This chicken Caesar sandwich features golden pan-fried chicken cutlets, crisp romaine, and creamy Caesar dressing on a toasted buttery sub roll. Ready in 30 minutes!

Everything you love about a classic Caesar salad; crunchy romaine, creamy dressing, shaved Parmesan is stuffed into a toasted sub roll with a golden, pan-fried chicken cutlet on top. This chicken Caesar sandwich comes together in about 30 minutes and is one of those weeknight dinners the whole family will ask for on repeat.

The chicken cutlets are lightly coated in a seasoned Parmesan breadcrumb mixture and pan-fried until crispy and golden. A Caesar salad kit does the heavy lifting on the salad side, it is just tossed and pile it high. Sub rolls get a light buttered toast so they hold up to all that saucy goodness without going soggy.

Ingredients You’ll Need

For the Chicken Cutlets:

• Chicken Breasts
• All-Purpose Flour
• Seasoned Breadcrumbs
• Parmesan Cheese
• Garlic Powder
• Paprika
• Salt & Pepper
• Oil – vegetable or avocado oil work well. You want something that has a high smoke point.

For Assembly:

• Caesar Salad Kit
• Sub Rolls
• Butter

Easy Shortcuts

No time to make cutlets from scratch? No problem. This sandwich works great with either of these swaps:

Rotisserie Chicken

Pick up a rotisserie chicken and shred or slice the breast meat. Skip the breading steps entirely. Toast your rolls, toss your salad kit, and pile on the chicken. Dinner is on the table in under 15 minutes. This is a great option for meal prep, one rotisserie chicken makes enough for all 6 sandwiches.

Frozen Breaded Chicken

Frozen breaded chicken tenders or patties are a perfect shortcut here. Cook according to package directions until crispy, then use in place of the homemade cutlets. Look for tenders or cutlets rather than nuggets so you get good coverage on the roll.

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Chicken Caesar Sandwich

Course Dinner Recipes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Calories 417kcal

Author Erin Sellin

Ingredients

• 2 chicken breasts
• 1/4 cup all-purpose flour
• 1/4 cup seasoned breadcrumbs
• 2 Tablespoons Parmesan Cheese
• 2 Tablespoons oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt & Pepper
• 10 oz Caesar Salad Kit
• 6 sub rolls
• 1 Tablespoon butter

Instructions

• In a shallow bowl, mix flour, breadcrumbs, Parmesan, garlic powder, paprika, and salt & pepper.
  1/4 cup all-purpose flour, 1/4 cup seasoned breadcrumbs, 2 Tablespoons Parmesan Cheese, 1 teaspoon garlic powder, 1/2 teaspoon paprika, Salt & Pepper
• Cut each chicken breast into 3 pieces, place between two sheets of plastic wrap, and pound to 1/4-inch thickness.
  2 chicken breasts
• Press each piece of chicken into the coat mixture until evenly coated on both sides.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half the chicken pieces and cook for 3–4 minutes on one side until golden brown. Flip and cook for another 2 minutes until golden and the chicken is cooked through (165º F)
  2 Tablespoons oil
• Lightly spread the butter on the inside of each sub roll. Lightly toast in the oven or a toaster oven.
  1 Tablespoon butter, 6 sub rolls
• Meanwhile toss together the salad kit using the ingredients included, until the lettuce is well coated.
  10 oz Caesar Salad Kit
• Divide the salad mixture onto the toasted sub rolls. Top with a cooked piece of chicken. Top with more Parmesan cheese if desired. Place on the top bun to serve.

Nutrition

Calories: 417kcal | Carbohydrates: 41g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 607mg | Potassium: 311mg | Fiber: 2g | Sugar: 5g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 12mg

How To Make Chicken Caesar Sandwiches

1. Breading Station. In a shallow bowl, mix together the flour, breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper until combined.
2. Make Cutlets. Cut each chicken breast into 3 pieces. Place between two sheets of plastic wrap and pound to 1/4-inch thickness.

3. Breading. Press each piece of chicken into the coating mixture, turning to coat evenly on both sides.
4. Cook. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add half the chicken pieces and cook for 3–4 minutes until golden brown on the bottom. Flip and cook another 2 minutes until golden and cooked through (internal temp of 165°F). Repeat with remaining pieces.

3. Toast Bread. Lightly spread butter on the inside of each sub roll. Toast in the oven or toaster oven until just golden.
4. Make Salad. Toss together the Caesar salad kit using the dressing and toppings included until the lettuce is well coated.
5. Assemble Sandwiches. Divide the Caesar salad onto the toasted rolls. Top each with a piece of cooked chicken. Add the top bun and serve immediately.

Recipe Tips & Tricks

• Pound the chicken thin — 1/4-inch thickness ensures it cooks through quickly and evenly without drying out.
• Don’t skip toasting the rolls — a buttery toasted roll acts like a giant crouton and keeps the sandwich from getting soggy.
• Let the oil get hot before adding the chicken — a properly preheated pan gives you that golden crust.
• Dress the salad right before serving — toss the salad kit just before assembling so the romaine stays crisp.
• Don’t overcrowd the pan — cook the chicken cutlets in two batches so they sear instead of steam.

Recipe Variations

• Spicy Caesar Sandwich: Add a pinch of cayenne to the breading mixture and drizzle sriracha over the finished sandwich.
• Grilled Chicken Caesar Sandwich: Season chicken breasts with garlic powder, salt, pepper, and a drizzle of olive oil and grill over medium-high heat instead of pan-frying.
• Wrap it up: Use a large flour tortilla instead of a sub roll for a chicken Caesar wrap — great for lunchboxes.
• Add bacon: A strip or two of crispy bacon takes this over the top.
• Extra toppings: Sliced tomato, thinly sliced red onion, or avocado are all great additions.

Storage & Make Ahead

These sandwiches are best assembled and eaten right away, but the components store well separately:

• Chicken cutlets: Store cooked cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to bring back the crispiness.
• Salad kit: Keep undressed until ready to assemble. Once dressed, the romaine will wilt within an hour.
• Rolls: Keep at room temperature for up to 2 days. Toast fresh when ready to serve.

For meal prep, cook a full batch of chicken cutlets ahead of time and refrigerate. When ready to eat, reheat the chicken, toast the rolls, toss the salad, and assemble.

Serving Suggestions

These sandwiches are filling on their own, but they pair great with:

• Potato chips or kettle chips
• French fries or sweet potato fries
• A simple tomato soup
• Fresh fruit or a light side salad
• Pasta salad for a crowd-friendly spread

This classic Grape Salad recipe combines sweet red and green grapes in a creamy cream cheese dressing, topped with brown sugar and crunchy walnuts. Ready in 10 minutes!

Grape Salad is a sweet, creamy potluck classic that comes together in just 10 minutes with no oven required. Juicy red and green grapes get tossed in a sweet cream cheese dressing, then finished with a crunchy brown sugar and walnut topping. It’s the kind of recipe that disappears fast at cookouts, holidays, and family gatherings, and once you make it, you’ll understand why it shows up at pretty much every potluck table.

Growing up in the Mid-West adding cream cheese and making something sweet is par for the course. Snicker Salad is called a salad after all. And this Grape Salad follows suit. It always disappears, and is such a fun way to eat grapes. But just because it has fruit and is called a salad doesn’t mean it is actual health food.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Grapes – I like an even mix of red and green seedless grapes for the best color and flavor contrast. Sweet, firm grapes work best.
• Cream Cheese – The base of the dressing. Let it soften at room temperature first so it blends smoothly without lumps.
• Sour Cream – Adds tang and thins the cream cheese out just enough to coat the grapes evenly.
• Sugar – Granulated sugar sweetens the dressing.
• Vanilla Extract – Rounds out the flavor of the dressing. Use pure vanilla extract if you have it.
• Brown Sugar – Sprinkled on top for that classic caramel-like crunch.
• Walnuts – My favorite for this recipe, they add a great crunch and a slightly earthy flavor that balances the sweetness. Pecans work great too if that’s what you have on hand.

