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Bang Bang Salmon Bites

by Leave a Comment

I absolutely love how these Bang Bang Salmon Bites combine crispy, tender salmon cubes with a creamy, sweet-spicy bang bang sauce. They’re easy to make and packed with flavor—perfect for a snack, appetizer, or centered in a hearty bowl.

Bang Bang Salmon Bites

Why You’ll Love This Recipe

I adore how this recipe makes restaurant-quality salmon bites at home in under 30 minutes. It’s versatile—it works with air-frying, baking, or even pan-searing—and the sauce is creamy with just the right kick of heat and sweetness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Salmon fillets, skin removed, cut into 1-inch cubes

  • Olive oil (or an oil suitable for high-heat cooking)

  • Seasonings: garlic powder, onion powder, smoked paprika, salt, and black pepper (plus optional cayenne for heat)

  • Mayonnaise

  • Thai sweet chili sauce

  • Sriracha (adjust for desired spiciness)

  • Honey

  • Lime juice

Directions

  1. Preheat your cooking method: air fryer to 400 °F, oven to 400 °F, or a skillet over medium-high heat for pan-searing.

  2. Pat dry the salmon cubes and toss them with olive oil and seasonings.

  3. Cook the salmon:

    • Air-fry: 8–10 minutes at 400 °F, shaking once

    • Bake: 10–12 minutes on a parchment-lined sheet pan

    • Pan-sear: 2–3 minutes per side until golden

  4. Meanwhile, whisk together mayo, sweet chili sauce, sriracha, honey, and lime juice until smooth.

  5. Drizzle the cooked salmon bites with the sauce or toss them gently for full coverage.

  6. Garnish with chopped green onions or sesame seeds (optional) and serve immediately.

Servings and Timing

  • Servings: Makes enough for 4 servings when using about 1½ lb of salmon

  • Prep time: 10–15 minutes

  • Cook time: 10 minutes

  • Total time: 20–30 minutes

Variations

  • Lightened-up sauce: I swap half the mayo for Greek yogurt.

  • Cajun twist: I add Cajun seasoning or cayenne pepper to the salmon rub.

  • Gluten-free swap: I use coconut aminos instead of soy sauce in the sauce.

  • Salmon bowls: I serve the bites over rice or greens with edamame, cucumber, avocado, and pickled veggies.

Storage/Reheating

  • Storage: I keep leftover salmon and sauce in airtight containers. The salmon lasts up to 4 days in the fridge; the sauce stays good for up to 5 days.

  • Reheating: I reheat the salmon in the air fryer at 375 °F for about 6 minutes or under a low broil for 3–4 minutes in the oven. I rewarm it gently to preserve the crispiness.

FAQs

How do I know when the salmon bites are done?

I look for an internal temperature of 145°F. The salmon should flake easily and appear opaque.

Can I use frozen salmon?

Yes—just make sure to fully thaw it and pat it dry. Wet salmon won’t crisp well, so I always remove any excess moisture.

What type of salmon should I use?

I prefer center-cut fillets like Atlantic, king, or wild-caught salmon. They stay moist and cook evenly. Steelhead trout works well too.

How spicy is this recipe?

It’s moderate by default, but I adjust the sriracha or cayenne to suit my heat preference. Sometimes I omit them entirely for a milder flavor.

Can I prep this ahead?

Definitely! I make the sauce a day or two in advance and store the cooked salmon separately. Then I reheat it when ready to eat.

Conclusion

I enjoy how easy and flexible these Bang Bang Salmon Bites are. They’re crispy, flavorful, and come together fast—whether I air-fry, bake, or pan-sear. The creamy, sweet-spicy sauce is a standout and pairs beautifully with rice, veggies, or even as an appetizer. I know I’ll be making this again and again.

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Bang Bang Salmon Bites

Bang Bang Salmon Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Air-Fried, Baked, or Pan-Seared
  • Cuisine: Asian-Inspired
  • Diet: Low Lactose
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Description

These Bang Bang Salmon Bites feature crispy, tender salmon cubes coated in a creamy, sweet-spicy sauce. Perfect as a snack, appetizer, or a flavorful addition to rice bowls.

Ingredients

  • 1½ lb salmon fillets, skin removed, cut into 1-inch cubes
  • 1 tbsp olive oil (or high-heat oil)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • Optional: pinch of cayenne pepper
  • ¼ cup mayonnaise
  • 2 tbsp Thai sweet chili sauce
  • 1 tbsp sriracha (adjust to taste)
  • 1 tsp honey
  • 1 tbsp lime juice

Instructions

  1. Preheat your air fryer or oven to 400 °F, or heat a skillet over medium-high heat.
  2. Pat the salmon cubes dry and toss them with olive oil and the seasoning mix.
  3. Cook the salmon using your chosen method:
    • Air-fry: 8–10 minutes at 400 °F, shaking halfway.
    • Bake: 10–12 minutes on a parchment-lined baking sheet.
    • Pan-sear: 2–3 minutes per side until golden.
  4. While salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a bowl until smooth.
  5. Drizzle or toss the cooked salmon bites with the sauce for even coverage.
  6. Optional: Garnish with chopped green onions or sesame seeds and serve immediately.

Notes

  • Use fully thawed, dry salmon for the best crispiness.
  • Adjust the heat level by increasing or decreasing the sriracha or cayenne.
  • Store leftovers separately and reheat gently to retain texture.
  • Great served over rice or salad for a full meal.

Nutrition

  • Serving Size: ¼ of recipe
  • Calories: 320
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 0g
  • Protein: 25g
  • Cholesterol: 65mg

Easy 3‑Ingredient Butter Cookies

by Leave a Comment

I absolutely adore these buttery, melt-in-your-mouth cookies made with just three simple ingredients. They come together in minutes and yield irresistibly crisp, golden bites.

Easy 3‑Ingredient Butter Cookies

Why You’ll Love This Recipe

I love how effortless this recipe is—only three ingredients, no chilling required, and minimal cleanup. In less than 20 minutes, I can satisfy a sweet craving with buttery, delicate cookies that pair perfectly with tea or coffee.

Ingredients

(HHere's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Unsalted butter, softened

  • Granulated sugar

  • All‑purpose flour

Directions

  1. In a mixing bowl, I cream together the softened butter and sugar until the mixture is light and fluffy.

  2. I gradually add the flour, mixing just until the dough comes together and forms a soft ball.

  3. I preheat my oven to 350 °F (175 °C).

  4. I scoop or roll tablespoons of dough into balls and place them about 2 inches apart on an ungreased baking sheet.

  5. I lightly press each ball down with the back of a fork or my fingers to flatten slightly.

  6. I bake for 12–15 minutes, until the edges turn a light golden brown.

  7. I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

These cookies make about 24 standard‑sized cookies.

  • Prep time: 5 minutes

  • Bake time: 12–15 minutes

  • Total time: approximately 20 minutes

Variations

  • Vanilla twist: I stir in 1 teaspoon of vanilla extract with the butter and sugar for added aroma.

  • Citrus zing: I grate a teaspoon of lemon or orange zest into the dough for a fresh flavor.

  • Almond crunch: I mix in a handful of finely chopped almonds or other nuts before baking.

  • Chocolate dipped: After cooling, I dip half of each cookie in melted dark or milk chocolate and let it set.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them for up to 3 months. To reheat, I let them thaw at room temperature, or warm them in a 300 °F oven for 3–4 minutes to restore crispness.

FAQs

How do I soften butter quickly if I forgot to leave it out?

I cut the cold butter into small cubes and let it sit at room temperature for about 10 minutes, or briefly microwave it in 5‑second bursts until slightly soft—but not melted.

Can I use brown sugar instead of granulated sugar?

Yes. I’ve used light brown sugar and gotten a slightly chewier and richer flavor, though the cookies turn a bit darker in color.

What if the dough seems too dry or crumbly?

I add one teaspoon of milk at a time and gently knead until the dough holds together without being sticky.

Can I make these gluten‑free?

Definitely. I replace the all‑purpose flour with a 1:1 gluten‑free baking flour blend, and the texture comes out beautifully.

Will the cookies spread too much without chilling the dough?

Not at all. The dough has a high butter content but isn’t overly sticky. If I refrigerate it briefly (10 minutes), they stay thicker, but they bake just fine straight from the bowl.

Conclusion

I love how these butter cookies come together so quickly and use only pantry staples. They’re perfect for an easy treat, and I enjoy customizing them with zests, nuts, or dipping them in chocolate. I hope these simple, buttery bites bring a little joy to your baking—I know they do to mine!

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Easy 3‑Ingredient Butter Cookies

Easy 3‑Ingredient Butter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These easy 3-ingredient butter cookies are buttery, crisp, and melt-in-your-mouth delicious. Made with pantry staples and ready in under 20 minutes, they are perfect for a quick and satisfying treat.

Ingredients

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 ¼ cups all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cream together softened butter and granulated sugar in a mixing bowl until light and fluffy.
  3. Gradually add all-purpose flour, mixing until a soft dough forms.
  4. Roll tablespoons of dough into balls and place them 2 inches apart on an ungreased baking sheet.
  5. Flatten each ball slightly with the back of a fork or fingers.
  6. Bake for 12–15 minutes, until edges are lightly golden.
  7. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Add 1 teaspoon vanilla extract for extra aroma.
  • Mix in citrus zest or chopped nuts for variation.
  • Dip cooled cookies in chocolate for a decorative finish.
  • Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 4g
  • Sodium: 2mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2.3g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0.3g
  • Protein: 1g
  • Cholesterol: 20mg

20 Minute Mini Baked Chicken Tacos

by Leave a Comment

I whipped up these bite-sized chicken tacos in about 20 minutes, using just shredded seasoned chicken, cheese, and small corn tortillas. They bake until crispy, making a perfect crowd-pleaser or weeknight dinner.

20 Minute Mini Baked Chicken Tacos

Why You’ll Love This Recipe

I love how quickly this comes together—just prep the tortillas, add chicken and cheese, then bake. The result is crispy-on-the-outside, tender-on-the-inside tacos that everyone can customize. They’re ideal for parties or busy evenings, and I always appreciate the flexibility to swap proteins or add fillings.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Cooked shredded seasoned chicken breast (about 1 lb / 3–4 cups)

  • 8 oz shredded Colby Jack cheese (or your favorite melty cheese)

  • 20–24 street-taco-sized corn tortillas

  • Olive oil or cooking spray for crisping

  • Optional toppings: sour cream, salsa, fresh cilantro

Directions

  1. Preheat the oven to 425°F (220°C).

  2. Brush or spray both sides of each tortilla with olive oil and place them on a baking sheet.

  3. Add a heaping tablespoon of shredded chicken and a tablespoon of cheese to each tortilla.

  4. Bake for 2 minutes until cheese just melts.

  5. Carefully fold each tortilla in half and gently press.

  6. Bake for another 12–15 minutes until the tortillas are crispy and golden.

  7. Serve with sour cream, salsa, and cilantro.

Servings and timing

Yields 20–24 mini tacos.

  • Prep time: ~5 minutes

  • Cook time: ~15 minutes

  • Total time: ~20 minutes

Variations

  • Add diced peppers, red onion, black beans, or corn for extra texture.

  • Swap chicken for ground beef, fish, shrimp, or vegetarian options.

  • Fold in green chiles, bell pepper, or tomatoes before baking.

  • Try air-fryer method: air fry at 400°F—2 minutes before folding, then another 5–8 minutes.

Storage/reheating

  • Make‑ahead: Prep chicken and tortillas in advance; assemble when ready.

  • Storage: Keep leftovers or prepped components in airtight containers in the fridge.

  • Freezing: Freeze either cooked or uncooked assembled tacos for up to 3 months. Prep tortillas warm, wrap tacos, and thaw overnight before cooking.

  • Reheating:

    • Oven: 350°F for ~5 minutes until warmed and crisp.

    • Air fryer: 350°F for ~5 minutes until hot and crunchy.

FAQs

What's the best way to season the chicken?

I often make a slow-cooker or Instant Pot shredded chicken with homemade taco seasoning. Store-bought seasoning works fine in a pinch.

Can I use flour tortillas instead?

Yes, street‑taco wheat tortillas work, but they won’t crisp as much as corn ones.

Will the tacos stay folded during baking?

They do! After a brief initial bake, folding helps them hold shape. Air‑fryer or pressing them gently during bake also helps.

Can I make these in an air fryer?

Absolutely! I often do. Set to 400°F, cook 2 minutes, fold, then air fry 5–8 more minutes, flipping halfway for even crispness.

How can I prevent soggy tacos?

Using corn tortillas, spraying them with oil, not overfilling, and ensuring cheese melts seals everything up and keeps them crisp.

Conclusion

I’ve enjoyed making these mini baked chicken tacos for simple weeknight dinners and gatherings—they're fast, fun, and endlessly adaptable. With a few straightforward ingredients and minimal effort, they deliver maximum flavor and crunch. I can't wait for you to try them!

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20 Minute Mini Baked Chicken Tacos

20 Minute Mini Baked Chicken Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 20–24 mini tacos
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Calorie
Print Recipe

Description

Quick and crispy mini baked chicken tacos made with shredded chicken, cheese, and corn tortillas—perfect for weeknight dinners or parties.

Ingredients

  • 1 lb (3–4 cups) cooked shredded seasoned chicken breast
  • 8 oz shredded Colby Jack cheese (or other melty cheese)
  • 20–24 street-taco-sized corn tortillas
  • Olive oil or cooking spray
  • Optional toppings: sour cream, salsa, fresh cilantro

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Brush or spray both sides of each tortilla with olive oil and place them on a baking sheet.
  3. Add a heaping tablespoon of shredded chicken and a tablespoon of cheese to each tortilla.
  4. Bake for 2 minutes until cheese just melts.
  5. Carefully fold each tortilla in half and gently press.
  6. Bake for another 12–15 minutes until the tortillas are crispy and golden.
  7. Serve with sour cream, salsa, and cilantro.

Notes

  • Try adding diced peppers, onions, beans, or corn for variety.
  • Swap in different proteins like beef, shrimp, or vegetarian options.
  • Air fryer method: 400°F, 2 minutes pre-fold, then 5–8 minutes post-fold.
  • Make ahead and freeze for convenience; reheat in oven or air fryer.

Nutrition

  • Serving Size: 2 mini tacos
  • Calories: 210
  • Sugar: 1g
  • Sodium: 310mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 40mg

Crockpot Thai Coconut Chicken Soup

by Leave a Comment

I love how this Crockpot Thai Coconut Chicken Soup marries creamy coconut milk with warming Thai spices. The tender chicken and aromatic broth create a comforting and flavorful meal.

Crockpot Thai Coconut Chicken Soup

Why You’ll Love This Recipe

I enjoy recipes that are easy and full of vibrant flavors—that’s exactly what this soup delivers. It’s perfect for busy days, as the slow cooker does the work for me. The combination of coconut milk, lime, ginger, garlic, and a hint of heat makes every spoonful both soothing and exciting.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Boneless, skinless chicken breasts or thighs

  • Full-fat coconut milk

  • Low-sodium chicken broth

  • Fresh ginger, minced or grated

  • Garlic cloves, minced

  • Red curry paste

  • Fish sauce

  • Lime juice

  • Brown sugar or palm sugar

  • Sliced mushrooms (optional but adds nice texture)

  • Carrot matchsticks or shredded carrots

  • Fresh cilantro and green onions for garnish

directions

  1. I place the chicken in the slow cooker first.

  2. I whisk together coconut milk, chicken broth, minced ginger, garlic, red curry paste, fish sauce, lime juice, and sugar, then pour it over the chicken.

  3. I add sliced mushrooms and carrots if I’m using them.

  4. I cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is tender.

  5. I remove the chicken, shred it with two forks, then return it to the soup and stir.

  6. I taste and adjust seasoning—adding more lime or fish sauce if needed.

  7. I ladle it into bowls and garnish with chopped cilantro and green onions.

Servings and timing

This recipe yields about 6 servings.

  • Prep time: ~15 minutes

  • Crockpot cook time: 4–6 hours on low (or 2–3 hours on high)

  • Total time: about 4.5–6.5 hours (or 2.25–3.25 hours on high)

Variations

  • I swap chicken with shrimp or tofu for a pescatarian or vegetarian version.

  • I add red bell pepper or baby spinach toward the end for extra veggies.

  • I increase the heat with extra red curry paste or add sliced chili peppers.

  • I stir in a spoonful of peanut butter or almond butter for a richer, nutty flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I simmer gently on the stove, stirring occasionally. If it thickens too much, I add a splash of coconut milk or chicken broth. I can also freeze the soup (without cilantro) for up to 2 months—thaw in the fridge before reheating.

FAQs

How spicy is this soup?

I find it has a pleasant medium heat thanks to the curry paste. I can adjust spiciness by adding more paste or sliced chili, or reduce it by using less.

Can I use light coconut milk instead of full-fat?

Yes—I sometimes use light coconut milk if I want a lighter soup, though the broth will be slightly less creamy.

Can I prep this the night before?

Absolutely—I prep ingredients the night before and pop everything in the crockpot in the morning. By dinner time, dinner’s ready.

What can I substitute for fish sauce?

I occasionally use soy sauce or tamari as a substitute, but it’s not quite as savory and umami-rich as fish sauce.

Can I add noodles or rice?

I prefer serving it over rice noodles or jasmine rice, but I don’t cook them in the soup itself to avoid absorbing too much broth. Instead, I add them to individual bowls.

Conclusion

I find this Crockpot Thai Coconut Chicken Soup to be one of my go-tos for easy, delicious comfort food. With minimal prep and hands-off cooking, I get warm, aromatic, and creamy soup that never disappoints.

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Crockpot Thai Coconut Chicken Soup

Crockpot Thai Coconut Chicken Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 4–6 hours (low) or 2–3 hours (high)
  • Total Time: 4.5–6.5 hours (low) or 2.25–3.25 hours (high)
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Thai
  • Diet: Gluten Free
Print Recipe

Description

This Crockpot Thai Coconut Chicken Soup blends creamy coconut milk with Thai spices for a warming, aromatic dish. With tender chicken, ginger, garlic, and a hint of lime, it's an easy, flavorful comfort meal made right in the slow cooker.

Ingredients

  • 1.5–2 lbs boneless, skinless chicken breasts or thighs
  • 2 cans (13.5 oz each) full-fat coconut milk
  • 4 cups low-sodium chicken broth
  • 1 tablespoon fresh ginger, minced or grated
  • 3 cloves garlic, minced
  • 2–3 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar or palm sugar
  • 1 cup sliced mushrooms (optional)
  • 1 cup carrot matchsticks or shredded carrots
  • Fresh cilantro, chopped (for garnish)
  • Green onions, sliced (for garnish)

Instructions

  1. Place the chicken in the bottom of the slow cooker.
  2. In a bowl, whisk together the coconut milk, chicken broth, ginger, garlic, red curry paste, fish sauce, lime juice, and sugar.
  3. Pour the mixture over the chicken in the slow cooker.
  4. Add mushrooms and carrots if using.
  5. Cover and cook on low for 4–6 hours or high for 2–3 hours until chicken is tender.
  6. Remove chicken, shred it with two forks, and return it to the soup.
  7. Taste and adjust seasoning, adding more lime juice or fish sauce if desired.
  8. Ladle into bowls and garnish with cilantro and green onions before serving.

Notes

  • Use shrimp or tofu as a protein alternative for variation.
  • Add bell pepper or spinach for extra vegetables.
  • Increase heat with more curry paste or sliced chilies.
  • For a nutty twist, stir in a spoonful of peanut or almond butter.
  • Store leftovers up to 4 days in the fridge or freeze for up to 2 months (omit cilantro before freezing).

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 25g
  • Saturated Fat: 18g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 24g
  • Cholesterol: 70mg

Low Carb Philly Cheesesteak Casserole

by Leave a Comment

I crafted this hearty, low-carb casserole inspired by the classic Philly cheesesteak—packed with seasoned ground beef, sautéed peppers and onions, and layers of melty cheese. It’s an easy one-dish meal perfect for weeknight dinners or meal prep.

Low Carb Philly Cheesesteak Casserole

Why You’ll Love This Recipe

I love this recipe because it delivers all the flavors of a Philly cheesesteak—juicy beef, savory veggies, and gooey cheese—without the bread. It’s quick to make, easy to customize, and keeps well for meal prep. Plus, cleanup is a breeze with just one skillet and a baking dish.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 lb ground beef

  • 1 large onion, diced

  • 2 large bell peppers (any mix of colors), diced

  • 2 cloves garlic, minced

  • 1 tbsp olive oil

  • 2 Tbsp Worcestershire sauce

  • Salt and pepper, to taste

  • 8 oz cream cheese

  • 1½ cups mozzarella cheese, shredded

  • 8 oz provolone cheese, sliced or shredded

directions

  1. Preheat the oven to 350 °F (175 °C).

  2. In a large skillet, heat olive oil over medium heat. Add diced onion and peppers, and sauté about 4–5 minutes until softened. Add garlic and cook another minute.

  3. Push veggies to the side, add ground beef and Worcestershire sauce. Season with salt and pepper. Cook until beef is browned and crumbly.

  4. Stir in cream cheese and mozzarella until melted and well‑combined. Mix in provolone until everything is creamy and cohesive.

  5. Transfer mixture to a greased 9×13 in baking dish.

  6. Bake for 15–20 minutes, until bubbly and cheese is golden.

  7. Let it rest for 5 minutes before serving.

Servings and timing

  • Servings: about 6 (using the 2 lb beef recipe)

  • Prep time: 15 minutes

  • Cook time: 20–25 minutes

  • Total time: ~40 minutes

Variations

  • Protein swap: I sometimes substitute ground turkey or shredded chicken.

  • Cheese mix-up: I use cheddar, pepper jack, or all-provolone for different flavor profiles.

  • Extra veggies: Mushrooms sautéed with the peppers add great umami.

  • Lower carb stretch: I stir in cauliflower rice just before baking to bulk it up without bread.

storage/reheating

After it cools, I store leftovers in an airtight container in the fridge for up to 4–5 days. To freeze, I portion it into freezer-safe containers—good for up to 3 months. For reheating, I use a 350 °F oven for 10–15 minutes or microwave in 30‑second intervals until hot.

FAQs

What’s the best cheese to use?

I love a mix—cream cheese for creaminess, mozzarella for stretch, and provolone for that classic Philly flavor. You can experiment with cheddar or pepper jack too.

Can I make this ahead of time?

Absolutely. I assemble the skillet mixture, refrigerate it, then bake just before serving.

Is this freezer-friendly?

Yes! I freeze it in portions. Thawed casserole reheats well in the oven or microwave without separating.

Can I add mushrooms?

Definitely. I’ll often sauté sliced mushrooms with the peppers and onions for extra texture and flavor.

Is it keto-friendly?

Yes—low-carb with about 3–6 g net carbs per serving, depending on cheese and veggies.

Conclusion

I enjoy making this Low Carb Philly Cheesesteak Casserole because it’s comforting, flexible, and full of flavor with minimal work. It suits weeknight simplicity, weekend gatherings, or meal planning. Every time I serve it, people love it—no bread required.

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Low Carb Philly Cheesesteak Casserole

Low Carb Philly Cheesesteak Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A hearty, low-carb casserole inspired by the classic Philly cheesesteak—featuring seasoned ground beef, sautéed peppers and onions, and layers of creamy, melty cheese.

Ingredients

  • 2 lb ground beef
  • 1 large onion, diced
  • 2 large bell peppers (any mix of colors), diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 Tbsp Worcestershire sauce
  • Salt and pepper, to taste
  • 8 oz cream cheese
  • 1½ cups mozzarella cheese, shredded
  • 8 oz provolone cheese, sliced or shredded

Instructions

  1. Preheat the oven to 350 °F (175 °C).
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and peppers, and sauté about 4–5 minutes until softened. Add garlic and cook another minute.
  3. Push veggies to the side, add ground beef and Worcestershire sauce. Season with salt and pepper. Cook until beef is browned and crumbly.
  4. Stir in cream cheese and mozzarella until melted and well‑combined. Mix in provolone until everything is creamy and cohesive.
  5. Transfer mixture to a greased 9×13 in baking dish.
  6. Bake for 15–20 minutes, until bubbly and cheese is golden.
  7. Let it rest for 5 minutes before serving.

Notes

  • Swap ground beef with turkey or chicken for variety.
  • Add mushrooms for extra umami.
  • Use cheddar or pepper jack for a different cheese profile.
  • Incorporate cauliflower rice for added volume with minimal carbs.

Nutrition

  • Serving Size: ⅙ of recipe
  • Calories: 480
  • Sugar: 3g
  • Sodium: 620mg
  • Fat: 38g
  • Saturated Fat: 18g
  • Unsaturated Fat: 17g
  • Trans Fat: 1g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 110mg

The BEST Divinity Candy

by Leave a Comment

I recently tried this recipe and fell in love instantly! This divine, snow-white candy is chewy, sweet, and utterly indulgent—a perfect holiday treat that brings a nostalgic charm to my dessert table.

The BEST Divinity Candy

Why You’ll Love This Recipe

I like how this recipe uses a microwave method to bring the syrup to the perfect hardness, making it easier and safer than stovetop methods. The result is pillowy, chewy centers with a glossy exterior—classic divinity perfection. It’s a holiday staple that I look forward to each year, and I know it’ll become one of my favorites too.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 egg whites, room temperature

  • 2 ½ cups granulated sugar

  • ½ cup water

  • ½ cup light corn syrup

  • ⅛ tsp salt

  • ½ cup finely chopped pecans (optional)

  • 1½ tsp vanilla extract

directions

  1. Line a large baking sheet with parchment paper, and butter two teaspoons.

  2. Let egg whites sit at room temperature for about 30 minutes.

  3. In a large microwave-safe glass measuring cup, combine sugar, water, corn syrup, and salt.

  4. Microwave on high for 4 minutes, stir, then continue in 2-minute intervals, stirring until the syrup reaches 250 °F. Then use 1-minute intervals until it hits 260 °F (hard-ball stage).

