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Chocolate Buttermilk Cake Recipe

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Chocolate Buttermilk Cake is the kind of dessert that captures both the richness of chocolate and the lightness of a well-baked cake. It’s moist, fluffy, and perfectly balanced with a deep chocolate flavor. This cake has a tender crumb thanks to the buttermilk, and the chocolate takes it to another level. It’s the perfect treat for any occasion, whether it’s a cozy afternoon with tea or a celebration. Chocolate Buttermilk Cake Recipe

Why You’ll Love This Recipe

I absolutely love this Chocolate Buttermilk Cake because it’s not only simple to make but also delivers an incredibly moist and flavorful cake. The combination of buttermilk and cocoa powder results in a light and tender texture. The richness of the chocolate is balanced perfectly by the tangy buttermilk, which keeps the cake moist and just the right amount of sweetness. Whether I’m serving it as a dessert for guests or enjoying a slice on my own, this cake never disappoints.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup hot water

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
  6. Finally, pour in the hot water and mix until the batter is smooth. The batter will be thin, but that’s perfect!
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

This recipe makes one 8-inch round cake, which serves approximately 8 slices. The total preparation and cooking time is about 45 minutes, with 10 minutes of cooling time before serving.

Variations

  1. Chocolate Frosting: For an extra indulgent treat, top the cake with a rich chocolate buttercream frosting or cream cheese frosting.
  2. Layer Cake: You can easily double the recipe and bake two cakes for a decadent layered cake. Just make sure to adjust the baking time accordingly.
  3. Add-ins: I sometimes toss in some mini chocolate chips or chopped walnuts for added texture and flavor.
  4. Flavored Cake: If I want a twist, I swap some of the cocoa powder for coffee, which deepens the chocolate flavor even more.
  5. Gluten-Free Version: I’ve made this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend, and it still turns out wonderfully.

Storage/Reheating

I store this Chocolate Buttermilk Cake in an airtight container at room temperature for up to 3-4 days. If I want to keep it longer, I wrap the cake tightly in plastic wrap and store it in the refrigerator, where it will last for up to a week. To reheat, I simply warm individual slices in the microwave for 10-15 seconds, or I let it come to room temperature before serving again.

FAQs

Can I make this cake ahead of time?

Yes, I can make this cake a day or two ahead of time. It actually tastes even better after resting, as the flavors have time to meld. Just make sure to store it properly.

Can I use whole milk instead of buttermilk?

I wouldn’t recommend using whole milk instead of buttermilk. The buttermilk helps to create the soft texture and adds a slight tang that balances the chocolate flavor. If I don’t have buttermilk, I can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk, letting it sit for a few minutes before using.

How can I make the cake more chocolaty?

If I want an even richer chocolate flavor, I sometimes add a bit more cocoa powder or even melted chocolate into the batter. Just be sure not to overload the batter with too much extra liquid from melted chocolate.

Can I freeze the cake?

Yes, this cake freezes beautifully. I wrap it tightly in plastic wrap and then in foil before freezing. It will stay good for up to 3 months. To thaw, I leave it in the fridge overnight or at room temperature for a few hours.

What type of cocoa powder should I use?

I use unsweetened cocoa powder in this recipe for the best balance of flavor. Dutch-processed cocoa powder works great too, as it gives a smoother, more refined chocolate taste.

Conclusion

This Chocolate Buttermilk Cake is everything I love about baking—simple, quick, and absolutely delicious. The buttermilk gives it a light, moist texture, while the cocoa creates a deep chocolate flavor that satisfies every craving. Whether for a special occasion or a casual dessert, this cake is sure to be a hit.

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Chocolate Buttermilk Cake Recipe

Chocolate Buttermilk Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

This Chocolate Buttermilk Cake recipe combines the richness of chocolate with the light, fluffy texture created by buttermilk. It’s the perfect balance of moist, tender crumb and deep chocolate flavor, making it a favorite for any occasion. Enjoy this deliciously simple, yet indulgent cake that will quickly become a go-to dessert.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup hot water

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Beat butter and sugar together in a large mixing bowl until light and fluffy (2-3 minutes).
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined.
  6. Add hot water and mix until the batter is smooth. (The batter will be thin.)
  7. Pour batter into the prepared cake pan and smooth the top.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • The cake serves approximately 8 slices.
  • You can make this cake ahead of time, and it actually tastes better after resting for a day or two.
  • To make the cake more chocolaty, consider adding extra cocoa powder or melted chocolate.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Pico de Gallo Recipe

by Leave a Comment

Pico de Gallo is a classic, fresh salsa that brightens up any dish. It’s made with simple ingredients like tomatoes, onions, cilantro, lime, and a touch of spice. This easy-to-make salsa is perfect for dipping tortilla chips, topping tacos, or adding a fresh kick to grilled meats. It’s a must-have in any kitchen, and you can adjust the heat level to your preference. Pico de Gallo Recipe

Why You’ll Love This Recipe

I love making Pico de Gallo because it's incredibly refreshing and versatile. The combination of juicy tomatoes, crunchy onions, and fragrant cilantro gives it such a vibrant flavor. Plus, it's so simple to make, with no cooking required. This salsa adds a burst of freshness to almost any dish, and I find myself reaching for it time and time again. It’s the perfect balance of tangy, zesty, and spicy, and the best part is, I can tweak the level of heat by adjusting the jalapeño.

Ingredients

  • 4 medium tomatoes, diced
  • 1 small red onion, finely chopped
  • 1-2 jalapeño peppers, deseeded and finely chopped (adjust to taste)
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • Salt, to taste
  • Pepper, to taste

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

  1. In a medium bowl, combine the diced tomatoes, finely chopped onion, jalapeños, and cilantro.
  2. Add lime juice and season with salt and pepper. Mix well to combine.
  3. Taste and adjust seasoning as needed. If you prefer more spice, add extra jalapeño.
  4. Let the Pico de Gallo sit for about 10-15 minutes to allow the flavors to meld together before serving.

Servings and Timing

  • Servings: 4-6
  • Prep time: 10 minutes
  • Total time: 10 minutes

Variations

  • Spicy: For a spicier version, add more jalapeños or even a serrano pepper.
  • Sweet: Add a little chopped mango or pineapple for a sweet twist.
  • Citrus: For an extra citrusy kick, you can also add orange or lemon juice along with lime.

Storage/Reheating

Pico de Gallo is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2-3 days. I recommend not storing it for too long, as the tomatoes may start to release too much liquid. If you want to store it for longer, consider draining excess liquid before serving.

FAQs

Can I make Pico de Gallo ahead of time?

Yes! You can prepare Pico de Gallo a few hours in advance and refrigerate it to allow the flavors to meld. However, I find that it’s freshest when eaten the same day.

How can I adjust the spiciness?

To adjust the spice, simply add more or less jalapeño or serrano peppers. Removing the seeds from the peppers also reduces the heat. For extra heat, leave the seeds in.

Can I use bottled lime juice?

Fresh lime juice will provide the best flavor, but if you don’t have a lime on hand, bottled lime juice is a fine substitute.

What can I serve Pico de Gallo with?

Pico de Gallo is great with tortilla chips, tacos, grilled meats, or as a topping for nachos. I even add it to scrambled eggs for a fresh and flavorful breakfast.

Can I make Pico de Gallo without cilantro?

If you're not a fan of cilantro, you can leave it out. Some people substitute it with parsley, but I personally love the bright flavor cilantro brings to this salsa.

Conclusion

Pico de Gallo is such a simple yet flavorful addition to any meal. I enjoy how easy it is to make and how it can be customized to suit my tastes. Whether I'm using it as a dip, topping tacos, or pairing it with grilled chicken, this fresh salsa always delivers that perfect burst of flavor. Give it a try, and I’m sure it’ll become a go-to in your kitchen as well!

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Pico de Gallo Recipe

Pico de Gallo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings
  • Category: Salsa, Appetizer, Condiment
  • Method: No-Cook
  • Cuisine: Mexican
  • Diet: Vegetarian
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Description

Pico de Gallo is a fresh, vibrant salsa made with tomatoes, onions, cilantro, lime, and jalapeño. It’s a versatile, easy-to-make dish that adds a zesty kick to tacos, grilled meats, or tortilla chips. Perfect for any occasion, adjust the heat level to your preference for the perfect balance of fresh flavors.

Ingredients

  • 4 medium tomatoes, diced
  • 1 small red onion, finely chopped
  • 1-2 jalapeño peppers, deseeded and finely chopped (adjust to taste)
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. In a medium bowl, combine the diced tomatoes, finely chopped onion, jalapeños, and cilantro.
  2. Add lime juice and season with salt and pepper. Mix well to combine.
  3. Taste and adjust seasoning as needed. If you prefer more spice, add extra jalapeño.
  4. Let the Pico de Gallo sit for about 10-15 minutes to allow the flavors to meld together before serving.

Notes

  • This salsa is best enjoyed fresh but can be stored for up to 2-3 days in the refrigerator. Drain excess liquid before serving if storing for longer.
  • Adjust the spiciness by varying the amount of jalapeño or using different types of peppers like serrano.
  • Fresh lime juice is preferred for the best flavor, but bottled lime juice can be substituted if necessary.

Monster Cookie Balls

by Leave a Comment

These Monster Cookie Balls are the perfect sweet treat for any occasion. Packed with oats, peanut butter, chocolate chips, and M&Ms, they offer a fun and tasty combination of flavors and textures. Whether you’re preparing for a party, a snack for the kids, or just want something sweet, these little bites are sure to hit the spot. Plus, they’re no-bake, which makes them quick and easy to prepare!

Monster Cookie Balls

Why You’ll Love This Recipe

I absolutely love making Monster Cookie Balls because they’re incredibly easy to put together, and they taste amazing. I can’t resist the chewy texture from the oats and peanut butter, combined with the crunch of M&Ms and the sweetness of chocolate chips. The best part is that they’re no-bake, meaning I don’t have to worry about using the oven on a hot day or spending a lot of time in the kitchen. They’re a quick, fun, and customizable treat that I can share with friends or enjoy myself.

Ingredients

  • 1 cup peanut butter
  • ½ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups old-fashioned rolled oats
  • ½ cup mini chocolate chips
  • ½ cup M&Ms (or other candy-coated chocolates)
  • ¼ cup ground flaxseed (optional for added nutrition)

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

Directions

  1. In a large mixing bowl, combine peanut butter, honey (or maple syrup), and vanilla extract. Stir until well mixed and smooth.
  2. Add the oats, mini chocolate chips, and M&Ms into the mixture, stirring until all ingredients are fully combined. If you're using flaxseed, add it in as well.
  3. Using your hands, scoop out small portions of the mixture and roll them into balls, about 1 inch in diameter.
  4. Place the cookie balls on a parchment-lined baking sheet or plate.
  5. Chill the cookie balls in the refrigerator for at least 30 minutes to set them.

Servings and Timing

This recipe makes approximately 20 to 24 cookie balls. They are ready to enjoy after a brief chilling period of about 30 minutes.

Variations

  • Nut Butters: You can swap peanut butter for other nut butters, such as almond butter or cashew butter, depending on your preference.
  • Add-ins: If you want to change things up, consider adding shredded coconut, chopped nuts, or dried fruit to the mix.
  • Sweeteners: Instead of honey or maple syrup, you could also use agave nectar or brown rice syrup for a different flavor profile.

Storage/Reheating

To store the Monster Cookie Balls, keep them in an airtight container in the refrigerator for up to a week. If you want them to last longer, they can be stored in the freezer for up to three months. Just take them out and let them thaw at room temperature before enjoying. They don't require reheating since they’re meant to be enjoyed chilled.

FAQs

Can I use quick oats instead of rolled oats?

I recommend using rolled oats for the best texture, but if you only have quick oats on hand, they can work as well. They might result in a softer texture, but the flavor will still be great!

Can I make Monster Cookie Balls without peanut butter?

If you have a nut allergy or prefer not to use peanut butter, you can substitute with other nut butters like almond or cashew butter, or even sunflower seed butter for a nut-free version.

How do I make Monster Cookie Balls gluten-free?

Ensure you're using certified gluten-free oats and check the labels on any other ingredients like chocolate chips or candy to confirm they're gluten-free.

Can I add protein powder to the recipe?

Yes, you can add protein powder to boost the nutritional value! Just reduce the amount of oats slightly to compensate for the powder's volume.

Are these cookie balls suitable for vegans?

If you use maple syrup instead of honey and dairy-free chocolate chips, these cookie balls can easily be made vegan.

Conclusion

Monster Cookie Balls are a quick, easy, and delicious treat that I love making whenever I want something sweet and satisfying. They’re perfect for sharing or storing for a later treat. With their customizable options, I can easily adjust the recipe to suit my preferences or dietary needs. Whether I’m craving a no-bake dessert or need a snack to keep me going throughout the day, these cookie balls are a perfect choice.

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Monster Cookie Balls

Monster Cookie Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes (No-bake)
  • Total Time: 40 minutes (including chilling)
  • Yield: 20-24 cookie balls
  • Category: Dessert, Snack
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Monster Cookie Balls are a quick, no-bake treat packed with oats, peanut butter, chocolate chips, and M&Ms. They’re perfect for parties, kids’ snacks, or satisfying sweet cravings. Customize them with various add-ins and enjoy this fun, easy-to-make dessert that’s ready in just 30 minutes!

Ingredients

  • 1 cup peanut butter
  • ½ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups old-fashioned rolled oats
  • ½ cup mini chocolate chips
  • ½ cup M&Ms (or other candy-coated chocolates)
  • ¼ cup ground flaxseed (optional for added nutrition)

Instructions

  1. In a large mixing bowl, combine peanut butter, honey (or maple syrup), and vanilla extract. Stir until smooth.
  2. Add oats, mini chocolate chips, and M&Ms, stirring until fully combined. If using flaxseed, add it in now.
  3. Scoop small portions of the mixture and roll them into 1-inch balls using your hands.
  4. Place the balls on a parchment-lined baking sheet or plate.
  5. Chill the cookie balls in the refrigerator for at least 30 minutes to set.

Notes

  • Store in an airtight container in the refrigerator for up to a week, or freeze for up to three months.
  • No need for reheating as they’re meant to be enjoyed chilled.
  • Customize the recipe by adding nuts, dried fruit, or using different sweeteners like agave nectar.

2 Ingredient Pizza Chips

by Leave a Comment

If you're craving a quick, cheesy, and satisfying snack, these 2 Ingredient Pizza Chips are the perfect solution. Combining the rich flavors of mozzarella and pepperoni, these bite-sized treats are ideal for movie nights, game days, or anytime you need a low-carb indulgence.

2 Ingredient Pizza Chips

Why You’ll Love This Recipe

I love how effortlessly these pizza chips come together, making them a go-to for last-minute cravings. The combination of gooey mozzarella and crispy pepperoni delivers that classic pizza taste in a convenient, bite-sized form. Plus, they're keto-friendly, making them suitable for those following a low-carb lifestyle. Whether I'm hosting a gathering or enjoying a solo snack, these chips never disappoint.

Ingredients

  • ⅔ cup (80 g) low moisture shredded mozzarella cheese
  • 48 slices (21 g) mini pepperoni

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat and Prepare: I start by heating my oven to 350°F (177°C). Then, I grease 16 cups of a mini muffin pan to prepare for the chips.
  2. Assemble the Chips: I spoon 2 teaspoons of shredded mozzarella cheese into each greased muffin cup, lightly pressing it down. Then, I top each with three slices of mini pepperoni.
  3. Add Seasoning: For an extra flavor boost, I sprinkle a little Italian seasoning over each cup.
  4. Bake: I place the pan in the oven and bake for about 8 minutes, or until the edges of the cheese are dark golden brown.
  5. Cool and Serve: After baking, I let the chips cool slightly before removing them from the pan. Serving them warm, perhaps with marinara sauce for dipping, enhances the experience.

Servings and Timing

  • Servings: Makes 16 chips
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes

Variations

  • Cheese Options: While I use low moisture shredded mozzarella for its meltability, experimenting with other cheeses like cheddar or provolone can add unique flavors.
  • Toppings: Instead of mini pepperoni, I sometimes use  olives, or even sautéed mushrooms to customize the chips to my taste.
  • Seasonings: I like to sprinkle Italian seasoning or garlic powder on top before baking for added flavor.

Storage/Reheating

I find that these pizza chips are best enjoyed fresh, as they maintain their crispiness. However, if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a preheated oven at 350°F (177°C) for about 5 minutes to restore their crispness.

FAQs

How can I make these pizza chips spicier?

I sometimes add a few slices of jalapeño or a sprinkle of red pepper flakes before baking to give the chips a spicy kick.

Can I use regular-sized pepperoni slices?

Yes, I can use regular-sized pepperoni slices, but I adjust the number of slices per chip accordingly. Typically, I use one slice per chip instead of three.

Are these pizza chips suitable for a keto diet?

Absolutely! These pizza chips are low in carbohydrates and high in protein, making them a great option for a keto-friendly snack.

Can I prepare these chips in advance?

While I prefer to enjoy them fresh, I can prepare the chips up to the baking stage and store them in the refrigerator. Before serving, I bake them as directed to ensure they're hot and crispy.

What can I serve these pizza chips with?

I often serve them with a side of marinara sauce for dipping. They're also great alongside a fresh salad or as part of a charcuterie board.

Conclusion

These 2 Ingredient Pizza Chips are a delightful and easy-to-make snack that satisfies my pizza cravings without the carbs. With minimal ingredients and preparation time, they fit perfectly into my busy lifestyle. Whether I'm enjoying them alone or sharing with friends, they're always a hit.

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2 Ingredient Pizza Chips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 16 chips
  • Category: Snack
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These 2 Ingredient Pizza Chips are the ultimate low-carb snack, combining the perfect mix of mozzarella cheese and mini pepperoni for a cheesy, savory treat. Quick and easy to make, these pizza chips are perfect for movie nights, game days, or satisfying late-night cravings. Keto-friendly and customizable with various toppings, they’re sure to become your go-to snack.

Ingredients

  • ⅔ cup (80 g) low moisture shredded mozzarella cheese
  • 48 slices (21 g) mini pepperoni

Instructions

  1. Preheat the oven to 350°F (177°C). Grease 16 cups of a mini muffin pan.
  2. Spoon 2 teaspoons of shredded mozzarella cheese into each greased muffin cup, lightly pressing it down.
  3. Top each with 3 slices of mini pepperoni and sprinkle with Italian seasoning.
  4. Bake for 8 minutes, or until the edges of the cheese are golden brown.
  5. Let the chips cool slightly before removing from the pan. Serve warm with marinara sauce for dipping.

Notes

  • Cheese Options: Try using other cheeses like cheddar or provolone for a different flavor.
  • Toppings: Customize with toppings like olives, or sautéed mushrooms.
  • Seasonings: Add garlic powder or extra Italian seasoning for a flavor boost.

Pizza Burgers: A Flavorful Twist on Classic Comfort Food

by Leave a Comment

Why You’ll Love This Recipe

I absolutely love how pizza burgers combine the best of both worlds—burgers and pizza! The juicy, savory beef patties are seasoned with a hint of pizza flavor and topped with gooey mozzarella cheese, marinara sauce, and crispy pepperoni. It’s a delicious, comforting meal that satisfies my craving for both pizza and burgers at once. Whether I'm making these for a fun family dinner or a casual get-together, pizza burgers always deliver on flavor and are super easy to prepare. Pizza Burgers: A Flavorful Twist on Classic Comfort Food

Ingredients

  • 1 lb ground beef (80% lean / 20% fat)
  • 1 lb ground Italian sausage
  • 4 hamburger buns
  • Marinara sauce
  • 4 slices mozzarella cheese
  • Pepperoni slices
  • Parmesan cheese (optional)
  • Butter
  • Pizza seasoning (or a mix of oregano, basil, marjoram, and garlic)

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

Directions

  1. Preheat the grill or skillet to medium heat.
  2. In a large bowl, mix the ground beef, ground sausage, and pizza seasoning until well combined.
  3. Divide the mixture into 4 equal portions and shape each portion into a patty, slightly larger than the buns.
  4. Use your thumb to make a slight indentation in the center of each patty to prevent puffing up during cooking.
  5. Grill the patties for about 4 minutes on the first side.
  6. While the patties are cooking, warm the marinara sauce in a small saucepan over low heat.
  7. Toast the hamburger buns by spreading butter on the cut sides and placing them face down on the grill or in a skillet until golden brown.
  8. Flip the patties and cook for another 3-4 minutes or until they reach an internal temperature of 160°F (71°C).
  9. During the last minute of cooking, place a slice of mozzarella cheese on each patty to melt.
  10. Assemble the burgers by placing each patty on the bottom half of a toasted bun.
  11. Spoon a generous amount of marinara sauce over the cheese, then top with pepperoni slices.
  12. Optionally, sprinkle with Parmesan cheese and cap with the top half of the bun.

