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A picture of Karly, owner of buns in my oven, with her husband and two children in front of a lake.

Hey There!

I'm Karly! A working mom of two picky kids who insist on eating dinner every night (crazy, right?!). I decided that if I’m going to be forced to cook for my family, I may as well have fun with it and share my favorite recipes with you. So that’s why I’m here; to help fellow parents get EASY, hassle-free dinners on the table.

But trust me, I haven’t always been this kitchen-savvy. In the nearly twenty years that I’ve been married, I’ve considered frozen pizza a gourmet dinner (that was the first couple of years) and then moved on to Hamburger Helper (that was years three through five) and have finally (thankfully, says my husband) moved on to food that doesn’t come from a box. It’s been a good 15 years.

In the past fifteen years I’ve come to really enjoy cooking and creating new recipes. I've developed family friendly recipes for companies like Betty Crocker, Pillsbury, Hershey's, and Kraft. My work has been featured on sites such as Buzzfeed, Parade, HuffPost, Delish, RedBook, PBS, and Better Homes and Gardens. I've even published a cookbook, available on Amazon and in stores.

We've come a long way from the days of frozen pizza and it's so darn delicious!

Here you will find hundreds of easy recipes to help make your crazy, everyday life a little easier. From crockpot dinners to quick after-school snacks, I’ve got you covered for the weeknight rush, special events (aka. last minute soccer treats anyone?!), and more!

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Can I swap out this ingredient for that ingredient?

You sure can! That’s part of the fun of cooking and experimenting is how I learned. However, you should know that in most cases, I’ve only tested the recipe as written and I can’t promise your changes will work out to your liking. 

Can I email you with my cooking questions?

I love hearing from readers and you’re more than welcome to email! Please note, though, that I only respond to emails twice per day otherwise I tend to get lost in my inbox and no other work gets done. I understand cooking emergencies happen and I hope you have a good friend or family member you can call on at those times when I can’t respond immediately.

What’s the calorie count on all of these recipes?

The nutrition information of each recipe is calculated for you, but please note that it’s an automatic calculation and not done by hand or guaranteed to be accurate. Your nutritional information will vary based on the exact products you use. If this is important to you, you’ll want to calculate nutrition yourself.

Can I use an alternative flour in place of wheat flour?

It’ll depend heavily on the recipe and the type of flour you’re planning to substitute. Some gluten-free blends will work perfectly, but just subbing out something like almond flour or coconut flour will require some major changes to most recipes. Unfortunately, I am just one person and not able to test every flour out there for every recipe. Tinker around and see what you come up with!

How can I make this recipe lighter, lower carb, gluten free, or lower sodium?

I’m sure there is a way, but unfortunately I’ve only tested the recipes as written. You’ll have to play with the recipe using the products you have on hand to see what works best for you.

Can I freeze these recipes?

That’s a great question and the answer is ‘probably!’ I admittedly don’t have a lot of experience with freezing foods since I’m always testing new recipes and freezer space is limited. Chances are that my casserole recipe will freeze like any other casserole recipe. Same goes for the soup, cookies, brownies, etc.

Do you really eat all of this food?

I taste every recipe that goes on this website! I might not eat the entire batch of cookies (or maybe I will, it honestly depends on the day), but you can be sure that these recipes are tested and approved by both me and my family.

Can I double or halve your recipes?

The short answer is probably! The longer answer is that I generally have no problems with halving or doubling any recipes, EXCEPT for my perfect chocolate chip cookies. For whatever reason, those cookies just work best in a single batch. That’s not to say that every single other recipe will work perfectly, but the ones I’ve tested have had no issues. Your best bet is to give it a shot and see what happens!

For doubling a recipe that’s baked in an 8x8 pan, use a 9x13 pan. Be sure to double EVERY ingredient and not just some or most of them.

Bake times will vary when tinkering with the amounts, but the temperature of the oven should stay the same.

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If you’d like to work together or have any questions about recipes or content on this site, you can email me at