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

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White Texas Sheet Cake

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

Prep Time 30 minutes minutes

Cook Time 22 minutes minutes

Author Holly

Ingredients

White Texas Sheet Cake

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

Almond-Scented Frosting

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

Instructions

For The White Texas Sheet Cake

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

For The Almond-Scented Frosting

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

Notes

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

Recipe Adapted From: All Recipes.

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

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

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

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

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

From my kitchen to yours! -Holly xo

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

MONDAY

Chick-fil-A Chicken Sandwich (Copycat)

TUESDAY

Slow Cooker Mexican Shredded Chicken

WEDNESDAY

Hawaiian Style Garlic Shrimp

THURSDAY

In-N-Out Cheeseburger

(don’t forget the Utah Fry Sauce!)

FRIDAY

Southwest Chicken Pizza

SATURDAY

Kitchen’s Closed

SUNDAY

Chicken Fried Rice

DESSERT

Homemade Strawberry Shortcake

Happy National Strawberry Shortcake Day!

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

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

GREEK LEMON POTATOES

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

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

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

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

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

Ingredients

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

Instructions

Preheat the oven to 400°F.

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

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

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

Crisp The Potatoes

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

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

Servings

Serves 5

Storage and Reheating

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

Holly’s Tips for Greek Lemon Potatoes Recipe:

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

Frequently Asked Questions:

Similar Recipes

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

Wanting something different? Make my German Potato Salad next!

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

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

Have you made this Greek Lemon Potatoes recipe?

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

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Greek Lemon Potatoes

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

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Ingredients

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

Instructions

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

Crisp The Potatoes

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

Notes

Yields: 4 to 5 servings

Recipe adapted from: Recipe Tin Eats.

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

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

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

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

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

From my kitchen to yours! -Holly xo

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

MONDAY

Grilled Huli Huli Chicken

TUESDAY

Mexican Lasagna

WEDNESDAY

Raspberry Chicken

THURSDAY

Cheesesteak Sliders

FRIDAY

Chicken Alfredo Pizza

SATURDAY

Leftovers

SUNDAY

Slow Cooker BBQ Beef Brisket

DESSERT

Fried Ice Cream Dessert

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

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

NO CHURN RASPBERRY OREO ICE CREAM

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

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

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

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

Ingredients

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

Instructions

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

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

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

Servings

Serves 4 to 6

Storage 

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

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

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

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

Frequently Asked Questions:

Similar Recipes

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

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

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

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

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

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No Churn Raspberry Oreo Ice Cream

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

Prep Time 10 hours hours 15 minutes minutes

Servings 4

Ingredients

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

Instructions

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

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

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

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

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

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

From my kitchen to yours! -Holly xo

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

MONDAY

Crispy Lemon Garlic Chicken & Veggies

TUESDAY

Slow Cooker Chicken Enchilada Quinoa

WEDNESDAY

Dijon Roasted Asparagus

and grilled steaks

THURSDAY

Steak Bites

FRIDAY

Hawaiian BBQ Chicken Pizza

SATURDAY

Kitchen’s Closed

SUNDAY

Stuffed French Bread

DESSERT

Heavenly Lemon Oreo Dessert

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

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

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

MEXICAN STREET CORN CHICKEN PASTA SALAD

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

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

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

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

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

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

Ingredients

Dressing

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

Mexican Street Corn Chicken Pasta Salad

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

Instructions

For The Dressing

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

For the Corn

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

For The Mexican Street Corn Chicken Pasta Salad

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

Gently toss to combine.

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

Serve immediately and enjoy!

Notes

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

Servings

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

Storage

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

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

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

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Fiesta Chicken Pasta Salad.

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

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

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

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

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Mexican Street Corn Chicken Pasta Salad

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

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

Dressing

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

Mexican Street Corn Chicken Pasta Salad

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

Instructions

For The Dressing

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

For The Mexican Street Corn Chicken Pasta Salad

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

Notes

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

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

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

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

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

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

From my kitchen to yours! -Holly xo

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

MONDAY

Grilled Cilantro Lime Chicken

TUESDAY

Slow Cooker Mexican Shredded Beef

WEDNESDAY

Lemon Garlic Steak Bites

THURSDAY

BBQ Beef Brisket Sandwiches

FRIDAY

Margherita Pizza

SATURDAY

Leftovers

SUNDAY

Baked Penne

DESSERT

Banana Split Ice Cream Sandwich Cake

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

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

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

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

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

From my kitchen to yours! -Holly xo

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

MONDAY

BBQ Chicken Salad

TUESDAY

Taco Lettuce Wraps

WEDNESDAY

Creamy Pasta Primavera

THURSDAY

Korean Beef and Rice Bowls

FRIDAY

Chicken Alfredo Pasta Bake

SATURDAY

Leftovers

SUNDAY

Bacon Cheeseburger Sliders

DESSERT

Frozen Pink Lemonade Pie

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

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

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

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

MORE CHEESECAKE RECIPES YOU MAY LIKE:

Chocolate Dipped Strawberry Mini Cheesecakes

Monster Cookie Dough Cheesecake

Easy No Bake Cheesecake

Banana Cream Pie Cheesecake

The Ultimate Cheesecake

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Mini Lime Cheesecakes with Raspberry Sauce

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

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 18

Author Holly

Ingredients

Crust

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

Filling

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

Raspberry Sauce

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

Instructions

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

Notes

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

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

Taco Bell used to be one of my family’s favorite fast food chains, hands down. We started recreating our favorites at home, like my Copycat Crunchwrap Supreme, and everything changed. It was so much better homemade. Today I’m excited to share another must-try: Copycat Cheesy Gordita Crunch. This homemade version delivers everything you love about the classic menu item: cheesy, bold, and packed with flavor.

If you’ve never had a Cheesy Gordita Crunch before, you are in for one incredible treat!

COPYCAT CHEESY GORDITA CRUNCH

This copycat recipe delivers layered flavors with every bite. The ground beef is cooked with onion and a blend of chipotle chili powder, paprika, cumin, and garlic until rich and savory, while the spicy ranch adds a cool, tangy kick with just the right heat.

The warm flatbread is topped with a melted Mexican cheese blend, then wrapped around a crispy hard taco shell to create that signature crunch-and-soft bite. Once assembled, the shell is filled with that wonderful seasoned beef, shredded lettuce, and cheddar cheese, then finished with a drizzle of spicy ranch for a zesty finish that makes this copycat Gordita Crunch the best one you’ll ever eat!

Why You’ll Love This Copycat Cheesy Gordita Crunch Recipe:

• Better At Home: Skip the drive-thru and enjoy a fresh, hot, and satisfying copycat recipe anytime.
• Quick & Simple: Straightforward steps and everyday ingredients make this an approachable easy copycat Cheesy Gordita Crunch recipe.
• Crunchy & Cheesy: Enjoy the delicious mix of a crispy taco shell, soft cheesy flatbread, and juicy seasoned beef in every bite.
• Fully Customizable: Add or remove toppings to suit your taste, swap in different meats or cheeses, and make it your own with endless flavor combinations.

Ingredients

Spicy Ranch Dressing

• 1 cup ranch dressing (use your favorite ranch!)
• 1 Tablespoon Frank’s Original Red Hot Sauce
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon black pepper
• ¼ teaspoon kosher salt

Gordita Beef Filling

• 1 Tablespoon extra-virgin olive oil
• 1-pound lean ground beef
• 1 small yellow onion, chopped
• 1 Tablespoon chipotle chili powder
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper
• 1 teaspoon kosher salt

For Assembling

• 2 cups shredded Mexican cheese blend
• 8 small flatbreads or pita breads
• 8 large hard taco shells
• 2 cups shredded romaine lettuce
• 1/2 cup shredded mild cheddar cheese

Instructions

For The Spicy Ranch Dressing

Combine all the ingredients in a small bowl and whisk well. Cover and place in the fridge for at least 15 minutes to allow the flavors to meld. Note: The dressing can be kept in an airtight container in the refrigerator for up to a week.

Meanwhile, preheat the oven to 400°F.

Cook The Meat

In a large skillet, heat the olive oil over medium-high heat. Once the oil is glistening, add the ground beef and chopped onion. Cook and crumble the beef for about 8 minutes or until fully cooked. Stir in the chili powder, paprika, cumin, garlic powder, red pepper flakes, and salt. Pour in ¾ cup water, reduce the heat to medium-low, and let simmer for about 10 minutes, or until the mixture thickens slightly. Continue to keep warm over low heat.

Prepare The Tortillas and Shells

While the meat cooks, place the flatbreads (or pitas) on two baking sheets. Sprinkle the Mexican cheese blend evenly over each flatbread. Bake for 3 minutes, or until the cheese is melted.

Remove from the oven and place a hard taco shell in the center of each flatbread, pressing one side of the shell gently into the melted cheese. Return to the oven and bake for another 2 minutes. Fold the cheesy side of the flatbread over the shell, pressing lightly so it sticks.

Assemble The Tacos

Spoon the seasoned beef evenly into each shell. Top with spicy ranch, shredded romaine lettuce, and a sprinkle of mild cheddar cheese. Serve immediately with your favorite toppings such as hot sauce, cilantro, salsa, etc. Enjoy!

Servings

Serves 4.

Storage and Reheating

Store leftover Cheesy Gordita Crunch components separately for best results: keep the seasoned beef in an airtight container in the refrigerator for up to 3 days, and store the spicy ranch dressing in a sealed container for up to 1 week. The flatbreads and hard taco shells should be kept at room temperature in their original packaging or an airtight container to maintain texture. For the best quality, assemble the tacos fresh when ready to eat, as the combination can become soggy if stored fully assembled. To reheat, warm the beef in a skillet or microwave until hot, and briefly reheat flatbreads in the oven or microwave to soften before assembling.

Holly’s Tips for The Best Copycat Cheesy Gordita Crunch:

• Brown The Beef & Build Flavor: Brown the ground beef well to develop deep, savory flavor. Let the beef simmer with the spices and water so it becomes juicy and well-seasoned.
• Don’t Skip The Onion: The onion adds so much extra flavor to the beef!
• For The Best Spicy Ranch Dressing: Whisk until completely smooth for a creamy texture, and chill for at least 15 minutes so flavors fully develop.
• For The Cheesy Flatbread: Use a generous layer of shredded cheese for maximum melt and flavor, warm just until melted so it stays soft (not stiff), and press the flatbread gently around the taco shell while it’s still warm so it holds its signature shape.
• Adjust Spice Levels As Needed: Easily adjust the spice in the beef and spicy ranch to make it mild or extra bold depending on your preference.
• Serve Warm: Serve immediately while warm for the best experience and pair with Mexican rice and/or tortilla chips.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Taco Bell Crunchwrap Supreme (Copycat).

Wanting something different? Make this delicious Mexican Pizza next.

Looking for more Mexican-inspired meals? Make these top-loved recipes next: Mexican Street Tacos, Taco Noodle Skillet, Beef Burrito Skillet, and Mexican Lasagna.

Have you made this Copycat Cheesy Gordita Crunch recipe?

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

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Copycat Cheesy Gordita Crunch

Cheesy, crunchy, and irresistibly good, this homemade Cheesy Gordita Crunch is a quick, crowd-pleasing favorite!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

Spicy Ranch Dressing

• 1 cup ranch dressing (use your favorite ranch)
• 1 Tablespoon Frank’s Original Red Hot Sauce
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon black pepper
• ¼ teaspoon kosher salt

Gordita Beef Filling

• 1 Tablespoon extra-virgin olive oil
• 1 pound lean ground beef
• 1 small yellow onion chopped
• 1 Tablespoon chipotle chili powder
• 2 teaspoons smoked paprika
• 1 ½ teaspoons ground cumin
• 1 teaspoon garlic powder
• ¼ teaspoon crushed red pepper
• 1 teaspoon kosher salt

For Assembling

• 2 cups shredded Mexican cheese blend
• 8 small  flatbreads OR pita breads
• 8 large hard taco shells
• 2 cups shredded romaine lettuce
• ½ cup shredded mild cheddar cheese

Instructions

For The Spicy Ranch Dressing

• Combine all the ingredients in a small bowl and whisk well. Cover and place in the fridge for at least 15 minutes to allow the flavors to meld. Note: The dressing can be kept in an airtight container in the refrigerator for up to a week.
• Meanwhile, preheat the oven to 400°F.

Cook The Meat

• In a large skillet, heat the olive oil over medium-high heat. Once the oil is glistening, add the ground beef and chopped onion. Cook and crumble the beef for about 8 minutes or until fully cooked. Stir in the chili powder, paprika, cumin, garlic powder, red pepper flakes, and salt. Pour in ¾ cup water, reduce the heat to medium-low, and let simmer for about 10 minutes, or until the mixture thickens slightly. Continue to keep warm over low heat.