Servings and Timing

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

Variations

  • Cheese Lovers: Add a slice of provolone or cheddar for an extra cheesy twist.
  • Spicy Kick: Toss in some sliced jalapeños or a drizzle of hot sauce into the marinara sauce.
  • Vegetarian Option: Replace the meat with a veggie patty and use plant-based cheese for a vegetarian version.
  • Additional Toppings: Customize your burger with sautéed mushrooms, bell peppers, or onions for more flavor.

Storage/Reheating

  • Storage: Store any leftover pizza burgers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat for 3-4 minutes per side, or wrap in foil and warm in a 350°F oven for about 10 minutes.

FAQs

Can I use only ground beef for this recipe?

Yes, you can use just ground beef if you prefer. The addition of Italian sausage adds extra flavor, but ground beef alone will still create a tasty burger.

How can I make this recipe gluten-free?

To make pizza burgers gluten-free, simply swap out the hamburger buns for gluten-free ones and ensure your marinara sauce and other condiments are gluten-free.

Can I prepare the patties ahead of time?

Definitely! You can shape the patties ahead of time and store them in the refrigerator for up to 24 hours. This will help the flavors meld together.

What can I serve with pizza burgers?

Pizza burgers pair well with garlic bread, a fresh salad, or oven-baked fries. For a more indulgent option, you can even serve them with a side of extra marinara sauce for dipping.

Can I freeze the cooked pizza burgers?

Yes, you can freeze the cooked pizza burgers. Wrap each burger tightly in plastic wrap and aluminum foil, then store them in the freezer for up to 2 months. When you're ready to eat, simply reheat thoroughly.

Conclusion

Pizza burgers are the perfect way to combine two of my favorite foods in one delicious meal. Whether I’m serving them for a casual weeknight dinner or at a family barbecue, they never fail to impress. With customizable toppings and easy-to-make ingredients, pizza burgers are a fun and satisfying meal that can be made to suit any taste. If you’re craving something hearty and flavorful, this is definitely the recipe to try.

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Pizza Burgers: A Flavorful Twist on Classic Comfort Food

Pizza Burgers: A Flavorful Twist on Classic Comfort Food

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: 4 servings
  • Category: Main Course
  • Method: Grilled / Skillet-cooked
  • Cuisine: American, Italian
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Description

Pizza Burgers bring together the rich flavors of pizza and the comfort of burgers. These juicy beef and Italian sausage patties are topped with melted mozzarella, marinara sauce, and pepperoni, creating a fusion of two classic comfort foods in one tasty meal. Quick to prepare, customizable, and perfect for family dinners or casual get-togethers, pizza burgers are sure to be a hit!

Ingredients

  • 1 lb ground beef (80% lean / 20% fat)
  • 1 lb ground Italian sausage
  • 4 hamburger buns
  • Marinara sauce
  • 4 slices mozzarella cheese
  • Pepperoni slices
  • Parmesan cheese (optional)
  • Butter
  • Pizza seasoning (or a mix of oregano, basil, marjoram, and garlic)

Instructions

  1. Preheat the grill or skillet to medium heat.
  2. Mix ground beef, ground sausage, and pizza seasoning in a bowl until well combined.
  3. Divide the mixture into 4 equal portions and shape into patties, slightly larger than the buns.
  4. Make a slight indentation in the center of each patty.
  5. Grill patties for about 4 minutes on the first side.
  6. While patties cook, warm marinara sauce in a small saucepan over low heat.
  7. Toast hamburger buns with butter on the cut sides until golden brown.
  8. Flip patties and cook for another 3-4 minutes or until they reach an internal temperature of 160°F (71°C).
  9. In the last minute, place a slice of mozzarella on each patty to melt.
  10. Assemble the burgers: Place the patty on the bottom half of the toasted bun, spoon marinara sauce over it, top with pepperoni, and optionally sprinkle with Parmesan. Cap with the top half of the bun.

Notes

  • Cheese Lovers: Add a slice of provolone or cheddar for extra cheesiness.
  • Spicy Kick: Add jalapeños or hot sauce to the marinara sauce for heat.
  • Vegetarian Option: Replace the meat with veggie patties and plant-based cheese.
  • Storage/Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven.

Strawberry Crunch Salad with Honey-Lemon Vinaigrette

by Leave a Comment

This Strawberry Crunch Salad with Honey-Lemon Vinaigrette is a refreshing and vibrant dish that's perfect for any occasion. Packed with sweet strawberries, creamy avocado, tangy goat cheese, and crunchy nuts, it's tossed in a light, tangy vinaigrette. It’s a delicious salad for spring and summer! Strawberry Crunch Salad with Honey-Lemon Vinaigrette

Why I Love This Recipe

I love this salad because it's the perfect balance of sweet, savory, and tangy flavors. The strawberries bring a natural sweetness, while the creamy avocado and goat cheese add richness. The roasted pistachios and sugared almonds provide a satisfying crunch, and the homemade vinaigrette ties everything together with a fresh and zesty kick. Plus, it’s quick and easy to make!

Ingredients

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

For the Salad:

  • ⅔ cup sliced or slivered almonds

  • 3 tablespoons sugar

  • 10 ounces arugula greens

  • 8 ounces strawberries, hulled and quartered or chopped

  • 1 avocado, chopped

  • 2 ounces crumbled goat cheese

  • ⅓ cup roasted salted pistachios, chopped

For the Honey-Lemon Vinaigrette:

  • 3 tablespoons vinegar

  • ½ lemon, juiced

  • 2 tablespoons honey

  • 1 teaspoon Dijon mustard

  • 1 garlic clove, freshly grated

  • Pinch of kosher salt and pepper

  • ½ cup olive oil

Directions

  1. Prepare the Sugared Almonds: Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and coats the almonds, about 6 to 8 minutes. Be vigilant, as they can burn quickly. Transfer the almonds to a piece of parchment paper to cool. Break them into pieces if they clump together.

  2. Make the Vinaigrette: In a large bowl, combine the vinegar, lemon juice, honey, Dijon mustard, grated garlic, salt, and pepper. Whisk together, then slowly stream in the olive oil while continuously whisking until the dressing emulsifies. Store in the refrigerator for up to one week.

  3. Assemble the Salad: In a large bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, chopped avocado, crumbled goat cheese, chopped pistachios, and sugared almonds. Drizzle with the honey-lemon vinaigrette and toss well to combine. Serve immediately.

Servings and Timing

  • Servings: 4

  • Prep Time: 25 minutes

  • Cook Time: 5 minutes

  • Total Time: 30 minutes

Variations

  • Cheese Alternatives: I often swap the goat cheese for feta if I want a stronger, tangier flavor.

  • Nut Substitutions: Feel free to use walnuts or pecans instead of almonds and pistachios for a different crunch.

  • Greens Options: If you don’t have arugula, try using mixed greens or spinach.

  • Add Protein: If I want to make it a heartier meal, I add grilled chicken, shrimp, or tofu.

Storage/Reheating

This salad is best enjoyed fresh, but if you have leftovers:

  • Storage: Store the salad and dressing separately in airtight containers in the refrigerator. The salad will keep for up to 2 days.

  • Reheating: This salad is meant to be served cold or at room temperature, so reheating isn't necessary.

FAQs

How can I prevent the avocado from browning?

I usually add the avocado just before serving to minimize browning. You can also toss the avocado pieces with a little lemon juice to help keep it fresh.

Can I make the sugared almonds ahead of time?

Yes, I often prepare the sugared almonds in advance. Once cooled, store them in an airtight container at room temperature for up to a week.

What can I use if I don't have vinegar?

I sometimes substitute the vinegar with lemon juice or another mild vinegar, depending on what I have on hand. Both work great in the vinaigrette.

Is this salad suitable for vegetarians?

Yes, this salad is vegetarian-friendly. Just make sure the cheese is made without animal rennet if that’s a concern.

Can I prepare the vinaigrette in advance?

Yes, I often make the vinaigrette ahead of time. Store it in the refrigerator in a sealed container for up to one week. Shake well before using.

Conclusion

This Strawberry Crunch Salad with Honey-Lemon Vinaigrette is a refreshing and satisfying dish that I absolutely love. It's perfect for warm-weather meals, light lunches, or as a side dish to your favorite main course. The balance of sweet strawberries, creamy avocado, and tangy vinaigrette will make it a hit every time.

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Strawberry Crunch Salad with Honey-Lemon Vinaigrette

Strawberry Crunch Salad with Honey-Lemon Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Tossed
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Strawberry Crunch Salad with Honey-Lemon Vinaigrette is a vibrant and refreshing dish, perfect for spring and summer. It features sweet strawberries, creamy avocado, tangy goat cheese, and crunchy nuts, all tossed in a zesty honey-lemon vinaigrette. It’s an easy-to-make and satisfying salad that’s sure to please at any occasion.

Ingredients

  • For the Salad:
  • ⅔ cup sliced or slivered almonds
  • 3 tablespoons sugar
  • 10 ounces arugula greens
  • 8 ounces strawberries, hulled and chopped
  • 1 avocado, chopped
  • 2 ounces crumbled goat cheese
  • ⅓ cup roasted salted pistachios, chopped
  • For the Honey-Lemon Vinaigrette:
  • 3 tablespoons vinegar
  • ½ lemon, juiced
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, freshly grated
  • Pinch of kosher salt and pepper
  • ½ cup olive oil

Instructions

  1. Sugared Almonds: In a nonstick skillet, cook almonds with sugar over medium heat, stirring frequently until sugar melts and coats the nuts (6–8 minutes). Cool on parchment paper.
  2. Vinaigrette: In a bowl, whisk vinegar, lemon juice, honey, mustard, garlic, salt, and pepper. Gradually whisk in olive oil until emulsified.
  3. Assemble: In a large bowl, combine arugula, strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle with the honey-lemon vinaigrette and toss. Serve immediately.

Notes

  • ubstitute goat cheese with feta if preferred.
  • Walnuts or pecans can replace almonds and pistachios.
  • Mixed greens or spinach work well if arugula is unavailable.
  • Add grilled chicken, shrimp, or tofu for extra protein.
  • Store salad and vinaigrette separately to maintain freshness.

Cheesy Garbage Bread Delight

by Leave a Comment

Cheesy Garbage Bread Delight is a savory, stuffed bread roll packed with seasoned ground beef, melted cheese, and tangy condiments—all baked to golden perfection inside a crisp French bread dough. It's the ultimate crowd-pleasing comfort food, perfect for sharing during game nights or family gatherings. Cheesy Garbage Bread Delight

Why I Love This Recipe

I love this recipe because it’s deliciously messy in the best way possible. It takes simple ingredients I often have on hand and transforms them into something warm, hearty, and downright irresistible. Plus, it’s easy to prep and even easier to customize based on what I’m craving.

Ingredients

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

  • 1 pound ground beef
  • ½ cup diced onion
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 11-ounce tube refrigerated French bread dough
  • ⅓ cup ketchup
  • 3 tablespoons mustard
  • 2 dill pickle spears, chopped
  • 8 slices American cheese
  • 1 large egg, beaten
  • 1 tablespoon sesame seeds
  • Thousand Island dressing, for serving

Directions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onions are soft. Season with salt and pepper. Drain any excess grease.
  3. Roll out the French bread dough into a large rectangle on a floured surface.
  4. Spread ketchup and mustard evenly over the dough, leaving about a ½-inch border around the edges.
  5. Distribute the cooked beef mixture evenly over the dough. Sprinkle with chopped pickles.
  6. Lay the American cheese slices on top of the filling.
  7. Starting at one long side, roll the dough tightly into a log, sealing the edges well.
  8. Place the roll seam-side down on the prepared baking sheet.
  9. Brush the top with the beaten egg and sprinkle with sesame seeds.
  10. Bake for 20–25 minutes, or until golden brown.
  11. Let rest for 5 minutes before slicing. Serve with Thousand Island dressing on the side.

Servings and Timing

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

Variations

  • Protein Swap: I sometimes use ground turkey or chicken for a leaner version.
  • Cheese Variety: Mozzarella, provolone, or a shredded cheddar blend all work great.
  • Extra Kick: Adding jalapeños or hot sauce gives the bread a spicy twist.
  • Pickle Alternatives: Swap in relish or banana peppers for a different tangy flavor.
  • Dough Options: Pizza dough or crescent roll dough can be used for a softer texture.

Storage and Reheating

I store any leftovers wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 3 days. For reheating, I prefer the oven at 350°F for 10–15 minutes to maintain the crispy crust. If I’m in a hurry, the microwave works too—about 1–2 minutes per slice.

FAQs

What is Garbage Bread?

Garbage Bread is a fun and filling stuffed bread roll that combines meats, cheeses, and condiments inside dough, then baked into a gooey, golden loaf.

Can I prep this in advance?

Yes, I can assemble it ahead of time and keep it in the fridge for up to 24 hours before baking. I just let it sit out for 20–30 minutes before popping it in the oven.

What sauce goes best with this?

Thousand Island dressing is my go-to, but I also like dipping it in ranch, marinara, or even a spicy mayo depending on the mood.

Can I make this vegetarian?

Absolutely. I skip the meat and load it up with sautéed mushrooms, bell peppers, onions, and lots of cheese for a meatless version.

How do I keep the bread from getting soggy?

I always drain the meat well and avoid using too much sauce. Letting it rest before slicing also helps keep the inside from getting too soft.

Conclusion

Cheesy Garbage Bread Delight is one of my favorite comfort foods—easy to make, incredibly satisfying, and endlessly customizable. Whether I’m making it for a casual dinner, a party, or just because, it always hits the spot. It's a guaranteed hit that brings together all the best flavors in one delicious loaf.

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Cheesy Garbage Bread Delight

Cheesy Garbage Bread Delight

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Comfort Food, Snack, Party Food
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Cheesy Garbage Bread Delight is a savory stuffed bread roll with seasoned ground beef, melted cheese, tangy condiments, and a crisp French bread dough, all baked to golden perfection. It's an easy-to-make, crowd-pleasing dish that’s perfect for family gatherings, game nights, or any time you crave comfort food. Customize it with your favorite toppings, fillings, and sauces for a truly unique flavor experience.

Ingredients

  • 1 pound ground beef
  • ½ cup diced onion
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 11-ounce tube refrigerated French bread dough
  • ⅓ cup ketchup
  • 3 tablespoons mustard
  • 2 dill pickle spears, chopped
  • 8 slices American cheese
  • 1 large egg, beaten
  • 1 tablespoon sesame seeds
  • Thousand Island dressing (for serving)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it lightly.
  2. Cook the ground beef and diced onion in a skillet over medium heat until browned. Drain excess grease and season with salt and pepper.
  3. Roll out the French bread dough into a large rectangle on a floured surface.
  4. Spread ketchup and mustard over the dough, leaving a ½-inch border.
  5. Evenly distribute the beef mixture over the dough. Sprinkle with chopped pickles.
  6. Lay the cheese slices over the filling.
  7. Roll the dough tightly from one long side, sealing the edges.
  8. Place the roll seam-side down on the prepared baking sheet.
  9. Brush with the beaten egg and sprinkle sesame seeds on top.
  10. Bake for 20–25 minutes, until golden brown.
  11. Let rest for 5 minutes, then slice and serve with Thousand Island dressing.

Notes

  • Make-Ahead: Prepare the bread roll ahead of time and refrigerate for up to 24 hours before baking.
  • Storage: Keep leftovers wrapped tightly or in an airtight container for up to 3 days. Reheat in the oven to preserve the crust.
  • Dipping Sauces: Thousand Island dressing, ranch, marinara, or spicy mayo all pair wonderfully with this dish.

Honey BBQ Chicken Rice

by Leave a Comment

This Honey BBQ Chicken Rice is a one-pan wonder that brings together tender chicken, fluffy rice, and a rich, sweet-and-smoky BBQ glaze. I love how everything simmers together, allowing the flavors to meld beautifully into a comforting, all-in-one meal that’s ready in just over 30 minutes. Honey BBQ Chicken Rice

Why You’ll Love This Recipe

I love this recipe because it's simple yet packed with flavor. With minimal cleanup and ingredients I usually have on hand, it's a go-to for busy nights. The BBQ and honey combination gives the dish a delicious balance of tangy and sweet, and the fact that it's all cooked in one pan makes things even better. It’s also easy to adapt—whether I want to add more veggies, change up the protein, or adjust the heat level, this recipe can handle it.

Ingredients

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

  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • ½ cup BBQ sauce
  • ¼ cup honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 cup mixed vegetables (frozen or fresh)
  • Chopped green onions or parsley (optional, for garnish)

Directions

  1. I start by heating a large skillet or deep pan over medium heat. I season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Then I sear the chicken in a bit of oil for 3-4 minutes per side, until it's golden brown, and set it aside.
  2. In the same pan, I add the uncooked rice and toast it for 1-2 minutes. I pour in the chicken broth and stir in the BBQ sauce and honey.
  3. I return the seared chicken to the pan, nestling it into the rice mixture. I bring it to a gentle boil, then lower the heat, cover it, and let it simmer for 15 minutes.
  4. After 15 minutes, I add the mixed vegetables over the rice, cover it again, and cook for another 5 minutes, or until the rice is tender and the chicken is cooked through.
  5. I let it sit off the heat for 5 minutes before fluffing the rice. I like to garnish it with chopped green onions or parsley before serving.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Variations

  • To make it spicy, I add chili flakes or a splash of hot sauce to the BBQ mix.
  • For a vegetarian twist, I substitute the chicken with tofu or chickpeas and use vegetable broth.
  • Brown rice or quinoa works well if I’m looking for a whole grain option—just adjust the cooking time.
  • I sometimes throw in extras like bell peppers, corn, or spinach for added veggies.
  • A sprinkle of cheese on top before serving gives it a creamy, indulgent finish.

Storage/Reheating

  • I store leftovers in an airtight container in the fridge for up to 3 days.
  • To reheat, I use the microwave or warm it on the stove with a splash of broth or water.
  • It also freezes well—up to 2 months in a freezer-safe container. I thaw it in the fridge overnight before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I often use chicken breasts. They’re leaner, but still work well. I just make sure to cook them until they reach 165°F internally.

Can I prep this meal ahead of time?

Absolutely. I make it ahead and refrigerate it. It reheats beautifully, making it great for meal prep.

What BBQ sauce should I use?

Any kind I love will work. I usually go for a smoky or sweet variety, depending on my mood.

Can I add extra vegetables?

Yes, I like to bulk it up with extra veggies—zucchini, mushrooms, or bell peppers are great additions.

How do I make it spicier?

I mix in hot sauce, cayenne, or even a diced jalapeño to give it more kick.

Conclusion

This Honey BBQ Chicken Rice has become a staple in my kitchen. It’s fast, flavorful, and flexible—perfect for weeknights, meal prepping, or just when I want something hearty without the fuss. With sweet BBQ glaze, tender chicken, and rice all in one pan, it hits the spot every time.

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Honey BBQ Chicken Rice

Honey BBQ Chicken Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: One-Pan / Skillet
  • Cuisine: American
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Description

One-Pan Honey BBQ Chicken Rice is an easy and flavorful dinner recipe made with juicy chicken, smoky BBQ sauce, and seasoned rice—cooked all in one pan for minimal cleanup. This high-protein, family-friendly meal is perfect for busy weeknights.

Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • ½ cup BBQ sauce (your choice)
  • ¼ cup honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 cup mixed vegetables (frozen or fresh)
  • Chopped green onions or parsley (optional, for garnish)

Instructions

  1. Heat a large skillet over medium heat. Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Sear chicken 3–4 minutes per side. Remove and set aside.
  2. In the same pan, toast rice for 1–2 minutes. Add chicken broth, BBQ sauce, and honey. Stir well.
  3. Nestle chicken back into the pan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
  4. Add mixed vegetables on top. Cover and cook another 5 minutes or until rice is tender and chicken is cooked through.
  5. Let rest for 5 minutes before fluffing rice. Garnish with green onions or parsley and serve hot.

Notes

  • Swap chicken for tofu and use veggie broth for a vegetarian version.
  • Add chili flakes or hot sauce for extra heat.
  • Use quinoa or brown rice for a whole-grain option (adjust cooking time).
  • Store in fridge for 3 days or freeze for up to 2 months.
  • Reheat with a splash of water or broth to retain moisture.

3-Minute Fudge Recipe

by Leave a Comment

This 3-minute fudge is my go-to treat when I want something sweet without spending a lot of time in the kitchen. With just three simple ingredients and a microwave, I can make rich, creamy fudge that melts in my mouth and satisfies any chocolate craving. 3-Minute Fudge Recipe

Why You’ll Love This Recipe

I love how incredibly quick and easy this recipe is. I don’t need a stove, candy thermometer, or any fancy tools—just a bowl, a spoon, and a microwave. The results are always smooth, decadent, and deeply chocolatey. Plus, I can easily switch it up with my favorite mix-ins or toppings, making it perfect for holidays, parties, or just when I want a sweet bite.