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Grape Salad

This classic Grape Salad recipe combines sweet red and green grapes in a creamy cream cheese dressing, topped with brown sugar and crunchy walnuts. Ready in 10 minutes!

Course Side Dish Recipes

Cuisine American

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Servings 8

Calories 422kcal

Author Erin Sellin

Ingredients

• 4 pounds grapes
• 8 oz cream cheese softened
• 1 cup sour cream
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup chopped walnuts
• 1/3 cup light brown sugar

Instructions

• Rinse the grapes well, then dry them thoroughly. Any leftover water will thin out the dressing and make the salad watery.
  4 pounds grapes
• In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, sugar, and vanilla, and mix until well combined and creamy.
  8 oz cream cheese, 1 cup sour cream, 1/4 cup granulated sugar, 2 teaspoons vanilla extract
• Gently fold the grapes into the dressing until they're evenly coated.
• Sprinkle the brown sugar and walnuts over the top. Cover and refrigerate for at least 1 hour, or until ready to serve.
  1/2 cup chopped walnuts, 1/3 cup light brown sugar
• Serve cold. Give it a gentle stir if needed, and serve straight from the fridge.

Nutrition

Calories: 422kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 105mg | Potassium: 553mg | Fiber: 3g | Sugar: 53g | Vitamin A: 711IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 1mg

How To Make Grape Salad

1. Wash and dry the grapes. Rinse the grapes well, then dry them thoroughly. This is the most important step. Any leftover water will thin out the dressing and make the salad watery.
2. Make the dressing. In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, sugar, and vanilla, and mix until well combined and creamy.
3. Add the grapes. Gently fold the grapes into the dressing until they’re evenly coated.
4. Top and chill. Sprinkle the brown sugar and walnuts over the top. Cover and refrigerate for at least 1 hour, or until ready to serve.
5. Serve cold. Give it a gentle stir if needed, and serve straight from the fridge.

Tips For Best Grape Salad

• Dry your grapes completely. Wet grapes are the number one reason grape salad turns watery. Spread them on a clean towel and let them air dry, or pat them dry by hand before mixing.
• Soften the cream cheese first. Cold cream cheese won’t blend smoothly with the sour cream and will leave lumps in your dressing. Let it sit out for about an hour before you start.
• Use a shallow dish. Spreading the salad out in a wide, shallow bowl instead of a deep one gives you a better topping-to-grape ratio in every bite.
• Hold back some topping. If you’re transporting this to a party, bring the extra brown sugar and walnuts in a separate container and add them right before serving so they stay crunchy.
• Don’t skip the chill time. An hour in the fridge lets the dressing set up and the flavors meld together. Overnight is even better if you have the time.

Variations To Try

• Swap the nuts. Pecans are the most common substitute for walnuts, and either toasted or candied nuts add even more flavor.
• Add candy. Chopped Snickers bars or toffee bits stirred in (or sprinkled on top) turn this into a more dessert-like salad.
• Lighten it up. Swap the sour cream for plain Greek yogurt for a tangier, slightly lighter version.
• Go all one color. If you only have one type of grape on hand, an all-red or all-green version still works great , you’ll just lose a little of the color contrast.

Make Ahead & Storage

• Make ahead: You can mix the dressing and grapes together up to a day in advance. For the best texture, wait to add the brown sugar and walnut topping until right before serving so it stays crunchy.
• Storage: Store leftovers covered in the refrigerator for up to 3 to 4 days. The salad will release more liquid the longer it sits, but it’s still safe to eat, just give it a stir.
• Freezing: This recipe doesn’t freeze well. Grapes and the cream cheese dressing both change texture once thawed, so it’s best enjoyed fresh.

What To Serve With Grape Salad

This grape salad is right at home next to anything off the grill. Serve it alongside burgers, grilled chicken, or BBQ ribs for a sweet contrast to smoky, savory flavors. It’s also a popular addition to holiday spreads and potluck tables, since it travels well and can be made ahead of time.

These Milk Bar Confetti Cookies are the real deal, a homemade copycat of Christina Tosi’s iconic Momofuku Milk Bar recipe that tastes just as good as what you’d get at the bakery. Crispy edges, thick chewy centers, rainbow sprinkles throughout, and little crunchy birthday cake crumbs baked right into the dough. They are wildly festive, completely from scratch, and completely worth every single step.

The secret is a two-part process: you make a quick birthday cake crumb first, then fold it into the cookie dough. That crumb is what gives Milk Bar confetti cookies their signature texture and that nostalgic “cake batter” flavor that box mix can never quite deliver. Once you understand how it works, the whole recipe makes perfect sense and you’ll want to put that crumb in everything.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

For the Birthday Cake Crumb

• Granulated sugar and brown sugar — both sugars create the right texture and slight caramel note in the crumb
• Cake flour — gives the crumb a tender, delicate texture; don’t swap for all-purpose
• Rainbow sprinkles — bake right into the crumbs for color and crunch
• Grapeseed or canola oil — neutral oil binds the crumb clusters together
• Clear (imitation) vanilla extract — this is intentional. Clear vanilla tastes more like boxed cake and frosting than pure vanilla, it’s the key to that birthday cake flavor

For the Cookies

• Unsalted butter — room temperature; the long creaming process is what sets these apart
• Granulated sugar and light corn syrup — corn syrup adds chew and helps keep the centers soft
• Eggs — beaten in for 7-8 minutes total, which aerates the dough for that light, bakery texture
• Bread flour — higher protein than all-purpose gives these cookies more chew, exactly like the bakery version
• Milk powder — adds a subtle richness and that classic Milk Bar depth of flavor
• Cream of tartar — borrowed from snickerdoodle technique, this is what gives the cookies their slightly tangy, distinct flavor and helps keep them soft
• Rainbow sprinkles + birthday cake crumb — folded into the dough at the end for maximum color and texture

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Milk Bar Confetti Cookies

These Milk Bar Confetti Cookies are a copycat of Christina Tosi’s famous recipe — crispy edges, chewy centers, birthday cake crumbs, and loads of rainbow sprinkles.

Course Dessert Recipes

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 445kcal

Author Erin Sellin

Ingredients

Birthday Cake Crumb

• 1/4 cup granulated sugar (50 grams)
• 2 1/4 teaspoons light brown sugar (12.5 grams)
• 1/4 cup cake flour plus 2 tablespoons (45 grams)
• 1/4 teaspoon baking powder (1 gram)
• 1/4 teaspoon kosher salt (1 gram)
• 1 tablespoon rainbow sprinkles (10 grams)
• 2 tablespoons canola oil (20 grams)
• 1 1/2 teaspoons clear vanilla extract (6 grams)

Cookies

• 1 cup unsalted butter, softened (225 grams)
• 1 1/2 cups granulated sugar (300 grams)
• 1 tablespoon light corn syrup (25 grams)
• 2 large eggs
• 2 teaspoons clear vanilla extract (8 grams)
• 2 1/2 cups bread flour (400 grams)
• 2/3 cup milk powder (50 grams)
• 2 teaspoons cream of tartar (9 grams)
• 1 teaspoon baking soda (6 grams)
• 1 1/4 teaspoons kosher salt (5 grams)
• 1/4 cup rainbow sprinkles (40 grams)
• birthday cake crumb

Instructions

To make the birthday cake crumb

• Preheat oven to 300 F. Line a baking sheet with parchment paper or a silicone liner.
• In a small bowl combine both sugars, the cake flour, baking powder, salt, and rainbow sprinkles. Mix with a fork until evenly combined. Mix in the oil and vanilla until the mixture starts to form small clumps and clusters. Stir in the sprinkles.
  1/4 cup granulated sugar, 2 1/4 teaspoons light brown sugar, 1/4 cup cake flour, 1/4 teaspoon baking powder, 1/4 teaspoon kosher salt, 1 tablespoon rainbow sprinkles, 2 tablespoons canola oil, 1 1/2 teaspoons clear vanilla extract
• Transfer the clusters to the prepared baking sheet. Bake for 20 minutes, stirring once or twice to break the clumps up. Allow the crumb to cool completely before proceeding.

