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Casserole dish with freshly baked pumpkin dump cake with a slice taken out of the corner.

Pumpkin Dump Cake with Yellow Box Cake Mix

Slice of red velvet poke cake with sweetened condensed milk sunk into the holes, showing in spots on the cake.

Red Velvet Poke Cake with Sweetened Condensed Milk

Bread pudding with crushed pineapple on a blue background with tropical leaves.

Pineapple Bread Pudding with Crushed Pineapple

Peach bread pudding still in a casserole dish with a slice scooped out and served on a small white plate.

Canned Peach Bread Pudding with Cinnamon

Cheese tortellini casserole baked with a melted cheese layer on top.

Dump and Bake Tortellini Casserole

Dump and bake cake made with crushed pineapple and cherry pie filling and box cake mix.

Pineapple Cherry Dump & Bake Cake

Taking a serving of chocolate poke cake off of the baking pan, showing the super-moist texture on the inside.

Chocolate Poke Cake with Condensed Milk

Casserole dish with apple dump cake with a serving scooped out and topped with whipped cream.

3-Ingredient Dump and Bake Apple Cake

Stack of 5 freshly baked oatmeal raisin cookie bars.

Chewy Oatmeal Cookie Bars with Raisins

Strawberry cheesecake dump and bake cake with a serving scooped out to show layers.

4-Ingredient Strawberry Cheesecake Dump Cake

White chocolate glaze running off a spoon into a little dish.

Pourable White Chocolate Glaze (Icing)

Close crop of chocolate cherry dump and bake cake with a serving scooped out to show the cherry pie filling underneath.

Chocolate Cherry Dump and Bake Cake (4 Ingredients!)

Hi there, I'm Marley!

My family and I love to eat delicious food, but don't have time to spend hours in the kitchen. That's why I'm on a mission to create quick recipes that use accessible ingredients with highly efficient, easy-to-follow instructions that are big on flavor!

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4 ingredient banana bread sliced and stacked on top of one another

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Breakfast Sandwich Sauce dripping off a spoon.

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Seasonal Recipes

Overhead image of Cajun corn on the cob that's been roasted in the oven.

Oven-Roasted Cajun Corn on the Cob

Cold chickpea wrap sliced in half and presented on a white plate with two halves stacked on top of one another.

10-Minute Chickpea Salad Wrap

Overhead shot of Fig and Goat Cheese Flatbread

5-Ingredient Fig and Goat Cheese Flatbread

Wooden bowl with a bed of coconut rice topped with roasted broccoli and BBQ salmon with mango salsa.

30-Minute Roasted BBQ Salmon with Mango Salsa

5-Ingredient Tomato Confit served with bread.

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Pulling apart a s'more chocolate chip cookie to reveal gooey marshmallow center.

25-Minute S’more Chocolate Chip Cookies

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This Caprese Asparagus is a top ten Marley's Menu

This Caprese Asparagus is a top ten Marley's Menu recipe of all time! Think asparagus roasted to perfection and topped with melted cheese, bursting cherry tomatoes, fresh basil, and sweet balsamic glaze.

30-Minute Sheet Pan Caprese Asparagus
-1 pound fresh asparagus
-1 pint cherry tomatoes (or grape tomatoes)
-2 tablespoons olive oil
-¼ teaspoon salt
-¼ teaspoon black pepper
-4 ounces Mozzarella cheese
-2 ounces Parmesan cheese
-2 sprigs fresh basil
-2 tablespoons balsamic glaze

-Preheat your oven to 425°F.
-Rinse your asparagus and cherry tomatoes. Use two hands to snap the asparagus, so the rough ends break off, slice your tomatoes in half, chop the basil, and shred the cheese (if need be).
-On one side of a large 26 x 18 inch baking sheet, spread the asparagus out in a single layer, avoiding any stalks overlapping one another. On the other side of the baking sheet, place the tomatoes, sliced side up, again in a single layer.
-Add salt, pepper, and olive oil to your asparagus and tomatoes, then use clean hands to toss, ensuring they are evenly coated with oil and seasoning.
-Roast your asparagus and tomatoes on the top rack for 6-10 minutes.
-Remove your baking sheet from the oven and add the mozzarella cheese in an even layer on top of the asparagus only (leave the tomatoes as they are). Then, add a layer of Parmesan cheese on top of the mozzarella.
Place your baking sheet back in the oven for another 6-10 minutes, until the cheese starts to bubble and brown on the outer edges.
-Assemble your Caprese Asparagus on a serving plate with cheesy asparagus on the bottom, and roasted tomatoes, basil, and balsamic glaze on top. Enjoy hot or at room temperature.

Comment "inbox" to have recipe link sent to you https://marleysmenu.com/caprese-asparagus/

This crispy, buttery, and delicious Pumpkin French

This crispy, buttery, and delicious Pumpkin French Toast uses real pumpkin puree and warming spices to bring rich flavor with a festive flair to your breakfast plate.

