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

Easy

Dump and Bake Tortellini Casserole

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

Easy

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.

Easy

Chocolate Poke Cake with Condensed Milk

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

Easy

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.

Easy

4-Ingredient Strawberry Cheesecake Dump Cake

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

Easy

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.

Easy

Chocolate Cherry Dump and Bake Cake (4 Ingredients!)

Peach dump cake in a casserole dish with a few servings taken out to show the peachy filling.

Easy

4-Ingredient Peach Cake (Dump & Bake!)

Close up of a cookie with milky way bar split in half and pulled apart to show the gooey caramel inside.

Easy

20-Minute Chewy Milky Way Cookies

Thick and stable chocolate fudge frosting made with real chocolate piped onto a plate to show how easy it is to work with.

Easy

Ultimate Chocolate Fudge Frosting with Real Chocolate

Square slice of moist Chocolate Irish Cream poke cake with frosting.

Easy

Moist Irish Cream Poke Cake with Chocolate Cake Mix

Overhead image of M&M cookie bars sliced into squares on a blue background.

Easy

One-Bowl Chewy M&M’s Cookie Bars

Drizzling chocolate glaze over a slice of chocolate chip coffee cake.

Easy

Easy Pourable Chocolate Glaze

Slice of moist chocolate chip coffee cake with layers of cinnamon sugar and melty chocolate chips.

Moist Chocolate Chip Coffee Cake with Sour Cream

Pouring coconut icing over a pound cake to add moisture and tropical flavor.

Easy

Pourable Coconut Icing (Coconut Glaze)

Cooling rack with sour cream pound cake sliced to show the moist texture of the cake.

Easy

Moist Vanilla Sour Cream Pound Cake Loaf

Close up of a vanilla cupcake with a generous amount of sour cream frosting finished with rainbow sprinkles on a cupcake display.

Easy

Whipped Sour Cream Frosting (Only 4 Ingredients!)

Close up of piece of pecan pie bread pudding with pecan halves in the background.

Easy

Gooey Pecan Pie Bread Pudding Recipe

Creamy simple corn chowder in a shallow bowl with chunks of potato, sun-dried tomatoes, and a creamy broth.

Easy

Simple Corn Chowder with Potatoes (Vegetarian!)

Piece of blueberry coffee cake on a white plate.

Moist Blueberry Sour Cream Coffee Cake

Lemon icing being poured over a piece of blueberry coffee cake.

Easy

Quick 2-Ingredient Lemon Icing

Piece of cinnamon sugar coffee cake on a plate with a fork.

Moist Sour Cream Coffee Cake with Cinnamon Sugar

Powdered sugar icing dripping onto a pound cake to easily glaze and add visual appeal, moisture, and flavor.

Easy

Simple Powdered Sugar Icing (5 Minutes!)

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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!

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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!

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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/

This Chocolate Cherry Dump Cake is for when you wa

This Chocolate Cherry Dump Cake is for when you want a decadent dessert, but don't feel like putting in a lot of effort. 4 ingredients, one dish, and about 5 minutes of hands-on time will yield a juicy, chocolaty dessert that's a cross between cobbler and cake.

4-Ingredient Chocolate Cherry Dump and Bake Cake

-2 (21-oz) cans cherry pie filling
-1 (15.25-oz) box chocolate cake mix (or Devil's Food!)
-½ cup chocolate chips (I use dark)
-¾ cup unsalted butter (+ more for greasing dish)

-Preheat the oven to 350°F and grease a 9×13-inch casserole dish with butter (preferred) or nonstick spray.
-Add the cherry pie filling to the dish and use a spatula to spread it out in an even layer.
-Add the dry boxed cake mix (as is) on top of the peaches in a thin, even layer. Sprinkle the chocolate chips on top.
-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.

Comment "inbox" to get recipe link sent to you https://marleysmenu.com/chocolate-cherry-dump-cake/

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