Ingredients

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

  • 1 can (14 oz) sweetened condensed milk
  • 2 cups (12 oz) semi-sweet chocolate chips
  • 1 teaspoon vanilla extract

Directions

  1. I start by lining an 8x8-inch square baking dish with parchment paper or foil, leaving extra on the sides to lift the fudge out easily later.
  2. In a microwave-safe bowl, I combine the sweetened condensed milk and chocolate chips.
  3. I microwave the mixture on high for 1 minute, then stir it well.
  4. I continue microwaving in 30-second bursts, stirring after each, until everything is melted and smooth.
  5. I stir in the vanilla extract and mix until combined.
  6. I pour the mixture into the prepared pan and spread it evenly.
  7. I chill the fudge in the fridge for at least an hour, until it's firm.
  8. Once it's set, I lift it out of the pan and cut it into squares.

Servings and Timing

  • Servings: About 36 pieces
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Chill Time: 1 hour
  • Total Time: 1 hour 7 minutes

Variations

  • Nutty Delight: I mix in ½ cup chopped walnuts or pecans before chilling for a crunch.
  • Mint Twist: Swapping vanilla for ½ teaspoon peppermint extract gives it a refreshing kick.
  • Peanut Butter Swirl: I drizzle ¼ cup melted peanut butter on top and swirl it in for a classic combo.
  • White Chocolate Swap: Using white chocolate chips instead gives it a totally different flavor.
  • Sea Salt Finish: A sprinkle of flaky sea salt on top adds a perfect salty contrast.

Storage/Reheating

  • I store the fudge in an airtight container at room temperature for up to 2 weeks.
  • For longer storage, I keep it in the fridge for up to 4 weeks.
  • To freeze it, I arrange the pieces on a tray, freeze until solid, then store them in a sealed bag or container for up to 3 months.
  • I let refrigerated or frozen fudge sit at room temperature for a few minutes before enjoying it.

FAQs

How do I make sure the fudge is smooth and not grainy?

I always stir the mixture thoroughly after each microwave interval to keep the texture silky and prevent any lumps.

Can I use evaporated milk instead of sweetened condensed milk?

No, I don’t substitute evaporated milk because it doesn’t have the same sweetness or thickness needed for this fudge.

What kind of chocolate chips work best?

I prefer semi-sweet for a balanced flavor, but milk or dark chocolate chips also work depending on how rich I want it.

How can I tell if the fudge is fully set?

I know it’s ready when it feels firm to the touch and holds its shape when I slice it.

Can I double this recipe?

Yes, I double the ingredients and use a 9x13-inch pan. I just give it a bit more time to chill and firm up.

Conclusion

This 3-minute fudge has become a staple in my kitchen. It’s the perfect solution when I need a fast dessert that still feels indulgent. I love how I can make it ahead, store it easily, and dress it up in so many ways. Whether I’m sharing it or keeping it all to myself, it never lasts long.

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3-Minute Fudge Recipe

3-Minute Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: Approximately 36 pieces
  • Category: Dessert
  • Method: Microwave
  • Cuisine: American
  • Diet: Vegetarian
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Description

This rich and creamy 3 Minute Microwave Fudge is the ultimate no-fuss dessert. With only three ingredients and a microwave, you’ll have a decadent chocolate treat ready in minutes—perfect for holidays, parties, or quick cravings.

Ingredients

  • 1 can (14 oz) sweetened condensed milk
  • 2 cups (12 oz) semi-sweet chocolate chips
  • 1 teaspoon vanilla extract

Instructions

  • Line an 8x8-inch baking dish with parchment paper or foil.
  • Combine sweetened condensed milk and chocolate chips in a microwave-safe bowl.
  • Microwave on high for 1 minute; stir.
  • Continue in 30-second intervals, stirring until smooth.
  • Stir in vanilla extract.
  • Pour mixture into the prepared dish and spread evenly.
  • Refrigerate for at least 1 hour or until set.
  • Lift out and cut into squares.

Notes

  • Customize with nuts, peppermint, peanut butter, or sea salt.
  • Store in an airtight container at room temp (2 weeks), fridge (4 weeks), or freeze (3 months).
  • Let sit at room temp before serving if too firm

Peach Cobbler Cheesecake Cones

by Leave a Comment

Peach Cobbler Cheesecake Cones are a delightful fusion of creamy cheesecake, sweet peach cobbler, and a crunchy waffle cone. This portable dessert offers layers of flavor and texture, making it perfect for summer gatherings or a special treat anytime. Peach Cobbler Cheesecake Cones

Why You’ll Love This Recipe

I love how this recipe combines the rich flavors of cheesecake and peach cobbler into a convenient cone. The contrast between the creamy filling, juicy peaches, and crunchy cone creates a satisfying dessert experience. It's also visually appealing and fun to eat, making it a hit at parties and events.

Ingredients

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

  • Waffle ice cream cones

  • White chocolate chips

  • Coconut oil

  • Cinnamon graham crackers

  • Canned peaches in juice

  • Butter

  • Brown sugar

  • Ground cinnamon

  • Ground nutmeg

  • Chopped pecans

  • Crumbled butter or pound cake

  • Softened butter

  • Vanilla extract

  • Powdered sugar

  • Heavy whipping cream

  • Cheesecake pudding mix

Directions

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

  2. Melt white chocolate chips with coconut oil until smooth.

  3. Coat the inside of each waffle cone with the melted chocolate and let them set.

  4. Pour melted butter into a baking dish.

  5. Combine canned peaches (with juice), brown sugar, cinnamon, and nutmeg.

  6. Layer the peach mixture in the baking dish with crumbled cake, slices of cold butter, and chopped pecans.

  7. Bake for 25-30 minutes and let it cool.

  8. Dip the top of each cone in melted white chocolate and then in crushed graham crackers.

  9. For the buttercream, beat softened butter with cheesecake pudding mix until smooth. Add vanilla, powdered sugar, and whipping cream, beating until light and fluffy.

  10. Fill each cone with a layer of cheesecake buttercream, followed by peach cobbler, and another layer of buttercream.

  11. Top with more peach cobbler and drizzle with melted white chocolate.

Servings and Timing

This recipe yields approximately 12 cones. Preparation time is about 30 minutes, with an additional 30 minutes for baking, totaling around 1 hour.

Variations

  • Fruit Substitutions: I sometimes use fresh peaches instead of canned for a fresher taste.

  • Nut-Free Option: Omit the pecans if I need a nut-free version.

  • Chocolate Drizzle: I like to drizzle dark chocolate over the top for added richness.

Storage/Reheating

I store any leftover cones in an airtight container in the refrigerator for up to 2 days. To enjoy, I let them sit at room temperature for about 10 minutes before serving.

FAQs

Can I use fresh peaches instead of canned?

Yes, I can use fresh peaches. I cook them down with a bit of sugar and water to create a syrupy consistency.

How can I make the cones more stable?

I wrap the bottom of each cone in foil to prevent leaking while serving.

Can I make these cones ahead of time?

Yes, I prepare them a few hours in advance and refrigerate until serving.

What other toppings can I add?

I add whipped cream, a sprinkle of cinnamon sugar, or even a cherry on top for a more festive look.

Can I freeze the cones for later?

I don't recommend freezing them, as the texture of the cone and filling may change upon thawing.

Conclusion

Peach Cobbler Cheesecake Cones are a delightful and portable dessert that combines the creamy richness of cheesecake with the sweet, spiced flavors of peach cobbler. The crunchy waffle cone adds texture and makes it easy to serve and enjoy. Whether for a summer party or a special treat, I find these cones to be a crowd-pleaser that's both fun and delicious.

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Peach Cobbler Cheesecake Cones

Peach Cobbler Cheesecake Cones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: Approximately 12 cones
  • Category: Dessert
  • Method: Baking + No-Bake Assembly
  • Cuisine: American
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Description

Peach Cobbler Cheesecake Cones are the ultimate summer dessert! A fun twist on traditional peach cobbler and cheesecake, these handheld cones are layered with creamy cheesecake filling, juicy peaches, and crunchy waffle cones—perfect for parties, BBQs, or anytime you crave a fruity, creamy treat.

Ingredients

  • Waffle ice cream cones
  • White chocolate chips
  • Coconut oil
  • Cinnamon graham crackers
  • Canned peaches in juice
  • Butter (melted and sliced cold)
  • Brown sugar
  • Ground cinnamon
  • Ground nutmeg
  • Chopped pecans (optional)
  • Crumbled butter cake or pound cake
  • Softened butter
  • Vanilla extract
  • Powdered sugar
  • Heavy whipping cream
  • Cheesecake pudding mix

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Melt white chocolate chips with coconut oil until smooth.
  3. Coat the inside of waffle cones with melted chocolate; let set.
  4. Pour melted butter into a baking dish.
  5. Mix peaches with juice, brown sugar, cinnamon, and nutmeg.
  6. Layer peach mixture, crumbled cake, cold butter slices, and pecans in the dish.
  7. Bake for 25–30 minutes; let cool.
  8. Dip cone tops in melted chocolate, then crushed graham crackers.
  9. Make cheesecake buttercream: beat butter with pudding mix, then add vanilla, powdered sugar, and cream until fluffy.
  10. Layer inside each cone: cheesecake filling, peach cobbler, more filling.
  11. Top with peach cobbler and drizzle with white chocolate.

Notes

  • Wrap bottoms of cones in foil for stability.
  • Use fresh peaches cooked with sugar as a substitute.
  • Skip pecans for a nut-free version.
  • Store leftovers in the fridge for up to 2 days.
  • Not suitable for freezing due to texture changes.

Texas Roadhouse Butter Chicken Skillet

by Leave a Comment

This Texas Roadhouse Butter Chicken Skillet is a savory-sweet delight that turns simple ingredients into a flavorful, comforting meal. The golden-seared chicken is coated in a luscious honey butter sauce, making it rich, slightly sweet, and absolutely satisfying. Texas Roadhouse Butter Chicken Skillet

Why You’ll Love This Recipe

I love how quick and easy it is to make this dish without sacrificing flavor. The chicken comes out juicy and tender every time, and the buttery sauce adds that restaurant-style finish. It’s perfect for when I want something indulgent on a busy weeknight, or to impress guests with minimal effort.

Ingredients

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

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • ¼ cup unsalted butter, softened
  • 2 teaspoons honey
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (optional, for added flavor)
  • 1 tablespoon chopped fresh parsley (for garnish)

Directions

  1. I start by patting the chicken dry with a paper towel.
  2. I season both sides with salt, pepper, garlic powder, and paprika.
  3. In a large skillet over medium heat, I heat the olive oil.
  4. I place the chicken in the skillet and sear each side for about 5–6 minutes until golden brown and cooked through.
  5. While the chicken cooks, I mix the butter and honey in a small bowl.
  6. Once the chicken is done, I reduce the heat to low and add the butter-honey mixture.
  7. I spoon the sauce over the chicken to coat it fully for a minute or two.
  8. I remove the skillet from heat and sprinkle fresh parsley on top.
  9. I serve the chicken hot with sides like mashed potatoes or steamed vegetables.

Servings and timing

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Servings: 4

Variations

  • I add red pepper flakes for a spicy twist.
  • Sometimes I replace the honey with lemon juice for a tangier flavor.
  • Mixing in dried herbs like thyme or rosemary gives it a more earthy flavor.
  • For a creamier touch, I add a splash of heavy cream to the butter sauce.
  • Topping with shredded cheese adds an extra layer of indulgence.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To freeze, I let the chicken cool, then place it in a sealed container for up to 2 months. When reheating, I prefer using a skillet on low heat with a little water or butter to keep it moist, but a microwave also works in a pinch.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use thighs for a juicier texture. Just adjust the cook time accordingly.

Can I bake this instead of using a skillet?

Definitely. I bake it at 375°F (190°C) for about 20–25 minutes, then add the sauce before serving.

What sides go well with this?

I love pairing it with mashed potatoes, steamed rice, or green beans for a complete meal.

Can I prep the sauce ahead of time?

Yes, I mix the butter and honey ahead and store it in the fridge until I’m ready to cook.

How do I know the chicken is done?

I use a meat thermometer to check if it reaches 165°F (75°C) in the thickest part.

Conclusion

This Texas Roadhouse Butter Chicken Skillet has become one of my go-to meals when I want bold flavor without a lot of fuss. It’s quick, satisfying, and perfect for any night of the week. I always look forward to that first bite of buttery, tender chicken—and I know I’ll be making it again soon.

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Texas Roadhouse Butter Chicken Skillet

Texas Roadhouse Butter Chicken Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Skillet
  • Cuisine: American
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Description

Enjoy a savory and sweet comfort meal with this Texas Roadhouse Butter Chicken Skillet recipe, featuring juicy seared chicken breasts smothered in a rich honey-butter sauce. Perfect for quick weeknight dinners or special gatherings.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • ¼ cup unsalted butter, softened
  • 2 teaspoons honey
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (optional)
  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions

  1. Pat the chicken breasts dry with a paper towel.
  2. Season both sides with salt, black pepper, garlic powder, and paprika (if using).
  3. Heat olive oil in a large skillet over medium heat.
  4. Cook chicken breasts for 5–6 minutes per side until golden brown and cooked through (165°F/75°C internal temperature).
  5. While cooking, mix softened butter and honey in a small bowl.
  6. Lower heat, add butter-honey mixture to skillet.
  7. Spoon sauce over chicken and let it coat evenly for 1–2 minutes.
  8. Remove from heat, garnish with parsley, and serve hot.

Notes

  • Substitute chicken thighs for extra juiciness.
  • For a spicy version, add ½ teaspoon cayenne or red pepper flakes.
  • Make sauce ahead and store up to 5 days in the fridge.
  • Use a meat thermometer to ensure chicken reaches 165°F.
  • Pair with mashed potatoes, rice, or steamed veggies.

The Best Cauliflower Mac and Cheese

by Leave a Comment

This cauliflower mac and cheese is a creamy, cheesy, and satisfying dish that replaces traditional pasta with roasted cauliflower florets. It's a low-carb, keto-friendly alternative that doesn't compromise on flavor or comfort. The Best Cauliflower Mac and Cheese

Why I Love This Recipe

I love this recipe because it offers the comfort of classic mac and cheese while being healthier and lower in carbs. The roasted cauliflower provides a tender texture that pairs perfectly with the rich, cheesy sauce. It's easy to prepare and makes for a versatile dish that can be enjoyed as a main course or a side.

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
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup heavy whipping cream
  • 4 ounces cream cheese, softened
  • 2 cups shredded cheddar cheese

Directions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss the cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper. Spread them evenly on the prepared baking sheet.
  3. Roast the cauliflower for 20-25 minutes, or until tender and slightly golden.
  4. In a saucepan over medium heat, combine the heavy cream and cream cheese. Stir until the cream cheese is melted and the mixture is smooth.
  5. Add 1.5 cups of the shredded cheddar cheese to the sauce, stirring until melted and well combined.
  6. Remove the saucepan from heat and fold in the roasted cauliflower until evenly coated with the cheese sauce.
  7. Transfer the mixture to a baking dish and sprinkle the remaining 0.5 cup of cheddar cheese on top.
  8. Bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  9. Let it cool slightly before serving.

Servings and Timing

This recipe yields approximately 6 servings. The total preparation and cooking time is about 45 minutes.

Variations

  • Add Protein: Incorporate grilled chicken, or sausage for added protein.
  • Spice It Up: Mix in some chopped jalapeños or a dash of hot sauce for a spicy kick.
  • Different Cheeses: Experiment with other cheeses like mozzarella, gouda, or pepper jack for varied flavors.
  • Breadcrumb Topping: Sprinkle keto-friendly breadcrumbs on top before the final bake for a crunchy texture.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in a microwave-safe dish and heat until warmed through. Alternatively, reheat in the oven at 350°F (175°C) until hot.

FAQs

How can I prevent the cheese sauce from becoming grainy?

To ensure a smooth cheese sauce, make sure to melt the cheese over low heat and stir continuously. Avoid overheating, as high temperatures can cause the cheese to separate and become grainy.

Can I use frozen cauliflower instead of fresh?

Yes, you can use frozen cauliflower. Thaw and drain it thoroughly before roasting to prevent excess moisture, which can affect the texture of the dish.

Is this recipe suitable for vegetarians?

Absolutely! This cauliflower mac and cheese is vegetarian-friendly as it contains no meat products.

Can I make this dish ahead of time?

Yes, you can prepare the dish up to the point of baking, cover it, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes to the baking time if needed.

What can I serve with cauliflower mac and cheese?

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

Conclusion

This cauliflower mac and cheese is a delicious, low-carb alternative to the classic comfort food. It's easy to make, customizable, and sure to satisfy your cheesy cravings. Whether you're following a keto diet or simply looking to incorporate more vegetables into your meals, this recipe is a must-try.

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The Best Cauliflower Mac and Cheese

The Best Cauliflower Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Dish, Side Dish
  • Method: Roasting, Baking , Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This Cauliflower Mac and Cheese recipe is the ultimate low-carb, keto-friendly comfort food. Featuring roasted cauliflower and a rich, creamy cheese sauce, it's a healthy alternative to traditional mac and cheese that doesn’t skimp on flavor.

Ingredients

  • 1 large head of cauliflower, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup heavy whipping cream
  • 4 ounces cream cheese, softened
  • 2 cups shredded cheddar cheese

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss cauliflower with olive oil, garlic powder, onion powder, salt, and pepper. Spread on baking sheet.
  3. Roast for 20–25 minutes, until tender and lightly golden.
  4. In a saucepan over medium heat, heat heavy cream and cream cheese, stirring until smooth.
  5. Add 1.5 cups shredded cheddar to the sauce; stir until melted and creamy.
  6. Fold roasted cauliflower into the cheese sauce until coated.
  7. Transfer to a baking dish, top with remaining 0.5 cup cheddar.
  8. Bake for 10–15 minutes, until bubbly and golden.
  9. Cool slightly before serving.

Notes

  • Add grilled chicken, or sausage for protein.
  • Swap cheddar with gouda, mozzarella, or pepper jack for variety.
  • Add jalapeños or hot sauce for a spicy version.
  • For crunch, top with keto-friendly breadcrumbs before baking.
  • Use frozen cauliflower if needed—thaw and drain well first.

Peanut Butter Lunch Lady Cookie Bars

by Leave a Comment

Why You’ll Love This Recipe

These Peanut Butter Lunch Lady Cookie Bars are the perfect combination of creamy peanut butter, soft cookie texture, and a rich, sweet frosting. They bring back nostalgic memories of school lunch desserts and make for a fun, easy treat to whip up. I love how simple the ingredients are, yet they come together to create something so indulgent. Whether you're making them for a family treat or a special gathering, these bars are sure to be a hit.

Peanut Butter Lunch Lady Cookie Bars

Ingredients

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

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • ½ cup milk, plus 2 tablespoons (divided)
  • 1½ cups creamy peanut butter (divided)
  • 1½ cups (3 sticks) unsalted butter, softened (divided)
  • 4 cups powdered sugar

Directions

  1. Preheat the oven to 400°F (200°C). Grease a large cookie sheet or line it with parchment paper.
  2. In a large bowl, combine the flour, granulated sugar, baking soda, and salt. Set aside.
  3. In another bowl, whisk together the eggs, vanilla extract, and ½ cup milk. Set aside.
  4. In a saucepan over medium heat, melt 1 cup (2 sticks) of butter and 1 cup of peanut butter, stirring until smooth. Bring to a boil, then remove from heat.
  5. Gradually add the dry ingredients to the peanut butter mixture, stirring until combined. Then add the egg mixture, mixing until well incorporated.
  6. Pour the batter onto the prepared cookie sheet, spreading it evenly to the edges.
  7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
  8. For the frosting: In a saucepan, melt the remaining ½ cup of peanut butter and 1 stick of butter over medium heat. Bring to a boil, then remove from heat.
  9. Stir in the remaining 2 tablespoons of milk, then gradually mix in the powdered sugar until smooth and well combined.
  10. Spread the frosting over the cooled bars, ensuring an even layer. Allow the frosting to set before cutting into squares.

Servings and Timing

  • Servings: Approximately 20 bars
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour

Variations

  • Nut Butter Alternatives: Substitute almond or cashew butter for a different flavor profile.
  • Dairy-Free Option: Use plant-based butter and non-dairy milk to make the recipe dairy-free.
  • Chocolate Topping: Add a layer of melted chocolate over the peanut butter frosting for a richer treat.
  • Crunchy Texture: Mix in chopped nuts or use crunchy peanut butter for added texture.
  • Gluten-Free Version: Use a gluten-free flour blend to accommodate dietary restrictions.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 5 days.
  • Refrigeration: Keep in the refrigerator for up to 2 weeks.
  • Freezing: Wrap individual bars and freeze for up to 3 months. Thaw at room temperature before serving.

FAQs

How can I make these bars gluten-free?

To make gluten-free Peanut Butter Lunch Lady Cookie Bars, substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Ensure that all other ingredients, such as baking soda and powdered sugar, are certified gluten-free.

Can I use natural peanut butter in this recipe?

