If you’re a fan of the classic Strawberry Pretzel Salad, you’re going to love this fun twist on the nostalgic dessert. Everything you love about it is transformed into an irresistible dessert dip! It’s creamy, fluffy, packed with sweet strawberry flavor, and perfectly balanced with salty pretzels for dipping.

This easy no-bake recipe comes together in just 10 minutes with only a handful of simple ingredients. No stress involved! If you’re in need of the perfect treat to serve at your next summer party, holiday gathering, family movie night, and/or baby shower, this Strawberry Pretzel Salad Dip is guaranteed to disappear fast!

Hosting a party? Find more easy dessert dips and no-bake treats here.

STRAWBERRY PRETZEL SALAD DIP

This Strawberry Pretzel Salad Dip is a fun spin on the beloved vintage dessert that’s been a family favorite for generations. Softened cream cheese is whipped together with granulated sugar before fluffy Cool Whip and sweet strawberry pie filling is gently folded in.

The strawberry filling is swirled into the mixture, leaving ribbons of fruity goodness throughout every bite. Finished with an extra spoonful of strawberry pie filling on top and served alongside crunchy pretzels, this easy dessert dip is the most perfect combination of sweet and salty deliciousness.

Find my expert tips for making the best Strawberry Pretzel Salad Dip below! Don’t forget to tag me in all your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Strawberry Pretzel Salad Dip

• Quick & Easy: Ready in just 10 minutes with only four simple ingredients.
• Sweet & Salty: Creamy strawberry dip paired with crunchy pretzels is the perfect flavor combination.
• Perfect for Parties: Great for holidays, potlucks, baby showers, birthdays, game days, and family gatherings.
• No Baking Required: A simple make-ahead dessert everyone will love.

Ingredients

• 8 ounces cream cheese, softened
• ⅓ cup granulated sugar
• 8 ounces Cool Whip (whipped topping), thawed
• 1 cup strawberry pie filling, divided
• Pretzels, for serving

Instructions

In a medium mixing bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth and combined.

Gently fold in the thawed Cool Whip until fully combined.

Fold in ¾ cup of the strawberry pie filling.

Pour the dip into a serving bowl and spoon the remaining strawberry pie filling over the top. Serve with pretzels for dipping and enjoy!

Servings

Serves 8

Storage

Store leftover Strawberry Pretzel Salad Dip in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again. This dip is best enjoyed chilled and is not recommended for freezing.

Holly’s Tips for the Best Strawberry Pretzel Salad Dip

• Start with Softened Cream Cheese: Softened cream cheese blends much more smoothly and creates a fluffy, lump-free dip.
• Leave the Strawberry Filling Swirled: Swirling the pie filling instead of completely mixing it in creates beautiful ribbons of strawberry throughout the dip.
• Chill Before Serving: Although it’s delicious right away, refrigerating the dip for 30 minutes allows the flavors to come together and creates an even thicker texture.
• Serve with More Than Pretzels: Graham crackers, vanilla wafers, butter cookies, shortbread cookies, fresh strawberries, apple slices, and even marshmallows all taste amazing with this dip.

Frequently Asked Questions

Can I make Strawberry Pretzel Salad Dip ahead of time? Yes! This dip can be made up to one day in advance. Store it covered in the refrigerator and garnish with the remaining strawberry pie filling just before serving for the freshest presentation.

Can I use homemade whipped cream instead of Cool Whip? Yes. Stabilized homemade whipped cream works well, although Cool Whip helps the dip hold its fluffy texture longer, making it ideal for parties.

Can I use a different pie filling? Absolutely! Cherry, blueberry, raspberry, peach, or mixed berry pie filling all make delicious variations.

What can I serve with Strawberry Pretzel Salad Dip? Pretzels are the classic choice, but graham crackers, vanilla wafers, shortbread cookies, fresh strawberries, apple slices, and even pretzel crisps are wonderful for dipping.

Can I freeze this dip? Freezing is not recommended. The texture of the cream cheese and whipped topping can become watery after thawing.

More Delicious Recipes

Love easy no-bake desserts? Try my Brownie Batter Dip for another crowd-pleasing party favorite.

Looking for another fruity dessert? This Berry Cheesecake Salad is perfect for summer celebrations.

Need more easy desserts for sharing? Don’t miss my S’mores Rice Krispies Treats, Heavenly Lemon Oreo Dessert and my Banana Cream Pie Dessert recipes!

Have You Made This Strawberry Pretzel Salad Dip?

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

Print

Strawberry Pretzel Salad Dip

Sweet, fluffy, and served with crunchy pretzels, this easy Strawberry Dessert Dip is always a crowd favorite!

Prep Time 40 minutes minutes

Servings 8

Ingredients

• 8 ounces cream cheese softened
• 1/3 cup granulated sugar
• 8 ounces Cool Whip thawed (or can use fresh stabilized whipped cream)
• 1 cup strawberry pie filling divided
• pretzels for serving

Instructions

• In a medium mixing bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth and combined. Gently fold in the thawed Cool Whip until fully combined. Fold in ¾ cup of the strawberry pie filling.
• Pour the dip into a serving bowl and spoon the remaining strawberry pie filling over the top. Serve with pretzels for dipping and enjoy!

