably vacummed-sealed) and freeze for up to 3 months.

Holly’s Tips for the Perfect Cheeseburgers:

Whether you’re using a cast-iron skillet, griddle or grill, these tips will help you get perfect results every time:

• Don’t Overcook: Overcooked burgers will dry out. Use a digital thermometer to cook to your preferred doneness—refer to the temperature guide below.

• Hands Off: Avoid pressing the burgers while they cook; it forces out the juices. Also, resist flipping them repeatedly. Let them cook fully on one side before flipping once to finish.

• Cook Time: Typically, 3–4 minutes per side, depending on the thickness and desired doneness.

Burger Internal Temperatures Guide

Many people unintentionally overcook their burgers. Use this quick guide to achieve your preferred level of doneness:

• 120°F – Rare: Bright red center, cool and very soft; essentially raw.
• 130°F – Medium-Rare: Warm, red-pink center; juicy and tender.
• 140°F – Medium: Slightly pink center; balanced juiciness.
• 150°F – Medium-Well: Mostly gray with a hint of pink; noticeably drier.
• 160°F – Well-Done: Fully cooked through; little to no moisture.

Serving Suggestions

This recipe makes 6 mouthwatering cheeseburgers, perfect for a family meal or gathering with friends. Simply double or triple the recipe to serve more!

Similar Recipes

Craving another iconic bite? Try my crowd-pleasing Cheeseburger Sliders.

In the mood for a fast-food favorite? Everyone loves In-N-Out Cheeseburgers.

Need the perfect party appetizer? My Western Cheeseburger Sliders are always a hit.

Want a lighter option? My Grilled Cheeseburger Wraps hit the spot, but easy on the calories.

Looking for something extra hearty? Serve Chili Cheeseburgers as the ultimate comfort food at your next gathering or party.

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The Best Ever Cheeseburgers

Sink your teeth into The Best Ever Cheeseburgers—juicy, cheesy, and packed with flavor!

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

Burger (Fry) Sauce

• 1/2 cup mayonnaise
• 1/3 cup ketchup
• 1 Tablespoon dill pickle juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Cheeseburgers

• 2 pounds ground beef, 20% fat
• Kosher salt and freshly ground black pepper to taste
• 2 Tablespoons salted butter divided
• 6 slices cheddar cheese (or your favorite cheese)

Toppings

• 6 Brioche hamburger buns
• Green leaf lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle hamburger chips

Instructions

Burger (Fry) Sauce

• Place the mayo and ketchup in a medium-size bowl. Whisk to combine. Add the dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk again to combine well. Cover bowl and place in fridge while you prepare the cheeseburgers.

For the Cheeseburgers

• Gently form the ground beef into six 1-inch-thick patties. Place the patties on a large platter and season generously with salt and pepper, on each side.
• Melt 1 Tablespoon of the butter, in a large cast iron skillet, over medium-high heat. Place only 3 of the patties in the skillet and cook until lightly charred or until desired doneness, about 4 minutes per side. Top with cheese and allow to melt. (You can place these patties in a 200-degree F. oven to keep warm, while the other patties cook.)
• Repeat the cooking process in the skillet with remaining patties and cheese. Serve cheeseburgers on toasted brioche hamburger buns with burger sauce and desired toppings. Enjoy!

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This Teriyaki Chicken Pasta Salad is not your average pasta salad. It’s the kind of dish that sneaks into your weekly rotation because it hits all the marks: flavor, texture, nutrition, and flexibility! If you find yourself staring at a box of pasta and wondering how you can make it more exciting, save this recipe! This recipe passed the taste test with my whole family, and I love how easy it is to prepare. You truly can’t go wrong with bringing this dish to your next barbecue or potluck. It has a little bit of something for everyone!

Teriyaki Chicken Pasta Salad is great for those busy weeknights, summer barbeques, and a quick meal prep. It’s loaded with veggies and protein, making it a well-balanced meal the whole family can enjoy warm or chilled. Whether you’re a busy mom packing lunches, packing for a picnic, or looking for a fresh take on classic pasta salad, this dish delivers in every spoonful. It’s family-friendly, and ready to go in 30 minutes when you’re prepared! 

TERIYAKI CHICKEN PASTA SALAD

What makes this recipe stand out? For starters, the peanuts, dried cranberries (craisins), and mandarin oranges come together to deliver both a satisfying crunch and sweetness. And the star of this dish? The teriyaki dressing! It brings a perfect sweet-meets-savory flavor and ties the whole dish together.

The secret to making any pasta salad more satisfying and well-balanced is adding a good source of protein and this recipe delivers with juicy chicken breast. The savory-sweet flavor of the chicken pairs well with the al dente pasta and veggies, turning a simple side dish into a filling, protein-packed meal.

One of the best things about pasta salad is how easy it is to customize and this Teriyaki Chicken Pasta Salad is no exception. It’s flexible and allows you to use what’s in your pantry. This recipe is proof that a simple idea can turn into something really special for lunch, dinner, or anytime in between.

Teriyaki Dressing

• 6 Tablespoons teriyaki sauce
• ¼ cup vegetable oil
• 3 Tablespoons rice wine vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon minced garlic

Pasta Salad

• 12 ounces farfalle (bowtie) pasta
• 4 cups baby spinach leaves
• 2 cups diced cooked chicken
• ½ cup honey roasted peanuts
• ½ cup craisins (dried cranberries)
• 1 can (15 ounces) mandarin oranges, drained
• ⅓ cup fresh cilantro, chopped
• ¼ cup green onions, chopped

Instructions

Teriyaki Dressing

Pour the teriyaki sauce, vegetable oil, rice wine vinegar, sugar, and garlic together in a small bowl. Whisk well to combine. Cover and store in the fridge.

Meanwhile, bring a large pot of salted water to a rolling boil. Cook the bowtie pasta in the boiling water until al dente, according to package directions.

Drain pasta in a strainer. Rinse under cold water to cool pasta down. Shake off excess water and set aside to cool completely.

Add the cooled pasta to a large serving bowl. Add baby spinach, cooked chicken, peanuts, craisins, mandarin oranges, cilantro and green onion. Toss to combine. Drizzle with desired amount of dressing and gently toss again to coat evenly. Serve and enjoy!

Holly’s Tips for the Perfect Teriyaki Chicken Pasta Salad

1. Choose your pasta shape wisely! I recommend pastas such as bowtie (farfalle), rotini, or orecchiette because they cling to sauce and provide texture. Be sure to cook the pasta just until al dente. Avoid over-cooking the pasta as it will be mushy in the salad.

2. Teriyaki sauce: there are a lot of store bought, bottled teriyaki sauces out there. My recommendation is to use one that is thick and that you like the flavor of. I personally love the Yoshida’s Original Gourmet Teriyaki Sauce. It’s thick and perfect for this recipe!

• Use precooked chicken: a rotisserie chicken or leftover grilled chicken works great for this recipe! This makes the salad much quicker to make.

Storing and Reheating

Place any leftover pasta in an airtight container and store in the refrigerator. Enjoy within 3 days. Enjoy again cold, or reheat only the chicken and pasta in the microwave for 20 seconds or so. (I prefer to eat it cold!)

Serving Suggestions

This recipe yields 8 servings. It can be easily doubled or tripled to feed larger crowds.

Similar Recipes

Looking for something similar? My Mandarin Orange and Spinach Pasta Salad hits the spot with its fresh, vibrant flavors.

Looking for the ultimate teriyaki chicken recipe? A great place to start is my highly rated 5 star Baked Teriyaki Glazed Chicken.

Craving something simpler? You can’t go wrong with classics like my Asian Pasta Salad.

Another classic dish that never goes out of style. My Tri Color Pasta Salad doesn’t disappoint when it comes to satisfying those cold pasta cravings.

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Teriyaki Chicken Pasta Salad

Teriyaki Chicken Pasta Salad is loaded with juicy chicken, bowtie pasta, baby spinach, and the sweet burst of craisins and mandarin oranges. It’s all tossed together in an amazing teriyaki dressing!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

Teriyaki Dressing

• 6 Tablespoons teriyaki sauce
• 1/4 cup vegetable oil
• 3 Tablespoons rice wine vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon minced garlic

Pasta Salad

• 12 ounces farfalle (bowtie) pasta
• 4 cups baby spinach leaves
• 2 cups diced cooked chicken
• 1/2 cup honey roasted peanuts
• 1/2 cup dried cranberries (craisins)
• 1 can (15 ounces) mandarin oranges drained
• 1/3 cup fresh cilantro chopped
• 1/4 cup green onions chopped

Instructions

Teriyaki Dressing

• Pour the teriyaki sauce, vegetable oil, rice wine vinegar, sugar, and garlic together in a small bowl. Whisk well to combine. Cover and store in the fridge.
• Meanwhile, bring a large pot of salted water to a rolling boil. Cook the bowtie pasta in the boiling water until al dente, according to package directions.
• Drain pasta in a strainer. Rinse under cold water to cool pasta down. Shake off excess water and set aside to cool completely.
• Add the cooled pasta to a large serving bowl. Add baby spinach, cooked chicken, peanuts, craisins, mandarin oranges, cilantro and green onion. Toss to combine. Drizzle with desired amount of dressing and gently toss again to coat evenly. Serve and enjoy!

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Dreaming of lazy-filled, sun-drenched afternoons by the pool? My Strawberry Lemon Loaf Cake captures the essence of summer with every bite. This recipe is delicious and easy as I believe all summer recipes should be, especially when it comes to dessert!

