This hearty and flavorful Irish-inspired dish combines ground beef, cabbage, tomatoes, and seasonings to create a simple and delicious meal. Perfect for St. Patrick’s Day or any night of the week!

Our Easy Korean Ground Beef is quickly becoming one of our absolute most popular recipes on our site. I love that everyone loves it, but I couldn’t stop thinking that if anyone else is like me, they’d probably appreciate a few different versions and with St. Patrick’s Day coming up, I wanted to start there.

It’s really hard at our house to think up a few fun dishes for the kids, though our corned beef and cabbage recipe, St. Patty’s Day snack mix and Irish soda bread are all winners. So here’s to a random, quick and easy ground beef dinner recipe and all the joys of less dishes!

Ingredients for Ground Beef and Cabbage

This ground beef recipe uses simple, inexpensive ingredients making it both budget-friendly and perfect for a busy family. Here is everything you need:

• Ground Beef: Forms the hearty base of the dish, adding rich, savory flavor and plenty of protein to make this a filling, satisfying meal.
• Yellow Onion: Softens as it cooks and adds a subtle sweetness that balances the savory beef and spices.
• Garlic: Adds that unmistakable savory depth that makes the whole dish smell amazing while it cooks.
• Salt: Enhances all the flavors and helps everything taste well-seasoned instead of flat.
• Fire Roasted Diced Tomatoes: Bring a touch of smokiness and gentle heat, adding depth and a slightly charred flavor to the sauce.
• Better Than Bouillon Roasted Beef Base: Adds concentrated, bold beef flavor that makes the sauce taste like it simmered all day.
• Tomato Paste: Thickens the sauce and adds a deeper, richer tomato flavor. Totally optional, but highly recommended if you like a heartier sauce.
• Cumin: Adds warm, earthy flavor that complements both the beef and cabbage perfectly.
• Smoked Paprika: Brings a subtle smoky richness that deepens the overall flavor without overpowering the dish.
• Green Cabbage: Cooks down into tender, slightly sweet ribbons that soak up all the savory sauce while adding great texture and volume.
  • NOTE: Use the other half of the cabbage another day for chopped Chinese chicken salad!

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Ground Beef and Cabbage

This entire recipe from start to finish is made in one pan! It doesn’t get much better or easier than that! Dinner will be on the table in 30 minutes…

1. Cook the Meat: Place the ground beef in a large skillet (or shallow dutch oven) over medium heat and cook the meat until browned. Push the beef to one side and drain any grease or liquid.
2. Sauté: Add a little oil to the pan and sauté the onions and garlic with a little salt until tender and fragrant.
3. Stir: Add in the undrained tomatoes and stir to combine. Then add the bouillon, tomato paste, cumin, smoked paprika, salt and pepper to the beef mixture and mix everything together.
4. Simmer: Reduce the heat to medium-low and let the mixture simmer for 5 minutes. Add the cabbage and little more salt and then let it simmer for another 15-20 minutes.
5. Serve: Serve it hot and enjoy!

Place that one skillet in the sink and dig into your dinner knowing that clean up will be a breeze! The complete recipe can be found in the recipe card down below.

How to Chop Cabbage

When it comes to chopping cabbage, it’s not rocket science, but there are few tricks to making it easier.

• Remove any leaves from the outside that are wilted.
• Lay the whole head of lettuce on a cutting board and cut the whole head in half cutting through the core.
• Move one half to the side and the other half flat side down on the cutting board.
• Start slicing the cabbage from the end farthest from the core into thick slices.
• Lay each slice down flat and chop to desired size.

Substitutions and Recipe Variations

You can shred a carrot into the mix to add a little more depth and sweetness. Sliced bell peppers would be a yummy option too! Add them in when the ground beef is mostly browned and sauté until tender.

Try a dash of cayenne powder or Tabasco for heat.

Substitute ground chicken or ground turkey for the ground beef for a leaner option.

What to Serve with Ground Beef and Cabbage

It’s impossible to think of an Irish dish without potatoes, we like to serve beef and chopped cabbage with a pile of mashed potatoes, home fries or crispy baked potatoes. It would also be great with a side of white rice or even garlic bread.

Special Diets

This cabbage and beef recipe is naturally gluten-free and dairy-free. It is also low carb, high protein and low calorie.

Storing and Reheating

This recipe makes great leftovers! They should be stored in the refrigerator in an airtight container. They will keep for up to 5 days. Ground beef and cabbage also freezes really well. Let it cool completely and then place in a freezer-safe container. It will keep for up to 3 months.

To reheat it, let it thaw in the fridge and then place it in a skillet on the stovetop and warm up until heated through.

This classic comfort food dish is a hearty and delicious way to enjoy ground beef and cabbage. With simple ingredients and easy prep, it’s perfect for a weeknight dinner.

More Easy Ground Beef Recipes

• Family Ground Beef Stew
• Spaghetti and Meatballs
• Quick and Easy Dinner Ground Beef Casserole
• Beef Burrito Bowls
• One Skillet Ground Beef Enchiladas
• The Best Sloppy Joes
• Hamburger Helper
• Meatloaf
• All our Ground Beef Recipes

Watch How This Recipe is Made…

This one-pot Braised Sausage, Cabbage, and Potatoes dish is my new favorite easy dinner, perfect for St. Patrick’s Day or any time of year.

I don’t love St. Patrick’s Day. I struggle to come up with anything cute, and the traps—oh, the traps! They’re entertaining to watch the kids work on, but as someone who’s not crafty, I don’t have any doodads lying around waiting to be “artified.”

Last year, I felt overwhelmed with the inklings of an impending move, and then bam—St. Patty’s Day hit. My friend Megan offered the perfect solution: “Just do the ol’ cabbage, sausage, and potatoes in one pot and be done.” She wasn’t wrong! I followed her advice, and voilà—dinner was ready in 30 minutes, and it was delicious.. WHY IS IT SO GOOD? With just a handful of ingredients, everyone devoured it, and the leftovers froze beautifully in my Food Saver.

Ingredients for Sausage, Cabbage and Potatoes

Get ready to make this quick and easy dinner with just six (possibly seven) ingredients:

• Sausage: Choose your favorite: smoked sausage, turkey sausage, pork, chicken, bratwurst, or kielbasa.
• Potatoes: Yukon Golds are my favorite, but red or Russet potatoes also work. Peeling is optional.
• Onion: Red or yellow, depending on your flavor preference.
• Cabbage: Green is my go-to, but red cabbage adds a pop of color. If you’re using this for St Patrick’s Day, the more green the better!
• Olive Oil: Helps caramelize the vegetables. Or, for extra richness, you can swap for butter.
• Salt and Pepper: I prefer kosher salt and freshly ground black pepper for seasoning.
• Garlic: Add garlic for extra flavor, though it’s optional and still tastes delicious without it.