While natural peanut butter can be used, it may affect the texture and consistency of the bars due to its oil separation. For best results, use a no-stir creamy peanut butter.

Is it possible to add chocolate to these bars?

Yes, adding a layer of melted chocolate over the peanut butter frosting can enhance the flavor. Simply melt your preferred chocolate and spread it over the set frosting, then allow it to cool and harden before cutting.

How do I prevent the frosting from becoming grainy?

To achieve a smooth frosting, ensure that the powdered sugar is sifted before mixing, and add it gradually to the melted butter and peanut butter mixture while stirring continuously.

Can I prepare these bars in advance?

Absolutely. These bars can be made ahead of time and stored as directed. In fact, allowing them to sit for a day can enhance the flavors.

Conclusion

Peanut Butter Lunch Lady Cookie Bars are a delightful blend of nostalgia and indulgence. Their rich peanut butter flavor, combined with a chewy base and smooth frosting, makes them a favorite for many. Easy to prepare and versatile, they are perfect for any occasion, from casual gatherings to special celebrations. Give this recipe a try, and enjoy a taste of sweet memories.

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Peanut Butter Lunch Lady Cookie Bars

Peanut Butter Lunch Lady Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: ~20 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Peanut Butter Lunch Lady Cookie Bars are a nostalgic, school-cafeteria-inspired dessert featuring a chewy peanut butter base and creamy peanut butter frosting. A perfect sweet treat for potlucks, lunchboxes, or after-school snacks.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • ½ cup milk + 2 tablespoon (divided)
  • 1½ cups creamy peanut butter (divided)
  • 1½ cups (3 sticks) unsalted butter, softened (divided)
  • 4 cups powdered sugar

Instructions

  1. Preheat oven to 400°F (200°C). Grease or line a large cookie sheet.
  2. In a bowl, mix flour, sugar, baking soda, and salt.
  3. In another bowl, whisk eggs, vanilla, and ½ cup milk.
  4. Melt 1 cup butter and 1 cup peanut butter in a saucepan. Bring to boil, then remove from heat.
  5. Mix dry ingredients into the peanut butter mixture. Stir in egg mixture until well combined.
  6. Pour batter into prepared sheet. Spread evenly.
  7. Bake for 20 minutes or until toothpick comes out clean. Let cool.
  8. For frosting, melt remaining ½ cup peanut butter and 1 stick butter. Boil, then remove from heat.
  9. Stir in 2 tablespoon milk, then powdered sugar gradually until smooth.
  10. Spread frosting over cooled bars. Let set, then cut into squares.

Notes

  • Use creamy, no-stir peanut butter for best texture.
  • Sift powdered sugar for smoother frosting.
  • For gluten-free version, substitute with baking-grade gluten-free flour.
  • Optional toppings: chopped nuts, chocolate drizzle, or mini chocolate chips.

Bang Bang Salmon

by Leave a Comment

Bang Bang Salmon is a flavorful twist on the popular Bang Bang Shrimp, combining the creamy, spicy, and tangy signature sauce with tender, flaky salmon. This dish is perfect for those who love bold flavors and want a healthy, protein-packed meal that’s quick and easy to prepare. Whether baked, grilled, or pan-seared, the salmon is topped with a zesty Bang Bang sauce that’s equal parts indulgent and irresistible. Bang Bang Salmon

Why You’ll Love This Recipe

  • Bold, Delicious Flavor: I love how it combines creamy, tangy, and spicy elements for an unforgettable taste.
  • Quick and Easy: I can have it ready in under 30 minutes, perfect for busy weeknights.
  • Healthy Option: It's packed with protein, omega-3 fatty acids, and nutritious ingredients.
  • Customizable Heat: I adjust the spice level to suit my taste preferences.
  • Versatile Cooking Methods: I choose to bake, grill, or pan-sear the salmon.
  • Family-Friendly: It's a flavorful dish that’s mild enough to please a crowd.
  • Perfect for Meal Prep: It keeps well and reheats beautifully for quick lunches or dinners.

Ingredients

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

For the Salmon

  • 4 salmon fillets (6 oz each, skin-on or skinless)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Bang Bang Sauce

  • ½ cup mayonnaise
  • 2 tablespoon sweet chili sauce
  • 1 tablespoon sriracha (adjust to taste)
  • 1 tablespoon honey or maple syrup (optional, for sweetness)
  • 1 teaspoon rice vinegar or lime juice

Optional Garnishes

  • Chopped green onions
  • Sesame seeds
  • Fresh lime wedges

Directions

  1. Prepare the Salmon: I preheat my oven to 400°F (200°C) if baking, or heat a skillet over medium-high heat if pan-searing. For grilling, I preheat my grill to medium heat. I pat the salmon fillets dry with paper towels, brush each fillet with olive oil, then season with garlic powder, smoked paprika, salt, and black pepper.
  2. Cook the Salmon:
    • To Bake: I place the salmon fillets on a parchment-lined baking sheet, skin-side down, and bake for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
    • To Grill: I place the salmon skin-side down on a well-oiled grill and cook for 4-5 minutes per side, flipping carefully to avoid sticking.
    • To Pan-Sear: I heat a nonstick skillet over medium-high heat, cook the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until golden brown and cooked through.
  3. Make the Bang Bang Sauce: In a small bowl, I whisk together the mayonnaise, sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime juice. I taste and adjust the spice level by adding more sriracha for heat or more sweet chili sauce for sweetness.
  4. Assemble the Dish: I transfer the cooked salmon fillets to a serving plate, drizzle the Bang Bang sauce generously over each fillet, and garnish with chopped green onions, sesame seeds, or lime wedges, if desired.
  5. Serve and Enjoy: I serve immediately with my choice of side dishes, such as rice, roasted vegetables, or a fresh salad.

Servings and Timing

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Serving Size: 1 salmon fillet

Variations

  • Air Fryer Method: I preheat my air fryer to 400°F (200°C), place the sauce-coated salmon fillets skin-side down in the basket, and cook for 12-15 minutes. This method gives the salmon a crispy exterior while keeping it moist inside.
  • Bang Bang Salmon Bites: I cut the salmon into 1-inch cubes, season, and cook them as above. These bites are perfect for appetizers or over salads.
  • Spice Level Adjustment: I increase or decrease the amount of sriracha in the sauce to suit my heat preference.
  • Alternative Proteins: I substitute salmon with chicken or shrimp for a different take on the dish.

Storage/Reheating

  • Refrigeration: I store leftover salmon in an airtight container in the refrigerator for up to 2 days.
  • Reheating: I reheat the salmon in a preheated oven at 350°F (175°C) for about 10 minutes. I avoid using the microwave to prevent drying out the fish.
  • Bang Bang Sauce: I store any leftover sauce in a sealed container in the refrigerator for up to 7 days.

FAQs

What is Bang Bang sauce made of?

Bang Bang sauce is a creamy, spicy, and slightly sweet sauce made from mayonnaise, sweet chili sauce, sriracha, and an optional touch of honey or maple syrup and rice vinegar or lime juice.

Can I make this recipe ahead of time?

Yes, I often prepare the Bang Bang sauce in advance and store it in the refrigerator. I cook the salmon fresh for the best texture but have also reheated it successfully.

Is this recipe suitable for meal prep?

Absolutely. I cook the salmon and store it in meal prep containers with sides like rice and vegetables. I keep the sauce separate and add it just before eating.

Can I use frozen salmon fillets?

Yes, I thaw the frozen salmon fillets in the refrigerator overnight before using them in the recipe.

What sides pair well with Bang Bang Salmon?

I enjoy serving Bang Bang Salmon with jasmine rice, quinoa, roasted vegetables, or a fresh green salad.

Conclusion

Bang Bang Salmon is a delightful fusion of bold flavors and healthy ingredients. I appreciate its versatility and how quickly it comes together, making it a go-to recipe for both busy weeknights and special occasions. Whether I bake, grill, or pan-sear the salmon, the result is always a satisfying meal that's sure to impress.

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Bang Bang Salmon

Bang Bang Salmon

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: 4 servings
  • Category: Main Course
  • Method: Baked, Grilled, Pan-Seared, Air-Fried
  • Cuisine: Asian-Inspired, American Fusion
Print Recipe

Description

Bang Bang Salmon is a quick, healthy, and flavorful dish featuring flaky salmon fillets topped with a creamy, spicy, and tangy Bang Bang sauce. Perfect for weeknights, this versatile recipe can be cooked in the oven, on the grill, in a skillet, or air fryer.

Ingredients

  • For the Salmon:
  • 4 salmon fillets (6 oz each)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • For the Bang Bang Sauce:
  • ½ cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha (adjust to taste)
  • 1 tbsp honey or maple syrup (optional)
  • 1 tsp rice vinegar or lime juice
  • Optional Garnishes:
  • Chopped green onions
  • Sesame seeds
  • Fresh lime wedges

Instructions

  1. Preheat oven to 400°F (200°C), or heat a grill or skillet.
  2. Pat salmon dry, brush with olive oil, and season with garlic powder, paprika, salt, and pepper.
  3. Cook the salmon using your preferred method:
  4. Bake: 12–15 minutes on a baking sheet.
  5. Grill: 4–5 minutes per side on a preheated grill.
  6. Pan-sear: 4–5 minutes skin-side down, then flip and cook 3–4 minutes more.
  7. Air fry: 12–15 minutes at 400°F (200°C).
  8. Mix sauce ingredients in a small bowl and adjust seasoning.
  9. Drizzle sauce over salmon and garnish.
  10. Serve immediately with desired sides.

Notes

  • Adjust sriracha for spiciness.
  • Use chicken or shrimp as alternatives to salmon.
  • Store leftovers in the fridge for up to 2 days.
  • Sauce lasts 7 days refrigerated.

Chicken Alfredo Air Fryer Calzones

by Leave a Comment

These Chicken Alfredo Air Fryer Calzones are a crispy, creamy twist on classic calzones. I take soft pizza dough, stuff it with tender shredded chicken, rich Alfredo sauce, and melty cheese, then cook them to golden perfection in the air fryer. They’re fast, filling, and incredibly satisfying. Chicken Alfredo Air Fryer Calzones

Why You’ll Love This Recipe

I love how these calzones bring all the comfort of a creamy pasta dish in a handheld, crispy crust. The air fryer makes the crust perfectly golden without deep frying, which keeps things a little lighter and much quicker. Whether I need a quick weeknight meal or a party-ready snack, this recipe always delivers. It's also highly customizable depending on what I have in the fridge.

Ingredients

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

  • 1 lb premade pizza dough (store-bought or fresh from a pizzeria)
  • 2 cups cooked chicken, shredded (I usually use rotisserie chicken)
  • 1 cup Alfredo sauce (store-bought or homemade)
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ½ cup ricotta cheese (optional, for added creaminess)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 egg, beaten (for egg wash)
  • Olive oil or melted butter, for brushing
  • Marinara sauce (optional, for dipping)

Directions

  1. I start by dividing the dough into four equal pieces and roll each one into a 6-inch circle on a floured surface.
  2. In a bowl, I mix the shredded chicken, Alfredo sauce, mozzarella, Parmesan, ricotta (if using), Italian seasoning, garlic powder, and a bit of salt and pepper.
  3. I spoon the filling onto one side of each dough circle, making sure to leave space around the edge.
  4. Then I fold the dough over the filling to create a half-moon shape and press the edges with a fork to seal them tight.
  5. I brush each calzone with beaten egg for a glossy, golden finish.
  6. In a preheated air fryer at 375°F (190°C), I cook the calzones for 10 to 12 minutes until the crust is golden brown and crisp.
  7. After a few minutes of cooling, I serve them warm with marinara sauce for dipping.

Servings and Timing

  • Servings: 4 calzones
  • Prep Time: 15 minutes
  • Cook Time: 10–12 minutes
  • Total Time: 25–27 minutes

Variations

  • For a vegetarian version, I swap the chicken for sautéed mushrooms, spinach, or roasted veggies.
  • To add heat, I mix in red pepper flakes or diced jalapeños.
  • Sometimes I change up the cheese—provolone, fontina, or cheddar all work well.
  • I like to brush the tops with garlic butter or sprinkle them with herbs for extra flavor.

Storage/Reheating

  • I store leftover calzones in an airtight container in the fridge for up to 3 days.
  • To reheat, I use the air fryer at 350°F for about 3 to 5 minutes. It keeps the crust crisp. The oven works too—just bake at 350°F for 10 minutes.

FAQs

Can I use store-bought Alfredo sauce?

Yes, I often use store-bought Alfredo to save time. If I have extra time, I’ll make my own for a fresher taste.

Can I freeze the calzones?

Definitely. I freeze them before air frying. When I want one, I pop it in the air fryer straight from the freezer and cook a few extra minutes.

What other fillings work well?

I’ve used cooked sausage, bacon, or sautéed vegetables. Just make sure fillings are not too wet and meats are pre-cooked.

How do I keep the calzones from opening while cooking?

I make sure not to overfill and always seal the edges tightly with a fork. The egg wash also helps keep them sealed and gives them a golden finish.

Can I bake these in the oven instead?

Yes, I bake them at 400°F (200°C) for 15 to 18 minutes when I’m not using the air fryer. They turn out just as delicious.

Conclusion

I always turn to these Chicken Alfredo Air Fryer Calzones when I want something quick, comforting, and packed with flavor. The creamy chicken filling inside a crispy crust is a combo that never fails. Whether I’m serving guests or just treating myself, these calzones always hit the spot.

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Chicken Alfredo Air Fryer Calzones

Chicken Alfredo Air Fryer Calzones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 10–12 minutes
  • Total Time: 25–27 minutes
  • Yield: 4 calzones
  • Category: Dinner, Appetizer, Snack
  • Method: Air Fryer
  • Cuisine: Italian-American
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Description

These Chicken Alfredo Air Fryer Calzones are the perfect crispy, creamy, and cheesy handheld meal! Made with tender chicken, rich Alfredo sauce, and gooey mozzarella wrapped in golden pizza dough, they’re ideal for weeknight dinners, appetizers, or party snacks. Quick to prepare in the air fryer with minimal cleanup—this Italian-American fusion is a family favorite!

Ingredients

  • 1 lb premade pizza dough
  • 2 cups cooked shredded chicken (e.g., rotisserie)
  • 1 cup shredded mozzarella cheese
  • 1 cup Alfredo sauce (store-bought or homemade)
  • ¼ cup grated Parmesan cheese
  • ½ cup ricotta cheese (optional)
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)
  • Olive oil or melted butter (for brushing)
  • Marinara sauce (optional, for dipping)

Instructions

  1. Prep Dough: Divide dough into 4 portions. Roll each into 6-inch circles.
  2. Mix Filling: Combine chicken, Alfredo, mozzarella, Parmesan, ricotta (if using), seasoning, garlic powder, salt & pepper.
  3. Assemble: Spoon filling onto half of each dough circle. Fold and crimp edges with a fork to seal.
  4. Egg Wash: Brush calzones with beaten egg.
  5. Air Fry: Preheat air fryer to 375°F. Cook calzones for 10–12 minutes until golden and crispy.
  6. Serve: Let cool slightly. Serve warm with optional marinara.

Notes

  • For a vegetarian version, swap chicken with sautéed mushrooms or spinach.
  • Add jalapeños or chili flakes for a spicy twist.
  • For variety, use cheddar, provolone, or a cheese blend.
  • Leftovers keep for 3 days in the fridge; reheat in the air fryer for crispiness.

Cheesy Baked Potatoes with Broccoli Cheese Sauce

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These Cheesy Baked Potatoes with Broccoli Cheese Sauce are a cozy, satisfying dish featuring fluffy russet potatoes topped with a creamy, cheddar-packed sauce full of tender broccoli. Whether I'm craving comfort food or need a hearty vegetarian meal, this recipe always hits the spot.

Cheesy Baked Potatoes with Broccoli Cheese Sauce

Why I Love This Recipe

I love how this dish transforms a simple baked potato into something truly indulgent. The broccoli cheese sauce is rich, smooth, and packed with flavor, and it pairs perfectly with the crisp-skinned, fluffy-inside potatoes. It's easy to prepare, filling, and perfect for weeknights or entertaining guests with minimal effort.

Ingredients

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

  • 2 large russet potatoes
  • Olive oil for drizzling
  • Kosher salt or sea salt for sprinkling
  • Black pepper and fresh chives or scallions for seasoning to taste

For the Broccoli Cheese Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk (whole or 2%)
  • ¼ teaspoon ground cayenne pepper
  • ⅛–¼ teaspoon garlic powder
  • ⅛–¼ teaspoon salt
  • 5.5 ounces freshly grated medium cheddar cheese
  • 2 cups finely chopped broccoli florets

Directions

  1. Bake the Potatoes:
    I preheat the oven to 425°F (220°C). After scrubbing the potatoes clean, I prick them with a fork and rub them with olive oil and salt. I place them directly on a baking sheet and bake for 50 to 60 minutes, until the skin is crisp and the inside is tender.
  2. Make the Cheese Sauce:
    While the potatoes finish baking, I melt butter in a saucepan over medium heat. I whisk in the flour and cook until golden and bubbling, then slowly add the milk. Once the sauce begins to thicken and bubble, I stir in cayenne, garlic powder, and salt. Reducing the heat to low, I gradually add the cheddar cheese, stirring until smooth. Finally, I stir in the finely chopped broccoli and let it warm through.
  3. Assemble and Serve:
    I cut the baked potatoes open lengthwise and fluff the insides with a fork. Then I season them with pepper and a sprinkle of chives or scallions, and spoon the warm broccoli cheese sauce generously over the top.

Servings and Timing

  • Servings: 2 as a main dish, or 3–4 as a side
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour

Variations

  • I sometimes microwave the potatoes for a quicker version—just 5 to 7 minutes per side, depending on size.
  • Mixing sharp cheddar with gouda gives the sauce a deeper, smoky flavor.
  • For a little extra, I add  sautéed mushrooms, or even roasted garlic on top.
  • If I want more heat, I use extra cayenne or add a splash of hot sauce.

Storage/Reheating

  • I store any leftover cheese sauce in an airtight container in the fridge for up to 4 days.
  • To reheat, I warm the sauce on the stovetop over low heat, stirring often. If it thickens too much, I add a splash of milk to loosen it up.
  • Baked potatoes can be stored in foil and reheated in the oven at 350°F until warmed through.

FAQs

Can I make the sauce ahead of time?

Yes, I often prepare the cheese sauce in advance and keep it refrigerated. When ready to use, I reheat it gently and add a bit of milk if needed.

Can I use frozen broccoli?

Definitely. I make sure to thaw it and pat it dry before chopping and adding it to the cheese sauce to avoid excess moisture.

What’s the best cheese for this sauce?

Freshly grated cheddar gives the best melt and flavor. I avoid pre-shredded cheese because it contains anti-caking agents that affect texture.

How do I get crispy potato skin?

I rub the potatoes with olive oil and salt and bake them uncovered directly on a baking sheet or rack—never wrapped in foil.

Can I make this dish vegan?

Yes, with a few swaps. I use vegan butter, non-dairy milk like oat or soy, and a good melting vegan cheese. The rest of the method stays the same.

Conclusion

These Cheesy Baked Potatoes with Broccoli Cheese Sauce are everything I want in a comforting meal—easy, satisfying, and absolutely delicious. Whether I'm serving them as a main or hearty side, they always disappear fast. It's a perfect way to enjoy cheesy goodness with a dose of veggies.

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Cheesy Baked Potatoes with Broccoli Cheese Sauce

Cheesy Baked Potatoes with Broccoli Cheese Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Serves 2 as main dish, or 3–4 as side
  • Category: Main Dish, Side Dish
  • Method: Baking, Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

These Cheesy Baked Potatoes with Broccoli Cheese Sauce are the ultimate vegetarian comfort food. Baked russet potatoes are topped with a creamy cheddar and broccoli sauce, making them a delicious and satisfying main or side dish. Perfect for cozy nights or crowd-pleasing meals, this easy recipe is packed with flavor and nutrients.

Ingredients

  • 2 large russet potatoes
    Olive oil (for drizzling)
    Kosher salt or sea salt (to taste)
    Black pepper (to taste)
    Fresh chives or scallions (for garnish)
  • Broccoli Cheese Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk (whole or 2%)
  • ¼ teaspoon ground cayenne pepper
  • ⅛–¼ teaspoon garlic powder
  • ⅛–¼ teaspoon salt
  • 5.5 ounces freshly grated medium cheddar cheese
  • 2 cups finely chopped broccoli florets

Instructions

  1. Bake the Potatoes:
  2. Preheat oven to 425°F (220°C).
  3. Scrub potatoes and poke with a fork.
  4. Rub with olive oil, sprinkle with salt, and bake for 50–60 minutes until fork-tender.
  5. Make Cheese Sauce:
  6. Melt butter in a saucepan over medium heat.
  7. Add flour and whisk until golden.
  8. Gradually add milk, whisking constantly.
  9. Stir in cayenne, garlic powder, and salt.
  10. Simmer until thick, reduce heat, and whisk in cheese until smooth.
  11. Fold in chopped broccoli and remove from heat.
  12. Assemble:
  13. Slice baked potatoes, fluff insides, and season.
  14. Spoon cheese sauce generously on top.
  15. Garnish with chives or scallions and serve hot.