STRAWBERRY LEMON LOAF CAKE

This recipe strikes the perfect balance between tart and sweet. The sweetness of ripe strawberries pairs nicely with the bright and tangy kick of lemon zest, creating a moist and fluffy cake that melts in your mouth. Each bite feels light yet indulgent. As the weather warms and fruits are back in season, this cake deserves a spot in your summer recipe rotation. This is a must-try for anyone who loves a fruity dessert!

Strawberry Lemon Loaf Cake truly “takes the cake” for light and refreshing desserts. It was meant to be enjoyed for gatherings, a weekend brunch, or a cozy afternoon in the sunshine. Strawberry Lemon Loaf Cake truly speaks for itself with its vibrant fruity flavors. If you’re not typically a fruit dessert enthusiast, this might just be the recipe that changes your mind. Give it a try!

Ingredients

Lemon Loaf Cake

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/4 cup sour cream, room temperature
• 3 Tablespoons fresh lemon juice
• 1 Tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Strawberry Glaze

• 3 Tablespoons reduced strawberry puree (made from 1 cup of strawberries)
• 3 cups powdered sugar
• ¼ cup whole milk

Instructions

For Cake

Lower the oven rack to the lower third position. Preheat the oven to 350 degrees F. Grease the bottom of an 8×4-inch loaf pan. Line with parchment paper and allow the short sides to extend a couple inches past the sides for easy removal.

In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and granulated sugar together on medium-high speed until pale and fluffy; about 2 minutes. Scrape the butter down off the sides of the mixing bowl. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl in between each addition. Add the sour cream, lemon juice, lemon zest and vanilla. Mix until combined. (It is normal for the mixture to look curdled right now.)

Whisk the flour, baking powder and salt together in a medium bowl. Slowly add the flour mixture into the wet mixture, while mixers on low speed, just until combined. Don’t over-mix.

Pour the batter into the prepared loaf pan and spread out evenly. Bake at 350 degrees F. for 55 to 60 minutes or until a toothpick inserted into the center comes out mostly clean. (a few crumbs left are fine.) To prevent over-browning, tent a piece of foil over the pan halfway through the baking time.

Carefully remove the cake from the oven and let it cool in the pan for 1 hour. Using the parchment paper, carefully remove the loaf from the pan and let it cool completely on a wire rack before glazing.

Strawberry Glaze

Pulse one cup of fresh or frozen strawberries in a food processor until pureed. Pour into a small saucepan and add 2 tablespoons of water. Heat over medium heat until the strawberries are simmering and thickened. Strain through a fine mesh strainer into a small bowl. Chill the reduced puree in the refrigerator for 15 minutes.

In a large bowl, add the powdered sugar, milk and 3 tablespoons strawberry puree. Whisk to combine well. The glaze should be thick but pourable. If too thin, add more confectioner’s sugar. If too thick, add more whole milk. Pour glaze over the top of the cake and allow it to drip down the sides. Slice, serve, and enjoy!

Storing and Reheating

Due to the fresh fruit used in this recipe, it’s best to consume within 1 to 3 days. Store in an airtight container in the refrigerator. You can also freeze a couple of slices, store in a freezer-safe container and consume within a month. It’s best to let it sit at room temperature after you take it out of the freezer when serving again. When it comes to reheating, reheat in the microwave for up to 10 seconds to soften the cake and glaze. Be careful not to overheat.

Holly’s Tips for the Perfect Strawberry Lemon Loaf Cake

1. Use the freshest produce you have available near you. Fresh fruit will make this so much better!
2. Bake the cake in the center and lower third rack of the oven. And don’t open the oven door too early. This ensures the oven temperature stays consistent, so the cake bakes correctly.
3. Use a toothpick to check when the cake is done. If it comes out clean or with very little crumbs it is done! 
4. Let the cake cool completely before glazing.
5. You can make this cake one day ahead, although I would make glaze the day you plan to serve it! 😊

Servings

This delicious Strawberry Lemon Loaf Cake yields up to eight servings, but this will vary on how thick you slice it.

Similar Recipes

Looking for something similar? Try my Strawberry Sheet Cake. Another delicious summer dessert with cream cheese frosting and fresh strawberry slices. Yum!

Try my Skinny Strawberry Cheesecake Dip for a lighter dessert option. It tastes great at a fraction of the calories. Dig in!

Who says you can’t have breakfast for dessert? Try my Berry Croissant Bake for a Danish inspired meal.

Impress at your next summer BBQ or soiree with this Berry Cheesecake Salad. A delicious side dish that is to die for!

We all scream for ice cream (especially if no machine is required)! Try my Easy Strawberry Ice Cream recipe. It tastes like summer! 

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Strawberry Lemon Loaf Cake

Enjoy the taste of summer with Strawberry Lemon Cake. This light cake melts in your mouth blending the lines between tart, sweet and delicious!

Prep Time 1 hour hour

Cook Time 55 minutes minutes

Servings 8

Ingredients

Lemon Loaf Cake

• 1 cup salted butter softened
• 1 cup granulated sugar
• 3 large eggs room temperature
• 1/4 cup sour cream room temperature
• 3 Tablespoons fresh lemon juice
• 1 Tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Strawberry Glaze

• 3 Tablespoons reduced strawberry puree (made from 1 cup of strawberries)
• 3 cups powdered sugar
• 1/4 cup milk

Instructions

Cake

• Lower the oven rack to the lower third position. Preheat the oven to 350 degrees F. Grease the bottom of an 8×4-inch loaf pan. Line with parchment paper and allow the short sides to extend a couple inches past the sides for easy removal.
• In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and granulated sugar together on medium-high speed until pale and fluffy; about 2 minutes. Scrape the butter down off the sides of the mixing bowl. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl in between each addition. Add the sour cream, lemon juice, lemon zest and vanilla. Mix until combined. (It is normal for the mixture to look curdled right now.)
• Whisk the flour, baking powder and salt together in a medium bowl. Slowly add the flour mixture into the wet mixture, while mixers on low speed, just until combined. Don't over-mix.
• Pour the batter into the prepared loaf pan and spread out evenly. Bake at 350 degrees F. for 55 to 60 minutes or until a toothpick inserted into the center comes out mostly clean. (a few crumbs left are fine.) To prevent over-browning, tent a piece of foil over for the pan halfway through the baking time.
• Carefully remove the cake from the oven and let it cool in the pan for 1 hour. Using the parchment paper, carefully remove the loaf from the pan and let it cool completely on a wire rack before glazing.

Strawberry Glaze

• Pulse one cup of fresh or frozen strawberries in a food processor until pureed. Pour into a small saucepan and add 2 tablespoons of water. Heat over medium heat until the strawberries are simmering and thickened. Strain through a fine mesh strainer into a small bowl. Chill the reduced puree in the refrigerator for 15 minutes.
• In a large bowl, add the powdered sugar, milk and 3 tablespoons strawberry puree. Whisk to combine well. The glaze should be thick but pourable. If too thin, add more confectioner’s sugar. If too thick, add more whole milk. Pour glaze over the top of the cake and allow it to drip down the sides. Slice, serve, and enjoy!

Notes

Yields: about 8 slices (depending on how thick the cake is sliced.)

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I want to start by saying that I KNOW this is not a classic biscuit-like shortcake recipe. That is something I want to clarify now. lol These yummy Homemade Strawberry Shortcakes are MY take on the classic treat, and they are delicious! It’s a showstopper of a treat that’s as beautiful as it is delectable, making it perfect for any occasion!

HOMEMADE STRAWBERRY SHORTCAKE

Who knew that there are many versions of Strawberry Shortcake out there, AND that it is a very sensitive topic! Haha. Growing up, we ate ours with angel food cake from the store, and I always loved it. Sometimes Mom would even serve it with poundcake. I personally have never tried the classic biscuit version yet, but it is on my bucket list.

The recipe I’m sharing today is my favorite and one that my family adores. Desserts have a way of bringing the Lofthouse crew together, and these are no exception. These cakes have a light and fluffy texture that was made for all the strawberries and juice to seep into!

Not only are these delicious, but they are a cinch to prepare. So, grab your apron, whip up a batch, and get ready to fall in love!

INGREDIENTS

Strawberries

• 5 to 6 cups freshly sliced strawberries
• 3 Tablespoons granulated sugar
• 1 teaspoon vanilla extract

Sweetened Whipped Cream

• 2 cups heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 teaspoon vanilla extract

Shortcakes

• 1/2 cup salted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups (180 grams) all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon salt

INSTRUCTIONS

Strawberries

Combine the sliced strawberries, granulated sugar, and vanilla extract together in a large bowl. Cover bowl and place in fridge to chill for at least 30 minutes or for up to several hours. (The longer the strawberries sit, the more juice they’ll produce.)

Sweetened Whipped Cream

Beat the heavy whipping cream, powdered sugar, and vanilla extract together until it’s thickened and stiff peaks form. Cover and place in fridge to chill until ready to serve. (*Don’t prepare whipped cream too far in advance. After an hour it can get liquidy.)

Shortcakes

Preheat oven to 350℉. Grease 10 cups in a muffin tin. Set aside.

Using an electric hand mixer, cream the butter and granulated sugar together in a large bowl. Beat until light and fluffy; about 2 minutes. Add the buttermilk, eggs, and vanilla extract. Beat on low speed just until combined.

In a separate a medium-size bowl, add the flour, baking powder, and salt. Using a whisk, stir to sift and combine. Gradually beat this dry mixture into the wet mixture, just until combined and no dry lumps remain. Don’t over mix. Divide the batter evenly among the 10 prepared muffin cups.

Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Allow cakes to sit in the pan to cool for 10 minutes, then carefully remove from pan. Place each shortcake on a plate and top with the fresh strawberries, juice, and whipped cream. Enjoy!

