Soft and chewy, these oatmeal chocolate chip coconut cookies are the best of all cookie worlds. So delicious, they’ve had my loyalty for over a decade!
It’s a day for bold and fearless declarations. So I’ll start it off: these are my favorite cookies in the history of ever. This is not a claim I take lightly.
I first declared it to be true ten years ago, and I’m happy (and weirdly kind of relieved) to report that today, even after posting ten million other cookie recipes, I still declare these soft and chewy oatmeal chocolate chip coconut cookies my all-time faves.
That’s not to say I don’t have other really close favorites. I do. Lots of them. But these are at the tippity top, and I feel very liberated stating it again for all my posterity to note and be aware of (as in, some generous great grandchild better be making these for me nonstop when I’m 87 1/2 years old…I’ll happily accept them before that, too, of course).
Tuna reinvented! These easy tuna quesadilla melts come together FAST and are a perfect meal for busy weeknights (or for a quick lunch!). Tons of flavor and cheesy goodness in every bite!
If there’s one thing I know for sure it is that canned tuna has kind of a hard life. I’m not saying I disagree. I mean, I still have night terrors over the soggy brown bread tuna fish sandwiches I had in my school lunches in grade school. And don’t get me started on tuna noodle casserole (spoiler alert: you probably won’t ever see a reinvented recipe for that on my blog).
But canned tuna isn’t all bad. I have a few tuna recipes in the archives (this one pot creamy tuna and shells recipe is so yummy!), and I’m striving to resurrect tuna’s insulted reputation one sporadic canned tuna recipe at a time.
I have to say, though, it’s definitely going to be hard to beat these crazy delicious tuna quesadilla melts. Not only are they screaming fast (20 minutes or less, really!), but they are the most uniquely yummy take on a good ol’ tuna melt sandwich that I’ve ever had. Creamy, cheesy…with the most delightful southwestern flavors. Yum.
These healthful (yet decadent) double chocolate banana blender muffins are easily gluten-free, amazingly delicious, and SO fast to make. No stressing about over mixing muffin batter – the blender does all the work!
If I’ve learned one thing about myself over the last couple of years, it’s that I have a thing for blender muffins. And I’m not entirely sure I see that stopping anytime soon.
And while my mind is constantly spinning with other flavor profiles, clearly I couldn’t proceed until we tackled a double chocolate blender muffin. These super quick, totally foolproof double chocolate banana blender muffins are in a league of their own. Wow, they are good.
Wow! The flavors of lemon, garlic and ginger in these Moroccan chicken skewers are amazing! And that pretty green sauce? Well, it might be my favorite part of the whole recipe: bright, fresh, YUMMY!
My life would be totally complete if I could convince everyone of two things: 1) conquer homemade bread once and for all (you’ll feel like a total rock star) and 2) stop letting other people do the grilling for you.
Are you a grilling delegator? Someone that avoids any and all recipes that have “grilled” in the recipe title? Afraid or fearful of the grill?
Hey, that’s ok! I get it. I spent years refusing to grill anything because I was sure I’d mess it up or the grill would explode or one of the toddlers hanging around my feet would get injured from my attempts to throw sizzling meat on a piping hot flame-controlled apparatus. Once I realized we were never going to eat grilled anything (due to Brian’s work schedule) and harboring a great love of grilled everything, I was like “listen, I’ve got to take matters into my own hands.”
This delicious pull-apart focaccia bread can be mixed with a spoon (no stand mixer, dough hook, or kneading required!), and it is so easy and fast to make. Perfect for beginners and expert bread makers alike!
This bread is glorious! Glorious, I tell ya. So ridiculously simple, this easy focaccia bread comes together really fast. Basically, it can be yours hot out of the oven in less than two hours.
AND! You don’t need a fancy stand mixer or dough hook or extra time for kneading. A large bowl, a spoon, and you’re good to go. The golden baked bread is pull-apart soft and so flavorful (thanks to the olive oil, herbs and cheese).
These butterscotch PB monster cookie bars (easily gluten free) are crazy easy (one bowl!), super delicious, and the perfect way to change up your cookie bar game!
Wednesday needs a fantastic, easy cookie bar recipe like I need a nap. And since the likelihood of said nap coming to pass is basically nil, do me a favor. Make my nap sacrifice worth it and JUST MAKE THESE BARS.
They can be yours, warm out of the oven (yum!), in less than an hour. And for that reason alone, I have a feeling you’re going to either really love me or really hate me.
This easy Buddha bowl recipe with creamy peanut sauce is, whoa, SO good! Plus it’s one of those fabulous recipes that is super customizable to your taste buds and/or what you have on hand!
Have you gotten on the Buddha bowl train yet? They are certainly nothing new (began trending years ago), and the name origin is a little muddy with lots of strong opinions about what a Buddha bowl is and isn’t.
But to me, it’s simple: fill up a bowl with flavorful, good-for-you ingredients, smother with a tasty sauce (or two), and dig in. We have variations of Buddha bowls quite frequently for dinner because it’s a fantastic way for my kids to customize their own dinner adventure.
Spoiler alert: to avoid the anti-vegetablers in my crowd just spooning peanut sauce over chicken and calling it good, our rule is you have to choose at least four of the available options and that seems to make everyone *mostly* happy. With enough of that delectable creamy peanut sauce poured on, they’ve learned even spinach is palatable.
Save weeknight dinner with this SUPER easy Instant Pot baked ziti recipe. It is creamy, saucy, cheesy, and so incredibly delicious! (Pro tip: you don’t have to use ziti! Any type of tube pasta will work.)
Well, this Instant Pot “baked” ziti is straight up incredible. Life altering, really, if you are like me and are constantly searching for ways to make weeknight dinners manageable and stress-free.
I think I’ve made this pasta at least six times in the last several weeks…in large part to get it totally perfected before posting the recipe, but also because it is so ridiculously easy. I’m finding I keep turning to it as a weeknight dinner solution when the night is busy and my coping skills are low.
Bonus: it’s simple enough my kids can whip it up while I’m running everyone to where they need to be. Pretty much the most awesome thing ever.