Notes

  • Microwave the potatoes for a quicker version.
  • Customize with different cheeses like gouda or sharp cheddar.
  • Add toppings like mushrooms, or caramelized onions.
  • For a vegan version, use plant-based butter, milk, and vegan cheese.
  • Leftover sauce can be refrigerated and reheated with a splash of milk.

Laura Bush’s Cowboy Cookies

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Laura Bush’s Cowboy Cookies are a legendary American cookie that rose to fame during the 2000 presidential election. These big, bold cookies packed with oats, chocolate chips, coconut, and pecans were Laura Bush’s entry in the Family Circle Presidential Bake-Off—and they beat Tipper Gore’s gingersnaps hands-down. I love how each bite delivers a mix of chewy, crunchy, and sweet textures that make it hard to eat just one. Laura Bush’s Cowboy Cookies

Why I Love This Recipe

I always come back to this recipe when I want a cookie that does more than just satisfy a sweet tooth. I like the texture from the oats and nuts, the richness from the butter and chocolate, and the hint of cinnamon that warms every bite. This recipe also makes a big batch—perfect for bake sales, holiday trays, or freezing for future cravings.

Ingredients

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

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon baking soda

  • 1 tablespoon ground cinnamon

  • 1 teaspoon salt

  • 1 ½ cups (3 sticks) unsalted butter, room temperature

  • 1 ½ cups granulated sugar

  • 1 ½ cups packed light brown sugar

  • 3 large eggs

  • 1 tablespoon vanilla extract

  • 3 cups semisweet chocolate chips

  • 3 cups old-fashioned rolled oats

  • 2 cups sweetened shredded coconut

  • 2 cups chopped pecans

Directions

  1. I start by preheating my oven to 350°F (175°C). I line my baking sheets with parchment paper to make cleanup easy.

  2. In a large bowl, I whisk together the flour, baking powder, baking soda, cinnamon, and salt.

  3. In a separate large bowl, I beat the butter and both sugars together until creamy and smooth.

  4. I add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. Gradually, I blend in the dry ingredients until just combined.

  6. I stir in the chocolate chips, oats, coconut, and pecans using a wooden spoon or spatula.

  7. Using a cookie scoop or two spoons, I drop dough balls (about 2 tablespoons each) onto the prepared baking sheets, spacing them a couple of inches apart.

  8. I bake the cookies for 15 to 17 minutes, or until the edges are golden brown. They might look a little soft in the center, but they firm up as they cool.

  9. I let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack.

Servings and Timing

This recipe makes about 3 dozen large cookies. Prep time is around 20 minutes, and bake time is about 15 to 17 minutes per batch.

Variations

  • I sometimes swap the pecans for walnuts or chopped almonds depending on what I have.

  • For a tropical twist, I like to add a few tablespoons of dried pineapple or mango.

  • If I want a little extra spice, I’ll add a pinch of nutmeg or ginger with the cinnamon.

  • To make it slightly healthier, I’ve reduced the sugar by about ¼ cup each without much change in taste.

  • For a gluten-free version, I use a 1-to-1 gluten-free flour blend and make sure the oats are certified gluten-free.

Storage/Reheating

I keep these cookies in an airtight container at room temperature for up to 5 days. To freeze, I let them cool completely and place them in a freezer-safe bag for up to 3 months. When I want to enjoy one, I let it thaw at room temperature or warm it in the microwave for about 10 seconds for a just-baked feel.

FAQs

What makes cowboy cookies different from chocolate chip cookies?

Cowboy cookies are heartier—they include oats, coconut, and nuts in addition to chocolate chips, giving them more texture and richness than classic chocolate chip cookies.

Can I make the dough ahead of time?

Yes, I often make the dough a day ahead and chill it in the refrigerator. Chilled dough also tends to produce thicker cookies.

Do I need to toast the pecans?

It’s optional, but I like to toast them lightly to bring out their nutty flavor before mixing them into the dough.

Can I reduce the sugar?

Yes, I’ve reduced both the white and brown sugar by ¼ cup each with good results. The cookies are still delicious and slightly less sweet.

How do I keep the cookies soft?

I make sure not to overbake them and store them in an airtight container with a slice of bread to help retain moisture.

Conclusion

Laura Bush’s Cowboy Cookies are more than just a cookie—they’re a celebration of everything I love in a homemade treat. Chewy, chunky, chocolatey, and totally satisfying, these cookies are a crowd-pleaser every time I bake them. Whether I’m sharing them at a gathering or freezing them for later, I know they’ll always hit the spot.

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Laura Bush’s Cowboy Cookies

Laura Bush’s Cowboy Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 30-32 minutes
  • Yield: Approximately 3 dozen cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Laura Bush's Cowboy Cookies are a heartwarming, chewy treat loaded with oats, chocolate chips, coconut, and pecans. This easy recipe is perfect for all occasions, offering a delightful combination of flavors and textures that will surely satisfy your sweet cravings.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups rolled oats
  • 1 cup semisweet chocolate chips
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium-sized bowl, whisk together the flour, baking soda, and salt.
  3. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until smooth and creamy (about 2 minutes).
  4. Add eggs one at a time, then mix in vanilla extract until everything is combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just incorporated.
  6. Stir in oats, chocolate chips, shredded coconut, and chopped pecans until evenly distributed.
  7. Drop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

  • If you're short on time, you can refrigerate the dough ahead of time or freeze it for later use.
  • Adjust the baking time for smaller or larger cookie sizes.
  • Feel free to substitute ingredients like coconut, nuts, or chocolate chips based on your preferences.

Roasted Asparagus & Carrots

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Roasted Asparagus & Carrots is a simple yet elegant side dish that celebrates the natural sweetness and flavor of fresh vegetables. The combination of tender asparagus and slightly caramelized carrots makes this recipe a versatile accompaniment for any meal. Tossed in olive oil and seasoned with garlic and thyme, the vegetables roast to golden perfection, delivering a delightful blend of textures and earthy flavors. Whether paired with roasted meats, fish, or a vegetarian main, this dish is a healthy and visually appealing addition to your table.

Roasted Asparagus & Carrots

Why You’ll Love This Recipe

I love how this dish is both healthy and flavorful, packed with nutrients and seasoned to perfection. It's quick and easy to prepare, with a bake time of just 20-25 minutes. Plus, it's a versatile side dish that complements a variety of main courses.

Ingredients

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

  • 1 bunch of asparagus, woody ends trimmed

  • 4 large carrots, peeled and sliced into sticks

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon dried thyme

  • Salt and pepper, to taste

  • Optional: Grated Parmesan cheese, for serving

Directions

  1. Preheat the Oven: I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.

  2. Prepare the Vegetables: I place the trimmed asparagus and carrot sticks on the prepared baking sheet. Then, I drizzle the olive oil over the vegetables, sprinkle with minced garlic, dried thyme, salt, and pepper, and toss until they're evenly coated.

  3. Roast the Vegetables: I spread the vegetables out in a single layer on the baking sheet to ensure even cooking. Then, I roast them in the preheated oven for 20-25 minutes, tossing halfway through, until they're tender and lightly browned.

  4. Serve and Enjoy: I transfer the roasted vegetables to a serving platter and serve them hot as a side dish, garnished with grated Parmesan cheese if desired.

Servings and Timing

This recipe serves 4 people. The preparation time is about 10 minutes, and the cooking time is 20-25 minutes, making the total time approximately 30-35 minutes.

Variations

I like to customize this dish by adding my favorite spices, such as smoked paprika or chili flakes, for a unique twist. Sometimes, I also sprinkle chopped almonds or drizzle balsamic glaze over the roasted vegetables for added flavor.

Storage/Reheating

  • Refrigeration: I store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Reheating: To retain crispness, I reheat the vegetables in the oven at 375°F (190°C) or in a skillet over medium heat.

  • Freezing: I don't recommend freezing this dish, as the texture of roasted asparagus may change.

FAQs

How can I ensure even cooking of the vegetables?

I slice the carrots into similar-sized sticks to ensure they cook evenly with the asparagus.

Can I use fresh herbs instead of dried thyme?

Absolutely! I sometimes use fresh thyme or rosemary for a more vibrant flavor.

Is it necessary to peel the carrots?

I prefer to peel the carrots for a smoother texture, but it's not strictly necessary if they're thoroughly washed.

Can I prepare this dish ahead of time?

Yes, I often prepare the vegetables and seasoning ahead of time and roast them just before serving.

What main dishes pair well with this side?

I find that this dish pairs wonderfully with roasted meats, grilled fish, or vegetarian mains like quinoa or lentil dishes.

Conclusion

Roasted Asparagus & Carrots is a healthy, flavorful dish that’s easy to prepare and sure to impress. It’s a simple yet delicious way to add color and nutrients to your plate, making it a must-try recipe for vegetable lovers!

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Roasted Asparagus & Carrots

Roasted Asparagus & Carrots

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 30–35 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free
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Description

Roasted Asparagus & Carrots is a healthy, easy-to-make vegetable side dish seasoned with garlic and thyme. This oven-roasted recipe brings out the natural sweetness of carrots and the earthy flavor of asparagus, making it a perfect addition to any meal. Keywords: roasted asparagus and carrots, healthy side dish, oven roasted vegetables.

Ingredients

  • 1 bunch of asparagus, woody ends trimmed
  • 4 large carrots, peeled and sliced into sticks
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Optional: Grated Parmesan cheese, for serving

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
  2. Place trimmed asparagus and carrot sticks on the baking sheet.
  3. Drizzle with olive oil, sprinkle with garlic, thyme, salt, and pepper. Toss to coat.
  4. Spread vegetables in a single layer and roast for 20–25 minutes, tossing halfway through.
  5. Transfer to a platter, optionally garnish with Parmesan, and serve hot.

Notes

  • Slice carrots evenly to match asparagus cooking time.
  • Fresh thyme or rosemary can be substituted for dried thyme.
  • Add balsamic glaze or chopped nuts for extra flavor.
  • Not recommended for freezing due to texture changes.

Slow Cooker Beef Brisket with Homemade BBQ Sauce

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This Slow Cooker Beef Brisket recipe delivers tender, juicy, and flavor-packed meat, enhanced by a smoky spice rub and a homemade barbecue sauce. It's an effortless yet impressive dish perfect for any occasion.

Slow Cooker Beef Brisket with Homemade BBQ Sauce

Why I Love This Recipe

I appreciate how this recipe transforms a tough cut of meat into a succulent, melt-in-your-mouth delight with minimal effort. The combination of a robust spice rub and a tangy homemade BBQ sauce creates a depth of flavor that's hard to resist. Plus, the make-ahead option makes entertaining stress-free.

Ingredients

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

For the Brisket:

  • 4-5 pounds beef brisket, trimmed of excess fat
  • 1 cup water
  • 1 tablespoon beef bouillon
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce
  • ½ cup homemade barbecue sauce (see below)

For the Spice Rub:

  • 2 tablespoons paprika
  • 2 tablespoons packed brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper (optional)

For the Homemade Barbecue Sauce:

  • 1 ½ cups ketchup
  • ⅓ cup molasses
  • ⅓ cup packed brown sugar
  • ¼ cup seedless blackberry preserves
  • ¼ cup apple cider vinegar
  • 1 tablespoon reserved spice rub
  • 1 tablespoon mesquite liquid smoke (optional)

Directions

  1. Prepare the Spice Rub: In a medium bowl, combine all the spice rub ingredients. Reserve 1 tablespoon for the barbecue sauce.
  2. Season the Brisket: Rub the remaining spice mix evenly over the brisket. Place the seasoned brisket on a baking sheet lined with parchment paper or foil.
  3. Sear the Brisket: Preheat the oven to 425°F (220°C). Bake the brisket uncovered for 30 minutes to develop a flavorful crust.
  4. Make the Barbecue Sauce: In a medium bowl, whisk together all the barbecue sauce ingredients, including the reserved tablespoon of spice rub.
  5. Prepare the Slow Cooker: Spray a 6-quart (or larger) slow cooker with non-stick cooking spray. Add ½ cup of the barbecue sauce, water, Worcestershire sauce, soy sauce, and beef bouillon. Stir to combine.
  6. Slow Cook the Brisket: Transfer the seared brisket to the slow cooker, nestling it into the sauce. Cover and cook on low for 8-10 hours, flipping halfway through, until the brisket is very tender.
  7. Caramelize the Brisket: Remove the brisket from the slow cooker and place it on a foil-lined baking sheet. Brush with additional barbecue sauce and broil for 5-10 minutes until slightly caramelized.
  8. Serve: Slice the brisket against the grain or shred it, and serve with the remaining warmed barbecue sauce.

Servings and Timing

  • Servings: 8-10
  • Prep Time: 15 minutes
  • Cook Time: 8-10 hours
  • Total Time: Approximately 8 hours 15 minutes

Variations

  • Spicy Kick: Add extra cayenne pepper or hot sauce to the spice rub for more heat.
  • Sweet Touch: Incorporate honey or maple syrup into the barbecue sauce for added sweetness.
  • Different Cuts: Substitute beef brisket with chuck roast if desired.

Storage/Reheating

  • Storage: Store leftover brisket in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
  • Reheating: Warm the brisket in a slow cooker on low for 1-2 hours or in the oven at 325°F (160°C) until heated through.

FAQs

What if I don't have a slow cooker?

I can cook the brisket in a Dutch oven or oven-safe pot. After searing, add the sauce ingredients, cover, and bake at 300°F (150°C) for 3-4 hours until tender.

Can I make this recipe ahead of time?

Yes, I often cook the brisket a day in advance, refrigerate it in its juices, and then reheat it in the slow cooker on low for 1-2 hours before serving.

What sides pair well with this brisket?

I enjoy serving it with coleslaw, mashed potatoes, roasted vegetables, or on a bun as a sandwich.

Can I use store-bought barbecue sauce?

While homemade sauce enhances the flavor, I can use my favorite store-bought barbecue sauce in a pinch.

How do I know when the brisket is done?

The brisket is done when it's very tender and easily shreds with a fork. If it's still tough, I let it cook longer.

Conclusion

This Slow Cooker Beef Brisket recipe is a game-changer for effortless, flavorful meals. The combination of a smoky spice rub and homemade barbecue sauce creates a dish that's both comforting and impressive. Whether for a family dinner or entertaining guests, this brisket is sure to be a hit.

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Slow Cooker Beef Brisket with Homemade BBQ Sauce

Slow Cooker Beef Brisket with Homemade BBQ Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 8–10 hours
  • Total Time: ~8 hours 15 minutes
  • Yield: 8–10 servings
  • Category: American, Southern
  • Method: Slow Cooker
  • Cuisine: American, Southern
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Description

Slow Cooker Beef Brisket with Homemade BBQ Sauce is the ultimate comfort food, featuring a smoky spice rub, tender slow-cooked meat, and a tangy, sweet barbecue sauce. Perfect for entertaining or family dinners, this melt-in-your-mouth brisket is a flavor-packed crowd-pleaser.

Ingredients

  1. For the Brisket:
  2. 4–5 pounds beef brisket, trimmed of excess fat
  3. 1 cup water
  4. 1 tablespoon beef bouillon
  5. 2 tablespoons Worcestershire sauce
  6. 1 tablespoon reduced sodium soy sauce
  7. ½ cup homemade barbecue sauce
  8. For the Spice Rub:
  9. 2 tablespoons paprika
  10. 2 tablespoons packed brown sugar
  11. 1 tablespoon chili powder
  12. 2 teaspoons garlic powder
  13. 2 teaspoons salt
  14. 1 teaspoon onion powder
  15. 1 teaspoon chipotle powder
  16. 1 teaspoon black pepper
  17. ½ teaspoon dried thyme
  18. ¼ teaspoon cayenne pepper (optional)
  19. For the Homemade Barbecue Sauce:
  20. 1 ½ cups ketchup
  21. ⅓ cup molasses
  22. ⅓ cup packed brown sugar
  23. ¼ cup seedless blackberry preserves
  24. ¼ cup apple cider vinegar
  25. 1 tablespoon reserved spice rub
  26. 1 tablespoon mesquite liquid smoke (optional)

Instructions

  1. Mix Spice Rub: Combine all spice rub ingredients; set aside 1 tablespoon for BBQ sauce.
  2. Season Brisket: Coat brisket evenly with spice rub. Place on lined baking sheet.
  3. Sear: Bake at 425°F (220°C) for 30 minutes uncovered.
  4. Make BBQ Sauce: Whisk all sauce ingredients in a bowl.
  5. Prep Slow Cooker: Add ½ cup BBQ sauce, water, Worcestershire, soy sauce, and bouillon. Stir.
  6. Slow Cook: Add brisket to the slow cooker. Cover and cook on low for 8–10 hours, flipping halfway.
  7. Broil: Remove brisket, brush with BBQ sauce, and broil for 5–10 minutes until caramelized.
  8. Serve: Slice or shred brisket and serve with remaining warm BBQ sauce.

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze brisket in a freezer-safe container for up to 3 months.
  • Reheat in the oven or slow cooker until heated through.
  • Make ahead and reheat for easy entertaining.

Sweet Alabama Pecan Bread

by Leave a Comment

Sweet Alabama Pecan Bread is a Southern classic that delivers a rich, buttery flavor and a soft, moist texture packed with toasted pecans. It’s more of a dessert-style bread, almost like a blondie, with a golden crust and nutty sweetness that makes it irresistible.

Sweet Alabama Pecan Bread

Why You’ll Love This Recipe

I love how simple this recipe is—it comes together quickly without any fancy ingredients, yet the flavor is anything but basic. The toasted pecans bring a rich nuttiness that pairs perfectly with the soft, sugary batter. It’s the kind of treat I like to bring to family gatherings or give as a holiday gift, and it always gets rave reviews.

ingredients

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

  • Eggs

  • Sugar

  • Brown sugar

  • Vegetable oil

  • All-purpose flour

  • Baking powder

  • Salt

  • Chopped pecans

  • Vanilla extract

directions

  1. I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.

  2. In a large bowl, I beat the eggs until foamy.

  3. I add the sugar and brown sugar, then mix in the oil and vanilla extract until everything is smooth.

  4. In a separate bowl, I whisk together the flour, baking powder, and salt.

  5. I gradually add the dry ingredients to the wet mixture, stirring just until combined.

  6. Then, I fold in the chopped pecans.

  7. I pour the batter into the prepared dish and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.

  8. I let it cool slightly before slicing and serving.

Servings and timing

This recipe yields about 12–16 bars, depending on how big I cut them. It takes around 10 minutes to prep and 30–35 minutes to bake.

Variations

I sometimes add a touch of cinnamon or nutmeg for a warm spice twist. If I want a richer flavor, I swap out half the oil for melted butter. Toasting the pecans beforehand also deepens their flavor—just a quick 5–7 minutes in the oven at 350°F does the trick. For a holiday version, I’ve even stirred in a handful of dried cranberries.

storage/reheating

I keep leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. To freeze, I wrap individual slices in plastic wrap and place them in a freezer bag—they last up to 3 months. When I’m ready to enjoy them again, I thaw at room temp or warm in the microwave for 15–20 seconds.

FAQs

What’s the texture of Sweet Alabama Pecan Bread like?

It’s dense and moist, more like a blondie than a traditional bread. The outside gets a nice golden crust while the inside stays soft.

Can I use walnuts instead of pecans?

Yes, I’ve swapped pecans for walnuts and it works fine, though I prefer the sweeter, buttery flavor of pecans.

Do I need to toast the pecans first?

It’s not required, but I like to toast them—it brings out a deeper, nuttier flavor.

Can I make this gluten-free?

I’ve used a 1:1 gluten-free flour blend before and it worked well, though the texture was slightly more crumbly.

Is it too sweet for breakfast?

It is sweet, but I’ve enjoyed a small piece with coffee in the morning. It’s more of a dessert or snack, though.

Conclusion

Sweet Alabama Pecan Bread is a comforting Southern dessert that’s as easy to make as it is to love. The crunchy pecans, soft interior, and rich flavor make it a go-to recipe whenever I want something sweet, simple, and satisfying. Whether I’m sharing it or keeping it all to myself, it never lasts long.

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Sweet Alabama Pecan Bread

Sweet Alabama Pecan Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 30–35 minutes
  • Total Time: 40–45 minutes
  • Yield: 12–16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern
  • Diet: Vegetarian
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Description

Sweet Alabama Pecan Bread is a rich, moist Southern dessert packed with toasted pecans and buttery flavor. This easy-to-make blondie-style bread is perfect for holidays, potlucks, or as a sweet treat any day.

