Want to take roasted potatoes to the next level? These golden Greek Lemon Potatoes, also known as Patates Lemonates, are packed with lemon flavor, roasted garlic, and rich olive oil. They’re perfectly crisp around the edges while staying soft and creamy inside, making them melt into your mouth. If you’ve ever ordered Greek lemon potatoes at a restaurant and wondered how they get that irresistible texture and flavor, this foolproof recipe delivers the same results right in your own kitchen. Our family can’t get enough of them!

GREEK LEMON POTATOES

Unlike standard roasted potato recipes, Greek lemon potatoes are cooked in a flavorful lemon-garlic broth first, allowing every bite to soak up bold Mediterranean flavor before roasting to golden perfection. They are half-braised, half-roasted. The result? Tender potatoes with caramelized edges and a tangy, savory finish that pairs beautifully with chicken, lamb, seafood, or your favorite Greek-inspired meals.

The key to authentic Greek lemon potatoes is letting the potatoes fully absorb the lemon-garlic broth before they crisp up in the oven. Many recipes either leave too much liquid in the pan or dry the potatoes out before they become tender. This tested method ensures the potatoes stay flavorful inside while developing slightly crispy edges on the outside.

Find my expert tips on how to make homemade Greek Lemon Potatoes 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 Greek Lemon Potatoes Recipe:

• Restaurant-Quality At Home: This recipe tastes just like the Greek lemon potatoes you’d order at your favorite Mediterranean restaurant, but more fresh.
• Golden & Delicious: These potatoes roast up beautifully golden and slightly crisp on the outside while staying soft, creamy, and fluffy inside.
• Authentic Greek Flavors: Fresh lemon juice, garlic, oregano, and olive oil create the classic bright and savory flavor that makes Greek lemon potatoes so irresistible.
• Greek Cooking Technique: The potatoes are first braised in a lemon-garlic broth, then roasted for incredible texture and flavor.
• Great For Entertaining: These Greek potatoes are always a crowd favorite and look impressive served on a large platter with fresh lemon wedges and oregano.

Ingredients

• 2 ½ lbs. Yukon Gold potatoes
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup olive oil
• 1/3 cup freshly squeezed lemon juice
• 5 garlic cloves, finely minced
• 1 Tablespoon dried oregano
• 2 teaspoons salt

Instructions

Preheat the oven to 400°F.

Peel the potatoes, then cut larger ones into 4 wedges (about 1½ inches thick) and medium potatoes into 3 wedges.

Add the potato wedges to a roasting pan along with the remaining ingredients and toss to coat evenly.

Roast for 20 minutes, then turn the potatoes. Continue roasting for another 25 to 30 minutes, or until most of the liquid has been absorbed and a small amount of oil remains in the pan.

Crisp The Potatoes

Transfer the potatoes to a separate baking sheet. Tilt the original pan and carefully spoon off as much oil as possible (a little juice is fine), then drizzle it over the potatoes. Return to the oven and roast for 35 minutes, turning once or twice, until golden and crisp around the edges.

Transfer the potatoes to a large platter. Spoon the reduced garlic juices over the top (or toss the potatoes in the pan). Garnish with lemon wedges, if desired. Serve and enjoy!

Servings

Serves 5

Storage and Reheating

Store leftover Greek Lemon Potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, spread the potatoes on a baking sheet and warm them in a 400°F oven for 10-15 minutes, or until heated through and crispy again. You can also reheat them in an air fryer for a few minutes to help restore their crisp edges. While microwaving works for convenience, the potatoes will lose their signature texture.

Holly’s Tips for Greek Lemon Potatoes Recipe:

• Choose The Right Potatoes: Use starchy Yukon potatoes rather than waxy varieties, as they soak up flavor better.
• Grate The Garlic: For best results, finely grate the garlic using a microplane so it blends into the stock. This helps prevent small pieces from burning.
• Don’t Skip The Salt: It may seem like a lot, but potatoes really need a good amount of salt for proper flavor.
• For Crisping: You can skip transferring the potatoes to a separate tray, but the results will vary: either less crispy, unevenly golden potatoes, or well-colored potatoes with some burnt edges and garlic. If you prefer less browning, leave them in the same pan and roast for about 20 more minutes, keeping a close eye so the garlic doesn’t burn.
• Just Before Serving: Drizzle the garlic pan juices over the potatoes instead of tossing them to help maintain their crisp edges. You can also skip reducing the juices and use them as-is—this step is optional.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try these delicious Garlic Parmesan Roasted Potatoes.

Wanting something different? Make my German Potato Salad next!

Looking for something to serve with these potatoes? Try this juicy Grilled Lemon Chicken.

Searching for more side dishes? Try these highly-rated recipes: Garlic Parmesan Scalloped Potatoes, Crock Pot Creamy Mashed Potatoes, and Cheesy Broccoli Twice-Baked Potatoes.

Have you made this Greek Lemon Potatoes recipe?

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

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Greek Lemon Potatoes

Meet your new favorite side dish. Authentic Greek Lemon Potatoes are golden, flavorful, and roasted to perfection!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Ingredients

• 2 ½ lbs. Yukon Gold potatoes
• 1 ½ cups low-sodium chicken broth
• ½ cup olive oil
• ⅓ cup freshly squeezed lemon juice
• 5 garlic cloves, finely minced
• 1 Tablespoon dried oregano
• 2 teaspoons salt

Instructions

• Preheat the oven to 400°F.
• Peel the potatoes, then cut larger ones into 4 wedges (about 1½ inches thick) and medium potatoes into 3 wedges.
• Add the potato wedges to a roasting pan along with the remaining ingredients and toss to coat evenly.
• Roast for 20 minutes, then turn the potatoes. Continue roasting for another 25 to 30 minutes, or until most of the liquid has been absorbed and a small amount of oil remains in the pan.

Crisp The Potatoes

• Transfer the potatoes to a separate baking sheet. Tilt the original pan and carefully spoon off as much oil as possible (a little juice is fine), then drizzle it over the potatoes. Return to the oven and roast for 35 minutes, turning once or twice, until golden and crisp around the edges.
• Transfer the potatoes to a large platter. Spoon the reduced garlic juices over the top (or toss the potatoes in the pan). Garnish with lemon wedges, if desired. Serve and enjoy!

Notes

Yields: 4 to 5 servings

Recipe adapted from: Recipe Tin Eats.

The post Greek Lemon Potatoes appeared first on Life In The Lofthouse.

Looking for a vegetarian or lighter version of your favorite restaurant-style Mexican enchiladas? Then this Sour Cream Enchiladas recipe is for you. These sour cream enchiladas are made without meat yet still deliver the cheesy, comforting flavors you love. They’re a delicious meatless option perfect for anytime you’re craving classic enchilada goodness without the heaviness.

SOUR CREAM ENCHILADAS

What really gives these sour cream enchiladas their rich flavor is the way they’re generously coated in mild red enchilada sauce, but the goodness doesn’t stop there. A blend of sour cream and shredded cheddar creates a tangy balance to the savory sauce, while green onion, ground cumin, and a hint of cayenne add warmth and depth to every bite. The cayenne is optional if you want just a touch of spice. This recipe comes together rather quickly: simply fry the tortillas, dip them in sauce, fill them, roll them up into a baking dish, and you’ll have cheesy, creamy enchiladas ready in no time!

Find all my expert tips on how to make the best sour cream enchiladas 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 Homemade Sour Cream Enchilada Recipe:

• Easy Weeknight Favorite: Simple steps and minimal prep make this a family-friendly weeknight meal everyone can enjoy.
• Classic Enchilada Ingredients: Creamy sour cream, mild cheddar, red enchilada sauce, ground cumin, and a touch of cayenne create a rich, balanced, and comforting bite.
• Perfectly Tender Tortillas: A quick fry keeps the tortillas soft and pliable, while a dip in warm sauce adds extra flavor.
• Light & Meatless Dish: All the delicious enchilada goodness you love, but made vegetarian for a lighter, meat-free option.

Ingredients

• avocado oil, for frying (or any neutral oil, about 2 cups)
• 1 can (28 ounces) mild red enchilada sauce
• 2 cups sour cream
• 3 cups shredded cheddar cheese, divided
• 1 cup sliced green onion
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, optional
• 12 corn tortillas

Instructions

Preheat oven to 375° F. Heat avocado in a small skillet on low to medium-low heat.

In a medium saucepan, heat the enchilada sauce on medium-low heat.

Mix together sour cream, green onion, and 2 cups of shredded cheddar cheese, cumin, and cayenne pepper. Set aside.

Using tongs, fry tortillas one at a time for about 5 to 10 seconds. (Don’t allow them to crisp). Remove from the oil and then dunk the tortilla into the enchilada sauce.

Lay a tortilla onto a plate, and spoon 3 tablespoons of the sour cream mixture in the middle.

Roll tortilla, then place seam side down in a 9×13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture. Cover all the enchiladas in the pan evenly with the remaining cheese.

Bake, uncovered, for 15 to 20 minutes, or hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve enchiladas with a dollop of sour cream and extra sliced green onion, if desired. Enjoy!

Servings

Yields: 12 sour cream enchiladas.

Storage and Reheating

Store leftover sour cream enchiladas in an airtight container in the refrigerator for 3 days. To reheat, cover with foil and bake at 350°F for 15 minutes until heated through, removing the foil the last few minutes for a bubbly top. For a quicker option, microwave individual servings for 1-2 minutes until hot.

Holly’s Tips for The Best Sour Cream Enchiladas:

• To Keep Tortillas Soft: Fry each corn tortilla just 5-10 seconds to ensure soft, easy-to-roll enchiladas that won’t crack. If you prefer not to fry, warm the tortillas in the microwave, wrapped in a damp paper towel, to soften them before dipping in the sauce.
• Heat The Enchilada Sauce: Warm mild red enchilada sauce before dipping for perfectly coated, flavorful sour cream enchiladas.
• Layer The Cheese For Perfection: Save some shredded cheddar to sprinkle on top for a golden, bubbly finish in the oven.
• Top With Freshness: Garnish with extra sour cream, green onions, or fresh cilantro for extra flavor and visual appeal.
• Customizable Toppings: Add extra sour cream or green onions for a fresh, finishing touch.