  5. When syrup is nearing temperature (about 240–250 °F), start beating egg whites on medium until stiff peaks form.

  6. Increase mixer to high and carefully pour the hot syrup into the egg whites.

  7. Beat for 15–20 minutes until the mixture loses its gloss and holds shape when dropped.

  8. Quickly stir in pecans and vanilla extract.

  9. Use the buttered teaspoons to drop rounded teaspoons of mixture onto the parchment.

  10. Let sit at room temperature until dry to the touch (usually overnight).

Servings and timing

  • Servings: Makes about 30 pieces

  • Prep time: ~20 minutes

  • Cook time: ~10 minutes

  • Total time: Around 30 minutes, plus overnight drying if desired

Variations

  • I sometimes use walnuts instead of pecans for a different nutty flavor.

  • I’ve tried making it on the stovetop by heating sugar, corn syrup, and water in a saucepan until it reaches the hard-ball stage—then continuing as usual.

  • I skip the nuts entirely for a smooth, nut-free candy.

  • A drop of food coloring or flavored extracts like almond can add a fun twist.

storage/reheating

I store the divinity in an airtight container at room temperature, separating layers with parchment paper. It stays fresh for up to 2 weeks. No need to reheat—just enjoy it at room temperature for the perfect chewy texture.

FAQs

What if my divinity turns out runny or doesn't set?

I make sure the syrup reaches the correct temperature and beat it long enough. If the mixture doesn’t hold shape after 20 minutes, I beat it a bit longer until it does.

Can I make divinity on a humid day?

I avoid making it on rainy or humid days because it can affect how the candy sets and dries.

Why is my candy brittle instead of chewy?

That usually happens if I overbeat the mixture. I test at 15 minutes and stop once it holds shape and loses its gloss.

Can I substitute walnuts for pecans?

Yes, I’ve used walnuts before and they work just as well. It’s all about personal preference.

How long will leftovers stay good?

They keep in an airtight container for up to 2 weeks. I store them in a cool, dry spot and use parchment between layers.

Conclusion

This divinity candy has become one of my favorite holiday treats. The microwave method simplifies candy making, and the result is sweet, chewy, and beautifully nostalgic. I’m always excited to whip up a batch and share it with family and friends.

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The BEST Divinity Candy

The BEST Divinity Candy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes plus overnight drying
  • Yield: 30 pieces
  • Category: Candy
  • Method: Microwave
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This snow-white divinity candy is a chewy, sweet holiday treat made easy with a microwave syrup method. With a pillowy texture and classic flavor, it's perfect for festive gatherings and nostalgic indulgence.

Ingredients

  • 2 egg whites, room temperature
  • 2 ½ cups granulated sugar
  • ½ cup water
  • ½ cup light corn syrup
  • ⅛ tsp salt
  • ½ cup finely chopped pecans (optional)
  • 1½ tsp vanilla extract

Instructions

  1. Line a large baking sheet with parchment paper, and butter two teaspoons.
  2. Let egg whites sit at room temperature for about 30 minutes.
  3. In a large microwave-safe glass measuring cup, combine sugar, water, corn syrup, and salt.
  4. Microwave on high for 4 minutes, stir, then continue in 2-minute intervals, stirring until the syrup reaches 250 °F. Then use 1-minute intervals until it hits 260 °F (hard-ball stage).
  5. When syrup is nearing temperature (about 240–250 °F), start beating egg whites on medium until stiff peaks form.
  6. Increase mixer to high and carefully pour the hot syrup into the egg whites.
  7. Beat for 15–20 minutes until the mixture loses its gloss and holds shape when dropped.
  8. Quickly stir in pecans and vanilla extract.
  9. Use the buttered teaspoons to drop rounded teaspoons of mixture onto the parchment.
  10. Let sit at room temperature until dry to the touch (usually overnight).

Notes

  • Ensure syrup reaches the correct temperature for proper setting.
  • Avoid making on humid days to ensure proper drying.
  • Stop beating once the mixture holds shape and loses gloss to avoid brittleness.
  • Walnuts can be substituted for pecans, or omit nuts for a smooth texture.
  • Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

  • Serving Size: 1 piece
  • Calories: 90
  • Sugar: 15g
  • Sodium: 10mg
  • Fat: 1g
  • Saturated Fat: 0.1g
  • Unsaturated Fat: 0.8g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 0g
  • Protein: 0.5g
  • Cholesterol: 0mg

Dog Ice Cream

by Leave a Comment

I crafted a simple, 4‑ingredient frozen treat that my furry friends absolutely adore—banana, Greek yogurt, organic peanut butter, and a dog biscuit “stick.” It’s the perfect cool-down snack for pups on warm days.

Dog Ice Cream

Why I’ll Love This Recipe

I love how effortlessly this comes together—just blend, pour into trays, add a biscuit, freeze, and boom, homemade dog ice cream! It’s healthy (no sugars, eggs, or dairy overload) and fun to serve. My dogs get excited seeing those dog-bone sticks, and I feel great giving a treat I made myself.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 banana

  • ½ cup organic peanut butter (xylitol-free)

  • 32 oz plain Greek yogurt

  • Medium Milk‑Bone or similar dog biscuits for inserting into each treat
    Optional add-ins: berries, pumpkin puree, oats

directions

  1. Peel the banana and, along with the peanut butter and Greek yogurt, blend until creamy and smooth.

  2. Spoon the mixture into ice cube trays or silicone molds, leaving space for the biscuit.

  3. Insert a dog biscuit into each cup. Mid‑freeze, adjust biscuits if they’ve tilted.

  4. Freeze for about 2–3 hours, until solid.

  5. Pop out the treats and serve to your pup—super simple and wholesome!

Servings and timing

  • Yield: About 40 mini-ice‑cream pops (based on standard ice cube tray)

  • Prep time: ~20 minutes

  • Freeze time: 2–3 hours

  • Total time: ~2 hours 20 minutes

Variations

  • Add pumpkin puree, berries, or oats to the blend

  • For smaller batches, halve ingredients: ½ banana, ¼ cup peanut butter, 16 oz yogurt

  • If trays are limited, freeze the blend in a container and scoop it into bowls later

storage/reheating

  • Store frozen in an airtight container: up to a month

  • Serve directly from freezer—no reheating needed

  • Let sit for a minute or two before serving if too firm; always monitor your pup to make sure bites are manageable

FAQs

What if my dog is lactose intolerant?

I use Greek yogurt since it has less lactose, but if my pup seems sensitive, I’d swap in plain coconut yogurt (unsweetened).

Can I use regular yogurt instead of Greek?

Yes—I’ve done it. Greek yogurt gives a thicker texture, but plain unsweetened yogurt works fine too.

Are peanut butter and bananas okay for dogs?

Absolutely! Both are safe in moderation. I always check peanut butter labels to avoid toxic sweeteners like xylitol.

Do I really need the dog biscuits?

I enjoy the novelty and my dogs love holding the treat, but I can skip biscuits and simply freeze the blend in molds or trays.

Can I make different flavors?

For sure! I love mixing in pumpkin puree, blueberries, strawberries, or oats for some variety. My pups enjoy the fresh twists.

Conclusion

I love making this Dog Ice Cream because it’s fast, healthy, and brings so much joy to my dogs. It’s a perfect summer treat—cooling, nutritious, and easy. Plus, I control exactly what goes in it, and that peace of mind is priceless. Give it a whirl and watch tails wag!

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Dog Ice Cream

Dog Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: About 40 mini-ice-cream pops
  • Category: Dog Treats
  • Method: Freezing
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

A simple 4-ingredient frozen treat for dogs made with banana, Greek yogurt, organic peanut butter, and a dog biscuit. Perfect for cooling down pups on warm days.

Ingredients

  • 1 banana
  • ½ cup organic peanut butter (xylitol-free)
  • 32 oz plain Greek yogurt
  • Medium Milk-Bone or similar dog biscuits
  • Optional add-ins: berries, pumpkin puree, oats

Instructions

  1. Peel the banana and blend it with the peanut butter and Greek yogurt until creamy and smooth.
  2. Spoon the mixture into ice cube trays or silicone molds, leaving space for the biscuit.
  3. Insert a dog biscuit into each cup. Adjust mid-freeze if tilted.
  4. Freeze for about 2–3 hours, until solid.
  5. Pop out the treats and serve to your pup.

Notes

  • Check peanut butter labels to ensure they are xylitol-free.
  • Use plain coconut yogurt if your dog is lactose intolerant.
  • Freeze extras in an airtight container for up to a month.

Nutrition

  • Serving Size: 1 mini-pop
  • Calories: 35
  • Sugar: 1g
  • Sodium: 10mg
  • Fat: 2g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 1.3g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0.3g
  • Protein: 2g
  • Cholesterol: 1mg

Dr Pepper Brownies

by Leave a Comment

A playful twist on classic brownies, these ooey-gooey treats get an unexpected boost from Dr Pepper’s distinctive flavors—cherry, caramel, and spice—making them irresistibly moist and delightfully nostalgic.

Dr Pepper Brownies

Why You’ll Love This Recipe

I love how a simple box mix becomes extraordinary when I swap in soda. The hint of Dr Pepper adds a rich depth and incredible moisture that regular brownies just can’t match. And it’s so easy—no extra effort, just pour and mix!

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 box milk chocolate brownie mix

  • 2 eggs

  • ½ cup vegetable oil

  • ¼ cup Dr Pepper

  • ¾ cup semi-sweet chocolate chips

  • 1 teaspoon vanilla extract

directions

  1. I start by preheating the oven to 350°F and lining a 9×9-inch pan with parchment or lightly greasing it.

  2. In a large bowl, I stir together the brownie mix, eggs, oil, Dr Pepper, chocolate chips, and vanilla. I make sure everything is well combined.

  3. I pour the batter into the prepared pan and spread it evenly.

  4. I bake for about 32 minutes, or until a toothpick inserted comes out with just a few moist crumbs.

  5. After letting it cool completely, I lift the brownies out using the parchment edges and slice them into squares.

Servings and timing

This recipe makes about 9 servings. Prep time takes just 5 minutes, and the bake time is around 32 minutes, making the total time roughly 37 minutes.

Variations

  • I like using Cherry Dr Pepper for an extra cherry flavor.

  • Swapping out semi-sweet chips for white chocolate, peanut butter chips, or milk chocolate chunks gives a fun twist.

  • I sometimes top them with powdered sugar, a scoop of vanilla ice cream, or a swirl of whipped cream for a fancier touch.

storage/reheating

At room temperature

I store the cooled, cut brownies in an airtight container. They stay fresh for about 1 to 2 days.

In the freezer

To freeze, I wrap uncut brownies tightly or place cut pieces between parchment layers in a freezer bag. They last up to 3 months. When I want one, I just thaw at room temperature or warm them slightly in the microwave or oven.

FAQs

What if I use diet Dr Pepper?

I don’t recommend it. The texture and sweetness change and might not give the same fudgy results.

Can I make these brownies from scratch instead of using a box mix?

Absolutely. I just substitute Dr Pepper for part of the liquid in my homemade recipe.

Do these brownies need refrigeration?

No, I keep them at room temperature in an airtight container. For longer storage, I freeze them.

How can I prevent chocolate chips from sinking?

I toss the chips in a little flour before adding them to the batter. It helps them stay evenly spread throughout the brownies.

Conclusion

I love how this recipe turns a basic brownie mix into something fun, rich, and full of flavor. With the unexpected zing of Dr Pepper and the gooey texture from the chocolate chips, these brownies are always a hit. They’re easy, fast, and perfect for any gathering or just a sweet treat for myself.

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Dr Pepper Brownies

Dr Pepper Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 32 minutes
  • Total Time: 37 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A playful twist on classic brownies, these ooey-gooey treats get an unexpected boost from Dr Pepper’s distinctive flavors—cherry, caramel, and spice—making them irresistibly moist and delightfully nostalgic.

Ingredients

  • 1 box milk chocolate brownie mix
  • 2 eggs
  • ½ cup vegetable oil
  • ¼ cup Dr Pepper
  • ¾ cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F and line a 9×9-inch pan with parchment or lightly grease it.
  2. In a large bowl, stir together the brownie mix, eggs, oil, Dr Pepper, chocolate chips, and vanilla until well combined.
  3. Pour the batter into the prepared pan and spread it evenly.
  4. Bake for about 32 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
  5. Let the brownies cool completely, then lift them out using the parchment edges and slice into squares.

Notes

  • Use Cherry Dr Pepper for extra cherry flavor.
  • Swap semi-sweet chips for white chocolate, peanut butter chips, or milk chocolate chunks.
  • Top with powdered sugar, vanilla ice cream, or whipped cream for a special touch.
  • Toss chocolate chips in a little flour to prevent sinking.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 310
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Philly Cheesesteak Sloppy Joes

by Leave a Comment

I created a mashup of classic Philly cheesesteak flavors and the beloved sloppy joe. This delightful sandwich is packed with juicy ground beef, sautéed peppers and onions, and melty cheese, all nestled in a toasted bun for a hearty and satisfying meal.

Philly Cheesesteak Sloppy Joes

Why You’ll Love This Recipe

I love that this recipe combines bold flavors and quick prep. It’s ready in about 30 minutes, uses just one pan for the filling, and delivers that messy, comforting goodness that makes every bite memorable. Ideal for busy weeknights or casual entertaining—I promise it will disappear fast.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 lb ground beef (85% lean keeps it juicy)

  • 1 Tbsp olive oil

  • 1 medium onion, finely diced

  • 1 green bell pepper, finely diced

  • ½ red bell pepper, finely diced

  • 2 cloves garlic, minced

  • 1 Tbsp Worcestershire sauce

  • 1 Tbsp ketchup

  • 1 Tbsp Dijon mustard

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ cup beef broth

  • 1 Tbsp cornstarch (optional, for thickening)

  • 6 slices provolone cheese (or about 1 cup shredded)

  • 6 hamburger buns or soft sandwich rolls

  • 2 Tbsp butter (for toasting buns)

directions

  1. Heat olive oil in a large skillet over medium‑high heat. Add ground beef and cook until browned, breaking it apart and letting it develop some crispy edges. Drain excess fat if desired.

  2. Add onion, bell peppers, and garlic to the pan. Sauté until soft and starting to brown—this adds great flavor.

  3. Stir in Worcestershire sauce, ketchup, Dijon mustard, salt, and pepper. Pour in beef broth and let it simmer for a few minutes to meld flavors.

  4. If the mixture is too loose, whisk cornstarch with a little water and stir it in to thicken.

  5. Lay provolone slices over the beef mixture. Cover the skillet until the cheese melts, then stir gently to incorporate.

  6. Meanwhile, butter the cut sides of the buns and toast them in another pan until golden and crisp.

  7. Scoop the cheesy beef onto the toasted buns, assemble sandwiches, and serve immediately.

Servings and timing

  • Servings: Makes 6 sandwiches

  • Prep time: ~10 minutes

  • Cook time: ~20 minutes

  • Total time: ~30 minutes

Variations

  • Protein swap: I sometimes use ground turkey, chicken, or plant‑based crumbles—just adjust seasoning.

  • Cheese options: American cheese for creaminess, sharp cheddar for tang, mozzarella for stretchiness, or Swiss for a mellow twist.

  • Add‑ins: Mix in mushrooms, jalapeños, or chili flakes for extra flavor or heat.

  • Sauce twist: Swap ketchup for BBQ sauce or add a dash of hot sauce for spice.

storage/reheating

  • Fridge: I store leftover filling in an airtight container for up to 3 days. When reheating, I warm it on the stove with a splash of broth to loosen it up, then toast fresh buns.

  • Freezer: Freeze cooled filling in freezer bags for up to 2 months. To reheat, thaw overnight in the fridge, warm gently on the stove, and assemble on freshly toasted buns.

FAQs

What can I use instead of ground beef?

I often substitute ground turkey, chicken, or vegetarian crumbles—just bump up the seasonings since they’re milder than beef.

How do I keep the buns from getting soggy?

I always toast the buns and sometimes add a cheese slice under the filling to act as a moisture barrier.

Can I prep the filling ahead of time?

Absolutely. I prep the filling, cool it, and refrigerate it. When it’s time to serve, I reheat, cheese it, and toast buns fresh.

What cheese melts best?

Provolone is traditional and melts beautifully, but American and mozzarella are great for creaminess and stretch. Sharp cheddar adds flavor contrast.

Can I make this gluten‑free?

Yes—just use gluten-free buns or rolls. The filling is naturally gluten-free, but check that your Worcestershire sauce and mustard are certified gluten-free.

Conclusion

This Philly Cheesesteak Sloppy Joes recipe is my go-to when I want something big on flavor, easy to make, and ready in under 30 minutes. It’s messy, cheesy comfort food at its best—perfect for relaxed dinners or feeding a crowd. I hope you enjoy this delicious mashup as much as I do!

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Philly Cheesesteak Sloppy Joes

Philly Cheesesteak Sloppy Joes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 sandwiches
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

A delicious mashup of Philly cheesesteak and sloppy joe, this sandwich is filled with juicy ground beef, sautéed peppers and onions, and melty provolone cheese, all tucked into a toasted bun for the ultimate comfort food experience.

Ingredients

  • 1 lb ground beef (85% lean)
  • 1 Tbsp olive oil
  • 1 medium onion, finely diced
  • 1 green bell pepper, finely diced
  • ½ red bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp ketchup
  • 1 Tbsp Dijon mustard
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup beef broth
  • 1 Tbsp cornstarch (optional)
  • 6 slices provolone cheese (or 1 cup shredded)
  • 6 hamburger buns or soft sandwich rolls
  • 2 Tbsp butter (for toasting buns)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart and allowing crispy edges to form. Drain excess fat if desired.
  2. Add onion, green and red bell peppers, and garlic. Sauté until vegetables are soft and starting to brown.
  3. Stir in Worcestershire sauce, ketchup, Dijon mustard, salt, and pepper. Pour in beef broth and simmer to combine flavors.
  4. If needed, mix cornstarch with water and stir into the pan to thicken the mixture.
  5. Place provolone slices over the beef. Cover skillet until cheese melts, then gently stir to incorporate.
  6. Butter the cut sides of buns and toast in another pan until golden and crisp.
  7. Assemble sandwiches by spooning the cheesy beef onto toasted buns and serve immediately.

Notes

  • Use ground turkey, chicken, or plant-based crumbles as protein alternatives.
  • Swap provolone with American, mozzarella, sharp cheddar, or Swiss cheese for variation.
  • Add mushrooms, jalapeños, or chili flakes for extra flavor or heat.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
  • Use gluten-free buns to make it gluten-free.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 460
  • Sugar: 5g
  • Sodium: 720mg
  • Fat: 26g
  • Saturated Fat: 11g
  • Unsaturated Fat: 13g
  • Trans Fat: 0.5g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 75mg

Strawberry Pretzel Salad

by Leave a Comment

I’m totally smitten with this retro Strawberry Pretzel Salad—a no‑bake, layered dessert featuring a salty pretzel crust, creamy sweetened cream cheese mix, and a fresh strawberry jello topping. It’s a nostalgic crowd-pleaser with minimal fuss.

Strawberry Pretzel Salad

Why You’ll Love This Recipe

I love how this recipe brings together sweet, salty, creamy, and crunchy in every bite. It’s a celebration of textures and flavors—pretzel crunch, fluffy cream cheese filling, and vibrant strawberry jello with real berries. Plus, it’s easy to prepare but looks impressive.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 2½ cups crushed salted pretzels
– ¾ cup melted butter
– 1½ cups sugar, divided
– 12 oz cream cheese
– 2 teaspoon vanilla
– 12 oz Cool Whip
– 6 oz strawberry gelatin (two 3‑oz packages)
– 2 cups boiling water
– 2 cups cold water
– 3–4 cups fresh strawberries, sliced

directions

  1. Preheat oven to 350°F and lightly butter a 9×13‑inch pan.

  2. In a bowl, combine crushed pretzels, ¾ cup sugar, and melted butter. Press firmly into the pan and bake for 10 minutes. Let cool completely.

  3. Beat cream cheese, remaining ¾ cup sugar, and vanilla until smooth. Fold in Cool Whip and spread over cooled crust, making sure it reaches the edges to seal in the jello.

  4. Dissolve strawberry gelatin in boiling water, then stir in cold water until combined. Add sliced strawberries when the mixture is slightly thickened but still pourable (about 15 minutes chill).

  5. Carefully pour the jello mixture over the cream cheese layer. Cover and refrigerate for about 2 hours, until set.

  6. Cut into squares and serve chilled.

Servings and timing

  • Servings: 12 squares

  • Prep time: 15 minutes

  • Cook time: 10 minutes (for crust)

  • Chilling time: ~2 hours

  • Total time: About 2 hrs 25 min

Variations

  • Swap strawberry gelatin and fresh strawberries for other flavors like lemon, orange, or pineapple for a fun twist.

  • Use homemade whipped cream instead of Cool Whip for a fresher taste.

  • Add a sprinkle of chopped nuts or extra pretzel pieces on top for added crunch.

storage/reheating

I store leftovers covered in the fridge for up to 2–3 days. Keep it cold before serving to maintain crisp crust and firm jello—the contrast is part of the fun. Don’t freeze—it makes the jello watery and soggy.

FAQs

What if I don’t have Cool Whip?

I replace it with homemade whipped cream sweetened with a touch of vanilla—whip until stiff peaks form, and fold it into the cream cheese mixture.

Can I make this ahead of time?

Absolutely. I make it up to a day in advance for best texture. Any longer and the crust may start to soften.

Can I use frozen strawberries?

I prefer fresh strawberries for their texture, but thawed, well-drained frozen berries can work if fresh aren’t available.

What pan size should I use?

A standard 9×13‑inch baking dish works perfectly, giving 12 decent-sized servings.

Gluten-free option?

I use gluten-free pretzels instead of regular ones, and check that all other ingredients are gluten-free labeled.

Conclusion

I love how this Strawberry Pretzel Salad combines nostalgia and simplicity—easy to make yet always a hit. This layered dessert is ideal for gatherings, potlucks, or any time I want a show-stopping treat with minimal effort. Enjoy every sweet‑salty bite!

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Strawberry Pretzel Salad

Strawberry Pretzel Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 squares
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A nostalgic, no-bake layered dessert with a salty pretzel crust, creamy sweetened cream cheese filling, and a fresh strawberry jello topping.

Ingredients

  • 2½ cups crushed salted pretzels
  • ¾ cup melted butter
  • 1½ cups sugar, divided
  • 12 oz cream cheese
  • 2 tsp vanilla
  • 12 oz Cool Whip
  • 6 oz strawberry gelatin (two 3‑oz packages)
  • 2 cups boiling water
  • 2 cups cold water
  • 3–4 cups fresh strawberries, sliced

Instructions

  1. Preheat oven to 350°F and lightly butter a 9×13‑inch pan.
  2. In a bowl, combine crushed pretzels, ¾ cup sugar, and melted butter. Press firmly into the pan and bake for 10 minutes. Let cool completely.
  3. Beat cream cheese, remaining ¾ cup sugar, and vanilla until smooth. Fold in Cool Whip and spread over cooled crust, making sure it reaches the edges to seal in the jello.
  4. Dissolve strawberry gelatin in boiling water, then stir in cold water until combined. Add sliced strawberries when the mixture is slightly thickened but still pourable (about 15 minutes chill).
  5. Carefully pour the jello mixture over the cream cheese layer. Cover and refrigerate for about 2 hours, until set.
  6. Cut into squares and serve chilled.

Notes

  • Use gluten-free pretzels for a gluten-free version.
  • Homemade whipped cream can be used instead of Cool Whip.
  • Try different fruit flavors such as lemon, orange, or pineapple for a twist.
  • Refrigerate leftovers for up to 2–3 days.
  • Don't freeze—this can make the jello watery and soggy.

Nutrition

  • Serving Size: 1 square
  • Calories: Approx. 350
  • Sugar: 28g
  • Sodium: 350mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Cinnamon Roll French Toast Roll-Ups

by Leave a Comment

I transformed classic cinnamon rolls into delectable French toast roll-ups, creating a breakfast treat that’s both indulgent and easy to make. Soft, filled with sweet cinnamon, and topped with a glaze—it feels special without the hassle.

Cinnamon Roll French Toast Roll-Ups

Why You’ll Love This Recipe

I’m always drawn to dishes that feel like a treat yet are simple to prepare. With Cinnamon Roll French Toast Roll-Ups, I get all the flavor of a bakery-style cinnamon roll with minimal effort. Instead of rolling dough from scratch, I use pre-made cinnamon rolls, then dip them in a custardy egg mixture and cook them until golden. The result? A crunchy exterior, gooey center, and sweet glaze—perfect for busy mornings or weekend brunches.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

refrigerated cinnamon rolls (unbaked, from a tube)
large eggs
milk
vanilla extract
ground cinnamon
butter or oil, for cooking
optional: powdered sugar or extra glaze for topping

Directions

  1. Prep the cinnamon rolls: Slice each unbaked cinnamon roll in half lengthwise and gently roll them up into tight cylinders.

  2. Make the custard: In a shallow bowl, whisk together eggs, milk, vanilla extract, and a pinch of ground cinnamon until smooth.

