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!

The post Pistachio Oreo Ice Cream Dessert appeared first on Life In The Lofthouse.

When it comes to comfort food with a slight kick, Jalapeño Au Gratin Potatoes delivers in every way. This dish combines creamy, cheesy layers of thinly sliced Idaho potatoes with a subtle heat from steeped jalapeños, making it a standout side dish for any meal. Perfect for holiday feasts, family dinners, or potluck gatherings, these potatoes are as bold in flavor as they are beautiful when served. Ready to impress your family and friends? Preheat the oven, grab your potatoes, and let the magic begin!

JALAPENO AU GRATIN POTATOES

Au gratin potatoes are a timeless dish, but this version takes things to the next level with the addition of jalapeños. The cream steeps with the sliced peppers, infusing the dish with a gentle heat that complements the richness of the cheese and potatoes. It’s a wonderful way to elevate a classic recipe, giving it a little edge without overwhelming the dish with spice.

These potatoes are more than just a side dish—they are a showstopper. The creamy layers, cheesy topping, and gentle kick make this recipe stand out. Provolone melts beautifully, creating a creamy, gooey texture. These aren’t just for special occasions; this recipe can also transform a simple weeknight meal into something extraordinary.

INGREDIENTS

• 3 cups heavy whipping cream
• 1 to 2 small jalapeño peppers, sliced (seeds and membrane removed)
• 5 medium Idaho potatoes (about 2 ½ lbs.)
• 1/2 Tablespoon Kosher salt
• 1/2 teaspoon white pepper
• 2 cups shredded mild Provolone cheese
• Freshly chopped parsley, for garnish (optional)

INSTRUCTIONS

Preheat the oven to 350 F. Grease a 9×13-inch baking dish with butter. Set aside.

Place the heavy whipping cream and sliced jalapeños in a small saucepan. Heat over medium heat. Do not boil. We are only steeping the jalapeño flavor into the cream. When the cream starts to come to a simmer, remove from heat and allow it to steep and cool for 10 minutes.

Meanwhile, peel and rinse potatoes then place in cold water. Thinly slice the potatoes on a mandolin into 1/8-inch rounds. Shingle the potatoes in the prepared casserole dish in even layers. Sprinkle each layer with a little bit of the salt and pepper. Repeat this process a few times.

Pour the steeped cream and jalapeño slices evenly over the potatoes. Cover with foil. (Poke a few holes in the foil for ventilation).

Bake in the preheated oven for 50 to 60 minutes or until potatoes are fork tender. Carefully remove from the oven and carefully remove the foil. Top evenly with the cheese.

Turn the oven to broil. Place back in the oven, uncovered, and broil until the cheese is melted and bubbly. (Watch closely the entire time so it doesn’t burn!) Top with a little fresh parsley for color. Serve warm and enjoy!

SERVINGS

This recipe makes approximately six hearty servings, perfect for a cozy family dinner or an intimate gathering with friends!

ADJUSTING THE SPICE LEVEL

If you love the idea of Jalapeño Au Gratin Potatoes but are wary of the heat, this recipe is easily customizable. Use just one small jalapeño for a milder flavor and make sure to remove every seed and membrane, where most of the spice resides. If you’re a spice lover, go ahead and use two jalapeños or even add a pinch of cayenne to the cream for an extra kick.  

STORING AND REHEATING

Got leftovers? Lucky you! This dish reheats beautifully, making them an excellent option for enjoying the next day. To store, simply transfer any leftovers into an airtight container and refrigerate for up to three days. When you’re ready to reheat, place the potatoes in an oven-safe dish, cover with foil to maintain moisture, and bake at 350°F until warmed through—about 15 minutes, depending on the portion size.

For smaller servings or a quick lunch, reheating in the microwave is a convenient option; just heat in 30-second intervals, stirring gently between rounds, until hot. These leftovers might just become your favorite part of the meal!

MAKE AHEAD

These potatoes are a fantastic make-ahead dish. Assemble the layers, pour over the cream, and cover the dish tightly with foil. Refrigerate for up to 24 hours. When you’re ready to bake, remove the dish from the fridge and allow it to sit at room temperature for about 30 minutes before placing it in the oven.  Bake as normal.

SERVING SUGGESTIONS

While these potatoes are a star on their own, pairing them with the right dishes can elevate your meal even more. Here are some ideas: 

– Main Courses: Serve alongside roasted turkey, glazed ham, grilled steak, or seared salmon.

– Vegetables: For other sides to serve alongside with try varieties of roasted Brussels sprouts, steamed green beans, or sautéed asparagus for a complete plate.  

– Salads: A crisp Caesar salad or a fresh garden salad balances the richness of the potatoes perfectly. 

ENJOY THIS RECIPE? HERE ARE A FEW MORE POTATO SIDE DISHES!

Cheesy Potato Casserole – The perfect side of any occasion! Tender potatoes mixed with creamed soup and baked with lots of cheese on top.

Savory Roasted Potatoes – Crispy on the outside, tender on the inside! This combination of flavor comes from the garlic, Rosemary and Dijon mustard.

German Potato Salad – Coated in a delicious and tangy dressing made of bacon, vinegar and Dijon mustard. These potatoes are soft and packed full of flavor.

Parmesan Ranch Potato Chips – The perfect snack or side dish for your summer potlucks and barbecues. This yummy snack will be devoured by everyone!

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Jalapeño Au Gratin Potatoes

Creamy, cheesy layers of Idaho potatoes with subtle heat from fresh jalapeños. These wonderful potatoes go with just about any meal!

