We are getting into the fall months – the “ber months” if you will – and that means I’m always on the lookout for quick and easy dinner recipes. I bet that it would take about the same about of time to whip this up as it would to grab something similar in the drive thru. So skip the drive thru and make this honey garlic chicken with broccoli.

What is honey garlic chicken?

This dinner recipe starts with a chicken base and is enhanced with honey and garlic flavors. It is an Asian inspired dish made with chicken breast, spices and topped with sesame seeds. Roasted broccoli is added to the mix to make it an almost complete meal. A side of rice and dinner is ready!

Honey garlic chicken ingredients

Another thing that I personally love about this recipe is that you only need a handful of common ingredients – most you probably already have one hand! You will need:

• chicken
• oil
• cornstarch
• broccoli
• honey
• soy sauce
• orange juice
• garlic
• ginger
• ketchup
• sesame seeds
• salt/pepper

Chicken – You can use any boneless version of chicken here. I prefer chicken breasts, so that is what we use for our honey garlic chicken.

Oil – You will want a neutral oil here. I would recommend olive or avocado oil.

Cornstarch – Helps crisp up the chicken while cooking. You can find cornstarch in the baking aisle.

Broccoli – There are 2-3 cups of broccoli in this recipe. That would be one large head or two smaller crowns of broccoli.

Sauce ingredients – To get the almost authentic flavor, you will need honey, soy sauce, sesame oil, garlic, orange juice, ginger, ketchup, salt and pepper and sesame seeds. You can find most of these in the main aisles of the grocery store but may have to travel down the Asian food aisle for the soy sauce and sesame oil.

How to make honey garlic chicken at home

Once you have gathered all your ingredients, you will also need to grab – measuring cups and spoons, steamer basket for the broccoli, mixing bowl and a large skillet.

Step 1: Prep the ingredients. Cut your chicken into 1 inch pieces. You can do this with a knife or kitchen scissors. You will also want to wash and cut the broccoli to prepare it for the steamer.

Step 2: Make the sauce. In your mixing bowl combine the sauce ingredients – honey, soy sauce, sesame oil, ginger, orange juice, ketchup and salt and pepper. Stir until combined.

Step 3: Cook the broccoli and chicken. In your steamer basket, add some water and steam the broccoli. While the broccoli is steaming, coat your chicken in the cornstarch, salt and pepper. Add a bit of oil to the skillet and cook until golden brown.

Step 4: Add in the sauce. Pour half of the sauce over the cooked chicken and continue to cook for 6-7 minutes. You want the sauce to almost start to caramelize. Add the rest of the sauce and cook down for another 3-4 minutes.

Step 5: Add broccoli. Turn off the heat and stir in the broccoli. Sprinkle with sesame seeds and then add a squeeze of lemon juice over the top. This is optional but a great addition!

Side dish recommendations

One of the best things about this recipe is that you can easily whip up a whole meal in under 30 minutes. While the chicken is cooking, you can get the sides going and have everything ready around the same time. Some great side dishes would be:

• Sesame cauliflower
• Homemade egg rolls
• Quick roasted carrots
• Steamed rice
• Homemade crab rangoons

How to make in the slow cooker

Want to make this recipe even easier? Check out my slow cooker honey garlic chicken recipe! It’s great for busy weeknights when you want to have dinner ready when you walk in the door.

Honey garlic chicken tips and FAQs

What type of chicken do you need? You can use any boneless, skinless chicken for this honey garlic chicken recipe. I like using chicken breasts but chicken thighs are a great option as well. You can also use leftover chicken, if you needed to.

Tip: Make sure to coat the chicken completely in the cornstarch. This helps to keep the chicken moist with a slightly crispy exterior.

What is the honey garlic sauce made of? The sauce used for this chicken recipe is made with honey, garlic, soy sauce, sesame sauce, orange juice, ginger and bit of ketchup! You are going to absolutely LOVE this sauce!

Tip: To save a little time, buy broccoli that is pre-cut from the produce section.

Other chicken recipes to try

Looking for other quick chicken recipes to try? I suggest:

• Creamy buffalo chicken soup
• Chicken enchilada casserole
• Buffalo chicken egg rolls
• Crock pot Mississippi chicken
• Instant Pot Kung Pao chicken

How to store leftovers

Place any leftover chicken and broccoli in an airtight container and keep in the fridge. This recipe will stay fresh for 3-4 days in the fridge, if stored properly.

Can you freeze this honey garlic chicken? Yes, you can freeze the recipe. I would suggest allow it to cool completely and then place it in a Ziplock baggie. Lay flat in the freezer. Will stay fresh for up to 3 months in a regular freezer and 6 months in a deep freezer.

To re-heat, place on the counter or in the fridge to thaw. Warm up in a skillet will a little bit of oil. This is a great freezer meal to make and save for a later date!

Honey garlic chicken with broccoli

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

How to make a flavorful Asian inspired chicken.

Print

Ingredients

• For the chicken:
• • 4 breasts or boneless, skinless chicken thighs
• • 2 tbsp sesame oil or vegetable oil
• • 2tbsp cornstarch
• • 2-3 cups broccoli florets
• • Salt and black pepper (to taste)
• • Green onion for serving
• For the sauce:
• • 2 tbsp honey
• • 1/4 cup soy sauce (low sodium preferred)
• • 2 teaspoons sesame oil or vegetable oil
• • 2tbsp orange juice
• • 2 garlic cloves, minced
• • 1tsp ginger grated
• • 1tbsp ketchup
• • 1tsp sesame seeds (black and white)
• • Salt and pepper to taste
• Other:
• • A half lemon

Instructions

1. Prepare the ingredients:      
   Cut the chicken into bite-sized pieces.      
   Rinse and drain the broccoli florets.
2. Make the sauce:      
   Add the sesame oil, garlic, honey, soy sauce,
   orange juice, ketchup, sesame seeds, ginger, salt, and pepper to taste in a medium-sized bowl. Mix well until all ingredients are combined. Set aside.
3. Prepare the broccoli:      
   Use a steamer basket and steam the broccoli for 10-12 minutes.
4. Note: If you don't have a steamer basket, steam the broccoli in a pot of boiling water for 7-10 minutes or until tender.
5. Cook the chicken      
   Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat.      
   Season the chicken with salt, pepper, and cornstarch. Mix well.       
   Add the chicken to the skillet until golden brown and fully cooked (about 5-7 minutes).
6. Pour half of the sauce over the chicken and cook for 6-7 minutes. Then add the remaining sauce and cook for 3-4 minutes. Turn off the heat.    
   Add the broccoli to the chicken and stir gently.     
   Add salt and pepper if needed.     
   Add more sesame seeds if needed and squeeze a
   lemon.

Nutrition Information:

Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 481Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 137mgSodium: 1430mgCarbohydrates: 34gFiber: 9gSugar: 14gProtein: 35g

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I love carrot cake and it’s perfect for Easter time.  Plus, it’s so easy to toss together and there’s no stress over making the perfect layer cake.  Or making sure your cake comes out of the bundt pan.  Just an easy peasy sheet cake covered in cream cheese frosting. Who wouldn’t want a slice??

What is carrot sheet cake?