Frequently Asked Questions:

Similar Recipes

Wanting something with meat? Try my Cream Cheese Beef Enchiladas. 

Searching for something different? Make my brunch party-ready Breakfast Enchiladas.

Looking for something lighter and healthier? Make my Beef Enchilada Zucchini Boats.

Wanting more enchilada recipes? Try my Green Chile and Pepper Jack Cheese Chicken Enchiladas, Ground Beef Enchiladas, and Honey Lime Chicken Enchiladas next.

Have you made this Sour Cream Enchiladas recipe?

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

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Sour Cream Enchiladas

Sour Cream Enchiladas are a family favorite! The sour cream, green onion and cheese packs these enchiladas with tons of flavor.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Author Life in the Lofthouse

Ingredients

• avocado oil, for frying (or any neutral oil, about 2 cups)
• 1 can (28 ounces) mild red enchilada sauce
• 2 cups sour cream
• 3 cups mild shredded cheddar cheese divided
• 1 cup sliced green onion
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper optional
• 12 corn tortillas

Instructions

• Preheat oven to 375° F. Heat avocado oil in a small skillet on low to med-low heat.
• In a medium saucepan heat enchilada sauce on medium-low heat.
• Mix together sour cream, green onion and 2 cups of shredded cheddar cheese, cumin and cayenne pepper. Set aside.
• Using tongs, fry tortillas one at a time, for about 5 to 10 seconds. (Don't allow them to crisp). Remove from oil and then dunk tortilla into the enchilada sauce.
• Lay tortilla onto a plate, spoon 3 tablespoons of the sour cream mixture in the middle. Roll tortilla, then place seam side down in a 9×13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. Cover all the enchiladas in the pan evenly with remaining cheese.
• Bake, uncovered, for 15 to 20 minutes, or hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve enchiladas with a dollop of sour cream and extra sliced green onion, if desired. Enjoy!

Notes

Yields: 12 enchiladas

Recipe adapted from: Pioneer Woman.

The post Sour Cream Enchiladas appeared first on Life In The Lofthouse.

Pico De Gallo, also known as Salsa Fresca, combines Roma tomatoes, crisp red onion, zesty lime juice, and fragrant cilantro for a fresh dip that’s perfect for chips, tacos, grilled meats, and more. Unlike smoother salsas, Pico De Gallo has a chunky texture and vibrant colors. If you have ripe tomatoes on hand, this is a great way to use them up. This recipe takes only minutes to prepare and is one of those staple dishes that pairs nicely with any Mexican or Tex-Mex recipes. I can’t get enough of this stuff.

PICO DE GALLO

What makes this the ultimate pico de gallo recipe is the main superstar ingredient: ripe Roma tomatoes. They gives the pico its authentic delicious base. Red onion adds a crisp bite and a pop of color, while jalapeños bring just the right amount of heat, easily adjustable depending on spice preferences. A handful of fresh cilantro delivers that signature herbaceous lift, and a generous squeeze of lime juice brightens every bite with citrusy zing. A pinch of kosher salt and pepper is the finishing touch, pulling all the flavors together without overpowering them.

Simple as the ingredients are, when combined, they create a vibrant, fresh salsa that shines alone as a dip or as a topper for all your favorite recipes.

Find my expert tips on how to make homemade pico de gallo 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 Pico De Gallo Recipe:

• Quick & Easy-To-Make: This homemade pico de gallo dip only takes minutes to prepare with 7 simple ingredients.
• Classic Party Appetizer: Serve fresh pico de gallo for holiday gatherings, Super Bowl parties, and any time you’re craving a fresh Mexican-inspired dip.
• Vegan & Vegetarian-Friendly: Traditional pico de gallo is vegan and vegetarian, making it a healthy alternative to other classic party dips and appetizers.
• Versatile Chip Dip: Use this fresh dip on your favorite breakfast, lunch, and dinner recipes. It can be used on just about anything and is a refreshing topping for Mexican recipes.

Ingredients

• 4 medium Roma tomatoes, diced
• 1/2 small red onion, finely diced
• 1 small jalapeño pepper, finely diced
• 1/2 cup cilantro, chopped
• 2 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

Place the diced tomatoes, red onion, jalapeño, and chopped cilantro in a medium-size bowl. Stir to combine.

Squeeze the two tablespoons of lime juice evenly over the veggies and season with the kosher salt and pepper.

Gently stir again to combine.

Cover and refrigerate in a glass bowl until ready to serve. Enjoy!

Servings

Serves 4-6.

Storage

Store leftovers in an airtight container in the fridge and enjoy within 3 days. Do not freeze.

Holly’s Tips for The Best Pico De Gallo:

• Use Quality, Ripe Tomatoes: Choose fresh, ripe Roma or vine-ripened tomatoes. Avoid overly juicy or watery tomatoes to keep the pico from becoming soggy.
• Let It Sit: Allow the pico de gallo to sit in the fridge for at least 30 minutes before serving so the flavors can meld beautifully.
• Adjust Spice Levels As Needed: Easily adjust the heat by adding more or less jalapeño.
• Make It Your Own: I will sometimes customize my Pico De Gallo with the seasons by adding sweet diced mangoes and crisp cucumbers in the summer for a fresh pop, or kicking up the spice in the fall by adding more jalapeños and a dash of cayenne. 

Frequently Asked Questions:

Similar Recipes

Looking for something similar? You can’t go wrong with my classic Homemade Salsa.

Looking for something more summery? My Chunky Peach Salsa offers a tropical twist.

Looking for something more Tex-Mex? Try my addictive Fiesta Corn Dip.

Looking for something unique? Try my fresh cowboy-inspired Texas Caviar.

Looking for something more filling? My Mexican Layer Dip works for all parties and occasions.

Have you made this Pico De Gallo recipe?

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

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Pico De Gallo

Fresh and bursting with flavor, this easy Pico de Gallo is my go-to topping for Mexican dishes and more! Made with juicy tomatoes, crisp red onion, zesty lime, and fresh cilantro.

Prep Time 30 minutes minutes

Ingredients

• 4 medium Roma tomatoes diced
• ½ small red onion finely diced
• 1 jalapeño pepper finely diced
• 1/2 cup cilantro chopped
• 2 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper

Instructions

• Place the diced tomatoes, red onion, jalapeño, and chopped cilantro in a medium-size bowl. Stir to combine.
• Squeeze the two tablespoons of lime juice evenly over the veggies and season with the kosher salt and pepper. Gently stir again to combine.
• Cover and refrigerate in a glass bowl until ready to serve.

Notes

Serves 4 to 6.

Store in an airtight container in the fridge for up to 3 days. Drain any excess liquid before serving. 

Source: The Pioneer Woman.

The post Pico de Gallo appeared first on Life In The Lofthouse.

I’m a sucker for a sweet breakfast in the morning, and if you’re like me then you know the joy of waking up to a stack of fluffy blueberry pancakes dripping with warm maple syrup. There’s just something so cozy and nostalgic about it, especially when they’re made from scratch. Today I’m breaking down how to make The Best Blueberry Pancakes!

This easy blueberry pancakes recipe was inspired by a culmination of some of my favorite blueberry pancakes recipes shared online. I’ve been perfecting this one for awhile so I’m thrilled to finally share the winner with you. These fluffy pancakes come out perfectly every time with crispy golden edges, a light and fluffy center, and fresh, juicy blueberries bursting in every bite!

What makes these pancakes irresistible and downright melt-in-your-mouth delicious is the buttermilk. This important ingredient is what makes pancakes so fluffy and delicious! The pancake base is quick to whisk together with all-purpose flour, sugar, baking powder, baking soda, and kosher salt, while eggs, melted butter, and plenty of fresh blueberries complete the batter for a truly perfect pancake recipe. Don’t forget to add a little extra butter to the pan for those crispy golden-brown edges!

Give this recipe a try and let me know how it goes in the comments below. Don’t forget to rate it and share your pancake stacks with me on Instagram and Facebook @lifeinthelofthouse!

Why You’ll Love These Fluffy Buttermilk Blueberry Pancakes:

• Super fluffy and soft: Thanks to tangy buttermilk and just the right mix of leavening agents.
• Loaded with fresh blueberries that burst while cooking and create juicy little pockets of flavor.
• Easy to make: One bowl, minimal cleanup, and maximum satisfaction.
• Perfect for weekend brunch, holiday mornings, or lazy Sundays!

Ingredients

• 2/3 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups buttermilk
• 2 large eggs, beaten
• 4 Tablespoons melted butter, slightly cooled
• 2 cups fresh blueberries
• more butter for the pan

Instructions

In a large bowl, whisk together the sugar, flour, baking powder, baking soda and salt.

Add the buttermilk, eggs and melted butter to the dry ingredients, and whisk just until everything is incorporated. Don’t over-mix.

Preheat a nonstick skillet over medium-low heat. Add a small amount of butter to the center of the pan — this helps create a delicious golden-brown crust.

Scoop about 1/3 cup of batter into the pan and gently spread it out (the batter will be thick). Place a few blueberries on top. Cook until bubbles form on the surface and the edges begin to look set. Flip and cook for another 1 to 2 minutes, until the pancakes are fluffy and fully cooked.

Serve warm with butter and a drizzle of maple syrup.

Servings

This recipe creates 10 fluffy blueberry pancakes.

Storage and Reheating

Store these blueberry pancakes into an airtight container and they will stay fresh in the refrigerator for up to 2 days. They also freeze beautifully, so you can make a batch and enjoy them all week long with your family. Just allow them to cool completely then freeze in a single layer before transferring to a freezer bag. Reheat in the toaster, oven, or microwave.

