Families With Grace

Helping Christian moms create homes filled with grace, love & faith

Edible chocolate chip cookie dough you can make in minutes!

A delicious cookie dough dessert without any raw eggs

I love chocolate. A lot. A super lot. My favorite cookies are chocolate chip cookies. And I definitely enjoy some chocolate chip cookie dough when I’m baking them. But, I don’t eat it otherwise, because the risk of salmonella. My son loves chocolate chip cookie dough ice cream. So when I discovered an easy recipe for edible chocolate chip cookie dough, I knew I had to try it.

Edible chocolate chip cookie dough Pinterest image

I first made it in 2020 when we were spending lots of time at home thanks to COVID-19. Since then, I’ve made this edible chocolate chip cookie dough multiple times and learned a few things along the way. The first being that I need to double the recipe. Making just the amount for the original recipe isn’t nearly enough for my family!

I’ve made a couple of other tweaks to the recipe and it’s the absolute best. I just made a couple of batches for my son’s 10th birthday and knew I had to share the recipe for this edible chocolate chip cookie dough. I can’t keep the deliciousness to myself!

Prepare the flour

My concern in eating raw chocolate chip cookie dough used to be just the salmonella in the eggs. However, I’ve more recently learned raw flour also poses a risk. Processing grains into flour doesn’t kill the bacteria in the flour. So this recipe starts with cooking the flour so you get rid of the bacteria.

The good news is that you can do this easily in your microwave. Pour two cups of all-purpose flour into a microwave-safe bowl and microwave in 30-second increments, stirring after each 30 seconds, until the flour reaches 165-degrees (F). My microwave usually does this in two run-throughs.

A bowl of flour to heat-treat for the edible chocolate chip cookie dough recipe

I grab my kitchen thermometer and really do measure the temperature for this process to be sure.

Mixing the cookie dough

Once your flour is all prepped and ready to go, you just need to mix together all the ingredients. I use my beloved stand mixer, Dorothy, for making this edible chocolate chip cookie dough, but you can also use a hand mixer or spoon.

Put your prepared flour to the side and beat the 2 sticks of room temperature butter with 2 cups of packed brown sugar.

The butter and brown sugar in a mixing bowl ready to cream together for this edible chocolate chip cookie dough recipe

You’ll know it’s creamed when it is thoroughly combined and fluffy.

The creamed butter and brown sugar in the mixing bowl

Next, add in 1/4 cup milk, 2 teaspoons vanilla extract and 1 teaspoon of salt. Mix the ingredients together. (Be sure to slow down your mixer before adding in the wet ingredients to avoid getting splashed by them. Yes, I speak from experience!) The mixture should be thick, but still wet and clumpy.

The mixture with the milk, vanilla and salt added into it

Now you’re ready to put treated flour to work. Mix it into the mixture in stages. I usually put it in with a heaping tablespoon at a time.

The mixing bowl with a tablespoon of flour ready to pour into the mixer and begin combining it for this edible chocolate chip cookie dough recipe

Once the flour is all mixed in, you should have the consistency of chocolate chip cookie dough that is thick and soft.

The thick, but soft "dough" that forms for this edible chocolate chip cookie dough recipe

Finally, it’s time to stir in the chocolate chips. You could use full-sized semi-sweet chocolate chips for this recipe, but the mini ones work better and are easier to eat. I use my stand mixer’s “stir” setting to stir in the chocolate chips, but you could also do it by hand. You want to avoid a higher setting that will break up the chips.

The finished edible chocolate chip cookie dough in the stand mixer

Transfer the edible chocolate chip cookie dough into an airtight container and store it in the refrigerator. I can’t tell you how many days it lasts in the fridge beyond two or three, because my family doesn’t keep it around for long!

The edible chocolate chip cookie dough in an airtight container ready to go into the fridge

Serve it by itself, alongside fudgy brownies, with ice cream or however you think sounds best!

A "scoop" of edible chocolate chip cookie dough in a bowl with a spoon ready to be devoured!
Edible chocolate chip cookie dough Pinterest image

Edible Chocolate Chip Cookie Dough

This edible chocolate chip cookie dough recipe is delicious and easy. Eat it by the spoonful, with ice cream or with any other dessert!
Total Time 15 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 2 sticks salted butter room temperature
  • 2 cups brown sugar packed
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 cups flour heat treated (see instructions below)
  • 1 cup mini semi-sweet chocolate chips

Instructions
 

  • Heat treat the flour to kill any bacteria contained in it by placing it in a microwave-safe bowl and "cooking" it in the microwave for 30 seconds at a time, stirring between each 30 seconds, until the temperature throughout reaches 165-degrees (F). Set the flour aside.
  • In a stand mixer or using a handheld mixer, add the butter and brown sugar. Beat together until well combined and fluffy.
  • Turn the speed down and add in the milk, vanilla and salt. Mix until combined.
  • Slowly add in the heat-treated flour at low to medium speed until it is well mixed into a soft, thick "dough."
  • Stir in the chocolate chips.
  • Put the edible chocolate chip cookie dough into an airtight container and store in the refrigerator. Enjoy!
Keyword chocolate chip cookie dough, easy dessert, edible chocolate chip cookie dough, no bake dessert

“Grilled” hot dogs from the oven

Baked hot dogs have a fresh-from-the-grill flavor any time of year!

Affiliate links are used in this post, if you make a qualifying purchase via my link, I receive a small percentage of the sale at no additional cost to you. I only recommend products and services I use and love. It helps support my blog, so thank you for your support! Read my full disclosure here.

The first year my husband and I were married, he told me he liked hot dogs. Since he’s a relatively picky eater and I was a relatively awful cook, I made hot dogs. A lot. As a result, the guy won’t eat boiled or microwaved hot dogs any more.

Nothing beats a good grilled hot dog, unless it's freezing outside! This baked hot dog recipe is super simple and just as tasty as grilled!

As a Midwestern resident, I decided to look for a winter-friendly way to get a grilled hot dog taste that didn’t involve anyone standing out in the cold at the grill. I decided to try baked hot dogs and was pleasantly surprised. Even my husband agreed that baked hot dogs were nearly as good as grilled.

Picking the hot dogs

When it comes to hot dogs, my husband prefers what I call “old school” dogs. We skip the specialty or all-beef hot dogs. Bun length dogs don’t even have a place in our home. And forget the extra thick guys. So, we get regular length, skinny dogs. That’s all I’ve tried baking in the oven. If you are baking thicker or longer hot dogs, you may have to have a longer baking time. Just beware of that.

Let’s get baking!

This is an incredibly simple and straightforward recipe. Start by preheating the oven to 400-degrees (F). Line a baking dish with aluminum foil. I spritz mine very lightly with non-stick cooking spray, but I’m not sure that’s necessary.

For my family of four, I use my 8×8-inch glass baking dish. It easily fits eight hot dogs.

9x9 glass baking dish lined with aluminum foil that's been spritzed with non-stick cooking spray

Next, just put the hot dogs into the pan in one layer. (How simple is that?!)

Uncooked hot dogs in a foil-lined pan ready to go into the oven

Pop the hot dogs into your preheated oven. They baked for 15 minutes total. (Maybe more if they are thicker.) I usually set my time for 7 minutes and shake the baked hot dogs around halfway through. If you really want crispy or blackened hot dogs, you can broil them for the final couple minutes of baking time to the correct doneness. We like ours to be cooked with a bit of crisp on the outside but not color.

Baked hot dogs fresh from the oven that are a nice golden brown

And that’s it. I told you this was a simple recipe! Serve the hot dogs in buns with your favorite toppings. The baked hot dogs pair well with this super easy fire-roasted corn and red peppers. If you’re looking for a crunchy side, try this skillet queso with tortilla chips. And whip up some mint chocolate chip mousse for a simple and refreshing dessert!

Baked hot dogs

Nothing beats a good grilled hot dog, unless it's freezing outside! This baked hot dog recipe is super simple and just as tasty as grilled!
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 1 package hot dogs

Instructions
 

  • Preheat the oven to 400-degree (F).
  • Line a baking dish with aluminum foil. (The size of the dish depends on how many hot dogs you're making. You need enough space for them to be in a single layer.) Spritz lightly with non-stick cooking spray.
  • Arrange the hot dogs in a single layer on top of the foil.
  • Bake in the preheated oven for 15 minutes or until cooked through and golden. To add extra crispness or darkness, broil on low for the final 2 to 3 minutes of cooking time.
  • Serve with your favorite hot dog toppings!
Keyword baked hot dog, easy dinner, family dinner, grilled hot dog, Hot dog, Hot dogs, kid friendly, weeknight dinner

Fire-roasted corn and red peppers

A super simple side dish for family dinner

Fire-roasted corn and red peppers Pinterest image

When it comes to making dinner, I love easy recipes. And super simple sides that work in veggies are the best! I found a recipe for fire-roasted corn and red pepper salad that I decided to try without looking too closely. When I realized it was intended to be served cold, I decided to change it up and make it my own way. That’s how this fire-roasted corn and red peppers side dish was born.

It’s nearly as easy as oven roasted vegetables and certainly as tasty. It comes together in about 10 minutes and doesn’t take much babysitting, which leaves you free to make other things while the fire-roasted corn and red peppers are cooking. The last time I made this recipe, I paired it with grilled barbeque chicken for a delicious dinner.

Prepping

The prep work for this fire-roasted corn and red peppers dish is minimal. Start by opening a can of whole kernel fire-roasted corn and draining it. This is what I used:

Del Monte whole kernel fire-roasted corn blend

Then clean and dice one red bell pepper.

Diced red bell pepper for the fire-roasted corn and red pepper recipe

Cut 2 tablespoons of butter and separate them. Put a medium skillet on the stove over medium-high heat.

Cooking

Put the drained fire-roasted corn and 1 tablespoon of butter into the skillet.

Fire-roasted corn and 1 tablespoon of butter in a medium skillet over medium-high heat

Cook for 3 to 5 minutes until the butter is melted and the corn is heated. Add in the diced red bell pepper, 1 additional tablespoon of butter and salt and pepper to taste.

Fire-roasted corn and red peppers in a medium skillet cooking with an additional 1 tablespoon of butter

Continue cooking for 5 to 7 minutes until the red pepper pieces have begun to soften. Serve the fire-roasted corn and red peppers side warm.

Fire-roasted corn and red peppers finished in the skillet
Fire-roasted corn and red peppers on a plate
Fire-roasted corn and red peppers Pinterest image

Fire-roasted corn and red peppers

This fire-roasted corn and red peppers recipe is a super simple side that pairs well with so many main dishes. It's a perfect family dinner side!
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Course Side Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 1 14.75 oz. can fire-roasted corn
  • 1 red bell pepper diced
  • 2 tablespoons butter separated
  • salt to taste
  • pepper to taste

Instructions
 

  • Open and drain the can of fire-roasted corn.
  • Clean and dice the red bell pepper.
  • In a medium skillet over medium-high heat, add the corn and 1 tablespoon of butter. Cook for about 3 minutes until heated through and the butter is melted.
  • Add the diced pepper and 1 more tablespoon of butter to the skillet. Season with salt and pepper to taste.
  • Cook for 5 to 7 minutes until the pepper begins to soften. Serve warm, and refrigerate any leftovers.
Keyword canned corn, corn, easy side, family friendly, fire-roasted corn, kid friendly, red bell pepper, red pepper, simple side, vegetables

Creamy tomato soup and ciabatta grilled cheese

An easy homemade, creamy tomato soup recipe to warm you up

I’m sort of late to the tomato soup and grilled cheese party. I know it’s been a staple kind of meal for generations, but I never got on board. The closest I got was Spaghetti-Os and grilled cheese. Canned tomato soup just never did that much for me. Then I tried making a creamy tomato soup recipe and not only loved the flavor but also loved how easy it is to make!

Creamy tomato soup with ciabatta grilled cheese

The same recipe I started with and have modified also recommended making grilled cheese on ciabatta rolls instead of with bread. I figured it couldn’t hurt to try. And I’m glad I did. Seriously. Pair this creamy tomato soup with ciabatta grilled cheese and you have a dinner hit on your hands. Even my particular eaters get down with this meal!

Making the creamy tomato soup

What sets apart this tomato soup from others is the garlic base. We love garlic in my family, so I use 4 cloves of fresh garlic. If you’re not as big on garlic, use 2 cloves. After you peel the garlic, use a grater to grate it finely. The first time I made this recipe, I didn’t have a grater and just chopped my garlic as finely as possible, so you can do that, too.

4 cloves of grated garlic for the creamy tomato soup

In a medium sized pot over medium-high heat, add 2 tablespoons of vegetable oil and 2 tablespoons of butter. Once the butter has melted, add in the garlic. Cook the garlic for about 30 seconds until it’s fragrant.

Garlic, butter and vegetable oil in the pot for the creamy tomato soup recipe

Then add 4 tablespoons of flour and whisk constantly for another 30 seconds until a paste forms.

Garlic paste in the pot for the creamy tomato soup recipe

Next, add a 29-ounce can of tomato sauce, 3 cups of water and 3 teaspoons of sugar to the pot. Add a good dash of salt and pepper as well. Bring the soup to a boil over high , then reduce the heat back down to medium-low and simmer until the soup thickens a bit, about 5 minutes.

The creamy tomato soup cooking on the stovetop

Soften the cream cheese and stir it into the soup. Once the cream cheese is melted, turn the heat off the creamy tomato soup, but leave it on the stovetop or cover it to keep it warm.

Cream cheese being added to the creamy tomato soup

Making the ciabatta grilled cheese

While the creamy tomato soup simmers, prepare your ciabatta rolls. Slice them completely apart and top the bottom of each roll with about 1/4-cup of shredded cheddar-jack cheese.

Ciabatta grilled cheese sandwiches ready to cook to go along with the creamy tomato soup

Add the tops onto the sandwiches.

A ciabatta grilled cheese sandwich ready to cook to go along with the creamy tomato soup

In a medium skillet over medium-high heat, melt 1/2 tablespoon of vegetable oil and 1 tablespoon of butter. Place two of the ciabatta sandwiches into the skillet.

Two ciabatta grilled cheese sandwiches in a skillet with melted butter and oil

Use a second skillet to press down onto the tops of the bread and cook for three minutes; flip the sandwiches and cook three more minutes until the outside is golden and crispy and the cheese is melted. I don’t hold the skillet down the entire time the sandwiches were cooking, but I press down every minute or so.

Cooking the ciabatta grilled cheese by pressing down with a second skillet over the top

The sandwich will get a nice crisp on the outside but still have a gooey cheese center. So yummy!

Ciabatta grilled cheese with a crispy outside and gooey, cheesy center pairs nicely with the creamy tomato soup!

Serve the creamy tomato soup in bowls along with the ciabatta grilled cheese. You don’t have to dip the grilled cheese into the soup, but that’s our favorite way to eat it!

A bowl of creamy tomato soup with half a ciabatta grilled cheese sandwich garnishing it
I didn’t soften my cream cheese before I made the soup this time around and it resulted in a few cream cheese “chunks” floating around in the soup. Those are the white specks you see in this photo.

Creamy tomato soup and ciabatta grilled cheese

A creamy tomato soup and ciabatta grilled cheese recipe that is hearty enough for a family dinner. Even your picky eaters will like this one!
Total Time 30 minutes
Course Main Course, Soup
Cuisine American
Servings 6 people

Ingredients
  

  • 2-4 cloves garlic grated
  • 1 29-ounce can of tomato sauce
  • 4 ounces cream cheese softened
  • 4 tablespoons vegetable oil divided
  • 4 tablespoons butter divided
  • 4 tablespoons flour
  • 3 cups water
  • 3 teaspoons sugar
  • 1-1/2 cups shredded cheddar jack cheese divided
  • 6 ciabatta rolls
  • salt
  • pepper

Instructions
 

  • Finely grate 2 to 4 cloves of garlic, depending on how much your family likes garlic. (We use 4.)
  • Heat 2 tablespoons of oil and 2 tablespoons of butter in a medium pot over medium-high heat. Add the garlic and stir occasionally for about 30 seconds until the garlic is fragrant.
  • Add 4 tablespoons of flour to the garlic and cook, whisking constantly, for 30 seconds until a paste consistency is formed.
  • Add into the pot the can of tomato sauce, 3 cups of water, 3 teaspoons of sugar, a dash of salt and a dash of pepper. Stir together and cook over medium-high heat until it boils.
  • Reduce the heat to medium-low and simmer until the soup thickens slightly.
  • While the soup is boiling and simmering, cut apart the ciabatta rolls. Divide the 1-1/2 cups of shredded cheese among the bottoms of each roll (about 1/4 cup of cheese for each). Place the top bun on the sandwiches.
  • In a large skillet over medium heat, melt 1 tablespoon of oil and 1 tablespoon of butter per two sandwiches. (My skillet fits two sandwiches at a time.)
  • Add the sandwiches to the skillet. Place a small skillet on top and press down on the sandwiches to flatten them. Cook for three minutes; flip the sandwiches and cook for three more minutes.
  • While the ciabatta grilled cheese is cooking, add the softened cream cheese to the soup. Stir and let it combine.
  • Serve the hot creamy tomato soup along with the ciabatta grilled cheese immediately.
Keyword autumn dinner recipe, ciabatta grilled cheese, creamy tomato soup, fall dinner recipe, family dinner, grilled cheese, hearty soup, tomato soup, winter dinner recipe

Looking for more soup recipes? Don’t miss these!

Taco soup

Slow cooker potato soup

Taco ranch meatball soup

Slow cooker potato chili

Skillet queso recipe

Restaurant-style skillet queso made easy!

Skillet queso recipe

I can’t resist a good queso. The mix of tortilla chips dipped into creamy cheese is just divine! I’ve tried making a few queso recipes through the years and this skillet queso recipe is one of my all-time favorites. It tastes almost exactly like the skillet queso we order at a chain restaurant named for a pepper.

Basically, you put all the ingredients into a skillet or pot, let them melt and combine together and then serve it with chips. I’ve made this as a side. (In fact, I made it for Thanksgiving last year as a side for my particular eaters.) Or you can also use the skillet queso as a topping for nachos rather than a dip. My son prefers them nacho style. I like it both ways — nacho style or dip. No matter how you eat it, it’s yummy!

Getting started

The most work you’ll do for this skillet queso recipe is prepping the cheese by cutting it into cubes. Not too shabby at all. It uses cheese loaf that is known for melting. The name-brand is Velveeta, but I use the store brand without an issue.

(If you’re not a fan of this processed cheese, don’t let that stop you from this recipe. This is the only thing I cook using it and does not have a strong flavor of the cheese, I promise! )

You need 16 ounces of the cheese. The last time I made this skillet queso, I was only able to get a 32-ounce block. So, I cut it in half by looking at it, wrapped one half in foil and placed it in a zip-top bag in my freezer. (You’ll notice I used the brand-name label just for easy identification!)

Put the cheese loaf on a cutting board and slice it into cubes for better melting. I first slice it in about 1-inch increments.

Then using two or three squares at a time, I cut those into nines.

And now you’re finished with the hardest part of this entire recipe. I told you it was easy!

Putting it together

Pull out a deep skillet or medium-sized pot and put it the cubed cheese into it. Place it on the stove over medium heat.

Add 1 cup of milk. I make this using 1% milk because that’s what my family drinks, and it works just fine.

Add in all the seasonings: 2 teaspoons paprika, 4 teaspoons chili powder, 1/2 teaspoon ground cumin and 1 tablespoon lime juice. (You can use fresh-squeezed lime juice, but I usually just buy a bottle of lime juice and keep in my fridge.)

Finally, add in one 15-ounce can of chili with NO beans.

Give it a good stir and let it hang out over medium heat for about 10 minutes until the cheese is melted. Stir it every few minutes to keep the cheese from sticking to the bottom.

Serve the queso with your favorite tortilla chips. You can use it as a dip or as a nacho topping, whichever you prefer!

You can also make this skillet queso in a slow cooker if you prefer. Put everything into your slow cooker on low and let it set for about an hour until melted. Alternatively, you can make it on the stove and keep it warm until serving from your slow cooker. It’s incredibly versatile and scrumptious!

Skillet queso

This skillet queso recipe tastes like something you'd get at a restaurant, but comes together in 15 minutes. Super easy and delicious!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Mexican

Ingredients
  

  • 16 oz. processed cheese loaf (like Velveeta)
  • 1 cup milk
  • 2 teaspoons paprika
  • 1 15-oz. can chili with no beans
  • 4 teaspoons chili powder
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin

Instructions
 

  • Cut the cheese into approximately 1-inch cubes.
  • Place the cheese into a deep skillet or medium-sized pot over medium heat.
  • Add the milk.
  • Add the paprika, chili powder, lime juice and ground cumin,
  • Add the can of chili, and stir well.
  • Continue cooking over medium heat, occasionally stirring, for about 15 minutes until the cheese is completely melted and smooth.
Keyword cheese dip, nachos, queso, tortilla chips

4-Ingredient Oreo ice cream cake recipe

Your family will go crazy for this Oreo ice cream cake!

Affiliate links are used in this post, if you make a qualifying purchase via my link, I receive a small percentage of the sale at no additional cost to you. I only recommend products and services I use and love. It helps support my blog, so thank you for your support! Read my full disclosure here.

This Oreo ice cream cake recipe has been a family favorite since I was child. The recipe has evolved a bit through the years and now is a heck of a lot easier to make with only four ingredients. We still love this recipe. In fact, my daughter asks for this each year as her birthday dessert. It’s delicious, easy and is made ahead of time!

4-Ingredient Oreo ice cream cake

And, in the spirit of complete honesty, I’ve never made this Oreo ice cream cake recipe myself. My mom is who usually makes it these days. In spite of her moving a few states away, she ended up being in town to make it for my daughter’s birthday this week, so I had her walk me through it and took some photos. I no longer live in the land of sweet oblivion when it comes to making this dessert, but I don’t mind a bit. Because I knew I had to share this recipe with you guys and make sure I can re-create it myself in a pinch since my family loves it so much.

My mom actually made two of these this week so my daughter had one for her family birthday party last night and will have one for her friend birthday party this weekend. Her friends look forward to it every year as much as my daughter does.

Cookies and cream

This is an ice cream cake recipe, so you don’t need to preheat the oven, but you do need to let your ingredients thaw a bit. Thaw your whipped topping. Your ice cream needs to be softened. You can leave the ice cream sitting on the counter for 10-15 minutes or pop it in the microwave. We usually go for the countertop method because some of my family members think microwaving the ice cream gives it a different taste.

Once your ingredients are thawing, pull out a 9×13-inch or 3-quart baking dish. I love my glass 3-quart baking dish with a lid for this Oreo ice cream cake recipe because it’s easy to store in the freezer. And when we are finished, I can stick it in the dishwasher!

Fill the bottom of the pan with Oreo cookies. We use Double Stuf Oreos for this to have some extra cream in the mix. But regular Oreos work also! I buy the family size pack of Oreos that is 20 ounces. We usually end up with about 10 to 15 cookies left and happily eat them. But, you can get a smaller pack if you don’t want any leftover Oreos.

Oreo layer

We added three more cookies after taking this photo. Mostly, you just want the bottom covered and then you’re ready to start smashing the cookies. Like I said, my mom is the pro of this Oreo ice cream cake recipe. Through the years, she’s found the easiest way to crush the cookies is with the bottom of a drinking glass. Then she uses a butter knife to remove the excess from the bottom of the glass. Easy as that!

Oreo layer being crushed

You want the cookies to be crushed but still chunky. Move them around in your pan to so the bottom is completely covered. (If not, add more Oreos!)

Crushed Oreo layer

Add the layers

Next up, you layer on the ice cream. The original recipe for this used butter pecan ice cream. We now use vanilla. But you could use chocolate, cookies and cream, mint chocolate chip or whatever sounds best to you!

Either way, make sure your ice cream is softened. Then dollop it in mounds over the top of the cookie layer.

Oreo ice cream cake ice cream layer

Carefully smooth the ice cream over the cookie layer.

Oreo ice cream cake smoothed ice cream layer

Put the pan into the freezer to chill and harden for about 10 minutes. While the ice cream is freezing, get out the hot fudge sauce. I got a store-brand hot fudge sauce that was 11.5 ounces in the jar. My mom usually gets Hershey brand, which is 12.8 ounces per jar. Both worked well.

In order for it to spread over the ice cream layer, the hot fudge sauce needs to be warmed up. It doesn’t need to be as hot as if you were making a hot fudge sundae. The sauce just needs to be hot enough to be pourable.

My mom says the best option she’s found is removing the lid and heating the hot fudge sauce in the microwave for 30 seconds. However you heat it, once it is nice and warm, pull your Oreo ice cream cake out of the freezer. Drizzle the hot fudge sauce all over the top. It doesn’t need to cover every inch, but should coat well.

Hot fudge sundae layer
Oreo ice cream cake hot fudge sauce layer

The final layer

The warm fudge layer softens the ice cream again. So, put the cake back in the freezer for about 10 minutes to let it refreeze some more. Then carefully spread the whipped topping over the top of the fudge layer.

Oreo ice cream cake top layer

And that’s it for this Oreo ice cream cake recipe. Simple, easy and delicious! For birthdays, we often sprinkle some miniature M&Ms on top of the cake before serving. You can also used crushed Oreo cookies on top just before serving (any sooner and the cookies will get mushy) or chocolate chips.

Store the Oreo ice cream cake in the freezer and remove it 10 to 15 minutes before serving.

Oreo Ice cream cake recipe

Oreo Ice Cream Cake

With just four ingredients, this Oreo ice cream cake recipe easily comes together and makes a delectable dessert your family will love!
Prep Time 30 minutes
Course Dessert
Cuisine American
Servings 12 people

Ingredients
  

  • 1 package Oreos, regular or Double Stuf
  • 1 1.5 quart vanilla ice cream
  • 1 11.5 – 12.8 oz. jar hot fudge sundae sauce
  • 1 8 oz. container whipped topping

Instructions
 

  • Thaw the whipped topping and soften the ice cream by setting it on the counter or using the microwave.
  • Cover the bottom of a 9×13 or 3-quart oblong baking dish with Oreo cookies.
  • Use the bottom of a glass to press on the cookies and break them into large chunks. Make sure the bottom of the pan is fully covered with cookie pieces.
  • Dollop the softened ice cream in large globs over the top of the cookies. Use a spoon or spatula to spread the ice cream out evenly.
  • Put the ice cream cake in the freezer for about 10 minutes to harden a bit.
  • In the meantime, heat the hot fudge sundae sauce. It doesn't need to be as hot as for a sundae, but it does need to be hot enough to be pourable. I suggest removing the lid and heating it in the microwave for 30 seconds.
  • Pour the hot fudge sauce evenly over the top of the ice cream layer. It won't cover the ice cream completely,
  • Return the Oreo ice cream cake to the freezer for 10-15 minutes.
  • Dollop the whipped topping to make the top layer. Spread it gently and evenly over the fudge layer.
  • Serve immediately or place in the freezer. Let the cake thaw 10 to 15 minutes before cutting to serve.
Keyword 4 ingredient dessert, Birthday cake, easy dessert, easy recipe, Ice cream, Ice cream cake, no bake dessert, Oreo

5-Minute breakfast ideas for families

16+ Breakfast ideas you can make in 5 minutes or less!

Affiliate links are used in this post, if you make a qualifying purchase via my link, I receive a small percentage of the sale at no additional cost to you. I only recommend products and services I use and love. It helps support my blog, so thank you for your support! Read my full disclosure here.

I love breakfast food. If I had to pick one type of meal that I’d have all day every day, I’d go for breakfast food. There are so many options, and they’re all so yummy! But, making them in the morning is not as much my thing. The typical weekday morning has too much to do for me to want to cook a big breakfast that nobody has time to eat anyway! For more than a decade now, I’ve been making breakfast for my kiddos and have come up with all sorts of yummy, healthy and EASY 5-minute breakfast ideas.

5-Minute breakfast ideas for families

These are things that make it into our lives all the time. They’re not all made from scratch; in fact, most of them aren’t. But they are ideas to get food in bellies to get the day started off on the right foot, and you can’t go wrong with that!

Continental 5-minute breakfast ideas

One of the things I enjoy about staying at hotels (aside from not having to wash the towels we use!) is the continental breakfasts. Most of them are so simple, but getting to choose from a variety of things that are premade is just special to me. (Again, I love all breakfast food, so this may not be too surprising!)

You can imitate continental breakfast at home. I’m not saying set out lots of choices for your family to pick from (though if that works for you, go for it!). But, I like having items on hand that are similar to what I’d find at a continental breakfast. Then I can mix and match them together for a healthy, 5-minute breakfast for the kiddos. Pick two or three choices from this list, and you’re set!

Yogurt

My kids love yogurt. So, we always have at least one kind of yogurt in the fridge. Strawberry, peach, vanilla and strawberry banana are their favorites. I used to buy it in individual cups, but I realized the big 32-ounce container makes way more sense. I love that yogurt adds a healthy, easy way to get some protein in their bellies before heading out the door to school.

We usually keep yogurt tubes as well both in the fridge and in the freezer. While they do eat the tubes at breakfast sometimes, they also work for lunchboxes and after-school snacks.

Nature Valley Sweet and Salty Peanut granola bars

Granola bars

Granola bars are a staple in my pantry. Along with breakfast, they also work for lunchboxes and after-school snacks. There are a few different varieties we have liked through the years, but my kids’ all-time favorite is sweet-and-salty peanut bars.

Recently, my son has been enjoying the same types of granola bars in the cashew variety. My favorite is chocolate chip granola bars. And then we can’t forget fruit and grain bars. Berry flavors are my kids’ favorite.

When I am working ahead of time, we also love homemade oat and honey granola. It’s super easy to make; I often make it for us to snack on throughout the week. And when that happens, I almost always include it for breakfast, too!

Easy oat and honey granola recipe

Fresh fruit

The best fresh fruit for 5-minute breakfast ideas is fruit that doesn’t take much work. Think bananas and apples or precleaned and prepped berries or grapes. We also go for fresh peaches in season that I clean and slice up in just a couple of minutes for the kiddos. I usually pair flavors together. If I have strawberry yogurt, then I serve it with berries.

Dried and canned fruit

Fresh fruit is always good, but don’t overlook dried and canned fruits. My kids love raisins, unsweetened applesauce (Pouches and single-serving cups are super easy!) and fruit packed in its own juice for additional breakfast options. Dried and canned fruits last much longer and are easily accessible year-round no matter where you live.

Honey Nut Cheerios

Cereal

I LOVE cereal. In fact, that’s my personal go-to breakfast. Almost every single morning I enjoy a bowl of Honey Nut Cheerios with a small glass of milk to get my day underway.

However, you can get creative with cereal, too. My kids don’t like milk on their cereal. They eat it dry. So, I will often include a small amount of cereal as a side for them. They can add it into their yogurt as they eat it for an extra crunch or eat it solo. My daughter tends to go for Honey Nut Cheerios like I do, while my son really loves plain Cap’n Crunch.

Another way we get creative with cereal is making peanut butter honey nut cereal clusters. just like with the homemade oat and honey granola, this takes longer than five minutes. But just like with the granola, I make these clusters for us to snack on throughout the week and they end up being a breakfast option, too!

3-ingredient peanut butter honey nut cereal clusters

Muffins

Because they aren’t necessarily the healthiest option, muffins aren’t in rotation all the time at my house. But every couple of months or so, I’ll either make some muffins or buy mini muffins.

Carb-y 5-minute breakfast ideas

Some of these more carb-y breakfast ideas can pair well with some of the continental breakfast options above and some stand well on their own.

Bagels

Bagels are a staple in my freezer. Yep. I buy refrigerated bagels (Lender’s is our favorite brand) and stick them in the freezer. My son will eat bagels for breakfast, lunch or dinner. But they really are a great, filling and fast breakfast food. I wrap the bagel in a paper towel and thaw it in the microwave for 25 to 30 seconds, then put it in the toaster. The go-to bagel for my son is a plain bagel with peanut butter. I prefer cream cheese and sometimes another flavor like cinnamon raisin or blueberry.

Cinnamon toast

This breakfast is a throwback to my own childhood and more in the every couple of months breakfast rotation. All you do is toast bread and spread it with some butter while it’s still hot. Then top it with cinnamon and sugar. If you don’t have a cinnamon sugar blend, just use some sugar, a bit of cinnamon and mix together on the top of the toast. It’s so easy and so yummy!

Peanut butter toast

Toasted bread with peanut butter smeared on it makes another tasty 5-minute breakfast that packs a protein punch. I serve this to my daughter as toast and to my son as a sandwich. Either way, it’s a great breakfast option that pairs well with fruit or a yogurt tube.

Avocado toast

Avocado toast has become one of my daughter’s favorite treats. Sometimes she’ll add some egg with it, but she cuts the avocado and puts it on toast, usually with a drizzle of agave syrup as well.

Hot 5-minute breakfast ideas

Just because you are going for a fast breakfast doesn’t mean it can’t be a hot one. These hot breakfasts really are ready in 5 minutes or less!

Waffles

Frozen waffles have come a long way since I was a kiddo. You can get basic ones or Belgian waffles. Either way, pop them in the toaster and within minutes they’re ready to devour. My son loves his with a bit of butter and some sugar-free syrup. My daughter prefers to dip her waffles into unsweetened applesauce. In fact, I started them both on waffles and pancakes with applesauce as toddlers to be healthier and less messy. They both still eat them that way, though my son ultimately prefers syrup these days.

Pancakes

Confession of sorts: my kids prefer frozen pancakes to homemade most of the time. It sort of flabbergasts me, but then again they have frozen pancakes more often. I stick a stack of three pancakes in the microwave for 1 minute and 11 seconds. (Notice I don’t have to touch any other number besides one!) Then they’re ready to go. Just like with waffles, you can serve them with unsweetened applesauce as a syrup alternative.

Oatmeal

This comes with another confession: I only like instant oatmeal. It’s what I had most often growing up, and I just prefer it! Much to my husband’s disdain, I make instant oatmeal with hot water, not even hot milk. But make it however you like. My mom uses quick cooking oats in the microwave to make hers in minutes nowadays, but I still go for instant oatmeal. I like sugar free maple and brown sugar. My kids both like cinnamon apple (but only the store brand, as I discovered a few months ago when they were out of store brand and we got name brand!).

Scrambled eggs

I can’t talk about 5-minute breakfast ideas without mentioning microwave scrambled eggs. This has been a game changer for me. Game. Changer! Make them plain, buttered, Italian flavored, cheesy or omelette. Add in some toast or fruit on the side and you’ve got a hearty, filling breakfast in less than five minutes!

Microwave egg recipes

Pizza sliders

A pizza sliders recipe for family dinner or any time!

Last week I told you about ham and pineapple sliders my daughter and I love. However, the guys in my house don’t like either ham or pineapple. So when I make ham and pineapple sliders for dinner, I make these pizza sliders for them. They’re just as easy to make and don’t add time to dinner prep.

Pepperoni is the pizza topping of choice for my husband and son, so I use just pepperoni on these pizza sliders, but you could use any favorite pizza toppings, much like with the pizza subs recipe. The sliders are a bit different in size (obviously) and flavor with their sweet roll base and onion garlic butter topping.

Putting together the sliders

]Get started by preheating your oven to 350-degrees and spraying a 9×13-inch baking dish with non-stick cooking spray.

Next up, you need to prepare your slider buns. You can totally buy slider buns, but I prefer Hawaiian dinner rolls since they are a bit sweeter. I just slice them in half to make them into buns. Place the bottom half of the buns into the baking pan. I used one package of 12 rolls and divided them into two sides when I was making this recipe this time because I was using half of the rolls for these pizza sliders and the other half for the ham and pineapple sliders.

Once your bun bottoms on in the pan, you want to cover them with pizza sauce. I don’t usually measure it out and just dollop it on. It’s about 1 tablespoon per bun.

Use a spoon or butter knife to spread the pizza sauce evenly over the bun bottoms.

Next, top the sauced buns with about 1/2 cup of shredded mozzarella or Italian blend cheese to cover the buns. You can add more or less depending on your family’s preference.

Top the cheese with the pizza toppings your family most likes. My guys love pepperoni, so I used pepperoni. I ended up using a bit of extra pepperoni this time around because I was at the end of a package and wanted to use it up. For pepperoni, go for one to two slices per bun.

Add the top bun and then melt 3 tablespoons of butter in the microwave. Mix in 1/4 teaspoon of garlic powder and 1/2 tablespoon of onion salt. Stir until combined. (Mine usually ends up kind of like wet sand.)

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Brush the garlic butter over the top of the buns.

Bake at 350-degrees for 20 minutes until the tops are golden brown and the cheese is melted.

Cut them apart and serve warm. Store leftovers in the refrigerator.

Pizza sliders

These easy pizza sliders are great for family dinners or carry-ins and can easily feed a crowd!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 12 Hawaiian rolls
  • 3/4 cup pizza sauce
  • 1/2 cup shredded mozzarella or Italian blend cheese
  • 1.5 ounces sliced pepperoni
  • 3 tablespoons butter melted
  • 1/4 garlic powder
  • 1/2 tablespoon onion salt dried, minced onion also works

Instructions
 

  • Preheat the oven to 350-degrees. Spray a 9×13 baking dish with non-stick cooking spray.
  • Cut the Hawaiian rolls in half through the middle to turn them into slider buns. Put the bottom half of the rolls into the baking dish; set aside the tops for now.
  • Spread the pizza sauce evenly over the bun bottoms in the pan. Top with shredded cheese and pepperoni. (Add other pizza toppings as desired.)
  • Put on the tops of the rolls.
  • Melt the butter and then add in the garlic powder and onion salt. Mix it well and then brush the butter mixture over the top of the sliders.
  • Bake the sliders for 20 minutes until the tops are browned and the cheese is melted.

Ham and pineapple sliders

A ham and pineapple sliders recipe for family dinner

Easy-peasy recipes are my favorite and this ham and pineapple sliders recipe is definitely one of them. These work well for family dinner or a carry-in. You can easily double (or triple) the recipe to feed a crowd. And it’s a great way to put leftover ham to use after holidays. Basically, it’s super versatile!

Another great thing about these ham and pineapple sliders is that because of the way they’re made, you can also easily make a second type of slider if you have family members who don’t eat ham. Stay tuned to next week’s blog post for the pizza sliders I make for my guys whenever I make this recipe.

Putting together the sliders

Get started by preheating your oven to 350-degrees and spraying a 9×13-inch baking dish with non-stick cooking spray.

Next up, you need to prepare your slider buns. You can totally buy slider buns, but I prefer Hawaiian dinner rolls since they are a bit sweeter. I just slice them in half to make them into buns. Place the bottom half of the buns into the baking pan. I used one package of 12 rolls and divided them into two sides when I was making this recipe this time because I was using half of the rolls for the pizza sliders that will be up next week.

Once your bun bottoms are in the pan, dollop mayonnaise onto the buns and then a bit of honey mustard as well. Technically use about 1/2 tablespoon of mayonnaise and 1 teaspoon of honey mustard per slider square. I really just plop it on without measuring! (If you love honey mustard and ham like I do, don’t miss these hot ham and cheese subs with honey mustard.)

Smear the mayo and honey mustard into the buns. Top the buns with slices of mild cheddar cheese. You can use shredded cheese or another flavor if you prefer. Swiss cheese would also be pretty good with this recipe, but I like the stronger flavor of the cheddar most.

Top the cheese with slices of ham. I bought pre-sliced packaged ham. You could totally use deli ham or leftover ham for this recipe.

Now it’s time for the pineapple. I have used pineapple slices for this recipe, but I actually like pineapple tidbits for these ham and pineapple sliders more because it is easier to eat and spread the pineapple out more over the sliders. For 6 sliders, I used one 4-ounce snack cup of pineapple tidbits, drained.

Add the top bun and then melt 3 tablespoons of butter in the microwave. Mix in 1/4 teaspoon of garlic powder and 1/2 teaspoon of onion powder. Stir until combined. (Mine usually ends up kind of like wet sand.)

Brush the garlic butter over the top of the buns.

Bake at 350-degrees for 20 minutes until the tops are golden brown and the cheese is melted.

Cut them apart and serve warm. Store leftovers in the refrigerator.

Ham and pineapple sliders

Stacey A. Shannon
These easy ham and pineapple sliders are great for family dinners or carry-ins and can easily feed a crowd!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 1 pound ham
  • 12 Hawaiian rolls
  • 1 8.25 oz. canned pineapple drained
  • 8 oz. mild cheddar cheese slices
  • 6 tablespoons mayonnaise (or Miracle Whip)
  • 6 teaspoons honey mustard
  • 3 tablespoons butter melted
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder (dried minced onion also works)

Instructions
 

  • Preheat the oven to 350-degrees. Spray a 9×13 baking dish with non-stick cooking spray.
  • Cut the Hawaiian rolls in half through the middle to turn them into slider buns. Put the bottom half of the rolls into the baking dish; set aside the tops for now.
  • Dollop the mayonnaise and honey mustard onto the buns in the baking dish. Smear the mayo and honey mustard evenly over the buns.
  • Layer the cheese, ham and pineapple on top of the prepared bottoms.
  • Put the top of the rolls on.
  • Melt the butter and then add in the garlic powder and onion salt. Mix it well and then brush the butter mixture over the top of the sliders.
  • Bake the sliders for 20 minutes until the tops are browned and the cheese is melted.
Keyword carry-in recipe, crowd pleaser, ham and pineapple, leftover ham, leftovers recipe, pineapple recipe, pitch-in, slider recipe, sliders

Taco ranch meatball soup

Even picky eaters will love the delicious ranch meatballs in this soup!

Taco ranch meatball soup recipe

My family isn’t big on eating meat. My husband and son eat very little meat while my daughter and I eat some. So, when I tell you I’ve found a ranch meatball recipe our family really likes, then you know it has to be good! Paired with taco flavors and a slightly cheesy soup, this taco ranch meatball soup recipe is a great family dinner option.

I have served this with tortilla chips and with cornbread. Since the cornbread pairs so well with taco flavors in the taco cornbread bake, I figured it was worth a try with this soup. Turns out I was right! We’ve decided that cornbread is our favorite. In fact, we put the cornbread in the bowl and then put the soup and meatballs on top. It’s a filling dinner with a bit of Mexican flavor.

Make the ranch meatballs

The taco ranch meatball soup starts with making the meatballs. The soup comes together and simmers for a few minutes while the meatballs cook. When I first made this recipe, I used half the amount of ground beef called for because we aren’t big on eating meat. But since then I’ve used the full 1-1/2 pound of ground beef. Our family of four ends up with a few extra ranch meatballs, but not too many! (And they make a good meatball sub topped with a bit of ranch dressing!)

Preheat the oven to 400-degrees (F). If you are making cornbread to go along with this, mix it and set it aside. I use a JIF cornbread mix and pour it into my loaf pan to bake a loaf. It bakes in the same amount of time as the meatballs, so it works quite well! This is how my finished loaf turns out:

Cornbread loaf

Put 1-1/2 pounds of ground beef in a mixing bowl. Add in 1/2 cup of crushed tortilla chips. I fill a sandwich bag about 3/4 full and then crush the chips with a glass. While I use corn tortilla chips, I think these ranch meatballs would also be good with flavored cheddar or ranch tortilla chips.

Tortilla crushing

Add the tortillas to the meat.

Meatball mixing

Next beat one egg in a small glass (I use the same one that I use for crushing my chips). Add the beaten egg to the meat mixture.

Adding the egg

Next, add 1 tablespoon of ranch dressing mix and 1 tablespoon of taco seasoning to the meat mixture. (There is also something called rancho taco seasoning. If you buy that, then put in one 1-ounce packet. Save an additional packet for the soup.)

Adding the seasoning to the meatball mixture

Use a spoon to combine the meat mixture together well. You can use your hands if you really want to, but I find this stirs together well with a spoon. Do what works for you!

Combining the meatballs

Once the meat is combined, then form it into 1-inch balls and place them on a rimmed baking sheet lined with non-stick aluminum foil or parchment paper. I use the non-stick aluminum foil to make for even easier clean up!

Ranch meatballs ready to bake

Put the meatballs (and cornbread if you’re making it) into the preheated oven and baked for 15 minutes.

Make the soup

While the ranch meatballs are baking, put 32-ounce of chicken broth into a large pot over medium-high heat on your stove. Add in one 15-ounce can of crushed tomatoes, 1 tablespoon of taco seasoning and 1 tablespoon of ranch seasoning. Cover it and cook for about 15 minutes.

Making the soup

Turn the heat down, leave the lid off and add in one 12-ounce package of thawed frozen corn and 1 cup of shredded cheddar cheese. It’s best to add the cheese in slowly. I usually do it in thirds. Let the cheese melt. Simmer, uncovered for about 10 minutes.

Adding corn and cheese to the soup
Finished soup

Putting it all together

By the time your soup is ready, your ranch meatballs should be as well.

Baked ranch meatballs

You have two options with this taco ranch meatball soup recipe: you can mix the meatballs right into the soup or you can leave them on their own and let everyone mix them in themselves. Our family prefers to leave the ranch meatballs separate. That also works better if you end up with leftover meatballs that you want to turn into a meatball sandwich! So, I move the meatballs to a plate covered with a paper towel to remove some grease. If you prefer, pat them off and put them right into the soup.

Ranch meatballs

You’re ready to build your bowls of taco ranch meatball soup. You can put cornbread on the bottom, then top with soup and meatballs or skip the cornbread and just do the soup and meatballs.

Taco ranch meatball soup recipe

Either way, it’s yummy to sprinkle some extra cheddar cheese on top.

Taco ranch meatball soup recipe

And if you’re a big fan of sour cream like my family is, plop a dollop of sour cream on there as well!

Taco ranch meatball soup recipe

Taco ranch meatball soup

Even my pickiest eaters like this taco ranch meatball soup recipe. It's a simple, yet filling family dinner idea!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Mexican

Ingredients
  

  • 1-1/2 pound ground beef
  • 1/2 cup crushed tortilla chips
  • 1 egg beaten
  • 2 tablespoons ranch seasoning
  • 2 tablespoons taco seasoning
  • 1 32-ounce carton chicken broth
  • 1 15-ounce can crushed tomatoes
  • 1 12-ounce bag frozen corn thawed
  • 1 cup shredded cheddar cheese plus extra for topping if desired

Instructions
 

  • Preheat the oven to 400-degrees (F).
  • In a mixing bowl, combine the ground beef, crushed tortilla chips, beaten egg, 1 tablespoon of ranch seasoning and 1 tablespoon of taco seasoning.
  • Form the meat mixture into 1-inch balls and place them on a rimmed baking sheet lined with non-stick aluminum foil or parchment paper.
  • Bake the meatballs for 15 minutes.
  • While the meatballs bake, put the chicken broth, tomatoes, 1 tablespoon of ranch seasoning and 1 tablespoon of taco seasoning into a pot over medium-high heat. Cover and cook for 10 to 15 minutes.
  • Reduce the heat on the stove and add in the corn. Gradually add shredded cheese. Simmer, uncovered for 10 minutes.
  • When the meatballs are finished, you can pat them dry and place them in the soup or move them to a plate covered with a paper towel to dry and serve separately. (One benefit of serving separately is it makes leftover meatballs easier to use for sandwiches!)
  • Serve the soup with the meatballs and top with additional shredded cheese, if desired. Sour cream is also good with this soup. It pairs very well with cornbread.
Keyword family dinner, meatball soup, picky eaters, ranch meatballs, taco, taco soup, weeknight dinner