  3. Dip the roll-ups: Lightly coat each cinnamon roll cylinder in the custard mixture, turning to cover all sides.

  4. Cook: Heat butter or oil in a skillet over medium heat. Add the roll-ups seam-side down and cook, rolling occasionally, until golden brown and cooked through (about 3 minutes per side).

  5. Glaze: While still warm, drizzle with the included cinnamon roll glaze or sprinkle with powdered sugar. Serve immediately.

Servings and timing

Servings: Makes about 8–10 roll-ups (serves 4–5 people, depending on appetite)
Prep time: 10 minutes
Cook time: 10 minutes
Total time: Approximately 20 minutes

Variations

Fruit-filled: Add a thin layer of fruit jam or apple butter inside the roll-up for extra flavor
Nutty crunch: Sprinkle chopped pecans or walnuts inside before rolling
Savory twist: Skip the glaze and serve with sweetened cream cheese or mascarpone dip
Health-conscious: Use low-fat milk and egg whites only, then tone down the glaze for a lighter version

storage/reheating

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, place on a baking sheet, cover loosely with foil, and warm in a 350°F (175°C) oven for about 8 minutes, or until heated through. Alternatively, reheat one or two in the microwave for around 20–30 seconds, though they’ll be softer.

FAQs

What kind of cinnamon rolls work best?

I find that refrigerated cinnamon rolls in a tube work well—they’re soft, easy to slice, and come with glaze included. From-scratch dough works too, but it adds prep time.

Can I make these ahead of time?

I prefer cooking them fresh, but I can assemble roll-ups and keep them in the fridge for a few hours before cooking. Once dipped in custard, I cook them shortly before serving to maintain texture.

Can I freeze these?

Yes! After cooking, I cool them completely, then freeze in a single layer on a baking sheet. Once solid, I transfer to a freezer bag. I reheat at 350°F (175°C) for 10–12 minutes from frozen.

What’s a good dipping sauce?

I like using the glaze from the cinnamon roll tube, but sweetened cream cheese, maple syrup, or fruit compote also pair nicely.

Are these kid-friendly?

Absolutely! Their hands-on, fun-to-eat nature makes them a hit with kids, and they’re customizable based on preferences.

Conclusion

Cinnamon Roll French Toast Roll-Ups are my go-to for a weekend breakfast that feels special without a ton of fuss. They combine the gooey sweetness of cinnamon rolls with the comforting taste of French toast, all wrapped in a fun, bite-sized package. I hope I’ve inspired others to roll these up for a next brunch—or even a simple weekday treat.

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Cinnamon Roll French Toast Roll-Ups

Cinnamon Roll French Toast Roll-Ups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8–10 roll-ups (serves 4–5)
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Cinnamon Roll French Toast Roll-Ups combine the gooey sweetness of cinnamon rolls with the crispy, custardy goodness of French toast in a fun, easy-to-make breakfast treat.

Ingredients

  • 1 tube refrigerated cinnamon rolls (unbaked)
  • 2 large eggs
  • ¼ cup milk
  • ½ tsp vanilla extract
  • ½ tsp ground cinnamon
  • Butter or oil, for cooking
  • Optional: powdered sugar or extra glaze for topping

Instructions

  1. Slice each unbaked cinnamon roll in half lengthwise and roll into tight cylinders.
  2. In a shallow bowl, whisk eggs, milk, vanilla extract, and ground cinnamon until smooth.
  3. Dip each roll-up in the custard mixture, turning to coat all sides.
  4. Heat butter or oil in a skillet over medium heat. Cook roll-ups seam-side down, turning occasionally, until golden and cooked through (about 3 minutes per side).
  5. Drizzle with included glaze or sprinkle with powdered sugar while warm. Serve immediately.

Notes

  • Add fruit jam or apple butter inside for a fruity twist.
  • Sprinkle chopped nuts inside for added crunch.
  • Use low-fat milk and egg whites for a lighter version.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat in oven at 350°F for 8 minutes or microwave for 20–30 seconds.

Nutrition

  • Serving Size: 2 roll-ups
  • Calories: 210
  • Sugar: 12g
  • Sodium: 270mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Egg Roll in a Bowl (Paleo / Keto)

by Leave a Comment

I love how this dish delivers all the flavor of a classic egg roll—savory ground meat, crunchy cabbage, and that hint of sesame—without the wrapper, and all in one pan.

Egg Roll in a Bowl (Paleo / Keto)

Why You’ll Love This Recipe

I’ve been making this recipe for years, and I still rave about it. It’s done in under 30 minutes, uses just one skillet so cleanup is minimal, and relies on pantry staples I already have. It’s high in protein, packed with veggies, and fits Keto, Paleo, Whole30, and gluten-free diets. Plus, it’s easy to customize with different meats or extra veggies.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoon olive oil, divided
1 lb ground turkey (or chicken, lean beef)
1 small sweet onion, finely diced
1 cup shredded carrots
3 cloves garlic, finely minced
1 teaspoon fresh ginger, finely minced
¼ cup chicken broth
1 small head cabbage (about 8 cups shredded)
3 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
¾ teaspoon salt
½ teaspoon black pepper
1 teaspoon toasted sesame oil

Optional toppings and serving: cooked white rice, green onion slices, toasted sesame seeds, sriracha mayo

directions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground turkey and cook for 5–6 minutes until almost done
Push meat aside, add remaining oil and diced onion. Sauté 3–4 minutes until soft
Stir in carrots, garlic, and ginger. Cook 2 minutes until fragrant
Pour in chicken broth and scrape up any browned bits
Add shredded cabbage, soy sauce, rice vinegar, salt, and pepper. Mix well
Cover, reduce heat to medium-low, and cook 12–15 minutes until cabbage is tender
Remove lid, stir in sesame oil, and serve with your chosen toppings

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add an egg: I like to top it with a fried or poached egg for extra richness
Load extra veggies: I often use zucchini, Chinese broccoli, mushrooms, or bell peppers
Vegetarian version: I sometimes use tofu, chickpeas, or plant-based crumbles
Boost umami: Stirring in a little fish sauce or oyster sauce deepens the flavor
Add crunch: I toss in chopped water chestnuts
Make it spicy: A drizzle of sriracha or sriracha mayo adds a nice kick

storage/reheating

Storage: I keep leftovers in the fridge for up to 3–4 days. I don’t freeze it, since the cabbage can get soggy
Reheating: I reheat it gently in a skillet over medium-low to keep the texture, or use the microwave if I’m in a hurry

FAQs

What protein can I use instead of ground turkey?

I often use ground chicken or lean beef. Both work great in this recipe.

Can I make this dairy-free and gluten-free?

Yes. I use tamari instead of soy sauce or opt for coconut aminos, and it’s naturally dairy-free.

Can I prep this ahead of time?

Absolutely. I chop the veggies in advance and store them in the fridge. Then it all comes together quickly in one skillet.

Is it freezer-friendly?

I don’t recommend freezing it because the cabbage gets watery when thawed. It’s best enjoyed fresh or from the fridge.

Can I add more vegetables?

Definitely. I like to add mushrooms, zucchini, bell peppers, or even broccoli. I sauté them along with the onions and carrots.

Conclusion

I’m in love with how fast, easy, and satisfying this egg roll bowl is. It’s a go-to from weeknights to meal prep days, and it never disappoints. I hope it earns a permanent spot in your weekly rotation too!

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Egg Roll in a Bowl (Paleo / Keto)

Egg Roll in a Bowl (Paleo / Keto)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free
Print Recipe

Description

A delicious, one-skillet Egg Roll in a Bowl that's Paleo, Keto, Whole30, and gluten-free. It's packed with protein, crunchy veggies, and bold Asian-inspired flavors—ready in under 30 minutes!

Ingredients

  • 2 Tbsp olive oil, divided
  • 1 lb ground turkey (or chicken, lean beef)
  • 1 small sweet onion, finely diced
  • 1 cup shredded carrots
  • 3 cloves garlic, finely minced
  • 1 tsp fresh ginger, finely minced
  • ¼ cup chicken broth
  • 1 small head cabbage (about 8 cups shredded)
  • 3 Tbsp soy sauce or tamari
  • 1 Tbsp rice vinegar
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 tsp toasted sesame oil
  • Optional toppings: cooked white rice, green onion slices, toasted sesame seeds, sriracha mayo

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground turkey and cook for 5–6 minutes until almost done.
  2. Push meat aside, add remaining oil and diced onion. Sauté 3–4 minutes until soft.
  3. Stir in carrots, garlic, and ginger. Cook 2 minutes until fragrant.
  4. Pour in chicken broth and scrape up any browned bits.
  5. Add shredded cabbage, soy sauce, rice vinegar, salt, and pepper. Mix well.
  6. Cover, reduce heat to medium-low, and cook 12–15 minutes until cabbage is tender.
  7. Remove lid, stir in sesame oil, and serve with your chosen toppings.

Notes

  • Add a fried or poached egg for richness.
  • Use tofu or plant-based crumbles for a vegetarian version.
  • Boost flavor with a splash of fish sauce or oyster sauce.
  • Include veggies like zucchini, mushrooms, or bell peppers.
  • Top with water chestnuts for crunch.
  • Spice it up with sriracha or sriracha mayo.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 285
  • Sugar: 4g
  • Sodium: 640mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 23g
  • Cholesterol: 70mg

Fiery Chicken Ramen with Creamy Garlic Sauce

by Leave a Comment

A bold, warming bowl of ramen combining spicy, creamy, and savory flavors in every bite. Tender chicken, silky garlic sauce, and chewy noodles unite for a comforting meal perfect for any night. Fiery Chicken Ramen with Creamy Garlic Sauce

Why You’ll Love This Recipe

I adore how this dish beautifully merges spicy chili sauce, sweet honey, and creamy garlic for a balanced yet fiery flavor. Plus, it comes together quickly—perfect for busy weeknights. Adjusting the spice is easy, and leftovers taste just as good, if not better, the next day.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 chicken breasts, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon chili sauce
  • 1 tablespoon honey
  • 2 packs instant ramen noodles
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons garlic, minced
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 4 green onions, sliced
  • Salt and pepper to taste

Directions

  1. Marinate the chicken: Combine soy sauce, chili sauce, and honey in a bowl. Add chicken pieces, toss to coat, and marinate for at least 30 minutes.
  2. Cook the noodles: Boil ramen noodles following package instructions (typically 3–5 minutes). Drain and set aside.
  3. Sauté the chicken: Heat olive oil in a large pot over medium heat. Cook marinated chicken until browned and cooked through, about 6–7 minutes.
  4. Add garlic and paprika: Stir in minced garlic and paprika, cooking for 1 minute until aromatic.
  5. Combine broth and noodles: Add chicken broth to the pot, bring to a boil, then add noodles. Simmer gently for 3–5 minutes.
  6. Stir in heavy cream: Lower heat, add heavy cream, and simmer for another 5 minutes until slightly thickened. Season with salt and pepper to taste.
  7. Serve: Garnish bowls with sliced green onions and enjoy hot.

Servings and timing

  • Serves: 4
  • Prep time: 10 minutes (plus marinating)
  • Cook time: 20 minutes
  • Total time: 30 minutes

Variations

  • Spice Level: Adjust chili sauce or add red pepper flakes for extra heat.
  • Alternative Proteins: Substitute chicken with shrimp, tofu, or beef.
  • Vegetable Boost: Incorporate veggies like mushrooms, bok choy, bell peppers, carrots, or spinach.
  • Different Noodles: Try using udon, soba, rice noodles, or gluten-free options.
  • Cream Substitute: Use coconut milk for a dairy-free variation or lighter cream to reduce fat.

Storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat on the stovetop with a splash of broth or cream. Avoid microwaving to maintain noodle texture.

FAQs

How do I make the dish less spicy?

I simply use less chili sauce or add extra cream to mellow the heat.

Can I use precooked chicken?

Absolutely! I add precooked chicken after sautéing garlic and paprika.

What additional toppings go well with this ramen?

I often enjoy boiled eggs, sesame seeds, nori sheets, or sesame oil drizzle for extra flavor.

Can this ramen be frozen?

I wouldn't freeze the noodles as they turn mushy. However, freezing chicken and sauce separately works well for up to one month.

How can I make this vegetarian or vegan?

Easily! Replace chicken with tofu or vegetables, use vegetable broth, and opt for coconut or cashew cream.

Conclusion

This Fiery Chicken Ramen with Creamy Garlic Sauce perfectly balances spice and richness, offering comfort and versatility. Whether adjusting ingredients to dietary preferences or savoring leftovers, it's become a staple in my kitchen and I think you'll love it too.

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Fiery Chicken Ramen with Creamy Garlic Sauce

Fiery Chicken Ramen with Creamy Garlic Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Halal
Print Recipe

Description

A spicy and comforting ramen bowl featuring tender chicken, fiery chili, creamy garlic sauce, and savory noodles—perfect for quick, flavorful weeknight meals.

Ingredients

  • 2 chicken breasts, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon chili sauce
  • 1 tablespoon honey
  • 2 packs instant ramen noodles
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons garlic, minced
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 4 green onions, sliced
  • Salt and pepper to taste

Instructions

  1. Marinate chicken in soy sauce, chili sauce, and honey for at least 30 minutes.
  2. Cook ramen noodles according to package instructions, drain and set aside. Simultaneously heat chicken broth until simmering.
  3. Heat olive oil in a pot; sauté chicken for 6-7 minutes until cooked through.
  4. Add garlic and paprika, sauté for 1 minute.
  5. Add chicken broth and noodles, simmer 3-5 minutes.
  6. Lower heat, add heavy cream, and simmer 5 minutes until slightly thickened. Season with salt and pepper.
  7. Serve hot, garnished with sliced green onions.

Notes

  • Adjust spice by reducing chili sauce or adding more cream.
  • Can substitute chicken with tofu, shrimp, or beef.
  • Add vegetables like bok choy, mushrooms, or spinach.
  • Replace heavy cream with coconut milk for dairy-free.
  • Avoid microwaving leftovers to prevent soggy noodles; reheat gently on stove.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 580
  • Sugar: 8g
  • Sodium: 850mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 95mg

Baby Lemon Impossible Pies

by Leave a Comment

A delightful twist on classic lemon pie, these bite-sized desserts magically form their own crust during baking—no rolling or fuss needed. With a gooey custardy center and bright citrus zing, they’re as impressive as they are easy. Baby Lemon Impossible Pies

Why You’ll Love This Recipe

I adore how these pies deliver bright lemon flavor and creamy texture in every bite, all formed from a simple poured batter. Each individual pie is perfectly portioned—ideal for gatherings or treating myself just right. The self-forming crust feels a bit like kitchen magic, and the fresh lemon aroma fills the kitchen beautifully.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • unsalted butter, melted

  • granulated sugar

  • all-purpose flour (or self‑rising flour)

  • eggs

  • whole milk

  • fresh lemon juice and zest

  • vanilla extract

  • salt

  • powdered sugar for dusting

directions

  1. Preheat the oven to 350 °F (175 °C). Grease a 12-cup muffin tin or line it with liners.

  2. Whisk the melted butter, sugar, and flour until smooth. Then add eggs one at a time for a silky batter.

  3. Gradually whisk in milk, fresh lemon juice and zest, vanilla, and salt, mixing until even.

  4. Pour the batter through a sieve into the muffin cups, filling each about ¾ full.

  5. Bake for 22–25 minutes until the pies are set with a slightly golden top. The batter separates—forming its own crust and custardy filling.

  6. Let cool in the pan for 10 minutes before transferring to a rack. Once fully cooled, dust them with powdered sugar.

Servings and timing

  • Yields: 12 mini pies

  • Prep time: ~15 minutes

  • Bake time: 22–25 minutes

  • Cool time: ~10 minutes before unmolding; fully cool before dusting

Variations

  • Lemon-blueberry: Add fresh blueberries to each cup before baking.

  • Lime version: Use lime juice and zest, topped with toasted coconut.

  • Limoncello twist: Stir in a splash of limoncello for an adult dessert.

  • Spiced holiday: Add a pinch of nutmeg for warm holiday flavors.

storage/reheating

I keep any leftovers refrigerated, covered, for up to 3 days—flavors even deepen with time. They don’t freeze well due to the custard texture. Before serving, I wait to dust with sugar so it stays crisp.

FAQs

Why are they called “impossible” pies?

They're called "impossible" because the poured batter magically separates while baking—creating a bottom crust and custard filling from one mix.

Can I use bottled lemon juice?

Yes, bottled juice works in a pinch, but I always use fresh zest for its vibrant flavor punch.

How do I know when they're done?

They should feel set with a slight jiggle and golden tops. A toothpick should reveal just moist crumbs.

Can I make them ahead of time?

Absolutely—I store them in the fridge, dusting with powdered sugar just before serving. They’re best within 3 days.

Why do they sink in the center?

They’ll naturally sink slightly as they cool—this makes a lovely well for powdered sugar or a dollop of cream!

Conclusion

I love how these Baby Lemon Impossible Pies combine simplicity and charm. A handful of pantry ingredients turns into a stunning, tangy dessert with custardy texture and self-formed crust—perfect for impressing guests or enjoying solo. I hope they become a favorite in your kitchen, too!

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Baby Lemon Impossible Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes (including cooling)
  • Yield: 12 mini pies
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Bite-sized lemon pies with a custardy filling and magically self-forming crust, ideal for easy baking and impressive serving.

Ingredients

  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • ½ cup all-purpose flour
  • 4 eggs
  • 1¾ cups whole milk
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
  2. Whisk melted butter, sugar, and flour until smooth. Add eggs one at a time, whisking well.
  3. Gradually add milk, lemon juice and zest, vanilla, and salt, whisking until combined.
  4. Pour batter through a sieve into muffin cups, filling ¾ full.
  5. Bake 22–25 minutes until set and lightly golden.
  6. Cool 10 minutes in pan, then transfer to a rack. Dust with powdered sugar after fully cooled.

Notes

  • For a lemon-blueberry variation, add fresh blueberries before baking.
  • For lime pies, substitute lime juice/zest and top with toasted coconut.
  • Store refrigerated up to 3 days; dust with sugar right before serving.
  • Pies will naturally sink slightly when cooled.

Nutrition

  • Serving Size: 1 pie
  • Calories: 180 kcal
  • Sugar: 16g
  • Sodium: 75mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 80mg

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

by Leave a Comment

I bring together char-grilled shrimp, vibrant avocado-corn salsa, and a luscious garlic-infused sauce in a bright, wholesome bowl that's ready in about 25 minutes.

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

Why You’ll Love This Recipe

I love how everything combines beautifully in one bowl—protein-rich shrimp, fresh and crunchy salsa, and a smooth, flavorful garlic sauce. The variety of textures and flavors makes this dish both satisfying and nutritious. It's perfect for a quick lunch or dinner.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 1 Tbsp olive oil
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper (optional)

For the corn salsa:

  • 1 cup frozen corn, thawed
  • ½ cup red onion, diced
  • ¼ cup cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • Juice of 1 lime
  • Salt to taste

For the creamy garlic sauce:

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 Tbsp cilantro, chopped
  • 1 Tbsp lemon (or lime) juice
  • 1 clove garlic, minced
  • ¼ tsp salt
  • ¼ tsp black pepper

For assembling the bowl:

  • 1 avocado, sliced or mashed
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

directions

  1. Prep shrimp. I toss shrimp with olive oil, paprika, garlic powder, salt, pepper, and optional cayenne.
  2. Make corn salsa. I mix corn, red onion, jalapeño, cilantro, lime juice, and salt, then set aside.
  3. Grill shrimp. I grill the shrimp over medium heat for 2–3 minutes per side until pink and opaque.
  4. Prepare creamy sauce. I whisk mayonnaise, sour cream, cilantro, lemon juice, garlic, salt, and pepper until smooth.
  5. Assemble bowls. I add corn salsa into bowls, layer shrimp and avocado slices, drizzle with sauce, and garnish with sesame seeds and green onions.

Servings and timing

This recipe makes 2 servings, ready in 25 minutes—15 minutes prep time and 10 minutes cooking.

Variations

  • I add extra spice by mixing chopped jalapeño or cayenne pepper into the sauce.
  • For a heartier version, I use rice or quinoa as a base.
  • Mixing mashed avocado into the creamy sauce creates a richer and lighter sauce option.

storage/reheating

I store shrimp, salsa, and sauce separately in airtight containers in the fridge. The salsa stays fresh for about 2 days, the sauce 3–4 days, and shrimp up to 2 days. To reheat, I gently warm the shrimp in a skillet or microwave before assembling the bowls.

FAQs

What's the best way to store leftovers?

I store each component—shrimp, salsa, sauce—in separate airtight containers. The salsa stays fresh about 2 days, sauce 3–4 days, shrimp about 2 days. Warm shrimp gently for best texture.

Is this recipe spicy?

The spice level is adjustable. Cayenne pepper, jalapeño, or hot sauce can be included or omitted based on preference.

Can I use pre-cooked shrimp?

Yes, I gently heat pre-cooked shrimp just before assembling the bowls to avoid a tough texture.

How do I prevent the avocado from browning?

I drizzle avocado slices with extra lime juice, store them in an airtight container, and add avocado to the bowl just before serving.

Can I make this without a grill?

Absolutely! Shrimp can easily be cooked in a skillet on medium-high heat for 2–3 minutes per side to achieve a similar char.

Conclusion

This grilled shrimp bowl is quick, vibrant, and nutritious, balancing flavorful shrimp, fresh salsa, and creamy garlic sauce. It's easy to customize and makes a delightful meal for any occasion.

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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Grilling, Mixing
  • Cuisine: American
  • Diet: Low Calorie
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Description

A wholesome and vibrant bowl featuring grilled shrimp, avocado-corn salsa, and a creamy garlic sauce, all packed with balanced flavors and textures, perfect for a light lunch or dinner.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 Tbsp olive oil
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper (optional)
  • 1 cup frozen corn, thawed
  • ½ cup red onion, diced
  • ¼ cup cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • Juice of 1 lime
  • Salt to taste
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 Tbsp cilantro, chopped
  • 1 Tbsp lemon (or lime) juice
  • 1 clove garlic, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 avocado, sliced or mashed
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Instructions

  1. Prep shrimp: Toss shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne (if using).
  2. Make corn salsa: Combine corn, red onion, jalapeño, cilantro, lime juice, and salt. Set aside.
  3. Grill shrimp: Over medium heat, grill each shrimp for 2–3 minutes per side until pink and opaque.
  4. Prepare creamy sauce: Whisk mayo, sour cream, cilantro, lemon juice, garlic, salt, and pepper until smooth.
  5. Assemble bowls: Spoon corn salsa into bowls, top with shrimp and avocado, drizzle with sauce, and garnish with sesame seeds and green onions.

Notes

  • Extra heat can be added with chopped jalapeño or cayenne in the sauce.
  • Swap rice or quinoa as a base for a grain bowl version.
  • Mix mashed avocado into the creamy sauce for a richer, lighter twist.
  • Store shrimp, salsa, and sauce separately in airtight containers in the fridge.
  • Salsa stays fresh about 2 days, sauce 3–4 days, shrimp 2 days.
  • Warm the shrimp gently before remixing into bowls to maintain texture.
  • For a non-grilled version, cook shrimp in a skillet on medium-high for 2–3 minutes per side to get a nice sear.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 400
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 24g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 8g
  • Protein: 23g
  • Cholesterol: 200mg

Air Fryer Onion Rings

by Leave a Comment

I’ve crafted crispy, golden air fryer onion rings that capture all the crunchy delight of deep-fried treats—without the mess or excess oil. They’re an effortless snack or side dish perfect alongside burgers or simply enjoyed on their own. Air Fryer Onion Rings

Why You’ll Love This Recipe

I love how the air fryer simplifies this classic dish—no splattering grease and minimal cleanup. A quick spray of oil yields a perfect crunch every time, and the panko breadcrumbs, paired with cornstarch, ensure a light yet satisfying crispiness. Sweet onions like Vidalia or yellow onions provide just the right amount of sweetness and mild flavor, making these onion rings irresistible.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 3 medium sweet yellow onions
  • 1 cup all-purpose flour
  • 2 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3 large eggs
  • ¾ cup milk
  • 4 cups panko breadcrumbs
  • Nonstick cooking spray
  • Optional: minced parsley for garnish

For the dip:

  • ⅓ cup mayonnaise
  • 2 tablespoon ketchup

Directions

  1. Slice and separate rings. I peel the onions, slice them into ¼-inch (or ½-inch if preferred) rings, and carefully separate them.
  2. Prepare breading station. In one bowl, I mix flour, cornstarch, salt, and pepper. In another bowl, I whisk together eggs and milk. In the third bowl, I place the panko breadcrumbs.
  3. Bread the onion rings. I dredge each onion ring first in the flour mixture, then the egg wash, and finally coat thoroughly with panko, pressing lightly so the crumbs adhere.
  4. Air fry. I preheat the air fryer to 350°F, spray the basket and the rings with oil, and place the rings in a single layer. I air fry at 350°F for 5 minutes, flip them, spray again, and continue cooking for another 5 minutes. Repeat with the remaining onion rings.
  5. Prepare dip. I simply mix mayonnaise and ketchup in a small bowl.
  6. Serve. I garnish the hot, crispy onion rings with minced parsley and serve immediately with the prepared dip. If needed, I keep batches warm in a 200°F oven.

