These Grilled Hot Honey Shrimp Skewers are packed with bold flavor and come together with a simple marinade that packs the shrimp with savory goodness. The shrimp are finished with a drizzle of hot honey for the perfect balance of sweet heat. Juicy, flavorful, and ready in no time, they’re an easy addition to any summer cookout or weeknight dinner.

GRILLED HOT HONEY SHRIMP SKEWERS

After about an hour in the marinade, the shrimp are infused with incredible flavor and ready for the grill. Cooked hot and fast, they stay perfectly juicy while developing a lightly charred exterior. A finishing drizzle of hot honey adds the perfect touch! Serve these Grilled Hot Honey Shrimp Skewers as an appetizer, over fluffy rice, or alongside your favorite grilled vegetables. They’re a fresh, flavorful addition to summer dinners, backyard cookouts, and Father’s Day celebrations.

Find my expert tips on how to make the best homemade grilled shrimp skewers 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 Grilled Hot Honey Shrimp Skewers:

• Easy-To-Make: These grilled shrimp skewers come together with minimal prep and cook in just a few minutes, making them perfect for busy weeknights or weekend grilling.
• Juicy & Tender: Marinating the shrimp helps keep them moist and flavorful, while the quick cooking time ensures they stay perfectly tender.
• Healthy: Shrimp is naturally lean and packed with protein, making this recipe a nutritious option that doesn’t sacrifice taste.
• Better Than Takeout: These flavorful grilled shrimp skewers deliver a delicious seafood experience that’s worthy of your favorite restaurant.
• Customizable: Adjust the seasonings, add your favorite herbs, or incorporate a little heat to create your perfect shrimp skewer recipe.

Ingredients

• 2 pounds jumbo shrimp, peeled and deveined
• Sea salt and black pepper, to taste
• ½ cup refined avocado oil
• ¼ cup white vinegar
• 4 garlic cloves, minced
• 2 Tablespoons low-sodium soy sauce
• 1 Tablespoon Worcestershire sauce
• 1/2 Tablespoon Italian seasoning
• 1 teaspoon Dijon mustard
• Hot Honey, for drizzling after the shrimp are cooked

Instructions

Rinse 2 pounds of jumbo shrimp in water and then pat dry. Season lightly with sea salt and black pepper.
 
In a medium bowl, whisk together the avocado oil, white vinegar, minced garlic, soy sauce, Worcestershire sauce, Italian seasoning, and Dijon mustard.
Add the shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 1 hour.
 
When ready to cook, preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers and place on the grill. Cook for about 2 minutes per side, or until the shrimp are opaque and cooked through. Serve immediately with a drizzle of hot honey over each skewer. Enjoy!

Servings

Serves 3 to 4 (Yields 8 to 9 skewers)

Storage and Reheating

Allow the grilled shrimp skewers to cool completely before storing. Remove the shrimp from the skewers and place them in an airtight container. Refrigerate for up to 2 to 3 days. To reheat, warm gently in a skillet over medium heat. To freeze, place the cooled shrimp in a freezer-safe container or bag and freeze for up to 1 to 2 months. Thaw overnight in the refrigerator before reheating. Do not leave cooked shrimp at room temperature for more than 1 hour.

Holly’s Tips for The Best Grilled Hot Honey Shrimp Skewers Recipe:

• Use High-Quality Jumbo Shrimp: For the best grilled shrimp skewers, use fresh, jumbo shrimp that are similar in size so they cook evenly and stay juicy on the grill.
• Don’t Skip The Marinade: Pat the shrimp completely dry before seasoning and marinating. This helps the marinade cling better and promotes beautiful grill marks. Do not marinate the shrimp for longer than 1 hour. The vinegar in the marinade can begin to break down the delicate texture of the shrimp if left too long.
• Important Info for Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Garlic Herb Shrimp.

Wanting something a little different? Make Hawaiian Style Garlic Shrimp.

Looking for more summer grilling recipes? Make these highly-rated recipes next: Grilled Steak Kebabs, Grilled Lemon Chicken, and Grilled Huli Huli Chicken.

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Grilled Hot Honey Shrimp Skewers

Juicy shrimp are marinated, grilled hot and fast, then finished with a drizzle of hot honey for the perfect balance of heat and sweetness!

Prep Time 1 hour hour 10 minutes minutes

Cook Time 5 minutes minutes

Ingredients

• 2 pounds jumbo shrimp peeled and deveined
• Sea salt and black pepper to taste
• ½ cup refined avocado oil
• ¼ cup white vinegar
• 4 garlic cloves minced
• 2 Tablespoons low-sodium soy sauce
• 1 Tablespoon Worcestershire sauce
• ½ Tablespoon Italian seasoning
• 1 teaspoon Dijon mustard
• Hot Honey for drizzling after the shrimp are cooked

Instructions

• Rinse 2 pounds of jumbo shrimp in water and then pat dry. Season lightly with sea salt and black pepper.
• In a medium bowl, whisk together the avocado oil, white vinegar, minced garlic, soy sauce, Worcestershire sauce, Italian seasoning, and Dijon mustard.
• Add the shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 1 hour.
• When ready to cook, preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers and place on the grill. Cook for about 2 minutes per side, or until the shrimp are opaque and cooked through. Serve immediately with a drizzle of hot honey over each skewer. Enjoy!

Notes

Serves 3 to 4

Yields about 8 to 9 skewers

Original Recipe by: Holly Lofthouse.

The post Grilled Hot Honey Shrimp Skewers appeared first on Life In The Lofthouse.

There’s something about this Party Punch recipe that instantly transports me back to childhood summers and hot afternoons spent outside. The aroma and the color of the punch brings those memories rushing back in the best way!

This Party Punch is sweet and refreshing over ice, and perfect for any celebration. It goes so well with just about any summer party spread, from salty snacks to barbecue dishes, making it the kind of drink that becomes the highlight of the table.

PARTY PUNCH

To make this sparkling party punch, combine 1 bottle of Simply Made Fruit Punch with ¼ cup pink lemonade frozen concentrate in a large punch bowl (or drink dispenser) and stir until blended. Chill until ready to serve.

Just before serving, add 2 liters of Sprite soda for a fizzy lift and stir in ¼ cup strawberry simple syrup for extra sweetness and flavor. Adjust to taste by adding more syrup or lemonade concentrate if desired, then serve over ice!

Garnish with fresh fruit slices like strawberries, raspberries, limes, and/or lemons. This easy non-alcoholic Party Punch recipe serves over 10 and is perfect for summer barbecues, bridal showers, baby showers, Memorial Day, and Fourth of July parties!

Find my expert tips on how to make an easy homemade party punch 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 Party Punch Recipe:

• Fizzy & Refreshing: The combination of Sprite, fruit punch, and pink lemonade creates a bubbly, refreshing drink everyone enjoys.
• Kid-Friendly: A non-alcoholic party punch that both kids and adults will happily sip all day.
• Effortless Hosting & Party Beverage: This party punch recipe comes together in minutes with simple mixing. No special equipment needed.
• Customizable: Adjust the sweetness with extra strawberry syrup or pink lemonade concentrate, or add different fruit garnishes to make it your own.

Ingredients

• 1 bottle (52 ounces) Simply Made Fruit Punch
• ¼ cup Pink Lemonade Frozen Concentrate
• ¼ cup Strawberry Simple Syrup
• 2 liters of Sprite (lemon lime soda)

Instructions

For the coldest, most refreshing punch, be sure all ingredients are well chilled before you begin. This helps keep the punch cool without needing too much ice, which can water down the flavor.

