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Homemade Tableside Guacamole in a mortar with a tortilla chip sticking out

Easy

Tableside Guacamole at Home

dipping a piece of pita bread into sweet potato hummus

Easy Creamy Sweet Potato Hummus

Vegan Spinach Artichoke Dip with two pieces of toasted bread

Easy

Creamy Vegan Spinach Artichoke Dip

Caramelized Onon Dip served with ridged potato chips

Creamy Caramelized Onion Dip

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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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If you want a dessert with a lot of bright, decade

If you want a dessert with a lot of bright, decadent flavor without all the fuss, this Strawberry Cheesecake Dump Cake is for you. Only 4 ingredients and 10 minutes of hands-on time required. No mixing, no cleanup. Just juicy, tangy, creamy, deliciousness!

4-Ingredient Strawberry Cheesecake Dump Cake

-2 (21-oz) cans strawberry pie filling
-1 (8-oz) block cream cheese
-1 (15.25-oz) box yellow cake mix
-¾ cup unsalted butter (+ more for greasing pan)

-Preheat the oven to 350°F and grease a 9×13-inch casserole dish with butter (preferred) or nonstick spray.
-Add the strawberry filling to the dish and use a spatula to spread the fruit filling out in an even layer in the dish.
-Slice the cream cheese into small squares and add them sporadically on top of strawberry pie filling, leaving some space in between each dollop. Push them lightly into the filling, so just the top of the cream cheese is sticking out.
-Add the dry boxed yellow cake mix (as is) on top of the cream cheese in a thin, even layer.
-In a Pyrex measuring cup or other microwave-safe dish, melt the butter in the microwave in 20-second intervals, stirring in between until completely liquefied. -Then, pour the butter over the cake mix, doing your best to completely cover the dry mixture. If need be, tilt the dish back and forth to spread the butter out over top.
-Bake at 350°F for 45-55 minutes until the top cake layer is firm. Serve warm.

Comment "inbox" to get recipe sent to your DM's https://marleysmenu.com/4-ingredient-strawberry-cheesecake-dump-cake/

These soft and chewy coconut pecan cookies bring b

These soft and chewy coconut pecan cookies bring bold flavor in just 20 minutes, packed with coconut flakes and crunchy chopped pecan. The outer layer of shredded coconut almost caramelizes on the baking sheet to give you the feel of a macaroon.

20-Minute Chewy Coconut Pecan Cookies

-½ cup unsalted butter
-1 cup light brown sugar
-1 large egg
-1 tablespoon vanilla extract
-1 ¼ cup all-purpose flour
-½ teaspoon baking soda
-¼ teaspoon salt
-1 ¼ cup sweetened shredded coconut
-½ cup pecans, coarsely chopped

-Preheat the oven to 350°F and line a large baking sheet with parchment paper or a reusable baking mat.
-To a large mixing bowl, add the softened butter and brown sugar. Use a hand mixer on high to cream together until well-combined.
-Add the egg and vanilla extract and mix again on high until combined.
-Add the flour, baking soda, and salt and mix. Use a rubber spatula to scrape any dry ingredients stuck to the inside of the bowl and integrate them into the dough.
-Set aside a handful of chopped pecans. Add the rest to the cookie dough along with 1 cup of shredded coconut and fold to distribute. Add the remaining ¼ cup of shredded coconut to shallow bowl.
-Use a large cookie scoop or 4 tablespoons of dough to form your cookies. One at a time, roll each cookie dough ball into the shredded coconut to coat them completely with an even layer.
-Line the dough up on your prepared baking sheet, leaving plenty of space between each cookie to allow for spreading in the oven (I usually do 6 to a sheet max). Push a couple of pieces of pecan that you reserved into the top of each cookie.
-Bake at 350°F for 10-12 minutes and allow to cool at least 10 minutes before diving in. Enjoy!

Comment "inbox" to get recipe sent directly to you https://marleysmenu.com/coconut-pecan-cookies/

These Fluffy Lemon Pancakes are pillowy on the ins

These Fluffy Lemon Pancakes are pillowy on the inside, crispy around the edges, and infused with zesty lemon flavor.