Servings and timing

  • Yields: about 24 rings, serving 4 people
  • Prep time: Approximately 10 minutes
  • Cook time: Approximately 10 minutes (5 minutes each side per batch)
  • Total time: Around 30–40 minutes, depending on batch count

Variations

  • I sometimes add spices like paprika, garlic powder, onion powder, or cayenne pepper to the flour mix for extra flavor.
  • Gluten-free panko is a great alternative if needed.
  • Marinating onion rings in buttermilk beforehand adds tenderness and subtle tanginess.
  • For a quick option, I air fry pre-breaded frozen onion rings directly, adjusting the cooking time to about 8–10 minutes at 400°F.

Storage/Reheating

  • I store leftover onion rings in an airtight container in the fridge for 2–3 days.
  • To reheat, I use the air fryer or oven at 350–400°F for 8–10 minutes until crispy.
  • For freezing, I lay them flat until solid, then transfer to a zip-top bag. They can be reheated from frozen directly in the air fryer.

FAQs

What onions are best for onion rings?

I prefer sweet yellow or Vidalia onions for their mild sweetness, though white onions are also suitable. Red onions can be too sharp.

Can I make the rings ahead and freeze them?

Yes, I often slice, bread, and freeze them on a tray first, then store in freezer bags. They cook great straight from frozen.

How do I keep the breading from falling off?

A good three-step dredging process—flour mix, egg wash, and then panko breadcrumbs pressed firmly—helps the breading adhere. Avoid overcrowding in the fryer and flip halfway through cooking.

Why marinate onion rings in buttermilk?

Buttermilk marinade softens the onion flavor and enhances batter adherence, adding tenderness and depth to the taste.

What's a good dipping sauce alternative?

Besides mayo-ketchup, I enjoy sriracha mayo, honey mustard, barbecue sauce, ranch dressing, or blue cheese dip—all complement the rings perfectly.

Conclusion

These air fryer onion rings offer delightful crunch and classic flavor without the fuss or guilt of traditional frying. They’re versatile, quick to prepare, and always impress whether served as an appetizer, snack, or side. Enjoy crispy perfection anytime with this simple, delicious recipe.

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Air Fryer Onion Rings

Air Fryer Onion Rings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20–30 minutes
  • Total Time: 30–40 minutes
  • Yield: 24 onion rings (4 servings)
  • Category: Snack
  • Method: Air Fryer
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Crispy, golden air fryer onion rings with crunchy panko breading, perfect for a quick snack or side.

Ingredients

  • 3 medium sweet yellow onions
  • 1 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 3 large eggs
  • ¾ cup milk
  • 4 cups panko breadcrumbs
  • Nonstick cooking spray
  • Optional: minced parsley for garnish
  • For the dip:
  • ⅓ cup mayonnaise
  • 2 tbsp ketchup

Instructions

  1. Peel onions, slice into ¼-inch rings, and separate gently.
  2. Set up breading station: flour mix (flour, cornstarch, salt, pepper), egg wash (eggs, milk), panko.
  3. Bread onion rings: flour, egg wash, then panko, pressing firmly.
  4. Preheat air fryer to 350°F, spray basket and rings with oil, cook 5 mins, flip, spray again, cook another 5 mins. Repeat for remaining batches.
  5. Mix mayonnaise and ketchup for dip.
  6. Garnish rings with parsley, serve warm with dip, keeping warm in oven at 200°F if needed.

Notes

  • Use sweet yellow or Vidalia onions for best results.
  • Marinate rings in buttermilk beforehand for extra flavor and tenderness.
  • Customize with spices like paprika or garlic powder.
  • For gluten-free, use gluten-free panko.
  • Rings can be breaded and frozen for later use, air fry directly from frozen.

Nutrition

  • Serving Size: 6 rings
  • Calories: 200 kcal
  • Sugar: 4 g
  • Sodium: 450 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 31 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 45 mg

Creamy Avocado Grilled Cheese

by Leave a Comment

I love this creamy avocado grilled cheese because it brings a fresh, rich twist to the classic grilled cheese. With gooey cheese melting into smooth avocado, it’s comfort food with a bit of elegance and extra goodness. Creamy Avocado Grilled Cheese

Why You’ll Love This Recipe

I adore the perfect balance of textures: the crispy golden bread gives way to creamy, nutritious avocado and stretchy, melty cheese. It’s quick—I can have it ready in under 15 minutes—and flexible, since I can customize the cheese or bread based on what I have on hand.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 4 slices of your favorite bread (like sourdough or whole wheat)
  • 1 ripe avocado
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 2 tablespoons softened butter
  • Optional: a pinch of garlic powder, onion powder, salt, pepper

Directions

  1. Heat a skillet over medium heat.
  2. Mash the avocado in a bowl until creamy but slightly chunky. Season with salt and pepper (and garlic/onion powder if using).
  3. Butter one side of each bread slice. On the opposite side of two slices, spread the avocado mash.
  4. Top the avocado‑coated slices with mozzarella and cheddar. Close the sandwiches with the remaining bread, butter‑side out.
  5. Grill each sandwich for about 3–4 minutes per side until the bread is golden and the cheese has melted. Flip carefully for even toasting.
  6. Let the sandwiches rest a minute before slicing and serving.

Servings and timing

  • Servings: serves 2 sandwiches (2 people)
  • Prep time: about 5–8 minutes
  • Cook time: about 8–10 minutes
  • Total time: around 15 minutes

Variations

  • Swap cheeses: try pepper jack for heat, Swiss for a milder flavor, or Gouda for a richer taste.
  • Add extras: crisp bacon, tomato slices, fresh basil, or spinach for more flavor and texture.
  • Spice it up: mix a pinch of chili flakes or hot sauce into the avocado for a kick.

Storage/reheating

  • Storage: Keep sandwiches in an airtight container in the fridge for up to 2 days.
  • Reheating: Toast in a skillet on medium-low heat until warmed through; or use a toaster oven to crisp the bread while melting the cheese. Avoid the microwave—it can make the bread soggy and the avocado lose texture.

FAQs

How do I stop the avocado from making the bread soggy?

I find that using a perfectly ripe (not overripe) avocado and grilling the sandwich right after assembling ensures it stays crisp.

Can I prep the avocado mix ahead of time?

Yes—I mash the avocado, season it, and stash it in the fridge for a day. I assemble and grill the sandwich just before eating for the best texture.

What breads work best?

I prefer day-old sourdough or thick-cut white bread. They hold the filling well without getting too soggy.

What cheeses pair well with avocado?

Mozzarella and cheddar are classic because of their meltiness and flavor. But pepper jack, Swiss, or Gouda all work wonderfully.

Can I make this sandwich vegan or dairy‑free?

Absolutely—I just use vegan butter and plant-based cheese shreds, and I still enjoy that creamy, melty satisfaction.

Conclusion

I always find this creamy avocado grilled cheese to be a comforting, delicious upgrade to a classic. It's quick, versatile, and hits the nail on buttery-crisp bread, creamy avocado, and melty cheese. Whether I'm cooking for one or sharing it, it’s a dependable crowd-pleaser that never disappoints.

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Creamy Avocado Grilled Cheese

Creamy Avocado Grilled Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 bread bowls
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Halal
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Description

Spaghetti Garlic Bread Bowls combine saucy, cheesy spaghetti with crusty garlic bread rolls for a fun and indulgent handheld meal that's perfect for casual dinners or entertaining guests.

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 2–3 garlic cloves, finely minced
  • 500 g (1 lb) ground beef
  • 1 Tbsp tomato paste
  • 80 ml (⅓ cup) red wine (or extra beef stock)
  • 500 g passata (pureed tomatoes)
  • 240 ml (1 cup) beef stock
  • ½ Tbsp Worcestershire sauce
  • ½ tsp dried oregano
  • ½ tsp sugar
  • ½ bunch fresh basil, chopped
  • 20 g (¼ cup) freshly grated parmesan
  • Salt and black pepper to taste
  • 200 g spaghetti
  • 6 large crusty white rolls
  • 100 g (7 Tbsp) butter, melted
  • 3 garlic cloves, finely grated
  • 30 g (1 oz) parmesan, grated
  • 1 Tbsp fresh parsley, finely chopped (plus extra for garnish)
  • 200 g (2 cups) shredded mozzarella

Instructions

  1. Heat olive oil in a large pan over medium heat. Cook the onion until soft, then add garlic and cook for another minute.
  2. Add ground beef and brown thoroughly. Stir in tomato paste, then pour in red wine and let it reduce slightly.
  3. Add passata, beef stock, Worcestershire sauce, oregano, sugar, and basil. Season with salt and pepper and simmer for 25 minutes until thickened. Stir in parmesan and adjust seasoning as needed.
  4. Cook spaghetti until al dente, drain, and mix directly into the meat sauce.
  5. Preheat oven to 180°C (350°F). Slice tops off rolls and hollow them out, leaving about ½-inch thick walls.
  6. Mix melted butter with garlic, parsley, and grated parmesan. Brush inside and outside of each roll with the mixture.
  7. Stuff rolls with the spaghetti mixture, top with mozzarella, and bake for 8–10 minutes until crispy and cheese is melted. Broil briefly for a golden top if desired.
  8. Garnish with additional parsley and serve immediately.

Notes

  • Use plant-based meat or mushrooms for a vegetarian version.
  • Try different cheeses like provolone or burrata for a twist.
  • Substitute wine with extra beef stock and balsamic vinegar.
  • Short pasta shapes work well for easier eating.
  • Store sauce and garlic butter separately; assemble fresh to avoid soggy bread.

Nutrition

  • Serving Size: 1 bread bowl
  • Calories: 670
  • Sugar: 6g
  • Sodium: 820mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 14g
  • Trans Fat: 1g
  • Carbohydrates: 58g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 85mg

One Pot Chicken Burrito Bowl

by Leave a Comment

I love how this one‑pot chicken burrito bowl brings everything together—tender chicken pieces, Mexican‑style rice, beans, and seasoning—in one easy skillet.

One Pot Chicken Burrito Bowl

Why You’ll Love This Recipe

I find it's a lifesaver on busy nights. One pot means minimal cleanup, and it cooks in about 30 minutes. Plus, it’s customizable—I often add extra beans or swap in corn—so it never gets boring.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 lb boneless skinless chicken breast, cubed
• 3 tablespoon olive oil
• ½ cup diced onion
• 1 cup uncooked long‑grain white rice
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (15 oz) can black beans, drained & rinsed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2½ cups low‑sodium chicken broth
• Juice of 1 lime
• 1 cup shredded Colby‑jack or Mexican‑blend cheese
• Salt & pepper, to taste
• Optional toppings: fresh tomatoes, green onions, sour cream, guacamole

directions

  1. I heat 2 tablespoon olive oil in a large skillet over medium heat and sauté diced onion until softened.
  2. I season cubed chicken with salt and pepper, add it to the pan, and brown it (it doesn’t need to be fully cooked yet).
  3. I push the chicken to one side, add the remaining oil, and toast the uncooked rice for a minute or two—this makes fluffier rice.
  4. I stir in drained beans, tomatoes, spices, and chicken broth.
  5. I bring it to a simmer, cover, reduce heat to low, and cook for ~20 minutes, until rice is tender.
  6. Off heat, I squeeze lime juice in, sprinkle cheese on top, cover again, and let it sit 2–3 minutes so the cheese melts.
  7. I finish with fresh toppings like tomatoes, green onions, guac, or sour cream.

Servings and timing

  • Makes about 6 servings
  • Prep time: ~10 minutes
  • Cook time: ~20 minutes
  • Total time: ~30 minutes

Variations

• Swap rice: Use jasmine or basmati for fragrance (or parboiled brown rice—adjust cooking time to 45 min).
• Swap protein: Try boneless skinless thighs, ground chicken/turkey, or ground beef.
• Add veggies: Stir in corn, diced peppers, or green chiles for extra color and flavor.
• Go dairy‑free: Skip the cheese and sour cream, or use a vegan alternative.

storage/reheating

I let leftovers cool, then store them in airtight containers in the fridge for up to 3 days. They reheat well in the microwave—just sprinkle a bit of water to keep the rice moist. Toppings go on fresh after reheating.

FAQs

Can I use brown rice instead of white?

Yes—I often use parboiled brown rice, but it needs about 45 minutes to cook and may require extra broth.

Is this recipe gluten‑free?

I use gluten‑free chicken broth, beans, and seasoning—it’s naturally gluten‑free.

Can I meal‑prep this for the week?

Definitely. I portion it out after cooling and it keeps well. Just reheat and freshen with toppings before serving.

What toppings work best?

I love fresh tomatoes, guacamole, sour cream, green onions, cilantro, and crushed tortilla chips. Any combo works!

Can I make it spicy?

Absolutely—I add extra chili powder, diced jalapeños, or a can of green chiles to heat things up.

Conclusion

I’m always amazed how this bowl delivers big Mexican flavors with minimal effort. One pot, 30 minutes, and cleanup is a breeze. It’s a go‑to weeknight meal that’s hearty, flexible, and full of flavor—perfect for sharing or saving extra for later.

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One Pot Chicken Burrito Bowl

One Pot Chicken Burrito Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Skillet
  • Cuisine: Mexican
  • Diet: Gluten Free
Print Recipe

Description

A flavorful one-pot chicken burrito bowl packed with tender chicken, seasoned rice, beans, and cheese—ready in 30 minutes with easy cleanup.

Ingredients

  • 1 lb boneless skinless chicken breast, cubed
  • 3 Tbsp olive oil
  • ½ cup diced onion
  • 1 cup uncooked long-grain white rice
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 (15 oz) can black beans, drained & rinsed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 2½ cups low-sodium chicken broth
  • Juice of 1 lime
  • 1 cup shredded Colby-jack or Mexican-blend cheese
  • Salt & pepper, to taste
  • Optional toppings: fresh tomatoes, green onions, sour cream, guacamole

Instructions

  1. Heat 2 tablespoon olive oil in a large skillet over medium heat and sauté diced onion until softened.
  2. Season cubed chicken with salt and pepper, add to the pan, and brown (does not need to be fully cooked).
  3. Push chicken to one side, add remaining oil, and toast uncooked rice for 1-2 minutes.
  4. Stir in drained beans, tomatoes, spices, and chicken broth.
  5. Bring to a simmer, cover, reduce heat to low, and cook for about 20 minutes, until rice is tender.
  6. Remove from heat, stir in lime juice, sprinkle cheese on top, cover again, and let sit for 2–3 minutes to melt cheese.
  7. Top with fresh toppings like tomatoes, green onions, guacamole, or sour cream before serving.

Notes

  • Customize with corn, diced peppers, or green chiles for variety.
  • Use parboiled brown rice if desired; adjust cooking time accordingly.
  • Can be made dairy-free with cheese and sour cream substitutes.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in microwave with a splash of water to keep rice moist.

Nutrition

  • Serving Size: ⅙ of recipe
  • Calories: 400
  • Sugar: 3g
  • Sodium: 550mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 60mg

Sweet Sticky Rice and Mango

by Leave a Comment

I love how this dessert blends tropical fruitiness with creamy, indulgent comfort. The sticky rice soaked in sweet coconut milk contrasts beautifully with fresh, juicy mango slices. It’s naturally gluten-free and dairy-free, which makes it a delightful treat for many dietary preferences. Plus, it looks elegant while being simple to prepare..

Sweet Sticky Rice and Mango

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • glutinous (sweet) rice – rinsed and soaked
  • full-fat coconut milk – divided
  • granulated sugar
  • salt
  • tapioca or rice flour (for thickening sauce)
  • ripe mangoes – preferably Ataulfo, Nam Dok Mai, or Champagne
  • toasted sesame seeds (optional)

directions

  1. I rinse the rice under cold water until the water runs clear.
  2. Then I soak the rice for at least 4 hours or overnight.
  3. After draining, I steam the rice for 20–25 minutes until translucent and chewy.
  4. While the rice steams, I heat most of the coconut milk with sugar and salt in a saucepan, then remove it from heat.
  5. When the rice is done, I transfer it to a bowl and pour the hot coconut mixture over it. I stir, cover, and let it rest for 20 minutes to absorb.
  6. For the sauce, I whisk flour with a little water, then simmer it with the remaining coconut milk, sugar, and salt until thick.
  7. I serve the warm rice alongside sliced mango, drizzle it with the thickened sauce, and sprinkle sesame seeds on top.

Servings and timing

  • Servings: 4
  • Prep time: 10 minutes (plus soak time)
  • Cook time: 20–25 minutes steaming + 5 minutes saucing
  • Resting/absorption: 20 minutes
  • Total active time: about 45 minutes

Variations

  • Black sticky rice: I mix in black glutinous rice for a deeper flavor and unique appearance.
  • Mung bean crunch: I toast mung beans and sprinkle them on top for a crunchy contrast.
  • Pandan infusion: I simmer a pandan leaf with the coconut milk for a fragrant touch.
  • Creamier sauce: I sometimes use coconut cream for a richer sauce.
  • Lower sugar: I reduce the sugar by 25% when I want a less sweet version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the rice with a damp paper towel and microwave until steaming, or gently steam it on the stovetop. I store the sauce and rice separately when possible to keep the texture just right.

FAQs

1. Can I use regular rice instead of sticky rice?

I don’t recommend it. Glutinous rice is key for the right sticky, chewy texture. Other rice types won’t give the same result.

2. What’s the best type of mango?

I like ripe Ataulfo, Champagne, or Nam Dok Mai mangoes. They’re sweet, smooth, and complement the sticky rice perfectly.

3. Can I make this ahead of time?

Yes, I prepare the rice and sauce in advance and store them separately. I assemble the dish just before serving for the best texture and presentation.

4. How long will leftovers last?

Leftovers last 3 to 4 days in the fridge. I reheat gently to revive the soft, creamy consistency.

5. Is this dessert vegan and gluten-free?

Yes, it’s naturally both vegan and gluten-free when made with the listed ingredients.

Conclusion

I love how this sweet sticky rice and mango recipe brings a taste of Thailand to my kitchen with simple ingredients and minimal effort. The creamy coconut rice, juicy mango, and rich sauce create a beautiful harmony of flavors and textures. It’s a dessert I keep coming back to, and I think it might become a favorite for others too.

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Sweet Sticky Rice and Mango

Sweet Sticky Rice and Mango

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes (plus soak time)
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Steamed
  • Cuisine: Thai
  • Diet: Vegan
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Description

A beloved Thai dessert, Sweet Sticky Rice and Mango combines creamy coconut-infused glutinous rice with ripe mango slices for a tropical, gluten-free, and dairy-free treat.

Ingredients

  • 1 cup glutinous (sweet) rice – rinsed and soaked
  • 1 ¼ cups full-fat coconut milk – divided
  • ⅓ cup granulated sugar
  • ¼ tsp salt
  • 1 tsp tapioca or rice flour
  • 2 ripe mangoes – peeled and sliced
  • 1 tsp toasted sesame seeds (optional)

Instructions

  1. Rinse the glutinous rice under cold water until water runs clear.
  2. Soak the rice for at least 4 hours or overnight.
  3. Drain and steam the rice for 20–25 minutes until translucent and chewy.
  4. While rice steams, heat 1 cup coconut milk, sugar, and salt in a saucepan. Simmer briefly, then remove from heat.
  5. Transfer cooked rice to a bowl and pour the hot coconut mixture over it. Stir, cover, and let rest for 20 minutes to absorb.
  6. To make the sauce, whisk flour with a little water, then simmer with remaining ¼ cup coconut milk, sugar, and salt until thickened.
  7. Serve the warm sticky rice with mango slices, drizzle with sauce, and sprinkle with sesame seeds if using.

Notes

  • Use glutinous rice for best texture—regular rice won’t work.
  • Choose ripe, fragrant mangoes like Ataulfo or Nam Dok Mai for best flavor.
  • Can be made ahead; store rice and sauce separately.
  • Store leftovers in the fridge for 2–4 days; reheat with added moisture.
  • For variations, try adding mung beans, pandan leaf, or coconut cream.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 22g
  • Sodium: 85mg
  • Fat: 14g
  • Saturated Fat: 12g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Chinese Pepper Steak

by Leave a Comment

I love this Chinese Pepper Steak recipe—tender strips of beef stir-fried with vibrant bell peppers and onions, tossed in a flavorful savory sauce. It's a simple yet satisfying dish that delivers restaurant-quality taste right in my own kitchen.

Chinese Pepper Steak

Why You’ll Love This Recipe

I’ll start by saying that this dish is incredibly quick and easy, perfect for busy weeknights. The combination of juicy beef and crisp peppers is just so comforting. Plus, the sauce is perfectly balanced—savory, slightly sweet, and deeply satisfying. It’s one of those meals that makes dinner feel special with minimal effort.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Beef (usually flank or sirloin), sliced into thin strips

  • Mixed bell peppers (red, green, yellow), sliced

  • Onion, sliced

  • Garlic and fresh ginger, minced

  • Soy sauce

  • Oyster sauce

  • Shaoxing wine (or dry sherry)

  • Sesame oil

  • Cornstarch (for coating beef and thickening sauce)

  • Beef broth or water

  • Sugar

  • Salt and pepper

  • Vegetable oil for stir-frying

Directions

  1. In a bowl, I toss the beef strips with a little cornstarch, salt, and pepper until coated evenly.

  2. I heat vegetable oil in a wok or large skillet until hot, then stir-fry the beef in batches just until browned—about 1–2 minutes. I remove it and set aside.

  3. In the same pan, I add a touch more oil if needed, then sauté garlic and ginger until fragrant.

  4. I toss in the sliced onions and bell peppers and stir-fry until they are crisp-tender.

  5. I return the beef to the pan and pour in a sauce made from soy sauce, oyster sauce, Shaoxing wine, beef broth, a pinch of sugar, and a drizzle of sesame oil.

  6. If needed, I stir a cornstarch slurry into the pan to thicken the sauce until it coats everything nicely.

  7. I give it one final toss, taste and adjust seasoning if needed, then remove from heat and serve immediately with steamed rice.

Servings and timing

This recipe yields about 4 servings. Prep time is roughly 10 minutes, and cooking takes about 8–10 minutes—so it's ready in under 20 minutes total.

Variations

  • I swap beef for chicken or shrimp for different protein options.

  • I sometimes add mushrooms or snow peas for extra veggies.

  • For a spicy kick, I mix in a splash of chili garlic sauce or sprinkle in some crushed red pepper flakes.

  • Coconut aminos can replace soy sauce for a gluten-free twist.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm them in a skillet over medium heat, adding a splash of water or broth to refresh the sauce and keep the beef moist.

FAQs

What cut of beef is best for pepper steak?

I prefer flank steak or sirloin because they are tender when sliced thin and cook quickly. If needed, skirt steak works too.

How do I make the sauce gluten-free?

I substitute soy sauce with tamari or coconut aminos, and use gluten-free oyster sauce. Everything else stays the same.

Can I prep this ahead of time?

Absolutely! I slice the beef and vegetables ahead, store them separately in the fridge, then stir-fry everything when I'm ready to cook.

How spicy is this dish?

By default, it's mild, but I crank it up by adding chili garlic sauce or fresh sliced chilies to taste.

Can I make this vegetarian?

Yes, I swap the beef for firm tofu or tempeh and use vegetable broth instead of beef broth for a delicious vegetarian version.

Conclusion

This Chinese Pepper Steak has become one of my go-to dinners because it's fast, flavorful, and flexible. Whether I’m craving something meaty and comforting or mixing it up with tofu or chicken, it never disappoints. I hope you love it as much as I do—it brings bright flavors and a bit of stir-fry flair to any weeknight!

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Chinese Pepper Steak

Chinese Pepper Steak

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Chinese
  • Diet: Low Lactose
Print Recipe

Description

Chinese Pepper Steak is a quick and flavorful stir-fry dish featuring tender beef strips with colorful bell peppers and onions, tossed in a savory, slightly sweet sauce. It's a weeknight favorite that delivers restaurant-quality taste at home.

Ingredients

  • 1 lb flank or sirloin beef, thinly sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp sesame oil
  • 2 tsp cornstarch (plus 1 tsp extra for slurry if needed)
  • ¼ cup beef broth or water
  • 1 tsp sugar
  • Salt and pepper, to taste
  • 2 tbsp vegetable oil for stir-frying

Instructions

  1. Toss beef strips with 2 teaspoon cornstarch, salt, and pepper in a bowl until evenly coated.
  2. Heat 1 tablespoon vegetable oil in a wok or skillet over high heat. Stir-fry beef in batches for 1–2 minutes until browned. Remove and set aside.
  3. Add remaining oil if needed, then sauté garlic and ginger until fragrant.
  4. Add sliced onions and bell peppers; stir-fry until crisp-tender.
  5. Return beef to the pan. Add soy sauce, oyster sauce, Shaoxing wine, beef broth, sugar, and sesame oil. Mix well.
  6. If needed, stir in a slurry made from 1 teaspoon cornstarch and 1 tablespoon water to thicken the sauce.
  7. Toss everything together until well coated, adjust seasoning, then remove from heat and serve hot with steamed rice.

Notes

  • Use flank or sirloin steak for best tenderness.
  • Add chili garlic sauce for spice.
  • Swap soy sauce with coconut aminos for a gluten-free option.
  • Leftovers can be stored for up to 4 days in the fridge.
  • Prep ingredients ahead to save time during busy nights.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 4g
  • Sodium: 690mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 26g
  • Cholesterol: 65mg

Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

by Leave a Comment

I’m excited to share this indulgent yet simple dish that brings together garlic-butter-kissed salmon, earthy mushrooms, and tender spinach all nestled in a velvety cream sauce.

Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

Why You’ll Love This Recipe

I love how this comes together in one pan in about 20–30 minutes. The salmon gets golden and crispy on the outside but stays juicy inside. The creamy garlic-butter sauce with mushrooms and spinach makes it feel like a restaurant dish, while still being cozy and homemade. Plus, it’s packed with omega-3s, greens, and rich flavors—comfort food that also feels wholesome.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 (6 oz) salmon fillets

  • 1 tablespoon olive oil

  • 2 tablespoon butter

  • 8 oz mushrooms, sliced (button or cremini)

  • 3 cloves garlic, minced

  • 2 cups fresh spinach

  • ½ cup heavy cream (or light cream)

  • ¼ cup chicken broth (or wine for deglazing)

  • 1 teaspoon Dijon mustard (optional for tang)

  • 1 tablespoon fresh lemon juice (optional brightness)

  • Salt & black pepper, to taste

  • Optional: chopped parsley or thyme for garnish

directions

  1. Season & sear salmon
    I pat the fillets dry and season both sides with salt and pepper. In a skillet over medium-high heat, I warm the olive oil. I sear the salmon skin-side down (if using skin-on) for 4 minutes, then flip and cook for 3–4 more minutes until just cooked. I transfer it to a plate.

  2. Sauté mushrooms & garlic
    In the same pan, I melt the butter. I add mushrooms and cook for 3–5 minutes until they release moisture and brown. I stir in garlic and cook for about 30 seconds until fragrant.

  3. Wilt spinach
    I toss in the spinach and cook until just wilted, about 1–2 minutes.

  4. Make creamy sauce
    I pour in the broth (or wine) and cream, stirring to deglaze any brown bits. I add Dijon mustard and lemon juice if using. I let it simmer for 2–3 minutes to thicken slightly, then season to taste.

  5. Reunite salmon & sauce
    I nestle the salmon back into the pan. I spoon the sauce, mushrooms, and spinach over the fillets and heat together for another 1–2 minutes.

  6. Serve
    I garnish with parsley or thyme and serve immediately.

Servings and timing

This recipe yields 2 servings and takes about 5 minutes of prep time and 15–20 minutes of cooking time, making it ready in 20–25 minutes total.

Variations

  • Dairy-free: I use coconut cream and vegan butter

  • Spicy: I add red pepper flakes during the sauce step

  • Herbal twist: I like to finish with sun-dried tomatoes or fresh dill

  • Fish swap: trout, cod, or halibut work beautifully

  • Keto/low-carb: I pair it with cauliflower rice or steamed vegetables

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the dish in a skillet over low heat with a splash of broth or cream to revive the sauce. I can also freeze the salmon and sauce separately for up to 2 months, thawing in the fridge before reheating.

FAQs

Can I use frozen salmon?

Yes—I thaw it fully in the fridge, pat it very dry, then proceed as usual for a great sear.

What can I substitute for heavy cream?

Light cream works well, or for dairy-free options I use coconut cream or cashew cream.

How do I know when salmon is done?

I look for a nice golden crust. It flakes easily with a fork but still looks slightly translucent in the center before resting—it finishes cooking off heat.

Can I prep this ahead of time?

Absolutely! I prep and sauté the mushrooms, garlic, and spinach ahead, and cook the salmon just before serving so everything’s fresh.

What sides pair well with this?

I love it over mashed potatoes, rice, zucchini noodles, or alongside garlic-buttered broccoli for a low-carb option and extra green goodness.

Conclusion

I adore this Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce because it delivers a rich, satisfying dinner without fuss. The garlic butter, tender mushrooms, and fresh spinach create a cozy yet elegant sauce that feels indulgent, yet I know I’m nourishing myself. I hope you enjoy making and savoring this as much as I do in my kitchen!

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Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Dinner
  • Method: Pan-Searing
  • Cuisine: American
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Description

Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce is a rich yet simple one-pan dish featuring seared salmon, sautéed mushrooms, and wilted spinach in a creamy garlic-butter sauce.

Ingredients

  • 2 (6 oz) salmon fillets
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 8 oz mushrooms, sliced (button or cremini)
  • 3 cloves garlic, minced
  • 2 cups fresh spinach
  • ½ cup heavy cream (or light cream)
  • ¼ cup chicken broth (or wine for deglazing)
  • 1 tsp Dijon mustard (optional for tang)
  • 1 Tbsp fresh lemon juice (optional brightness)
  • Salt & black pepper, to taste
  • Optional: chopped parsley or thyme for garnish

Instructions

  1. Pat salmon fillets dry and season both sides with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear salmon skin-side down for 4 minutes, then flip and cook 3–4 more minutes. Remove and set aside.
  3. In the same pan, melt butter. Add mushrooms and cook 3–5 minutes until browned. Add garlic and sauté 30 seconds until fragrant.
  4. Add spinach and cook until wilted, about 1–2 minutes.
  5. Pour in broth and cream, stirring to deglaze. Add Dijon mustard and lemon juice if using. Simmer 2–3 minutes to slightly thicken.
  6. Return salmon to the pan, spooning sauce over fillets. Heat together for 1–2 minutes.
  7. Garnish with parsley or thyme and serve immediately.

Notes

  • Use coconut cream and vegan butter for a dairy-free version.
  • Red pepper flakes add a spicy kick to the sauce.
  • Trout, cod, or halibut can replace salmon.
  • Pairs well with mashed potatoes, rice, or low-carb options like cauliflower rice.
  • Store leftovers for up to 3 days in the fridge or freeze for up to 2 months.

Nutrition

  • Serving Size: 1 salmon fillet with sauce
  • Calories: 450
  • Sugar: 2g
  • Sodium: 420mg
  • Fat: 32g
  • Saturated Fat: 14g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 36g
  • Cholesterol: 105mg

Southern Strawberry Punch Bowl Cake

by Leave a Comment

I bring gorgeous layers of cake, cream, and fresh strawberries to the table with this nostalgic Southern punch bowl dessert—perfect for gatherings and celebrations.

Southern Strawberry Punch Bowl Cake

Why You’ll Love This Recipe

I love how effortlessly it comes together—just layer cake, vanilla pudding-cream, and strawberries in a punch bowl, pop it in the fridge, and I’ve got a stunning, crowd-pleasing dessert. The lightness of angel food or yellow cake paired with creamy pudding and juicy berries makes every bite heavenly.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 angel food or yellow cake (store-bought or mix), cut into bite-sized pieces

  • 1 (3–6 oz) package instant vanilla pudding mix

  • ~2 cups cold milk

  • ~2 cups whipped topping (Cool Whip) or freshly whipped 35% cream

  • 1–2 quarts fresh strawberries, hulled and sliced

directions

  1. Tear or cut the cake into small, even pieces.

  2. Whisk pudding mix with milk until slightly thickened; chill briefly.

  3. If using whipped cream, beat until firm peaks form, then gently fold into pudding. If using whipped topping, fold it directly into pudding.

  4. Layer ingredients in a punch bowl: cake, strawberries, pudding-cream. Repeat until bowl is full, finishing with pudding-cream on top. Garnish with strawberries.

  5. Cover and chill for at least 2 hours (ideally 4), or overnight, so flavors meld and cake softens.

Servings and timing

  • Servings: about 12–15

  • Prep time: ~20 min

  • Chill time: 2–4 hours minimum (better if left overnight)

  • Total time: ~2½ to 4½ hours

Variations

  • Use sugar-free pudding and light whipped topping for a lighter version

  • Substitute angel food cake with pound cake for a richer texture

  • Add banana slices or crushed pineapple for extra dimension

  • Try other fruits (blueberries, raspberries, peaches), or flavored pudding for fun twists

storage/reheating

I keep leftovers covered in the fridge for up to 3 days. The cake may soften over time, but it remains delicious. For a fresh taste, I sometimes add a final dollop of whipped topping and fresh strawberries before serving.

FAQs

Can I make this ahead?

Yes—I often build it the day before. It tastes even better next day after flavors meld and cake softens.

What if fresh strawberries aren’t available?

Frozen strawberries work—just thaw, drain excess liquid, and use. I’ve done it in winter, and it’s still delightful.

Can I use homemade whipped cream?

Absolutely! I beat 35% cream to soft peaks, chill it, then fold it into the pudding for a fresh version.

How do I prevent soggy cake?

I keep cake pieces small and layer evenly. Chilling right away helps keep structure. If it gets soft, a fresh top layer of cream and berries helps restore texture.

How long does it stay good?

I eat it within 2–3 days. After that, the cake gets very soft and strawberries may get watery.

Conclusion

This Southern Strawberry Punch Bowl Cake is one of my favorite go-to desserts—showy yet simple, summer-fresh yet light. With accessible ingredients and easy prep, it’s perfect for everything from potlucks to casual weekends. I hope you gather around a big punch bowl of this layered beauty as much as I do—enjoy!

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Southern Strawberry Punch Bowl Cake

Southern Strawberry Punch Bowl Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 2.5 to 4.5 hours (including chilling)
  • Yield: 12–15 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Southern
  • Diet: Vegetarian
Print Recipe

Description

A show-stopping Southern dessert featuring layers of tender cake, creamy vanilla pudding, and juicy strawberries—perfect for gatherings and celebrations.

Ingredients

  • 1 angel food or yellow cake (store-bought or mix), cut into bite-sized pieces
  • 1 (3–6 oz) package instant vanilla pudding mix
  • 2 cups cold milk
  • 2 cups whipped topping (Cool Whip) or freshly whipped 35% cream
  • 1–2 quarts fresh strawberries, hulled and sliced

Instructions

  1. Tear or cut the cake into small, even pieces.
  2. Whisk pudding mix with milk until slightly thickened; chill briefly.
  3. If using whipped cream, beat until firm peaks form, then gently fold into pudding. If using whipped topping, fold it directly into pudding.
  4. Layer ingredients in a punch bowl: cake, strawberries, pudding‑cream. Repeat until bowl is full, finishing with pudding‑cream on top. Garnish with strawberries.
  5. Cover and chill for at least 2 hours (ideally 4), or overnight, so flavors meld and cake softens.

Notes

  • Use sugar-free pudding and light whipped topping for a lighter version.
  • Substitute angel food cake with pound cake for a richer texture.
  • Add banana slices or crushed pineapple for extra dimension.
  • Try other fruits like blueberries or peaches for variation.
  • Store leftovers covered in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 22g
  • Sodium: 220mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 20mg

Spicy Chili Garlic Deviled Eggs

by Leave a Comment

Why You’ll Love This Recipe

I love how these deviled eggs take a beloved classic and turn it into something bold and exciting. The chili garlic sauce gives me control over the heat, and the crispy fried onions add a satisfying crunch. Best of all, it’s a simple recipe—ready in under an hour, crowd-pleasing, and perfect for next-day prep.

Spicy Chili Garlic Deviled Eggs

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 12 large eggs

  • ⅓ cup mayonnaise

  • 1 ½ tablespoon chili garlic sauce (adjust to my spice preference)

  • Smoked paprika, for garnish

  • Crispy fried onions, for topping

Directions

  1. Place the eggs in a pot, cover with cold water, bring to a boil, then simmer for 10 minutes. Transfer immediately to an ice bath to stop cooking and make peeling easier.

  2. Peel and halve the eggs. Scoop the yolks into a bowl.

  3. Mash the yolks with mayonnaise and chili garlic sauce until smooth and creamy. I taste and adjust the spice as needed.

  4. Spoon or pipe the yolk mixture back into the egg whites.

  5. Sprinkle with smoked paprika and top with crispy fried onions. I either chill or serve immediately.

Servings and timing

  • Servings: 24 deviled egg halves (12 eggs)

  • Prep time: ~15 minutes

  • Cook time: ~10 minutes

  • Total time: ~45 minutes

Variations

  • Sweet & Spicy: I stir in a teaspoon of honey.

  • Extra Smoky: I add chipotle powder or use chipotle mayo.

  • Herbaceous: I mix in chopped chives, parsley, or cilantro.

  • Cheesy Delight: I fold in Parmesan or feta.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 2 days. I don’t recommend freezing them since the texture changes. These are best enjoyed cold, so I chill before serving.

FAQs

1. Can I make these ahead of time?

Yes—I often prep the yolk filling and egg whites separately up to 2 days in advance. I combine them shortly before serving for the best texture.

2. How can I reduce the heat?

I sometimes use just 1 tablespoon of chili garlic sauce or swap in a mild sweet chili sauce.

3. Can I use something other than mayonnaise?

Definitely. I’ve substituted Greek yogurt, mashed avocado, or sour cream for a different flavor profile.

4. Are these freezer-friendly?

No—freezing ruins the creamy filling, so I stick to fresh or refrigerated storage.

5. What else can I garnish these with?

Besides fried onions, I enjoy toasted sesame seeds, sliced green onions,  or even jalapeño slices.

Conclusion

I adore these Spicy Chili Garlic Deviled Eggs for their perfect balance of creamy, spicy, and crunchy. They’re quick to make, great for feeding a crowd, and endlessly customizable. Whether I’m prepping ahead or whipping them up at the last minute, they always disappear fast—and leave everyone asking for the recipe again.

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Spicy Chili Garlic Deviled Eggs

Spicy Chili Garlic Deviled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 24 deviled egg halves
  • Category: Appetizer
  • Method: Boiled
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Spicy Chili Garlic Deviled Eggs are a bold twist on the classic appetizer. Featuring creamy yolks mixed with chili garlic sauce and topped with crispy fried onions, they offer a perfect balance of heat and crunch—ideal for parties or next-day prep.

Ingredients

  • 12 large eggs
  • ⅓ cup mayonnaise
  • 1 ½ Tbsp chili garlic sauce (adjust to your spice preference)
  • Smoked paprika, for garnish
  • Crispy fried onions, for topping

Instructions

  1. Place eggs in a pot, cover with cold water, bring to a boil, then simmer for 10 minutes. Transfer immediately to an ice bath to cool completely.
  2. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
  3. Mash the yolks with mayonnaise and chili garlic sauce until smooth and creamy. Adjust the spice to taste.
  4. Fill the egg whites with the yolk mixture using a spoon or piping bag.
  5. Garnish with smoked paprika and crispy fried onions. Chill or serve immediately.

Notes

  • Adjust chili garlic sauce based on your spice tolerance.
  • Can be prepped ahead and assembled just before serving.
  • Do not freeze; the texture will suffer.

Nutrition

  • Serving Size: 2 halves
  • Calories: 95
  • Sugar: 0.5g
  • Sodium: 160mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 5g
  • Cholesterol: 105mg

Spaghetti Garlic Bread Bowls

by Leave a Comment

I bring together two favorites—spaghetti and garlic bread—by stuffing saucy, cheesy pasta into crusty rolls for a fun, hand-held dinner that’s as delicious as it is impressive.

Spaghetti Garlic Bread Bowls

Why You’ll Love This Recipe

I love that this dish lets me enjoy spaghetti and garlic bread at once—no side dishes needed. The crusty roll keeps everything contained, and melting mozzarella and fresh parmesan on top adds that gooey, savory finish I crave. Plus, it’s simple enough for a weeknight but special enough for guests.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meat sauce and spaghetti
olive oil
1 medium onion, finely diced
2–3 garlic cloves, finely minced
500 g (1 lb) ground beef
1 Tbsp tomato paste
80 ml (⅓ cup) red wine (or extra beef stock)
500 g passata (pureed tomatoes)
240 ml (1 cup) beef stock
½ Tbsp Worcestershire sauce
½ tsp dried oregano
½ tsp sugar
½ bunch fresh basil, chopped
20 g (¼ cup) freshly grated parmesan
salt & black pepper
200 g spaghetti

For the garlic bread bowls
6 large crusty white rolls
100 g (7 Tbsp) butter, melted
3 garlic cloves, finely grated
30 g (1 oz) parmesan, grated
1 Tbsp fresh parsley, finely chopped (plus extra garnish)
200 g (2 cups) shredded mozzarella

Directions

  1. I heat olive oil in a large pan over medium heat, cook the onion until soft, then add garlic and cook briefly.

  2. I brown the ground beef thoroughly, then stir in tomato paste. I pour in the red wine and let it reduce slightly.

  3. I add the passata, stock, Worcestershire sauce, oregano, basil, sugar, and season with salt and pepper. I simmer the sauce for about 25 minutes until thickened, then stir in parmesan and adjust seasoning.

  4. I cook the spaghetti until just al dente, drain it, and mix it directly into the meat sauce.

  5. I preheat the oven to 180 °C (350 °F). I slice the tops off the rolls and hollow them out, leaving about ½-inch thick walls.

  6. I mix melted butter with garlic, parsley, and parmesan, and brush it inside and outside each roll.

  7. I stuff the rolls with the saucy spaghetti, top with mozzarella, and bake for 8 to 10 minutes until crispy and melted. I broil them briefly if I want a golden top.

  8. I garnish with parsley and serve immediately.

Servings and timing

Yields: 6 bread bowls
Prep: 25 minutes
Cook: 50 minutes
Total time: 1 hour 15 minutes

Variations

I like swapping beef for mushrooms or plant-based meat for a vegetarian version.
I sometimes change up the cheese and use provolone or burrata for a twist.
When I want to skip wine, I just use extra beef stock and a splash of balsamic vinegar.
Short pasta like penne works just as well and makes eating easier.
Crusty rolls like sourdough or kaiser buns hold up great too.

storage/reheating

I store leftover sauce and garlic butter separately in airtight containers in the fridge for up to 2 days. I prefer assembling the bowls fresh since storing them leads to soggy bread. When reheating, I warm the sauce on the stove, stuff it into fresh rolls, and bake again until hot and melted.

FAQs

How far ahead can I prep this?

I can make the sauce and garlic butter a couple days in advance and keep them in the fridge until ready to assemble and bake.

What kind of rolls work best?

I use crusty rolls like sourdough or Portuguese buns because they hold up well with the filling.

Can I freeze them?

I don’t freeze the assembled bowls, but I freeze the sauce separately and use fresh rolls when I’m ready to bake.

Can I skip the red wine?

Yes, I just use more beef stock with a splash of balsamic to add depth without the wine.

Can I use other pasta shapes?

Absolutely, I sometimes use penne or rotini for easier scooping and eating.

Conclusion

I absolutely love how this recipe turns a classic into something playful and indulgent. Stuffing garlic-infused bread bowls with rich, cheesy spaghetti feels so creative and satisfying. It's easy enough for family dinners, yet fun enough for serving friends. I hope you try it and enjoy every delicious bite.

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Spaghetti Garlic Bread Bowls

Spaghetti Garlic Bread Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 bread bowls
  • Category: Main dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Lactose
Print Recipe

Description

Saucy, cheesy spaghetti stuffed into garlic-infused crusty bread bowls for a fun, handheld meal.

Ingredients

  • Olive oil
  • 1 medium onion, finely diced
  • 2–3 garlic cloves, minced
  • 500 g (1 lb) ground beef
  • 1 Tbsp tomato paste
  • 80 ml (⅓ cup) red wine (or extra beef stock)
  • 500 g passata (pureed tomatoes)
  • 240 ml (1 cup) beef stock
  • ½ Tbsp Worcestershire sauce
  • ½ tsp dried oregano
  • ½ tsp sugar
  • ½ bunch fresh basil, chopped
  • 20 g (¼ cup) freshly grated parmesan
  • Salt & black pepper
  • 200 g spaghetti
  • 6 large crusty white rolls
  • 100 g (7 Tbsp) butter, melted
  • 3 garlic cloves, finely grated
  • 30 g (1 oz) parmesan, grated
  • 1 Tbsp fresh parsley, chopped (plus garnish)
  • 200 g (2 cups) shredded mozzarella

Instructions

  1. Heat olive oil and sauté onion, then garlic.
  2. Brown beef, stir in tomato paste, add wine and reduce.
  3. Add passata, stock, Worcestershire, oregano, basil, sugar, salt, and pepper; simmer until thickened.
  4. Cook spaghetti al dente; combine with sauce.
  5. Preheat oven to 180 °C (350 °F). Hollow out rolls.
  6. Mix melted butter, garlic, parsley, and parmesan; brush inside and outside rolls.
  7. Fill rolls with spaghetti, top with mozzarella, bake 8–10 minutes until crispy.
  8. Garnish with parsley and serve hot.

Notes

  • Use mushrooms or plant-based meat for a vegetarian option.
  • Provolone or burrata cheese works as a tasty alternative.
  • Short pasta shapes like penne can simplify eating.
  • Sourdough or kaiser buns hold filling well.
  • Reheat sauce separately to avoid soggy bread.

Nutrition

  • Serving Size: 1 bread bowl
  • Calories: 650
  • Sugar: 6g
  • Sodium: 850mg
  • Fat: 30g
  • Saturated Fat: 14g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 95mg

Key Lime Pound Cake

by Leave a Comment

Key Lime Pound Cake is a decadent dessert that takes the classic pound cake to a whole new level. Infused with fresh key lime zest and juice, it offers a delightful balance of buttery richness and tangy citrus. This cake is perfect as a refreshing treat alongside a cup of tea, or as a zesty way to end any meal.

Key Lime Pound Cake

Why You’ll Love This Recipe

I love how this Key Lime Pound Cake offers the best of both worlds: the dense, buttery texture of a traditional pound cake, with the bright, tangy flavor of key lime. The addition of key lime zest and juice creates a refreshing contrast to the sweetness of the cake, making each bite perfectly balanced. It's so easy to make yet tastes like something you'd get at a bakery, and it’s a guaranteed crowd-pleaser. Whether it's for a summer gathering or just because, this cake never disappoints.

Ingredients

  • 2 ½ cups all-purpose flour

  • ¼ teaspoon salt

  • 1 teaspoon baking powder

  • Zest of 3 key limes (about 1 tablespoon)

  • 1 cup unsalted butter, softened

  • 1 ¾ cups granulated sugar

  • 4 large eggs, room temperature

  • ½ cup sour cream or Greek yogurt

  • 2 tablespoons fresh key lime juice

  • 1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Key Lime Pound Cake

  1. Preheat the oven to 325°F (160°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang.

  2. In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the lime zest and set aside.

  3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3–4 minutes.

  4. Add the eggs one at a time, beating well after each addition.

  5. Mix in the sour cream (or yogurt), key lime juice, and vanilla extract until the mixture is smooth.

  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

  7. Scrape the batter into the prepared pan and smooth the top with a spatula.

  8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

  9. Allow the cake to cool in the pan for 15 minutes, then lift it out using the parchment paper overhang. Cool completely on a wire rack.

Servings and Timing

This recipe yields about 12 servings.

  • Preparation time: 15 minutes

  • Cooking time: 65 minutes

  • Total time: 1 hour 20 minutes

Variations

  • Glaze: Add an extra burst of lime flavor by drizzling a simple key lime glaze on top of the cooled cake. To make the glaze, mix powdered sugar with a little lime juice until you get a smooth, pourable consistency.

  • Lime Buttercream Frosting: For a more indulgent version, you could frost the cake with lime-flavored buttercream. Combine butter, powdered sugar, and a splash of lime juice to create a creamy frosting.

  • Coconut Twist: Add some shredded coconut to the batter for a tropical flair. This complements the key lime flavor perfectly.

Storage/Reheating

To store the cake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for about 3 days. If you want to store it longer, keep it in the refrigerator for up to a week.

To reheat, slice the cake and microwave individual slices for about 20-30 seconds, or warm the entire cake in a 300°F oven for about 10 minutes. However, it’s also delicious cold, straight from the fridge.

Key Lime Pound Cake

FAQs

Can I use regular limes instead of key limes?

Yes, you can substitute regular limes if key limes aren’t available. The flavor might not be as tangy, but the cake will still taste delicious.

Can I freeze the Key Lime Pound Cake?

Absolutely! Once the cake has cooled completely, wrap it tightly in plastic wrap and foil. It will freeze well for up to 3 months. To thaw, let it sit at room temperature for a few hours before serving.

Can I make this cake without sour cream?

If you don’t have sour cream, Greek yogurt is an excellent substitute. It will still add the moisture and tang that makes this cake so wonderful.

How do I know when the cake is done baking?

To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s ready. If it still has wet batter, bake for an additional 5-10 minutes.

Can I double this recipe?

Yes, you can easily double this recipe. Just be sure to adjust the baking time accordingly, and consider using a larger pan to accommodate the increased batter.

Conclusion

This Key Lime Pound Cake is a refreshing twist on a traditional favorite. The zesty key lime flavor adds a burst of citrus that perfectly complements the rich, buttery crumb. It’s an easy recipe that delivers impressive results, and it’s guaranteed to be a hit for any occasion. Whether you enjoy it with a cup of tea or as a light, citrusy dessert after a meal, this cake is sure to become a staple in your baking repertoire!

Key Lime Pound Cake

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Key Lime Pound Cake

Key Lime Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: lina
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: About 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Key Lime Pound Cake is a zesty, buttery dessert with the perfect balance of tangy key lime flavor and soft, dense cake. This easy recipe combines fresh lime zest and juice for a refreshing twist on the classic pound cake. A must-try treat for any occasion!

Ingredients

2 ½ cups all-purpose flour

¼ teaspoon salt

1 teaspoon baking powder

Zest of 3 key limes (about 1 tablespoon)

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs, room temperature

½ cup sour cream or Greek yogurt

2 tablespoons fresh key lime juice

1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325°F (160°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang.

  2. In a medium bowl, whisk together the flour, baking powder, salt, and lime zest. Set aside.

  3. In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3–4 minutes).

  4. Add the eggs, one at a time, beating well after each addition.

  5. Mix in the sour cream (or yogurt), key lime juice, and vanilla extract until smooth.

  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

  7. Scrape the batter into the prepared pan and smooth the top with a spatula.

  8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

  9. Let the cake cool in the pan for 15 minutes, then lift it out using the parchment paper overhang. Cool completely on a wire rack.

Notes

Glaze Option: For an extra burst of lime, drizzle a key lime glaze made from powdered sugar and lime juice over the cooled cake.

Frosting Option: For a richer treat, top the cake with lime buttercream frosting.

Coconut Twist: Add shredded coconut to the batter for a tropical flair.

Storage: Store wrapped in plastic or in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well for up to 3 months.

World's Best Steak Marinade

by Leave a Comment

I love how this steak marinade uses pantry staples like soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and a hint of heat to turn any cut of steak into a juicy, flavor-packed masterpiece.

World's Best Steak Marinade

Why You’ll Love This Recipe

I find this marinade foolproof—whether I’m grilling or pan-searing, the results are always tender, succulent steaks. The combination of bold yet balanced flavors enhances the natural taste of the meat instead of masking it. Plus, it's versatile enough to work with both high-end steaks and budget cuts.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • ⅓ cup soy sauce
  • ⅓ cup lemon juice
  • ½ cup olive oil
  • ¼ cup Worcestershire sauce
  • 1 tablespoon minced garlic
  • 2 tablespoons Italian seasoning
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • Pinch of red pepper flakes

Directions

  1. Combine all the ingredients in a small bowl and whisk until well blended.
  2. Marinate up to 4 lb of steak in a resealable bag with the marinade. Seal it, then refrigerate for at least 2 hours or overnight for maximum flavor and tenderness.
  3. Cook the steak:
    • Skillet: Heat a skillet over high heat. Sear each side for about 3 minutes to form a crust, then reduce to medium-high and cook to your preferred doneness—usually about 10 minutes total for medium-well, flipping 2–3 times.
    • Grill: Preheat the grill to high heat. Grill the steak until it reaches your desired internal temperature, flipping once halfway.
  4. Rest & slice: Let the steak rest for 5–10 minutes before slicing against the grain.

Servings and timing

  • Prep time: 10 minutes
  • Marinating: 2 hours (minimum) to overnight
  • Cook time: ~10 minutes for skillet (longer on the grill depending on thickness and doneness)
  • Servings: 4

Variations

  • Soy-free: Substitute soy sauce with coconut aminos.
  • Alternate acid: Swap lemon juice for lime, orange juice, balsamic or apple cider vinegar, or even Dijon mustard.
  • Different seasoning: Replace Italian seasoning with Cajun, chipotle, or Southwest spice blend for a flavor twist.

Storage/reheating

  • Make-ahead marinade: Prepare and refrigerate up to 3 days before using. Let the olive oil come to room temperature before mixing again.
  • Leftover cooked steak: Store in an airtight container in the fridge for up to 3–4 days. Reheat gently in a skillet or warmed oven (about 350°F / 175°C) until just heated through.
  • Freezing: Freeze cooked, sliced steak in a freezer-safe bag for up to 2–3 months. Thaw overnight in the fridge and reheat as above.

FAQs

How long should I marinate steak?

I marinate for at least 2 hours, but I find overnight (up to 24 hours) delivers the best flavor and tenderness. Just don't exceed 24 hours—over-marinating can make the meat mushy due to lemon juice breaking down the fibers.

What’s the best way to cook marinated steak?

I like searing in a preheated skillet for a flavorful crust and finishing to doneness over medium-high heat. On the grill, I use high direct heat for quick searing, then move to indirect heat or reduce temperature to finish cooking evenly.

Can I reuse the marinade for basting or sauces?

I never reuse marinade that touched raw meat. I always set aside some before adding the steak. If I want extra sauce, I bring the reserved marinade to a boil, then optionally thicken it with a flour or cornstarch slurry before using.

What cuts work best with this marinade?

This marinade works beautifully on all cuts—flank, skirt, London broil, tri-tip, or ribeye. It’s especially great for tougher, leaner cuts that benefit from tenderizing.

How do I make my steak more tender if it's still chewy?

I recommend slicing against the grain, using lemon juice in the marinade to break down the fibers, and letting it marinate long enough. For tougher cuts, pounding the meat lightly before marinating helps too.

Conclusion

I've found that this "world’s best" marinade truly elevates steak—it's easy, adaptable, and delivers consistently delicious results. Whether I'm cooking a prime cut or everyday steak, this recipe is my go-to for juicy, flavorful success every time.

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World's Best Steak Marinade

World's Best Steak Marinade

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes (plus at least 4 hours marinating)
  • Cook Time: 3–4 hours
  • Total Time: 3¼–4¼ hours active, plus marinating time
  • Yield: 8 servings
  • Category: Snack
  • Method: Air Fryer
  • Cuisine: American
  • Diet: Low Fat
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Description

Tender and flavorful homemade beef jerky made easily in an air fryer with a savory-sweet marinade. No dehydrator required!

Ingredients

  • 1 lb beef (sirloin tip or round), thinly sliced
  • ¼ cup low‑sodium soy sauce
  • 2 tbsp Worcestershire sauce
  • 3 tbsp brown sugar
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • Optional pinch of red pepper flakes for heat

Instructions

  1. Slice the beef thinly across the grain, about ⅛–¼ inch thick.
  2. Whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and red pepper flakes if using.
  3. Marinate the beef strips in the refrigerator for at least 4 hours, preferably overnight.
  4. Preheat the air fryer to 160 °F (71 °C).
  5. Arrange the beef strips in a single layer in the air fryer basket without overlapping.
  6. Air fry for 3 to 4 hours, checking for doneness at the 3-hour mark.
  7. Let the jerky rest and cool to complete the drying process.

Notes

  • Use lean cuts like sirloin tip or top round to avoid excess fat and ensure proper drying.
  • Adjust red pepper flakes for preferred heat level.
  • Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 120
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 0g
  • Protein: 16g
  • Cholesterol: 35mg

Coffee Cookies

by Leave a Comment

I bake soft and chewy coffee cookies infused with espresso powder and loaded with dark and semi‑sweet chocolate for a café‑style treat perfect any time.

Coffee Cookies

Why You’ll Love This Recipe

I love how these cookies balance bold coffee flavor with rich chocolate—thanks to a combo of espresso powder, dark chocolate chips, and semi‑sweet chocolate chunks. Chilling the dough gives them a perfectly chewy texture, and they’re great paired with a mug of coffee or even upgraded into ice‑cream sandwiches.

ingredients

(H⁠ere's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 cups all‑purpose flour, spooned and leveled
  • ⅓ cup espresso powder (I use Delallo)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup salted sweet cream butter (12 tablespoons), softened
  • ⅔ cup dark brown sugar
  • ⅓ cup granulated sugar
  • 1 extra‑large whole egg, room temperature
  • 1 extra‑large egg yolk, room temperature
  • 1½ teaspoons pure vanilla extract
  • 12 oz semi‑sweet chocolate chunks (like Nestle Toll House)
  • 1 cup dark chocolate chips (like Hershey’s)

directions

  1. In a bowl, whisk together flour, espresso powder, baking soda, baking powder, and salt.
  2. In another bowl, beat butter and both sugars for about 1½–2 minutes until creamy.
  3. Mix in the egg, egg yolk, and vanilla until fully combined.
  4. Add half the dry mixture, mix until just incorporated, then the rest—mix just until combined.
  5. Stir in chocolate chunks and chips. Cover and chill dough for 30 minutes.
  6. Preheat oven to 350 °F (175 °C). Prep parchment‑lined baking sheets.
  7. Scoop 1½‑tablespoon portions of dough, spacing them 2″ apart. Bake 10–12 minutes until edges set. Let rest on sheet 2–3 minutes before transferring to wire rack.

Servings and timing

  • Yield: 36 cookies
  • Prep time: 10 minutes
  • Cook time: 12 minutes
  • Total time: 52 minutes

Variations

  • Swap espresso powder with instant coffee granules (flavor slightly lighter).
  • Use almond or coconut extract instead of vanilla for a unique twist.
  • Replace dark chocolate chips with semi‑sweet chips for a sweeter bite.
  • Use dark brown sugar entirely for a richer molasses flavor.
  • Add a pinch of cinnamon or nutmeg for warm spice notes.

storage/reheating

  • Make‑ahead dough: Refrigerate covered for up to 2 days; bring to room temperature ~15 min before baking.
  • At room temperature: Store baked cookies in an airtight container up to 5 days (refrigerate in warm/humid conditions).
  • Freezing dough: Scoop dough balls, freeze solid on a sheet, then bag—they last up to 2 months. Bake straight from frozen, adding a few extra minutes to baking time.

FAQs

How can I reduce the caffeine taste?

I’d cut the espresso powder to ¼ cup or use instant coffee granules for a milder flavor.

Can I make these gluten‑free?

Yes—I swap the all‑purpose flour with a 1:1 gluten‑free blend. Texture stays similar, though may be slightly more delicate.

Why do you chill the dough?

Chilling solidifies the fats, enhancing the cookie’s chewiness and flavor—worth the wait.

Can I freeze the baked cookies?

Definitely! I cool them completely, then freeze in a sealed bag for up to 3 months. I let them thaw at room temp before eating.

Can I make them nut‑free?

Absolutely. Just skip any nut extract variations and stick with vanilla—or use coconut extract for flavor without allergy concerns.

Conclusion

I hope this recipe becomes a go‑to for your coffee cookie cravings. The chewy texture, rich cocoa‑coffee flavor combo, and easy adaptability make them a winner in all situations—perfect for gifting, brunch, or just a cozy treat. Enjoy baking!

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Coffee Cookies

Coffee Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 52 minutes
  • Yield: 36 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Soft and chewy coffee cookies infused with bold espresso flavor and rich chocolate chunks, perfect for a café-style treat any time of day.

Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • ⅓ cup espresso powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup salted sweet cream butter (12 tablespoons), softened
  • ⅔ cup dark brown sugar
  • ⅓ cup granulated sugar
  • 1 extra-large whole egg, room temperature
  • 1 extra-large egg yolk, room temperature
  • 1½ teaspoons pure vanilla extract
  • 12 oz semi-sweet chocolate chunks
  • 1 cup dark chocolate chips

Instructions

  1. In a bowl, whisk together flour, espresso powder, baking soda, baking powder, and salt.
  2. In another bowl, beat butter and both sugars for about 1½–2 minutes until creamy.
  3. Mix in the egg, egg yolk, and vanilla until fully combined.
  4. Add half the dry mixture, mix until just incorporated, then add the rest and mix just until combined.
  5. Stir in chocolate chunks and chips. Cover and chill dough for 30 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop 1½-tablespoon portions of dough, spacing them 2 inches apart. Bake for 10–12 minutes until edges are set.
  8. Let cookies rest on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.

Notes

  • For a milder coffee flavor, reduce espresso powder to ¼ cup or use instant coffee granules.
  • Chill dough for better texture and flavor development.
  • Dough can be frozen and baked from frozen with a few extra minutes of bake time.
  • Store baked cookies in an airtight container for up to 5 days.
  • For gluten-free variation, use a 1:1 gluten-free flour blend.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Strawberry Lemonade Cookies

by Leave a Comment

I adore these summery cookies—a soft lemon sugar base crowned with a tangy strawberry buttercream. They're thick, chewy, and bursting with fresh citrus and berry flavors.

Strawberry Lemonade Cookies

Why You’ll Love This Recipe

I love how the bright lemon zest and juice bring out that sunshine-y freshness, while the vibrant freeze-dried strawberry buttercream adds a tangy-sweet contrast. Baking them is a fun mix of simple techniques—nothing fancy, just stirring, chilling, piping—and the result feels special enough for gatherings yet easy enough for weeknight treats.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Lemon Sugar Cookies
• Unsalted butter
• Granulated sugar
• Lemon zest
• Vegetable oil
• Egg + yolk
• Fresh lemon juice
• Vanilla extract
• All-purpose flour
• Cornstarch
• Baking powder
• Baking soda
• Salt

For the Strawberry Buttercream
• Freeze-dried strawberries
• Unsalted butter
• Powdered sugar
• Heavy cream
• Fresh lemon juice
• Vanilla extract
• Pinch of salt

For Decorating
• Freeze-dried strawberries
• Lemon zest

Directions

  1. Make the lemon dough – Melt and cool the butter. Rub zest into sugar, whisk with butter, oil, eggs, lemon juice, and vanilla. Stir in flour, cornstarch, baking powder, baking soda, and salt. Chill for 30 minutes.

  2. Bake the cookies – Scoop 3-tablespoon portions, flatten slightly, bake at 350°F for 12–13 minutes until edges just turn golden. Cool completely.

  3. Prepare buttercream – Grind strawberries to a fine powder; beat room temperature butter, powdered sugar, cream, lemon juice, vanilla, and salt until smooth and fluffy.

  4. Assemble – Pipe buttercream onto cooled cookies and garnish with extra strawberry powder and lemon zest.

Servings and timing

  • Yield: 15 cookies

  • Prep time: 30 minutes + 30 minutes chill

  • Bake time: 13 minutes

  • Total time: About 1 hour 13 minutes

Variations

  • I sometimes use fresh strawberry puree instead of freeze-dried powder, making sure to pat it dry so the buttercream isn’t too thin.

  • I like to make mini sandwich cookies by pairing two small cookies with buttercream in between.

  • Adding a little lemon zest to the buttercream makes the flavor even brighter.

  • For a fun twist, I pipe the buttercream in decorative swirls or stripes.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 2–3 days or refrigerate them for up to a week. If I chill them, I let them sit at room temperature for about 15 minutes before serving so the buttercream softens nicely. I don’t reheat them traditionally, but if I want the cookie base just slightly warmer, a 5-second microwave zap works well.

FAQs

What’s the best way to grind freeze-dried strawberries?

I use a spice grinder or food processor to turn them into a fine powder. This keeps the buttercream smooth and easy to pipe.

Can I substitute fresh strawberries?

Yes, I mash and strain them to reduce liquid, then chill the buttercream after adding to maintain the right consistency.

Do the cookies need chilling before baking?

Definitely—the 30-minute chill keeps them thick and chewy when baked.

Can I make these ahead of time?

Yes, I often bake the cookies a day early and frost them just before serving for the best texture.

Can I freeze these cookies?

I freeze the unfrosted cookies in a sealed container for up to 3 months. Once thawed, I frost and serve them fresh.

Conclusion

These Strawberry Lemonade Cookies combine bright citrus with sweet berries in a soft, chewy cookie topped with luscious buttercream. I love making them for picnics, parties, or just when I want to bring a little sunshine to the kitchen. They’re simple, flavorful, and always a crowd-pleaser.

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Strawberry Lemonade Cookies

Strawberry Lemonade Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour 13 minutes
  • Yield: 15 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Soft and chewy lemon sugar cookies topped with a tangy strawberry buttercream, perfect for summer gatherings or easy weeknight treats.

Ingredients

  • ½ cup unsalted butter (melted and cooled)
  • 1 cup granulated sugar
  • Zest of 2 lemons
  • ¼ cup vegetable oil
  • 1 large egg + 1 egg yolk
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 tsp cornstarch
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 oz freeze-dried strawberries (for buttercream)
  • ½ cup unsalted butter, room temperature (for buttercream)
  • 2 cups powdered sugar
  • 1-2 tablespoon heavy cream
  • 1 tbsp fresh lemon juice
  • ½ tsp vanilla extract
  • Pinch of salt
  • Extra freeze-dried strawberries and lemon zest for garnish

Instructions

  1. Melt and cool the butter. Rub lemon zest into sugar, then whisk with butter, vegetable oil, egg and yolk, lemon juice, and vanilla.
  2. Stir in flour, cornstarch, baking powder, baking soda, and salt until a dough forms. Chill for 30 minutes.
  3. Preheat oven to 350°F (175°C). Scoop 3-tablespoon portions of dough, flatten slightly, and place on a baking sheet.
  4. Bake for 12–13 minutes until edges are golden. Let cookies cool completely on a wire rack.
  5. Grind freeze-dried strawberries into powder. Beat butter until creamy, then add powdered sugar, cream, lemon juice, vanilla, salt, and strawberry powder. Beat until fluffy.
  6. Pipe buttercream onto cooled cookies and garnish with extra strawberry powder and lemon zest.

Notes

  • Chilling the dough ensures a chewy, thick texture.
  • Use a spice grinder or food processor to powder strawberries finely.
  • Store cookies without frosting if making ahead.
  • Let chilled cookies sit at room temperature before serving for best texture.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 230
  • Sugar: 21g
  • Sodium: 105mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 40mg

Easy Pistachio Pie

by Leave a Comment

I whipped together an extra-creamy, no-bake pistachio pie in just minutes—perfect for family gatherings, potlucks, or a quick spring/summer treat. With a nostalgic Watergate Salad vibe and a festive pop of green, it’s totally irresistible.

Easy Pistachio Pie

Why You’ll Love This Recipe

I love how simple this is—no oven, no fuss. It starts with pistachio pudding and cream cheese for structure, plus crushed pineapple for natural sweetness and extra flavor. Mini marshmallows add a fun texture, and a Cool Whip filling keeps it light and fluffy. I used a Nilla Wafer crust, but a graham cracker crust works just as well. It’s colorful, flavorful, and always a crowd-pleaser.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • cream cheese (8 oz), softened
  • pistachio instant pudding mix (3.4 oz box)
  • crushed pineapple in juice (20 oz can, drained or undrained per preference)
  • miniature marshmallows (about 1 cup)
  • Cool Whip (8 oz container) or freshly whipped heavy cream (1 cup stiff peaks)
  • prepared pie crust (Nilla Wafer or graham cracker)

Optional Toppings:

  • heavy whipping cream + powdered sugar (for piping)
  • chopped pistachios
  • maraschino cherries

directions

  1. I beat softened cream cheese with pistachio pudding mix until light and fluffy.
  2. I stir in crushed pineapple (juice included) until combined.
  3. I fold in miniature marshmallows.
  4. I gently fold in Cool Whip (or whipped cream).
  5. I spoon the filling into the prepared crust.
  6. I chill it for at least 2 hours (longer if I include marshmallows).
  7. Before serving, I pipe or dollop whipped cream and top with cherries and chopped pistachios for a festive finish.

Servings and timing

  • Servings: 12 slices (9.5‑inch pie)
  • Prep time: 15 minutes
  • Chill time: Minimum 2 hours

Variations

  • I swap pistachio pudding for other instant flavors like vanilla or chocolate.
  • I use homemade or store-bought graham cracker crust instead of Nilla Wafer.
  • For a fruitier touch, I add a can of crushed pineapple with juice.
  • I dress it up with whipped cream, chopped nuts, or bright cherries on top.

storage/reheating

  • Refrigerator: I cover it tightly and store it up to 2 days.
  • Freezer: I freeze it without toppings, wrapped in plastic and foil or a freezer-safe bag. I thaw it overnight in the fridge before serving.
  • Reheating: No reheating needed—I always serve it chilled.

FAQs

What kind of pie crust works best?

Either a Nilla Wafer crust or graham cracker crust works brilliantly. I usually use a Nilla Wafer crust, but store-bought graham is a breeze to grab if I’m in a hurry.

Can I make it ahead of time?

Absolutely. I make the pie, chill it overnight (or at least 2–3 hours), and decorate just before serving. The flavors meld beautifully, and the texture stays firm.

Can I freeze the pie?

Yes—freezing works great. I make sure to freeze it without whipped topping. I wrap it tightly and thaw it in the fridge overnight before decorating and serving.

What if I don’t have Cool Whip?

No problem—I substitute 1 cup of heavy whipping cream whipped to stiff peaks. It gives the same creamy, airy texture without using store-bought topping.

Can I omit the pineapple?

Yes. The pie still works beautifully without it—just skip that step. That said, I personally love the natural sweetness and extra moisture it adds.

Conclusion

This Easy Pistachio Pie is my go-to no-bake dessert whenever I want something festive, colorful, and effortless. With just a few ingredients, minimal prep, and no oven required, it’s always a hit at gatherings—and just as satisfying for a cozy night at home. I hope it becomes one of your favorite quick desserts, too!

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Easy Pistachio Pie

Easy Pistachio Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 15 minutes (includes chilling time)
  • Yield: 1 pie (12 slices)
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A quick and creamy no-bake pistachio pie with pudding, cream cheese, crushed pineapple, and Cool Whip in a Nilla Wafer or graham cracker crust. Perfect for gatherings and easy spring/summer treats.

Ingredients

  • 8 oz cream cheese, softened
  • 1 (3.4 oz) box pistachio instant pudding mix
  • 1 (20 oz) can crushed pineapple in juice
  • 1 cup miniature marshmallows
  • 8 oz container Cool Whip or 1 cup heavy whipping cream (whipped to stiff peaks)
  • 1 prepared pie crust (Nilla Wafer or graham cracker)
  • Optional: heavy whipping cream + powdered sugar (for topping)
  • Optional: chopped pistachios
  • Optional: maraschino cherries

Instructions

  1. Beat softened cream cheese with pistachio pudding mix until light and fluffy.
  2. Stir in crushed pineapple (juice included) until well combined.
  3. Fold in miniature marshmallows.
  4. Gently fold in Cool Whip or whipped cream.
  5. Spoon the mixture into the prepared pie crust.
  6. Chill the pie for at least 2 hours, preferably longer if using marshmallows.
  7. Before serving, top with whipped cream, chopped pistachios, and maraschino cherries if desired.

Notes

  • Use drained pineapple if you prefer a firmer texture.
  • Substitute with different pudding flavors for variety.
  • Refrigerate leftovers for up to 2 days.
  • Freeze without toppings for longer storage.

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 18g
  • Sodium: 220mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg

Cosmic Brownie Cookies

by Leave a Comment

I’ve transformed my childhood favorite—those nostalgic cosmic brownies—into this cookie form: rich, fudgy chocolate cookies topped with silky ganache and colorful sprinkles. It’s everything I love about the original treat, made even better. Cosmic Brownie Cookies

Why You’ll Love This Recipe

I love how these cookies hit all the right notes: intense chocolate flavor thanks to dark cocoa powder, a melt-in-your-mouth fudgy center, and the satisfying crunch from the rainbow "cosmic" sprinkles. They’re ideal for dunking in cold milk or bringing to a gathering—they always disappear fast!

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 cup salted butter, melted
  • 1 ¼ cups granulated sugar
  • ¾ cup light brown sugar
  • 2 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 1 ⅓ cups all-purpose flour
  • 2 teaspoon corn starch
  • 1 cup cocoa powder (I prefer dark chocolate cocoa powder)
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

For the ganache frosting:

  • 8 oz semi-sweet chocolate (bars or chips)
  • ¾ cup heavy cream
  • ½ teaspoon vanilla extract
  • 1 cup cosmic brownie sprinkles

Directions

  1. In a stand mixer, I whisk together the melted butter, sugars, and vanilla for 1 minute. I add eggs and mix until just incorporated.
  2. I add flour, corn starch, cocoa powder, baking soda, and salt. I mix on low until everything is combined.
  3. I scoop about 2–2.5 tablespoons of dough onto parchment-lined baking sheets. I chill them for 30 minutes to prevent spreading.
  4. I preheat the oven to 350 °F. I arrange dough balls 2 inches apart and bake for 9–10 minutes until edges are set. I cool them on the sheet for 3 minutes, then transfer to a wire rack.
  5. While cooling, I make the ganache: I heat cream until simmering, pour it over chopped chocolate, let it sit for 5 minutes. I add vanilla and whisk until smooth. I let it cool 15–30 minutes until spreadable.
  6. Once cookies are cool, I spread about 2–3 tablespoons ganache on each, leaving a small border. I top with sprinkles. I serve immediately or chill to set the ganache.

Servings and timing

This batch yields about 20 cookies.

  • Prep time: ~10 minutes (plus 30 minutes chill)
  • Bake time: 9–10 minutes per batch
  • Ganache set-up: 15–30 minutes cooling before spreading

If someone ever asks, I’d say the total hands-on time is roughly 45 minutes, but I plan ahead for chilling.

Variations

  • I swap dark cocoa for regular cocoa when I want a milder chocolate flavor.
  • I use chocolate chips instead of baking bars for convenience.
  • Mini M&M’s or traditional rainbow sprinkles work in place of cosmic sprinkle chips.
  • I add a tablespoon of corn syrup for extra chewiness, like some fudgy cookie versions.
  • I try flavored extracts like mint or orange instead of vanilla for a festive twist.

Storage/reheating

I store cooled cookies in an airtight container at room temperature for up to 3 days. If I want the ganache firmer, I refrigerate them up to 5 days (they may firm up slightly—I bring them to room temperature before eating).
To warm them up, I microwave a cookie for about 5 seconds for a gooey, just-out-of-oven feel.

FAQs

How can I prevent the cookies from spreading too much?

I scoop the dough, chill the balls for at least 30 minutes, and bake immediately—they hold their shape much better that way.

Can I skip chilling the dough?

Chilling really helps maintain that thick, fudgy texture. If skipped, the cookies tend to flatten and lose their brownie-like chew.

My ganache is too runny—what went wrong?

If it’s too warm, I let the ganache cool longer until it can be spread without dripping—usually 15–30 minutes does the trick.

Can I freeze these cookies?

Absolutely. I freeze the cooled, un-ganached cookies for up to 3 months. I thaw, then make and spread ganache before serving.

Can I make these gluten-free?

Yes! I substitute a 1:1 gluten-free flour blend in equal measure. I haven’t tested it, but I expect them to stay fudgy and delicious.

Conclusion

I adore these Cosmic Brownie Cookies—they deliver everything I want from a deluxe chocolate cookie: rich flavor, fudgy texture, festive flair, and a creamy ganache crown. Whether I'm baking for fun, dessert, or a party, I guarantee these will vanish fast. Happy baking!

