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!

The post Chicken Bacon Ranch Naan Pizzas appeared first on Life In The Lofthouse.

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

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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.

If you love a classic Italian grinder sandwich, you’re going to love these easy Italian Grinder Sliders. They take all the delicious flavors of a deli-style grinder and turn them into a warm, cheesy slider!

The best part of these sliders is the grinder topping! A creamy Parmesan dressing is tossed with crisp shredded iceberg lettuce, tangy banana peppers, and thinly sliced red onion. It’s spooned over the warm meat and cheese just before serving, giving every bite that classic Italian grinder flavor and irresistible crunch.

These easy sliders are perfect for game days, parties, family gatherings, lunch, or a weeknight dinner. They come together with simple deli ingredients and are ready in under 40 minutes. They’re cheesy, savory, buttery, and guaranteed to disappear fast!

ITALIAN GRINDER SLIDERS

These Italian Grinder Sliders take everything you love about a classic Italian grinder and turn it into an easy, shareable meal. Hawaiian rolls are layered with Genoa salami, deli turkey, pepperoni, and provolone cheese before being topped with a savory garlic butter and baked until the cheese is perfectly melted.

While the sliders bake, the grinder topping comes together with mayonnaise, red wine vinegar, Italian seasoning, Parmesan cheese, crisp iceberg lettuce, banana peppers, and red onion. The creamy, tangy topping is spooned over the warm meat and cheese just before serving for the perfect finishing touch.

Find my expert tips on how to make the best Italian Grinder Sliders 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 Italian Grinder Sliders

Classic Italian Grinder Flavor: All the savory meats, melted cheese, tangy peppers, and creamy grinder topping you love in one delicious slider.

Easy to Make: Simple deli ingredients come together quickly for an easy meal or party appetizer.

Perfect For Sharing: Great for game days, parties, potlucks, family gatherings, lunches, and easy dinners.

Ingredients

• 12 King’s Hawaiian rolls (or any good quality dinner rolls)
• 8 slices Genoa salami
• 6 slices deli turkey
• 12 slices deli pepperoni
• 8 slices provolone cheese

Garlic Butter Topping

• 5 Tablespoons salted butter, melted
• 1 teaspoon garlic powder
• 1/2 Tablespoon chopped parsley
• ½ teaspoon red pepper flakes, optional

Grinder Topping

• ⅓ cup mayonnaise
• 2 Tablespoons red wine vinegar
• ⅓ cup freshly grated Parmesan cheese
• ½ teaspoon Italian seasoning
• 3 cups iceberg lettuce, finely shredded
• ½ cup banana peppers, chopped, plus 2 tablespoons of the juice
• ¼ cup red onion, thinly sliced

Instructions

Preheat the oven to 350°F.

Slice the Hawaiian rolls in half horizontally, keeping the rolls connected if possible. Place the bottom half of the rolls into a 9×13-inch baking dish.

Layer the salami, turkey, provolone cheese, and pepperoni evenly over the rolls. Place the top half of the rolls back on.

For the Garlic Butter Topping

In a small bowl, combine the melted butter, garlic powder, parsley, and red pepper flakes, if using. Stir until well combined, then generously brush the garlic butter over the tops of the rolls.

Cover the baking dish with foil and bake for 20 minutes, or until the cheese is melted and the sliders are heated through.

For the Grinder Topping

While the sliders are baking, prepare the grinder topping. In a large bowl, combine the mayonnaise, red wine vinegar, Italian seasoning, banana pepper juice, and Parmesan cheese. Whisk until smooth. Taste and adjust the seasoning, if desired.

Add the shredded iceberg lettuce, chopped banana peppers, and sliced red onion to the dressing. Toss until the vegetables are evenly coated.

Remove the sliders from the oven and carefully lift off the top buns. Spoon the grinder topping evenly over the meat and melted cheese. Replace the top buns, slice into individual sliders, and serve immediately. Enjoy!

Servings

Yields 12 sliders (Serves 6)

Storage

These sliders are best enjoyed immediately, just like a classic Italian grinder from a deli. If you plan to save leftovers, keep the grinder topping separate from the baked sliders. Adding the topping before storing will cause the lettuce to wilt and can make the sliders soggy.

Store the baked sliders and grinder topping separately in airtight containers in the refrigerator. Reheat the sliders and assemble with fresh grinder topping just before serving.

