The Quicker Kitchen

Gingerbread Cookie Bars

Meaghan — Fri, 06 Nov 2026 11:45:57 +0000

Gingerbread cookie bars are full of classic gingerbread flavor without the fuss of rolling and cutting dough. They’re easy to bake in one pan and perfect for holiday cookie trays, Christmas parties, or whenever you want a festive dessert that feeds a crowd with less work.

Listen, I love to bake cutout cookies at the holidays.

I really do.

But sometimes, life is just too busy and you need a holiday dessert without spending hours rolling out and chilling dough, then icing and decorating cookies.

If that’s you, then these gingerbread cookie bars are just what you need.

They have that classic gingerbread flavor in a chewy bar treat that’s easy to bake, decorate and serve.

These gingerbread cookie bars are an easy way to make the season a little sweeter no matter the occasion.

Ingredients

To make these you’ll need a set of ingredients for the dough and one for the icing.

For the dough you’ll need:

Butter– Softened.
Sugar– Both brown sugar and granulated sugar.
Molasses
Baking soda– For leavening.
Flour– All purpose.
Egg– Let it warm to room temperature.
Spices– Ground ginger and ground nutmeg.

And for the icing you’ll need:

Sugar– Powdered.
Milk– You could substitute cream.
Sprinkles– Festive sprinkles.

How to Make

These gingerbread cookie bars are so easy to make and give you that classic gingerbread cookie flavor with so much less work.

Cream together the butter, both sugars, and vanilla with an electric mixer in a large mixing bowl.

Add the remaining cookie dough ingredients to the bowl and beat everything together until it forms a batter.

Transfer the cookie dough to an 8×8″ baking dish sprayed with nonstick spray.

Spread the dough out to all the edges so the dough makes an even layer.

Bake at 350° for 20 minutes.

After 20 minutes, carefully take the hot dish out of the oven and let it sit and rest for 15-20 minutes.

While the cookie bars cool, whisk all of the icing ingredients together in a small bowl until it’s combined.

Spread the icing evenly out overtop of the dish, then finish it with some festive sprinkles on top.

Slice into squares, serve, and enjoy!

Storing Leftovers

Store leftovers tightly wrapped in the baking dish or cut the bars and transfer them to an airtight container.

They will keep stored properly for up to 4-5 days on the counter.

Tips and Tricks

If you like your gingerbread a little spicier, you can add an extra 1/2 teaspoon to full teaspoon of ginger.
Letting the butter soften and the egg warm to room temperature helps the batter come together more easily.
Make sure to let the bars fully cool before you ice them. This keeps the icing from melting.
Feel free to jazz up the icing by mixing in some festive colored food coloring if desired.

Other Holiday Cookie Bars

Gingerbread cookie bars an easy way to enjoy the classic cookie without the hassle of cookie cutters.

Make them and enjoy!

Looking for other holiday cookie bar recipes?

Try these:

If you’ve tried these GINGERBREAD COOKIE BARS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Gingerbread Cookie Bars

Gingerbread cookie bars are full of classic gingerbread flavor without the fuss of rolling and cutting dough. They're easy to bake in one pan and perfect for holiday cookie trays, Christmas parties, or whenever you want a festive dessert that feeds a crowd with less work.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 366kcal

Author Meaghan - The Quicker Kitchen

Ingredients

For The Cookie Dough

1 stick butter softened
1/2 cup sugar
1/3 cup brown sugar
1 tsp vanilla extract
1/3 cup molasses
2 tsp baking soda
2 cups flour
1 large egg
1 tsp ground ginger
1 tsp ground nutmeg

For The Icing

1 cup powdered sugar
1 - 1 1/2 tbsp milk
festive sprinkles

US Customary - Metric

Instructions

Add the butter, both sugars, and vanilla to a large mixing bowl. Using a hand mixer, beat them together until creamy.
1 stick butter, 1/2 cup sugar, 1/3 cup brown sugar, 1 tsp vanilla extract
Add the remaining cookie dough ingredients to the bowl and blend everything together until evenly combined into a stiff batter.
1/3 cup molasses, 2 tsp baking soda, 2 cups flour, 1 large egg, 1 tsp ground ginger, 1 tsp ground nutmeg
Spray an 8x8" baking dish with non stick cooking spray. Transfer the cookie dough to the prepared dish and spread out to all the edges in an even layer.
Bake at 350° for 20 minutes, then carefully remove the hot dish from the oven and let it sit and rest for 15-20 minutes.
Add all of the icing ingredients to a small bowl and whisk together until evenly combined. Spread the icing evenly out overtop of the dish, then finish it with some festive sprinkles on top.
1 cup powdered sugar, 1 - 1 1/2 tbsp milk, festive sprinkles
Slice into squares, serve, and enjoy!

Notes

If you like your gingerbread a little spicier, you can add an extra 1/2 teaspoon to full teaspoon of ginger.
Letting the butter soften and the egg warm to room temperature helps the batter come together more easily.
Make sure to let the bars fully cool before you ice them. This keeps the icing from melting.
Feel free to jazz up the icing by mixing in some festive colored food coloring if desired.

Nutrition

The post Gingerbread Cookie Bars appeared first on The Quicker Kitchen.

Thanksgiving Slaw

Meaghan — Thu, 05 Nov 2026 11:30:06 +0000

Thanksgiving slaw is a fresh, crunchy side dish that adds a refreshing contrast to all the rich holiday foods. It’s easy to make ahead and is the perfect festive side that doesn’t take up any oven space.

If your Thanksgiving menu is full of casseroles, mashed potatoes, and rich gravies, this Thanksgiving slaw is a welcome change of pace.

It’s a crisp, refreshing palate cleanser among all the heavy side dishes but it still feels festive thanks to seasonal ingredients like dried cranberries.

This simple salad adds a little variety to the table without creating another complicated dish to juggle while everything else is cooking.

Plus you can make it ahead to take the pressure off of the busy cooking day.

It pairs perfectly with all the traditional Thanksgiving fare from turkey to mashed potatoes and stuffing, but it’s a fresh twist that is also perfect for a Friendsgiving.

No matter the holiday occasion, this easy slaw helps make the table bright!

Ingredients

To make this you’ll need a set of ingredients for the vinaigrette and a second for the slaw itself.

For the vinaigrette you’ll need:

Oil– Canola. You could also substitute olive oil, but I’d stay away from vegetable oil for best taste.
Vinegar– Apple cider vinegar.
Maple syrup– You could sub honey.
Mustard– Dijon.
Salt

And for the slaw itself you’ll need:

Green cabbage– Finely shredded with the core removed.
Pecans– Or sliced almonds.
Dried cranberries
Red onion– Minced.
Parsley– Italian parsley chopped.
Salt and pepper– To taste.

How to Make

Thanksgiving slaw is so easy to make!

To do it, add all of the ingredients for the dressing to a bowl and whisk them together to combine.

Set the vinaigrette aside.

Then toss all the ingredients for the slaw itself together in a bowl to combine.

Season the slaw with salt and pepper to taste.

Pour the dressing over the cabbage mixture and toss everything to coat.

Serve as is or cover it and let it chill in the fridge for 2-3 hours prior to serving.

If you are serving it chilled, give everything a gentle toss to redistribute the dressing prior to serving.

Enjoy!

Storing

Store leftover Thanksgiving slaw in an airtight container in the refrigerator for up to 3 days.

