Halloween week is here, and this Menu Plan Monday is packed with amazing treats and comforting dinners. If you’re planning a Halloween party or just want to make the week a little more festive, you’ll find everything you need right here. Don’t forget to tag me with your fun creations. Wishing all who celebrate a safe, fun, and spooky Halloween!

One of my all-time favorite foods to eat in the fall, especially on Halloween night, is Easy Navajo Tacos. Indian fry bread is topped with chili, cheese, and all your favorite taco fixings. These are very popular in the Southwest region of the country, and are the perfect way to fill up before you go trick-or-treating!

Learn how to make spooky Mummy Hot Dogs with crescent roll dough, hot dogs, and mustard eyes with this easy-to-follow recipe. These fun mummy dogs only require 4 ingredients, making it budget-friendly, and they’re also fun to make and decorate with the kids. It’ll become a tradition to make them every year!

This week I’m sharing two Halloween-inspired desserts. First up are my Ghost Brownies. Spooky, silly, and delicious all at once, they are a fun and festive treat for any Halloween party or family night. Secondly, if you need something extra delicious, these No-Bake Halloween Cheesecake Cups are always a hit!

From my kitchen to yours! -Holly xo

MONDAY

Dutch Oven Sprite Chicken

TUESDAY

Easy Navajo Tacos

WEDNESDAY

Chicken Noodle Bake

THURSDAY

Mummy Hot Dogs

FRIDAY

Crock Pot Cheesy Ravioli

SATURDAY

Kitchen’s Closed

Happy Halloween!

SUNDAY

Oven Baked Stew

DESSERTS

Ghost Brownies

No-Bake Halloween Cheesecake Cups

The post Menu Plan Monday #669 appeared first on Life In The Lofthouse.

These Buffalo Chicken Balls are crispy on the outside, cheesy on the inside, and packed with delicious Buffalo flavor! They’re the ultimate crowd-pleasing appetizer for game days, parties, and holiday gatherings. Serve them warm with ranch or blue cheese dressing for dipping, and watch them disappear fast!

Buffalo Chicken Balls are simple to make, can be cooked in the air fryer or deep-fried until golden and crispy, and are perfect for sharing with family and friends. No matter the occasion, these cheesy bites are sure to be a hit!

Hosting a party or game-day gathering? Find more easy appetizers and crowd-pleasing recipes here.

BUFFALO CHICKEN BALLS

These delicious balls combine everything you love about Buffalo chicken in one cheesy, crispy appetizer. Shredded chicken is mixed with Frank’s RedHot sauce, black pepper, freshly grated mozzarella cheese, softened cream cheese, and green onion. The mixture is shaped into balls, coated in flour, beaten eggs, and panko breadcrumbs, then cooked until golden brown.

Cook them in the air fryer for a convenient option or deep-fry them for a crispy, golden coating. Serve them warm with your favorite dipping sauce for a delicious appetizer everyone will love!

Find my expert tips on how to make the best Buffalo Chicken Balls 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 These Buffalo Chicken Balls

Cheesy & Flavorful: Shredded chicken, mozzarella, and cream cheese make these bites rich, cheesy, and delicious, while Frank’s RedHot adds that classic Buffalo flavor.

Two Cooking Options: Make them in the air fryer or deep-fry them, depending on your preference.

Perfect for Sharing: These bite-size appetizers are great for parties, holiday gatherings, potlucks, and family get-togethers.

Ingredients

• 3 ½ cups cooked, finely shredded chicken breast
• ⅓ cup Frank’s RedHot sauce
• 1 teaspoon black pepper
• 16 ounces freshly grated mozzarella cheese
• 3 ounces cream cheese, softened
• ¼ cup chopped green onion
• ¾ cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs

Instructions

Add the shredded chicken, Frank’s RedHot sauce, black pepper, mozzarella cheese, softened cream cheese, and chopped green onion to a large bowl. Gently mix until everything is combined. Form the chicken mixture into 2-inch balls and set aside.

Place the flour, beaten eggs, and panko breadcrumbs into three separate medium-sized bowls.

Take one chicken ball and coat it in the flour, shaking off any excess. Next, dip it into the beaten eggs, making sure it’s fully coated. Allow any excess egg to drip off before rolling the ball in the panko breadcrumbs. Make sure the entire ball is coated, gently pressing the breadcrumbs into the sides. Repeat with the remaining chicken balls.

To Air Fry:

Preheat the air fryer to 380°F. Line the air fryer basket with a liner or foil approved for your air fryer to catch any drippings.

Arrange the chicken balls in the basket without overcrowding. Air fry in batches for 8 to 10 minutes, or until golden brown and heated through.

To Deep-Fry:

Heat oil to 350°F in a suitable pot or deep fryer.

Carefully add the chicken balls in batches, avoiding overcrowding. Fry, turning as needed, until golden brown on all sides and heated through. Remove the chicken balls from the oil and place them on a paper towel-lined plate to drain excess grease.

Serve the warm Buffalo Chicken Balls with ranch dressing or blue cheese dressing for dipping. Enjoy!

Servings

Makes 18 Buffalo Chicken Balls.

Storage

Store leftover Buffalo Chicken Balls in an airtight container in the refrigerator for up to 3 to 4 days.

To reheat, place them in the air fryer at 350°F until heated through and crispy again.

Holly’s Tips for the Best Buffalo Chicken Balls

Use Cooked, Shredded Chicken: This recipe is a great way to use leftover cooked chicken or rotisserie chicken. Just remove any skin and shred the meat before measuring.

Shred the Chicken very finely: This helps the chicken mix evenly with the other ingredients, making the Buffalo Chicken Balls easier to shape and helping them hold together better. Larger chunks of chicken can make the balls more difficult to form and cause them to fall apart.

Use Freshly Grated Mozzarella: Freshly grated mozzarella mixes beautifully into the chicken filling and gives these appetizers their delicious cheesy center. Avoid pre-shredded cheese as they don’t melt as well or taste as great as freshly grated cheese.

Soften the Cream Cheese: Let the cream cheese soften before mixing it with the other ingredients. This makes it easier to combine everything evenly.

Coat Each Ball Thoroughly: Make sure each chicken ball is fully coated in flour, egg, and panko breadcrumbs. Gently press the breadcrumbs onto the surface to help them stick.

Don’t Overcrowd the Air Fryer: Cook the chicken balls in batches, leaving enough room for the hot air to circulate. This helps the coating brown evenly.

Serve Them Warm: These Buffalo Chicken Balls are best served warm with ranch or blue cheese dressing for dipping.

Frequently Asked Questions

Can I make Buffalo Chicken Balls in the air fryer? Yes! Air frying is a convenient way to cook these appetizers. Preheat your air fryer to 380°F and cook the chicken balls for 8 to 10 minutes, or until golden brown and heated through. Cook in batches for the best results.

Can I deep-fry Buffalo Chicken Balls instead? Absolutely! Heat the oil to 350°F and fry the chicken balls in batches until golden brown on all sides and heated through. Drain them on a paper towel-lined plate before serving.

Can I use rotisserie chicken? Yes! Rotisserie chicken is a great shortcut for this recipe. Remove the skin, shred the chicken, and measure out 3 ½ cups for the recipe.

What dipping sauce goes best with Buffalo Chicken Balls? Ranch dressing and blue cheese dressing are both delicious choices. Serve one or both on the side so everyone can choose their favorite.

Can I make Buffalo Chicken Balls ahead of time? You can prepare the chicken mixture and shape the balls ahead of time, then refrigerate them until you’re ready to bread and cook them. For food safety, keep the chicken mixture refrigerated at 40°F or below and cook within 1 to 2 days. For the crispiest coating, bread them shortly before cooking.

Why are my Buffalo Chicken Balls falling apart? Make sure the chicken mixture is well combined and the balls are firmly shaped before breading. If the mixture feels too loose to hold its shape, you can add a little more cream cheese to bind the mixture together.

Similar Recipes

Love easy appetizers? Try my Italian Grinder Sliders for another crowd-pleasing snack.

Craving more Buffalo chicken flavor? These Buffalo Chicken Taquitos are another delicious option.

Looking for more recipes to share? Don’t miss my Stuffed Pizza Rolls, Sheet Pan Chicken Nachos, and French Onion Dip!

Print

Buffalo Chicken Balls

Buffalo Chicken Balls are loaded with shredded chicken, spicy Frank's RedHot sauce, gooey mozzarella cheese, and cream cheese, all coated in crispy panko breadcrumbs and cooked until golden brown!

Prep Time 45 minutes minutes

Servings 18 balls

Ingredients

• 3 ½ cups cooked, shredded chicken breast
• ⅓ cup Frank's RedHot sauce
• 1 teaspoon black pepper
• 16 ounces freshly grated mozzarella cheese
• 3 ounces cream cheese softened
• ¼ cup chopped green onion
• ¾ cup all-purpose flour
• 3 large eggs beaten
• 2 cups panko breadcrumbs

Instructions

• Add the shredded chicken, Frank's RedHot sauce, black pepper, mozzarella cheese, softened cream cheese, and chopped green onion to a large bowl. Gently mix until everything is combined.
• Form the chicken mixture into 2-inch balls and set aside. You should get around 18 balls total.
• Place the flour, beaten eggs, and panko breadcrumbs into three separate medium-sized bowls.
• Take one chicken ball and coat it in the flour, shaking off any excess. Next, dip it into the beaten eggs, making sure it’s fully coated. Allow any excess egg to drip off before rolling the ball in the panko breadcrumbs. Make sure the entire ball is coated, gently pressing the breadcrumbs into the sides. Repeat with the remaining chicken balls.