SERVING SUGGESTIONS

Homemade Strawberry Shortcake can be enjoyed in so many ways. Serve it as a show-stopping finale to a dinner party, a spring BBQ treat, or as a fun sweet for family movie night!

STORING INSTRUCTIONS

If you have leftovers (though that’s unlikely!), you can store each component to enjoy later. The shortcakes can be kept in an airtight container at room temperature for up to three days or frozen for up to one month. The strawberries can be refrigerated in a covered container for up to two days.

*I don’t suggest making the sweetened whipped cream a head of time. Make that within the hour you’re going to serve it.

WAYS TO CUSTOMIZE

For a chocolate lovers’ twist, drizzle on some chocolate sauce or hot fudge right before serving! If you love a mix of berries, use a combination of strawberries, raspberries, and blueberries for a vibrant medley. Add chopped almonds or pecans for a delightful nutty crunch or incorporate a teaspoon of lemon zest for a refreshing citrus zing!

ENJOY THIS RECIPE? HERE ARE A FEW MORE STRAWBERRY SENSATIONS!

The Best Strawberry Bliss Bars – These are loaded with coconut, chocolate chips, oats, and strawberries. They are perfect for any time of the year!

Strawberry Cheese Danish – Buttery, flaky crescent rolls with a delicious strawberry center and a vanilla glaze drizzle. The perfect treat for mornings!

Amazing Strawberry Cobbler – A warm baked dessert with fresh strawberries and a soft cookie crust. My recipe is what summer daydreams are made of.

Strawberry Shortcake Cupcakes – Delicious and light as air. Topped with strawberries, glaze and whipped cream, these cupcakes are the perfect treat!

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Homemade Strawberry Shortcake

Homemade shortcakes, fresh strawberries, and homemade whipped cream, this dessert couldn’t get any more delicious!

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Servings 10

Ingredients

Strawberries

• 5 to 6 cups freshly sliced strawberries
• 3 Tablespoons granulated sugar
• 1 teaspoon vanilla extract

Sweetened Whipped Cream

• 2 cups heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 teaspoon vanilla extract

Shortcakes

• 1/2 cup salted butter softened
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups (180 grams) all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon salt

Instructions

Strawberries

• Combine the sliced strawberries, granulated sugar, and vanilla extract together in a large bowl. Cover bowl and place in fridge to chill for at least 30 minutes or for up to several hours. (The longer the strawberries sit, the more juice they'll produce.)

Sweetened Whipped Cream

• Beat the heavy whipping cream, powdered sugar, and vanilla extract together until it's thickened and stiff peaks form. Cover and place in fridge to chill until ready to serve. (*Don't prepare whipped cream too far in advance. After an hour it can become liquidy.)

Shortcakes

• Preheat oven to 350℉. Grease 10 cups in a muffin tin. Set aside.
• Using an electric hand mixer, cream the butter and granulated sugar together in a large bowl. Beat until light and fluffy; about 2 minutes. Add the buttermilk, eggs, and vanilla extract. Beat on low speed just until combined.
• In a separate a medium-size bowl, add the flour, baking powder, and salt. Using a whisk, stir to sift and combine. Gradually beat this dry mixture into the wet mixture, just until combined and no dry lumps remain. Don't over mix. Divide the batter evenly among the 10 prepared muffin cups.
• Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Allow cakes to sit in the pan to cool for 10 minutes, then carefully remove from pan.
• Place each shortcake on a plate and top with the fresh strawberries, juice, and whipped cream. Enjoy!

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My BBQ Ranch Chicken Pasta Salad is the perfect addition to any BBQ, cookout, or picnic. Tangy BBQ sauce combined with creamy ranch dressing creates a mouthwatering harmony that tantalizes the taste buds. Each bite is an explosion of flavor, making it an unforgettable dish. This recipe is not only delicious but it’s also easy to prepare, making it a go-to recipe for busy summer days. With just a few simple steps and common ingredients, you can whip up a batch in no time. Whether you’re feeding a crowd or just your family, this pasta salad is sure to be a hit.

BBQ RANCH CHICKEN PASTA SALAD

Start by cooking the pasta in a large pot of boiling water according to the package directions. Once the pasta is al dente, drain it and rinse under cold water to stop the cooking process and to cool it down. In a separate bowl, combine the BBQ sauce, ranch dressing, and sour cream. Whisk until smooth and well-blended. This sauce brings together the tangy, smoky flavor of BBQ with the creamy, herby taste of ranch, creating a perfect harmony that coats the pasta beautifully.

Pour the sauce over the cooled pasta and gently toss to coat. Add the cooked chicken, black beans, corn, tomatoes, red onion, cheese, and chopped fresh cilantro. Gently toss to combine it all. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. When ready to serve, give it a quick stir and garnish with extra cilantro if desired. This salad can be made a day in advance, making it an ideal dish for entertaining.

INGREDIENTS

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn, drained
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.

In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.

Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

CHILL BEFORE SERVING

Allowing the pasta salad to chill in the refrigerator before serving helps the flavors to meld together and enhances the overall taste. This also makes it a convenient dish to prepare ahead of time. Just give it a quick stir before serving to refresh the flavors.

PROPER STORAGE

If you have any leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to three days, making it perfect for meal prep or enjoying over a few days. If the salad looks a little dry after sitting in the fridge, simply stir in a bit more BBQ sauce or ranch dressing to revive it.

VERY VERSATILE

You can easily customize the ingredients to suit your tastes or what you have on hand. For a spicier kick, add some diced jalapeños or a sprinkle of chili powder. If you’re looking to make it even heartier, toss in some cooked bacon bits or avocado chunks. The possibilities are endless, allowing you to adapt the recipe to fit any occasion or preference. Feel free to get creative with this recipe. Add your favorite veggies, swap out the cheddar for another type of cheese, or adjust the amount of BBQ sauce and ranch dressing to suit your taste. The goal is to make a pasta salad that you and your family will love.

COMBINE WITH THE OUTDOORS

This pasta salad is a star at BBQs, cookouts, and picnics. It’s easy to transport, doesn’t require reheating, and can be served straight from the cooler. The combination of BBQ sauce and ranch dressing is a crowd-pleaser that appeals to both kids and adults. Plus, it pairs wonderfully with other summer staples like grilled meats, corn on the cob, and fresh fruit.

QUICK AND EASY TO PREPARE

During the busy summer months, having a go-to recipe that’s quick and easy to prepare is invaluable. This can be whipped up in no time, especially if you use pre-cooked chicken. It’s a convenient option for those last-minute invites to potlucks or when you need to feed a hungry crowd without spending hours in the kitchen.

FLAVORFUL AND NUTRITIOUS

This salad is not only delicious but also packed with nutritious ingredients. The black beans and corn add fiber and vitamins, while the chicken provides a good source of protein. Using a combination of BBQ sauce, ranch dressing, and sour cream keeps the dish creamy and flavorful without being overly heavy. You can also use whole grain pasta for an extra boost of nutrition.

PASTA OPTIONS

The type of pasta you use can make a big difference in the overall texture and flavor of the salad. Small shapes like rotini, penne, or elbow macaroni work best because they hold the sauce well and are easy to eat. Make sure to cook the pasta until al dente and rinse it under cold water immediately after draining to keep it from becoming too soft/ mushy.

ENJOY THIS RECIPE? HERE IS A FEW MORE PERFECT PASTA SALADS!

Strawberry Chicken and Spinach Pasta Salad – This is one of the freshest recipes on my blog! Crisp spinach, fresh strawberries, and tender noodles.

Chicken Caesar Pasta Salad – One of the best salads is elevated with the addition of al dente pasta noodles for a more satisfying dish!

Fiesta Chicken Pasta Salad – This fresh side dish is loaded with southwest flavors and ingredients sure to spice up any BBQ you have coming up.

BLT Pasta Salad – One of America’s best sandwiches are turned into one of the World’s best pasta salads! Bacon, lettuce, tomato, pasta, and Ranch dressing.

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BBQ Ranch Chicken Pasta Salad

BBQ Ranch Chicken Pasta Salad is the ultimate summer side dish. This flavorful salad is packed with BBQ chicken, creamy ranch dressing, corn, tomatoes, cheese, and more!

Servings 8

Ingredients

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans rinsed and drained
• 1 cup corn drained
• 1 cup cherry tomatoes halved
• 1/2 small red onion finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Instructions

• Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.
• In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.
• Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

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The Lofthouse gang recently took a memorable family trip to the beautiful islands of Hawaii, and we came back feeling incredibly inspired! The breathtaking landscapes, warm beaches, and vibrant culture always leaves a lasting impression on all of us. One of the highlights of our trip was the amazing food we experienced, especially the fresh, tropical flavors that define Hawaiian cuisine. Determined to bring a slice of that paradise back home, I decided to recreate one of my favorite dishes from the trip: Hawaiian Steak Kebabs. This recipe captures the essence of the islands with a blend of savory and sweet flavors, and I can’t wait to share it with you.

HAWAIIAN STEAK KEBABS

These kebabs are more than just a meal; they’re a journey back to beautiful Hawaii. Each bite is a reminder of the sun-soaked beaches, the lush landscapes, and the warm, welcoming spirit of the people. The combination of juicy, tender steak with the sweetness of pineapple and the crunch of bell peppers and onions creates a symphony of flavors that will transport you to paradise.

