Blog | Sue Recipe

Creamy Smothered Chicken and Rice

June 2, 2025 by Sue Leave a Comment

A rich and comforting dish, Creamy Smothered Chicken and Rice combines tender, seasoned chicken with a velvety cheese sauce, served over fluffy rice. This Southern-inspired meal is hearty, satisfying, and perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

Comfort food at its best – creamy, cheesy, and packed with flavor.
Simple ingredients – uses pantry staples and easy-to-find items.
One-skillet meal – minimal cleanup and maximum flavor.
Versatile – I can customize the seasonings, cheese, or even add vegetables.

Ingredients

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

For the Chicken:

4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
2 tablespoons olive oil

For the Rice:

1 cup long-grain white rice
2 cups chicken broth
½ teaspoon salt

For the Creamy Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups whole milk
½ cup chicken broth
½ teaspoon garlic powder
¼ teaspoon thyme
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions

1. Prepare the Chicken

I season the chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper.
I heat olive oil in a large skillet over medium-high heat.
I sear the chicken for 4–5 minutes per side until golden brown.
I remove the chicken from the skillet and set it aside.

2. Cook the Rice

In a medium saucepan, I bring the chicken broth and salt to a boil.
I add the rice, reduce the heat to low, cover, and simmer for 15–18 minutes until the liquid is absorbed.
I fluff the rice with a fork and set it aside.

3. Make the Sauce

In the same skillet used for the chicken, I melt butter over medium heat.
I whisk in flour and cook for 1–2 minutes until lightly golden.
I gradually add milk and chicken broth, whisking constantly to prevent lumps.
I stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese.
I cook for 3–4 minutes, stirring, until the sauce thickens and the cheese is melted.

4. Combine Everything

I return the seared chicken to the skillet.
I spoon the creamy sauce over the chicken.
I cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.

5. Serve

I plate the cooked rice.
I top it with the smothered chicken and sauce.
I garnish with fresh parsley and serve immediately.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Spicy Kick: I add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
Extra Veggies: I stir in sautéed mushrooms, spinach, or bell peppers for added nutrients.
Cheesy Twist: I use mozzarella, Gouda, or a mix of cheeses for a different flavor profile.
Low-Carb Option: I serve the chicken and sauce over cauliflower rice or mashed cauliflower.
Dairy-Free: I swap heavy cream for coconut milk and use dairy-free cheese alternatives.

Storage/Reheating

Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: I freeze portions in freezer-safe containers for up to 2 months. I thaw in the fridge overnight before reheating.
Reheating: I warm the dish in a skillet over low heat with a splash of broth or cream, or microwave for 1–2 minutes until heated through.

FAQs

How do I know when the chicken is fully cooked?

I use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Can I use brown rice instead of white rice?

Yes, but I note that brown rice takes longer to cook, so I add extra broth and increase the cooking time by about 10–15 minutes.

What can I use instead of cheddar cheese?

I can substitute cheddar with mozzarella, Gouda, or a cheese blend for a unique twist.

Can I make this dish ahead of time?

Yes, I can prepare the sauce and chicken ahead, store them separately, and combine them when ready to serve.

What side dishes pair well with this meal?

I often serve this dish with a simple side salad, steamed vegetables, or crusty bread to complement the creamy flavors.

Conclusion

Creamy Smothered Chicken and Rice is a hearty, flavorful dish that's perfect for busy nights when I want something comforting yet easy to make. With its rich, cheesy sauce and tender chicken, it's always a hit at the dinner table. Plus, with so many ways to customize it, I never get bored of making it. Give it a try, and enjoy a satisfying meal with minimal effort.

Peruvian Grilled Chicken with Creamy Green Sauce

June 1, 2025 by Sue Leave a Comment

This Peruvian grilled chicken recipe brings bold, smoky flavors to the table, complemented by a vibrant, creamy green sauce known as aji verde. The chicken is marinated in a blend of garlic, lime, soy sauce, and warm spices, then grilled to perfection. The aji verde sauce, made with jalapeños, cilantro, and Greek yogurt, adds a refreshing and spicy kick that ties the dish together beautifully.

Why I Love This Recipe

I love how this recipe transforms simple ingredients into a meal that's bursting with flavor. The marinade infuses the chicken with a rich, savory taste, while the creamy green sauce provides a zesty contrast. It's a dish that feels both comforting and exciting, perfect for impressing guests or enjoying a special family dinner.

Ingredients

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

For the Chicken:

2 pounds boneless, skinless chicken thighs
5 cloves garlic, peeled
⅓ cup soy sauce
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon paprika
½ teaspoon dried oregano
Black pepper, to taste

For the Creamy Green Sauce (Aji Verde):

3 jalapeños, seeded and roughly chopped
1 cup fresh cilantro leaves
2 green onions, chopped (green parts only)
2 cloves garlic, peeled
½ cup mayonnaise
¼ cup Greek yogurt
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil

Directions

Marinate the Chicken:

In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Blend until smooth.
Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated.
Seal the bag or cover the dish and refrigerate for at least 8 hours, up to 24 hours, to allow the flavors to penetrate the meat.

Prepare the Creamy Green Sauce:

In a blender or food processor, combine the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth.
With the motor running, slowly drizzle in the olive oil until the sauce is fully emulsified.
Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.

Grill the Chicken:

Preheat your grill to medium-high heat.
Remove the chicken from the marinade, allowing any excess to drip off.
Grill the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.
Remove the chicken from the grill and let it rest for a few minutes before slicing.

Serve:

Slice the grilled chicken and serve it with the creamy green sauce on the side or drizzled over the top.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Marinating Time: 8 hours (or overnight)
Cook Time: 35 minutes
Total Time: Approximately 8 hours and 50 minutes

Variations

Spice Level: For a milder sauce, use only one or two jalapeños and remove the seeds and membranes. For more heat, substitute serrano peppers or add a dash of hot sauce.
Herbs: If cilantro isn't your favorite, try using parsley or a mix of fresh herbs for a different flavor profile.
Dairy-Free: Replace the mayonnaise and Greek yogurt with dairy-free alternatives to make the sauce suitable for those avoiding dairy.
Cooking Method: If you don't have a grill, the chicken can be cooked in a skillet over medium-high heat or baked in the oven at 400°F (200°C) until fully cooked.

Storage and Reheating

Storage:

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.
The creamy green sauce can be stored in a sealed container in the refrigerator for up to 1 week.

Reheating:

Reheat the chicken gently in a skillet over medium heat until warmed through, or in the microwave for 1-2 minutes.
Stir the green sauce before serving to recombine any separated ingredients.

FAQs

What is aji verde?

Aji verde is a traditional Peruvian green sauce made with ingredients like jalapeños, cilantro, garlic, and lime juice. It's known for its vibrant color and spicy, tangy flavor, often served with grilled meats and roasted vegetables.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used in place of thighs. Keep in mind that breasts may cook faster and can dry out more easily, so monitor the internal temperature to ensure they don't overcook.

Is it necessary to marinate the chicken overnight?

Marinating the chicken for at least 8 hours allows the flavors to deeply penetrate the meat, resulting in a more flavorful dish. However, if you're short on time, marinating for at least 2 hours can still impart good flavor.

Can I make the sauce ahead of time?

Absolutely. The creamy green sauce can be made up to a week in advance and stored in the refrigerator. In fact, allowing it to sit for a day can help the flavors meld together even more.

What sides pair well with this dish?

This grilled chicken pairs wonderfully with sides like rice and peas, grilled vegetables, potato salad, or a fresh green salad. The creamy green sauce also makes a great dip for roasted potatoes or bread.

Conclusion

This Peruvian grilled chicken with creamy green sauce is a flavorful and satisfying dish that's sure to impress. The combination of smoky, marinated chicken and the zesty, spicy sauce creates a harmonious balance that's both comforting and exciting. Whether you're hosting a dinner party or simply looking to spice up your weeknight meals, this recipe is a delicious choice.

Cheesy Patty Melt with Secret Sauce

June 1, 2025 by Sue Leave a Comment

Sink my teeth into a hearty patty melt layered with juicy ground beef, caramelized Vidalia onions, and a special tangy sauce. Toasted marble rye slices cradle each stack of cheddar and Swiss cheese, rich with buttery, golden crusts. The homemade secret sauce fuses mayonnaise, barbecue, Dijon, and hot sauce for a unique kick. Perfectly browned, these sandwiches deliver satisfying flavor in every bite—classic comfort food at its best.

Why You’ll Love This Recipe

I like how this recipe blends nostalgic diner vibes with bold homemade flavor. The tangy sauce elevates it, and the caramelized onions tie everything together with a sweet, savory depth. It’s an indulgent sandwich I can easily throw together without needing fancy ingredients.

Ingredients

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

lean ground beef
Worcestershire sauce
salt and black pepper
marble rye bread
cheddar cheese
Swiss cheese
Vidalia onions
butter
mayonnaise
Dijon mustard
barbecue sauce
hot sauce

Directions

Make the sauce
I start by stirring together mayonnaise, Dijon mustard, barbecue sauce, and hot sauce. I set it aside to let the flavors combine while I prep everything else.
Season the meat
I mix the ground beef with Worcestershire, salt, and pepper, then form six oval-shaped patties—just the right shape to fit the bread slices.
Caramelize the onions
In a pan with butter over medium-low heat, I cook sliced Vidalia onions until they're deep golden and soft, about 20 minutes.
Cook the patties
I sear the patties on both sides in a hot skillet, cooking just until browned—about 2 minutes per side—since they’ll finish in the sandwich.
Assemble the melts
I butter the outer sides of the bread and spread sauce on the inside. I layer cheddar, onions, a beef patty, Swiss, more onions, and a final slice of bread.
Grill the sandwiches
In a clean skillet, I toast the assembled sandwiches over medium heat for 3–4 minutes per side, until the bread is golden and the cheese is melted.

Servings and timing

Servings: 6 sandwiches
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Swap the cheeses for provolone or pepper jack for a spicy twist.
Use sourdough or Texas toast if I don’t have marble rye on hand.
Try turkey or a meat-free patty for a lighter option.
Add mushrooms if I want to bulk up the sandwich.

Storage/Reheating

I keep leftovers wrapped in foil or in an airtight container in the fridge for up to 3 days. To reheat, I warm the sandwiches in a skillet over medium heat until the bread crisps up again and the cheese is gooey. A toaster oven works great too.

FAQs

What kind of onions work best?

I like using Vidalia onions because they caramelize beautifully and add a subtle sweetness that balances the rich beef and cheese.

Can I use a different bread?

Yes, any sturdy sandwich bread will work. I’ve made these with sourdough and even plain white bread when that’s what I had—it still tastes amazing.

How spicy is the sauce?

It has a gentle kick from the hot sauce, but it’s not overwhelming. If I want it spicier, I just add a little more hot sauce or a pinch of cayenne.

Can I prep the components ahead of time?

Definitely. I often caramelize the onions and mix the sauce a day ahead. I’ve also formed the patties in advance to save time later.

What’s the best way to get a crispy crust?

I always butter the outside of the bread generously and press the sandwich down slightly in the pan. It helps the bread toast evenly and gives that diner-style crispness.

Conclusion

This cheesy patty melt is my go-to for comfort food with serious flavor. It’s warm, melty, a little tangy, and totally satisfying. I make it when I want something hearty and homemade without much fuss—and it never disappoints.

Fruit Salsa with Cinnamon Crisps

June 1, 2025 by Sue Leave a Comment

Fruit Salsa with Cinnamon Crisps is a delightful blend of fresh fruits paired with crispy, sweet cinnamon tortilla chips. This vibrant dish combines the natural sweetness of berries and apples with the crunch of homemade cinnamon crisps, making it a perfect treat for any occasion.

Why You’ll Love This Recipe

I love this recipe because it's incredibly versatile and always a crowd-pleaser. The combination of juicy fruits and crunchy cinnamon crisps creates a refreshing and satisfying snack or dessert. It's easy to prepare, can be made ahead of time, and is a healthier alternative to many sweet treats.

Ingredients

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

For the Cinnamon Crisps

10 large flour tortillas (10-inch)
Cooking spray
⅓ cup granulated sugar
1 teaspoon cinnamon

For the Fruit Salsa

2 Granny Smith apples
1 lemon
1 cup finely diced melon (your favorite variety or kiwi)
1 pound strawberries
½ pound raspberries
4 tablespoons raspberry preserves

Directions

Cinnamon Crisps

Preheat the oven to 350°F (175°C). In a small bowl, combine the cinnamon and sugar; set aside.
Working with three tortillas at a time, spray both sides with cooking spray and sprinkle each side lightly with the cinnamon-sugar mixture.
Stack the tortillas and, using a pizza cutter, cut them into 12 wedges. Place the wedges on a baking sheet and bake for 8–11 minutes or until crisp.

Fruit Salsa

Zest the lemon and set aside. Peel and finely chop the apples, then squeeze 2 teaspoons of lemon juice over them and mix well to combine.
Finely chop the strawberries and melon (or kiwi). Gently combine all the chopped fruits, including the raspberries, in a large bowl. The raspberries will break apart slightly, which adds to the texture.
Allow the salsa to sit at room temperature for at least 15 minutes before serving to let the flavors meld together.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Refrigeration Time: 15 minutes
Total Time: 25 minutes

Variations

I often like to mix things up with this recipe. Here are some variations I've tried:

Fruit Choices: Swap out or add fruits like mango, pineapple, blueberries, or peaches for a different flavor profile.
Preserves: Use different types of preserves such as strawberry, apricot, or peach to complement the fruits you choose.
Crisps: Instead of making cinnamon crisps, I sometimes use store-bought cinnamon sugar pita chips for convenience.

Storage/Reheating

Fruit Salsa: Store any leftover fruit salsa in an airtight container in the refrigerator for up to 2 days. Keep in mind that the fruits will release more juice over time, which can make the salsa a bit runny.
Cinnamon Crisps: Once cooled, store the crisps in an airtight container at room temperature for up to 4 days. They may lose some of their crispness over time but can be refreshed in the oven at 350°F (175°C) for a few minutes.

FAQs

How can I prevent the apples from browning?

I always toss the chopped apples with lemon juice immediately after cutting. The acidity helps prevent oxidation, keeping the apples looking fresh.

Can I prepare the fruit salsa ahead of time?

Yes, I often prepare the fruit salsa a few hours in advance and store it in the refrigerator. This allows the flavors to meld together. Just give it a gentle stir before serving.

Are there any alternatives to flour tortillas for the crisps?

Absolutely. I've used corn tortillas and even pita bread to make the crisps. Just adjust the baking time as needed to achieve the desired crispness.

What other fruits work well in this salsa?

I've experimented with various fruits like mangoes, pineapples, blueberries, and peaches. Feel free to use your favorites or whatever is in season.

Can I use frozen fruits?

I prefer using fresh fruits for the best texture and flavor. However, if using frozen fruits, make sure to thaw and drain them well to avoid excess moisture in the salsa.

Conclusion

Fruit Salsa with Cinnamon Crisps is a versatile and delightful dish that combines the freshness of fruits with the sweetness and crunch of cinnamon crisps. Whether served as a snack, appetizer, or dessert, it's sure to be a hit at any gathering. I love how easy it is to customize with different fruits and how it brings a burst of flavor to the table. Give it a try, and enjoy the refreshing taste of this simple yet delicious recipe.

Lemon Garlic Roasted Eggplant

June 1, 2025 by Sue Leave a Comment

This lemon garlic roasted eggplant is a simple yet flavor-packed side dish that’s perfect for any meal. The tangy lemon juice and robust garlic infuse each slice of eggplant with bold Mediterranean flavor, while roasting gives it a tender inside and lightly crisp edges.

Why You’ll Love This Recipe

I love how easy it is to bring out eggplant’s natural richness just by roasting it. The lemon and garlic brighten up the flavor, making this dish both refreshing and savory. It’s naturally vegan, gluten-free, and perfect for pairing with grilled meats, pasta, or even as a standalone light meal.

ingredients

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

Eggplants
Olive oil
Fresh garlic cloves
Fresh lemon juice
Lemon zest
Salt
Black pepper
Chopped fresh parsley (optional, for garnish)

directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.
I slice the eggplants into rounds or cubes—depending on my mood—and lay them out on the baking sheet.
In a small bowl, I mix olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper.
I brush the eggplant pieces generously with the lemon-garlic mixture on both sides.
I roast the eggplant in the oven for about 25–30 minutes, flipping halfway through, until golden and tender.
Once done, I sprinkle chopped parsley over the top for a fresh touch before serving.

Servings and timing

This recipe makes about 4 servings and takes approximately 10 minutes of prep time and 30 minutes of roasting time, totaling around 40 minutes from start to finish.

Variations

I sometimes add a pinch of red pepper flakes for a little heat.
A sprinkle of grated Parmesan before roasting gives it a nice cheesy crust.
For a deeper flavor, I swap lemon zest with a bit of smoked paprika.
I like to add cherry tomatoes to the pan during roasting for a sweet-tart bite.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them on a baking sheet and warm them in a 350°F (175°C) oven for 10–12 minutes. They can also be reheated in a skillet over medium heat until warmed through.

FAQs

How do I prevent eggplant from becoming too soggy when roasting?

I avoid overcrowding the baking sheet, which helps the eggplant roast instead of steam. I also cut them into uniform sizes for even cooking.

Do I need to peel the eggplant first?

No, I keep the skin on for texture and flavor, but if I prefer it softer, I sometimes peel it.

Can I make this recipe ahead of time?

Yes, I roast the eggplant earlier in the day and reheat it before serving. It holds up well.

What can I serve this with?

I love serving it alongside grilled chicken, lamb, or a big grain salad like couscous or quinoa.

Can I grill instead of roast?

Absolutely. I brush the slices with the same lemon garlic mixture and grill them for about 3–4 minutes per side.

Conclusion

Lemon garlic roasted eggplant is one of my favorite go-to dishes when I want something light, flavorful, and versatile. It’s easy to prepare, packed with bright and savory tastes, and works with just about any main course. I always come back to this dish when I want something simple but satisfying.

Lemon Garlic Roasted Eggplant

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean
Diet: Vegan

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Description

This lemon garlic roasted eggplant is a simple yet flavor-packed side dish with a tender inside and lightly crisp edges, infused with bold Mediterranean flavors.

Ingredients

2 medium eggplants
3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice eggplants into rounds or cubes and arrange them on the baking sheet.
In a small bowl, mix olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper.
Brush eggplant pieces generously with the lemon-garlic mixture on both sides.
Roast in the oven for 25–30 minutes, flipping halfway through, until golden and tender.
Sprinkle with chopped parsley before serving, if desired.

Notes

Do not overcrowd the baking sheet to ensure even roasting.
For added flavor, try adding red pepper flakes or grated Parmesan before roasting.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 350°F (175°C) oven for 10–12 minutes or in a skillet over medium heat.

Nutrition

Serving Size: ¼ of recipe
Calories: 130
Sugar: 4g
Sodium: 220mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 5g
Protein: 2g
Cholesterol: 0mg

Blueberry Muffin Cookies with Streusel Topping – A Bakery-Worthy Treat!

June 1, 2025 by Sue Leave a Comment

Get ready for a flavor explosion in every bite! These unbelievably delicious blueberry muffin cookies combine the buttery richness of a bakery-style muffin with the fun portability of a cookie. But it’s that insanely tasty streusel topping that truly sends them over the top.