Pour the 52-ounce bottle of fruit punch into a large punch bowl or drink dispenser. Add the thawed pink lemonade concentrate and stir well until fully blended. Store in the fridge until ready to serve. (Don’t add the sprite until serving time.)

When ready to serve, slowly pour in the 2 liters of Sprite, then gently stir in the strawberry syrup. The syrup adds extra fruity flavor.
Stir everything together and sample the punch. If you’d like it a little sweeter, mix in additional strawberry syrup or a little more pink lemonade concentrate.

Add ice if desired or serve without ice for a stronger flavor. For a fun finishing touch, garnish with fresh fruit slices such as raspberries, lemons, limes, and/or strawberries. Serve fresh and enjoy!

Servings

Serves 10-12.

Storage

Store leftover Party Punch in a covered pitcher or airtight container in the refrigerator for up to 2-3 days, keeping the Sprite separate if possible to maintain maximum fizz and freshness.

Holly’s Tips for The Best Party Punch Recipe:

• Chill Ingredients First: For the best fruit punch recipe, make sure all ingredients, including fruit punch, Sprite, and pink lemonade concentrate, are fully chilled before mixing to keep your party punch cold without watering it down.
• Add Soda Last: Always pour in the Sprite soda right before serving to preserve the fizz and keep your sparkling party punch light and refreshing.
• Use A Large Punch Bowl or Drink Dispenser: A spacious container helps evenly mix ingredients and makes serving this party punch for a crowd much easier.
• Stir Gently: When combining ingredients, stir slowly to maintain carbonation and avoid flattening the soda in this fizzy fruit punch. This also helps keep the bubbles, which makes it more fun for the kids.
• Serve Fresh Over Ice: For best results, serve over ice just before drinking or use frozen fruit instead of ice cubes to prevent dilution of your party punch recipe.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Sonic Copycat Lemon Berry Slush.

Wanting something a little different? This Cherry Limeade is another classic party beverage.

Looking for something more festive? Christmas Punch is a hit for Thanksgiving, Christmas, and New Year’s Eve.

Searching for more fruity beverages? Chick-fil-A Copycat Frosted Lemonade and Watermelon Lemonade Slushies are easy and refreshing!

Have you made this Party Punch recipe?

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

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Party Punch

This easy Party Punch is sweet, fruity, and perfectly bubbly! Made with just four simple ingredients, it's a refreshing crowd-pleaser for holidays and any special celebration!

Prep Time 1 hour hour

Servings 10

Ingredients

• 1 bottle (52 ounces) Simply Made Fruit Punch
• ¼ cup Pink Lemonade Frozen Concentrate
• ¼ cup Strawberry Simple Syrup
• 2 liters Sprite (lemon lime soda)

Instructions

• For the coldest, most refreshing punch, be sure all ingredients are well chilled before you begin. This helps keep the punch cool without needing too much ice, which can water down the flavor.
• Pour the 52-ounce bottle of fruit punch into a large punch bowl or drink dispenser. Add the thawed pink lemonade concentrate and stir well until fully blended. Store in the fridge until ready to serve. (Don’t add the sprite until serving time.)
• When ready to serve, slowly pour in the 2 liters of Sprite, then gently stir in the strawberry syrup. The syrup adds extra fruity flavor.
• Stir everything together and sample the punch. If you'd like it a little sweeter, mix in additional strawberry syrup or a little more pink lemonade concentrate.
• Add ice if desired or serve without ice for a stronger flavor. For a fun finishing touch, garnish with fresh fruit slices such as raspberries, lemons, limes, and/or strawberries. Serve fresh and enjoy!

Recipe adapted from: Sweet Tea and Sprinkles.

The post Party Punch appeared first on Life In The Lofthouse.

Father’s Day is coming up this Sunday, so this week’s Menu Plan Monday is dedicated to all the incredible dads we’re celebrating. I love my husband, Kale. He is the best dad to our kids!

Growing up, my dad used to make the most delicious ground beef tacos, and I have loved passing this recipe down to my kids. Dad’s Tacos is a fun take on the traditional taco: generous amounts of lean ground beef, cheese whiz (trust me!), onions, black pepper, salt, and all your favorite taco fixings. What better time to make it than this Sunday? Give it a try!

These Grilled Steak Kebabs are the perfect main course for Father’s Day. Juicy, flavorful, and fire-grilled steak paired with colorful veggies makes for a meal that feels both festive and simple. Serve them straight off the skewers for a fun, protein-packed dish Dad will love. Pair it with your favorite sides like corn on the cob and salad for the ultimate summer dinner.

Texas Sheet Cake Bites are perfect for Father’s Day! They have everything you love about the classic Southern Texas Sheet Cake, just in bite-sized form. Rich, fudgy, and topped with a luscious chocolate frosting, each bite melts in your mouth.

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you!

MONDAY

Easy Baked Caesar Chicken

TUESDAY

Dad’s Tacos

WEDNESDAY

Grilled Steak Kebabs

THURSDAY

Oven-Baked Chili Cheese Dogs

FRIDAY

BBQ Chicken Flatbread Pizza

SATURDAY

Leftovers

SUNDAY

Chipotle Ranch Burgers

DESSERT

Texas Sheet Cake Bites

The post Menu Plan Monday #649 appeared first on Life In The Lofthouse.

BBQ Chicken Salad Wraps are my go-to for a quick snack or an easy weeknight dinner. They’re perfect for those busy days when cooking feels like the last thing you want to do, especially in the summer heat, when turning on the oven is the last thing on your mind. Best of all, this BBQ chicken salad recipe comes together in under 20 minutes with little prep time.

BBQ CHICKEN SALAD WRAPS

The heart of these BBQ wraps is the chicken salad mixture, made with tender, juicy chicken, sweet corn, black beans, ripe tomatoes, sharp cheddar cheese, and a perfect blend of BBQ sauce and creamy ranch dressing. The best part? You can make the chicken mixture ahead of time and keep it chilled in the fridge, so when hunger strikes, assembly takes just a few minutes. We love using whole wheat tortillas, but white tortillas, flavored wraps, or flatbreads work just as well. Serve them alongside baked sweet potato fries, a crisp garden salad, or fresh fruit for a complete and satisfying meal.

Find my expert tips on how to make homemade BBQ chicken salad 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 This BBQ Chicken Salad Wraps Recipe:

• Quick & Easy: These BBQ chicken wraps are ready to go in under 30 minutes, perfect for busy lunches and weeknight dinners. 
• Classic BBQ Flavors: If you enjoy the smoky sweetness of BBQ sauce paired with creamy ranch dressing, you will love these chicken salad wraps.
• Customizable: You can make these wraps as hearty or as light as you’d like. Add grilled chicken, use high-fiber or gluten-free wraps, or add your favorite toppings.

Ingredients

• 1 tablespoon olive oil or avocado oil
• 2 large boneless, skinless chicken breasts, diced
• salt & pepper, to taste
• 3/4 cup frozen corn, thawed
• 3/4 cup black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1/2 cup sharp cheddar cheese
• 1/2 cup barbecue sauce
• 1/2 cup ranch dressing
• 6 large whole wheat or flour tortillas
• shredded romaine lettuce

Instructions

Heat oil in a large skillet over medium-high heat.

Season chicken breasts with salt and pepper, then place in the heated skillet. Cook about 5 to 6 minutes per side, or until cooked through. (You could also grill the chicken if you’d rather.)