Prepare The Tortillas and Shells

• While the meat cooks, place the flatbreads (or pitas) on two baking sheets. Sprinkle the Mexican cheese blend evenly over each flatbread. Bake for 3 minutes, or until the cheese is melted.
• Remove from the oven and place a hard taco shell in the center of each flatbread, pressing one side of the shell gently into the melted cheese. Return to the oven and bake for another 2 minutes. Fold the cheesy side of the flatbread over the shell, pressing lightly so it sticks.

Assemble The Tacos

• Spoon the seasoned beef evenly into each shell. Top with spicy ranch, shredded romaine lettuce, and a sprinkle of mild cheddar cheese. Serve immediately with your favorite toppings—hot sauce, cilantro, salsa, etc. Enjoy!

Recipe by: Holly Lofthouse.

The post Copycat Cheesy Gordita Crunch appeared first on Life In The Lofthouse.

This week’s menu keeps the good vibes rolling with early-summer dinners, a sweet dessert, and a little extra love for Mother’s Day. You’re going to love these delicious recipes, so be sure to save them. Now, let’s jump right into this week’s Mother’s Day–inspired Menu Plan Monday!

Shake things up this Taco Tuesday with Oven Baked Honey Lime Chicken Tacos. Sweet honey and zesty lime enhance the savory shredded chicken, and with just 10 minutes in the oven, they bake into cheesy, irresistible, and crispy perfection.

Sweet BBQ Beef Sandwiches are a summertime classic and perfect for feeding a large crowd. While the rump roast takes time to cook low and slow, the tender beef, rich BBQ sauce, and a secret ingredient (click on the recipe to find out what it is!) make it well worth the wait. Serve on hamburger buns with your favorite sides for a satisfying meal.

Because every Mom deserves something sweet: Strawberry Shortcake Sheet Cake. This delightful fruit dessert is perfect for special celebrations like Mother’s Day, graduations, and more.

From my kitchen to yours! -Holly xo

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

MONDAY

Grilled Apricot Chicken

TUESDAY

Oven Baked Honey Lime Chicken Tacos

WEDNESDAY

Lemon Parmesan Asparagus

and grilled steaks

THURSDAY

Sweet BBQ Beef Sandwiches

FRIDAY

Italian Cheese Steak French Bread Pizza

SATURDAY

Leftovers

SUNDAY

Chicken Alfredo Roll Ups

Happy Mother’s Day!

MOTHER’S DAY DESSERT

Strawberry Shortcake Sheet Cake

The post Menu Plan Monday #643 appeared first on Life In The Lofthouse.

Looking for a vegetarian or lighter version of your favorite restaurant-style Mexican enchiladas? Then this Sour Cream Enchiladas recipe is for you. These sour cream enchiladas are made without meat yet still deliver the cheesy, comforting flavors you love. They’re a delicious meatless option perfect for anytime you’re craving classic enchilada goodness without the heaviness.

SOUR CREAM ENCHILADAS

What really gives these sour cream enchiladas their rich flavor is the way they’re generously coated in mild red enchilada sauce, but the goodness doesn’t stop there. A blend of sour cream and shredded cheddar creates a tangy balance to the savory sauce, while green onion, ground cumin, and a hint of cayenne add warmth and depth to every bite. The cayenne is optional if you want just a touch of spice. This recipe comes together rather quickly: simply fry the tortillas, dip them in sauce, fill them, roll them up into a baking dish, and you’ll have cheesy, creamy enchiladas ready in no time!

Find all my expert tips on how to make the best sour cream enchiladas 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 Homemade Sour Cream Enchilada Recipe:

• Easy Weeknight Favorite: Simple steps and minimal prep make this a family-friendly weeknight meal everyone can enjoy.
• Classic Enchilada Ingredients: Creamy sour cream, mild cheddar, red enchilada sauce, ground cumin, and a touch of cayenne create a rich, balanced, and comforting bite.
• Perfectly Tender Tortillas: A quick fry keeps the tortillas soft and pliable, while a dip in warm sauce adds extra flavor.
• Light & Meatless Dish: All the delicious enchilada goodness you love, but made vegetarian for a lighter, meat-free option.

