Lynne, Author at 365 Days of Baking

Brownie Cookies

Lynne — Mon, 12 Oct 2026 08:00:00 +0000

Brownie Cookies are perfectly chewy and fudgy with crackly tops, just like the best brownies– only this time, no pan is required!

Want to feel a little rebellious? Use that box of brownie mix to make COOKIES instead. Satisfy those chocolate cravings with this easy recipe. We created this easy cookie recipe with all you chocolate lovers in mind!

That’s right. I’m asking you to ignore the directions on the back of the box. We’re breaking rules today, friends. When it comes to desserts, a little rule-breaking can get you delicious results!

These Brownie Cookies combine the best qualities of cookies and brownies in one easy dessert. Chewy, moist, and loaded with chocolatey goodness, these rich cookies are begging to be enjoyed with a tall glass of milk.

Best of all, this brownie cookie recipe is quick, easy, and foolproof, with no chill time required! Start with a box of Duncan Hines Brownie Mix and make delicious chocolatey cookies in less than 30 minutes!

Ingredients for Fudgy Brownie Cookies

Unlike other iterations of this recipe online, these are brownie mix cookies with a small amount of flour added to the dough. The flour thickens the batter so you can scoop it right onto the baking sheet! It makes all the difference between thin, flat cookies and thick, chewy ones.

Dry Ingredients: I used Duncan Hines brownie mix for these brownie cookies, but feel free to use your own favorite brand. All-purpose flour helps thicken the batter.

Wet Ingredients: Large eggs add stability to the batter, with vegetable oil and water providing the moisture. Depending on your choice of brownie mix, the ingredient amounts may differ slightly, so follow the recipe included here rather than the one on the box!

Additions: Semi-sweet chocolate chips or chocolate chunks taste great, or you can mix and match flavors with nuts and other flavors of chips, such as peanut butter or white chocolate.

Equipment Needed

Mixing bowl and electric/hand mixer (or a stand mixer with whisk attachment)
Measuring cup and spoons
Whisk
Rubber spatula or wooden spoon
Baking sheet with parchment paper
Cookie scoop or two tablespoons

How to Make Brownie Cookies From a Mix

Prepare: First, I preheat the oven to 350 degrees. Then I line a cookie sheet with parchment paper.

Dry Ingredients: To make the cookie batter, I combine the brownie mix with the flour in a large bowl and whisk them together.

Wet Ingredients: I add the eggs, oil, and water to the flour mixture. Then I use an electric mixer to blend everything together on medium speed until smooth. I usually scrape down the sides of the bowl with a rubber spatula a couple of times as you go. Finally, I gently stir in the chocolate chunks.

Bake the Cookies: I scoop the brownie batter by the spoonful onto the prepared baking sheet. I use a 2-tablespoon or medium cookie scoop to make sure the cookie dough balls are relatively even in size and shape.

Then I bake the brownie cookies in the preheated oven until they have a crackly top. The baking time can be anywhere from 12 to 15 minutes, depending on your oven.

The center of the cookies might still look soft and a little doughy when they’re done baking. I move the cookies to cool on a wire rack, where they will firm up to the perfect thick, chewy, and fudgy center. Meanwhile, you get crackly, crisp edges and that amazing shiny top!

Keep a close eye on the brownie mix cookies! These are cookies that can go from perfect to burnt very quickly.
Leave about 2 inches of space between cookies on the baking sheet. They spread as they bake!
Add a little sprinkle of sea salt or kosher salt on top to really bring out the sweet chocolate flavor!

Frequently Asked Questions

How do I store leftover Brownie Cookies?

Christmas Sprinkle Cookies

Lynne — Thu, 08 Oct 2026 08:00:00 +0000

These Cream Cheese Christmas Sprinkle Cookies are so easy to make, with no need to chill or roll out the dough!

I love soft sugar cookies, especially around the holidays–but who always has time to roll and cut out the dough, not to mention the time it takes to chill the cookie dough?

These Cream Cheese Sprinkle Cookies require no rolling or cutting. That’s right–you can make incredible, holly-jolly cookies without once touching a cookie cutter or rolling pin.

SAVE THESE EASY SPRINKLE COOKIES TO YOUR FAVORITE PINTEREST BOARD!

Christmas Sprinkle Cookies look amazing fresh from the oven. Most importantly, they have a rich flavor and soft crumb, just like my original Cream Cheese Cookies.
Did I mention you don’t need to frost them either?
This is the perfect Christmas cookie recipe to make when you’re short on time or energy, which happens a lot this time of year!

Ingredients for Christmas Sprinkle Cookies

You will need the following ingredients to make these fun little holiday treats:

Dry Ingredients: I sift together all-purpose flour and salt to make the base of this dough.

Wet Ingredients: Cream cheese and shortening are creamed with granulated sugar to give this recipe structure, with an egg yolk for binding everything together and pure vanilla extract for flavor.

Extras: I use my favorite holiday sprinkles to roll the cookie dough in before baking.

Find a detailed ingredient list in the printable recipe card below!

Equipment Needed

Large mixing bowl and electric mixer (or stand mixer with paddle attachment)
Measuring cups and spoons
Flour sifter or sieve
Tablespoon-sized cookie scoop or large spoon
Baking sheets with parchment paper or nonstick cooking spray
Wire cooling rack

How to Make Christmas Sprinkle Cookies

These Christmas cookies are quick and easy to make!

Prepare: I preheat my oven to 350 degrees F and line a cookie sheet with parchment paper. You could also spray it with nonstick cooking spray.

Make the Batter: I start by mixing together the cream cheese and shortening on medium speed until smooth and well-combined. Then I add the egg and vanilla and mix until smooth. Using a fine sieve or a flour sifter, I sift the flour and salt together and add it to the wet ingredients, then mix to combine.

Scoop and Bake: I pour my Christmas sprinkles into a small bowl, then use a tablespoon-sized scoop to drop cookie dough balls into the sprinkles and roll to coat. Then I transfer the dough to my prepared baking sheet and bake in the preheated oven for 15-17 minutes, just until the edges are lightly golden brown.

Make sure to use room temperature cream cheese and shortening.
Let cookies cool for a couple of minutes on the baking sheet before transferring to a wire rack to finish cooling.
Store your homemade Christmas cookies in a tight container at room temperature.

Frequently Asked Questions

What’s the purpose of sifting the flour?