INGREDIENTS

Marinade

• 1 cup orange juice
• 1/2 cup low-sodium soy sauce
• 1/3 cup packed light brown sugar
• 1 Tablespoon minced garlic

Kebabs

• 2 pounds sirloin steak, cut into cubes
• 1 red bell pepper, (seeds and ribs removed) cut into cubes
• 1 green bell pepper, (seeds and ribs removed) cut into cubes
• 2 cups fresh pineapple, cut into cubes
• 1 red onion, cut into cubes
• Sliced green onion, for garnish
• 8 metal or wood skewers

INSTRUCTIONS

Marinade 

In a large bowl, whisk the orange juice, soy sauce, brown sugar, and minced garlic together until combined. Reserve a 1/4 cup of marinade for later.

Place the steak pieces into the marinade and refrigerate for at least one hour or up to 8 hours.

Once steak is marinated, thread the steak, bell peppers, pineapple, and red onion onto 8 metal or wood skewers. Alternate the ingredients to ensure each kebab has a colorful balance of flavors. (*If using wooden skewers, soak them in water for 30 minutes before adding the meat and veggies. This will prevent the wood from catching fire on the grill.)

 Place kebabs on the grill to cook. Turn the kebabs while grilling (to ensure even cooking) and baste with the reserved marinade. Cook for 8 to 10 minutes or until the steak has reached your desired temperature.

SERVINGS

This recipe is designed to serve 4 people, making it perfect for a family dinner or a small gathering with friends. Each person gets to enjoy 2 skewers of tender, flavorful steak combined with vibrant vegetables and sweet pineapple. If you’re expecting more guests or simply want to prepare extra for seconds, this recipe is incredibly easy to modify. Simply double or triple the ingredients as needed, ensuring you have enough marinade to cover the additional steak. The grilling time remains the same, making it a convenient and scalable dish that can accommodate any number of diners without any extra hassle.

BRING THE FAMILY TOGETHER

Cooking and sharing these kebabs are a wonderful way to bring the family together. The process of preparing and grilling the kebabs can be a fun and interactive experience, with each family member contributing to the final dish. It’s a great opportunity to share stories from our trip and relive the memories while creating new ones in the kitchen. These kebabs are a delicious way to keep the Aloha spirit alive in our home.

Whether you’re hosting a summer barbecue or simply looking for a flavorful and healthy dinner option, these kebabs are sure to impress. So, fire up the grill, gather your loved ones, and enjoy a taste of Hawaii with every bite. Aloha!

VARIETY IS THE SPICE OF LIFE

One of the best aspects of this recipe is its versatility. You can easily swap the sirloin steak for other proteins such as chicken, shrimp, or tofu to cater to different tastes or dietary preferences. If you’re looking to make the dish vegetarian, simply load up the skewers with an assortment of your favorite vegetables like zucchini, cherry tomatoes, mushrooms, and even extra pineapple for a delightful, meat-free option. The marinade pairs wonderfully with a variety of ingredients, ensuring that whether you’re using chicken, tofu, or just veggies, you’ll still capture that delicious blend of sweet and savory flavors that make these kebabs so irresistible.

HAWAIIAN STEAK KEBABS MARINADE MAGIC

The secret to the incredible flavor of these kebabs lies in the marinade. The combination of orange juice, soy sauce, brown sugar, and minced garlic creates a rich, tangy, and slightly sweet marinade that infuses the steak with an irresistible taste. 

THE PERFECT GRILL

Grilling these kebabs brings out the best in the ingredients, creating a smoky, charred flavor that compliments the sweet and savory notes of the marinade.

1. Preheat your grill to medium-high heat. If you’re using a charcoal grill, ensure the coals are evenly distributed and at the right temperature.

2. Place the kebabs on the grill and cook for 8 to 10 minutes, turning them occasionally to ensure even cooking. As you grill, baste the kebabs with the reserved marinade to keep them moist and flavorful.

3. Cook the kebabs until the steak reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C), or 145°F (63°C) for medium.

GARNISH THEN SERVE

Once the kebabs are perfectly grilled, it’s time to serve and enjoy them. Garnish with sliced green onion for a fresh, vibrant touch that adds a burst of color and a hint of sharpness to the dish.

ENJOY THIS RECIPE? HERE ARE A FEW MORE AMAZING KEBABS!

Garlic Parmesan Chicken Kebabs – juicy pieces of chicken marinated in garlic, Parmesan cheese. These kebabs are a fantastic fusion of flavor!

Sweet BBQ Chicken Kebabs – the perfect dinner for grill night. Sensational skewers loaded with marinated chicken, bell pepper and pineapple.

Teriyaki Chicken Kebabs – tender, marinated chicken pieces with fresh pineapple and green bell pepper. These will become your new backyard barbecue staple!

Grilled Steak Kebabs – sometimes the best recipes are the simple ones, and these kebabs are just that! Steak marinated, skewered, and grilled with veggies.

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Hawaiian Steak Kebabs

Grilled Hawaiian-style skewers with marinated pieces of steak, pineapple, bell pepper and red onion.

Prep Time 2 hours hours

Cook Time 8 minutes minutes

Ingredients

Marinade

• 1 cup orange juice
• 1/2 cup low-sodium soy sauce
• 1/3 cup packed light brown sugar
• 1 Tablespoon minced garlic

Kebabs

• 2 pounds sirloin steak cut into cubes
• 1 red bell pepper cut into cubes
• 1 green bell pepper cut into cubes
• 2 cups fresh pineapple cut into cubes
• 1 small red onion cut into cubes
• sliced green onion for garnish
• 8 metal or *wood skewers

Instructions

Marinade

• In a large bowl, whisk the orange juice, soy sauce, brown sugar, and minced garlic together until combined. Reserve a 1/4 cup of marinade for later.
• Place the steak cubes into the marinade. Refrigerate for at least one hour or up to 8 hours.
• *If using wood skewers, soak them in water for 30 minutes before adding the meat and veggies. This will prevent the wood from catching fire on the grill.
• Once steak is marinated, thread the steak, bell peppers, pineapple, and red onion onto the metal or wood skewers. Alternate the ingredients to ensure each kebab has a colorful balance of flavors.
• Place kebabs on the grill to cook. Turn the kebabs while grilling (to ensure even cooking) and baste with the reserved marinade. Cook for 8 to 10 minutes or until the steak has reached your desired temperature.

Notes

Recipe yields 8 kebabs 

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This Homemade Biscoff Ice Cream has been a go-to favorite in our home for the past year. It’s incredibly easy to make and requires no ice cream machine. It comes together in just 15 minutes of prep time and 8 hours of chill time. The result is a rich, creamy vanilla ice cream loaded with crunchy Biscoff cookie pieces and swirls of cookie butter in every bite. It’s the perfect balance of smooth and crunchy, with that signature caramelized Biscoff flavor throughout, all made completely by hand. If you’re looking for the best no-churn Biscoff ice cream recipe, you found it!

HOMEMADE BISCOFF ICE CREAM

If you are not familiar with Biscoff cookie butter, it’s a sweet and creamy spread made with Biscoff cookies. You can buy it in almost any grocery store, located next to the peanut butter. Biscoff cookies are also sold in most grocery stores, and you can find them down the cookie aisle. If you can’t find them at your grocery store, they’re available online as well. The process of making homemade Biscoff ice cream is very simple. The mixture is layered into a loaf pan with drizzles of melted cookie butter in between. A quick swirl with a knife creates beautiful ribbons of flavor throughout the ice cream, while a final sprinkle of cookie pieces on top adds the perfect finishing touch. After a few hours in the freezer, it transforms into a creamy, scoopable dessert. It’s great as a refreshing summer treat, a make-ahead freezer dessert, or served alongside brownies, waffles, or enjoyed on its own.

Find my expert tips on how to make homemade Biscoff ice cream from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Homemade Biscoff Ice Cream Recipe:

• No Ice Cream Maker Needed: This ice cream recipe comes together with just a mixer and a loaf pan.
• Creamy & Crunchy: The whipped cream and milk create a creamy, airy texture, while the Chopped Biscoff cookies add the perfect crispy contrast.
• Perfect For Biscoff Lovers: Layers of cookie butter and crunchy Biscoff cookie pieces give you that signature caramelized spice in every scoop.
• Make-Ahead Friendly: Prep it in advance and let it freeze for a ready-to-serve dessert anytime.

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1 cup Biscoff cookie butter, divided
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 ¼ cups chopped Biscoff cookies, divided

Instructions

Add the sweetened condensed milk and 1/2 cup of the Biscoff cookie butter to a large bowl. Whisk until smooth and combined, set aside.

Place the remaining Biscoff cookie butter in a microwave-safe bowl. Microwave for 30 seconds or until slightly melted. Set aside.

In a large bowl, beat the heavy whipping cream and vanilla extract with an electric mixer until stiff peaks form. Fold this whipped cream into the sweetened condensed milk/cookie butter mixture until just combined. Gently fold in 1 cup of chopped Biscoff cookies.

Using a 9×5-inch loaf pan, pour 1/3 of the ice cream mixture into the pan. Spread out evenly. Add a couple of drops of the melted cookie butter over the top. Top with another 1/3 of the ice cream, spreading it out evenly. Add a few more drops of melted cookie butter over that ice cream and repeat with the remaining ice cream and melted cookie butter.

Using a knife, gently swirl the cookie butter drops into the ice cream. Sprinkle the very top with the remaining 1/4 cup chopped cookies. Cover the pan with a lid or with plastic wrap. Place in the freezer for at least 8 hours. Serve and enjoy!

Servings

Serves 6.

Storage

Keep the ice cream tightly covered in the loaf pan or an airtight, freezer-safe container to prevent ice crystals and freezer burn. Freeze for at least 8 hours to set, and enjoy within 1-2 weeks. Before serving, let it sit at room temperature for 5-10 minutes to soften.