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Cosmic Brownie Cookies

Cosmic Brownie Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes (including chilling and ganache set-up)
  • Yield: 20 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Rich and fudgy chocolate cookies inspired by nostalgic cosmic brownies, topped with silky ganache and colorful sprinkles for a decadent treat.

Ingredients

  • 1 cup salted butter, melted
  • 1 ¼ cups granulated sugar
  • ¾ cup light brown sugar
  • 2 tsp vanilla extract
  • 2 eggs, room temperature
  • 1 ⅔ cups all‑purpose flour
  • 2 tsp corn starch
  • 1 cup cocoa powder (preferably dark chocolate cocoa powder)
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 8 oz semi‑sweet chocolate (bars or chips)
  • ¾ cup heavy cream
  • ½ tsp vanilla extract (for ganache)
  • 1 cup cosmic brownie sprinkles

Instructions

  1. In a stand mixer, whisk together melted butter, sugars, and vanilla for 1 minute.
  2. Add eggs and mix until just incorporated.
  3. Add flour, corn starch, cocoa powder, baking soda, and salt. Mix on low until combined.
  4. Scoop 2–2.5 Tbsp dough balls onto parchment-lined baking sheets. Chill for 30 minutes.
  5. Preheat oven to 350 °F. Arrange dough 2″ apart and bake for 9–10 minutes. Cool on sheet for 3 minutes, then transfer to wire rack.
  6. Heat cream until simmering, pour over chopped chocolate, let sit for 5 minutes. Add vanilla and whisk until smooth. Let cool 15–30 minutes until spreadable.
  7. Spread 2–3 Tbsp ganache on each cooled cookie, leaving a small border. Top with sprinkles.
  8. Serve immediately or chill to set ganache.

Notes

  • Chilling the dough helps prevent spreading and keeps cookies fudgy.
  • Ganache should be cooled before spreading to avoid runniness.
  • Use dark cocoa for intense flavor or regular for a milder taste.
  • Store in airtight container up to 3 days at room temperature or 5 days in the fridge.
  • Microwave for 5 seconds to rewarm cookies.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210
  • Sugar: 18g
  • Sodium: 95mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 35mg

Peanut Butter Quick Bread

by Leave a Comment

I recently made this Peanut Butter Quick Bread and instantly fell in love with how easy and satisfying it is. It’s soft, nutty, and slightly sweet—perfect for breakfast, snacking, or even dessert.

Peanut Butter Quick Bread

Why You’ll Love This Recipe

I love how it comes together quickly without any yeast or complicated steps. The texture is tender and moist, and the peanut butter flavor is front and center. It’s one of those reliable recipes I keep coming back to, especially when I want something comforting and homemade.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup milk
1 cup granulated sugar
1 cup peanut butter
2 eggs, room temperature
1½ cups flour
½ cup old-fashioned oats
1 tablespoon baking powder
½ teaspoon salt

directions

  1. Move the oven rack to the center and preheat to 350°F (175°C).

  2. Lightly spray an 8×4-inch loaf pan and line it with parchment paper.

  3. In a blender or food processor, blend milk, sugar, peanut butter, and eggs until smooth (1–2 minutes).

  4. Add flour, oats, baking powder, and salt; blend just until combined.

  5. Pour the batter into the prepared pan.

  6. Bake for about 1 hour and 10 minutes, or until a toothpick comes out clean or with a few moist crumbs.

  7. At the 50-minute mark, I check the top—if it's browning too much, I cover it loosely with foil.

  8. Let it rest in the pan for 10 minutes, then move to a wire rack to cool completely before slicing.

Servings and timing

  • Servings: About 10 slices

  • Prep time: 10 minutes

  • Cook time: 1 hour 10 minutes

  • Total time: 1 hour 20 minutes

Variations

  • I sometimes swap eggs for applesauce or mashed banana (¼ cup per egg) for a different twist.

  • Folding in chocolate chips or chopped nuts gives it extra texture and flavor.

  • Using almond or soy milk works well, though I add it gradually since they’re thinner than dairy milk.

  • A pinch of cinnamon or nutmeg adds warmth and depth.

storage/reheating

  • I wrap the cooled loaf in plastic wrap or foil and store it at room temperature for up to 2 days.

  • For longer storage, I keep slices in the fridge in an airtight container for up to a week.

  • I freeze it wrapped tightly in plastic and foil for up to 3 months. I thaw at room temperature or toast individual slices.

FAQs

What makes this a “quick bread”?

It uses baking powder to rise, not yeast—so there's no waiting for it to proof, and it bakes fast.

Can I use crunchy peanut butter?

Yes, I like the extra texture it brings. It adds little crunchy bits throughout the loaf.

How do I know when it's done?

I insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready.

Can I swap the oats?

Sure, I’ve used ground oats for a smoother loaf or left them out entirely. They do add a nice chew though.

How do I keep it moist?

I make sure not to overbake, and I wrap it while it’s still slightly warm to lock in the moisture.

Conclusion

This Peanut Butter Quick Bread has become a favorite of mine. It’s deliciously simple, easy to customize, and always comforting. Whether I’m enjoying it plain, with jam, or warmed up with a pat of butter, it never disappoints.

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Peanut Butter Quick Bread

Peanut Butter Quick Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 slices
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Peanut Butter Quick Bread is a moist, nutty, and sweet loaf that comes together easily without yeast. Perfect warm or toasted with jam for a nostalgic PB&J flavor.

Ingredients

  • 1 cup milk
  • 1 cup granulated sugar
  • 1 cup peanut butter
  • 2 eggs, room temperature
  • 1½ cups flour
  • ½ cup old-fashioned oats
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Instructions

  1. Move the oven rack to the center and preheat to 350°F (175°C).
  2. Lightly spray an 8×4‑inch loaf pan and line it with parchment paper.
  3. In a blender or food processor, blend milk, sugar, peanut butter, and eggs until completely smooth (1–2 minutes).
  4. Add flour, oats, baking powder, and salt; process until just combined and smooth.
  5. Pour batter into prepared pan.
  6. Bake for about 1 hour and 10 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  7. At the 50‑minute mark, check the top—if it’s browning too fast, shield loosely with foil.
  8. Let the loaf rest in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

  • Use crunchy peanut butter for added texture.
  • Don’t overbake to retain moisture.
  • For a flavor twist, add cinnamon or nutmeg.
  • Store in an airtight container to extend freshness.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 18g
  • Sodium: 210mg
  • Fat: 16g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 35mg

Crispy Nacho Egg Rolls

by Leave a Comment

These Crispy Nacho Egg Rolls are a playful twist on traditional nachos—flavor-packed ingredients nestled in a crunchy egg roll shell, baked or fried until golden. I love them as an appetizer or party snack that’s easy to eat with your hands and totally addictive. Crispy Nacho Egg Rolls

Why I’ll Love This Recipe

I fell in love with this recipe because it combines all the best parts of nachos—cheesy, crunchy, spicy—into a neat, portable package. The flavors get even better after the egg rolls rest a bit, so they’re perfect for making ahead for events or game nights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Egg roll wrappers

  • Cooked ground beef (or turkey)

  • Taco seasoning

  • Black beans

  • Corn kernels

  • Shredded cheese (cheddar or Mexican blend)

  • Diced jalapeños (fresh or jarred)

  • Diced green onions (scallions)

  • Salsa or pico de gallo

  • Oil for frying or cooking spray for baking

Directions

  1. Prep Filling – I brown the ground meat in a skillet, drain excess fat, then stir in taco seasoning along with black beans and corn.

  2. Assemble Egg Rolls – I lay out a wrapper diagonally, spoon in the filling, top with cheese, jalapeños, green onions, and a bit of salsa or pico. I fold in the sides and roll tightly.

  3. Cook – I can either fry them in hot oil (about 350 °F/180 °C until golden, around 2 minutes per side) or bake them on a sprayed sheet at 400 °F/200 °C for 15–18 minutes, flipping halfway, until crispy.

  4. Serve – I let them rest for a couple of minutes, then slice in half or serve whole with sour cream, guacamole, or extra salsa.

Servings and Timing

  • Servings: Makes about 12–16 egg rolls, serving 6–8 people (2 per person).

  • Prep time: 15 minutes

  • Cook time: 15 minutes (frying) or 18 minutes (baking)

  • Total time: ~30–35 minutes

Variations

  • Swap the meat for shredded chicken mixed with barbecue sauce for a smoky twist.

  • Use refried beans instead of black beans for a creamier texture.

  • Add diced bell peppers or chopped fresh cilantro for extra color and freshness.

  • Make them vegetarian by skipping meat and adding extra veggies like zucchini or mushrooms.

Storage/Reheating

  • Storage: I keep leftovers in an airtight container in the fridge for up to 4 days.

  • Freezing: I flash-freeze cooled egg rolls laid flat on a tray, then store them in a freezer bag for up to 2 months.

  • Reheating: I reheat from the fridge by baking at 375 °F (190 °C) for 10–12 minutes or from frozen at 400 °F (200 °C) for about 18–20 minutes, flipping once.

FAQs

1. Can I bake these instead of frying?

Absolutely—I bake them at 400 °F (200 °C) on a sprayed baking sheet, flipping halfway, until both sides are golden and crispy.

2. Can I prepare them ahead of time?

Yes—I assemble them, cover, and refrigerate for a few hours before cooking. I also freeze finished egg rolls and reheat when ready.

3. What dipping sauces go well with them?

I love sour cream, guacamole, salsa, queso dip, and even chipotle ranch for dipping.

4. Can I make them gluten-free?

Definitely—I swap regular egg roll wrappers with gluten-free versions or use won ton wrappers certified gluten-free.

5. How spicy are they?

That depends on the jalapeños and seasoning I use. I control the heat—use mild or omit peppers if I want a gentler flavor, or add hot sauce or extra jalapeños for a kick.

Conclusion

I always reach for these Crispy Nacho Egg Rolls when I want something familiar with a fun twist. They’re easy to whip up, crowd-pleasing, and versatile enough for make-ahead prep or entertaining. I hope they bring that perfect crunch and cheesy nacho flavor to your table!

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Crispy Nacho Egg Rolls

Crispy Nacho Egg Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 15–18 minutes
  • Total Time: 30–35 minutes
  • Yield: 12–16 egg rolls (serves 6–8)
  • Category: Appetizer
  • Method: Frying or Baking
  • Cuisine: Fusion
  • Diet: Halal
Print Recipe

Description

These Crispy Nacho Egg Rolls are a fun twist on nachos—stuffed with cheesy, spicy goodness and wrapped in a crunchy shell. Perfect for parties or game day snacks.

Ingredients

  • 12–16 egg roll wrappers
  • 1 lb cooked ground beef or turkey
  • 1 packet taco seasoning
  • 1 cup black beans
  • 1 cup corn kernels
  • 1 ½ cups shredded cheese (cheddar or Mexican blend)
  • ¼ cup diced jalapeños (fresh or jarred)
  • ¼ cup diced green onions
  • ½ cup salsa or pico de gallo
  • Oil for frying or cooking spray for baking

Instructions

  1. In a skillet, brown the ground meat over medium heat. Drain excess fat and stir in taco seasoning, black beans, and corn. Cook for 2–3 minutes.
  2. Lay an egg roll wrapper diagonally. Spoon filling in the center, top with cheese, jalapeños, green onions, and a bit of salsa or pico.
  3. Fold in the sides and roll tightly, sealing the edge with water.
  4. For frying: heat oil to 350°F (180°C) and fry rolls for about 2 minutes per side or until golden brown.
  5. For baking: place rolls on a sprayed baking sheet and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
  6. Let rest for a few minutes before serving. Serve whole or sliced with dipping sauces.

Notes

  • Can be made ahead and frozen.
  • Adjust spice level by using more or fewer jalapeños.
  • Serve with sour cream, guacamole, salsa, or chipotle ranch.
  • Vegetarian version: skip meat and add extra veggies like mushrooms or zucchini.

Nutrition

  • Serving Size: 2 egg rolls
  • Calories: 280
  • Sugar: 2g
  • Sodium: 480mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 35mg

Garlic Butter Beef & Rice Skillet

by Leave a Comment

I crafted this creamy, savory one‑pan skillet combining seasoned ground beef, garlic‑buttered rice, and a cheddar‑parmesan sauce—all in about 35–40 minutes for a comforting, easy dinner.

Garlic Butter Beef & Rice Skillet

Why You’ll Love This Recipe

I love how minimal cleanup and maximum flavor come together here. The combination of browned garlic and butter infused into the rice, melded with cheesy sauce and beef, hits all my cozy‑food cravings. It’s affordable, satisfying, and way better than takeout—even uses pantry staples I usually have. The family always gathers around this skillet!

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 lb ground beef

  • 1 cup long‑grain white rice (uncooked)

  • 2 Tbsp olive oil

  • 4 cloves garlic, minced

  • 1 tsp onion powder

  • 1 Tbsp Cajun seasoning

  • 2 cups beef broth

  • 1 cup shredded cheddar cheese

  • ½ cup grated Parmesan cheese

  • Salt and pepper, to taste

Directions

  1. I heat olive oil in a skillet over medium‑high, brown the beef, season lightly, and drain excess fat.

  2. I push beef aside, add garlic to the bare pan, sauté ~1 minute.

  3. I stir in onion powder and Cajun seasoning, coating the beef.

  4. I add rice and beef broth, bring it to a boil.

  5. I reduce to low, cover, and simmer 18–20 minutes until rice is tender, stirring occasionally.

  6. Off heat, I mix in Parmesan and cheddar until creamy and cheesy.

  7. I taste and adjust seasoning, serve hot—garnished with parsley or extra cheese if I want.

Servings and timing

  • Serves 4

  • Prep 10–15 minutes, cook 20–25 minutes, total 35–40 minutes

Variations

  • Swap beef for ground turkey or chicken for a lighter version.

  • Use brown rice—just need to increase liquid and cooking time slightly.

  • Make it spicy with crushed red pepper or extra Cajun seasoning.

  • For a golden crust, sprinkle extra cheese on top and briefly broil before serving.

  • Boost veggies—add bell peppers or spinach when mixing in cheese.

storage/reheating

I store leftovers in an airtight container in the fridge (up to 4 days). To reheat, I add a splash of broth or water and microwave or rewarm gently on the stove. It also freezes well (up to 2 months): I thaw overnight in the fridge and reheat with extra cheese to refresh it.

FAQs

Can I use a different type of rice?

Yes—I’ve used brown rice (just add a bit more broth and cook ~5 minutes longer). Quinoa is also an option; adjust liquid and timing accordingly.

What if I don't have Cajun seasoning?

I mix paprika, garlic powder, onion powder, and a dash of cayenne to mimic it—it works great.

How can I reduce the spiciness for kids?

I halve or leave out the Cajun seasoning and rely on garlic and cheese for flavor—a much milder version.

Can I make this ahead of time?

Absolutely. I cook it, cool it, and store it. Then I reheat on the stove or microwave, often adding more cheese to revive the sauce.

Can I double the recipe?

Definitely—just use a larger skillet or Dutch oven. It reheats just as well and works well for feeding a crowd.

Conclusion

This Garlic Butter Beef & Rice Skillet delivers comfort in every bite with minimal effort. I love how it transforms simple ingredients into a creamy, cheesy dinner that’s family‑friendly, affordable, and easy to customize. Try it tonight—I guarantee it’ll become a go‑to in your kitchen.

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Garlic Butter Beef & Rice Skillet

Garlic Butter Beef & Rice Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10–15 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 35–40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Skillet
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

A creamy, savory one-pan skillet combining seasoned ground beef, garlic-buttered rice, and a cheddar-parmesan sauce, ready in 35–40 minutes for a comforting, easy dinner.

Ingredients

  • 1 lb ground beef
  • 1 cup long-grain white rice (uncooked)
  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp onion powder
  • 1 Tbsp Cajun seasoning
  • 2 cups beef broth
  • 1 cup shredded cheddar cheese
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a skillet over medium-high, brown the beef, season lightly, and drain excess fat.
  2. Push beef aside, add garlic to the bare pan, sauté for about 1 minute.
  3. Stir in onion powder and Cajun seasoning, coating the beef.
  4. Add rice and beef broth, bring to a boil.
  5. Reduce to low, cover, and simmer for 18–20 minutes until rice is tender, stirring occasionally.
  6. Off heat, mix in Parmesan and cheddar until creamy and cheesy.
  7. Taste and adjust seasoning, serve hot—garnished with parsley or extra cheese if desired.

Notes

  • Swap beef for ground turkey or chicken for a lighter version.
  • Use brown rice—just need to increase liquid and cooking time slightly.
  • Make it spicy with crushed red pepper or extra Cajun seasoning.
  • For a golden crust, sprinkle extra cheese on top and briefly broil before serving.
  • Boost veggies—add bell peppers or spinach when mixing in cheese.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 90mg

Lemon Dump Cake

by Leave a Comment

I love how this Lemon Dump Cake combines bright lemon curd, creamy cream cheese, and a golden cake topping into an irresistibly easy, single pan dessert. It’s full of fresh citrus flavor and comes together in just an hour.

Lemon Dump Cake

Why You’ll Love This Recipe

I adore this cake because it's effortless yet impressive. A few pantry staples and minimal prep yield a dessert that’s tangy, sweet, and comforting. I enjoy the contrast between the smooth cream cheese layer and the crunchy, buttery cake topping—it’s a refreshing twist on traditional dump cakes.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 (12‑ounce) jars of lemon curd
8 ounces cream cheese, softened
1 large egg, room temperature
¼ cup granulated sugar
1 (15.25‑ounce) box vanilla, lemon, yellow, or white cake mix (I used white)
½ cup salted butter, cold

directions

I preheat the oven to 350 °F (175 °C) and grease a 9×13‑inch baking dish
I spread both jars of lemon curd evenly in the dish
In a bowl, I beat together the cream cheese, egg, and sugar until smooth
I drop spoonfuls of the cream cheese mixture over the curd
I sprinkle the dry cake mix evenly on top
I slice the cold butter into thin pats and arrange them over the cake mix, making sure to cover as much as possible
I bake for 40–45 minutes, until the top is golden and the filling bubbles around the edges. If some spots look dry mid bake, I add a few extra butter pats
I let it rest for at least 15 minutes before serving to allow the curd to thicken slightly

Servings and timing

Makes: 12 servings
Prep time: about 15 minutes
Baking time: 40–45 minutes
Total time: around 1 hour

Variations

Add fresh or frozen blueberries before topping for a fruity burst
Sprinkle poppy seeds into the cake mix for subtle crunch and appearance
Stir in a bit of lemon zest or a few drops of almond extract into the cream cheese layer for extra flavor depth
Swap cream cheese for mascarpone in the filling to make it softer and silkier

storage/reheating

Refrigerator: Keep leftover cake covered in the fridge for 5–7 days
Freezer: Wrap portions tightly and freeze for up to 1 month. Thaw overnight in the fridge
Reheating: Warm servings in a 350 °F oven for about 10 minutes or microwave briefly until warmed through

FAQs

What exactly is a dump cake?

A dump cake is a no mixer, no fuss dessert where I "dump" fruit filling, dry cake mix, and butter into a pan and bake until bubbly and golden. It’s perfect for easy entertaining.

Can I make this ahead of time?

Absolutely. I often bake it the day before. I store it covered in the fridge and reheat or serve chilled—it tastes just as delicious.

Will a lemon cake mix make it too intense?

A lemon cake mix will ramp up the citrus flavor—great if I love bright lemon. I sometimes swap in yellow or vanilla cake mix for a milder result.

How do I know when it’s done baking?

The topping should be golden brown and the lemon filling bubbling around the edges—usually around 40 minutes in my oven. If the top browns too quickly, I loosely tent with foil.

Can I use margarine instead of butter?

Yes, though the flavor and texture may be slightly different. Butter gives the richest taste and best melting pattern.

Conclusion

This Lemon Dump Cake is one of my favorite go to desserts when I want something simple, zesty, and crowd pleasing. With layers of tangy lemon curd, silky cream cheese, and a crunchy cake top, it’s cozy yet bright. I hope it brings as much joy to my table as it does to mine.

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Lemon Dump Cake

Lemon Dump Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 40–45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Lemon Dump Cake combines bright lemon curd, creamy cream cheese, and a golden cake topping into an irresistibly easy, single-pan dessert. It’s full of fresh citrus flavor and comes together in just an hour.

Ingredients

  • 2 (12-ounce) jars of lemon curd
  • 8 ounces cream cheese, softened
  • 1 large egg, room temperature
  • ¼ cup granulated sugar
  • 1 (15.25-ounce) box vanilla, lemon, yellow, or white cake mix (I used white)
  • ½ cup salted butter, cold

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Spread both jars of lemon curd evenly in the dish.
  3. In a bowl, beat together the cream cheese, egg, and sugar until smooth.
  4. Drop spoonfuls of the cream cheese mixture over the curd.
  5. Sprinkle the dry cake mix evenly on top.
  6. Slice the cold butter into thin pats and arrange them over the cake mix, making sure to cover as much as possible.
  7. Bake for 40–45 minutes, until the top is golden and the filling bubbles around the edges. If some spots look dry mid-bake, add a few extra butter pats.
  8. Let it rest for at least 15 minutes before serving to allow the curd to thicken slightly.

Notes

  • Optional: Add fresh or frozen blueberries before topping for a fruity burst.
  • For a crunchy texture, sprinkle poppy seeds into the cake mix.
  • For added flavor depth, stir in a bit of lemon zest or a few drops of almond extract into the cream cheese layer.
  • Swap cream cheese for mascarpone for a softer, silkier filling.

Nutrition

  • Serving Size: 1 slice
  • Calories: 330
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 60mg

Chocolate Peanut Butter No Bake Cookies

by Leave a Comment

I whisk together sugar, butter, milk, and cocoa on the stovetop, then stir in creamy peanut butter and quick oats to make soft, chewy chocolate peanut butter no-bake cookies—no oven required. Chocolate Peanut Butter No Bake Cookies

Why You’ll Love This Recipe

I love how effortlessly these cookies come together in just minutes. They’re packed with rich chocolate and peanut butter flavor, and because they’re no-bake, they’re perfect for keeping the kitchen cool. They’re nostalgic, comforting, and always a hit whether I make them for a snack, dessert, or holiday treat.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 cups granulated sugar

  • ½ cup salted butter

  • ½ cup milk (whole milk works best)

  • 4 tablespoons unsweetened cocoa powder

  • 1 cup creamy peanut butter

  • 1 teaspoon vanilla extract

  • 3 cups quick-cook oats

Directions

  1. Line two baking sheets with parchment or wax paper and set aside.

  2. In a medium saucepan, combine sugar, butter, milk, and cocoa powder over medium heat. Stir frequently until it reaches a full rolling boil.

  3. Once boiling, let it continue for exactly 60 seconds, stirring often so it doesn’t burn.

  4. Remove from heat and immediately stir in peanut butter, vanilla, and quick oats until everything is well combined.

  5. Use a scoop or spoon to drop cookie rounds onto prepared sheets.

  6. Let them sit at room temperature for about 30 minutes to fully set and harden.

Servings and timing

  • Yields about 24 cookies

  • Prep time: ~10 minutes

  • Cook time: ~5 minutes

  • Setting time: ~30 minutes

  • Total time: ~45 minutes

Variations

  • Substitute old-fashioned rolled oats for a chewier texture—though quick oats give softer cookies.

  • Swap peanut butter with sunflower seed butter for a nut-free version.

  • Use unsalted butter? Just add a pinch of salt to balance flavors.

Storage/reheating

I store these in an airtight container at room temperature for up to a week. For longer storage, they freeze beautifully for up to 3 months—just thaw before enjoying. Reheat by letting them come to room temperature; no microwave needed.

FAQs

Why didn’t my cookies set properly?

Often it’s because the sugar mixture didn’t boil long enough. I make sure to wait for a full, rolling boil and then let it go for 60 seconds. If it's humid, I sometimes refrigerate them to help them firm up.

Can these cookies be refrigerated?

Yes, though they don’t need to be. I keep them at room temp in an airtight container for up to one week. Refrigeration is optional and mostly helpful in humid conditions.

Can I freeze them?

Absolutely. I freeze the cooled cookies in airtight containers for up to 3 months. I always thaw them before serving for best texture.

Why are my cookies dry or crumbly?

That usually means they were cooked too long. Precise timing during the boil is crucial—overcooking dries them out.

Can I make these as bars instead of individual cookies?

Definitely! I’ve pressed the mixture into a pan, let it set, then cut into bars. It works great—just line the pan with foil or parchment and press firmly.

Conclusion

These classic chocolate peanut butter no-bake cookies are quick, nostalgic, and irresistibly delicious. I love that I can whip them up with pantry staples, then sit back and watch them set without turning on the oven. I hope they become one of those comfort recipes you reach for again and again.

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Chocolate Peanut Butter No Bake Cookies

Chocolate Peanut Butter No Bake Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Soft and chewy no-bake cookies made with chocolate, peanut butter, and oats—quick and easy with no oven required.

Ingredients

  • 2 cups granulated sugar
  • ½ cup salted butter
  • ½ cup whole milk
  • 4 tablespoons unsweetened cocoa powder
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 3 cups quick-cook oats

Instructions

  1. Line two baking sheets with parchment or wax paper and set aside.
  2. In a medium saucepan, combine sugar, butter, milk, and cocoa powder over medium heat. Stir frequently until it reaches a full rolling boil.
  3. Once boiling, let it continue for exactly 60 seconds, stirring often to prevent burning.
  4. Remove from heat and immediately stir in peanut butter, vanilla, and oats until well combined.
  5. Drop spoonfuls of the mixture onto the prepared sheets.
  6. Let cookies sit at room temperature for about 30 minutes to set.