Pecan Cookies

Lynne — Wed, 07 Oct 2026 08:00:00 +0000

Tender, buttery Pecan cookies are laced with golden pecans and rich, buttery flavor for the ultimate decadent dessert.

Do you have a favorite ice cream flavor? The one you look for and order everywhere you go? For a lot of people, it’s Butter Pecan. There’s just something so good about the sweet butterscotch paired with the salty, crunchy pecans.

Well, these chewy cookies have that exact same flavor profile. I think they might be even better because they are soft and chewy, and so good fresh out of the oven! So, you can enjoy Butter Pecan ice cream in the summer and then eat these homemade cookies all year round! These warm Pecan Cookies are a comforting hug in cookie form!

SAVE THIS PECAN COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I’m going to give you a little hint. These are the absolute best cookies if you toast the pecans first! It’s not absolutely necessary, but toasting the pecans just brings out more of that nutty flavor. If you’re in a time pinch, you can skip that step, or just buy already toasted pecans from the store.

Ingredients for Pecan Cookies

Dry Ingredients—I use all-purpose flour, with salt and cinnamon for some flavor and baking soda as the leavening agent. Then I use brown sugar for depth and sweetness.

Wet Ingredients—Unsalted butter and eggs give structure to the cookies, and I use a touch of vanilla extract to bring out the flavor of the cookies.

Add-ins—Chopped pecans give these cookies their name! I prefer toasted pecans in this recipe.

You can find the exact amounts of each ingredient in the recipe card below!

Equipment Needed

Gather together these items when baking these delicious pecan cookies:

Mixing bowl (or stand mixer)
Measuring cups and spoons
Rubber spatula or wooden spoon
Baking sheet
Plastic wrap and parchment paper – my most favorite parchment to use!
Cookie scoop
Wire cooling rack

How To Make Pecan Cookies

These cookies are pretty quick and easy to make, but they do need to be chilled, so plan ahead!

Toast the Pecans: I preheat the oven to 350 degrees, then spread the pecans over a cookie sheet and toast them for about 10 minutes. Keep an eye on them as they can burn quickly! Then I remove the pecans from the oven and let them cool.

Wet Ingredients: First, I beat together the butter and brown sugar in a large bowl or the bowl of a stand mixer using the paddle attachment (you can also use a large mixing bowl and electric mixer). Then I beat in the eggs one at a time on medium speed, then add the vanilla extract and mix.

Add Dry Ingredients: I slowly add in the dry ingredients (flour, cinnamon, baking soda, and salt) and mix until just combined. Then I add the pecans, reserving a few to put on the tops after they come out of the oven, and mix until combined.

Chill the Dough: Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 2 hours.

Prepare to Bake: After two hours, I preheat the oven to 350 degrees and line a large baking sheet with parchment paper. I use a 2-tablespoon cookie scoop to place cookie dough balls at least 2 inches apart on the prepared baking sheet.

Bake and Cool: I bake the cookies for 9-10 minutes, then remove them from the oven and transfer the baked cookies to a cooling rack. I think they taste best when still a little bit warm!

Recipe Tips:

Cookie scoops are a great tool to use and make it much easier, but if you don’t have one, just use spoons and roll two tablespoons of dough into balls with your hands.
Parchment paper or silicone baking sheet liners will help your warm cookies come off the baking sheet much easier.
If you’re in a hurry, you can chill the dough in the freezer for about 30 minutes instead of refrigerating for 2 hours.
Consider adding flaky sea salt on top of the cookies before baking to enhance that sweet and salty flavor contrast.

Frequently Asked Questions

What type of brown sugar is best for the Butter Pecan Cookie recipe?

Pizzelles

Lynne — Tue, 06 Oct 2026 08:00:00 +0000

Sweetened with anise or vanilla extracts, our Pizzelles are a classic Italian cookie!

I’m so excited to introduce you to one of my favorite holiday cookies, Pizzelles! These tasty treats are traditional Italian waffle cookies made on specialty irons called pizzelle irons. Loosely translated, the name of this cookie means “thin, round, and flat”, which is exactly what these are! They’re not too sweet like a lot of other cookies you’ll find this time of year. I know you’ll love them as much as I do!

SAVE THIS PIZELLE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Pizelles

These classic Pizzelles are a great choice for a cookie swap, as they are so beautiful and reminiscent of the holiday season with their intricate pattern and powdered sugar dusting!

You will need a pizzelle maker, though. This is one of those times when there really is no substitution if you want to make perfect pizzelles. Waffle irons and griddles just don’t produce the same result. The great news is, there is an iron for every budget and they will all get the job done!

Pizzelle Ingredients

Dry Ingredients—I use all-purpose flour, salt, and baking powder as a leavening agent in this recipe, with granulated white sugar for a little sweetness.

Wet Ingredients—Unsalted butter and eggs give structure to the cookies, and I use pure vanilla extract for flavor.

Extras—Fresh orange zest and anise seed are optional, but provide a fresh, holiday flavor to these cookies. I also use powdered sugar for dusting, using this OXO Dusting Wand to sprinkle the sugar over the pizzelles.

You can find a detailed ingredient list in the recipe below.

Equipment Notes

Gather the following equipment to make your pizzelles:

Wire racks for cooling
Mixing bowl
Measuring cups and spoons
Whisk
Spatula or wooden spoon
Pizzelle iron with a little vegetable oil

How to make this classic Pizzelle Recipe

It’s easy to make these thin Italian waffle cookies!

Prepare to Bake: First, I grease and heat up the pizzelle iron as described above. I melt the butter and set it aside to cool.

Dry Ingredients: In a medium bowl, I whisk together the flour, baking powder, salt, orange zest, and anise seeds.

Wet Ingredients: Then, in a large bowl, I beat the sugar and eggs until light in color, about 3 minutes. Then I add the unsalted butter and vanilla extract to the egg mixture and mix well.

Make the Batter: I add half of the dry ingredients to the wet and mix until just blended. Next, I fold in the remaining flour mixture and combine until just mixed

Bake Pizzelles: I drop the batter by placing a heaping tablespoon of batter into the center of the pizzelle pattern and close. I’ll bake each pizzelle for about 1 – 1 ½ minutes or until golden (the times will vary depending on the pizzelle iron you are using). Your pizzelles should be lightly golden brown.

Cooling: Finally, I carefully remove each pizzelle with a spatula and place it on a wire rack to cool completely before dusting it with powdered sugar.