Holly’s Tips for The Best Blueberry Pancakes:

• For best results, always start by whisking the dry ingredients together first, then gradually add the wet ingredients just until the batter is combined. Don’t over-mix!
•  If using frozen blueberries, don’t thaw them! Toss them in a bit of flour before folding them in to the batter to prevent bleeding.
• Homemade buttermilk in a pinch! No buttermilk? No problem! Mix 1 cup regular milk with 2 teaspoons white vinegar. Let it sit for 5 to 10 minutes before using. It works just like buttermilk.

Similar Recipes

Looking for a classic pancake staple recipe? Give my Buttermilk Pancakes a try!

In the mood for something different? Try these Red Velvet Pancakes. They are delicious!

Craving something similar? Blueberry Breakfast Cake is so yummy.

Craving a sweet All-American diner breakfast? These copycat IHOP Pancakes are melt-in-your-mouth good!

Celebrating something special? My Funfetti Pancakes are the perfect dish to serve at any gathering!

Have you made this Blueberry Pancakes recipe?

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

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The Best Blueberry Pancakes

Make The Best Blueberry Pancakes from scratch with buttermilk batter, juicy blueberries, and creamy butter. Serve with warm maple syrup!

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Servings 10

Ingredients

Instructions

• 2/3 cup granulated sugar
• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups buttermilk
• 2 large eggs
• 4 Tablespoons melted butter slightly cooled
• 2 cups fresh blueberries (can also use frozen, don't thaw)
• more butter for pan

Instructions

• In a large bowl, whisk together the sugar, flour, baking powder, baking soda and salt.
• Add the buttermilk, eggs, and melted butter to the dry ingredients. Whisk just until combined. Don't over-mix.
• Preheat a nonstick skillet over medium-low heat. Add a small amount of butter to the center of the skillet. The butter helps to create a golden-brown crust on the pancakes.
• Scoop 1/3 cup of batter into the center of the pan, gently spread it out into a circle. (Batter will be thick) Place a few blueberries evenly on top. Cook until bubbles form on the surface and the edges begin to look set. Flip and cook another 1 to 2 minutes, until the pancakes are fluffy and fully cooked.
• Serve pancakes warm with butter and maple syrup. Enjoy!

The post The Best Blueberry Pancakes appeared first on Life In The Lofthouse.

Looking for an easy weeknight meal that is warm, comforting, and delicious? This Slow Cooker Broccoli Cheese and Potato Soup is a hit! My family loves this one, and it makes the best kind of leftovers. With some prep time, this easy slow cooker broccoli cheese and soup recipe simmers all day into a delicious dinner. It’s a set-it-and-forget-it dish that fits perfectly into busy schedules, making it ideal for family-friendly dinners, chilly evenings, or anyone craving a simple broccoli cheese soup that practically cooks itself.

SLOW COOKER BROCCOLI CHEESE AND POTATO SOUP

Every ingredient in this cheesy and creamy potato soup, from the buttery sautéed onions and garlic to the tender russet potatoes, blends into a delicious base. Shredded carrots bring a touch of sweetness, while the paprika and ground mustard layer in savory spices. The heavy cream and cheddar cheese melt for that signature cheesy broccoli soup flavor everyone loves, and the freshly steamed broccoli florets make each bowl hearty and nutritious. Finish it with toppings like crispy bacon, shredded cheddar, green onions, or sour cream, and you have yourself the best soup recipe that’s perfect for any weeknight.

Find all my expert tips on how to make homemade slow cooker broccoli cheese and potato soup 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 Slow Cooker Broccoli Cheese and Potato Soup Recipe:

• Classic & Comforting Soup Recipe: Made with russet potatoes, cheddar cheese, and heavy cream for the perfect silky, cheesy texture everyone craves.
• Set It & Forget It: The slow cooker does all the work! Just sauté, combine, and let it simmer until the potatoes are melt-in-your-mouth tender.
• Nutritious Flavors: Loaded with broccoli, carrots, onions, and potatoes for a wholesome, hearty soup both kids and adults will love. The mild cheddar flavor and creamy base make it a hit with even the pickiest eaters.
• Meal-Prep Friendly: Makes a generous batch and reheats beautifully for quick lunches and easy weeknight dinners.
• Budget-Friendly: Uses simple, affordable staples you likely already have in your kitchen to create the best kind of weeknight meal for fall and winter nights.

Ingredients

• 4 Tablespoons salted butter
• 1 small whited onion, diced
• 3 cloves garlic, minced
• 6 cups diced Russet potatoes
• 1 container (32 ounces) chicken broth
• 2 cups shredded carrots
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cups freshly steamed broccoli florets

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon pieces
• Sliced green onion
• Sour cream

Instructions

Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.

Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)

Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.

Pour soup in individual bowls and serve warm with desired toppings. Enjoy!

Servings

Yields: 8 (1-cup) servings.

Storage and Reheating

Allow the leftover broccoli cheese and potato soup to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months, leaving space for expansion. To reheat, warm a portion on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30 to 60 second intervals until heated through. If the soup has thickened, add a splash of chicken broth, milk, or water to reach your desired consistency.

Holly’s Tips for The Best Slow Cooker Broccoli Cheese and Potato Soup:

• Use Russet Potatoes: Russet potatoes will create the best creamy base to make this broccoli cheese and potato soup from scratch.
• Sauté Onions & Garlic First: Slightly cooking the onions and garlic before adding them to the slow cooker boosts flavor, making this slow cooker soup extra savory.
• Blend OR Keep It Chunky: For a silky, velvety texture, use an immersion blender, or leave it chunky for a hearty, more rustic, comforting soup.
• Add Broccoli At The End: Stir in freshly steamed broccoli florets after cooking to preserve their bright color and tender-crisp texture.
• Customize To Your Taste: Adjust the amount of cheddar cheese or heavy cream to make the soup richer and cheesier, perfect for an easy weeknight dinner.
• Add More Vegetables: Add carrots, cauliflower, or peas during the slow cooking process to make this vegetable-packed comfort soup even healthier.
• Store & Reheat Properly: Cool completely before refrigerating or freezing. Reheat gently with a splash of broth or milk to keep this slow cooker broccoli cheese soup creamy and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Slow Cooker Broccoli Cheese Soup and classic Broccoli Cheese Soup.

Looking for more slow-cooker soup recipes? You can’t go wrong with Slow Cooker Chicken Taco Soup, Slow Cooker Lasagna Soup, and Slow Cooker Bacon Cheeseburger Soup!

Have you made this Slow Cooker Broccoli Cheese and Potato Soup recipe? 

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

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Slow Cooker Broccoli Cheese and Potato Soup

Enjoy this Slow Cooker Broccoli, Cheese, and Potato Soup made with russet potatoes, fresh broccoli, and melted cheese for an easy meal!

Servings 8 (1-cup) servings

Ingredients

• 4 Tablespoons salted butter
• 1 small white onion, chopped
• 3 cloves garlic, minced
• 6 cups diced Russet potatoes
• 1 container (32 ounces) chicken broth
• 2 cups shredded carrots
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cups freshly steamed broccoli florets

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon pieces
• Sliced green onion
• Sour cream

Instructions

• Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.
• Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)
• Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.
• Pour soup in individual bowls and serve warm with desired toppings. Enjoy!

The post Slow Cooker Broccoli Cheese and Potato Soup appeared first on Life In The Lofthouse.

Craving a simple way to dress up steamed rice? This easy Buttered Corn Rice recipe is a delicious upgrade. This homemade rice recipe pairs beautifully with any meal, from weeknight dinners to potlucks and special occasions. It’s so good that everyone will want seconds! The best part? It comes together with just a few simple ingredients and far less effort than you’d expect. Once you try it, you’ll find yourself coming back to this recipe again and again because it truly goes with any cuisine or dinner.

Craving more? Discover more top-loved rice recipes here. 

BUTTERED CORN RICE

Every bite of this corn rice is buttery and rich. The butter and olive oil give the rice comforting flavor, while the sautéed garlic and onion bring that savory kick. Sweet corn kernels add little bursts of freshness and natural sweetness in every spoonful, balancing out the richness of the butter. The chicken bouillon ties it all together with a deep flavor that makes the rice taste like it’s been simmering for hours. Finish off this buttered corn recipe with a sprinkle of parsley or green onions, and you’ll have a side dish that will complement any main course. 

Find my expert tips on how to make buttered corn rice 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 This Quick & Easy Buttered Corn Rice Recipe:

• Quick & Easy-To-Make: Ready in about 30 minutes with minimal prep, making it an effortless weeknight go-to.
• Simple Ingredients, Big Flavor: Just a handful of pantry staples transform into a comforting side dish that pairs perfectly with almost any meal.
• Buttery & Garlicky Goodness: The combination of butter, garlic, and onion creates a rich, savory base that makes every bite irresistible.
• Versatile Side Dish: Serve it alongside grilled chicken, beef, seafood, or enjoy it as a light vegetarian main.

Ingredients

• 1 Tablespoon olive oil
• 3 Tablespoons salted butter
• 4 cloves garlic, minced
• 1/4 cup finely diced white onion
• 1 ½ cups medium grain rice
• 1 bag (10 ounces) frozen corn (no need to thaw first)
• 3 cups boiling water
• 1 Tablespoon chicken bouillon
• Chopped parsley, for garnish (optional)

Instructions

In a large (12-inch) skillet, add the oil and melt the butter over low heat. Stir in the garlic and onion, and sauté for about 30 seconds.

Add the rice to the skillet and fry until golden, about 5 minutes. Pour in the corn and mix to combine. Raise heat to medium. Carefully, pour in the boiling water and the chicken bouillon. Stir again.