Find the exact measurements for these ingredients in the recipe card at the end of this post.

Tips for Making Sausage, Cabbage and Potatoes

1. Cut Evenly: Chop potatoes into equal-sized pieces for even cooking.
2. Use a Large Skillet or Dutch Oven: By using a large skillet or Dutch oven, you guarantee that everything cooks evenly while also caramelizing beautifully.
3. Medium Heat is Key: Additionally, keeping the heat at medium is crucial; if it’s too high, the onions may burn before the cabbage and potatoes become tender.

How to Make It

1. Start Cooking: First, drizzle olive oil into a large skillet over medium heat. Add sliced sausage and potatoes, stirring occasionally to brown them evenly.
2. Layer Vegetables: Top with onions and cabbage. Sprinkle generously with kosher salt, and black pepper.
3. Cook and Stir: Next, place the lid on the skillet and reduce the heat to medium. Stir every 10 minutes while the dish cooks for about 30 minutes, or until the cabbage is tender, and the potatoes are cooked through.
4. Customize: Feel free to add apple slices and a splash of vinegar during the last 5 minutes for a sweet and tangy finish.
5. Serve: Finally, once everything is cooked to perfection, taste and adjust the seasoning with more kosher salt or black pepper if needed.

Why You Will Love This Recipe

1. Simple: With just a handful of ingredients, it’s easy to prepare.
2. Quick: Ready in under 30 minutes.
3. Flexible: Use smoked sausage, turkey sausage, or your favorite kind. Feel free to swap your potatoes for noodles, add chicken broth to make it a soup, or spice it up with Red Pepper Flakes!
4. Family-Friendly: I rarely develop a recipe that the whole family loves, but everyone loved and devoured this one!
5. Inexpensive: Last but not least, you only need a few ingredients and all the ingredients are easy on the budget.

Can This Be Made in the Instant Pot?

Yes, this recipe works great in the Instant Pot. To start, you’ll want to cook the potatoes first. Begin by peeling and slicing the potatoes to the size you prefer. Next, toss them into the Instant Pot for 2-3 minutes on high pressure. After that, let it natural release for 5-10 minutes. Once the time is up, remove the lid, switch it to sauté mode, and add a little olive oil. Then, add the onions, sausage, and cabbage, and cook everything until the potatoes are starting to get golden, the onions are translucent, and the cabbage is cooked down. Finally, add salt and pepper to taste.

Storing, Reheating, and Freezing Cabbage, Sausage, and Potatoes

Braised sausage, cabbage, and potatoes should be stored in an airtight container in the refrigerator, and it will keep for up to 3 days.

When it comes to reheating, I’ve found that this dish works great in the microwave. Simply zap it for 1-2 minutes, depending on how much you’re warming up.

Additionally, this dish freezes beautifully, as I mentioned above! To do this, store it in an airtight and freezer-safe container for up to 3 months. If you want to use the Food Saver, it will keep for up to 6 months.

This braised sausage, cabbage, and potatoes recipe is a simple but hearty dinner recipe that is so satisfying! It checks all the boxes for a great St Patrick’s Day dinner, but I will be making this one all year round!

More St Patrick’s Day Recipes:

• Cheesy Irish Sliders
• Irish Beef Stew
• Irish Soda Bread
• Corned Beef and Cabbage
• St Patrick’s Day Snack Mix
• St Patrick’s Day Chocolate Bark
• All our St Patrick’s Day Recipes!

Watch How to Make One Pot Sausage, Cabbage and Potatoes

Huge, soft green mint chocolate chip cookies are just what you need for celebrating St. Patrick’s Day. It’s a holiday that I don’t do much for, much to my children’s chagrin, but these cookies are totally in my wheelhouse!

I failed HARD last St Patrick’s day. You guys, my kids are older, who knew it would break some hearts to not make something green for St Paddy’s? I bought Lucky Charms that turn the milk green, I thought that would be so fun since I never buy marshmallow cereal. (No judgments if you do, I just hate that as they are putting away cereal bowls they are already asking for a snack because it didn’t fill them up.)

I mean, ok I do have a little guy, but he wasn’t even the upset one, it was the 10 going on 11 year old that was so sad. Yeash. I busted out some green cookies, borrowed a gold spray painted box from the neighbor and Cade bought all sorts of green candies and even pop to stuff inside.

I’ll probably never go to that extent again, it’s just not my holiday, but the winner of the night did in fact end up being these cookies and I just had to share them with all of you this year.

What Ingredients Do I Need for Mint Chocolate Chip Cookies?

Imagine a fairly standard chocolate chip cookie recipe, with a few extra ingredients to make them minty, green and extra chewy. Here is your grocery list:

• Butter
• White Sugar
• Eggs
• Peppermint Extract or Mint Extract
• Green Food Coloring
• Flour
• Baking Powder
• Baking Soda
• Cream of Tartar
• Corn Starch
• Salt
• Dark Chocolate Chips

The measurements for each ingredient can be found in the recipe card below.

How to Make Mint Chocolate Chip Cookies

This is just like your typical chocolate chip cookie recipe. No surprises! The prep time is approximately 10 minutes. With chill and cooking time, the total time is roughly 2 hours. Here are the basic steps:

1. Beat 1 cup butter and 1 1/2 cups sugar until light and fluffy.
2. Add the rest of the wet ingredients: 2 large eggs, 1 teaspoon of peppermint extract, and 10 drops of green food coloring, and mix to combine.
3. In a large bowl, combine all the dry ingredients: 3 1/4 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoon cream of tartar, 1 teaspoon cornstarch, 1/2 teaspoon salt, in a separate bowl.
4. Add the flour mixture to the wet mixture and stir until it is just combined.
5. Add half of the chocolate chips to the dough and do a coarse chop on the rest and them to the dough.
6. Mix to combine and then cover and refrigerate for 1-2 hours.
7. Preheat oven and line a baking sheet with parchment paper or a silpat.
8. Form 1/4 cup balls of dough with an extra-large cookie scoop or a measuring cup, place on a baking sheet lined with parchment paper, and bake.
9. Let cool for a few minutes on the pan, and then remove to wire racks to cool.

