I love to make homemade rolls. My family has basically made me the official roll-maker for holidays and parties. These World’s Best Dinner Rolls have always been my go-to recipe. I’ll definitely still make them, but these Amazing Dinner Rolls I’m sharing today are tied for the win!

Try these other highly-rated delicious dinner roll recipes: The Best Dinner Rolls, Rosemary Rolls, Soft and Fluffy Dinner Rolls, and French Bread Rolls.

AMAZING DINNER ROLLS

These dinner rolls are truly amazing. I found the recipe 10 years ago in Ann Romney’s cookbook and have been making them ever since. The recipe is so simple to make, and the result is the most buttery, soft rolls. Perfect for any occasion! Discover how to make these amazing rolls step-by-step below.

Why You’ll Love This Amazing Dinner Rolls Recipe:

• Soft & Buttery: Enriched with eggs and butter, these rolls have a tender, melt-in-your-mouth texture that’s irresistible.
• Slightly Sweet: Granulated sugar adds just the right amount of sweetness, making them perfect for both savory and sweet pairings.
• Light & Fluffy: Scalded milk helps create a beautiful, airy crumb inside each roll.
• Beautifully Shaped: Crescent-shaped rolls aren’t just visually appealing—they give every bite a delicate, flaky edge.
• Golden & Delicious: Brushed with melted butter after baking, they come out of the oven with a soft, golden-brown exterior that’s perfect for dipping or spreading.
• Perfect For Any Occasion: Ideal for holiday dinners, weeknight meals, or just because. You can’t go wrong with these classic, crowd-pleasing rolls.

Ingredients

• 3/4 cup milk, scalded*
• 3/4 cup warm water
• 4 ½ teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 large eggs, beaten
• 1/2 cup salted butter, room temperature
• 1/2 cup granulated sugar
• 5 ½ cups all-purpose flour
• 1/2 teaspoon salt
• melted butter or vegetable shortening, for brushing on top of rolls after baking

Instructions

*To scald the milk: Pour milk into a saucepan and heat over medium heat until warm and the edges are slightly foamy and bubbly. This happens right before the boiling stage, but don’t let it boil! Remove from heat and stand until lukewarm before using in the recipe.

Pour the warm water in the bowl of a stand mixer. Fit the mixer with the dough hook attachment. Add the yeast and 1 teaspoon of sugar to the water. Stir. Allow mixture to foam and proof for 10 minutes or until foamy/bubbly and activated.

Add the beaten eggs, softened salted butter, and 1/2 cup granulated sugar to the yeast mixture. Mix on low speed just until combined.

Add 1 cup of the flour and the salt. Mix until just combined. Add the scalded milk and mix again.

Continue to add flour, 1/2 cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers and pulling away from the sides of the bowl. (Do not use more than 5 ½ cups flour.) Knead the dough in the stand mixer (let it run on slow speed) for 8 to 10 minutes.

Spray a large bowl with nonstick spray. Remove the dough from mixer and place it in the prepared bowl. Cover bowl with a kitchen towel and allow it to rise until doubled in size, about 60 to 90 minutes.

Divide dough in half. Roll each half into a large circle and cut 12 equal ‘pie’ pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet.

Cover rolls and let rise another 30 minutes or until doubled in size.

Bake rolls at 350° F. for 14 to 15 minutes, or until the tops are golden-brown. Remove from oven and brush tops with melted butter, if desired. Serve and enjoy!

Servings

Yields: 24 dinner rolls.

Storage and Reheating

Store completely cooled rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm in a 350°F oven for 8 minutes or microwave for 10 seconds or so. Brushing with a little melted butter after reheating brings back that fresh-from-the-oven flavor and shine.

Holly’s Tips for The Most Amazing Dinner Rolls:

• Proof Your Yeast Properly: Make sure the water is warm (not hot) and let the yeast foam for 15 minutes. This ensures a light, fluffy rise.
• Scald The Milk: Heating the milk before adding it enriches the dough and creates a softer, more tender crumb. Allow it to cool slightly before mixing with the dough.
• Don’t Over-Flour: Add flour gradually and stop when the dough is slightly sticky to the touch. Too much flour can make rolls dense.
• Double Rise For Softness: Letting the dough rise twice before shaping and a final rise after shaping gives rolls a light, airy texture.
• Uniform Crescents: Cut your dough into equal-sized triangles and roll consistently from wide to narrow end for even baking and a beautiful shape.
• Golden Finish: Brushing melted butter over hot rolls right after baking adds flavor, shine, and keeps the crust soft.
• Optional Enhancements: Sprinkle lightly with coarse sea salt, herbs, or garlic butter for extra flavor variations.

Frequently Asked Questions:

Similar Recipes

Looking for something similar? Try my Soft and Fluffy Dinner Rolls and French Bread Rolls next.

Wanting something different? These Rosemary Rolls are fluffy and buttery with a hint of rosemary flavor. The best part about them is that they’re a cinch to make! Perfect for all holiday meals.