Ingredients

  • Eggs
  • Sugar
  • Brown sugar
  • Vegetable oil
  • All-purpose flour
  • Baking powder
  • Salt
  • Chopped pecans
  • Vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Beat eggs until foamy in a large bowl.
  3. Mix in sugar, brown sugar, oil, and vanilla until smooth.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually combine dry and wet ingredients.
  6. Fold in chopped pecans.
  7. Pour batter into prepared dish and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
  8. Let cool slightly before slicing and serving.

Notes

  • Toasting pecans before adding enhances flavor (bake for 5–7 minutes at 350°F).
  • Try cinnamon, nutmeg, or dried cranberries for fun variations.
  • Store at room temperature for 3 days, refrigerate for 1 week, or freeze up to 3 months.
  • Microwave slices for 15–20 seconds to reheat.

Chicken Scampi with Garlic Parmesan Rice

by Leave a Comment

Chicken Scampi with Garlic Parmesan Rice is a one-skillet meal packed with tender chicken, rich garlic butter sauce, and savory Parmesan rice. It’s a hearty, comforting dish that comes together quickly, perfect for any night of the week.

Chicken Scampi with Garlic Parmesan Rice

Why You’ll Love This Recipe

I love how this recipe turns simple ingredients into something that tastes like a restaurant-quality meal. The chicken is seasoned and cooked to golden perfection, the rice soaks up the buttery garlic flavor, and the Parmesan ties everything together with its creamy, salty goodness. It all comes together in one pan, which makes prep and cleanup incredibly easy.

Ingredients

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

  • 1 lb chicken tenderloins
  • Salt and pepper, to taste
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 stick (½ cup) butter
  • 2 tablespoons minced garlic
  • ¼ teaspoon red pepper flakes
  • 1 ½ teaspoons salt, divided
  • ½ cup chicken broth + 1 tablespoon lemon juice
  • 1 ½ cups uncooked white rice
  • 3 cups chicken broth
  • ½ cup freshly grated Parmesan cheese
  • Fresh parsley, chopped (optional, for garnish)

Directions

  1. I season the chicken tenderloins with salt, pepper, and garlic powder.
  2. In a large nonstick skillet, I heat olive oil over medium heat and cook the chicken until browned and just cooked through. I remove it from the skillet and keep it warm.
  3. In the same skillet, I melt the butter and add garlic, red pepper flakes, and ½ teaspoon salt. I cook this mixture for about 3 minutes, stirring constantly.
  4. I pour in the broth and lemon juice, increase the heat to medium-high, and stir well for about 5 minutes until slightly reduced. I remove 2 tablespoons of this sauce and set it aside.
  5. I stir in the rice and cook for 3–4 minutes, letting it toast slightly. Then I add 3 cups of chicken broth and the remaining 1 teaspoon of salt. I bring it to a simmer, cover the pan, and reduce the heat to medium-low. I let it cook for about 20 minutes, stirring just once or twice early on.
  6. Once the rice is tender, I stir in the Parmesan, arrange the chicken on top, and drizzle the reserved garlic butter sauce over it. I cover the pan again, remove it from the heat, and let it sit for 5 minutes.
  7. I garnish with chopped parsley and a little extra Parmesan before serving if I have some on hand.

Servings and Timing

This dish serves 4 people. Prep time is about 10 minutes, and total cooking time is around 35 minutes, so I can have dinner ready in 45 minutes.

Variations

  • Creamy Version: I sometimes add a splash of cream at the end for an extra rich finish.
  • Vegetable Add-In: I toss in peas, spinach, or broccoli during the last few minutes of rice cooking for added texture and color.
  • Cheese Options: Swapping Parmesan for Asiago or Pecorino brings a different cheesy note.
  • Spice it Up: I increase the red pepper flakes if I want more heat.
  • Herb Boost: Adding thyme, rosemary, or fresh basil gives the dish a more herbal twist.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of broth or water, or microwave in short bursts, stirring in between to keep the rice from drying out.

FAQs

Can I use pre-cooked chicken?

Yes, I can use cooked chicken and add it to the dish when the rice is nearly done, just long enough to heat through.

Will brown rice work?

It will, but I allow for a longer cooking time and more broth, since brown rice takes more time to become tender.

Is this good for meal prep?

Absolutely. I portion it into containers and it holds up well for lunches or dinners throughout the week.

Can I add vegetables?

Yes, I like adding spinach, peas, or steamed broccoli during the last 5 minutes of cooking for extra nutrition and color.

How can I keep the rice from getting mushy?

I avoid over-stirring and make sure to use long-grain rice. Letting it rest covered after cooking helps maintain the right texture.

Conclusion

Chicken Scampi with Garlic Parmesan Rice is a satisfying, flavorful dish that brings warmth and richness to the table with minimal fuss. I always appreciate how quickly it comes together and how every bite delivers buttery, garlicky goodness with tender chicken and perfectly cooked rice.

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Chicken Scampi with Garlic Parmesan Rice

Chicken Scampi with Garlic Parmesan Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner, Main Course
  • Method: Skillet, One-Pan
  • Cuisine: American, Italian-Inspired
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Description

Chicken Scampi with Garlic Parmesan Rice is a flavorful, one-skillet dinner featuring tender chicken, buttery garlic sauce, and creamy Parmesan rice. This easy chicken scampi recipe is perfect for busy weeknights and delivers restaurant-style flavor

Ingredients

  • 1 lb chicken tenderloins
  • Salt and pepper, to taste
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 stick (½ cup) butter
  • 2 tablespoons minced garlic
  • ¼ teaspoon red pepper flakes
  • 1 ½ teaspoons salt, divided
  • ½ cup chicken broth + 1 tablespoon lemon juice
  • 1 ½ cups uncooked white rice
  • 3 cups chicken broth
  • ½ cup freshly grated Parmesan cheese
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Season chicken with salt, pepper, and garlic powder.
  2. Heat olive oil in a large nonstick skillet over medium heat. Cook chicken until browned and cooked through. Remove and keep warm.
  3. In the same skillet, melt butter. Add garlic, red pepper flakes, and ½ teaspoon salt. Cook for 3 minutes, stirring.
  4. Stir in ½ cup broth and lemon juice. Increase heat to medium-high and reduce for 5 minutes. Reserve 2 tablespoons of this sauce.
  5. Add rice and toast for 3–4 minutes. Pour in 3 cups broth and remaining 1 teaspoon salt. Simmer, cover, and cook on medium-low for 20 minutes.
  6. Stir in Parmesan cheese, return chicken to the pan, and drizzle reserved sauce over the top. Cover, remove from heat, and let sit for 5 minutes.
  7. Garnish with parsley and additional Parmesan if desired.

Notes

  • Use long-grain white rice to prevent mushiness.
  • Add vegetables like spinach or peas in the last 5 minutes of cooking for variety.
  • Store leftovers in an airtight container and reheat with a splash of broth.
  • To make it creamy, add a splash of cream after the rice is done.
  • Great for meal prep and leftovers keep well for up to 3 days.

Easy Cream Cheese Chicken

by Leave a Comment

This Easy Cream Cheese Chicken is a creamy, comforting skillet dinner made with juicy chicken breasts simmered in a rich, garlicky cream cheese sauce. It’s simple enough for a busy weeknight but satisfying enough to feel like a treat.

Easy Cream Cheese Chicken

Why You’ll Love This Recipe

I like how this dish turns basic ingredients into something indulgent and flavorful. The cream cheese gives the sauce a rich, tangy base, while the garlic and Italian seasoning add depth without needing a long ingredient list. It’s quick, versatile, and tastes like something I spent way more time on than I did.

Ingredients

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

  • Boneless, skinless chicken breasts

  • Garlic powder

  • Salt and pepper

  • Butter

  • Olive oil

  • Onion

  • Garlic

  • Chicken broth

  • Cream cheese

  • Italian seasoning

  • Crushed red pepper flakes

  • Fresh parsley (optional, for garnish)

Directions

  1. I start by microwaving the cream cheese until very soft and set it aside in small pieces.

  2. Then, I slice the chicken breasts in half lengthwise to make thin cutlets and season them with garlic powder, salt, and pepper.

  3. I heat the butter and olive oil in a skillet over medium-high heat, then sear the chicken on both sides until golden and cooked through. I set the chicken aside.

  4. In the same pan, I reduce the heat and sauté chopped onion until it’s soft, then add garlic and cook for about 30 seconds.

  5. I stir in the chicken broth, cream cheese, Italian seasoning, and red pepper flakes, whisking until the sauce is smooth.

  6. I return the chicken to the skillet and let it warm in the sauce for a couple of minutes.

  7. I taste and adjust the seasoning, then garnish with parsley if I have it on hand.

Servings and Timing

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

Variations

  • I sometimes use boneless chicken thighs instead of breasts for extra juiciness.

  • A splash of dry white wine in place of some broth adds depth.

  • I’ve added baby spinach or sautéed mushrooms for a veggie boost.

  • Swapping in smoked paprika or fresh herbs changes up the flavor nicely.

Storage/Reheating

  • I keep leftovers in an airtight container in the fridge for up to 4 days.

  • To reheat, I use low heat on the stove and add a splash of broth if the sauce thickens too much.

  • I avoid freezing this dish since the cream cheese sauce can separate.

FAQs

Can I use low-fat cream cheese?

Yes, I can, but I’ve found the full-fat version gives a creamier, richer sauce.

Can I make this ahead of time?

I usually prep the sauce ahead and cook the chicken fresh, then just reheat and combine before serving.

What should I serve with cream cheese chicken?

I like it over mashed potatoes, pasta, rice, or with steamed veggies like broccoli.

How do I thin out the sauce?

If it’s too thick, I just add a bit more chicken broth or even a splash of milk.

Is this dish spicy?

It has a mild kick from the red pepper flakes. I adjust the amount based on who I’m cooking for or leave it out completely for a milder taste.

Conclusion

This Easy Cream Cheese Chicken is one of those go-to dinners I keep coming back to. It’s fast, comforting, and adaptable—perfect for nights when I want something satisfying without too much effort.

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Easy Cream Cheese Chicken

Easy Cream Cheese Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Skillet / Stovetop
  • Cuisine: American
Print Recipe

Description

This Easy Cream Cheese Chicken recipe is a fast, flavorful, and comforting dinner featuring tender chicken breasts in a rich garlic-herb cream cheese sauce. Ready in just 30 minutes, it’s the perfect creamy chicken skillet meal for busy weeknights.

Ingredients

  • 8 ounces cream cheese, softened
  • 2 large boneless skinless chicken breasts
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ medium onion, chopped
  • 3 cloves garlic, minced
  • ¾ cup chicken broth
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper flakes
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Microwave cream cheese until soft and cut into small pieces.
  2. Slice chicken breasts in half lengthwise to make four thinner cutlets. Season with garlic powder, salt, and pepper.
  3. In a large skillet, heat butter and olive oil over medium-high. Cook chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
  4. Reduce heat to medium. Add onion to skillet and sauté 5–7 minutes until softened. Add garlic and cook for 30 seconds.
  5. Add broth, cream cheese, Italian seasoning, and red pepper flakes. Stir until sauce is smooth.
  6. Return chicken to skillet, spoon sauce over top, and heat through.
  7. Adjust seasoning as needed. Garnish with parsley if desired.

Notes

  • Use boneless skinless chicken thighs for extra juiciness.
  • Add spinach or mushrooms for a vegetable boost.
  • Low-fat cream cheese can be used but results in a thinner sauce.
  • Sauce can be thinned with extra broth or water.

Peanut Butter & Jelly Cheesecake: A Nostalgic Twist on a Classic Dessert!

by Leave a Comment

This Peanut Butter & Jelly Cheesecake is everything I love about a childhood favorite, transformed into a rich, creamy, and unforgettable dessert. With a buttery graham cracker crust, velvety peanut butter cheesecake filling, and a sweet-tart jelly swirl on top, this recipe delivers both comfort and indulgence in every bite.

Peanut Butter & Jelly Cheesecake: A Nostalgic Twist on a Classic Dessert!

Why You’ll Love This Recipe

I love how this recipe marries the nostalgic flavor of a peanut butter and jelly sandwich with the elegance of cheesecake. The peanut butter adds richness, while the jelly swirl brings just the right amount of brightness. It’s perfect for both casual gatherings and special occasions. Plus, it’s fun to make and always a conversation starter!

Ingredients

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

  • Graham cracker crumbs
  • Granulated sugar
  • Unsalted butter, melted
  • Cream cheese, softened
  • Creamy peanut butter
  • Eggs
  • Sour cream
  • Vanilla extract
  • Grape jelly (or any preferred flavor like strawberry or raspberry)

Directions

  1. I preheat the oven to 325°F (163°C) and line a springform pan with parchment paper.
  2. I mix the graham cracker crumbs, sugar, and melted butter, then press the mixture into the bottom of the pan to form a crust.
  3. I beat the cream cheese until smooth, then add the peanut butter, sugar, and vanilla. I blend until creamy.
  4. I mix in the eggs one at a time, followed by sour cream, just until combined.
  5. I pour the filling over the crust and drop spoonfuls of jelly on top, swirling them with a toothpick or knife.
  6. I bake for about 55–65 minutes until the center is slightly jiggly but set around the edges.
  7. I turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
  8. After that, I refrigerate it for at least 4 hours or overnight before serving.

Servings and timing

This recipe makes about 12 servings.
Prep time: 20 minutes
Cook time: 60 minutes
Cooling time: 1 hour in oven + 4 hours in fridge
Total time: approximately 6 hours 20 minutes

Variations

  • I sometimes use strawberry or raspberry jam instead of grape for a different fruity touch.
  • For a crunchy twist, I mix chopped peanuts into the crust or sprinkle them on top.
  • I’ve tried it with a chocolate graham crust for a richer flavor combo.
  • Vegan cream cheese and a flax egg can be swapped in for a plant-based version.
  • A swirl of Nutella adds a chocolatey edge that’s also delicious.

storage/reheating

I store leftover cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil—then thaw them overnight in the fridge. I don't recommend reheating since cheesecake is best served chilled.

FAQs

How do I keep my cheesecake from cracking?

I always use room-temperature ingredients and avoid overmixing. I also cool it slowly in the oven with the door cracked open to prevent sudden temperature changes.

Can I use natural peanut butter?

Yes, but I make sure it's well stirred and not too oily or runny, as that can affect the texture.

What kind of jelly works best?

I usually use grape jelly for classic flavor, but any smooth jam like strawberry or raspberry works beautifully.

Can I make this cheesecake ahead of time?

Absolutely. I like to make it the day before so it has plenty of time to chill and the flavors can develop.

Can I make it crustless?

Yes, but I find the crust adds a lovely texture contrast. If I go crustless, I line the pan well to prevent sticking.

Conclusion

This Peanut Butter & Jelly Cheesecake is more than just a dessert—it’s a delicious throwback with a creamy, dreamy upgrade. Every bite takes me back to simpler times, all while offering the richness and indulgence I crave from a classic cheesecake. Whether I’m baking for a party or just to treat myself, this recipe always hits the sweet spot.

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Peanut Butter & Jelly Cheesecake: A Nostalgic Twist on a Classic Dessert!

Peanut Butter & Jelly Cheesecake: A Nostalgic Twist on a Classic Dessert!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cooling Time:: 5 hours (1 hour in oven + 4 hours in fridge)
  • Cook Time: 60 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Peanut Butter & Jelly Cheesecake recipe transforms a beloved childhood classic into a rich, creamy dessert with a nostalgic twist. Featuring a graham cracker crust, luscious peanut butter filling, and a vibrant jelly swirl, it’s a show-stopping treat perfect for any occasion.

Ingredients

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • ¾ cup creamy peanut butter
  • ¾ cup granulated sugar (for filling)
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup grape jelly (or strawberry/raspberry)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes (optional), then let cool.
  3. Beat cream cheese until smooth. Add peanut butter, sugar, and vanilla; mix until creamy.
  4. Add eggs one at a time, mixing just until combined. Stir in sour cream.
  5. Pour filling over crust. Drop spoonfuls of jelly on top and swirl using a toothpick or knife.
  6. Bake for 55–65 minutes, until center is slightly jiggly and edges are set.
  7. Turn off oven and let cheesecake cool inside for 1 hour with the door ajar.
  8. Refrigerate for at least 4 hours or overnight before serving.

Notes

  • Swap grape jelly with strawberry or raspberry for a different twist.
  • Stir natural peanut butter thoroughly before using.
  • Optional: Mix chopped peanuts into crust or use a chocolate graham crust.
  • Cheesecake can be frozen in slices and thawed overnight before serving.
  • For best results, use room-temperature ingredients and avoid overmixing.

Strawberry Cool Whip Pie

by Leave a Comment

This no-bake Strawberry Cool Whip Pie is a creamy, fruity dessert layered in a graham cracker crust. I love how it comes together in just minutes, making it a refreshing and easy choice for summer gatherings or a quick treat after dinner.

Strawberry Cool Whip Pie

Why You’ll Love This Recipe

  • I can make it with just a handful of ingredients

  • There's no baking involved, so it's perfect for hot days

  • It’s creamy, light, and packed with fresh strawberry flavor

  • I can easily prep it ahead of time

  • It’s flexible—great with other fruits or pudding flavors too

Ingredients

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

  • graham cracker crust (store-bought or homemade)

  • instant vanilla pudding mix (3.4 oz)

  • cold milk

  • Cool Whip (8 oz, thawed)

  • fresh strawberries, sliced

  • powdered sugar

  • vanilla extract

Directions

  1. I start by whisking the vanilla pudding mix with cold milk in a large bowl. I let it sit for about 5 minutes until it thickens.

  2. Next, I gently fold in the Cool Whip, powdered sugar, and vanilla extract until the mixture is smooth and creamy.

  3. I layer half the sliced strawberries in the graham cracker crust, then spread half of the creamy mixture over them. I repeat with the remaining strawberries and filling.

  4. I refrigerate the pie for at least 2 hours to let it firm up.

  5. Once it’s chilled, I slice and serve it cold.

Servings and timing

  • Servings: 8 slices

  • Prep Time: 15 minutes

  • Chill Time: 2 hours

  • Total Time: 2 hours 15 minutes

Variations

  • I like swapping strawberries for blueberries, raspberries, or peaches.

  • I sometimes switch the vanilla pudding with chocolate or cheesecake flavor.

  • A chocolate or nut crust adds a nice twist.

Storage/Reheating

  • I store leftovers in the fridge, covered, for up to 3 days.

  • I can freeze the pie for up to a month—just thaw in the fridge before serving.

  • Since this pie is served cold, there’s no need to reheat it.

FAQs

How far ahead can I make this pie?

I can make this pie a day in advance and keep it chilled until I’m ready to serve.

Can I use homemade whipped cream?

Yes, I can use homemade whipped cream, but I find that Cool Whip holds up better, especially if I’m prepping ahead.

What if I don’t have instant pudding?

If I only have cook-and-serve pudding, I make sure it’s completely cool before mixing in the whipped topping.

Can I use frozen strawberries?

I can, but I prefer fresh ones for the best texture. If I use frozen, I thaw and drain them first.

Is this pie allergy-friendly?

This recipe contains dairy and gluten. I can swap in dairy-free alternatives and a gluten-free crust if needed.

Conclusion

This Strawberry Cool Whip Pie is one of my go-to desserts when I want something fast, fresh, and crowd-pleasing. It’s simple to make, versatile, and always gets compliments. Whether I’m hosting or just treating myself, this pie is a winner.

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Strawberry Cool Whip Pie

Strawberry Cool Whip Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 15 minutes (including chill time)
  • Yield: 8 slices
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This easy, no-bake Strawberry Cool Whip Pie is the ultimate summer dessert—creamy, fruity, and refreshing with a buttery graham cracker crust, luscious vanilla pudding filling, and layers of fresh strawberries. Perfect for quick gatherings, potlucks, or a light treat on a warm day!

Ingredients

  • 1 graham cracker crust (store-bought or homemade)
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1½ cups cold milk
  • 1 container (8 oz) Cool Whip, thawed
  • 1 cup fresh strawberries, sliced
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. In a bowl, whisk vanilla pudding mix with cold milk until smooth. Let thicken for 5 minutes.
  2. Fold in Cool Whip, powdered sugar, and vanilla extract until fully combined.
  3. Layer half of the sliced strawberries in the crust. Spread half of the creamy filling on top.
  4. Repeat with remaining strawberries and filling. Smooth the top.
  5. Cover and refrigerate for at least 2 hours or overnight.
  6. Slice and serve chilled.

Notes

  • For best results, use fresh strawberries.
  • Homemade whipped cream can be substituted for Cool Whip, but stability may vary.
  • Can be made 24 hours in advance.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.

Iowa Party Bites

by Leave a Comment

Iowa Party Bites are delightful, bite-sized appetizers featuring crispy tortilla scoops filled with a creamy, cheesy mixture of mozzarella, sweet corn, and green chiles. Baked to perfection, these savory snacks are ideal for parties, game days, or any gathering where I want to impress guests with minimal effort.