Recipe Notes:

This recipe makes 2 dozen pizzelle cookies.
You can substitute anise extract for vanilla extract if you want. Anise is the traditional flavor of pizzelles and tastes somewhat like black licorice. It pairs really well with the orange zest. Other choices are almond extract, lemon extract (or lemon zest), or orange extract.
Excess batter on the cookie edges? No worries! Just gently trim around the cookie with some scissors as it cools.

More Pizzelle Recipes

We have several biscotti recipes here, which is another classic Italian recipe. Try one of these variations next time:

Frequently Asked Questions

How do I use a Pizzelle maker?

Pumpkin Crinkle Cookies

Lynne — Mon, 05 Oct 2026 08:00:00 +0000

Soft and sweet with crackly powdered sugar edges, these Pumpkin Crinkle Cookies are a fall season delight!

I can never resist the allure of a good crinkle cookie, like these Peanut Butter Crinkle Cookies. Nor can I resist the temptation of a pumpkin dessert like these freshly baked Pumpkin Spice Cream Cheese Cookies. So, it’s no wonder I love this simple recipe for Pumpkin Crinkles so much.

These pumpkin cookies filled my kitchen with the most magnificent blend of aromas. Rich pumpkin, sweet brown sugar, spicy cloves–this recipe has it all.

After they’ve baked and cooled, the pumpkin crinkle cookies have the most satisfying texture. They’re soft and cake-like on the inside with a thin, crispy outer crinkle, courtesy of a generous amount of powdered sugar. You’ll fall in love at first bite!

Ingredients for Pumpkin Crinkles

Here’s what you need to make your own batch of homemade pumpkin crinkles.

Dry Ingredients—I use all-purpose flour mixed with cornstarch as a base for these cookies, with both baking soda and baking powder added to help the dough rise. Cinnamon, ginger, and cloves bring the best flavoring to these cookies.

Wet Ingredients—Butter is creamed with both granulated sugar and light brown sugar to add substance to the cookies, with large eggs, pumpkin puree, and vanilla extract rounding out the dough.

Extras—A bit of confectioners’ sugar provides the perfect dusting and helps showcase the classic crinkle of these cookies.

A complete ingredient list is included in the printable recipe card at the end of the post!

Equipment Needed

Large mixing bowls and electric mixer (or stand mixer with paddle attachment)
Measuring cups and spoons
Whisk
Rubber spatula or wooden spoon
Small bowl for coating
Cookie scoop or large spoon
Baking sheets with parchment paper
Wire cooling racks

How to make Pumpkin Spice Crinkle Cookies

Prepare: I start by preheating my oven to 350 degrees F and lining two baking sheets with parchment paper.

Dry Ingredients: I combine the dry ingredients listed above in a medium bowl and set it aside.

Wet Ingredients: Then I put the softened butter and both sugars in a large bowl. On medium speed, I beat the sugars and butter together until light and fluffy. Then I mix in the egg and vanilla extract, followed by the pumpkin puree.

Combine: Next, I beat the flour mixture into the wet ingredients to form a thick, sticky dough. I scoop balls of dough onto a sheet of parchment paper, then freeze the cookie dough balls for 15 to 20 minutes.

Add the powdered sugar coating: I add the confectioner’s sugar to a small bowl. Then I drop the balls of cookie dough into the sugar one at a time. I roll them around individually until well coated, then place the cookies onto the lined cookie sheet. I use my hands or the bottom of a glass to slightly flatten the cookie balls.

Bake: I bake the pumpkin cookies until they are nearly double in size. This can take anywhere from 12 to 15 minutes depending on your oven. I let them cool for a few minutes on the sheet, then transfer to a cooling rack to cool completely.

Recipe Tips

I used a 1 1/2 tablespoon cookie scoop to get about 3 dozen pumpkin cookies from this crinkle cookies recipe. You can use a larger scoop, but the recipe will yield fewer cookies, and you’ll need to bake them a few minutes longer.
Be generous with the powdered sugar! If you don’t have excess sugar on the outside of the cookie, the sugar will “melt” into the cookies as they bake, and you won’t get that amazing crinkle effect. When in doubt, use more powdered sugar than you think for rolling crinkle cookies!
These cookies are puffy and soft. For a flatter, chewier cookie, use an extra teaspoon of baking soda and omit the cornstarch.
If you make these cookies with salted butter instead of unsalted, cut the amount of added salt in half.
Have a batch of homemade Pumpkin Spice handy? You can add 1 tablespoon of your favorite pumpkin pie spice mixture to the dough instead of the cinnamon, ginger, and cloves.

Frequently Asked Questions

How do I store Pumpkin Crinkle Cookies?

Stuffed Shells with Ricotta

Lynne — Wed, 30 Sep 2026 15:43:01 +0000

Make these cheesy Stuffed Shells with Ricotta for dinner tonight! Jumbo pasta shells are stuffed with a gooey ricotta cheese filling, then topped with a homemade marinara sauce. This easy homemade meal is the perfect addition to your menu!

This classic recipe can be made with any store-bought marinara sauce. But if you have a little more time and want the absolute best stuffed shells, try making my Easy Marinara Sauce included in this post. It’s absolutely delicious and easier than you think!

SAVE THIS RECIPE FOR RICOTTA SHELLS TO YOUR FAVORITE PINTEREST BOARD!

I love to make this meal when I’ve got guests to feed. It’s easy to make ahead of time and bake or reheat right before serving, so it’s a great way to feed a hungry crowd!

Ingredients for Stuffed Shells with Ricotta Cheese

I always buy the jumbo shells as they are easiest to fill. Here’s everything else you need for this recipe:

For the Marinara Sauce

Olive oil
Minced onion
Minced garlic
Tomato puree
Freshly chopped basil
Sugar
Kosher salt
Oregano
Ground black pepper
Red pepper flakes
Apple cider vinegar (or fresh lemon juice)

Ricotta Cheese Filling

Large egg
Ricotta cheese
Shredded mozzarella
Grated Parmesan cheese
Dried parsley

I’ve included a detailed ingredient list in the printable recipe card below, so make sure to pin or print it for later!