Holly’s Tips for The Best Biscoff Ice Cream Recipe:

• Use Room-Temperature Ingredients: For smoother mixing, let the sweetened condensed milk and cookie butter sit at room temperature before combining.
• Whip Cream to Stiff Peaks: Beating your heavy cream to stiff peaks ensures a light, airy texture that mimics churned ice cream.
• Gently Fold, Don’t Stir: Folding in the whipped cream and cookie pieces preserves the airy texture and prevents the ice cream from becoming dense.
• Swirl The Cookie Butter: Drizzle and gently swirl melted cookie butter between layers to create beautiful ribbons of flavor in every scoop.
• Layer for Crunch and Creaminess: Alternating ice cream with cookie butter and chopped cookies gives the perfect balance of creamy and crunchy textures.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Peanut Butter Cookie Ice Cream.

Wanting something a little different? Make my Strawberry Cheesecake Ice Cream. 

Can’t get enough of ice cream? Make these highly-rated recipes: Oreo Ice Cream Cake and Twix Ice Cream Cake.

Looking for more no-churn ice cream recipes? Try my No-Churn Oreo Fudge Ice Cream and No-Churn Chocolate Brownie Ice Cream.

Have you made this Homemade Biscoff Ice Cream recipe? ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HomemadeBiscoffIceCream #LifeInTheLofthouse

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Easy Biscoff Ice Cream

A creamy vanilla ice cream with Biscoff cookie pieces and swirls of cookie butter through out. An ice cream machine is not required!

Prep Time 8 hours hours 15 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1 cup Biscoff cookie butter divided
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 ¼ cups chopped Biscoff cookies divided

Instructions

• Add the sweetened condensed milk and 1/2 cup of the Biscoff cookie butter to a large bowl. Whisk until smooth and combined, set aside.
• Place the remaining Biscoff cookie butter in a microwave-safe bowl. Microwave for 30 seconds or until slightly melted. Set aside.
• In a large bowl, beat the heavy whipping cream and vanilla extract with an electric mixer, until stiff peaks form. Fold this whipped cream into the sweetened condensed milk/cookie butter mixture until just combined. Gently fold in 1 cup of chopped Biscoff cookies.
• Using a 9×5-inch loaf pan, pour 1/3 of the ice cream mixture into the pan. Spread out evenly. Add a couple drops of the melted cookie butter over the top. Top with another 1/3 of the ice cream, spreading out evenly. Add a few more drops of melted cookie butter over that ice cream and repeat with remaining ice cream and melted cookie butter.
• Using a knife, gently swirl the drops of cookie butter into the ice cream. Sprinkle the very top with the remaining 1/4 cup chopped cookies. Cover the pan with a lid or with plastic wrap. Place in the freezer for at least 8 hours. Serve and enjoy!

Recipe slightly adapted from: Two Peas & Their Pod.

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I hope everyone had a nice, relaxing Memorial weekend. Ours was great! We took the kiddos to Las Vegas on Saturday. We spent the day shopping, eating, and hanging out. The best part was when we took them to the Mandalay Bay hotel. They have a shark reef inside that is filled with all kinds of exotic sea creatures. A golden crocodile, sea turtles, jelly fish. And of course sharks! eeek!! It was neat. The kids had a blast, so I was happy.

IN-N-OUT CHEESEBURGERS

For our Memorial Day barbecue today we fired up the grill and made us some In-N-Out Cheeseburgers! YUM! I ♥ that place. I would eat there everyday if my arteries wouldn’t clog from all the cholesterol and my butt grow bigger from the fatty goodness haha. But yes, we do like to eat there every once in a while. Their cheeseburgers are the greatest! This In-N-Out Cheeseburger copy cat recipe are delicious and close to the real thing.

Looking for recipes to pair with these Homemade In-N-Out Cheeseburgers? Try my Homemade Hamburger Buns, Utah Fry Sauce (delicious on both fries and burgers!), Garlic Parmesan French Fries, and Summer Fruit Salad. 🍔

Ingredients

Secret Sauce

• 1/3 cup mayo
• 2 tablespoons ketchup
• 2 teaspoons dill pickle relish
• 1 tsp mustard
• 1/4 tsp paprika

Cheeseburgers

• 1 pound lean ground beef
• 1 egg white
• 1 small yellow onion grated
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon fresh ground pepper
• 1 Tablespoon Worcestershire sauce
• 4 slices American cheese
• 4 hamburger buns seedless

Instructions

Secret Sauce

Mix all of the ‘secret sauce’ ingredients in a medium bowl. Refrigerate until ready to use.

Cheeseburgers

In a large bowl, add the ground beef, egg white, grated onion, Worcestershire sauce, seasoning salt and pepper. Using your hands or a fork, gently mix together. Shape mixture into 4 thin patties.

Place patties on an outdoor grill or skillet and cook until no longer pink on the inside. About 3 to 5 minutes per side. Place one piece of American cheese over the burgers during the last minute of grilling.

Toast the hamburger buns. Spread the secret sauce on each inner bun. Place grilled patties on bottom bun and top with lettuce, tomato and onion. Enjoy!

Servings

Yields 4 burgers. Just double or triple the ingredients for more burgers, and prep your secret sauce in a larger batch ahead of time for large parties and family gatherings.

Storage and Reheating

Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3–4 days. Keep any leftover sauce in a separate sealed container for freshness. To reheat, warm the patties in a skillet over medium heat for 2–3 minutes per side, or microwave in 30-second intervals until heated through. If you’ve already assembled the burgers, it’s best to remove any fresh toppings before reheating and reassemble with fresh veggies and sauce after warming.

Holly’s Tips for The Best In-N-Out Cheeseburgers:

• Thin Patties, Big Flavor: In-N-Out burgers are known for their thin, crispy-edged patties. Flatten them out slightly more than usual so they cook quickly and develop that perfect sear.
• Toast The Burger Buns: Don’t skip this step because it adds texture and keeps the buns from getting soggy! A quick toast in a skillet with a little butter goes a long way.
• Assemble With Care: Layer your ingredients like the restaurant does—sauce on both buns, fresh lettuce and tomato on bottom, then patty, cheese, and grilled or raw onions on top.
• Double Up: Craving a Double-Double from In-N-Out? Replicate this popular menu item by doubling the patties and cheese, and stacking them high!

Frequently Asked Questions:

Similar Recipes

Looking for something similar? Sink your teeth into The Best Ever Cheeseburgers.

Craving something bite-sized? Try my Cheeseburger Sliders, ideal for parties and gatherings.

Looking to turn up the heat? My Chipotle Ranch Burgers deliver bold, smoky flavor with a kick.

Craving a twist on the classic burger? My French Onion Burger is juicy and loaded with sweet caramelized onions topped with melty provolone cheese.

In the mood for something more hearty? My Western Cheeseburger Sliders are piled high with BBQ sauce, gooey cheese, and crunchy onion strings for juicy flavor in every bite.

Have you made this In-N-Out Cheeseburgers recipe? 🍔
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HomemadeInNOutCheeseburger #CopycatCheeseburgerRecipe #CheeseburgerRecipes #SummerGrilling #InNOutCopycatRecipe #LifeInTheLofthouse

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In-N-Out Cheeseburgers

Juicy and flavorful cheeseburgers fresh off the grill! These copycat In N’ Out Cheeseburgers taste just like the ones from the famous fast food chain!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

Secret Sauce

• 1/3 cup mayo
• 2 tablespoons ketchup
• 2 teaspoons dill pickle relish
• 1 tsp mustard
• 1/4 tsp paprika

Cheeseburgers

• 1 pound lean ground beef
• 1 egg white
• 1 small yellow onion grated
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon fresh ground pepper
• 1 Tablespoon Worcestershire sauce
• 4 slices American cheese
• 4 hamburger buns seedless

Instructions

Secret Sauce

• Mix all of the ‘secret sauce’ ingredients in a medium bowl. Refrigerate until ready to use.

Cheeseburgers

• In a large bowl, add the ground beef, egg white, grated onion, Worcestershire sauce, seasoning salt and pepper. Using your hands or a fork, gently mix together. Shape mixture into 4 thin patties.
• Place patties on an outdoor grill or skillet and cook until no longer pink on the inside. About 3 to 5 minutes per side. Place one piece of American cheese over the burgers during the last minute of grilling.
• Toast the hamburger buns. Spread the secret sauce on each inner bun. Place grilled patties on bottom bun and top with lettuce, tomato and onion. Enjoy!

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One of the reasons I love traveling to the islands of Hawaii is to roam around and look for the local cuisine. I love a good shaved ice or pulled pork from a native luau, but I think the most inspiring things can be found in street food. I stumbled across a little cart selling chicken right off the grill, and when I got back home to the Lofthouse I had to come up with my own version of the recipe. My Grilled Huli Huli Chicken is an homage to one of my favorite food memories of Hawaii. Whenever I travel back to my favorite island I go in search of this chicken. This recipe comes in handy on those hot Southern Utah days when I am craving the cool tropical breezes.

GRILLED HULI HULI CHICKEN

This is a great recipe to make during the summer months when the grill is in prime condition. By now you probably have your routine of burgers and hot dogs rotating across the hot grate. It’s time for something a little more fun and festive for those warm months!

This recipe calls for chicken thighs instead of breasts. It’s a traditional cut of meat that brings a whole other layer of tenderness and flavor to the dish. The chicken thighs are mixed together with a marinade consisting of pineapple juice, brown sugar, soy, ketchup, garlic, and chicken broth for a fully complete and balanced flavor profile. After the thighs are marinated, they are cooked on the hot grill. Serve with rice, veggies, and freshly grilled pineapple for the fully aloha experience.