The post Strawberry Pretzel Salad Dip appeared first on Life In The Lofthouse.

Can you believe July is almost over?! Let’s send summer off in style with Menu Plan Monday! This week’s meal plan has everything your family needs to end the month on a delicious note, with chicken kebabs, pizza, burger sliders, and more.

Summer means backyard barbecues and yummy tropical flavors, and this weeknight favorite brings them together in the most delicious way. Teriyaki Chicken Kebabs are a classic for a reason: juicy chicken, sweet pineapple, and crisp green bell pepper soak up a rich homemade teriyaki marinade, then hit the grill for that charred finish.

If you’re the kind of person who piles onion rings high on your burger, this recipe is for you. These Western Cheeseburger Sliders are bold and smoky, featuring soft, buttery rolls stuffed with juicy beef, tangy barbecue sauce, melted cheese, and crispy onion strings in every bite. They’re my go-to when I’m craving something more exciting than a classic burger, and they never fail to impress.

Creamy cheesecake meets banana pudding atop a vanilla wafer crust in this Banana Cream Pie Dessert. A fluffy layer of whipped topping sends it completely over the top. Best of all, it’s entirely no-bake, even the crust, making it perfect for outdoor gatherings and poolside parties. Every layer of this dessert delivers that nostalgic taste and so much more.

From my kitchen to yours! -Holly xo

MONDAY

Teriyaki Chicken Kebabs

TUESDAY

Taco Salad Meal Prep Bowls

WEDNESDAY

Grilled Cilantro Lime Chicken

THURSDAY

Western Cheeseburger Sliders

FRIDAY

Buffalo Chicken French Bread Pizza

SATURDAY

Leftovers

SUNDAY

Mini Chicken Parmesan Meatloaves

DESSERT

Banana Cream Pie Dessert

The post Menu Plan Monday #655 appeared first on Life In The Lofthouse.

Garlic Parmesan Corn on the Cob may become your family’s favorite summer side! Sweet, juicy corn is coated in melted butter, brushed with creamy garlic Parmesan sauce, sprinkled with freshly grated Parmesan cheese, and broiled until hot, bubbly, and lightly golden. Every bite is rich, buttery, cheesy, and packed with incredible garlic flavor.

If you’re hosting a backyard barbecue, planning a family cookout, or simply looking for a new way to enjoy fresh summer corn, this easy recipe is guaranteed to impress. It pairs perfectly with grilled chicken, steak, burgers, ribs, and so much more.

Looking for more delicious summer dishes? Browse all of my favorite barbecue and cookout recipes here!

GARLIC PARMESAN CORN ON THE COB

Freshly cooked corn is rolled through melted butter, seasoned with garlic powder, coated in creamy garlic Parmesan sauce, and baked until perfectly heated through. A generous layer of freshly grated Parmesan cheese is added before a quick trip under the broiler, creating a golden, cheesy finish that’s absolutely irresistible.

The combination of sweet corn, rich butter, savory garlic, and nutty Parmesan creates a side dish that’s simple enough for weeknight dinners yet impressive enough for holidays, potlucks, and summer gatherings. Best of all, it comes together with just a handful of ingredients and minimal prep.

Find my expert tips for making the best Garlic Parmesan Corn on the Cob 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 Garlic Parmesan Corn on the Cob

• Loaded with Flavor: Every bite is buttery, cheesy, garlicky, and incredibly delicious.
• Easy to Make: Simple ingredients and easy steps make this recipe perfect for busy weeknights and summer cookouts.
• Perfect for Any Occasion: Serve it alongside burgers, grilled chicken, steak, pork chops, ribs. The options are endless!
• Family Favorite: Even picky eaters love this cheesy twist on classic corn on the cob.

Ingredients

• 6 ears corn
• ½ cup salted butter
• 1 cup garlic Parmesan sauce (we like the Sweet Baby Ray’s brand)
• ¼ teaspoon garlic powder
• ½ cup freshly grated Parmesan cheese
• Fresh parsley, for garnish

Instructions

Preheat the oven to 350°F.

Place the butter on a large cookie sheet. Transfer the pan to the oven and allow the butter to melt while the corn cooks.

Cook the corn using your preferred method. We love to grill ours for extra smoky flavor.

Once the corn is cooked, place each ear on the pan and roll it through the melted butter until evenly coated on all sides.

Sprinkle the garlic powder evenly over each ear of corn. Brush or spoon the garlic Parmesan sauce over the corn until completely coated.

Bake for 10 minutes.

Carefully remove the pan from the oven and generously sprinkle the Parmesan cheese over each ear of corn.

Switch the oven to broil and return the corn to the oven for 1 to 2 minutes, watching carefully to prevent burning, until the cheese is melted, bubbly, and lightly golden.

Garnish with fresh parsley and serve immediately. Enjoy!

Servings

Serves 6

Storage

Store any leftover Garlic Parmesan Corn on the Cob in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven, or air fryer until warmed through. While it’s best enjoyed fresh, the leftovers are still delicious!