How to Make Ricotta Stuffed Shells

Marinara Sauce

First, in a large saucepan or large skillet, I heat some olive oil over medium heat. I add the minced onions and garlic and let it cook until fragrant, about two minutes.
Next, I add the tomato puree, basil, sugar, salt, oregano, black pepper, and red pepper flakes. I stir this together and bring it to a boil, then reduce the heat to a simmer and let it cook for about 30 minutes, stirring occasionally.
I finish the sauce by adding the apple cider vinegar and stir it well to incorporate. I pour the sauce in the bottom of a 9×13-inch baking dish sprayed with cooking spray. You can reserve a third of it and pour it over the shells before covering with foil, if you’d like.

Shells

Now that it’s time to make the shells, I preheat the oven to 350 degrees F.
Then I cook the shells in a large pot of boiling water according to the package directions for al dente, then drain the liquid using a strainer and let them sit for a few minutes to remove excess moisture.

Ricotta Filling

In a large mixing bowl, I beat one large egg, then add the ricotta cheese, one cup of mozzarella cheese, the Parmesan cheese, and the dried parsley. I mix this together until well-combined.
I start stuffing each shell with the ricotta mixture using a large spoon, though you could also pipe it in by transferring the filling to a Ziploc bag or piping bag and snip off the corner. Then I place each filled shell into the prepared baking dish.
I cover the pan with aluminum foil and bake it for 30 minutes. Then I remove the foil, sprinkle the additional cup of mozzarella cheese over the pan, and bake for another 5-10 minutes until the cheese melts.

Recipe Variations

You can add chopped basil, oregano or other herbs to either the marinara sauce or to your cheese filling.
Use extra cheese to make these even more cheesy! Add more parmesan to the filling or sprinkle more mozzarella on top.
Use lemon juice if you don’t have any apple cider vinegar, and garlic powder will work in a pinch if you don’t have any fresh garlic on hand.

FAQs

Can I make Stuffed Shells with Ricotta ahead of time?

Yes, this recipe is great for meal prep! Once you get the shells filled and transferred to the baking dish, cover the dish tightly with foil and place it in the fridge. You can bake it anytime in the next 24 hours!

What do I serve with these Ricotta Shells?

When serving stuffed shells, you can add all sorts of delicious sides! I always include a Strawberry Spinach Salad or Winter Salad and, of course, Grandma’s Italian Bread!

How do I store these Stuffed Shells with Ricotta Cheese?

I store my stuffed shells in an airtight container (or I wrap the top of the dish with plastic wrap) in the refrigerator for 2-3 days. Reheat in the oven or in the microwave.

Can you freeze Stuffed Shells?

Yes! I freeze them for 3-4 months in the pan, or individual servings in a freezer bag. Reheat from frozen in a 350°F oven until warm and bubbly throughout.

More Ways to Stuff Your Shells

If you adore Baked Stuffed Shells, then you need to try ALL the varieties of these pasta dishes here on the blog:

Spinach and Ricotta Stuffed Shells make an excellent meal that will satisfy your whole family! Jumbo shells are stuffed with a creamy ricotta and fresh spinach filling and baked in a simple homemade marinara sauce.
If you’re looking for an easy Mexican-inspired dish to include on your menu this week, Taco Stuffed Shells are a great choice! Jumbo pasta shells are stuffed with a hearty taco filling, covered with salsa, then smothered in melty cheese.
Looking for a great weeknight dinner? These scrumptious Chicken Stuffed Shells are filled to the brim with shredded chicken, three kinds of cheese, and topped with your favorite pasta sauce.
Make these Easy Stuffed Shells with Cottage Cheese for dinner tonight! Jumbo pasta shells are stuffed with a creamy cottage cheese mixture, topped with a savory ground beef pasta sauce, then topped with plenty of gooey melted mozzarella! This recipe is perfect for people who don’t like the slight bitterness of the ricotta.
These Chicken Alfredo Stuffed Shells are impossible to resist! This pasta recipe combines the richness of a creamy Alfredo sauce with succulent shredded chicken and jumbo pasta shells. Baked with tangy ricotta cheese, a garlicky sauce, and plenty of Parmesan, this chicken dinner will become a regular on your meal plan.

Have you tried Stuffed Shells with Ricotta? Let me know how yours turned out in the comments below!

FOLLOW ME

FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

The form can be filled in the actual website url.

By submitting this form, you consent to receive emails from 365 Days of Baking and More.

Stuffed Shells with Ricotta

Cheesy Stuffed Shells with Ricotta are what's for dinner! Jumbo pasta shells stuffed with a ricotta filling topped with a homemade marinara sauce are an easy meatless meal perfect for any weeknight.

Course Dinner

Cuisine Italian

Keyword Stuffed Shells with Ricotta

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings servings

Calories 417kcal

Author Lynne Feifer

Ingredients

20 jumbo pasta shells

Marinara Sauce

4 tablespoons olive oil
½ cup finely minced onion
2 cloves garlic, minced
28 ounces tomato puree
2 tablespoons fresh chopped basil
2 ½ teaspoons sugar
2 teaspoons kosher salt, plus more to taste
1 teaspoon oregano
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes, add more to taste, if desired
1 tablespoon apple cider vinegar

Ricotta Cheese Filling

1 large egg beaten
15 ounces ricotta cheese
2 cups shredded mozzarella, divided
½ cup grated Parmesan cheese
1 tablespoon dried parsely

Instructions

Marinara

In a large skillet or large saucepan over medium heat, heat the 4 tablespoons olive oil. Add the minced onion, 2 cloves minced garlic and cook until fragrant and slightly soft, about 2 minutes.
Add the 28 ounces tomato puree, 2 tablespoons fresh basil, 2 1/2 teaspoons sugar, 2 teaspoons salt, 1 teaspoon oregano, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon pepper. Bring to a boil and reduce heat to simmer. Cook for 30 minutes, stirring occasionally.
After 30 minutes, add the 1 tablespoon apple cider vinegar and stir well to incorporate. Ladle or carefully pour contents into the prepared baking dish. I like to put all of the sauce into the bottom of the pan and then place the shells in, but you can place some sauce on top if you'd like.

Shells

When ready to make shells, preheat oven to 350 degrees F. Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
Cook pasta shells according to package directions.

Ricotta Filling

In a large mixing bowl, beat the egg. Add the 15 ounces ricotta cheese, 1 cup of the mozzarella, the 1/2 cup of Parmesan cheese and 1 tablespoon parsley. Mix well.
Fill each shell with the ricotta filling and place into the baking dish.
Cover the pan with tin foil, and bake for 30 minutes. Uncover, sprinkle the remaining 1 cup of mozzarella cheese over the pan and bake for an additional 5-10 minutes until cheese is melted.

