Welcome back to another Menu Plan Monday. This week’s menu is packed with a little bit of everything from hearty protein dishes to comforting chicken noodle soup. As the holidays get closer, I’m also mixing in a few Thanksgiving favorites you won’t want to miss, including my creamy Broccoli Cheese Casserole and delicious Pumpkin Roll Cake.

Big fan of classic Shepherd’s Pie? Just wait until you try it served warm over a baked potato. Shepherd’s Pie Baked Potatoes combines two classic comfort foods into one!

My Perfect Pot Roast is rich, tender, and full of flavor, all made with just 4 simple ingredients. It cooks low and slow for 9 to 10 hours, creating melt-in-your-mouth beef and savory goodness. You can also cook it on high for 6 to 7 hours, if you’re short on time. Complete the meal with my Soft and Fluffy Dinner Rolls.

You can’t go wrong with this amazing Pumpkin Roll Cake! This fall favorite features a soft, spiced pumpkin cake with a sweet, creamy cream cheese filling. It’s the perfect dessert to enjoy during pumpkin season and a delicious way to end the week!

From my kitchen to yours! -Holly xo

MONDAY

Slow Cooker Creamy Chicken Noodle Soup

TUESDAY

Beijing Beef

WEDNESDAY

Broccoli Cheese Casserole

THURSDAY

Shepherd’s Pie Baked Potatoes

FRIDAY

Baked Penne

SATURDAY

Kitchen’s Closed

SUNDAY

Perfect Pot Roast

DESSERT

Pumpkin Roll Cake

The post Menu Plan Monday #671 appeared first on Life In The Lofthouse.

There is just something about apple season that makes me want to spend a little extra time in the kitchen! Crisp apples, warm cinnamon, caramel, and all those cozy fall flavors are some of my favorite things about this time of year.

While apple desserts are always a good idea (I’m looking at you, apple crisp!), there are so many other delicious ways to enjoy apples. I’ve gathered more than 20 of my favorite apple recipes, including sweet treats, fresh salads, and savory dishes. There is a little something for everyone!

SWEET APPLE RECIPES

If you love apple desserts as much as I do, you’re going to want to start here! From warm, cinnamon-filled baked treats to caramel-covered goodies, these recipes are perfect for fall baking, sharing with family, or enjoying after dinner.

Deep Dish Apple Crisp

My #1 favorite apple dessert is filled with tender cinnamon apples and a delicious crumbly topping. It’s a dream with vanilla ice cream and caramel sauce!

Shredded Apple Pie

Shredded Apple Pie may be a tie for #1 It’s an amazing twist on traditional apple pie that deserves a spot on your dessert table!

Apple Bundt Cake with Cream Cheese Swirl

Moist apple cake with a creamy cheesecake swirl. It’s as pretty as it is delicious!

Caramel Apple Poke Cake

All the flavors of a caramel apple tucked into a delicious, sweet cake.

Caramel Apple Sheet Cake

An easy-to-share cake filled with cozy apple flavor and delicious caramel.

Apple Fritter Bread

A soft, sweet bread filled with cinnamon apples and finished with a delicious glaze. Perfect with a cup of coffee!

Apple Crumble Bars

Buttery, crumbly bars with a sweet apple filling. These are great for sharing!

Apple Crescent Dumplings

An easy, delicious apple dessert that’s perfect when you’re craving something warm and sweet.

Apple Crisp Stuffed Baked Apples

A fun way to enjoy apple crisp, with a delicious crumble tucked right inside the apples.

Caramel Apples

These homemade Caramel Apples are made with tart Granny Smith apples dipped in a rich, buttery homemade caramel coating for the perfect fall treat!

Caramel Apple Nachos

Crisp apple slices loaded with caramel and yummy toppings. Such a fun treat!

Caramel Apple Dip

A sweet, creamy dip that’s perfect for parties, gatherings, or an afternoon snack.

Caramel Apple Slices

A fun take on traditional caramel apples, with plenty of room for your favorite toppings!

Apple Cookie Snacks

A fun and easy apple treat that’s great for an after-school snack or something sweet to share.

SAVORY APPLE RECIPES & FRESH SALADS

Apples aren’t just for desserts! I love adding fresh, crisp apples to salads and savory dishes. They bring the perfect amount of sweetness and crunch and pair beautifully with cheese, chicken, bacon, and other fresh ingredients.