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 6

Ingredients

• 3 cups heavy whipping cream
• 1 to 2 small jalapeño peppers, sliced (seeds and membrane removed)
• 5 medium Idaho potatoes (about 2 ½ lbs.)
• 1/2 Tablespoon Kosher salt
• 1/2 teaspoon white pepper
• 2 cups freshly grated mild Provolone cheese (or shredded Mozzarella cheese)
• Freshly chopped parsley for garnish (optional)

Instructions

• Preheat the oven to 350 F. Grease a 9×13-inch baking dish with butter. Set aside.
• Place the heavy whipping cream and sliced jalapeños in a small saucepan. Heat over medium heat. Do not boil. We are only steeping the jalapeño flavor into the cream. When the cream starts to barely come to a simmer, remove from heat and allow it to steep and cool for 10 minutes.
• Meanwhile, peel and rinse potatoes then place in cold water. Thinly slice the potatoes into 1/8-inch rounds. (I use a mandolin slicer.) Shingle the potatoes in the prepared casserole dish in even layers. Sprinkle each layer with a little bit of the salt and pepper. Repeat this process a few times.
• Pour the steeped cream and jalapeño slices evenly over the potatoes. Cover with foil. (Poke a few holes in the foil for ventilation).
• Bake in the preheated oven for 50 to 60 minutes or until potatoes are fork tender. Carefully remove from the oven and carefully remove the foil. Top evenly with the cheese.
• Turn the oven to broil. Place back in the oven, uncovered, and broil until the cheese is melted and bubbly. (Watch closely the entire time so it doesn’t burn!) Top with a little fresh parsley for color. Serve warm and enjoy!

Recipe slightly adapted from: Ocean Prime.

The post Jalapeño Au Gratin Potatoes appeared first on Life In The Lofthouse.

I’m a self-proclaimed carboholic. If I had to pick just one thing to live off for the rest of my life, it would be a toss-up between bread and potatoes. There’s something so satisfying about starchy goodness, whether its warm dinner rolls fresh from the oven or crispy roasted potatoes. Potatoes hold a special place in my heart—they’re endlessly versatile, and these Cheesy Broccoli Twice-Baked Potatoes are one of my all-time favorites. They’re versatile enough to serve year-round, pairing perfectly with cozy winter dinners or as a side dish for summer barbecues. No matter the occasion, they’re always a crowd-pleaser. Rich, creamy, and loaded with cheesy goodness, these potatoes are the epitome of comfort food, and I can’t wait to share this recipe with you.

CHEESY BROCCOLI TWICE-BAKED POTATOES

These potatoes work just as well for a fancy holiday dinner as they do for a casual backyard barbecue. Pair them with roasted chicken, steak, or grilled salmon for a hearty meal. They also make a fantastic vegetarian option when served with a crisp green salad on the side.

Broccoli and cheese are a classic duo that never fails. The creamy, melty cheese complements the tender broccoli so beautifully, creating a flavor combination that’s hard to resist. The broccoli adds a subtle crunch and freshness that balances the richness of the cheese and potatoes. Even picky eaters will love the cheesy goodness and creamy texture of these potatoes. Now, when you add fluffy mashed potatoes into the mix, it’s pure magic. This recipe combines all those elements, with a hint of ranch dressing and sour cream to take it to the next level of deliciousness. Every bite is packed with flavor, making it a side dish that can easily steal the spotlight from the main course.

INGREDIENTS

• 4 medium Russet potatoes
• 1 cup cooked broccoli florets
• 1 1/2 cups shredded mild cheddar cheese, divided
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder

COOKING INSTRUCTIONS

Wash and poke holes in each potato. Place potatoes on a foil-lined baking sheet. Bake at 400 F° for 1 hour.

**Potatoes will be very hot when they’re done cooking. Use a hot pad or kitchen towel while handling the hot potatoes**

Carefully remove potatoes from the oven. Allow to cool for 30 minutes.

Cut the potatoes in half lengthwise so you’ll have 8 halves total. With a spoon, scoop out the potato leaving a 1/4 inch in the skin. Place all the scooped-out potatoes in a large bowl. Set the potato skins onto a cookie sheet.

Mash the potatoes with a fork. Then add the cooked broccoli, ranch dressing, sour cream, garlic powder and one cup of the shredded cheddar cheese. Mix well.

Divide the mixture evenly and scoop into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400° F. for 15 minutes or until the cheese is melted. Serve warm and enjoy!

SERVINGS

This recipe creates 8 twice-baked potatoes. Each person gets 1 to 2 potato halves, depending on their appetite. These halves are generously stuffed and packed with flavor, making them satisfyingly filling. If you’re hosting a larger group or need a dish to share at a potluck, doubling the recipe is a breeze. Simply bake a few more potatoes, whip up an extra batch of the cheesy broccoli filling, and you’ll have enough to go around.

A DISH FOR ANY OCCASION

Hosting a summer cookout? These potatoes are the ideal pairing for all your barbecue favorites. Picture them alongside juicy burgers fresh off the grill, smoky ribs slathered in barbecue sauce, or char-grilled chicken. Their creamy, cheesy filling provides a satisfying contrast to the bold flavors of grilled meats.

When the weather cools and cozy dinners take center stage, these twice-baked potatoes fit right in. Pair them with a steaming bowl of creamy broccoli soup or a hearty beef stew brimming with tender vegetables. Their warm, gooey center and crispy baked skin are a comfort food dream, perfect for curling up on a chilly winter night.

Planning a holiday feast? These potatoes also make an excellent addition to festive spreads, holding their own next to glazed ham, roasted turkey, or prime rib.  

LEFTOVERS

Got leftovers? Consider yourself lucky because these Cheesy Broccoli Twice-Baked Potatoes reheat beautifully. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for about 15 to 20 minutes, or until warmed through. If you’re in a hurry, the microwave works just as well for a quick single-serving option. Leftovers make a great lunch or side dish the next day.

CREATIVE CUSTOMIZATION

You can easily customize these to suit your taste preferences or dietary needs. Love bacon? Sprinkle crispy crumbled bacon into the filling or on top for an added smoky flavor. Prefer a spicy kick? Add a dash of cayenne pepper, a drizzle of hot sauce, or mix in diced jalapeños for a bold twist. For a healthier take, swap the sour cream with Greek yogurt and use low-fat cheese. You can even mix up the veggies—swap broccoli for spinach, sautéed mushrooms, or roasted red peppers to create a new flavor profile.

Vegetarians can enjoy this as-is, but if you’re craving more protein, stir in shredded rotisserie chicken or cooked ground turkey. With so many ways to tweak and enhance the recipe, you can create a version that’s uniquely yours every time!

ENJOY THIS RECIPE? HERE ARE A FEW MORE PERFECT POTATO DISHES!