Notes

Don’t have apple cider vinegar, you can substitute 1 tablespoon fresh lemon juice.
If you choose to cover the the shells with a bit of sauce before baking and want to add additional mozzarella on top, remove the tin foil after 30 minutes. Sprinkle 1 cup of mozzarella over the shells, and return to oven to bake uncovered for another 5 – 10 minutes or until cheese is melted.

Nutrition

The post Stuffed Shells with Ricotta appeared first on 365 Days of Baking.

Easy Marinara Sauce

Lynne — Mon, 28 Sep 2026 08:00:00 +0000

Use this Easy Marinara Sauce recipe in all your Italian-inspired meals. Made with tomato puree and lots of flavorful spices, this marinara sauce is easy to make and so delicious, you’ll never buy the jarred stuff again!

There’s nothing like homemade marinara sauce! It’s so fresh and flavorful, and I can season it just how I like it. I used to think it was something that took a long time to make, so I never even attempted it on my own. But using tomato puree as a shortcut instead of fresh tomatoes means this smooth sauce is ready to eat in just over half an hour!

SAVE THIS MARINARA SAUCE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

This recipe is great for canning, if you’re into that. I’ve never done it, so be sure to follow specific canning instructions if you do! As written, this recipe makes about 4 cups, so if you double or triple the batch, you can store whatever you’re not going to use right away in your pantry for later. Sure, a jar at the grocery store only costs a few dollars, but with prices constantly rising, anything I can do to save money is worth it!

Ingredients for Marinara Sauce

Many of these items are pantry staples, so that makes this simple marinara sauce even easier to make. Here’s what’s on my shopping list:

Olive oil
Onion, finely minced
Fresh garlic cloves, minced
Tomato puree, canned – I LOVE using San Marzano style tomatoes in this recipe
Tomato paste, canned
Apple cider vinegar
Freshly chopped basil
Sugar
Oregano (dried)
Kosher salt
Freshly ground black pepper

I have a more detailed recipe, including ingredient amounts, in the printable recipe card at the bottom of the post, so make sure to check it out!

How to Make Easy Marinara Sauce

I start out by chopping up my onion and garlic. I like both to be very finely minced for this recipe. Once that’s done, I heat the olive oil in a large skillet over medium heat, then add the onion and garlic to cook until fragrant, about 2 minutes.

Next, I add the tomato puree, tomato paste, apple cider vinegar, sugar, basil, oregano, salt, and pepper to the skillet and stir it all until well combined.

I reduce the stovetop to low heat and let the sauce simmer for about 30 minutes, stirring occasionally. It will thicken as it cooks. You can cook it longer for a greater depth of flavor, too.

FAQs

Should I use dried or fresh herbs in this marinara sauce?

I prefer fresh basil, but dried oregano, as it is stronger when dried. If you want to use fresh ingredients, use 1 tablespoon per teaspoon called for in the recipe (and vice versa for dried).

How do I store Easy Marinara Sauce?

I let it cool completely, then store it in an airtight container in the fridge. IT will stay fresh for 3-7 days, though it tastes best within 3-4 days.

Can I freeze this homemade Marinara Sauce recipe?

Yes, you can! Freeze it in a flattened freezer bag for up to 6 months. You can thaw it overnight in the fridge before reheating, or just reheat it from frozen in a saucepan.

What are some recipes that use Easy Marinara Sauce?

This marinara recipe is great with a simple plate of pasta for an easy, tasty meal.

Use it in stuffed shell recipes. I have several on the blog that are so good!
These lightly crispy Baked Ravioli are perfect as an entree or appetizer served with marinara as a dipping sauce.
Parmesan Bread Bites are a great appetizer dipped in your favorite marinara sauce. They’re easy to make from my pizza dough recipe, are basted with a healthy dose of garlic butter, and sprinkled with Parmesan cheese.
This Pepperoni Bread with easy homemade pizza dough, pepperoni, and provolone cheese makes one heck of an easy and delicious appetizer. Dunk it in marinara sauce for extra deliciousness!

More Homemade Pasta Sauce Recipes

Learn how to make the best homemade spaghetti Meat Sauce recipe! Made with ground beef, tomatoes, and herbs, this one-pot spaghetti sauce recipe is perfect for everything from pasta to lasagna. Pair it with a loaf of homemade Italian bread, and you’ll be good to go!

This Homemade Pizza Sauce is a rich tomato sauce with a touch of sweetness, combined with the great flavors of basil, garlic, and oregano. It’s the perfect base for those pizza toppings!

Turn a simple bowl of fettuccine into a feast with homemade Roasted Garlic Alfredo Sauce! Creamy, garlicky, and full of cheesy Parmesan, this sauce is so easy to make and tastes like it came straight from your favorite Italian restaurant.

If you try my Easy Marinara Sauce, let me know how it turns out for you!

FOLLOW ME

FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

The form can be filled in the actual website url.

By submitting this form, you consent to receive emails from 365 Days of Baking and More.

Easy Marinara Sauce

Use this Easy Marinara Sauce recipe in all your Italian-inspired meals. With tomato puree and lots of flavorful spices, this marinara sauce is so simple and delicious you'll never go back to jarred!

Course Dinners

Cuisine Italian

Keyword Marinara Sauce

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 167kcal

Author Lynne Feifer

Ingredients

4 tablespoons olive oil
½ cup finely minced onion
2 cloves minced garlic
28 ounces tomato puree
6 ounces tomato paste
1 tablespoon apple cider vinegar
2 tablespoons freshly chopped basil
1? teaspoon sugar
1 teaspoon oregano
1 teaspoon kosher salt, plus more to taste
¼ teaspoon fresh ground black pepper

Instructions

In a large skillet over medium heat, heat the 4 tablespoons olive oil. Add the minced onion, 2 cloves minced garlic and cook until fragrant and slightly soft, about 2 minutes.
Add the 28 ounces tomato puree, 6 ounces tomato paste, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 2 fresh basil, 1 teaspoon oregano, 1 teaspoon salt, 1/4 teaspoon pepper.
Reduce to a simmer, and cook for 30 minutes to thicken, stirring occasionally.

Notes

This recipe makes about 4 cups.

Nutrition

The post Easy Marinara Sauce appeared first on 365 Days of Baking.