Craving something sweet? Perfect Cinnamon Rolls are the best cinnamon roll recipe ever, look no further! These are the most delicious, soft and fluffy cinnamon rolls you’ll ever eat!

Searching for something extra savory? My Cheesy Garlic Pull Apart Rolls feature buttermilk biscuits covered in melted cheese, herbs, and garlic butter. These can be a delicious side dish or snack!

Have you made this Amazing Dinner Rolls recipe? 🍞

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

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Amazing Dinner Rolls

Soft, buttery dinner rolls that bake up perfectly golden and fluffy. Easy to make and always a crowd favorite for holidays, family meals, or weeknight dinners!

Prep Time 2 hours hours

Cook Time 14 minutes minutes

Servings 24

Author Life in the Lofthouse

Ingredients

• 3/4 cup scalded milk (whole or 2%) (*see first step on scalding the milk)
• 3/4 cup warm water (105°F)
• 4 ½ teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 large eggs beaten
• 1/2 cup salted butter room temperature
• 1/2 cup granulated sugar
• 5 ½ cups all-purpose flour
• 1/2 teaspoon salt
• melted butter or vegetable shortening (for brushing on top of baked rolls)

Instructions

• *To scald the milk: Pour milk into a saucepan and heat over medium heat until warm and the edges are slightly foamy and bubbly. This happens right before the boiling stage, but don’t let it boil! Remove from heat and stand until lukewarm before using in the recipe.
• Pour the warm water in the bowl of a stand mixer. Fit the mixer with the dough hook attachment. Add the yeast and 1 teaspoon of sugar to the water. Stir. Allow mixture to foam and proof for 10 minutes or until foamy/bubbly and activated.
• Add the beaten eggs, softened salted butter, and 1/2 cup granulated sugar to the yeast mixture. Mix on low speed just until combined.
• Add 1 cup of the flour and the salt. Mix until just combined. Add the scalded milk and mix again.
• Continue to add flour, 1/2 cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers and pulling away from the sides of the bowl. (Do not use more than 5 ½ cups flour.) Knead the dough in the stand mixer (let it run on slow speed) for 8 to 10 minutes.
• Spray a large bowl with nonstick spray. Remove the dough from mixer and place it in the prepared bowl. Cover bowl with a kitchen towel and allow it to rise until doubled in size, about 60 to 90 minutes.
• Divide dough in half. Roll each half into a large circle and cut 12 equal ‘pie’ pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet. Cover rolls again and allow to rise another 30 minutes or until doubled in size.
• Bake rolls at 350° F. for 14 to 16 minutes, or until the tops are golden-brown. Remove from oven and brush tops with melted butter, if desired. Serve and enjoy!

Note: Recipe instructions updated on 11/5/21.

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Today, I’m sharing the best fall and winter salad recipe that deserves a spot on your dinner table. This Honeycrisp Apple, Prosciutto, and Feta Salad is packed with the best flavors autumn has to offer. Amid a season of hearty dishes, this salad offers a refreshing and healthy dish that’s full of color, making it the perfect side dish that pairs beautifully with roasted meats, hearty soups, and holiday spreads. I truly can’t stop thinking about this salad, it’s that good!

Looking for more fall salad recipes? Start here! This recipe has been adapted from Half Baked Harvest’s Autumn Harvest Salad. 🍎

HONEYCRISP APPLE, PROSCIUTTO, and FETA SALAD

What makes this salad truly great? It’s all about highlighting seasonal ingredients, and this recipe does just that. The crunch of pecans and pumpkin seeds pairs perfectly with the sweetness of Honeycrisp apples, tangy pomegranate, and creamy feta. Coated in a homemade apple cider maple vinaigrette, every bite is sweet, savory, and slightly tart. Honestly, it’s so tasty, it might disappear before you even sit down to eat.

Find all my expert tips on how to make honeycrisp apple, prosciutto, and feta salad 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 Honeycrisp Apple, Prosciutto, and Feta Salad:

• Sweet & Crispy: The honeycrisp apples add a refreshing, naturally sweet crunch as do the toasted fresh pecans and pumpkin seeds.
• Savory & Rich: The crispy prosciutto and crumbled feta bring depth and flavor.
• Seasonal Flavors: The apple vinaigrette ties everything together with subtle fall spice.
• Make-Ahead Friendly: Toast the nuts and prosciutto in advance, and store the vinaigrette in the fridge up to a week.
• Versatile Salad: A perfect side for Thanksgiving and Christmas dinners, or enjoy it as a light main dish any day of the week.

Ingredients

Salad Base

• 1/2 cup chopped pecans (I used maple-glazed pecans)
• 2 Tablespoons pumpkin seeds
• 3 Tablespoons maple syrup
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• pinch of flaky sea salt
• 4 ounces thinly sliced prosciutto
• 3 cups arugula
• 3 cups romaine lettuce
• 2 Honeycrisp apples, thinly sliced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Apple Vinaigrette

• 1/3 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 Tablespoon Dijon mustard
• 2 teaspoons maple syrup
• 1 Tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• kosher salt and black pepper

Instructions

For The Salad Base

Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.