Bring the mixture to a boil. Once it comes to a boil, reduce the heat back to low. Cover the skillet with a lid. Allow rice to cook covered for 15 minutes.

Once time is up, turn the heat off. Keep the lid on for another 5 minutes. Remove the lid and fluff rice with a fork. Serve and enjoy!

Servings

Serves 4 to 6.

Storage and Reheating

Store leftover buttered corn rice in an airtight container in the refrigerator for up to 2 days.

To reheat, add a splash of water or broth and warm over medium-low heat on the stovetop, or microwave in short intervals until heated through.

Holly’s Tips for The Best Buttered Corn Rice:

• Toast The Rice Well: Let the rice get lightly golden before adding the liquid. This step gives it a nuttier flavor and helps the grains stay fluffy.
• Be Sure To Use Hot Water (or Broth): Adding boiling water (or chicken broth if you want extra flavor) helps the rice cook evenly and prevents it from turning mushy.
• Don’t Lift The Lid: I know it’s so tempting to peek, but keeping the lid on during cooking ensures the steam does its job. Trust me!
• Let It Rest: That extra 5 minutes off the heat with the lid on is key! It finishes the cooking process and makes the rice extra light and fluffy.
• Get Creative: After the rice is fully cooked, stir in a handful of cheese, jalapeños, or even crispy bacon for a fun twist!
• Garnish Generously: Fresh parsley or green onions aren’t just for looks. They add brightness and extra flavor to the rice.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Cilantro Lime Rice is another classic rice recipe.

In the mood for Mexican? This Mexican Rice is bursting with authentic flavor and pairs perfectly with tacos, enchiladas, or fajitas.

Want a takeout favorite at home? Chicken Fried Rice combines classic fried rice flavors with tender pieces of glazed teriyaki chicken.

Craving the taste of the islands? My Hawaiian Fried Rice brings savory diced ham, sweet pineapple, and red bell peppers together for the ultimate tropical side dish.

Hungry for hibachi-style rice at home? Easy Copycat Benihana Fried Rice delivers buttery garlic goodness, crisp vegetables, and fluffy rice straight to your kitchen.

Have you made this Buttered Corn Rice recipe?

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

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Buttered Corn Rice

Sweet corn meets buttery rice and a kiss of garlic for a warm, cozy combo that’s ready in minutes. Perfect with anything—or all on its own!

Servings 4 to 6

Ingredients

• 1 Tablespoon olive oil
• 3 Tablespoons salted butter
• 4 cloves garlic minced
• ¼ cup finely diced white onion
• 1 ½ cups medium grain rice
• 1 bag (10 ounces) frozen corn (no need to thaw first)
• 3 cups boiling water
• 1 Tablespoon chicken bouillon
• chopped parsley for garnish (optional)
• sliced green onion (optional)

Instructions

• In a large (12-inch) skillet, add the oil and melt the butter over medium-low heat. Add the garlic and onion; sauté for about 30 seconds.
• Add the rice to the skillet and fry until golden, about 5 minutes. Pour in the corn and mix to combine. Raise the heat to medium. Carefully, pour in the boiling water and the chicken bouillon. Stir again.
• Bring the mixture to a boil. Once it comes to a boil, reduce the heat to low. Cover the skillet with a lid. Allow rice to cook covered for 15 minutes.
• Once time is up, turn the heat off. Keep the lid on for another 5 minutes. (This step is important!) Remove the lid after 5 minutes and fluff rice with a fork. Serve warm and enjoy!

The post Buttered Corn Rice appeared first on Life In The Lofthouse.

Fall is hands down my favorite season, and I’m thrilled to share a recipe that perfectly embodies this time of year! My Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are light, fluffy, and impossibly comforting as all pancake recipes should be. Tender pumpkin and gooey cinnamon swirls unite in every forkful for a morning treat that’s pure indulgence. As a mom, nothing brings me more joy than cooking and baking for my family. And I know you will look forward to rising early to make these incredible pancakes for your family as well. This sweet breakfast will bring the same warmth and happiness right to your home!

Looking for your next pancake obsession? Find more highly-rated pancake recipes here. 

PUMPKIN CINNAMON ROLL PANCAKES WITH CREAM CHEESE GLAZE

What makes these pumpkin spiced cinnamon roll pancakes so special? They combine the two flavors that define fall: pumpkin and cinnamon. The rich cinnamon swirl captures the essence of a classic cinnamon roll, while the pumpkin adds amazing flavor and a soft and fluffy texture.

Topped with a sweet cream cheese glaze, every bite of this stack melts into your mouth. Made with ingredients like pumpkin puree, ground cinnamon, light brown sugar, and buttermilk, these pancakes come together easily. The result? Light, fluffy pancake stacks you’ll want to make every autumn, or even year-round! Finish them with a generous amount of homemade cream cheese glaze or drizzled in maple syrup for a cozy weekend breakfast.

Find my expert tips on how to make these viral pumpkin cinnamon roll pancakes 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 Fluffy Pumpkin Cinnamon Roll Pancakes:

• Best of Both Worlds: These pancakes combine the cozy, spiced flavor of pumpkin with the gooey cinnamon swirl of a classic cinnamon roll. It’s like your two favorite fall breakfasts rolled into one. This recipe is fall on a plate!
• Ultra-Fluffy Texture: Thanks to the buttermilk and resting the batter, these pancakes rise beautifully with a soft, airy bite every time.
• Cinnamon Swirl Magic: The buttery cinnamon-sugar swirl melts right into the pancakes as they cook, creating ribbons of caramelized goodness in every forkful.
• Homemade Cream Cheese Glaze: Spread this creamy and sweet glaze over the top and watch it melt into the warm pancakes—it’s the perfect finishing touch.
• Weekend Brunch Worthy: Serve family, friends, or just treat yourself to pancakes that look and taste impressive yet are so easy to make.

Ingredients

Pumpkin Pancake Batter

• 3 1/4 cups (390g) all-purpose flour
• 6 Tablespoons light brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 ½ teaspoon pumpkin pie spice
• 2 ½ cups buttermilk, room temperature, divided
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 2 Tablespoons salted butter, melted and slightly cooled
• 2 teaspoons vanilla extract

Cinnamon Swirl

• 6 Tablespoons salted butter, softened
• 6 Tablespoons granulated sugar
• 3 teaspoons ground cinnamon
• 2 Tablespoons of the pumpkin pancake batter

Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons milk

Instructions

For The Pumpkin Pancake Batter

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.

In a separate large bowl, mix the buttermilk, pumpkin puree, eggs, melted (and slightly cooled) butter, and vanilla until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few small lumps are fine. Let the batter rest for 10 to 15 minutes. This step helps the flour absorb the liquids, resulting in lighter, fluffier pancakes!

For The Cinnamon Swirl

In a small bowl, combine the softened butter, sugar, cinnamon, and 2 tablespoons of the pumpkin pancake batter. Mix until smooth and evenly blended. Transfer the mixture to a piping bag or a small resealable plastic bag with a tiny corner cut off. This will be used to swirl cinnamon into the pancakes as they cook.

Instructions

Heat a large nonstick skillet or griddle over medium to medium-low heat, greasing lightly with butter. Use a 1/3-cup measure or a large cookie scoop to pour pancake batter onto the pan.

Using the piping bag, create a cinnamon swirl starting from the center of each pancake and spiraling outward, pressing slightly into the batter. Try to keep the swirl away from the edges to prevent it from spilling over.

Cook until bubbles form on the surface, about 2 to 4 minutes. Flip the pancakes carefully and cook the other side for 1 to 2 minutes, until golden brown and fully cooked. Adjust the heat as needed to prevent burning.

Transfer finished pancakes to a baking sheet and keep warm in a 200°F oven while you cook the remaining batches. Wipe the skillet between batches if necessary.

For The Cream Cheese Glaze

Place the softened cream cheese in a medium-sized bowl. Using an electric hand mixer, blend the cream cheese until smooth. Slowly mix in the powdered sugar and vanilla extract to combine. Blend in enough milk to reach a thin, smooth glaze. Serve over warm pumpkin pancakes and enjoy!

Servings

Yields: 14 small pancakes.

Storage and Reheating

Let the Pumpkin Cinnamon Roll Pancakes cool completely, and store them in an airtight container in the refrigerator for up to 3 days. Freeze the pancakes (wrapped individually and stored in a freezer-safe bag) for up to 2 months. You can refrigerate cream cheese glaze in an airtight container for up to 5 days. It may thicken in the fridge, so stir or gently warm it before serving to restore a smooth, pourable consistency.

To reheat, warm pancakes in the microwave for 20 seconds, or in the oven at 300°F for 8 to 10 minutes. They can also be warmed in a toaster/toaster oven for crisp edges. If reheating from frozen, add an extra minute or so to your chosen method.

Holly’s Tips for the Best Pumpkin Cinnamon Roll Pancakes:

• Don’t Skip the Batter Rest: Letting the pancake batter sit for 10 to 15 minutes is key to fluffy pancakes. This gives the flour time to hydrate and the leaveners a head start!
• Use Room Temperature Ingredients: Buttermilk, eggs, and pumpkin puree mix more smoothly and help the pancakes rise better when they’re not cold from the fridge.
• Control Your Heat: Medium to medium-low heat is best—too hot and the cinnamon swirl will burn before the pancakes cook through.
• Avoid Overmixing: A few lumps in the batter are totally fine. Overmixing leads to dense pancakes instead of light, fluffy stacks.
• Piping Hack: If you don’t have a piping bag, use a zip-top bag and snip off a small corner for an easy DIY version.
• Make It Even Sweeter: Don’t stop at the cream cheese glaze for a topping! These pancakes are even more indulgent with a drizzle of warm maple syrup, whipped honey cinnamon butter, or a light dusting of powdered sugar. Get creative with it!

Frequently Asked Questions:

Similar Recipes

Not a fan of pumpkin? My Cinnamon Roll Pancakes are a sweet, comforting alternative.