Keep it chilled until you’re ready to serve, and give it a good toss before enjoying the leftovers to redistribute the dressing.

Tips and Tricks

If you’re making the slaw ahead for Thanksgiving, you can prep the vegetables and dressing separately a day in advance, then combine them a couple hours prior to serving. This helps the vegetables stay crisp instead of getting soggy as they sit in the dressing.
Use a mandolin to slice the cabbage evenly. You could also buy precut cabbage to save time.
You can adjust the ingredients some to suit your tastes. For example, dice a couple Granny Smith apples and toss them in lemon to prevent browning and add them to the slaw for some tart flavors. If you’ve got leftovers after Thanksgiving, toss in some leftover shredded turkey.

Other Fresh Thanksgiving Sides

Thanksgiving slaw is a fresh, festive side dish that will brighten up any holiday table.

Make it and enjoy!

Looking for other fresh Thanksgiving sides?

Try these:

If you’ve tried this THANKSGIVING SLAW or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Thanksgiving Slaw

Thanksgiving slaw is a fresh, crunchy side dish that adds a refreshing contrast to all the rich holiday foods. It's easy to make ahead and is the perfect festive side that doesn't take up any oven space.

Course Dinner, Side Dish

Cuisine American

Prep Time 30

Total Time 30

Servings

Calories 171kcal

Author Meaghan - The Quicker Kitchen

Ingredients

For The Vinaigrette

1/3 cup canola oil
1/4 cup apple cider vinegar
2 tbsp maple syrup can substitute honey, if preferred
1 tbsp Dijon mustard
1/4 tsp salt

For The Slaw

10 cups finely shredded green cabbage core removed
1 cup pecans or sliced almonds
1 cup dried cranberries
1/3-1/2 cup minced red onion
1/4 cup chopped Italian parsley leaves
salt & pepper to taste

US Customary - Metric

Instructions

Add all of the dressing ingredients to a small bowl and whisk them together until evenly combined. Set aside.
1/3 cup canola oil, 1/4 cup apple cider vinegar, 2 tbsp maple syrup, 1 tbsp Dijon mustard, 1/4 tsp salt
Add all of the salad ingredients to a serving bowl, then gently toss them together until evenly combined. Season with salt & pepper, to taste.
10 cups finely shredded green cabbage, 1 cup pecans, 1 cup dried cranberries, 1/3-1/2 cup minced red onion, 1/4 cup chopped Italian parsley leaves, salt & pepper
Pour the salad dressing evenly out overtop the slaw, then gently toss until everything's well coated.
Serve, as is, or cover and chill for 2 hours first- then enjoy.

Notes

If you're making the slaw ahead for Thanksgiving, you can prep the vegetables and dressing separately a day in advance, then combine them a couple hours prior to serving. This helps the vegetables stay crisp instead of getting soggy as they sit in the dressing.
Use a mandolin to slice the cabbage evenly. You could also buy precut cabbage to save time.
You can adjust the ingredients some to suit your tastes. For example, dice a couple Granny Smith apples and toss them in lemon to prevent browning and add them to the slaw for some tart flavors. If you've got leftovers after Thanksgiving, toss in some leftover shredded turkey.

Nutrition

The post Thanksgiving Slaw appeared first on The Quicker Kitchen.

Rice Krispie Treat Turkey Legs

Meaghan — Tue, 03 Nov 2026 11:15:48 +0000

Rice Krispie treat turkey legs are a fun, seasonal spin on everyone’s favorite cereal treat perfect for Thanksgiving. This kid friendly, no bake Thanksgiving dessert add a playful touch to your holiday dessert table without spending hours baking.

If you’re looking for a Thanksgiving treat that’s a little more fun than pie or even cookies and cupcakes, these Rice Krispie treat turkey legs are just the thing.

They are a super cute take on the classic treats we know, love and enjoy year round in a festive Thanksgiving version.

They take classic crispy rice cereal treats and turn them into adorable edible turkey drumsticks for a cute, kid friendly addition to your dessert table.

And you can make them without fancy decorating skills or hard to find ingredients.

Plus they are fun to make with kids so they can really feel apart of things.

Whether you’re planning a Thanksgiving or Friendsgiving event or just looking for a fun activity to make with the kids, making these will add a festive touch to your table.

Ingredients

To make these you’ll need:

Melting wafers– White ones. These are sometimes called candy melts. You could also use white chocolate with a teaspoon or so of coconut oil stirred in to smooth it out.
Pretzel rods– Cut in half.
Mini marshmallows– Make sure to reserve 14 mini marshmallows for the bones.
Butter– 1 stick.
Cocoa powder– Adjust the amount of this to make your desired color.
Rice Krispies

How to Make

Rice Krispie treat turkey legs are pretty easy to make and a fun project to do with the kids.

To make them, start by melting the the candy melts by filling a small saucepan a quarter of the way with water and placing a heat safe bowl on top so that the water is underneath but not touching the bowl.

Put the candy melts into the bowl and bring the water in the saucepan underneath the bowl to a bowl.

Reduce it to a simmer and stir the wafers until they melt and are smooth.

Dip about 2/3s of a pretzel rod into the melted candy and shake off the excess.

Immediately lay the dipped rod onto a baking sheet lined with parchment paper and stick two marshmallows on the dipped end so it looks like the end of a bone while the candy is still melted.

Repeat this with the rest of the pretzels.

Refrigerate the dipped pretzel for 5 minutes so the candy sets up.

Then take the dipped rods and dip them again, covering the marshmallows.

Lay the dipped rods down on lined baking sheet.

Place in the refrigerator to set for 5 mins.

In a large pot over medium heat, melt butter and then stir in the cocoa powder.

Once the butter and cocoa powder are combined, add the marshmallows and stir them until they are fully melted and smooth.

Fold in the Rice Krispies until all are coated.

Remove the “bones” from the refrigerator.

Using gloved or lightly greased hands from cooking spray or vegetable oil, take about 1/2 cup or 3/4 cup worth of the Rice Krispies mixture depending on how big you want each “turkey leg” to be and form it into a ball.

Put one of the prepared bones into one end so the “meat” covers the undipped portion of the pretzel.

Set it onto the lined baking sheet and keep molding it until you are happy with the turkey leg shape.

Repeat with the rest.

Let them set for 10 minutes.

Serve and enjoy!

Storing

Store these in an airtight container on the counter for up to 3 days.

Tips and Tricks

I suggest using the double boiler method so you can keep the melted wafers viscous long enough to dip the pretzel rods in a second time. You want to keep the wafers at a simmer so they stay melted. Just stir them occasionally to prevent clumping.
Adjust the amount of cocoa powder in the Rice Krispie treats to make the turkey legs darker.
If you prefer to use no cocoa powder you can omit it and just give it the classic Rice Krispie treat color.
You could also use Cocoa Krispies and omit the cocoa powder. It will just give you a darker turkey leg.
The longer it sits, the more it will harden! Let it sit for 10 minutes just to firm up (it firms up pretty quickly off the heat) and then serve. If it becomes too hard, you can always give it a quick microwave for 5-10 seconds.
The Rice Krispie mixture is super sticky to mold. I like using gloves sprayed with cooking spray to prevent them from sticking to my hands. If you use a measuring cup to get exact measurements, you can lightly spray the inside of the cup as well so it doesn’t get stuck in there.

Other Thanksgiving Treats for Kids

Rice Krispie treat turkey legs are a fun twist on traditional Rice Krispie treats for kids of all ages at Thanksgiving.