All of the detailed instructions can be found in the recipe card below.

How Do You Store Chocolate Chip Cookies?

Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a month.

Can You Freeze Chocolate Chip Cookies?

Cool completely, then place in a single layer on a cookie sheet and freeze.  When frozen, transfer to a freezer bag and store in the freezer for up to 3 months.

Can You Freeze Cookie Dough?

The best way to freeze cookie dough is to line a cookie sheet with wax paper and form dough into balls. Place the dough balls on the cookie sheet and freeze.  Once frozen, transfer to heavy duty freezer bags.

Can I Use Milk Chocolate Chip Cookies?

You can absolutely use any chocolate chips you want, or a combination of different chocolate chips would be good too. I just love the combination of mint with dark chocolate, so we went with dark chocolate for these cookies. You could even use Andes Mint pieces that you can buy at the store like we do in our Chocolate Andes Mint Cookies.

Do I Have to Add the Food Coloring?

The food coloring is optional. Making them green is just fun for St. Patrick’s Day, but it definitely not necessary.

What If I Don’t Have Cream of Tartar?

You can skip the cream of tartar, but we love the slight tanginess it gives the cookies paired with the mint and dark chocolate flavor.

Why Do You Add Cornstarch to Cookie Dough?

The addition of cornstarch to a cookie dough makes the cookies extra soft and helps them stay thick while baking. Thick and soft is exactly how I want my cookies to be!

If you find yourself scrambling at the last minute to do something special for St. Patrick’s Day to appease the children, head to our St. Patrick’s Day Snack Mix…it is a life saver!

Then go ahead and pour a glass of milk (you can even dye the milk green to be extra fun) and dunk these soft and chewy mint chocolate chip cookies! They are a crowd pleaser and definitely a kid pleaser! Happy St. Patrick’s Day everyone!

More Mint Chocolate Desserts

If you enjoy this mint chocolate chip cookie recipe, you have to check out these similar recipes below.

• Andes Mint Chocolate Cookies
• Mint Chocolate Straciattella Ice Cream
• St. Patrick’s Mint Chocolate Bark
• Andes Mint White Chocolate Oreos
• Mint Brownies
• Dark Chocolate Peppermint Bark Cookies
• Chocolate Andes Mint Cookies
• Peppermint Double Chocolate Cookies

Watch How These Cookies are Made…

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There’s nothing quite like a perfect Key Lime Pie. That graham cracker crust filled with a bright and zippy but totally creamy filling is meant to be your dessert this week. 

THIS IS THE BEST KEY LIME PIE RECIPE EVER!! 

Phew. 

Sometimes you just gotta yell it to make it known. I’ve been making key lime pie since I got married 16 years ago and this is the ultimate recipe. It all started with key lime pie that Cade had while serving a mission for 2 years in Brazil. It’s called Torta de Limão in Brazil and while we adore this recipe for bars, our pie needed to have that Florida key lime vibe so I’ve been testing and testing off and on for years until this year I decided to throw in a little sour cream and bam! Deliciousness is served. 

What Ingredients are Needed for a Classic Key Lime Pie?

This recipe is so simple that it’s dangerous! You only need a few ingredients, and you’ll likely have several of them on hand already. Making this recipe actually reminds me of making my mom’s famous lemon meringue pie. Fresh citrus just makes the best desserts ever! Here is your grocery store list:

• Graham Cracker Crust: graham cracker crumbs, melted butter and sugar
• Sweetened Condensed Milk: gives the pie it’s sweetness and creaminess
• Sour Cream: adds creaminess and tartness
• Lime Zest: flavor, flavor, flavor
• Lime Juice: squeeze your own juice or buy bottled key lime juice, I always recommend fresh!
• Egg Yolks: add so much richness
• Stabilized Whipped Cream: water, gelatin, heavy cream, powdered sugar and vanilla

The measurements for each ingredient can be found in the recipe card below.

Recommended Equipment:

• Pie Pan
• Food Processor
• KitchenAid Mixer
• Citrus Juicer
• Zester

How to Make a Key Lime Pie Recipe

And you thought the ingredients list was nice and easy! Just wait until you see how easy it is to make this pie! Here are the basic steps:

1. Make a graham cracker crust and let it cool.
2. Whisk all the filling ingredients together in a mixing bowl.
3. Pour mixture into the prepared pie crust.
4. Bake and then cool.
5. Serve with whipped cream on top.

All of these steps can be found in the recipe card below.

How to Tell When Key Lime Pie is Done

Key lime pie doesn’t take very long to bake, and a lot of the setting up actually happens in the fridge as it cools. After the 15 minutes of baking time, there should be a slight jiggle in the middle of the pie. You don’t want to over-bake it, so pull it out of the oven, let it cool for 15 minutes more and then put it in the refrigerator.

What is the Difference Between Key Lime and Regular Lime?

Key limes are more aromatic, with more tart and more floral flavor. They are smaller than regular limes, and are slightly yellow in color. No matter which type you end up using, it tastes like summer in your mouth!

What Can You Substitute for Key Lime?

You can substitute half fresh lemon juice and half fresh lime juice for key lime.

How to Decorate a Key Lime Pie

Key lime pies are tart so I like a dollop of whipped cream on the top. I prefer using stabilized whipped cream so that the whipped cream holds its shape and is extra pretty. Place the whipped cream in a piping bag with a large decorating tip.

Holding the bag straight up and down, give it a good squeeze over the top of the slice of pie and then slowly lessen the pressure as you life up. Then stop squeezing and pull the tip away from the pie creating that sharp peak.

I also think it’s super pretty to sprinkle some key lime zest on top to give it some extra flavor and color.

If you want to skip the piping bag altogether, just spread a layer of whipped cream all over the top of the pie and sprinkle with lime zest and maybe thin lime slices.

What Can You Substitute For Stabilized Whipped Cream?

You can use Cool Whip instead of stabilized whipped cream, or just regular whipped cream works great too.

Can Key Lime Pie Be Frozen?

I’ve seen conflicting information on this, but to be honest, I have not had much success with it. It separates and gets runny. Then the crust is soggy. I guess you’ll just have to eat it all!

Does Key Lime Pie Need to Be Refrigerated?

Yes, I recommend refrigerating leftovers. Keeping it in the refrigerator will help it hold it’s structure and it will last for up to 4 days.

What Makes a Key Lime Pie Thicken?

Sometimes the answer is science…plain and simple! The acid of the key lime juice reacts with proteins in the sweetened condensed milk to thicken the filling. This is why it is important to let the pie sit in the fridge for a few hours before serving.