To Make The Cookies

• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and corn syrup. Mix on medium speed for 2-3 minutes, or until well combined and fluffy.
  1 cup unsalted butter, softened, 1 1/2 cups granulated sugar, 1 tablespoon light corn syrup
• Add the eggs and vanilla and beat on medium speed for an additional 7-8 minutes, scraping down the sides of the bowl as necessary.
  2 large eggs, 2 teaspoons clear vanilla extract
• With the mixer on low, add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles, beating just until they are evenly incorporated.
  2 1/2 cups bread flour, 2/3 cup milk powder, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 1/4 teaspoons kosher salt, 1/4 cup rainbow sprinkles
• Scrape down the sides of the bowl, then add the birthday cake crumb and mix on low just until evenly distributed throughout the dough.
  birthday cake crumb
• Using a 1/3-cup measure, scoop the dough onto a parchment-lined baking sheets (you can place them very close together for now). Press the tops of the balls of dough down to flatten slightly. Wrap the pan with plastic wrap and refrigerate for at least 1 hour (or up to 1 week). Do not skip the chilling period!
• When you're ready to bake the cookies, preheat oven to 350º F. Place the mounds of dough at least 4 inches apart on parchment-lined baking sheets. Bake for about 18-20 minutes, or until the edges are set and golden brown in color (the centers will look underdone). Transfer the baking sheets to wire racks and allow the cookies to cool for at least 10 minutes before removing them to the racks. Store in an airtight container for up to 5 days.

Notes

You can make the crumb up to 1 week ahead and store in an airtight container at room temperature. You want to use clear (imitation) vanilla extract in this recipe, not pure vanilla extract. Imitation more closely lends the cake batter flavor we’re looking for. Recipe From Momofuku Milk Bar

Nutrition

Calories: 445kcal | Carbohydrates: 59g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 543mg | Potassium: 230mg | Fiber: 1g | Sugar: 38g | Vitamin A: 579IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 0.5mg

How To Make Milk Bar Confetti Cookies

This recipe has two components: the birthday cake crumb and the cookie dough. The crumb bakes first, cools, then gets folded into the dough. It sounds like extra work, but the crumb comes together in under 30 minutes and is the single thing that makes these cookies taste like Milk Bar.

Step 1: Make the Birthday Cake Crumb

1. Mix together both sugars, cake flour, baking powder and salt until it is evenly combined.
2. Add the oil and clear vanilla. Using a fork mix until it forms small clusters and clumps. The wet ingredients act as a binder to create those little crunchy pieces. Add in the sprinkles and mix until those are incorporated.
3. Spread the clusters onto the prepared baking sheet. Bake for 20 minutes, stirring once or twice to keep them from baking into one solid mass.
4. Let the crumb cool completely before adding it to the cookie dough. (Try not to eat all of it straight from the pan, it’s very hard not to.)

Step 2: Make the Cookie Dough

5. In a stand mixer with the paddle attachment, cream together the butter, sugar, and corn syrup on medium speed for 2-3 minutes until light and fluffy.
6. Add the eggs and vanilla. Beat on medium speed for 7-8 minutes, scraping down the sides as needed. Don’t rush this step, the long creaming is what gives Milk Bar cookies their distinct texture. You’ll hear the mixture start to slap against the bowl as it lightens.
7. Reduce mixer speed to low. Add the bread flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Mix just until incorporated, do not overmix.
8. Add the cooled birthday cake crumb and mix on low just until evenly distributed throughout the dough.

Step 3: Portion and Chill the Dough

9. Using a 1/3-cup measure or large scoop, portion the dough onto a parchment-lined baking sheet. They can be placed close together for chilling.
10. Gently press the tops of each dough ball down slightly to flatten.
11. Cover the pan tightly with plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not skip this step the cookies will spread too much and not bake properly if you skip the chill.

Step 4: Bake the Cookies

12. Arrange the chilled dough mounds at least 4 inches apart on fresh parchment-lined baking sheets. These cookies spread, so give them plenty of room.
13. Bake for 18-20 minutes. The edges should be golden brown and set; the centers will still look slightly underdone. That’s exactly right — they firm up as they cool.
14. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack. This is when the texture sets up.

Recipe Tips & Tricks

• Use clear (imitation) vanilla, not pure vanilla. This is one of Christina Tosi’s key techniques. The clear vanilla delivers that artificial, funfetti-frosting flavor that makes these cookies taste like birthday cake.
• Don’t skip the long creaming step. Creaming the butter and eggs for 7-8 minutes isn’t just a suggestion — it’s what gives these cookies their light, slightly airy, distinctly bakery texture. Set a timer and let the mixer run.
• Bread flour over all-purpose. The higher protein content in bread flour creates a chewier cookie — much closer to what Milk Bar actually sells.
• Chill the dough. At minimum 1 hour, but overnight is even better. The dough chilled up to a week is a great make-ahead option for parties.
• Pull them out when the centers look underdone. The edges should be golden but the centers should still look soft. They continue to set up as they cool on the pan.
• Make the crumb ahead. The birthday cake crumb can be made up to 1 week ahead and stored in an airtight container at room temperature. It’s also great crumbled over ice cream.
• Use rainbow sprinkles, not nonpareils. The little round nonpareils bleed color in the dough. The long jimmy-style rainbow sprinkles hold up better in baking.

Storage

• Room temperature: Store in an airtight container for up to 5 days.
• Freezer (baked cookies): Freeze in a single layer, then transfer to a zip-close bag for up to 1 month. Thaw at room temperature.
• Freezer (unbaked dough): Portion the dough, freeze on a sheet pan until solid, then transfer to a freezer bag. Bake from the refrigerator (thaw overnight), not from frozen.

More Cookie Recipes You’ll Love

• Frosted Churro Cookies
• Cosmic Brownie Cookies
• Lemon Sugar Cookies
• Funfetti Cookies
• Cookie Dough Cookies

Once you make Milk Bar confetti cookies at home, you’ll understand why people line up for them. The recipe is more involved than a standard drop cookie, but each step has a purpose and the result is a cookie that tastes completely unlike anything else. Make a batch for the next birthday, holiday, or just a random Tuesday that deserves some sprinkles.

This slow cooker Olive Garden chicken pasta is creamy, cheesy, and ready with just 5 ingredients. A dump-and-go weeknight dinner the whole family will love!

This slow cooker Olive Garden chicken pasta is the weeknight dinner you’ve been waiting for. Tender shredded chicken, a rich and creamy sauce made with Olive Garden dressing and cream cheese, all tossed with your favorite pasta. It’s the kind of recipe that tastes like you spent hours in the kitchen, but your slow cooker did all the heavy lifting.