Make them and enjoy!

Looking for other Thanksgiving treats for kids?

Try these:

If you’ve tried these RICE KRISPIE TREAT TURKEY LEGS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Rice Krispie Treat Turkey Legs

Rice Krispie treat turkey legs are a fun, seasonal spin on everyone's favorite cereal treat perfect for Thanksgiving. This kid friendly, no bake Thanksgiving dessert add a playful touch to your holiday dessert table without spending hours baking.

Course Dessert, Snack

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Author Meaghan - The Quicker Kitchen

Ingredients

10 oz white melting wafers
7 pretzel rods cut in half
12 oz mini marshmallows divided (reserve 14 pieces for the bones)
1 stick butter 8 tablespoons
2-3 tbsp cocoa powder to desired color
7 cups Rice Krispies cereal

US Customary - Metric

Instructions

Fill a small saucepan a quarter of the way with water and place double boiler on top. The water should be right underneath but not touching the double boiler. Bring to a boil and then reduce to a simmer and melt the wafers until smooth.
10 oz white melting wafers
Dip pretzel rods into the melted wafers and shake off the excess.
7 pretzel rods
Immediately lay the dipped rods onto a lined baking sheet and stick two marshmallows on the dipped end. Place in the refrigerator to set for 5 minutes. Keep the wafers at a simmer so they stay melted and stir occasionally to prevent clumping.
12 oz mini marshmallows
Take the rods and dip the again into the melted wafers.
Lay the dipped rods down on lined baking sheet. Place in the refrigerator to set for 5 mins.
In a large pot over medium heat, melt butter.
1 stick butter
Stir in the cocoa powder.
2-3 tbsp cocoa powder
Add marshmallows and stir continuously until fully melted and smooth.
Add the Rice Krispies and gently fold together until all are coated.
7 cups Rice Krispies cereal
Remove the “bones” from the refrigerator. Using gloved hands or lightly greased hands from cooking spray or vegetable oil, take about 1/2 cup or 3/4 cup worth of the Rice Krispies mixture (depending on how big you want each “turkey leg” to be) and form it into a ball. Insert one of the prepared bones into one end. Place it onto the lined baking sheet and you can continue to mold it into a turkey leg shape there. Repeat with the rest.
Let set for 10 minutes. Serve and enjoy!

Notes

I suggest using the double boiler method so you can keep the melted wafers viscous long enough to dip the pretzel rods in a second time. You want to keep the wafers at a simmer so they stay melted. Just stir them occasionally to prevent clumping.
Adjust the amount of cocoa powder in the Rice Krispie treats to make the turkey legs darker.
If you prefer to use no cocoa powder you can omit it and just give it the classic Rice Krispie treat color.
You could also use Cocoa Krispies and omit the cocoa powder. It will just give you a darker turkey leg.
The longer it sits, the more it will harden! Let it sit for 10 minutes just to firm up (it firms up pretty quickly off the heat) and then serve. If it becomes too hard, you can always give it a quick microwave for 5-10 seconds.
The Rice Krispie mixture is super sticky to mold. I like using gloves sprayed with cooking spray to prevent them from sticking to my hands. If you use a measuring cup to get exact measurements, you can lightly spray the inside of the cup as well so it doesn’t get stuck in there.

The post Rice Krispie Treat Turkey Legs appeared first on The Quicker Kitchen.

Cranberry White Cheddar Chicken Pasta

Meaghan — Sat, 31 Oct 2026 11:30:21 +0000

Cranberry white cheddar chicken pasta put a seasonal spin on traditional macaroni and cheese with festive craisins and pecans. It’s an easy way to upgrade a classic into a flavorful meal that’s perfect for busy weeknights or cozy weekends during the holiday season.

Want to turn chicken pasta into something extra festive without a lot of work?

Serve this cranberry white cheddar chicken pasta and you’ll hear those sleigh bells ring.

Adding some dried cranberries and chopped pecans turns white cheddar mac and cheese into a magical holiday meal.

The magic?

To take it from everyday to holiday there’s really no extra work.

And you get a meal that’s hearty enough to serve as a complete dinner during the holidays or anytime you want to bring the flavors of the season to your table.

Ingredients

To make this you’ll need:

Rotini pasta– Cook it according to the directions on the package for al dente. You can sub a similarly sized pasta like penne or medium shells for this as well.
Butter and flour– To form a roux to thicken the cheese sauce.
Garlic– Minced.
Milk– Go for whole milk. Skim or lower fat won’t thicken as well. You could also use half and half.
Cream cheese– Softened to room temperature.
White cheddar cheese– Shredded.
Spices– Onion powder, salt, and pepper.
Dried cranberries– Craisins.
Cooked chicken– Use leftover grilled or roasted chicken or rotisserie chicken. Dice it up.
Pecans– Chopped.
Chives– Chopped.

How to Make

This cranberry white cheddar chicken pasta is pretty easy to make.

Start by cooking the pasta according to the package directions until al dente.

While the pasta cooks, melt the butter over medium heat in a large skillet or Dutch oven.

Add the garlic to the melted butter and cook it for 30 seconds or just until it’s fragrant.

Whisk in the flour until it forms a golden paste, about a minute.

Slowly pour in the milk while whisking continuously.

Once the milk is incorporated and the mixture is smooth, stir in the cream cheese, white cheddar cheese, onion powder, salt, and black pepper.

Let it cook, stirring constantly, until the cheese is completely melted and the sauce is smooth and creamy.

Then stir the cooked pasta, chicken, dried cranberries and pecans into the skillet until everything is evenly coated in the sauce.

Remove from heat and sprinkle the sliced chives over the top before serving.

Enjoy!

Storing Leftovers

Let the pasta cool to room temperature and then transfer it to an air tight container.

Refrigerate it for up to 3 days.

Reheat it in the microwave or in a skillet on the stove, stirring in more milk to loosen the sauce back up.

Tips and Tricks

Rotisserie chicken is perfect for this.
If you time it right, you can make the sauce while the pasta is cooking. I’d start the sauce as soon as you put the pasta in the boiling water.
If the sauce is too thick, stir in a splash of milk before serving.
Sharp white cheddar will give you the most flavorful sauce, but you can use mild white cheddar for less tang.

Other Seasonal Macaroni and Cheese Recipes

Cranberry white cheddar chicken pasta is a seasonal twist on traditional macaroni and cheese the whole family will love.

Make it and enjoy!

Looking for other seasonal macaroni and cheese recipes?

Try these:

If you’ve tried this CRANBERRY WHITE CHEDDAR CHICKEN PASTA or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Cranberry White Cheddar Chicken Pasta

Cranberry white cheddar chicken pasta put a seasonal spin on traditional macaroni and cheese with festive craisins and pecans. It's an easy way to upgrade a classic into a flavorful meal that's perfect for busy weeknights or cozy weekends during the holiday season.