When you say carrot cake, you think of the fancy two layer cake that you have to cut into thin slices so everyone can get a piece. The cake itself is delicious, the layering and serving is a pain. I’ve simplified both processes with this sheet cake version. It’s the same carrot cake, just made in a baking dish instead. You are going to love this carrot sheet cake recipe because:

• common ingredients
• easy to follow recipe
• easy to assemble
• serving is simple
• tastes amazing

Carrot cake ingredients

Most of the ingredients needed for this carrot cake are simple and you probably already have them on hand.

• flour
• baking soda
• salt
• ground cinnamon
• eggs
• sugar
• oil
• buttermilk
• grated carrot
• crushed pineapple
• butter
• cream cheese
• powdered sugar
• vanilla extract
• milk
• pecans or walnuts

Flour, salt, baking soda, ground cinnamon – These are all common baking ingredients. You can find them all in the baking aisle of the grocery store. My only tip is to make sure that your baking soda is fresh. 

Eggs – Any eggs will work for this recipe. It’s best to make sure they are room temperature before adding them to the batter.

Sugar – The cake needs granulated white sugar and the frosting needs powdered sugar.

Oil – You will want a mild tasting oil for this cake. Since we are making better choices with our ingredients, I suggest avocado oil or a mild olive oil. This helps keep the cake moist.

Buttermilk – This is another element that makes this cake so tender. If you don’t have buttermilk, mix together 1 cup whole milk and 1 tablespoon vinegar.

Carrot – Use regular carrots and grate them until you get 2 cups worth.

Pineapple – Grab a can of crushed pineapple from the grocery store. If you are feeling squirrelly, you can also grab a fresh pineapple from the store, cut and crush 8 ounces for the cake.

Cream cheese – Let the cream cheese soften while the cake is baking so you can easily incorporate it in the frosting.

Nuts – Pecans or walnuts work best for this carrot cake. Feel free to use whichever you prefer.

How to make a carrot sheet cake

Once you have gathered all your ingredients, you will also need to grab a couple of mixing bowls, hand or stand mixer, 9×13 baking sheet, and a silicone spatula or two.

Step 1: Mix dry ingredients. In a large mixing bowl, mix together the flour, salt, baking soda and cinnamon. Set aside.

Step 2: Mix wet ingredients. In a separate bowl or stand mixer, beat the sugar, oil, eggs, buttermilk and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and fold to combine.

Step 3: Add ins. Fold in the pineapple, shredded carrot and nuts. Don’t overmix these in.

Step 4: Pour and bake. Pour the batter into your greased 9×13 baking sheet. Bake for 25-30 minutes, or until a toothpick comes out clean in the center.

Step 5: Make frosting. While the cake is cooling, make the frosting by beating the softened cream cheese and butter. Add in the powdered sugar and vanilla extract. If the frosting is too thick, add the optional milk to thin it just a bit.

Step 6: Frost. Frost the cooled sheet cake and top with pecans or walnuts. Serve immediately or allow to chill.

Recipe Tips and FAQs

I would consider this cake a beginner friendly recipe. It does have some elements that are not in traditional cakes like carrots and pineapple, but it’s mainly a mix and bake type cake. Here are some tips to help make it easier.

How do I grate carrots? The easiest thing to do is buy jumbo carrots and either use a hand grater or your stand mixer attachment. I love this shred attachment for my Kitchenaid mixer!

I forgot buttermilk! How do I make it? Take 1 cup of whole milk and add 1 tablespoon of vinegar to it. Let it sit for about 5-10 minutes before adding to the cake. 

What type of frosting goes on a carrot cake? This frosting is considered a cream cheese frosting! It uses cream cheese and powdered sugar to create a luxurious and creamy topping for the carrot sheet cake.

How to store leftovers

You can add tin foil to the top of your baking dish and place the cake in the fridge. It will stay fresh for 3 days in the fridge.

Can I freeze carrot cake?

I do not suggest freezing this carrot cake. The pineapple would cause separation and not produce the best cake after thawing.

Other Easter recipes to try

Looking for other recipes that are great for Easter? We suggest:

• Easter magic cookie bars
• Key lime poke cake
• Homemade Reese’s eggs
• Lemon lime macaroon bars

Carrot sheet cake

Print

Ingredients

• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs
• 2 cups sugar
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups grated carrot
• 1 (8 oz) can crushed pineapple, drained
• 1 cup chopped pecans or walnuts
• For the frosting:
• 1 cup butter, softened
• 1 (8 oz) package cream cheese, softened
• 3 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon milk, if needed
• Pecans or walnuts for topping, optional

Instructions

Preheat your oven to 350 and spray cooking spray into a 9x13 baking dish.

Mix together the flour, baking soda, salt and cinnamon in a large bowl.

In a stand mixer or with a handheld, beat the eggs, sugar, vegetable oil, buttermilk and vanilla extract until smooth and creamy. Add the flour mixture and mix until blended.

Fold in the carrot, pineapple and nuts.

Pour into prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean in the center. Remove and allow to cool.

For the frosting - beat together the butter and cream cheese until smooth. Mix in the powdered sugar. Add the vanilla extract. Add some amounts of the milk if too thick to reach your desired consistency.

Spread over the cooled cake and top with additional pecans or walnuts.

Enjoy!

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We love quick and easy dinners around here. We also love quick and easy dinners that taste just like take-out that we can make at home. With 4 kids and all of them in some sort of activity, we need all the help we can get. This Mongolian beef checks all the boxes and leaves everyone happy after dinner. We love this slow cooker Mongolian beef because:

• Fast prep time
• Deliciously tender beef
• Everyone in the house loves it

What is Mongolian beef?

Mongolian beef is a Asian inspired dish that consists of thinly sliced beef, typically flank steak, made with vegetables and covered in a flavorful sauce. It is a common menu item in most Chinese restaurants and is often paired with steamed rice. This version takes some of the elements of classic Mongolian beef and uses the slow cooker to give you a super tender and flavorful dinner.

Ingredients for Slow Cooker Mongolian Beef

Another thing that I love about this quick and easy dinner recipe, is that you only need a handful of common ingredients. Even the ones that aren’t as common are great additions to your kitchen for future Asian inspired dishes. To make Mongolian beef in the slow cooker you will need:

• flank steak
• garlic
• ginger
• scallions
• soy sauce
• brown sugar
• cornstarch
• water
• avocado oil
• sesame oil
• sesame seeds
• salt and pepper

Flank steak – This is my personal favorite cut of beef. It is so tender when cooked correctly and flavorful on it’s own. It comes from the ab muscle on the cow. I love it for fajitas too!

Garlic and Ginger – Fresh garlic and ginger bring the most flavor to this dish. You can find both in the produce section of a grocery store. Minced or even powder garlic or ginger will work here too.

Soy sauce – We use coconut aminos whenever a recipe requires soy sauce. It is a soy-free alternative and tastes better if you ask me! You can find it in the Asian food aisle at the grocery store or buy our favorite coconut aminos here.

Brown sugar – Any brown sugar will work in this recipe. It helps create a caramelized taste and add a bit of sweetness.

Cornstarch – This helps thicken the sauce. Looking for a corn-free substitute? Try arrowroot powder! It works the same way.

Sesame oil – Sesame oil helps add a more authentic Asian flavor to this beef dinner. Once you buy sesame oil, you’ll be amazed at how often you use it! Buy it online here or at any grocery store.

How to make Mongolian Beef in a Crock Pot

Once you’ve gathered all your ingredients you’ve done most of the leg work! You will also need to grab your Crock Pot, measuring cups and spoons and mixing bowls.

Step 1: Cut the beef. Slice the flank steak against the grain in strips. Then dice the beef into cubes. Place the steak in a bowl and toss with the cornstarch.

Step 2: Add spices. Mince the garlic and ginger. Add it to the beef/cornstarch mixture. Also add the brown sugar, sesame oil, salt, pepper, soy sauce and water. Stir to combine.

Step 3: Cook. Pour the oil into the slow cooker pot. Place the seasoned beef in and give it one more stir. Cook for 2.5 hours on high or 4-5 hours on low.

Step 4: Serve. Slice the scallions and serve the Mongolian beef over rice. Use your Instant Pot to make steamed rice!

How to make in an Instant Pot

Forget to thaw the meat or just want to make it faster? Try this Instant Pot Mongolian Beef version!

Side dish recommendations

While this slow cooker Mongolian beef is an amazing entree, it does need some sides to round it out. The best side dishes that I can recommend are:

• Rice
• Fried rice
• Egg rolls
• Steamed broccoli
• Sesame cauliflower

Recipe Tips and FAQs

Slow cooker Mongolian beef is a beginner friendly recipe that I know everyone in your family will love! To make the recipe even easier, here are some tips and frequently asked questions about this dish.

What cut of beef do you need for Mongolian beef? The best cut of beef for Mongolian beef is flank steak. It is cut from the underside abdomen of the cow and is tender and juicy. You can use other cuts of beef, but be sure to slice them thin.

Do I need to brown the beef before adding it to the slow cooker? No, you do not need to brown the beef before adding it to the slow cooker. You can brown it to help lock in juices before adding it to the slow cooker.

Can I make this in the Instant Pot? Yes! You sure can! Use THIS RECIPE to make Mongolian beef in the Instant Pot.

How to store leftovers

Place any leftover Mongolian beef in a Tupperware or Ziplock bag and place in the fridge. Make sure the seal is tight and this beef will stay fresh for up to 5 days in the fridge. Microwave or heat in a skillet to enjoy again.

Can I freeze Mongolian beef?

Yes, you can! Make the recipe as written and allow to cool completely. Place the beef in a Ziplock bag and remove all the air to ensure it lays flat. Put in the freezer for up to 3 months. Only freeze the beef, not the rice or other sides.

Other Asian Inspired Recipes to Try

Looking for more Asian inspired recipes to try? My family and I suggest:

• Beef and broccoli
• Honey garlic chicken – slow cooker recipe!
• Korean beef lettuce wraps
• Egg roll in a bowl – keto friendly!

Slow Cooker Mongolian Beef

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 40 minutes

Print

Ingredients

• 1 lbs. flank steak
• 3 garlic cloves
• 1 inch ginger
• 1 scallion
• ½ cup reduced salt soy sauce or coconut aminos
• 1/3 cup brown sugar
• ¼ cup cornstarch
• ¼ cup water
• 2 tbsp avocado oil
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• Salt, to taste
• Black pepper, to taste

Instructions

1. Thinly cut the flank steak against the grain, and then dice. Put the steak in a bowl.
2. Season flank steak with salt and pepper to taste, and coat with cornstarch. Mix until well combined.
3. Mince your ginger and garlic.
4. At the bottom of the slow cooker, add the avocado oil and then add the steak.
5. Then add the garlic, ginger, brown sugar, sesame oil, soy sauce and water. Mix until well combined.
6. Turn the slow cooker on 2.5 hours on high or 4-5 hours on low. Then stir when done cooking.
7. Slice the scallion.
8. Garnish the Mongolian beef with scallions and sesame seeds and serve over rice.

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If you loved this recipe, we would love for you to leave a review to help others!

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My family has 2 meals almost every single week – some sort of taco and spaghetti. (I prefer my one pot spaghetti!) Our tacos vary between chicken and beef and sometimes we switch it up and have fajitas. But tacos are a must every week in our house. That’s why I love adding these slow cooker tacos to our menu! They are simple to make and everyone loves them.

You and your family will loves these ground beef tacos because:

• Prep takes a few minutes.
• Full of Mexican inspired flavors.
• Your slow cooker does most of the work!
• Come home to tacos on busy nights.

What are slow cooker ground beef tacos?

The name really gives it away – LOL! These tacos are made with ground beef and taco seasoning and slow cooked in your Crock Pot. They require very little prep and can be used in meal planning and prep. The best part of these tacos is that you can easily customize then to however your family likes! My family loves avocado in their tacos so we add extra when making them. Not an avocado fan? Feel free to omit them from your toppings!

Slow cooker ground beef taco ingredients

There are two parts to these ground beef tacos – the taco meat and the assembly. For the taco meat portion you will need:

• ground beef
• taco seasoning

Ground beef – You can use your favorite ground beef here. I do suggest using at least 80/20 fat content so that you have some juice while it’s cooking.

Taco seasoning – Feel free to use your favorite taco seasoning here. Stock bought or homemade will work. I love using my homemade taco seasoning for our tacos!

Taco topping suggestions:

• jalapenos
• avocado
• onions
• tomatoes
• lettuce
• cheese
• sour cream

How to make ground beef tacos in the slow cooker

The best thing about these tacos is how easy they are to make! No standing over the store and browning ground beef – not here! Simply add your ingredients (all 2 of them!) to your slow cooker.

Step 1: Add your ground beef. Add your ground beef to your Crock Pot and break it apart into pieces with a fork or spatula.

Step 2: Add spices. Add your taco seasoning to your ground beef. Stir to combine.

Step 3: Cook. Cook on high for 2 hours or low for 4+ hours.

Step 4: Serve. Scoop the taco meat into your favorite tortillas and add your toppings.

FAQs about ground beef tacos

Is it safe to put raw ground beef in a slow cooker? Yes, it is. Slow cookers gradually cook the beef and as long as the internal temperature is 160 degrees and no pink remains, it is safe to eat.

Do I need to brown the beef before adding it? No, you don’t have to brown it first. If you prefer to brown your ground beef, feel free.

What kind of tortillas do I need? Feel free to use your favorite tortillas for this recipe or even try your hand at homemade tortillas! We love corn tortillas but flour work too!

How many tacos will 3 pounds of ground beef make? This recipe makes a bunch of tacos! You can probably make 24 tacos if you fill each one with 1/4 cup of meat. The taco meat is great for meal prepping!

Do I need to add any liquid? No, no liquid is needed for these tacos. The ground beef will release some grease that can be drained later.

What toppings do I need? Whatever you like on your tacos! We love onions, avocados, tomatoes, cheese, jalapenos and sour cream! Feel free to add your favorite toppings.

Side dish recommendations

These tacos can be eaten alone or have a Tex-Mex inspired side dish added along with them! Some side dish suggestions are:

• Refried beans
• Guacamole
• Spanish rice

How to store leftovers

Place any leftover taco meat in an airtight container and keep in the fridge. The taco meat will keep for up to 5 days if stored properly. I do not suggest making the tacos and putting them in the fridge. The meat will make the tortillas soggy.

Can I freeze them? You can freeze the taco meat, but I do not recommend freezing pre-made tacos. To freeze the meat, place on a baking sheet and flash freeze for 1 hour. Transfer the frozen taco meat to a Ziplock bag and remove all the air. Place in the freezer for up to 6 months.