With just 5 ingredients and about 10 minutes of prep, this is the ultimate dump-and-go dinner. You just set it and let it do all the work. You come home to a house that smells amazing, and have dinner on the table in minutes. It’s become a staple in our house, and I have a feeling it’ll become one in yours too.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Chicken breasts — Boneless, skinless chicken breasts work perfectly here. Thighs also work if you prefer darker meat.
• Cream of chicken soup — This is what sets this version apart from others online. The soup adds body and savory depth to the sauce so it’s extra creamy and not watery.
• Olive Garden Italian Dressing — Use the actual Olive Garden brand here. The zesty, herby flavor is the star of the dish and other brands don’t replicate it the same way.
• Cream cheese — Cube it before adding so it melts more evenly into the sauce. Full-fat cream cheese gives the best texture.
• Dried pasta — Penne is the classic choice for this dish, but rotini, ziti, or rigatoni all work great. Cook separately on the stovetop.

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Olive Garden Chicken Pasta

Course Dinner Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Servings 6

Calories 634kcal

Author Erin Sellin

Ingredients

• 1 1/2 pounds chicken breasts
• 10 oz cream of chicken soup
• 1 1/2 cups Olive Garden Dressing
• 4 oz cream cheese cubed
• 1 pound dried pasta

Instructions

• Mix together cream of chicken soup and Olive Garden dressing in the base of your slow cooker.
  10 oz cream of chicken soup, 1 1/2 cups Olive Garden Dressing
• Nestle the chicken breasts into the sauce, and top with cream cheese cubes.
  1 1/2 pounds chicken breasts, 4 oz cream cheese
• Cover and cook on low for 3 hours, or until the chicken is cooked through and able to be shredded.
• Meanwhile, cook the pasta according to the package directions.
  1 pound dried pasta
• Remove the chicken from the slow cooker and shred or chop into smaller pieces. Add back to the slow cooker with the cooked pasta. Mix to combine.
• Serve immediately and top with additional Parmesan cheese if desired.

Nutrition

Calories: 634kcal | Carbohydrates: 68g | Protein: 32g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 1084mg | Potassium: 602mg | Fiber: 2g | Sugar: 9g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg

How To Make Olive Garden Chicken Pasta

1. Mix the cream of chicken soup and Olive Garden dressing together in the base of your slow cooker.
2. Nestle the chicken breasts into the sauce. Top with cubed cream cheese.
3. Cover and cook on LOW for 3 hours, or until the chicken reaches an internal temperature of 165°F and can easily be shredded.
4. While the chicken finishes cooking, boil your pasta according to package directions. Drain and set aside.
5. Remove the chicken from the slow cooker and shred or chop into bite-sized pieces.
6. Return the chicken to the slow cooker along with the cooked pasta. Stir everything together until well coated in sauce.
7. Serve immediately. Top with freshly grated Parmesan cheese if desired.

Tips For Best Results

• Don’t skip the cream of chicken soup. It thickens the sauce and adds a savory base that keeps things from feeling one-note.
• Cube the cream cheese. Smaller pieces melt faster and more evenly, so you don’t end up with big chunks in the sauce.
• Don’t overcook the chicken. Three hours on low is usually plenty for standard-sized chicken breasts. Overcooked chicken gets stringy rather than tender.
• Salt the pasta water. The pasta absorbs water as it cooks, seasoned water means better-tasting pasta.
• Reserve a splash of pasta water. If the sauce feels too thick when you stir everything together, add a few tablespoons of pasta cooking water to loosen it up.
• Serve right away. This dish is best fresh. The pasta will continue to absorb the sauce as it sits.

Variations & Substitutions

Pasta shape: Penne, rotini, rigatoni, ziti, cavatappi — use whatever shape you love or have on hand.

Chicken thighs: Boneless skinless thighs can be swapped in for an even more tender, flavorful result.

Add veggies: Stir in frozen peas, sun-dried tomatoes, spinach, or roasted broccoli when you add the pasta back in.

Make it spicy: Add red pepper flakes or a pinch of cayenne to the sauce for some heat.

Gluten-free: Swap in your favorite gluten-free pasta and use a gluten-free cream of chicken soup.

Cheesy: Add grated Parmesan cheese to the sauce as the chicken cooks. Or stir it in with the cooked pasta at the end.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days. The pasta will absorb more sauce as it sits — add a splash of chicken broth or water when reheating to loosen things up.

Freezer: You can freeze this dish for up to 2 months. For best results, freeze the chicken and sauce separately from the pasta, then cook fresh pasta when you’re ready to serve.

Reheating: Warm on the stovetop over medium-low heat with a bit of broth or milk, or microwave in 60-second intervals, stirring between each, until heated through.

Serving Suggestions

• Olive Garden Breadsticks
• Simple green salad with extra Olive Garden dressing
• Roasted or steamed Brussels sprouts
• Sautéed zucchini or asparagus

Slow Cooker Baked Beans from Scratch – Made with dried Northern beans, crispy bacon, a hint of jalapeño, molasses, and brown sugar, these are the BEST homemade baked beans. The crock pot does all the work, you just dump everything in and come back to a pot of sweet, smoky, deeply flavorful baked beans perfect for any summer cookout or potluck.

Let’s be honest, most of us have spent years opening a can of baked beans, doctoring them up with a splash of BBQ sauce and a pinch of brown sugar, and calling it a day. No judgment here. I did the same thing for years. But once you make a pot of baked beans completely from scratch in the slow cooker, there is no going back.

These slow cooker baked beans are everything a summer BBQ side dish should be: sweet, smoky, a little savory, and just barely spicy from a couple of jalapeños that mellow out over the long cook. They are made with dried Northern beans that turn buttery-tender after hours in the crock pot, and the whole thing practically makes itself.

This recipe is adapted from Food Network, adjusted for the slow cooker so you don’t have to run the oven all day in July. Because nobody wants that.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Dried Northern Beans – Dried beans are the key to the best texture. They absorb all the flavors as they cook low and slow. Navy beans, kidney beans, or pinto beans all work here too.
• Bacon – Cook and chop it before adding.
• Onion – Finely diced so it practically melts into the beans.
• Jalapeños – Two jalapeños add background flavor, not heat. After 8 hours in the crock pot they are very mild. Don’t be afraid of them!
• Tomato Paste – Adds depth and a savory richness to the sauce.
• Brown Sugar – Sweetness to balance the savory ingredients.
• Molasses – The secret ingredient. This is what gives homemade baked beans that deep, classic flavor you can’t get from a can.
• Salt & Pepper
• Cayenne Pepper – Just a pinch for a little extra warmth.
• Chicken Broth – Used as the cooking liquid along with the reserved bean soaking water.

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Slow Cooker Baked Beans Recipe

Slow cooker baked beans from scratch made with dried Northern beans, crispy bacon, molasses, and brown sugar. The best homemade baked beans recipe for summer BBQs and potlucks.

Course Side Dish Recipes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 9 hours hours

Total Time 9 hours hours 15 minutes minutes

Servings 10

Calories 301kcal

Author Erin Sellin

Equipment

• Slow Cooker

Ingredients

• 1 pound Northern Beans dried
• 1 pound bacon cooked and chopped
• 1 onion finely chopped
• 2 jalapenos finely chopped
• 1/4 cup tomato paste
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup chicken broth

Instructions

• Place dried beans in a large container.  Cover with water as directed on the package. Place in fridge overnight to soak.
  1 pound Northern Beans
• Drain beans, reserving 2 cups of the liquid for cooking.
• Cook the bacon in a large skillet until it is brown and crispy. Remove from the skillet, reserving 1 tablespoon of grease for the onions.
  1 pound bacon
• In a skillet, sauté onions and jalapeno in the reserved bacon grease until soft, about 5 minutes.  
  1 onion, 2 jalapenos
• To the crock pot add all of the ingredients, including the 2 cups of reserved liquid.  Stir until well combined.  
  1/4 cup tomato paste, 1/4 cup brown sugar, 1/4 cup molasses, 2 teaspoon salt, 1 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1 cup chicken broth
• Turn on low and cook for 8-10 hours until the beans are cooked. 

Notes

Adapted from Food Network

Nutrition

Calories: 301kcal | Carbohydrates: 25g | Protein: 10g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 910mg | Potassium: 495mg | Fiber: 4g | Sugar: 13g | Vitamin A: 170IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 2mg

How to Make Baked Beans From Scratch

1. Soak Beans Overnight. Place the dried Northern beans in a large container or bowl. Cover generously with cold water as directed on the package, seal or cover, and place in the refrigerator overnight. In the morning, drain the beans and reserve 2 cups of the soaking liquid, this starchy liquid adds great body to the finished dish.

Quick soak option: No time to plan ahead? Place beans in a large saucepan, cover with water, bring to a boil, and boil for 5 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and use as directed.

2. Cook The Bacon. Cook 1 pound of bacon until crispy, then chop it into pieces. You can do this the night before to save time in the morning — just store in the fridge and add it straight to the crock pot. Baked beans with bacon are simply better, so please do not skip this.
3. Sauté Onions. In a skillet over medium heat, sauté the diced onion and jalapeño until softened, about 5 minutes. This quick step builds flavor and ensures the onion cooks through fully during the long slow cooker time.
4. Add everything to the slow cooker. Add the drained beans, bacon, sautéed vegetables, tomato paste, brown sugar, molasses, salt, pepper, cayenne, chicken broth, and the reserved 2 cups of soaking liquid to the crock pot. Stir everything together until well combined.
5. Cook Low and Slow. Set the slow cooker to LOW and cook for 8–10 hours. The beans are done when they are completely tender and have absorbed most of the liquid into a thick, glossy sauce. Resist the urge to open the lid during cooking, it lets out the steam and extends the cook time.

Which Beans To Use For Baked Beans

This recipe calls for dried Northern beans, which are mild, creamy, and hold their shape beautifully after the long cook. But you can swap in several other varieties with great results:

• Navy Beans – The most classic choice for American baked beans. Slightly smaller and very creamy.
• Kidney Beans – Heartier and a bit firmer, great for those who like a meatier bean.
• Pinto Beans – Earthy and smooth, these work wonderfully with the molasses-based sauce.

All of these are dried beans and yes, that overnight soak is worth it. Canned beans become mushy and don’t absorb flavors the same way. Dried beans make a noticeably better final dish.

Tips For The Best Baked Beans

• Don’t skip the soaking liquid. Reserving 2 cups of the liquid the beans soaked in adds a starchy richness to the sauce that water or broth alone can’t replicate.
• Prep the night before. Soak the beans overnight and cook the bacon ahead of time so in the morning it’s truly just a dump-and-go recipe.
• Use regular molasses, not blackstrap. Blackstrap molasses is significantly more bitter and can overpower the dish. Regular or robust molasses is the right call here.
• Don’t fear the jalapeño. Two jalapeños in a full pot of beans, cooked for 8+ hours, results in very mild background heat — not spicy baked beans.
• Low and slow is the only way. High heat will make the beans tough. Stick with the LOW setting on your slow cooker.

Make Ahead & Storage

Make Ahead: These baked beans can be made up to 3 days in advance. The flavor actually deepens the next day, so this is a great recipe to make on Friday for a weekend BBQ.

Refrigerator: Store cooled baked beans in an airtight container in the refrigerator for up to 5 days.

Freezer: Baked beans freeze beautifully. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of chicken broth or water if the beans have thickened too much.

More Tasty Summer Side Dish Recipes

• Cranberry Apple Coleslaw
• Tomato Mozzarella Salad
• Classic Potato Salad
• Instant Pot Corn on the Cob
• Grilled Potato Packs
• BLT Salad

Bacon Ranch Chicken Quesadillas are loaded with melty cheese, crispy bacon, and a creamy ranch kick. Ready in 15 minutes and perfect for busy weeknights!

Bacon Ranch Chicken Quesadillas are everything a good weeknight dinner should be: melty cheese, crispy bacon, tender chicken, and a creamy ranch flavor running through every bite. They come together in about fifteen minutes, which makes them an easy answer on nights when the only plan is getting something good on the table fast.

My family has been making chicken quesadillas for years, and this ranch version has quickly become the one we make most. The ranch flavor gives the filling a little something extra without adding any real effort, and it pairs so well with the bacon and melted cheese that it almost tastes like a copycat of the quesadillas you’d order at Chili’s.

We serve these with ranch dressing, salsa, and guacamole on the side so everyone can dip however they like. It turns a simple quesadilla into more of a build-your-own dinner, and it’s one of the easiest ways I know to get a few smiles out of a busy weeknight.

Ingredients You’ll Need

• Tortillas – Flour tortillas work best here. They crisp up nicely and hold the filling together better than corn tortillas. But you can use whatever you like, even low carb tortillas are an option.
• Cheddar cheese – Shred it yourself if you can. Pre-shredded bagged cheese has additives that can keep it from melting as smoothly. Monterey Jack or a Colby Jack blend also work well.
• Chicken – Any cooked, diced chicken works. Rotisserie chicken is my favorite shortcut, but leftover grilled or baked chicken is just as good.
• Bacon – Cook it until crispy, then crumble it small so it distributes evenly through the filling.
• Ranch dressing – This is what gives the quesadilla its signature flavor. Use your favorite bottled ranch, or a homemade version if you have one on hand. A pinch of dry ranch seasoning mixed in adds even more flavor if you want it.

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Bacon Ranch Chicken Quesadillas

Bacon Ranch Chicken Quesadillas are loaded with melty cheese, crispy bacon, and a creamy ranch kick. Ready in 15 minutes and perfect for busy weeknights!

Course Dinner Recipes

Cuisine American

Keyword chicken quesadilla

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1

Calories 808kcal

Author Erin Sellin

Ingredients

• 2 teaspoons oil
• 2 small flour tortillas
• 1/2 cup shredded Cheddar cheese
• 1/3 cup chicken cooked and diced
• 2 strips bacon cooked and crumbled
• 2 tablespoons ranch dressing plus more for serving

Instructions

• Preheat a griddle or large non-stick skillet to medium-high heat.
• Brush or spray about 1 teaspoon of oil over the bottom of the pan. Place one tortilla down. Top with 1/4 cup cheese, the chicken, and the bacon. Drizzle the ranch dressing evenly over the top, then add the remaining cheese. Cover with the second tortilla.
  2 teaspoons oil, 2 small flour tortillas, 1/2 cup shredded Cheddar cheese, 1/3 cup chicken, 2 strips bacon, 2 tablespoons ranch dressing
• Cook for a few minutes until the bottom is lightly browned and the cheese starts to melt. Brush the remaining 1 teaspoon oil over the top tortilla, then flip the quesadilla over and cook until the cheese is completely melted and the tortilla is crispy.
• Cover the pan to help melt the cheese if needed.
• Cut into triangles and serve warm with ranch, salsa, and guacamole.

Notes

Rotisserie chicken works great here if you want a shortcut. Leftovers reheat best in a skillet or oven rather than the microwave, to keep the tortilla crisp.

This recipe has been updated, originally it called for diced avocado instead of ranch dressing in the filling. The rest is the same.