Course Chicken, Dinner, Entree, Main Course, Pasta

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 783kcal

Author Meaghan - The Quicker Kitchen

Ingredients

12 oz rotini pasta
2 tbsp of butter
3 cloves garlic minced
2 tbsp flour
2 cups milk
4 oz cream cheese softened
2 cups shredded white cheddar cheese
1 tsp onion powder
1 tsp salt
1 tsp pepper
1 cup dried cranberries
2 cups diced, cooked chicken
1 cup chopped pecans
1/4 cup chopped chives

US Customary - Metric

Instructions

Cook the pasta according to the package directions until al dente. Drain and set aside.
12 oz rotini pasta
In a large skillet or Dutch oven, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant.
2 tbsp of butter, 3 cloves garlic
Whisk in the flour and cook for 1 minute. Slowly pour in the milk while whisking continuously until smooth.
2 cups milk, 2 tbsp flour
Add the cream cheese, white cheddar cheese, onion powder, salt, and black pepper. Stir until the cheese is completely melted and the sauce is smooth and creamy.
4 oz cream cheese, 2 cups shredded white cheddar cheese, 1 tsp onion powder, 1 tsp salt, 1 tsp pepper
Add the cooked pasta, chicken, dried cranberries and pecans to the skillet. Stir until everything is evenly coated in the sauce.
1 cup dried cranberries, 2 cups diced, cooked chicken, 1 cup chopped pecans
Remove from heat and sprinkle the sliced chives over the top before serving.
1/4 cup chopped chives

Notes

Rotisserie chicken is perfect for this.
If you time it right, you can make the sauce while the pasta is cooking. I'd start the sauce as soon as you put the pasta in the boiling water.
If the sauce is too thick, stir in a splash of milk before serving.
Sharp white cheddar will give you the most flavorful sauce, but you can use mild white cheddar for less tang.

Nutrition

The post Cranberry White Cheddar Chicken Pasta appeared first on The Quicker Kitchen.

Slow Cooker Steak Gorgonzola Pasta (Olive Garden Copycat)

Meaghan — Fri, 30 Oct 2026 11:15:36 +0000

Slow cooker steak Gorgonzola pasta is an easy Olive Garden copycat featuring tender steak served with creamy, rich pasta. The slow cooker makes getting those restaurant inspired flavors easy so you can enjoy a cozy, satisfying dinner without heading out to eat.

Olive Garden’s steak gorgonzola pasta is a real treat and one of my go tos whenever we eat there.

This slow cooker steak gorgonzola pasta tastes just like it!

It combines savory steak, rich and creamy sauce, and tangy gorgonzola cheese for a comforting meal that feels a little fancier than your usual weeknight pasta.

The result is a restaurant quality dish that you don’t have to pay premium restaurant pricing for.

And thanks to the slow cooker the steak is super tender and you can throw it together without paying constant attention to the stove.

Serve it with garlic bread and a simple green salad for an easy Olive Garden-inspired dinner, or make it for a date night when you want something more exciting than your usual takeout.

Ingredients

To make this you’ll need:

Beef– Go for stew beef. It’s less expensive than other kinds of beef. You’ll need about 2 pounds.
Spices– Salt, pepper, garlic powder, and Italian seasoning.
Oil– Olive oil.
Broth– Beef broth. You could use low sodium beef broth if you are concerned about sodium.
Worcestershire sauce
Garlic– Minced.
Pasta– Fettuccine or penne pasta.
Heavy cream– Don’t substitute for a lower fat dairy product. In a pinch, half and half will do but try to avoid this.
Cream cheese– Softened.
Parmesan cheese– Grated.
Spinach– Fresh.
Gorgonzola cheese– Crumbled. Can’t find it? Use crumbled blue cheese.
Sun dried tomatoes– Chopped.
Garnish– Fresh chopped parsley and balsamic glaze.

How to Make

Copycat Olive Garden steak gorgonzola pasta is easy to make.

Start by seasoning the stew meat with salt, pepper, and garlic powder.

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

Once the skillet is hot, sear the meat for 1–2 minutes per side until lightly browned.

Put the seared beef into the slow cooker.

Pour in the beef broth and add the Worcestershire sauce, minced garlic, and Italian seasoning and give everything a good stir.

Put the lid on the slow cooker and cook on LOW for 6–8 hours or HIGH for 4–5 hours or until the steak is tender.

About 20–30 minutes before serving, cook the pasta according to package directions until just al dente.

Drain the pasta well.

Remove the beef from the slow cooker and set it on a waiting plate.

Stir the heavy cream, cream cheese, and Parmesan cheese into the slow cooker and stir it until everything is smooth.

Add the beef back in and stir in the fresh spinach until it is wilted.

Gently toss the pasta in the sauce and sprinkle it with crumbled gorgonzola and sun dried tomatoes.

Garnish with chopped parsley and a balsamic drizzle and serve warm.

Enjoy!

Storing Leftovers

Store leftover slow cooker steak gorgonzola pasta in an airtight container in the refrigerator for up to 3 days.

Let it cool before refrigerating.

To reheat it, warm the pasta in a saucepan over low heat or in the microwave in short intervals, stirring occasionally.

Keep in mind the sauce will thicken as it sits in the fridge so you may need to add a splash of milk, cream, or beef broth to loosen it back up.

Tips and Tricks

Be sure not to overcook the pasta. Cook it just until it’s al dente.
Freshly grated Parmesan will melt more smoothly than pre-shredded Parmesan.
Add the spinach at the end to keep it bright.
For a higher end dish, substitute flank steak for stew beef.
You can substitute chicken breasts or thighs if that’s what you’ve got on hand.
For extra veggie action, add some sliced mushrooms to the slow cooker with the beef.
Adjust the seasonings with a little red pepper for heat or extra garlic.

Other Copycat Olive Garden Recipes

Slow cooker steak gorgonzola is a dupe of the Olive Garden dish you can put together at home.

Make it and enjoy!

Looking for other copycat Olive Garden recipes?

Try these:

If you’ve tried this SLOW COOKER STEAK GORGONZOLA PASTA or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Slow Cooker Steak Gorgonzola Pasta (Olive Garden Copycat)

Course Beef, Dinner, Entree, Main Course, Pasta

Cuisine American, Italian

Prep Time 20

Cook Time 6

Total Time 6 20

Servings

Calories 890kcal

Author Meaghan - The Quicker Kitchen

Ingredients

2 pounds stew beef
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tbsp olive oil
1 cup beef broth
1 tbsp Worcestershire sauce
1 tbsp minced garlic
1 tsp Italian seasoning
12 oz fettuccine or penne pasta
1 cup heavy cream
8 oz cream cheese softened
1 cup freshly grated parmesan cheese
2 cups fresh baby spinach
1 cup crumbled gorgonzola cheese
1/2 cup chopped sun dried tomatoes
chopped fresh parsley leaves for garnish
balsamic glaze for drizzling

US Customary - Metric

Instructions

Season the steak pieces with salt, pepper, and garlic powder.
2 pounds stew beef, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder
Heat the olive oil in a large skillet over medium-high heat. Sear the steak for 1–2 minutes per side until lightly browned. The steak does not need to cook through completely.
1 tbsp olive oil
Transfer the steak to the slow cooker.
Pour in the beef broth and add the Worcestershire sauce, minced garlic, and Italian seasoning. Stir gently to combine.
1 cup beef broth, 1 tbsp Worcestershire sauce, 1 tbsp minced garlic, 1 tsp Italian seasoning
Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the steak is tender.
About 20–30 minutes before serving, cook the pasta according to package directions until just al dente. Drain well.
12 oz fettuccine or penne pasta
Remove the beef from the slow cooker and stir the heavy cream and cream cheese into the slow cooker.
1 cup heavy cream, 8 oz cream cheese
Add the parmesan cheese and stir until melted and smooth.
1 cup freshly grated parmesan cheese
Add the beef back in.
Add the fresh spinach and stir until wilted.
2 cups fresh baby spinach
Add the cooked pasta and gently toss until coated in the creamy sauce.
Sprinkle the crumbled gorgonzola cheese and sun dried tomatoes over the top and let it melt slightly before serving.
1 cup crumbled gorgonzola cheese, 1/2 cup chopped sun dried tomatoes
Garnish with chopped parsley and a balsamic drizzle (if desired), serve warm, and enjoy!
chopped fresh parsley leaves

Notes

Be sure not to overcook the pasta. Cook it just until it's al dente.
Freshly grated Parmesan will melt more smoothly than pre-shredded Parmesan.
Add the spinach at the end to keep it bright.
For a higher end dish, substitute flank steak for stew beef.
You can substitute chicken breasts or thighs if that's what you've got on hand.
For extra veggie action, add some sliced mushrooms to the slow cooker with the beef.
Adjust the seasonings with a little red pepper for heat or extra garlic.