On the prepared baking sheet, mix the pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread everything out evenly in a single layer. Arrange the prosciutto slices flat around the nut mixture. Place the sheet in the oven and bake for 10 minutes, or until the nuts are golden and the prosciutto turns crispy. Keep a close eye on them to prevent burning. Once done, sprinkle the nuts with sea salt.

While that’s baking, add the arugula, romaine lettuce, sliced apples, and pomegranate arils to a large salad bowl.

For the Apple Vinaigrette

Combine all the dressing ingredients in a jar with a lid or in a small bowl. Shake well to blend (or whisk if using a bowl), then taste and adjust seasoning as desired.

Drizzle the vinaigrette over the salad and toss everything together. Finish by topping with the toasted nuts, crispy prosciutto, and crumbled feta. Serve and enjoy!

Servings

Serves 4 to 6.

Storage

This salad is best enjoyed the same day it’s made to keep the greens crisp and produce fresh. If you need to store leftovers, place the salad in an airtight container in the fridge for up to 2 days. To maintain the best texture and flavor, store the toasted nuts, crispy prosciutto, and feta separately, and add them just before serving. Give the salad a toss before enjoying.

Holly’s Tips for The Best Honeycrisp Apple, Prosciutto, and Feta Salad:

• Quality Produce Matters: Firm Honeycrisp apples are ideal for crunch; slice just before serving or toss with a little lemon juice to prevent browning.
• Toast Carefully: Watch the pecans, pumpkin seeds, and prosciutto while baking. They should be golden and crispy, not burnt.
• Season To Taste: Add extra maple syrup, Dijon mustard, or salt and pepper to the homemade vinaigrette if needed.
• Serve Immediately After Tossing: Toss the greens gently with the vinaigrette right before serving to keep the lettuce crisp and the flavors vibrant.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Autumn Chopped Salad next.

Looking for another fall salad? My Harvest Cobb Salad features sweet potatoes, apples, pecans, cranberries, and seasonal turkey, all balanced by a rich maple vinaigrette.

In the mood for something different? My Italian Sub Salad contains slices of turkey, salami, provolone cheese, and classic sandwich toppings tossed in Italian vinaigrette.

Searching for a party-ready dish? My Tri Color Pasta Salad is filled with rotini pasta, fresh veggies, and Parmesan cheese, all tossed in a creamy Caesar dressing with basil pesto.

Wanting something more hearty? BLT Pasta Salad combines bow tie pasta, crispy bacon, fresh lettuce, and juicy tomatoes over a bed of greens, all tossed in a creamy ranch dressing.

Have you made this Honeycrisp Apple, Prosciutto, and Feta Salad recipe? 🥗
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FallSaladRecipes #AppleProsciuttoFetaSalad #LifeInTheLofthouse

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Honeycrisp Apple, Prosciutto, and Feta Salad

This Honeycrisp Apple, Prosciutto, and Feta Salad is the ultimate fall and winter salad with seasonal ingredients and apple vinaigrette.

Ingredients

Salad Base

• 1/2 cup chopped pecans (I used maple-glazed pecans)
• 2 Tablespoons pumpkin speeds
• 3 Tablespoons maple syrup
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• flaky sea salt
• 4 ounces thinly sliced prosciutto
• 3 cups arugula
• 3 cups romaine lettuce
• 2 Honeycrisp apples thinly sliced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Apple Vinaigrette

• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 Tablespoon dijon mustard
• 1 Tablespoon apple butter (optional)
• 2 teaspoons maple syrup
• 1 Tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• kosher salt and black pepper

Instructions

For The Salad Base

• Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
• On the prepared baking sheet, mix the chopped pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread everything out evenly in a single layer. Arrange the prosciutto slices flat around the nut mixture. Place the sheet in the oven and bake for 10 minutes, or until the nuts are golden and the prosciutto turns crispy. Keep a close eye on them to prevent burning. Once done, sprinkle the nuts with sea salt.
• While the nuts are baking, add the arugula, romaine lettuce, sliced apples, and pomegranate arils to a large salad bowl.

For the Apple Vinaigrette

• Combine all the dressing ingredients in a jar with a lid or in a small bowl. Shake well to blend (or whisk if using a bowl), then taste and adjust seasoning as desired.
• Drizzle the vinaigrette over the salad and toss everything together. Finish by topping with the toasted nuts, crispy prosciutto, and crumbled feta. Serve and enjoy!

Notes

Serves 4 to 6 

Recipe adapted from: Half Baked Harvest.

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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!

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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

This buttery, garlic fried rice is loaded with crisp veggies and tender rice—better than takeout and so easy to make!

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. 

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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. 

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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

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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!

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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!

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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!

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Pumpkin Cornbread is a delightful twist on a classic comfort food, merging the warm, spiced flavors of fall with the familiar taste of cornbread. The addition of pumpkin puree and spices such as cinnamon and pumpkin pie spice transforms traditional cornbread into something special. What sets this recipe apart is the harmonious blend of sweet and savory flavors. The earthy sweetness of pumpkin puree complements the rich, slightly nutty flavor of cornmeal, while the pumpkin and cinnamon add a subtle warmth that’s perfect for cooler weather. This cornbread is moist and tender, with just the right amount of sweetness!

PUMPKIN CORNBREAD

The ingredients in this fall homemade bread recipe are simple, yet they come together to create a cornbread that’s anything but ordinary. The combination of all-purpose flour and yellow cornmeal forms the base of the cornbread, giving it a sturdy yet tender texture. Baking powder and baking soda ensure that the cornbread rises perfectly, while salt enhances all the flavors. The pumpkin pie spice and cinnamon are the stars of the show, infusing the cornbread with a cozy, autumnal flavor.

One of the best things about Pumpkin Cornbread is how easy it is to make. With just a few simple steps, you can have a warm, fragrant batch of cornbread ready to serve in less than an hour. The process is straightforward: mix the dry ingredients in one bowl, the wet ingredients in another, combine them, and pour the batter into a greased baking pan. Bake until golden brown and a toothpick inserted into the center comes out clean, and you’re done! If you’re looking for an easy holiday side dish, or a top quality cornbread recipe, you’ll want to save this for one for later.

Find my expert tips on how to make pumpkin cornbread 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 Pumpkin Cornbread:

• Quick & Easy: Made in just one pan, this cornbread is simple, comforting, and crowd-pleasing.
• Cozy Fall Flavors: This cornbread is packed with warm spices like cinnamon and pumpkin pie spice that make every bite feel like autumn.
• Moist & Tender: Pumpkin puree and a touch of honey keep the bread soft, fluffy, and perfectly moist.
• Perfect Texture: The combination of cornmeal and flour creates a slightly crumbly exterior with a soft, tender interior.
• Versatile Fall Side Dish: Enjoy it alongside soups, chilis, roasted veggies, or serve it warm with butter and honey.

Ingredients

• 1 cup all-purpose flour
• ¾ cup yellow cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ cup vegetable oil
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ cup milk (I use 2%)
• ½ cup granulated sugar
• 2 Tablespoons honey
• 2 large eggs

Instructions

Preheat the oven to 350°F. Grease a 9×9-inch or 7×11-inch baking pan with nonstick spray. Set aside.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice and ground cinnamon. Set aside.

In a separate bowl, whisk together the vegetable oil, pumpkin, milk, sugar, honey, and eggs.

Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan, spreading out evenly.

Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before cutting into squares. Serve warm with butter and honey. Enjoy!

Servings

This recipe makes 9 servings, each one packed with the warm, comforting flavors of fall.

Storage and Reheating

The final product can be stored at room temperature for up to two days. If you want to keep it longer, store it in the refrigerator for up to 4 days. Keep in mind that it will lose its moisture the longer it is stored. This cornbread also freezes well, so you can make a batch ahead of time and save it for later. To freeze, allow the cornbread to cool completely, then wrap it tightly in freezer-safe bags. It will keep in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it at room temperature and reheat it in the oven or microwave.

Holly’s Tips for The Best Pumpkin Cornbread:

While this is an easy-to-make pumpkin cornbread recipe, there are a few tips that can help ensure it turns out perfectly every time:

• Use Pumpkin Puree ONLY: Be sure to use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which can throw off the balance of flavors in the cornbread.
• Don’t Overmix: When mixing the batter, be careful not to over mix. Over-mixing can lead to tough, dense cornbread. Instead, stir the wet and dry ingredients together just until combined – it’s okay if there are a few lumps in the batter.
• Get Creative: If you want to add a little extra flair, consider stirring in some additional ingredients before baking. Chocolate chips, chopped nuts, or dried cranberries can all add interesting flavors and textures. Just be sure not to add too much – about 1/2 cup of add-ins should be plenty.
• Let It Cool Completely: Finally, don’t skip the cooling step. Allowing the cornbread to cool for at least 30 minutes before cutting ensures that it will hold its shape and makes it easier to slice.

Frequently Asked Questions:

Similar Recipes

Craving classic cornbread? Try my Sweet Cornbread recipe next!

Craving something sweeter? My Pumpkin Cobbler features a fluffy pumpkin cake on top and warm caramel sauce on the bottom.

Looking for something different? My Slow Cooker Pumpkin Pie Pudding is delicious, fast, and easy to make. Top it with either whipped cream or ice cream, and it will be love at first bite!

Craving more homemade pumpkin-infused treats? My White Chocolate Chip Pumpkin Muffins are filled with pumpkin-spice flavor and white chocolate chips, perfect for breakfast or dessert.

Looking for more fall-inspired bread recipes? My Glazed Chocolate Chip Pumpkin Bread and White Chocolate Pumpkin Bread with Streusel Topping both contain the best flavors of fall in each slice.