Why You’ll Love This Recipe

I find these cookies to be a delightful fusion of a soft, cakey muffin and a chewy cookie, all crowned with a crunchy cinnamon streusel. The combination of fresh blueberries and blueberry jam creates a burst of berry flavor in every bite. They're perfect for breakfast, a snack, or dessert, and their bakery-quality taste makes them a hit at any gathering.

Ingredients

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

For the Cookies:

½ cup butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
1 cup fresh blueberries
⅓ cup blueberry jam

For the Streusel Topping:

⅓ cup all-purpose flour
⅓ cup brown sugar
¼ cup cold butter, cubed
1 teaspoon cinnamon
¼ teaspoon salt

Directions

I start by preparing the streusel topping. In a bowl, I combine the flour, brown sugar, cold cubed butter, cinnamon, and salt. Using a fork or pastry cutter, I cut the butter into the dry ingredients until pea-sized crumbs form. Then, I refrigerate the mixture while making the cookie dough.
In a large bowl, I beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2-3 minutes. I then beat in the egg and vanilla extract.
In a separate bowl, I whisk together the flour, baking powder, and salt. Gradually, I mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
I gently fold in the fresh blueberries, trying not to break them up too much.
I portion out rounds of dough and place them spaced apart on a parchment-lined baking sheet. Using a spoon or piping bag, I dollop some of the blueberry jam onto the tops of each dough round, then use a knife or toothpick to gently swirl it into the tops.
I remove the streusel from the fridge and generously top each dough round with streusel crumbs, gently pressing them in.
I bake the cookies at 375°F (190°C) for 12-15 minutes, until lightly golden but still quite soft in the middles.
I allow the cookies to cool completely before enjoying. They are phenomenal served slightly warm with a glass of cold milk to dunk them into.

Servings and Timing

This recipe yields approximately 12 cookies. The total time required is about 55 minutes, which includes 25 minutes of prep time, 15 minutes of chill time, and 15 minutes of baking.

Variations

Gluten-Free: I use a 1:1 gluten-free baking flour to make them gluten-free.
Dairy-Free: I swap the butter for my favorite vegan butter or coconut oil.
Vegan: I use the dairy-free swaps and a flax egg to make them completely plant-based.
Nut-Free: I ensure to use a nut-free plant-based milk if making dairy-free.
Extra Streusel: I double up on the streusel topping for even more muffin-top crunch!

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. To reheat, I warm them in the oven at 300°F (150°C) for about 5 minutes to restore their fresh-baked texture.

FAQs

How do I prevent the blueberries from sinking to the bottom?

I gently fold the blueberries into the dough and ensure the dough is thick enough to support them. This helps keep the blueberries evenly distributed throughout the cookies.

Can I use frozen blueberries instead of fresh?

Yes, I can use frozen blueberries. I make sure to thaw and drain them well before folding into the dough to prevent excess moisture.

What if I don't have blueberry jam?

If I don't have blueberry jam, I can use another fruit jam or preserve of my choice. Raspberry or strawberry jam would also complement the flavors well.

Can I make the dough ahead of time?

Yes, I can prepare the dough in advance and refrigerate it for up to 24 hours. When ready to bake, I let it sit at room temperature for about 15 minutes before scooping and baking.

How do I know when the cookies are done baking?

I look for the edges to be lightly golden while the centers remain soft. They will continue to set as they cool, resulting in a moist and tender cookie.

Conclusion

These blueberry muffin cookies with streusel topping are a delightful treat that combines the best elements of muffins and cookies. I love how the juicy blueberries, sweet jam swirls, and crunchy streusel create a harmonious blend of textures and flavors. Whether for a special breakfast treat, afternoon pick-me-up, or anytime cookie craving, these cookies are simply divine. I hope you enjoy every luscious bite as much as I do!

Butterscotch Cake with Caramel Frosting

June 1, 2025 by Sue Leave a Comment

This Butterscotch Cake with Caramel Frosting is a dream come true for anyone who loves rich, buttery flavors with a touch of sweetness. The cake layers are moist and packed with deep butterscotch notes, while the caramel frosting wraps the whole dessert in a smooth, creamy finish. It’s indulgent, satisfying, and ideal for special occasions or when I just want to treat myself.

Why You’ll Love This Recipe

I love how this cake offers the perfect balance of sweetness and richness. The butterscotch flavor is warm and nostalgic, while the caramel frosting adds that luscious finish that keeps me coming back for another slice. It’s also surprisingly easy to make with a few simple pantry ingredients. Whether I’m baking it for a birthday, holiday, or casual get-together, it always turns heads and gets rave reviews.

Ingredients

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

cake flour
baking powder
baking soda
salt
unsalted butter
light brown sugar
granulated sugar
eggs
pure vanilla extract
buttermilk

For the caramel frosting:
unsalted butter
light brown sugar
heavy cream
powdered sugar
vanilla extract

Directions

I preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, I cream the butter with both sugars until light and fluffy.
I beat in the eggs one at a time, then stir in the vanilla.
Alternating, I add the dry ingredients and the buttermilk, starting and ending with the dry.
I divide the batter evenly between the pans and bake for about 25–30 minutes, or until a toothpick comes out clean.
While the cakes cool, I prepare the frosting by melting butter in a saucepan and adding brown sugar.
I stir in the cream and bring the mixture to a gentle boil, letting it thicken slightly before removing from heat.
Once slightly cooled, I beat in the powdered sugar and vanilla until smooth.
After the cakes are fully cooled, I frost the layers and finish with a generous spread on top and around the sides.

Servings and timing

This recipe makes about 12 servings.
Prep time: 20 minutes
Cook time: 30 minutes
Cooling and frosting time: 1 hour
Total time: 1 hour 50 minutes

Variations

I sometimes fold in chopped pecans or walnuts into the batter for added texture. If I want a salted twist, I sprinkle a bit of flaky sea salt over the frosted cake. To make it extra decadent, I drizzle additional caramel sauce over the top just before serving. For a lighter version, I’ve also tried it with whipped cream frosting instead of caramel—still delicious but less sweet.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If I chill it, I let it come to room temperature before serving to enjoy the full flavor and texture. For longer storage, I wrap individual slices in plastic wrap and freeze them for up to 2 months. A quick microwave reheat brings them back to life beautifully.

FAQs

How do I prevent the cake from being too dense?

I make sure to cream the butter and sugars well, and not overmix the batter once the dry ingredients are added. That keeps the texture light and fluffy.

Can I use store-bought caramel sauce for the frosting?

Yes, I’ve used it in a pinch. I just reduce the powdered sugar slightly so it doesn’t get too sweet.

What if I don’t have buttermilk?

I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes. It works just as well in this recipe.

Can I bake this in a different size pan?

Absolutely. I’ve used a 9x13-inch pan for a sheet cake version and adjusted the baking time to about 35–40 minutes.

How do I keep the frosting from becoming grainy?

I make sure the brown sugar fully dissolves in the butter and cream mixture before removing it from the heat. That smooths everything out.

Conclusion

This Butterscotch Cake with Caramel Frosting is a delicious and indulgent dessert that hits all the right notes—moist cake, rich flavor, and creamy, caramel goodness. I love baking it when I want to impress or simply enjoy a slice of something comforting and sweet. Whether served for a celebration or just because, this cake always delivers.

Rich & Moist Lemon Cheesecake Cake

June 1, 2025 by Sue Leave a Comment

This Rich & Moist Lemon Cheesecake Cake is the ultimate dessert fusion—creamy cheesecake baked right into a fluffy lemon cake. It brings together the zesty brightness of lemon and the rich, velvety texture of cheesecake, creating a slice of heaven in every bite. It’s the kind of cake I make when I want to impress without the need for fancy decoration.

Why You’ll Love This Recipe

I love this recipe because it delivers a beautiful contrast in textures and flavors—light, citrusy lemon cake layered with rich, creamy cheesecake. It’s perfect for birthdays, special occasions, or whenever I want a dessert that stands out. Plus, I can make it ahead of time and chill it, which makes entertaining so much easier.

Ingredients

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

Cream cheese
Granulated sugar
Eggs
Vanilla extract
Lemon zest
All-purpose flour
Baking powder
Baking soda
Salt
Butter
Buttermilk
Fresh lemon juice
Powdered sugar (for optional glaze or dusting)

Directions

I start by preheating my oven and greasing a springform pan. Then, I make the cheesecake layer by beating cream cheese, sugar, eggs, and vanilla until smooth. I bake this layer first and let it cool.
Next, I prepare the lemon cake batter. I cream together butter and sugar, then add eggs, lemon zest, and lemon juice. I mix the dry ingredients in a separate bowl and alternate adding them with buttermilk to the batter.
To assemble, I place the cooled cheesecake layer between two layers of lemon cake batter or simply pour the lemon batter over the baked cheesecake layer, depending on the version I'm making.
I bake until a toothpick inserted comes out clean and the top is golden. After it cools, I chill the cake to set all the layers perfectly.
Sometimes I dust the top with powdered sugar or drizzle a light lemon glaze before serving.

Servings and timing

This cake makes about 12 servings. It takes roughly 30 minutes to prep and 1 hour to bake, plus a few hours for chilling and setting properly. I usually make it the day before I plan to serve it so the flavors meld together beautifully.

Variations

I sometimes swirl raspberry preserves into the cheesecake layer for a fruity twist.
For a more intense lemon flavor, I use lemon extract in both the cake and cheesecake layers.
If I want a lighter version, I use Greek yogurt instead of some of the cream cheese.

storage/reheating

I keep the cake refrigerated in an airtight container for up to 5 days. If I want to serve it warm, I microwave individual slices for 15–20 seconds. It also freezes well—I wrap it tightly and store it for up to 2 months, letting it thaw overnight in the fridge before serving.

FAQs

How do I prevent the cheesecake layer from cracking?

I let it cool slowly in the oven with the door slightly open, which helps avoid sudden temperature changes that cause cracks.

Can I make this cake gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend for the all-purpose flour, and it works well in both the cheesecake and cake layers.

What kind of lemons should I use?

I always use fresh lemons for the best flavor—Meyer lemons if I want a slightly sweeter, more floral taste.

Can I use store-bought cheesecake?

It’s possible, but the texture may not be the same. I prefer baking the cheesecake myself to make sure it holds up during assembly and baking.

How do I know when the cake is done?

I look for a golden top and gently shake the pan—the center should not jiggle much. A toothpick inserted into the cake (not the cheesecake) should come out clean.

Conclusion

This Rich & Moist Lemon Cheesecake Cake is a crowd-pleaser that’s worth every step. I love how the tangy lemon and creamy cheesecake come together so perfectly. It’s elegant enough for celebrations but easy enough for any weekend baking adventure. If I want a show-stopping dessert, this cake never lets me down.

Fudgy Brownie Cookies

June 1, 2025 by Sue Leave a Comment

These fudgy brownie cookies are the perfect marriage between chewy cookies and rich, gooey brownies. With a crackly top and a soft, melty center, each bite is filled with deep chocolate flavor and dotted with chocolate chips for that extra indulgent touch.

Why You’ll Love This Recipe

I love this recipe because it gives me the best of both worlds: the fudgy richness of brownies and the convenience of grab-and-go cookies. These cookies have that signature glossy, crackled top that makes brownies irresistible, and they're packed with chocolate chips to boost the decadence. Whether I need a quick dessert for a gathering or just want to satisfy my chocolate craving, this recipe hits the mark every time.

Ingredients

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

Semi-sweet chocolate chips
Unsalted butter
Granulated sugar
Brown sugar
Large eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Extra chocolate chips for topping

Directions

I start by melting the chocolate chips and butter together in a heatproof bowl, either over a double boiler or in the microwave in short intervals, until smooth.
In a mixing bowl, I whisk together the sugars and eggs until light and fluffy.
I stir in the melted chocolate mixture along with the vanilla extract.
In a separate bowl, I combine the flour, cocoa powder, baking powder, and salt, then gradually fold it into the wet ingredients.
I let the batter sit for about 10 minutes to thicken slightly, which helps the cookies hold their shape.
Using a cookie scoop, I place mounds of dough onto a lined baking sheet, spacing them a few inches apart.
I top each scoop with a few extra chocolate chips for that gooey finish.
I bake them at 350°F (175°C) for 10–12 minutes until the tops are shiny and crackled, but the centers are still soft.
I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 12–14 cookies, depending on the size of each scoop. The entire process takes approximately 30 minutes from start to finish—15 minutes for prep and 10–12 minutes for baking, plus cooling time.

Variations

When I want to switch things up, I sometimes add chopped nuts like walnuts or pecans for a crunchy texture. I’ve also used white chocolate chips or peanut butter chips instead of the classic semi-sweet ones. A touch of espresso powder added to the batter deepens the chocolate flavor, which I highly recommend if I'm after a more intense taste.

storage/reheating

I keep the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer and then transfer them to a freezer bag—they stay good for up to 2 months. To reheat, I pop them in the microwave for about 10–15 seconds to bring back that fresh-baked warmth and fudginess.

FAQs

How do I get the crackly top on the cookies?

Beating the eggs and sugar well before adding the melted chocolate helps create that iconic crackly brownie crust.

Can I make the dough ahead of time?

Yes, I’ve chilled the dough for a few hours or even overnight with great results. Just let it come slightly to room temperature before scooping.

Why are my cookies spreading too much?

The batter might be too warm or too thin. Letting it sit for 10 minutes before baking helps firm it up so the cookies hold their shape.

Can I make these gluten-free?

Absolutely. I’ve used a 1:1 gluten-free flour blend with success. Just make sure all other ingredients are certified gluten-free too.

Do I need to use chocolate chips or can I use chopped chocolate?

Either works! I sometimes chop up a bar of good-quality chocolate for more melty pockets throughout the cookie.

Conclusion

These fudgy brownie cookies are always a hit in my kitchen. They’re rich, chewy, and packed with chocolatey goodness. Whether I’m baking for a special occasion or just because, they never fail to impress—and they disappear fast. I hope this becomes a favorite in your home, too.

Hamburger Green Bean Casserole

June 1, 2025 by Sue Leave a Comment

This comforting Hamburger Green Bean Casserole brings together tender ground beef, crisp green beans, and a rich creamy sauce topped with melted cheddar cheese and crispy French fried onions. It's the perfect weeknight dinner that combines protein and vegetables in one satisfying dish that the whole family will love.

Why You’ll Love This Recipe

I love this recipe because it's a one-dish wonder that saves time and cleanup. The combination of savory ground beef, creamy mushroom sauce, and the crunch of French fried onions creates a delightful texture and flavor profile. It's a versatile dish that I can easily adapt to suit different tastes or dietary needs, making it a staple in my meal rotation.

Ingredients

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

1 pound ground beef
1 can (15 oz) green beans, drained
1 can (10.5 oz) cream of mushroom soup
½ cup milk
1 cup shredded cheddar cheese
1 cup French fried onions
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Directions

Preheat oven to 350°F (175°C).
In a large skillet over medium heat, I brown the ground beef until fully cooked, breaking it apart with a spatula. Then, I drain the excess fat.
In a large mixing bowl, I combine the cooked ground beef, drained green beans, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. I mix until well combined.
I transfer the mixture to a greased 9×13 inch baking dish and spread it evenly.
I sprinkle the shredded cheddar cheese over the top of the casserole.
I bake in the preheated oven for 25 minutes, or until the casserole is bubbly and the cheese is melted.
I remove it from the oven and sprinkle the French fried onions on top. Then, I return it to the oven and bake for an additional 5-10 minutes, or until the onions are golden brown.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Turkey and Green Bean Casserole: I substitute ground turkey for beef for a leaner option that still delivers hearty flavor and protein.
Cheesy Broccoli Version: I replace green beans with frozen broccoli florets and add an extra ½ cup of cheese for a richer, more indulgent casserole.
Mexican-Style Twist: I use ground beef seasoned with cumin and chili powder, add a can of drained corn, and top with Mexican cheese blend and crushed tortilla chips instead of French fried onions.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3-4 days. To reheat, I warm individual portions in the microwave or reheat the entire dish covered in a 350°F oven until warmed through.

FAQs

Can I make this casserole ahead of time?

Yes, I can assemble the entire casserole up to 24 hours in advance. I cover and refrigerate it, then bake as directed, adding 5-10 extra minutes if baking straight from the refrigerator.

What can I substitute for cream of mushroom soup?

I can use cream of celery soup, cream of chicken soup, or make a homemade white sauce with butter, flour, and chicken broth for a similar creamy base.

How do I store leftovers and how long do they last?

I store leftovers covered in the refrigerator for up to 3-4 days. I reheat individual portions in the microwave or reheat the entire dish covered in a 350°F oven until warmed through.

Can I use fresh green beans instead of canned?

Yes, I can use fresh green beans. I blanch 1 pound of fresh green beans for 3-4 minutes for better texture and flavor than canned.

What other toppings can I use instead of French fried onions?

I can try different toppings like crushed crackers, breadcrumbs mixed with butter, or even crushed potato chips for variety.

Conclusion

This Hamburger Green Bean Casserole is a hearty, comforting dish that's perfect for busy weeknights. I love how easy it is to prepare and how versatile it can be with simple ingredient swaps. Whether I'm feeding a family or meal prepping for the week, this casserole is a reliable and delicious choice.

Strawberry Lasagna

June 1, 2025 by Sue Leave a Comment

This Strawberry Lasagna is a no-bake, layered dessert made with a buttery cookie crust, creamy cheesecake filling, a fruity strawberry gelatin layer, and a fluffy whipped topping. It’s the kind of dessert I love pulling out at gatherings—it looks beautiful, tastes even better, and always disappears fast.

Why You’ll Love This Recipe

I don’t need to turn on the oven, which makes it perfect for hot summer days.
The layers come together easily with simple ingredients and clear steps.
I can make it ahead of time and let it chill until ready to serve.
It’s easy to adapt with different crusts or fruit combinations.
It looks impressive but is actually very low-effort.

Ingredients

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

For the Crust

11 ounces vanilla wafers
8 tablespoons salted butter, melted

For the Cheesecake Layer

8 ounces cream cheese, at room temperature
⅔ cup powdered sugar
¼ cup sour cream, at room temperature
8 ounces whipped topping, thawed

For the Strawberry Layer

3 ounces strawberry gelatin (1 box)
¾ cup boiling water
¼ cup ice cubes
½ cup heavy cream, at room temperature
8 ounces whipped topping, thawed
1½ cups fresh strawberries, chopped

For the Topping

8 ounces whipped topping or whipped cream
Fresh strawberries
Mint leaves (optional)

Directions

Make the Crust

I spray a 9×13-inch dish with nonstick spray.
I pulse vanilla wafers in a food processor until they become crumbs.
I add melted butter and pulse again until combined.
I press the mixture into the bottom of the dish to form a crust.

Make the Cheesecake Layer

I beat cream cheese until fluffy.
I mix in powdered sugar, then sour cream.
I fold in the whipped topping until smooth.
I spread this layer over the crust.

Make the Strawberry Layer

I whisk gelatin with boiling water until it dissolves.
I stir in the ice cubes until melted, letting the mixture cool.
I add heavy cream, then fold in whipped topping and chopped strawberries.
I spread this over the cheesecake layer.
I cover and refrigerate for at least 6 hours until set.

Finishing Touches

I spread more whipped topping on top.
I garnish with strawberries and mint leaves if I have them.
I slice and serve chilled.