Ingredients

• avocado oil, for frying (or any neutral oil, about 2 cups)
• 1 can (28 ounces) mild red enchilada sauce
• 2 cups sour cream
• 3 cups shredded cheddar cheese, divided
• 1 cup sliced green onion
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, optional
• 12 corn tortillas

Instructions

Preheat oven to 375° F. Heat avocado in a small skillet on low to medium-low heat.

In a medium saucepan, heat the enchilada sauce on medium-low heat.

Mix together sour cream, green onion, and 2 cups of shredded cheddar cheese, cumin, and cayenne pepper. Set aside.

Using tongs, fry tortillas one at a time for about 5 to 10 seconds. (Don’t allow them to crisp). Remove from the oil and then dunk the tortilla into the enchilada sauce.

Lay a tortilla onto a plate, and spoon 3 tablespoons of the sour cream mixture in the middle.

Roll tortilla, then place seam side down in a 9×13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture. Cover all the enchiladas in the pan evenly with the remaining cheese.

Bake, uncovered, for 15 to 20 minutes, or hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve enchiladas with a dollop of sour cream and extra sliced green onion, if desired. Enjoy!

Servings

Yields: 12 sour cream enchiladas.

Storage and Reheating

Store leftover sour cream enchiladas in an airtight container in the refrigerator for 3 days. To reheat, cover with foil and bake at 350°F for 15 minutes until heated through, removing the foil the last few minutes for a bubbly top. For a quicker option, microwave individual servings for 1-2 minutes until hot.

Holly’s Tips for The Best Sour Cream Enchiladas:

• To Keep Tortillas Soft: Fry each corn tortilla just 5-10 seconds to ensure soft, easy-to-roll enchiladas that won’t crack. If you prefer not to fry, warm the tortillas in the microwave, wrapped in a damp paper towel, to soften them before dipping in the sauce.
• Heat The Enchilada Sauce: Warm mild red enchilada sauce before dipping for perfectly coated, flavorful sour cream enchiladas.
• Layer The Cheese For Perfection: Save some shredded cheddar to sprinkle on top for a golden, bubbly finish in the oven.
• Top With Freshness: Garnish with extra sour cream, green onions, or fresh cilantro for extra flavor and visual appeal.
• Customizable Toppings: Add extra sour cream or green onions for a fresh, finishing touch.

Frequently Asked Questions:

Similar Recipes

Wanting something with meat? Try my Cream Cheese Beef Enchiladas. 

Searching for something different? Make my brunch party-ready Breakfast Enchiladas.

Looking for something lighter and healthier? Make my Beef Enchilada Zucchini Boats.

Wanting more enchilada recipes? Try my Green Chile and Pepper Jack Cheese Chicken Enchiladas, Ground Beef Enchiladas, and Honey Lime Chicken Enchiladas next.

Have you made this Sour Cream Enchiladas recipe?

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

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Sour Cream Enchiladas

Sour Cream Enchiladas are a family favorite! The sour cream, green onion and cheese packs these enchiladas with tons of flavor.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Author Life in the Lofthouse

Ingredients

• avocado oil, for frying (or any neutral oil, about 2 cups)
• 1 can (28 ounces) mild red enchilada sauce
• 2 cups sour cream
• 3 cups mild shredded cheddar cheese divided
• 1 cup sliced green onion
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper optional
• 12 corn tortillas

Instructions

• Preheat oven to 375° F. Heat avocado oil in a small skillet on low to med-low heat.
• In a medium saucepan heat enchilada sauce on medium-low heat.
• Mix together sour cream, green onion and 2 cups of shredded cheddar cheese, cumin and cayenne pepper. Set aside.
• Using tongs, fry tortillas one at a time, for about 5 to 10 seconds. (Don't allow them to crisp). Remove from oil and then dunk tortilla into the enchilada sauce.
• Lay tortilla onto a plate, spoon 3 tablespoons of the sour cream mixture in the middle. Roll tortilla, then place seam side down in a 9×13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. Cover all the enchiladas in the pan evenly with remaining cheese.
• Bake, uncovered, for 15 to 20 minutes, or hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve enchiladas with a dollop of sour cream and extra sliced green onion, if desired. Enjoy!

Notes

Yields: 12 enchiladas

Recipe adapted from: Pioneer Woman.

The post Sour Cream Enchiladas appeared first on Life In The Lofthouse.