Fried Apples

Lynne — Fri, 25 Sep 2026 08:00:00 +0000

Fried Apples are the perfect treat to make when you want to enjoy freshly picked apples! Sliced apples are fried on the stovetop in a butter-sugar mixture flavored with warm spices. Top them with a scoop of vanilla ice cream or fresh whipped cream for a delicious dessert!

These scrumptious Southern Fried Apples taste like an apple pie without the crust. When you want a quick dessert without much work, this recipe fits the bill!

SAVE THIS CINNAMON FRIED APPLES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

When you think of “fried” apples, you might think of something crunchy like French fries. These apples aren’t like that. Rather, they are softened in butter and coated in a sugar-spice mixture, then cooked in a skillet until perfectly done. You can eat Fried Apples on their own or use them as a topping for pancakes or ice cream.

Ingredients for Fried Apples

I made this recipe with only a few simple ingredients. Here’s what you need for this easy dessert:

Apple pie spice
Cornstarch
Granny Smith Apples (peeled, cored, and sliced)
Butter
Dark brown sugar (light brown sugar works as well)
Granulated white sugar

Find the detailed ingredient amounts in the printable recipe card at the end of the post!

How to Make Southern Fried Apples

If you’ve ever had the fried apple slices at Cracker Barrel or other Southern restaurants, then you have to try this recipe! Here’s how to make them at home:

First, I begin by peeling, coring, and slicing my apples. I try to cut them to an even thickness so they all cook at the same speed.
Next, I get the coating ready by mixing together the apple pie spice and cornstarch in a small bowl.
In a large skillet over medium heat, I melt the butter, then add the brown sugar, white sugar, and the apple pie spice mixture from step two. I stir until everything is smooth and well-combined. Then I add the sliced apples and stir to coat.
I let these apples pan fry for 5-8 minutes, until softened. A shorter time yields a bit of a crunch, while cooking them longer will soften the apples completely, so cook to your desired doneness. Top with vanilla ice cream or fresh whipped cream!

FAQs

What kind of apples are best for this Fried Apple recipe?

I tested this recipe with Granny Smith apples, but I recommend any tart apple variety you choose. The tartness helps balance the sweetness of the cooking sauce. I also love Honeycrisp apples if you want a sweeter apple.

What can I use instead of apple pie spice?

If you don’t have or can’t find apple pie spice at the grocery store, you can make your own Apple Pie Spice with cinnamon, ground nutmeg, allspice, ginger, and cardamom. For this recipe, I’d use ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, and 1/8 teaspoon of the other spices.

How do I store leftover Fried Apples?

Once cooled, I transfer these apples to an airtight container and store them in the fridge for 3-5 days. You can also freeze them for up to 2 months.

I recommend reheating them in a stovetop, stirring gently, rather than reheating in the microwave, as they will become mushy.

If you’re into canning, these are great to can as well!

Apple Recipes You’ll Love

I love apple desserts, especially here in late summer and heading into fall. Here are some I know you’ll enjoy too!

How did my Fried Apples turn out for you? Talk about it in the comments or leave a recipe review below!

FOLLOW ME

FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

The form can be filled in the actual website url.

By submitting this form, you consent to receive emails from 365 Days of Baking and More.

Fried Apples

Fried Apples are the perfect treat when you want to enjoy freshly picked apples! Sliced apples are fried on the stovetop in a spiced butter-sugar mixture. Top with a scoop ice cream or whipped cream!

Course Dessert, Side Dish

Cuisine American

Keyword Fried Apples

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 395kcal

Author Lynne Feifer

Ingredients

1 teaspoon apple pie spice
½ teaspoon cornstarch
2 Granny Smith apples peeled, cored and sliced
¼ cup butter
2 tablespoons packed dark brown sugar
2 tablespoons granulated sugar

Instructions

In a small bowl, mix together the 1 teaspoon apple pie spice and 1/2 teaspoon cornstarch.
Peel, core, and slice the 2 Granny Smith Apples.
In a large skillet over medium heat, melt the 1/4 cup butter. Add the 2 tablespoons brown sugar, 2 tablespoons granulated sugar, apple pie spice mixture. Once smooth and well combined, add the sliced apples.
Cook for 5-8 minutes, until softened or to desired doneness.

Nutrition

The post Fried Apples appeared first on 365 Days of Baking.

Pulled Pork Bites

Lynne — Wed, 26 Aug 2026 16:17:21 +0000

These Pulled Pork Bites make a tasty appetizer for any get-together! You’ll top Ritz crackers with shredded pork cooked in a spicy Coca-Cola barbecue sauce, caramelized onions, gooey melted cheese, and just a dash of cilantro. Prepare to have your Game Day taste buds awakened!

Whether you’re gathering to watch your favorite team or to celebrate a loved one, these Pulled Pork bites are the perfect bite-sized snack. You can’t pull me away from the TV on Sundays unless I’m filling up my plate with all the goodies.

SAVE THESE SWEET AND SPICY PORK BITES TO YOUR FAVORITE PINTEREST BOARD!

I love pulled pork, but I thought it would be fun to use the meat in new ways other than the usual pulled pork sandwiches or tacos. So I decided to spice things up a bit (literally!) and use it as a topping on buttery Ritz crackers.

Ingredients for Pulled Pork Bites

Gather together the following ingredients from the grocery store for this delicious appetizer:

Pork loin (I used one that was about 1 ½ pounds). I usually use a pork shoulder/pork butt for pulled pork, but since this is for an appetizer, I’m using a smaller cut of pork.
Onion powder
Paprika
Garlic powder
Old Bay seasoning
Salt and pepper
Chili paste
Coca-Cola
Your favorite BBQ sauce
Ritz crackers (you’ll need about 50)
Caramelized onions (instructions below)
Monterey Jack/ Colby cheese (or you could use cheddar cheese)
Chopped fresh cilantro

Please check out the printable recipe card at the bottom of the post for a detailed ingredient list!

How to Make Pork Bites

Pulled Pork

In a small bowl, combine onion powder, paprika, garlic powder, Old Bay Seasoning, salt, and pepper. Set aside.
Spread the chili paste over the entire pork loin. Then rub the dry ingredients over the pork and make sure it’s completely covered.
Place the meat into the bottom of your slow cooker, then gently pour in the Coca-Cola and barbecue sauce. Cover and cook on low for 4 – 5 hours, turning and stirring occasionally.
Once the pork is fork-tender, remove it to a large bowl or rimmed baking sheet and shred with two forks. Return the meat to the slow cooker for an additional 20 minutes.