In a large bowl, combine the diced cooked chicken, corn, black beans, tomatoes, and shredded cheese. Mix until combined. Drizzle BBQ sauce and ranch dressing over the mixture and toss until evenly coated.

Place the desired amount of lettuce on top of a tortilla and then a couple of large spoonfuls of chicken mixture.

Roll up burrito style. Serve and enjoy!

Servings

Serves 6

Storage and Reheating

Store leftover chicken, beans, corn, and cheese mixture in an airtight container in the refrigerator for up to 2 days. Store the tortillas separately to prevent sogginess. When ready to serve, assemble the wraps fresh by layering lettuce on the tortilla, adding the chicken mixture, and rolling tightly. Don’t freeze fully assembled wraps.

Holly’s Tips for The Best BBQ Chicken Salad Wraps:

• Use High-Quality Boneless, Skinless Chicken Breasts: Use fresh, boneless, skinless chicken breasts for juicy, tender meat.
• Avoid Overcooking The Chicken: Overcooked chicken becomes dry. Cook just until the juices run clear. This locks in moisture and makes every bite tender.
• Adjust Dressing As Needed: The sweet and smoky BBQ sauce pairs perfectly with creamy ranch dressing. Adjust the amount to your taste for a lighter or richer wrap. Add a squeeze of lime or a pinch of chili flakes for an extra kick.
• Make It More Healthy: Using whole wheat tortillas, lean chicken breast, fresh vegetables, and moderate amounts of BBQ sauce and ranch dressing makes these wraps a balanced, protein-packed meal. You can also reduce cheese or dressing for a lighter option.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Sticky Chicken Finger Wraps. They are amazing!

Wanting something different? These Greek Chicken Wraps are loaded with veggies, seasoned grilled chicken, and Tzatziki sauce, all wrapped inside a warm flatbread.

Can’t get enough of wrap recipes? Make these highly-rated recipes: Strawberry Chicken Wraps, Grilled Cheeseburger Wraps, Taco Lettuce Wraps, and Turkey Ranch Club Wraps.

Have you made this BBQ Chicken Salad Wraps recipe?

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

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BBQ Chicken Salad Wraps

BBQ Chicken Salad Wraps are a quick, no-fuss meal packed with chicken, black beans, corn, tomatoes, and cheese—perfect for busy days or warm nights!

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 tablespoon olive oil
• 2 large boneless, skinless chicken breasts diced
• salt & pepper to taste
• 3/4 cup frozen corn thawed
• 3/4 cup black beans drained and rinsed
• 1/2 cup diced tomatoes
• 1/2 cup sharp cheddar cheese
• 1/2 cup barbecue sauce
• 1/2 cup ranch dressing
• 6 large flour or whole wheat tortillas
• shredded romaine lettuce

Instructions

• Heat olive oil in a large skillet over medium-high heat.
• Season chicken breasts with salt and pepper, then place in heated skillet. Cook about 5 to 6 minutes per side, or until cooked through. (*You could also grill the chicken if you’d rather.)
• In a large bowl, combine diced chicken, corn, black beans, tomatoes and shredded cheese. Mix until combined. Drizzle BBQ sauce and ranch dressing over mixture and toss until evenly coated.
• Place desired amount of lettuce on top of a tortilla and then a couple large spoonfuls of chicken mixture. Roll up burrito style. Serve and enjoy!

Recipe by: 5 Boys Baker.com.

The post BBQ Chicken Salad Wraps appeared first on Life In The Lofthouse.

I love Chocolate Texas Sheet Cake, but I wasn’t aware White Texas Sheet Cake existed until I came across it on All Recipes many years ago. The use of almond extract instead of vanilla immediately caught my attention, and I had a feeling it would be something special. Turns out, it absolutely was. Ever since then, it’s been one of my go-to desserts for holidays, parties and family dinners.

WHITE TEXAS SHEET CAKE

This white Texas sheet cake recipe with almond extract is made completely from scratch, giving it that rich, southern-inspired taste everyone loves about Texas sheet cake. The process is simple and unique: a buttery mixture is brought to a boil and then stirred into a batter of flour, sugar, eggs, sour cream, and almond extract, creating a pourable batter without the need for an electronic mixer.

As it bakes into a tender cake, it develops a soft texture with the perfect amount of almond flavor. The finishing touch is a warm, almond-scented frosting that’s poured over the cake while it’s still warm, allowing it to seep in just enough to create a glossy and sweet layer.

Find my expert tips on how to make a homemade white Texas sheet cake from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy White Texas Sheet Cake Recipe:

• Large Serving Size: This sheet cake is ideal for parties and gatherings where you need to feed a large crowd.
• Almond-Scented & Buttery: It mimics the same texture you love while adding something new with the almond-scented frosting and flavor.
• A Fun Twist On The Southern Classic: If you love classic Chocolate Texas Sheet Cake, this version is basically its twin with a twist. It’s also great for those who aren’t big chocolate lovers or who have allergies to chocolate.

Ingredients

Texas Sheet Cake

• 1 cup salted butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups white granulated sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 teaspoon almond extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Almond-Scented Frosting

• 1/2 cup salted butter
• 1/4 cup milk
• 4 ½ cups powdered sugar
• 1/2 teaspoon almond extract

Instructions

For The Texas Sheet Cake

In a medium saucepan, bring butter and water to a boil.

Meanwhile, in a large bowl, add flour and sugar. Mix. Then add in eggs, sour cream, almond extract, baking soda, and salt.

Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth. (No need to use an electric mixer!)

Pour batter into a greased 15×10-inch baking pan. Bake at 375 degrees F. for 20 to 22 minutes or until golden brown. Cool the cake for about 20 minutes.

For The Almond-Scented Frosting

In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined.

Spread over warm cake. Decorate the cake with sprinkles, if desired.

Servings

This recipe serves 18 to 24 people, depending on portion size. Cutting larger squares gives about 18 servings, ideal for generous dessert portions, while smaller squares yield 24 servings, perfect for parties and potlucks.

Storage and Reheating 

Wrap or store leftover white Texas sheet cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to 5 days, just be sure to cover it well to prevent the frosting from drying out.

To freeze the cake, wrap individual slices tightly in plastic wrap and freeze for up to 2 months, thawing them at room temperature before serving. You can reheat this white Texas sheet cake, but it’s best to do so carefully because the frosting can melt or become too soft. For individual slices, warm them gently in the microwave for 10 seconds at a time until just heated.

Holly’s Tips for The Best White Texas Sheet Cake:

• Use High-Quality Ingredients: For the best results, I recommend using high-quality butter and pure almond extract in both the cake and frosting.
• Let Eggs & Sour Cream Sit At Room Temperature: This makes for a smooth, evenly textured cake that bakes consistently.
• Grease The Pan: This will help prevent sticking and make slicing easier once it’s fully set.
• Avoid Overmixing: The goal is to keep this cake batter fluffy and light.
• Frost While Cake Is Warm: This will help the frosting melt slightly into the cake, creating a moist and fresh topping.
• Make It Your Own: Dress it up with sprinkles, toasted nuts, or add fun decorations for holidays and special party themes.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Texas Sheet Cake Bites and Texas Sheet Cake Cookies. They are so delicious!

Wanting something a little different? Make my amazing Strawberry Shortcake Sheet Cake next.

Looking for more cake recipes? Bake these highly-rated recipes next: Carrot Sheet Cake, Caramel Apple Sheet Cake, Chocolate Swirl Cake, and Ho Ho Cake.

Have you made this White Texas Sheet Cake recipe?

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

Print

White Texas Sheet Cake

Simple ingredients, big flavor! This White Texas Sheet Cake is tender, sweet, and topped with a luscious frosting that melts right into the cake.