-¼ cup milk (or half and half, or heavy cream)
-½ teaspoon pumpkin pie spice
-1 tablespoon brown sugar
-2 large eggs
-½ cup pumpkin puree
-4 tablespoons unsalted butter (for frying)
-4 slices stale bread (or day old)

-To a shallow bowl, add the milk, brown sugar, and pumpkin pie spice and whisk to combine.
-Crack your eggs into the bowl with the spiced milk and whisk until smooth.
-Add the pumpkin puree and whisk again to combine.
-Add about 1 tablespoon of butter to a large frying pan over medium heat and allow butter to melt, tilting the pan to coat the bottom with butter.
-Once your pan is hot and butter is melted, dip the bread into the pumpkin egg wash, one slice at a time, coating both sides and transferring immediately to the hot pan.
-Allow your French toast to fry for 2-5 minutes before flipping and cooking on the other side. Both sides should be golden brown.
-Repeat for all 4 slices of bread, adding more butter to the pan as needed.
-Serve hot with maple syrup!

Comment "inbox" for a DM of the recipe link https://marleysmenu.com/pumpkin-french-toast/

This Cajun Corn on the Cob requires just 3 ingredi

This Cajun Corn on the Cob requires just 3 ingredients yet still has bold flavor. The spicy and savory seasoning complements the naturally sweet corn. It's oven-roasted for a crisp and juicy texture.

Oven-Roasted Cajun Corn on the Cob
-2 tablespoons unsalted butter
-2 teaspoons Cajun seasoning
-4 ears corn on the cob

-Preheat the oven to 425°F. If you want to line your baking sheet for quicker cleanup, use aluminum foil, not parchment paper. I use a small 6.5×9-inch baking sheet for this recipe and do not usually line it.
-In a microwave-safe bowl, melt the butter by microwaving for 30 seconds. If it needs more time, continue to heat in 10-second intervals stirring in between. Stir in the Cajun seasoning.
-Shuck the corn if necessary and line up on your baking sheet. Brush the Cajun butter onto the corn in an even layer so that it's completely coated on all sides.
-Roast the corn on the middle rack of the oven at 425°F for 20 minutes.

Comment "inbox" to have recipe sent to your DM's https://marleysmenu.com/cajun-corn-on-the-cob/

This recipe for Tableside Guacamole at home give y

This recipe for Tableside Guacamole at home give you restaurant-quality guac in your own kitchen with just a few fresh ingredients and spices.

-½ large tomato
-¼ large red onion
-2 large hass avocado
-1 tablespoon lime juice
-¼ teaspoon cumin
-¼ teaspoon salt
-¼ teaspoon black pepper
-⅛ teaspoon cayenne pepper

-Start by dicing your tomato and red onion. If you're using any optional add-ins, prep them now, too.
-Add the diced onion, tomato, and salt (and any optional add-ins if using) to a mortar and use a pestle to mash, extracting the liquid and crushing into small, fine pieces.
-Add the avocado flesh to the mortar and use the pestle again to smash and integrate into the salted and crushed tomato and onion.
-Add the lime juice, black pepper, cumin, and cayenne pepper. Use a fork to stir until creamy and smooth. Serve immediately with tortilla chips.

Comment "inbox" to have recipe DMed to you https://marleysmenu.com/perfect-creamy-guacamole/

This creamy Sweet Potato Pasta Sauce merges savory

This creamy Sweet Potato Pasta Sauce merges savory and sweet to create a uniquely delicious sauce in just 30 minutes.

1 pound sweet potatoes (~2 large sweet potatoes)
-4 cloves garlic
-2 large shallots
-2 tablespoons olive oil
-½ teaspoon salt
-½ teaspoon black pepper
-1 ½ cup vegetable broth
-1 cup milk
-⅓ cup Parmesan cheese, grated
Preheat your oven to 425°F.

-Peel the potatoes, garlic, and shallots. Cut your potatoes into bite-sized chunks, and slice your shallots in half, but keep your garlic cloves whole.
-Add the prepped sweet potato, garlic, and shallots to a large baking sheet and add the olive oil, salt and pepper. Use clean hands to toss, evenly coating the vegetables in the oil and seasoning.
-Roast the vegetables on the top rack for 20-25 minutes, until sweet potatoes are fork tender. You may get some browning on the garlic and shallots.
-Transfer the roasted vegetables to a high-powered blender or food processor with the vegetable broth, milk, and Parmesan cheese.
-Blend on high until smooth and creamy, about 2-3 minutes. Serve warm over pasta of choice!

Comment "inbox" for recipe link https://marleysmenu.com/sweet-potato-pasta-sauce/

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At Marley’s Menu, we aim to provide easy, efficient, and elevated recipes for busy people with gourmet palates. Our goal is to foster a community of foodies who love finding new ways to make cooking more accessible. See our editorial policy.

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