Why I Love This Recipe

I appreciate how quick and straightforward these bites are to prepare, requiring just a handful of ingredients. The combination of creamy cheese, sweet corn, and a hint of spice from the green chiles creates a flavor profile that's both comforting and exciting. Plus, their individual portions make them perfect for serving at any event without the need for utensils.

Ingredients

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

  • 1 (10 oz) bag Tostitos Scoops tortilla chips
  • 1 (8 oz) block cream cheese, softened
  • 8 oz shredded mozzarella cheese
  • 1 large egg
  • 1 (15 oz) can sweet corn, drained
  • 1 (4 oz) can green chiles (mild or medium)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup grated Parmesan cheese (for topping)

Directions

  1. Preheat the oven to 425°F (220°C). Lightly grease two large baking sheets or line them with parchment paper.
  2. Arrange the tortilla chips on the prepared baking sheets, cup side up, ensuring they are tightly packed to prevent tipping.
  3. In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, egg, drained sweet corn, green chiles, garlic powder, salt, and black pepper. Mix thoroughly until well combined.
  4. Spoon about 1 tablespoon of the mixture into each tortilla chip cup, filling them generously.
  5. Sprinkle grated Parmesan cheese over the tops of the filled chips.
  6. Bake in the preheated oven for 13-15 minutes, or until the tops are golden and the cheese is bubbling.
  7. Remove from the oven and let cool slightly before serving. Enjoy these cheesy, savory bites warm.

Servings and Timing

This recipe yields approximately 8-10 servings, making it suitable for small gatherings or as part of a larger appetizer spread. Preparation time is about 10 minutes, with a baking time of 13-15 minutes, totaling around 25 minutes from start to finish.

Variations

  • Spicy Kick: For those who enjoy heat, I like to substitute the mild green chiles with hot ones or add diced jalapeños to the filling.
  • Protein Addition: Incorporating cooked and crumbled bacon or sausage into the mixture adds a hearty element to the bites.
  • Cheese Swap: Experimenting with different cheeses like cheddar or pepper jack can offer new flavor profiles.
  • Vegetarian Option: To keep it vegetarian, I ensure any added ingredients are plant-based and skip any meat additions.

Storage and Reheating

These bites are best enjoyed fresh out of the oven. However, if I have leftovers:

  • Storage: I store them in an airtight container in the refrigerator for up to 3 days.
  • Reheating: To reheat, I place them on a baking sheet in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until warmed through. This method helps retain their crispiness.

FAQs

Can I prepare Iowa Party Bites in advance?

Yes, I often prepare the filling and fill the tortilla scoops a few hours ahead of time. I keep them refrigerated until I'm ready to bake, ensuring they are fresh and warm when served.

What can I use if I don't have Tostitos Scoops?

If Tostitos Scoops aren't available, I use other sturdy, scoop-shaped tortilla chips or mini phyllo cups as alternatives. The key is to have a base that can hold the filling without becoming soggy.

How can I make this recipe gluten-free?

To make this recipe gluten-free, I ensure that the tortilla chips are labeled gluten-free and verify that all other ingredients, like canned corn and green chiles, don't contain gluten or cross-contaminants.

Can I freeze Iowa Party Bites?

I don't recommend freezing these bites, as the texture of the tortilla chips may become soggy upon thawing and reheating. They're best enjoyed fresh or within a few days of preparation.

What dipping sauces pair well with these bites?

While these bites are flavorful on their own, I sometimes serve them with salsa, guacamole, or a spicy ranch dip for added variety and flavor.

Conclusion

Iowa Party Bites are a crowd-pleasing appetizer that combines the crunch of tortilla chips with a creamy, cheesy filling. Their ease of preparation and delightful taste make them a go-to choice for any gathering. Whether I'm hosting a party or looking for a quick snack, these bites never disappoint.

Irresistible Pecan Pie Dump Cake Recipe

by Leave a Comment

This pecan pie dump cake is the ultimate fusion of two classic Southern desserts: the rich, gooey goodness of pecan pie and the effortless simplicity of a dump cake. I love how every bite delivers the comforting flavors of brown sugar, pecans, and warm spices with a buttery cake topping that's golden and crisp. It’s a dessert that looks fancy but couldn’t be easier to make. Irresistible Pecan Pie Dump Cake Recipe

Why You’ll Love This Recipe

I find this dessert perfect when I want something impressive without needing to fuss over pie crusts. The dump-and-bake style makes it ideal for holidays, potlucks, or just a cozy family dessert night. It only takes a few pantry staples, and it always gets rave reviews wherever I serve it. The sweet, nutty flavor and that irresistible texture combo of crunchy pecans and soft cake keep everyone coming back for more.

ingredients

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

  • Canned pecan pie filling
  • Chopped pecans
  • Yellow cake mix
  • Unsalted butter, sliced
  • Ground cinnamon (optional for added warmth)
  • Vanilla extract (optional for flavor depth)

directions

  1. I preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. I spread the canned pecan pie filling evenly over the bottom of the dish.
  3. Then I sprinkle chopped pecans generously over the filling for extra crunch.
  4. I pour the dry yellow cake mix evenly on top, making sure not to stir.
  5. I place the butter slices over the cake mix, covering as much of the surface as possible.
  6. Sometimes I add a light dusting of cinnamon and a splash of vanilla to enhance the flavor.
  7. I bake the cake for 45–50 minutes, or until the top is golden brown and bubbly around the edges.
  8. I let it cool slightly before serving. It’s amazing warm, but just as good at room temperature.

Servings and timing

This recipe makes about 12 servings and takes approximately 10 minutes to prepare, with a bake time of 45–50 minutes.

Variations

I sometimes swap the yellow cake mix for butter pecan or spice cake mix for a deeper flavor. For a more decadent twist, I add chocolate chips over the pecan pie filling before topping with the cake mix. If I’m feeling adventurous, a splash of bourbon in the filling gives it a nice Southern flair. I’ve even tried this with apple pie filling and walnuts—it’s a whole new dessert!

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. When I want to reheat a portion, I just microwave it for 20–30 seconds, or warm it in a 300°F oven for about 10 minutes. It’s also delicious cold right out of the fridge.

FAQs

How do I know when the dump cake is done?

I look for a golden-brown top and bubbling edges. The butter should be fully melted and the cake mix cooked through.

Can I use homemade pecan pie filling?

Yes, I can make my own pecan pie filling if I have time. I just make sure it’s thick and gooey before adding it to the dish.

Do I need to mix the layers together?

No, I don’t stir. The beauty of a dump cake is layering everything and letting the oven do the work.

Can I freeze pecan pie dump cake?

Yes, I can freeze it for up to 2 months. I just wrap it tightly and thaw in the fridge overnight before reheating.

What’s the best way to serve it?

I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Conclusion

This pecan pie dump cake is a no-fail dessert that delivers all the comfort and flavor of a traditional pie with none of the hassle. It’s one of my go-to recipes when I want something cozy, crowd-pleasing, and quick to throw together. Once I make it, it always becomes a regular request at gatherings.

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Irresistible Pecan Pie Dump Cake Recipe

Irresistible Pecan Pie Dump Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 45–50 minutes
  • Total Time: 55–60 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: Southern, American
  • Diet: Vegetarian
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Description

This irresistible pecan pie dump cake combines the gooey richness of pecan pie with the simplicity of a dump cake. Made with canned pecan pie filling, yellow cake mix, and buttery pecans, it's an easy, crowd-pleasing dessert that’s perfect for holidays and family gatherings.

Ingredients

  • 1 can (approx. 21 oz) pecan pie filling
  • 1 cup chopped pecans
  • 1 box yellow cake mix
  • ¾ cup unsalted butter, sliced
  • ½ tsp ground cinnamon (optional)
  • 1 tsp vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Spread the pecan pie filling evenly in the dish.
  3. Sprinkle chopped pecans over the filling.
  4. Evenly pour the dry cake mix on top—do not stir.
  5. Arrange butter slices across the cake mix to cover most of the surface.
  6. Sprinkle cinnamon and drizzle vanilla if using.
  7. Bake for 45–50 minutes or until golden brown and bubbly around the edges.
  8. Let cool slightly before serving. Serve warm or at room temperature.

Notes

  • For deeper flavor, use butter pecan or spice cake mix.
  • Chocolate chips or a splash of bourbon can enhance the richness.
  • Try substituting apple pie filling and walnuts for a tasty variation.
  • Store leftovers in the fridge up to 4 days; reheat in microwave or oven.
  • Freezes well for up to 2 months.

Orange Creamsicle Cake

by Leave a Comment

This Orange Creamsicle Cake captures the nostalgic flavors of the classic frozen treat, blending vibrant orange and creamy vanilla in a moist, colorful poke cake. It's a delightful dessert that's perfect for summer gatherings or whenever I crave a refreshing, citrusy indulgence.

Orange Creamsicle Cake

Why I Love This Recipe

I adore how this cake combines the bright, zesty taste of orange with the smooth richness of vanilla. The use of orange JELLO not only infuses the cake with flavor but also creates a beautiful marbled effect. The fluffy frosting, made with mandarin oranges, pudding mix, and Cool Whip, adds a light and creamy finish that complements the cake's citrus notes perfectly.

Ingredients

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

For the Cake:

  • 15.25 ounces vanilla cake mix
  • 3 eggs, room temperature
  • 1 cup milk or vanilla almondmilk
  • ½ cup vegetable oil
  • 1 tablespoon orange zest
  • 3.4 ounces orange JELLO
  • 1¼ cups boiling water
  • ⅓ cup fresh squeezed orange juice

For the Frosting:

  • 15 ounces can of mandarin oranges (do not drain)
  • 3.5 ounces vanilla instant pudding mix
  • 8 ounces Cool Whip

Directions

  1. Prepare the cake mix according to package instructions for a 9x13 inch baking pan, substituting milk or vanilla almondmilk for the water and adding orange zest. Bake as directed and let cool for about 10 minutes.
  2. Use a skewer or fork to poke holes all over the top of the cake.
  3. In a heatproof bowl, dissolve the orange JELLO in boiling water. Stir in the fresh orange juice.
  4. Slowly pour the JELLO mixture over the cake, allowing it to seep into the holes. Refrigerate for at least 3 hours.
  5. For the frosting, blend the undrained mandarin oranges with the vanilla pudding mix until smooth. Fold in the Cool Whip until well combined.
  6. Spread the frosting evenly over the chilled cake. Garnish with additional mandarin slices or orange zest if desired.

Servings and Timing

  • Servings: 24
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes (plus at least 3 hours chilling)

Variations

  • Cake Mix: If I only have a white cake mix, I add a teaspoon of vanilla extract to enhance the flavor.
  • Milk Substitute: Almond Breeze Vanilla almondmilk adds a subtle nutty flavor, but regular milk works just as well.
  • Frosting Twist: For a tangier frosting, I sometimes add a bit of cream cheese or use orange-flavored pudding mix.

Storage and Reheating

  • Storage: I store the cake covered in the refrigerator for up to 5 days.
  • Freezing: This cake isn't ideal for freezing due to the JELLO and whipped topping, which can change texture upon thawing.

FAQs

How do I prevent the JELLO from pooling at the bottom?

I make sure to poke holes that are evenly spaced and not too close together. Pouring the JELLO mixture slowly allows it to absorb properly without pooling.

Can I use fresh oranges instead of mandarin oranges?

Yes, I can use fresh orange segments, but I ensure they're well-drained to prevent excess moisture in the frosting.

Is there a substitute for Cool Whip?

I can use stabilized whipped cream as a substitute, but I need to ensure it's firm enough to hold up in the frosting.

Can I make this cake ahead of time?

Absolutely! I often prepare the cake a day in advance and add the frosting just before serving to keep it fresh.

What’s the best way to garnish this cake?

I like to garnish with additional mandarin slices, orange zest, or even orange sanding sugar for a festive touch.

Conclusion

This Orange Creamsicle Cake is a delightful dessert that brings a burst of citrus flavor and creamy sweetness to any occasion. Its vibrant appearance and refreshing taste make it a crowd-pleaser that's as fun to make as it is to eat.

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Orange Creamsicle Cake

Orange Creamsicle Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes + 3 hours chilling
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Orange Creamsicle Cake is a nostalgic, citrus-infused dessert that combines vibrant orange JELLO, moist vanilla cake, and a creamy mandarin frosting—perfect for summer parties and citrus lovers alike!

Ingredients

  • For the Cake:
  • 15.25 ounces vanilla cake mix
  • 3 eggs, room temperature
  • 1 cup milk or vanilla almondmilk
  • ½ cup vegetable oil
  • 1 tablespoon orange zest
  • 3.4 ounces orange JELLO
  • 1¼ cups boiling water
  • ⅓ cup fresh squeezed orange juice
  • For the Frosting:
  • 15 ounces can of mandarin oranges (do not drain)
  • 3.5 ounces vanilla instant pudding mix
  • 8 ounces Cool Whip

Instructions

  1. Prepare vanilla cake mix according to box directions using milk and orange zest; bake in a 9x13-inch pan. Cool 10 minutes.
  2. Poke holes all over the cake using a skewer or fork.
  3. Dissolve orange JELLO in boiling water, then mix in fresh orange juice.
  4. Slowly pour JELLO mixture over the cake; chill for at least 3 hours.
  5. Blend mandarin oranges and pudding mix until smooth; fold in Cool Whip.
  6. Frost the chilled cake and garnish with orange zest or mandarin slices if desired.

Notes

  • Substitute white cake mix + 1 teaspoon vanilla extract if vanilla cake mix is unavailable.
  • Almond milk gives a subtle flavor twist.
  • For a tangier frosting, add a touch of cream cheese or use orange pudding mix.
  • Store in the fridge, covered, for up to 5 days.
  • Not ideal for freezing due to texture changes.

Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)

by Leave a Comment

Garlic Parmesan Chicken and Potatoes is a flavorful, one-pan dish featuring juicy chicken and crispy roasted potatoes, all tossed in a savory garlic-Parmesan seasoning. It's a simple and satisfying meal that's easy to prepare and perfect for any night of the week.

Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)

Why I Love This Recipe

I love this recipe because it brings together everything I want in a comforting dinner—tender chicken, golden potatoes, and bold, savory flavors—all in one pan. It saves me time on dishes, doesn’t require fancy ingredients, and always turns out delicious. Plus, I can customize it with whatever veggies or spices 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 (or thighs)

1.5 pounds baby Yukon Gold or red potatoes, halved

4 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon smoked paprika

Salt and pepper, to taste

⅓ cup grated Parmesan cheese

3 tablespoons olive oil

1 tablespoon chopped fresh parsley (optional, for garnish)

Optional: cherry tomatoes or green beans for added veggies

Directions

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
  2. Pat the chicken dry. Rub with 1 tablespoon olive oil and coat with a mixture of Italian seasoning, smoked paprika, salt, and pepper.
  3. In a separate bowl, toss the halved potatoes with the remaining olive oil, garlic, Parmesan, salt, and pepper until well coated.
  4. Place the seasoned chicken on one side of the baking sheet and spread the potatoes on the other side in a single layer.
  5. Bake for 25–30 minutes, flipping the potatoes halfway through. Make sure the chicken reaches an internal temperature of 165°F (74°C).
  6. For extra flavor, sprinkle more Parmesan over everything and broil for 3–5 minutes until golden and crispy.
  7. Garnish with chopped parsley and serve hot.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

  • I sometimes add red pepper flakes or cayenne for a spicy twist.
  • To make it dairy-free, I replace Parmesan with nutritional yeast.
  • Swapping out potatoes for carrots, zucchini, or Brussels sprouts gives it a fresh spin and cuts down on carbs.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven at 350°F for 10 minutes to keep everything crispy, though the microwave works in a pinch. If I’m freezing it, I only freeze the chicken—it keeps well for up to 2 months, but potatoes tend to lose texture.

FAQs

Can I use bone-in chicken?

Yes, I’ve made this with bone-in thighs and drumsticks too. Just be sure to extend the baking time to ensure they’re cooked through.

What kind of potatoes should I use?

I like baby Yukon Gold or red potatoes for their buttery flavor and crispy edges. If I’m using larger potatoes, I cut them into small, even chunks so they roast evenly.

Can I add more vegetables?

Definitely. I’ve added green beans, broccoli, and cherry tomatoes before—just toss them on the pan halfway through cooking so they don’t overcook.

How do I make it spicier?

A pinch of red pepper flakes or a dash of cayenne does the trick. I usually add it to the seasoning mix for a subtle heat.

Can I prep this ahead?

Yes. I often season the chicken and toss the potatoes in advance, then refrigerate them until I’m ready to bake. It’s great for meal prep.

Conclusion

This Garlic Parmesan Chicken and Potatoes recipe is a go-to for when I need a fast, filling, and flavorful dinner with minimal fuss. It’s versatile, family-friendly, and easy to clean up after. I always enjoy how the garlic and Parmesan come together with crispy potatoes and juicy chicken—it’s comfort food at its best.

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Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)

Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Roasting/Baking
  • Cuisine: American
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Description

Garlic Parmesan Chicken and Potatoes is an easy one-pan dinner that combines juicy chicken breasts and crispy roasted potatoes with savory garlic, Parmesan, and Italian herbs. Perfect for busy weeknights, this delicious and hearty meal offers bold flavor and minimal cleanup.

Ingredients

  • For the Chicken:
  • 4 boneless, skinless chicken breasts (or thighs for more juiciness)
  • For the Potatoes:
  • 1.5 pounds baby Yukon Gold or red potatoes, halved
  • Seasonings:
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • Other Ingredients:
  • ⅓ cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • Optional Add-Ins:
  • Cherry tomatoes or green beans

Instructions

  1. Preheat oven to 400°F (200°C). Line or grease a large baking sheet.
  2. Season chicken by patting it dry, coating with 1 tablespoon olive oil, and rubbing in Italian seasoning, paprika, salt, and pepper.
  3. Toss potatoes with remaining olive oil, garlic, Parmesan, salt, and pepper in a bowl.
  4. Arrange chicken on one side of the baking sheet and potatoes on the other in a single layer.
  5. Bake for 25–30 minutes, flipping potatoes halfway through, until chicken reaches 165°F (74°C).
  6. Optional: Sprinkle extra Parmesan on top and broil for 5 minutes for a crispy finish.
  7. Garnish with parsley and serve hot.

Notes

  • Bone-in chicken pieces may be used; increase bake time accordingly.
  • Nutritional yeast can replace Parmesan for a dairy-free version.
  • Potatoes can be swapped with carrots, zucchini, or Brussels sprouts.
  • Great for meal prep—store prepped components for up to 24 hours before baking.
  • Leftovers store well for 3 days and reheat best in the oven.

One-Pot Beef and Cheddar Ranch Pasta

by Leave a Comment

This One-Pot Beef and Cheddar Ranch Pasta is a creamy, cheesy, and savory dish that combines tender pasta, flavorful ground beef, and zesty ranch seasoning into one irresistible meal. Perfect for busy weeknights, it comes together in just 30 minutes with minimal cleanup, making it a family favorite. One-Pot Beef and Cheddar Ranch Pasta

Why You’ll Love This Recipe

I love how this recipe simplifies dinner without sacrificing flavor. Cooking everything in one pot means less cleanup, and the combination of savory beef, melty cheddar, and tangy ranch seasoning creates a comforting, satisfying meal. It's customizable, allowing me to add veggies or adjust the seasoning to suit my taste.

Ingredients

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

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cups beef broth
  • 1 cup milk
  • 8 oz pasta (e.g., rotini or penne)
  • 1 packet ranch seasoning mix (1 oz)
  • 2 cups shredded cheddar cheese
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Directions

  1. In a large pot, heat olive oil over medium heat. Add ground beef and diced onion, cooking until the beef is browned and the onion is softened. Drain excess fat.
  2. Stir in beef broth, milk, ranch seasoning, and pasta. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
  3. Remove from heat and stir in shredded cheddar cheese until melted and creamy.
  4. Season with salt and pepper to taste. Serve hot.

Servings and Timing

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

Variations

  • Protein Swap: I sometimes use ground turkey or chicken for a lighter option.
  • Spice It Up: Adding a dash of cayenne pepper or hot sauce gives it a nice kick.
  • Vegetable Boost: Stirring in bell peppers, mushrooms, or spinach adds nutrition and flavor.
  • Cheese Alternatives: Mixing in mozzarella or pepper jack changes up the flavor profile.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or broth to restore the creamy texture, warming it on the stovetop over low heat or in the microwave in 30-second intervals, stirring in between.

FAQs

Can I make this ahead of time?

Yes, I often prepare it in advance. Just be aware that the pasta may absorb more liquid as it sits. When reheating, I add a little extra broth or milk to bring back the creaminess.

Can I use homemade ranch seasoning?

Absolutely! I mix dried dill, parsley, garlic powder, onion powder, and a pinch of salt to create a homemade version.

Can I make this recipe gluten-free?

Yes, by using gluten-free pasta and ensuring the ranch seasoning is gluten-free, I can enjoy a gluten-free version of this dish.