Prep Time 30 minutes minutes

Cook Time 22 minutes minutes

Author Holly

Ingredients

White Texas Sheet Cake

• 1 cup salted butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 large eggs room temperature
• 1/2 cup sour cream room temperature
• 1 teaspoon almond extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Almond-Scented Frosting

• 1/2 cup salted butter
• 1/4 cup milk
• 4 ½ cups powdered sugar
• 1/2 teaspoon almond extract

Instructions

For The White Texas Sheet Cake

• In a medium saucepan, bring butter and water to a boil.
• Meanwhile, in a large bowl, add flour and sugar. Mix. Then add in eggs, sour cream, almond extract, baking soda and salt.
• Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth. (No need to use an electric mixer!)
• Pour batter into a greased 15×10-inch baking pan. Bake at 375 degrees F. for 20 to 22 minutes or until golden brown. Cool cake for about 20 minutes.

For The Almond-Scented Frosting

• In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined. Spread over warm cake. Decorate cake with sprinkles, if desired.

Notes

Yields: 18 to 24 servings (depending on the size of the slices)

Recipe Adapted From: All Recipes.

The post White Texas Sheet Cake appeared first on Life In The Lofthouse.

Time for another Menu Plan Monday! I hope everyone’s summer is off to a great start. Wondering what to cook this week? This menu is here to help! It’s packed full of the best variety of summer meals, from burgers to shrimp to pizza and more, along with a very special dessert. Be sure to read until the end, strawberry lovers won’t want to miss this one! 

Craving a taste of the islands? My Hawaiian Style Garlic Shrimp brings the flavors of the North Shore straight to your place. No plane ticket required! These shrimp are so juicy and seasoned to perfection. Pair with rice, veggies, pasta, and you’ve got yourself a tasty lunch or dinner. 

My family swears by these copycat In-N-Out Cheeseburgers. They capture everything you love about the fast food chain: just imagine juicy, lean ground beef, classic American cheese, onions, homemade secret sauce, and soft, seedless burger buns. Are you drooling yet? Oh, and for all my fellow Utahns, don’t forget your Utah Fry Sauce.

Calling all strawberry enthusiasts, celebrate National Strawberry Shortcake Day on June 14th with my Homemade Strawberry Shortcake. Forget store-bought angel-food cake! This recipe makes light and fluffy shortcakes from scratch to soak up all that sweet strawberry juice. Grab your apron, whip up a batch, and get ready to savor this homemade fruit dessert. It’s truly the best!

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you!

MONDAY

Chick-fil-A Chicken Sandwich (Copycat)

TUESDAY

Slow Cooker Mexican Shredded Chicken

WEDNESDAY

Hawaiian Style Garlic Shrimp

THURSDAY

In-N-Out Cheeseburger

(don’t forget the Utah Fry Sauce!)

FRIDAY

Southwest Chicken Pizza

SATURDAY

Kitchen’s Closed

SUNDAY

Chicken Fried Rice

DESSERT

Homemade Strawberry Shortcake

Happy National Strawberry Shortcake Day!

The post Menu Plan Monday #648 appeared first on Life In The Lofthouse.

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

GREEK LEMON POTATOES

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

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

Find my expert tips on how to make homemade Greek Lemon Potatoes from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Greek Lemon Potatoes Recipe:

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

Ingredients

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

Instructions

Preheat the oven to 400°F.

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

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

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

Crisp The Potatoes

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

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

Servings

Serves 5

Storage and Reheating

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

Holly’s Tips for Greek Lemon Potatoes Recipe:

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

Frequently Asked Questions:

Similar Recipes

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

Wanting something different? Make my German Potato Salad next!

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

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

Have you made this Greek Lemon Potatoes recipe?

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

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Greek Lemon Potatoes

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

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Ingredients

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

Instructions

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

Crisp The Potatoes

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

Notes

Yields: 4 to 5 servings

Recipe adapted from: Recipe Tin Eats.

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

Grilling season is here, and there is no better way to celebrate than with Grilled Lemon Chicken. It’s a classic grilling recipe for a reason. Inspired by the fresh flavors of Mediterranean cuisine, especially Greek and Southern Italian cooking, this dish combines tangy lemon juice, olive oil, and garlic to create a light and delicious chicken marinade everyone will enjoy straight from the grill.

GRILLED LEMON CHICKEN

This grilled lemon chicken marinade comes together easily with only a handful of ingredients. Let the grilled chicken lemon breasts sit in the fridge for about 2 to 8 hours to allow the flavors to marry together, then pop them on the grill, switching sides after 7 minutes, for a quick weeknight meal.

Serve this amazing chicken alongside grilled vegetables, roasted potatoes, rice pilaf, fresh green salads, or buttery pasta for a delicious dinner. You can also slice the grilled chicken and use it in wraps, sandwiches, grain bowls, or Caesar salads for easy lunches and dinners throughout the week. It’s great for picky eaters and meal prepping. With its fresh citrus flavor, smoky grilled finish, and simple preparation, this grilled lemon garlic chicken is sure to become one of your go-to summer chicken recipes.

Find my expert tips on how to make grilled lemon chicken from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Grilled Lemon Chicken Recipe:

• Juicy & Tender: Marinating the chicken for several hours helps lock in moisture, making the chicken breasts flavorful and perfectly tender on the grill.
• Simple Weeknight Meal: Made with fresh ingredients you likely already have on hand, this recipe is easy and approachable for any home cook.
• Summer Grilling Staple: This chicken cooks quickly on the grill and delivers delicious smoky flavor, making it ideal for cookouts, family dinners, or meal prep.
• Healthy & Protein-Packed: Lean chicken breasts paired with a light citrus marinade make this a wholesome, satisfying meal option without feeling heavy.
• Meal-Prep-Friendly: Make extra and enjoy leftovers throughout the week in salads, bowls, or quick lunches.

Ingredients

• 1 cup olive oil
• 2/3 cup freshly squeezed lemon juice
• 5 cloves garlic, minced
• salt and pepper, to taste
• 1 Tablespoon dried minced onion (OR freshly diced white onion)
• 4 to 6 medium boneless, skinless chicken breasts

Instructions

In a large bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and onion. Add chicken breasts to the marinade. Turn to coat- making sure all chicken is covered in marinade. Cover with a lid. Place in fridge to marinate at least 2 hours or up to 8 hours.

Prepare the grill for medium heat. Drain chicken; discard marinade.

Place chicken on the grill rack, then cover the grill with the lid. Grill on first side for 7 minutes. Turn over and grill another 7 minutes, or until cooked thoroughly and internal temperature reaches 165 degrees Fahrenheit. Serve warm and enjoy!

Servings

Yields: 4 to 6 lemon chicken breasts.

Storage and Reheating

Store leftover grilled lemon chicken in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled chicken in a freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw chicken overnight before reheating if frozen. To reheat, place a chicken breast in the microwave, on the stovetop, or in a 350°F oven until warmed through, adding a splash of broth or lemon juice if needed to keep the chicken moist. 