Nutrition

The post Slow Cooker Steak Gorgonzola Pasta (Olive Garden Copycat) appeared first on The Quicker Kitchen.

Cookie Dough Bark

Meaghan — Thu, 29 Oct 2026 11:15:12 +0000

Cookie dough bark turns chocolate chip cookie dough into a tasty festive spin on chocolate bark. It’s simple to make with a handful of ingredients and no oven required, making it perfect for holiday treat trays or anyone who just loves eating cookie dough!

Everyone knows the best part of baking cookies isn’t the finished cookies.

It’s eating the cookie dough.

And if you agree, this cookie dough bark is going to be right up your alley.

It is loaded with cookie dough that’s topped with a chocolate candy coated and festive M&M’s.

Snap it or cut it into bite sized pieces and you have a delicious, no bake addition to any dessert tray that you can make ahead of time.

It’s also easy to customize with milk chocolate, dark chocolate, white chocolate, or extra toppings, so you can make it just the way your family likes it.

Ingredients

To make this you’ll need:

Refrigerated chocolate chip cookie dough– A 16.5 ounce tube. Go for a brand like Pillsbury that makes their cookie dough safe to eat raw.
Chocolate chips– Semi sweet or milk chocolate.
Coconut oil– To help smooth out the melted chocolate.
M&M’s– Mini ones. You can customize them to fit the holiday and use red and green minis for Christmas, etc.
Flaky sea salt– Optional to taste.

Ingredients Warning

Make sure you are using a safe to eat raw premade cookie dough.

Pillsbury lists the products that are safe to eat raw on their website here.

According to their site, their tube of chocolate chip cookie dough is made with heat treated flour and pasteurized eggs so you can eat it raw safely.

However, other major brands of cookie dough are NOT safe to eat raw.

Nestle does NOT have a safe to eat raw brand of cookie dough, and discontinued their previous safe to eat product shortly after it was released.

How to Make

Cookie dough bark is so easy to make.

Start by lining a rimmed quarter sheet pan with parchment paper.

Set the prepared pan aside.

Then, open the cookie dough, discarding the packaging, and slice the dough in 1/4″ slices.

Put the sliced cookie dough onto the lined sheet pan in an evenly space grid shape.

Press down the dough slices with your clean hands to make an even layer that covers the whole pan.

Put the cookie dough tray in the freezer so it is sitting flat.

Freeze it for 20-30 minutes.

When you’re ready to pull the dough out of the freezer, put the chocolate chips and coconut oil in a microwave safe bowl.

Microwave it for 30 second intervals, stirring between each interval until the chocolate is melted and smooth.

Pour the chocolate over the chilled dough, spread it out evenly with a spatula.

Sprinkle the candy out across the entire pan, followed by a pinch of flaky salt if you are using it.

Freeze the bark for at least 1 hour or until it is set.

Break, or slice, the cookie dough bark into pieces.

Serve immediately and enjoy!

Storing

You can’t store the cookie dough bark on the counter due to the raw cookie dough.

To store, transfer it to an airtight container and refrigerate it for a week or so.

You can also transfer it to a freezer safe bag or container and freeze it for up to 2 months, letting it thaw overnight in the fridge prior to enjoying.

Tips and Tricks

You can customize this for different holidays and occasions by using themed M&M’s, other candies, or even sprinkles.
Make sure you use a cookie dough that is safe to eat. Some brands like Pillsbury use heat treated flour and pasteurized eggs so you can now safely enjoy the dough raw. It should say “safe to eat raw” on the label.
Don’t skip the coconut oil. It smooths out the chocolate and makes it set a little bit softer so it’s easier to bite into.

Other Holiday Bark Recipes

Cookie dough bark is an easy candy with everyone’s favorite holiday food: raw cookie dough.

Make it and enjoy!

Looking for other holiday bark recipes?

Try these:

If you’ve tried this COOKIE DOUGH BARK or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Cookie Dough Bark

Cookie dough bark turns chocolate chip cookie dough into a tasty festive spin on chocolate bark. It's simple to make with a handful of ingredients and no oven required, making it perfect for holiday treat trays or anyone who just loves eating cookie dough!

Course Dessert

Cuisine American

Prep Time 15

Chill Time 1 20

Total Time 1 35

Servings

Calories 672kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 16.5 oz tube refrigerated chocolate chip cookie dough
1 1/2 cups chocolate chips
1 tbsp coconut oil
1/2 cup mini m&m's
flaky sea salt to taste (optional)

US Customary - Metric

Instructions

Line a rimmed quarter sheet pan with parchment paper, then set it aside.
Open the dough & discard the packaging. Slice the dough into 1/4" thick rounds.
1 16.5 oz tube refrigerated chocolate chip cookie dough
Transfer the dough rounds to the prepared pan in an evenish-ly space grid shape, then use clean hands to press it down and out into an even layer covering the entire pan.
Freeze flat for 20-30 minutes.
Add the chocolate chips and oil to a microwave safe bowl. Heat in 30 second intervals, stirring between each, until the chocolate's completely melted & smooth.
1 1/2 cups chocolate chips, 1 tbsp coconut oil
Working quickly, pour the chocolate over the chilled dough then spread it out with a spatula in an even layer. Sprinkle the candy out evenly across the entire pan, followed by a pinch of salt, if using.
1/2 cup mini m&m's, flaky sea salt
Freeze for at least 1 hour, until set & solid.
Break, or slice, the cookie dough bark into pieces and serve immediately.

Notes

You can customize this for different holidays and occasions by using themed M&M's, other candies, or even sprinkles.
Make sure you use a cookie dough that is safe to eat. Some brands like Pillsbury use heat treated flour and pasteurized eggs so you can now safely enjoy the dough raw. It should say "safe to eat raw" on the label.
Don't skip the coconut oil. It smooths out the chocolate and makes it set a little bit softer so it's easier to bite into.

Nutrition

The post Cookie Dough Bark appeared first on The Quicker Kitchen.

Mississippi Chicken Chili (Slow Cooker Recipe)

Meaghan — Tue, 27 Oct 2026 11:15:33 +0000

Slow cooker Mississippi chicken chili mashes up creamy chicken chili with the briny ranch flavor of Mississippi pot roast for a hearty bowl of comfort food. It’s an easy dump and go dinner that lets the slow cooker do most of the work so you can throw it together in the morning, go about your day, and come home to a home cooked meal that’s ready to go!

You can never go wrong with a hearty bowl of chili around these parts.

I like to keep things fresh and interesting though instead of making the usual beef chili all winter long.

And this Mississippi chicken chili is definitely a delicious way to spice things up.

It brings together the tangy kick of pepperoncini, the savory flavor of ranch seasoning, and tender chicken in a hearty chili that’s creamy, satisfying, and full of flavor.

Plus, like all good slow cooker meals, it’s pretty much a set it and forget it style recipe.

You just add everything to the slow cooker and let it the crock pot work its magic while you live your life.

Then finish it off with a little cream cheese and heavy cream and dinner’s ready in minutes.

Serve it up with cornbread, crackers, or a pile of shredded cheese on top, and you’ve got a cozy dinner that’s just as good for a casual family meal as it is for game day.

Ingredients

To make this you’ll need:

Chicken breasts– Boneless, skinless chicken breasts. Trim the extra fat off.
Ranch seasonings mix– A 1 ounce packet.
Brown gravy mix– 1 packet.
Spices– Garlic powder and pepper.
Chicken broth– Use low sodium if you are worried about this being too salty.
Beans– 2 15 ounce cans of great northern beans. Drain and rinse the beans.
Pepperoncini peppers– You’ll need both sliced pepperoncini peppers and the juice. I recommend using the mild version, unless you’re sure you want to add some kick to your chili.
Cream cheese– Soften it to room temperature and cut it into cubes.
Heavy cream

How to Make

This slow cooker Mississippi chicken chili is so easy to make.

Just add the chicken to the bowl of the slow cooker and sprinkle the ranch seasoning, gravy mix, garlic, and pepper evenly out overtop of the meat.

Pour the broth overtop, then add the beans, peppers, and pepper juice.

Put the lid on the slow cooker and cook on LOW for 6-7 hours.

After the chicken has cooked for 6-7 hours, transfer the chicken using a pair of tongs to a cutting board.

Shred the chicken and put it back in the slow cooker.

Stir in the cream cheese and heavy cream.

Leave the slow cooker uncovered and just let it sit for 10-15 minutes, undisturbed, so the chili can thicken.

Ladle into bowls, serve warm, and enjoy!

Storing Leftovers

Let any leftovers cool to room temperature and either refrigerate them in the bowl of the slow cooker with the lid on or an air tight container for up to 4 days.

Reheat it either in the slow cooker until warm or scoop out individual portions into to microwave safe bowls and microwave until warm.

Tips and Tricks

Shredded cheddar, sour cream, sliced green onions, crumbled bacon and crushed tortilla chips all make for yummy toppings.
Don’t worry if it doesn’t feel like you’ve added enough liquid in the beginning. The ingredients, especially the chicken, will release some liquid as they cook.
Want it less or more spicy? Adjust the amount of pepperoncini to suit your taste. Also check to see if you’re using mild or medium/hot pepperoncini, as that will definitely play a huge part in the overall spiciness of the finished chili.

Other Mississippi Style Recipes

Slow cooker Mississippi chicken chili is a creative way to use the classic Mississippi pot roast seasonings in an entirely new dinner.

Make it and enjoy!

Looking for other Mississippi style recipes?

Try these:

If you’ve tried this SLOW COOKER MISSISSIPPI CHICKEN CHILI or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Mississippi Chicken Chili (Slow Cooker Recipe)

Slow cooker Mississippi chicken chili mashes up creamy chicken chili with the briny ranch flavor of Mississippi pot roast for a hearty bowl of comfort food. It's an easy dump and go dinner that lets the slow cooker do most of the work so you can throw it together in the morning, go about your day, and come home to a home cooked meal that's ready to go!

Course Chicken, Dinner, Soup

Cuisine American, Southern

Prep Time 10

Cook Time 7

Total Time 7 10

Servings

Calories 393kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 1/2 - 2 LBS boneless, skinless chicken breasts trimmed of fat
1 1 oz pkt ranch seasoning mix
1 pkt brown gravy mix
1 tsp garlic powder
1/2 tsp pepper
2 1/2 cups chicken broth
2 15 oz cans great northern beans drained & rinsed
1/2 cup sliced pepperoncini peppers
2 tbsp pepperoncini juice
8 oz cream cheese softened & cubed
1/2 cup heavy whipping cream

US Customary - Metric

Instructions

Add the chicken to the bowl of the slow cooker.
1 1/2 - 2 LBS boneless, skinless chicken breasts
Sprinkle the ranch seasoning, gravy mix, garlic, and pepper evenly out overtop of the meat.
1 1 oz pkt ranch seasoning mix, 1 pkt brown gravy mix, 1 tsp garlic powder, 1/2 tsp pepper
Pour the broth overtop, then add the beans, peppers, and juice.
2 1/2 cups chicken broth, 2 15 oz cans great northern beans, 1/2 cup sliced pepperoncini peppers, 2 tbsp pepperoncini juice
Cover and cook on LOW for 6-7 hours.
Using tongs, transfer the chicken to a waiting cutting board. Shred the chicken, then return it to the slow cooker.
Add the cream cheese and cream to the bowl, and stir everything together until evenly combined.
8 oz cream cheese, 1/2 cup heavy whipping cream
Leave the slow cooker uncovered and just let it sit for 10-15 minutes, undisturbed, so the chili can thicken some.
Ladle into bowls, serve warm, and enjoy!

Notes

Shredded cheddar, sour cream, sliced green onions, crumbled bacon and crushed tortilla chips all make for yummy toppings.
Don't worry if it doesn't feel like you've added enough liquid in the beginning. The ingredients, especially the chicken, will release some liquid as they cook.
Want it less or more spicy? Adjust the amount of pepperoncini to suit your taste. Also check to see if you're using mild or medium/hot pepperoncini, as that will definitely play a huge part in the overall spiciness of the finished chili.

Nutrition

The post Mississippi Chicken Chili (Slow Cooker Recipe) appeared first on The Quicker Kitchen.

Ritz Cracker Party Sandwiches

Meaghan — Fri, 23 Oct 2026 11:15:21 +0000

Ritz cracker party sandwiches are buttery, bite sized appetizers filled with cheese and deli meat and coated with a mustard dressing before being baked until warm and delicious. They’re quick to assemble and perfect for even total beginners who need a quick appetizer for a party.

Tis the season for entertaining.

And if your calendar looks anything like mean, you’ve got at least one party a week from Thanksgiving through New Years.

Chances are you’ll be hosting at least one or asked to bring a dish.

And if you find yourself as the host or need to bring something a long, these Ritz cracker party sandwiches are the perfect thing.

They’re an effortless appetizer made with those classic buttery crackers, tasty meat and cheese, and a quick trip to the oven that makes everything warm, melty, and extra delicious.

You can switch up the fillings to use your favorite deli meats and cheeses, so it’s easy to make a batch that suits your crowd or uses up what you already have in the fridge.

Ingredients

To make these you’ll need:

Ritz crackers– The classic kind.
Ham– Thin slices of deli ham, cut into thirds.
Cheese– Thin slices of Swiss cheese, cut into thirds.
Butter– Melted.
Mustard– Dijon.
Seasonings– Worcestershire sauce, poppy seeds, and dried onion flakes.

How to Make

Making these Ritz cracker party sandwiches is so easy!

Just arrange half the crackers in a single layer, flat side down, on a rimmed baking sheet.

Add a folded slice of cheese on top of each cracker, followed by a folded slice of ham.

Top the ham slice with another folded slice of cheese.

Repeat this so you have topped half of the Ritz crackers.