Pico De Gallo, also known as Salsa Fresca, combines Roma tomatoes, crisp red onion, zesty lime juice, and fragrant cilantro for a fresh dip that’s perfect for chips, tacos, grilled meats, and more. Unlike smoother salsas, Pico De Gallo has a chunky texture and vibrant colors. If you have ripe tomatoes on hand, this is a great way to use them up. This recipe takes only minutes to prepare and is one of those staple dishes that pairs nicely with any Mexican or Tex-Mex recipes. I can’t get enough of this stuff.

PICO DE GALLO

What makes this the ultimate pico de gallo recipe is the main superstar ingredient: ripe Roma tomatoes. They gives the pico its authentic delicious base. Red onion adds a crisp bite and a pop of color, while jalapeños bring just the right amount of heat, easily adjustable depending on spice preferences. A handful of fresh cilantro delivers that signature herbaceous lift, and a generous squeeze of lime juice brightens every bite with citrusy zing. A pinch of kosher salt and pepper is the finishing touch, pulling all the flavors together without overpowering them.

Simple as the ingredients are, when combined, they create a vibrant, fresh salsa that shines alone as a dip or as a topper for all your favorite recipes.

Find my expert tips on how to make homemade pico de gallo 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 Pico De Gallo Recipe:

• Quick & Easy-To-Make: This homemade pico de gallo dip only takes minutes to prepare with 7 simple ingredients.
• Classic Party Appetizer: Serve fresh pico de gallo for holiday gatherings, Super Bowl parties, and any time you’re craving a fresh Mexican-inspired dip.
• Vegan & Vegetarian-Friendly: Traditional pico de gallo is vegan and vegetarian, making it a healthy alternative to other classic party dips and appetizers.
• Versatile Chip Dip: Use this fresh dip on your favorite breakfast, lunch, and dinner recipes. It can be used on just about anything and is a refreshing topping for Mexican recipes.

Ingredients

• 4 medium Roma tomatoes, diced
• 1/2 small red onion, finely diced
• 1 small jalapeño pepper, finely diced
• 1/2 cup cilantro, chopped
• 2 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

Place the diced tomatoes, red onion, jalapeño, and chopped cilantro in a medium-size bowl. Stir to combine.

Squeeze the two tablespoons of lime juice evenly over the veggies and season with the kosher salt and pepper.

Gently stir again to combine.

Cover and refrigerate in a glass bowl until ready to serve. Enjoy!

Servings

Serves 4-6.

Storage

Store leftovers in an airtight container in the fridge and enjoy within 3 days. Do not freeze.

Holly’s Tips for The Best Pico De Gallo:

• Use Quality, Ripe Tomatoes: Choose fresh, ripe Roma or vine-ripened tomatoes. Avoid overly juicy or watery tomatoes to keep the pico from becoming soggy.
• Let It Sit: Allow the pico de gallo to sit in the fridge for at least 30 minutes before serving so the flavors can meld beautifully.
• Adjust Spice Levels As Needed: Easily adjust the heat by adding more or less jalapeño.
• Make It Your Own: I will sometimes customize my Pico De Gallo with the seasons by adding sweet diced mangoes and crisp cucumbers in the summer for a fresh pop, or kicking up the spice in the fall by adding more jalapeños and a dash of cayenne. 

Frequently Asked Questions:

Similar Recipes

Looking for something similar? You can’t go wrong with my classic Homemade Salsa.

Looking for something more summery? My Chunky Peach Salsa offers a tropical twist.

Looking for something more Tex-Mex? Try my addictive Fiesta Corn Dip.

Looking for something unique? Try my fresh cowboy-inspired Texas Caviar.

Looking for something more filling? My Mexican Layer Dip works for all parties and occasions.

Have you made this Pico De Gallo recipe?

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

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Pico De Gallo

Fresh and bursting with flavor, this easy Pico de Gallo is my go-to topping for Mexican dishes and more! Made with juicy tomatoes, crisp red onion, zesty lime, and fresh cilantro.

Prep Time 30 minutes minutes

Ingredients

• 4 medium Roma tomatoes diced
• ½ small red onion finely diced
• 1 jalapeño pepper finely diced
• 1/2 cup cilantro chopped
• 2 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper

Instructions

• Place the diced tomatoes, red onion, jalapeño, and chopped cilantro in a medium-size bowl. Stir to combine.
• Squeeze the two tablespoons of lime juice evenly over the veggies and season with the kosher salt and pepper. Gently stir again to combine.
• Cover and refrigerate in a glass bowl until ready to serve.

Notes

Serves 4 to 6.

Store in an airtight container in the fridge for up to 3 days. Drain any excess liquid before serving. 

Source: The Pioneer Woman.

The post Pico de Gallo appeared first on Life In The Lofthouse.

This week’s Menu Plan Monday is aimed to please, from the fresh flatbread pizza to the creamy shrimp pasta and flavorful enchiladas, every dish feels like a celebration. Let’s dive into this week’s recipes, and don’t forget to let me know which one is your favorite in the comments below!

When I think of springtime meals, seafood dishes, especially shrimp, always come to mind. This Shrimp Tortellini Alfredo features plump, golden shrimp and tender, cheese-filled tortellini coated in a rich, creamy homemade Alfredo sauce. Easy to make yet wonderfully indulgent, this pasta dish delivers all the best flavors of the season with every bite.

These Margherita Flatbread Pizzas are a quick, easy, and timeless favorite that never disappoints. Made with your choice of flatbread or pita bread, this recipe keeps things simple without missing out on all the delicious flavors. Juicy Roma tomatoes, fresh basil, melty mozzarella, and a touch of garlic come together to create a classic homemade margherita pizza. You’ll get all the fresh, cheesy goodness you love, without the extra work of making dough from scratch.

My Sugar Cookie Bars are the perfect sweet ending to your Sunday menu—simple, nostalgic, and completely irresistible. They bake up thick and buttery with a tender, almost cake-like texture, then topped with a smooth layer of creamy frosting and a sprinkle of color for that classic bakery-style finish.

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

Tex-Mex Chicken Chopped Salad

TUESDAY

Ranch Chicken Enchiladas

WEDNESDAY

Shrimp Tortellini Alfredo

THURSDAY

Ham and Cheese Penne

FRIDAY

Margherita Flatbread Pizza

SATURDAY

Kitchen’s Closed

SUNDAY

Shepherd’s Pie Baked Potatoes

DESSERT

Sugar Cookie Bars

The post Menu Plan Monday #642 appeared first on Life In The Lofthouse.

Chicken Caesar salad is one of my favorite salads. It’s so simple, with really outstanding flavor. I turned it into this sandwich that I make often! This time, I went another route and turned it into these Crock Pot Chicken Caesar Wraps. They were equally delicious.  

CROCK POT CHICKEN CAESAR WRAPS

One of the great things about this recipe is that the chicken is cooked in the crockpot. It’s a great way to slow cook while you can go about your day. At the last minute, you stir in your favorite Caesar dressing, and dinner is done!

All you need for these heavenly wraps are large flour tortillas (a spinach tortilla would be even better!), green leaf lettuce, shredded Parmesan cheese, and Caesar chicken. It is super simple and super yummy. They make for an easy lunch or dinner!

MORE DELICIOUS WRAP RECIPES YOU MAY LIKE:

Turkey Ranch Club Wraps

Sticky Chicken Finger Wraps

Strawberry Chicken Wraps

Chicken Bacon Ranch Lettuce Wraps

Print

Crock Pot Chicken Caesar Wraps

These Crock Pot Chicken Caesar Wraps are filled with tender Caesar chicken, fresh lettuce, and Parmesan in every bite.

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Servings 6

Author Holly

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup water
• 1 cup Caesar dressing
• 1/2 cup shredded Parmesan cheese
• 3 cups chopped green leaf OR romaine lettuce
• 6 large flour tortillas

Instructions

• Spray the inside of crock pot with cooking spray. Pour the 1/2 cup water inside. Place the chicken breasts in the water, and cover crock pot with lid.
• Cook on low heat 3 to 4 hours. OR on high heat for 2 hours. (Internal temperature of chicken needs to be 165 degrees F.)
• Remove chicken from crock pot and then shred chicken. Pour water out of the crock pot.
• Place shredded chicken back in the crock pot. Pour the Caesar dressing over the chicken. Stir to combine. Cover with lid, and cook for 30 minutes on low heat, or until heated through.
• Top each tortilla with 1/2 cup of lettuce, a little Parmesan cheese, and 1/2 cup of Caesar chicken. Wrap up tightly and serve!

The post Crock Pot Chicken Caesar Wraps appeared first on Life In The Lofthouse.