Caramelize the Onions

You can read this post for detailed instructions, but basically, cook thinly sliced onions in melted butter and olive oil in a large skillet. Sauté the onions for about 35 minutes or longer, until they reach the desired doneness. Finish by deglazing the pan with a tablespoon of chicken broth and sauteing the onions for another minute or so before removing them to cool.

Assemble the Pulled Pork Bites

Preheat oven broiler to low. Prepare a baking sheet by covering it with parchment.
Place the Ritz crackers onto the parchment.
Using a small cookie scoop, place about a tablespoon of the shredded pork on top.
Add a few of the caramelized onions and sprinkle with a half teaspoon of shredded cheese.
Place the cookie sheet under the broiler for about 1 – 2 minutes or until the cheese is melted, watching carefully.
Sprinkle each with chopped cilantro and serve.

There is so much flavor in each bite, and all the notes come together so nicely! I think these new favorite snacks will be a new weekend tradition during football season. I may even make them for a weeknight dinner when I’m feeling lazy.

FAQs

Can I cook the pork on high in the slow cooker?

Yes, you can cook it on high for about 2 hours, but I think the meat is much more tender when cooked low and slow.

What kind of barbecue sauce is best for these Pulled Pork Bites?

You can use your favorite barbecue sauce, but I recommend using something more tangy vs a sweeter sauce to help offset the sweetness of the soda in the recipe.

How do I store leftover pulled pork?

You can store any leftover meat in an airtight container in the fridge for up to a week. For longer storage, you can freeze pulled pork in a freezer bag for up to 3 months. Make sure it cools completely to room temperature before storing it in the freezer.

Pork Recipes You’ll Love

If you enjoy pork as much as I do, then you need to try making a pork recipe like one of these next time:

Check out this post that talks about the different cuts of pork
Pork Spare Ribs
Slow Cooker Spicy Orange Pork Roast
Easy BBQ Pork Mac n Cheese
Crockpot Pork Ragu
Pork Potstickers

If you enjoyed these Pulled Pork Bites, let me know in the comments or leave me a recipe review below!

FOLLOW ME

FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

The form can be filled in the actual website url.

By submitting this form, you consent to receive emails from 365 Days of Baking and More.

Sweet and Spicy Coca-Cola Shredded Pork Bites

Pulled Pork Bites are a tasty appetizer for any get-together. Ritz crackers topped with shredded pork cooked in a spicy Coca-Cola barbecue sauce, caramelized onions, and cheese will melt in your mouth.

Course Appetizer

Cuisine American

Keyword Pork Bites

Servings servings

Calories 58kcal

Author Lynne Feifer

Ingredients

1 ½ pounds pork loin
1 ½ teaspoons onion powder
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon Old Bay seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon chili paste more if you like more heat
8 ounces Coca-Cola
16 ounces barbecue sauce
50 RITZ crackers
caramelized onions
¾ cup Colby / Jack cheese
2 tablespoons chopped fresh cilantro

Instructions

In a small bowl, combine onion powder, paprika, garlic powder, Old Bay Seasoning, salt, and pepper.
Spread the chili paste over the entire pork loin.
Rub the dry ingredients over the pork to completely cover.
Place meat into the slow cooker and gently pour in the Coca-Cola and barbecue sauce.
Cook on low for 4 – 5 hours, turning and stirring occasionally.
Prepare the caramelized onions.
Once pork is fork tender, remove and shred with two forks.
Return to slow cooker for an additional 20 minutes.
Preheat oven broiler to low.
Prepare a baking sheet by covering it with parchment.
Place the Ritz crackers onto the parchment.
Using a small cookie scoop place about a tablespoon of the shredded pork on top.
Add a few of the caramelized onions and sprinkle with a half teaspoon of shredded cheese.
Place cookie sheet under the broiler for about 1 – 2 minutes or until cheese is melted, watching carefully.
Sprinkle each with chopped cilantro.

Notes

Serve them as soon as possible because the crackers will definitely soften as they sit.

Nutrition

This post was originally published October 5, 2016. It has been updated in format on September 2, 2026.

The post Pulled Pork Bites appeared first on 365 Days of Baking.

Basil Salmon

Lynne — Wed, 19 Aug 2026 19:32:14 +0000

Basil Salmon is a fresh, flavorful fish dish you can have prepped and on your table in less than half an hour. It makes a delicious and easy weeknight meal!

Change up dinner with these yummy baked salmon filets. It tastes great, and it’s a nice source of protein that’s healthy for you, too! The basil marinade brings so much flavor to the salmon. Make it even better with a slice of lemon on the side.

SAVE THIS SALMON BASIL RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I adapted this recipe from allrecipes.com. It recommends marinating it in the fridge for 1 hour before baking, but since I was pressed for time when making this, that wasn’t an option. This was so yummy without the extra marinating time that I wonder how much better it would have been if I had!

It pairs nicely with some grilled vegetables, or I serve it on a bed of rice.

Ingredients for my Basil Salmon Recipe

You only need a handful of simple ingredients for this meal. Here’s what I pulled together:

Salmon fillet, about a pound and a half
Olive oil
Minced garlic
Fresh basil
Pinch of salt
Freshly ground black pepper
Fresh parsley

Be sure to check out the printable recipe card below for the detailed ingredient list!

How to Make Basil Salmon

This recipe is super simple to make. Here’s how I make it:

First, I preheat my oven to a temp of 400 degrees F. Then I prepare a 9×13-inch baking dish by lining it with a sheet of aluminum foil long enough on each side to fold over and contain the salmon.
Next, I combine the olive oil, minced garlic, basil, salt, black pepper, and parsley in a small bowl and mix until well-combined. You can blend them up with an immersion blender if you want, but I usually just stir them together.
I cut the salmon fillet into four even pieces, place them in the baking pan, and pour the marinade over each piece. Then I carefully fold over the tin foil, securing the sides and ends to make a large packet that will contain the steam.
Finally, I place the baking dish in the oven and bake for 25-30 minutes. Since each oven’s cooking time may vary, you can start checking the salmon at about 20 minutes. I know it’s done when the fish flakes apart easily with a fork and is pink throughout. Be careful not to overcook it!