This, ladies and gentlemen, is the BEST key lime pie recipe in all the land! Make it for Pi day, a bridal shower, St. Patrick’s day, a summer BBQ, Easter, Mother’s Day, Thanksgiving…it’s a pie for all occasions! It is thick and creamy and just what you’re craving!

More Dreamy Lime Desserts:

• Key Lime Meringue Pie
• Key Lime Oreo Cream Pie
• Raspberry Lime Cupcakes
• Key Lime Bars
• Key Lime Crumble
• Lime Cheesecake with Triple Berry Sauce
• Key Lime Pie Milkshake
• Key Lime Cookies
• Blackberry Lime Bars

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

Indulge in a delicious twist on traditional lasagna with this easy and flavorful Chicken Pesto Lasagna recipe. Follow along with our step-by-step instructions and impress your family and friends with this tasty dish.

We layer lasagna noodles with a homemade creamy béchamel sauce, fresh pesto sauce, chunks of juicy rotisserie chicken and cheese, glorious cheese! It can be made in about an hour and it is a recipe perfect for spring!

Back when we lived in Utah County, there was a great little Italian restaurant (Màstra for the locals, SO GOOD!) with a delicious pesto lasagna. I have thought of how wonderful the lasagna was for over two years now, and while I couldn’t remember all the details about it, I knew I could create a simple lasagna recipe that our fans would fall in love with. I just had no idea it would actually become my favorite recipe thus far in 2024.

Tips for the Best Pesto Lasagna

It is so easy to make and so delicious! I think a few things make a difference… first, go ahead and use shredded chicken breast meat from a rotisserie chicken. I buy mine at Costco and divide it up into freezer bags using our food saver. It makes meals like this easy chicken lasagna a cinch and it’s far more tender and flavorful.

Second, I prefer to make my own béchamel sauce as it’s so darn easy, but if you really want to hurry you can just use Alfredo sauce. Rao’s makes a good one. In fact, did you know you could use evaporated milk and extra salt, pepper and Parmesan if you need to stretch it out even more? Half and half, milk, and heavy creamy would work as well.

Lastly, homemade pesto is always more fresh and vibrant but again, Costco or Harmons in Utah make fantastic pesto that pulls things together in a jiffy. While it’s not shown in the photo, I love to toast pine nuts to sprinkle on top and maybe a little Aleppo pepper flakes too. Totally up to you, but in less than an hour you’ve got dinner with such a small amount of work.

Ingredients Pesto Chicken Lasagna

The ingredients list includes a few pantry friendly ingredients to make the béchamel sauce and then a few more ingredients to assemble all the delicious lasagna layers. Here is what you will need:

For the Béchamel Sauce

• Unsalted Butter: if you only have salted butter, just omit the salt from the sauce
• Flour: just regular all purpose flour works the best
• Heavy Cream: makes the sauce extra rich and creamy
• Salt: adds flavor
• Pepper: adds flavor and a tiny bit of heat
• Nutmeg: adds flavor

For the Lasagna

• Béchamel Sauce: easy to make from scratch but you can substitute a couple jars of a good Alfredo sauce if you are in a hurry
• Oven Ready Lasagna Noodles: saves tons of time but can be swapped for uncooked lasagna noodles, the noodles will need to be cooked to al dente first
• Rotisserie Chicken: makes this recipe so easy and has great flavor
• Mozzarella Cheese: has a great melt factor, buy a brick of cheese and grate your own
• Pesto: homemade or store-bought at Costco or locally in Utah Harmons
• Fresh Parmesan Cheese: adds a little more flavor and is best if grated yourself

The measurements for each of these ingredients can be found in the recipe card down below. Keep scrolling for all the details!

Steps for Making Chicken Pesto Lasagna Recipe

We will start by making that creamy béchamel sauce, and then jump in to assembling the lasagna. Here are the step-by-step instructions:

For the Béchamel Sauce

1. Melt: Start by melting the butter in a saucepan over medium heat.
2. Whisk: Once the butter is melted, whisk in the flour and let it cook for 30 seconds to cook the flour taste out. Then gently whisk in the heavy cream.
3. Season: Add the salt, black pepper and nutmeg and let the sauce simmer until thickened. Then remove from the heat.

For the Lasagna

1. Prep: Preheat the oven to 375° F and pour a little of the béchamel sauce into the bottom of a 9×13 pan spreading it around evenly.
2. Layer: Lay down a layer of noodles and top with 1/4 of the remaining béchamel sauce, then 1/3 of the chicken, then 1/4 of the mozzarella cheese, and finally 1/3 cup of pesto.
3. Repeat: Repeat these layers ending with the lasagna noodles, béchamel sauce and then mozzarella cheese.
4. Cover: Place a piece of aluminum foil sprayed with non-stick cooking spray over the baking dish being careful to not touch the cheese.
5. Bake: Stick the casserole dish in the oven and bake for 40-45 minutes and remove the foil for the last 10 minutes.
6. Garnish: Pull the lasagna out of the oven, top with a drizzle of more pesto and sprinkle with the the fresh parmesan cheese.

These instructions can also be found in the recipe card at the end of the post.

Can I Use Regular Lasagna Noodles?

Absolutely! I love the convenience of the no cook lasagna noodles, but if you have the time to cook your own pasta, boil the noodles as written on the package until al dente. They will finish cooking in the oven when the lasagna bakes.

Can I Cook My Own Chicken?

Yes! Either pan fry or grill 2-3 chicken breasts and then shred it to use in the lasagna.

Variations, Additions and Substitutions

This recipe is amazing as written, but it is totally open to your interpretation. Here are some ideas for ways to customize this chicken lasagna recipe:

Additions: mushrooms, toasted pine nuts, spinach, artichoke hearts, bacon, broccoli or roasted red peppers

Variations/Substitutions: remove the chicken to make this recipe vegetarian, swap the bechamel sauce for alfredo sauce or ricotta cheese, try different cheeses such as provolone, asiago, fontina, gouda or gruyere

Why You Will Love This Recipe

Comfort Food: Lasagna is a mega comfort food and there’s something extra comforting about the creamy bechamel sauce paired with bright basil pesto that makes me feel like I’m home.

Quick and Easy: Using rotisserie chicken and no bake lasagna pasta makes this recipe super easy and dinner is on the table in no time.

Meal Prep: This is a great recipe for making ahead of time. It can be completely assembled and then stored in the refrigerator for up to 2 days. It can also be assembled and then frozen for up to 2 months and then baked right from frozen (see more details below).

Shareable: This is the perfect meal to drop off to someone that just had surgery or a baby. It is loved by everyone and makes great leftovers. Try these other shareable dinner ideas as well:

• Cafe Rio Chicken Salad
• Cafe Rio Cilantro Lime Rice
• Southwestern Cheesy Chicken Tortilla Soup
• Honey Lime Enchiladas
• Cashew Chicken
• 10 Minute Garlic Butter Chicken
• Cheesy Ground Beef and Rice Casserole

Storage and Reheating Tips

Lasagna leftovers should be cooled completely and then stored in an airtight container in the refrigerator. It will keep for 4-5 days. They can also be stored in the freezer for up to 2-3 months.

Single servings of lasagna can be reheated in the microwave. If I am reheating a large portion of the lasagna, I prefer to use the oven. Preheat the oven to 350 degrees F, cover the pan with foil and bake for about 30 minutes or until heated through.

This also makes a great make ahead recipe. Make and assemble the whole lasagna as written and then wrap in foil followed by plastic wrap. Freeze for up to 2-3 months. It can be baked from frozen at 350 degrees F for 60 minutes.

We love all things pesto, especially when spring comes around and we can get our hands on all that fresh basil! We are using all our fresh pesto to make this creamy white chicken lasagna with pesto! My favorite recipe of 2024 so far!

More Pesto Recipes to Try

• 15 Minute Pesto Pasta
• Garlic Pesto Caprese Burger
• Cheesy Pesto Pasta
• Chicken Caprese Sandwich
• Pesto Pepperoni and Sausage Grilled Pizza
• Cheesy Caprese Pesto Tarts

Watch This Tutorial Video!

These soft sugar cookies are out of this world good! All the best parts of a sugar cookie that you know and love but thick and soft!

I seriously searched for years and years and hated how plain sugar cookies turned out. I had a squishy one at a hotel once and have been trying to recreate it ever since. Totally worked this time!

Are you a sugar cookie fan? I know sometimes they can be kinda eh of the cookie world, but honestly, a sugar cookie done right is OMG so good!

Have you had those cookies at the grocery store that are tall and thick and so soft they practically melt in your mouth? Oh and they have icing piled as high as the sky?! Kinda like these Lofthouse cookies.

Well these soft sugar cookies is all of that minus the icing but even better because they are fresh and homemade! They are buttery and fluffy and have a deep vanilla flavor. Oh and they dress up so easily for any holiday…just change the sprinkles you add.

Ok enough already! Lets get baking!

Ingredients Needed for Soft Sugar Cookies

It takes the perfect combination of the usual baking suspects to make these soft and fluffy sugar cookies. Here are the ingredients you will need:

• Flour – just regular all purpose does the trick and gives all the structure to the cookies
  
• Salt – enhances flavor and sweetness
  
• Baking Soda – leavening
  
• Baking Powder – leavening
  
• Cornstarch – helps the cookies be tender and chewy
• Unsalted Butter – the fat that holds everything together
  
• Granulated Sugar – adds sweetness and tenderizes, you’ll also use some more sugar to roll the dough in before baking
  
• Powdered Sugar – adding the finer grain sugar helps the cookies be more fluffy and soft
• Light Brown Sugar – add flavor and sweetness
  
• Vanilla – adds flavor
  
• Almond Extract – I love the flavor of almond extract in my sugar cookies, but it is totally optional
  
• Egg – adds structure and leavening, makes the cookies fluffy
  
• Egg Yolk – adds a little extra richness

The measurements of each ingredient can be found in the recipe card at the end of this post.

How to Make Homemade Soft Sugar Cookies

These cookies take a little time. Ok, that sounded bad! They are super easy to make, but they need some time to chill in the refrigerator for the best results so be sure to plan ahead. Here are the basic steps:

1. Whisk together the dry ingredients in a small bowl.
2. Combine the butter and sugars in a stand mixer and mix until fluffy. Add in the egg, yolk, vanilla and almond extract and mix together.
3. Add the dry ingredients and mix until just combined. Do not over-mix it! Stick the bowl in the fridge to rest for a couple of minutes.
4. Scoop out balls of dough and roll them in sugar (or sprinkles or both). Place the balls on a cookie sheet lined with a silpat, cover them and chill them in the fridge for at least 6 hours (up to overnight).
5. Preheat oven. Spread out the cookies on multiple cookie sheets lined with silpats and bake.
6. Transfer to a cooling rack. Sprinkle with extra decorative sugar. Let them cool before devouring!

Can Sugar Cookie Dough Be Frozen?

Sugar cookie dough can be frozen. For this recipe, you can roll the dough into balls and then sugar. Then place the balls on a cookie sheet and stick them in the freezer for an hour or two. Once they are frozen, you can stick them in a ziploc bag or a freezer safe container.

The dough will keep in the freezer for up to 3 months. When you are ready to bake them, they can be baked straight from frozen. Just add a couple of minutes to the bake time.

How Long Will Sugar Cookies Keep in the Freezer?

You can also freeze the baked cookies. Be sure they have cooled completely. Then place them in an airtight container in the freezer. They will keep in the freezer for up to 3 months.

How Long Will Sugar Cookies Keep?

To maximize the shelf life of sugar cookies, place the cookies in a loosely covered container.

Properly stored, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature.

Why Does Sugar Cookie Dough Crumble?

Too much dry ingredients or too little fat will make sugar cookie dough crumble.

How Do You Know When Sugar Cookies are Done?

Bake them until they just start to get a hint of color and they look slightly crackled across the center.

What Makes Sugar Cookies Hard?

Working the dough too much will make sugar cookies too hard. You can really stop combining the wet and dry ingredients as soon as a few streaks of dry ingredients remain.

Thick and soft sugar cookies that are seriously to die for! I’m absolutely obsessed! Eat them plain with just sugar on any regular ol’ day or dress them up with some festive sprinkles for any occasion!

More Cookie Recipes You Will Love!

• Swig Sugar Cookies and Frosting Recipe
• How to Make Sugar Cookies
• White Chocolate Sugar Cookies with Peppermint Royal Icing
• Copycat Lofthouse Sugar Cookies
• Lemon Raspberry Sugar Cookies

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These Homemade Fruity Pebbles Rice Krispie Treats are super gooey thanks to the extra marshmallows used in the recipe! We top ours with sea salt to amp up the sweet-salty flavor! Add a little rainbow to your favorite rice krispie treats!