To Air Fry:

• Preheat the air fryer to 380°F. Line the air fryer basket with a liner or foil approved for your air fryer to catch any drippings.
• Arrange the chicken balls in the basket without overcrowding. Air fry in batches for 8 to 10 minutes, or until golden brown and heated through.

To Deep-Fry

• Heat oil to 350°F in a suitable pot or deep fryer.
• Carefully add the chicken balls in batches, avoiding overcrowding. Fry, turning as needed, until golden brown on all sides and heated through. Remove the chicken balls from the oil and place them on a paper towel-lined plate to drain excess grease.
• Serve the warm Buffalo Chicken Balls with ranch dressing or blue cheese dressing for dipping. Enjoy!

The post Buffalo Chicken Balls appeared first on Life In The Lofthouse.

Hi friends! It’s time for another Menu Plan Monday! This week is filled with easy family favorites, from crispy Chicken Chimichangas and saucy Sloppy Joes to cozy Chicken Corn Chowder. And of course, we’re ending things on a sweet note with one of my personal favorite desserts.

Set it and forget it with my Crock Pot Chicken Cheesesteak Sandwiches. They’re packed with savory shredded chicken, onions, bell peppers, and warm spices for a hearty meal. They’re perfect for a fun football game night or an easy, warm dinner waiting for you after a long day. Don’t forget the creamy queso sauce!

This next recipe is one I’ve been making for 18 years. Yes, really! I first got it from a chef at Rococo’s Steakhouse, where I worked many moons ago. This Crock Pot Chicken Corn Chowder is everything you want on a chilly night: creamy, savory, and rich, loaded with chicken, potatoes, corn, and more.

And for a sweet way to end the week, these Salted Caramel Chocolate Chip Cookie Bars are just the thing! They’re soft, chewy, loaded with chocolate chips and ooey gooey salted caramel. The perfect dessert to look forward to after a week of good meals!

From my kitchen to yours! -Holly xo

MONDAY

Crock Pot Chicken Cheesesteak Sandwiches

TUESDAY

Chicken Chimichangas

WEDNESDAY

Skinny Fettuccine Alfredo

THURSDAY

Sloppy Joes

FRIDAY

Chicken Alfredo Pizza

SATURDAY

Leftovers

SUNDAY

Crock Pot Chicken Corn Chowder

DESSERT

Salted Caramel Chocolate Chip Cookie Bars

The post Menu Plan Monday #668 appeared first on Life In The Lofthouse.

These homemade Caramel Apples are a classic fall favorite that brings all the fun of the fair right into your own kitchen! Made with Granny Smith apples and a delicious homemade caramel mixture, they’re the perfect combination of sweet, buttery caramel and fresh, tart apples.

My Caramel Apples are perfect for Halloween parties, fall gatherings, school parties, homemade gifts, or a fun afternoon in the kitchen with the family. They’re easier to make than you might think and are a delicious way to celebrate the season!

CARAMEL APPLES

These Caramel Apples start with crisp Granny Smith apples dipped into a rich homemade caramel sauce. The caramel is made by melting butter, brown sugar, sweetened condensed milk, and corn syrup together before bringing the mixture to a boil. Once it reaches 240°F, marshmallows are stirred in until completely incorporated.

Each apple is then dipped and slowly twisted in the warm caramel until fully coated. Let the excess caramel drip off before placing the apples on a parchment paper-lined baking sheet to set. You can enjoy them as they are or add fun toppings like chopped nuts, crushed Oreos, sprinkles or toasted coconut. The options are endless!

Looking for more fall recipes? Be sure to check out my other recipes for even more inspiration.

Why You’ll Love These Homemade Caramel Apples

Perfect Sweet and Tart Combination: Crisp, tart Granny Smith apples pair perfectly with rich, buttery homemade caramel.

A Fun Fall Tradition: These apples are perfect for Halloween parties, fall festivals, family gatherings, and festive treats at home.

Easy to Customize: Enjoy them plain or add your favorite toppings to make each apple extra special.

Great for Sharing: Make a batch for parties, school events, homemade gifts, or a fun weekend treat with the family.

Ingredients

• 8 Granny Smith apples
• 8 treat sticks
• Candy thermometer
• 1/2 cup salted butter
• 2 cups packed light brown sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 cup light corn syrup
• 12 large marshmallows

Optional Toppings

• Milk Chocolate candy coating
• White Chocolate candy coating
• Crushed Oreo Cookies
• Sprinkles
• Cinnamon Sugar
• Chopped Peanuts
• Shredded Coconut

Instructions

Wash and thoroughly dry the apples. Remove the stems by twisting them until they pop off. Insert a treat stick into the top of each apple where the stem was removed. Set aside.

In a large, heavy-bottomed saucepan, combine the butter, brown sugar, sweetened condensed milk, and corn syrup over medium-low heat. Stir until everything is melted and well combined.

Increase the heat to medium and bring the mixture to a rolling boil, stirring constantly.

*It is very important you stir constantly to avoid burning the caramel. Continue stirring constantly until the caramel reaches 240°F. Immediately remove the saucepan from the heat.

Add the large marshmallows to the caramel mixture. Slowly stir and fold them in until they are completely melted and incorporated.

Dip each apple into the caramel, tilting the saucepan partially on its side and slowly twisting the apple until it is completely coated.

Gently shake and twirl each apple over the saucepan to let any excess caramel drip off.

Scrape the bottom of each apple against the side of the saucepan before placing it on a silicone-lined baking sheet. Now, add your favorite toppings! The toppings stick best when you roll the apples in the toppings while the caramel is still warm and hasn’t set.

For a chocolate drizzle or a full chocolate coating, let the caramel set completely before adding the chocolate.

Repeat with all of the remaining apples. Allow the caramel to set before serving. Enjoy!

Servings

Makes 8 caramel apples

Fun Caramel Apple Topping Ideas

One of my favorite things about homemade Caramel Apples is how easy they are to customize! Enjoy them plain or dress them up with your favorite cookies, candy bars, and chocolate for an extra-special fall treat. Here are a few fun combinations to try!

Cookies and Cream: Dip your apple in the homemade caramel and let it set completely. Dip it in melted white chocolate, then sprinkle with crushed Oreo cookies for a sweet, chocolatey crunch.

Candy Bar Caramel Apples: Dip your apple in caramel, then gently roll it in your favorite crushed candy bars while the caramel is still warm. Try Reese’s Peanut Butter Cups, Butterfinger, M&M’s, Heath bars, mini chocolate chips, or Snickers for a delicious candy-coated treat.

Apple Pie Caramel Apples: Once the caramel has completely set, dip the apple in melted white chocolate. Sprinkle with a mixture of brown sugar and cinnamon for a fun twist on classic apple pie flavors.

Feel free to mix and match your favorite toppings to create your own delicious combinations. These are also a fun treat to make with kids, letting everyone decorate their own Caramel Apple!

Storage

Store Caramel Apples at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerating, keep them in an airtight container or individually wrap them to help prevent them from sticking together.

Holly’s Tips for the Best Caramel Apples

Choose Granny Smith Apples: Granny Smith apples are my favorite for this recipe because their tart flavor balances the sweetness of the caramel. Their firm, crisp texture also holds up well under the coating.

Wash and Dry the Apples Thoroughly: Any wax, moisture, or residue on the apples can prevent the caramel from sticking properly. Wash the apples well and dry them completely before dipping.

Use a Candy Thermometer: Temperature is important when making homemade caramel. Cook the mixture to 240°F, as directed, for the best consistency. A candy thermometer makes it much easier to know when the caramel is ready.

Stir Constantly: This is such an important step! Keep stirring while bringing the caramel to a boil to help prevent scorching and ensure the mixture cooks evenly.

Tilt the Saucepan When Dipping: Carefully tilting the saucepan to the side makes it easier to coat the apples evenly. Slowly twist each apple in the caramel to cover the entire surface.

Remove Excess Caramel: Gently shake and twirl each apple over the saucepan, then scrape the bottom against the side of the pan. This helps prevent a large puddle of caramel from forming underneath each apple.

Add Toppings at the Right Time: Roll apples in toppings like pretzels or toasted coconut while the caramel is still warm. Wait until the caramel has completely set before adding chocolate drizzle or a full chocolate coating.

Let the Caramel Set: Place the dipped apples on a silicone-lined baking sheet and allow the caramel to set before serving or wrapping.

Frequently Asked Questions

What are the best apples to use for Caramel Apples? Granny Smith apples are a great choice because they’re firm, crisp, and tart. Their flavor pairs wonderfully with sweet caramel. Honeycrisp and Fuji apples are other options if you prefer a sweeter apple.

Why isn’t the caramel sticking to my apples? Moisture, wax, or residue on the apple’s skin can keep caramel from adhering properly. Wash and thoroughly dry your apples before dipping them. Make sure they’re completely dry before adding the caramel.