Holly’s Tips for the Best Garlic Parmesan Corn on the Cob

• Use Fresh Summer Corn: Fresh, in-season corn is naturally sweeter and more flavorful.
• Grill the Corn First: Grilling adds a subtle smoky flavor that pairs perfectly with the garlic Parmesan topping, but boiled or steamed corn works just as well.
• Freshly Grated Parmesan Is Best: Fresh Parmesan melts much better than the pre-shredded variety and gives the corn the best flavor and texture.
• Watch the Broiler Closely: The cheese can go from perfectly golden to burnt in seconds, so don’t walk away.
• Serve Immediately: This corn tastes best hot from the oven while the butter is melted and the cheese is perfectly gooey.

Frequently Asked Questions

Can I boil the corn instead of grilling it?

Absolutely! You can grill, boil, steam, or even cook the corn in the microwave before finishing it in the oven. Use whichever cooking method you prefer.

Can I make Garlic Parmesan Corn on the Cob ahead of time?

This recipe is best served immediately after broiling. If needed, you can cook the corn ahead of time and refrigerate it until you’re ready to assemble and bake.

Can I use frozen corn on the cob?

Yes! Fully cook the frozen corn according to the package directions before coating it with the butter, garlic Parmesan sauce, and cheese.

Can I use pre-shredded Parmesan cheese?

Freshly grated Parmesan melts and tastes much better, but pre-shredded Parmesan can be used if that’s what you have on hand.

What should I serve with Garlic Parmesan Corn on the Cob?

This cheesy corn pairs wonderfully with grilled burgers, steak, chicken, pork chops, ribs, hot dogs, barbecue sandwiches, or any of your favorite summer meals.

Similar Recipes

Looking for another delicious corn side dish? Try my Mexican Street Corn Chicken Pasta Salad for a bold, flavorful favorite everyone loves.

Need another easy barbecue side? My Garlic Parmesan Roasted Potatoes are always a hit alongside grilled meats.

Planning your summer menu? Don’t miss my Baked Potato Wedges, BLT Pasta Salad, and Red, White, and Blue Fruit Salad for more cookout favorites.

Have You Made This Garlic Parmesan Corn on the Cob?

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

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Garlic Parmesan Corn on the Cob

Make the best Garlic Parmesan Corn on the Cob with butter, garlic Parmesan sauce, and fresh Parmesan cheese. A quick and easy side dish everyone will love.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 6 ears corn
• 1/2 cup salted butter
• 1 cup garlic Parmesan sauce (we like Sweet Baby Ray's sauce)
• 1/4 teaspoon garlic powder
• 1/2 cup freshly grated Parmesan cheese
• 1 Tablespoon freshly chopped parsely for garnish (optional)

Instructions

• Preheat the oven to 350°F. Place the butter on a large cookie sheet. Transfer the pan to the warm oven and allow the butter to melt while the corn cooks.
• Cook the corn using your preferred method. We love to grill ours for extra smoky flavor.
• Once the corn is cooked, place each ear on the pan and roll it through the melted butter until evenly coated on all sides.
• Sprinkle the garlic powder evenly over each ear of corn. Brush or spoon the garlic Parmesan sauce over the corn until completely coated. Bake for 10 minutes.
• Carefully remove the pan from the oven and generously sprinkle the Parmesan cheese over each ear of corn.
• Switch the oven to broil and return the corn to the oven for 1 to 2 minutes, watching carefully to prevent burning, until the cheese is melted, bubbly, and lightly golden. Garnish with fresh parsley and serve immediately. Enjoy!

The post Garlic Parmesan Corn on the Cob appeared first on Life In The Lofthouse.

This week’s Menu Plan Monday features fresh lettuce wraps, a light and ‘skinny’ recipe perfect for anyone keeping an eye on their fitness, and some comfort foods to enjoy as the weekend approaches. For dessert, we’re taking inspiration from one of the most iconic candy bars ever made; scroll down to see which one made the list!

Nothing says summer quite like fresh and healthy eats, and these Chicken Bacon Ranch Lettuce Wraps deliver that in every bite, from the crisp romaine lettuce and smoky bacon to the seasoned chicken and creamy ranch dressing, making them incredibly satisfying. Light, fresh, and bursting with flavor, this summer wrap recipe is ready to go in under 30 minutes.

Aiming to stay fit this summer? Skinny Beef Enchiladas are a great choice while still allowing you to enjoy your favorite Mexican cuisine. The corn tortillas are filled with lean ground beef, onion, garlic, and cheese, then topped with red enchilada sauce. They are amazing!

This creamy Butterfinger Pie is the best way to cool off on a summer day. It sets in under 4 hours, or you can make it ahead and let it chill in the fridge overnight. The result? A delicious, no-bake dessert made from crushed Butterfingers, cream cheese, and Cool Whip in a chocolate Oreo cookie crust. Everyone will love this pie!

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

Chicken Bacon Ranch Lettuce Wraps

TUESDAY

Skinny Beef Enchiladas

WEDNESDAY

Lemon Garlic Steak Bites

THURSDAY

Sweet BBQ Beef Sandwiches

FRIDAY

Caprese Lasagna Roll Ups

SATURDAY

Kitchen’s Closed

SUNDAY

Sweet Fire Chicken (+ side of rice)

DESSERT

Butterfinger Pie

The post Menu Plan Monday #654 appeared first on Life In The Lofthouse.

If you love classic Rice Krispies Treats and traditional campfire s’mores, you’re going to fall head over heels for these S’mores Rice Krispies Treats. They have everything you love about the nostalgic summer dessert without needing a campfire. Every bite is loaded with buttery marshmallow goodness, crispy Rice Krispies, crunchy Golden Grahams cereal, and pieces of creamy milk chocolate. 

These easy no-bake treats come together in 30 minutes and are perfect for summer parties, backyard barbecues, potlucks, bake sales, after-school snacks, or whenever you’re craving something sweet. They’re ooey gooey and guaranteed to disappear fast!

Hosting a summer party? Find more no-bake desserts and easy treats here.

S’MORES RICE KRISPIES TREATS

These S’mores Rice Krispies Treats take everything you love about the classic campfire dessert and transform it into an easy dessert bar. Butter and marshmallows are melted together until smooth before being mixed with vanilla extract, Rice Krispies cereal, Golden Grahams cereal, extra mini marshmallows, and chopped Hershey’s milk chocolate bars.

 More marshmallows and chocolate are folded in at the end for pockets of gooey goodness throughout every bite. After pressing the mixture into a baking dish, they’re topped with extra chocolate, cereal, and marshmallows for the perfect finishing touch.

Find my expert tips on how to make the best S’mores Rice Krispies Treats 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 S’mores Rice Krispies Treats

• Classic S’mores Flavor: All the delicious flavors of traditional s’mores in an easy, no-bake dessert.
• Quick & Easy: Ready in about 20 minutes with simple pantry ingredients.
• Perfect For Sharing: Great for parties, BBQs, birthdays, bake sales, holidays, and family gatherings.

Ingredients

• 7 Tablespoons salted butter
• 1 ½ bags (10-ounces, each) mini marshmallows, divided
• 2 teaspoons vanilla extract
• 3 cups Rice Krispies cereal
• 3 cups Golden Grahams cereal
• 3 Hershey’s milk chocolate bars (1.55-ounces, each), broken into pieces

Instructions

Line a 9×9-inch baking dish with parchment paper and grease paper with non-stick spray or butter. Set aside.

In a large saucepan, combine the butter and one of the 10-ounce packages of mini marshmallows. Cook over medium-low heat, stirring frequently, until the marshmallows are melted, and the mixture is smooth and combined. Stir in the vanilla extract. 

Remove the saucepan from the heat and add the Rice Krispies, Golden Grahams, and 1 cup of the mini marshmallows. Stir until the cereal is evenly coated with the melted marshmallow mixture.

Gently fold in 1 more cup of mini marshmallows and the chocolate pieces, reserving a handful of chocolate pieces for the topping.

Press the mixture evenly into the prepared baking dish. Sprinkle the reserved chocolate pieces over the top, along with a few extra Golden Graham cereal pieces and mini marshmallows, if desired.

Allow the treats to cool completely before cutting into small squares. Enjoy!

Servings

Yields 12 to 16 treats

Storage

Store S’mores Rice Krispies Treats in an airtight container at room temperature for up to 3 days. Place parchment paper between layers if stacking to keep them from sticking together.

Holly’s Tips for the Best S’mores Rice Krispies Treats

• Use Fresh Marshmallows: Fresh marshmallows melt more smoothly and create softer, chewier treats.
• Cook Over Low Heat: Avoid overheating the marshmallows. Cooking them over medium-low heat keeps the treats soft instead of tough.
• Don’t Over-mix: Stir just until the cereal is coated to keep the cereal crisp and prevent crushing it.
• Fold In Extra Marshmallows Last: Adding marshmallows at the end creates soft, gooey pockets throughout the bars instead of melting completely.
• Press Gently: Lightly press the mixture into the pan using a buttered spatula or wax paper. Pressing too firmly can make the treats dense.
• Let Them Cool Completely: Give the bars time to set before slicing for clean squares.

Frequently Asked Questions

• Can I make S’mores Rice Krispies Treats ahead of time? Yes! They’re a great make-ahead dessert and can be prepared one to two days in advance. Store them tightly covered at room temperature until ready to serve.

• Can I use regular marshmallows instead of mini marshmallows? Absolutely. Simply substitute an equal weight of regular marshmallows. Mini marshmallows melt a little faster and are easier to fold into the mixture.

• Why are my Rice Krispies Treats hard? Overheating the marshmallows or firmly packing the mixture into the pan are the two biggest reasons Rice Krispies Treats become hard. Use low heat and gently press the mixture into the baking dish.

• Can I use chocolate chips instead of Hershey’s bars? You can, but chopped Hershey’s chocolate bars create the classic s’mores flavor and melt into the treats much better than chocolate chips.

• Can I add graham cracker crumbs? Definitely! Sprinkle graham cracker crumbs over the top or mix a few tablespoons into the cereal mixture for even more graham cracker flavor.

Similar Recipes

Craving another fun cereal treat? Try my Scotcheroos for another family-favorite no-bake dessert.

Love marshmallow treats? These Golden Grahams S’mores Bars are always a crowd-pleaser.

Looking for more summer desserts? Don’t miss my S’mores Cups, S’mores Crescent Rolls, and Brownie Batter Dip.

Have You Made These S’mores Rice Krispies Treats?

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

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S’mores Rice Krispies Treats

S'mores Rice Krispies Treats are loaded with gooey marshmallows, Rice Krispies and Golden Grahams cereals, and milk chocolate for the ultimate no-bake dessert!

Prep Time 30 minutes minutes

Ingredients

• 7 Tablespoons salted butter
• 1 ½ bags (10-ounces, each) mini marshmallows divided
• 2 teaspoons vanilla extract
• 3 cups Rice Krispies cereal
• 3 cups Golden Grahams cereal
• 3 Hershey's milk chocolate bars (1.55-ounces, each) broken into pieces

Instructions

• Line a 9×9-inch baking dish with parchment paper and grease paper with non-stick spray or butter. Set aside.
• In a large saucepan, combine the butter and one of the 10-ounce packages of mini marshmallows. Cook over medium-low heat, stirring frequently, until the marshmallows are melted, and the mixture is smooth and combined. Stir in the vanilla extract. 
• Remove the saucepan from the heat and add the Rice Krispies, Golden Grahams, and 1 cup of the mini marshmallows. Stir until the cereal is evenly coated with the melted marshmallow mixture.
• Gently fold in 1 more cup of mini marshmallows and the chocolate pieces while reserving a handful of chocolate pieces for the topping.
• Press the mixture evenly into the prepared baking dish. Sprinkle the reserved chocolate pieces over the top, along with a few extra Golden Graham cereal pieces and mini marshmallows, if desired.
• Allow the treats to cool completely before cutting into small squares. Enjoy!

Notes

Yields: 12 to 16 treats

The post S’mores Rice Krispies Treats appeared first on Life In The Lofthouse.

Menu Plan Monday is back to simplify your week with fresh dinner ideas, plus two sweet treats to beat the summer heat. This lineup is packed full of tasty recipes, and since we have a very special holiday to celebrate, I’m sharing not just one, but two desserts in honor of National Ice Cream Day. Trust me, you don’t want to miss out on this menu!

Some of my favorite weeknight meals are the ones made in just one pan. These Sheet Pan Steak Fajitas hit the spot every time, featuring flank steak, fresh bell peppers, onions, and the best seasonings, all sizzling to perfection. Not to mention the leftovers taste great the next day!

If you love French bread, you won’t want to miss this BBQ Chicken French Bread Pizza! Just imagine a fluffy French loaf piled high with your favorite BBQ pizza toppings: tender chicken, zesty barbecue sauce, and gooey mozzarella cheese, then baked to perfection. The best part is it’s ready to go in under 30 minutes. It’s a weeknight dinner win!

In honor of National Ice Cream Day, we’re going all out with not one, but two irresistible recipes: my Easy Strawberry Cheesecake Ice Cream and Oreo Ice Cream Cake. If you’re a fan of fruity flavors or can’t resist cheesecake, the strawberry cheesecake ice cream is your perfect match.

For chocolate ice cream lovers, the Oreo Ice Cream Cake is rich, creamy, and layered with cookies and cream ice cream. No matter which one you choose, both are guaranteed to cool you off and satisfy your sweet tooth!

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

Chicken Caesar Sandwiches

TUESDAY

Shrimp Taco Bites

WEDNESDAY

Asian Chicken Salad

THURSDAY

Sheet Pan Steak Fajitas

FRIDAY

BBQ Chicken French Bread Pizza

SATURDAY

Leftovers

SUNDAY

Crispy Baked Lemon Chicken

DESSERT

Happy National Ice Cream Day!

Easy Strawberry Cheesecake Ice Cream

Oreo Ice Cream Cake

The post Menu Plan Monday #653 appeared first on Life In The Lofthouse.

Looking for a crowd-pleasing chicken recipe to throw on the grill? These Bang Bang Chicken Skewers are guaranteed to become a family favorite. Tender pieces of chicken breast are seasoned with paprika, garlic powder, salt, and pepper, then brushed with a creamy homemade bang bang sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha. As the skewers grill, the sauce caramelizes slightly, creating juicy chicken with an irresistible sweet, smoky, and spicy flavor.

BANG BANG CHICKEN SKEWERS

These Bang Bang Chicken Skewers are incredibly simple to make and loaded with restaurant-quality flavor. After threading the seasoned chicken onto skewers, they’re brushed generously with homemade bang bang sauce before being grilled until perfectly juicy and lightly charred. Served with extra bang bang sauce for dipping, these skewers make an easy appetizer, delicious weeknight dinner, or the perfect addition to your next backyard barbecue.

Find my expert tips on how to make the best homemade Bang Bang Chicken 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 This Bang Bang Chicken Skewers Recipe:

• Easy-To-Make: With simple pantry spices and a quick homemade sauce, these chicken skewers come together with very little prep.

• Juicy & Flavorful: Brushing the chicken with bang bang sauce before grilling helps create juicy, tender chicken packed with sweet, savory, and spicy flavor.

• Perfect For Grilling Season: Whether you’re hosting a summer cookout, celebrating Father’s Day, or making an easy weeknight dinner, these grilled chicken skewers are always a hit.

• Better Than Restaurant Quality: Skip takeout and enjoy homemade Bang Bang Chicken Skewers that are just as flavorful and even more satisfying.

• Customizable: Adjust the amount of Sriracha to make the sauce as mild or as spicy as your family prefers.

Ingredients

Chicken

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 Tablespoon avocado oil (or any neutral oil)
• 1 Tablespoon Thai sweet chili sauce
• 1½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Bang Bang Sauce

• 1 cup mayonnaise
• ¾ cup Thai sweet chili sauce
• 1 Tablespoon Sriracha hot chili sauce (adjust according to your preferred spice level)

Instructions

In a large bowl, combine the chicken pieces, avocado oil, Thai sweet chili sauce, smoked paprika, garlic powder, kosher salt, and black pepper. Toss until all of the chicken pieces are evenly coated.

Thread 6 to 7 pieces of chicken onto each skewer. (Using 2 pounds of chicken, you’ll have about 8 skewers.) Place the assembled skewers onto a large baking sheet.

Important* If using wooden skewers, be sure to soak them in water for at least 30 minutes before threading the chicken so the skewers don’t catch on fire when cooking.

Bang Bang Sauce

In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth and creamy.

Transfer about half of the bang bang sauce to a separate bowl and reserve it for serving.

Brush the remaining sauce generously over the chicken skewers, making sure to coat all sides and in between each piece of chicken.

Preheat the grill to medium heat. (You want to keep the heat on the medium heat so the sauce doesn’t burn.) Grill the skewers for about 4 to 5 minutes per side, or until the chicken reaches an internal temperature of 165°F.

Transfer the cooked skewers to a clean serving platter and serve warm with the reserved bang bang sauce for dipping. Enjoy!

Servings

Yields 8 skewers. Serves around 6 to 8.

Storage and Reheating

Allow the Bang Bang Chicken Skewers to cool completely before storing. Remove the chicken from the skewers and transfer it to an airtight container. Refrigerate for up to 4 days.

Reheat in the microwave, in a skillet over medium heat, or in a 350°F oven until warmed through. Store the extra bang bang sauce separately in the refrigerator for up to 5 days. To freeze, place the cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not leave cooked chicken at room temperature for longer than 2 hours.

Holly’s Tips for the Best Bang Bang Chicken Skewers:

• Cut Even Pieces: Cut the chicken into similar-sized 1-inch cubes so everything cooks evenly on the grill.
• Reserve Sauce Before Brushing: Always set aside half of the bang bang sauce before dipping the cooked chicken in it. This keeps the dipping sauce fresh and safe to serve.
• Use a Meat Thermometer: Chicken is fully cooked when it reaches an internal temperature of 165°F. This helps prevent overcooking and keeps the chicken juicy.
• Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.
• Make It Your Own: Add more Sriracha for extra heat, or sprinkle the finished skewers with sliced green onions, sesame seeds, or chopped cilantro for even more flavor and color.

Frequently Asked Questions

Similar Recipes

Craving something a little similar? Try my Garlic Parmesan Chicken Kebabs. They are so good!

Wanting something a little different? Make these Grilled Steak Kebabs!

Looking for more summer grilling recipes? Make these highly-rated recipes next: Grilled Lemon Chicken, Rosemary Ranch Chicken and Grilled Hot Honey Shrimp Skewers.

Have you made these Bang Bang Chicken Skewers?

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

Print

Bang Bang Chicken Skewers

Bang Bang Chicken Skewers are loaded with juicy grilled chicken coated in a creamy, sweet, and slightly spicy homemade bang bang sauce.

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Ingredients

Chicken

• 2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
• 1 Tablespoon avocado oil (or any neutral oil)
• 1 Tablespoon Thai sweet chili sauce
• 1 ½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 8 metal or wooden* skewers

Bang Bang Sauce

• 1 cup mayonnaise
• 3/4 cup Thai sweet chili sauce
• 1 Tablespoon Sriracha hot chili sauce (adjust according to your preferred spice level)

Instructions

Chicken

• In a large bowl, combine the chicken pieces, avocado oil, Thai sweet chili sauce, smoked paprika, garlic powder, kosher salt, and black pepper. Toss until all of the chicken pieces are evenly coated.
• Thread 6 to 7 pieces of chicken onto each skewer. (Using 2 pounds of chicken, you'll have about 8 skewers.) Place the assembled skewers onto a large baking sheet.
• Important* If using wooden skewers, be sure to soak them in water for at least 30 minutes before threading the chicken so the skewers don't catch on fire when cooking.

Bang Bang Sauce

• In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth and creamy.
• Transfer about half of the bang bang sauce to a separate bowl and reserve it for serving. Brush the remaining sauce generously over the chicken skewers, making sure to coat all sides and in between each piece of chicken.
• Preheat the grill to medium heat. (You want to keep the heat on the medium heat so the sauce doesn't burn.) Grill the skewers for about 4 to 5 minutes per side, or until the chicken reaches an internal temperature of 165°F.
• Transfer the cooked skewers to a clean serving platter and serve warm with the reserved bang bang sauce for dipping. Enjoy!

Notes

Yields: 8 skewers

Serves: 6 to 8

 

The post Bang Bang Chicken Skewers appeared first on Life In The Lofthouse.

This week’s Menu Plan Monday is packed with everything from tropical flavors to a Mexican staple and an authentic Italian dish. It has a little bit of everything for everyone, which is just the way we like it!

Looking to stay fit this summer? My Hawaiian Chicken Meal Prep Bowls are piled high with barbecue chicken, fresh bell peppers, pineapple, red onion, and zucchini noodles. Not only do they taste like summer, but they are so convenient for meal-prepping, quick lunches, and dinners! 

Dreaming of a summer getaway? Bring Italy to your kitchen with my Margherita Flatbread Pizza. Each slice is generously topped with Roma tomatoes, fresh basil, mozzarella cheese, and a hint of garlic. Don’t forget to make my Creamy Ranch Dressing for the ultimate family pizza night.

This No Churn Chocolate Brownie Ice Cream is one of my favorite ice cream recipes of all time. It’s ultra-creamy and packed with fudgy brownie chunks. The best part is that you do not need an ice cream maker! If you love homemade ice cream sundaes, this is a great recipe to have in your summer rotation.

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

Hawaiian Chicken Meal Prep Bowls

TUESDAY

Ground Beef Enchiladas

WEDNESDAY

Garlic Herb Shrimp

THURSDAY

Sheet Pan Meatloaf Dinner

FRIDAY

Margherita Flatbread Pizza

SATURDAY

Leftovers

SUNDAY

Crispy Honey Butter Chicken Tenders

DESSERT

No Churn Chocolate Brownie Ice Cream

The post Menu Plan Monday #652 appeared first on Life In The Lofthouse.

Meet the new star salad that will become a staple at all of your summer celebrations: Red, White, and Blue Fruit Salad. This colorful fruit salad is as beautiful as it is delicious. Fresh, juicy strawberries, sweet blueberries, and crisp apples create the classic red, white, and blue color combination, while a bright citrus dressing made with fresh lemon and orange adds a refreshing burst of flavor. Made with Memorial Day, Fourth of July, Labor Day, and Pioneer Day parties in mind, this festive side dish will please everyone. It pairs well with grilled mains and other summer sides.

Hosting a party? Find more popular sides and desserts here!

RED, WHITE, AND BLUE FRUIT SALAD

This patriotic fruit salad couldn’t be any simpler to prepare, making it an excellent choice for a last-minute party dish. Plus, the mini-star shapes are perfect for a star-spangled party spread! This easy fruit salad is made by combining fresh strawberries, blueberries, and Honeycrisp apples. The apples are soaked in lemon water to prevent browning, then added to the berries. A simple dressing of fresh orange juice, orange zest, brown sugar, and a pinch of salt is whisked together and drizzled over the fruit before gently tossing to combine. Serve immediately or chill until ready to enjoy.

Find my expert tips on how to make simple red, white, and blue fruit 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 Easy Red, White, and Blue Fruit Salad Recipe:

• Fresh & Sweet: The fresh fruits offer a refreshing and light side to other heavy dishes in the summer.
• Patriotic Side Dish: Make it for backyard barbecues, picnics, and potlucks to celebrate the 4th of July and American holidays.
• Great For Any Occasion: Serve it all summer long, even when it isn’t a holiday. This fruit salad pairs well with everything.

Ingredients

Fruit Salad

• 1-pound strawberries
• 1-pint blueberries
• 3 Honey Crisp apples
• 1 Tablespoon of fresh lemon juice mixed with 1 cup of water (for submerging apple slices to prevent browning)

Dressing

• 1 Tablespoon orange juice (fresh from an orange)
• 1 teaspoon orange zest
• 1 Tablespoon light brown sugar
• pinch of salt

Instructions

For The Fruit Salad

Remove the stems from the strawberries and cut them into bite-sized pieces (about 4 pieces per strawberry). Place the strawberries in a large serving bowl.

Add the blueberries to the bowl with the strawberries.
Wash and core the Honeycrisp apples, then slice them into approximately ¼-inch-thick slices.

Place the apple slices in the bowl of lemon water to prevent the apples from browning. When ready to serve, remove the apple slices from the lemon water. Pat dry. Then use a small star-shaped cookie cutter to cut stars from the apple slices. Add the apple stars to the fruit mixture.

For The Dressing

Whisk together the orange juice, orange zest, brown sugar, and a pinch of salt in a small bowl until well combined.

Drizzle the dressing over the fruit and gently toss to coat. Serve immediately, or chill until ready to serve. Enjoy!

Servings

Serves 4 to 6

Storage

Store the fruit salad in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate and add the apple stars just before serving to maintain their texture and color.

Holly’s Tips for The Best Red, White, and Blue Fruit Salad:

• Use Fresh, High-Quality Fruit: For the sweetest and most flavorful red, white, and blue fruit salad, select ripe strawberries, firm Honeycrisp apples, and plump blueberries. Fresh, in-season fruit provides the best texture and natural sweetness.
• Use A Star Cookie Cutter: A mini star-shaped cookie cutter creates festive apple stars that make this patriotic fruit salad perfect for Memorial Day, the Fourth of July, and Labor Day celebrations.
• Make The Dressing Ahead: The orange dressing can be prepared up to 24 hours in advance and stored in the refrigerator. Give it a quick whisk before drizzling over the fruit.
• Add Dressing Just Before Serving: For the freshest texture, toss the fruit with the citrus dressing shortly before serving. This keeps the berries firm and prevents excess juices from accumulating in the bowl.
• Best Served Chilled: Serve this summer fruit salad cold for the most refreshing flavor. Refrigerate for at least 1 hour before serving, if time allows.
• Customizable: While the classic red, white, and blue combination is perfect for patriotic holidays, you can also add raspberries, watermelon, pears, or bananas for extra variety.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Summer Fruit Salad.

Wanting something a little different? This Red, White, and Blue Berry Trifle is a beautifully layered patriotic dessert!

Looking for more festive 4th of July recipes? No party is complete without The Best Ever Cheeseburgers, Pudding Pops, and Easy Berry Crisp.

Have you made this Red, White, and Blue Fruit Salad recipe?

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

Print

Red, White and Blue Fruit Salad

This Red, White and Blue Fruit Salad is loaded with fresh strawberries, crisp apples, and juicy blueberries tossed in a sweet orange dressing. It's a refreshing, patriotic side dish that's perfect for BBQs, picnics and all your favorite summer celebrations!

Prep Time 20 minutes minutes

Ingredients

Fruit Salad

• 1 pound fresh strawberries
• 1 pint fresh blueberries
• 3 Honey Crisp apples
• 1 Tablespoon of fresh lemon juice mixed with 1 cup of water (for submerging apple slices to prevent browning)

Dressing

• 1 Tablespoon orange juice (fresh from an orange)
• 1 teaspoon orange zest
• 1 Tablespoon light brown sugar
• pinch of salt

Instructions

For The Fruit Salad

• Remove the stems from the strawberries and cut them into bite-sized pieces (about 4 pieces per strawberry). Place the strawberries in a large serving bowl.
• Add the blueberries to the bowl with the strawberries. Wash and core the Honeycrisp apples, then slice them into approximately ¼-inch-thick slices.
• Place the apple slices in the bowl of lemon water to prevent the apples from browning. When ready to serve, remove the apple slices from the lemon water. Pat dry. Then use a small star-shaped cookie cutter to cut stars from the apple slices. Add the apple stars to the fruit mixture.

Dressing

• Whisk together the orange juice, orange zest, brown sugar, and a pinch of salt in a small bowl until well combined.
• Drizzle the dressing over the fruit and gently toss to coat. Serve immediately, or chill until ready to serve. Enjoy!

Notes

Serves 4 to 6

The post Red, White and Blue Fruit Salad appeared first on Life In The Lofthouse.

Planning your Fourth of July party menu? This Menu Plan Monday has everything you need to celebrate the big day. These favorites are some of my tried-and-true recipes that I pull out every year to make the most out of our celebration. Plus, don’t miss the 3-ingredient ice cream at the end. Have a safe and happy Fourth of July, everyone!

Brighten your plate with Grilled Lemon Chicken. My favorite part about this dish is that you can make it as light or as indulgent as you want, depending on your choice of sides. We love to pair it with corn, grilled vegetable skewers, rice, or fries. 

It’s not truly summer without The Best Ever Cheeseburgers. I swear by this recipe; it delivers the most juicy burgers every single time. Plus, the special guide inside will walk you through every step to create a burger that’s nothing short of perfection!

My easy Fudge Ripple Ice Cream is the best make-ahead dessert for Independence Day. It only requires 3 ingredients! Let it chill in the freezer overnight, or hours before your party, for the easiest, most creamy, and delicious ice cream. Serve it with your favorite sprinkles and toppings while you watch fireworks with friends and family.

4TH OF JULY PARTY MENU

Grilled Lemon Chicken

The Best Ever Cheeseburgers

Bacon Ranch Pasta Salad

Hawaiian Steak Kebabs

Mexican Street Corn Chicken Pasta Salad

Berry Cheesecake Salad

Tri Color Pasta Salad

Easy Fudge Ripple Ice Cream

Party Punch

The post Menu Plan Monday #651 appeared first on Life In The Lofthouse.

Summer is in full swing, and this week’s Menu Plan Monday is packed with family-friendly meals perfect for busy summer nights. From grilling favorites to a sweet treat everyone will love, these recipes will make dinnertime simple so you can spend more time enjoying the season!

My Mexican Pizza has layers of seasoned ground beef, refried beans, melted cheese, and enchilada sauce sandwiched between flour tortillas. This flavorful meal is a fun twist on a classic favorite. It’s yummy for Taco Tuesday, pizza night, or any occasion.

Teriyaki Chicken Pasta Salad is packed with tender chicken, bowtie pasta, and fresh baby spinach, complemented by the sweet flavors of craisins and mandarin oranges. Tossed in a flavorful teriyaki dressing, it’s a vibrant and satisfying salad that’s delicious for lunch and summer barbecues.

End the week with my Ice Cream Cookie Sandwiches! Creamy scoops of your favorite ice cream nestled between two soft, chewy chocolate chip cookies for the ultimate treat. No summer is complete without cookies and ice cream. Get 2-in-1 with this easy summer dessert recipe!

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

The Best Strawberry Chicken Salad

TUESDAY

Mexican Pizza

WEDNESDAY

Grilled Italian Chicken

THURSDAY

Grilled Cheeseburger Wraps

FRIDAY

Teriyaki Chicken Pasta Salad

SATURDAY

Kitchen’s Closed

SUNDAY

Panda Express Copycat Beijing Beef

DESSERT

Ice Cream Cookie Sandwiches

The post Menu Plan Monday #650 appeared first on Life In The Lofthouse.

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.