Honeycrisp Apple, Prosciutto, and Feta Salad

Crisp Honeycrisp apples, salty prosciutto, creamy feta, and a delicious apple cider vinaigrette make this salad a fall favorite.

Harvest Cobb Salad

A hearty, seasonal salad packed with delicious fall ingredients, including apples, pecans, and cranberries.

Autumn Chopped Salad

A fresh and colorful salad with wonderful fall flavors and plenty of crunch.

Chicken, Apple & Goat Cheese Salad

A delicious combination of chicken, crisp apples, and creamy goat cheese. Perfect for lunch or a lighter dinner.

Apple Bacon & Gorgonzola Salad with Sweet Balsamic Vinaigrette

Sweet apples, savory bacon, tangy Gorgonzola, and a delicious dressing make this salad anything but boring.

The BEST Chicken Salad

Grilled chicken, sliced apples, strawberries and more top this incredible salad. It’s so refreshing and delicious!

Asian Chicken Salad

Asian Chicken Salad is filled with sliced apples, mandarin oranges, marinated chicken, sliced almonds, and creamy poppyseed dressing. It is one delicious salad!

A LITTLE MORE APPLE IN YOUR DAY!

I hope this list gives you plenty of inspiration to enjoy apple season! If you’re baking something sweet for the weekend, making a fresh salad for dinner, or putting together a fun treat for the family, there are so many delicious ways to use those crisp, fresh apples.

If you try one of these recipes, I’d love to hear which one you make! And don’t forget to save this list so you have plenty of apple recipe inspiration all season long.

Happy fall, friends! , Holly

The post 20+ Delicious Apple Recipes appeared first on Life In The Lofthouse.

It’s pumpkin bread season, and this Cream Cheese Frosted Pumpkin Bread is one you need to add to your fall baking list! I took my classic pumpkin bread recipe and gave it a delicious new twist with a homemade cream cheese frosting spread over the top. The bread is perfectly spiced with cinnamon, nutmeg, and cloves, while the sweet cream cheese frosting adds the most delicious finishing touch. I love that this recipe makes two loaves, making it perfect for sharing with family and friends, gifting to neighbors, or keeping one all to yourself!

CREAM CHEESE FROSTED PUMPKIN BREAD

This pumpkin bread is made with simple baking ingredients and real pumpkin puree, giving it that classic homemade flavor and wonderfully moist texture. The combination of cinnamon, nutmeg, and cloves makes every slice taste like fall.

But the best part? The cream cheese frosting! It’s made with just four ingredients, including full-fat cream cheese, butter, powdered sugar, and vanilla bean paste. It’s rich, creamy, and just sweet enough to complement the spiced pumpkin bread. Spread it over the loaves while they’re still slightly warm for an extra delicious treat!

Find my expert tips on how to make Cream Cheese Frosted Pumpkin Bread 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 Cream Cheese Frosted Pumpkin Bread Recipe:

• Soft & Moist: This pumpkin bread has a tender, moist texture with plenty of delicious pumpkin flavor in every bite.
• Creamy Frosting: The homemade vanilla bean cream cheese frosting takes this classic pumpkin bread to a whole new level!
• Perfect For Sharing: This recipe makes two full loaves, so you can keep one and share the other with family, friends, or neighbors.
• Easy Fall Baking: Made with simple pantry staples and canned pumpkin puree, this is an easy recipe to whip up whenever a pumpkin craving hits.

Ingredients

Pumpkin Bread

• 1 cup salted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 can (15 ounces) pumpkin puree
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon nutmeg
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves

Cream Cheese Frosting

• 6 ounces full-fat cream cheese, softened
• 1/4 cup salted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla bean paste (or vanilla extract)

Instructions

Preheat oven to 335° F. (Yes, this temperature is correct.) Grease and flour two 9×5-inch loaf pans.

In the bowl of a stand mixer, cream the softened butter and sugar together until smooth and creamy. Add the eggs, one at a time, mixing just until combined after each addition. Mix in the pumpkin puree.

In a separate medium bowl, whisk together the flour, baking soda, salt, nutmeg, cinnamon, and cloves. Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined. Do not over-mix. Divide the batter evenly between the two prepared loaf pans and spread it out evenly.

Bake for 55 to 65 minutes. Cover the pans loosely with foil halfway through baking to prevent the tops from getting too dark. Check for doneness around the 55-minute mark by inserting a toothpick into the center. A few moist crumbs are okay, but you don’t want to over-bake the bread.

Remove from the oven and let the loaves cool in their pans for 10 minutes. Carefully remove them from the pans and transfer to a cooling rack.

Cream Cheese Frosting

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and mix until combined, then stir in the vanilla bean paste until smooth.

Spread the frosting evenly over each loaf while the bread is still barely warm (not hot.) Slice and enjoy!

Servings

Makes 2 loaves.

Storage and Reheating

Because this pumpkin bread is topped with cream cheese frosting, store any leftovers in an airtight container in the refrigerator for up to 4 days. Let individual slices sit at room temperature for a few minutes before serving for the best texture.

You can also freeze the unfrosted pumpkin bread loaves. Wrap them tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then prepare the frosting and spread it over the bread before serving.

Holly’s Tips for The Best Cream Cheese Frosted Pumpkin Bread:

• Find Your Oven’s Sweet Spot: I love baking these pumpkin bread loaves at 335°F. I find it’s the perfect temperature for getting beautifully baked loaves! Keep in mind that all ovens heat a little differently, and some can run hotter or cooler than the temperature displayed. I recommend keeping an oven-safe thermometer inside your oven so you can check its actual temperature and make adjustments if needed.

• Use Room Temperature Ingredients: Softened butter and room temperature eggs mix more easily into the batter, creating a smooth, even consistency. The cream cheese and butter for the frosting should also be softened so the frosting turns out creamy.

• Don’t Overmix The Batter: Once you add the dry ingredients to the pumpkin mixture, mix just until everything is combined. Overmixing can make the bread dense instead of soft and tender.

• Cover With Foil: The tops of pumpkin bread can brown before the centers are completely baked. Loosely cover the pans with foil halfway through baking to help prevent over-browning.

• Check For Doneness: Start checking the loaves around 55 minutes with a toothpick. A few moist crumbs are fine, but you don’t want wet batter or to overbake the bread.

• Let The Bread Cool Slightly: Allow the loaves to cool in their pans for 10 minutes before transferring them to a cooling rack. Let them cool until barely warm before adding the frosting.

• Use Full-Fat Cream Cheese: Full-fat cream cheese gives the frosting its thick, rich, and creamy consistency. I recommend using a block of Philadelphia cream cheese rather than whipped or spreadable cream cheese.

• Make The Frosting Smooth: Beat the cream cheese and butter together first, then add the powdered sugar and vanilla bean paste. This helps create a smooth, creamy frosting without lumps.

Frequently Asked Questions:

Can I make Cream Cheese Frosted Pumpkin Bread ahead of time? Absolutely! You can bake the pumpkin bread a day ahead and let the loaves cool completely. Wrap them tightly and store them until you’re ready to frost and serve. I recommend making the cream cheese frosting fresh and spreading it over the bread before serving.

Can I use pumpkin pie filling instead of pumpkin puree? No, I recommend using 100% pure pumpkin puree for this recipe. Pumpkin pie filling already contains added sugar and spices, which can change the flavor and texture of the bread.

Can I make this pumpkin bread without the cream cheese frosting? Of course! The pumpkin bread is delicious on its own, too. You can enjoy it plain or add your favorite topping. The cream cheese frosting just makes it extra special!

Can I use vanilla extract instead of vanilla bean paste? Yes! If you don’t have vanilla bean paste, you can substitute it with 1/2 teaspoon of vanilla extract. The frosting will still taste delicious.

Why is my pumpkin bread dense? Overmixing the batter or adding too much flour can make pumpkin bread dense. Be sure to measure your flour carefully and mix the batter just until the dry ingredients are incorporated.

Does Cream Cheese Frosted Pumpkin Bread need to be refrigerated? Yes. Since the bread is topped with homemade cream cheese frosting, it should be stored in an airtight container in the refrigerator to keep the frosting fresh.

Can I freeze Cream Cheese Frosted Pumpkin Bread? Yes, but I recommend freezing the pumpkin bread without the frosting for the best results. Wrap the cooled loaves tightly and freeze for up to 3 months. Thaw completely, then make the cream cheese frosting and spread it over the top.

Similar Recipes

Craving another pumpkin bread? Try my White Chocolate Pumpkin Bread with Streusel Topping next!