Servings and Timing

Servings: 15
Prep Time: 15 minutes
Chill Time: 6 hours
Total Time: 6 hours 15 minutes

Variations

I like switching out vanilla wafers with golden Oreos or graham crackers for a different crust.
I sometimes use a mix of strawberries, raspberries, and blueberries.
A drizzle of melted chocolate on top adds a decadent twist.
Crushed nuts like pistachios or almonds bring in extra texture.
For a grown-up version, I mix in a splash of fruit liqueur.

Storage/Reheating

I store leftovers in the fridge, covered, for up to 3 days.
I freeze it wrapped tightly for up to 2 months. When I want to serve it, I thaw overnight in the fridge.
If making ahead, I keep it chilled in the fridge until I’m ready to serve. It holds up beautifully.

FAQs

How can I sweeten the strawberries if they’re too tart?

I like to toss them with a bit of sugar and let them sit for 10–15 minutes. It draws out the juices and sweetens them naturally.

Can I replace the cream cheese?

If I’m out of cream cheese, I sometimes use a thick Greek yogurt cream or a whipped topping and instant pudding mix combo.

Is this dessert freezer-friendly?

Yes, I freeze it without the garnishes and wrap it well. Before serving, I thaw it in the fridge overnight.

Can I make this gluten-free?

Absolutely. I use gluten-free vanilla wafers or a gluten-free cookie base.

Do I have to use gelatin?

Gelatin gives the strawberry layer structure. If I need a substitute, I try using a fruit puree thickened with cornstarch, though the texture is softer.

Conclusion

Strawberry Lasagna is one of those desserts I keep coming back to. It’s easy, flexible, and crowd-pleasing. Whether I’m making it for a party or just a weekend treat, it always delivers creamy, fruity, refreshing layers that make everyone happy. Print
Strawberry Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Author: Sue

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 6 hours 15 minutes

Yield: 15 servings

Category: Dessert

Method: No-Bake

Cuisine: American

Diet: Vegetarian
Print Recipe

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Description

This Strawberry Lasagna is a no-bake, four-layer dessert featuring a vanilla wafer crust, creamy cheesecake, strawberry gelatin, and fluffy whipped topping—perfect for warm weather and gatherings.
Ingredients
11 ounces vanilla wafers

8 tablespoons salted butter, melted

8 ounces cream cheese, at room temperature

⅔ cup powdered sugar

¼ cup sour cream, at room temperature

8 ounces whipped topping, thawed (plus extra for topping)

3 ounces strawberry gelatin (1 box)

¾ cup boiling water

¼ cup ice cubes

½ cup heavy cream, at room temperature

1½ cups fresh strawberries, chopped

Fresh strawberries for garnish

Mint leaves (optional)
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Instructions
Spray a 9×13-inch baking dish with nonstick spray.

Pulse vanilla wafers in a food processor to crumbs. Add melted butter and pulse to combine.

Press crust mixture into the bottom of the pan and set aside.

In a bowl, beat cream cheese until fluffy (about 3 minutes).

Add powdered sugar and mix until combined, then add sour cream and mix until smooth.

Fold in whipped topping until fully incorporated.

Spread cheesecake mixture evenly over the crust.

In a bowl, dissolve strawberry gelatin in boiling water. Add ice cubes and stir until melted and cooled.

Stir in heavy cream, then fold in whipped topping and chopped strawberries.

Spread strawberry mixture over the cheesecake layer. Cover and refrigerate for at least 6 hours.

Before serving, spread additional whipped topping over the top.

Garnish with fresh strawberries and mint leaves if desired. Cut into squares and serve.
Notes
Chill for at least 6 hours for best results; overnight is ideal.

Substitute vanilla wafers with graham crackers or Oreos for variety.

Use thawed and well-drained frozen strawberries if fresh are unavailable.

To enhance less sweet strawberries, mix them with sugar and lemon juice.

Make it gluten-free by using gluten-free cookies for the crust.
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 19g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
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Healthy Buckeyes Recipe

June 1, 2025 by Sue Leave a Comment

These Healthy Buckeyes are a wholesome spin on the traditional peanut butter and chocolate treat. Made with nourishing ingredients like almond flour, natural peanut butter, and maple syrup, they're perfect for satisfying a sweet craving without the guilt.

Why You’ll Love This Recipe

I like how these buckeyes capture everything I love about the classic version, but in a way that feels a bit more balanced. They’re no-bake, quick to make, and use real, simple ingredients. I often whip them up when I want something indulgent but still wholesome.

Ingredients

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

1 ⅓ cups almond flour
1 cup natural peanut butter
¼ teaspoon salt (only if peanut butter isn’t salted)
¼ cup maple syrup
1 teaspoon vanilla extract
1 cup chocolate chips
1 teaspoon coconut oil

Directions

I combine almond flour, peanut butter, salt (if needed), maple syrup, and vanilla in a large mixing bowl.
I stir everything together until it forms a smooth dough.
I roll the dough into 1-inch balls and set them on a parchment-lined tray.
I refrigerate the tray for about 30 minutes so the balls can firm up.
In the meantime, I melt chocolate chips with coconut oil in the microwave, stirring every 30 seconds until smooth.
I dip each chilled peanut butter ball into the chocolate, leaving a small circle on top exposed.
Once coated, I return them to the tray and chill again for about 15 minutes until the chocolate hardens.

Servings and Timing

This recipe makes about 18 buckeyes. Prep time takes roughly 10 minutes, plus about 45 minutes of chilling time. Altogether, I can have them ready in under an hour.

Variations

I swap peanut butter with almond or cashew butter for a different nutty flavor.
I sometimes replace maple syrup with honey or agave if that's what I have on hand.
For a richer taste, I use dark chocolate chips instead of regular ones.
I occasionally add chopped nuts or shredded coconut to the dough for extra texture.

Storage/Reheating

I store my buckeyes in an airtight container in the fridge, where they stay fresh for up to a week. For longer storage, I freeze them for up to three months and thaw at room temperature for about 15 minutes before eating.

FAQs

Can I make these vegan?

Yes, I use dairy-free chocolate chips to keep them completely vegan. All the other ingredients are already plant-based.

What can I use instead of almond flour?

I’ve used oat flour before and it works well. I just start with a smaller amount and adjust as needed to get the right dough consistency.

Do I need to use coconut oil?

No, I’ve used other neutral oils like avocado or vegetable oil for melting the chocolate and it works just fine.

Can I freeze the buckeyes?

Absolutely. I freeze them in an airtight container and they last up to three months. I let them sit at room temperature for a few minutes before eating.

How do I keep the chocolate from cracking?

Letting the chocolate cool slightly before dipping helps, and I make sure the buckeye balls are chilled but not frozen solid.

Conclusion

These Healthy Buckeyes are my go-to for a quick, satisfying treat that doesn’t compromise on flavor. They’re easy to make, freezer-friendly, and always a hit whether I’m serving them to guests or sneaking one with a cup of coffee.

Healthy Buckeyes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 55 minutes
Yield: 18 buckeyes
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegan

Print Recipe

Description

These Healthy Buckeyes are a wholesome twist on the classic peanut butter and chocolate treat. They’re no-bake, naturally sweetened, and perfect for a quick, satisfying snack.

Ingredients

1 ⅓ cups almond flour
1 cup natural peanut butter
¼ teaspoon salt (only if peanut butter isn’t salted)
¼ cup maple syrup
1 teaspoon vanilla extract
1 cup chocolate chips
1 teaspoon coconut oil

Cook Mode Prevent your screen from going dark

Instructions

In a mixing bowl, combine almond flour, peanut butter, salt (if needed), maple syrup, and vanilla extract.
Mix until a dough forms.
Roll the dough into 1-inch balls and place on a parchment-lined tray.
Refrigerate for 30 minutes to firm up.
In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring between each.
Dip each ball two-thirds into the melted chocolate using a fork.
Place dipped balls back on the tray and refrigerate for at least 15 minutes to set.

Notes

Use dairy-free chocolate chips to keep the recipe vegan.
Swap peanut butter with almond or cashew butter for variation.
Store in the fridge for up to a week or freeze for up to three months.

Nutrition

Serving Size: 1 buckeye
Calories: 140
Sugar: 6g
Sodium: 45mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Best Cauliflower Mac and Cheese

June 1, 2025 by Sue Leave a Comment

This Cauliflower Mac and Cheese is a delicious, low-carb twist on the classic comfort food. By substituting pasta with roasted cauliflower, I can enjoy a creamy, cheesy dish that's both satisfying and healthier. It's perfect as a main course or a side dish, catering to both keto and non-keto eaters alike.

Why You’ll Love This Recipe

I love this recipe because it's quick and easy to prepare, taking less than 30 minutes from start to finish. The combination of roasted cauliflower and a rich, three-cheese sauce creates a comforting dish that satisfies my mac and cheese cravings without the carbs. It's also a great way to incorporate more vegetables into my meals, and even picky eaters won't notice the difference.

Ingredients

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

1 large head of cauliflower, cut into small bite-sized pieces
2 tablespoons olive oil
¼ teaspoon freshly ground black pepper
½ teaspoon salt
1 teaspoon garlic powder
¼ teaspoon onion powder
1 ½ cups heavy whipping cream (or a combination of cream and whole milk)
4 ounces cream cheese, cut into small cubes
1 cup shredded cheddar cheese
1 cup shredded Gruyère cheese
½ cup shredded Monterey Jack cheese
¼ teaspoon paprika (optional)

Directions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Place the cauliflower pieces on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the cauliflower for 15-20 minutes, until tender but still slightly firm. For a charred effect, broil for an additional 1-2 minutes, watching closely to prevent burning.
In a large saucepan over low heat, combine the heavy cream and cream cheese. Whisk until the cream cheese is melted and the mixture is smooth.
Add the shredded cheeses, garlic powder, onion powder, and paprika (if using) to the saucepan. Continue to whisk until all the cheeses are melted and the sauce is creamy.
Remove the saucepan from heat. Add the roasted cauliflower to the cheese sauce, stirring until all pieces are well coated.
Serve immediately, garnished with a sprinkle of paprika if desired.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Cheese Variations: I sometimes switch up the cheese blend by using sharp white cheddar, mozzarella, or parmesan for different flavors.
Add Protein: For a heartier meal, I add cooked chicken, ground beef, or even bacon bits.
Spice It Up: To add some heat, I include chopped jalapeños, a dash of cayenne pepper, or a splash of hot sauce.
Crunchy Topping: I like to top the dish with breadcrumbs or crushed crackers before baking for added texture.
Extra Veggies: Incorporating sautéed mushrooms, peas, or sun-dried tomatoes adds more nutrients and variety.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I use the microwave or warm it in the oven. If the dish seems a bit dry upon reheating, I add a splash of milk to restore its creaminess.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, I can use frozen cauliflower. I make sure to thaw it completely and pat it dry to remove excess moisture before roasting.

Is there a dairy-free alternative for the cheese sauce?

While this recipe is rich in dairy, I can experiment with dairy-free cheeses and plant-based creams. However, the texture and flavor might differ from the original.

Can I prepare this dish ahead of time?

Absolutely. I assemble the dish, cover it, and refrigerate for up to 2 days. When ready to serve, I bake it until heated through and bubbly.

How can I make the dish more kid-friendly?

To appeal to kids, I use milder cheeses and avoid adding spicy ingredients. The creamy texture and cheesy flavor usually win them over.

What can I serve with this cauliflower mac and cheese?

This dish pairs well with a fresh green salad, grilled meats, or steamed vegetables for a balanced meal.

Conclusion

This Cauliflower Mac and Cheese is a delightful, healthier alternative to the traditional version. It's creamy, cheesy, and full of flavor, making it a favorite in my household. Whether I'm following a low-carb diet or simply looking to enjoy a comforting dish with more vegetables, this recipe never disappoints.

Tuscan Chicken Pasta

May 31, 2025 by Sue Leave a Comment

Tuscan Chicken Pasta is a delightful blend of tender chicken, creamy sauce, and hearty pasta, all infused with the rich flavors of sun-dried tomatoes, spinach, and Parmesan cheese. This dish brings the warmth and comfort of Italian cuisine right to my table, making it a favorite for both weeknight dinners and special occasions.

Why I Love This Recipe

I adore this recipe because it combines simple ingredients to create a dish that's both elegant and satisfying. The creamy sauce, enriched with sun-dried tomatoes and spinach, pairs perfectly with the seasoned chicken and al dente pasta. It's a versatile meal that's easy to prepare and always impresses guests.

Ingredients

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

For the Chicken:

2 boneless, skinless chicken breasts (approximately 1 pound)
3 tablespoons olive oil, divided
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper

For the Pasta and Sauce:

8 ounces rigatoni pasta, cooked al dente
4 tablespoons unsalted butter
¼ cup finely diced shallot
¼ cup sun-dried tomatoes, softened and chopped
1 teaspoon minced garlic
2 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
1½ cups heavy cream
1½ cups milk
1 cup fresh spinach
1 cup grated Parmesan cheese (plus more for garnish)
1 cup cherry tomatoes, halved
Fresh parsley, for garnish
Salt and pepper, to taste

Directions

Preparing the Chicken:

Preheat the oven to 350°F (175°C).
Drizzle 2 tablespoons of olive oil over the chicken breasts, ensuring they're well-coated.
In a small bowl, mix together the paprika, garlic powder, kosher salt, and black pepper. Sprinkle this seasoning over the chicken.
In a large, oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the chicken and sear for 3 minutes on each side until browned.
Transfer the skillet to the oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and set aside, tenting with foil to keep warm.

Preparing the Pasta and Sauce:

Cook the rigatoni pasta in a pot of boiling salted water until al dente, according to package instructions. Drain and set aside.
In the same skillet used for the chicken, melt the butter over medium heat. Add the diced shallot and chopped sun-dried tomatoes, cooking until the shallot is softened (about 3-5 minutes). Add the minced garlic and cook for an additional minute.
Stir in the tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper.
Pour in the heavy cream and milk, stirring to combine.
Add the fresh spinach, grated Parmesan cheese, and halved cherry tomatoes. Reduce the heat to low and simmer until the cheese is melted and the spinach is wilted (about 8-10 minutes).
Add the cooked rigatoni to the sauce, tossing to coat evenly.
Slice or cube the cooked chicken and add it to the pasta and sauce.
Serve the dish topped with additional Parmesan cheese and fresh parsley. Adjust seasoning with salt and pepper to taste.

Servings and Timing

Servings: 6
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Variations

Protein Alternatives: Substitute the chicken with shrimp or tofu for a different take.
Vegetable Additions: Incorporate mushrooms, bell peppers, or zucchini for added texture and flavor.
Spice Level: Add a pinch of red pepper flakes for a spicier kick.
Cheese Options: Try using Asiago or Pecorino Romano instead of Parmesan for a unique taste.

Storage and Reheating

To store leftovers, place the pasta in an airtight container and refrigerate for up to 3 days. When reheating, I prefer to do so gently on the stovetop over low heat, adding a splash of milk or cream to restore the sauce's creamy consistency. Alternatively, microwaving in short intervals, stirring in between, works well too.

FAQs

How can I make this dish gluten-free?

I can substitute the rigatoni with gluten-free pasta options available in most supermarkets. Ensure that all other ingredients, like the sun-dried tomatoes and seasonings, are also gluten-free.

Can I prepare this dish ahead of time?

Yes, I can cook the chicken and prepare the sauce in advance. When ready to serve, I cook the pasta fresh, reheat the sauce gently, and combine everything together.

What if I don't have rigatoni pasta?

No problem. I can use other types of pasta like penne, fettuccine, or even spaghetti. The key is to cook it al dente so it holds up well with the creamy sauce.

Is there a dairy-free version of this recipe?

Absolutely. I can use plant-based alternatives like almond milk or coconut cream in place of dairy milk and cream. For the cheese, there are several dairy-free Parmesan substitutes available.

How do I prevent the sauce from separating when reheating?

To maintain a smooth sauce, I reheat the pasta gently over low heat and add a small amount of milk or cream while stirring continuously. Avoid bringing it to a boil, as high heat can cause the sauce to separate.

Conclusion

Tuscan Chicken Pasta is a comforting and flavorful dish that brings the essence of Italian cuisine to my kitchen. Its creamy sauce, combined with seasoned chicken and hearty pasta, makes it a go-to recipe for both casual dinners and special gatherings. With its versatility and rich taste, it's a dish that I find myself returning to time and again.

Crispy Garlic Parmesan Chicken Wings

May 31, 2025 by Sue Leave a Comment

These Garlic Parmesan Chicken Wings are golden, crispy, and packed with flavor! Baked until ultra-crisp using a secret trick with baking powder, then tossed in a sweet-spicy honey garlic sauce and finished with a generous sprinkle of Parmesan and fresh parsley—they’re the ultimate crowd-pleasing appetizer.

Perfect for game day, movie night, or anytime I want wings that crunch when I bite into them!

Why I Love This Recipe

I love this recipe because it's simple yet delivers big on flavor and texture. The baking powder ensures the wings are crispy without the need for deep frying. The combination of garlic and Parmesan creates a savory depth, while the honey and hot sauce add a sweet and spicy kick that's irresistible. Plus, it's oven-baked, making it a healthier option without sacrificing taste.

Ingredients

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

For the Crispy Wings:

2 lbs chicken wings (about 12–15 pieces – drumettes and flats)
1 tablespoon baking powder (not baking soda – helps crisp up the skin)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika (adds color and warmth)
1 tablespoon olive oil (or avocado oil for high-heat cooking)

For the Garlic Parmesan Sauce:

4 tablespoon butter, melted
3 cloves garlic, minced (or grated)
¼ cup honey (adjust to taste)
2 tablespoon hot sauce (buffalo or sriracha for kick)
1 tablespoon soy sauce (or tamari for gluten-free option)
½ teaspoon red pepper flakes (optional – for extra heat)

To Finish:

¼ cup grated Parmesan cheese (freshly grated for best melt)
1 tablespoon chopped fresh parsley (or chives for garnish)

Directions

Preheat Oven & Dry the Wings: I preheat the oven to 400°F (200°C). Then, I pat the chicken wings dry with paper towels—this is key to getting them crispy.
Season Wings for Maximum Crunch: In a bowl, I toss the wings with baking powder, salt, black pepper, garlic powder, paprika, and olive oil. This coating ensures they crisp up beautifully in the oven.
Bake Until Golden & Crispy: I place the seasoned wings on a wire rack over a baking sheet (for even crisping) or directly on a parchment-lined tray. Then, I bake for 40–45 minutes, flipping halfway through. They’re done when golden brown and super crispy!
Make the Sweet & Spicy Sauce: While the wings bake, I make the sauce. In a small saucepan over medium heat, I melt the butter, add minced garlic, and sauté for 1 minute until fragrant. Then, I stir in honey, hot sauce, soy sauce, and red pepper flakes (if using), simmering for 1–2 minutes until thickened and glossy. I remove from heat and set aside.
Toss Wings in Sauce: Once the wings are done, I transfer them to a large mixing bowl, pour the warm sauce over the top, and toss well to coat every wing evenly.
Sprinkle & Garnish: I sprinkle with freshly grated Parmesan cheese and chopped parsley or chives. Then, I serve immediately while hot and crispy.

Servings and Timing

Servings: Serves 4–6 people
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Mild Version: I skip the hot sauce entirely for a milder, honey-garlic version.
Extra Spicy: I add more hot sauce or red pepper flakes to increase the heat.
Air Fryer Method: I cook the wings in an air fryer at 400°F (200°C) for 25–30 minutes, flipping halfway through, until crispy and golden.
Different Cheeses: I experiment with other hard cheeses like Asiago or Pecorino Romano for a different flavor profile.

Storage and Reheating

Storage: I store leftover wings in an airtight container in the refrigerator for up to 4 days.
Reheating: To reheat, I place the wings on a baking sheet and warm them in a preheated oven at 375°F (190°C) for 10–15 minutes until heated through and crispy. Alternatively, I use an air fryer at 375°F (190°C) for 5–7 minutes.

FAQs

How do I ensure my wings are crispy?

I make sure to pat the wings dry thoroughly before seasoning. Using baking powder in the seasoning mix helps draw out moisture, resulting in a crispier skin. Baking them on a wire rack allows air to circulate around the wings, promoting even crisping.

Can I make these wings ahead of time?

Yes, I can bake the wings ahead of time and store them in the refrigerator. When ready to serve, I reheat them in the oven or air fryer and toss them in the sauce just before serving to maintain their crispiness.

What can I serve with these wings?

I like to serve these wings with classic sides like celery sticks, carrot sticks, and dipping sauces such as ranch or blue cheese dressing. They also pair well with a fresh green salad or coleslaw.

Can I use frozen wings?

Yes, but I make sure to thaw them completely and pat them dry before seasoning and baking. Excess moisture from frozen wings can prevent them from getting crispy.

Is there a substitute for honey in the sauce?

If I prefer not to use honey, I substitute it with maple syrup or agave nectar for a similar sweetness. Adjust the quantity to taste.

Conclusion

These Crispy Garlic Parmesan Chicken Wings are a flavorful and satisfying appetizer that's perfect for any occasion. The combination of crispy baked wings and a sweet-spicy garlic Parmesan sauce makes them a hit every time. I enjoy making them for gatherings, game days, or simply when I'm craving something deliciously indulgent. Give this recipe a try, and I hope you love it as much as I do!

Strawberry Rose Tart with Custard Cream

May 31, 2025 by Sue Leave a Comment

This Strawberry Rose Tart with Custard Cream is a visually stunning and delicious dessert featuring a buttery tart crust, silky vanilla custard, and fresh strawberries arranged in a beautiful rose pattern. I like making it for special occasions, tea parties, or simply indulging in a delightful homemade treat.

Why You’ll Love This Recipe

I love how elegant and eye-catching it looks with the rose-style strawberry topping
The silky, creamy custard contrasts perfectly with the crisp tart shell
It works beautifully for both casual and fancy occasions
I can easily switch up the fruit or flavor for variety
It's a great make-ahead dessert for entertaining

Ingredients

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

For the Tart Crust:

1 ¼ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
¼ cup powdered sugar
1 egg yolk
1–2 tablespoons cold water
Pinch of salt

For the Custard Cream:

2 cups whole milk
4 large egg yolks
½ cup granulated sugar
¼ cup cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter

For the Topping:

2 cups fresh strawberries, thinly sliced
2 tablespoons apricot jam or honey (for glazing)
1 tablespoon warm water
Rosewater (optional, for a subtle floral touch)

Directions

Prepare the Tart Crust

I combine flour, powdered sugar, and salt in a bowl. Then I cut in the chilled butter until the mix becomes crumbly.
I add the egg yolk and a bit of cold water, mixing until the dough comes together.
I shape the dough into a disc, wrap it, and chill for about 30 minutes.
After chilling, I roll it out, press it into a tart pan, and prick the bottom.
I bake it at 350°F (175°C) for 15–18 minutes until golden, then let it cool.

Make the Custard Cream

I warm the milk gently in a saucepan.
In a bowl, I whisk together the egg yolks, sugar, and cornstarch until smooth.
I slowly pour the warm milk into the egg mixture while whisking.
I return everything to the pan and stir constantly over low heat until it thickens.
Once thickened, I stir in vanilla and butter, then let it cool fully.

Assemble the Tart

I spread the cooled custard evenly in the tart shell.
I arrange the sliced strawberries in concentric circles to form a rose shape.
I warm the apricot jam with a little water and brush it over the strawberries for a glossy finish.

Chill and Serve

I like to refrigerate the tart for at least 1 hour before slicing so everything sets properly and the flavors meld.

Servings and Timing

Servings: 8
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 50 minutes

Variations

I sometimes swap strawberries for raspberries, peaches, or mango
A drizzle of melted chocolate under the custard adds richness
Chopped pistachios or toasted almonds give a lovely crunch on top
For a dairy-free option, I use coconut milk and dairy-free butter
A hint of lavender or orange blossom in the custard creates a unique twist

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days
I don’t recommend freezing it, since the custard and fruit can become watery
Before serving, I let the tart sit at room temperature for 10–15 minutes for the best texture

FAQs

Can I make the tart crust ahead of time?

Yes, I usually bake the crust a day early and store it at room temperature to save time later.

What’s the secret to smooth custard?

I whisk constantly while cooking and sometimes strain it through a sieve for extra smoothness.

How do I keep the strawberries looking fresh?

I glaze them lightly and only assemble the tart close to serving time.

Can I use a ready-made crust?

Yes, but I prefer homemade for better flavor and texture.

How do I slice the strawberries thinly?

I use a sharp paring knife or a mandoline for evenly thin slices.

Conclusion

This Strawberry Rose Tart with Custard Cream combines elegance with deliciousness. I enjoy how the buttery crust, creamy vanilla custard, and fresh strawberries come together in every bite. Whether it’s for a holiday dessert table or a sweet afternoon treat, this tart always impresses and satisfies.

Chicken in Boursin Sauce with Garlic and Fine Herbs

May 31, 2025 by Sue Leave a Comment

This dish combines tender chicken breasts with a rich, creamy sauce made from Boursin cheese infused with garlic and fine herbs. It's a comforting meal that's both elegant and easy to prepare, making it perfect for weeknight dinners or special occasions.

Why You’ll Love This Recipe

I love how this recipe brings together the savory flavors of garlic and herbs in a creamy sauce that perfectly complements the chicken. The Boursin cheese melts into the sauce, creating a luxurious texture and taste. It's a simple yet sophisticated dish that impresses every time.

Ingredients

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

4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon onion powder
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup low-sodium chicken broth
5.2 ounces Boursin cheese (Garlic & Fine Herbs flavor)
1 handful fresh spinach (optional)
Chopped fresh parsley (optional, for serving)

Directions

I start by patting the chicken breasts dry and pounding them to an even thickness. Then, I season them with garlic powder, salt, pepper, and onion powder.
In a large skillet, I heat the olive oil and butter over medium-high heat. I sear the chicken for 6-7 minutes on each side until golden brown and cooked through, ensuring the internal temperature reaches 165°F. After that, I remove the chicken from the skillet and set it aside.
I pour the chicken broth into the skillet and add the Boursin cheese. I stir until the sauce is smooth and let it reduce for 5 minutes.
I add the chicken back to the skillet, along with the optional spinach, and let it warm through. I serve it with fresh parsley and enjoy.

Servings and Timing

This recipe serves 4 people. The preparation time is about 5 minutes, and the cooking time is approximately 25 minutes, making the total time around 30 minutes.

Variations

I sometimes add fresh spinach to the sauce for extra greens.
For a different flavor, I use other varieties of Boursin cheese, like Shallot & Chive.
If I'm looking for a lighter version, I use low-sodium chicken broth and skip additional salt.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken and sauce in a skillet over low heat until heated through. If the sauce is too thick, I add a splash of chicken broth to loosen it.

FAQs

What is Boursin cheese?

Boursin is a soft, creamy cheese from France, known for its rich flavor infused with garlic and fine herbs. It's perfect for creating smooth, flavorful sauces.

Can I use chicken thighs instead of breasts?

Yes, I can substitute chicken thighs for breasts. They may require a slightly longer cooking time, so I ensure they reach an internal temperature of 165°F.

Is this recipe suitable for a low-carb diet?

Absolutely. This dish is low in carbohydrates, especially if I serve it with low-carb sides like cauliflower mash or steamed vegetables.

Can I freeze the leftovers?

I don't recommend freezing this dish, as the creamy sauce may separate upon thawing. It's best enjoyed fresh or stored in the refrigerator for a few days.

What sides go well with this chicken?

I often pair this dish with mashed potatoes, rice, or pasta. For a lighter option, I serve it with roasted vegetables or a fresh green salad.

Conclusion

Chicken in Boursin Sauce with Garlic and Fine Herbs is a delightful dish that combines simplicity with elegance. The creamy, herb-infused sauce elevates the chicken, making it a meal that's both comforting and impressive. Whether I'm cooking for family or entertaining guests, this recipe is always a hit.

Creamy Honey Pepper Chicken Mac and Cheese Delight

May 31, 2025 by Sue Leave a Comment

This Creamy Honey Pepper Chicken Mac and Cheese Delight is the ultimate comfort food fusion. I combined tender, crispy chicken bites glazed in a sweet and spicy honey pepper sauce with rich, velvety mac and cheese. Every bite offers a perfect balance of creamy, crunchy, sweet, and spicy flavors.

Why I Love This Recipe

I love how this dish brings together the best of both worlds: the comforting creaminess of mac and cheese and the bold flavors of honey pepper chicken. The crispy chicken adds a delightful crunch, while the glaze provides a sweet and spicy kick that complements the cheesy pasta perfectly. It's a satisfying meal that's sure to impress.

Ingredients

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

For the Mac and Cheese:

2 cups elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese
½ cup mozzarella cheese
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste

For the Honey Pepper Chicken:

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
Vegetable oil, for frying

For the Honey Pepper Glaze:

⅓ cup honey
1 tablespoon soy sauce
1 teaspoon cracked black pepper
½ teaspoon red pepper flakes

Directions

Marinate the Chicken: I start by placing the chicken pieces in a bowl with buttermilk. I let them marinate for at least 30 minutes to tenderize the meat.
Prepare the Breading: In another bowl, I mix the flour, paprika, salt, and black pepper.
Coat the Chicken: I remove the chicken from the buttermilk, allowing the excess to drip off, and then dredge the pieces in the flour mixture, ensuring they're well-coated.
Fry the Chicken: In a large skillet, I heat about an inch of vegetable oil over medium-high heat. I fry the chicken pieces in batches until they're golden brown and cooked through, about 5-7 minutes per batch. I then transfer them to a paper towel-lined plate to drain.
Cook the Pasta: While the chicken is frying, I cook the elbow macaroni according to the package instructions until al dente. I drain and set it aside.
Make the Cheese Sauce: In a saucepan, I melt the butter over medium heat. I whisk in the flour and cook for about 1 minute. I gradually add the milk and heavy cream, whisking continuously until the mixture thickens. I then stir in the cheddar and mozzarella cheeses until melted and smooth. I season the sauce with garlic powder, onion powder, salt, and pepper.
Combine Pasta and Sauce: I add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.
Prepare the Honey Pepper Glaze: In a small saucepan, I combine the honey, soy sauce, cracked black pepper, and red pepper flakes. I bring the mixture to a simmer over medium heat, stirring occasionally, until it's slightly thickened, about 5 minutes.
Glaze the Chicken: I toss the fried chicken pieces in the honey pepper glaze until they're well-coated.
Assemble the Dish: I serve the creamy mac and cheese topped with the glazed chicken pieces. For an extra touch, I garnish with chopped fresh parsley.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Spicy Kick: For more heat, I add extra red pepper flakes or a dash of hot sauce to the glaze.
Cheese Blend: I sometimes use a mix of cheeses like Gouda or Monterey Jack for a different flavor profile.
Baked Version: I transfer the assembled mac and cheese to a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 15 minutes for a crispy topping.

Storage and Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I reheat the mac and cheese in the microwave or on the stovetop over low heat, adding a splash of milk to maintain creaminess. I reheat the chicken in the oven at 350°F (175°C) for 10 minutes to keep it crispy.

FAQs

How can I make this dish gluten-free?

I use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend for both the cheese sauce and the chicken breading.

Can I bake the chicken instead of frying?

Yes, I bake the breaded chicken pieces at 400°F (200°C) for 20-25 minutes, flipping halfway through, until they're cooked through and crispy.

What can I use instead of buttermilk?

I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a buttermilk substitute.

Can I prepare the components ahead of time?

I prepare the cheese sauce and glaze ahead and store them in the refrigerator. I reheat them gently before assembling the dish. I fry the chicken just before serving to maintain its crispiness.

How do I prevent the cheese sauce from becoming grainy?

I ensure the milk and cream are at room temperature and add the cheese gradually over low heat, stirring constantly until smooth.

Conclusion

This Creamy Honey Pepper Chicken Mac and Cheese Delight is a comforting and flavorful dish that's perfect for any occasion. The combination of creamy mac and cheese with sweet and spicy glazed chicken creates a meal that's both satisfying and indulgent. I hope you enjoy making and sharing this delightful recipe as much as I do!

Potsticker Soup: Asian-Inspired Broth with Mushrooms & Bok Choy

May 31, 2025 by Sue Leave a Comment

This Potsticker Soup is a comforting, Asian-inspired dish that combines the savory flavors of potstickers with a rich, aromatic broth. The addition of mushrooms and bok choy not only enhances the taste but also adds a delightful texture, making it a perfect meal for soup lovers seeking warmth and satisfaction in every spoonful.

Why You’ll Love This Recipe

I find this soup to be incredibly satisfying and easy to prepare. The combination of tender potstickers, earthy mushrooms, and crisp bok choy creates a harmonious blend of flavors and textures. It's a versatile dish that can be customized to suit various dietary preferences and is ideal for both weeknight dinners and special occasions.

Ingredients

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

2 tablespoons olive oil, divided
8 ounces shiitake mushrooms, thinly sliced
2 tablespoons fresh ginger, minced
4 cloves garlic, minced
6 cups vegetable broth
2 tablespoons soy sauce
16 to 20 ounces frozen potstickers
5 scallions, thinly sliced, divided
3 baby bok choy, ends trimmed and leaves separated
2 teaspoons toasted sesame oil
Freshly ground black pepper, to taste

Directions

I start by heating 1 tablespoon of olive oil in a large stockpot over medium-high heat. Then, I add the sliced mushrooms and sauté them until they're browned and fragrant.
Next, I add the remaining tablespoon of olive oil, along with the minced garlic and ginger. I sauté everything for another 1-2 minutes until the mixture is aromatic.
I pour in the vegetable broth and soy sauce, stirring well to combine. I bring the mixture to a boil.
Once boiling, I add the frozen potstickers, half of the sliced scallions, and the bok choy leaves. I reduce the heat to a simmer and cook for 3-4 minutes, or until the potstickers are heated through and the bok choy is tender.
I stir in the toasted sesame oil and season the soup with freshly ground black pepper to taste.
Finally, I ladle the soup into bowls and garnish each serving with the remaining sliced scallions. I serve the soup hot.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Variations

Protein Addition: I sometimes add cooked shrimp, shredded chicken, or tofu to increase the protein content.
Spicy Kick: For a spicier version, I drizzle chili oil or add red pepper flakes to the broth.
Vegetable Variations: I like to experiment with different vegetables such as spinach, kale, or napa cabbage in place of bok choy.
Gluten-Free Option: By using gluten-free potstickers and tamari instead of soy sauce, I make this dish suitable for a gluten-free diet.

Storage/Reheating

Storage: I store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I warm the soup gently on the stovetop over medium heat. If the broth has thickened, I add a splash of water or additional broth to reach the desired consistency.

FAQs

Can I use fresh potstickers instead of frozen ones?

Yes, I can use fresh potstickers. They may cook a bit faster than frozen ones, so I keep an eye on them to prevent overcooking.

What type of mushrooms work best in this soup?

I prefer using shiitake mushrooms for their rich flavor, but cremini or button mushrooms are also great alternatives.

Can I make this soup ahead of time?

I can prepare the broth and vegetables ahead of time, but I recommend adding the potstickers just before serving to maintain their texture.

Is it possible to freeze this soup?

I don't recommend freezing this soup, as the texture of the potstickers and vegetables may change upon thawing.

What can I use instead of bok choy?

If I don't have bok choy, I substitute it with spinach, kale, or napa cabbage for a similar texture and flavor.

Conclusion

This Potsticker Soup with Mushrooms & Bok Choy is a delightful and hearty dish that brings together the comforting elements of a traditional soup with the savory taste of potstickers. Its versatility allows me to tailor it to my preferences, making it a staple in my collection of go-to recipes. Whether I'm seeking comfort on a chilly evening or a quick yet satisfying meal, this soup never disappoints.

Pineapple Upside Down Cupcakes

May 31, 2025 by Sue Leave a Comment

I bring you a delightful twist on a classic dessert—Pineapple Upside Down Cupcakes. These individual treats capture the essence of the traditional cake, featuring caramelized brown sugar, juicy pineapple rings, and a moist, buttery crumb. Perfect for any occasion, they offer a nostalgic taste in a convenient, single-serving form.

Why You’ll Love This Recipe

Perfect Portions: I find these cupcakes ideal for serving—no slicing required.
Tropical Touch: The pineapple adds natural sweetness and moisture that I adore.
Quick Bakes: I appreciate that they're ready from bowl to oven in under 30 minutes.
No Fancy Tools Needed: I only need a muffin tin and canned pineapple—simple and pantry-friendly.
Freezer-Friendly: I can make them ahead and freeze; they reheat beautifully.

Ingredients

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

For the Topping:

¼ cup unsalted butter, melted
½ cup light brown sugar
4–5 canned pineapple rings, drained
12 maraschino cherries

For the Cake Batter:

1 cup all-purpose flour
¾ cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
¼ cup vegetable oil
1 large egg, lightly beaten
½ cup milk
¼ cup pineapple juice (reserved from the canned pineapple)

Directions

Preheat Oven & Prepare Muffin Tin: I preheat my oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray or butter.
Make the Caramelized Topping: In a small bowl, I mix the melted butter and brown sugar. I spoon about 1 tablespoon of this mixture into each muffin cup, then place a pineapple ring and a maraschino cherry in the center.
Mix the Cake Batter: In a mixing bowl, I whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, I combine the vegetable oil, egg, milk, and pineapple juice. I then gradually add the dry ingredients to the wet, stirring gently until just combined.
Fill & Bake the Cupcakes: I fill each muffin cup two-thirds full with the batter, ensuring not to overflow the pineapple layer. I bake them for 20–25 minutes, or until a toothpick inserted comes out clean.
Cool & Serve: After baking, I let the cupcakes cool in the pan for 5 minutes, then carefully invert them onto a wire rack to cool completely. I enjoy them warm or at room temperature.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes

Variations

Coconut Twist: I add ½ cup of shredded coconut to the batter for a tropical flair.
Rum-Infused: For an adult version, I mix a tablespoon of dark rum into the butter and brown sugar topping.
Mini Cupcakes: Using a mini muffin tin, I make bite-sized versions and reduce the baking time to 12–15 minutes.
Nutty Addition: I sprinkle chopped pecans or walnuts over the brown sugar before adding the pineapple for added crunch.

Storage/Reheating

Storage: I store the cooled cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: I freeze them individually wrapped for up to 3 months. To reheat, I thaw at room temperature and warm in the microwave for 10–15 seconds.

FAQs

What type of pineapple is best for this recipe?

I prefer using canned pineapple rings for uniformity and ease, but fresh pineapple slices can also be used if I cut them to fit the muffin cups.

Can I use a different type of flour?

Yes, I can substitute all-purpose flour with a gluten-free blend if needed, though the texture may vary slightly.

How do I prevent the cupcakes from sticking to the pan?

I ensure to grease the muffin tin thoroughly and let the cupcakes cool for 5 minutes before inverting them onto a wire rack.

Can I make these cupcakes ahead of time?

Absolutely, I often bake them a day in advance and store them in an airtight container. They taste just as delicious the next day.

Is it necessary to use maraschino cherries?

While not essential, I find that maraschino cherries add a classic touch and a pop of color. I can omit them or substitute with another fruit if I prefer.

Conclusion

I find Pineapple Upside Down Cupcakes to be a delightful and convenient way to enjoy a classic dessert. Their individual servings make them perfect for gatherings, and the combination of caramelized pineapple and moist cake is simply irresistible. I hope you enjoy baking and savoring these tropical treats as much as I do.

Miami Vice Cocktail: A Tropical Escape in Every Sip

May 31, 2025 by Sue Leave a Comment

The Miami Vice cocktail is a vibrant fusion of two beloved tropical classics: the creamy Piña Colada and the tangy Strawberry Daiquiri. This layered frozen drink delivers a delightful balance of coconut, pineapple, and strawberry flavors, making it the perfect choice for beach parties, summer gatherings, or any occasion that calls for a refreshing, visually stunning cocktail.

Why You’ll Love This Recipe

I find the Miami Vice cocktail irresistible for several reasons. Combining two favorite drinks into one, it offers a harmonious blend of flavors that transport me straight to a tropical paradise. The striking red and white layers not only taste fantastic but also make for an impressive presentation. Whether I'm hosting a summer party or simply unwinding after a long day, this cocktail brings a touch of vacation to any setting.

Ingredients

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

For the Piña Colada Layer (White Layer):

1 ounce coconut rum
1 ounce cream of coconut
2 ounces pineapple juice
1 cup ice

For the Strawberry Daiquiri Layer (Red Layer):

1 ounce light rum
1 ounce lime juice
1 ounce strawberry syrup or purée
1 teaspoon sugar (optional)
1 cup ice

Directions

Prepare the Piña Colada Layer: In a blender, combine the coconut rum, cream of coconut, pineapple juice, and 1 cup of ice. Blend until smooth. Pour the mixture into a tall glass and place it in the freezer to keep it chilled while preparing the next layer.
Prepare the Strawberry Daiquiri Layer: Rinse the blender to remove any residue from the previous layer. Add the light rum, lime juice, strawberry syrup or purée, sugar (if using), and 1 cup of ice. Blend until smooth.
Assemble the Cocktail: Slowly pour the strawberry daiquiri mixture over the back of a spoon into the glass containing the piña colada layer. This technique helps create distinct layers. Alternatively, for a swirled effect, gently stir the two layers together.
Garnish and Serve: Add a slice of pineapple or a fresh strawberry as a garnish. Serve immediately with a straw.

Servings and Timing

This recipe yields one serving and takes approximately 10 minutes to prepare. It's ideal for a quick yet impressive cocktail to enjoy on a warm day.

Variations

Non-Alcoholic Version: Replace the rums with coconut water or a splash of fruit juice to create a mocktail version that's just as delightful.
Frozen Fruit: Use frozen strawberries instead of fresh ones for a thicker consistency and a more intense fruit flavor.
Flavored Rums: Experiment with flavored rums, such as pineapple or mango, to add a unique twist to the classic recipe.
Layering Techniques: For a more defined separation between layers, freeze the first layer for a few minutes before adding the second.

Storage/Reheating

Since the Miami Vice cocktail is a frozen drink, it's best enjoyed immediately after preparation. However, if I need to prepare it in advance, I store the piña colada and strawberry daiquiri mixtures separately in the freezer. When ready to serve, I re-blend each mixture to restore the slushy consistency before layering them in the glass.

FAQs

What is the origin of the Miami Vice cocktail?

The Miami Vice cocktail is named after the iconic 1980s television show and embodies the vibrant, tropical vibe of Miami. It's a popular choice at beach resorts and tropical-themed parties.

Can I use store-bought mixes for this recipe?

Yes, I can use store-bought piña colada and strawberry daiquiri mixes to save time. However, making the layers from scratch provides a fresher taste and allows me to control the sweetness and flavor intensity.

How do I achieve the perfect layered effect?

To create distinct layers, I pour the second layer slowly over the back of a spoon into the glass. This technique helps the liquid gently rest on top of the first layer without mixing.

Is it possible to make a large batch for a party?

Absolutely! I multiply the ingredients by the number of servings I need and prepare each layer in larger quantities. I store the mixtures separately in pitchers and blend them again before serving to maintain the slushy texture.

What type of glassware is best for serving a Miami Vice cocktail?

A tall glass, such as a hurricane or highball glass, is ideal for showcasing the beautiful layers of the Miami Vice cocktail. The clear glass allows the vibrant colors to shine through, enhancing the visual appeal.

Conclusion

The Miami Vice cocktail is a delightful blend of two tropical favorites, offering a refreshing and visually stunning drink that's perfect for any occasion. Whether I'm lounging by the pool or hosting a summer gathering, this cocktail brings a taste of the tropics to my glass. With its easy preparation and customizable options, it's a go-to recipe that never fails to impress.

Mint Chocolate Cheesecake Cake

May 31, 2025 by Sue Leave a Comment

This Mint Chocolate Cheesecake Cake is a decadent dessert that combines rich chocolate cake layers with a creamy mint cheesecake center. The fusion of cool mint and deep chocolate creates a delightful experience in every bite, making it perfect for celebrations or anytime I want to treat myself to something truly special.

Why You’ll Love This Recipe

I love how this cake blends the refreshing flavor of mint with the indulgent texture of chocolate. The cheesecake layer in the middle adds a luscious, creamy contrast to the moist chocolate cake. It's a show-stopping dessert that feels fancy but is surprisingly doable at home. The best part? The flavors get even better the next day, making it an ideal make-ahead dessert.

Ingredients

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

Cream cheese
Granulated sugar
Eggs
Mint extract
Green food coloring (optional, for the cheesecake layer)
Semi-sweet chocolate chips
All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Buttermilk
Vegetable oil
Vanilla extract
Hot water
Heavy cream (for ganache or frosting)
Powdered sugar (if making frosting)

Directions

I start by preparing the mint cheesecake layer. I beat cream cheese until smooth, then add sugar, eggs, mint extract, and a touch of green food coloring. I bake it in a springform pan and let it chill completely.
For the chocolate cake, I whisk together dry ingredients like flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, I combine buttermilk, oil, eggs, and vanilla, then slowly mix it with the dry ingredients and hot water until smooth.
I pour the batter into two prepared cake pans and bake until a toothpick comes out clean.
Once all layers are cool, I assemble the cake with the cheesecake sandwiched between the two chocolate cake layers.
I top it off with a silky chocolate ganache or a mint-infused frosting, depending on my mood.

Servings and timing

This recipe yields about 12 servings. It typically takes around 1 hour and 20 minutes to prepare and bake, plus cooling and chilling time which can take an additional 2–3 hours.

Variations

I sometimes switch things up by using dark chocolate in the cake or white chocolate in the ganache. For an extra burst of mint, I fold chopped Andes mints into the cheesecake layer. If I want to keep it simple, I skip the ganache and dust the top with cocoa powder or powdered sugar.

storage/reheating

I store this cake in the fridge, covered, for up to 5 days. It holds up really well thanks to the cheesecake layer. When I want to serve a slice, I let it sit at room temperature for 10–15 minutes so the flavors and textures shine. This cake also freezes beautifully—just wrap individual slices in plastic wrap and foil and freeze for up to 2 months.

FAQs

How do I keep the cheesecake layer from cracking?

I make sure to bake it in a water bath and let it cool gradually. I also avoid over-mixing the batter to reduce air bubbles.

Can I make this cake in advance?

Absolutely. I often bake the cheesecake and cake layers a day ahead and assemble them the next day. It actually tastes better after resting overnight.

What kind of mint extract should I use?

I prefer peppermint extract for a classic mint flavor. I make sure not to confuse it with spearmint, which has a slightly different taste.

Can I make this gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking mix, and it still turns out great.

Can I skip the food coloring?

Definitely. The green color is optional. I skip it when I want a more natural look or if I’m not into using dyes.

Conclusion

This Mint Chocolate Cheesecake Cake is the kind of dessert I love pulling out for special occasions—or when I just need something extraordinary. It’s rich, creamy, and full of flavor with every forkful. Whether I'm baking it for a holiday or to satisfy a serious chocolate craving, it never disappoints.

Bok Choy with Ginger Chili Sauce

May 31, 2025 by Sue Leave a Comment

This Bok Choy with Ginger Chili Sauce is a vibrant, quick-to-make dish that’s bursting with flavor. The tender, crisp bok choy is perfectly paired with a zesty, spicy sauce that includes fresh ginger, garlic, and chili. It’s an easy side or light main that brings bold, fresh flavors to the table in just minutes.

Why You’ll Love This Recipe

I love how this dish comes together in less than 20 minutes. It’s healthy, packed with nutrients, and perfect for a light meal or as a side to grilled proteins or rice dishes. The ginger and chili bring warmth and spice, while the bok choy keeps everything fresh and crunchy. It’s a fantastic option when I want something satisfying without much fuss.

Ingredients

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

Bok choy
Fresh ginger, minced
Garlic, minced
Red chili or chili flakes
Soy sauce
Rice vinegar
Sesame oil
Cooking oil (like vegetable or canola)
Salt to taste
Optional: sugar or honey for balance

Directions

I start by washing and slicing the bok choy lengthwise. If they’re large, I chop them into manageable pieces.
In a small bowl, I mix together the soy sauce, rice vinegar, a touch of sesame oil, and a pinch of sugar or honey if I’m using it.
In a hot skillet or wok, I add cooking oil, then toss in the garlic, ginger, and chili. I sauté them until fragrant—about 30 seconds to 1 minute.
I add the bok choy to the skillet and stir-fry for about 3–5 minutes, until the greens are wilted and the stalks are still crisp-tender.
I pour the sauce over the bok choy, toss everything together for another minute, then remove from heat.
I serve it warm, sometimes with sesame seeds sprinkled on top for a little extra crunch.

Servings and timing

This recipe makes about 2 servings as a main dish or 4 as a side. It takes around 15 minutes from start to finish, including prep and cooking time.

Variations

Sometimes I swap out the bok choy for baby bok choy or even napa cabbage. If I want more heat, I add a sliced fresh red chili instead of flakes. I also like to throw in mushrooms or tofu to make it more filling. For a citrusy twist, I’ve added a splash of lime juice to the sauce—it really brightens it up.

storage/reheating

I keep any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat and stir-fry for a few minutes until warmed through. The microwave works too, but I prefer the skillet to preserve the texture.

FAQs

How do I keep the bok choy from getting soggy?

I make sure not to overcook it—3 to 5 minutes is plenty. I also cook it on high heat to keep the texture crisp.

Can I use a different leafy green instead of bok choy?

Yes, I’ve made this with spinach, kale, and napa cabbage. The sauce works well with many greens.

Is this dish spicy?

It can be! I adjust the chili to match my spice preference. Using less chili or opting for a milder variety keeps it gentle.

Can I make this dish ahead of time?

I prefer it fresh, but I’ve made it a few hours ahead and just reheated it before serving. The flavor stays great, though the greens do soften a bit.

What can I serve this with?

I usually pair it with jasmine rice or noodles. It also works well as a side to grilled chicken, tofu, or fish.

Conclusion

This Bok Choy with Ginger Chili Sauce is a simple, flavorful dish that I keep coming back to. It’s fast, adaptable, and perfect for when I want something light but satisfying. The balance of fresh greens and bold seasoning makes it a standout on any table.

Best Baked Apple Fritters Recipe

May 31, 2025 by Sue Leave a Comment

There’s nothing quite like the warm, comforting aroma of apple fritters fresh out of the oven. This baked version gives me all the delicious flavors I love without the mess and heaviness of deep frying. These fritters are packed with chunks of juicy apple, warm spices, and a light glaze that makes each bite irresistible.

Why You’ll Love This Recipe

I love how easy and quick it is to whip up a batch of these baked apple fritters. There’s no need to fuss with hot oil or frying—just mix, bake, and glaze. They’re lighter than traditional fried versions but still full of flavor and texture. Whether I’m craving a cozy fall treat or need a quick brunch addition, these fritters never let me down.

Ingredients

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

All-purpose flour
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Granulated sugar
Brown sugar
Eggs
Milk
Vanilla extract
Apples (I usually use Granny Smith or Honeycrisp)
Unsalted butter (melted)
Powdered sugar (for the glaze)
Milk or cream (for the glaze)
Vanilla extract (for the glaze)

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
In another bowl, I mix the granulated sugar, brown sugar, eggs, milk, and vanilla extract until well combined.
I fold the wet ingredients into the dry ingredients, stirring just until everything is mixed.
Then I gently fold in the diced apples and melted butter.
Using a spoon or scoop, I drop the batter onto the prepared baking sheet, forming small mounds.
I bake them for about 15–18 minutes, or until golden and cooked through.
While they bake, I whisk together the glaze ingredients.
Once the fritters are slightly cooled, I drizzle them with the glaze and let it set before serving.

Servings and timing

This recipe makes about 12 fritters. It takes around 10 minutes to prep and 15–18 minutes to bake, so I usually have them ready to enjoy in under 30 minutes.

Variations

When I want to change things up, I sometimes add a handful of chopped nuts like pecans or walnuts for extra crunch. I’ve also stirred in a touch of maple syrup into the glaze for a different kind of sweetness. For a more spiced flavor, I increase the cinnamon and add a pinch of cloves.

Storage/Reheating

I store leftover fritters in an airtight container at room temperature for up to two days. If I need to keep them longer, I refrigerate them for up to five days. To reheat, I pop them in a 300°F oven for about 5 minutes or microwave for 15–20 seconds. They taste best when warmed slightly.

FAQs

How do I know when the fritters are done baking?

I look for a golden-brown color on the edges and a firm top. A toothpick inserted should come out clean.

Can I use a different type of apple?

Yes, I sometimes swap in Fuji, Gala, or Pink Lady apples depending on what I have—they all work well.

Is it possible to make these gluten-free?

Absolutely. I just use a 1:1 gluten-free flour blend in place of all-purpose flour and they turn out great.

Can I freeze baked apple fritters?

Yes, I let them cool completely and freeze them in a single layer. I reheat them in the oven to bring back the texture.

What can I use instead of the glaze?

If I want a less sweet option, I skip the glaze and dust them with a little cinnamon sugar instead.

Conclusion

These baked apple fritters bring together everything I love about fall baking—warm spices, juicy apples, and a tender crumb—all without deep frying. They’re simple, satisfying, and just as good for a weekend treat as they are for a weekday snack. I always find myself coming back to this recipe when I want something cozy and delicious.

Pineapple Chicken and Rice

May 31, 2025 by Sue Leave a Comment

Pineapple Chicken and Rice is a delightful fusion of sweet and savory flavors, combining tender chicken pieces with juicy pineapple chunks, all served over a bed of fluffy rice. This dish brings a tropical flair to the dinner table, making it a favorite for both weeknight meals and special occasions.

Why You’ll Love This Recipe

I love how this recipe balances the sweetness of pineapple with the savory depth of soy sauce and the warmth of ginger and garlic. It's a one-pan wonder that simplifies cooking and cleanup, making it perfect for busy evenings. The combination of flavors is both comforting and exotic, offering a satisfying meal that's sure to please everyone at the table.

Ingredients

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

1 pound chicken breast or thigh, thinly sliced
1 cup flour for coating
Salt and pepper to taste
1 tablespoon olive oil
1 cup fresh pineapple chunks or canned
½ cup pineapple juice
¼ cup soy sauce
2 tablespoons brown sugar or honey
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon cornstarch dissolved in 2 tablespoons water
2 cups white or brown rice, cooked according to package instructions
Optional garnish: sesame seeds, sliced green onions, fresh cilantro leaves

Directions

I start by seasoning the chicken pieces with salt and pepper, then dredge them in flour.
In a large skillet over medium-high heat, I heat the olive oil and cook the chicken until it's golden and cooked through. Then, I set it aside.
In the same skillet, I add a bit more oil and sauté the ginger and garlic until they're fragrant.
I add the pineapple juice, soy sauce, and brown sugar or honey to the skillet, bringing the mixture to a simmer.
Then, I add the pineapple chunks and stir in the cornstarch mixture, cooking until the sauce thickens.
I return the cooked chicken to the skillet, tossing it to coat with the sauce, and let it simmer for a few minutes.
Finally, I serve the saucy chicken over a bed of freshly cooked rice, garnishing with sesame seeds, green onions, and cilantro if desired.

Servings and Timing

This recipe serves 4 people. It takes about 15 minutes to prepare and 30 minutes to cook, totaling approximately 45 minutes from start to finish.

Variations

For a vegetarian version, I substitute the chicken with firm tofu or cauliflower florets.
To add some heat, I include a pinch of red pepper flakes or a dash of hot sauce.
I sometimes add vegetables like bell peppers or snap peas for extra color and nutrition.
For a gluten-free option, I use gluten-free flour and tamari instead of soy sauce.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the dish in a skillet over medium heat until heated through, adding a splash of water if needed to loosen the sauce. Alternatively, I microwave individual portions for 1-2 minutes, stirring halfway through.

FAQs

What can I use instead of pineapple juice?

If I don't have pineapple juice, I use orange juice or a mixture of lemon juice and water with a touch of sugar to maintain the balance between acidity and sweetness.

Can I make Pineapple Chicken and Rice in a slow cooker?

Yes, I can adapt this recipe for a slow cooker. I combine the chicken, pineapple juice, and sauce ingredients in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. I add the fresh pineapple chunks towards the end to maintain their texture.

How can I make this dish vegetarian?

For a vegetarian version, I substitute the chicken with chunks of firm tofu or a hearty vegetable like cauliflower. I prepare them in the same way as the chicken, ensuring they're well-coated in the sauce.

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well in this recipe. I make sure to drain it and reserve the juice for the sauce.

What type of rice is best for this dish?

I typically use white rice for its soft, fluffy texture that absorbs the sauce beautifully. However, brown rice is a great whole grain alternative, offering more fiber and a nuttier flavor.

Conclusion

Pineapple Chicken and Rice is a versatile and flavorful dish that brings a taste of the tropics to my kitchen. Its combination of sweet and savory elements, along with its ease of preparation, makes it a go-to recipe for both casual dinners and special gatherings.

Salted Brownie Cookies

May 30, 2025 by Sue Leave a Comment

Salted Brownie Cookies blend the rich, fudgy texture of brownies with the crisp edges of cookies, creating a delightful treat. These cookies boast a shiny, crackly top, are studded with semi-sweet chocolate chips, and are finished with a sprinkle of sea salt flakes, offering a perfect balance of sweet and salty in every bite.

Why I Love This Recipe

I find this recipe irresistible because it combines the best aspects of brownies and cookies. The fudgy center satisfies my chocolate cravings, while the crisp edges provide a satisfying crunch. The addition of sea salt enhances the chocolate flavor, making each bite more indulgent. Plus, the recipe is straightforward and quick, allowing me to enjoy freshly baked cookies in no time.

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 (for topping, optional)

Directions

Adjust the oven rack to the second level (just above center) and preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed until fully combined and frothy.
Meanwhile, in a small saucepan over medium heat, melt the butter and chocolate chips together until smooth. Remove from heat and immediately stir in the cocoa powder and espresso powder (if using).
Carefully pour the melted chocolate mixture into the wet ingredients and mix until just combined.
Add the dry ingredients to the batter and mix on low speed until just combined. The batter will be on the thinner side but still scoopable.
Using a 1½ tablespoon-sized cookie scoop or two spoons, scoop the cookie dough onto the prepared baking sheets, leaving about 1½ inches of space between each.
Sprinkle sea salt flakes over the top of each cookie (if using), then bake for 8–10 minutes, or until the tops are shiny and crackly.
Remove from the oven and, if desired, top each cookie with a few additional chocolate chips. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies. The total time required is about 25 minutes, with 15 minutes for preparation and 10 minutes for baking.

Variations

Espresso-Free: I sometimes omit the espresso powder for a pure chocolate flavor.
Different Chocolate Chips: I like experimenting with dark, milk, or white chocolate chips for variety.
Nutty Addition: Adding chopped nuts like walnuts or pecans provides an extra crunch.
Gluten-Free: Substituting with a gluten-free flour blend works well for a gluten-free version.
Spicy Twist: A pinch of cayenne pepper adds a subtle heat that complements the chocolate.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them in a single layer and then transfer them to a freezer-safe bag, where they keep well for up to 3 months. To enjoy, I thaw them at room temperature or warm them in the microwave for a few seconds to regain their soft, fudgy texture.

FAQs

How do I achieve the shiny, crackly tops on these cookies?

The shiny, crackly tops come from beating the eggs and sugar until frothy and incorporating the melted chocolate mixture while it's still warm. This process helps create that signature brownie-like crust.

Can I make the dough ahead of time?

Yes, I often prepare the dough ahead and refrigerate it for up to 24 hours. Chilling the dough can enhance the flavors and make the cookies chewier.

What if I don't have a cookie scoop?

No problem. I use two spoons to scoop and shape the dough onto the baking sheets. While the cookies might be less uniform, they'll still taste delicious.

Can I double the recipe?

Absolutely. Doubling the ingredients works well, especially when baking for a crowd. Just ensure you have enough baking sheets and oven space.

How do I make the cookies perfectly round?

Right after baking, while the cookies are still soft, I use a round cookie cutter slightly larger than the cookies to gently shape them into perfect circles.

Conclusion

Salted Brownie Cookies are a delightful fusion of brownies and cookies, offering a rich, chocolatey experience with a hint of saltiness. Whether I'm baking for a special occasion or simply indulging a sweet tooth, these cookies never disappoint. Their quick preparation and irresistible flavor make them a favorite in my baking repertoire.

Creamy Tuscan Butter Beans

May 30, 2025 by Sue Leave a Comment

Creamy Tuscan Butter Beans are a hearty, plant-based comfort dish packed with flavor, protein, and wholesome ingredients. Featuring white beans simmered in a garlicky, herb-rich tomato and spinach sauce, all finished with a splash of cream, this one-pan wonder is cozy, satisfying, and perfect for weeknight dinners or a rustic weekend meal.

Why You’ll Love This Recipe

I love how simple yet luxurious this dish feels. It’s made mostly with pantry staples, yet tastes like something I might find in a cozy Italian trattoria. The combination of tender butter beans with sun-dried tomatoes, garlic, and spinach in a creamy sauce makes every bite rich and satisfying. Plus, it’s ready in about 30 minutes and works beautifully as a main course or side.

Ingredients

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

Butter beans (also known as lima beans), canned or cooked
Olive oil
Garlic, minced
Shallot or onion, finely chopped
Sun-dried tomatoes, chopped
Fresh spinach or kale
Vegetable broth
Heavy cream or a non-dairy alternative
Fresh rosemary or thyme
Salt and pepper
Crushed red pepper flakes (optional)
Lemon juice (for brightness)

Directions

I start by heating olive oil in a large skillet over medium heat.
I sauté the shallot (or onion) until translucent, then add the garlic and sun-dried tomatoes, cooking until fragrant.
I stir in the butter beans and fresh herbs, letting them warm through.
I pour in the vegetable broth and bring it to a simmer, allowing the flavors to meld.
I stir in the cream and add the spinach, letting it wilt into the sauce.
I finish the dish with a squeeze of lemon juice, salt, pepper, and a pinch of red pepper flakes for a little heat.
I let it simmer gently until everything is rich and creamy.

Servings and timing

This recipe serves 4 as a main dish or 6 as a side. It takes about 10 minutes to prep and 20 minutes to cook, making it a perfect 30-minute meal.

Variations

I sometimes swap butter beans with cannellini or great northern beans if that’s what I have on hand.
For a heartier version, I stir in cooked pasta or gnocchi at the end.
To make it vegan, I use coconut milk or a plant-based cream substitute.
If I want to add protein, I toss in some sautéed mushrooms or cooked chicken.
Fresh basil or parsley works nicely as an alternative to rosemary or thyme.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stove or microwave, adding a splash of broth or water if it thickens too much. I don’t recommend freezing this dish because the cream can separate and change the texture.

FAQs

How can I make this dish vegan?

I use a non-dairy cream like coconut cream or oat-based cream. It still turns out rich and delicious without the dairy.

Can I use dried beans instead of canned?

Yes, I soak and cook dried butter beans ahead of time. About 1½ cups of cooked beans equals one 15-ounce can.

What’s the best side to serve with this?

I love pairing it with crusty bread, a simple green salad, or roasted vegetables.

Is it spicy?

Not by default, but I sometimes add a pinch of red pepper flakes for gentle heat. It’s easy to adjust based on my preference.

Can I make this ahead?

Yes, I make it a day ahead and reheat before serving. The flavors actually deepen overnight, making it even better.

Conclusion

Creamy Tuscan Butter Beans are a cozy, comforting dish that I love for both weeknights and special occasions. It's creamy, satisfying, and versatile enough to adapt based on what's in my kitchen. Whether I enjoy it as a main or side, it always brings a touch of rustic Italian warmth to the table.

Juicy Pineapple Heaven Cake

May 30, 2025 by Sue Leave a Comment

This Juicy Pineapple Heaven Cake is a moist, tropical-inspired loaf that brings a burst of sunshine to any table. With crushed pineapple folded into a tender sour cream batter and a sweet pineapple glaze drizzled on top, every slice offers a delightful balance of tangy fruitiness and rich, buttery crumb. It’s simple to make and perfect for any occasion—from casual coffee breaks to festive gatherings.

Why I Love This Recipe

I love how this cake captures the essence of summer in every bite. The crushed pineapple keeps the loaf incredibly moist, while the sour cream adds a subtle tang that balances the sweetness. The pineapple glaze on top enhances the tropical flavor, making it a standout dessert that's both refreshing and indulgent. Plus, it's straightforward to prepare, requiring no fancy techniques—just wholesome ingredients and a bit of love.

Ingredients

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

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup crushed pineapple, well drained
½ cup powdered sugar
2 tablespoons pineapple juice

Directions

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the drained crushed pineapple.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Drizzle the glaze over the cooled cake.

Servings and Timing

Servings: 8 slices
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: Approximately 1 hour 20 minutes

Variations

Coconut Twist: Add ½ cup of shredded coconut to the batter for added texture and a deeper tropical flavor.
Nutty Delight: Fold in ½ cup of chopped pecans or walnuts for a crunchy contrast.
Citrus Zing: Incorporate 1 tablespoon of lemon or lime zest into the batter to enhance the citrus notes.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Storage and Reheating

Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: If desired, warm individual slices in the microwave for 10–15 seconds to enjoy a freshly baked taste.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used. Ensure it's finely crushed and well-drained to prevent excess moisture in the batter.

What can I use instead of sour cream?

Plain Greek yogurt is a great substitute for sour cream, offering a similar texture and tanginess.

Can I make this cake ahead of time?

Absolutely. In fact, the flavors often deepen after a day. Just store it properly to maintain freshness.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready.

Can I double the recipe?

Yes, you can double the ingredients and bake the batter in two separate loaf pans or a larger baking dish. Adjust the baking time accordingly and monitor for doneness.

Conclusion

This Juicy Pineapple Heaven Cake is a delightful fusion of tropical flavors and comforting textures. Its moist crumb, vibrant pineapple taste, and sweet glaze make it a favorite for any occasion. Whether you're serving it at a gathering or enjoying a slice with your morning coffee, this cake is sure to bring a touch of sunshine to your day.

Healthy Flourless No-Sugar Cookies: Sweet, Chewy & Perfect for Every Diet

May 30, 2025 by Sue Leave a Comment

Looking for a cookie that satisfies my sweet tooth without compromising on health? These Healthy Flourless No-Sugar Cookies are my go-to. They're soft, naturally sweet, and packed with wholesome ingredients, making them perfect for any time of the day.

Why I Love This Recipe

I appreciate how these cookies are:

Naturally Sweetened: The ripe bananas provide all the sweetness needed, eliminating the need for added sugars.
Flourless and Gluten-Free: Using oats instead of traditional flour makes them suitable for those avoiding gluten.
Quick and Easy: With just a few ingredients and simple steps, I can whip these up in no time.
Versatile: I can customize them with various add-ins like nuts or dark chocolate chunks to suit my cravings.

Ingredients

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

2 ripe bananas, mashed
½ cup oats (either blended into flour or rolled)
¼ cup peanut or almond butter
½ teaspoon vanilla extract
Optional: ¼ cup dark chocolate chunks (70%+ cocoa)
Optional: ¼ cup chopped walnuts or dates

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, I mash the ripe bananas until smooth.
I add the oats, nut butter, and vanilla extract to the mashed bananas, stirring until well combined.
If I'm using any optional add-ins like dark chocolate chunks or chopped nuts, I fold them into the mixture.
Using a spoon, I drop spoonfuls of the dough onto the prepared baking sheet, flattening them slightly.
I bake the cookies for 12-15 minutes, or until they're set and lightly golden.
After removing them from the oven, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: Makes about 12–15 cookies
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: Approximately 25 minutes

Variations

I enjoy experimenting with this recipe by:

Adding Spices: A dash of cinnamon or nutmeg adds warmth and depth to the flavor.
Incorporating Dried Fruits: Chopped dried apricots or cranberries provide a tart contrast to the sweetness.
Using Different Nut Butters: Almond, cashew, or sunflower seed butter each bring their unique taste.

Storage and Reheating

Storage: I store the cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.
Freezing: For longer storage, I freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating: When I want to enjoy a warm cookie, I microwave it for about 10-15 seconds or warm it in a preheated oven at 300°F (150°C) for 5 minutes.

FAQs

What can I use instead of bananas?

If I'm out of bananas, I substitute with unsweetened applesauce or mashed sweet potatoes. However, I keep in mind that the sweetness and texture may vary slightly.

Can I make these cookies nut-free?

Absolutely. I replace the peanut or almond butter with sunflower seed butter or tahini to make them nut-free.

Are these cookies suitable for a vegan diet?

Yes, all the ingredients are plant-based, making these cookies vegan-friendly.

How do I make the cookies crispier?

For a crispier texture, I bake the cookies a bit longer, keeping a close eye to prevent burning. I also ensure the dough is spread thinner on the baking sheet.

Can I add protein powder to this recipe?

Yes, I can add a scoop of my favorite protein powder to the dough. I might need to adjust the consistency by adding a bit more mashed banana or a splash of plant-based milk.

Conclusion

These Healthy Flourless No-Sugar Cookies have become a staple in my kitchen. They're easy to make, customizable, and satisfy my sweet cravings without any guilt. Whether I'm enjoying them as a snack, dessert, or even breakfast on the go, they never disappoint. Give them a try, and they might just become your new favorite treat too.

Healthy Flourless No-Sugar Cookies: Sweet, Chewy & Perfect for Every Diet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12–15 cookies
Category: Snacks
Method: Baking
Cuisine: American
Diet: Vegan

Print Recipe

Description

Soft, chewy, and naturally sweet, these Healthy Flourless No-Sugar Cookies are made with wholesome ingredients like bananas and oats. They're vegan, gluten-free, and perfect for a guilt-free snack or treat.

Ingredients

2 ripe bananas, mashed
½ cup oats (either blended into flour or rolled)
¼ cup peanut or almond butter
½ teaspoon vanilla extract
Optional: ¼ cup dark chocolate chunks (70%+ cocoa)
Optional: ¼ cup chopped walnuts or dates

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mash the ripe bananas in a mixing bowl until smooth.
Add the oats, nut butter, and vanilla extract to the mashed bananas, and stir until well combined.
Fold in any optional add-ins like dark chocolate chunks or chopped nuts.
Drop spoonfuls of the dough onto the prepared baking sheet and flatten slightly.
Bake for 12–15 minutes, or until set and lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Use ripe bananas for optimal sweetness.
Add a dash of cinnamon or nutmeg for extra flavor.
For a nut-free version, use sunflower seed butter or tahini.
Freeze for up to 3 months for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 85
Sugar: 4g
Sodium: 30mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Cowboy Butter Chicken Linguine

May 30, 2025 by Sue Leave a Comment

Cowboy Butter Chicken Linguine is a rich and flavorful pasta dish that combines tender chicken, al dente linguine, and a zesty cowboy butter sauce. The sauce, infused with garlic, lemon, and a hint of spice, clings to every strand of pasta, creating a comforting and indulgent meal that's ready in just 30 minutes.

Why You’ll Love This Recipe

I love this recipe because it's a perfect blend of bold flavors and creamy textures. The cowboy butter sauce adds a unique twist to the classic chicken pasta, making it both comforting and exciting. It's quick to prepare, making it ideal for busy weeknights, yet impressive enough for special occasions. Plus, it's versatile—you can easily adjust the spice level or add your favorite vegetables to make it your own.

Ingredients

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

2 boneless, skinless chicken breasts, cut into cubes
8 oz linguine pasta
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
Salt and pepper, to taste
½ cup unsalted butter, softened
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
¼ cup grated Parmesan cheese
¼ cup chicken broth
¼ cup heavy cream
1 tablespoon Dijon mustard
½ teaspoon crushed red pepper flakes (optional)

Directions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve ¼ cup of pasta water, then drain and set aside.
In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter. Add the cubed chicken and season with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the softened butter over medium heat. Add the chicken broth, heavy cream, Dijon mustard, and crushed red pepper flakes (if using). Stir to combine and let the sauce simmer for 2-3 minutes.
Add the cooked chicken back to the skillet, along with the cooked linguine. Toss to coat the pasta and chicken in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
Stir in the grated Parmesan cheese, chopped parsley, and lemon juice. Adjust seasoning with additional salt and pepper, if needed.
Serve immediately, garnished with extra parsley and Parmesan cheese, if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

For a lighter version, substitute half-and-half or whole milk for the heavy cream.
Add vegetables like spinach, cherry tomatoes, or bell peppers for extra flavor and nutrition.
Swap the chicken for shrimp or tofu to suit your dietary preferences.
Adjust the spice level by increasing or decreasing the amount of cayenne pepper and red pepper flakes.

Storage/Reheating

To store leftovers, allow the dish to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, warm the pasta gently in a skillet over medium-low heat, adding a splash of water or chicken broth to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring between each, until heated through.

FAQs

How can I make this dish less spicy?

To reduce the heat, simply omit the cayenne pepper and red pepper flakes. You can also use a mild paprika instead of smoked paprika for a gentler flavor.

Can I use a different type of pasta?

Absolutely! While linguine works well with the creamy sauce, you can substitute it with fettuccine, spaghetti, or even penne, depending on your preference.

Is it possible to make this dish ahead of time?

Yes, you can prepare the sauce and cook the chicken in advance. Store them separately in the refrigerator, and when ready to serve, reheat and toss with freshly cooked pasta.

Can I freeze Cowboy Butter Chicken Linguine?

Freezing is not recommended, as the cream-based sauce may separate upon reheating. However, you can freeze the cooked chicken and sauce separately, then prepare fresh pasta when you're ready to serve.

What sides pair well with this dish?

A simple side salad with a light vinaigrette or some crusty garlic bread complements the richness of the pasta nicely.

Conclusion

Cowboy Butter Chicken Linguine is a delightful fusion of bold flavors and creamy textures that transforms a simple chicken pasta into a memorable meal. Its quick preparation and versatility make it a go-to recipe for any occasion. Whether you're cooking for family, friends, or just treating yourself, this dish is sure to impress and satisfy.

Dolly's Chicken and Stuffing Casserole

May 30, 2025 by Sue Leave a Comment

Dolly's Chicken and Stuffing Casserole is a comforting, creamy dish that combines tender shredded chicken with savory stuffing and a rich, flavorful sauce. It's a perfect meal for busy weeknights or cozy family dinners.

Why You’ll Love This Recipe

I love how this casserole brings together simple ingredients to create a hearty and satisfying meal. The combination of chicken, stuffing, and creamy sauce is both comforting and delicious. It's easy to prepare, making it ideal for busy days, and it's a great way to use up leftover chicken. Plus, the flavors meld together beautifully, creating a dish that's sure to please everyone at the table.

Ingredients

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

3 cups cooked and shredded chicken (rotisserie chicken works well)
1 (10.5-ounce) can cream of chicken soup
1 (10.5-ounce) can cream of mushroom soup (or substitute with another cream soup)
1 cup sour cream
½ cup milk
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
1 (6-ounce) box of stuffing mix (such as Stove Top)
½ cup melted butter
1 ½ cups chicken broth
1 cup shredded cheddar cheese (optional, for extra richness)
½ cup frozen peas (optional, for added texture and nutrition)

Directions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, milk, onion powder, garlic powder, thyme, salt, and pepper. Stir until all the ingredients are well incorporated into a creamy mixture.
Spread the chicken mixture evenly into the greased baking dish.
In a separate bowl, mix the stuffing mix with melted butter and chicken broth. Stir well to moisten the stuffing.
Evenly spread the prepared stuffing mixture over the chicken layer. If using shredded cheese, sprinkle it on top.
Bake uncovered for 35-40 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove the casserole from the oven and let it sit for 5-10 minutes before serving.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes

Variations

Cheesy Twist: Add 1 cup of shredded mozzarella or sharp cheddar to the chicken mixture for extra creaminess.
Vegetable Addition: Stir in chopped carrots, celery, or mushrooms to the chicken mixture for more texture and nutrition.
Gluten-Free Option: Use a gluten-free stuffing mix or homemade stuffing with gluten-free bread.
Spicy Kick: Add a dash of cayenne pepper or red pepper flakes for some heat.
Dairy-Free Alternative: Substitute sour cream with dairy-free yogurt and use a dairy-free cream soup alternative.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, I freeze it for up to 2-3 months. To reheat, I place the casserole in the oven at 350°F until heated through, or microwave individual portions until warm.

FAQs

Can I use homemade stuffing instead of a boxed mix?

Yes! If I have leftover homemade stuffing, I simply use it in place of the boxed mix and moisten it with broth and butter as needed.

Can I make this casserole in advance?

Absolutely! I assemble the casserole up to a day ahead and refrigerate it before baking. I let it sit at room temperature for 20 minutes before placing it in the oven.

Can I freeze this casserole?

Yes! I wrap it tightly with plastic wrap and aluminum foil before freezing. When ready to eat, I thaw it in the refrigerator overnight and bake as directed.

How do I make this casserole creamier?

For extra creaminess, I add an additional ½ cup of sour cream or use half-and-half instead of milk in the chicken mixture.

What other meats can I use?

If I don’t have chicken, I substitute turkey, or even cooked ground beef for a twist on the recipe.

Conclusion

Dolly's Chicken and Stuffing Casserole is the ultimate comfort food—creamy, hearty, and packed with delicious flavors that make it an instant family favorite. With minimal effort and a few simple ingredients, I can create a wholesome meal that warms the heart and fills the belly. Whether for a busy weeknight, a cozy weekend dinner, or a festive gathering, this dish delivers every time. I enjoy making it and watching it become a staple in my kitchen!

Whipped Kool-Aid

May 30, 2025 by Sue Leave a Comment

Whipped Kool-Aid is a vibrant, fun, and refreshing drink that combines the nostalgia of Kool-Aid with the creamy texture of a whipped topping. With just a few simple ingredients, I can whip up a colorful treat that's perfect for summer days, parties, or anytime I want to brighten up a moment. This eye-catching drink not only looks amazing but also brings back childhood memories in every sip.

Why You’ll Love This Recipe

I love how easy and fun this recipe is to make. It’s perfect when I need a quick treat that looks impressive without much effort. The whipped texture is silky and smooth, almost like a dessert, and I can customize it with my favorite Kool-Aid flavors. Plus, it's great for kids and adults alike. I usually make it for themed parties or when I want to add a splash of color to my drinks table.

Ingredients

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

1 packet of Kool-Aid (any flavor, I used Blue Raspberry for this vibrant look)
1 cup heavy whipping cream
¼ cup sugar
½ teaspoon vanilla extract (optional)
Ice
Water or milk (for layering base, optional)

Directions

I start by adding the heavy whipping cream, sugar, and Kool-Aid packet into a mixing bowl.
Using a hand mixer or stand mixer, I whip the mixture on high speed for about 3 to 5 minutes until stiff peaks form.
For extra flavor, I sometimes add a splash of vanilla extract while whipping.
In a glass, I layer ice and a bit of water or milk at the bottom, then spoon or pipe the whipped Kool-Aid on top.
I serve it immediately for that perfect swirl and texture.

Servings and timing

This recipe makes about 2 servings and takes just 10 minutes to prepare from start to finish.

Variations

I switch up the flavor by using different Kool-Aid packets like cherry, grape, or tropical punch.
For a creamier base, I use milk or even a milkshake as the bottom layer.
I sometimes add sprinkles or edible glitter on top for extra flair.
Mixing two Kool-Aid flavors gives a marbled or dual-color swirl that looks stunning.

Storage/Reheating

Whipped Kool-Aid is best enjoyed fresh, but if I need to store it, I keep it in the refrigerator in an airtight container for up to 1 day. I give it a quick whisk before serving again. It doesn't reheat since it's a cold whipped drink, so I make only what I’ll drink right away.

FAQs

What kind of Kool-Aid works best for this?

I use any unsweetened Kool-Aid powder packet. The vibrant colors and tart flavors are perfect for whipping.

Can I make this without a mixer?

Whipping by hand is possible, but it takes much longer and more effort. I prefer using an electric mixer for the best results.

Is it okay to use flavored whipping cream?

Yes, I sometimes use vanilla or sweet cream-flavored whipping cream for an extra layer of taste.

Can I make this ahead of time?

I prefer making it right before serving. If I make it ahead, I store the whipped topping separately and re-whip briefly before layering.

Is it too sweet?

That depends on how much sugar I add. I adjust the sweetness to my taste by adding less sugar or using a sugar substitute.

Conclusion

Whipped Kool-Aid is a playful and creamy twist on a classic drink that I find both nostalgic and satisfying. With just a few ingredients and minutes, I can create a delightful and visually stunning treat. Whether I’m making it for myself or serving guests, this recipe never fails to impress.

Whipped Kool-Aid

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: 2 servings
Category: Beverage
Method: Whipping
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Whipped Kool-Aid is a playful, creamy twist on the nostalgic drink, combining vibrant Kool-Aid flavors with fluffy whipped cream for a colorful and fun treat ideal for summer days and parties.

Ingredients

1 packet of Kool-Aid (any flavor, e.g., Blue Raspberry)
1 cup heavy whipping cream
¼ cup sugar
½ teaspoon vanilla extract (optional)
Ice
Water or milk (for base layering, optional)

Cook Mode Prevent your screen from going dark

Instructions

Add the heavy whipping cream, sugar, and Kool-Aid packet to a mixing bowl.
Using a hand or stand mixer, whip on high speed for 3–5 minutes until stiff peaks form.
(Optional) Add vanilla extract during whipping for enhanced flavor.
Fill a glass with ice and a bit of water or milk at the bottom.
Spoon or pipe the whipped Kool-Aid over the base layer.
Serve immediately for best texture and presentation.

Notes

Use any Kool-Aid flavor to customize color and taste.
For added flair, top with sprinkles or edible glitter.
Best enjoyed fresh, but can be stored up to 1 day in the fridge.
Whip again if stored before serving for best texture.

Nutrition

Serving Size: 1 glass
Calories: 220
Sugar: 16g
Sodium: 25mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 1g
Cholesterol: 70mg

No Sugar, No Flour Energy Bites

May 30, 2025 by Sue Leave a Comment

These No Sugar, No Flour Energy Bites are a wholesome, nutrient-packed snack made with just a few simple ingredients. Packed with natural sweetness from dates and the crunch of roasted peanuts, these bites are perfect for satisfying my sweet tooth while fueling my body with healthy fats, fiber, and protein. Whether I'm looking for a quick breakfast, post-workout snack, or something to curb cravings, these energy bites are pure goodness in every bite.

Why I Love This Recipe

Healthy & Natural: I use whole, unprocessed ingredients—no added sugar or flour required.
Quick & Easy: They're ready in under 10 minutes with minimal prep.
Customizable: I can add cocoa powder, cinnamon, or other spices for extra flavor.
Portable Snack: They're perfect for on-the-go energy or packing in lunchboxes.
Make-Ahead Friendly: I store them in the fridge or freezer for a quick grab-and-go option.

Ingredients

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

1 cup pitted dates (Medjool dates work best for their natural sweetness)
1 cup roasted peanuts (unsalted or lightly salted)
1 tablespoon cocoa powder (optional, for a chocolatey twist)
½ teaspoon cinnamon (optional, for warmth and depth)
1 tablespoon coconut oil or peanut butter (to help bind the mixture)

Directions

Step 1: Prepare the Dates

If my dates are dry or firm, I soak them in warm water for 5–10 minutes to soften. Then, I drain and pat them dry with a paper towel before using.

Step 2: Blend the Ingredients

In a food processor, I combine the pitted dates, roasted peanuts, cocoa powder (if using), cinnamon (if using), and coconut oil or peanut butter. I pulse the mixture until it forms a sticky, crumbly dough. I may need to scrape down the sides of the processor a few times to ensure everything is evenly combined.

Tip: The mixture should hold together when pinched between my fingers. If it’s too dry, I add another teaspoon of coconut oil or peanut butter.

Step 3: Shape the Bites

I scoop out about 1 tablespoon of the mixture at a time and roll it into a ball between my palms. Then, I place the balls on a plate or tray lined with parchment paper.

Step 4: Chill

I refrigerate the energy bites for 15–20 minutes to firm up. This makes them easier to handle and enhances their texture.

Step 5: Store and Enjoy

I keep the energy bites in an airtight container in the fridge for up to 1 week or freeze them for up to 3 months. They're ready to enjoy whenever I need a quick, healthy snack.

Servings and Timing

Servings: Makes 12–15 bites
Prep Time: 10 minutes
Chill Time: 15–20 minutes
Total Time: 25–30 minutes

Variations

Nut-Free: I substitute sunflower seeds or pumpkin seeds for peanuts.
Extra Protein: I add a scoop of my favorite protein powder to the mixture.
Different Flavors: I experiment with adding vanilla extract, orange zest, or other spices to change up the flavor profile.

Storage/Reheating

Refrigerator: I store the energy bites in an airtight container for up to 1 week.
Freezer: I freeze them in a sealed container for up to 3 months. I let them thaw for a few minutes before eating.
Reheating: Not needed—these are meant to be enjoyed chilled or at room temperature.

FAQs

Are these energy bites vegan?

Yes, as long as I use plant-based ingredients like coconut oil or peanut butter, these energy bites are vegan-friendly.

Can I use other nuts instead of peanuts?

Absolutely! I can substitute almonds, cashews, or any other nuts I prefer.

How do I make the mixture less sticky?

If the mixture is too sticky, I add a bit more nuts or oats to absorb the excess moisture.

Can I add chocolate chips?

Yes, I can mix in dark chocolate chips or drizzle melted chocolate over the bites for an extra treat.

Are these suitable for kids?

Definitely! These energy bites are a healthy, kid-friendly snack option.

Conclusion

No Sugar, No Flour Energy Bites are a wholesome and delicious way to fuel my day. Packed with nourishing ingredients and customizable to my taste, they’re a quick and satisfying snack that I can feel good about eating anytime. I keep a batch in the fridge or freezer—I’ll be reaching for them again and again!

No Sugar, No Flour Energy Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 25–30 minutes
Yield: 12–15 bites
Category: Snack
Method: No-bake
Cuisine: American
Diet: Vegan

Print Recipe

Description

No Sugar, No Flour Energy Bites are nutrient-packed, naturally sweetened snacks made with dates and peanuts. They're perfect for a quick breakfast, post-workout fuel, or a healthy treat anytime.

Ingredients

1 cup pitted dates (Medjool preferred)
1 cup roasted peanuts (unsalted or lightly salted)
1 tbsp cocoa powder (optional)
½ tsp cinnamon (optional)
1 tbsp coconut oil or peanut butter

Cook Mode Prevent your screen from going dark

Instructions

If dates are dry, soak them in warm water for 5–10 minutes, then drain and pat dry.
In a food processor, combine dates, peanuts, cocoa powder, cinnamon, and coconut oil or peanut butter. Pulse until a sticky dough forms, scraping down sides as needed.
Scoop 1 tablespoon of the mixture and roll into balls. Place on a parchment-lined tray.
Chill the bites in the refrigerator for 15–20 minutes to firm up.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

Notes

Use Medjool dates for best texture and sweetness.
If the mixture is too dry, add more coconut oil or peanut butter.
Try flavor variations like vanilla extract or orange zest.
Suitable for kids and easy to pack for on-the-go snacking.

Nutrition

Serving Size: 1 bite
Calories: 90
Sugar: 7g
Sodium: 2mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

The Best Peanut Butter Brownies

May 30, 2025 by Sue Leave a Comment

These peanut butter brownies are a dream come true for anyone who loves the combination of chocolate and peanut butter. Rich, fudgy, and topped with a silky ganache, they offer a decadent treat that's naturally gluten-free and surprisingly easy to make. The absence of flour doesn't compromise their texture; instead, cornstarch provides the perfect chewiness, making each bite irresistibly delicious.

Why You’ll Love This Recipe

I find these brownies to be the ultimate indulgence. The deep chocolate flavor, enhanced by the smoothness of peanut butter, creates a harmonious balance that's both satisfying and comforting. The ganache topping adds an extra layer of luxury, making these brownies suitable for both casual snacking and special occasions. Plus, the straightforward preparation means I can whip them up without any fuss, no mixer required.

Ingredients

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

Peanut Butter Filling:

¾ cup peanut butter
½ cup granulated sugar
1 egg, room temperature

Brownies:

12 oz semi-sweet or bittersweet chocolate chips
6 tablespoon unsalted butter, cut into small cubes
¾ cup granulated sugar
1 teaspoon vanilla extract
3 eggs, room temperature
¼ cup unsweetened cocoa powder
⅓ cup cornstarch
½ teaspoon salt
1 cup mini semi-sweet chocolate chips

Ganache:

10 oz bittersweet chocolate, chopped
½ cup heavy whipping cream

Directions

Preheat the oven to 350°F (175°C). Lightly spray a 9-inch square baking pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal.

Peanut Butter Filling:
2. In a medium bowl, combine the peanut butter, sugar, and egg. Mix until thoroughly combined and set aside.

Brownies:
3. In a large bowl, combine the chocolate chips and butter. Melt in 30-second increments in the microwave, stirring in between, until smooth.
4. Stir in the sugar and vanilla extract until completely combined.
5. Add the eggs one at a time, stirring well after each addition.
6. In a small bowl, whisk together the cocoa powder, cornstarch, and salt.
7. Add the dry mixture to the wet mixture and stir vigorously until the batter is smooth and begins to pull away from the sides of the bowl, about 1-2 minutes.
8. Fold in the mini chocolate chips.
9. Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula.
10. Drop small spoonfuls of the peanut butter mixture on top of the brownie batter.
11. Spoon the remaining brownie batter over the peanut butter mixture and smooth with the back of a spoon or offset spatula.
12. Bake for 33-37 minutes, or until a toothpick inserted comes out with a few moist crumbs. Watch closely after 30 minutes to avoid overbaking.
13. Let the brownies cool completely on a cooling rack or in the refrigerator.

Ganache:
14. Place the chopped chocolate in a heat-proof bowl.
15. Heat the heavy whipping cream until scalding hot and pour over the chocolate.
16. Let sit for 5 minutes, then stir until smooth. If the chocolate hasn't fully melted, microwave in 15-second intervals, stirring in between, until smooth.
17. Pour the ganache over the cooled brownies and use an offset spatula to spread evenly.
18. Refrigerate until the ganache has set completely.
19. Use the parchment paper overhang to lift the brownies out of the pan and cut into squares.

Servings and Timing

Servings: 36 brownies
Prep Time: 15 minutes
Cook Time: 33-37 minutes
Total Time: Approximately 1 hour (including cooling and ganache setting)

Variations

Nutty Delight: I sometimes add chopped nuts, like walnuts or pecans, to the brownie batter for added crunch.
Swirl Effect: Instead of layering, I swirl the peanut butter mixture into the brownie batter for a marbled look.
Different Nut Butters: For a twist, I substitute the peanut butter with almond or cashew butter, adjusting the sugar to taste.

Storage/Reheating

I store these brownies in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. To enjoy, I thaw them at room temperature or warm them slightly in the microwave for a gooey texture.

FAQs

How do I know when the brownies are perfectly baked?

I look for a toothpick inserted near the center to come out with a few moist crumbs. Overbaking can lead to dry brownies, so I start checking around the 30-minute mark.

Can I make these brownies without the ganache topping?

Absolutely. While the ganache adds richness, the brownies are delicious on their own. I sometimes skip the ganache for a simpler treat.

Is it necessary to use natural peanut butter?

I prefer natural peanut butter for its pure flavor and texture. However, regular peanut butter works too; I just ensure it's well-stirred to incorporate any separated oils.

Can I use a different size baking pan?

Yes, but I adjust the baking time accordingly. A larger pan yields thinner brownies and may require less baking time, while a smaller pan results in thicker brownies needing more time.

Are these brownies suitable for those with gluten intolerance?

Yes, since they use cornstarch instead of flour, they're naturally gluten-free. I always check that all other ingredients are gluten-free as well.

Conclusion

These peanut butter brownies are a delightful fusion of rich chocolate and creamy peanut butter, topped with a luscious ganache. They're easy to make, naturally gluten-free, and perfect for satisfying any sweet craving. Whether for a special occasion or a simple indulgence, I find these brownies to be a go-to recipe that never disappoints.

Copycat Red Lobster Cheddar Bay Biscuits

May 30, 2025 by Sue Leave a Comment

These Copycat Red Lobster Cheddar Bay Biscuits are irresistibly fluffy, cheesy, and garlicky—just like the ones served at the restaurant, but even better when made fresh at home. I love how they come together in just 20 minutes with simple ingredients and no special equipment. Whether I'm serving them with soup, salad, or as a standalone snack, they never last long on the table.

Why I Love This Recipe

I adore this recipe because it delivers that signature Red Lobster flavor without the need for a boxed mix. The biscuits are golden and crisp on the outside, soft and tender inside, and bursting with melted cheddar and garlic in every bite. I can whip them up in one bowl, and the aroma alone is enough to make anyone hungry. Plus, they’re incredibly versatile—I can serve them with seafood, pasta, or even breakfast dishes.

Ingredients

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

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon garlic powder
½ teaspoon salt
1 cup shredded sharp cheddar cheese
¾ cup whole milk
⅓ cup unsalted butter, melted

For the topping:

2 tablespoons unsalted butter, melted
½ teaspoon garlic powder
1 teaspoon dried parsley flakes

Directions

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, baking powder, sugar, garlic powder, and salt.
I stir in the shredded cheddar cheese until it's evenly distributed.
I pour in the milk and melted butter, stirring just until a soft dough forms. I take care not to overmix.
Using a spoon or cookie scoop, I drop ¼-cup portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
I bake the biscuits for 10-12 minutes, until the tops are golden brown.
While the biscuits are baking, I mix the melted butter, garlic powder, and parsley flakes for the topping.
As soon as the biscuits come out of the oven, I brush them generously with the garlic butter mixture.
I serve the biscuits warm and enjoy every cheesy, garlicky bite.

Servings and Timing

This recipe yields about 10 biscuits. The preparation time is approximately 8 minutes, with a baking time of 12 minutes, making the total time around 20 minutes.

Variations

Spicy Kick: I add a pinch of cayenne pepper to the dry ingredients for a subtle heat.
Herbaceous Twist: I mix in chopped fresh chives or dill for an herby flavor.
Cheese Blend: I experiment with different cheeses like Monterey Jack or Gouda for a unique taste.
Mini Biscuits: I make smaller biscuits for bite-sized appetizers or party snacks.

Storage and Reheating

I store leftover biscuits in an airtight container at room temperature for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for about 5 minutes until warmed through. Alternatively, I microwave them for 10-15 seconds, though the oven method helps retain their crispness. For longer storage, I freeze the biscuits in a zip-top bag for up to 3 months and reheat them directly from frozen, adding a few extra minutes to the baking time.

FAQs

What makes these biscuits taste like the ones from Red Lobster?

The combination of sharp cheddar cheese, garlic powder, and the buttery parsley topping closely mimics the flavor profile of Red Lobster's famous biscuits.

Can I use a biscuit mix instead of making the dough from scratch?

Yes, I can substitute the dry ingredients with 2 cups of a biscuit mix like Bisquick. I then add the cheese, milk, and melted butter as directed.

How do I prevent the biscuits from spreading too much?

I ensure the dough is not too wet and avoid overmixing. Chilling the dough for a few minutes before baking can also help maintain their shape.

Can I make the dough ahead of time?

Yes, I prepare the dough and refrigerate it for up to 24 hours. When ready to bake, I let it sit at room temperature for about 10 minutes before scooping and baking.

What dishes pair well with these biscuits?

These biscuits complement a variety of dishes, including seafood, soups, salads, and even breakfast items like scrambled eggs.

Conclusion

These Copycat Red Lobster Cheddar Bay Biscuits are a delightful addition to any meal. I enjoy making them for family dinners, gatherings, or simply as a treat for myself. Their quick preparation and delicious flavor make them a go-to recipe in my kitchen. Once I try them, I find myself making them again and again.

Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce

May 30, 2025 by Sue Leave a Comment

These Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce are packed with bold flavor, vibrant ingredients, and the perfect balance of sweet, spicy, and savory. I combine tender chicken glazed in a honey-ginger sauce with fluffy rice, crisp vegetables, and a creamy, tangy sauce to tie it all together. It’s a crave-worthy meal I keep coming back to.

Why You’ll Love This Recipe

I love how this recipe comes together with pantry staples and a few fresh ingredients. The sweet-spicy glaze is irresistible, the Yum Yum sauce adds a creamy richness, and the whole bowl is as comforting as it is exciting. It’s great for weeknights, meal prep, or impressing guests with minimal fuss.

Ingredients

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

Chicken thighs or breasts, boneless and skinless
Honey
Fresh ginger, grated
Garlic, minced
Soy sauce
Sriracha or hot chili sauce
Rice vinegar
Olive oil or sesame oil
Cooked white or brown rice
Shredded carrots
Cucumber, sliced
Red cabbage, thinly sliced
Green onions, chopped
Sesame seeds (optional)

For the Yum Yum Sauce:

Mayonnaise
Ketchup or tomato paste
Rice vinegar
Garlic powder
Sugar
Paprika
Water (to thin the sauce if needed)

Directions

I start by mixing the honey, grated ginger, minced garlic, soy sauce, sriracha, and rice vinegar in a bowl to create the marinade.
I pour the marinade over the chicken and let it sit for at least 20 minutes, but it’s even better if I can marinate it for a few hours.
In a skillet over medium heat, I add oil and cook the marinated chicken until it’s browned and cooked through, about 5–7 minutes per side.
While the chicken cooks, I whisk together the Yum Yum sauce ingredients in a bowl until smooth.
I assemble each bowl by layering a scoop of rice, then topping it with sliced chicken, carrots, cucumber, red cabbage, and a drizzle of the Yum Yum sauce.
I finish it off with green onions and sesame seeds for added crunch and flavor.

Servings and timing

This recipe makes about 4 servings. From start to finish, it takes around 30 to 40 minutes, including prep and cooking time.

Variations

I like to switch things up by using tofu instead of chicken for a vegetarian version. Sometimes I add avocado slices, edamame, or even swap the rice for quinoa or cauliflower rice. For an extra punch, I might throw in some pickled red onions or jalapeños.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat, I warm the chicken and rice in the microwave or a skillet, and I add the fresh toppings and Yum Yum sauce after reheating to keep things crisp and fresh.

FAQs

What’s the best type of chicken to use for this bowl?

I prefer boneless, skinless chicken thighs because they stay juicy and tender, but chicken breasts work just as well if that’s what I have on hand.

Can I make this recipe ahead of time?

Yes, I often prep all the components separately and store them in the fridge. When it’s time to eat, I just reheat the chicken and rice and assemble my bowl fresh.

Is Yum Yum sauce spicy?

Not really. It’s more tangy and creamy than spicy. If I want a little heat, I sometimes mix in a tiny bit of sriracha or cayenne pepper.

Can I make the Yum Yum sauce dairy-free?

Absolutely. I use a dairy-free or vegan mayo when I want to keep the sauce dairy-free, and it tastes just as good.

What’s a good side dish for this meal?

I usually keep it simple with miso soup or a small green salad with sesame dressing. It’s also great with steamed edamame or crispy wontons.

Conclusion

These Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce are one of my go-to meals when I want something that feels special but doesn’t take forever to make. The flavors are bold, the textures are satisfying, and I can easily adapt it to whatever I have on hand. It’s a dish that never disappoints.

Pineapple Sunshine Cake

May 30, 2025 by Sue Leave a Comment

Pineapple Sunshine Cake is a light and fluffy dessert infused with crushed pineapple and topped with a creamy whipped topping. It's an easy-to-make cake that's perfect for any occasion, bringing a burst of sunshine to your table.

Why You’ll Love This Recipe

I love how this cake combines the tropical flavor of pineapple with the simplicity of a boxed cake mix. It's quick to prepare, making it ideal for last-minute gatherings. The creamy topping adds a delightful contrast to the moist cake, creating a dessert that's both refreshing and satisfying.

Ingredients

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

For the Cake:

1 box yellow cake mix
4 eggs
½ cup vegetable oil
1 (8 oz) can crushed pineapple with juice

For the Frosting:

1 (8 oz) container whipped topping, thawed
1 small box instant vanilla pudding mix
1 (8 oz) can crushed pineapple with juice

Directions

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a large bowl, combine the cake mix, eggs, oil, and 8 oz can of crushed pineapple with its juice. Mix well until the batter is smooth.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack.
In a medium bowl, fold together the whipped topping, instant vanilla pudding mix, and 8 oz can of crushed pineapple with its juice until well combined.
Spread the frosting evenly over the cooled cake.
Optionally, reserve a small amount of pineapple to sprinkle on top for garnish.

Servings and Timing

Servings: 16
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes

Variations

Coconut Twist: I sometimes add shredded coconut to the frosting for an extra tropical flavor.
Nutty Addition: Chopped pecans or walnuts can be sprinkled on top for added crunch.
Layered Cake: For a more elegant presentation, I bake the cake in two round pans and layer them with frosting in between.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. Since it contains whipped topping, I avoid leaving it at room temperature for extended periods. I don't recommend reheating this cake, as it's best enjoyed chilled.

FAQs

What type of whipped topping should I use?

I use a store-bought whipped topping like Cool Whip, but homemade whipped cream can also work if stabilized properly.

Can I make this cake ahead of time?

Yes, I often prepare it a day in advance. The flavors meld beautifully when it sits overnight in the refrigerator.

Is it possible to freeze this cake?

I prefer not to freeze it, as the texture of the whipped topping can change upon thawing.

Can I use fresh pineapple instead of canned?

I stick with canned crushed pineapple for this recipe, as it provides the right texture and moisture content.

How can I make this cake lighter?

I sometimes use a sugar-free cake mix and light whipped topping to reduce calories.

Conclusion

Pineapple Sunshine Cake is a delightful dessert that brings a taste of the tropics to any occasion. Its ease of preparation and refreshing flavor make it a go-to recipe in my collection. Whether for a family gathering or a casual get-together, this cake is sure to impress.

Pineapple Sunshine Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35-40 minutes
Yield: 16 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Pineapple Sunshine Cake is a light and fluffy dessert infused with crushed pineapple and topped with a creamy whipped topping. It's an easy-to-make cake perfect for any occasion, bringing a burst of sunshine to your table.

Ingredients

1 box yellow cake mix
4 eggs
½ cup vegetable oil
1 (8 oz) can crushed pineapple with juice
1 (8 oz) container whipped topping, thawed
1 small box instant vanilla pudding mix
1 (8 oz) can crushed pineapple with juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a large bowl, combine the cake mix, eggs, oil, and 8 oz can of crushed pineapple with its juice. Mix well until the batter is smooth.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack.
In a medium bowl, fold together the whipped topping, instant vanilla pudding mix, and 8 oz can of crushed pineapple with its juice until well combined.
Spread the frosting evenly over the cooled cake.
Optionally, reserve a small amount of pineapple to sprinkle on top for garnish.

Notes

Add shredded coconut to the frosting for extra tropical flavor.
Sprinkle chopped pecans or walnuts on top for crunch.
Bake in two round pans and layer with frosting for an elegant presentation.
Store covered in the refrigerator for up to 4 days.
Best served chilled, not recommended for reheating.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 18g
Sodium: 220mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 0g
Protein: 2g
Cholesterol: 35mg

Strawberry Upside Down Cake

May 29, 2025 by Sue Leave a Comment

I love how this Strawberry Upside Down Cake is a delightful twist on the classic dessert. With just four simple ingredients, I can create a vibrant and flavorful treat that's perfect for summer gatherings or a sweet indulgence any time of the year. The combination of juicy strawberries, sweet strawberry gelatin, fluffy marshmallows, and moist white cake makes this dessert both easy to prepare and irresistibly delicious.

Why I Love This Recipe

Simplicity at Its Best: I appreciate that this recipe requires only four ingredients, making it quick and hassle-free to prepare.
Versatile and Adaptable: I can use fresh or frozen strawberries, and even swap out the cake mix flavor to suit my preferences.
Perfect for Any Occasion: Whether it's a casual family dinner or a festive celebration, this cake always impresses.
Delightful Flavor Combination: The layers of strawberries, gelatin, and marshmallows create a unique and delicious topping that complements the cake perfectly.
Make-Ahead Friendly: I can prepare this cake in advance, and it stores well, making it convenient for busy schedules.

Ingredients

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

2 cups chopped fresh strawberries
1 (3 oz) package strawberry gelatin (dry)
3 cups mini marshmallows
1 box white cake mix (plus ingredients required to prepare the batter as per package instructions)

Directions

Preheat the oven to 350°F (175°C). Prepare the white cake mix batter according to the package instructions and set it aside.
Grease a 9x13-inch baking dish with cooking spray. Evenly spread the chopped strawberries across the bottom of the dish.
Sprinkle the dry strawberry gelatin evenly over the strawberries.
Distribute the mini marshmallows evenly over the gelatin layer.
Pour the prepared cake batter over the marshmallows, spreading it evenly.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 20 minutes. Then, run a knife around the edges to loosen it.
Carefully invert the cake onto a serving tray. Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.

Servings and Timing

Servings: 9 slices
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

Fruit Substitutions: I sometimes use raspberries, blueberries, or a mix of berries instead of strawberries for a different flavor profile.
Cake Mix Options: I've tried using yellow or strawberry cake mix instead of white, which adds a unique twist to the cake's flavor.
Gelatin Flavors: Swapping the strawberry gelatin for raspberry or cherry gelatin offers a fun variation in taste.
Marshmallow Alternatives: For a different texture, I occasionally use marshmallow fluff instead of mini marshmallows.

Storage/Reheating

Storage: I store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days.
Freezing: To freeze, I wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: I reheat slices in the microwave for about 15-20 seconds to enjoy them warm.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, I can use frozen strawberries. I make sure to thaw and drain them well before using to prevent excess moisture in the cake.

Do I need to prepare the gelatin before adding it?

No, I sprinkle the dry gelatin powder directly over the strawberries. It dissolves during baking, adding flavor and helping to create the topping.

Can I make this cake in advance?

Absolutely. I often bake the cake a day ahead and store it covered at room temperature or in the refrigerator until ready to serve.

What can I use instead of mini marshmallows?

If I don't have mini marshmallows, I use regular-sized marshmallows cut into smaller pieces or marshmallow fluff spread evenly over the gelatin layer.

How do I prevent the cake from sticking when flipping it?

I ensure the cake cools for about 20 minutes after baking. Then, I run a knife around the edges to loosen it and invert it onto a serving tray. If it seems stuck, I gently tap the bottom of the pan to release the cake.

Conclusion

This Strawberry Upside Down Cake has become one of my go-to desserts for its simplicity and delightful taste. The combination of sweet strawberries, flavorful gelatin, gooey marshmallows, and moist cake creates a dessert that's both visually appealing and delicious. Whether I'm hosting a gathering or simply craving something sweet, this cake never disappoints.

Strawberry Upside Down Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 9 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Strawberry Upside Down Cake is a vibrant and easy dessert made with strawberries, strawberry gelatin, marshmallows, and white cake mix. Perfect for summer gatherings or anytime indulgence.

Ingredients

2 cups chopped fresh strawberries
1 (3 oz) package strawberry gelatin (dry)
3 cups mini marshmallows
1 box white cake mix (plus ingredients required to prepare the batter as per package instructions)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Prepare the white cake mix batter according to the package instructions and set it aside.
Grease a 9x13-inch baking dish with cooking spray. Evenly spread the chopped strawberries across the bottom of the dish.
Sprinkle the dry strawberry gelatin evenly over the strawberries.
Distribute the mini marshmallows evenly over the gelatin layer.
Pour the prepared cake batter over the marshmallows, spreading it evenly.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 20 minutes. Then, run a knife around the edges to loosen it.
Carefully invert the cake onto a serving tray. Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.

Notes

Use thawed and well-drained frozen strawberries if fresh are not available.
Experiment with different gelatin or cake mix flavors for variety.
Let the cake cool before inverting to prevent breaking.
Store in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 32g
Sodium: 320mg
Fat: 10g
Saturated Fat: 2.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg

Lemon Zucchini Muffins

May 29, 2025 by Sue Leave a Comment

These lemon zucchini muffins are moist, fluffy, and packed with bright citrus flavor. The zucchini keeps them tender without being detectable, and the sweet-tart lemon glaze on top adds a burst of zing that makes every bite refreshing. They're perfect for breakfast, snack time, or a light dessert.

Why I Love This Recipe

I love how these muffins manage to be both indulgent and wholesome. The zucchini adds incredible moisture, while the lemon gives them a clean, fresh flavor that’s hard to resist. I often turn to this recipe when I want something comforting yet not too heavy, especially when I need to use up extra zucchini. It’s an easy, satisfying bake that always gets rave reviews in my kitchen.

Ingredients

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

For the Muffins:

all-purpose flour
kosher salt
baking powder
baking soda
plain Greek yogurt (or sour cream)
fresh lemon juice
unsalted butter, softened
granulated sugar
lemon zest
large eggs, room temperature
grated zucchini, slightly drained on a paper towel

For the Glaze:

powdered sugar
fresh lemon juice

Directions

I start by preheating the oven to 350°F and lining a muffin pan with 12 cupcake liners.
Then I whisk together the flour, salt, baking powder, and baking soda in a bowl.
In a separate bowl, I mix the Greek yogurt with lemon juice.
Using a mixer, I beat the butter, sugar, and lemon zest until it’s light and fluffy—this usually takes 3 to 5 minutes.
I add the eggs one at a time, mixing well after each.
I then alternate adding the dry ingredients and the yogurt mixture, beginning and ending with the dry.
Once combined, I gently fold in the grated zucchini.
I divide the batter evenly into the liners and smooth the tops.
The muffins bake for 22 to 25 minutes, until golden and a toothpick comes out clean.
I let them cool in the pan for 10 minutes before transferring them to a wire rack.
For the glaze, I mix powdered sugar with lemon juice until it’s thick and spreadable.
Once the muffins are completely cool, I spread the glaze on top.

Servings and Timing

Servings: 12 muffins
Prep Time: 20 minutes
Cook Time: 22–25 minutes
Total Time: about 45 minutes

Variations

I sometimes make mini muffins for smaller bites—they bake in just 12 to 15 minutes.
Blueberries, poppy seeds, walnuts, or chocolate chips make fun mix-ins when I want something extra.
For a gluten-free option, I use a gluten-free all-purpose flour blend.
If I need a dairy-free version, I use dairy-free yogurt and plant-based butter substitutes.

Storage/Reheating

I store the muffins in an airtight container in the fridge for up to 5 days. To reheat, I pop them in the microwave for about 10 seconds. If I want to freeze them, I skip the glaze and store them in a freezer-safe bag for up to 3 months. When I’m ready to serve, I thaw them at room temperature and glaze them just before eating.

FAQs

Why use zucchini in muffins?

I use zucchini because it adds natural moisture without changing the flavor. It also helps create a tender crumb and is a great way to sneak in a veggie.

Can I make these muffins in advance?

Yes, I often bake them a day ahead. They keep well, especially if I store them unglazed and add the glaze just before serving.

How do I keep the muffins from getting soggy?

I make sure to gently squeeze the grated zucchini with a paper towel before adding it to the batter. This removes excess water and helps keep the texture just right.

Can I use bottled lemon juice?

I prefer fresh lemon juice for the brightest flavor, but in a pinch, I have used bottled lemon juice. I still try to use fresh zest to get the most out of the lemon flavor.

What if I don’t have Greek yogurt?

When I’m out of Greek yogurt, I use sour cream instead. It provides a similar tang and creamy consistency that works perfectly in this recipe.

Conclusion

These lemon zucchini muffins are a simple pleasure I keep coming back to. They’re light, flavorful, and always reliable. Whether I’m sharing them with guests or keeping a stash for myself, they never last long. This is one of those go-to recipes that makes baking feel like a joy rather than a chore.

Creamy Smothered Chicken and Rice

May 29, 2025 by Sue Leave a Comment

Creamy Smothered Chicken and Rice is the ultimate comfort food I turn to when I want something hearty and satisfying. This dish combines tender, seasoned chicken breasts with fluffy rice, all smothered in a rich, cheesy, and flavorful cream sauce. It’s made in one pan and hits all the right notes for a cozy dinner with minimal fuss.

Why You’ll Love This Recipe

I love how easy it is to bring this meal together with just one skillet, which means fewer dishes for me to clean. The creamy sauce, packed with ranch seasoning, cheddar, and a touch of thyme, gives the dish an indulgent, savory depth. It’s kid-approved, adult-approved, and makes for excellent leftovers the next day. I also enjoy how versatile it is, so I can change it up depending 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 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup long-grain white rice
2 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
½ cup sour cream
1 packet ranch seasoning mix
½ teaspoon paprika
½ teaspoon dried thyme
½ cup chopped green onions (for garnish)

Directions

I start by heating olive oil in a large skillet over medium-high heat. I season the chicken breasts with garlic powder, onion powder, salt, and pepper, then sear them for about 3 to 4 minutes per side until they’re golden brown. I remove the chicken and set it aside.
In the same skillet, I add the rice, chicken broth, paprika, and dried thyme. I give it a good stir, then nestle the seared chicken back into the skillet. I cover it, reduce the heat to low, and let it simmer for 15 to 20 minutes, or until the rice is tender and the chicken is fully cooked.
While that simmers, I mix the heavy cream, sour cream, and ranch seasoning in a small bowl. Once the rice is cooked, I pour this creamy mixture over everything.
I sprinkle the shredded cheddar cheese on top, cover again, and let it cook for about 5 more minutes until the cheese is melted and the sauce is bubbling.
Before serving, I like to top it all with chopped green onions for a fresh finish.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Variations

To add a little spice, I sometimes toss in a pinch of cayenne or red pepper flakes.
When I’m in the mood for something different, I switch out cheddar for mozzarella or pepper jack.
I often throw in vegetables like peas, mushrooms, or spinach to bulk it up and add some greens.
For a lower-carb version, I replace the rice with cauliflower rice—just adjust the liquid accordingly.
I’ve also used fresh herbs like thyme or parsley for a brighter flavor when I have them on hand.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. If I need to freeze it, I let it cool first and then keep it in a freezer-safe container for up to 2 months. To reheat, I usually warm it gently in a skillet with a splash of broth or cream to loosen the sauce, or I microwave it in short bursts until heated through.

FAQs

How do I know when the chicken is fully cooked?

I always check with a meat thermometer—the internal temperature should reach 165°F (75°C) to be safe.

Can I use brown rice instead of white rice?

Yes, I can, but brown rice takes longer to cook, so I make sure to add extra broth and extend the simmering time.

What can I use instead of ranch seasoning?

If I run out of ranch seasoning, I make my own with garlic powder, onion powder, dried parsley, dill, and a pinch of salt.

Can I bake this instead of cooking it on the stove?

Yes, I prepare everything in an oven-safe skillet or dish and bake it covered at 375°F for about 25 to 30 minutes.

What goes well with this dish?

It’s a full meal on its own, but sometimes I serve it with a simple side salad or roasted vegetables to balance the richness.

Conclusion

Creamy Smothered Chicken and Rice is a dish I keep coming back to. It’s comforting, flavorful, and easy enough to whip up on a weeknight. Whether I’m feeding the family or just looking for something satisfying, this recipe never lets me down. It’s rich, creamy, and endlessly customizable—perfect for when I want something simple but special.