Other tacos to try

Who doesn’t love a good taco? Some of our other taco favorites are:

• Crock Pot chicken tacos
• Easy taco casserole
• Taco boats
• Baked chicken tacos
• Buffalo chicken street tacos

Slow Cooker Ground Beef Tacos

Yield: 24 tacos

Prep Time: 5 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 35 minutes

How to make delicious ground beef tacos in the slow cooker.

Print

Ingredients

• 3 pounds ground beef, thawed
• 3/4 cup taco seasoning

Instructions

1. Place the ground beef in the bottom of the slow cooker. Use a spatula to crumble it up.
2. Add the taco seasoning and stir to combine.
3. Cook on HIGH for 2.5 hours or LOW for 4 plus hours.
4. Use a slotted spoon to drain the grease.
5. Assemble the tacos and enjoy!

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If you loved this recipe, we would love for you to leave a review to help others!

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board! THANK YOU for the support.

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My husband loves key lime pie. If he had to pick one dessert for the rest of his life, it would be key lime pie. As much as I love key lime pie or key lime pie varieties like my slab pie, I can only eat is so often. I need to switch it up! That’s where I make this key lime poke cake when he’s craving traditional key lime pie. It’s a great compromise!

What is key lime poke cake?

A poke cake is normally a rectangle sheet cake that after cooked has holes poked into it to add a pudding. The pudding seeps into the holes and create a great flavor combination and texture to the cake. This key lime version starts as a regular cake and then has a key lime mixture drizzled in. It’s the perfect combination between cake and creamy key lime pie.

Key lime poke cake ingredients

There are 3 parts to this poke cake – the cake itself, the creamy filling and the topping. Most ingredients you probably have on hand and all are easy to find in any grocery store. To make this key lime pie poke cake you will need:

• all-purpose flour
• butter
• granulated sugar
• baking powder
• salt
• milk
• oil
• vanilla extract
• eggs
• sweetened condensed milk
• unsweetened coconut milk
• key lime juice
• heavy whipping cream

Ingredient Notes

Flour – All purpose flour works best for this cake. I have not tried this recipe with gluten-free flour, but I’m sure that a 1:1 blend would work.

Butter – Use unsalted butter or omit the salt if you use salted butter.

Sugar – White granulated sugar is what you need for the cake recipe.

Oil – Any type of oil will do. We like olive or avocado oil.

Coconut milk – This comes in a can in the Asian food aisle of most grocery stores.

Heavy cream – You will use this to make the whipped cream topping for the poke cake.

Want to a semi-homemade version? Use a vanilla cake mix, lime pudding mix and whipped cream! Follow the directions for each and then use my instructions on assembly.

How to make a key lime poke cake

Like the ingredients, making the cake comes in 3 steps. The cake itself, the cream filling and the topping.

Step 1 Cream the butter and sugar. In a medium mixing bowl, cream together the butter and sugar until pale yellow and fluffy. You want to make sure that your butter is softened before you start mixing it with the sugar.

Step 2 Beat in the eggs. Beat the eggs into the butter/sugar mixture one egg at a time. Make sure each egg is fully incorporated before adding the next.

Step 3 Add the other wet ingredients. Mix in the milk, oil and vanilla into the butter/sugar/egg mixture.

Step 4 Add in the dry ingredients. Add in the flour, baking powder and salt (if using unsalted butter) to the wet ingredients. Make sure to mix or beat until there are no lumps left in the batter.

Step 5 Pour and bake. Pour the batter into your prepared baking dish. Lightly tap the dish on the counter to bring up any air bubbles left in the batter. Bake for 20-25 minutes.

Step 6 Make the cream filling. While the cake is baking, mix together the sweetened condensed milk, 1 cup of the coconut milk and the key lime juice until smooth.

Step 7 Poke the cake and add the filling. Once the cake is done baking and a toothpick comes out clean, use the end of a wooden spoon to poke holes all over the cake. Pour the key lime cream mixture over the top of the cake, making sure it gets into the holes. Place in the fridge to chill and firm up.

Step 8 Make and frost the cake. Whip together the heavy whipped cream, sugar and vanilla until soft peaks form. Spread it over the chilled cake and top with shredded coconut and lime zest. Serve and enjoy!

Recipe FAQs

Does this poke cake taste like key lime pie? It does! The key lime flavor is in the cream filling so if you get a bit with the filling, it will taste just like the pie!

Do I have to use key lime juice? No, you can use regular lime juice if you can’t find key limes.

What size baking dish do I need? I used a 9×13 rectangle baking dish, which works really well.

How to store leftovers

Place cling wrap or foil over the top of the baking dish and put it in the fridge. It will stay fresh for 3 days and then start to get soggy from the cream filling.

Can I freeze it?

You sure can! You can freeze it after it cools from baking. I suggest not adding the key lime cream filling or the whipped topping before you freeze it though. Place foil over you cooled baking dish and place it in the freezer. It will keep for 3 months in the freezer. Allow to defrost in the fridge before adding the cream filling and topping.

Key Lime Pie Poke Cake

Print

Ingredients

• For the cake:
• 2 1/4 cups all-purpose flour
• 1 stick butter, softened
• 1 1/2 cups granulated sugar
• 3 1/2 tsp baking powder
• 1 tsp salt
• 3/4 cups milk
• 2 tablespoons oil
• 1 tbsp vanilla extract
• 3 large eggs
• For the cream filling:
• 1 (14 ounce) can of sweetened condensed milk
• 1 (13.5 ounce) can unsweetened coconut milk, divided
• 10 tablespoons Key lime juice, fresh or bottled
• For the topping:
• 2 cups heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• lime zest and flaked coconut for topping

Instructions

Preheat oven to 350.

Cream the butter and the sugar.

Add eggs one at a time, beating in between.

Add the vanilla, oil and milk.

Add the flour, baking powder, and salt to the wet ingredients.

Mix until all lumps are gone.

Spray pans with cooking spray.

Pour mixture into pans.

Bake for 20-25 minutes or until a toothpick comes out clean in the center.

While the cake is baking prepare the cream filling by mixing the sweetened condensed milk, 1 cup of coconut milk and the Key Lime juice.

Using the handle of a wooden spoon, poke holes all over the warm cake.

Pour the coconut milk mixture over the holes. Cover and refrigerate until chilled.

For the topping, whip the heavy cream until fluffy, about 5 minutes. Add the sugar and vanilla extract.

Spread the whipped cream topping over the cooled cake and garnish with the lime zest and the flaked coconut.

Enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

More desserts to try

Like this easy dessert?  Be sure to check out:

• Strawberry cake with lemon buttercream frosting
• Banoffee pie
• Salted caramel stuffed pretzel cookies
• Cherry fluff
• Espresso cookies
• Slow cooker Easter candy

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board.

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My kids are like their mama and love a good pasta! Plus, I love finding new ways to add a package of pasta to our meals. This Minestrone Casserole Recipe is simple to make, perfect for busy weeknights and one that everyone will love!

What is Minestrone Casserole?

Minestrone casserole is a hearty dish that is perfect for a chilly winter day. The casserole is made with a variety of vegetables, including tomatoes, bell peppers, zucchini, and onions. Beans and pasta are also often added to the mix, making it a filling and nutritious meal. 

The casserole is usually topped with cheese or bread crumbs, and it can be served with a side of garlic bread or a salad. Minestrone casserole is a versatile dish that can be easily customized to suit your taste. So whether you are looking for a hearty winter meal or a light summer lunch, minestrone casserole is sure to hit the spot.

Minestrone Casserole Ingredients

For this delicious casserole, you’ll need lots of veggies and pasta. Here’s what you’ll need: 

• Onion- You will want to dice up your onion, so you don’t have big chunks of onion.
• Bell pepper- I used red bell peppers for a sweeter flavor, but you could use yellow, green, or orange if you prefer. 
• Zucchini- Cut your zucchinis in half and slice them up. Try to make sure all your slices are about the same width so they cook evenly. 
• Beans- I used canned kidney beans. If you want to use dry kidney beans, make sure to soak and cook them before adding them into the casserole. 
• Mushrooms- Use any mushrooms you like for this casserole. 
• Tomatoes and paste- You will need diced tomatoes and tomato paste to create a tomato based sauce for your minestrone casserole. 
• Broth- I used chicken broth, but you could use vegetable broth as well. The broth helps to thin the paste to create the perfect sauce. 
• Seasonings- To season this casserole, you will need Italian seasoning blend, garlic powder, salt, black pepper, and crushed red pepper flakes. 
• Pasta- Before beginning this recipe, make sure your shell pasta is cooked and drained according to the instructions on the box. 
• Shredded cheese- I used mozzarella cheese, but you could use cheddar cheese, Colby, Swiss, or Monterey jack if you prefer. 
• Parmesan- Although optional, I recommend garnishing your finished casserole with a bit of Parmesan cheese just like you would spaghetti. 

How to Make Minestrone Casserole in the Slow Cooker

Making this minestrone casserole in the slow cooker is a great way to have your food ready to eat when you come home from work. Follow the steps below!

Step 1: Prepare the Slow Cooker

First, spray the inside of your slow cooker with nonstick cooking spray so that casserole doesn’t stick to the sides. 

Step 2: Add the Veggies

Add the onion, red bell pepper, zucchini, beans, and mushrooms to your slow cooker.

Step 3: Make the Sauce

Combine the diced tomatoes, tomato paste, chicken broth, and all of the seasonings together in a mixing bowl. 

Step 4: Add Sauce

Then, add the sauce to the slow cooker and stir to combine it with the vegetables.

Step 5: Cook

Cover the slow cooker and cook on low for 5 to 6 hours.

Step 6: Add the Pasta & Cheese

After the veggies have cooked, stir in the cooked pasta. Sprinkle cheese over the top and cover until the cheese has melted.

Serve garnished with grated Parmesan, if desired. Enjoy!

How to Make in the Instant Pot

If you don’t want to wait 5-6 hours for this to cook in your slow cooker, you can easily make it in the Instant Pot. Follow this Instant Pot Minestrone Soup recipe, and then add the cheese at the end just as you would for the slow cooker recipe. 

Where Does Minestrone Come From?

Minestrone is a hearty soup that originates from Italy. It typically includes a variety of vegetables, beans, and pasta in a tomato-based broth. While there are many regional variations of minestrone, the dish is generally believed to have peasant origins. 

In the past, poor families would often make soup from whatever ingredients they had on hand. Over time, the soup became a popular dish among all social classes. Today, minestrone remains a staple of Italian cuisine and can be found on menus all over the world.

Side Dish Recommendations

Looking for a simple side for this meal? Some of our favorites are:

• Homemade French Bread
• Avocado Wedge Salad
• Honey Skillet Cornbread
• One Hour Dinner Rolls

How to Store Leftovers

The best way to store minestrone is in an airtight container in the fridge. Minestrone will keep in the fridge for up to four days. When you’re ready to eat it, simply reheat the casserole on the stove until it’s piping hot.

Can I Freeze It?

You can also freeze minestrone for longer-term storage. Minestrone will keep in the freezer for up to three months. To reheat, simply thaw the casserole in the fridge overnight and then heat it on the stove.

Minestrone casserole

Yield: 8 servings

Prep Time: 8 minutes

Cook Time: 5 hours

Total Time: 5 hours 8 minutes

Take a classic soup favorite and turn it into a hearty casserole with this easy minestrone casserole recipe.

Print

Ingredients

• 1 onion, diced
• 1 red bell pepper, seeded and diced
• 2 zucchini, halved and sliced
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (8 ounce) package sliced mushrooms
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can tomato paste
• 1 cup chicken broth
• 1 teaspoon Italian seasoning blend
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes
• 1 (16 ounce) shell pasta, cooked according to the instructions and drained
• 1 cup shredded mozzarella cheese
• Grated Parmesan, as garnish if desired

Instructions

1. Prepare a slow cooker with nonstick cooking spray.
2. To the slow cooker, add the onion, red bell pepper, zucchini, beans, and mushrooms.
3. In a mixing bowl, stir together the diced tomatoes, tomato paste, chicken broth, and seasonings. Add the mixture to the slow cooker and stir to combine with the vegetables.
4. Cover the slow cooker and cook on low for 5 to 6 hours.
5. Stir in the cooked pasta. Sprinkle cheese over the top and cover until the cheese has melted.
6. Serve garnished with grated Parmesan, if desired.

Notes

How to make in the Instant Pot -

Place everything in the Instant Pot, except the cheese.

Pressure cook on high for 5 minutes.

Manually release the pressure. Remove lid and stir.

Add the cheese, place the lid on loosely for it to melt.

Garnish and serve.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

More Slow Cooker Recipes You’ll Love

Here are some of our other favorite weeknight slow cooker recipes to try:

• Crock Pot Roast Dinner
• Crock Pot Enchilada Casserole
• Slow Cooker Cube Steak
• Best Turkey Chili Recipe

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Tacos are our favorite quick and easy dinner! My kids and husband both love them. Taco night is always the best night at our house. This taco casserole is a fun take on classic taco night. It takes the classic taco ingredients and bakes them underneath a cornbread crust. All you need is a side of homemade guacamole!

What is Taco Casserole?

Taco casserole is a dish made by layering taco ingredients in a casserole dish and baking them until they are hot and bubbly. It is a popular dish because it is easy to make and can be tailored to suit any taste. 

This taco casserole combines taco meat, cheese, beans and corn underneath a cornbread or tamale inspired topping. Some recipes include beans, rice, salsa, or sour cream, while others add ground beef or chicken. Taco casseroles are also a great way to use up leftovers, so feel free to experiment.

Easy Taco Casserole Ingredients

For this recipe, you’ll need ingredients for the filling and topping. Here’s what you’ll need to get started:

Casserole Filling

• Beef– You will want to brown your ground beef. If you prefer a healthier dish, you could use ground turkey instead. 
• Garlic– I use fresh chopped garlic for this recipe which will be about 2 cloves minced. 
• Corn– I used frozen corn for this recipe, but you could use canned whole kernel corn. Just be sure to drain it. 
• Diced tomatoes– I used canned diced tomatoes, but you could use fresh if you prefer. 
• Seasonings– To get that taco seasoning, you’ll need chili powder, cumin, oregano, garlic powder, salt, and paprika. 