Craving something similar? Pumpkin Cinnamon Rolls make the ultimate cozy fall breakfast.

Looking for more brunch recipes? These Cinnamon Roll Waffles are a crowd-pleasing treat everyone will enjoy.

In the mood for something extra sweet? My Cinnamon Roll Cake and Pumpkin Roll Cake are moist, creamy, and indulgent— the perfect fall dessert or brunch party dish.

Have you made these Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze?

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

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Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze

Soft, fluffy, and swirled with cinnamon goodness, these Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are the ultimate fall breakfast!

Servings 14 small pancakes

Ingredients

Pumpkin Pancake Batter

• 3 ¼ cups (390 g) all-purpose flour
• 6 Tablespoons light brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 ½ teaspoon pumpkin pie spice
• 2 ½ cups buttermilk room temperature, divided
• 1 cup pumpkin puree
• 2 large eggs room temperature
• 2 Tablespoons salted butter melted and slightly cooled
• 2 teaspoons vanilla extract

Cinnamon Swirl

• 6 Tablespoons salted butter softened
• 6 Tablespoons granulated sugar
• 3 teaspoons ground cinnamon
• 2 Tablespoons of the pumpkin pancake batter

Cream Cheese Glaze

• 4 ounces cream cheese softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons milk

Instructions

For The Pumpkin Pancake Batter

• In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
• Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few small lumps are fine. Let the batter rest for 10–15 minutes. This step helps the flour absorb the liquids, resulting in lighter, fluffier pancakes!

For The Cinnamon Swirl

• In a small bowl, combine the softened butter, sugar, cinnamon, and 2 tablespoons of the pumpkin pancake batter. Mix until smooth and evenly blended. Transfer the mixture to a piping bag or a small resealable plastic bag with a tiny corner cut off. This will be used to swirl cinnamon into the pancakes as they cook.

Cooking The Pumpkin Pancakes

• Heat a large nonstick skillet or griddle over medium to medium-low heat, greasing lightly with butter. Use a 1/3-cup measure or a large cookie scoop to pour pancake batter onto the pan.
• Using the piping bag, create a cinnamon swirl starting from the center of each pancake and spiraling outward. Try to keep the swirl away from the edges to prevent it from spilling over.
• Cook until bubbles form on the surface, about 2 to 3 minutes. Flip the pancakes carefully and cook the other side for 1 to 2 minutes, until golden brown and fully cooked. Adjust the heat as needed to prevent burning.
• Transfer finished pancakes to a baking sheet and keep warm in a 200°F oven while you cook the remaining batches. Wipe the skillet between batches if necessary.
• Serve the pancakes warm with homemade cream cheese glaze (below), maple syrup, or whipped honey cinnamon butter, if desired. Enjoy!

For The Cream Cheese Glaze

• Place the softened cream cheese in a medium-sized bowl. Using an electric hand mixer, blend the cream cheese until smooth. Slowly mix in the powdered sugar and vanilla extract to combine. Blend in enough milk to reach a thin, smooth glaze. Serve over warm pumpkin pancakes and enjoy!

The post Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze appeared first on Life In The Lofthouse.

Craving the bold flavors of fried rice? This Easy Copycat Benihana Fried Rice helps you recreate the Japanese restaurant favorite right at home! It’s loaded with fluffy rice, garlic butter, crisp vegetables and savory seasonings. And it’s the perfect side dish for chicken, steak, or shrimp. With this easy homemade version, you can enjoy the authentic taste of fried rice at home anytime. No reservation or takeout required!

If you haven’t been to Benihana (A popular Japanese chain restaurant), you might be wondering: What is Benihana Fried Rice? And what makes it so special? This iconic side dish is a fan favorite thanks to its rich, garlicky flavor, fluffy texture, and simple yet satisfying ingredients. Keep reading—I’ll break down the flavor profile in detail below!

While you’re here, check out these delicious pairings for this fried rice recipe: Skinny Orange Chicken, Copycat Panda Express Beijing Beef, and Easy Sweet and Sour Chicken. Discover more authentic copycat recipes here.

EASY COPYCAT BENIHANA FRIED RICE

Unlike typical fried rice, this version shines with its garlic butter, which gives every bite a rich, savory, and buttery flavor that keeps people coming back for more. This homemade Benihana fried rice captures that authentic taste while keeping it simple enough for weeknight cooking. Cold, day-old rice keeps the texture light and fluffy, while a rich garlic butter infused with soy sauce and fresh garlic creates that signature hibachi taste. Crisp carrots, green and white onions add sweetness and crunch, and scrambled eggs bring the classic fried rice texture. Finished with soy sauce, white pepper, and just a hint of sugar, every bite is so savory, just like the Benihana favorite. 

Find my expert tips on how to make Benihana fried rice taste even better than takeout 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 This Copycat Benihana Fried Rice:

• Quick & Easy-To-Make: Simple steps and common ingredients make this a perfect weeknight skillet dinner.
• Restaurant-Quality Flavor At Home: Enjoy the bold, buttery taste of hibachi fried rice without going out.
• Fluffy, Perfectly Cooked Rice: Using cold, day-old rice keeps the grains light and separate.
• Rich Garlic Butter: The secret ingredient to that authentic Benihana flavor! Made with salted butter, fresh garlic, and soy sauce. It’s savory, buttery, and unbelievably easy to make. You’ll never go back to regular fried rice after making this!

Ingredients

Rice

• 2 cups cold, day-old white rice (see instructions below)
• 3 Tablespoons vegetable oil
• 3 cloves garlic, minced
• ½ cup chopped white onion
• 1 medium carrot, diced in 1/4 inch pieces
• 3 green onions, sliced thin
• 2 large eggs
• 2 Tablespoons garlic butter, recipe below
• 2 Tablespoons low sodium soy sauce
• 1/4 teaspoon white pepper
• 1/2 teaspoon granulated sugar

Garlic Butter

• 1/2 cup salted butter, softened
• 3 teaspoons low sodium soy sauce
• 3 cloves garlic, minced

Instructions

*Note: Cook the white rice the night before and leave it in the fridge to chill and dry overnight for best results.

For The Garlic Butter

In a small bowl, add the softened butter, soy sauce and minced garlic. Stir to combine and then cover. Keep in the fridge to chill until ready to use.

For The Rice

In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and cook just until fragrant. Add the chopped white onion, diced carrots, and green onion. Cook and stir for a few minutes until veggies are crisp-tender. Add the cold rice and continue cooking and stirring, about 2 minutes.

Push all the rice to one side of the skillet. Fry and scramble the eggs on the other side until they’re 90% done.

Mix into the rice. Season rice mixture with soy sauce, white pepper, sugar, and 2 to 3 Tablespoons of the garlic butter. Continue to mix and fry for 2 more minutes. Serve warm and enjoy!

Servings

Serves 2.

Storage and Reheating

Store leftover Benihana Fried Rice in an airtight container in the fridge for up to 2 days.

To reheat, place leftovers in skillet or Wok with a touch of oil, stirring frequently until heated through, or microwave in 1-minute intervals, stirring in between. Adding a small pat of garlic butter or a splash of soy sauce while reheating helps restore the rich, savory flavor and keeps the rice fluffy and delicious!

Holly’s Tips for the Best Copycat Benihana Fried Rice:

• Plan Ahead: Avoid using freshly cooked rice for this recipe. For the best texture, use rice that’s cold and at least a half day old so it’s drier and less likely to turn soggy or mushy. Don’t skip this crucial step!
• Garlic Butter Makes All The Difference: This is the secret to authentic-tasting Benihana Fried Rice, and it couldn’t be easier to create: garlic, butter, and low-sodium soy sauce are all you need. Store leftover garlic butter in an airtight container in the fridge for up to a week.
• Add Chopped Vegetables: Slice them into similar-sized pieces for even cooking—this small step makes a big impact!

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Chicken Fried Rice contains all the classic flavors of teriyaki fried rice with hearty protein.

Wanting something sweeter? Hawaiian Fried Rice is packed with diced ham, red bell pepper, and pineapple for a tropical twist.

In the mood for noodles instead? Give my highly-rated Beef and Broccoli Ramen or Chow Mein a try. Both are packed with flavor and sure to satisfy!

Looking for another copycat Asian dish? This Baked Sweet and Sour Chicken with Fried Rice delivers the classic sweet and tangy flavors of Panda Express right at home.

Have you made this Copycat Benihana Fried Rice recipe?

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

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Easy Copycat Benihana Fried Rice

Skip takeout with this Easy Copycat Benihana Fried Rice! Bring the hibachi experience home with buttery garlic flavor, veggies, and rice.

Cook Time 15 minutes minutes

Servings 2

Ingredients

Rice

• 2 cups  cold, day-old white rice (see notes)
• 3 Tablespoons vegetable oil
• 3 cloves garlic minced
• ½ cup chopped white onion
• 1 medium carrot diced
• 3 green onions sliced thin
• 2 large eggs
• 2 Tablespoons garlic butter (recipe below)
• 2 Tablespoons low-sodium soy sauce
• ¼ teaspoon white pepper
• ½ teaspoon granulated sugar

Garlic Butter

• ½ cup salted butter softened
• 3 teaspoons low-sodium soy sauce
• 3 cloves garlic minced

Instructions

• Note: Cook the white rice the night before and leave in the fridge to dry overnight for best results.

For The Garlic Butter

• In a small bowl, add the softened butter, soy sauce and minced garlic. Stir to combine and then cover. Keep in the fridge to chill until ready to use.

For The Rice

• In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and cook just until fragrant. Add the chopped white onion, diced carrots, and green onion. Cook and stir for a few minutes until veggies are crisp-tender. Add the cold rice and continue cooking and stirring, about 2 minutes.
• Push all the rice to one side of the skillet. Fry and scramble the eggs on the other side until they're 90% done. Mix into the rice. Season rice mixture with soy sauce, white pepper, sugar, and 2 to 3 Tablespoons of the garlic butter. Continue to mix and fry for 2 more minutes. Serve warm and enjoy!