INGREDIENTS

1 cup pineapple juice; this brings a bright note to each piece of chicken. The citrus also helps break down the meat while it’s marinating and will ensure that each bite is tender. Canned pineapple juice will work just fine, or if you have a juicer, juice a freshly sliced pineapple for that layer of freshness.

1 cup packed light brown sugar; this sweetness will balance everything out.

3/4 cup ketchup; this slight acidity of the ketchup will cut through the sweet and salty components of the dish. It is for balance and will not overwhelm the entire flavor of the dish.

3/4 cup reduced-sodium soy sauce; this is to help keep the sodium levels lower in the dish. If you want to use regular soy sauce, that will work just fine as well.

1/2 cup chicken broth; what’s the best way to enhance any chicken flavored dish? Use chicken broth, or a bullion will deepen the flavor so much. If you want to use vegetable stock as a substitute, that will work here.

3 teaspoons minced fresh ginger; if you’ve never worked with fresh ginger root, you’ll love what it will do to this dish. Just peel the skin off, and mince till it’s finely diced. If you would prefer to use ginger from a jar, that will also work. Avoid using ginger powder, or seasoning, as it won’t give the dish the best flavor.

3 teaspoons minced garlic; garlic makes everything better! I love to mince my own garlic, as the aroma brings everything to life. A pre-minced garlic that you can find in a small jar or tube can work, if you don’t want to mince your own.

24 boneless skinless chicken thighs; this is about 4 pounds of meat. This recipe is meant to be shared! Thighs are the way to get that full authentic experience of the chicken. If you have a picky eater in your family, you can substitute for chicken breasts, but I highly recommend using thighs.

INSTRUCTIONS

In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger, and garlic until combined. Reserve 1 cup of marinade for basting. Cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.

Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat for 6 to 8 minutes on each side, or until internal temperature reaches 165 degrees F.; baste occasionally with reserved marinade during the last 5 minutes.

PINEAPPLE

Grilled slices of pineapple for a couple of minutes on either side, so that they get those beautiful marks, and the flavor comes to life! A side of rice, either white or brown, is great on the side. If you are looking for a little pasta side, give my Asian Pasta Salad a try and you’ll love it with the flavorful dark meat of the chicken.

MARINATING TIME

For the most flavorful dish, make sure to marinate for no less than 6 hours. I marinate mine overnight so that the next day everything is ready to go! If you are in a pinch with time, the very least amount of time I would recommend marinating the chicken is 4 hours before grilling.

ENJOY THIS RECIPE? HERE ARE A FEW MORE GRILLED FAVORITES!

Grilled Steak Kebabs – Tender, marinated pieces of steak skewered with freshly diced veggies and grilled.

Grilled Apricot Chicken – The perfect way to sweeten things up this summer! Juicy pieces of chicken thighs grilled with apricot preserves and ready in 30 minutes!

Grilled Cheeseburger Wraps – Too many burgers this summer? There’s no such thing! Try this recipe to switch things up, and still enjoy a juicy burger with all the fixings.

Grilled Cilantro Lime Chicken – Lean chicken breasts grilled with fresh lime juice and cilantro.

Print

Grilled Huli Huli Chicken

This chicken will transport your taste buds to the tropical islands! Chicken thighs are marinated with pineapple, soy sauce, and brown sugar then grilled to perfection.

Prep Time 8 hours hours

Cook Time 16 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 cup pineapple juice
• 1 cup packed light brown sugar
• 3/4 cup ketchup
• 3/4 cup reduced-sodium soy sauce
• 1/2 cup chicken broth
• 3 teaspoons minced fresh ginger
• 3 teaspoons minced garlic
• 24 boneless skinless chicken thighs (about 4 pounds) OR 4 pounds boneless skinless chicken breasts

Instructions

• In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger and garlic until combined. *Reserve 1 cup of marinade for basting. Cover and refrigerate.
• Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.
• Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
• Grill chicken, covered, over medium heat for 6 to 8 minutes on each side, or until internal temperature reaches 165 degrees F.; baste occasionally with reserved marinade during the last 5 minutes.

Notes

Serve chicken with fresh slices of pineapple (grilled is amazing) and sliced green onion, if desired.

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I love fruit in desserts. I believe it to be one of the easiest and most satisfying ways to enhance any treat. No matter if the fruit is fresh, frozen, or in a can, it always brings baked goods to another level of perfection. Prepare to indulge in the sweet flavors and textures with this irresistible Cherry Delight. This delectable treat is the epitome of indulgence, offering a harmonious blend of cherry pie filling, fluffy cheesecake, and a buttery graham cracker crust. With each luscious bite, you’ll be transported to dessert heaven, savoring the perfect balance of fruity sweetness and creamy richness.

CHERRY DELIGHT

Crafted with love and care this dessert is a testament to the beauty of simplicity and elegance in baking. The journey begins with a golden graham cracker crust, made by mixing crushed graham crackers, melted butter, and sugar together before pressing them into the bottom of an 11×7-inch baking dish. After a brief stint in the oven, and to achieve the perfect crunch, the crust is left to cool completely, ready to be adorned with a decadent cheesecake.

At the core of this delightful dessert lies this creamy, dreamy center that’s both luxurious and light. It starts with heavy cream, whipped until thick and small peaks form. In a separate bowl, cream cheese and powdered sugar are combined, creating a smooth and decadent base that perfectly complements the tartness of the cherry pie filling. Once folded together with the whipped cream, this velvety mixture is poured onto the cooled graham cracker crust.

Last, but certainly not least, is the cherry pie filling. Pour it all over the cheesecake layer and then place in the fridge to allow everything to chill before serving.

INGREDIENTS

Crust

• 2 cups crushed graham crackers
• ½ cup melted salted butter
• ¼ cup granulated sugar

Cheesecake Filling

• 1 cup heavy whipping cream
• 1 package (8 ounces) cream cheese, softened
• 1 cup powdered sugar

Topping

• 1 large can of cherry pie filling

INSTRUCTIONS

Preheat oven to 350 degrees F.

Crust

Mix crushed graham crackers, melted butter and sugar together then press evenly into the bottom of an 11×7-inch baking dish. Bake for 5 to 8 minutes. Remove from the oven and allow to cool completely before making the filling.

Cheesecake Filling

Pour heavy cream into a large mixing bowl. Using an electric hand-mixer, beat cream until it thickens and small peaks form.

In a separate mixing bowl, beat together the cream cheese and powdered sugar until combined. Fold in the fresh whipped cream. Pour filling onto the cooled graham cracker crust and gently spread out evenly over the crust.

Topping

Spread cherry pie filling evenly all over the top of cheesecake filling. Cover and place in the fridge to chill and set for at least 3 hours or overnight. Cut into squares and serve!

SERVINGS

This recipe yields an 11×7-inch baking dish, offering 12 small servings. This can also be cut into larger squares offering 8 portions.

STORING OPTIONS

Simply cover the dish securely and refrigerate up to 3 to 4 days. When ready to enjoy, simply cut into squares and serve chilled, savoring each creamy bite as if it were the first.

SLICE IT ANY WAY YOU WANT

While this incredible creation shines on its own, it’s also a versatile dessert that welcomes creative pairings and personal touches. Serve it as is for a satisfying treat or elevate the experience by garnishing each square with a dollop of whipped cream and a fresh cherry on top.

For an extra indulgent twist, drizzle a bit of chocolate syrup or caramel sauce over the top, adding an extra layer of decadence to each bite. You can also try substituting the crust for an Oreo crust for that delicious cherry and chocolate combination.

FREEZING CHERRY DELIGHT

Preparing this dessert ahead of time and freezing it for later enjoyment is a savvy strategy for busy schedules or planned gatherings. I suggest freezing this treat without the cherry pie filling though. Wait to add that once you are ready to serve.

Tightly wrap the dish in heavy duty plastic wrap or aluminum foil, then store in the freezer for up to two months. When ready to enjoy, simply thaw the dessert in the refrigerator overnight or at room temperature for an hour before serving. Add the cherry pie filling once thawed and then serve! The flavors will remain just as luscious and delicious!

A TREAT FOR ANYTIME OF THE YEAR

Whether served as a refreshing dessert on a warm summer evening or enjoyed as a comforting indulgence during the holiday season, this is a timeless treat that’s perfect for any occasion. Its irresistible flavors and creamy texture make it a crowd-pleaser. So go ahead, treat yourself to a slice of pure bliss with this recipe—it’s the perfect way to sweeten any moment.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELIGHTFUL DESSERTS!

Easy Cherry Cobbler – This is one of the simplest ways to enjoy a warm baked cherry cobbler made from your own kitchen. Don’t forget the ice cream!

Chocolate Chip Cookie Pie – Imagine a large warm thick chocolate chip cookie the size of an entire plate! That’s exactly what this dessert is, but so much more!

Key Lime Slab Pie – This light dessert is tart and bright! A full sheet pan of delicious key lime cheesecake that’s perfect to make for gatherings.

Shredded Apple Pie – The best apple pie on the internet! This recipe is one that I hold dear to my heart, and I love sharing it with all my friends and family.

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Cherry Delight

Cherry Delight is filled with layers of cherry pie filling, dreamy cheesecake, and a buttery graham cracker crust. This easy and delicious dessert never fails to impress!

Prep Time 3 hours hours 30 minutes minutes

Servings 12

Ingredients

Crust

• 2 cups crushed graham crackers
• ½ cup salted butter melted
• ¼ cup granulated sugar

Filling

• 1 cup heavy whipping cream
• 1 package (8 ounces) cream cheese softened
• 1 cup powdered sugar

Topping

• 1 large can cherry pie filling

Instructions

• Preheat oven to 350 degrees ℉.