Potatoes au Gratin – Thinly sliced potatoes covered in cream, garlic and Monterey Jack cheese then baked to perfection. These are the ultimate side dish!

Crock Pot Creamy Mashed Potatoes – Delicious and so easy to make. I love that making mashed potatoes this way saves one extra stove-top burner!

Loaded Chicken and Potato Casserole – Seasoned chicken and potatoes baked and topped with bacon, cheese and green onion for one phenomenal dish!

Garlic Parmesan Roasted Potatoes – A side dish you won’t soon forget! The garlic and Parmesan cheese packs flavor in every bite in these tender potatoes.

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Cheesy Broccoli Twice-Baked Potatoes

A winning combo of cheddar cheese, broccoli and creamy ranch is stuffed in these Cheesy Broccoli Twice-Baked Potatoes. These potatoes are the ultimate side dish!

Prep Time 45 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 8

Author Holly

Ingredients

• 4 medium Russet potatoes
• 1 cup cooked broccoli florets
• 1 1/2 cups shredded cheddar cheese divided
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder

Instructions

• Wash and poke holes in each potato. Place potatoes on a foil-lined baking sheet. Bake at 400 F° for 1 hour.
• **Potatoes will be very hot when they're done cooking. Use a hot pad or kitchen towel while handling the hot potatoes**
• Carefully remove potatoes from oven. Allow to cool for 30 minutes.
• Cut the potatoes in half lengthwise so you'll have 8 halves total. With a spoon, scoop out the potato leaving a 1/4 inch in the skin. Place all the scooped out potato in a large bowl. Set the potato skins onto a cookie sheet.
• Mash the potatoes with a fork. Then add the cooked broccoli, ranch dressing, sour cream, garlic powder and one cup of the shredded cheddar cheese. Mix together well.
• Divide the mixture evenly and scoop into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400° F. for 15 minutes or until cheese is melted. Serve warm and enjoy!

The post Cheesy Broccoli Twice-Baked Potatoes appeared first on Life In The Lofthouse.

There’s something so special about a homemade stew. It’s a meal that feels like a warm hug, bringing comfort with every bite. My Oven Baked Stew is no exception. This recipe has become a favorite in my household, and I’m confident it will be a favorite in yours as well. Filled with tender beef, hearty potatoes, sweet carrots, and onion seasoning, this stew is the ultimate comfort food. The long, slow bake ensures that everything comes out perfectly tender and flavorful, with no need for constant attention or stirring.

OVEN BAKED STEW

One of the standout features of this stew is its simplicity. Everything comes together in one pan, making it not only convenient but also a breeze to clean up. The ingredients are straightforward and easy to find, yet the flavors are rich and complex. The combination of beef stew meat, russet potatoes, and carrots creates a classic base, while the addition of a creamy, seasoned sauce elevates the dish to a whole new level.

While this stew is perfect for the cooler months, it’s so delicious you’ll find yourself wanting to make it year-round. Even if it’s warm outside, there’s something about the comforting aroma of a slow-cooked stew that feels just right. Give this recipe a try today and discover the joys of a homemade, oven-baked stew that’s as delicious as it is easy to make.

INGREDIENTS

• 2 pounds lean beef stew meat (should be cut up into bite size pieces)
• 2 packets (1 ounce, each) dry onion soup mix
• 1/2 teaspoon paprika
• 5 medium russet potatoes, peeled and diced into 1-inch pieces
• 6 medium carrots, peeled and diced
• 1 small yellow onion, chopped
• 2 cans (10.75 ounces, each) condensed cream of celery soup
• 1 cup ketchup (or tomato sauce)

COOKING INSTRUCTIONS

Preheat the oven to 325 degrees F. Spray a 9×13-inch baking dish or Dutch oven with nonstick spray. Spread beef stew meat out evenly in a single layer in a prepared dish. 

Sprinkle paprika and dry onion soup mixed evenly over meat. Top meat evenly with diced potatoes, carrots, and onion.

Whisk together the cream of celery soups and ketchup (or tomato sauce) in a medium bowl. Pour this mixture all over the meat and vegetables, spreading out evenly.

Cover the pan with a lid or tightly with foil. Bake for 2 ½ to 3 hours or until potatoes and carrots are tender. Carefully remove from the oven and then remove lid or foil. (*Be careful steam will be released when you uncover it!) 

Allow to stand for about 5 minutes with the lid off before serving. Enjoy!

LEFTOVERS AS GOOD AS THE DAY THEY WERE MADE

One of the best things about this recipe is how well it holds up as leftovers. If you find yourself with extra stew after dinner, consider it a win! The magic of this dish is that the flavors only get better with time. As the stew sits in the refrigerator, the rich, savory ingredients have more time to mingle, creating an even deeper, more complex flavor profile. The beef becomes incredibly tender, soaking up the essence of the spices and vegetables, while the potatoes and carrots retain their texture and sweetness. Reheating is a breeze, too.

You can easily warm up a portion in the microwave for a quick lunch or pop the whole dish back into the oven for a more traditional reheating. The stew doesn’t lose its hearty consistency or flavor during reheating, making it just as satisfying the next day—or even two days later. This makes it perfect for meal prepping, too. Cook it on the weekend, and enjoy effortless, homemade dinners throughout the week. Leftovers from this stew are a prime example of how some dishes truly improve with age, allowing you to savor every bite.

SERVINGS: FEEDING A CROWD

This recipe yields enough to serve at least 6 to 8 people, depending on portion sizes. Each serving is hearty and filling, packed with tender beef, potatoes, carrots, and a rich, flavorful sauce that satisfies even the biggest appetites. The stew’s ability to comfortably feed a large group makes it a go-to recipe for those occasions when you need something reliable, delicious, and easy to scale.

A simple salad and some crusty breads are all you need to complement the rich, savory flavors of the stew. In addition to its crowd-pleasing qualities, the stew’s simplicity means you can spend more time with your guests and less time in the kitchen. Just pop it in the oven, let it bake, and enjoy the warm, comforting aroma that fills your home as you prepare for a meal that’s sure to be a hit with everyone at the table.