Holly’s Tips for The Best Grilled Lemon Chicken Recipe:

• Don’t Rush The Process: For the juiciest and most flavorful grilled lemon chicken, marinate the chicken breasts for at least 2 hours. If possible, let the chicken soak overnight for an even deeper lemon garlic flavor.
• Pound The Chicken If Needed: If your chicken breasts are thick in some areas, gently pound them to an even thickness before marinating. This helps the chicken cook evenly on the grill and prevents dry spots.
• Preheat The Grill: A medium-heat grill is key for the best grilled chicken breasts. Preheating the grill helps create beautiful grill marks while sealing in moisture.
• Don’t Forget The Oil: Lightly oiling the grill grates before cooking helps prevent the lemon chicken from sticking and makes flipping easier.
• Check For Doneness: Use a meat thermometer to check for doneness. The chicken is ready when the internal temperature reaches 165°F for tender, juicy results every time.
• Serve It Your Way: Enjoy this versatile lemon chicken in salads, wraps, pita sandwiches, pasta dishes, or grain bowls for endless dinner possibilities.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Grilled Apricot Chicken next.

Wanting something different? This 2-ingredient Grilled Italian Chicken is so good!

Looking for more grilled chicken recipes? Here are some of my favorites: Grilled Cilantro Lime Chicken, Grilled Huli Huli Chicken, and Garlic Parmesan Chicken Kebabs.

Have you made this Grilled Lemon Chicken recipe?

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

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Grilled Lemon Chicken

Tender and juicy chicken packed with lemon flavor. The addition of garlic and onion adds a whole other depth of delicious flavor!

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Ingredients

• 1 cup olive oil
• 2/3 cup freshly squeezed lemon juice
• 5 cloves garlic minced
• salt and pepper to taste
• 1 Tablespoon dried minced onion (or freshly diced white onion)
• 4 to 6 medium boneless, skinless chicken breasts

Instructions

• In a large bowl, whisk together olive oil, lemon juice, garlic, salt, pepper and onion. Add chicken breasts to the marinade. Turn to coat- making sure all chicken is covered in marinade. Cover with lid. Place in fridge to marinate at least 2 hours or up to 8 hours.
• Prepare grill for medium heat. Drain chicken; discard marinade.
• Place chicken on grill rack then cover grill with lid. Grill on first side for 7 minutes. Turn over and grill another 7 minutes, or until cooked thoroughly and internal temperature reaches 165 degrees Fahrenheit. Serve warm and enjoy!

Notes

Yields: 4 to 6 grilled lemon chicken breasts.

The post Grilled Lemon Chicken appeared first on Life In The Lofthouse.

Start June with these delicious summer meals and a classic Mexican-themed dessert. It’s the season for vacations, poolside lounging, picnics, and grilling. This week’s menu is perfect for all of your warm-weather plans. Let me know which one was your favorite below. I always love hearing from you!

Bring island vibes to your table with my Grilled Huli Huli Chicken. These chicken thighs are marinated with pineapple, soy sauce, and brown sugar, then grilled to perfection. This summer dinner pairs well with corn-on-the-cob, veggies, and a fresh green salad. You will want to add it to your dinner rotation every summer!

This Slow Cooker BBQ Beef Brisket takes time to cook, but the payoff is the most tender and mouthwatering brisket you can use for just about any meal you’re craving. Pile it onto sandwiches for a picnic or potluck, load it over nachos for Taco Tuesday, toss it into fresh green salads, and more. Serve with classic pasta salad or your favorite side of chips for a satisfying summer lunch or dinner.

This amazing Fried Ice Cream Dessert recipe is a tasty twist on the classic Mexican favorite. On hot summer days, nothing beats cold vanilla ice cream drizzled with chocolate and caramel sauce. The golden, crispy shell made from corn flakes and granulated sugar adds a nice crunch, without any deep-frying required, making it light and easy to prepare.

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you!

MONDAY

Grilled Huli Huli Chicken

TUESDAY

Mexican Lasagna

WEDNESDAY

Raspberry Chicken

THURSDAY

Cheesesteak Sliders

FRIDAY

Chicken Alfredo Pizza

SATURDAY

Leftovers

SUNDAY

Slow Cooker BBQ Beef Brisket

DESSERT

Fried Ice Cream Dessert

The post Menu Plan Monday #647 appeared first on Life In The Lofthouse.

Looking for an easy homemade Strawberry Butter recipe? This sweet and creamy spread is as easy as it gets! It comes together in under 5 minutes and is perfect for breakfast, brunch, or anytime you’re craving a touch of fruity sweetness.

Made with fresh strawberries and just a few simple ingredients, this recipe is smooth, naturally sweet, and bursting with real berry flavor in every swirl. Enjoy this versatile spread on toast, pancakes, muffins, biscuits, crepes, scones, English muffins, bagels, and more. You can even scoop it into a jar for a thoughtful homemade gift during strawberry season or summertime gatherings.

Another reason to love this recipe is that kids can’t get enough of it! It’s perfect for dipping soft pretzel sticks, fresh fruit slices like apples, pears, or bananas, and even vanilla wafers, making it the ultimate after-school snack to keep them satisfied until dinner. My personal favorite way to enjoy it? Slathering it on a warm, freshly baked loaf. It turns an ordinary slice of bread into something truly delicious! 

Looking for a complimentary recipe? This fruit butter pairs well with my Easy Artisan Bread, 7-Up Biscuits, Coconut Banana Bread, Easy Crepes Recipe, and more, linked here. 

STRAWBERRY BUTTER

Made with just a handful of ingredients, this strawberry butter recipe comes together in minutes and is perfect for anyone craving a fresh, fruity twist on classic butter. It only takes 5 minutes to make, and it’s a favorite I return to every spring and summer. Fresh strawberries are what make this recipe truly burst with flavor and come alive.

For recipes like this, where the fruit takes center stage, I always recommend supporting your local farmers’ markets or sourcing the freshest, highest-quality produce available near you because quality really makes all the difference when it comes to simple fruit recipes like this.

Find my expert tips on how to make strawberry butter below! Don’t forget to tag me in your fruit butter creations on Instagram and Facebook @lifeinthelofthouse. I’d love to see what you’re pairing yours with!

Why You’ll Love This Easy Strawberry Butter:

• Easy-To-Make: With just a few simple ingredients and a few minutes of prep, you’ll have a homemade spread that tastes gourmet.
• A Versatile Staple: Delicious on toast, biscuits, pancakes, waffles, muffins, scones, or warm artisan bread — it complements many dishes, adding just the right amount of sweetness.
• Kid-Friendly: A fun and flavorful way to encourage kids to try new breads or breakfast items, especially with its natural pink color and fruity taste.
• Party-Approved: This pretty pink butter makes a charming addition to brunch spreads or a thoughtful gift during the spring, summer, or strawberry season. 

Ingredients

• 1/2 cup butter, softened (I use salted butter)
• 1/4 cup finely chopped fresh strawberries
• 2 Tablespoons strawberry jam
• 2 Tablespoons powdered sugar

Instructions

In a medium-sized bowl, add the softened butter, finely chopped fresh strawberries, strawberry jam, and powdered sugar.

Using an electric hand mixer (or you can whip it up by hand), start beating the mixture on low speed to combine the ingredients without splattering. Gradually increase to medium-high speed and continue whipping for about 2–3 minutes until the butter is smooth, creamy, and fluffy. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. (I like mine fluffy and whipped well!)

Once well blended, transfer the strawberry butter to a serving dish or airtight container. Serve immediately on your favorite bread or baked goods, or refrigerate until ready to use. Enjoy!

Servings

Yields: 1 heaping cup of homemade strawberry butter. 

Storage

Store the strawberry butter in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze it for up to 2 months. It’s best to let it sit and thaw before serving.

Holly’s Tips for The Best Strawberry Butter:

• Change It Up: This strawberry butter recipe works beautifully with other fruits, too! Try swapping in raspberries, blueberries or apricots for fun and flavorful variations. Even if strawberries are out of season, this recipe can be easily swapped with other fruits as the seasons change throughout the year. 
• Serve Fresh or Chill For Later: Serve immediately or chill in the fridge to let flavors meld. Bring back to room temperature before serving for easy spreading.

Frequently Asked Questions:

Similar Recipes

Craving more strawberry sweetness? Try my creamy Strawberry Cheesecake Dip.

Looking for a lighter treat? My Skinny Strawberry Cheesecake Dip delivers all the flavor without the excess calories.

In the mood for a homemade fruity pastry? My Strawberry Cheese Danish are buttery, flaky, and filled with strawberry cream cheese.

Looking for a treat to serve at your next family gathering or party? My moist and tender Strawberry Shortcake Cupcakes are always a hit!

Looking for something refreshing? My classic Strawberry Banana Smoothie is a favorite for a reason— it’s fresh, fruity, and satisfying.

Have you made this Strawberry Butter recipe?

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

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Strawberry Butter

Strawberry butter takes any slice of warm bread to a whole other level of yum. This sweet and delicious butter only takes 5 minutes to make!

Prep Time 5 minutes minutes

Author Holly

Ingredients

• 1/2 cup butter, softened (I use salted butter)
• 1/4 cup finely chopped fresh strawberries
• 2 Tablespoons strawberry jam
• 2 Tablespoons powdered sugar

Instructions

• In a medium bowl combine all ingredients. Beat with an electric hand mixer until well combined.
• (I like mine fluffy and whipped well.) Serve immediately and enjoy!

Notes

Yields: 1 heaping cup of strawberry butter.

Butter can be stored in refrigerator for up to 2 weeks.
It can also be frozen for up to 2 months.

 

The post Strawberry Butter appeared first on Life In The Lofthouse.

If you love my No Churn Oreo Fudge Ice Cream, you have to try this No Churn Raspberry Oreo Ice Cream! Unlike plain, traditional ice cream flavors, this frozen dessert recipe brings fresh raspberries and Oreo cookies together in the best way. If you’re someone who can’t decide between ordering a fruity or indulgent ice cream flavor, this ones for you! Each bite of this ice cream delivers a tart burst of fresh raspberries that contrasts with the sweet Oreo cookies, creating a balanced and unique flavor. If you’re looking for a standout summer treat that’s simple to make at home, this is the flavor you’ll want to serve again and again.

NO CHURN RASPBERRY OREO ICE CREAM

This raspberry Oreo ice cream dessert is completely no churn. This means no ice cream maker and no complicated machines are needed! All you need are 6 simple ingredients and a little patience. You can whip up a creamy base with sweetened condensed milk and heavy cream, fold in your favorite crushed Oreo cookies with raspberries, and freeze for at least 10 hours until perfectly firm. Great for warm spring and summer days, this no-bake dessert is sure to become your new family’s new favorite treat!

Find my expert tips on how to make homemade no-churn raspberry Oreo ice cream from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This No Churn Raspberry Oreo Ice Cream Recipe:

• No Ice Cream Maker Needed: In just a few simple steps and about 10 hours of freezing time, you’ll have rich, homemade ice cream ready to enjoy.
• Creamy Deliciousness: Fresh raspberries and crushed Oreo cookies combine for a balanced texture that tastes like your favorite ice cream shop treat.
• Make-Ahead-Friendly: This frozen dessert can be prepared a day in advance, making it ideal for parties, pool days, or a sweet summer surprise.

Ingredients

• 1 pint heavy whipping cream
• ½ Tablespoon vanilla extract
• ¼  teaspoon salt
• ½ can (7 ounces) sweetened condensed milk
• 18 Oreo cookies, crushed
• 6 ounces fresh raspberries

Instructions

In a large mixing bowl, beat the heavy cream with an electric hand mixer until it reaches medium peaks. Gently fold in the vanilla extract and salt just until combined.

Pour the sweetened condensed milk over the whipped cream and fold carefully until smooth and incorporated. Then, fold in the 18 crushed Oreo cookies. Don’t over-mix. 

Spoon half of the mixture into a large loaf pan and scatter half of the fresh raspberries over the top. Add the remaining ice cream mixture, spreading it out evenly, and finish with the rest of the raspberries. Cover tightly and freeze for at least 10 hours, or until firm, before serving. Enjoy!

Servings

Serves 4 to 6

Storage 

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To keep it creamy and prevent ice crystals, press a piece of parchment or plastic wrap directly onto the surface before sealing the lid.

When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Holly’s Tips For The Best No Churn Raspberry Oreo Ice Cream:

• Use High-Quality, Fresh Raspberries: Choose ripe but firm raspberries to prevent excess liquid.
• Whip the Cream Properly: Whip the heavy cream to medium peaks for a light, airy texture. Over-whipping can make it grainy, while under-whipping will prevent the creamy consistency you want.
• Fold, Don’t Mix: When combining the sweetened condensed milk, crushed Oreos, and raspberries, gently fold to maintain the fluffy texture and keep cookie pieces intact.
• Layer For A Marble Effect: Spread half the ice cream mixture in your pan, scatter raspberries, then top with the remaining mixture and berries. This creates a beautiful, marbled look.
• Let It Sit Before Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping to get a smooth texture without melting too quickly.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my No-Churn Oreo Fudge Ice Cream.

Wanting something extra fruity? Make my Easy Strawberry Cheesecake Ice Cream.

Can’t get enough of ice cream desserts? Try these top-loved recipes: Oreo Ice Cream Cake, No-Churn Chocolate Brownie Ice Cream, Homemade Biscoff Ice Cream, and Peanut Butter Cookie Ice Cream.

Have you made this No-Churn Raspberry Oreo Ice Cream recipe?

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

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No Churn Raspberry Oreo Ice Cream

No Churn Raspberry Oreo Ice Cream with sweetened condensed milk, fresh raspberries, and crushed Oreo cookies. No ice cream maker needed!

Prep Time 10 hours hours 15 minutes minutes

Servings 4

Ingredients

• 1 pint heavy whipping cream
• ½ Tablespoon vanilla extract
• ¼ teaspoon salt
• ½ can (7 ounces) sweetened condensed milk
• 18 Oreo cookies crushed
• 6 ounces fresh raspberries

Instructions

• In a large mixing bowl, beat the heavy cream with an electric hand mixer until it reaches medium peaks. Gently fold in the vanilla extract and salt just until combined.
• Pour the sweetened condensed milk over the whipped cream and fold carefully until smooth and incorporated. Then, fold in the 18 crushed Oreo cookies. Don’t over-mix. 
• Spoon half of the mixture into a large loaf pan and scatter half of the fresh raspberries over the top. Add the remaining ice cream mixture, spreading it out evenly, and finish with the rest of the raspberries. Cover tightly and freeze for at least 10 hours, or until firm, before serving. Enjoy!

The post No Churn Raspberry Oreo Ice Cream appeared first on Life In The Lofthouse.

This week’s Menu Plan Monday features simple, family-friendly weeknight meals with a splash of summer. If you’re already dreaming of vacations, outdoor fun, and backyard gatherings like we are, this week’s menu won’t disappoint!

Searching for a fresh, healthy summer dinner? My Crispy Lemon Garlic Chicken and Veggies is a must-try. It’s meal-prep friendly, easy to clean up, and just as delicious as it is nutritious. The fresh lemon pairs perfectly with the crispy baked chicken and vegetables for a satisfying weeknight meal.