I was browsing Instagram and was seeing photo after photo of what appeared to be fruity pebbles in rice krispy treat form. Whhhhaaaat? How fun and smart is that?! Our kids had totally asked once if we could make rice krispies with fruity pebbles and I had completely forgotten.

I noticed something pretty important through my search though, it appeared to be a baking challenge that people were posting about and no one was sharing a recipe. Some krispie treats looked flat and dry while others looked a funny orange color. I immediately started testing and discovered there are in fact two things that make a perfect rice krispie treat…

1. Do not use only fruity pebbles. The over the top flavor of the fruity pebbles was too much, so we began throwing in a little regular rice krispies cereal to add balance.
2. Forget all recipes and stick with our gooey rice krispie treats recipe. It has more buttery, gooey marshmallow goodness and that dash of salt and vanilla is ESSENTIAL for the overly sweet fruit cereal.

Ingredients Needed for Fruity Pebbles Rice Krispie Treats

Put your fat pants on and get ready for the most gooey buttery delicious rice krispie treats gone wild! The kids go crazy for them, and I can’t keep my hands off them either! Here is what you will need:

• Butter
• Vanilla
• Mini Marshmallows (as fresh as possible)
• Rice Krispies Cereal
• Fruity Pebbles Cereal
• Marshmallow Fluff
• Sea Salt

The exact measurements can be found in the recipe card at the end of the post.

How to Make Fruity Pebbles Rice Krispie Treats

This recipe will make a 9×9 inch pan, or can be doubled to a 9×13 inch pan. Spray the pan with non-stick cooking spray. Use foil or parchment paper to make a sling to lift the treats out when they have cooled. You can use the stove top method or microwave method for making these treats.

Stove Top

In a large pot, add the butter, marshmallow fluff, salt and 8 cups of mini marshmallows over medium heat and melt everything until it is smooth.

PRO TIP: Don’t turn up the heat past medium! It will heat up the marshmallows and will start to turn the sugar in the marshmallows into candy which means when they cool, they will be hard. No thank you!

Microwave

In a large microwave-safe bowl, add the butter, marshmallow fluff, salt and 8 cups of mini marshmallows and microwave in 30-second increments stirring every time until everything is totally smooth and melted.

Add the vanilla to the melted marshmallows and stir it in. Add the rice krispies and fruity pebbles cereals to the bowl (or pot) and mix everything together well. This is where you will add the rest of the marshmallows.

Pour the whole mixture into your pan and press it down.

PRO TIP: Use a spoon or spatula brushed with butter or sprayed with cooking spray to gently press the sticky mixture into the pan. Don’t smash it down! You want the bars to be easy to bite and chew when they cool.

Allow it to cool to room temperature before cutting and serving. I love to use this scaper to cut them into bars.

Variations on Fruity Pebbles Treats

Don’t limit yourself to just Fruity Pebbles! You can totally swap them out for your favorite Flintstone cereal! Cocoa Pebbles would be delish! You could even add some mini chocolate chips to make them extra chocolatey! I’ve tried these with the Cinnamon Pebbles and YOWZA! It is goooooood! Add a little dash of cinnamon into the marshmallows…yep!

And I haven’t tried the Peanut Butter & Cocoa Pebbles yet, but PB and chocolate together is always right! If you haven’t tried our scotcheroos or Reese’s rice krispies treats, they are both a must!

Are Fruity Pebbles Gluten Free?

Fruity Pebbles are gluten free! So all our gluten free friends can totally indulge in this one! If you swap the butter for coconut oil, then this can be dairy free too!

How to Store Rice Krispie Treats

Rice Krispie treats can be stored in an airtight container at room temperature for 2-3 days. They can also be frozen for up to 6 weeks.

Rice Krispie Treat for One

Let’s just say it has been a long day with a lot of whining and complaining from some young people in your life and they are finally in bed and you need a treat. You can make this Fruity Pebbles treat for one! Follow the directions on our rice krispie treat in a mug and split the cereal in half…half rice krispies and half Fruity P’s.

Everyone needs a little color in their life, and what better way to do that than with Fruity Pebbles rice krispie treats?! The kids love them, and adults can’t resist them!

If you love these, then you have to try these other BAR DESSERTS:

• Scotcheroos Peanut Butter Rice Krispies Treats
• Mom’s Famous Caramel Brownies
• Lemon Raspberry Bars
• Brookie Bars
• Snickerdoodle Cheesecake Bars
• Classic Lemon Bars
• Ritz Reese’s S’more Bars
• Peach Oatmeal Bars
• Peanut Butter Cheesecake Oreo Brownies
• Peanut Butter Caramel Brownies
• Twix Caramelita
• Raspberry Lemon Bars

Watch the video!

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This is a Pork chile verde recipe made of tender pieces of pork that simmer in a tasty sauce created from roasted chiles and tomatillos. We love it served over rice with a side of beans.

This was an accident. The happiest accident in 2020 and I think that deserves some kind of medal, amiright? I was setting out to make a braised pork recipe, lacked pretty much everything I needed and so I combined it with a pork recipe that’s from Brazil.

The first time I made it I only had two small pork tenderloins and so I had to use bacon as well since I was lacking the fat from a pork butt (note- you can totally sub those if you need to). It turned out awesome and although I use pork butt now I still throw in the bacon because I love how much more flavor it gives!

Follow Directions As Written

This is one of those heavenly dishes you’ll want to follow exactly as written, at least the first time and then serve it just as I suggest. If possible even locate the traditional

What’s Chile Verde?

Traditional chile verde is a Mexican dish that is like a stew with large chunks of tender pork in a sauce. The sauce is made of roasted tomatillos and chiles. It is all about the low and slow cooking for this dish so that pork gets super tender and soaks in all the flavors of the roasted vegetables.

Ingredients for Pork Chile Verde

This ingredients list is going to look long at first glance, but there are a lot of dried spices and herbs that you probably already have in the cupboard, and most of the rest you can grab in the produce section. Here is the full list:

• Boneless Pork Butt Roast
• Kosher Salt
• Bacon
• Chicken Broth
• Water
• Orange Juice
• Tomatillos
• Poblano Chiles
• Red Onion
• Garlic
• Jalapeño
• Vegetable Oil
• Dried Oregano
• Ground Cumin
• Cinnamon
• Ground Cloves
• Bay Leaves
• Sugar
• Pepper
• Cilantro
• Lime Wedges

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Green Chile Pork

This recipe is going to take some time to prep but you can always ask your butcher to break down the meat into 2″ pieces. That’s what I do if I remember. Here is how it should look as you break it down:

Here are the steps for making the chile verde:

1. Toss the pork chunks with salt and place in a large bowl. Cover the bowl and refrigerate for 1 hour.
2. Chop the bacon. Add fat trimmings from the pork and half the bacon into a dutch oven with the chicken broth and water. Bring it to a simmer over high heat and let it simmer until all the liquid evaporates and the trimmings sizzle.
3. Add the rest of the bacon. Cook, stirring constantly, until a dark fond forms on the bottom of the pot and the trimmings are brown and crispy.
4. Remove the trimmings, place the bacon on a plate, and pour off most of the fat (leaving about 2 tablespoons). Set aside.
5. Move one of your oven racks to the lower middle position and the other rack 6 inches from the top. Line a baking sheet with foil. Now listen, this can totally be done days in advance, in fact I often double it and freeze half for later using my Food Saver.
6. Place the tomatillos, poblanos, onion, garlic, and jalapeño on the baking sheet and drizzle with vegetable oil.
7. Place the chiles skin side up and broil on the top rack until the chile skins are blackened and the vegetables start to soften.
8. Move the tomatillos, onion and juices to a blender. When the peppers and garlic have cooled enough to handle, remove the skins and throw them away. Add the peppers and garlic to the blender.
9. Add the orange juice and pulse the blender until everything is pureed.
10. Heat the reserved 2 tablespoons of fat over medium heat. Add all the spices stirring constantly until fragrant.
11. Add the tomatillo mixture from the blender and add all the remaining ingredients. Stir in the pork and bring to a simmer.
12. Put the lid on the Dutch oven and move the pot to the oven and cook until the pork is tender. Stir occasionally to release anything stuck to the bottom.
13. Remove pot from oven and remove the bay leaves.
14. Scrape the browned bits from the sides of the pot. Stir in the cilantro and salt and pepper to taste.
15. Serve over rice and beans with lime wedges.

HOT TIP!!!

In case you missed it above, I love to make the verde and freeze it. I double the batch, place half in a food saver bag and vacuum seal it. I cannot live without my food saver. It makes life so much easier!

Roasting Peppers

Roast peppers to get the ultimate flavor. The skins should be black, you didn’t mess up! Let them rest until touchable and then peel off as much of the skin as you’d like to. That charring is ESSENTIAL for flavor!

How to Get the Most Flavor

How to Serve Chile Verde

We love this served over rice. If you really want to indulge, dip some homemade tortillas in the chile verde. Yummm!

What to Eat with Chile Verde?

This recipe is so hearty, it could stand on it’s own for the complete meal, but if you are serving a crowd and want a few side dishes to go with it, here are a few ideas:

• Refried Beans
• Elote Grilled Corn Salad
• Chips and Guacamole
• Black Beans

And if you need a dessert idea…tres leches cake of course!

Are Poblano Peppers the Same as Anaheim or Pasilla Peppers?

If you’re grocery store is like mine, the poblano peppers might be called pasilla peppers. Anaheim peppers are not the same thing, they pack a tiny bit more heat but are absolutely acceptable as a substitute for poblano peppers.

I for sure prefer this recipe with half and half Anaheim and poblano and the jalapeño half seeded. And you know I don’t like spicy! But just a little kick is so yum.

Can You Freeze Pork Chile Verde?

Yes, this recipe freezes great! I have two frozen bags of it in the freezer as we speak. I just pull it out of the freezer the morning we are going to eat it and then warm it up on the stove top at dinner time.

How Long Does Chile Verde Keep?

It will keep in the fridge in an airtight contain, it will keep for up to 5 days. If you freeze it, it will be great for up to 3 months.

It’s the most tender pork all in a homemade chile verde sauce. You’re going to love it and everyone is going to want the recipe when you make it!

More Pork Recipes:

• Pulled Pork
• Pork Carnitas
• Kalua Pork
• Cafe Rio Sweet Pork
• Pineapple Habanero Pork

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This Corned Beef and Cabbage Slow Cooker recipe packs all of the deliciousness of corned beef into a no-fuss, easy prep, traditional Irish dish. It’s an effortless meal of tender corned beef with a side of cabbage, carrots and potatoes that practically cooks itself in the slow cooker.

I can perfectly remember my teacher in elementary school acting totally shocked to find our classroom a mess and little green footprints all over everything. She must have spent hours doing that. I mean, the footprints were legit stamps all over the whole room!

St Paddy’s Day

I wish I was that amazing for St Paddy’s day but since I’m a bit lame on this holiday I focus on fun foods instead. Bring on the traditional Irish grub! I mean, don’t you think, Corned beef and Cabbage St. Paddy’s Day all together?

Corned beef and cabbage slow cooker recipes are not all created equal though, so let’s talk about why this is the best Corned beef and cabbage recipe.

What is Corned Beef?

You’ve read about us swooning over our smoked brisket, and corned beef is the exact same cut of beef just prepared differently. Corned beef is cured and brined in salt and seasonings giving it its distinctive pink color and fabulous flavor. Even instant pot corned beef will look like that!

What Ingredients Do You Need to Make Corned Beef?

Aside from the obvious corned beef, cabbage, potatoes and carrots, you only need a few more ingredients to pull this easy meal together:

• Yellow Onion
• Garlic
• Bay Leaves
• Beef Broth
• Apple Cider Vinegar
• Sugar

You probably even have most of that already, so let’s jump in to how to make it!

How to Make Slow Cooker Corned Beef and Cabbage

You can jump down to the recipe card for all the details of how to make this classic Irish dish, traditional corned beef and cabbage, but here are basic steps:

1. Chop the onion into large chunks (quarters work great) and toss them into the bottom of the slow cooker.
2. Place the corned beef on top of the onions and cover with the seasoning packet.
3. Add the broth, vinegar, sugar, garlic and bay leaves and cook on low for 8-10 hours.
4. After the first 3 hours, add the potatoes and carrots.
5. Two hours before serving add the cabbage.
6. Pull the corned beef from the slow cooker and let it rest before slicing and serving with all the delicious vegetables.

Do You Rinse Corned Beef Before Cooking?

Rinsing the beef before cooking is totally optional. If you are looking for a milder flavor, rinse it to remove excess salt. Be sure to pat it dry if you decide to rinse.

How Do You Make Corned Beef Tender?

Beef brisket is a tough cut of meat. That’s why when you smoke it or cook it, low and slow is critical. A corned beef is cooked submersed in liquid at a low temperature for a long period of time. This tenderizes the meat as it cooks. If it is still tough when it is done cooking, leave it in the slow cooker to cook even longer.

Another important step is to let the meat rest after it has cooked. Resting allows all the juices to redistribute through the meat making it super fork tender.

PRO TIP: When you go to slice the corned beef for serving be sure to cut against the grain. This will also help it be more juicy, flavorful and tender.

How Do You Know When Corned Beef Is Done?

The safe internal temperature for corned beef is 160 degrees Fahrenheit. Corned beef tends to keep a pink color so judging done-ness by the color of the meat is not recommended. Corned beef also starts to fall apart when it is done because it is so tender.

Can You Prepare Corned Beef And Cabbage Ahead Of Time?

Corned beef and cabbage is a great dish for prepping ahead of time and then reheating. If you go with this approach, be sure the internal temperature reaches 165 degrees Fahrenheit of higher. It is also best to not slice the meat until right before serving. I recommend reheating it in the oven in a baking dish covered with foil.

How Long Will Corned Beef And Cabbage Keep?

If properly stored in the refrigerator in an airtight container, corned beef and cabbage will keep for 3-4 days.

Is Corned Beef And Cabbage Good For You?

Corned beef is a great source of iron, protein and zinc, but high in fat so monitor your quantity. Cabbage is high in vitamin C, folic acid and fiber and low in carbohydrates.

Can Corned Beef and Cabbage Be Made in the Instant Pot?

Corned beef and cabbage can easily be made in the Instant Pot and it’s just as tender and amazing! Add the onions, corned beef, liquids and spices to the Instant Pot on top of a trivet and cook on high pressure for 80 minutes with a natural release of 15 minutes. Then remove the meat and set it aside to rest. Add the potatoes, carrots and cabbage to the Instant Pot and cook on high for 4-5 minutes with a quick release.

What to Eat with Corned Beef and Cabbage?

The good news is that you really don’t need to worry about any other sides with this dish since you have your protein and vegetables already to go.

But if you’re like me, a fabulous carb is always a good thing so I make a loaf of our garlic cheddar herb Irish soda bread. Then you can always do a nice fresh fruit like sliced berries or pineapple. Lately we’ve even been making green beans and potatoes.

We love to make delicious meals to celebrate holidays like St. Patrick’s Day. This slow cooker corned beef and cabbage is an easy way to celebrate the luck of the Irish. Just throw the ingredients into the slow cooker throughout the day and dinner will be ready with no effort at all.

More St. Patrick Day Recipes:

• Irish Beef Stew
• Cheesy Irish Sliders
• St. Patrick’s Day Snack Mix
• Irish Herb Soda Bread
• Lucky Charms Bark
• Green Beans and Potatoes

More Easy Slow Cooker Meals:

• Crock Pot Chicken and Rice
• Slow Cooker Stew
• Pot Roast
• Chicken Noodle Soup
• Pineapple Mexican Shredded Chicken
• All SLOW COOKER meals!

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Because I’m not super in to St. Patrick’s Day I always struggle with making it special for my kids, but this easy 5 minute St. Patrick’s Day Snack Mix fixes that!

My kids don’t expect much, and it’s really quite easy to do something a little out of the ordinary to make a day special. I just think St. Patrick’s Day is a little funny to go all out on. It seems like we will use any and all reasons to throw a party or make special foods. We love family traditions though, so if I need to dye some pancakes green or throw a bunch of goodies into a snack mix to make memories, then so be it!

I saw a meme floating around that said something along the lines of “St. Patrick’s Day is over so we can all return to our normal nationality until May 5 when we all become Mexican”.  That gave me a really good laugh.

And P.S. Did you know it’s St. Paddy’s not Patty’s day when you shorten it? How did I miss that all these years?! But now I’m just getting distracted! This snack mix has all the essential St. Paddy’s Day colors and lots of yummy sweetness!

St. Patrick’s Day

I wonder how many people actually know what is being celebrated on St. Patrick’s Day. Here is a little background…St. Patrick’s Day is also known as the Feast of St. Patrick. It is a cultural and religious celebration on what is believed to be the day that St. Patrick died – March 17. St. Patrick is the foremost patron saint of Ireland.

The day also commemorates the arrival of Christianity to Ireland. The culture and heritage of the Irish are the focus of most celebrations. Food is definitely part of culture and heritage, so bring on all the yummy Irish recipes! Have you tried our Irish Beef Stew or our Cheesy Irish Sliders?

Green

So where does all the green come from? Well, when I think of Ireland, I definitely think of beautiful green landscapes, but there is a little more to it. According to legend, St. Patrick used a three-leaved shamrock to teach about the Holy Trinity. So green obviously had to be a major component of our St. Patrick’s Day snack mix. Here are the details:

• Lucky Charms (special St. Patrick’s Day edition, though regular Lucky Charms would also work beautifully!)
• Lemon Drops
• Chocolate Coins
• Gummy Apple Rings
• Green Apple Gummy Bears

Make It How You Like It

One of the best things about a 5 minute snack mix like this is that it’s totally versatile and can be customized to your liking. If you want to swap out some sweet things for some salty, do it! You want more chocolate?  Add loads of it! If you want some protein in there, add some nuts! Snack mixes should be made the way that makes it irresistible to you! Here are a few ideas for other things to add or swap:

• Preztels
• Peanuts, almonds, or cashews
• Shelled pistachios (green!!)
• M&Ms (St. Paddy’s Day edition)
• Werther’s Originals
• Hershey’s Kisses with Almonds
• Green Apple Jolly Ranchers
• Green Apple Airheads
• Twix (mini individually wrapped)
• Reese’s Mini Peanut Butter Cups
• Butterscotch Chips

Storing Snack Mix

This snack mix can be stored for 4-6 weeks if it is kept in an air tight container.  If you use cereal, it will get stale if you wait too long. I would probably add that right before serving or no more than a couple of days ahead.  This snack mix can also be frozen in an airtight container for 4-6 months. Let it come to room temperature before eating and serving.

Make Ahead

It only takes 5 minutes to throw this together, but it can be made ahead of time.  If it is stored in an airtight container, it can be made up to a week ahead of time.

Snack Mix RECIPES

Looking for more quick and easy snack mixes? Try our 5 Minute Valentine’s Day Snack Mix, 5 Minute Halloween Snack Mix, 5 Minute Reese’s Snack Mix, or our Candied Nuts Snack Mix.

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