Notes

  • Use quick oats for a softer texture, or rolled oats for a chewier result.
  • For a nut-free version, use sunflower seed butter.
  • If using unsalted butter, add a pinch of salt to balance the flavor.
  • Humidity can affect setting; refrigerate if needed.
  • Store in an airtight container at room temperature for up to one week or freeze for up to three months.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 190
  • Sugar: 18g
  • Sodium: 80mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 10mg

Honey Peach Cream Cheese Cupcakes

by Leave a Comment

I absolutely love these Honey Peach Cream Cheese Cupcakes—they’re soft and moist, infused with the sweet floral goodness of honey and juicy peach flavor, then topped with a decadent cream cheese frosting that perfectly balances everything.

Honey Peach Cream Cheese Cupcakes

Why You’ll Love This Recipe

  • I find the honey adds a warm, natural sweetness that complements the peaches beautifully.

  • The cupcakes stay incredibly moist thanks to the peach and cream cheese in the batter.

  • The cream cheese frosting brings a lovely tang and richness that ties all the flavors together.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

  • 1 ¾ cups all‑purpose flour

  • 1 ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • ¼ cup honey

  • 2 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • ½ cup buttermilk

  • 1 ½ cups fresh peaches, diced (about 2–3 medium peaches)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 3 cups powdered sugar, sifted

  • 2 tablespoon honey

  • 1 teaspoon vanilla extract

For Garnish (optional):

  • ½ cup fresh peach slices

  • 2 tablespoon honey for drizzling

directions

  1. Preheat oven to 350 °F (175 °C). Line a 12‑cup muffin tin with liners.

  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

  3. In another bowl, beat butter, sugar, and honey until light and fluffy (about 3–4 minutes).

  4. Add eggs one by one, beating well after each, then mix in vanilla.

  5. Alternate adding the flour mixture and buttermilk, starting and ending with flour, mixing just until combined.

  6. Gently fold in diced peaches.

  7. Divide batter among liners, filling each about ⅔ full. Bake 20–22 minutes, until a toothpick comes out clean. Cool completely on a wire rack.

  8. For frosting: beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in honey and vanilla until fluffy.

  9. Frost cooled cupcakes. Garnish with peach slices and drizzle honey if desired.

Servings and timing

These measurements yield 12 cupcakes.

  • Prep time: ~30 minutes

  • Bake time: 20–22 minutes

  • Cooling & frosting: ~30 minutes
    Total time is about 1 hour and 20 minutes, with around 45 minutes of active work.

Variations

  • Gluten‑free: Substitute a 1:1 gluten‑free flour blend and ensure leavening is gluten‑free.

  • Vegan: Use plant‑based butter and cream cheese, flax eggs, and almond milk instead of eggs and buttermilk.

  • Spiced: Add 1 teaspoon cinnamon or nutmeg to the dry ingredients for a warm twist.

storage/reheating

  • Refrigerator: Store frosted cupcakes in an airtight container for up to 5 days. Let them sit at room temperature for 10–15 minutes before enjoying.

  • Freezing: Freeze unfrosted cupcakes in a single layer, wrapped, for up to 3 months. Thaw at room temperature before frosting. If frosting ahead, keep it refrigerated separately and re-whip before using.

FAQs

### Can I use canned peaches instead of fresh?

I can—just drain them well and dice before folding in. Fresh peaches give a juicier, brighter flavor, but canned ones work perfectly when fresh aren’t available.

### Will frozen peaches work in these cupcakes?

Yes—they should be thawed and patted dry first to avoid thinning the batter. I’ve found frozen peaches work almost as well as fresh.

### How do I prevent the frosting from being too runny?

I always use full‑fat, cool room‑temperature cream cheese and butter. If it still seems soft, chilling it for 15 minutes before piping helps steady it up.

### Can I make these cupcakes ahead for an event?

Definitely! I bake them up to two days ahead (unfrosted), refrigerate or freeze, and make the frosting the day before. I bring cupcakes to room temperature, re-whip the frosting, and finish just before serving.

### Can I reduce the sugar in the frosting?

Yes—cutting powdered sugar to 2½ cups and adding slightly more honey makes it naturally sweet while reducing refined sugar.

Conclusion

I love how these Honey Peach Cream Cheese Cupcakes celebrate summer—with perfect peach sweetness, floral honey, and rich cream cheese frosting. They’re versatile, crowd-pleasing, and easy to personalize. I can’t wait for you (and me!) to bake them and enjoy every bite.

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Honey Peach Cream Cheese Cupcakes

Honey Peach Cream Cheese Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 20–22 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Honey Peach Cream Cheese Cupcakes are soft, moist, and packed with the sweet floral goodness of honey and juicy peaches, topped with a creamy, tangy frosting that balances all the flavors perfectly.

Ingredients

  • 1 ¾ cups all‑purpose flour
  • 1 ½ teaspoon baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup honey
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • 1 ½ cups fresh peaches, diced (about 2–3 medium peaches)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 Tbsp honey
  • 1 tsp vanilla extract
  • ½ cup fresh peach slices (optional)
  • 2 Tbsp honey for drizzling (optional)

Instructions

  1. Preheat oven to 350 °F (175 °C). Line a 12‑cup muffin tin with liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat butter, sugar, and honey until light and fluffy (about 3–4 minutes).
  4. Add eggs one by one, beating well after each, then mix in vanilla.
  5. Alternate adding the flour mixture and buttermilk, starting and ending with flour, mixing just until combined.
  6. Gently fold in diced peaches.
  7. Divide batter among liners, filling each about ⅔ full. Bake 20–22 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
  8. For frosting: beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in honey and vanilla until fluffy.
  9. Frost cooled cupcakes. Garnish with peach slices and drizzle honey if desired.

Notes

  • For a gluten-free version, substitute a 1:1 gluten-free flour blend.
  • For a vegan version, use plant-based butter and cream cheese, flax eggs, and almond milk.
  • To add a spiced twist, incorporate 1 teaspoon cinnamon or nutmeg to the dry ingredients.
  • Store frosted cupcakes in an airtight container for up to 5 days in the refrigerator.
  • Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 290
  • Sugar: 29g
  • Sodium: 190mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 45mg

Salted Brownie Cookies

by Leave a Comment

I’ve always loved the idea of combining two classic desserts—brownies and cookies—into one decadent treat. These Salted Brownie Cookies bring those worlds together, delivering fudgy, chocolatey cookies with shiny, crackly tops, sprinkled with extra chocolate chips and sea salt flakes.

Salted Brownie Cookies

Why I’ll Love This Recipe

I love how rich and fudgy these cookies are, with a lush brownie-like center and a delicate crackle on top. The hint of sea salt balances the sweetness, and the process is straightforward. They make any day feel special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • ⅛ teaspoon salt

  • 2 large eggs (room temperature)

  • 1 large egg yolk (room temperature)

  • 1 cup granulated sugar

  • 1 tablespoon vegetable oil

  • 1 teaspoon vanilla extract

  • 6 tablespoons unsalted butter

  • 1 cup semi‑sweet chocolate chips (plus extra for topping)

  • ¼ cup unsweetened cocoa powder

  • 1 teaspoon espresso powder (optional)

  • Sea salt flakes (optional garnish)

Directions

  1. Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper or silicone mats.

  2. In a bowl, whisk together flour, baking powder, and salt.

  3. In mixer, beat eggs, egg yolk, sugar, oil, and vanilla until frothy.

  4. Meanwhile, melt butter and 1 cup chocolate chips in a saucepan over medium heat. Remove from heat and stir in cocoa powder and espresso powder.

  5. Pour melted chocolate mixture into wet ingredients and mix just until combined.

  6. Fold in dry ingredients gently until flour disappears. Batter will be thin but scoopable.

  7. Scoop 1½ Tbsp portions onto prepared sheets, spacing about 1½ inches apart.

  8. Sprinkle tops with sea salt flakes. Bake 8–10 minutes, until tops are shiny and crackly.

  9. Remove from oven, immediately press a few extra chocolate chips on each cookie, and optionally shape them round with a cutter while warm.

  10. Cool on baking sheets for about 5 minutes, then transfer to a rack to finish cooling (or enjoy while warm).

Servings and timing

Makes about 24 cookies. Total time is ~25 minutes (15 min prep + 10 min bake). 4.3 years ago, Beyond the Butter published it with these details .

Variations

  • Use dark cocoa or add chopped nuts for extra texture.

  • Chill batter briefly (up to 30 minutes)—though the crackly top may soften slightly .

  • Skip espresso powder if you prefer classic chocolate flavor.

  • Shape cookies after baking using a round cutter for uniformity.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 2 days . To reheat, pop them in a 300 °F oven for a few minutes or microwave for 5–10 seconds to enjoy them warm and gooey again.

FAQs

How fudgy are these cookies?

They’re delightfully fudgy in the center, much more like brownie bites than traditional crumbly cookies.

Can I make the dough ahead of time?

Yes, you can chill it up to 30 minutes. Just know the crackly top might not be as defined—they’ll still taste great though .

My cookies came out too flat—what did I do wrong?

These have a thin batter, so they spread. If you want plumper cookies, shape them immediately after baking with a round cutter .

Can I use dark or Dutch-process cocoa?

The original recipe recommends unsweetened cocoa and doesn’t test dark or Dutch-process, but many bakers have successfully substituted dark cocoa—they’ll just be richer.

How do I make them perfectly round?

After baking, while still warm, place a slightly larger round cutter around each cookie and gently twist for about 5–8 seconds to shape .

Conclusion

I’m always reaching for these Salted Brownie Cookies when I want something chocolatey, fudgy, and just a bit special. They’re easy to whip up, impressive in flavor, and perfect for sharing—though I rarely share mine! Let them cool just slightly (or don’t!), and dive into one for a moment of pure chocolate joy.

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Salted Brownie Cookies

Salted Brownie Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Salted Brownie Cookies blend the best of brownies and cookies into one indulgent dessert—fudgy centers, crackly tops, and a sprinkle of sea salt make them irresistible.

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 cup granulated sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter
  • 1 cup semi‑sweet chocolate chips (plus extra for topping)
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon espresso powder (optional)
  • Sea salt flakes (optional garnish)

Instructions

  1. Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper or silicone mats.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In mixer, beat eggs, egg yolk, sugar, oil, and vanilla until frothy.
  4. Melt butter and 1 cup chocolate chips in a saucepan over medium heat. Remove from heat and stir in cocoa powder and espresso powder.
  5. Pour melted chocolate mixture into wet ingredients and mix just until combined.
  6. Fold in dry ingredients gently until flour disappears. Batter will be thin but scoopable.
  7. Scoop 1½ tablespoon portions onto prepared sheets, spacing about 1½ inches apart.
  8. Sprinkle tops with sea salt flakes. Bake 8–10 minutes, until tops are shiny and crackly.
  9. Remove from oven, press a few extra chocolate chips on each cookie, and optionally shape with a cutter while warm.
  10. Cool on baking sheets for 5 minutes, then transfer to a rack to finish cooling.

Notes

  • Use dark cocoa or add chopped nuts for extra texture.
  • Chill batter up to 30 minutes for easier scooping, though crackly tops may soften.
  • Skip espresso powder for a classic chocolate flavor.
  • Shape cookies post-baking using a round cutter for uniformity.
  • Microwave for 5–10 seconds to enjoy warm and gooey again.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 11g
  • Sodium: 60mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Chicken Caesar Wrap

by Leave a Comment

I turned the classic Caesar salad into a handheld wrap—combining crisp romaine, creamy dressing, Parmesan, croutons, and chicken all wrapped up in a soft tortilla.

Chicken Caesar Wrap

Why You’ll Love This Recipe

I love how this wrap captures all the flavors and textures of Caesar salad but in a convenient, portable form. It’s quick to toss together, customizable, and perfect for lunch, dinner, or picnic fare.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Romaine lettuce, chopped

  • Cooked chicken (grilled, fried, or rotisserie), chopped

  • Caesar dressing

  • Freshly grated Parmesan cheese

  • Homemade or store-bought croutons

  • Large (10″) flour tortillas or wraps

  • Kosher salt and freshly ground black pepper, to taste

directions

  1. In a large bowl, toss together lettuce, chicken, dressing, Parmesan, and croutons. Season with salt and pepper and taste—adjust dressing if desired.

  2. Warm tortillas in a skillet (15–30 seconds per side) or microwave between damp paper towels to prevent tearing.

  3. Lay tortillas flat, divide the Caesar mixture among them in the center.

  4. Fold in opposite sides, then roll up like a burrito. Secure with a toothpick if necessary.

  5. Cut in half if desired and serve immediately.

Servings and timing

  • Serves: 4 wraps

  • Prep time: about 15 minutes

  • Total time: about 15 minutes

Variations

  • Add halved grape or cherry tomatoes for a juicy twist

  • Top with avocado slices for creaminess

  • Use spinach or whole wheat tortillas for variety

  • Mix in roasted red peppers or artichokes for extra flavor

storage/reheating

I recommend prepping the components separately and assembling right before serving to keep tortillas crisp.

  • Make-ahead storage: Keep chicken, lettuce, croutons, and dressing refrigerated separately for up to 3–4 days.

  • Wrap storage: Assembled wraps are best enjoyed within a few hours or up to one day when chilled, as the tortilla may soften over time.

  • Reheating: Warm the chicken before assembling. If reheating a full wrap, gently heat it in a skillet until warmed through—avoid microwaving to preserve texture.

FAQs

Can I make these ahead for lunches?

Yes—I prep and store chicken, lettuce, croutons, and dressing separately in the fridge. I toss them together and wrap just before eating.

How can I prevent the tortilla from getting soggy?

I go light on the dressing inside and keep extra on the side for dipping. Also, warming the tortilla before filling helps maintain its structure.

Can I use store-bought components?

Absolutely—I often use rotisserie chicken and bottled Caesar dressing. It saves time and tastes great.

Is this good for meal prep?

Definitely. Chicken holds up well in the fridge for several days. Lettuce and croutons are best kept dry and added just before eating.

Can I freeze these wraps?

I don’t recommend freezing assembled wraps since the tortillas get soggy. But you can freeze cooked chicken or dressing separately for future use.

Conclusion

These Chicken Caesar Wraps are crunchy, creamy, savory, and easy to customize. I love how portable they are, making them great for busy days or on-the-go meals. I often make them ahead, and they never disappoint. I’d love to hear how you make yours!

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Chicken Caesar Wrap

Chicken Caesar Wrap

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 wraps
  • Category: Lunch, Dinner
  • Method: Assembly
  • Cuisine: American
  • Diet: Gluten Free
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Description

A handheld wrap version of the classic Caesar salad with romaine, chicken, creamy dressing, Parmesan, and croutons, all wrapped up in a soft tortilla.

Ingredients

  • Romaine lettuce, chopped
  • Cooked chicken (grilled, fried, or rotisserie), chopped
  • Caesar dressing
  • Freshly grated Parmesan cheese
  • Homemade or store-bought croutons
  • Large (10″) flour tortillas or wraps
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. In a large bowl, toss together lettuce, chicken, dressing, Parmesan, and croutons. Season with salt and pepper and taste—adjust dressing if desired.
  2. Warm tortillas in a skillet (15–30 seconds per side) or microwave between damp paper towels to prevent tearing.
  3. Lay tortillas flat, divide the Caesar mixture among them in the center.
  4. Fold in opposite sides, then roll up like a burrito. Secure with a toothpick if necessary.
  5. Cut in half if desired and serve immediately.

Notes

  • Add halved grape or cherry tomatoes for a juicy twist
  • Top with avocado slices for creaminess
  • Use spinach or whole wheat tortillas for variety
  • Mix in roasted red peppers or artichokes for extra flavor

Nutrition

  • Serving Size: 1 wrap
  • Calories: 450
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 60mg

Turkey Ranch Club Wrap

by Leave a Comment

A hearty, flavor-packed wrap that brings the best of a classic club sandwich into a convenient, handheld meal. With turkey, cheese, fresh veggies, and a creamy ranch drizzle all rolled into a soft tortilla, this wrap makes lunchtime feel satisfyingly special.

Turkey Ranch Club Wrap

Why You’ll Love This Recipe

I love how quick and fuss-free this wrap is—I can put it together in just 10 minutes. It has all the familiar flavors of a club sandwich—turkey, cheese, lettuce, tomato—with the creamy ranch tying everything together perfectly. It’s ideal for lunches at home, on-the-go meals, or light dinners when I want something fresh and filling without much prep.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Flour tortillas (large burrito size)

  • Ranch dressing

  • Thinly sliced deli turkey breast

  • Slices of cheese (American or cheddar work great)

  • Romaine lettuce leaves

  • Sliced tomato

Directions

  1. Lay the tortillas flat on a clean surface.

  2. Spread 2–3 tablespoons of ranch dressing down the center of each tortilla.

  3. Layer turkey slices, then cheese.

  4. Add lettuce and tomato on top.

  5. Fold in the sides of the tortilla, then roll it up burrito-style.

  6. Slice in half diagonally and serve immediately.

Servings and timing

This recipe makes 4 wraps and takes about 10 minutes to prepare. It’s perfect for a quick lunch or a light dinner.

Variations

  • Add crunch with sliced cucumber, bell peppers, or shredded carrots.

  • Swap cheese for Swiss, pepper jack, or provolone to change things up.

  • Use grilled chicken or turkey breast slices for a different protein option.

  • Add a smear of avocado or a few pickles for extra creaminess and zing.

Storage/reheating

  • To store, wrap tightly in parchment or plastic wrap and refrigerate for up to 24 hours. Keep lettuce and tomato separate if possible to avoid sogginess.

  • To reheat, warm gently in a skillet or panini press for 1–2 minutes if you want melted cheese. Add fresh veggies after reheating.

FAQs

Can I use whole wheat or spinach tortillas?

Yes! Whole wheat or spinach tortillas add extra fiber and flavor and hold up well when rolled tightly.

How can I keep the wrap from getting soggy?

I usually add lettuce and tomato just before eating if I prepare the wraps ahead of time. Wrapping tightly also helps keep everything fresh.

Is ranch dressing necessary?

Not at all! I sometimes swap in Caesar dressing, honey mustard, or even a light vinaigrette for variety.

Can I make this wrap vegan?

To make it vegan, replace turkey with grilled tofu or chickpeas, use vegan cheese, and swap ranch for a vegan dressing.

What’s a good side to serve with this wrap?

I like pairing it with crunchy veggie sticks, a simple salad, or a handful of chips for a complete meal.

Conclusion

This Turkey Ranch Club Wrap is a quick, delicious meal packed with fresh ingredients and creamy ranch flavor. I find it easy to make, versatile, and perfect for when I want something satisfying yet light. It’s become one of my favorite go-to wraps for lunch or a light dinner.

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Turkey Ranch Club Wrap

Turkey Ranch Club Wrap

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 wraps
  • Category: Lunch
  • Method: No-Cook
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

A hearty and convenient wrap featuring deli turkey, cheese, fresh vegetables, and creamy ranch dressing, perfect for a quick lunch or light dinner.

Ingredients

  • 4 large burrito-size flour tortillas
  • 8–12 tablespoon ranch dressing
  • 12–16 slices thinly sliced deli turkey breast
  • 4 slices American or cheddar cheese
  • 4 romaine lettuce leaves
  • 1 large tomato, sliced

Instructions

  1. Lay the tortillas flat on a clean surface.
  2. Spread 2–3 tablespoons of ranch dressing down the center of each tortilla.
  3. Layer turkey slices, then add cheese slices.
  4. Add lettuce and tomato on top.
  5. Fold in the sides of the tortilla, then roll it up burrito-style.
  6. Slice in half diagonally and serve immediately.

Notes

  • Use spinach or whole wheat tortillas for added fiber.
  • Swap in different cheeses or dressings for variety.
  • To keep the wrap fresh, add lettuce and tomato just before eating if preparing ahead of time.
  • Wrap tightly in parchment or plastic wrap to store in the fridge for up to 24 hours.
  • Warm in a skillet or panini press if you want melted cheese.

Nutrition

  • Serving Size: 1 wrap
  • Calories: 350
  • Sugar: 3g
  • Sodium: 900mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 45mg

One‑Pot French Onion Pasta

by Leave a Comment

I bring together deeply caramelized onions, savory beef‑broth flavors, creamy evaporated milk, and melty Gruyère and Parmesan to create a restaurant‑quality pasta—all in one pot with minimal cleanup.

One‑Pot French Onion Pasta

Why You’ll Love This Recipe

I love how this recipe is one‑pot and pantry‑friendly, yet transforms humble ingredients—onions, broth, soy and Worcestershire sauces—into a rich, umami‑packed sauce. It's creamy without heavy cream, thanks to evaporated milk, and topped off with the best combo of Gruyère and Parmesan for depth and texture.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Pasta (orecchiette or similar short shape)

  • Olive oil, unsalted butter

  • Yellow onions, sliced ⅛″

  • Garlic

  • Red pepper flakes

  • Worcestershire sauce, reduced‑sodium soy sauce

  • Water + beef bouillon (or beef broth)

  • Evaporated milk

  • Cornstarch

  • Fresh thyme (or dried)

  • Gruyère cheese, freshly grated

  • Freshly grated Parmesan

  • Salt, pepper, paprika, oregano

directions

  1. Heat oil and butter in a deep pot. Add onions, salt, and pepper; cook slowly until deeply caramelized (about 45–60 minutes).

  2. Stir in garlic, red pepper flakes, soy sauce, and Worcestershire for 30 seconds.

  3. Add water with bouillon, evaporated milk, cornstarch, and dried herbs/spices. Bring to a simmer.

  4. Add pasta and cook until al dente and sauce has thickened and turned creamy.

  5. Remove from heat and stir in Gruyère and Parmesan handful by handful until melted and silky.

  6. Taste and adjust seasoning. Serve topped with fresh parsley or thyme.

Servings and timing

Makes about 6 servings.
Prep time: ~15 minutes; Cook time: 1 hour; Total time: ~1 hour 15 minutes.

Variations

  • Swap pasta shape: use radiatori, shells, fusilli—anything short and sturdy.

  • Use 4 cups of beef broth in place of water + bouillon.

  • For extra creaminess, stir in some half‑and‑half or heavy cream.

  • Add cooked chicken, mushrooms, or ground beef (see adaptations on other sites) for protein boost.

storage/reheating

Storage: Let cool, then store in an airtight container in fridge for up to 5 days.
Reheating:

  • Microwave: Heat in 1‑minute bursts, stirring in between; add splash of water or milk if needed.

  • Stovetop: Gently reheat in a saucepan over low heat, adding liquid as needed to restore creaminess.

FAQs

### What onions work best?

I prefer yellow onions—they produce balanced sweetness and caramelize beautifully.

### Can I use beef broth instead of water and bouillon?

Absolutely—I often substitute 4 cups of beef broth to deepen the flavor.

### Does the evaporated milk splatter or curdle?

Not at all—it creates rich creaminess without splitting when simmering, unlike regular milk or cream substitutes.

### Can I prep ahead of time?

Yes! I slice onions ahead or even caramelize them a day early. Then add the remaining steps when ready to cook.

### What if sauce is too thin or too thick?

If it’s thin, let it simmer a bit longer to reduce, or finish with more cheese. If too thick, stir in a bit more water, broth, or milk until you reach desired consistency.

Conclusion

This French Onion Pasta is one of my favorite one‑pot meals—it feels indulgent yet uses simple pantry staples, delivers layered umami depth, and leaves me with minimal cleanup. Whether as cozy everyday dinner or an elegant comfort‑food centerpiece, I find myself making it again and again. It’s creamy, flavorful, and versatile—exactly what I want from a weeknight crowd‑pleaser.

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One‑Pot French Onion Pasta

One‑Pot French Onion Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: French-inspired
  • Diet: Vegetarian
Print Recipe

Description

A rich and creamy one-pot pasta featuring deeply caramelized onions, savory beef-broth flavors, and a blend of Gruyère and Parmesan cheeses, perfect for a cozy yet elegant meal.

Ingredients

  • Pasta (orecchiette or similar short shape)
  • Olive oil, unsalted butter
  • Yellow onions, sliced ⅛″
  • Garlic
  • Red pepper flakes
  • Worcestershire sauce, reduced-sodium soy sauce
  • Water + beef bouillon (or beef broth)
  • Evaporated milk
  • Cornstarch
  • Fresh thyme (or dried)
  • Gruyère cheese, freshly grated
  • Freshly grated Parmesan
  • Salt, pepper, paprika, oregano

Instructions

  1. Heat oil and butter in a deep pot. Add onions, salt, and pepper; cook slowly until deeply caramelized (about 45–60 minutes).
  2. Stir in garlic, red pepper flakes, soy sauce, and Worcestershire for 30 seconds.
  3. Add water with bouillon, evaporated milk, cornstarch, and dried herbs/spices. Bring to a simmer.
  4. Add pasta and cook until al dente and sauce has thickened and turned creamy.
  5. Remove from heat and stir in Gruyère and Parmesan handful by handful until melted and silky.
  6. Taste and adjust seasoning. Serve topped with fresh parsley or thyme.

Notes

  • Use short, sturdy pasta shapes like radiatori, shells, or fusilli for best results.
  • Substitute beef broth for the water and bouillon for a deeper flavor.
  • For extra creaminess, add half-and-half or heavy cream.
  • To add protein, consider stirring in cooked chicken, mushrooms, or ground beef.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 7g
  • Sodium: 900mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg