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Some recipes are more than just food—they’re love, comfort, and tradition all mixed into one bowl. This chicken salad is exactly that. It’s my mother-in-law Maureen’s absolute favorite, and I make it for her at least twice a month. Without fail, she’s always happy to spot it tucked into her weekly food supply. That’s how you know a recipe is a keeper. While other family members prefer my smoother chicken salad version (where I pulse the chicken and celery in a food processor and skip the craisins and pecans), this one is all about texture and flavor. The crunch of celery and pecans, the sweetness of craisins and relish, and the tang from mustard and seasoning make it perfectly balanced and incredibly satisfying. Maureen's Favorite Chicken Salad Ingredients 4 cups rotisserie chicken, chopped 1 cup Duke’s mayonnaise 2 TBS spicy brown mustard ¾ cup celery, chopped ½ cup craisins ½ cup chopped pecans ½ cup sweet relish 1 tsp Nature’s Seasoning ½ tsp dill weed ½ tsp salt ½ tsp pepper Love the crunch in this chicken salad! Directions Add all ingredients to a large bowl. Mix until well combined and evenly coated. Serve immediately or refrigerate to let the flavors meld. That’s it—simple, classic, and delicious. Serving & Storage Tips Perfect for sandwiches, wraps, crackers, or served over lettuce. This recipe is ideal for meal prep and sharing. I like using 16 oz deli containers. The recipe can easily be halved for a smaller crowd or adjusted to taste. Whether you’re making it for a loved one or stocking your fridge for the week, Maureen’s Favorite Chicken Salad is a comforting, dependable recipe that always delivers.

If you’re looking for a bright, fresh, and crowd-pleasing dish, this Rainbow Pasta Salad checks all the boxes. Packed with crisp vegetables, tangy feta, and a zesty homemade dressing, it’s perfect for meal prep, potlucks, picnics, or an easy side dish that pairs well with just about anything. Best of all, it tastes even better after it’s had time to chill, making it ideal to prepare ahead of time. Keep 8 oz, 16 oz, and 32 oz, deli plastic containers on hand for meal prep storage and easy giveaways. Find on Amazon. Rainbow Pasta Salad Meal Prep Ingredients Pasta 16 oz your favorite pasta (penne, fusilli, or cavatappi) 1 tsp salt 1 tsp olive oil (for boiling noodles) Dressing Juice of 1 lemon 1 cup olive oil ¼ cup white wine vinegar 3 TBS honey 1 tsp salt 1 tsp dried Italian seasoning (or Italian seasoning grinder) ¼ cup banana pepper ring juice Vegetables & Add-Ins 1 English cucumber, chopped 1 yellow bell pepper, chopped 2 cups cherry tomatoes, halved 1 cup banana pepper rings ¾ cup feta cheese Nature’s Seasoning, to taste Fresh ingredients make Rainbow Pasta delicious! Directions Cook the pasta  according to package directions, adding salt and olive oil to the boiling water. Drain and rinse with cold water to stop the cooking process. Prepare the dressing  by whisking together all dressing ingredients until well combined. Chop the vegetables  and set aside. Assemble the salad  in a large bowl or container by combining the cooked pasta, vegetables, feta cheese, and dressing. Season with Nature’s Seasoning to taste and mix well. Serving Tips Refrigerate for at least 30 minutes before serving to let the flavors meld. This salad keeps well for several days, making it a great option for weekly meal prep. For a heartier dish, add grilled chicken, shrimp, or chickpeas. Fresh, colorful, and bursting with flavor, this Rainbow Pasta Salad is a recipe you’ll come back to again and again—perfect for sharing or enjoying all week long. A beautiful side dish. Add a protein and make it a meal.