CUSTOMIZE TO MEET YOUR NEEDS

One of the great things about this recipe is its versatility. While the classic combination of beef, potatoes, and carrots is hard to beat, you can easily customize the stew to suit your tastes. Here are a few ideas to get you started:

Vegetable Additions: Feel free to add other vegetables to the mix, such as mushrooms, green beans, or peas. Just make sure they’re cut into bite-sized pieces, so they cook evenly with the rest of the stew.

Spice It Up: If you like a little heat, try adding a pinch of cayenne pepper or a few dashes of hot sauce to the sauce mixture. It will give the stew a subtle kick that’s sure to please spice lovers.

Different Cuts of Meat: While stew meat is the most common choice for this dish, you can also use other cuts of beef, such as chuck roast or short ribs. Just make sure the meat is cut into bite-sized pieces and allow for a longer cooking time if needed.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OVEN BAKED RECIPES!

Baked Soft Tacos – A dinner everyone will ask for! Seasoned ground beef loaded up in soft taco shells, then warmed all together in the oven to perfection.

Chili Cheese Dogs – Hot dogs loaded with chili, cheese, and onion, then baked to perfection! They are so delicious and perfect for game day!

Chicken Fajitas – Bring this sizzling sensation off the platter and right from your kitchen! Tender chicken, veggies, served warm with tortillas.

Honey Lime Chicken Tacos – Simple and delicious! The honey and lime flavors pair perfectly with the seasoned chicken and pepper-jack cheese!

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Oven Baked Stew

Oven Baked Stew is a hearty meal filled with carrots, potatoes and tender beef stew meat. This dinner will win hearts all around the table!

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Servings 8

Ingredients

• 2 pounds lean beef stew meat (should be cut up into bite size pieces)
• 2 packets (1 ounce, each) dry onion soup mix
• 1/2 teaspoon paprika
• 5 medium russet potatoes peeled and diced into 1-inch pieces
• 6 medium carrots peeled and diced
• 1 small yellow onion chopped
• 2 cans (10.75 ounces, each) condensed cream of celery soup
• 1 cup ketchup (or tomato sauce)

Instructions

• Preheat oven to 325 degrees F. Spray a 9×13-inch baking dish or Dutch oven with nonstick spray. Spread beef stew meat out evenly in a single layer in prepared dish. Sprinkle paprika and dry onion soup mixes evenly over meat. Top meat evenly with diced potatoes, carrots and onion.
• Whisk together the cream of celery soups and ketchup in a medium bowl. Pour this mixture all over the meat and vegetables, spreading out evenly.
• Cover pan with lid or tightly with foil. Bake in preheated oven for 2 ½ to 3 hours or until potatoes and carrots are tender. Carefully remove dish from oven and then remove lid or foil. (*Be careful, steam will be released when you uncover it!) Let stand about 5 minutes before serving. Enjoy!

The post Oven Baked Stew appeared first on Life In The Lofthouse.

When it really comes down to it I am a meat and potatoes kind of gal. There is nothing quite like a meal when the menu is centered around these two ingredients. These two components always add a special layer of comfort when shared over the dinner table. My Shepherd’s Pie Baked Potatoes are meat, potatoes, and more! And they may just become your family’s new favorite meal. No matter how you split your baked potato, the savory shepherd’s topping will definitely satisfy.

SHEPHERD’S PIE BAKED POTATOES

Are you looking for a dinner that tastes like it’s been tended to all day, but really has only been in the works for an hour? This is one of those recipes that is sure to impress, can be ready to enjoy in just over 60 minutes. While the spuds bake, the Shepherd’s sauce is created with lean ground beef that’s seasoned with garlic powder, onion flakes, chili powder, and tomato sauce. Then green beans and corn are added to bring it all together!

Once the potatoes are hot and tender, split them down the middle, and fill them to the brim with the Shepherd’s sauce. Usually a traditional Shepherd’s Pie is meat on the bottom with potatoes on top, but this recipe turns everything up on its head! But in a delicious way!

INGREDIENTS

• 6 medium Russet potatoes
• 2 teaspoons kosher salt
• 1 Tablespoon vegetable oil

Shepherd’s Sauce

• 1 pound lean ground beef or ground lamb. (Lamb is the traditional meat, but we prefer beef)
• 1 can (10.75 ounces) tomato soup
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 2 teaspoons onion flakes
• 1/2 teaspoon chili powder
• 1/4 cup milk
• 1 cup cut green beans
• 1 cup corn

COOKING INSTRUCTIONS

Preheat the oven to 400 degrees F. Wash potatoes with water. Dry with paper towels.

Drizzle potatoes with vegetable oil and then sprinkle evenly with kosher salt. Poke a couple holes in the potatoes with a fork and then place them on a baking sheet. Bake for 1 hour or until fork tender.

When potatoes have about 15 minutes left to bake, start on the shepherd’s sauce. 

Shepherd’s Sauce

In a large skillet, brown ground beef over medium-high heat. Drain any grease. 

Pour in tomato sauce and soup and then sprinkle in garlic powder, onion flakes and chili powder. Stir well. Pour in milk, green beans and corn.

Continue to stir and cook until mixture boils. Reduce heat to low and allow to simmer until potatoes are ready.

Once potatoes are finished baking, carefully remove from the oven. They will be very hot! Let potatoes rest so they can cool a bit. Cut a slit on top of each potato and then squeeze sides to open.

Top each potato with meat sauce. You can also top with shredded cheese, sour cream and chives. Enjoy!

SERVINGS

This recipe serves 6. You can easily double the recipe if needing to serve more.

STORING LEFTOVERS

If you have a couple of potatoes and some of the meat mixture left over, then not to worry! Store the potatoes wrapped in the fridge, and the Shepherd’s Sauce in a separate container stored in the fridge. I recommended warming the potato in the microwave for a minute or so and then warm the sauce separately.

MEAT OPTIONS

A traditional Shepherd’s Pie is served with lamb instead of beef. I have found that my kids are more likely to clean their plates and eat every bite if I use beef, so that is what is included here. If you prefer lamb and a traditional flavor combination, then go ahead and substitute here. You can also ground turkey or chicken if you’re looking for a leaner option, but still want all the flavor. Either way you are about to have one the tastiest baked potatoes of your life.

SIDE DISHES

This meal is great because it has a veggies, carbs, and protein built right into the recipe. The Lofthouse crew is a hungry bunch, so sometimes I like to serve these potatoes with a simple side green salad. You can also serve these with a roll or my Garlic Parmesan Knots to help clean your plate!

ENJOY THIS RECIPE? HERE ARE A FEW MORE MEAT AND POTATO MEALS!

Chicken Pot Pie Baked Potatoes – A savory chicken pot pie gets reinvented! This Sunday dinner classic ditches the crust for a warm baked potato.

Taco Potatoes – Instead of wrapping your favorite taco into a hard or soft shell, try this recipe with a warm baked potato with taco meat and all the toppings.

Shepherd’s Pie – This warm and cozy recipe consists of a savory ground beef base with vegetables topped and baked with mashed potatoes and cheese.

Loaded Chicken and Potato Casserole – A deep casserole dish is mixed with tender pieces of chicken, soft chunks of potato, and topped with melted cheese.

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Shepherd’s Pie Baked Potatoes

Shepherd’s Pie Potatoes are everything you love about classic shepherd’s pie but served over a warm baked potato!

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 6

Ingredients

Potatoes

• 6 medium Russet potatoes
• 2 teaspoons kosher salt
• 1 Tablespoon vegetable oil

Shepherds Pie Sauce

• 1 pound lean ground beef or ground lamb (Lamb is the traditional meat, but we prefer beef)
• 1 can (10.75 ounces) tomato soup
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 2 teaspoons onion flakes
• 1/2 teaspoon chili powder
• 1/4 cup milk
• 1 cup cut green beans
• 1 cup corn
• shredded cheddar cheese optional

Instructions

• Preheat oven to 400 degrees F. Wash potatoes with water. Dry with paper towels. Drizzle potatoes with vegetable oil and then sprinkle evenly with kosher salt. Poke a few holes in each potato with a fork and then place them on a baking sheet. Bake for 1 hour or until fork tender.
• When potatoes have about 15 minutes left to bake, start on the shepherd's pie sauce.

Shepherd's Pie Sauce

• In a large skillet, brown ground beef over medium-high heat. Drain any grease. Pour in tomato sauce and soup and then sprinkle in garlic powder, onion flakes and chili powder. Stir well. Pour in milk, green beans and corn. Continue to stir and cook until mixture boils. Reduce heat to low and let simmer until potatoes are ready.
• Once potatoes are finished baking, carefully remove from oven. They will be very hot! Let potatoes rest so they can cool a bit. Once able to handle, cut a slit on top of each potato and then squeeze sides to open. Top each potato with meat sauce. (You can also top with shredded cheese, sour cream and chives. Enjoy!

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You guys, this cake. It’s what my Thin Mint cookie dreams are made of and then some. This chocolate poke cake is filled with chocolate pudding AND crushed thin mint cookies. Wowza. It is really incredible and one you definitely have to try!

With Girl Scout cookie season here you have to make this cake as soon as you can. If you haven’t been able to purchase any GS cookies yet then you can always use the Keebler grasshopper cookies. They would work perfectly for this. Luckily for me, my friend’s cute daughter is a Girl Scout so I was able to order some boxes from her. (I won’t admit how many I did order. ha!)

This delicious devil is going in the books as one of the best cakes I’ve ever made- and devoured. I love that the whipped topping keeps it on the lighter side. It’s not rich at all. Well, in my opinion anyway. But you will have to see for yourself. Now go make this cake!

MORE AMAZING CHOCOLATE RECIPES:

Oreo Pudding Poke Cake

Chocolate Chip Pudding Cookies

Texas Sheet Cake Bites

Chocolate Cupcakes with Oreo Buttercream

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Thin Mint Chocolate Poke Cake

Thin Mint Chocolate Poke Cake is filled with chocolate pudding, crushed thin mint cookies, and topped with peppermint whipped topping!

Servings 12

Calories 367kcal

Ingredients

• 1 box (15.25 ounces) Devil's Food cake mix (plus the water, oil and eggs called for on cake mix box)
• 1 box (3.9 ounces) instant chocolate pudding mix
• 2 cups cold milk
• 8 Thin Mints Girl Scout cookies OR Keebler grasshopper cookies divided
• 1 container (8 ounces) Cool Whip (whipped topping) thawed
• 1/4 teaspoon peppermint extract
• 3 drops liquid green food coloring optional

Instructions

• Prepare and bake cake according to package directions in a 9×13-inch baking pan. Remove from oven and let cake cool completely.
• Using a wooden spoon handle, poke holes all over the cake.
• In a large bowl, whisk together chocolate pudding mix and cold milk. Immediately pour mixture evenly all over the top of the cake, ensuring it gets in all the holes. Crush 4 of the Thin Mint cookies and spread crushed cookies all over the top of cake.
• Cover with saran wrap then place in fridge to set and chill for two hours or up to overnight.
• When ready to serve, mix together thawed whipped topping and peppermint extract. Mix in green food coloring, if using. Spread whipped topping over the top of cake. Crush remaining 4 Thin Mint cookies then sprinkle all over the top of cake. Cut into slices and serve!

Nutrition

Serving: 1 piece | Calories: 367kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g

The post Thin Mint Chocolate Poke Cake appeared first on Life In The Lofthouse.

 Your luck has just struck with my recipe for Shepherd’s Pie. The lovely folks of Ireland knew what they were doing when they created this dish. With flavorful meat and veggies at the bottom of a deep baking pan with a thick layer of mashed potatoes and cheese on top, what’s not to love? There is something for everyone with this dinner! The only thing that could make this meal more authentic than it already is, is if you serve a cold Guinness on the side.

WITH THIS MANY POTATOES, THERE WILL BE NO FAMINE IN YOUR KITCHEN

 As mentioned earlier, there is a little something in this dinner for everyone. For me and my kids It’s the layer of mashed potatoes that tops the dish. Anytime I can incorporate this into one of my recipes, I know my kids will devour their dinner. Me too! For my husband, Kale it’s the base of the dish. Lean ground beef is sauteed with vegetables like peas, carrots, onions, and seasoning to bring out the full flavor. This recipe makes a TON of food as well. It’s also incredibly filling. We usually put at least half of the pan in the refrigerator to serve and eat the next day.

COTTAGE PIE VS. SHEPHERD’S PIE

 There are probably some of you out there wondering what the difference is between the two. Authentic Shepherd’s Pie is traditionally served with lamb. This kind of wildlife was more accessible in Ireland at the time of its origin. If you and your family like the flavor profile of lamb, then I recommend going for it! Here in the Lofthouse we like to substitute ground beef for lamb in the recipe. This style of recipe can be called Cottage Pie. Honestly, if it tastes delicious then I couldn’t care less what dinner is called.

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

Szechuan Chicken – Tender bits of chicken sauteed with fresh vegetables in a gourmet teriyaki sauce.

Italian Herb Roasted Chicken – Juicy chicken that has been rubbed in a variety of Italian flavored herbs and spices that is cooked to perfection.

Easy Thai Noodles – Very simple and delicious Asian inspired noodle dish that is great for vegetarians and meat lovers.

Chicken Chimichangas – Fried burritos that are stuffed with flavorful chicken, rice, and beans.

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Shepherd’s Pie (aka. Cottage Pie)

This classic Shepherd's Pie will have everyone asking for seconds. The meat mixture is so flavorful and the creamy mashed potatoes and cheese make it extra delicious.

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Author Holly

Ingredients

Potato Layer

• 3 large russet potatoes
• 2 Tablespoons butter
• 1/2 cup milk
• 1 teaspoon garlic powder

Meat Layer

• 2 pounds ground beef or lamb, turkey
• 1 small onion chopped
• 2 cloves garlic minced
• 1/2 teaspoon each salt and pepper
• 2 Tablespoons flour
• 2 Tablespoons tomato paste
• 1 cup beef broth
• 1/2 Tablespoon Worcestershire sauce
• 1/2 teaspoon dried oregano
• 1 1/2 cups frozen peas and carrots
• 1/2 cup frozen corn
• 1 cup shredded cheddar cheese

Instructions

Potato Layer

• Peel potatoes and chop into small pieces. Place chopped potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender. (About 15 – 20 minutes)
• Drain water from pot. Mash the potatoes. Add butter, milk and garlic powder. Continue to mash until no lumps remain. Cover potatoes and set aside.
• Preheat oven to 375° F. Grease a 9×13 inch baking dish with non-stick spray.

Meat Layer

• In a large 12-inch skillet, over medium-high heat, add ground beef,onion, garlic, salt and pepper. Cook and crumble meat until browned. Drain grease.
• Sprinkle flour evenly over meat mixture. Stir and cook 1 minute. Stir in tomato paste, broth, Worcestershire sauce and oregano. Bring to a boil, then reduce heat to medium-low. Stir in frozen peas, carrots and corn. Cook another 5 to 10 minutes or until heated through.
• Pour meat mixture into the prepared baking dish. Spread mashed potatoes evenly over the top. Top potatoes evenly with cheddar cheese.
• Bake, uncovered, for 35 minutes until casserole is hot and bubbly. Remove from oven and let stand 10 minutes before serving.

Notes

Serves 6 to 8 

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Mint and chocolate are two flavors that were made for each other. One of my favorite ways to enjoy this combo is with an ice cream sandwich. They are the best dessert snack all year round! What’s the best way to enhance this perfect personal sweet treat? Turn it into an ice cream cake! Mint Ice Cream Sandwich Cake will cool and delight your taste buds.

Begin by placing mint chocolate ice cream sandwiches at the bottom of a baking pan. Spread Cool Whip over the sandwiches, then add a second layer of those delicious ice cream sandwiches. Cover with another helping of Cool Whip and crushed Oreos then freeze to set. When you’re ready to serve this delightful dessert, you can always add a drizzle of chocolate sauce if you’re feeling naughty!

Rich chocolate combined with refreshing mint has always put a smile on my face, and I guarantee once you give this recipe a try it will have the same effect on everyone who tries it. Prepare my easy ice cream sandwich cake  for a summer birthday or any celebration! A slice of this is the best treat to celebrate with!

SUBSTITUTE FOR COOL WHIP

For a more homemade feel you can use fresh whipped cream if you’re not a fan of Cool Whip. 

OREO OPTIONS

I use traditional Oreos, but feel free to try mint chocolate Oreos to add another layer of flavor to each bite!

FREEZING

Freeze overnight or at least 8 hours before slicing and serving.

ENJOY THIS RECIPE?  HERE ARE A FEW OTHER DESSERTS TO COOL OFF WITH!

Banana Split Ice Cream Sandwich Cake – Layers of Ice Cream Sandwiches, Cool Whip, and Chocolate.

Fried Ice Cream Dessert – Pan fried cinnamon ice cream with corn flakes, sugar, and butter.

Shamrock Shake – creamy milkshake with mint flavors.

Homemade Biscoff Ice Cream – Creamy vanilla ice cream with Biscoff cookies pieces, and cookie butter throughout.

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Mint Ice Cream Sandwich Cake

Layers of mint chocolate ice cream sandwiches, Cool Whip, and crushed Oreo cookie create one incredible dessert.

Prep Time 8 hours hours

Servings 12

Ingredients

• 19 mint ice cream sandwiches
• 1 tub (8 ounces) Cool Whip thawed
• 3 Tablespoons chocolate syrup
• 8 Oreo cookies crushed

Instructions

• Mix together the cool whip and chocolate syrup. Set aside.

  Line 9 ½ ice cream sandwiches in the bottom of a 9×13 baking dish.

  Spread half of the cool whip mixture over the top.
• Line another layer of 9 ½ ice cream sandwiches over the top of the cool whip. Pressing down gently to pack in. Spread the remaining cool whip mixture over the top.

  Sprinkle the crushed Oreo cookies evenly over the top.

  Cover with saran wrap and place in freezer for at least 8 hours to freeze and set.

  Cut into slices and serve!

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If you’re looking for the perfect mint chocolate chip cookie recipe, you’re going to love these easy Mint Chocolate Chip Cookies. This is one of my all-time favorite cookie recipes because they taste just like a scoop of classic mint chocolate chip ice cream, but baked into a soft, buttery, melt-in-your-mouth cookie. Warm from the oven, they’re gooey, rich, and completely irresistible. These cookies are incredibly easy to make and come together quickly using 7 simple ingredients, making them perfect for busy holiday baking. They’re especially perfect as Christmas Grinch Cookies with their festive green color, or as fun and festive St. Patrick’s Day Cookies that everyone will love. Of course, they’re also delicious any time of year when a mint-chocolate craving strikes. Save this recipe now so you can come back year-round!

MINT CHOCOLATE CHIP COOKIES

The combination of peppermint extract, semi-sweet chocolate chips, and creme de menthe baking chips creates the perfect balance of cool mint and rich chocolate flavor, with soft, tender centers and gooey melted chocolate in every bite. The vibrant green dough makes these Mint Chocolate Chip Cookies especially festive, making them ideal as Grinch-inspired Christmas cookies, St. Patrick’s Day treats, or a fun addition to any holiday cookie platter. If you love easy holiday cookie recipes, festive green desserts, or anything mint and chocolate, this crowd-pleasing cookie deserves a spot on your baking list.

Find all my expert tips on how to make homemade mint chocolate chip 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 Quick & Easy Mint Chocolate Chip Cookies Recipe:

• Quick & Easy Dessert: Made with a sugar cookie mix, these mint chocolate chip cookies come together fast with minimal prep, perfect for busy weeknights or last-minute baking.
• Soft, Chewy Cookies: These cookies bake up soft and tender with melted semi-sweet chocolate chips and creme de menthe baking chips in every bite.
• Nostalgic Mint Chocolate Flavor: Peppermint extract paired with rich chocolate creates the perfect balance of cool mint and indulgent chocolate flavor.
• Perfect for Holiday Baking: The festive green color makes these ideal Christmas Grinch Cookies, St. Patrick’s Day Cookies, or fun green desserts for cookie exchanges.
• No-Chill Cookie Recipe: No dough chilling required means these easy mint chocolate chip cookies are ready for the oven in minutes.
• Festive Dessert: Eye-catching, flavorful, and family-friendly, these cookies are always a hit at parties, potlucks, holidays, and bake sales.

Ingredients

• Betty Crocker sugar cookie mix
• Butter
• Peppermint extract
• 1 Egg
• Green food coloring
• Creme de menthe baking chips
• Semi-sweet chocolate chips

Instructions

Place the cookie mix, softened butter, peppermint extract, egg, and food coloring into a large bowl and mix until a soft dough is formed.

Stir in the baking and chocolate chips.

Take a small cookie scoop and scoop batter out onto a baking sheet keeping them about 2 inches apart. 

Bake for about 10 minutes or until the cookies have just set. 

Take cookies out of the oven and let them cool for 3 minutes.

Once cooled, serve and enjoy!

Servings

Yields: 24 cookies.

Storage and Reheating

Place leftover mint chocolate chip cookies in an airtight container, and they can last for up to 3 days at room temperature. Adding a slice of bread to the container can help keep them soft longer. To reheat, warm each cookie in the microwave for 8-12 seconds or heat several cookies in a 300°F oven for 3-5 minutes.

To freeze, place them in an airtight container and enjoy for up to 1 month. Another way to freeze them is to shape the cookie dough into balls, place them onto a baking sheet, and set them in the freezer. Once they’ve frozen into a ball form, you can place them into a zip-lock bag and place them back into the freezer for up to 1 month. 

Holly’s Tips for The Best Mint Chocolate Chip Cookies:

• Use Softened Butter: Softened butter helps create soft, chewy mint chocolate chip cookies with the perfect texture. Melted butter can cause the cookies to spread too much.
• Use Peppermint Extract Sparingly: Peppermint extract is strong, so a small amount goes a long way! Use a small amount for the classic mint flavor without overpowering the chocolate.
• Mix Just Until Combined: Overmixing the cookie dough can lead to dense cookies. Stir until a soft dough forms for tender, bakery-style results.
• Use A Cookie Scoop: For uniform cookies that bake evenly, use a cookie scoop or tablespoon.
• Don’t Overbake: Remove the cookies when they look just set. They will continue to firm up as they cool, keeping the centers soft and chewy.
• Let Cookies Rest Before Serving: Cooling the cookies for a few minutes on the pan allows them to set while staying soft inside.

Frequently Asked Questions:

Similar Recipes

Craving a classic cookie recipe? Bake my Chocolate Chip Pudding Cookies.

Looking for more festive recipes? Bake The Best Sugar Cookies and Red Velvet Crinkle Cookies.

Craving more mint-infused treats? Make my Shamrock Shake, Brownie Cookies with Mint Frosting, Thin Mint Chocolate Poke Cake, and Asphalt Pie (Winger’s Copycat).

Have you made this Mint Chocolate Chip Cookie recipe? 

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

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Mint Chocolate Chip Cookies

A heavenly combination of peppermint flavor and rich chocolate come together to create these Mint Chocolate Chip Cookies. They have a warm, gooey center and slightly crisp edges that results in the perfect cookie!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Ingredients

• 1 pouch (1 lb. 1.5 ounces) Betty Crocker sugar cookie mix
• 1/2 cup butter softened
• 1/4 teaspoon peppermint extract
• 1 egg
• 8 drops green food color
• 1 cup creme de menthe baking chips
• 1 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, stir cookie mix, butter, mint extract, egg and food coloring until a soft dough forms. Stir in the creme de menthe baking chips and chocolate chips.
• Using a small cookie scoop or Tablespoon, drop onto an un-greased cookie sheet, placing 2 inches apart.
• Bake 10 minutes or until set. Cool 3 minutes on the cookie sheet, then transfer to a wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

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I can’t believe the Fourth of July holiday is almost here! How did that happen? I swear, since we’ve been back from vacation time has just been flying by! I will say- I have been enjoying spending time with my kiddos this summer so far. We’ve kept ourselves pretty busy so I guess that’s why the days are going by so fast.

I made this Rainbow Fruit Salad a few weeks ago for a snack for the kids. They loved it! It’s full of all our favorite fruits- red strawberries, green apples, mandarin oranges, purple grapes and yellow pineapple. Yep, all the colors of the rainbow in fruity salad form. The honey and lime mixture you drizzle over the top adds extra flavor and deliciousness. 

This rainbow fruit salad would be a great addition to any summer barbecue. Especially for the 4th of July! That’ll be the next time I make it.

ENJOY THIS RECIPE? HERE ARE MORE FRUIT RECIPES!

CREAMY FRUIT SALAD

EASY FRUIT DIP

AMBROSIA SALAD

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Rainbow Fruit Salad

A delicious and refreshing fruit salad with honey and lime flavors.

Prep Time 15 minutes minutes

Author Holly

Ingredients

• 1 pound fresh strawberries sliced
• 1 pound fresh pineapple sliced
• 12 ounces fresh blueberries
• 12 ounces red grapes sliced into halves
• 1 large large golden delicious apple sliced, seeds removed
• 1 can (15 ounces) mandarin oranges in juice drained
• 2 ripe bananas sliced

Honey Lime Dressing

• 1/4 cup honey
• 2 teaspoons lime zest
• 1 Tablespoons fresh lime juice

Instructions

• Add all fruit to a large mixing bowl. Cover bowl and set in the fridge to chill while you make the dressing.

Honey Lime Dressing

• In a small bowl, whisk together the honey, lime zest, and lime juice. Pour over fruit just before serving and toss to evenly coat (as it sits for a few minutes the juices will gather at the bottom, so toss again before serving).
• Serve and enjoy!

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September is here and I could not be happier! Fall is quickly approaching so that means soup and stew season is almost here. Yay! I’m not sad at all to say goodbye to the crazy heat. Summer was fun but I’m ready for the holidays.

I can’t think of anything better than eating a warm bowl of Crock Pot Beef Stew on a chilly day. This Crock Pot Beef Stew is filled with hearty pieces of beef and vegetables slow cooked all day in the most delicious gravy.

It’s the perfect Sunday meal to make for your loved ones. I’ve been making this for years and love to serve it with our favorite rolls. It is beyond delicious! Every one in my family adores this meal, including the kiddos.

MORE CROCK POT RECIPES YOU MAY LIKE:

Crock Pot Taco Soup

Crock Pot Cheeseburger Soup

Crock Pot Beef and Broccoli

Crock Pot Shredded Beef Tacos

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Crock Pot Beef Stew

This delicious beef stew is loaded with potatoes and carrots and slow cooked all day!

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Servings 8

Author Holly

Ingredients

• 2 packages (1 ounce, each) dry onion soup mix
• 1/2 teaspoon paprika
• 2 pounds beef stew meat, or a boneless beef roast, cut in 1-inch pieces
• 5 medium potatoes peeled and diced
• 2 to 3 cups baby carrots
• 1 small yellow onion chopped
• 2 cans (10 ounces, each) cream of celery soup
• 1 cup ketchup *(you can substitute tomato sauce if you don't like ketchup)

Instructions

• In a large plastic bag, combine the dry onion soup mix and paprika. Add in meat and shake the bag to coat meat with the seasonings. (You may have to do that step in two batches, for all the meat to fit)
• Once meat is coated, spread out evenly into a greased 7 quart crock pot. Top meat evenly with the diced potatoes, carrots and onion.
• Mix the cream of celery soup and ketchup in a small bowl. Pour mixture over the meat and vegetables.
• Cover crock pot with lid. Cook on low heat for 7 to 8 hours or until meat is cooked through and vegetables are tender. Stir to combine everything then serve.

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My last day at the ENT office was Monday. It was a super emotional day. I didn’t think I would cry all day, but I did. I will miss that job a lot, and seeing my co-workers every day, but I’m excited and ready to kick this blog into full gear. I have a bazillion recipes I want to share, and projects in the works, so get ready for some fun new changes around here!

My kids are out of school this week for Spring Break, so we did a little spring cleaning, had a picnic at the park, and made these Brownie Cookies with Mint Frosting! I’d say it was a pretty successful first day working from home!

St. Patrick’s Day is next week so I thought should get a green recipe up on the ol’ blog. These cookies are pretty much amazing. They are chocolate brownies in cookie form, slathered with mint frosting. My two favorite combos!

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Brownie Cookies with Mint Frosting

These Brownie Cookies with Mint Frosting are delicious treats for holiday parties and Saint Patrick's Day celebrations.

Course Brownies, Cookies, Dessert

Servings 24

Author Holly

Ingredients

• FOR BROWNIES:
• 16 ounces semi-sweet chocolate chopped
• 4 Tablespoons butter
• 4 eggs
• 1 1/3 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup semi-sweet chocolate chips
• FOR FROSTING:
• 3 cups powdered sugar
• 6 Tablespoons butter softened to room temperature
• 6 Tablespoons heavy cream or milk
• 1 teaspoon peppermint extract
• 3 to 4 drops green food coloring

Instructions

• FOR BROWNIES: Preheat oven to 350° F. Line two baking sheets with parchment paper or spray with non-stick spray.
• In a large microwave-safe bowl, add the chopped chocolate and butter. Microwave, at 30 second intervals, until chocolate is melted. Stir to combine. Set aside and let mixture cool 10 minutes.
• In a separate bowl, add eggs, sugar and vanilla. Whisk mixture together to combine. Pour the cooled chocolate into the egg mixture and stir to combine. Fold in the flour and baking powder. Stir in chocolate chips. Cover bowl with saran wrap and chill in fridge for 30 minutes.
• Once chilled, scoop 2 Tablespoons of dough onto prepared baking sheets. Bake cookies for 10-12 minutes. Do not over bake! Leave to cool on the baking sheets.
• FOR FROSTING: Using an electric-mixer, beat the powdered sugar and butter until combined. Slowly add in cream or milk, until frosting reaches your desired consistency. Add the peppermint extract and green food coloring; mix until thoroughly combined. Frost cooled cookies with frosting. Sprinkle tops with extra chocolate chips, if desired.

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