Cornbread Topping

• Flour– Do not pack the flour. Instead, use a spoon to scoop the flour into the measuring cup and then level it off with a butter knife. 
• Cornmeal– Cornmeal is what makes this a cornbread topping instead of a simple flour based topping. 
• Sugar– Unlike flour, you will pack the sugar. Use the measuring cup to scoop and pack it.
  Baking powder– You will need baking powder so that the topping rises. 
• Egg– Pull the egg out to sit on the counter for about 30-minutes prior to using in your cornbread. 
• Canola oil– I used canola oil, but you could use vegetable oil, olive oil, or avocado oil if you prefer. 
• Milk– You can use 2%, whole, or any milk that you prefer to use in making the cornbread topping. 

Additional Ingredient

• Taco Cheese– The best cheese to use for a casserole is Monterey Jack or Cheddar shredded cheese. 

How to Make Cheesy Taco Casserole 

This cheesy taco casserole is super easy to whip up. Follow the simple steps below for a quick and easy weeknight meal!

Step 1: Preheat and Prep

First, preheat the oven to 400?. Then, spray a 9×13 baking dish with nonstick cooking spray. 

Step 2: Simmer Ingredients

Add the beef, corn, garlic, diced tomatoes, water and seasonings to a skillet. Simmer them for 15-minutes, stirring often. 

Step 3: Pour into Dish

Once the mixture has thickened, pour the filling into the prepared casserole dish. Then, sprinkle evenly with taco cheese. 

Step 4: Make Cornbread Batter

In a large bowl, mix together all the cornbread topping ingredients (flour, cornmeal, sugar, baking powder, egg, and milk). 

Step 5: Add Cornbread to Casserole

Spread  the cornbread topping over the top of the casserole.

Step 6: Bake

Bake at 400 degrees for 15-20 minutes or until cornbread is cooked through. Then, cut through to the filling to check for doneness.

Serve and Enjoy!

How to Make in the Crock Pot

If you want to make taco casserole in the crock pot, you will need to layer it the same way you would in the casserole pan. Instead of baking it, cook it in the crock pot on high for 4-6 hours or low for 6-8 hours. Or, follow this Slow-Cooked Taco Casserole Recipe. 

How to Make in the Instant Pot

If you want to make a taco casserole in your Instant Pot, I recommend following my Instant Pot Mexican Casserole recipe. 

Side Dish Recommendations

Some easy sides that you can add to this taco casserole:

• Easy Refried Beans
• Taco Pasta Salad
• Homemade guacamole

Can I Use Taco Seasoning?

Yes, you can. Instead of adding all the various spices above, you can make this recipe faster by using taco seasoning. You can use my homemade taco seasoning mix! Simply replace the 6 spices with 2 tablespoons of taco seasoning which is equal to 1 packet. 

Can I use a Cornbread Mix?

Absolutely! This recipe is made without processed ingredients, but if you want a quicker recipe, you could simply substitute the cornbread topping ingredients for a boxed cornbread mix. Keep in mind that homemade ingredients do have a better flavor overall. 

Other Mexican Inspired Recipes 

More Mexican inspired recipes to try:

• Mexican Breakfast Casserole
• Chicken Enchilada Casserole
• Chicken Carnitas Bowl
• Baked Chicken Tacos

Easy Taco Casserole

Yield: 9x13 casserole

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

How to make an easy and cheesy baked taco casserole.

Print

Ingredients

• Casserole Filling:
• 1 lb ground beef, browned
• 2 tsp chopped garlic
• 1 cup frozen corn
• 1 14oz can diced tomatoes
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp paprika
• 3/4 cup water
• Middle:
• 1 cup shredded taco cheese (Monterey Jack/Cheddar)
• Cornbread topping:
• 1 1/4 cups flour
• 3/4 cup cornmeal
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 egg, beaten
• 1/4 canola oil
• 1 cup milk

Instructions

1. Preheat oven to 400 degrees.
2. Prepare a 9×12 baking dish or similar with nonstick spray.
3. Add the filling ingredients to a skillet and simmer on stovetop for 15 minutes, stirring often. The mixture will thicken as the juice from the tomatoes cooks off.
4. Pour the filling into the prepared casserole dish.
5. Sprinkle the cheese evenly over the top of the filling.
6. In a bowl, prepare the cornbread batter. Spread over the top of the casserole.
7. Bake at 400 degrees for 15-20 minutes or until cornbread is cooked through. Cut through to the filling to check for doneness.

Notes

Slow cooker -

Cook the filling ingredients over the stove top for 15 minutes.

Layer it the same way you would in the casserole pan.

Instead of baking it, cook it in the crock pot on high for 4-6 hours or low for 6-8 hours.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

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One of our favorite family meals to eat together is tacos. My kids are big taco fans because you can customize them to your liking. We put out the tortillas, meat, and all the fixings and let me pick what they want on them. It’s a dinner win-win!

What are Baked Chicken Tacos?

Baked chicken tacos are a delicious and easy way to enjoy Mexican-inspired cuisine. The chicken is cooked in the oven until it is tender and juicy, and then it is shredded and mixed with a variety of flavorful toppings. They can be made with a variety of different toppings, including salsa, cheese, sour cream, and guacamole.

You can serve them on soft tortillas, but they can also be served on hard shells. Baked chicken tacos are a great option for a quick and easy weeknight meal, and they can be easily customized to suit your family’s taste preferences.

Chicken Taco Ingredients

For these delicious and healthy chicken tacos, you will need ingredients for the chicken as well as toppings for the taco. Here’s what you will need:

• Chicken tenders– I use boneless skinless chicken tenders because they are already precut, but you could use chicken breasts and cut them into slices as well.
• Seasonings– To season the chicken, you will need garlic powder, onion powder, cumin, salt, and pepper.
• Spinach– I used spinach leaves, but you could use lettuce or any leafy green you choose.
• Shredded cheese– You can’t have a taco without shredded cheese. I use a Mexican blend, but you can use whichever cheese you prefer.
• Guacamole– Guacamole is totally optional, but super delicious as a topping.
• Sour cream– I always use sour cream on my tacos, but if you don’t like it, you don’t have to use it.
• Cilantro– A little bit will do. You don’t want to overpower the seasonings and spices of the chicken.
• Tortillas– I used flour tortillas, but if you want a healthier option, you could use whole wheat or corn tortillas.

How to Make Chicken Tacos in the Oven

These chicken tacos are quick and easy to whip up. Follow the steps below!

Step 1: Preheat and Prep

First, preheat your oven to 350°F. Then, spray a baking sheet with nonstick cooking spray.

Step 2: Season the Chicken

Place the chicken on a cutting board, and sprinkle both sides with all of the seasonings.

Step 3: Bake the Chicken

Next, lay the chicken on the prepared baking sheet so it’s not touching. Bake for 15-20 minutes or until the tops are browning and the chicken is fully cooked.

Step 4: Let the Chicken Cool

Remove the chicken and let it cool. Then, shred or dice it if you prefer

Step 5: Assemble the Taco

Add pieces of chicken to each taco, spinach, shredded cheese, and any toppings you prefer.

Enjoy!

How to Make in the Instant Pot

If you don’t want to heat up your kitchen by turning on the oven, and you have an Instant Pot, you can cook the chicken in the Instant Pot instead. Simply season the chicken with the spices, place 1 cup of water in the inner pot, add the chicken, and pressure cook for 12 minutes. Or, you can follow this Instant Pot Chicken Tacos Recipe.

How to make in the Slow Cooker

If you don’t have an Instant Pot, and don’t want to heat up the house, you can easily make the chicken in your slow cooker. Follow my Easy Crockpot Chicken Tacos Recipe, or simply make Crockpot Mexican Shredded Chicken and add all the toppings. Keep in mind that in the crockpot, you’ll cook the chicken on high for 4-6 hours or low for 8 hours.

Side Dish Recommendations

• Easy Refried Beans
• Taco Pasta Salad
• Roasted Vegetable Nachos
• Instant Pot Mexican Street Corn

Can I Use A Taco Packet?

Sure! I like the seasonings above, but if you like the flavors of a taco packet, you can season the chicken with that instead. Just sprinkle the seasonings as you may not need to use the entire packet.

What Toppings Work Best for Baked Chicken Tacos?

Baked chicken tacos are a quick, easy, and tasty dish that can be served for a weeknight dinner or weekend get-together. The key to making them extra delicious is in the toppings. Some of our favorite toppings for baked chicken tacos include shredded cheese, diced tomatoes, sour cream, and chopped cilantro.

For a bit of spice, we also like to add a few slices of jalapeño pepper. You can also get creative with your toppings and include things like avocado, pineapple, or even crispy bacon bits. Whatever you choose, we guarantee that your baked chicken tacos will be a hit!

Other Mexican Inspired Recipes

• Mexican Skillet Casserole
• Chicken Burrito Skillet
• Chicken Enchilada Casserole
• Easy Steak Fajitas

Tips for making oven baked chicken tacos –

You can use any type of chicken that you prefer – I just find it easier with chicken tenders. Chicken thighs or breasts would also make a great baked chicken taco.

I used garlic powder, onion powder, cumin and salt and pepper on our chicken tacos. Feel free to add any spices you like! Don’t like cumin? It doesn’t have to go on your chicken. It’s your taco, boss. Season it up as you’d like.

I like to either spray down my cookie sheet or use a silicone baking liner before adding the chicken. There is nothing worse then trying to pull a piece of chicken off that is stuck to your cookie sheet.

Your cooking time may vary depending on the size of your chicken. Make sure that the center is no longer pink and that the internal temperature has reached 165 degrees Fahrenheit before eating.

Baked chicken tacos

Print

Ingredients

• For the chicken:
• 1 pound chicken tenders
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 tablespoon cumin
• salt and pepper to taste
• For the tacos:
• 1 cup spinach
• 1 cup shredded cheese
• guacamole, for topping
• sour cream, for topping
• cilantro, for topping
• 6- 8 flour tortillas

Instructions

Preheat the oven to 350 degrees.

Lay the chicken on a cutting board and sprinkle spices over both sides.

Place on a baking sheet sprayed with cooking spray and bake for 15-20 minutes. Or until the tops are browning and they are no longer pink in the center.

Remove and let cool.

Assemble the tacos. Shred or dice the chicken if preferred.

Enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

More recipes to try

Like this recipe?  Be sure to check out:

• Chicken taco rice casserole
• Mango shrimp tacos
• Taco potato wedge nachos

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make them later? Pin the image below to your favorite dinner board.

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Summer is the time for all things frozen and delicious, am I right? These coffee popsicles are perfect for a hot day – they’re refreshing and flavorful! Plus, they’re easy to make – you just need a few ingredients. I know you’ll love them because they’ve become my favorite summer treat. 

What are Coffee Popsicles?

Coffee popsicles! What are they? Well, coffee popsicles are, simply put, coffee that has been frozen into popsicle form. The perfect summer treat/pick me up!

These frozen treats are made with coffee, cream, and sugar, and they’re the perfect way to cool down on a hot summer day. Coffee popsicles are becoming increasingly popular, and there are now many different flavors available. Whether you prefer a classic coffee flavor or something more adventurous, there’s sure to be a coffee popsicle style that’s right for you.

Coffee Popsicle Ingredients

You’ll only need four ingredients for these delicious treats. Here’s what you need:

• Coffee– I use cold brew coffee, but you can use any coffee that you prefer. 
• Heavy cream– If you don’t have heavy cream, you can make your own. To make 1 cup of heavy cream, mix 2/3 cup of whole milk with 1/3 cup melted butter.
• Sugar– Use regular white sugar. I use 6 tablespoons, but you can use more or less depending on your preference. 

You also need water to make the coffee before turning it into popsicles.

How to Make Coffee Popsicles

This recipe is quick and easy to whip up, but you’ll need to allow several hours for them to freeze in the freezer. Follow the steps below.

Step 1: Brew the Coffee

First, brew your coffee with the ground coffee and water. You can also brew it in your coffee pot if you choose. 

Step 2: Add Sugar and Cream

Add 5 tablespoons sugar and 1/4 cup of heavy cream into the brewed coffee. Place coffee in the fridge to chill for 1-2 hours.

Step 3: Microwave the Cream

Microwave the remaining cream for 30-45 seconds. You want the cream to be warm but not hot. Stir in the remaining sugar. This will help dissolve the sugar to make the popsicles smooth and not gritty.

Step 4: Put Cream in Popsicle Mold

Next, add 1 ½ tablespoons of the warmed cream and sugar mixture to each popsicle mold. Divide the rest equally. 

Step 5: Freeze the Cream

After you’ve divided the cream mixture, place the mold in the freezer for 1-2 hours until the cream mixture is frozen. 

Step 6: Add Coffee Mixture

Once the cream mixture is  frozen, pour chilled coffee over the cream to fill each slot. Add the top and place sticks in.

Step 7: Freeze Popsicles

Finally, place the popsicle molds in the freezer for 4-6 hours or until you have popsicles. 

Remove and enjoy a cool boost of caffeine on a hot summer day.

Can you make popsicles out of coffee?

Yup! You sure can! Coffee pops are a great way to use up leftover coffee or even cold brew coffee. You can also use your favorite creamer instead of the heavy cream, making these popsicles even easier!

What Size Popsicle Mold Do I Need?

This recipe will make 10 regular sized popsicles. So, we used a 10-slot popsicle mold. You can make them bigger or smaller if you choose. This is the popsicle mold that we use and love.

How Do You Store Coffee Popsicles?

Once they’re frozen, coffee popsicles can be stored in the freezer for up to two months. However, they’re best eaten within a week or two of being made. You can store them right in the popsicle mold or place them in a plastic bag and seal it tight.

Do Coffee Popsicles Melt Quickly? 

Yes, coffee popsicles melt quickly. So, if you’re planning on eating them outdoors on a hot day, be sure to keep them in a cooler or eat them quickly!

Does a coffee flavored popsicle have caffeine?

Yes! These coffee popsicles do have caffeine in them. You can change the level of caffeine by using different types of coffee. Want more caffeine in them? Use espresso. Want less? Try them with decaf!

More Popsicles to Try

Looking for more delicious popsicles to try? These are some of our favorites:

• Double Berry Popsicles
• Peach Ice Tea Popsicles
• Tropical Avocado Popsicles
• Chocolate Covered Banana Popsicles

Coffee popsicles

Yield: 10 pops

Prep Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 10 minutes

How to make a smooth and creamy coffee popsicle!

Print

Ingredients

• 1/2 cup of ground strong coffee
• 4 cups of water
• 1 1/4 cup of heavy cream
• 6 tablespoons of sugar

Instructions

1. Brew coffee with ground coffee and water.

2. Add 5 tablespoons sugar and 1/4 cup of heavy cream into the brewed coffee. Place coffee in the fridge to chill for 1-2 hours.

3. Microwave the remaining cream for 30-45 seconds. You want the cream to be warm but not hot. Stir in the remaining sugar.

4. Add 1 1/2 tablespoons to each slot in the popsicle mold. Divvy remaining cream equally as needed. We use a 10-slot popsicle mold.

5. Place mold in the freezer for 1-2 hours until the cream is frozen.

6. Once frozen, pour chilled coffee over the cream to fill each slot. Add the top and place sticks in.

7. Freeze for 4-6 hours or until frozen.

8. Remove and enjoy a cool boost of caffeine on a hot summer day.

Notes

You can replace the fresh brewed coffee with cold brew.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other coffee flavored treats to try

Love a good coffee flavored treat? Me too! Here are some others to try:

• Coffee bombs
• Coffee cupcakes
• Tiramisu cheesecake
• Chai latte cookies

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite dessert board. Either way – THANK YOU for the support!

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Man oh man.  Do I have recipe for you today!  And hello – it’s ALL COOKED in ONE POT!  Yessss.  For realsies.  It’s the perfect quick and easy dinner time recipe that everyone will love.  Bonus points – Instant Pot and Crock pot directions are included!

What Is One Pot Spaghetti and Meatballs?

One Pot Spaghetti and Meatballs is a dish that is made by cooking the pasta, meatballs, and sauce all in one pot. This easy recipe is perfect for a busy weeknight dinner. The best part about One Pot Spaghetti and Meatballs is that there is only one pot to clean up afterwards!

This dish can be made with any type of pasta, meatball, and sauce. Try it with your favorite ingredients and see what you come up with. One Pot Spaghetti and Meatballs is a delicious and easy way to get dinner on the table quickly!

One Pot Spaghetti and Meatball Ingredients 

For this recipe, you’ll need all your spaghetti and meatball ingredients plus a few spices and seasonings to make it irresistibly delicious! Here’s what you will need:

• Garlic– Fresh garlic cloves are best, but you could also use 1 tablespoon of minced garlic. 
• Onion– I like to dice up a sweet onion, but you can use any onion you like. 
• Butter-You will need butter to saute your onion and garlic. If you want a healthier option, you could use a bit of olive oil instead. 
• Chicken broth– Chicken broth is used along with the water to add flavor. 
• Pasta sauce– You can use any pasta sauce you choose. I tend to use Prego, but feel free to use any brand. 
• Pasta– For this recipe, I used angel hair pasta. I think it cooks better with the one pot method, but you can use any type of pasta you prefer. 
• Water– You will need some extra water to really coat the pasta so that it cooks perfectly. 
• Meatballs– To make this recipe quick and easy, you will use precooked frozen meatballs. 
• Shredded mozzarella– Mozzarella works well in Italian dishes, but if you prefer another kind of shredded cheese, you can use that instead. 
• Basil– This is totally optional, but adds a delicious garnish to your dish. 

How to Make Spaghetti and Meatballs In One Pot

One Pot Spaghetti and Meatballs is a delicious and easy way to make a classic Italian dish. Follow the steps below to have dinner on the table in less than an hour!

Step 1: Saute the Garlic and Onions

First, melt the butter or oil in a large skillet. Then, add the garlic and onions and saute for 5-minutes or until fragrant. 

Step 2: Add Broth and Pasta Sauce

Add the chicken broth and pasta sauce and stir. Bring it to a soft boil.

Step 3: Cook the Pasta

Next, break the angel hair pasta in half, and add it to the broth and sauce. Push the pasta down so that it is underneath the liquid. Simmer for 15-minutes, stirring every 5-minutes. Add water as needed. 

Step 4: Add the Meatballs

Push down the meatballs into the liquid around the spaghetti. Simmer (covered) for another 10 minutes, or until the meatballs are cooked through.

Step 5: Garnish and Enjoy

Remove the spaghetti and meatballs from the heat. Then, add the cheese and basil and let it melt.

Serve and Enjoy!

How to Make It In the Instant Pot

If you have an Instant Pot, you can easily whip up spaghetti without having to watch it on the stove top. Follow my Instant Pot Spaghetti and Meat Sauce Recipe, but instead of cooking ground beef, use the meatballs. 

How to Make It In the Crock Pot 

If you want to make this dish in the crock pot, you can do that too! Pour some sauce on the bottom of the slow cooker, place the meatballs on top, add more sauce, and then push down the noodles into the water and sauce. You’ll cook it on low for about 2.5 hours. If you need help, you can follow this easy Crock Pot Spaghetti and Meatballs recipe. 

Side Dish Recommendations

• Homemade French Bread
• Loaded Broccoli Salad
• Avocado Wedge Salad
• Fresh Homemade Hoagie Rolls
• Crusty French Bread Rolls

Can I Use Homemade Meatballs?

Absolutely! In fact, homemade meatballs are even better in this recipe! If you have some already prepared and cooked, you can just follow the steps above. If you need a good meatball recipe, use my Easy Baked Meatballs to whip them up quickly.  

Can I Use Homemade Pasta Sauce?

Of course! I love homemade pasta sauce, and it really adds a whole lot more flavor to your dish. If you already have a recipe for homemade pasta sauce, you can use it. Or, you can use this Best Homemade Pasta Sauce Recipe. 

One pot spaghetti and meatballs

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Ingredients

• 3 cloves of garlic, diced
• 1 large onion, diced
• 2 tablespoons butter
• 2 cups chicken broth
• 24 oz can of pasta sauce
• 1 package angel hair pasta
• 1-2 cups of water
• 12 meatballs, frozen
• 1-2 cups shredded mozzarella
• fresh basil for garnish

Instructions

In a large skillet or pot, saute the garlic and onions in the butter for 5 minutes or until fragrant.

Add the chicken broth and pasta sauce and stir. Bring to a soft boil.

Break the angel hair pasta in half and add it to the broth - pushing it down so that it underneath the liquid. Cover and simmer for 15 minutes. Every 5 minutes stir the pasta to ensure it doesn't stick to the bottom. Add the water as needed while simmering.

Push down the meatballs into the liquid around the spaghetti. Simmer (covered) for another 10 minutes, or until the meatballs are cooked through.

Remove from heat, add the cheese and basil and allow to melt.

Let cool and enjoy!

Did you make this recipe?

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How to Store Leftovers

To store leftover One Pot Spaghetti and Meatballs, simply place the cooked pasta and meatballs in an airtight container and store in the fridge for up to 4 days. When you’re ready to enjoy the dish again, simply reheat in the microwave or on the stovetop until warmed through.

Can I Freeze It? 

One Pot Spaghetti and Meatballs freezes beautifully, making it the perfect meal to have on hand for busy weeknights. Simply let the leftovers cool completely, then transfer them to a freezer-safe container and place it in the freezer. You can store it in the freezer for up to 4-months.  When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat in the oven or on the stove.

Other One pot Recipes to Try

• One Pot Chili Mac and Cheese
• One Pot Lasagna Soup
• French Onion Dip One Pot Pasta
• Cheesy Garlic One Pot Pasta

Did you make this one pot spaghetti and meatball recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite pasta board! THANK YOU For the support!

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