Why is my caramel too runny? The caramel may not have reached the correct temperature. For this recipe, cook the mixture to 240°F, using a candy thermometer to check the temperature accurately. Be sure to follow the cooking instructions closely.

Can I make Caramel Apples ahead of time? Yes! You can prepare them ahead for a party or gathering. Allow the caramel to set completely before wrapping or storing the apples. For the best texture and flavor, enjoy them within the recommended storage time.

How should I store homemade Caramel Apples? Store them covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Keep them in an airtight container or wrap them individually to help prevent sticking.

Can I use a different type of apple? Yes! Granny Smith apples are especially delicious because their tartness balances the sweet caramel, but other firm apple varieties work too. Choose apples that are crisp and sturdy enough to hold the caramel coating.

Similar Recipes

Love sweet fall treats? Try my Pumpkin Rolls for another seasonal favorite.

Looking for something chocolatey? My Chocolate Chip Pudding Cookies are always a crowd-pleaser.

Want more cozy fall desserts? Don’t miss my Shredded Apple Pie and other delicious apple recipes!

Have You Made These Caramel Apples?

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

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Caramel Apples

Homemade Caramel Apples feature crisp Granny Smith apples dipped in rich, buttery homemade caramel and your favorite toppings!

Prep Time 1 hour hour

Servings 8

Ingredients

• 8 Granny Smith apples
• 8 treat sticks
• 1/2 cup salted butter
• 2 cups packed light brown sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 cup light corn syrup
• 12 large marshmallows

Optional Toppings

• Milk Chocolate candy coating
• White Chocolate candy coating
• Crushed Oreo Cookies
• Sprinkles
• Cinnamon Sugar
• Chopped Peanuts
• Shredded Coconut

Instructions

• Wash and thoroughly dry the apples. Remove the stems by twisting them until they pop off. Insert a treat stick into the top of each apple where the stem was removed. Set aside.
• In a large, heavy-bottomed saucepan, combine the butter, brown sugar, sweetened condensed milk, and corn syrup over medium-low heat. Stir until everything is melted and well combined.
• Increase the heat to medium and bring the mixture to a rolling boil, stirring constantly.
• *It is very important you stir constantly to avoid burning the caramel. Continue stirring constantly until the caramel reaches 240°F. Immediately remove the saucepan from the heat.
• Add the large marshmallows to the caramel mixture. Slowly stir and fold them in until they are completely melted and incorporated.
• Dip each apple into the caramel, tilting the saucepan partially on its side and slowly twisting the apple until it is completely coated. Gently shake and twirl each apple over the saucepan to let any excess caramel drip off.
• Scrape the bottom of each apple against the side of the saucepan before placing it on a silicone-lined baking sheet. Now, add your favorite toppings! The toppings stick best when you roll the apples in the toppings while the caramel is still warm and hasn’t set.
• For a chocolate drizzle or a full chocolate coating, let the caramel set completely before adding the chocolate then the toppings on top of the chocolate.
• Repeat process with all of the remaining apples. Allow the caramel and/or chocolate to set before serving. Enjoy!

The post Caramel Apples appeared first on Life In The Lofthouse.

Welcome back to Menu Plan Monday! This week’s menu is packed with delicious meals that will make dinnertime something to look forward to. From cozy fall favorites to easy family dinners, there’s a little something for everyone to enjoy.

Change up Taco Tuesday with my Slow Cooker Chicken Tortilla Soup. This lighter soup is packed with seasoned chicken, black beans, and green chilies. Don’t forget the delicious toppings, cheese, sour cream, and of course, tortilla strips. It’s one of my favorite recipes to cook in the fall!

Craving something warm, cheesy, and comforting? This Philly Cheesesteak Pasta Bake is loaded with tender, flavorful beef, melty cheese, sautéed bell peppers, onions, and perfectly cooked penne pasta, all baked together into one dish. I love to serve this one for casual family dinners and game nights.

Starting this week, I’ll be sharing two fun and festive desserts as we count down to Halloween. First up are my Mummy Cupcakes, a chocolatey treat that’s perfect for making with kids or decorating together on Halloween night.

Next is my Monster Munch! This easy Halloween party snack mix combines pretzels, Chex, candy corn, M&M’s, and creamy white chocolate!

From my kitchen to yours! -Holly xo

MONDAY

Slow Cooker Chicken Tortilla Soup

TUESDAY

Baked Burrito Casserole

WEDNESDAY

Apple Bacon & Gorgonzola Salad with Sweet Balsamic Vinaigrette

THURSDAY

Philly Cheesesteak Pasta Bake

FRIDAY

One Pan Brown Sugar Italian Chicken and Veggies

SATURDAY

Leftovers

SUNDAY

French Onion Chicken Casserole

DESSERTS

Mummy Cupcakes

Monster Munch

The post Menu Plan Monday #667 appeared first on Life In The Lofthouse.

When I first started Menu Plan Monday, I never imagined it would grow into what it is today. I love being able to help busy parents, like myself, create meaningful moments around the table and make life a little easier during hectic weeks. The next few months leading into the holidays are always the busiest, and my goal is to keep it as stress-free as possible.

One recipe I always return to when the weather turns cold is my Crock Pot Beef Stew. It’s packed with tender stew meat, hearty potatoes, carrots, and onions, all simmered together into a rich, comforting meal. This is the ideal recipe for a family dinner or a busy weekday when you want something warm waiting for you at the end of the day. If you have the time, make a batch of my easy French Bread Rolls to enjoy with it.

Friday night calls for pizza! My Chicken Bacon Ranch Naan Pizzas are a delicious way to end the week. They’re made with crispy naan, tender chicken, crispy bacon, melty cheese, and plenty of creamy ranch flavor. They come together quickly and are perfect for a fun, casual dinner!

Pumpkin Cheesecake Cupcakes are everything a fall cupcake should be: moist, fluffy, and pumpkin pie-spiced. The cheesecake filling and the cream cheese frosting take them to the next level. I can’t think of a better dessert for this weekend!

From my kitchen to yours! -Holly xo

MONDAY

Copycat Winger’s Sticky Chicken Fingers

(Perfect for game days and football season!)

TUESDAY

Taco Braid

WEDNESDAY

Honeycrisp Apple, Prosciutto, and Feta Salad

(Don’t forget to save this one for Thanksgiving!)

THURSDAY

Crock Pot Stuffed Bell Peppers

FRIDAY

Chicken Bacon Ranch Naan Pizzas

SATURDAY

Kitchen’s Closed

SUNDAY

Crock Pot Beef Stew

DESSERT

Pumpkin Cheesecake Cupcakes

The post Menu Plan Monday #665 appeared first on Life In The Lofthouse.

If you love those soft, buttery pretzels you get at the mall, just wait until you try them homemade! These Homemade Soft Pretzels are warm, soft, and chewy on the inside with a golden-brown exterior. They are every bit as delicious as your favorite mall pretzel, and honestly, even better. Once you taste one fresh from the oven, you may never look at those mall pretzels the same way again!

Homemade Soft Pretzels are perfect for after-school snacks, parties, movie nights, or anytime you’re craving a soft, warm pretzel. Serve them on their own or with your favorite dipping sauce for an extra delicious snack.

HOMEMADE SOFT PRETZELS

These Homemade Soft Pretzels start with a simple yeast dough made with all-purpose flour, salt, sugar, instant yeast, and warm water. The dough is kneaded until it becomes soft and smooth, then allowed to rise until doubled in size.

Once the dough rises, divide it into eight equal pieces. Roll each piece into a long rope and twist it into a classic pretzel shape. Give each pretzel a quick dip in a warm baking soda and honey water bath, then sprinkle with coarse salt. Bake them at a high temperature until they’re beautifully golden brown.

The pretzels are finished with plenty of melted butter right after they come out of the oven. The result is a soft, chewy homemade pretzel with a golden crust and delicious buttery, salty flavor.

Find my expert tips on how to make the best Homemade Soft Pretzels 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 These Easy Homemade Soft Pretzels

• Soft & Chewy: These pretzels have that classic soft, chewy texture you love from your favorite pretzel shop.
• Simple Ingredients: You only need a handful of basic pantry ingredients to make these homemade pretzels.
• Fun to Make: Rolling and shaping the dough into classic pretzels is a fun kitchen project for the whole family.
• Buttery & Salty: Fresh from the oven, the pretzels are brushed with melted butter and sprinkled with coarse salt for the perfect finishing touch.

Ingredients

Dough

• 2 ½ cups (355 g) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon granulated sugar
• 2 ¼ teaspoons instant yeast
• 1 cup very warm water (105 to 110°F)

Topping

• 1 cup warm water
• 1 Tablespoon baking soda
• 1 Tablespoon honey
• Kosher salt, optional
• 3 Tablespoons melted butter

Instructions

In the bowl of a stand mixer fitted with the dough hook, add the flour, salt, sugar, and yeast. Mix to combine.

Add the water and mix on medium speed until combined, adding more flour a little at a time, until the dough forms a soft ball that clears the bottom and sides of the bowl. The dough should be soft but not overly sticky. Knead the dough for 5 minutes.

Cover the bowl and let the dough rise until doubled in size, about 45 to 60 minutes.

Preheat oven to 500°F. (This high temperature is important for achieving the golden crust on the pretzels.) Line two sheet pans with parchment paper and then lightly brush the parchment paper with oil.

