I'm Karly Campbell, recipe developer and creator of Buns In My Oven. Since starting this site in 2009, I've been helping busy families get easy, delicious dinners on the table without the stress. My passion is creating food that your family will actually eat - without complaint!
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Free dinner shortcuts guide
Hey There!
I'm sharing tried and true family recipes that your kids might actually want to eat! No, I'm not magic, I just have a lot of experience feeding picky eaters!
Buns In My Oven is here to bring Midwestern comfort food to your table with simple, easy to follow recipes. You'll find everything from hearty casseroles to slow cooker favorites to fuss-free desserts.
But the best part? Every single recipe on this website is developed and tested by me - a real life human being with a serious passion for tasty meals. No AI garbage recipes here!
Over the past 15+ years, I've developed thousands of family-friendly recipes (many for major food companies including  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'm also the author of a published cookbook, available on Amazon and in stores nationwide.
Whether you're just starting your cooking journey or you're a seasoned home cook looking for fresh ideas, my goal is to help you get delicious, family-approved meals on the table with as little stress as possible.
Ready to start cooking? I'm excited to be a part of that journey with you!
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MY COOKBOOK
I’ve also written a cookbook that I would love for you to check out! It’s an entire book dedicated to our one true love – pancakes! There are 70 recipes featuring pancakes for dinner, dessert, and breakfast – plus syrups and toppings to create your perfect stack.
buy now on amazon
MY LOW CARB SITE
I’m a big fan of eating low carb and often follow a ketogenic diet. High fat, moderate protein, and low carbs really help me feel better and healthier. I love this lifestyle so much that I started a second site featuring only low carb recipes!
explore the site!
FREQUENTLY ASKED QUESTIONS
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.Â
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.
LET’S COLLABORATE
If you’d like to work together or have any questions about recipes or content on this site, you can email me at karly@bunsinmyoven.com.
past collabs