Notes

*It’s important to use cold, day old rice. If you use freshly cooked rice the mixture will become mushy. Using cold rice keeps the rice fluffy and separated. 

The post Easy Copycat Benihana Fried Rice appeared first on Life In The Lofthouse.

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.

The post Ice Cream Cookie Sandwiches appeared first on Life In The Lofthouse.

Pizza Toast has been trending ever since Hailey Bieber shared her version on TikTok, inspiring chefs and food bloggers everywhere to put their own spin on the trend. Today, I’m sharing my delicious twist on Pizza Toast with crispy sourdough, Roma tomatoes, melted mozzarella, Parmesan, and fresh basil. If I had to use three words to describe this recipe, it would be crispy, simple, and satisfying. It hits the spot when you’re craving pizza without the mess and fuss. While this recipe slightly differs from the viral version, it’s packed with flavor in every bite. This easy recipe is a must-try snack or dinner that’s just as tasty and delicious as it sounds! Pizza toast is also endlessly versatile. From classic pepperoni to vegan or gluten-free options, you can tailor it to almost any diet or craving.

VIRAL PIZZA TOAST

Homemade pizza toast is simple to make with just a few basic ingredients. Sourdough bread crisps up beautifully. Artisan bread works great too. Add your favorite pizza sauce, cheese (you can’t go wrong with mozzarella and Parmesan!), and finish with a sprinkle of basil, salt, and pepper. That’s all you need!

For this recipe, we’re using the oven to bake the pizza toast, but the air fryer is a great option too for an extra crispy finish. Keep scrolling for my top tips on how to make the best pizza toast! Don’t forget to share your creations with me on Instagram and Facebook @lifeinthelofthouse. 

Why You’ll Love Pizza Toast:

• Quick & Easy: Ready in minutes with no need to prep dough or wait for delivery.
• Customizable: Use your favorite bread, sauce, and toppings—whatever you have on hand works!
• Family-Friendly: Kids love it, and adults can easily elevate it with gourmet toppings.
• Perfect Anytime: Great as a snack, lunch, or even a fun dinner when you’re short on time.

Ingredients

• 4 large slices of sourdough bread OR Artisan bread
• 1 Tablespoon extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 2 Roma tomatoes, sliced thin
• 8 slices whole fat mozzarella cheese
• 1/2 cup pizza sauce
• ¼ cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• 6 fresh basil leaves, chiffonade

Baking Instructions

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or grease with olive oil spray. Set aside.

Add 1/2 Tablespoon of olive oil to a large skillet. Heat over medium heat. When oil is hot, place two slices of bread in the skillet. Toast each side for around 2 minutes, or until golden-brown. Then place on the prepared baking sheet. Repeat with the remaining olive oil and bread. 

Divide and spread the minced garlic all over one side of the 4 toasted bread slices. Pat the slices of mozzarella cheese with a paper towel to remove any excess moisture before placing onto the toast. Place 2 slices of mozzarella cheese on the side of toast with the garlic. Then add 2 slices of tomato over the cheese. Season the tops of the tomatoes lightly with salt and pepper. Bake for 10 minutes or until the cheese is melted.

Carefully remove from the oven. Add 2 Tablespoons of pizza sauce over the tomatoes on the toasts. Top the pizza sauce with 1 Tablespoon of Parmesan cheese per toast. Top each with a sprinkle of fresh basil. Place back in the oven for 5 minutes or until golden. Watch closely so it doesn’t burn. Remove from the oven and top with more basil, if desired. Serve and enjoy!

Holly’s Tip: It’s very important to toast the bread in the skillet before adding the pizza sauce and toppings. It helps lock in that crunch and keeps the base from getting too soggy! 

Servings

Serves 2 to 4.

Storage

Store any leftovers covered in the fridge and reheat within 2 days. Best to reheat in the air fryer or oven for regain crispiness.

Holly’s Tips for the Perfect Pizza Toast:

• Be sure to thoroughly squeeze out any excess water from the mozzarella to avoid a soggy toast.
• Add your favorite toppings—classic options include pepperoni, olives, bell peppers, and mushrooms. Don’t hesitate to mix and match to discover new flavor combinations!
• Keep an eye on the toppings as they bake to prevent burning. Once the cheese is melted and the mozzarella or parmesan is golden and crispy, take them out of the oven.

Frequently Asked Questions:

What’s the best bread to use for pizza toast?

Artisan bread, sourdough, or a hearty country loaf all make great bases. You can even switch it up with English muffins or bagels!

What are some pizza toast topping ideas?

Pepperoni slices, Salami, diced ham, sautéed mushrooms, sweet diced pineapple, crunchy bell peppers, and/or pitted olives. Mix and match these toppings to create the ultimate pizza toast!

How can I make pizza toast more healthy?

Load up on the veggies, and go light on cheese and processed meats for a well-balanced meal. To make the pizza toast vegan, use dairy-free alternatives with veggies and/or plant-based meats.

Similar Recipes

Craving something similar? Garlic Cheese Bread is a tasty side or stand-alone dish. 

In the mood for another pizza-inspired snack? Stuffed Pizza Rolls are fast and kid-approved.

Have a game day or party coming up? My Warm Pizza Dip will have guests coming back for seconds and thirds.

Craving something more tropical? These Mini Hawaiian Pizzas are topped with all the sweet and savory island toppings everyone loves.

Looking for something more hearty and filling? Amazing Pizza-Stuffed Pasta Shells are just as easy and irresistible as they sound.

Have you made this viral Pizza Toast recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ViralPizzaToast #PizzaToast #HomemadePizzaToast #LifeInTheLofthouse

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Pizza Toast

Crispy sourdough, melty cheese, fresh toppings — this Pizza Toast is easy, cheesy, and totally crave-worthy!

Ingredients

• 4 large slices of sourdough bread or Artisan bread
• 1 Tablespoon extra-virgin olive oil divided
• 2 cloves garlic minced
• 2 Roma tomatoes sliced thin
• 8 slices whole fat mozzarella cheese
• ¼ cup freshly grated Parmesan cheese
• salt and pepper to taste
• 6 fresh basil leaves chiffonade

Instructions

Baking Instructions

• Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or grease with olive oil spray. Set aside.
• Add 1/2 Tablespoon of olive oil to a large skillet. Heat over medium heat. When oil is hot, place two slices of bread in the skillet. Toast each side for around 2 minutes, or until golden-brown. Then place on the prepared baking sheet. Repeat with the remaining olive oil and bread.
• Divide and spread the minced garlic all over one side of the 4 toasted bread slices. Pat the slices of mozzarella cheese with a paper towel to remove any excess moisture before placing onto the toast. Place 2 slices of mozzarella cheese on the side of toast with the garlic. Then add 2 slices of tomato over the cheese. Season the tops of the tomatoes lightly with salt and pepper. Bake for 10 minutes or until the cheese is melted.
• Carefully remove from the oven. Add 2 Tablespoons of pizza sauce over the tomatoes on each toast. Top the sauce with 1 Tablespoon of Parmesan cheese per toast. Top each with a sprinkle of fresh basil. Place back in the oven for 5 minutes or until golden. *Watch closely so it doesn’t burn. Remove from the oven and top with more basil, if desired. Serve and enjoy!

Notes

Serves 2 to 4 

The post Pizza Toast appeared first on Life In The Lofthouse.

I’ve never met a French Toast recipe I didn’t like, and this one is no exception. These Cinnamon French Toast Sticks are the perfect breakfast for your little ones, or the perfect snack when you’re craving something sweet. They are golden on the outside, soft on the inside, and dusted with just the right amount of cinnamon sugar goodness. You will feel like you’ve landed in breakfast heaven when you make these for the first time.

As a busy mom, I’ve always enjoyed a good breakfast, and I love a breakfast that’s quick and simple. These Cinnamon French Toast Sticks take less than 30 minutes to prepare, making them ideal for those hectic mornings when every minute counts. Despite their small size, they’re surprisingly filling, packed with flavor and just the right touch of sweetness. Whether you’re feeding hungry kids before school or grabbing a bite between tasks, this easy recipe checks all the boxes for a warm, comforting, and efficient breakfast.

CINNAMON FRENCH TOAST STICKS

Part of why I love this recipe so much is it takes me back to those Saturday mornings as a kid, watching your favorite cartoons, and eating French Toast drenched in maple syrup. It’s very nostalgic and comforting for me, I just know you’ll fall in love with it for the same reasons. You likely have all of the ingredients in your kitchen now– white bread, eggs, milk, vanilla. These are all the staple ingredients needed to make typical French Toast. This recipe is extra special though, and only elevates this breakfast classic!

Ingredients

• 4 thick slices white bread or Texas toast
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 4 Tablespoons salted butter, divided
• Maple syrup, to serve with
• Powdered sugar, optional

How to make Cinnamon French Toast Sticks

Cut each piece of bread into 3 equal pieces. Place on a large baking sheet and set aside.

In a large pie plate or bowl, add the large eggs, milk, vanilla and salt. Whisk to combine. Set aside.

Combine the granulated sugar and cinnamon on a large plate. Set aside.

Melt 2 Tablespoons of the salted butter in a large skillet over medium-high heat.

Quickly dip the sticks into the egg mixture—don’t let them soak—then shake off any excess. Place them in the pan, cooking in two batches to prevent overcrowding. Turn occasionally to cook each side until golden brown.

As soon as they’re golden, transfer them straight to the cinnamon sugar and roll to coat. (Make sure to do this while they’re still hot—this helps the sugar stick.)

Melt remaining butter and cook the remaining French toast sticks. Serve immediately with maple syrup and a light sprinkle of powdered sugar, if desired. Enjoy!

Holly’s Tip: Sprinkle in a pinch of ground cardamom or some finely grated orange zest into the cinnamon-sugar mix to enhance the flavor and add depth.

Storing and Reheating

This recipe is best eaten the same day!

Tips for the Perfect Cinnamon French Toast Sticks:

1. Use thick bread. Texas toast, Brioche, or Challah all work great because they soak up the batter without falling apart.

• Cook on medium-high heat. This allows the outside to crisp up beautifully while the inside cooks all the way through without burning.

• Get creative with your syrup or sauce! Substitute classic Maple syrup with honey, caramel or chocolate sauce, berry compote, butterscotch syrup, or variations of maple syrup like blueberry syrup. You can dunk these French Toast Sticks into just about anything!

Serving Suggestions

This recipe makes 2 to 3 servings, but the ingredients can easily be doubled to adjust for a larger crowd.

Similar Recipes

Looking for something similar? Nothing beats the classics like The Best French Toast.

Need something more filling? This Chunky Cinnamon French Toast is a family favorite!

Celebrating something special? French Toast Bake is ideal for large brunches and parties.

Looking for something fruity? Blueberry Croissant French Toast will impress all blueberry lovers.
Looking for something with more protein? My Deluxe French Toast Sandwiches aim to please.

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Cinnamon French Toast Sticks

Golden on the outside and soft inside, these Cinnamon French Toast Sticks make a quick and delicious breakfast or snack in around 20 minutes!

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 3 people

Ingredients

• 4 thick slices white bread or Texas toast
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 4 Tablespoons salted butter divided
• Maple syrup for serving
• Powdered sugar (optional)

Instructions

• Cut each piece of bread into 3 equal pieces. Place on a large baking sheet and set aside.
• In a large pie plate or bowl, add the large eggs, milk, vanilla and salt. Whisk to combine. Set aside.
• Combine the granulated sugar and cinnamon on a large plate. Set aside.
• Melt 2 Tablespoons of the salted butter in a large skillet over medium-high heat.
• Quickly dip the sticks into the egg mixture—don’t let them soak—then shake off any excess. Place them in the pan, cooking in two batches to prevent overcrowding. Turn occasionally to cook each side until golden brown.
• As soon as the French toast sticks are golden, transfer them straight to the cinnamon sugar and roll to coat. (Make sure to do this while they’re still hot—this helps the sugar stick.)
• Melt remaining butter and cook the remaining French toast sticks. Serve immediately with maple syrup and a light sprinkle of powdered sugar, if desired. Enjoy!

Notes

Serves 2 to 3

The post Cinnamon French Toast Sticks appeared first on Life In The Lofthouse.

Favorite side dishes for holidays are a hot topic here in the Lofthouse, especially with so many goodies to look forward to. One of my personal favorites are these Parmesan Roasted Green Beans. Especially at Easter time, when I serve a glazed ham with all the fixings. Green beans can get such a bad rap, but I guarantee with this recipe they will be requested from here on out!

PARMESAN ROASTED GREEN BEANS

Fresh green beans are covered in fresh garlic, sea salt, black pepper, Parmesan and Mozzarella cheese then roasted to perfection. The creamy, melty cheese complements the tender green beans beautifully. You do not have to wait for any holiday to make these. Add them to your next cozy dinner and watch everyone rave. It’s a hearty and satisfying side that will make any dinner more fabulous. Plus, it’s a great way to add some veggies to a meal.

INGREDIENTS

• 1 lb. fresh green beans, ends trimmed
• 1 Tablespoon olive oil
• 1/2 teaspoon sea salt
• 2 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Mozzarella cheese

INSTRUCTIONS

Preheat oven to 400℉. Place the fresh green beans on a large baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat, then spread green beans out in one even layer.

Bake until crisp-tender, about 13 to 15 minutes, tossing the green beans halfway through the cooking time.

Carefully remove from oven and sprinkle the fresh minced garlic and black pepper all over the green beans. Sprinkle the Parmesan and Mozzarella cheese evenly over the top.

Turn the broiler on high, and place green beans back in the oven. Broil until the cheese is melted and golden (*this takes about 2 minutes. Stay and watch the entire time so it doesn’t burn!) Serve warm and enjoy!

SERVINGS

This recipe makes a total of 4 to 6 servings, depending on portion size desired. If you‘re feeding a crowd, then go ahead and double the recipe.

FRESH GREEN BEANS

We prefer to use fresh green beans when making this recipe. You can use frozen or canned, but the best and most delicious results will come from using fresh.

CHEESE OPTIONS

If there is a certain type of cheese that you and your family enjoy, then go ahead and use that! Shredded pepper jack, Monterey jack, provolone, Swiss, are all great options if you prefer a specific flavor!

WHAT TO SERVE WITH PARMESAN ROASTED GREEN BEANS

There are so many delicious mains that go well with these. My Slow Cooker Honey Glazed Ham is a top contender! The flavor from the ham combined with the green beans is amazing. Easy Beef Stroganoff and Stuffing-Topped Pork Chops are terrific options too!

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

Potatoes au Gratin – Thinly sliced potatoes sliced are covered in cheese, cream, garlic, and more cheese! Baked until bubbling perfection.

Dijon Roasted Asparagus – A lovely Dijon mixture of panko breadcrumbs and freshly grated Parmesan cheese baked over fresh asparagus.

Breakfast Potatoes – The first meal of the day wouldn’t be complete without this mixture of diced potatoes, peppers and onions. Serve with eggs and bacon!

Garlic Roasted Carrots – Delicious oven-baked carrots loaded with garlic flavor!

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Parmesan Roasted Green Beans

Parmesan Green Beans are roasted with fresh garlic, grated Parmesan and Mozzarella cheese. This creates a flavor combination that’s hard to resist!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Ingredients

• 1 lb. fresh green beans ends trimmed
• 1 Tablespoon olive oil
• 1/2 teaspoon salt
• 2 cloves garlic minced
• 1/4 teaspoon ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Mozzarella cheese

Instructions

• Preheat oven to 400℉. Place the fresh green beans on a large baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat, then spread green beans out in one even layer.
• Bake until crisp-tender, about 13 to 15 minutes, tossing the green beans halfway through the cooking time.
• Carefully remove from oven and sprinkle the fresh minced garlic and black pepper all over the green beans. Sprinkle the Parmesan and Mozzarella cheese evenly over the top.
• Turn the broiler on high, and place green beans back in the oven. Broil until the cheese is melted and golden (*this takes about 2 minutes. Stay and watch the entire time so it doesn't burn!) Serve warm and enjoy!

Notes

Serves 4 to 6, depending on portion size. 

The post Parmesan Roasted Green Beans 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.

Easy Cheesy Garlic Bread is a side that feels essential whenever pasta is for dinner at my house. Whether it’s spaghetti, lasagna, or a rich fettuccine Alfredo, there’s something magical about warm, cheesy bread to enjoy it with. This recipe is a simple, foolproof way to make the best cheesy garlic bread– with only six simple ingredients! It hits every mark: crispy, cheesy, garlicky, and comes together in under 30 minutes!

EASY CHEESY GARLIC BREAD

When it comes to garlic bread, it is a pretty easy process. There’s no fussing with a long ingredient list or waiting for bread to rise – it’s as simple as cut, butter, bake, and enjoy. It’s perfect for beginners or anyone short on time.

My Easy Cheesy Garlic Bread is always a hit with its crispy edges, gooey cheese topping, and buttery garlic flavor. And there’s something so irresistible about pulling apart that warm, cheesy bread and dunking it into marinara sauce. Whenever I serve it, it disappears in minutes, and the whole family asks for more!

INGREDIENTS

• 3/4 cup salted butter, softened
• 1 Tablespoon minced garlic
• ½ teaspoon Italian seasoning
• 1 ½ cups freshly grated Mozzarella cheese
• 1 ½ cups freshly grated Colby-Jack cheese
• 2 Tablespoons freshly chopped parsley

COOKING INSTRUCTIONS

Preheat the oven to 400° F. Line a large baking sheet with parchment paper.

Cut French bread in half lengthwise. Place halves, cut side up, onto the prepared baking sheet.

In a medium bowl, mix the softened butter, minced garlic, and Italian seasoning together until combined. Spread this butter mixture evenly over the two bread halves, spreading it all the way to the edges. Sprinkle both cheeses evenly over the garlic butter on both bread halves.

Bake uncovered for 12 minutes or until the cheese is melted and bubbly. At this point, you can now turn on the broiler and heat the bread for another 30 seconds, or until golden and crispy. *Watch the entire time to prevent bread from burning! * Carefully remove from oven. Slice and serve warm. Enjoy!

SERVINGS

This easy cheesy garlic bread serves about 6 people when sliced into generous pieces. If you’re feeding a larger crowd, you might want to double the recipe. It’s sure to disappear quickly! I’ll sometimes double up and make multiple loaves, because the Lofthouse gang devours every single piece.

SERVING SUGGESTIONS

Here’s all the ways you can enjoy it:

– With Pasta: Serve alongside any pasta dish, from marinara to Alfredo. The garlic bread is perfect for scooping up extra sauce.

– Alongside Soups and Stews: This garlic bread is an ideal pairing for hearty soups like tomato basil, minestrone, or even a classic chicken noodle soup.

– As an Appetizer: Cut the bread into smaller strips and serve it as a starter with marinara sauce for dipping.

– With a Fresh Salad: Balance out the richness of the bread with a simple salad of mixed greens and a balsamic vinaigrette.

STORING AND REHEATING

If you’re lucky enough to have leftovers (which doesn’t happen often in my house), here’s how to store and reheat them. Cover bread and store it in the refrigerator for up to 2 days. To reheat, pop it in the oven at 350°F for about 5 to 10 minutes. This will bring back the crispiness and melt the cheese again. Avoid the microwave, as it can make the bread too soft and soggy.

FLAVORFUL VARIATIONS TO TRY!

– Garlic Herb Butter: Add extra dried Italian herbs like basil, oregano, and parsley to the melted butter for even more flavor.

– Spicy Cheesy Garlic Bread: Mix a pinch of red pepper flakes into the melted butter for a little kick. This is a great way to add some heat in a unique way.

– Parmesan Cheese: Add some grated Parmesan cheese for a sharper, nuttier flavor.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SENSATIONAL BREADS!

Gorgonzola Garlic Bread – A delicious French bread baked with butter, garlic and Gorgonzola cheese. This amazing bread is full of flavor!

Mini Garlic Monkey Breads – Small bundles of garlic bread perfect for kids and adults! Pair these with your favorite pasta dish for a fun and fabulous dinner.

The Best Dinner Rolls – This recipe has become my go-to roll recipe. These rolls are buttery, light as a feather and so delicious! Perfect for holidays.

Rosemary Rolls – Fluffy and buttery with a hint of rosemary flavor. The best part about them is that they’re a cinch to make! A great pairing for pasta night.

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Easy Cheesy Garlic Bread

With its golden, bubbly cheese, garlic-infused butter, and crispy French bread base, this Easy Cheesy Garlic Bread is the perfect side everyone loves!

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Servings 6

Ingredients

• 3/4 cup salted butter softened
• 1 Tablespoon minced garlic
• 1/2 teaspoon Italian seasoning
• 1 ½ cups freshly grated Mozzarella cheese
• 1 ½ cups freshly grated Colby-Jack cheese
• 2 Tablespoons freshly chopped parsley

Instructions

• Preheat the oven to 400° F. Line a large baking sheet with parchment paper. Cut the French bread in half lengthwise. Place halves, cut side up, onto the prepared baking sheet.
• In a medium bowl, mix the softened butter, minced garlic, and Italian seasoning together until combined. Spread this butter mixture evenly over the two bread halves, spreading it all the way to the edges. Sprinkle both cheeses evenly over the garlic butter on both bread halves.
• Bake uncovered for 12 minutes or until the cheese is melted and bubbly. At this point, you can now turn on the broiler and heat the bread for another 30 seconds, or until golden and crispy. *Watch the entire time to prevent bread from burning! * Carefully remove from oven. Slice and serve warm. Enjoy!

The post Easy Cheesy Garlic Bread appeared first on Life In The Lofthouse.

When it comes to comfort food, few things can compare to the warm, soft, and buttery goodness of Olive Garden breadsticks. Their iconic breadsticks are the perfect accompaniment to a hearty pasta dish, a crisp salad, or even on their own as a snack. What if you could recreate that same delicious experience at home? With this Copycat Olive Garden Breadsticks recipe, you can do just that! These breadsticks are easy to make, and the result is so close to the original, you might not even be able to tell the difference.

COPYCAT OLIVE GARDEN BREADSTICKS

Making your own breadsticks requires just a few simple ingredients that you probably already have in your kitchen. The basic ingredients include warm water, instant yeast, sugar, salted butter, salt and flour. These all come together to create a soft and fluffy dough that bakes into golden perfection.

The topping is what gives these breadsticks their signature flavor. A mixture of melted butter, sea salt and garlic powder are brushed on after baking, infusing each breadstick with that irresistible garlic flavor we all love.

These homemade breadsticks are best enjoyed warm and fresh out of the oven. Pair them with your favorite pasta dishes, soups, or salads, and you have a meal that will impress anyone.

INGREDIENTS

Dough

• 1 cup plus 2 Tablespoons warm water (105 to 110 degrees F.)
• 2 teaspoons instant yeast
• 2 Tablespoons granulated sugar
• 3 Tablespoons salted butter, melted
• 1 teaspoon salt
• 3 cups (about 380 grams) all-purpose flour

Topping

• 3 Tablespoons salted butter, melted
• 1/4 teaspoon sea salt
• 1/4 teaspoon garlic powder

INSTRUCTIONS

Line two large baking sheets with parchment paper. Set aside.

For Dough

In the bowl of a stand mixer, mix the warm water, yeast, sugar, butter and salt with the dough hook. Slowly add the flour while the mixer is on low speed. Once all the flour is added, adjust the speed to medium and allow the dough to knead for 10 minutes.

Place the dough in a large, oiled bowl and cover with a kitchen towel. Allow the dough to rise in a warm place until doubled in size; about 1 to 1 ½ hours.

Once the dough has doubled, divide the dough into 12 equal pieces. Take each piece and roll into a ball then shape into a log. Gently roll it evenly into an 8-inch log. Place the logs on the prepared baking sheets spacing at least 2 inches apart. Cover with a kitchen towel and allow to rise for 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Bake the breadsticks for 10 to 12 minutes or until barely golden brown. Carefully remove from oven.

Topping

Mix the topping ingredients until combined. Brush the topping over the warm breadsticks. Serve warm and enjoy!

SERVINGS

This recipe yields 12 delicious breadsticks, perfect for serving a crowd or enjoying over several meals. Each batch is carefully portioned to create evenly sized breadsticks, ensuring that every one of them bakes up soft and fluffy on the inside with a perfectly golden crust on the outside.

THE PERFECT BREADSTICK

Water Temperature: Make sure the water is warm, but not hot. A temperature between 105 to 110 degrees Fahrenheit is ideal. If the water is too hot, it can kill the yeast, preventing the dough from rising properly.  

Dough Consistency: The dough should be soft and slightly sticky, but not so sticky that it’s difficult to work with. If the dough feels too sticky, add a little more flour, a tablespoon at a time, until it reaches the right consistency.

Rising Time: Give the dough enough time to rise and double in size. This will ensure that the breadsticks are light and airy. If your kitchen is cool, you can create a warm environment by placing the dough in a slightly warm oven (around 80 degrees Fahrenheit) to rise.

Topping Variations: While the classic butter, salt and garlic topping is delicious, you can also experiment with other flavors. Try adding a sprinkle of Parmesan cheese, a dash of Italian seasoning, or even a bit of crushed red pepper for a spicy kick.

HOMEMADE IS ALWAYS BETTER

Making breadsticks at home might seem like a bit of work, but the results are well worth the effort. Not only do you get to enjoy fresh, warm breadsticks straight from the oven, but you also have the satisfaction of knowing exactly what went into them. There are no preservatives or artificial ingredients – just simple, wholesome ingredients that you can feel good about serving to your family.

STORING AND REHEATING

If you have any breadsticks left over, store them in an airtight container at room temperature for up to 2 days. To reheat, simply place the breadsticks in a 350-degree oven for about 5 minutes, or until warmed through. You can also microwave them for about 15 seconds.

SERVING SUGGESTIONS

These are incredibly versatile and can be served with a variety of dishes. Here are some ideas:

Pasta Night: Serve these breadsticks alongside a hearty pasta dish like spaghetti and meatballs, fettuccine Alfredo, or lasagna. The breadsticks are perfect for mopping up any extra sauce on your plate.

Soup and Salad: Pair the breadsticks with a fresh garden salad and a bowl of warm soup, like minestrone or tomato basil. This makes for a light but satisfying meal.

Dipping Sauces: Enjoy the breadsticks with your favorite dipping sauces. Marinara sauce, Alfredo sauce, or even a cheesy spinach dip would be great options.

Snack Time: These breadsticks also make a great snack on their own. Keep a batch on hand for when you’re craving something savory and satisfying.

ENJOY THIS RECIPE? HERE ARE A FEW MORE COPYCAT RECIPES!

IHOP Pancakes Copycat – golden and fluffy pancakes that taste just like the ones from the popular restaurant! They get devoured every time I make them.

Cafe Rio Sweet Pork Copycat – full of delicious, sweet flavor. It pairs perfectly with burritos, tacos, nachos, tostadas, salads and so much more! Give this a try!

Chick-Fil-A Chicken Sandwich Copycat – tastes just like the one from the famous fast-food chain! There is a secret ingredient that makes these tastes so amazing!

Copycat Cinnabon Cinnamon Rolls – an homage to the classic quick stop treats. These cinnamon rolls are soft, gooey, and filled with that special cinnamon flavor!

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Copycat Olive Garden Breadsticks

These warm, fluffy, buttery breadsticks will become a homemade favorite!

Prep Time 2 hours hours 30 minutes minutes

Cook Time 12 minutes minutes

Servings 12

Ingredients

Dough

• 1 cup plus 2 Tablespoons warm water 105 to 110 degrees F.
• 2 teaspoons instant yeast
• 2 Tablespoons granulated sugar
• 3 Tablespoons salted butter melted
• 1 teaspoon salt
• 3 cups (about 380 grams) all-purpose flour

Topping

• 3 Tablespoons salted butter melted
• 1/4 teaspoon sea salt
• 1/4 teaspoon garlic powder

Instructions

• Line two large baking sheets with parchment paper. Set aside.

Dough

• In the bowl of a stand mixer, mix the warm water, yeast, sugar, butter and salt with the dough hook. Slowly add the flour while the mixer is on low speed. Once all the flour is added, adjust the speed to medium and allow the dough to knead for 10 minutes.
• Place the dough in a large, oiled bowl and cover with a kitchen towel. Allow the dough to rise in a warm place until doubled in size; about 1 to 1 ½ hours.
• Once the dough has doubled, divide the dough into 12 equal pieces. Take each piece and roll into a ball then shape into a log. Gently roll it evenly into an 8-inch log. Place the logs on the prepared baking sheets spacing at least 2 inches apart. Cover with a kitchen towel and allow to rise for 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• Bake the breadsticks for 10 to 12 minutes or until barely golden brown. Carefully remove from oven.

Topping

• Mix the topping ingredients together until combined. Brush over the warm breadsticks. Serve warm and enjoy!

The post Copycat Olive Garden Breadsticks 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.