Holly’s Tips for the Best Italian Grinder Sliders

Use Soft Dinner Rolls: King’s Hawaiian rolls are my favorite for these sliders because they’re soft, slightly sweet, and pair perfectly with the savory Italian meats and tangy grinder topping.

Don’t Skip the Foil: Covering the sliders while they bake helps the cheese melt evenly and keeps the rolls from becoming too toasted before the filling is heated through.

Use Fresh Parmesan: Freshly grated Parmesan melts into the grinder dressing and gives it much better flavor than pre-shredded Parmesan.

Shred the Lettuce Finely: Finely shredded iceberg lettuce makes the grinder topping easier to spoon over the sliders and gives every bite the perfect amount of crunch.

Add the Grinder Topping Just Before Serving: For the best texture, wait until the sliders are ready to serve before adding the grinder topping. This keeps the lettuce crisp and the rolls from becoming soggy.

Adjust the Heat: The red pepper flakes are optional, but I love the little kick they add to the garlic butter. Add more or less depending on how spicy you like your sliders.

Frequently Asked Questions

Can I make Italian Grinder Sliders ahead of time? Yes! You can assemble and bake the sliders ahead of time, but wait to prepare and add the grinder topping until just before serving. Store the topping separately so the lettuce stays crisp and the sliders don’t become soggy.

Can I use a different type of roll? Absolutely. King’s Hawaiian rolls are my favorite because they’re soft and slightly sweet, but any good quality, soft dinner rolls or slider buns will work.

Can I use different meats or cheese? Definitely! You can swap the turkey for ham or add other Italian deli meats such as capicola. Provolone is classic, but mozzarella or an Italian cheese blend would also be delicious.

Can I make these sliders without the grinder topping? You can, but the grinder topping is what gives these sliders their signature flavor! The creamy, tangy dressing, crisp lettuce, banana peppers, and red onion add a delicious contrast to the warm, cheesy meat filling.

How do I store leftover Italian Grinder Sliders? Store the baked sliders and grinder topping separately in the refrigerator. Reheat the sliders and add fresh grinder topping just before serving. This prevents the lettuce from wilting and the rolls from becoming soggy.

Can I make the grinder topping ahead of time? Yes! The grinder topping can be prepared ahead of time and stored covered in the refrigerator. For the best texture, give it a quick stir before spooning it over the warm sliders.

Similar Recipes

Love easy sliders? Try my Ham and Cheese Sliders for another delicious, cheesy favorite.

Looking for more party food? These Bacon Cheeseburger Sliders and Cheesesteak Sliders are always a hit.

Craving more Italian-inspired flavors? Don’t miss my Italian Sub Salad and Tuscan Pasta Salad!

Have You Made These Italian Grinder Sliders?

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

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Italian Grinder Sliders

Italian Grinder Sliders are loaded with salami, turkey, pepperoni, and melty provolone on soft Hawaiian rolls, finished with creamy grinder salad and a buttery garlic topping!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 12 King's Hawaiian rolls (or any good quality dinner rolls)
• 8 slices Genoa salami
• 6 slices deli turkey
• 12 slices deli pepperoni
• 8 slices provolone cheese

Garlic Butter Topping

• 5 Tablespoons salted butter melted
• 1 teaspoon garlic powder
• 1/2 Tablespoon chopped parsley
• 1/2 teaspoon red pepper flakes optional

Grinder Topping

• 1/3 cup mayonnaise
• 2 Tablespoons red wine vinegar
• 1/3 cup freshly grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 3 cups finely shredded iceberg lettuce
• 1/2 cup banana peppers chopped (plus 2 Tablespoons of the juice)
• 1/4 cup thinly sliced red onion

Instructions

• Preheat the oven to 350°F. Slice the Hawaiian rolls in half horizontally, keeping the rolls connected if possible. Place the bottom half of the rolls into a 9×13-inch baking dish.
• Layer the salami, turkey, provolone cheese, and pepperoni evenly over the rolls. Place the top half of the rolls back on.

For the Garlic Butter Topping

• In a small bowl, combine the melted butter, garlic powder, parsley, and red pepper flakes, if using. Stir until well combined, then generously brush the garlic butter over the tops of the rolls.
• Cover the baking dish with foil and bake for 20 minutes, or until the cheese is melted and the sliders are heated through.

For the Grinder Topping

• While the sliders are baking, prepare the grinder topping. In a large bowl, combine the mayonnaise, red wine vinegar, Italian seasoning, banana pepper juice, and Parmesan cheese. Whisk until smooth. Taste and adjust the seasoning, if desired.
• Add the shredded iceberg lettuce, chopped banana peppers, and sliced red onion to the dressing. Toss until the vegetables are evenly coated.
• Remove the sliders from the oven and carefully lift off the top buns. Spoon the grinder topping evenly over the meat and melted cheese. Replace the top buns, slice into individual sliders, and serve immediately. Enjoy!

Notes

Yields 12 sliders

Serves 6

The post Italian Grinder Sliders appeared first on Life In The Lofthouse.

August is seriously flying by, and if you’re a busy mom trying to keep up with it all, Menu Plan Monday is here to make life a little easier. If you’re looking for a go-to place to find fresh recipes each week, you’re in the right spot. Be sure to join my email list so you never miss a Menu Plan Monday, not to mention all my latest recipes!

One dinner that always earns rave reviews in our house is my Chicken Pillows with Creamy Parmesan Sauce. They’re just so good. Make them with homemade roll dough or Pillsbury crescent dough to save on time. Either way, you’ll end up with perfectly tender chicken wrapped in golden, flaky dough and topped with creamy Parmesan sauce that satisfies every time.

If you love a quick 30-minute weeknight dinner, this Taco Noodle Skillet won’t disappoint. It’s a meal I enjoy making as the weather starts to cool down. It’s a great one to add to your early fall dinner rotation. Packed with protein and loaded with all the flavors you love in a taco, it’s a cozy, one-pan twist on a classic.

Do you have some brown bananas sitting on your counter waiting to be used? My Banana Blondies are incredibly easy to bake, topped with rich brown butter frosting, and perfect for a simple dessert, quick snack, or breakfast.

From my kitchen to yours! -Holly xo

MONDAY

Chicken Pillows with Creamy Parmesan Sauce

TUESDAY

Taco Noodle Skillet

WEDNESDAY

BBQ Chicken Salad

THURSDAY

Steak Bites

FRIDAY

Pizza-Stuffed Pasta Shells

SATURDAY

Kitchen’s Closed

SUNDAY

Slow Cooker French Dip Sandwiches

DESSERT

Banana Blondies

The post Menu Plan Monday #659 appeared first on Life In The Lofthouse.

If you love the classic combination of chocolate and peanut butter, you’re going to fall head over heels for this No-Bake Peanut Butter Oreo Pie. It starts with a buttery Oreo cookie crust that’s filled with a rich and creamy peanut butter filling. The whole pie is finished with homemade whipped cream, crushed Oreos, Reese’s Peanut Butter Cups, and a drizzle of melted peanut butter.

This easy no-bake pie is perfect for summer parties, potlucks, family gatherings, holidays, or whenever you’re craving a decadent chocolate peanut butter dessert. There’s no oven required, and you can make it ahead of time so it’s ready to slice and serve when you need it!

Looking for more easy no-bake desserts? Find more of my favorite no-bake desserts and easy treats here.

NO-BAKE PEANUT BUTTER OREO PIE

This No Bake Peanut Butter Oreo Pie is an easy dessert that comes together with just a handful of ingredients. The Oreo crust is made with crushed Oreo cookies, melted salted butter, and a little granulated sugar. The crust is chilled while the creamy peanut butter filling is prepared.

Cream cheese and smooth peanut butter are combined before being folded together with freshly whipped cream sweetened with powdered sugar and flavored with vanilla extract. The creamy filling is spread into the Oreo crust and chilled until firm.

Just before serving, the pie is topped with another layer of fresh whipped cream, crushed Oreo cookies, Reese’s Miniature Cups, and a drizzle of melted peanut butter. Every bite is rich, creamy, chocolatey, and packed with peanut butter flavor!

Find my expert tips on how to make the best No Bake Peanut Butter Oreo Pie below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy No Bake Peanut Butter Oreo Pie

No-Bake Dessert: There’s no need to turn on your oven! This creamy pie sets in the refrigerator.

Chocolate Peanut Butter Perfection: Oreo cookies, creamy peanut butter, and Reese’s Peanut Butter Cups make this a dream dessert for chocolate and peanut butter lovers.

Perfect For Sharing: This pie is perfect for summer parties, potlucks, holidays, birthdays, family gatherings, or anytime you need an impressive dessert.

Ingredients

Oreo Crust

• 25 Oreo cookies, crushed into crumbs
• 1/2 cup salted butter, melted
• 2 Tablespoons granulated sugar

Peanut Butter Filling

• 8 ounces cream cheese, softened
• 1 cup smooth peanut butter
• 1 cup heavy whipping cream
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Oreo Peanut Butter Topping

• 6 Oreo cookies, broken into chunks or crumbs
• 1 cup Reese’s Miniature Cups, sliced in half
• 1/4 cup smooth peanut butter, melted

Instructions

Make the Oreo Crust: Spray a 9-inch deep-dish pie dish with nonstick cooking spray. Set aside.

Place the Oreo cookies in a large resealable plastic bag. Use a rolling pin to crush the cookies into fine crumbs.

In a mixing bowl, combine the Oreo crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand. Firmly press the Oreo mixture into the bottom and slightly up the sides of the prepared pie dish. Refrigerate the crust while you prepare the peanut butter filling.

Make the Peanut Butter Filling: In a medium bowl, combine the softened cream cheese and peanut butter. Beat until combined. The mixture will be very thick.

In a separate stainless-steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until smooth and well combined. Carefully spread the peanut butter filling evenly over the chilled Oreo crust.

Cover the pie and refrigerate for at least 3 hours.

Make the Whipped Cream Topping: When ready to serve, prepare the whipped cream topping. In a stainless-steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.

Spread the whipped cream evenly over the top of the chilled pie.

Oreo Peanut Butter Topping: Sprinkle the crushed Oreo cookies and sliced Reese’s Miniature Cups over the whipped cream. Drizzle the melted peanut butter over the top. Slice and serve. Enjoy!

Servings

Serves 8

Storage

Store the No Bake Peanut Butter Oreo Pie covered in the refrigerator for up to 4 days. For the best texture, keep the pie refrigerated until ready to serve.

Holly’s Tips for the Best No Bake Peanut Butter Oreo Pie

Use Softened Cream Cheese: Allow the cream cheese to soften to room temperature for only 30 minutes before mixing. (You don’t want to leave it out longer than that for food safety reasons.) This helps it combine smoothly with the peanut butter without leaving lumps.

Use Smooth Peanut Butter: Creamy, smooth peanut butter works best for the filling and creates the smoothest texture. Avoid natural peanut butter that separates, as the excess oil can affect the consistency of the filling.

Crush the Oreos Finely: For the crust, crush the Oreo cookies into crumbs so the melted butter can evenly coat them and create a sturdy crust.

Don’t Skip the Chilling Time: The pie needs at least 3 hours in the refrigerator to allow the filling to set properly. For the easiest slicing, you can also make it the day before serving.

Make the Whipped Cream Fresh: For the best flavor and texture, prepare the whipped cream topping shortly before serving.

Melt the Peanut Butter Gently: Warm the peanut butter just until it’s thin enough to drizzle. Let it cool slightly before drizzling over the whipped cream.

Frequently Asked Questions

Can I make No Bake Peanut Butter Oreo Pie ahead of time? Yes! This pie is a great make-ahead dessert. You can prepare it the day before serving and keep it covered in the refrigerator until you’re ready to serve.

Can I use a regular 9-inch pie dish? I recommend using a 9-inch deep-dish pie dish because this recipe makes a generous amount of filling and toppings. A standard pie dish may not have enough room for all of the layers.

Can I use Cool Whip instead of homemade whipped cream? Yes. I highly recommend the fresh whipped cream, however, you can substitute your favorite prepared whipped topping for the homemade whipped cream in the filling and on top of the pie.

Can I use crunchy peanut butter? You can, but smooth peanut butter is recommended for the creamiest filling. Crunchy peanut butter will add pieces of peanuts throughout the pie.

Can I freeze No Bake Peanut Butter Oreo Pie? Yes! Cover the pie tightly and freeze for up to 1 month. Allow it to thaw in the refrigerator before serving. For the best texture, I recommend adding the whipped cream toppings and and the additional toppings after thawing.

Why is my peanut butter filling too thick? The peanut butter and cream cheese mixture is naturally very thick before the whipped cream is folded in. Once the whipped cream is gently folded into the mixture, it should become smooth and creamy.

Similar Recipes

Love chocolate and peanut butter? Try my Butterfinger Pie for another decadent favorite.

Looking for another easy no-bake dessert? This No-Bake Cheesecake is always a crowd-pleaser.

Craving more peanut butter? Don’t miss my Peanut Butter Lunch Lady Bars, No-Bake Peanut Butter Bars and these Peanut Butter S’mores Bites!

Have You Made This No Bake Peanut Butter Oreo Pie?

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

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No-Bake Peanut Butter Oreo Pie

An irresistible no-bake pie made with an Oreo crust, creamy peanut butter filling, fluffy whipped cream, Reese’s Miniature Cups, and drizzles of melted peanut butter.

Prep Time 3 hours hours

Servings 8

Ingredients

Oreo Crust

• 25 Oreo cookies crushed into crumbs
• 1/2 cup salted butter melted
• 2 Tablespoons granulated sugar

Peanut Butter Filling

• 8 ounces cream cheese softened
• 1 cup smooth peanut butter
• 1 cup cold heavy whipping cream
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract

Whipped Cream Topping

• 1 cup cold heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Oreo Peanut Butter Topping

• 6 Oreo Cookies broken into chunks/crumbs
• 1 cup Reese's Miniature Cups sliced in half
• 1/4 cup smooth peanut butter melted

Instructions

For the Oreo Crust

• Spray a 9-inch deep-dish pie dish with nonstick cooking spray. Set aside.
• Place the Oreo cookies in a large resealable plastic bag. Use a rolling pin to crush the cookies into fine crumbs.
• In a mixing bowl, combine the Oreo crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand. Firmly press the Oreo mixture into the bottom and slightly up the sides of the prepared pie dish. Refrigerate the crust while you prepare the peanut butter filling.

For the Peanut Butter Filling

• In a medium bowl, combine the softened cream cheese and peanut butter. Beat until combined. The mixture will be very thick.
• In a separate stainless-steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until smooth and well combined. Carefully spread the peanut butter filling evenly over the chilled Oreo crust. Cover the pie and refrigerate for at least 3 hours.

For the Whipped Cream Topping

• When ready to serve the pie, prepare the whipped cream topping. In a stainless-steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Spread the whipped cream evenly over the top of the chilled pie.

For the Oreo Peanut Butter Topping

• Sprinkle the crushed Oreo cookies and sliced Reese's Miniature Cups over the whipped cream. Drizzle the melted peanut butter over the top. Slice and serve. Enjoy!

The post No-Bake Peanut Butter Oreo Pie appeared first on Life In The Lofthouse.

Welcome back to another week of Menu Plan Monday! With August in full swing, many families are gearing up for back-to-school and settling back into a regular routine. This week’s menu included family-friendly favorites that make busy weeknights a little easier and keep everyone happy and well-fed.

Craving an easy one-dish dinner? This No Peek Chicken and Rice recipe comes together with minimal prep and is ready to eat in under an hour. It’s the kind of meal that makes busy weeknights so much easier. Tender, seasoned chicken baked over fluffy, flavorful rice creates a hearty, comforting dish. Don’t count on leftovers sticking around for long!

This Ham and Cheese Penne is a satisfying and yummy choice. Creamy, cheesy, and packed with familiar flavors, it’s comfort food to the max. The combination of tender pasta, savory ham, and a rich, melty cheese sauce makes it both kid-friendly and filling, while still being easy enough for a quick weeknight dinner.

Cool off with my Pistachio Oreo Ice Cream Dessert, a creamy no-bake treat layered with Oreo cookies, vanilla ice cream, and pistachio pudding. It’s a refreshing dessert to enjoy during the final weeks of summer!

From my kitchen to yours! -Holly xo

MONDAY

No Peek Chicken and Rice

TUESDAY

Sour Cream Enchiladas

WEDNESDAY

Italian Sub Salad

THURSDAY

Grilled Cheeseburger Wraps

FRIDAY

Ham and Cheese Penne

SATURDAY

Leftovers

SATURDAY

Crock Pot Honey Sesame Chicken

DESSERT

Pistachio Oreo Ice Cream Dessert

The post Menu Plan Monday #658 appeared first on Life In The Lofthouse.

Thai Chicken Lettuce Wraps are one of my favorite meals to serve when I want something that’s fresh, colorful, and bursting with bold flavor. Every bite is filled with the perfect balance of creamy, crunchy, savory, and zesty flavors that come together beautifully. They’re light enough for when you are wanting a healthy meal yet hearty enough to leave everyone feeling satisfied.