Transfer the dough to a lightly greased work surface and divide it into eight equal pieces, about 70 grams (2 ½ ounces) each. Allow the pieces to rest, uncovered, for 5 minutes. (Letting it rest helps relax the gluten so the dough doesn’t spring back when trying to shape it.)

While the dough is resting, add the water and baking soda to a microwave-safe dish. Heat for 30 to 45 seconds in the microwave. Stir to dissolve the baking soda, then stir in the honey.

Roll each piece of dough into a long, thin rope, about 22 to 24 inches in length. (This length gives you enough dough to create the classic pretzel shape without making the pretzels too thick.) Twist each rope into a pretzel shape.

Dip each pretzel into the water bath, then place them several inches apart on the prepared baking sheets. Sprinkle the pretzels lightly with kosher salt and then allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 6 to 8 minutes, or until lightly golden brown. (All ovens heat differently. My pretzels were done baking at 6 minutes.)

Remove the pretzels from the oven and immediately brush with melted butter. Serve warm or at room temperature. Enjoy!

Servings

Makes 8 pretzels

Storage

Store the pretzels in an airtight container at room temperature for up to 2 days. For the best texture, enjoy them fresh on the day they’re made.

To reheat, warm the pretzels in a 300°F oven for several minutes until heated through. You can also microwave them for a few seconds, although the oven will help bring back more of their soft texture.

Holly’s Tips for the Best Homemade Soft Pretzels

Use the Right Water Temperature: The water for the dough should be very warm, around 105 to 110°F. Water that’s too hot can damage the yeast.

Don’t Add Too Much Flour: Add additional flour gradually, only as needed. The dough should be soft and smooth without being overly sticky. Adding too much flour can make the pretzels dense instead of soft and chewy.

Let the Dough Rest: Don’t skip the 5-minute rest after dividing the dough. This gives the gluten time to relax, making the dough much easier to roll into long ropes without springing back.

Roll the Dough Long & Thin: Aim for ropes about 22 to 24 inches long. This gives you enough dough to create the classic pretzel shape without making the pretzels too thick.

Don’t Skip the Water Bath: The baking soda and honey water bath is an important step. It helps create the golden-brown color and classic pretzel exterior.

Bake at 500°F: The high oven temperature helps the pretzels develop their beautiful golden-brown crust in just a few minutes. Keep a close eye on them because they can brown quickly.

Brush With Butter Right Away: For the best buttery flavor, brush the pretzels with melted butter immediately after they come out of the oven.

Serve Them Warm: These pretzels are especially delicious while they’re still warm and freshly brushed with butter.

Frequently Asked Questions

Can I make the pretzel dough ahead of time? Yes! You can prepare the dough ahead of time and keep it covered in the refrigerator. Let the dough come closer to room temperature before shaping so it’s easier to roll and form.

Can I use active dry yeast instead of instant yeast? Yes. Active dry yeast can be used in place of instant yeast. Since active dry yeast typically benefits from being dissolved in liquid first, you may want to dissolve it in the warm water before adding it to the dry ingredients.

Why do I need to use baking soda in the water bath? The baking soda bath helps the outside of the pretzels develop their characteristic golden-brown color and slightly chewy crust during baking.

Can I skip the honey in the water bath? The honey adds a touch of sweetness and helps with browning, so I recommend keeping it in the water bath for the best results.

Can I freeze Homemade Soft Pretzels? Yes! Let the baked pretzels cool completely, then wrap them individually and place them in a freezer-safe bag or container. Thaw and reheat in the oven until warm.

What should I serve with soft pretzels? These pretzels are delicious on their own, but they’re also great served with cheese sauce, mustard, marinara sauce, or your favorite pretzel dip.

Similar Recipes

Craving another homemade snack? Try my Stuffed Pizza Rolls for another delicious family favorite.

Love homemade bread? My Easy Artisan Bread is another amazing recipe to try.

Have You Made These Homemade Soft Pretzels?

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

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Homemade Soft Pretzels

These Homemade Soft Pretzels are soft on the inside, golden on the outside, and finished with melted butter and a sprinkle of coarse salt. They're easy to make and taste so much better than store-bought!

Prep Time 1 hour hour 20 minutes minutes

Cook Time 7 minutes minutes

Servings 8

Ingredients

Dough

• 2 ½ cups (355 grams) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon granulated sugar
• 2 ¼ teaspoons instant yeast
• 1 cup very warm water 105 to 110°F

Topping

• 1 cup warm water
• 1 Tablespoon baking soda
• 1 Tablespoon honey
• Kosher salt optional
• 3 Tablespoons melted butter

Instructions

• In the bowl of a stand mixer fitted with the dough hook, add the flour, salt, sugar, and yeast. Mix to combine.
• Add the water and mix on medium speed until combined, adding more flour a little at a time, until the dough forms a soft ball that clears the bottom and sides of the bowl. The dough should be soft but not overly sticky. Knead the dough for 5 minutes.
• Cover the bowl and let the dough rise until doubled in size, about 45 to 60 minutes.
• Preheat oven to 500°F. (This high temperature is important for achieving the golden crust on the pretzels.) Line two sheet pans with parchment paper and then lightly brush the parchment paper with oil.
• Transfer the dough to a lightly greased work surface and divide it into eight equal pieces, about 70 grams (2 ½ ounces) each. Allow the pieces to rest, uncovered, for 5 minutes. (Letting it rest helps relax the gluten so the dough doesn't spring back when you're trying to shape it.)
• While the dough is resting, add the water and baking soda to a microwave-safe dish. Heat for 40 seconds in the microwave. Stir to dissolve the baking soda, then stir in the honey.
• Roll each piece of dough into a long, thin rope, about 22 to 24 inches in length. (This length gives you enough dough to create the classic pretzel shape without making the pretzels too thick.) Twist each rope into a pretzel shape.
• Dip each pretzel into the water bath, then place them several inches apart on the prepared baking sheets. Sprinkle the pretzels lightly with kosher salt and then allow them to rest, uncovered, for 10 minutes.
• Bake the pretzels for 6 to 8 minutes, or until lightly golden brown. (*All ovens heat differently. My pretzels were done baking at 6 minutes.)
• Remove the pretzels from the oven and immediately brush with melted butter. Serve warm or at room temperature. Enjoy!

Recipe adapted from King Arthur Flour

The post Homemade Soft Pretzels appeared first on Life In The Lofthouse.

I’m officially in my favorite time of year! Fall means cozy dinners, pumpkin desserts, getting ready for Halloween, and I’m here for all of it. This week’s menu in particular is full of comforting, family-friendly meals that make planning dinner a little easier.

My Slow Cooker White Chicken Chili is one of my favorite cozy dinners for a fall evening! It’s creamy, hearty, and loaded with tender chicken, white beans, and plenty of delicious flavor. Serve it with some warm bread or tortilla chips for an easy meal the whole family will love.

When it comes to fall comfort food, nothing beats a hearty casserole. This French Onion Beef Casserole is no exception, packed with tender beef, French onion dip, and noodles, it’s the kind of dinner you’ll love coming home to after a long day. Plus, the leftovers are just as delicious, making your week even easier!

White Chocolate Pumpkin Snickerdoodles fuses two beloved cookie favorites: snickerdoodles and pumpkin cookies. From the snickerdoodle side, I top these with plenty of cinnamon and sugar. For the pumpkin side, I use a pumpkin pudding mix and pumpkin pie spice. They each give the cookies a soft texture and that right amount of pumpkin flavor. 

From my kitchen to yours! -Holly xo

MONDAY

Bruschetta Chicken

TUESDAY

Ground Beef Enchiladas

WEDNESDAY

Slow Cooker White Chicken Chili

THURSDAY

French Onion Beef Casserole

FRIDAY

Supreme Pizza Casserole

SATURDAY

Kitchen’s Closed

SUNDAY

Chicken Pot Pie Baked Potato

DESSERT

White Chocolate Pumpkin Snickerdoodles

The post Menu Plan Monday #664 appeared first on Life In The Lofthouse.

If you love easy meals that are packed with flavor, you’re going to love these Hot Honey Ground Beef Bowls. They’re made with savory taco-seasoned ground beef, roasted sweet potatoes, fresh broccoli, low-fat cottage cheese, and my favorite finishing touch- Mike’s Hot Honey. The combination of savory, sweet, creamy, and a little spicy is SO good!

These bowls are easy to put together and make a delicious lunch or dinner. I especially love that you can prepare the taco meat, sweet potatoes, and broccoli ahead of time and quickly assemble a bowl whenever you’re ready to eat. They’re filling, satisfying, and full of delicious ingredients without being complicated.

Looking for more easy and flavorful dinner ideas? Find more of my easy dinner recipes here.

HOT HONEY GROUND BEEF BOWLS

These Hot Honey Ground Beef Bowls are made with simple ingredients that come together for one delicious meal. The taco meat is made with lean ground beef, onion, garlic, and a blend of chili powder, cumin, dried cilantro, cayenne pepper, salt, and black pepper. Beef broth is added before the meat simmers, giving it lots of flavor and keeping it nice and juicy.

The seasoned taco meat is paired with roasted sweet potatoes, freshly cooked broccoli, and low-fat cottage cheese. Everything is finished with a generous drizzle of Mike’s Hot Honey, which adds the perfect combination of sweetness and heat.