Recipe Notes

Add some red pepper flakes for a little spicy kick!
Serve with a lemon wedge, and drizzle some fresh lemon juice over the salmon before eating it, or grate a little lemon zest on it before baking!
Using tin foil for cooking is the key to perfectly cooked salmon. It retains the moisture so the fish doesn’t dry out in the oven. You could also cook them on a grill this way!

FAQs

How do I store leftover Basil Salmon?

Cool leftovers completely, then transfer them to an airtight container or wrap each piece tightly in plastic wrap. Store in the fridge for 3-4 days, or freeze for up to a month.

You can re-use leftovers in a salad or wrap, or warm it up to eat too.

Can I use dried herbs instead of fresh herbs?

Yes, you can, although I love the fresh flavor of herbs straight from the garden or store! Use 1 tsp dried herbs for every tablespoon of fresh herbs.

More Salmon Recipes

If you like this Basil Baked Salmon, you’ll enjoy this Ginger Honey Salmon. I LOVE the combination of flavors in it.
This Brown Sugar Honey Salmon with Caramelized Pineapple is quite delicious. Fruit is always such a great accompaniment for fish.
The combination of the flavors in the Mustard Pecan Crusted Salmon made me eat every last bite!
An easy dinner that comes together in less than 15 minutes, this Chimichurri Salmon is healthy and full of flavor. This recipe is one I’ll definitely be making again and again!
Light, fresh, and bursting with flavor, this Grilled Salmon with Mango Salsa is the perfect balance of smoky and sweet. The tender, flaky salmon pairs nicely with the bright, tropical mango salsa, featuring fresh lime, cilantro, and just a touch of heat.
Enjoy this creamy Smoked Salmon Dip at your next party! Chunky smoked salmon is combined with cream cheese, mayo, and sour cream and flavored with lemon and fresh herbs.

During my original 365 days of baking, I rated everything I baked on a scale of 1-4 rolling pins and this easy salmon recipe earned 3 ½ rolling pins. I don’t typically like to eat fish, but this was really good and barely tasted fishy. I really loved the taste of the basil on it, and sprinkled some fresh lemon juice over it to brighten it up, too.

FOLLOW ME

FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

The form can be filled in the actual website url.

By submitting this form, you consent to receive emails from 365 Days of Baking and More.

Basil Salmon

Basil Salmon is a fresh, flavorful fish dish you can have prepped and on your table in less than half an hour. It's a delicious and easy weeknight meal made with simple ingredients and little prep.

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 403kcal

Author Lynne Feifer

Ingredients

1.5 lb. salmon
⅓ cup olive oil
1 clove minced garlic
1 ¾ teaspoon fresh basil
¾ teaspoon salt
½ teaspoon freshly ground pepper
1.5 tablespoons chopped fresh parsley

Instructions

Preheat oven to 400F.
In a small bowl, combine olive oil, garlic, basil, salt, pepper, and parsley. Mix well.
Cut salmon fillet into four even pieces.
In a 9 X 13-inch baking dish, place a sheet of tin foil long enough on each side to fold over and contain the salmon.
Place the salmon fillets onto the tin foil. Pour marinade over each.
Carefully fold the tin foil over the fillets, securing the sides and ends, encasing them so that the steam helps them to bake.
Place baking dish in oven and bake for 25-30 minutes.
Check salmon at about 20 minutes. If the fish flakes when pulled apart with a fork and is pink then it is cooked. Be careful not to overcook it.
Served with slices of lemon, if desired.

Nutrition

This Basil Baked Salmon was Day 215, on September 20, 2011 in my original 365 Days of Baking. It has been updated in format and with pictures on August 19, 2026.

The post Basil Salmon appeared first on 365 Days of Baking.

Lynne, Author at 365 Days of Baking

Brownie Cookies

SAVE THIS EASY BROWNIE COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Fudgy Brownie Cookies

Equipment Needed

How to Make Brownie Cookies From a Mix

Frequently Asked Questions

Christmas Sprinkle Cookies

SAVE THESE EASY SPRINKLE COOKIES TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Christmas Sprinkle Cookies

Equipment Needed

How to Make Christmas Sprinkle Cookies

Frequently Asked Questions

Pecan Cookies

SAVE THIS PECAN COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Pecan Cookies

Equipment Needed

How To Make Pecan Cookies

Recipe Tips:

Frequently Asked Questions

Pizzelles

SAVE THIS PIZELLE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Pizelles

Pizzelle Ingredients

Equipment Notes

How to make this classic Pizzelle Recipe

Recipe Notes:

More Pizzelle Recipes

Italian Cookie Recipes

Frequently Asked Questions

Pumpkin Crinkle Cookies

SAVE THIS EASY PUMPKIN COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Pumpkin Crinkles

Equipment Needed

How to make Pumpkin Spice Crinkle Cookies

Recipe Tips

Frequently Asked Questions

Stuffed Shells with Ricotta

SAVE THIS RECIPE FOR RICOTTA SHELLS TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Stuffed Shells with Ricotta Cheese

For the Marinara Sauce

Ricotta Cheese Filling

How to Make Ricotta Stuffed Shells

Marinara Sauce

Shells

Ricotta Filling

Recipe Variations

FAQs

Can I make Stuffed Shells with Ricotta ahead of time?

What do I serve with these Ricotta Shells?

How do I store these Stuffed Shells with Ricotta Cheese?

Can you freeze Stuffed Shells?

More Ways to Stuff Your Shells

FOLLOW ME

FACEBOOK ~ PINTEREST INSTAGRAM ~ TWITTER YOUTUBE

Keep an eye out for more of my easy recipes each week!

Stuffed Shells with Ricotta

Ingredients

Marinara Sauce

Ricotta Cheese Filling

Instructions

Marinara

Shells

Ricotta Filling

Notes

Nutrition

Easy Marinara Sauce

SAVE THIS MARINARA SAUCE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Marinara Sauce

How to Make Easy Marinara Sauce

FAQs

Should I use dried or fresh herbs in this marinara sauce?

How do I store Easy Marinara Sauce?

Can I freeze this homemade Marinara Sauce recipe?

What are some recipes that use Easy Marinara Sauce?

More Homemade Pasta Sauce Recipes

FOLLOW ME

FACEBOOK ~ PINTEREST INSTAGRAM ~ TWITTER YOUTUBE

Keep an eye out for more of my easy recipes each week!

Easy Marinara Sauce

FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE

FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE

FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE

FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE

FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE