The Quicker Kitchen

Frankenstein Pudding Cups

Meaghan — Fri, 25 Sep 2026 11:15:23 +0000

Frankenstein pudding cups are a monstrously fun Halloween dessert or snack. This spooktacular treat is quick to put together and turns vanilla pudding, cookie crumbs, and a few decorations into a festive dish perfect for parties, trick or treat night, or a movie marathon snack.

Nothing is as much fun as Halloween.

It’s the perfect excuse to be silly and a little spooky if you prefer.

And these scarily easy Frankenstein pudding cups are the perfect blend of spooky, silly fun that is perfect for a Halloween party for kids.

It’s less like actual baking and more like crafting or easy assembling to turn some plain pudding into a sweet Halloween treat.

Plus the kids can help with the decorating, and they are easy to make for a crowd.

It’s a scary good time!

Ingredients

To make these you’ll need:

Vanilla pudding– Make your favorite kind but whisk in some green food coloring to give it a monstrous appearance.
Oreos– Crush them to use for “hair.” You could also use chocolate sprinkles.
Frosting– Use chocolate frosting for the look or vanilla with a couple drops of black food coloring stirred in (though keep in mind it will be gray if you do that). This is to glue the candy bolts to the cups.
M&M’s– Only the brown ones. You could also use brown Reese’s Pieces.

You’ll also need 8-12 ounce clear plastic cups and a black permanent marker.

How to Make

These Frankenstein pudding cups are scarily easy to make.

Just add a couple of drops of food coloring to the pudding, whisking the food coloring in until it is evenly combined and the pudding’s reached your desired shade of green.

Set the green pudding aside.

Then use a black permanent marker and draw a Frankenstein face on the outside of a few plastic cups.

Spoon the green pudding into the cups, filling them to 1/4″ below the rim so you have room for the “hair.”

Top the green pudding with a layer of crushed cookies or sprinkles to make the “hair” layer.

Finish them off by a dabbing a dollop of frosting on each side of the monster face cup and press one piece of candy into each side for “bolts.”

Repeat this until all the cups are prepared.

Serve and enjoy!

Storing Leftovers

Store leftovers tightly covered in the cups in the fridge for up to 2-3 days.

Tips and Tricks

You can make the faces as spooky or as silly as you want! Or get the kids involved and have them draw the faces on the pudding cups.
Make sure the food coloring is mixed all the way in so it doesn’t look swirled in the cups. Also adjust the amount of food coloring you’re using based on the shade of green you are going for.
Don’t overfill the cups with pudding. You want to leave enough room for the crushed cookie or sprinkle topping.

Other Spooky Halloween Party Recipes

Frankenstein pudding cups are frighteningly fun for any Halloween party or trick or treat night.

Make them and enjoy!

Looking for other easy Halloween party recipes to serve?

Try these:

If you’ve tried these FRANKENSTEIN PUDDING CUPS, 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!

Frankenstein Monster Pudding Cups

Prep Time 10

Cook Time 5

Total Time 15

Author Meaghan - The Quicker Kitchen

Equipment

8-12 oz clear plastic cups
black permanent marker

Ingredients

vanilla pudding + green food coloring
crushed oreo cookies or chocolate sprinkles
chocolate frosting
chocolate/brown m&m's

Instructions

Add a couple of drops of food coloring to the pudding, whisking together until evenly combined and the pudding's reached your desired shade of green. Set aside.
Using a black permanent marker, draw a monster/Frankenstein face on the outside of a few plastic cups.
Spoon the green pudding into the cups, filling to 1/4" below the rim. Top with a layer of crushed cookies, or sprinkles, to make the 'hair'.
If desired, add a dab of frosting to each side of the cup as 'glue', then working quickly attach 1 candy per side for the 'bolts'. Repeat until all the cups are prepared. Alternatively, you can just draw this part on with the permanent marker.
Serve and enjoy!

Notes

You can make the faces as spooky or as silly as you want! Or get the kids involved and have them draw the faces on the pudding cups.
Make sure the food coloring is mixed all the way in so it doesn't look swirled in the cups. Also adjust the amount of food coloring you're using based on the shade of green you are going for.
Don't overfill the cups with pudding. You want to leave enough room for the crushed cookie or sprinkle topping.

The post Frankenstein Pudding Cups appeared first on The Quicker Kitchen.

Bat Cheese Ball For Halloween

Meaghan — Thu, 24 Sep 2026 11:15:45 +0000

This adorable bat cheese ball is the perfect addition to the menu for your next Halloween party. It’s a fun, festive appetizer that only requires 4 easy ingredients to come together, and tastes absolutely delicious. Pair it with an assortment of crackers and enjoy watching family and friends savor each and every spooky bite!

My kids have always gotten excited about the spookiest day of the year, and I’ve tried to incorporate all things easy and fun to add to their enjoyment over the years, whatever the holiday.

From homemade costumes that we planned together, to finger foods they’re equally excited and shocked by- there’s no way I won’t try to add a little extra magic to a holiday for my kids.

Who knew that a bat themed cheese ball for Halloween would’ve been such a huge hit? I made it one time on a whim, and now it’s a must have at every year’s dinner.

I love it because it adds a little extra to the holiday meal, but I love it even more because it’s super simple to whip up. That’s a win for me any night, but especially when it’s a holiday.

Kids are going to fall in love because this easy holiday cheese ball does look just like an adorable little bat.

You’re going to love it because it actually tastes delicious, and it’s also super simple to whip up making it ideal for easy entertaining!

Ingredients Needed

Like all our best recipes, this Halloween cheese ball only requires a handful of easy ingredients to come together.

To make it you’ll need:

Cream Cheese – Two 8 ounce blocks of cream cheese, softened. I do recommend using real cream cheese for the best flavor and for holding it’s shape at room temperature while still being spreadable; however, you can substitute Neufchatel if trying to shave off some calories.
Italian Dressing Mix – The dry Italian dressing mix sold in packets
Tortilla Chips – Specifically blue corn tortilla chips to give this edible bat it’s ‘black’ coating and wings.
Olives – Pimento stuffed green olives to make the ‘eyes’.

Once you’ve gathered all the necessary ingredients, you’re ready to begin!

How To Make

Homemade cheese balls are perfect for holiday entertaining because they’re easy to make, and even easier to customize for any themed occasion. This bat cheeseball for Halloween is no exception!

Start by adding the softened cream cheese and the Italian dressing mix to a large mixing bowl. Using a hand mixer, blend them together until evenly combined. The mixture should be smooth & very creamy.

Scrape all of the cream cheese mixture down the sides of the bowl, using a spatula, and pull it all into a lumpy ball shape in the center of the bowl. Transfer the ‘ball’ to the center of a large sheet of plastic wrap.

Wrap the plastic tightly around the cheese ball until it’s completely sealed, then use your hands to gently shape it into a more rounded ball. Refrigerate for at least 2 hours, or up to overnight, so that it firms up.

Add the chip crumbs to a large, shallow plate in an even layer then set them aside.

Carefully unwrap the chilled cheese ball from the plastic wrap, then sit it in the middle of the chip crumbs. Discard the plastic wrap.

Gently roll the cheese ball around in the crumbs, pressing in as needed, until the entire thing’s coated in an even layer. Transfer it to a serving plate of your choice.

Carefully insert a whole tortilla chip into each side of the cheese ball to make the ‘wings’. Stick two olives on the front for the ‘eyes’. You can secure them with toothpicks, if needed, just remember to remove them before eating or to warn guests they’re there.

Serve with an assortment of crackers, and enjoy!

Serving Suggestions

I always recommend serving a cheese ball with a variety of dipping options for guests. This allows them mix and match their favorites and helps each bite feel fresh.

Some of our favorite options include:

Crackers – This is the most obvious choice, and I’d suggest a minimum of two different kinds.
Pretzels
Veggies – Celery sticks, baby carrots, radish chips, ect
Sliced Baguette Bread
Melba Toasts

Feel free to use any of my suggestions, or whatever other ideas appeal to you. You really can’t go wrong!

Storing

Leftover cheese ball, if desired, can be stored in an airtight container for up to 3 days.

Unfortunately any longer than that and the tortilla chip coating will become soggy.

Tips & Tricks

For best results whip the cream cheese with the dressing mix using an electric hand mixer or a stand mixer. You can do it the old fashioned way, but the amount of elbow grease and upper arm strength needed to get the cream cheese properly smooth is painful.
You can use a food processor, or a large ziplocking bag and a rolling pin, to crush the tortilla chips; however, keep in mind you only want to lightly crush them and not pulverize them.
For more tips on how to make a cheese ball, check out this post on making a basic cheese ball. It will answer any question you may have.
If you want to make it ahead of time, prepared the cheeseball as instructed and keep in in the plastic wrap until 30 minutes before you’re ready to serve. Then proceed with the instructions for coating, and let it sit on the serving platter until the 30 minutes have elapsed so that it softens and becomes spreadable.

Other Halloween Cheese Ball Recipes

Whether you’re planning a party or just trying to serve a little something special for your own family- this bat cheese ball is the perfect finger food for Halloween.

It’s fun, festive, and tastes delicious. Pair it with assorted crackers for an easy option that’s adorably spooky to celebrate with family and friends!

Looking for other Halloween themed cheese ball recipes to enjoy?

Try these:

If you’ve tried this BAT CHEESE BALL FOR HALLOWEEN, 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!

Bat Cheese Ball For Halloween

This adorable bat cheese ball is the perfect addition to the menu for your next Halloween party. It's a fun, festive appetizer that only requires 4 easy ingredients to come together, and tastes absolutely delicious. Pair it with an assortment of crackers and enjoy watching family and friends savor each and every spooky bite!

Course Appetizer

Cuisine American

Prep Time 15

Chill Time 2

Total Time 2 15

Servings

Calories 164kcal

Author Meaghan - The Quicker Kitchen

Ingredients

2 8 oz blocks cream cheese softened
2 .7 oz pkts dry Italian dressing mix
1/2 - 3/4 cup crushed blue corn tortilla chips + 2 whole chips
2 pimento stuffed green olives

US Customary - Metric

Instructions

Add the cream cheese and dressing mix to a large mixing bowl. Using a hand mixer, blend together until smooth and creamy.
2 8 oz blocks cream cheese, 2 .7 oz pkts dry Italian dressing mix
Scrape the mixture into a ball shape in the bottom of the bowl, then transfer it to the center of a large sheet of plastic wrap. Wrap it up tightly, and gently reshape it into a proper ball inside the plastic wrap shell.
Refrigerate for at least 2 hours.
Add the chip crumbs to a large, shallow plate then set aside.
1/2 - 3/4 cup crushed blue corn tortilla chips
Unwrap the chilled cheese ball and roll it in the chip crumbs, pressing in as needed, to ensure an even coating all around. Transfer the prepared cheese ball to a serving plate.
Insert a whole tortilla chip on each side of the cheese ball to make the 'wings', then stick two olives on the front for eyes- you can use toothpicks if necessary.
2 pimento stuffed green olives
Serve with assorted crackers, and enjoy!

Notes

For best results whip the cream cheese with the dressing mix using an electric hand mixer or a stand mixer. You can do it the old fashioned way, but the amount of elbow grease and upper arm strength needed to get the cream cheese properly smooth is painful.
You can use a food processor, or a large ziplocking bag and a rolling pin, to crush the tortilla chips; however, keep in mind you only want to lightly crush them and not pulverize them.
For more tips on how to make a cheese ball, check out this post on making a basic cheese ball. It will answer any question you may have.
If you want to make it ahead of time, prepared the cheeseball as instructed and keep in in the plastic wrap until 30 minutes before you're ready to serve. Then proceed with the instructions for coating, and let it sit on the serving platter until the 30 minutes have elapsed so that it softens and becomes spreadable.

Nutrition

The post Bat Cheese Ball For Halloween appeared first on The Quicker Kitchen.

Black Bean Soup (Slow Cooker Recipe)

Meaghan — Tue, 22 Sep 2026 11:15:00 +0000

Slow cooker black bean soup is a hearty, budget friendly meal loaded with veggies and bold flavorings. This easy dump and go dinner is perfect for busy weeknights when you want to come home to a meal that is ready to go.

There’s nothing quite like coming home to a slow cooker full of soup after a busy day.

I love walking into the house and smelling the soup cooking and knowing dinner is basically done.

And I love this black bean soup even more because it’s not only set it and forget it but it’s super budget friendly to stretch your grocery budget.

No one will be complaining though since it is super cozy and full of bold spices perfect for dunking cornbread or tortilla chips into.

And it makes for yummy leftovers!

This is one of those soup that gets even better as it sits in the fridge overnight.

Give it a try and you’ll be adding this to your regular meal plan.

Ingredients

To make this you’ll need:

Black beans– Dried black beans. You’ll soak them in water overnight the night before.
Chicken broth– You can use vegetable broth if you prefer to keep this vegetarian.
Vegetables– A peeled and diced yellow onion and 2 seeded and diced bell peppers.
Spices– Chili powder, ground cumin, cayenne pepper, garlic powder, black pepper, and salt
Cilantro– Chopped fresh cilantro leaves.
Lime juice– Fresh is best.

How to Make

This slow cooker black bean soup is so easy to make!

Just soak the beans in water overnight to rehydrate them.

When you are ready to put the soup in the slow cooker, drain the beans and rinse them well.

Put the drained beans in the bowl of a slow cooker along with the rest of the ingredients except the cilantro and lime juice.

Stir everything well.

Put the lid on the slow cooker and cook it on low for 8-10 hours or high for 5-6 hours.

Just before serving, use a potato masher to mash some of the beans in the slow cooker for a creamier consistency.

Stir in the cilantro and lime juice.

Serve warm and enjoy!

Storing

Let the soup cool to room temperature before transferring it to an airtight container in the fridge for 4 days.

Reheat individual portions in the microwave, stirring in a little extra broth if needed to loosen the soup back up.

Freezing

This soup also freezes really well.

Transfer the cooled soup to freezer-safe containers or bags and freeze for up to 3 months.

Thaw the soup overnight in the refrigerator before reheating.

Stir in some fresh cilantro after it’s reheated to brighten it back up.

Tips and Tricks

Adjust the seasoning to your taste. Start with the suggested amount but give it a taste before you serve and add any extra seasoning as needed.
This soup is delicious as is but you can dress it up with all the toppings. Topping ideas include: sour cream, cheddar or cojita cheese, avocado slices, crushed tortilla chips, and pico de gallo.
If you use canned beans, rinse and drain them well. Reduce the cook time to 2-3 hours on low.

Other Slow Cooker Soups

Slow cooker black bean soup is a budget friendly, easy soup that will warm up any night.

Make it and enjoy!

Looking for other slow cooker soup recipes?

Try these:

If you’ve tried this SLOW COOKER BLACK BEAN SOUP, 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!

Black Bean Soup (Slow Cooker Recipe)

Course Dinner, Lunch, Soup

Cuisine American, Hispanic, Mexican, Southwestern, Tex Mex

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 296kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 lb dry black beans
6 cups chicken broth
1 medium yellow onion peeled & diced
2 green bell peppers seeded & diced
1 tbsp chili powder
1 tsp ground cumin
1 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1/3 - 1/2 cup chopped fresh cilantro leaves
2 tbsp lime juice fresh recommended

US Customary - Metric

Instructions

Soak the beans in water overnight to rehydrate them.
1 lb dry black beans
Drain them, rinse them well, then transfer them to the bowl of a slow cooker.
Add the rest of the ingredients, except the cilantro and lime juice, then stir everything together until evenly combined.
6 cups chicken broth, 1 medium yellow onion, 2 green bell peppers, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1 tsp salt
Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6.
Using a potato masher, mash some of the beans in the pot (this will give the soup a creamier consistency).
Stir in the cilantro and lime juice.
1/3 - 1/2 cup chopped fresh cilantro leaves, 2 tbsp lime juice
Serve warm and enjoy!

Notes

Adjust the seasoning to your taste. Start with the suggested amount but give it a taste before you serve and add any extra seasoning as needed.
This soup is delicious as is but you can dress it up with all the toppings. Topping ideas include: sour cream, cheddar or cojita cheese, avocado slices, crushed tortilla chips, and pico de gallo.
If you use canned beans, rinse and drain them well. Reduce the cook time to 2-3 hours on low.

Nutrition

The post Black Bean Soup (Slow Cooker Recipe) appeared first on The Quicker Kitchen.

Oatmeal Creme Pie Cheesecake (No Bake Recipe)

Meaghan — Sat, 19 Sep 2026 11:15:54 +0000

This no bake oatmeal creme pie cheesecake combines creamy, rich cheesecake with the nostalgic flavor of the Little Debbie treat. With a sweet, creamy filling and plenty of warm oatmeal cookie flavor, it’s a delightful dessert for any occasion.

I am not shy about my love of Little Debbie and those Oatmeal Cream Pies.

And I also don’t hide my love of cheesecake.

Why not combine the two things that set my heart aflutter into one showstopping dessert?

This no bake oatmeal creme pie cheesecake has all the familiar cream pie flavor topped with a decadent, rich cheesecake layer.

And you can make the whole thing without turning on your oven.

That takes so much of the stress out of dessert- especially for a baking beginner.

So you know it’s the perfect slice of sweet nostalgia to end any party, holiday meal, or serve up for company.

Ingredients

To make this you’ll need:

Cream cheese– Softened to room temperature
No bake cheesecake filling– A 24.3 ounce tub of Philadelphia no bake cheesecake filling. You can find this near the cookie dough or cream cheese.
Whipped topping– An 8 ounce tub of thawed whipped topping like Cool Whip.
Vanilla extract– Real is best.
Sugar– Powdered.
Little Debbie Oatmeal Cream Pies– 14 of them, unwrapped and roughly chopped.

How to Make

This no bake oatmeal creme pie cheesecake is pretty easy to make.

Whip the cream cheese until it’s smooth and creamy in a large mixing bowl using a hand mixer.

Then mix in the cheesecake filling, whipped topping, vanilla extract, and powdered sugar to the cream cheese until everything is evenly combined.