Have you made this Pumpkin Cornbread recipe? 🎃

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

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Pumpkin Cornbread

Pumpkin Cornbread is a delicious fall twist on classic cornbread. Each piece is sweet and fluffy with a hint of pumpkin flavor!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 9

Ingredients

• 1 cup all-purpose flour
• ¾ cup yellow cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ cup vegetable oil
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ cup milk (I use 2%)
• ½ cup granulated sugar
• 2 Tablespoons honey
• 2 large eggs

Instructions

• Preheat the oven to 350°F. Grease a 9×9-inch or 7×11-inch baking pan with nonstick spray. Set aside.
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice and ground cinnamon. Set aside.
• In a separate bowl, whisk together the vegetable oil, pumpkin, milk, sugar, honey, and eggs.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan, spreading out evenly.
• Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before cutting into squares. Serve warm with butter and honey. Enjoy!

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I’m taking things up a notch with this King Ranch Mac and Cheese! This hearty meal is loaded with plenty of pasta, tons of melted cheese, tender chicken, and more. It always makes my kids very happy when I serve this. It makes me happy too, because these are some of my favorite components to a satisfying meal. You’ll love everything that goes into this dish. It brings in so much flavor to the table that everyone will devour it! 

KING RANCH MAC AND CHEESE

Now when it comes to mac and cheese, I like to consider myself a professional. It’s one of my favorite foods, no matter the shape, size, or cheese that it comes with. I don’t care if it comes out of the box, or is made from scratch, I’ll eat it. This recipe is packed with everything you love about the classic but with so much more!

Tender al dente elbow pasta is cooked then mixed with two kinds of cheeses! Shredded cheddar cheese and creamy Velveeta. This combination is the essence of this dish. Cooked chicken goes in to make sure each bite is packed with protein for both kids and adults, and we aren’t going to stop there! Diced white onion, sour cream, cream of chicken soup, Rotel, and spices are all added to take it to the next level.

INGREDIENTS

• 8 ounces elbow pasta
• 1 can (10 ounces) Rotel tomatoes, undrained
• 1/4 cup white onion, chopped very fine
• 8 ounces Velveeta cheese
• 1-pound cooked chicken, cubed or shredded
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 ½ cups shredded cheddar cheese

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. In a large pot of water, boil noodles according to package directions. Drain water. Set aside.

In a medium saucepan, add Rotel tomatoes, chopped onion and Velveeta cheese. Cook over medium-high heat, stirring constantly until the cheese is melted.

In a large bowl, add cooked chicken, cream of chicken soup, sour cream, chili powder, and cumin. Mix to combine. Slowly add in melted Velveeta mixture, and the cooked noodles. Stir to combine.

Pour mixture into a 7×11-inch baking dish. Spread out evenly. Top evenly with shredded cheddar cheese. Bake, uncovered, for 25 to 30 minutes, or until hot and bubbly.

SERVINGS

You can easily get 6 servings out of this wonderful recipe.

STORING

Place any leftovers in a glass container with a lid and store in the fridge for up to 4 days.

ADDITONS

If you are looking to amplify this dish even more, try adding crumbled bacon over the top just as the dish is finishing. It will blow your mind at how much flavor it adds to the dish. If you want to really make this a 5-star presentation just add a little minced parsley over the top after it’s finished baking for add a pop of color.

PASTA OPTIONS

You can use whatever pasta you desire, but I recommend staying with a shorter noodle like penne, rigatoni, macaroni, ziti, Farfalle, or orecchiette. You can also sub for a gluten free noodle if you’d like!

THE HOMEMADE TOUCH

If you really want to pour all of your love into this dish, then make sure to use my recipe for Homemade Condensed Cream of Chicken Soup. You can make it ahead of time and store or make and use it on the same day. This will just add that extra layer of love that is undeniable when you have a good homemade mac and cheese.

VEGETARIAN OPTION

Do you have a picky eater in the family? I am sure that you have at least one of the kids, or parents, that doesn’t eat meat at all. Don’t throw this recipe to the side because it can still serve you. It is so easy to omit the chicken if need be. If you choose to do so, I recommend adding more cheese to the dish. If you still want to get a little bit of protein with this meal you can substitute a can of beans. Black beans, pinto beans, or red beans would be a great substitution.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITES!

Skillet Creamy Mac and Cheese – You don’t need your oven to make an incredible, gooey homemade mac and cheese. This recipe is stovetop ready!

Baked Penne – Tender al dente penne noodles are baked in a large pan with tons of shredded cheese, red tomato sauce, and crumbled ground beef.

Chicken Ranch Pasta Bake – A large baking dish is overflowing with pasta noodles, a creamy ranch sauce, and tons of chicken.

Red and White Pasta – My kids favorite pasta dish! A filling meal with penne noodles baked with both red and white pasta sauce. The best of both worlds!

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King Ranch Mac and Cheese

King Ranch Mac and Cheese is packed with chicken, diced tomatoes, green chilies, lots of cheese, and more. It’s simple to make and will bring pure comfort to your dinner table!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Author Holly

Ingredients

• 8 ounces elbow pasta
• 1 can (10 ounces) Rotel tomatoes undrained
• 1/4 cup white onion chopped very fine
• 8 ounces Velveeta cheese
• 1 pound cooked chicken cubed or shredded
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1½ cups shredded cheddar cheese

Instructions

• Preheat oven to 350 degrees F. In a large pot of water, boil noodles according to package directions. Drain water. Set aside.
• In a medium saucepan, add Rotel tomatoes, chopped onion and Velveeta cheese. Cook over medium-high heat, stirring constantly until cheese is melted.
• In a large bowl, add cooked chicken, cream of chicken soup, sour cream, chili powder, and cumin. Mix to combine. Slowly add in melted Velveeta mixture, and the cooked noodles. Stir to combine.
• Pour mixture into a 9×13 baking dish. Spread out evenly. Top with shredded cheddar cheese. Bake, uncovered, for 25 to 30 minutes, or until hot and bubbly.

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

BBQ RANCH CHICKEN PASTA SALAD

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

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

INGREDIENTS

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

INSTRUCTIONS

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

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

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

CHILL BEFORE SERVING

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

PROPER STORAGE

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

VERY VERSATILE

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

COMBINE WITH THE OUTDOORS

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

QUICK AND EASY TO PREPARE

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

FLAVORFUL AND NUTRITIOUS

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

PASTA OPTIONS

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

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

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

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

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

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

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BBQ Ranch Chicken Pasta Salad

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

Servings 8

Ingredients

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

Instructions

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

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Indulge your taste buds with these Cheesy Garlic Hawaiian Rolls! This delectable recipe combines the sweetness of King’s Hawaiian Rolls with the savory goodness of melted Mozzarella, and the bold flavors of garlic and Parmesan. These rolls are not just a side dish; they are a taste of paradise in every bite. Perfect for family dinners, parties, or a delightful snack, this recipe is sure to become a crowd-pleaser. Let’s dive into the details of creating these heavenly rolls that are bound to steal the spotlight at the dining table.

CHEESY GARLIC HAWAIIAN ROLLS

The magic of these Cheesy Garlic Hawaiian Rolls lies in the perfect harmony of ingredients. The King’s Hawaiian Rolls, known for their sweet and fluffy nature, provide the ideal canvas for a cheesy masterpiece. These aren’t quite grilled cheeses but they’re definitely in the family. A distant cousin if you will. As you sink your teeth into these cheesy rolls you’ll experience a taste of true bliss. The sweetness from the rolls, the gooey richness of Mozzarella, and the aromatic allure of garlic create a flavor symphony that will transport you to culinary bliss.

INGREDIENTS

• 1 package (12-count) King’s Hawaiian Rolls
• 1 cup shredded Mozzarella cheese
• 1/2 cup salted butter, melted 
• ½ Tablespoon freshly chopped parsley
• ½ teaspoon garlic salt
• 2 cloves garlic, minced
• 1 Tablespoon freshly grated Parmesan cheese

COOKING INSTRUCTIONS

Preheat the oven to 400 degrees F. Grease a 9 x 13-inch baking dish with nonstick spray. 

Place the rolls into the prepared dish. 3 across, 4 down. Cut two, 2-inch slits into each roll. Stuff the shredded Mozzarella cheese into the slits of the rolls.

Place the melted butter, fresh parsley, garlic salt, minced garlic, and Parmesan cheese in a small bowl. Mix until combined. Brush this mixture evenly all over the rolls and cheese. 

Bake for 12 to 14 minutes or until the cheese is melted and bubbly. Remove from the oven and let stand for 5 minutes before serving. Enjoy!

SERVINGS

This recipe generously yields one dozen rolls. I like to consider two rolls per person, so the total recipe serves 6. You can easily double or triple the recipe if needing more.

ONLY 30 MINUTES TO PARADISE

This recipe promises a feast for your senses in under 30 minutes. The simplicity of the preparation allows you to bring this delectable dish to life with ease. From the moment you preheat the oven to 400 degrees F, to the final five minutes of standing time before serving, the entire process is a testament to the art of quick and flavorful cooking. With a mere 12 minutes of baking, witness the transformation of the rolls into golden perfection, oozing with melted Mozzarella and aromatic garlic.

PACK THEM WITH PROTEIN

For those craving an extra layer of indulgence, consider elevating these Cheesy Garlic Hawaiian Rolls by adding a savory twist. Adding a protein element like crispy bacon, shredded rotisserie chicken, or thinly sliced pepperoni can transform these rolls into a hearty and satisfying meal. Each bite becomes a symphony of textures and tastes, proving that these rolls are not just a side dish but a canvas for creativity in the kitchen!

ENJOY THIS RECIPE? HERE ARE A FEW MORE HAWAIIAN INSPIRATIONS!

Hawaiian Fried Rice – Savory fried rice with ham, red pepper, and green onion for color and pineapple for that zesty Hawaiian flair.

Hawaiian Style Garlic Shrimp – Try these savory shrimp that will transport you to the islands of Hawaii. Serve over a bed of rice and a side of vegetables.

Hawaiian BBQ Chicken Pizza – This answers the age old question that, yes, pineapple belongs on pizza! Served with savory BBQ sauce and tender chicken.

Hawaiian Chicken Meal Prep Bowls – Get your beach body ready while daydreaming of Hawaii with this healthy meal prep option.

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Cheesy Garlic Hawaiian Rolls

These amazing rolls are baked with garlic butter and loaded with Mozzarella and Parmesan cheeses!

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 12

Ingredients

• 1 package (12-count) King’s Hawaiian Rolls
• 1 cup shredded Mozzarella cheese
• 1/2 cup salted butter melted
• ½ Tablespoon freshly chopped parsley
• ½ teaspoon garlic salt
• 2 cloves garlic minced
• 1 Tablespoon freshly grated Parmesan cheese

Instructions

• Preheat the oven to 400 degrees F. Grease a 9 x 13-inch baking dish with nonstick spray. 
• Place the rolls into the prepared dish. 3 across, 4 down. Cut two, 2-inch slits into each roll. Stuff the shredded Mozzarella cheese into the slits of the rolls.
• Place the melted butter, fresh parsley, garlic salt, minced garlic, and Parmesan cheese in a small bowl. Mix until combined. Brush this mixture evenly all over the rolls and cheese. 
• Bake 12 to 14 minutes or until the cheese is melted and bubbly. Remove from the oven and let stand for 5 minutes before serving. Enjoy!

Notes

Nutrition Info: 1 roll = 187 calories / 15 fat / 17 carbs / 6 protein 

Recipe yields 12 rolls total. 

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

MEXICAN STREET CORN DIP

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

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

INGREDIENTS

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

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

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

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

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

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

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

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

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

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

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

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

TOPPINGS

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

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

INSTRUCTIONS 

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

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

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

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

WHAT TO SERVE WITH MEXICAN STREET CORN DIP

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

SERVINGS

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

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

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

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

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

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

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Mexican Street Corn Dip

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

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

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

Instructions

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

Notes

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

*Nutrition info does not include tortilla chips.

Recipe yields 6 servings total.

 

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One of my favorite things in life is to entertain friends and family at my home. I love to cook (obviously) and cooking for people I love makes me extra happy. There’s nothing like having good friends over, great conversation and eating delicious homemade food!

CHICKEN EGG ROLLS

We had our close friends over a few weeks ago, so I made us some Baked Sweet and Sour Chicken with Fried Rice. It was a hit, as always. I decided we needed some egg rolls to go with it, so I came up with this recipe for Chicken Egg Rolls.

Chicken Egg Rolls are filled with seasoned ground chicken, fresh minced garlic and ginger, cabbage and carrots. They are divine! I deep-fried ours like traditional egg rolls, but I am sure you could bake these in the oven and they would be delicious, too. Serve with some sweet and sour sauce and you will be a happy camper!

ENJOY THIS RECIPE? HERE ARE MORE OF OUR FAVORITES!

SWEET AND SOUR CHICKEN

EASY THAI NOODLES

BAKED SWEET HAWAIIAN CHICKEN

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Chicken Egg Rolls

Crispy Chicken Egg Rolls with homemade sweet and sour sauce. You won't need takeout anymore when you have this amazing recipe!

Prep Time 30 minutes minutes

Cook Time 2 minutes minutes

Servings 14

Calories 228kcal

Ingredients

• 1 pound ground chicken
• 2 teaspoons fresh minced garlic
• 1 teaspoon fresh minced ginger
• salt and pepper to taste
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 green onion thinly sliced
• 14 egg roll wrappers
• 2 Tablespoons all-purpose flour
• 1 Tablespoons water
• 3 cups vegetable oil for frying

Instructions

• In a large, deep skillet add the vegetable oil. Heat oil over medium-low heat until it reaches 375 degrees F.
• In a separate large skillet, over medium-high heat, add ground chicken, fresh garlic and ginger. Crumble and brown chicken until thoroughly cooked. Season with salt and pepper. Add the shredded cabbage, carrots and sliced green onion to the chicken and stir to combine. Continue to stir-fry for 5 minutes or until mixture is heated. Turn off heat and remove skillet from burner.
• In a small bowl, mix together the flour and water to create a paste. (This paste will help seal the egg rolls before frying)
• Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 cup of the chicken mixture into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the two side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped.
• Carefully place 2 to 3 egg rolls at a time into the hot oil. Fry rolls for 2 minutes, using tongs to turn them, so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce.

Nutrition

Serving: 1 egg roll | Calories: 228kcal | Carbohydrates: 17g | Protein: 9g | Fat: 14g

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Sweet and Sour Sauce

Crispy Chicken Egg Rolls with homemade sweet and sour sauce. You won't need takeout anymore when you have this amazing recipe!

Prep Time 10 minutes minutes

Author Holly

Ingredients

• 3/4 cup granulated sugar
• 4 Tablespoons ketchup
• 1/2 cup distilled white vinegar
• 1 Tablespoon soy sauce
• 1 teaspoon garlic salt

Instructions

• Mix together all of the sauce ingredients in a small saucepan. Heat over medium-high heat, until thoroughly heated and thickened.

Notes

Yields about 1 cup of sauce.

1 cup of sauce = 603 calories / 0.2 fat / 160 carbs / 2 protein 

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Cheddar Bay Biscuits are buttery, fluffy, and totally cheesy. Serve these biscuits with any meal, and they will be the star of the plate!

This recipe is an homage to one of my favorite sides when Kale and I go out to eat on date night. When we have a craving for seafood, you’ll find us at Red Lobster every now and again. I am a sucker for fried shrimp! But what I am really interested in is the basket of biscuits that comes to the table. I wanted to make my own version of these perfect little pillows, so I am thrilled to share my Cheddar Bay Biscuits with you all. They are so good that they might outshine the main course.

CHEDDAR BAY BISCUITS

These biscuits are fluffy and full of herbs, so you know they won’t lack in flavor. Even more so, they are loaded with shredded cheddar cheese. How can you not love a homemade biscuit filled with fresh cheddar? To top everything off each biscuit is brushed with melted butter that is infused with garlic powder and parsley. It really is the chef’s kiss to each biscuit. I don’t know who loves them more, me, Kale, or the kids.

INGREDIENTS

• 2 cups all-purpose flour
• 1 Tablespoon granulated sugar
• 1 Tablespoon baking powder
• 2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup butter, melted
• 1 1/2 cups shredded sharp cheddar cheese

For the topping

• 3 Tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 1 Tablespoon chopped fresh parsley (or ½ Tablespoon dried parsley)

HOW TO MAKE CHEDDAR BAY BISCUITS

Preheat the oven to 450° degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder, garlic powder and salt. Set aside.

In a small bowl, combine buttermilk and cooled, melted butter. Whisk together. Pour this mixture over the dry ingredients. Stir using a rubber spatula just until moistened. Fold in cheese.

Scoop batter with a 1/4 cup measuring cup onto the prepared baking sheet. Gently form and shape into biscuits. Repeat with remaining biscuit batter.

Bake for 12 minutes, or until golden brown.

For the topping: Stir together the melted butter, garlic powder and parsley. Brush over the tops of each biscuit. Serve immediately.

HOW MANY SERVINGS DOES THIS RECIPE MAKE?

This recipe makes 10 biscuits. This recipe easily doubles to serve more.

WHAT TO SERVE WITH CHEDDAR BAY BISCUITS

Anything. Legit, they will make anything better. Are you making soup? Make these to clean your bowl with. Are you making fish? The buttery cheesiness balances the liter fare of the fish. One of my favorite dinners to make these with is my Slow Cooker Taco Ranch Chili. Wow! The zesty-ness and warmth you get with the chili meets the cheddar and butter biscuit. It is a match made in comfort food heaven.

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

Garlic Parmesan Knots – These little round pieces of bread go great with any Italian food. Enjoying some pasta for dinner? Make these knots!

Cheesy Stuffing Casserole – This is going to be your new holiday favorite! Classic bread stuffing with tons of melted, gooey cheese.

7-Up Biscuits – This easy to make recipe will have fresh, homemade biscuits on your table in no time at all.

Au Gratin Potatoes – Thinly sliced round pieces of potato are baked in a cheesy, creamy sauce.

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Cheddar Bay Biscuits

Cheddar Bay Biscuits are buttery, fluffy, and totally cheesy. Serve these biscuits with any meal, and they will be the star of the plate!

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 10

Calories 249kcal

Author Life in the Lofthouse

Ingredients

• 2 cups all-purpose flour
• 1 Tablespoon granulated sugar
• 1 Tablespoon baking powder
• 2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup butter, melted (cooled)
• 1 ½ cups shredded sharp cheddar cheese

For the topping

• 3 Tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 1 Tablespoon chopped fresh parsley (or 1/2 Tablespoon dried parsley)

Instructions

• Preheat oven to 450° degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine flour, sugar, baking powder, garlic powder and salt. Set aside.
• In a small bowl, combine buttermilk and cooled, melted butter. Whisk together. Pour this mixture over the dry ingredients. Stir using a rubber spatula just until moistened. Fold in cheese.
• Scoop batter with a 1/4 cup measuring cup onto the prepared baking sheet. Gently form and shape into biscuit. Repeat with remaining biscuit batter. Bake for 12 minutes, or until golden brown.
• For the topping: Stir together the melted butter, garlic powder and parsley. Brush over the tops of each biscuit. Serve immediately.

Nutrition

Serving: 1 biscuit | Calories: 249kcal | Carbohydrates: 22g | Protein: 5g | Fat: 14g

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