Find my expert tips on how to make the best Hot Honey Ground Beef Bowls 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 These Easy Hot Honey Ground Beef Bowls

So Much Flavor: Savory taco-seasoned beef, sweet roasted potatoes, creamy cottage cheese, and sweet and spicy hot honey make the perfect combination.

Easy to Make: The taco meat comes together in one skillet, and the bowls are simple to assemble.

Great for Meal Prep: Prepare the taco meat, sweet potatoes, and broccoli ahead of time for easy meals throughout the week.

Filling & Satisfying: Ground beef, sweet potatoes, broccoli, and cottage cheese make these bowls hearty enough for lunch or dinner.

Ingredients

For the Taco Meat:

• 1 ½ pounds lean ground beef
• 1 small white onion, diced
• ½ Tablespoon minced garlic
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro
• ¼ teaspoon ground cayenne pepper
• ¾ cup beef broth

For the Bowls:

• 1 pound roasted sweet potatoes (we like to air fry Roots Farm Fresh Sweet Potato Croutons)
• 1 pound cooked broccoli florets
• 1 container (16 ounces) low-fat cottage cheese
• 1 bottle Mike’s Hot Honey

Instructions

Cook and crumble the ground beef in a large skillet with the chopped onion until the beef is no longer pink. Drain any grease.

Add the minced garlic and cook until fragrant, about 30 seconds.

Add the salt, black pepper, chili powder, cumin, dried cilantro, cayenne pepper, and beef broth. Stir everything together. Bring the mixture to a boil, then reduce the heat and allow it to simmer for 10 minutes.

To assemble the bowls, add 4 ounces of cooked taco meat to a bowl. Add 3 ounces of roasted sweet potatoes next to the beef.

Add desired amount of cooked broccoli and ¼ cup low-fat cottage cheese. Drizzle with desired amount of Mike’s Hot Honey. Serve warm and enjoy!

Servings

Serves 6

Storage

Store the cooked taco meat, roasted sweet potatoes, and broccoli in separate airtight containers in the refrigerator for up to 3 days. Store the cottage cheese and hot honey separately and assemble the bowls when ready to eat.

Reheat the taco meat, sweet potatoes, and broccoli before adding the cottage cheese and hot honey.

Holly’s Tips for the Best Hot Honey Ground Beef Bowls

Use Lean Ground Beef: Lean ground beef works really well in these bowls and keeps the taco meat hearty without being overly greasy.

Don’t Skip the Simmer: Letting the taco meat simmer for 10 minutes allows the seasonings and beef broth to come together and gives the meat lots of flavor.

Air Fry the Sweet Potatoes: We love using Roots Farm Fresh Sweet Potato Croutons and air frying them until they’re roasted and tender. They add a delicious sweet and slightly crispy element to the bowls.

Adjust the Heat: The cayenne pepper adds a little heat to the taco meat, while the hot honey adds a sweet and spicy kick. Use more or less of either depending on how spicy you like your food.

Prep Ahead: The taco meat, sweet potatoes, and broccoli can all be prepared ahead of time, making these bowls especially easy for busy days.

Don’t Forget the Hot Honey: The sweet and spicy hot honey is what really brings all of the flavors together. Drizzle it over the entire bowl for the best combination of flavors.

Frequently Asked Questions

Can I make Hot Honey Ground Beef Bowls ahead of time? Yes! These bowls are great for meal prep. Prepare the taco meat, sweet potatoes, and broccoli ahead of time and store them separately in the refrigerator. Assemble and reheat the bowls when you’re ready to eat.

Can I use a different type of ground meat? Absolutely. Ground turkey or ground chicken would also work well in these bowls. Keep in mind that the flavor and texture will be slightly different.

What kind of sweet potatoes should I use? You can use any roasted sweet potatoes you like. We especially love using frozen Roots Farm Fresh Sweet Potato Croutons and air frying them until they’re tender and roasted.

Can I leave out the cottage cheese? Of course! The cottage cheese adds creaminess and extra protein to the bowl, but you can leave it out if you don’t like cottage cheese.

How spicy are these bowls? They have a mild-to-medium kick from the cayenne pepper and hot honey. You can easily adjust the heat by using less cayenne pepper and hot honey, or add more if you like things spicy.

Can I add other toppings? Definitely! Feel free to add your favorite taco toppings such as avocado, corn, diced tomatoes, salsa, shredded cheese, or fresh cilantro.

Similar Recipes

Love easy ground beef dinners? Try my Cheeseburger Wraps for another family-favorite taco night recipe.

Looking for more easy bowl meals? Try my Chipotle Chicken Burrito Bowls, Korean Beef and Rice Bowls, or my Hawaiian Chicken Meal Prep Bowls!

Have You Made My Hot Honey Ground Beef Bowls?

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

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Hot Honey Ground Beef Bowls

Hot Honey Ground Beef Bowls are an easy, flavorful dinner with savory taco beef, roasted sweet potatoes, and a delicious sweet and spicy finish!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

Taco Meat

• 1 ½ pounds lean ground beef
• 1 small white onion diced
• ½ Tablespoon minced garlic
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro
• ¼ teaspoon ground cayenne pepper
• ¾ cup beef broth

For the Bowls

• 1 pound roasted sweet potatoes (we like to air fry Roots Farm Fresh Sweet Potato Croutons)
• 1 pound cooked broccoli florets
• 1 container (16 ounces) low-fat cottage cheese
• 1 bottle Mike's Hot Honey

Instructions

For the Taco Meat

• Cook and crumble the ground beef in a large skillet with the onion until the beef is no longer pink. Drain any grease.
• Add the minced garlic and cook until fragrant, about 30 seconds.
• Add the salt, black pepper, chili powder, cumin, dried cilantro, cayenne pepper, and beef broth. Stir everything together. Bring the mixture to a boil, then reduce the heat and allow it to simmer for 10 minutes.

For the Bowls

• Add 4 ounces of cooked taco meat to each bowl. Add 3 ounces of roasted sweet potatoes next to the beef.
• Add desired amount of cooked broccoli and ¼ cup low-fat cottage cheese. Drizzle with desired amount of Mike's Hot Honey. Serve warm and enjoy!

The post Hot Honey Ground Beef Bowls appeared first on Life In The Lofthouse.

This week we celebrate the Fall Equinox, officially ushering in pumpkin season and all things fall baking! So this Menu Plan Monday is bringing a nice mix of soup, pasta, and more comforting dinners for the entire family. Don’t miss the first pumpkin dessert of the season!

Soup season is here, and I always look forward to it! Who says soup has to be boring? My Loaded Baked Potato Soup has hearty chunks of potato, bacon, and cheese. It reheats well for lunches and dinners, making it a wonderful meal that always hits the spot!

My Texas Toast Sloppy Joes are a delicious 30-minute dinner, perfect for game days or a night you’re craving something extra comforting. Made with crispy garlic toasts and homemade sloppy joe filling, this is a fun twist on the traditional sloppy joe.

We are kicking off the fall season with the best dessert: Pumpkin Chocolate Chip Skillet Cookie. Picture your favorite chocolate chip skillet cookie with lots of pumpkin flavor for a melt-in-your-mouth dessert. Top it off with flaky sea salt and vanilla favorite ice cream for the most amazing fall dessert!

From my kitchen to yours! -Holly xo

MONDAY

Teriyaki Chicken Casserole

TUESDAY

Sweet Pork Quesadillas

WEDNESDAY

Loaded Baked Potato Soup

THURSDAY

Texas Toast Sloppy Joes

FRIDAY

Cajun Chicken Pasta

SATURDAY

Leftovers

SUNDAY

Beef Tips with Mushroom Gravy

DESSERT

Pumpkin Chocolate Chip Skillet Cookie

The post Menu Plan Monday #663 appeared first on Life In The Lofthouse.

Today is a very special day here at Life in the Lofthouse—it’s my blog’s 16th birthday!

Sixteen years ago, I started posting recipes on my little family blog because cooking was my passion. Little did I know, that family blog would turn into a successful recipe website and become a huge part of my life. I never imagined that so many recipes, memories, and wonderful readers would come along with it!

Over the years, there have been recipes that have come and gone, recipes that became reader favorites, and quite a few that became staples around my own table. So to celebrate 16 years of Life in the Lofthouse, I thought it would be fun to look back and share 16 of my favorite recipes from the years.

And let me tell you… choosing just 16 was HARD! I have so many recipes that I love and have made over and over again, but these are some of the ones that hold an especially special place in my heart.

Some are longtime favorites that have been on the blog for years, some are family traditions, and some are recipes I find myself making again and again simply because they’re really, really good.

So grab a cup of coffee, take a little walk down memory lane with me, and let’s celebrate 16 years of good food, family, and Life in the Lofthouse!

16 Favorite Recipes from 16 Years of Life in the Lofthouse

1. Lunch Lady Brownies

If there is one thing I’ve learned after 16 years of blogging, it’s that some recipes just never go out of style. These Lunch Lady Brownies are one of those recipes. They’re rich, fudgy, chocolatey, and covered with that irresistible chocolate frosting. They’re the kind of treat that always disappears fast!