Crust

• Mix crushed graham crackers, melted butter and sugar together then press evenly into the bottom of an 11×7-inch baking dish. Bake for 5 to 7 minutes. Remove from oven and allow crust to cool completely before making the filling.

Cheesecake Filling

• Pour heavy cream into a large mixing bowl. Using an electric hand-mixer, beat cream until it thickens and small peaks form.
• In a separate mixing bowl, beat together the cream cheese and powdered sugar until combined. Fold in the fresh whipped cream. Pour filling onto the cooled graham cracker crust and gently spread out evenly over the crust.

Topping

• Spread the cherry pie filling evenly over the cheesecake filling. Cover and place in fridge to set for at least 3 hours or overnight. Cut into squares and serve!

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If you are a fan of White Chocolate Chip Pudding Cookies, today’s dessert recipe is a dreamy, citrus version. This Lemon Pudding Cookies recipe is seriously the best one I’ve tried. All the ingredients really come together to create the most perfect batch of moist, melt-in-your-mouth lemon cookies. This recipe is one I make quite often. I even make these in the wintertime when I’m missing the sun and need a dessert that isn’t heavy and feels bright.

With only 10 minutes of prep time and only 10 minutes of baking time, these cookies are a breeze to make, ready in less than 30 minutes. This is a classic cookie recipe to pull out if you need to come up with something sweet in a short amount of time.

LEMON PUDDING COOKIES

The secret star ingredient to achieving the most tender, softest cookies every single time is the instant lemon pudding mix. No crisp cookies here! The grated lemon zest adds brightness and fresh citrus that simply can’t be beat, combined with rich white chocolate chips, to create a well-balanced treat that will have you reaching for your second before you’ve finished your first. If you are a lemon lover like me, I swear that these cookies are a must-bake!

Find my expert tips on how to make homemade lemon pudding cookies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Lemon Pudding Cookies Recipe:

• Quick & Easy: These cookies come together in no time and bake in just 10 minutes, making them perfect for a weeknight treat and spontaneous party indulgence.
• Soft, Chewy & Tart: The lemon pudding keeps the cookies tender and chewy, while fresh lemon zest adds a bright, zesty punch. Sweet white chocolate chips balance the tartness, creating a flavor profile that’s seriously addictive.
• Spring & Summer Classic: Lemon and other citrus desserts shine during the warmer months, and these cookies are no exception. They’re ideal for springtime picnics, summer potlucks, or casual gatherings, bringing a refreshing, sunny twist to your dessert table.
• Versatile Dessert: These cookies aren’t just for snacking! They look great on dessert trays, inside cookie tins, or even paired with an afternoon tea.

Ingredients

• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 cup salted butter, softened
• 2 teaspoons lemon zest
• 1 package (3.4 ounces) instant lemon pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 bag (11 ounces) white chocolate chips

Instructions

Preheat the oven to 375° F. Line 2 large cookie sheets with parchment paper or a Silpat. Place both sugars and butter in the bowl of a stand mixer or a large mixing bowl. Sprinkle in the lemon zest. Beat together until creamy and combined. Add pudding mix, eggs, and vanilla extract. Beat until combined.

In a separate medium bowl, combine flour, baking soda, and salt. Whisk together. Slowly add this mixture to the wet ingredients just until combined. Don’t overmix. Stir in the white chocolate chips by hand. Drop cookie dough by rounded tablespoons onto prepared cookie sheets. Bake for only 10 minutes. Remove from the oven and let cool on cookie sheets. Serve and enjoy!

Servings

Yields: 30 lemon pudding cookies.

Storage and Reheating

Store leftover lemon pudding cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. To freeze, place the cookies in a freezer-safe bag or container for up to 3 months. Use parchment between layers to prevent sticking. You can also freeze unbaked dough balls on a tray, then transfer to a bag and freeze for up to 3 months; bake straight from frozen at 375°F, adding 1-2 extra minutes to the bake time. To reheat, warm cookies in the microwave for 8–10 seconds or in a 300°F oven for 3-4 minutes until soft and slightly warm.

Holly’s Tips for The Best Lemon Pudding Cookies:

• Use Fresh Lemon Zest: Lemon zest adds a bright citrus flavor that pairs perfectly with the sweet white chocolate chips. Pre-grate the zest and measure carefully for maximum zing.
• Don’t Skip The Instant Pudding Mix: The instant lemon pudding keeps these cookies soft, moist, and slightly cake-like, setting them apart from typical cookies.
• Use Softened Butter: You want the butter soft enough to cream easily with the sugars, but not so soft that it’s completely melted. This helps create tender cookies.
• Don’t Overmix: When combining the dry ingredients with the wet, mix until just combined. Overmixing the dough can make cookies dense instead of soft and fluffy.
• Create Even Scoops: Use a cookie scoop or a rounded tablespoon to ensure even sizing. This helps cookies bake uniformly and keeps the centers soft while the edges are slightly crisp.
• Make It Your Own: While white chocolate chips are classic, you can also try lemon drizzle, macadamia nuts, or dried cranberries to vary flavors without affecting the soft texture.
• Serve Them Warm or Chilled: Enjoy these cookies fresh from the oven for soft, melty bites, or chill them in the refrigerator for a firmer, refreshing treat.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Bake my highly-rated Chocolate Chip Pudding Cookies.

Big fan of frosting? My Lemon Sugar Cookies with Lemon Frosting hit the spot every time.

Wanting something more filling? My Lemon Pudding Cake has all the flavors of these cookies, but in irresistible cake form.

Can’t get enough of lemon desserts? Here are more highly-rated recipes: Glazed Lemon Brownies, Lemon Loaf Cake, and Heavenly Lemon Oreo Dessert.

Have you made this Lemon Pudding Cookies recipe? 🍋

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #LemonPuddingCookies #LifeInTheLofthouse

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Lemon Pudding Cookies

Delicious and super soft lemon cookies with white chocolate chips!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 30

Author Holly

Ingredients

• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 cup salted butter softened
• 2 teaspoons lemon zest
• 1 box (3.4 ounces) instant lemon pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 bag (11 ounces) white chocolate chips

Instructions

• Preheat oven to 375°F. Line 2 large cookie sheets with parchment paper or silpat liners.
• Place both sugars and butter into the bowl of a stand mixer or a large mixing bowl. Add the lemon zest. Beat together until creamy and combined.
• Add pudding mix, eggs and vanilla extract. Beat until combined.
• In a separate medium bowl- combine flour, baking soda and salt. Whisk together. Slowly add this mixture into the wet ingredients just until combined. Don’t over mix. Stir in the white chocolate chips by hand.
• Drop cookie dough by rounded tablespoons onto prepared cookie sheets. Bake only 10 minutes. Remove from oven and let cool on cookie sheets. Serve and enjoy!

Notes

Nutrition Info: 1 cookie = 183 calories / 13 fat / 22 carbs / 2 protein

Recipe yields 30 cookies.

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Whenever I travel, my favorite thing to do is to enjoy the culinary experience. When we are out exploring for the day, give me all the local favorites! You can truly get to know a culture by seeing what the locals eat. On a trip to Mexico, I discovered street corn and my life was forever changed. Corn to me is like a potato. No matter how you cook it, I’m already in love. My Mexican Street Corn Dip takes all of the flavorful elements of traditional street corn and turns it into an irresistible dip!

MEXICAN STREET CORN DIP

Any dip that has corn in it is a sure-fire way to get everyone to the party. Especially in the summertime. If you’ve never experienced traditional street corn before, try my Grilled Corn with Cilantro-Lime Butter. Then you’ll fully understand why this street food is all the rave.

This dip takes all of the best qualities like fresh corn, garlic, Queso fresco, chili powder, smoked paprika, cumin, and mixed all together with softened cream cheese. Once you scoop this up with a crisp tortilla chip your taste buds are going to be so happy that they’ll start to dance the Samba! 😉

INGREDIENTS

1 teaspoon chili powder; this bold and zesty spice is an important ingredient that brings loads of flavor to the dip.

1 teaspoon smoked paprika; this is a flavorful ingredient that gives every single bite the perfect hint of smokiness. If you don’t have smoked paprika the regular paprika works great too.

¼ teaspoon ground cumin; a Mexican food classic ingredient that you won’t want to skip.

¼ teaspoon cayenne pepper; this is what is going to give the dip heat. Tailor the amount that you want to put in depending on your tolerance level, or that of your guests.

1 tablespoon extra virgin olive oil; this is going to give a silky-smooth texture to the dip. It will also help keep it light as long as you use extra virgin olive oil and not traditional olive oil.

1 small yellow onion, chopped; a yellow onion will add a little bit of sweetness to the dish and an extra layer of crunch. If you want to substitute a white onion that will also work, but it will be slightly more aromatic.

2 cups corn; for the best flavor I recommend fresh corn. That’s why this is such a great summertime dip. Grill the corn first to bring all of the flavor to the surface. Canned or frozen corn work well too. Be sure to drain and rinse it before adding to the dip.

2 teaspoons minced garlic; fresh is always best, but minced garlic from a jar or tube will also work.

6 ounces cream cheese softened; this creamy cheese is the main base for the dip, so it’s important to let it come to room temperature before mixing.

1/3 cup sour cream; this will add a slight tanginess to the dip, and helps to make it silky smooth.

2 Tablespoon lime juice; I highly recommend buying fresh limes and squeezing the juice yourself! That is how you’re going to get the best flavor.