If you need a recipe for an amazing weeknight dinner, a casual summer gathering, or a fun build-your-own family meal, these lettuce wraps are always a hit. Set everything out on a large platter and let everyone create their own wraps with their favorite toppings and sauces. It’s fresh, flavorful, and so much fun to eat!

Looking for more fresh dinner ideas? Be sure to browse my collection of easy chicken recipes and family-friendly meals.

THAI CHICKEN LETTUCE WRAPS

These Thai Chicken Lettuce Wraps combine grilled coconut lime chicken, creamy coconut curry vermicelli noodles, crunchy vegetables, and two delicious dipping sauces into one unforgettable meal. The chicken marinates in coconut milk, lime juice, and simple seasonings, making it incredibly juicy and flavorful before it’s grilled to perfection.

The coconut curry noodles add a delicious element that pairs beautifully with the crisp butter lettuce, shredded carrots, purple cabbage, cucumber, fresh cilantro, and sliced red onion. Finish each wrap with a drizzle of peanut sauce and sweet Thai chili sauce for the perfect balance of creamy, sweet, savory, and just a little heat.

Find my expert tips for making the best Thai Chicken Lettuce Wraps 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 Thai Chicken Lettuce Wraps

Fresh & Flavorful: Every bite is packed with vibrant vegetables, juicy chicken, creamy noodles, and bold Thai-inspired flavors.

Fun to Customize: Everyone can build their own wraps with their favorite toppings and sauces.

Perfect for Entertaining: Serve everything on a large platter for an easy, interactive dinner that’s perfect for family meals or guests.

Ingredients

Chicken

• 2 pounds chicken tenderloins
• 1 (14-ounce) can unsweetened coconut milk, whisked
• ⅓ cup fresh lime juice
• 1 Tablespoon olive oil or avocado oil
• 1 Tablespoon dried cilantro
• 1½ teaspoons garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon crushed red pepper flakes

Coconut Curry Noodles

• 2 teaspoons kosher salt
• 5 ounces vermicelli rice noodles
• 1 cup unsweetened coconut milk
• 1 Tablespoon yellow curry paste
• 1 teaspoon black sesame seeds, optional

Toppings

• Butter lettuce
• Shredded carrots
• Purple cabbage
• Fresh cilantro
• Sliced cucumber
• Sliced red onion
• Peanut sauce
• Sweet Thai chili sauce

Instructions

Prepare the Chicken

In a large bowl or zip-top bag, whisk together the coconut milk, lime juice, oil, dried cilantro, garlic powder, salt, and crushed red pepper flakes. Add the chicken and marinate for at least 30 minutes covered in the fridge.

Prepare the Coconut Curry Noodles while the chicken marinates.

Preheat a grill or grill pan (a regular skillet works great too) to medium-high heat. Grill/cook the chicken, on both sides, until it reaches an internal temperature of 160°F, then transfer to a plate and let it rest for several minutes before slicing.

Make the Coconut Curry Noodles

Bring a large pot of water to a boil over high heat. Add the kosher salt and the rice noodles. Cook for 3 minutes, then drain and rinse under cold water.

Using a sharp knife or kitchen shears, cut the noodles into shorter pieces and set aside.

Return the pot to medium heat. Add the coconut milk and yellow curry paste. Whisk until smooth and bring to a gentle simmer. Cook for about 4 minutes, or until slightly thickened.

Add the cooked noodles and toss until evenly coated. Remove from the heat and sprinkle with black sesame seeds, if desired.

Assemble the Lettuce Wraps

Arrange the sliced chicken, coconut curry noodles, butter lettuce, carrots, cabbage, cucumber, cilantro, and red onion on a large serving platter.

Fill each lettuce leaf with chicken, noodles, and your favorite toppings. Finish with peanut sauce and sweet Thai chili sauce before serving. Enjoy!

Servings

Serves 4

Storage

Store the grilled chicken, coconut curry noodles, vegetables, and sauces separately in airtight containers in the refrigerator for up to 3 days. Assemble the lettuce wraps just before serving to keep the lettuce crisp and fresh.

Holly’s Tips for the Best Thai Chicken Lettuce Wraps

Marinate for Maximum Flavor: Let the chicken marinate for at least 30 minutes covered in the fridge, but if you have extra time, a few hours creates even more flavorful chicken.

Don’t Overcook the Chicken: Remove the chicken from the grill once it reaches 160°F. As it rests, the temperature will continue to rise, keeping the chicken juicy and tender.

Cut the Noodles: Cutting the rice noodles into shorter pieces makes the lettuce wraps much easier to assemble and eat.

Prep Everything Ahead: Chop the vegetables, prepare the sauces, and cook the noodles in advance for quick assembly at dinnertime.

Serve Family Style: Arrange everything on one large platter so everyone can build their own wraps exactly how they like them.

Frequently Asked Questions

What lettuce works best for lettuce wraps?

Butter lettuce is my favorite because it’s soft, flexible, and holds the filling beautifully. Romaine or iceberg lettuce also work well if you prefer a little more crunch.

Can I make these ahead of time?

Yes! The chicken, noodles, vegetables, and sauces can all be prepared ahead of time and stored separately. Simply assemble the wraps when you’re ready to eat.

Can I cook the chicken indoors?

Absolutely! A grill pan or large skillet works great if grilling outdoors isn’t an option.

Are these spicy?

The chicken has just a mild amount of heat from the crushed red pepper flakes, while the sweet Thai chili sauce adds gentle sweetness with a slight kick. Feel free to adjust the spice level to your taste.

What can I serve with Thai Chicken Lettuce Wraps?

These wraps are filling on their own, but they also pair well with fresh fruit, edamame, spring rolls, or a light cucumber salad.

Similar Recipes

Love fresh chicken dinners? Try my Chicken Caesar Pasta Salad for another family favorite.

Looking for another fun dinner everyone can customize? These Crock Pot Chicken Fajitas are always a crowd-pleaser.

Need more fresh summer recipes? Don’t miss my Tuscan Pasta Salad, Frozen Peach Lemonade, and Garlic Parmesan Corn on the Cob!

Have You Made These Thai Chicken Lettuce Wraps?

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

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Thai Chicken Lettuce Wraps

Juicy coconut lime grilled chicken, creamy curry noodles, fresh vegetables, and flavorful sauces all wrapped in butter lettuce!

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

Chicken

• 2 pounds chicken tenderloins
• 1 can (14 ounces) unsweetened coconut milk whisked
• 1/3 cup freshly squeezed lime juice (about 2 large limes)
• 1 Tablespoon avocado oil (or olive oil)
• 1 Tablespoon dried cilantro
• 1 ½ teaspoons garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspooon crushed red pepper flakes

Coconut Curry Noodles

• 2 teaspoons kosher salt
• 5 ounces vermicelli rice noodles
• 1 cup unsweetened coconut milk
• 1 Tablespoon yellow curry paste
• 1/2 teaspoon black sesame seeds optional

Toppings

• butter lettuce
• shredded carrots
• purple cabbage
• freshly chopped cilantro
• sliced cucumber
• sliced red onion
• Peanut sauce
• Sweet Thai Chili sauce

Instructions

Prepare the Chicken

• In a large bowl or zip-top bag, whisk together the coconut milk, lime juice, oil, dried cilantro, garlic powder, salt, and crushed red pepper flakes. Add the chicken and marinate for at least 30 minutes covered in the fridge. (Prepare the Coconut Curry Noodles while the chicken marinates.)
• Preheat a grill or grill pan (a regular skillet works great too) to medium-high heat. Grill/cook the chicken, on both sides, until it reaches an internal temperature of 160°F, then transfer to a plate. Cover and let it rest for several minutes before slicing.

Coconut Curry Noodles

• Bring a large pot of water to a boil over high heat. Add the kosher salt and the rice noodles. Cook for 3 minutes, then drain and rinse under cold water. Using a sharp knife or kitchen shears, cut the noodles into shorter pieces and set aside.
• Return the pot to medium heat. Add the coconut milk and yellow curry paste. Whisk until smooth and bring to a gentle simmer. Cook for about 4 minutes, or until slightly thickened.
• Add the cooked noodles and toss until evenly coated. Remove from the heat and sprinkle with black sesame seeds, if desired.

Assemble the Lettuce Wraps

• Arrange the sliced chicken, coconut curry noodles, butter lettuce, carrots, cabbage, cucumber, cilantro, and red onion on a large serving platter. Fill each lettuce leaf with chicken, noodles, and your favorite toppings. Finish with peanut sauce and sweet Thai chili sauce before serving. Enjoy!

The post Thai Chicken Lettuce Wraps appeared first on Life In The Lofthouse.