2. Loaded Baked Potato Soup

This Loaded Baked Potato Soup is pure comfort food. It’s creamy, hearty, loaded with potatoes and all the delicious toppings you would want on a baked potato. It’s one of those recipes I love making when I want a cozy dinner that everyone at the table will be happy about.

3. Red and White Pasta

This one is especially close to my heart because it’s my kids’ favorite, and I make it every Christmas Eve. It’s become one of those recipes that isn’t just dinner anymore, it’s part of our family’s Christmas memories. And those are the recipes I treasure most.

4. Slow Cooker Bacon Cheeseburger Soup

Take all the flavors of a bacon cheeseburger and turn them into a warm, cozy bowl of soup and you get this favorite! This soup is packed with flavor, so filling, and every one loves it!

5. Perfect Cinnamon Rolls

There are few things better than homemade cinnamon rolls, especially when they’re warm from the oven. These have been a longtime favorite of mine and are exactly the kind of recipe that makes your kitchen smell amazing and has everyone wandering in to see what’s baking.

6. Teriyaki Chicken Casserole

This is one of those family dinners that has everything I love in a recipe: it’s simple to make, full of flavor, and something the whole family can enjoy. The sweet and savory teriyaki flavor makes this casserole a regular favorite.

7. Air Fryer Garlic Parmesan Chicken

I love a good easy dinner, and this Air Fryer Garlic Parmesan Chicken is such a winner. It’s crispy, flavorful, and comes together without a lot of fuss. It’s a great example of the kind of family-friendly recipe I love sharing here at Life in the Lofthouse.

8. Crock Pot Creamy Mashed Potatoes

I don’t think a holiday table is complete without mashed potatoes, and these Crock Pot Creamy Mashed Potatoes is my go-to recipe! The slow cooker does the work while you get to focus on everything else. This is one of those recipes you’ll want to keep handy for every holiday dinner.

9. Crock Pot Turkey and Gravy

Speaking of holiday dinners, this Crock Pot Turkey and Gravy is another recipe that has earned a special place on my favorites list. Tender turkey, delicious gravy, and the convenience of the slow cooker. It really is an amazing recipe!

10. White Texas Sheet Cake

This is the kind of dessert that makes me nostalgic. It’s simple, old-fashioned, and SO good. There’s something about a sheet cake that feels like the kind of dessert you can put on the table for a crowd and know everyone is going to grab a piece.

11. Shredded Apple Pie

This shredded apple pie will always have a special place in my heart. The original recipe comes from Rococos steakhouse, where I worked many moons ago. The owners gave me permission to share it here on my website and I am forever grateful. (Thank you, Mitzi!) You’ll never want regular apple pie again after trying this version.

12. Perfect Pot Roast

A good pot roast is the definition of comfort food to me. Tender meat, hearty vegetables, and all those delicious juices coming together in one cozy meal. This is the kind of dinner that makes everyone want to linger around the table just a little longer.

13. Chocolate Chip Pudding Cookies

I have made a LOT of cookies over the years, but this Chocolate Chip Pudding Cookies recipe is the one I keep coming back to. They’re soft, chewy, loaded with chocolate chips, and the kind of cookie that makes it nearly impossible to eat only one.

14. Easy No-Knead Artisan Bread

Fresh homemade bread doesn’t have to be complicated, and this recipe proves it. I love that you can make beautiful, crusty artisan bread without spending forever kneading dough. It’s such a satisfying recipe to have in your back pocket.

15. Dad’s Tacos

This recipe is another one that makes this list feel especially personal. My Dad made these tacos all the time when I was a kid. They are a reminder that some of the very best recipes aren’t fancy, they’re the ones your family asks you to make again and again. These are simple, delicious, and full of that homemade, family-dinner feeling I love so much.

16. Tuscan Garlic Chicken Pasta

And we’re ending this list with one of my favorite kinds of meals: a big, comforting bowl of pasta! This Tuscan Garlic Chicken Pasta is creamy, flavorful, and packed with tender chicken. It’s the kind of dinner that feels special enough for a weekend but is still easy enough to make for the family.

Thank You for 16 Wonderful Years

Sixteen years.

It’s honestly hard for me to believe that I’ve been sharing recipes here for that long. When I started Life in the Lofthouse, I could never have imagined the journey it would become.

This blog has been so much more than a place to share recipes. It has been a place where I’ve documented family memories, celebrated holidays, shared countless dinners, and connected with so many of you along the way.

And you are the reason Life in the Lofthouse is still here.

Thank you for every recipe you’ve made, every kind comment you’ve left, every email you’ve sent, every time you’ve shared a recipe with a friend, and every time you’ve invited one of my recipes to your family’s dinner table.

Thank you for being here through all the seasons of Life in the Lofthouse.

I have so many more recipes I love, so choosing just 16 was definitely not easy! But these 16 felt like the perfect way to celebrate this milestone and look back at some of the recipes that have made this journey so special.

Here’s to 16 years of Life in the Lofthouse—and to many more recipes, memories, and good food to come!

Life’s too short for bad food. Eat up!

Thank you for being here. –Holly xo

The post 16 Years of Life in the Lofthouse: 16 Favorite Recipes appeared first on Life In The Lofthouse.

Hi friends! This week Menu Plan Monday is here to help you ease from late summer into early fall with a mix of delicious dishes from a crock pot wonder, to a special chicken casserole and more. Plus, a baked donut recipe you are going to love!

This Crock Pot Beef and Broccoli comes together with just 10 minutes of prep and cooks low and slow for 5 hours. Tender beef and broccoli florets are served over fluffy white rice for a simple weeknight meal the whole family will love. This is also a great recipe that reheats well if you like to meal prep, too!

Skip takeout and make an Asian classic at home with Sweet and Sour Chicken. What makes this chicken so delicious is the quick pan-fry before you bake it. Once you get the chicken slightly crispy, you bake it in the oven for about 45 minutes to really let those sweet and sour flavors sink in. 

My Mini Baked Cinnamon Sugar Donuts are the perfect little treat to welcome the flavors of fall! They’re soft, tender, and lightly spiced with cinnamon, then baked until golden and finished with a generous coating of buttery cinnamon sugar. They’re easy to make and the perfect bite-sized dessert to enjoy with a cup of coffee or a glass of apple cider!

From my kitchen to yours! -Holly xo

MONDAY

Honey Garlic Chicken Bites

TUESDAY

Beef Burrito Skillet

WEDNESDAY

Crispy Chicken BLT Salad

THURSDAY

Crock Pot Beef and Broccoli

FRIDAY

Red and White Pasta

SATURDAY

Leftovers

SUNDAY

Sweet and Sour Chicken

DESSERT

Mini Baked Cinnamon Sugar Donuts

The post Menu Plan Monday #662 appeared first on Life In The Lofthouse.

Craving pizza, but don’t want to go through the effort of making homemade pizza dough from scratch? These Chicken Bacon Ranch Naan Pizzas are a delicious and quick, no-fuss weeknight dinner. Using soft naan bread, or pita bread, as the base, you get all the deliciousness of pizza with a fraction of the effort. No rising time, kneading, or complicated prep required! Plus, the familiar chicken bacon ranch flavors make it especially appealing, so everyone at the table will be happy!

CHICKEN BACON RANCH NAAN PIZZAS

Ready in under 40 minutes, (or faster if using pre-cooked chicken) this easy pita pizza recipe is loaded with juicy chicken, crispy bacon, cheese, and creamy ranch dressing. Simply cook the amazing chicken, assemble your toppings, and pop them in the oven for a quick, satisfying meal. These pizzas are especially great for busy weeknights when you need an easy dinner, but they’re just as great for a hearty lunch, casual entertaining, or even a last-minute snack when those pizza cravings hit.

Find my expert tips on how to make homemade chicken bacon ranch naan pizzas 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 Chicken Bacon Ranch Naan Pizzas Recipe:

• Quick & Easy: Ready in under 40 minutes (or faster if using pre-cooked chicken), this recipe is perfect for weeknights or last-minute cravings.
• Savory & Creamy: The combination of creamy ranch, smoky bacon, juicy chicken, and melted cheese creates a recipe that is pure comfort food.
• Ideal For Sharing: Slice into quarters for a fun appetizer, party snack, or family-friendly dinner.

Ingredients

Chicken

• 3 small boneless, skinless chicken breasts
• 1 Tablespoon light brown sugar
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ¼ teaspoon garlic powder
• 1/2 tsp each salt and pepper

Pizzas

• 4 Naan Breads OR pita breads (I like the StoneFire brand of Naan bread)
• 1 cup ranch dressing, plus more for drizzling
• 1 clove garlic, minced
• 2 cups freshly grated mozzarella cheese
• 8 slices cooked bacon, chopped
• ¼ cup chopped green onion

Instructions

For Chicken: Preheat oven to 425°F. Pound chicken to an even thickness. Mix the brown sugar, paprika, oregano, garlic powder, salt and pepper together. Set aside.

Line a baking sheet with parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle evenly with half of the seasoning. Flip chicken. Drizzle with 1 tsp oil, rub, sprinkle with remaining seasoning, covering as much of the surface area as you can.

Bake chicken for 18 minutes, or until internal temperature is 165°F using a meat thermometer. Allow chicken to rest for at least 5 minutes before dicing into 1-inch pieces.

For Pizzas: Place 2 Naan breads on two baking sheets. Mix the ranch dressing and freshly minced garlic clove together. Spread about ¼ cup of ranch dressing evenly over each naan bread. Sprinkle a 1/3 cup of mozzarella cheese evenly over the ranch. Divide the diced chicken and bacon evenly among the 4 pizzas. Top with the remaining mozzarella cheese.

Bake pizzas for 10 to 12 minutes or until the cheese is melted and the outer crusts are golden brown. Carefully remove from the oven and top with chopped green onion and an extra drizzle of ranch dressing, if desired. Cut into slices and serve immediately. Enjoy!

Servings

Yields 4 naan pizzas. Serves 4.

Storage and Reheating 

Store leftover chicken bacon ranch pizzas in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pizzas in the oven or air fryer at 350°F for 4 minutes or until the cheese is melted and the crust is crisp again. This method gives the best texture. You can also reheat slices in the microwave for about 30-60 seconds, though the crust will be softer.

Holly’s Tips for The Best Chicken Bacon Ranch Naan Pizzas:

• Use High-Quality Pita Bread: Use thicker naan breads like the StoneFire brand (or homemade) to prevent sogginess and ensure a crispy, pizza-like crust. You want it to be sturdy.
• Apply Ranch Evenly: While ranch is the star flavor, too much can make the pizzas soft. I recommend sticking to about ¼ cup per pita for the best balance.
• Keep An Eye On Cooking Time: Since these pizzas cook quickly, keep an eye on them. Remove as soon as the cheese melts and edges turn lightly golden.
• Garnish Before Serving: Add green onions and an extra drizzle of ranch after baking for a fresh finish.
• Make It Your Own:  Add ingredients like diced tomatoes, jalapeños, or red onions to make your chicken bacon ranch pizza even more flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make these Tuscan Garlic Chicken Pita Pizzas. They are so good!

Wanting something different? Make my BBQ Chicken Flatbread Pizza.

Looking for more pizza recipes? My Chicken Alfredo Pizza and BBQ Chicken Bacon Pizza are classics.

Can’t get enough of chicken bacon ranch? Try my Chicken Bacon Ranch Lettuce Wraps and Chicken Bacon Ranch Baked Penne next.

Have you made this Chicken Bacon Ranch Naan Pizzas recipe?

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

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Chicken Bacon Ranch Naan Pizzas

Chicken Bacon Ranch Naan Pizzas are loaded with juicy chicken, crispy bacon, ranch dressing, and melty cheese on naan bread for one delicious dinner!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

Chicken

• 3 small boneless, skinless chicken breasts
• 1 Tablespoon light brown sugar
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/2 teaspoon each salt and pepper

Pizzas

• 4 Naan breads or pita breads (I like to use the StoneFire brand of naan breads)
• 1 cup ranch dressing plus more for drizzling
• 1 clove garlic minced
• 2 cups freshly grated mozzarella cheese
• 8 slices cooked bacon diced
• ¼ cup chopped green onion

Instructions

For Chicken

• Preheat oven to 425°F. Pound chicken to an even thickness. Mix the brown sugar, paprika, oregano, garlic powder, salt and pepper together. Set aside.
• Line a baking sheet with parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle evenly with half of the seasoning. Flip chicken. Drizzle with 1 tsp oil, rub, sprinkle with remaining seasoning, covering as much of the surface area as you can.
• Bake chicken for 18 minutes, or until internal temperature is 165°F using a meat thermometer. Allow chicken to rest for at least 5 minutes before dicing into 1-inch pieces.

For Pizzas

• Place 2 Naan breads on two baking sheets. Mix the ranch dressing and freshly minced garlic clove together. Spread about ¼ cup of ranch dressing evenly over each naan bread. Sprinkle a 1/3 cup of mozzarella cheese evenly over the ranch on each one. Divide the diced chicken and bacon evenly among the 4 pizzas. Top with the remaining mozzarella cheese.
• Bake pizzas for 10 to 12 minutes or until the cheese is melted and the outer crusts are golden brown. Carefully remove from the oven and top with chopped green onion and an extra drizzle of ranch dressing, if desired. Cut into slices and serve immediately. Enjoy!

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Happy Labor Day weekend! Fire up the celebration with the best BBQ, tacos, flatbread pizzas, and more. This week’s menu is packed with easy weeknight dinners plus everything you need for a Labor Day lunch or dinner. Be sure to explore my collection of 20+ Delicious Labor Day Recipes for even more sides, desserts, and festive ideas!

This Grilled Huli Huli Chicken recipe is one of our favorites to serve on Labor Day. Imagine tender chicken thighs marinated with pineapple, soy sauce, and brown sugar, then grilled to perfection. Serve it with all your favorite bbq sides!

My BBQ Chicken Flatbread Pizza is not only convenient because it uses flatbread instead of homemade dough, but it’s also loaded with flavor. The crispy flatbread is smothered with barbecue sauce and piled high with chicken, cheese, cilantro, and red onion. They are a family favorite and perfect for busy weeknights.

Mississippi Mud Bars are the ultimate chocolate lover’s dessert! A rich chocolate base is topped with gooey marshmallows, a layer of creamy chocolate frosting, and plenty of chocolatey goodness in every bite. They’re easy to make, irresistibly decadent, and the perfect treat to add to your menu this week!

From my kitchen to yours! -Holly xo

MONDAY

Happy Labor Day!

Grilled Huli Huli Chicken

TUESDAY

Oven Baked Soft Tacos

WEDNESDAY

P.F. Chang’s Chicken Lettuce Wraps

THURSDAY

French Dip Sandwiches

FRIDAY

BBQ Chicken Flatbread Pizza

SATURDAY

Kitchen’s Closed

SUNDAY

Cheeseburger Gnocchi

DESSERT

Mississippi Mud Bars

The post Menu Plan Monday #661 appeared first on Life In The Lofthouse.

If you love cookies with a little something extra, you are going to LOVE these Marshmallow Crispy Cookies! These cookies are thin, chewy, crispy, and loaded with gooey marshmallows in every bite. They are made with rich, nutty brown butter and Rice Krispies cereal, which gives them the perfect crispy texture.

The best part is the marshmallows! Frozen mini marshmallows are tucked inside each cookie before baking, creating delicious pockets of gooey, toasted marshmallow throughout. A sprinkle of flaky sea salt on top makes all of those buttery, sweet flavors even better.

These cookies are easy to make and perfect for cookie exchanges, parties, holidays, after-school treats, or whenever you are craving something a little different. If you love a thin and chewy cookie with gooey marshmallow centers, these are definitely for you!

Looking for more delicious cookie recipes? Find all of my favorite cookie recipes here.

MARSHMALLOW CRISPY COOKIES

These Marshmallow Crispy Cookies are a fun twist on a classic chewy cookie. Browned butter adds a rich, nutty flavor to the dough, while Rice Krispies cereal adds a light, crispy texture throughout each bite.

The cookie dough is scooped and wrapped around frozen mini marshmallows, leaving a small opening at the top so the marshmallows can peek through as they bake. Chilling the assembled cookie dough balls helps the cookies hold their shape and keeps the marshmallows nice and cold before they go into the oven.

The result is a thin and chewy cookie with golden edges, crispy Rice Krispies, and gooey marshmallow in the center. A little flaky sea salt sprinkled over the top is the perfect finishing touch!

Find my expert tips on how to make the best Marshmallow Crispy Cookies 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 These Marshmallow Crispy Cookies

Thin & Chewy: These are not thick cookies! They bake up thin with chewy centers, lightly crisp edges, and the perfect amount of crunch from the Rice Krispies.

Brown Butter Flavor: Browning the butter gives these cookies an irresistible rich and nutty flavor that takes them to the next level.

Gooey Marshmallow: Frozen mini marshmallows are tucked inside the cookie dough, creating delicious pockets of gooey marshmallow as they bake.

Crispy Texture: Rice Krispies cereal adds a fun little crunch throughout the cookies without taking away from their chewy texture.

Ingredients

• 1 cup salted butter, browned and slightly cooled
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla paste (vanilla extract is fine, too)
• 2 ¼ cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon fine salt
• 1 ½ cups Rice Krispies cereal
• 1 cup mini marshmallows, frozen

Instructions

Brown the butter: Cut the butter into pieces and place it in a light-colored skillet or saucepan over medium heat. As the butter melts, it will begin to bubble and foam. Continue cooking, stirring frequently, as the foam starts to subside and golden-brown specks begin to form on the bottom of the pan.

Keep stirring the butter and watch closely as the butter can go from perfectly browned to burnt quickly. Once the butter is golden brown and smells rich and nutty, immediately remove it from the heat and pour it, including all of the browned bits, into a large heatproof mixing bowl. Let the butter cool slightly for about 15 minutes before continuing with the recipe.

Make the cookie dough: Add the brown sugar, granulated sugar, eggs, and vanilla to the slightly cooled brown butter. Whisk until smooth and well combined.

Add the flour, baking soda, cornstarch, and salt. Mix just until the dry ingredients are incorporated. Gently fold in the Rice Krispies cereal, being careful not to crush them.

Scoop and add the marshmallows: Using a 2-Tablespoon cookie scoop, scoop the dough and flatten it slightly. Place about 5 frozen mini marshmallows in the center of each piece of dough. Wrap the dough around the marshmallows, leaving a small opening at the top so the marshmallows can peek through as they bake. Place the cookie dough balls on a parchment-lined baking sheet or plate.

Keep the marshmallows in the freezer between batches so they stay completely frozen. This helps them hold their shape while the cookies bake.

Chill the cookie dough balls: Once all of the cookies have been assembled, refrigerate the cookie dough balls for at least 2 hours. You can also chill them overnight.

Bake: When ready to bake, preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats and place only 6 chilled cookie dough balls on the prepared sheets, leaving lots of space between each cookie.

Bake for 12 minutes, or just until the edges begin to turn golden. The centers may look slightly underbaked and that is fine. The cookies will continue to set as they cool on the baking sheet. Keep in mind that oven temperatures can vary, so watch them closely.

Shape the cookies: If needed, use a round cookie cutter or biscuit cutter to gently scoot the edges of the warm cookies into a perfect circle. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire cooling rack.

Garnish: Sprinkle the warm cookies with flaky sea salt, then serve and enjoy!

Servings

Makes about 24 cookies.

Storage

Store Marshmallow Crispy Cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers if stacking the cookies to keep them from sticking together.

For the best texture, allow the cookies to cool completely before storing.

Holly’s Tips for the Best Marshmallow Crispy Cookies

Use a Light-Colored Pan for Browning Butter: A light-colored skillet makes it much easier to see the butter change color as it browns. Watch it closely once the golden-brown specks begin to appear because brown butter can burn quickly.

Don’t Skip Freezing the Marshmallows: Keeping the mini marshmallows frozen helps them hold their shape better as the cookies bake. Keep them in the freezer between batches so they stay as cold as possible.

Chill the Assembled Cookie Dough Balls: Don’t chill the dough before adding the marshmallows. Scoop and assemble the cookies first, then refrigerate the cookie dough balls for at least 2 hours. This helps the thin cookies bake up with the right texture and keeps them from spreading too much.

Give Them Plenty of Room: These cookies are meant to be thin and chewy, so they spread as they bake. Place only 6 chilled cookie dough balls on each baking sheet and leave plenty of space between them.

Don’t Over-Bake: The centers may look slightly underbaked when you take the cookies out of the oven, but that’s exactly what you want. They will continue to set as they cool, keeping the cookies soft and chewy.

Use a Large Cookie Cutter to Shape Them: For perfectly round cookies, gently scoot the edges with a round cookie cutter or biscuit cutter while the baked cookies are still warm.

Don’t Skip the Flaky Sea Salt: A little flaky sea salt on top balances the sweetness of the marshmallows and brown sugar and makes the brown butter flavor really shine.

Frequently Asked Questions

Are these thick or thin cookies? These are thin and chewy cookies, not thick bakery-style cookies. They spread while baking and have chewy centers, lightly crisp edges, and crispy Rice Krispies throughout.

Why do I need to freeze the marshmallows? Freezing the marshmallows helps them stay cold while you assemble the cookies and helps them hold their shape better in the oven. Keep the marshmallows in the freezer between batches so they don’t have a chance to thaw.

Why do I need to chill the cookie dough balls? Chilling the assembled cookie dough balls helps prevent the cookies from spreading too quickly in the oven. It also gives the frozen marshmallows more time to stay cold before baking, which helps create those delicious gooey marshmallow pockets.

Can I make the cookie dough ahead of time? Yes! Assemble the cookie dough balls with the frozen marshmallows inside and refrigerate them for up to 24 hours before baking. When you’re ready to bake, simply place the chilled cookies on a prepared baking sheet and bake as directed.

Can I freeze the cookie dough? Yes. Assemble the cookie dough balls with the marshmallows inside, then place them in a freezer-safe container or bag and freeze. When ready to bake, you can bake them from frozen, adding a little extra baking time as needed. Keep in mind that baking times may vary depending on your oven.

Can I use vanilla extract instead of vanilla paste? Absolutely! Vanilla paste adds a little extra vanilla flavor and those pretty vanilla bean specks, but vanilla extract works perfectly in this recipe.

Why do my cookies look underbaked when I take them out of the oven? That’s okay! The centers should look slightly underbaked when you remove the cookies from the oven. They will continue to cook and set on the hot baking sheet as they cool. Overbaking will make these thin cookies less chewy.

Similar Recipes

Love chewy cookies with a fun twist? Try my Cadbury Egg Chocolate Chip Cookies for another crispy and delicious cookie.

If you’re a marshmallow lover, don’t miss The BEST Rice Krispies Treats for another classic combination of crispy cereal and gooey marshmallows.

Looking for more cookie recipes? Try The Best Sugar Cookies, Chocolate Chip Pudding Cookies, and these amazing Brookies!

Have You Made These Marshmallow Crispy Cookies?

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

Print

Marshmallow Crispy Cookies

Thin and chewy Marshmallow Crispy Cookies made with brown butter, crispy Rice Krispies cereal, and gooey marshmallows!

Prep Time 2 hours hours 30 minutes minutes

Cook Time 12 minutes minutes

Servings 26

Ingredients

• 1 cup salted butter browned and slightly cooled
• 1 cup light brown sugar packed
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla paste (vanilla extract is fine, too)
• 2 ¼ cups all-purpose flour spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon fine salt
• 1 ½ cups Rice Krispies cereal
• 1 cup mini marshmallows frozen

Instructions

• Brown the butter: Cut the butter into pieces and place it in a light-colored skillet or saucepan over medium heat. As the butter melts, it will begin to bubble and foam. Continue cooking, stirring frequently, as the foam starts to subside and golden-brown specks begin to form on the bottom of the pan.
• Keep stirring the butter and watch closely as the butter can go from perfectly browned to burnt quickly. Once the butter is golden brown and smells rich and nutty, immediately remove it from the heat and pour it, including all of the browned bits, into a large heatproof mixing bowl. Let the butter cool slightly for about 15 minutes before continuing with the recipe.
• Make the cookie dough: Add the brown sugar, granulated sugar, eggs, and vanilla to the slightly cooled brown butter. Whisk until smooth and well combined.
• Add the flour, baking soda, cornstarch, and salt. Mix just until the dry ingredients are incorporated. Gently fold in the Rice Krispies cereal, being careful not to crush them.
• Scoop and add the frozen marshmallows: Using a 2-Tablespoon cookie scoop, scoop the dough and flatten it slightly. Place about 5 frozen mini marshmallows in the center of each piece of dough. Wrap the dough around the marshmallows, leaving a small opening at the top so the marshmallows can peek through as they bake. Place the cookie dough balls on a parchment-lined baking sheet or plate.

  *Keep the marshmallows in the freezer between batches so they stay completely frozen. This helps them hold their shape while the cookies bake.
• Chill the cookie dough balls: Once all of the cookies have been assembled, refrigerate the cookie dough balls for at least 2 hours. You can also chill them overnight.
• Bake: When ready to bake, preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats and place only 6 chilled cookie dough balls on the prepared sheets, leaving lots of space between each cookie.
• Bake for 12 minutes, or just until the edges begin to turn golden. The centers may look slightly underbaked and that is fine. The cookies will continue to set as they cool on the baking sheet. Keep in mind that oven temperatures can vary, so watch them closely.
• Shape the cookies: If needed, use a round cookie cutter or biscuit cutter to gently scoot the edges of the warm cookies into a perfect circle. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire cooling rack. Garnish: Sprinkle the warm cookies with flaky sea salt, then serve and enjoy!

The post Marshmallow Crispy Cookies appeared first on Life In The Lofthouse.

This week on Menu Plan Monday, we’re bringing in the first tastes of fall with delicious weeknight meals and a sweet seasonal dessert!

Fall is my second favorite time of year, and my family and I love going all out when it comes to decorating our home for Halloween. Of course, that same festive spirit makes its way into the kitchen, too! So, let’s dive into this week’s delicious menu and start celebrating the flavors of the season!

Add my Crispy Onion Chicken to your dinner rotation this week! Ready in about 30 minutes, it gets its delicious flavor from French’s fried onions and creamy honey mustard. It’s restaurant-quality food, all from the comfort of your own kitchen. Serve it with fresh greens, mashed potatoes, or rice for an amazing meal.

Easy One-Pan Dumplings went viral on TikTok for months, and I will never stop raving about them. Not only is it a one-pan meal that keeps prep and cleanup a breeze, but the coconut red curry sauce is unbelievably delicious. Ready in 30 minutes, it’s the perfect comforting dinner everyone wants right now.

My Apple Crescent Dumplings are a must-try. Tender, sweet apple slices are wrapped in flaky, buttery crescent dough, making each bite warm and naturally sweet. Serve them for breakfast or as a sweet dessert at the end of the day.

Love apple fall treats? Explore more recipes here!

From my kitchen to yours! -Holly xo

MONDAY

Crispy Onion Chicken

TUESDAY

Mexican Tortilla Stack

WEDNESDAY

Cheesy Chicken Rice and Broccoli Skillet

THURSDAY

Easy One-Pan Dumplings

FRIDAY

Sheet Pan Chicken Alfredo Pizza

SATURDAY

Leftovers

SUNDAY

Biscuits and Gravy Casserole

DESSERT

Apple Crescent Dumplings

The post Menu Plan Monday #660 appeared first on Life In The Lofthouse.