Wanting another cozy fall treat? Make my Pumpkin Cinnamon Rolls for a delicious breakfast or dessert.

Looking for more pumpkin desserts? You’ll love my Pumpkin Cobbler and Pumpkin Roll Cake!

Print

Cream Cheese Frosted Pumpkin Bread

Soft, moist, and full of cozy pumpkin spice flavor! This homemade pumpkin bread is topped with a vanilla bean cream cheese frosting that makes every slice absolutely irresistible.

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Servings 2 loaves

Ingredients

Pumpkin Bread

• 1 cup salted butter softened
• 1 ½ cups granulated sugar
• 4 large eggs room temperature
• 1 can (15 ounces) pumpkin puree
• 3 ⅓ cups all-purpose flour
• 2 teaspoons baking soda
• ⅓ teaspoon salt
• 1 teaspoon nutmeg
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves

Cream Cheese Frosting

• 6 ounces full-fat cream cheese softened
• 1/4 cup salted butter softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla bean paste (or vanilla extract)

Instructions

Pumpkin Bread

• Preheat oven to 335° F. (*see note below on temperature) Grease and flour two 9×5-inch loaf pans.
• In the bowl of a stand mixer, cream the softened butter and sugar together until smooth and creamy. Add the eggs, one at a time, mixing just until combined after each addition. Mix in the pumpkin puree.
• In a separate medium bowl, whisk together the flour, baking soda, salt, nutmeg, cinnamon, and cloves. Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined. Do not over-mix. Divide the batter evenly between the two prepared loaf pans and spread it out evenly.
• Bake for 55 to 65 minutes. Cover the pans loosely with foil halfway through baking to prevent the tops from getting too dark. Check for doneness around the 55-minute mark by inserting a toothpick into the center. A few moist crumbs are okay, but you don’t want to over-bake the bread.
• Remove from the oven and let the loaves cool in their pans for 10 minutes. Carefully remove them from the pans and transfer to a cooling rack.

Cream Cheese Frosting

• In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and mix until combined, then stir in the vanilla bean paste until smooth.
• Spread the frosting evenly over each loaf while the bread is still barely warm (not hot.) Slice and enjoy!

Notes

*I prefer baking these pumpkin bread loaves at 335°F. I find it’s the perfect temperature for getting beautifully baked loaves! Keep in mind that all ovens heat a little differently, so I recommend keeping an oven-safe thermometer inside your oven so you can check its actual temperature and make adjustments if needed.

The post Cream Cheese Frosted Pumpkin Bread appeared first on Life In The Lofthouse.

November is officially here, and with the holidays right around the corner, life is about to get a whole lot busier! This week’s menu is filled with a mix of easy meals and slow cooker favorites to help make getting dinner on the table a little less stressful. There’s no better time to cozy up in the kitchen and fall in love with home cooking all over again!

If you’re a lasagna lover, my Sheet Pan Lasagna recipe is a game-changer. It’s a cheesy, hearty dinner that’s perfect for pasta nights. Serve it alongside Copycat Olive Garden Breadsticks for the ultimate comfort food combo.

My slow cooker is easily my favorite kitchen appliance. I own a few because I use them so often. They’re incredibly convenient, especially when you want to prep dinner ahead of a busy day and let it cook with almost no effort. These Slow Cooker Creamy Ranch Pork Chops are exactly that, slow-cooked with ranch seasoning and creamy soup. We like to serve them with mashed potatoes! Mmmm

Speaking of slow cookers, did you know they are one of the best ways to bake a cake? My Crock Pot Chocolate Lava Cake is so delicious and easy to make: just dump in the ingredients, and let the slow cooker do all the work. The combination of fluffy chocolate cake with warm, gooey fudge underneath makes this an unforgettable treat!

From my kitchen to yours! -Holly xo

MONDAY

Italian Stuffed Chicken

TUESDAY

Cream Cheese Beef Enchiladas

WEDNESDAY

Crock Pot Chicken Wild Rice Soup

THURSDAY

Easy Beef Stroganoff

FRIDAY

Sheet Pan Lasagna

SATURDAY

Kitchen’s Closed

SUNDAY

Slow Cooker Creamy Ranch Pork Chops

DESSERT

Crock Pot Chocolate Lava Cake

The post Menu Plan Monday #670 appeared first on Life In The Lofthouse.

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.