Nutrition

Calories: 808kcal | Carbohydrates: 33g | Protein: 31g | Fat: 60g | Saturated Fat: 22g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 1399mg | Potassium: 296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 647IU | Vitamin C: 1mg | Calcium: 502mg | Iron: 3mg

How To Make Bacon Ranch Chicken Quesadillas

• Prep your ingredients. Make sure the cheese is shredded, the bacon is cooked and crumbled, and the chicken is cooked and diced before you start. Quesadillas come together fast, so it helps to have everything ready to go.
• Preheat a griddle or large non-stick skillet over medium-high heat and lightly spray with non-stick spray.
• Assemble. Place one tortilla in the pan. Top with half the cheese, then layer on the chicken and bacon. Drizzle the ranch dressing evenly over the top, then add the rest of the cheese. Cheese on both the top and bottom layer helps everything hold together once it melts.
• Cook. Cover with the second tortilla and cook for a few minutes, until the bottom is lightly browned and the cheese is starting to melt. Flip carefully and cook for another few minutes, until the second side is browned and the cheese is completely melted through. Cover the pan for the last minute if you need extra help melting the center.
• Serve. Remove from the pan, cut into triangles, and serve warm with ranch, salsa, and guacamole for dipping.

Recipe Tips & Tricks

• Keep the heat at medium, not high. This gives the tortilla time to crisp without burning before the cheese has melted.
• Don’t overfill. A thinner, even layer of filling makes the quesadilla much easier to flip without losing any of the good stuff.
• Cheese on both sides acts like glue, helping the quesadilla hold together when you cut into it.
• If the cheese needs a little more time to melt, cover the pan with a lid for the last minute of cooking.

Storage & Reheating

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. For the best texture when reheating, skip the microwave, since it tends to leave the tortilla soft instead of crisp.

• Skillet – Reheat in a dry skillet over medium heat for a few minutes per side until warmed through and crisp again.
• Oven – Bake at 400°F for a few minutes until heated through.
• Air fryer – Air fry at 350°F for a few minutes, checking often so it doesn’t get too dark.

Chicken roll ups are made with creamy ranch-seasoned chicken wrapped in crescent roll dough and coated in crushed Ritz crackers. A quick, crowd-pleasing dinner or appetizer ready in under 30 minutes.

These chicken roll ups are the kind of appetizer or dinner that disappears the second you set them on the table. Creamy, ranch-seasoned chicken wrapped in buttery crescent roll dough and rolled in crushed Ritz crackers for the most satisfying crunch.

Ingredients You’ll Need

• Cooked Chicken – shredded rotisserie chicken works great for this. But any already cooked and chopped chicken is great.
• Cream Cheese
• Greek Yogurt – you can use sour cream, mayo or even more cream cheese if you prefer.
• Milk – you just need a splash of milk to loosen up the cream cheese and make for a soft filling
• Ranch Seasoning Mix – you can use the store bought packet or Homemade Ranch Seasoning Mix works great.
• Crescent Roll Dough
• Ritz crackers – you want about 1 sleeve of crackers that you crush
• Melted Butter

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Chicken Roll Ups

Course Dinner Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 530kcal

Author Erin Sellin

Ingredients

• 2 cups cooked chicken chopped or shredded
• 4 oz cream cheese softened
• 1/4 cup plain Greek yogurt
• splash milk
• 2 packages crescent roll dough
• 1/4 cup butter melted
• 1 cup Ritz crackers crushed

Nutrition

Calories: 530kcal | Carbohydrates: 38g | Protein: 17g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 838mg | Potassium: 158mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 510IU | Calcium: 51mg | Iron: 2mg

How To Make Chicken Roll Ups

1. Make the filling. In a medium bowl, beat together the softened cream cheese, Greek yogurt, and ranch seasoning until smooth and well combined. Add in a splash of milk (less than 1 Tablespoon) get loosen the filling and get everything to blend well. Fold in the shredded chicken until everything is evenly coated. Set aside.
2. Prep the crescent dough. Preheat your oven to 375°F. Unroll the crescent dough and separate it into triangles along the perforations.

1. Fill and roll. Place a heaping tablespoon of the chicken mixture onto the wide end of each crescent triangle. Roll the dough up toward the pointed end, tucking the sides in slightly as you go to keep the filling enclosed.
2. Coat in Ritz crackers. Brush the outside of each little bundle into the melted butter, and then roll it in the crushed crackers, pressing gently so they adhere.
3. Bake. Place into a grease or lined baking dish. Bake for 25-30 minutes until golden brown and the crescent rolls are fully cooked.
4. Serve warm! Let them cool for just a few minutes before serving, the filling will be piping hot straight from the oven.

Recipe Tips & Variations

• Rotisserie shortcut: A store-bought rotisserie chicken makes this recipe incredibly fast. One chicken yields more than enough for a double batch.
• Cream cheese tip: Make sure your cream cheese is fully softened before mixing it blends much more smoothly and the filling stays put while rolling.
• Cracker coating: Don’t skip the Ritz! The buttery, slightly salty coating is what takes these chicken roll ups from good to absolutely irresistible. You could use croutons or another cracker for your coating as well.
• Make ahead: Assemble the roll ups and refrigerate unbaked for up to 24 hours. Add 2–3 minutes to the bake time if going straight from the fridge.
• Spice it up: Add a pinch of red pepper flakes or a few dashes of hot sauce to the filling for a little kick.
• Dipping sauce: These are great on their own, but a side of ranch dressing or honey mustard makes them even better.

How to Store Leftovers

Store any leftover chicken roll ups in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to crisp them back up. You can reheat in the microwave, the coating just won’t stay crispy.

Made these chicken roll ups? Leave a comment below and let me know how they turned out! And if you’re feeding a crowd, don’t be shy about doubling the batch — they always go fast.

Caramel Layer Bars are a Midwest classic made with German chocolate cake mix, gooey melted caramels, and chocolate chips. An easy, nostalgic bar cookie recipe Grandma always made.

Caramel Layer Bars are one of those timeless Midwest recipes that never goes out of style. A chocolate cake mix base gets pressed into a pan, par-baked, then layered with chocolate chips and a silky melted caramel filling before being topped with more crumbly cake mix dough. The result is a rich, gooey, utterly irresistible bar that tastes like it came straight from Grandma’s kitchen.

This recipe has been in my family for decades. My grandma made these caramel layer bars every single fall and through the holiday season. My mom carried on the tradition, and when I got my first apartment in college, I made them too. They were one of the very first recipes I posted on this blog, and now I’m giving the post a full rewrite to keep up with the times (and the new package sizes).

Even my husband, who typically has no interest in chocolate desserts, has always loved these. That layer of caramel does something to people. They just can’t stay away.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• German chocolate cake mix (15.25 oz) — this is the current standard box size. Betty Crocker, Duncan Hines, and Pillsbury all work.
• Kraft caramels (11 oz) — the bag has shrunk over the years from the original 14 oz.
• Evaporated milk — used in both the cake dough and the caramel layer
• Butter
• Semi-sweet chocolate chips
• Chopped pecans or walnuts (optional) — traditional Midwest versions often include nuts; leave them out if you prefer

A Note On Package Sizes

Both the cake mix and the caramels have gotten smaller over the years. The original recipe was written for an 18.25 oz cake mix and a 14 oz bag of caramels. Here’s how to work with today’s sizes:

• Cake mix: All major brands are now 15.25 oz. Use one box as written the recipe still works beautifully.
• Caramels: Kraft bags are now 11 oz (about 36 caramels). The original called for 14 oz (about 50 caramels).

Because these are both a decent amount smaller, I am now using an 9-inch square baking pan instead of the original 13×9 inch pan. The end up too thin and not enough caramel to give you that nice gooey layer in the old sized pan.

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Caramel Layer Bars

Caramel Layer Bars are a Midwest classic made with German chocolate cake mix, gooey melted caramels, and chocolate chips. An easy, nostalgic bar cookie recipe Grandma always made.

Course Dessert Recipes

Cuisine American

Keyword caramel layer bars

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 323kcal

Author Erin Sellin

Ingredients

• 15.25 oz box German Chocolate Cake Mix
• 10 tablespoons butter melted
• 2/3 cup evaporated milk divided
• 11 oz caramels unwrapped
• 1 cup chocolate chips

Instructions

• Preheat oven to 350º F. Line a 9-inch square baking dish with foil or grease well. Set aside.
• Combine Cake mix, melted butter, and 1/3 cup milk. Mix well. Put half of mixture into prepared pan and spread into an even layer. Bake for 6 minutes.
  15.25 oz box German Chocolate Cake Mix, 10 tablespoons butter, 2/3 cup evaporated milk
• Meanwhile, melt caramel and 1/3 cup evaporated milk, at 30 second intervals, stirring after each, until it is completely melted and smooth. Let it cool slightly while the base bakes.
  11 oz caramels
• Remove the pan from the oven and sprinkle evenly with 1 cup chocolate chips. Pour the caramel mixture over the top and gently spread into an even layer.
  1 cup chocolate chips
• Crumble the remaining dough over the caramel, it will have set up and while the based baked, so you can crumble it more like a cookie dough.
• Bake for 22-25 minutes. Remove from oven and allow to cool completely before serving.

Notes

• Caramel quantity: The original recipe called for a 14 oz bag (about 50 caramels). Kraft bags are now 11 oz (about 36 caramels). 
• Cake mix size: All major brands (Betty Crocker, Duncan Hines, Pillsbury) are 15.25 oz. Use one box as written.
• Cake mix type: Avoid mixes labeled “with pudding in the mix” as they can make the dough too soft.
• Caramel bits shortcut: Kraft Caramel Bits (sold in the baking aisle, already unwrapped) work perfectly here. Use by weight as a substitute.
• Storage: Airtight container at room temperature for 4 days, refrigerator for 1 week, freezer for 2 months.

Nutrition

Calories: 323kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 346mg | Potassium: 165mg | Fiber: 1g | Sugar: 31g | Vitamin A: 278IU | Vitamin C: 0.3mg | Calcium: 110mg | Iron: 1mg

How To Make Caramel Layer Bars

1. Prep your pan. Preheat oven to 350°F. Grease 9-inch square baking pan or line with parchment paper.
2. Mix the dough. In a large bowl, combine the dry German chocolate cake mix, melted butter, and 1/3 cup evaporated milk. Mix by hand until a thick, crumbly dough forms. It will look more like a loose cookie dough than a cake batter, that’s exactly right.
3. First bake. Press half of the dough evenly into the bottom of the prepared pan. Bake for 6 minutes. This par-bake sets the base so the caramel doesn’t sink through.

1. Melt the caramels. While the base bakes, unwrap your caramels and melt them with 1/3 cup evaporated milk in a small saucepan over low heat, stirring frequently. You can also do this in the microwave in 30-second intervals. Let cool slightly.
2. Layer it up. Remove the par-baked crust from the oven. Immediately sprinkle chocolate chips (and nuts, if using) evenly over the top. Pour the warm caramel mixture over the chocolate chips.
3. Top and second bake. Crumble the remaining cake mix dough evenly over the caramel layer, it won’t fully cover, and that’s fine. Return to the oven and bake for 22-25 minutes, until the top looks set and the edges are just set.
4. Cool completely. This is the hardest part. The bars need to cool fully before cutting, otherwise the caramel will run. For cleaner cuts, refrigerate for 30 minutes before slicing.

Recipe Tips & Tricks

• Don’t overbake. These should look slightly underdone when you pull them out. The caramel firms up as they cool.
• Use a cake mix without pudding added. Cake mixes with pudding in the mix can make the dough too soft and wet to hold up to the caramel layer. Standard German chocolate, devil’s food, or chocolate fudge cake mixes all work well.
• Don’t skip the par-bake. That first 6-minute bake is what creates a base sturdy enough to hold the caramel.
• Line your pan with parchment paper. It makes lifting the bars out and slicing so much easier.
• Caramel bits work too. If you can find Kraft Caramel Bits (unwrapped caramels sold in an 11 oz bag), they save a lot of unwrapping time and melt evenly. Use them 1:1 by weight.

Variations To Try

• Add pecans or walnuts: Stir 1/2 cup of chopped nuts into the dough or sprinkle them on top of the caramel layer with the chocolate chips. The original Midwest version almost always had nuts.
• Swap the chocolate chips: Peanut butter chips, butterscotch chips, or dark chocolate chips all pair beautifully with the caramel.
• Sprinkle with sea salt: A pinch of flaky sea salt on top before the second bake takes these from classic to spectacular.
• Use a different cake mix: Devil’s food or dark chocolate cake mix both work. Avoid yellow or white cake mixes, the chocolate base is what makes these bars taste so rich.

Storage

• Room temperature: Store in an airtight container for up to 4 days.
• Refrigerator: These keep well in the fridge for up to a week. The caramel firms up more when cold, which actually makes them easier to eat without making a mess.
• Freezer: Caramel Layer Bars freeze well. Wrap individual bars in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before serving.

More Bar Recipes You’ll Love

• Fudge Nut Bars
• Apple Bars
• Oatmeal Chocolate Chip Bars
• Peanut Butter Oatmeal Bars
• Churro Bars

This easy yogurt dip is ready in just 5 minutes! Creamy Greek yogurt is mixed with chili powder, fresh lime juice, and jalapeño for a bold, zesty dip perfect with veggies, chips, or pretzels.

This Chile Lime Yogurt Dip might just be your new go-to snack. It takes about 5 minutes to throw together, uses simple ingredients you likely already have, and delivers big, bold flavor every single time.

Creamy Greek yogurt gets a kick from chili powder and fresh jalapeño, brightness from a squeeze of lime, and just the right savory depth from Worcestershire sauce. Serve it as a yogurt dip for vegetables, scoop it up with tortilla chips, or dunk your pretzels, it works beautifully with all of them.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Greek yogurt: Full-fat Greek yogurt gives you the richest, creamiest result, but 2% works well too. Avoid non-fat if possible, it can be a bit thin and watery for dipping.
• Chili powder: Standard chili powder blend is perfect here. It adds warmth and a slightly smoky, earthy flavor without being overpowering.
• Worcestershire sauce: Don’t skip this! Just a small amount adds a savory, umami depth that makes the dip taste complex and well-rounded.
• Jalapeño: For a mild dip, remove all the seeds and white membrane before chopping. For more heat, leave some or all of the seeds in. You can also substitute pickled jalapeños in a pinch.
• Lime: Fresh lime juice is always best, it’s brighter and more vibrant than bottled. Roll the lime on the counter before cutting to get the most juice out of it.
• Salt & Pepper

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Yogurt Dip with Chile and Lime

This Chile Lime Yogurt Dip is ready in just 5 minutes with a handful of simple ingredients. Creamy Greek yogurt is mixed with chili powder, fresh jalapeño, and a squeeze of lime for a bold, zesty dip that's perfect for vegetables, chips, or pretzels.

Course Appetizer Recipes

Cuisine American

Keyword yogurt dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 26kcal

Author Erin Sellin

Ingredients

• 1 1/2 cup plain Greek yogurt
• 1/2 jalapeno chopped (seeded for less heat)
• 1/2 lime juiced
• 2 teaspoons chili powder
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Combine all the ingredients in a small bowl.
  1 1/2 cup plain Greek yogurt, 1/2 jalapeno, 1/2 lime, 2 teaspoons chili powder, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper
• Mix until well combined.
• Store covered in the fridge until ready to serve

Notes

Adapted from Once Upon A Cutting Board

Nutrition

Calories: 26kcal | Carbohydrates: 2g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.03g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 172mg | Potassium: 73mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 0.2mg

How To Make Yogurt Dip

This dip literally could not be easier. Here’s all you do:

1. Add all ingredients to a small bowl.
2. Mix until everything is well combined.
3. Taste and adjust seasoning — add more lime for brightness, more chili powder for heat, or a pinch more salt as needed.
4. Serve immediately or cover and refrigerate until ready to serve.

What To Serve With This Yogurt Dip

The beauty of this Chile Lime Yogurt Dip is how many ways you can serve it. Here are some favorite pairings:

As a vegetable dip: Carrots, celery, cucumber slices, bell pepper strips, broccoli florets, snap peas, and cherry tomatoes are all fantastic for dipping.

With chips: Tortilla chips are a natural match for the chile-lime flavor profile. Try restaurant-style, lime-flavored, or even blue corn chips.

With pretzels: The salty crunch of pretzels plays so well against the creamy, tangy dip. Pretzel rods or nuggets work great.

As a spread or sauce: Spread it on wraps or tacos, dollop it on grain bowls, or drizzle it over grilled chicken or fish.

Recipe Tips & Tricks

• Let it rest. The flavors get even better after 15–30 minutes in the fridge as everything melds together. Make it ahead when you can!
• Taste as you go. Everyone’s palate is different — adjust the salt, lime, or chili powder to your liking before serving.
• Control the heat. Seeding the jalapeño makes this totally family-friendly. Leaving seeds in (or adding a second jalapeño) amps up the heat significantly.
• Use full-fat yogurt. It makes the dip noticeably creamier and richer, which helps it cling to dippers better.

Recipe Variations

• Smoky version: Add ½ teaspoon smoked paprika for a deeper, smokier flavor.
• Garlic lover’s: Stir in ¼ teaspoon garlic powder or a small minced garlic clove.
• Herby: Fold in a tablespoon of fresh chopped cilantro for a bright, fresh finish.
• Dairy-free: Use a thick, plain coconut milk yogurt or another dairy-free yogurt alternative.

Storage

Store leftover yogurt dip in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving again, as some liquid may separate. This dip does not freeze well due to the yogurt base.

Make Ahead

This dip is actually great made ahead. Prepare it up to 24 hours in advance and store it covered in the fridge. The flavors meld and deepen as it sits.

More Easy Dip Recipes

• Baked Mexican Cheese Dip
• Spicy Cajun Dipping Sauce
• Everything Bagel Dip
• Raising Canes Dip
• Boat Dip

This Summer Gnocchi recipe is a creamy, easy weeknight dinner loaded with fresh corn, zucchini, and tomatoes. It’s a delicious way to use up summer produce in just 25 minutes.

Summer Gnocchi is the weeknight dinner you didn’t know you needed. Pillowy gnocchi tossed in a light cream sauce with sweet corn, zucchini, and fresh cherry tomatoes. It’s everything that’s great about summer produce in one skillet. Better yet, it comes together in just 25 minutes from start to finish.

If you’ve got a garden overflowing with zucchini and tomatoes right now (who doesn’t?), this is the recipe to bookmark. It’s simple enough for a busy Tuesday but satisfying enough that the whole family will be asking for seconds.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Gnocchi. Store-bought shelf-stable or refrigerated gnocchi both work great here. Fresh homemade gnocchi would be incredible if you have the time.
• Butter
• Onion
• Garlic
• Corn. Fresh corn cut right off the cob is ideal in summer. Frozen corn (thawed) works perfectly as a year-round swap.
• Zucchini. Yellow summer squash is a great substitute or addition. Keep pieces small and uniform so they cook evenly.
• Tomatoes. Grape or cherry tomatoes work great.
• Half and Half. You can use heavy cream here, I just use half and half to cut down on the fat and calories a little bit.
• Fresh Basil
• Salt & Pepper

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Summer Gnocchi

This Summer Gnocchi recipe is a creamy, easy weeknight dinner loaded with fresh corn, zucchini, and tomatoes — a delicious way to use up summer produce in just 25 minutes.

Course Dinner Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 338kcal

Author Erin Sellin

Ingredients

• 1 pound gnocchi
• 2 Tablespoons butter
• 1 1/2 cup corn kernels
• 1 cup zucchini diced
• 1/2 onion finely chopped
• 2 cloves garlic minced
• 1 1/2 cups grape tomatoes halved
• 1/2 cup half and half or heavy cream
• Salt and Pepper
• 2 Tablespoons chopped fresh basil

Instructions

• Bring a large pot of water to boil, cook gnocchi according to the package directions. Drain and set aside.
  1 pound gnocchi
• Meanwhile, melt butter in a large skillet. Add onion, corn and zucchini and cook for 4-5 minutes, until they start to soften.
  2 Tablespoons butter, 1/2 onion, 1 1/2 cup corn kernels, 1 cup zucchini
• Add in garlic and tomatoes, and cook for just a couple of minutes until you can start to smell the garlic.
  2 cloves garlic, 1 1/2 cups grape tomatoes
• Slowly stir in the half and half or heavy cream until everything is well coated. Taste and add salt and pepper as necessary.
  1/2 cup half and half, Salt and Pepper
• Toss with cooked gnocchi until well combined. Garnish with fresh basil.
  2 Tablespoons chopped fresh basil

Nutrition

Calories: 338kcal | Carbohydrates: 55g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 580mg | Potassium: 362mg | Fiber: 5g | Sugar: 7g | Vitamin A: 838IU | Vitamin C: 16mg | Calcium: 75mg | Iron: 5mg

How To Make Summer Gnocchi

1. Cook the gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi according to package directions. Drain and set aside.
2. Sauté the vegetables: Meanwhile, melt butter in a large skillet over medium heat. Add the onion, corn, and zucchini. Cook for 4–5 minutes, stirring occasionally, until they begin to soften.
3. Add garlic and tomatoes: Stir in the garlic and grape tomatoes. Cook for 2 minutes, just until the garlic is fragrant and the tomatoes begin to soften.
4. Make it creamy: Slowly stir in the half and half (or heavy cream) until everything is well coated. Season with salt and pepper to taste.
5. Toss and serve: Add the cooked gnocchi to the skillet and toss to combine. Garnish with fresh basil and serve immediately.

Recipe Tips & Tricks

• Don’t overcook the gnocchi. Pull them as soon as they float to the top. Overcooked gnocchi turns mushy when you toss it with the sauce.
• Use the same pan timing wisely. Start the skillet while the water comes to a boil. Everything should finish around the same time.
• Season generously. Cream-based sauces need good seasoning. Taste before serving and don’t be shy with the salt and pepper.
• Fresh basil matters. Add it right at the end or as a garnish. Heat will dull its flavor.

Recipe Variations & Add-Ins

• Add protein: Stir in cooked shrimp, grilled chicken, or Italian sausage.
• Make it cheesy: Stir in a handful of freshly grated Parmesan right before serving.
• Add heat: A pinch of red pepper flakes in with the garlic adds a nice kick.
• More veggies: Baby spinach wilted in at the end, or roasted red peppers, work beautifully.

Storing & Reheating

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or water to loosen the sauce. The gnocchi may absorb some of the sauce as it sits, so adding a little liquid when reheating keeps it nice and creamy.

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