Set it aside.

Then, press about 12 of the chopped oatmeal cream pies to the bottom of a 9″ springform pan so they form a single layer that covers the bottom of the pan and goes up the sides some.

Pour the prepared cheesecake filling in an even layer over the cream pie “crust.”

Sprinkle the remaining chopped cream pies evenly out overtop.

Let the cheesecake chill in the refrigerator for at least 4 hours, but up to overnight.

Run a butterknife around the edges of the pan to release the cheesecake, then open the pan and remove the outer ring.

Slice, serve, and enjoy!

Storing

Store this tightly covered in the fridge for up to 4 days.

Keep in mind the oatmeal cream pies may start to soften if it sits in the fridge too long.

Tips and Tricks

Let the cream cheese and cream cheese filling sit out on the counter to soften before you whip them together.
To press the chopped cream pies evenly into a “crust,” use the bottom of a cup or flat measuring cup to press it down, working from the center outwards.
Worried about the crust sticking? Spray the springform pan lightly with nonstick spray first.

Other Cream Pie Desserts

No bake oatmeal creme pie cheesecake takes all the flavors you love about the nostalgic dessert and decadent cheesecake and combines them into one delicious treat.

Make it and enjoy!

Looking for other cream pie desserts?

Try these:

If you’ve tried this NO BAKE OATMEAL CREME PIE CHEESECAKE, 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!

Oatmeal Creme Pie Cheesecake (No Bake Recipe)

Course Dessert

Cuisine American

Prep Time 15

Chill Time 2

Total Time 2 15

Servings

Calories 470kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 8 oz block cream cheese softened
1 24.3 oz tub Philadelphia no bake cheesecake filling
1 8 oz tub whipped topping
2 tsp vanilla extract
2 tbsp powdered sugar
14 Little Debbie oatmeal cream pies unwrapped & roughly chopped

US Customary - Metric

Instructions

Add the cream cheese to a large mixing bowl. Using a hand mixer, whip until smooth and creamy.
1 8 oz block cream cheese
Add the cheesecake filling, whipped topping, vanilla extract, and powdered sugar to the cream cheese. Blend everything well until evenly combined. Set aside.
1 24.3 oz tub Philadelphia no bake cheesecake filling, 1 8 oz tub whipped topping, 2 tsp vanilla extract, 2 tbsp powdered sugar
Add roughly 12 of the chopped oatmeal cream pies to the bottom of a 9" springform pan, then firmly press them evenly out into a single layer that covers the bottom of the pan and begins going up the sides some.
14 Little Debbie oatmeal cream pies
Pour the prepared cheesecake filling into the pan and spread it out in an even layer. Sprinkle the remaining chopped cream pies evenly out overtop.
Chill in the refrigerator for at least 4 hours, but up to overnight.
Run a butterknife around the edges of the pan to release the cheesecake, then open the pan and remove the outer ring.
Slice, serve, and enjoy!

Notes

Let the cream cheese and cream cheese filling sit out on the counter to soften before you whip them together.
To press the chopped cream pies evenly into a "crust," use the bottom of a cup or flat measuring cup to press it down, working from the center outwards.
Worried about the crust sticking? Spray the springform pan lightly with nonstick spray first.

Nutrition

recipe adapted from The Country Cook

The post Oatmeal Creme Pie Cheesecake (No Bake Recipe) appeared first on The Quicker Kitchen.

How To Make Roasted Pumpkin Seeds

Meaghan — Thu, 17 Sep 2026 11:15:30 +0000

Roasted pumpkin seeds are a crispy, crunchy, and tasty fall snack made from the seeds you scoop out of your pumpkin. They’re simple to make and give you a delicious way to use the whole pumpkin instead of tossing the seeds in the trash.

One of the highlights of fall?

Definitely carving a pumpkin!

Even though my kids are older now, we still take part in this fun tradition every year.

And I probably always will because roasted pumpkin seeds make one seriously tasty snack!

They have a deliciously crunchy texture and a warm, nutty flavor that makes them hard to stop snacking on.

They’re perfect for snacking straight from the baking sheet, adding to salads, sprinkling over soups, or packing into lunchboxes for a crunchy little treat!

Ingredients

To make these you’ll need:

A pumpkin– An 8 inch pie pumpkin or a carving pumpkin
Oil– Vegetable oil
Salt

How to Make

Making roasted pumpkin seeds is so easy!

Just scoop out the insides of the pumpkin, separating the seeds from the flesh as much as you can.

Put the seeds into a strainer and run the full strainer under water to remove as much of the stringy parts as possible.

Pat them dry.

Put the clean, dry seeds into a bowl and toss them with oil and salt to coat.

Spread the seeds out onto a 9×13″ baking sheet lined with parchment paper, making sure they don’t overlap.

Bake at 350° for 15 minutes or just until the seeds are crunchy but not brown.

Enjoy!

Storing

Let the seeds cool to room temperature before transferring them to a ziplocking bag or airtight container.

Store them on the counter for up to a week.

Tips and Tricks

You can keep the seasoning simple with salt or get creative with cinnamon sugar, garlic, ranch seasoning, chili powder, or whatever flavors your family loves.
If your seeds brown a little it’s ok. They will still be tasty though some people may not enjoy the deeper flavor as much.
The amount of seeds in each pumpkin- even pumpkins that are the same size- will vary.
If you cook the seeds at too hot a temperature, they will brown but not cook through.
You can use the same method to roast butternut squash seeds as well though they don’t need as long to roast since they are smaller.

Other Fall Snack Recipes

Roasted pumpkin seeds are a quintessential fall snack or finishing touch to salads, trail mix, granola, yogurt bowls, and more.

Make them and enjoy!

Looking for other fall snack recipes?

Try these:

If you’ve tried these ROASTED PUMPKIN SEEDS, 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!

How To Make Roasted Pumpkin Seeds

Course Appetizer, Snack

Cuisine American, Southern

Prep Time 5

Cook Time 15

Total Time 20

Servings cup

Calories 40kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 8 inch Pie or Carving Pumpkin
1 tsp Vegetable Oil
1/8 tsp Salt

US Customary - Metric

Instructions

Remove the insides of your pumpkin.
1 8 inch Pie or Carving Pumpkin
Place the seeds in a strainer to remove all the stringy gunk. Pat the seeds dry.
Place the seeds in a bowl with the salt and oil. Toss to coat.
1 tsp Vegetable Oil, 1/8 tsp Salt
Cover a 9x13 baking sheet with parchment paper and spread the seeds on the pan, making sure none overlap each other.
Bake at 350 degrees fahrenheit for 15 minutes or until the seeds are crunchy, but not browned. Enjoy!

Notes

You can keep the seasoning simple with salt or get creative with cinnamon sugar, garlic, ranch seasoning, chili powder, or whatever flavors your family loves.
If your seeds brown a little it's ok. They will still be tasty though some people may not enjoy the deeper flavor as much.
The amount of seeds in each pumpkin- even pumpkins that are the same size- will vary.
If you cook the seeds at too hot a temperature, they will brown but not cook through.
You can use the same method to roast butternut squash seeds as well though they don't need as long to roast since they are smaller.

Nutrition

The post How To Make Roasted Pumpkin Seeds appeared first on The Quicker Kitchen.

Mexican Hot Chocolate

Meaghan — Wed, 16 Sep 2026 11:15:27 +0000

Mexican hot chocolate is a cozier version of hot cocoa thanks to a background hint of cinnamon and spice in the sweet drink. It’s a deliciously easy to make at home to warm up any chilly day.

A classic cup of hot chocolate is a cold weather staple, but you haven’t lived until you’ve tried Mexican hot chocolate.

This kicked up cocoa brings a little something extra to the mug with warm, fragrant cinnamon and a touch of spice.

It’s the perfect way to warm up when the weather turns cold.

This cup of hot chocolate feels a little more special than the packets of cocoa we usually reach for, but it’s still incredibly simple to make.

An it’s also a fun drink to enjoy.

The combination of rich, sweet chocolate with warming cinnamon and a little background gentle heat makes this the kind of drink that practically begs you to sip it curled up under a blanket on a chilly night..

Ingredients

To make this you’ll need:

Milk– Whole milk. Don’t use lower fat milk. This is hot chocolate after all! It’s supposed to be decadent!
Chocolate chips– Semi sweet.
Cocoa powder– Use a good quality cocoa powder.
Sugar– Granulated.
Vanilla extract– Real is best.
Spices– Cinnamon, chili powder, cayenne pepper, and salt.
For serving– Marshmallows and cinnamon sticks.

How to Make

Making Mexican hot chocolate is so easy!

Just heat everything except the marshmallows and cinnamon sticks in a large pot over medium heat.

Whisk to combine and keep whisking until the cocoa is warm enough for the chocolate chips to melt and mixture to be slightly steamy.

Divide it into two large mugs and top with marshmallows and a cinnamon stick.

Enjoy!

Storing

This is one of those recipes that is best if you enjoy it right away.

If you do have leftovers, you can save them in an airtight container in the fridge.

Reheat it in a pot on the stove.

Tips and Tricks

Start with the suggested spice level. Then give it a taste and add more spice if you like.
You can put out other garnishes besides cinnamon sticks and marshmallows. All the classic garnishes like whipped cream and sprinkles would also be delicious.
This recipe doubles or triples easily to serve a crowd.

Other Hot Chocolate Recipes

Mexican hot chocolate is a delicious sweet and slightly spicy spin on traditional hot cocoa.

Make it and enjoy!

Looking for other hot chocolate recipes?

Try these:

If you’ve tried this MEXICAN HOT CHOCOLATE, 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!

Mexican Hot Chocolate

Mexican hot chocolate is a cozier version of hot cocoa thanks to a background hint of cinnamon and spice in the sweet drink. It’s a deliciously easy to make at home to warm up any chilly day.

Course Beverage, Drinks

Cuisine American, Hispanic, Mexican, Tex Mex

Servings

Author Meaghan - The Quicker Kitchen

Ingredients

2 cups whole milk
¼ semi sweet chocolate chips
2 tablespoons cocoa powder
1 tablespoon granulated sugar
½ teaspoon vanilla extract
½ teaspoon cinnamon plus more for topping
Pinch chili powder
Pinch cayenne pepper
Pinch salt
Marshmallows and cinnamon stick for serving

US Customary - Metric

Instructions

In a large pot over medium heat, add the milk, chocolate chips, cocoa powder, granulated sugar, vanilla, cinnamon, chili powder, cayenne pepper, and salt and cook until hot.
2 cups whole milk, ¼ semi sweet chocolate chips, 2 tablespoons cocoa powder, 1 tablespoon granulated sugar, ½ teaspoon vanilla extract, ½ teaspoon cinnamon, Pinch chili powder, Pinch cayenne pepper, Pinch salt
Whisk until evenly combined and the chocolate chips have melted into the mixture, about 5 minutes.
Divide into two large mugs, top with marshmallows and a cinnamon stick, and extra ground cinnamon if desired.

Notes

Start with the suggested spice level. Then give it a taste and add more spice if you like.
You can put out other garnishes besides cinnamon sticks and marshmallows. All the classic garnishes like whipped cream and sprinkles would also be delicious.
This recipe doubles or triples easily to serve a crowd.

The post Mexican Hot Chocolate appeared first on The Quicker Kitchen.

Creamy Spinach Artichoke Chicken Salad

Meaghan — Tue, 15 Sep 2026 11:15:02 +0000

This creamy spinach artichoke chicken salad combines tender chicken with all the flavors from the classic dip for a delicious twist. It’s an easy make-ahead meal that’s perfect for sandwiches, wraps, or crackers.

Spinch artichoke dip is one of my absolute favorite appetizers.

And we eat a lot of chicken salad in this house.

Since I like to keep chicken salad interesting, I often combine it with other flavors besides the usual suspects.

And this creamy spinach artichoke chicken salad is everything a fan of the dip could want in a lunch time sandwich filling.

The dressing is rich and creamy while the artichokes add a little tang and the spinach brings in a little freshness.

It’s perfect sandwiched between toast, stuffed into a wrap, or scooped onto crackers for quick lunches or easy dinners through the week.

You could even serve it over a bed of greens for some more veggie action.

Anyone who loves the dip, will absolutely love this twist on chicken salad!

Ingredients

To make this you’ll need:

Chicken– I use chopped rotisserie chicken with the skin removed. You can also use leftover roast or grilled chicken.
Celery– 3 diced stalks. If you hate celery, skip it.
Spinach– Fresh baby spinach.
Marinated artichoke hearts– Chop them. You can find them near the jarred olives or at the salad bar in the grocery store.
Mayonnaise– Real full fat mayo and not mayonnaise style dressing or Miracle Whip.
Sour cream– Full fat will give you the best flavor.
Spices– Garlic powder, onion powder, salt, and pepper.

How to Make

This spinach artichoke chicken salad couldn’t be easier to make!

Just stir all the ingredients together in a large mixing bowl until everything is evenly combined.

Serve in a sandwich or with crackers for dipping.

Enjoy!

Storing

Store this in an airtight container in the fridge for 3 to 4 days.

Tips and Tricks

Adjust the seasoning to your preferences.
If you want to add a little cheese action like you’d find in the dip, stir in a half cup or so of parmesan cheese.
You don’t want to use spinach that is not baby spinach. Regular spinach has tougher, thicker stalks. And frozen spinach is too watery when it is thawed for this dip.

Other Chicken Salad Recipes

Creamy spinach artichoke chicken salad is a yummy mash up of two classic recipes for a satisfying lunch or dinner.

Make it and enjoy!

Looking for other chicken salad recipes?

Try these:

If you’ve tried this SPINACH ARTICHOKE CHICKEN SALAD, 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!

Creamy Spinach Artichoke Chicken Salad

Course Chicken, Lunch, Salad, Sandwich

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 633kcal

Author Meaghan - The Quicker Kitchen

Ingredients

2 1/2 cups chopped rotisserie chicken
3 celery stalks diced
2 cups fresh baby spinach
1 cup chopped marinated artichoke hearts
3/4 cup mayonnaise
2-3 tbsp sour cream
1 tsp garlic powder
1 tsp onion powder
salt & pepper to taste

US Customary - Metric

Instructions

Add all of the ingredients to a large mixing bowl, then stir them together until evenly combined.
2 1/2 cups chopped rotisserie chicken, 3 celery stalks, 2 cups fresh baby spinach, 1 cup chopped marinated artichoke hearts, 3/4 cup mayonnaise, 2-3 tbsp sour cream, 1 tsp garlic powder, 1 tsp onion powder, salt & pepper
Serve as a dip with assorted crackers, or as a sandwich filling.
Enjoy!

Notes

Adjust the seasoning to your preferences.
If you want to add a little cheese action like you'd find in the dip, stir in a half cup or so of parmesan cheese.
You don't want to use spinach that is not baby spinach. Regular spinach has tougher, thicker stalks. And frozen spinach is too watery when it is thawed for this dip.

Nutrition

The post Creamy Spinach Artichoke Chicken Salad appeared first on The Quicker Kitchen.

Pumpkin Slab Pie

Meaghan — Mon, 14 Sep 2026 11:15:36 +0000

This easy pumpkin slab pie has classic pumpkin pie flavor baked into a larger, rectangular pie that is perfect for feeding a crowd. This easy fall dessert simplifies holiday baking for a crowd without sacrificing that homemade pie flavor.

One of the hardest thing about the holidays is figuring out the oven schedule- especially if you are baking multiple pies to feed a big group.

Instead of baking multiple round pies, why not try a slab pie?

This pumpkin slab pies gives you get a larger dessert that can be cut into plenty of squares, making it perfect for big Thanksgiving and holiday gatherings.

The filling is the same delicious, spiced pumpkin pie filling you know and love.

There’s just enough of it to cover two whole pie crusts.

It’s a pie that feeds double for less work.

And it is also easier to serve since you can cut it into squares and hand them out without worrying about perfectly portioning every slice.

Serve each piece with a dollop of whipped cream or scoops of vanilla ice cream for a sweet end to any holiday.

Ingredients

To make this you’ll need:

Refrigerated pie crust– A box of it. These boxes come with 2 crusts rolled up inside. You’ll need both crusts.
Pumpkin puree– Not pumpkin pie filling.
Sugar– Brown.
Spices– Ground cinnamon, ground ginger, ground nutmeg, and salt.
Eggs
Evaporated milk– Make sure you are using this and not sweetened condensed milk.
Whipped cream– For serving.

How to Make

Pumpkin slab pie is pretty easy to make.

Line a 10×15″ rimmed baking sheet and lightly spray it with non stick cooking spray.

Unwrap both the pie crusts and add them to the prepared pan.

Cut the crusts to fit into the pans, as needed and press them together in an even layer that covers the bottom and sides completely.

Press a layer of foil into the top of the crust.

Bake the covered crust at 400° for 10 minutes.

Take the pan out of the oven, remove the foil, and set the crust aside to cool while you make the filling.

Mix the pumpkin, sugar, spices, salt, and eggs together in a large mixing bowl using a hand mixer.

Once they are evenly combined, beat in the evaporated milk.

Pour the pie filling into the pie crust, spreading it out in an even layer.

Carefully place the pan into the 400° oven, making sure to keep it flat the whole time since it will be full.

Bake the pie for 30-35 minutes or just until the pie’s set.

Once the pie has set, take it out of the oven and let it rest until completely cooled.

Cover the pie with plastic wrap and refrigerate until cold.

Slice into squares, serve with whipped cream, and enjoy!

Storing Leftovers

Store any leftovers tightly covered in the fridge for up to 4 days.

You can also wrap individual slices of pie tightly in plastic wrap and transfer the pieces to ziplocking freezer safe bags.

Freeze the wrapped, bagged slices for up to 2 months.

Tips and Tricks

Handle the pie carefully when you put it in the oven. The tray will be very full.
Lining the pan with foil helps make this an easy clean up recipe since it prevents the pie crust sticking to the pan.
Make sure to let the pie fully cool before you slice it and serve it.

Other Holiday Pie Recipes

Pumpkin slab pie is a delicious, easy way to serve a classic holiday dessert to a crowd.

Make it for your next gathering and enjoy!

Looking for other holiday pie recipes?

Try these:

If you’ve tried this PUMPKIN SLAB PIE, 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!

Pumpkin Slab Pie

Course Dessert

Cuisine American, Southern

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 201kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 14.1 oz box refrigerated pie crust
1 15 oz can pumpkin puree
3/4 cup brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp ground nutmeg
1/2 tsp salt
4 eggs beaten
1 cup evaporated milk
whipped cream for serving

US Customary - Metric

Instructions

Add foil to a 10x15" rimmed baking sheet to line it, then lightly spray it with non stick cooking spray.
Unwrap both the pie crusts and add them to the prepared pan. Cut them to fit, as needed, and press together in an even layer that covers the bottom completely and goes up the sides.
1 14.1 oz box refrigerated pie crust
Press a layer of foil into/overtop of the crust, then bake at 400° for 10 minutes. Remove the pan from the oven, remove the foil, and set aside.
To a mixing bowl add the pumpkin, sugar, spices, salt, and eggs. Using a hand mixer, blend them all together until evenly combined. Add the milk and blend again, just until evenly combined.
1 15 oz can pumpkin puree, 3/4 cup brown sugar, 1 tsp ground cinnamon, 1 tsp ground ginger, 3/4 tsp ground nutmeg, 1/2 tsp salt, 4 eggs, 1 cup evaporated milk
Pour the batter into the pie crust and spread out in an even layer.
Carefully place the pan in the oven, making sure to keep it flat the whole time since it will be full, and bake at 400° for 30-35 minutes- just until the pie's set.
Remove the pie from the oven and let it rest until completely cooled.
Cover with plastic wrap and refrigerate until cold.
Slice into squares, serve with whipped cream (if desired), and enjoy!
whipped cream

Notes

Handle the pie carefully when you put it in the oven. The tray will be very full.
Lining the pan with foil helps make this an easy clean up recipe since it prevents the pie crust sticking to the pan.
Make sure to let the pie fully cool before you slice it and serve it.

Nutrition

The post Pumpkin Slab Pie appeared first on The Quicker Kitchen.

Cranberry Crumble Bars

Meaghan — Sun, 13 Sep 2026 11:15:46 +0000

These cranberry crumble bars feature a buttery, crumbly crust layered with bright cranberry filling and finished with more golden crumble topping. This easy festive dessert is perfect for holiday gatherings, afternoon treats, or using up leftover cranberry sauce.

With all the noise around pumpkin early in the season and then so many sweets from gingerbread to sugar cookies later in the season, cranberry gets woefully overlooked.

And one bite of these cranberry crumble bars and you’ll be thinking what a shame that is.

The combination of buttery crumble and tart cranberries that makes these bars especially hard to resist.

The cranberry filling is sweet and tart, sort of a dessert palate cleanser.

Plus, bar desserts are so much easier to serve than a whole cake or pie, which makes them more versatile.

They’re perfect for Thanksgiving, Christmas cookie trays, potlucks, bake sales or simply satisfying a sweet tooth.

Ingredients

To make these you’ll need:

Cranberry Sauce– Leftover smooth, jellied cranberry sauce works perfectly.
Sugar– Granulated for the cranberry filling and brown for the crumble crust and topping.
Flour– All purpose.
Salt– To balance the sweet.
Butter– Melted.

How to Make

These cranberry crumble bars are very easy to make.

Just whisk the cranberry sauce and granulated sugar together in a small skillet set over medium heat.

Cook the mixture, stirring often, for 3-5 minutes or just until the sugar dissolves.

Remove the mixture from the heat and set it aside while you make the crumble topping and crust.

Stir together the oats, flour, brown sugar, and salt in a mixing bowl until everything is evenly combined.

Add the melted butter to the mixing bowl, cutting it in with a pastry cutter or fork until everything is incorporated and the mixture is crumbly.

Press 2 cups of the crumble mixture out in an even layer in a 9×9″ dish you sprayed with nonstick spray.

Spread the cranberry filling out in an even layer over the crumble crust.

Sprinkle the remaining streusel mixture evenly overtop.

Bake the crumble at 350° for 30-35 minutes or until the crust is lightly golden brown.

At this point, take the dish out of the oven and let it cool completely.

Slice into squares, serve, and enjoy!

Storing

Store the bars tightly covered in the baking dish or in an airtight container.

They will last on the counter for 2 days or up to 5 days in the fridge.

Tips and Tricks

Jazz them up even more by adding some orange zest into the cranberry mixture.
You could whip up a quick icing drizzle with a cup of powdered sugar, tablespoon or two of milk, and teaspoon of vanilla. Drizzle it over the chilled bars before serving.
Let the bars cool completely before you cut them. This gives the filling a chance to set.

Other Cranberry Dessert Recipes

Cranberry crumble bars are a festive, delicious dessert to end any merry occasion.

Make them and enjoy!

Looking for other cranberry dessert recipes?

Try these:

If you’ve tried these CRANBERRY CRUMBLE 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!

Cranberry Crumble Bars

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 316kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 cup cranberry sauce
1/4 cup sugar
1 cup flour
1 cup old fashioned rolled oats
3/4 packed cup brown sugar
1/4 tsp salt
1 stick butter melted

US Customary - Metric

Instructions

Add the cranberry sauce and sugar to a small skillet set over medium heat. Whisk to combine then cook, stirring often, for 3-5 minutes- just until the sugar's dissolved. Remove from heat and set aside.
1 cup cranberry sauce, 1/4 cup sugar
To a mixing bowl add the oats, flour, brown sugar, and salt. Stir everything together until evenly combined.
1 cup flour, 1 cup old fashioned rolled oats, 3/4 packed cup brown sugar, 1/4 tsp salt
Add the butter to the mixing bowl and cut in using a pastry blender until evenly incorporated and the mixture's crumbly.
1 stick butter
Spray a 9x9" square baking dish with with nonstick cooking spray. Add 2 cups of the streusel topping to the dish and press out in an even layer.
Add the cranberry sauce and spread out in an even layer overtop. Sprinkle the remaining streusel mixture evenly overtop.
Bake at 350° for 30-35 minutes, until the crust's lightly browned.
Remove the dish from the oven and let it cool completely.
Slice into squares, serve, and enjoy!

Notes

Jazz them up even more by adding some orange zest into the cranberry mixture.
You could whip up a quick icing drizzle with a cup of powdered sugar, tablespoon or two of milk, and teaspoon of vanilla. Drizzle it over the chilled bars before serving.
Let the bars cool completely before you cut them. This gives the filling a chance to set.

Nutrition

The post Cranberry Crumble Bars appeared first on The Quicker Kitchen.

Homemade Pizza Hamburger Helper

Meaghan — Thu, 10 Sep 2026 11:15:28 +0000

Homemade pizza hamburger helper delivers all the comfort of the classic boxed meal and pizza in a one pot meal with no box needed! This quick, family friendly meal is full of ground beef, pasta, Italian seasonings, sauce and plenty of melty cheese all topped with pepperoni.

Growing up, I always cheered when my mom pulled out the box with that little white glove on it.

Hamburger Helper was always so good, and I still love it.

But I like putting a homemade spin on it that makes it even better, and this homemade pizza hamburger helper comes in!

It has everything you love about pizza combined with Hamburger Helper style noodles in a one pot dinner.

This meal comes together fast and doesn’t need a lot of clean up..

Plus it’s deliciously saucy and cheesy and it’s easy to add whatever pizza toppng you want to make it your own.

Serve it with a simple salad, garlic bread, or some roasted vegetables, and you’ve got an easy dinner even the pickiest eaters can dig into.

Ingredients

To make this you’ll need:

Ground beef– Use lean ground beef so it doesn’t cooked down too much or get too greasy.
Onion– Peeled and diced yellow onion.
Spices– Salt, pepper, Italian seasoning, crushed red pepper flakes
Garlic– Minced
Beef broth– Do not substitute chicken stock, it won’t give the same rich flavor.
Marinara sauce– Store bought or homemade marinara
Milk– Whole is best. You could also use half and half or cream.
Pasta– Penne or rotini pasta
Cheese– Shredded mozzarella. You could also substitute shredded Italian blend.
Mini pepperoni– For garnish.

How to Make

Homemade pizza hamburger helper is the ultimate in one pot meals.

Just cook the beef and onions in a large Dutch oven or other heavy bottomed pot set over medium heat until the beef is completely cooked through.

Strain off all of the excess grease.

Then, stir in all of the seasonings to the pot.

Add the garlic, broth, marinara, milk, and pasta to the pot and give everything a good stir to combine.

Bring the mixture to a simmer.

Put the lid on the pot and let it simmer gently, stirring occasionally, for 15 minutes or until the pasta’s ‘al dente’ and has absorbed most of the sauce.

At this point, remove the pot from heat.

Stir in 1 1/2 cups of cheese until it’s evenly incorporated and melted.

Sprinkle the remaining cheese evenly out overtop.

Cover and let the pasta rest until the cheese has melted.

Top with pepperoni, serve warm, and enjoy!

Storing

Store this right in the Dutch oven with the lid on or transfer to an airtight container.

Refrigerate it for up to 4 days.

Reheat large portions on the stove or individual portions in the microwave until warmed through.

Tips and Tricks

Play with toppings to suit your family’s preferences! My family loves pepperoni but cooked Italian sausage, bell pepper slices, sliced black olives, or sliced mushroom would all be yummy toppings.
Don’t substitute chicken stock for the beef stock. It won’t have the same richness.
Though this does have a touch of red pepper flakes in it, it’s not spicy. But if you are concerned it will be too spicy, skip it.

Other Homemade Hamburger Helper Recipes

Homemade pizza hamburger helper is the perfect family friendly, one pot meal for busy nights.

Make it and enjoy!

Looking for other homemade hamburger helper recipes?

Try these:

If you’ve tried this HOMEMADE PIZZA HAMBURGER HELPER, 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!

Homemade Pizza Hamburger Helper

Course Beef, Dinner, Entree, Main Course, Pasta

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 526kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 lb ground beef
1 yellow onion peeled & diced
salt & pepper to taste
1 tsp Italian seasoning
1/4 tsp crushed red pepper flakes
1 tbsp minced garlic
2 cups beef broth
2 cups marinara sauce
1/2 cup milk
2 1/2 cups penne pasta can substitute rotini
2 cups shredded mozzarella cheese divided
mini pepperoni for garnish

US Customary - Metric

Instructions

Add the beef and onions to a large Dutch oven, or other heavy bottomed pot set over medium heat. Cook and crumble, until completely cooked through, then strain off all of the excess grease.
1 lb ground beef, 1 yellow onion
Add all of the seasonings to the pot, then stir until evenly incorporated.
salt & pepper, 1 tsp Italian seasoning, 1/4 tsp crushed red pepper flakes
Add the garlic, broth, marinara, milk, and pasta to the pot. Stir everything together until evenly combined, and bring the mixture to a simmer.
1 tbsp minced garlic, 2 cups beef broth, 2 cups marinara sauce, 1/2 cup milk, 2 1/2 cups penne pasta
Cover and simmer gently, stirring occasionally, for 15 minutes- until the pasta's 'al dente', and has absorbed most of the sauce. Remove the pot from heat.
Stir in 1 1/2 cups of cheese until evenly incorporated, then sprinkle the remaining cheese evenly out overtop. Cover and let rest until the cheese has melted.
2 cups shredded mozzarella cheese
Top with pepperoni, serve warm, and enjoy!
mini pepperoni

Notes

Play with toppings to suit your family's preferences! My family loves pepperoni but cooked Italian sausage, bell pepper slices, sliced black olives, or sliced mushroom would all be yummy toppings.
Don't substitute chicken stock for the beef stock. It won't have the same richness.
Though this does have a touch of red pepper flakes in it, it's not spicy. But if you are concerned it will be too spicy, skip it.

Nutrition

The post Homemade Pizza Hamburger Helper appeared first on The Quicker Kitchen.