Then close them all with another Ritz cracker, rounded side up.

Set the tray aside.

Whisk together all the remaining ingredients in a small bowl.

Pour this mixture evenly out overtop the cracker sandwiches.

Bake at 350° for 6-8 minutes, until the cheese has melted and crackers are golden brown.

Serve warm and enjoy!

Storing

Let leftovers cool completely prior to storing them in an airtight container in the fridge for up to 3 days.

Keep in mind that the crackers will soften a bit as they sit.

For the best flavor and texture, reheat them in a 300°F oven for about 5 to 10 minutes, or until the filling is warmed through.

Tips and Tricks

Feel free to vary the meat and cheese choices. Turkey, salami, and roast beef would all be tasty choices so long as they are thinly sliced. And you can use whatever thinly sliced cheese you like.
Cracker cut cheese is precut cheese squares that fits onto a cracker. These would be perfect for this.
For a sweet and savory taste, add a teaspoon of honey to your dijon mixture.

Other Easy Party Appetizers

Ritz cracker party sandwiches are effortless appetizers perfect for any party.

Make them and enjoy!

Looking for other easy party appetizers?

Try these:

If you’ve tried these RITZ CRACKER PARTY SANDWICHES or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Ritz Cracker Party Sandwiches

Ritz cracker party sandwiches are buttery, bite sized appetizers filled with cheese and deli meat and coated with a mustard dressing before being baked until warm and delicious. They're quick to assemble and perfect for even total beginners who need a quick appetizer for a party.

Course Appetizer, Snack

Cuisine American

Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 62kcal

Author Meaghan - The Quicker Kitchen

Ingredients

48 classic Ritz crackers
8 thin slices ham sliced into 1/3's
16 thin slices Swiss cheese sliced into 1/3's
4 tbsp butter melted
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp poppy seeds
1/2 tsp dried onion flakes

US Customary - Metric

Instructions

Arrange half the crackers in a single layer, flat side down, on a rimmed baking sheet.
48 classic Ritz crackers
Add a folded slice of cheese on top of each cracker, followed by a folded slice of ham. Top with another folded slice of cheese.
16 thin slices Swiss cheese, 8 thin slices ham
Top all with another Ritz cracker to close, rounded side up. Set aside.
Add all of the remaining ingredients to a small bowl, and whisk together to evenly combined. Pour this mixture evenly out overtop the cracker sandwiches.
4 tbsp butter, 2 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp poppy seeds, 1/2 tsp dried onion flakes
Bake at 350° for 6-8 minutes, until the cheese has melted and crackers are golden brown.
Serve warm and enjoy!

Notes

Feel free to vary the meat and cheese choices. Turkey, salami, and roast beef would all be tasty choices so long as they are thinly sliced. And you can use whatever thinly sliced cheese you like.
Cracker cut cheese is precut cheese squares that fits onto a cracker. These would be perfect for this.
For a sweet and savory taste, add a teaspoon of honey to your dijon mixture.

Nutrition

The post Ritz Cracker Party Sandwiches appeared first on The Quicker Kitchen.

Smashed Brussels Sprouts

Meaghan — Thu, 22 Oct 2026 11:15:10 +0000

These smashed Brussels sprouts are crispy on the outside, tender in the middle, and packed with delicious savory flavor. They’re an easy way to turn an ordinary veggie into a crowd pleasing side dish that pairs perfectly with weeknight dinners and holiday meals alike.

If Brussels sprouts haven’t always been your favorite vegetable, these smashed Brussels sprouts might just change your mind.

Smashing them before roasting gives you crispy, crunchy pieces of goodness all coated in Parmesan and lemon.

They aren’t the blah veggie you remember.

Oh no, these are super addicting with their crunch and the blend of flavors.

Plus they are super easy and pair well with anything from roast chicken or pork chops to a holiday spread.

Ingredients

To make these you’ll need:

Brussels sprouts– Washed and trimmed.
Olive oil– Extra virgin.
Spices– Salt, pepper, and crushed red pepper flakes.
Parmesan cheese– Shredded.
Lemon juice– Fresh.

How to Make

Smashed Brussels sprouts are pretty easy to make.

Just add the sprouts to a large pot and fill it with water just until the water covers the sprouts.

Bring it to a boil and boil the sprouts for 8-10 minutes or just until they are soft.

Scoop the sprouts out with a slotted spoon and immediately transfer them to a bowl filled with ice water.

Soak the sprouts for 3-5 minutes.

Then drain the sprouts well and use paper towels to pat them very, very dry.

Put the dry, boiled sprouts in a mixing bowl and toss them with the oil, salt, red pepper, and black pepper to coat them evenly.

Once they are coated, add the shredded Parmesan and lemon juice and give them another toss to coat them again.

Spread the sprouts out in a single layer onto a parchment paper lined rimmed baking sheet.

Using the bottom of a mason jar, gently press down on each one to flatten them.

Bake at 425° for 25-30 minutes.

Serve warm and enjoy!

Storing Leftovers

Let them cool to room temperature and transfer them to an airtight container in the fridge for up to 4 days.

For best crispiness, reheat them in a 400° oven until they are warm and crisp back up.

You can also heat them back up in the microwave but the microwave will soften them some.

Tips and Tricks

Choose Brussels sprouts that are about the same size as each other so they cook evenly.
Make sure to cut off any tough ends and get rid of any loose or damaged outer leaves before you cook the sprouts.
Dry them very well so they crisp up nicely. If there’s any extra moisture left on the sprouts when you put them in the oven, they won’t get crispy.
Don’t smash them too thin. You want to press down on each sprout firmly enough to flatten the sprouts but you want them to remain intact.
They need to be in a single layer, not overlapping or touching so they get crispy.

Other Side Dishes

Smashed Brussels sprouts dress up any occasion with their crispy edges, Parmesan coating and hint of lemon.

Make them and enjoy!

Looking for other dressed up side dishes?

Try these:

If you’ve tried these SMASHED BRUSSELS SPROUTS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Smashed Brussels Sprouts

These smashed Brussels sprouts are crispy on the outside, tender in the middle, and packed with delicious savory flavor. They're an easy way to turn an ordinary veggie into a crowd pleasing side dish that pairs perfectly with weeknight dinners and holiday meals alike.

Course Dinner, Side Dish, Vegetable

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 136kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 lb brussels sprouts washed & trimmed
2 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp crushed red pepper flakes
pinch black pepper
1/4 cup shredded Parmesan cheese
1 tbsp lemon juice

US Customary - Metric

Instructions

Add the sprouts to a large pot then fill with water just until they're covered. Bring to a boil and boil for 8-10 minutes, just until soft.
1 lb brussels sprouts
Scoop the sprouts out with a slotted spoon and immediately transfer them to a bowl filled with ice water and soak for 3-5 minutes.
Drain the sprouts well then transfer them to paper towels and pat dry, very dry. Transfer them to a mixing bowl.
Add the oil, salt, red pepper, and black pepper. Toss to evenly coat. Add the cheese and lemon juice, then gently toss again just until evenly combined.
2 tbsp extra virgin olive oil, 1/2 tsp salt, 1/4 tsp crushed red pepper flakes, pinch black pepper, 1/4 cup shredded Parmesan cheese, 1 tbsp lemon juice
Transfer the sprouts to a parchment paper lined rimmed baking sheet and spread them out in a single layer.
Using the bottom of a mason jar, gently press down on each one to squish/flatten.
Bake at 425° for 25-30 minutes.
Serve warm and enjoy!

Notes

Choose Brussels sprouts that are about the same size as each other so they cook evenly.
Make sure to cut off any tough ends and get rid of any loose or damaged outer leaves before you cook the sprouts.
Dry them very well so they crisp up nicely. If there's any extra moisture left on the sprouts when you put them in the oven, they won't get crispy.
Don't smash them too thin. You want to press down on each sprout firmly enough to flatten the sprouts but you want them to remain intact.
They need to be in a single layer, not overlapping or touching so they get crispy.

Nutrition

The post Smashed Brussels Sprouts appeared first on The Quicker Kitchen.

Candy Cane Lush

Meaghan — Tue, 20 Oct 2026 11:15:45 +0000

Candy cane lush is a creamy, no bake Christmas dessert with layers of whipped topping, fluffy peppermint cheesecake, and creamy pudding nestled on a graham cracker crust. It’s easy to make ahead and perfect for holiday parties, Christmas dinners, or anytime you need a crowd pleasing dessert without adding another baking project to your busy holiday schedule.

The season of mint-er is fast approaching.

And nothing says mint-er and the holiday season in general quite like candy canes.

If you’re looking for an easy Christmas dessert packed with the flavor of the season that doesn’t require the oven, this candy cane lush is it.

It’s packed with festive candy flavor, creamy layers, and a touch of Christmas magic.

At least that’s what it feels like since you don’t have to so much as turn on the oven to make this sweet, homemade dessert.

Plus, it’s one of those desserts you can make a day ahead so the layers have plenty of time to chill and set and gives you the opportunity to take something off your busy holiday plate the day of your festivities.

Ingredients

To make these you’ll need a few sets of ingredients for the different layers.

For the crust you’ll need:

Graham cracker crumbs– Either storebought or pulse about 15 whole sheets of graham crackers to make 2 cups.
Butter– Unsalted butter, melted.

For the cheesecake layer you’ll need:

Cream cheese– Softened to room temperature.
Powdered sugar– Do not substitute granulated sugar. It will be gritty.
Peppermint extract– There are several varieties of mint extract. Be sure you’re using peppermint for the candy cane flavor.
Food coloring– Red.

Next for the pudding layer, you’ll need:

Instant pudding mix– A 3.4 ounce package of vanilla instant pudding mix.
Milk– Cold.
Whipped topping– The kind you find in the freezer section like Cool Whip. Thaw it.
Red food coloring

And for the topping you’ll need:

Whipped topping– Again, you’ll need the kind from the freezer section like Cool Whip. Thaw it.
Crushed Candy Canes

How to Make

Making this candy cane lush is pretty easy if you take it one step at a time.

Start by making the crust by combining the graham cracker crumbs and melted butter in a medium mixing bowl.

Press the mixture into the bottom of a 9×9-inch baking dish.

Refrigerate the crust while preparing the layers.

Once you’ve made the crust, make the cheesecake layer.

To do that, beat the softened cream cheese with an electric mixer in a large bowl until the cream cheese is smooth.

Beat in the powdered sugar and peppermint extract.

Stir in a few drops of red food coloring until it’s your desired shade of red.

Then fold in 2 cups of Cool Whip to make the mixture light and fluffy.

Spread the red cheesecake layer evenly over the chilled crust and spread the remaining Cool Whip from the tub over the top of the red layer.

Pop it back in the fridge while you make the pudding layer.

To make the pudding layer, whisk the instant vanilla pudding mix and cold milk together until it thickens.

Stir in red food coloring until the pudding is your desired shade of red.

Spread the red pudding layer evenly over the cheesecake layer.

Finish the candy cane lush by spreading Cool Whip evenly over the pudding layer and sprinkling crushed candy canes over top.

Refrigerate the dessert for at least 4 hours or until fully set.

Slice and serve chilled.

Enjoy!

Storing

Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days.

Keep it chilled until you’re ready to serve so the creamy layers stay firm and hold their shape.

Tips and Tricks

You can also make this dessert a day ahead so you can take pressure off of holiday entertaining. Just keep it in the fridge until you are ready to serve it.
The food coloring is optional. You could just top the dessert with crushed candy canes for a more subtly festive flair.
Have a little fun with it. You could substitute Oreos for the graham cracker crust for a chocolate peppermint situation.

Other No Bake Holiday Desserts

Candy cane lush is a delicious dessert you can put together without turning on your oven.

Make it and enjoy!

Looking for other no bake holiday desserts?

Try these:

If you’ve tried this CANDY CANE LUSH or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Candy Cane Lush

Candy cane lush is a creamy, no bake Christmas dessert with layers of whipped topping, fluffy peppermint cheesecake, and creamy pudding nestled on a graham cracker crust. It's easy to make ahead and perfect for holiday parties, Christmas dinners, or anytime you need a crowd pleasing dessert without adding another baking project to your busy holiday schedule.

Course Dessert

Cuisine American

Prep Time 30

Chill Time 4

Total Time 4 30

Servings

Calories 530kcal

Author Meaghan - The Quicker Kitchen

Ingredients

For the Crust

2 cups graham cracker crumbs
1/2 cup unsalted butter melted

For the Cheesecake Layer

1 8 oz pkg cream cheese softened
1 cup powdered sugar
1 teaspoon peppermint extract
Red food coloring

For the Pudding Layer

1 3.4 oz pkg instant vanilla pudding mix
1 3/4 cups cold milk
2 cups whipped topping thawed
Red food coloring

For the Topping

2 8 oz tubs whipped topping thawed
crushed candy canes

US Customary - Metric

Instructions

To Make The Crust

In a medium bowl, combine the graham cracker crumbs and melted butter.
2 cups graham cracker crumbs, 1/2 cup unsalted butter
Press the mixture into the bottom of a 9x9-inch baking dish.
Refrigerate the crust while preparing the layers.

To Make The Cheesecake Layer

In a large bowl, beat the softened cream cheese until smooth.
1 8 oz pkg cream cheese
Add the powdered sugar and peppermint extract, and mix until well combined.
1 cup powdered sugar, 1 teaspoon peppermint extract
Add a few drops of red food coloring until the desired shade of red is achieved.
Red food coloring
Fold in 2 cups of thawed whipped topping until the mixture is light and fluffy.
2 cups whipped topping
Spread the red cheesecake layer evenly over the chilled crust
Spread the remaining whipped topping from the container over the top of the red layer.

To Make The Pudding Layer

In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
1 3.4 oz pkg instant vanilla pudding mix, 1 3/4 cups cold milk
Add a few drops of red food coloring until the desired shade of red is achieved.
Red food coloring
Spread the red pudding layer evenly over the cheesecake layer.

To Make The Topping

Spread the remaining container of Cool Whip evenly over the pudding layer.
2 8 oz tubs whipped topping
Sprinkle crushed candy canes over the top for a festive touch.
crushed candy canes
Refrigerate the dessert for at least 4 hours, or until fully set.
Slice and serve chilled.

Notes

You can also make this dessert a day ahead so you can take pressure off of holiday entertaining. Just keep it in the fridge until you are ready to serve it.
The food coloring is optional. You could just top the dessert with crushed candy canes for a more subtly festive flair.
Have a little fun with it. You could substitute Oreos for the graham cracker crust for a chocolate peppermint situation.

Nutrition

The post Candy Cane Lush appeared first on The Quicker Kitchen.