Second Sunday is our monthly chance to entice our kids back home for a delicious meal. I learned this tactic from the amazing women in my family. I try to rotate everyone’s favorite recipes—this month’s feature is for my husband, Curtis. He absolutely loves lasagna (and the leftovers).   Our meals are ready to go at 1:00 p.m.—just in case someone wants to attend church beforehand.   Menu Homestyle-Baked Lasagna Roasted Multi-Colored Carrots Italian Salad Breadsticks “The Cake”   Cook schedule:   Day before : Make your dessert. This menu included a feature from Southern Living Magazine called “The Cake”. The recipe was from Chef Demetrius Brown of Bread and Butterfly  in Atlanta. His grandmother served it at all special occasions, and it is featured on the restaurant’s menu.   Day of gathering : 9:00 a.m.           Make your sauce for the lasagna. The recipe says to simmer for 30 minutes, but the longer you cook it the better.   9:30 a.m. Make a big Italian salad featuring chopped Romaine, English Cucumbers, cherry tomatoes, orange pepper, celery, black olives, red onion, and banana pepper rings. Make your own dressing or use the Olive Garden brand. Wait until closer to serving time to coat in dressing and add Feta cheese.   10:00 a.m. Prepare Roasted Multi-Colored Carrot recipe. Leave in bowl until it’s time to bake.   10:30 a.m. Finish the Lasagna recipe by making the cheese mixture and assembling layers.   11:00 a.m. Set your table and serving dishes out.   11:30 a.m. Bake Lasagna—giving some rest time before serving.   12:15 p.m. Carrots in the oven.   12:30 p.m. Toss salad with dressing and Feta cheese.   12:45 p.m. Bake bread sticks.   1:00 p.m. Enjoy!   Home-Style Baked Lasagna   Preheat oven to 350°F.   Sauce mixture 1 lbs of ground beef 1 lbs of Italian Sausage ¾ cup chopped onion 1 clove garlic, crushed 1 teaspoon salt ½ teaspoon pepper 1 tsp oregano 1 tsp basil 28 oz Rao’s Marinara Sauce 1 cup Centro Passata (Sieved Italian Tomatoes)   Cheese Mixture 1 16 oz Cottage Cheese 1 8oz Ricotta Cheese 2 cups shredded mozzarella cheese ½ cup grated Parmesan cheese 4 eggs (slightly beaten) 2 tablespoon fresh chopped parsley   1 box oven ready Barrilla Lasagna Sheets   Directions Cook ground beef/Italian sausage until meat is brown. Drain. Add onions and garlic in sauce pan. Stir in marinara, passata, and spices. Reduce heat a simmer 30 minutes or more. Mix all cheese ingredients. Assemble lasagna by starting with enough sauce to layer a deep dish 13 x 9 casserole dish. Add one layer of noodle sheets. Top with 1/3 of cheese mixture. Repeat layers until ingredients are all used. If using the deep-dish casserole, you should have 3 layers. Cover tightly with foil and bake at 350°F for 50 minutes. Uncover and top with additional parmesan cheese. Bake an additional 10 minutes uncovered. Remove from oven and allow to rest at least 15 minutes before cutting. Roasted Multi-Color Carrots   Roasted Multi-Color Carrots Preheat oven to 425°F   3 TBS olive oil 3 TBS pure maple syrup 2 TBS Dijon mustard 2 TBS orange juice 1 tsp salt 1 tsp pepper 2 lbs. pack of multicolor carrots   Directions Wisk together first 6 ingredients and reserve 2 TBS. Toss carrots with mixture and spread on a baking sheet lined with parchment paper. Bake for 25 minutes at 425°F, turning carrots ½ through baking time. Transfer carrots to a platter and top with remaining mixture.   Serves 6. "The Cake" Chef Demetrius Brown, Bread and Butterfly Perfect ending to a great meal.

Some recipes are more than dessert—they’re memories, celebrations, and love baked into a pie crust. This Family Famous Chocolate Pie  is one of those recipes. It’s rich, silky, and crowned with a fluffy meringue, just like my grandmother used to make. My grandmother was famous  for this pie. It was the dessert everyone hoped would appear at family gatherings, and it became a birthday tradition for my dad—requested every single year. She originally made it using a chocolate packet that is no longer produced, and recreating that same deep, nostalgic flavor took several attempts. This version finally delivers that familiar richness, blending cocoa with bittersweet chocolate for the perfect balance. Whether you serve it warm, chilled, or somewhere in between, this pie carries generations of love in every bite. Family Famous Chocolate Pie Ingredients Chocolate Filling 1 cup sugar 4 TBS flour ¼ cup unsweetened cocoa powder 2 cups whole milk 2 egg yolks 3 squares Ghirardelli 60% Cacao bittersweet chocolate 2 TBS butter 1 tsp vanilla Meringue 4 large egg whites 1 TBS granulated sugar ½ tsp cream of tartar Directions Prepare a 9-inch pie crust according to package directions. Prick the crust with a fork and bake until lightly browned, about 15 minutes. Set aside. In a medium saucepan, whisk together cocoa powder, sugar, flour, egg yolks, and milk. Cook over medium heat, stirring constantly, until the mixture thickens. Add butter, vanilla, and chocolate squares. Continue stirring until smooth and thick. (The filling will not thicken further in the oven.) Remove from heat. To make the meringue, place egg whites, sugar, and cream of tartar in a mixing bowl. Beat on high speed until fluffy with soft peaks, about 3–5 minutes. Spoon the meringue onto the hot chocolate filling, spreading it all the way to the edges to seal the pie. Bake at 350°F for 15–20 minutes, or until the meringue is lightly browned. Allow the pie to cool for several hours before serving. Some prefer it slightly warm, while others love it chilled straight from the refrigerator. A Recipe Worth Passing Down This is the pie my grandmother made for my dad’s birthday every year—and the one he still loves most. It’s proof that the best recipes aren’t always the fanciest ones, but the ones tied to people, traditions, and moments that matter. If you’re looking for a dessert that feels like home, this one never disappoints. Serve warm or refrigerated. Your family will love this!

If you love the bold flavors of your favorite takeout but want something fresher (and faster) at home, this Cashew Chicken  is about to become a weeknight favorite. It’s savory, slightly sweet, a little spicy, and packed with crisp-tender vegetables and crunchy cashews. Best of all, it comes together in one skillet—no delivery fee required. This recipe strikes the perfect balance of protein, veggies, and sauce, making it ideal for busy evenings or casual entertaining. Serve it over steamed rice and dinner is done. If you love the bold flavors of your favorite takeout but want something fresher (and faster) at home, this Cashew Chicken  is about to become a weeknight favorite. Cashew Chicken: Perfect blend of spicy and sweet! Ingredients 1.25 lbs boneless, skinless chicken breasts, diced into 1-inch pieces 3 TBS cornstarch ½ tsp salt ½ tsp pepper 2 TBS sesame oil 1 TBS olive oil 1 TBS chopped garlic 2½ cups broccoli florets 1 red pepper, diced 1 cup shelled, frozen edamame 1 cup whole cashews ¾ cup chopped green onions Sauce 4 TBS soy sauce 3 TBS honey 2 TBS rice wine vinegar 1½ TBS Asian chili sauce ¾ tsp ground ginger Directions Place diced chicken in a Ziploc bag with cornstarch, salt, and pepper. Seal and toss to coat evenly. Heat sesame oil and olive oil in a large skillet over medium-high heat. Add chicken and cook for about 5 minutes, until lightly browned. Add broccoli, red pepper, edamame, and garlic. Cook an additional 5 minutes, stirring occasionally, until vegetables are crisp-tender. In a small bowl, whisk together all sauce ingredients. Pour over the chicken and vegetables. Stir in cashews and let everything simmer for a few minutes until the sauce thickens and coats the mixture. Top with green onions and serve hot over rice. Makes 4-5 Servings--perfect for meal prep. Serving & Swap Ideas Serve with jasmine or brown rice, or spoon it over cauliflower rice for a lighter option. Swap broccoli for snap peas or add carrots for extra color. Like it spicier? Add a dash of sriracha or extra chili sauce to the sauce.

A Creamy, Can't-Stop-Eating Dish Ingredients 4 cups shredded cooked chicken 1 (10.5 oz) can cream of chicken soup 1 cup sour cream 2 cups shredded Cheddar cheese ½ cup sliced green onions ½ cup slivered almonds 10 slices bacon, cooked and crumbled (6 for casserole, 4 for topping) Several dashes hot sauce (such as Tabasco®), to taste ½ teaspoon Nature’s Seasoning 1½ sleeves buttery crackers (such as Ritz®), crushed ½ cup butter, melted Dried parsley, for garnish Directions Preheat oven to 350°F . Lightly grease a 9x13-inch baking dish. In a large mixing bowl, combine chicken, cream of chicken soup, sour cream, Cheddar cheese, green onions, slivered almonds, 6 slices of bacon , hot sauce, and Nature’s Seasoning. Stir until well mixed. Spread the mixture evenly into the prepared baking dish. In a separate bowl, mix the crushed crackers with melted butter until evenly coated. Sprinkle over the casserole and top with remaining bacon. Bake until bubbly and golden brown: 45 minutes  for a 9x13-inch casserole 30 minutes  for individual 3-cup Pyrex dishes Remove from oven and garnish with dried parsley before serving. Tips & Variations Make it ahead:  Assemble the casserole, cover, and refrigerate up to a day in advance Shortcut option:  Use a rotisserie chicken to save time Extra crunch:  Add more almonds or mix in panko with the crackers Spice it up:  Use pepper jack cheese or add extra hot sauce Serve this Crazy Good Chicken Casserole with a simple green salad or steamed vegetables to balance the richness—and be ready to share the recipe, because everyone will ask for it.

A Cozy, Traditional Comfort Dish Egg Noodle Bake Ingredients 8 ounces wide egg noodles 1 tablespoon butter 1 ¼ pounds lean ground beef 1 teaspoon salt 1 teaspoon oregano ½ teaspoon ground black pepper ½ teaspoon garlic powder 1 (15 oz) can tomato sauce 1 cup cottage cheese 1 cup sour cream 1 cup chopped green onions 1 cup shredded sharp Cheddar cheese Directions Cook egg noodles in boiling salted water according to package directions. Drain, toss with butter, and set aside. Preheat oven to 350°F . In a large skillet, brown the ground beef. Add salt, oregano, black pepper, garlic powder, and tomato sauce. Simmer for about 5 minutes. In a large bowl, combine the cottage cheese, sour cream, green onions, meat sauce, and cooked noodles. Mix well. Transfer the mixture to a greased casserole dish and sprinkle evenly with shredded Cheddar cheese. Bake uncovered for 20 minutes , or until heated through and the cheese is melted and bubbly. Helpful Tips & Variations Make it ahead:  Assemble the casserole earlier in the day and bake just before dinner Extra cheesy:  Add a second layer of cheese in the middle of the casserole Swap the protein:  Ground turkey works well as a lighter option Add veggies:  Stir in peas, spinach, or diced bell peppers for extra color and nutrition This Egg Noodle Bake is simple, satisfying, and deeply comforting—the kind of recipe that earns a permanent spot in your dinner rotation. Serve it with a green salad or garlic bread, and enjoy a meal that feels like a warm hug from the oven.

A creamy twist on a classic soup. If you love the bold flavors of Mexican street corn—smoky spices, bright lime, and creamy richness—this Mexican Street Corn Soup  is about to become a new favorite. It’s warm, hearty, and packed with comforting ingredients, yet brightened with citrus and fresh cilantro. Best of all, it comes together easily with rotisserie chicken and pantry staples, making it perfect for busy weeknights or casual gatherings. This soup is rich without being heavy, just a little spicy, and finished with crunchy tortilla strips that take every bite over the top. Ingredients 2 cans Mexicorn, well drained 1 medium onion, chopped 1 tablespoon chopped garlic 1 tablespoon olive oil 1 ½ teaspoons Tajín seasoning 1 tablespoon chili powder 1 teaspoon cumin 48 oz chicken broth (about 1 ½ boxes) 1 small package Little Potatoes (15.6 oz), halved 2 ½ cups chopped rotisserie chicken ½ cup salsa 1 package cream cheese Juice of 2 small limes ½ cup chopped fresh cilantro, plus more for garnish Tri-colored tortilla strips, for topping Directions Heat olive oil in a Dutch oven over medium heat. Add onion and garlic and sauté until the onions are translucent and fragrant. Stir in the Tajín, chili powder, and cumin. Cook for about 1 minute to bloom the spices. Add the drained corn and sauté until the kernels are well coated with the seasoning. Pour in the chicken broth and add the potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender. Stir in the salsa and lime juice. Taste and adjust seasonings as needed. Gradually add the cream cheese, stirring until fully melted and the soup is creamy. Add the chopped cilantro and stir to combine. Serve hot, topped with tri-colored tortilla strips and additional fresh cilantro. Serving Tips & Variations E xtra heat:  Add diced jalapeños or a dash of cayenne Creamier texture:  Mash a few potatoes in the pot before adding the cream cheese Street corn flair:  Finish with crumbled cotija cheese or a drizzle of crema Make it meatless:  Skip the chicken and add black beans instead This Mexican Street Corn Soup is comforting, colorful, and bursting with flavor—perfect for chilly evenings, game days, or anytime you’re craving something cozy with a little kick. One bowl is never enough.

There’s something extra special about a homemade gift—especially one that turns into warm, bakery-style muffins fresh from the oven. This White Chocolate Chunk Muffin Mix  is layered beautifully in a jar and makes a thoughtful present for holidays, hostess gifts, or “just because” moments. With rich cocoa, creamy white chocolate, and simple pantry staples, this mix delivers big flavor with minimal effort. Use 1 quarter wide-mouth jars for easy assembly. Gift from the heart Ingredients (for the jar) 2 ½ cups all-purpose flour 1 ½ cups chopped white chocolate chunks or chips 1 cup packed brown sugar 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon salt Assembly Directions In a bowl, mix the flour, baking soda, and salt. Place half of the flour mixture  into the bottom of a clean 1-quart jar. Stir the cocoa powder into the remaining flour mixture. Layer the jar in this order: ½ flour mixture Brown sugar Flour mixed with cocoa powder White chocolate chunks Seal tightly with a lid. Tip: Lightly tap the jar on the counter between layers to keep them neat and compact. Gift Tag Instructions (Attach to the Jar) You Will Need: 1 jar White Chocolate Chunk Muffin Mix 1 ⅓ cups buttermilk 6 tablespoons butter, melted 2 eggs, beaten 1 ½ teaspoons vanilla Baking Directions Preheat oven to 400°F . Grease or paper-line 18 regular-size muffin cups  (2 ½ inches). Pour the contents of the jar into a large bowl. In a separate bowl, combine buttermilk, melted butter, eggs, and vanilla. Stir wet ingredients into the dry mix just until moistened—do not overmix. Spoon batter evenly into muffin cups, filling about ⅔ full . Bake for 16–18 minutes , or until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 5 minutes, then remove and cool on wire racks for 10 minutes. Serving & Gifting Ideas Add a ribbon and handwritten tag for a personal touch Pair with a small jar of honey or flavored butter Include a muffin liner set for an extra thoughtful detail Whether you’re gifting this mix or baking it yourself, these muffins are rich, comforting, and perfect with a hot cup of coffee or cocoa. Sometimes the simplest gifts are the ones that bring people together—one muffin at a time.

There’s something magical about giving a homemade gift—especially one that’s as versatile, personal, and downright delicious as homemade vanilla extract . If you’ve never made your own before, you’re in for a treat. It’s one of the easiest kitchen DIY projects, and yet the final product feels luxurious, fragrant, and special enough to give to your favorite bakers, cooks, and coffee lovers. With just two ingredients—vodka and vanilla beans —you can create bottles of rich, aromatic vanilla that only get better with time. And the best part? It’s nearly impossible to mess up. All you need is a little patience while the beans work their magic. This is the perfect project for the holiday season, teacher gifts, hostess gifts, housewarmings, or as part of a homemade gift basket. Once you start gifting homemade vanilla, people will ask  for it every year. Quality Homemade Vanilla Extract Why Make Your Own Vanilla? Better flavor than store-bought More affordable  when making multiple bottles Customizable  (bean variety, alcohol type, bottle size) Beautiful to package Lasts for years —it’s self-preserving A gift that feels handmade and meaningful Ingredients & Supplies Ingredients Vanilla beans  (Grade B is perfect for extract; Grade A works too) Madagascar (classic, warm, sweet) Tahitian (floral, soft) Mexican (bold, slightly smoky) Vodka , 80 proof (a mid-range brand is ideal) Note: You can substitute bourbon, rum, or brandy for deeper flavor. Supplies Sharp knife Funnel Clean glass bottles or jars with tight-fitting lids Labels or gift tags How to Make Homemade Vanilla Extract 1. Prepare the Vanilla Beans Slice each bean lengthwise to expose the tiny seeds inside. You can leave the top intact so it opens like a book or cut them entirely—either works. Use about 5–6 beans per 8 oz (1 cup) of vodka  for strong, bold extract. 2. Add the Beans to Your Bottle Place the sliced beans directly into your clean bottles or jars. If using smaller bottles (like 4 oz gift bottles), cut the beans into shorter segments so they fit. 3. Add the Vodka Using a funnel, pour vodka over the beans until they are fully submerged. Seal the bottle tightly. 4. Shake and Wait Give the bottle a good shake and store it in a cool, dark place. Shake once a week Let the extract steep for at least 8 weeks For the deepest flavor, aim for 6 months The liquid will turn a beautiful amber color as it develops. 5. Label and Gift Add a simple handwritten or printed label with: “Homemade Vanilla Extract” The date it was made Instructions to shake occasionally A note that the flavor will continue improving over time Tips for the Best Homemade Vanilla Leave the beans in the bottle—your recipient can top off with more vodka as they use it. Use the most neutral vodka you can find; strong flavors will overpower the vanilla. For a premium gift, use Tahitian beans with a splash of bourbon  for incredible aroma. Save money by buying vanilla beans in bulk online—much cheaper than grocery stores. Fun Variations for Gift Giving 1. Bourbon Vanilla Rich, warm, and perfect for holiday baking. 2. Rum Vanilla Sweet, caramel-like, great for custards and coffee. 3. Vanilla Sugar Toss spent beans into a jar of sugar for an easy bonus gift. 4. Double Vanilla Extract Use extra beans for a more intense, baker-style extract. A Gift From the Heart (and the Food Fairy) Homemade vanilla extract is one of those gifts that feels thoughtful without being complicated. It looks beautiful, smells heavenly, and becomes something your friends and family will use and enjoy all year long. You’ll likely find yourself making a batch annually—one for gifting, and one for your own pantry.

If there’s one recipe that signals the start of the holiday season in my kitchen, it’s this big-batch, buttery, irresistibly crunchy Homemade Chex Mix . I’ve been making it for years, and every time I pull those roasting pans out of the oven, the smell alone brings people into the kitchen like a magnet. This is not a small recipe. This is the “feed a crowd, fill some tins, and still have a stash for yourself”  size—and that’s exactly why I love it. With plenty of cereals, nuts, and snack pieces, all coated in seasoned butter and baked low and slow, every handful is crunchy, salty perfection. It’s perfect for holiday parties, teacher gifts, neighbor bundles, or simply stocking your own pantry with something to nibble on all season long. And once you make this version? Don’t be surprised when everyone asks for the recipe. Highly-Addictive Chex Mix The Ultimate Homemade Chex Mix Ingredients Seasoning Mix 1 lb butter (4 sticks) 2 tablespoons garlic powder 2 tablespoons seasoned salt (Tony’s is perfect!) 3 tablespoons Worcestershire sauce Dry Mix 1 (12 oz) box Rice Chex 1 (15 oz) box Wheat Chex ½ box Cheerios 1 box Cheez-Its 10 oz sesame sticks (Fresh Market bins are great for these!) 34 oz Member’s Mark Deluxe Mixed Nuts with Sea Salt 1 (12 oz) can Virginia peanuts (salted) 1 (12 oz) can cashews Instructions Preheat oven to 250°F . Melt the butter and stir in the garlic powder, seasoned salt, and Worcestershire sauce until fully combined. In two large roasting pans, combine all cereals, nuts, and snack ingredients. Drizzle the seasoned butter mixture evenly over both pans, stirring well to coat everything. Bake for 2 hours , stirring every 15 minutes  to ensure even toasting. Allow to cool completely, then store in airtight containers or gift tins. This recipe stays crisp for weeks—as long as nobody finds your hiding spot. Be a Food Fairy! What a perfect gift. Fun Variations & Add-In Ideas One of the best things about Chex Mix is how easy it is to customize. Here are some ways to change up the flavor or make seasonal versions: 1. Spicy Chex Mix Add a kick! Add 1–2 teaspoons cayenne pepper to the butter mixture Add extra Worcestershire Toss in spicy peanuts or hot & spicy Cheez-Its 2. Ranch Chex Mix Cool, herby, snackable. Add 1 packet ranch seasoning to the butter mix Add pretzels or miniature bagel chips Optional: sprinkle with Parmesan cheese after baking 3. Smoky BBQ Chex Mix Sweet-smoky perfection. Add 2 tablespoons BBQ seasoning + 1 teaspoon smoked paprika Swap Cheez-Its for BBQ crisps or seasoned crackers Add honey-roasted peanuts for extra depth 4. Sweet & Salty Holiday Mix Festive and addictive. After cooling, toss in: Red & green M&Ms Yogurt-covered pretzels Dried cranberries Reduce garlic powder to 1 tablespoon to keep the flavor balanced 5. “Everything Bagel” Chex Mix Great with cocktails or charcuterie. Add 2–3 tablespoons everything bagel seasoning Swap sesame sticks for bagel chips Add garlic rye chips for crunch 6. Extra-Crunch Version For the people who love the crispy bits. Add Bugles, pretzel twists, oyster crackers, or corn chips Increase the butter mixture slightly for extra coating Perfect for Sharing (or Not!) This Chex Mix fills your home with the coziest aroma and makes enough to share generously. It’s ideal for holiday gifting , party bowls , road trips , or just keeping on hand when friends stop by. Once you start making it, it becomes a yearly tradition—and one everyone looks forward to.

If you’re looking for a recipe that practically cooks itself and  leaves you with several delicious, ready-to-grab meals, this Garlic Parmesan Chicken & Potatoes  is about to become a favorite. It’s a twist on a social media classic, but with a few upgrades that make it even faster, easier, and more flavorful—exactly what busy weeks call for. Instead of starting with raw chicken, I use the fully cooked Chicken Breast Bites from Sam’s Club . Not only does this cut down on the crockpot cook time, but it adds great texture and flavor to the dish. Pair that with baby potatoes, a creamy garlic parmesan sauce, and a blanket of melty cheese, and you have the kind of meal prep that feels comforting, hearty, and downright irresistible. This recipe makes 5–6 portions  and freezes beautifully—perfect for work lunches, busy evenings, or those days when cooking sounds like a chore but eating something delicious still matters. Garlic Parmesan Chicken & Potatoes Ingredients 2 lbs baby potatoes (The Little Potato Company or similar) 2 tablespoons olive oil 1 teaspoon coarse salt 1 teaspoon pepper 2 teaspoons paprika 1 (32 oz) package Member’s Mark Chicken Breast Bites (refrigerated section at Sam’s) 1 (20 oz) bottle Buffalo Wild Wings Garlic Parmesan Sauce ¼ cup chicken broth 2 cups mozzarella cheese ¼ cup grated Parmesan cheese 2 tablespoons chopped fresh parsley Directions A dd the baby potatoes, olive oil, salt, pepper, and paprika to your crockpot. Toss well to coat the potatoes evenly. Layer the Chicken Breast Bites on top of the potatoes. Pour half  the garlic parmesan sauce over the chicken. Add the ¼ cup chicken broth to the sauce bottle, shake to get every last drop of flavor, and pour over the chicken. Cook on high for 2.5 hours . Add the mozzarella and Parmesan cheeses, cover, and cook for an additional 10 minutes , until the cheese is melted and gooey. Sprinkle with fresh parsley before serving. Easy, Creamy, Cheesy, and Meal Prep Friendly What I love most about this recipe is how effortlessly it comes together. The crockpot does all the work, and the result is a rich, creamy, garlicky dish packed with protein and hearty potatoes. It feels comforting enough for a cozy dinner but practical enough for weekday lunches. Freeze the portions for later, or keep them in the fridge for grab-and-go meals—either way, you’ll be glad you made a full batch.