25-Minute Fluffy Lemon Pancakes

-2 tablespoons granulated sugar
-1 tablespoon lemon zest (zest of 1 lemon)
-1 cup milk
-2 tablespoons lemon juice
-1 cup all-purpose flour
-2 teaspoons baking powder
-½ teaspoon salt
-1 large egg
-1 teaspoon vanilla extract
-3 tablespoons unsalted butter for frying

-In a small bowl, add the granulated sugar and lemon zest. Use clean hands to massage the zest into the sugar, to extract the most lemon flavor from the zest and infuse it into the sugar.
-In a measuring cup or small bowl, add the lemon juice to the milk, stir, and set aside to slightly curdle to make acidified buttermilk.
-In a large mixing bowl, whisk together the flour, baking powder, lemon zest sugar, and salt.
-Add the egg, vanilla extract, and your buttermilk mixture, and whisk until smooth, careful not to overbeat. You want a bubbly mixture that is thin enough to run off your spoon, but not too thin that it spreads too flat on the pan. If the mixture seems too thin at this point, you can add up to 2 more tablespoons of flour to the batter.
-Add butter to your griddle or frying pan and allow it to heat up on medium-high until the butter is melted.
-For the fluffiest, most perfectly round pancakes, use pancake molds. Pour batter into your molds or freeform circles onto the pan and cook over medium heat.
When it's ready to flip, the batter on the uncooked side will start to form little air bubbles. Use a spatula to flip the pancakes and allow them to cook on the other side for 2-3 minutes.
-Continue to fry the pancakes, 2 or 3 at a time, until all of your batter is used up, adding butter when necessary. Serve warm with maple syrup!

Comment "inbox" to get recipe sent to your DM's https://marleysmenu.com/lemon-pancakes/

This Cajun Shrimp Scampi strikes the best balance

This Cajun Shrimp Scampi strikes the best balance of citrus, salt, and spice, bringing bold flavor to your seafood in just 25 minutes, with 7 ingredients, and in one pan.

25-Minute Cajun Shrimp Scampi

-½ pound large or jumbo white shrimp (deveined)
-1 teaspoon Cajun seasoning
-4 cloves garlic
-4 tablespoons unsalted butter, 2 tablespoons at a time
-½ cup fresh parsley
-2 tablespoons lemon juice
-¾ cup dry white wine

-Peel the shrimp and pat it dry with a paper towel. Season it generously on both sides with the Cajun seasoning.
-Peel and mince the garlic. To a large pan, add 2 tablespoons of butter and the minced garlic over medium heat. Allow the butter to melt completely and cook the garlic until it's nice and fragrant.
-Add the shrimp to the butter and garlic still over medium heat and cook for 1 minute on each side.
-Add the white wine and lemon juice and bring to a simmer (turn the heat up if necessary!). Simmer for about 5 minutes until the shrimp is completely cooked and wine starts to reduce.
-Turn the heat to low and chop your parsley. Add the rest of the butter and the chopped parsley and cook until butter is melted and combined. If you want your sauce thicker, you can cook for an additional 5 minutes. Serve with toasted bread, over pasta, or over rice. Enjoy!

Comment "inbox" to have recipe sent to your DM's https://marleysmenu.com/cajun-shrimp-scampi/

These quick and easy blueberry cookies boast a che

These quick and easy blueberry cookies boast a chewy brown sugar base, peppered with fresh bursting blueberries. No chilling time and only one bowl required.

30-Minute Chewy Blueberry Cookies
-½ cup unsalted butter
-1 cup light brown sugar (tightly packed)
-1 large egg
-1 teaspoon vanilla extract
-1 ⅓ cup all-purpose flour
-1 tablespoon cornstarch
-½ teaspoon baking soda
-½ teaspoon salt
-1 cup fresh blueberries (washed and dry)

-Preheat your oven to 350°F and line a large baking sheet with parchment paper or a reusable baking mat.
Cut the butter into 1 tablespoon-sized cubes and place it in a large, microwave-safe mixing bowl. Microwave on high for 30-seconds and whisk. If it needs more time to melt, microwave in 10-second intervals, whisking in between until liquefied.
-Add the brown sugar to the melted butter and whisk to combine.
-Whisk in the egg and vanilla extract.
-Add the flour, cornstarch, baking soda, and salt and combine. At this point you may want to switch to a spatula to mix.
-Lastly, fold in your blueberries. Be gentle so they don't burst. If some break, no worries. Just try your best to keep as many as you can whole.
-Use a small cookie scoop or 1 tablespoon of dough to portion out your cookies. Roll them in between two clean hands so they are perfectly round and place them on your prepared baking sheet, leaving ample space in between each one for spreading. Try to keep the blueberries towards the center and top of the cookie, rather than the sides or bottom.
-Bake at 350°F for 13-15 minutes until the edges are crisp. If any blueberries burst and leak, just use a spoon to encourage the juice back into the cookie. Allow to cool at least 20 minutes. Enjoy!

Comment "inbox" to have recipe sent directly to you https://marleysmenu.com/blueberry-cookies/

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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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