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

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

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

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

From my kitchen to yours! -Holly xo

MONDAY

Happy Labor Day!

Grilled Huli Huli Chicken

TUESDAY

Oven Baked Soft Tacos

WEDNESDAY

P.F. Chang’s Chicken Lettuce Wraps

THURSDAY

French Dip Sandwiches

FRIDAY

BBQ Chicken Flatbread Pizza

SATURDAY

Kitchen’s Closed

SUNDAY

Cheeseburger Gnocchi

DESSERT

Mississippi Mud Bars

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

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

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

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

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

MARSHMALLOW CRISPY COOKIES

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

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

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

Find my expert tips on how to make the best Marshmallow Crispy Cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love These Marshmallow Crispy Cookies

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

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

Servings

Makes about 24 cookies.

Storage

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

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

Holly’s Tips for the Best Marshmallow Crispy Cookies

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

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

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

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

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

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

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

Frequently Asked Questions

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

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

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

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

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

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

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

Similar Recipes

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

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

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

Have You Made These Marshmallow Crispy Cookies?

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

Print

Marshmallow Crispy Cookies

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

Prep Time 2 hours hours 30 minutes minutes

Cook Time 12 minutes minutes

Servings 26

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

Love apple fall treats? Explore more recipes here!

From my kitchen to yours! -Holly xo

MONDAY

Crispy Onion Chicken

TUESDAY

Mexican Tortilla Stack

WEDNESDAY

Cheesy Chicken Rice and Broccoli Skillet

THURSDAY

Easy One-Pan Dumplings

FRIDAY

Sheet Pan Chicken Alfredo Pizza

SATURDAY

Leftovers

SUNDAY

Biscuits and Gravy Casserole

DESSERT

Apple Crescent Dumplings

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

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

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

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

ITALIAN GRINDER SLIDERS

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

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

Find my expert tips on how to make the best Italian Grinder Sliders below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love These Easy Italian Grinder Sliders

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

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

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

Ingredients

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

Garlic Butter Topping

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

Grinder Topping

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

Instructions

Preheat the oven to 350°F.

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

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

For the Garlic Butter Topping

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

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

For the Grinder Topping

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

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

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

Servings

Yields 12 sliders (Serves 6)

Storage

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

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

Holly’s Tips for the Best Italian Grinder Sliders

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

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

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

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

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

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

Frequently Asked Questions

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

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

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

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

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

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

Similar Recipes

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

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

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

Have You Made These Italian Grinder Sliders?

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

Print

Italian Grinder Sliders

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

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Ingredients

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

Garlic Butter Topping

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

Grinder Topping

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

Instructions

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

For the Garlic Butter Topping

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

For the Grinder Topping

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

Notes

Yields 12 sliders

Serves 6

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

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

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

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

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

From my kitchen to yours! -Holly xo

MONDAY

Chicken Pillows with Creamy Parmesan Sauce

TUESDAY

Taco Noodle Skillet

WEDNESDAY

BBQ Chicken Salad

THURSDAY

Steak Bites

FRIDAY

Pizza-Stuffed Pasta Shells

SATURDAY

Kitchen’s Closed

SUNDAY

Slow Cooker French Dip Sandwiches

DESSERT

Banana Blondies

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

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

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

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

NO-BAKE PEANUT BUTTER OREO PIE

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

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

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

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

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

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

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

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

Ingredients

Oreo Crust

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

Peanut Butter Filling

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

Whipped Cream Topping

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

Oreo Peanut Butter Topping

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

Instructions

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

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

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

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

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

Cover the pie and refrigerate for at least 3 hours.

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

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

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

Servings

Serves 8

Storage

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

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

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

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

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

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

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

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

Frequently Asked Questions

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

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

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

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

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

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

Similar Recipes

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

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

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

Have You Made This No Bake Peanut Butter Oreo Pie?

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

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No-Bake Peanut Butter Oreo Pie

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

Prep Time 3 hours hours

Servings 8

Ingredients

Oreo Crust

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

Peanut Butter Filling

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

Whipped Cream Topping

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

Oreo Peanut Butter Topping

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

Instructions

For the Oreo Crust

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

For the Peanut Butter Filling

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

For the Whipped Cream Topping

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

For the Oreo Peanut Butter Topping

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

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

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

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

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

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

From my kitchen to yours! -Holly xo

MONDAY

No Peek Chicken and Rice

TUESDAY

Sour Cream Enchiladas

WEDNESDAY

Italian Sub Salad

THURSDAY

Grilled Cheeseburger Wraps

FRIDAY

Ham and Cheese Penne

SATURDAY

Leftovers

SATURDAY

Crock Pot Honey Sesame Chicken

DESSERT

Pistachio Oreo Ice Cream Dessert

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

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

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

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

THAI CHICKEN LETTUCE WRAPS

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

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

Find my expert tips for making the best Thai Chicken Lettuce Wraps below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love These Thai Chicken Lettuce Wraps

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

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

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

Ingredients

Chicken

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

Coconut Curry Noodles

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

Toppings

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

Instructions

Prepare the Chicken

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

Prepare the Coconut Curry Noodles while the chicken marinates.

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

Make the Coconut Curry Noodles

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

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

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

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

Assemble the Lettuce Wraps

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

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

Servings

Serves 4

Storage

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

Holly’s Tips for the Best Thai Chicken Lettuce Wraps

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

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

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

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

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

Frequently Asked Questions

What lettuce works best for lettuce wraps?

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

Can I make these ahead of time?

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

Can I cook the chicken indoors?

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

Are these spicy?

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

What can I serve with Thai Chicken Lettuce Wraps?

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

Similar Recipes

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

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

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

Have You Made These Thai Chicken Lettuce Wraps?

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

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Thai Chicken Lettuce Wraps

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

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

Chicken

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

Coconut Curry Noodles

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

Toppings

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

Instructions

Prepare the Chicken

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

Coconut Curry Noodles

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

Assemble the Lettuce Wraps

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

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

As the last weeks of summer wind down, Menu Plan Monday is here to help you feel more prepared as you go into the school year, giving you meals you and your kids will enjoy. These comforting dinners make for delicious leftovers and will satisfy every appetite.

Looking for a hearty weeknight meal? My Stuffed French Bread is loaded with seasoned ground beef, fresh veggies, and gooey cheese, making it a quick and satisfying dinner that the entire family will love. This is a great recipe for busy weeknights!

Crock Pot Creamy Lemon Chicken is bursting with citrusy flavor, the perfect farewell dinner to summer. Pair it with pasta, rice, or your favorite vegetables for a complete and delicious meal.

This week’s treat is my Lunch Lady Brownies! These rich, fudgy brownies are topped with a smooth chocolate frosting that’s spread over the warm brownies for the ultimate old-fashioned dessert. They’re so delicious and guaranteed to disappear fast!

From my kitchen to yours! -Holly xo

MONDAY

Pesto Chicken Croissants

TUESDAY

Slow Cooker Mexican Shredded Beef

WEDNESDAY

3-Ingredient Chicken and Broccoli Bubble-Up

THURSDAY

Stuffed French Bread

FRIDAY

Creamy Rotel Pasta

SATURDAY

Leftovers

SUNDAY

Crock Pot Creamy Lemon Chicken

DESSERT

Lunch Lady Brownies

The post Menu Plan Monday #657 appeared first on Life In The Lofthouse.

If you’re looking for the ultimate way to cool off on a hot summer day, this Frozen Peach Lemonade is it! Fresh lemon juice and frozen peaches are blended together with honey and water to create a smooth, frosty drink that’s as beautiful as it is delicious. It’s bright, refreshing, and tastes like summer in a glass.

When you’re relaxing by the pool, hosting a backyard barbecue, or simply craving a cool afternoon treat, this easy frozen drink comes together in just a few minutes. With only four simple ingredients (plus optional sugar for extra sweetness), it’s a recipe you’ll find yourself making all peach season long.

Looking for more refreshing drinks? Be sure to browse all of my favorite beverage recipes!

FROZEN PEACH LEMONADE

This Frozen Peach Lemonade is one of those effortless recipes that delivers big flavor with very little work. Frozen peaches create a naturally thick, slushy texture while fresh lemon juice adds the perfect balance of bright, tangy flavor. Honey sweetens everything just enough without overpowering the fresh fruit.

Because peaches naturally vary in sweetness, you can easily adjust the flavor by adding a tablespoon or two of granulated sugar if you’d like a sweeter drink. Serve it as an afternoon refresher, a fun drink for parties, or alongside your favorite summer meals.

Find my expert tips for making the best Frozen Peach Lemonade 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 Frozen Peach Lemonade

• Made with Simple Ingredients: Just a handful of fresh, wholesome ingredients come together in minutes.
• Perfectly Refreshing: Sweet peaches and tart lemons create the ultimate summer drink.
• Naturally Sweetened: Honey adds delicious sweetness, with the option to adjust to your taste.
• Quick & Easy: Simply blend and serve—no cooking required.
• Perfect for Summer: Great for backyard barbecues, picnics, pool days, brunches, and warm afternoons.

Ingredients

• 3 cups frozen peach slices
• 1/4 to 1/3 cup honey
• 1 ½ cups freshly squeezed lemon juice (about 8 lemons)
• 3/4 cup cold water
• 1 to 2 Tablespoons granulated sugar, optional, for additional sweetness

Instructions

Add the frozen peaches, honey, freshly squeezed lemon juice, and cold water to a high-powered blender. Blend until completely smooth and creamy.

Taste then stir in 1 to 2 tablespoons of granulated sugar, if desired, for additional sweetness. Pour into glasses and serve immediately.

Servings

Serves 6

Storage

Frozen Peach Lemonade is best enjoyed immediately after blending while it’s thick and icy. If needed, you can refrigerate leftovers for several hours, but the drink will lose its frozen consistency. Simply blend again with a handful of ice or additional frozen peaches to restore its slushy texture before serving.

Holly’s Tips for the Best Frozen Peach Lemonade

• Use Frozen Peaches: Frozen peaches create the perfect thick, frosty consistency without needing lots of ice.
• Use Fresh Lemon Juice: Freshly squeezed lemons provide the brightest, freshest flavor. Bottled lemon juice won’t taste the same.
• Adjust the Sweetness: Depending on how sweet your peaches are, you may want to add the optional granulated sugar to suit your taste.
• Blend Thoroughly: Blend until the peaches are completely smooth for the creamiest texture.
• Serve Immediately: This frozen drink is at its best right after blending while it’s cold, thick, and refreshing.
• Garnish for Presentation: Add fresh peach slices, lemon slices, or a sprig of fresh mint for a beautiful finishing touch.

Frequently Asked Questions

Can I use fresh peaches instead of frozen?

Yes! Slice fresh peaches and freeze them until solid before blending. Using frozen fruit gives the lemonade its thick, slushy consistency.

Can I use bottled lemon juice?

Freshly squeezed lemon juice is highly recommended for the brightest flavor, but bottled lemon juice can be used if necessary.

Can I make Frozen Peach Lemonade ahead of time?

This recipe is best served immediately after blending. If you need to prepare it ahead, freeze the blended lemonade and blend again before serving for the best texture.

Can I make it sweeter?

Absolutely! If your peaches are slightly tart, simply stir in the optional granulated sugar until the lemonade reaches your desired sweetness.

Can I make this recipe for a party?

Yes! This recipe is easy to double or even triple for serving a crowd. Blend in batches as needed and serve immediately.

Similar Recipes

Love refreshing summer drinks? Here are a few more favorites:

• Lemon Berry Slush
• Frosted Lemonade
• Raspberry Lemonade
• Strawberry Orange Julius

Have You Made This Frozen Peach Lemonade?

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

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Frozen Peach Lemonade

Cool off with refreshing Frozen Peach Lemonade! This easy drink is perfectly sweet, delightfully slushy, and ready in just minutes.

Prep Time 10 minutes minutes

Servings 6

Ingredients

• 3 cups frozen peach slices
• 1/3 cup honey
• 1 ½ cups freshly squeezed lemon juice (about 8 lemons)
• 3/4 cup cold water
• 1 to 2 Tablespoons granulated sugar (optional, for additional sweetness)

Instructions

• Add the frozen peaches, honey, freshly squeezed lemon juice, and cold water to a high-powered blender. Blend until completely smooth and creamy.
• Taste, then stir in 1 to 2 tablespoons of granulated sugar, if desired, for additional sweetness. Pour into glasses and serve immediately.

The post Frozen Peach Lemonade appeared first on Life In The Lofthouse.

A new month is here, and there’s no better way to kick it off than with mouthwatering dinners and a special dessert! Let’s welcome August with open arms and full plates, this week’s menu has so many fun ideas the whole family will love.

Creamy Chicken Alfredo Garlic Bread features buttery garlic bread piled high with tender chicken, homemade Parmesan Alfredo, and melted mozzarella. This dinner recipe is incredibly satisfying and a fun way to shake things up for pasta night.

Level up Taco Tuesday with Double Decker Tacos. A warm flour tortilla and creamy refried beans hug a crispy beef taco, piled high with all your favorite toppings. Crispy, cheesy, and absolutely delicious, these tacos are a recipe everyone will devour. Pair them with my Mexican Rice and Homemade Salsa for one outstanding meal.

Celebrate the new month with my Birthday Cake Cookies! Think classic vanilla cake transformed into a soft, chewy cookie, complete with frosting and colorful sprinkles. Serve them at a birthday party or drop them off as a sweet surprise at someone’s door; these homemade cookies will make anyone’s day feel extra special.

From my kitchen to yours! -Holly xo

MONDAY

Tomatillo Ranch Chicken

TUESDAY

Double Decker Tacos

WEDNESDAY

Baked Mac and Cheese

THURSDAY

Crock Pot Stuffed Bell Peppers

FRIDAY

Stuffed Pizza Rolls

SATURDAY

Kitchen’s Closed

SUNDAY

Creamy Chicken Alfredo Garlic Bread

DESSERT

Birthday Cake Cookies

The post Menu Plan Monday #656 appeared first on Life In The Lofthouse.

If you love fresh, flavorful pasta salads, you’re going to love this Tuscan Pasta Salad. It’s packed with colorful vegetables, savory sun-dried tomatoes, creamy Parmesan cheese, and fresh basil, all tossed with tender bowtie pasta and a simple homemade dressing. Every bite is bursting with delicious Italian-inspired flavors!

This easy pasta salad is perfect for summer BBQs, potlucks, picnics, family gatherings, parties, or as a simple side dish for dinner. It’s easy to prepare ahead of time and tastes even better after chilling in the refrigerator, giving all those delicious flavors time to come together!

Looking for more easy summer side dishes? Find more delicious pasta salads and summer recipes here.

TUSCAN PASTA SALAD

This Tuscan Pasta Salad is a fresh and colorful side dish that’s full of Italian-inspired flavor. Tender bowtie pasta is tossed with savory sun-dried tomatoes, crisp red bell pepper, black olives, baby spinach, Parmesan cheese, and fresh basil for the perfect combination of textures and flavors.

The homemade dressing is what brings everything together, combining extra virgin olive oil, fresh garlic, white vinegar, Italian seasoning, and a touch of sugar and seasonings. Once tossed with the pasta and vegetables, the salad chills in the refrigerator for at least one hour, allowing all of the flavors to blend together before serving.

Find my expert tips on how to make the best Tuscan 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 Easy Tuscan Pasta Salad

Fresh & Flavorful: Sun-dried tomatoes, fresh spinach, basil, Parmesan, and homemade Italian dressing give this pasta salad incredible flavor.

Easy to Make: Simple ingredients and easy preparation make this a fuss-free side dish.

Perfect for Sharing: It’s great for BBQs, potlucks, picnics, parties, holidays, and family gatherings.

Make-Ahead Friendly: Prepare it ahead of time and let it chill in the refrigerator until you’re ready to serve.

Ingredients

12 ounces uncooked bowtie pasta
1 jar (7-ounces) sun-dried tomatoes in oil, drained
1 small red bell pepper, diced (seeds and ribs removed)
1 small can (6.5-ounces) sliced black olives
1 ½ cups baby spinach leaves
½ cup freshly grated Parmesan cheese
3 Tablespoons fresh basil, thinly sliced (chiffonade)

Dressing

½ cup extra virgin olive oil
2 cloves garlic, minced
2 Tablespoons white vinegar
2 Tablespoons water
2 teaspoons Italian seasoning
1 teaspoon granulated sugar
1 teaspoon salt
¼ teaspoon black pepper

Instructions

Bring a large pot of water to a boil over medium-high heat. Add the bowtie pasta and cook until al dente, about 12 minutes. Drain and rinse the pasta with cold water.

In a large bowl, combine the pasta, drained sun-dried tomatoes, diced red bell pepper, sliced black olives, spinach, Parmesan cheese, and fresh basil. Gently toss until combined.

For the Dressing

In a small bowl, whisk together the olive oil, minced garlic, white vinegar, water, Italian seasoning, sugar, salt, and black pepper.

Drizzle the dressing over the pasta salad and toss until everything is fully coated. Cover and refrigerate for at least 1 hour before serving.

Serve and enjoy!

Servings

Serves 6

Storage

Store the pasta salad covered in the refrigerator for up to 3 days. Give it a gentle toss before serving, as the dressing may settle to the bottom while refrigerated.

Holly’s Tips for the Best Tuscan Pasta Salad

Cook the Pasta Until Al Dente: Don’t overcook the pasta. Cooking it until al dente helps it hold its shape and prevents the salad from becoming mushy.

Rinse the Pasta: Rinsing the cooked pasta with cold water stops the cooking process and cools it down quickly before assembling the salad.

Drain the Sun-Dried Tomatoes Well: Be sure to drain the sun-dried tomatoes before adding them to the salad so excess oil doesn’t make the pasta salad overly greasy.

Use Fresh Parmesan: Freshly grated Parmesan melts slightly into the dressing and adds much more flavor than pre-shredded Parmesan.

Chill Before Serving: Don’t skip the chilling time! Allowing the salad to rest in the refrigerator gives the pasta time to absorb the dressing and lets all the flavors come together.

Toss Before Serving: Give the pasta salad a gentle toss just before serving to redistribute the dressing and ingredients.

Frequently Asked Questions

Can I make Tuscan Pasta Salad ahead of time? Yes! This pasta salad is perfect for making ahead. Prepare it several hours in advance or the day before and store it covered in the refrigerator until you’re ready to serve. The extra time allows the flavors to come together even more.

Can I use a different type of pasta?
Absolutely! Bowtie pasta works beautifully, but rotini, penne, or another short pasta can also be used. Choose a pasta shape with plenty of ridges or curves to hold onto the dressing.

Can I add other vegetables?
Of course! This pasta salad is easy to customize. You can add ingredients such as cucumber, cherry tomatoes, artichoke hearts, or red onion for even more flavor and texture.

Can I use fresh mozzarella instead of Parmesan?
Yes! Fresh mozzarella would make a delicious addition or substitution. Small mozzarella pearls work especially well in pasta salads.

Can I use dried basil instead of fresh basil?
Fresh basil gives this salad the best flavor, but dried basil can be used if needed. Since dried herbs are more concentrated, start with a smaller amount and adjust to taste.

Similar Recipes

Love easy pasta salads? Try my BLT Pasta Salad for another simple side dish that’s perfect for summer gatherings.

Looking for more easy side dishes? Browse my collection of family-favorite side dishes for BBQs, potlucks, holidays, and weeknight dinners.

Craving more fresh summer flavors? Don’t miss my collection of delicious summer recipes!

Have You Made This Tuscan Pasta Salad?

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

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Tuscan Pasta Salad

Tuscan Pasta Salad is packed with fresh Italian-inspired flavors and tossed in a delicious homemade dressing.

Prep Time 1 hour hour 15 minutes minutes

Servings 6

Ingredients

• 12 ounces uncooked bowtie pasta
• 1 jar (7-ounces) sun-dried tomatoes in oil, drained
• 1 small red bell pepper, diced (seeds and ribs removed)
• 1 small can (6.5-ounces) sliced black olives
• 1 ½ cups cups baby spinach leaves
• 1/2 cup freshly grated Parmesan cheese
• 3 Tablespoons fresh basil, thinly sliced (chiffonade)

Dressing

• 1/2 cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 Tablespoons white vinegar
• 2 Tablespoons water
• 2 teaspoons Italian seasoning
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Bring a large pot of water to a boil over medium-high heat. Add the bowtie pasta and cook until al dente, about 12 minutes. Drain and rinse the pasta with cold water.
• In a large bowl, combine the pasta, drained sun-dried tomatoes, diced red bell pepper, sliced black olives, spinach, Parmesan cheese, and fresh basil. Gently toss until combined.

For the Dressing

• In a small bowl, whisk together the olive oil, minced garlic, white vinegar, water, Italian seasoning, sugar, salt, and black pepper.
• Drizzle the dressing over the pasta salad and toss until everything is fully coated. Cover and refrigerate for at least 1 hour before serving.

Recipe adapted from: Crunch Creamy Sweet.com

The post Tuscan Pasta Salad appeared first on Life In The Lofthouse.

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

Print

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.