¼ cup milk; this helps to thin out the dip. Use as much or as little as necessary.

TOPPINGS

½ cup Queso fresco, crumbled; this is some of the best, authentic cheese you can ever have. You may want a little more on the side to sprinkle on each bite.

3 Tablespoons freshly chopped cilantro; I know there are some of you out there you don’t like cilantro, and if that’s you, then you can leave this out. Otherwise, sprinkle some on top for a beautiful presentation and delicious flavor.

INSTRUCTIONS 

In a small bowl, combine the chili powder, paprika, cumin, and cayenne pepper. Mix well then set aside. 

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft; about 6 minutes or so. Add the corn, garlic, and the spice mixture. Season with salt and pepper. Stir and cook until the corn is warmed through; about 5 minutes. Reduce heat to low.

Mix in the cream cheese until melted. Stir in sour cream, and lime juice. Continue to stir until all is warmed through. Thin with milk, if desired. 

Transfer dip to a pie plate or serving bowl. Top evenly with Queso fresco and cilantro. Serve with tortilla chips and enjoy!

WHAT TO SERVE WITH MEXICAN STREET CORN DIP

There can never be enough tortilla chips for this dip! You and your guests will be crunching and munching on this appetizer all night long. I also love to make this dip with tacos, enchiladas, or burritos to have on the side.

SERVINGS

This recipe yields 6 servings. The Lofthouse crew, there are 5 of us, can take care of one batch in no time. We all love corn so much! That’s why I recommend if you’re going to make this for a party or BBQ to double up the batch. Everyone is going to love it!

ENJOY THIS RECIPE? HERE ARE A FEW OF MY FAVORITE WAYS TO USE CORN!

Fiesta Corn Dip – This is a flavorful, crunchy, and fun appetizer to serve at your next party! Corn, red bell peppers, sour cream and diced jalapenos.

Scalloped Potatoes, Ham and Corn Bake – Your kids are going to love this! Soft potatoes, crunchy corn, and succulent ham that can be either an appetizer or dinner.

Chicken Corn Chowder – Feeling a little under the weather? This soup always makes me feel better. Chicken, corn, potatoes in a warm broth with cheese on top.

Summer Corn Salad – This side dish is as bright as it is flavorful! Corn, tomatoes, green bell peppers, and red onion for the perfect side with crunch and bite.

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Mexican Street Corn Dip

A creamy, smoky, and incredible dip with loads of cheese and corn. Scoop with lots of tortilla chips for the ultimate party dip!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper more or less depending on heat tolerance
• 1 Tablespoon extra virgin olive oil
• 1 small yellow onion chopped
• 2 cups fresh corn (canned or frozen corn works too)
• 2 teaspoons minced garlic
• salt and pepper to taste
• 6 ounces cream cheese softened
• 1/3 cup sour cream
• 2 Tablespoons lime juice
• 1/4 cup milk (optional, for thinning the dip)
• 1/2 cup queso fresco crumbled
• 3 Tablespoons freshly chopped cilantro

Instructions

• In a small bowl, combine the chili powder, paprika, cumin, and cayenne pepper. Mix well then set aside. 
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft; about 6 minutes or so. Add the corn, garlic, and the spice mixture. Season with salt and pepper. Stir and cook until the corn is warmed through; about 5 minutes. Reduce heat to low.
• Mix in the cream cheese until melted. Stir in sour cream, and lime juice. Continue to stir until all is warmed through. Thin with milk, if desired. 
• Transfer dip to a pie plate or serving bowl. Top evenly with queso fresco and cilantro. Serve with tortilla chips and enjoy!

Notes

Nutrition Info: 1 serving = 246 calories / 18 fat / 14 carbs / 7 protein

*Nutrition info does not include tortilla chips.

Recipe yields 6 servings total.

 

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There is just something unexplainable about a juicy, savory burger loaded with cheese and bacon. My Bacon Cheeseburger Sliders are so good that you won’t be able to get enough of them. This delicious recipe could feed a starving army if you needed it to. 😉 I enjoy making these when I host parties at my house. It is such an easy recipe to double and triple, with no added stress.

BACON CHEESEBURGER SLIDERS

The idea for Bacon Cheeseburger Sliders came to me when we were gearing up for a party here at the Lofthouse. There was a large crowd on the way over so I needed to come up with something quick. I broke open a package of Hawaiian slider rolls and cooked up some bacon and ground beef. Once the beef was cooked, I transferred it to the rolls and added cheddar cheese and bacon. I also made a quick mustard sauce for the tops then popped them into the oven to warm all together. We all took a bite and fell in love instantly. When our guests arrived and started to partake of our sliders, they had the same reaction too. 🙂

INGREDIENTS

• 12 ounces bacon
• 1 pound lean ground beef
• onion
• seasoned salt
• black pepper
• garlic powder
• cheddar cheese
• Colby-Jack cheese
• 12 dinner rolls

INSTRUCTIONS

Preheat the oven to 350 degrees F. Chop the bacon in small pieces. Cook bacon in a large skillet until crisp. Transfer to a paper towel lined plate to soak up grease. Set aside.

Cook and crumble the ground beef in the same skillet the bacon was cooked in. Add onion, salt, pepper and garlic powder. Cook until beef is no longer pink; drain any grease.

Meanwhile, cut the dinner rolls in half lengthwise. Place the bottom half of the rolls side by side onto a baking sheet. Top the bottom half of rolls evenly with the cheese slices. Top cheese with the cooked beef; spreading out evenly. Then top beef with cooked bacon; spreading out evenly. Sprinkle the half cup of shredded cheese all over the bacon. Place the top half of rolls over the top.

Mustard Sauce:

In a small bowl, mix together the melted butter, mustard and Worcestershire sauce. Brush the sauce all over the tops of the sliders. Sprinkle with sesame seeds, if desired.

Bake the sliders, uncovered, for about 12 minutes, or until cheese is melted and tops of rolls are golden and toasted.

Serve sliders warm and with your favorite hamburger toppings. Enjoy!

ROLLS FOR BACON CHEESEBURGER SLIDERS

There are so many great options out there for rolls. I am all about that little extra homemade touch, so if you have time, I recommend baking a batch of the World’s Best Dinner Rolls. They are incredible with this recipe, and they give the sliders that dash of love that can’t be beaten. If you’re in a pinch on time, I recommend using King’s Hawaiian Dinner Rolls. They are soft and chewy yet hold up to the meat mixture. They also make it easy to cut all the rolls in half and assemble the sliders before baking. 

CHEESE OPTIONS

We love a good cheddar cheese on our sliders, but you can use any you prefer! If you like something with a little more heat, try pepper jack cheese. If you like something that is mild and creamy try either muenster or Havarti. I don’t think you can go wrong using any cheese you enjoy!

MAKE AHEAD

To save some time, you can prepare the meat ahead and store in the refrigerator before finishing the siders. I recommend not placing the meat on the rolls until you are ready to bake. This way the rolls won’t absorb too much of the juice from the meat. No one likes a soggy slider. 

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITES!

Taco Bites – Ground beef, cheese, tomatoes, and sour cream all held in a bite sized tortilla chip.

French Onion Dip – A savory and creamy dip that is full of onion flavor.  

Cheesy Bacon Rotel Cups – Melted and gooey cheese served with bacon and tomatoes in a puff pastry cup.

Warm Pizza Dip – Each one of your favorite pizza toppings served over warm cream cheese and served with chips.

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Bacon Cheeseburger Sliders

Bacon Cheeseburger Sliders are tiny burgers that are perfect for any celebration. From start to finish they'll be ready in about 30 minutes!

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Ingredients

Sliders

• 12 ounces bacon chopped
• 1 pound lean ground beef ( I use 93% lean)
• 2 Tablespoons dried minced onion (or 1/2 cup freshly chopped)
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 6 slices cheddar cheese
• 1/2 cup shredded Colby-Jack cheese
• 12 dinner rolls (I like to use King's Hawaiian rolls)

Mustard Sauce (optional)

• 2 Tablespoons butter melted
• 1/2 Tablespoon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sesame seeds optional

Toppings (optional)

• lettuce
• tomato
• pickles
• ketchup

Instructions

• Preheat the oven to 350 degrees F. Chop the bacon in small pieces. Cook chopped bacon in a large skillet, over medium heat, until crisp. Transfer to a paper towel lined plate to soak up grease. Set aside.
• Carefully wipe skillet clean. Cook and crumble the ground beef in the same skillet the bacon was cooked in. Add onion, salt, pepper and garlic powder. Continue to stir and cook until beef is no longer pink; drain grease.
• Meanwhile, cut the dinner rolls in half lengthwise. Place the bottom half of the rolls side by side onto a baking sheet. Top the bottom half of rolls evenly with the cheese slices. Top cheese with the cooked beef; spreading out evenly. Then top beef with cooked bacon; spreading out evenly. Sprinkle the half cup of shredded cheese all over the bacon. Place the top half of rolls over the top.
• Mustard Sauce: In a small bowl, mix together the melted butter, mustard and Worcestershire sauce. Brush the sauce all over the tops of the sliders. Sprinkle with sesame seeds, if desired.
• Bake sliders, uncovered, for about 12 to 14 minutes, or until cheese is melted and tops of rolls are golden and toasted. Serve sliders warm and with your favorite hamburger toppings. Enjoy!

Notes

Recipe yields 12 sliders.

Nutrition Info:

1 slider with mustard sauce = 294 calories / 17 F / 20 C / 20 P 

1 slider without mustard sauce = 274 calories / 15 F / 20 C / 20 P 

*Does not include any extra toppings.

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