This family-favorite is calling your name for the next pizza night: Hawaiian BBQ Chicken Pizza. The secret lies in the homemade crust, and I recommend using The Best Pizza Dough recipe for perfect results every time. Spread on a generous layer of barbecue sauce, then pile it high with chicken, bacon, red onion, and pineapple chunks for a pizza that truly tastes like summer.

I’m all about no-bake desserts in the summer, and this Heavenly Lemon Oreo Dessert is a Lofthouse obsession. With layers of crushed Golden Oreos, creamy lemon pudding, and sweet cream cheese, all topped with Cool Whip, it’s a refreshing treat that hits the spot every time. If you love my Heavenly Oreo Dessert, think of this as its bright spring and summer twin. Best of all, you’ll have plenty of leftovers for days!

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you!

MONDAY

Crispy Lemon Garlic Chicken & Veggies

TUESDAY

Slow Cooker Chicken Enchilada Quinoa

WEDNESDAY

Dijon Roasted Asparagus

and grilled steaks

THURSDAY

Steak Bites

FRIDAY

Hawaiian BBQ Chicken Pizza

SATURDAY

Kitchen’s Closed

SUNDAY

Stuffed French Bread

DESSERT

Heavenly Lemon Oreo Dessert

The post Menu Plan Monday #646 appeared first on Life In The Lofthouse.

This Mexican Street Corn Chicken Pasta Salad takes everything you love about Mexican Street Corn, and turns it into a creamy, hearty pasta salad bursting with flavor. Sweet charred corn, juicy chicken, bowtie pasta, and veggies come together in a creamy dressing that coats every bite.

Simple to prepare and loaded with texture, this Mexican pasta salad recipe is a fresh twist on classic pasta salad, making it ideal for entertaining. If you’re building a taco bar or planning a summer celebration, this easy side dish complements any party platter.

MEXICAN STREET CORN CHICKEN PASTA SALAD

The dressing comes together with softened cream cheese, sour cream, avocado oil, garlic, and fresh chives for a smooth and tangy base that coats every spoonful. To make the salad, fresh corn is brushed with avocado oil, grilled until lightly charred, and sliced off the cob for that classic Mexican street corn flavor.

The grilled corn is then tossed with baby spinach, shredded chicken, cooked bowtie pasta, black beans, cilantro, red onion, and crumbled queso fresco cheese.

Once everything is combined, the creamy dressing is mixed in for the perfect balance of savory flavors. This Mexican street corn pasta salad recipe is amazing for Cinco de Mayo, summer dinners, meal prep, potlucks, BBQs, and high-protein lunches.

Find my expert tips on how to make a homemade Mexican street corn chicken pasta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Mexican Street Corn Chicken Pasta Salad Recipe:

• Elote & Tex-Mex Flavors: Inspired by classic elote, this Mexican Street Corn Pasta Salad delivers smoky, creamy, and zesty flavors in one dish.
• Hearty & Filling: Includes diced chicken (rotisserie chicken works great) for an easy protein boost, and the black beans add extra fiber and plant-based protein.
• Great For Any Occasion: Serve it at BBQs, taco bars, and Cinco de Mayo celebrations. Works as both a main dish pasta salad or a flavorful side dish.
• Make-Ahead-Friendly: Salad ingredients can be prepped in advance and stored in the fridge.

Ingredients

Dressing

• 3 ounces cream cheese, softened
• 1/4 cup sour cream
• 2 Tablespoons avocado oil
• 2 cloves garlic, finely minced
• 1 Tablespoon chopped fresh chives
• Kosher salt and black pepper, to taste

Mexican Street Corn Chicken Pasta Salad

• 2 to 3 ears of corn
• 2 teaspoons avocado oil
• Salt, to taste
• 1 1/2 cups baby spinach
• 2 cups cooked, diced or shredded chicken (a rotisserie chicken works great for this)
• 3 cups cooked bowtie pasta noodles
• ½ cup black beans
• 1 bunch cilantro, chopped
• ½ red onion, thinly sliced
• ½ cup crumbled queso fresco cheese
• 1 avocado, sliced (optional)

Instructions

For The Dressing

In a small bowl, whisk together dressing ingredients. Cover and set aside.

For the Corn

Lightly brush the corn with avocado oil and season with salt to taste. Grill over medium-high heat for 8 to 10 minutes, turning occasionally, until the kernels start to char. Let cool slightly, then use a knife to slice the kernels off the cob.

For The Mexican Street Corn Chicken Pasta Salad

In a large bowl, add the baby spinach, chicken, pasta, grilled corn, black beans, cilantro, onions, cheese, and avocado (if using).

Gently toss to combine.

Pour the dressing over the top and toss again to combine.

Serve immediately and enjoy!

Notes

If you’d like to make this in advance, mix the salad ingredients together, cover, and refrigerate. Store the dressing separately in the fridge as well, then toss everything together right before serving.

Servings

Serves 8 as a side dish OR 4 as a main dish.

Storage

To store this Mexican street corn pasta salad, place leftovers in an airtight container and refrigerate for up to 3 days. For best results, store the dressing separately from the salad ingredients to prevent the pasta and vegetables from becoming soggy. If already mixed, give the salad a good stir before serving and add a small splash of sour cream, lime juice, or a little extra dressing to refresh the creaminess. 

Holly’s Tips for The Best Mexican Street Corn Chicken Pasta Salad:

• For Classic Elote Flavor: Grill the corn over medium-high heat until lightly charred to bring out that authentic street corn smokiness.
• Use Rotisserie Chicken For Easy Prep: Shredded rotisserie chicken saves time and adds extra flavor to this Mexican street corn pasta salad. For best results, lightly season the chicken with salt, pepper, and a squeeze of lime before mixing.
• Cook Bowtie Pasta al Dente: Cook bowtie pasta just until al dente so it holds its shape and doesn’t become mushy when mixed with dressing. Rinse lightly with cool water after cooking to stop the cooking process and prevent sticking.
• For Extra Creamy Dressing: Ensure cream cheese is fully softened before whisking for a smooth, lump-free dressing.
• Toss Pasta Salad Gently: Fold ingredients together carefully to avoid breaking the pasta, avocado, and chicken.
• Make It Your Own: Add jalapeños for heat, cooked steak instead of chicken, or extra black beans for more protein and fiber. You can also skip the meat for a vegetarian version or replace it with more grilled vegetables!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Fiesta Chicken Pasta Salad.

Wanting something different? Make my BBQ Ranch Chicken Pasta Salad.

Looking for more Mexican-style dishes? Here are some of my favorites: Mexican Street Corn Dip, Mexican Street Tacos, Mexican Rice, and Tex-Mex Chicken Chopped Salad.

Have you made this Mexican Street Corn Chicken Pasta Salad recipe?

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

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Mexican Street Corn Chicken Pasta Salad

This salad is loaded with tender chicken, grilled corn, pasta, veggies, and tossed in a creamy dressing for a delicious, flavor-packed dinner or summer side dish!

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

Dressing

• 3 ounces cream cheese softened
• ¼ cup sour cream
• 2 Tablespoons avocado oil
• 2 cloves garlic finely minced
• 1 Tablespoon chopped fresh chives
• Kosher salt and black pepper to taste

Mexican Street Corn Chicken Pasta Salad

• 2 to 3 ears corn
• 2 teaspoons avocado oil
• salt to taste
• 1 ½ cups baby spinach
• 2 cups cooked, diced, or shredded chicken (A rotisserie chicken works great for this)
• 3 cups cooked bowtie pasta noodles
• ½ cup black beans
• 1 bunch cilantro chopped
• ½ red onion thinly sliced
• ½ cup crumbled queso fresco cheese
• 1 avocado, sliced (optional)

Instructions

For The Dressing

• In a small bowl, whisk together dressing ingredients. Cover and set aside.
• Lightly brush the corn with avocado oil and season with salt to taste. Grill over medium-high heat for 8 to 10 minutes, turning occasionally, until the kernels start to char. Let cool slightly, then use a knife to slice the kernels off the cob.

For The Mexican Street Corn Chicken Pasta Salad

• In a large bowl, add the baby spinach, chicken, pasta, grilled corn, black beans, cilantro, onions, cheese, and avocado, if using. Gently toss to combine.
• Pour the dressing over the top and toss again to combine. Serve immediately and enjoy!

Notes

• If you’d like to make this in advance, mix the salad ingredients together, cover, and refrigerate. Store the dressing separately in the fridge as well, then toss everything together right before serving.

The post Mexican Street Corn Chicken Pasta Salad appeared first on Life In The Lofthouse.

Can you believe we’re halfway through May? I hope you’re all enjoying this busy and fun time of year. This week’s Menu Plan Monday is packed with recipes that scream summer and are sure to please the whole family. Let me know in the comments which one was your favorite.

These Lemon Garlic Steak Bites are juicy, savory, and finished with a fresh squeeze of lemon. A touch of oregano and parsley keeps them simple and makes them pair with any of your favorite summer side dishes. They’re hearty, satisfying, and easy to fit into any weeknight dinner rotation.

Make my BBQ Beef Brisket Sandwiches the star of your next outdoor BBQ or cookout! Even if brisket isn’t usually your thing, these hearty, protein-packed sandwiches might just change your mind. Picture tender, smoky brisket piled high on a hoagie bun, drizzled with cheddar cheese. Could this be the ultimate summer sandwich? Guess you’ll have to make it and see

Remember the joy of ordering a classic banana split at your favorite ice cream shop or diner as a kid? Well, now you can enjoy all those nostalgic flavors in cake form! My Banana Split Ice Cream Sandwich Cake is a must-make for summer parties and outdoor gatherings, with layers of ice cream sandwiches, chocolate, and Cool Whip, topped with fresh fruit for a refreshingly sweet treat in the heat of summer.

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you!

MONDAY

Grilled Cilantro Lime Chicken

TUESDAY

Slow Cooker Mexican Shredded Beef

WEDNESDAY

Lemon Garlic Steak Bites

THURSDAY

BBQ Beef Brisket Sandwiches

FRIDAY

Margherita Pizza

SATURDAY

Leftovers

SUNDAY

Baked Penne

DESSERT

Banana Split Ice Cream Sandwich Cake

The post Menu Plan Monday #645 appeared first on Life In The Lofthouse.

First and foremost, Happy Mother’s Day to all of the mommas out there. I hope you are all loved extra today. May is such a busy month for most of us, packed with graduations, get-togethers, and the start of vacation season. With summer just around the corner, this Menu Plan Monday is embracing those warm, sunny vibes. Let me know which recipe is your favorite in the comments below.

Bring on all the fresh summer salad recipes! This week’s highlight is my BBQ Chicken Salad, loaded with tender BBQ chicken, Colby Jack cheese, black beans, tomatoes, corn, and more. It’s a great option for a quick lunch or an easy, no-fuss dinner.

My Chicken Alfredo Pasta Bake is a creamy, cheesy comfort dish made with tender chicken, pasta, and a rich homemade Alfredo sauce. Everything comes together in one skillet before being topped with melted mozzarella and broiled until bubbly and golden. It’s an easy, family-friendly dinner that pairs perfectly with a simple salad and bread for a satisfying meal.

Cool off with this week’s no-bake dessert: Frozen Pink Lemonade Pie. This refreshing dessert is great to make ahead. It easily comes together, then chills in the freezer for six hours, making it the perfect treat to enjoy after a long day of warm-weather fun.

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you!

MONDAY

BBQ Chicken Salad

TUESDAY

Taco Lettuce Wraps

WEDNESDAY

Creamy Pasta Primavera

THURSDAY

Korean Beef and Rice Bowls

FRIDAY

Chicken Alfredo Pasta Bake

SATURDAY

Leftovers

SUNDAY

Bacon Cheeseburger Sliders

DESSERT

Frozen Pink Lemonade Pie

The post Menu Plan Monday #644 appeared first on Life In The Lofthouse.

I was introduced to the Cheesecake Factory restaurant by my Dad about 26 years ago. It was the one at the Forum Shops at Caesar’s Palace in Las Vegas. We had an amazing dinner there with our family. Once it was time for dessert I was so overwhelmed with all the cheesecake choices! I’d never really been too much of a cheesecake fan up until that point, but once I decided on the Oreo Cheesecake and devoured almost the entire piece- I was hooked forever.

These Mini Lime Cheesecakes with Raspberry Sauce have become one of my favorite flavor combinations of cheesecake. It is so good. The tartness of the lime pairs so well cheesecake, and the raspberry sauce just makes them even more delicious. I’m going to start making these for our Cinco de Mayo dinner celebrations. When I think of limes, I think of Mexican food, so these would be a perfect way to end a Mexican meal.

Not only are these mini treats fun and yummy- they are perfect for parties. They’re super easy to make, to transport and to devour! They won’t last long either. Trust me on that!

MORE CHEESECAKE RECIPES YOU MAY LIKE:

Chocolate Dipped Strawberry Mini Cheesecakes

Monster Cookie Dough Cheesecake

Easy No Bake Cheesecake

Banana Cream Pie Cheesecake

The Ultimate Cheesecake

Print

Mini Lime Cheesecakes with Raspberry Sauce

Creamy mini lime cheesecakes topped with sweet raspberry sauce make the perfect bright, refreshing dessert for any occasion!

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 18

Author Holly

Ingredients

Crust

• 24 regular-size muffin liners
• 3/4 cup fine graham cracker crumbs
• 1/4 cup granulated sugar
• 4 tablespoons salted butter melted

Filling

• 2 blocks (8 ounces each) cream cheese softened
• 1/2 cup sour cream
• 2 large eggs at room temperature
• 3/4 cup granulated sugar
• 2 teaspoons freshly grated lime zest
• 1/4 cup lime juice about 2 large regular limes
• 1 heaping tablespoon cornstarch
• 1 teaspoon vanilla extract

Raspberry Sauce

• 3/4 cup thawed frozen raspberries
• 2 tablespoons granulated sugar
• 1/2 teaspoon freshly grated lime zest
• 1 teaspoon water

Instructions

• Preheat oven to 325° F. Place 18 cupcake-size muffin liners in two muffin pans. Spray the liners lightly with cooking spray.
• For crust: In a small bowl, stir together graham cracker crumbs, sugar and melted butter, then press about 1 Tablespoon of mixture firmly into the bottom of each liner. Set aside.
• For filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
• Divide and pour the filling equally into the 18 prepared crusts (about a 1/4 cup of batter per cup). Bake until the edges are set and the centers slightly jiggle when you tap the pan, about 20 minutes. Let cool completely then cover and refrigerate for at least 2 hours before serving.
• For Raspberry sauce: Place the thawed raspberries, sugar, lime zest, and water in a medium bowl. Stir and mash with a spoon until smooth. Chill for at least 1 hour before drizzling over the cheesecakes. Serve and enjoy!

Notes

Store any leftover cheesecakes covered in the fridge for up to 5 days. 

The post Mini Lime Cheesecakes with Raspberry Sauce appeared first on Life In The Lofthouse.