What can I serve with this pasta?

I like to pair it with a simple side salad, roasted vegetables, or garlic bread to complete the meal.

Can I freeze leftovers?

While it's best enjoyed fresh, I have frozen leftovers in a freezer-safe container for up to 2 months. I thaw it in the fridge before reheating, adding a bit of milk to maintain the creamy texture.

Conclusion

This One-Pot Beef and Cheddar Ranch Pasta is my go-to comfort meal. It's quick, easy, and packed with flavor, making it perfect for busy weeknights. The combination of savory beef, creamy cheddar, and zesty ranch seasoning creates a dish that's both satisfying and crowd-pleasing. Plus, with only one pot to clean, it's a win-win!

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One-Pot Beef and Cheddar Ranch Pasta

One-Pot Beef and Cheddar Ranch Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: One-Pot, Stovetop
  • Cuisine: American
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Description

This One-Pot Beef and Cheddar Ranch Pasta is the ultimate comfort food—featuring tender pasta, juicy ground beef, zesty ranch seasoning, and melty cheddar cheese—all made in one pot for easy cleanup. Perfect for busy weeknights and guaranteed to be a family favorite!

Ingredients

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cups beef broth
  • 1 cup milk
  • 8 oz pasta (rotini or penne recommended)
  • 1 packet (1 oz) ranch seasoning mix
  • 2 cups shredded cheddar cheese
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add ground beef and diced onion. Cook until beef is browned and onion is soft. Drain excess fat.
  2. Stir in beef broth, milk, ranch seasoning, and pasta. Bring to a boil.
  3. Reduce heat to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until pasta is tender.
  4. Remove from heat, stir in cheddar cheese until melted and creamy.
  5. Season with salt and pepper to taste. Serve hot.

Notes

  • For added veggies, mix in bell peppers, mushrooms, or spinach.
  • Spice it up with cayenne or hot sauce.
  • Substitute cheddar with mozzarella or pepper jack for variety.
  • Store leftovers in the fridge for up to 3 days and reheat with a splash of milk or broth.
  • Can be frozen for up to 2 months.

Easy Lemon Trifle Recipe

by Leave a Comment

This easy lemon trifle is a light and refreshing dessert that combines layers of fluffy angel food cake, creamy lemon pudding, whipped topping, and crunchy lemon sandwich cookies. It's a delightful treat that's perfect for spring and summer gatherings, offering a burst of citrus flavor in every bite. Easy Lemon Trifle Recipe

Why I Love This Recipe

I appreciate how simple and quick this dessert is to assemble, making it ideal for last-minute get-togethers. The combination of textures—from the soft cake to the creamy pudding and the crunchy cookies—creates a satisfying experience. Plus, the vibrant yellow color adds a cheerful touch to any dessert table.

Ingredients

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

  • 6.8 oz lemon instant pudding (two 3.4 oz packages)

  • 4 cups milk

  • 10 whole lemon sandwich cookies

  • 5 whole lemon sandwich cookies (for topping)

  • 14 oz angel food cake, prepared from the bakery

  • 8 oz whipped topping, thawed

Directions

  1. In a mixing bowl, whisk together the milk and lemon pudding mix until smooth. Refrigerate for 5 minutes to allow it to thicken.

  2. Place 10 lemon sandwich cookies in a resealable bag and crush them using a rolling pin.

  3. Cut the angel food cake into 1-inch pieces.

  4. In a trifle bowl, layer half of the cake pieces at the bottom.

  5. Spread half of the prepared pudding over the cake layer.

  6. Add half of the whipped topping over the pudding.

  7. Sprinkle half of the crushed cookies over the whipped topping.

  8. Repeat the layers with the remaining cake, pudding, and whipped topping.

  9. Top the trifle with the 5 whole lemon sandwich cookies and the remaining crushed cookies.

  10. Refrigerate for at least 4 hours before serving to allow the flavors to meld.

Servings and Timing

  • Servings: Approximately 12 scoops

  • Prep Time: 15 minutes

  • Chill Time: 4 hours

  • Total Time: 4 hours 15 minutes

Variations

  • Cookie Swap: If lemon sandwich cookies aren't available, I can use vanilla sandwich cookies or shortbread cookies for a different flavor profile.

  • Fruit Addition: Adding fresh berries like blueberries or raspberries between the layers can enhance the freshness and add a pop of color.

  • Homemade Whipped Cream: For a richer taste, I sometimes whip heavy cream with a bit of sugar and vanilla extract instead of using store-bought whipped topping.

Storage/Reheating

I store any leftovers in the refrigerator, covered, for up to 3 days. Note that the cookies will soften over time due to the moisture from the pudding and whipped topping. This dessert is best enjoyed chilled and doesn't require reheating.

FAQs

What type of cake works best for this trifle?

I find that angel food cake is ideal due to its light and airy texture, but pound cake or sponge cake can also be used for a denser option.

Can I make this dessert ahead of time?

Absolutely! I often prepare it the night before an event. Just keep in mind that the cookies will soften the longer it sits, which some people actually prefer.

Is it possible to use homemade pudding instead of instant?

Yes, homemade lemon pudding can be used if I have the time and prefer a from-scratch approach. It adds a richer flavor to the trifle.

Can I add other flavors to this trifle?

Certainly! Incorporating layers of fruit preserves or using different flavored puddings can customize the dessert to my liking.

How do I serve the trifle?

I use a large spoon to scoop through all the layers, ensuring each serving has a bit of cake, pudding, whipped topping, and cookies.

Conclusion

This easy lemon trifle is a delightful dessert that combines simplicity with flavor. Its refreshing taste and appealing presentation make it a favorite for various occasions. I enjoy how versatile it is, allowing me to customize it based on available ingredients or personal preferences. Whether for a casual family dinner or a festive gathering, this trifle is sure to impress.

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Easy Lemon Trifle Recipe

Easy Lemon Trifle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes (including chill time)
  • Yield: Approximately 12 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
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Description

This easy lemon trifle recipe is a light and refreshing no-bake dessert featuring layers of angel food cake, creamy lemon pudding, whipped topping, and crushed lemon sandwich cookies. Perfect for spring and summer, it's a quick, crowd-pleasing treat with bright citrus flavor.

Ingredients

  • 6.8 oz lemon instant pudding mix (two 3.4 oz packages)
  • 4 cups milk
  • 10 whole lemon sandwich cookies (crushed)
  • 5 whole lemon sandwich cookies (for topping)
  • 14 oz angel food cake, cut into 1-inch pieces
  • 8 oz whipped topping, thawed

Instructions

  1. Whisk lemon pudding mix and milk in a bowl until smooth. Chill for 5 minutes.
  2. Place 10 cookies in a bag and crush with a rolling pin.
  3. Cut angel food cake into 1-inch pieces.
  4. In a trifle dish, layer half the cake, half the pudding, half the whipped topping, and half the crushed cookies.
  5. Repeat the layers with the remaining ingredients.
  6. Top with 5 whole lemon sandwich cookies and remaining crushed cookies.
  7. Refrigerate for at least 4 hours before serving.

Notes

  • Substitute with vanilla or shortbread cookies if lemon isn't available.
  • Add fresh berries for extra color and flavor.
  • Use homemade whipped cream for a richer taste.
  • Best served chilled; store in the refrigerator for up to 3 days.

Mini Baked Parmesan Potato Rounds

by Leave a Comment

These Mini Baked Parmesan Potato Rounds are a delightful combination of crispy edges and tender centers, making them an ideal appetizer or side dish. With a savory Parmesan coating and a hint of garlic, they offer a burst of flavor in every bite. Whether I'm hosting a gathering or seeking a comforting snack, these potato rounds never disappoint. Mini Baked Parmesan Potato Rounds

Why I Love This Recipe

I appreciate this recipe for its simplicity and versatility. The preparation is straightforward, yet the result is a dish that's both elegant and satisfying. The crispy Parmesan crust paired with the soft potato interior creates a texture contrast that's truly enjoyable. Plus, the ingredients are pantry staples, making it easy to whip up on short notice.

Ingredients

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

  • 12 small potatoes, sliced into rounds

  • 2 tablespoons olive oil

  • ½ cup grated Parmesan cheese

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • Salt and pepper to taste

  • Fresh parsley, chopped for garnish (optional)

Directions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

  2. In a large bowl, toss the potato slices with olive oil until evenly coated.

  3. Add the grated Parmesan cheese, garlic powder, paprika, salt, and pepper to the bowl. Mix well to ensure each potato slice is coated with the seasoning.

  4. Arrange the seasoned potato slices in a single layer on the prepared baking sheet, ensuring they don't overlap.

  5. Bake for 25–30 minutes, flipping the slices halfway through, until they are golden brown and crispy.

  6. Remove from the oven and garnish with chopped fresh parsley if desired. Serve warm.

Servings and Timing

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 30 minutes

  • Total Time: 40 minutes

Variations

  • Cheese Options: Substitute Parmesan with Pecorino Romano or cheddar for a different flavor profile.

  • Spice It Up: Add a pinch of cayenne pepper or chili powder for a spicy kick.

  • Herbal Twist: Incorporate dried rosemary, thyme, or Italian seasoning for added aroma.

  • Vegan Version: Use nutritional yeast in place of Parmesan to make it vegan-friendly.

  • Dipping Sauce: Pair with sour cream, marinara, or garlic aioli for enhanced taste.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a preheated oven at 375°F (190°C) for 8–10 minutes to restore their crispiness. I avoid microwaving, as it tends to make them soggy.

FAQs

How do I ensure the potatoes are crispy?

I make sure to slice the potatoes evenly and arrange them in a single layer on the baking sheet without overlapping. Tossing them well with oil and flipping them halfway through baking also helps achieve a crispy texture.

Can I use sweet potatoes instead?

Yes, sweet potatoes can be used as an alternative. They will have a slightly different texture and flavor but will still be delicious.

Can I make this recipe ahead of time?

While these potato rounds are best enjoyed fresh, I sometimes prepare the slices and seasoning mixture in advance. When ready to serve, I assemble and bake them to ensure optimal crispiness.

What type of potatoes work best?

I prefer using small, waxy potatoes like baby Yukon Golds or red potatoes for their texture and flavor.

Can I make this recipe in an air fryer?

Absolutely! I cook the potato rounds in the air fryer at 375°F (190°C) for about 15–20 minutes, shaking the basket halfway through for even cooking.

Conclusion

These Mini Baked Parmesan Potato Rounds are a simple yet flavorful addition to any meal. Their crispy exterior and tender interior make them a crowd-pleaser, and the recipe's flexibility allows for various adaptations to suit different tastes. Whether served as an appetizer, side dish, or snack, they are sure to be a hit.

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Mini Baked Parmesan Potato Rounds

Mini Baked Parmesan Potato Rounds

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Appetizer, Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Mini Baked Parmesan Potato Rounds are a quick and easy appetizer or side dish featuring crispy, golden-brown potato slices coated in savory Parmesan and garlic seasoning. Perfect for parties, snacks, or weeknight dinners, these baked potato rounds deliver flavor and crunch with minimal ingredients.

Ingredients

  • 12 small potatoes, sliced into rounds
  • 2 tablespoons olive oil
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line or grease a baking sheet.
  2. Toss potato slices with olive oil in a large bowl.
  3. Add Parmesan, garlic powder, paprika, salt, and pepper; mix to coat.
  4. Arrange slices in a single layer on the baking sheet.
  5. Bake 25–30 minutes, flipping halfway, until crispy and golden.
  6. Garnish with parsley if desired and serve warm.

Notes

  • Use baby Yukon Gold or red potatoes for best texture.
  • For extra crispiness, ensure potatoes don’t overlap on the baking sheet.
  • Try different cheeses or herbs for variation.
  • Best served fresh; reheating in the oven maintains crispness.
  • Nutritional yeast can be used for a vegan version.

Parmesan Cauliflower Bites

by Leave a Comment

These crispy Parmesan Cauliflower Bites are a delicious low-carb, gluten-free snack or appetizer that turns simple ingredients into something special. With a golden, cheesy crust and a tender interior, they’re the kind of recipe I keep coming back to when I want something easy and satisfying. Parmesan Cauliflower Bites

Why You’ll Love This Recipe

I love how this recipe makes cauliflower incredibly flavorful with just a handful of ingredients. The Parmesan adds a savory, cheesy bite while paprika gives it a subtle warmth. It’s a great option for quick snacking, party appetizers, or even a fun side dish. Best of all, it’s baked, not fried, so I get that crispy texture without the extra oil.

Ingredients

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

  • 3 cups cauliflower florets, washed and thoroughly dried

  • 2 tablespoons melted butter

  • ½ cup finely grated Parmesan cheese

  • 1 teaspoon paprika

  • ¼ teaspoon black pepper

Directions

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

  2. I place the cauliflower florets in a large bowl and pour the melted butter over them. Then I cover the bowl and shake gently to coat them evenly.

  3. In a small bowl, I mix the Parmesan, paprika, and black pepper. I sprinkle this over the buttered cauliflower.

  4. I cover and shake the bowl again so everything is evenly coated.

  5. I spread the cauliflower in a single layer on a baking sheet sprayed with nonstick spray.

  6. I bake for about 20 minutes, or until the edges are crispy and golden.

  7. I serve them hot, right out of the oven.

Servings and Timing

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

Variations

Sometimes I change things up by using Asiago or Romano cheese instead of Parmesan. If I want more crunch, I mix in a tablespoon of whole wheat panko breadcrumbs, though that makes it a bit less low-carb. I’ve also tried adding a pinch of cayenne or garlic powder for extra flavor—it works really well.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To bring them back to life, I pop them into the oven or air fryer at 350°F for about 5 to 10 minutes until they’re hot and crispy again. I avoid the microwave because it tends to make them soft.

FAQs

How do I make sure the seasoning sticks well?

I find that shaking the cauliflower in a bowl with a lid after adding the butter and again after adding the cheese mixture helps everything coat evenly.

Can I make these ahead of time?

Yes, I sometimes prep the cauliflower and seasoning mix a day before and store them separately. I combine them right before baking.

Is there a non-dairy alternative to Parmesan?

I like using nutritional yeast when I need a dairy-free option. It gives a nice cheesy flavor without any dairy.

Can I cook these in an air fryer?

Definitely. I set my air fryer to 390°F, arrange the cauliflower in a single layer, and cook for 18–20 minutes, shaking once halfway through.

What dips go well with these?

I usually serve them with marinara, ranch, or a spicy aioli. Those pair well with the cheesy and slightly spicy flavor.

Conclusion

Parmesan Cauliflower Bites are one of my go-to snacks when I want something fast, easy, and delicious. They’re crisp on the outside, tender inside, and packed with flavor. Whether I’m serving them to guests or enjoying them solo, they always hit the spot.

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Parmesan Cauliflower Bites

Parmesan Cauliflower Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Snack, Appetizer
  • Method: Roasting (or Air Frying)
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

Parmesan Cauliflower Bites are a crispy, cheesy, low-carb snack or appetizer made with just five ingredients. Perfectly roasted and packed with flavor, they’re a gluten-free favorite for parties or healthy everyday munching.

Ingredients

  • 3 cups cauliflower florets (about 1 small head), washed and thoroughly dried
  • 2 tablespoons butter, melted
  • ½ cup finely grated Parmesan cheese
  • 1 teaspoon paprika
  • ¼ teaspoon black pepper

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Place cauliflower florets in a large bowl. Pour melted butter over them. Cover bowl and shake to coat evenly.
  3. In a separate bowl, mix Parmesan cheese, paprika, and black pepper.
  4. Sprinkle cheese mixture over cauliflower. Cover and shake again to evenly distribute.
  5. Arrange florets in a single layer on a baking sheet sprayed with non-stick spray.
  6. Bake for 20 minutes, until edges are crispy.
  7. Serve hot and enjoy!

Notes

  • Substitute Asiago or Romano for Parmesan for a different flavor.
  • Add panko breadcrumbs for extra crunch (note: not low-carb).
  • Garlic powder or cayenne can be added for flavor variation.
  • Best served fresh; to reheat, use oven or air fryer to restore crispiness.

M&Ms Cool Whip and Pudding Frosting

by Leave a Comment

This M&Ms Cool Whip and Pudding Frosting is a quick and easy no-bake treat that’s as colorful as it is delicious. With the creaminess of Cool Whip, the rich flavor of pudding, and the crunch of M&Ms, it’s a fun and festive way to top off cakes, cupcakes, or even brownies. M&Ms Cool Whip and Pudding Frosting

Why You’ll Love This Recipe

I love this recipe because it takes just minutes to whip together, yet it tastes like something much more indulgent. The Cool Whip makes it light and airy, the pudding adds depth and creaminess, and the M&Ms bring a perfect pop of texture and color. It's also incredibly versatile—I can use it as a frosting, a dip, or even a layered dessert topping. Best of all, it requires no special skills or equipment.

Ingredients

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

  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 cups cold milk
  • 1 container (8 oz) Cool Whip, thawed
  • 1 cup M&Ms (plus extra for topping)
  • 1 teaspoon vanilla extract

Directions

  1. I start by whisking the instant pudding mix with cold milk in a medium bowl until it thickens—this usually takes about 5 minutes.
  2. Once thickened, I gently fold in the Cool Whip until fully combined and fluffy.
  3. I stir in the vanilla extract to enhance the flavor.
  4. Then I fold in the M&Ms, making sure they’re evenly distributed.
  5. I spread the frosting over my cake or cupcakes right away, or chill it briefly if I want it firmer.

Servings and timing

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Servings: enough to frost one 9x13-inch cake or 12 cupcakes

Variations

  • I like swapping vanilla pudding for chocolate or butterscotch for a flavor change.
  • Sometimes I use peanut M&Ms or mini M&Ms depending on the dessert.
  • For extra texture, I mix in crushed Oreos, chopped nuts, or colorful sprinkles.
  • I’ve also layered this frosting in parfait cups with crushed cookies for a quick trifle.

Storage/Reheating

I keep any leftover frosting in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it, since the texture can change once thawed. If the frosting sits for a while, I just give it a gentle stir before using again.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, I’ve used homemade whipped cream before. Just make sure it’s whipped to stiff peaks and used immediately, as it won’t hold as long as Cool Whip.

Can I make this frosting ahead of time?

Definitely. I often make it the night before and keep it in the fridge. Just give it a quick stir before spreading it on desserts.

What kind of M&Ms work best?

I usually use regular or mini M&Ms, but peanut or crispy M&Ms work great too—just be mindful of the added crunch.

Can I pipe this frosting?

It’s best for spreading rather than detailed piping. If I need a more structured look, I chill the frosting first for a firmer texture.

Is this frosting overly sweet?

Not at all. I find the pudding balances out the sweetness of the M&Ms and Cool Whip, so it’s sweet but not overwhelming.

Conclusion

This M&Ms Cool Whip and Pudding Frosting is a go-to in my kitchen when I want something fun, fast, and full of flavor. Whether I’m frosting a birthday cake or just making cupcakes for the weekend, this colorful topping never fails to impress. It’s easy to customize and always a crowd-pleaser.

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M&Ms Cool Whip and Pudding Frosting

M&Ms Cool Whip and Pudding Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: Frosts one 9x13-inch cake or 12 cupcakes
  • Category: Dessert, Frosting
  • Method: No-Bake, Mixing
  • Cuisine: American
  • Diet: Vegetarian
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Description

This quick and easy M&Ms Cool Whip and Pudding Frosting is a no-bake dessert topping that's light, creamy, and bursting with colorful crunch. Made with vanilla pudding mix, Cool Whip, and M&Ms, it’s the perfect frosting for cakes, cupcakes, or brownies—and a fun way to sweeten any celebration. Great for parties, holidays, or simple treats, this frosting recipe is a family favorite and ready in just 5 minutes!

Ingredients

  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 cups cold milk
  • 1 container (8 oz) Cool Whip, thawed
  • 1 cup M&Ms (plus extra for topping)
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk pudding mix with cold milk in a medium bowl until thickened, about 5 minutes.
  2. Gently fold in Cool Whip until smooth and fluffy.
  3. Stir in vanilla extract.
  4. Fold in M&Ms until evenly distributed.
  5. Use immediately to frost desserts or chill for a firmer consistency before using.

Notes

  • Use chocolate or butterscotch pudding for a flavor variation.
  • Mini or peanut M&Ms can be substituted.
  • Stir before reuse if stored.
  • Avoid freezing as texture may change.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

by Leave a Comment

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delicious blend of sweet, savory, and fresh flavors all baked into a tender bell pepper. I love how the juicy chicken, sweet pineapple, and perfectly cooked rice come together with teriyaki sauce to make a balanced and satisfying dish. It’s great for weeknight dinners or when I want something that feels a little special without being complicated. Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Why You’ll Love This Recipe

I like this recipe for so many reasons—it’s easy, flavorful, and adaptable.

  • It brings together sweet and savory flavors with a tropical twist.

  • It uses simple ingredients I usually already have at home.

  • It's great for meal prep and stores well.

  • I can easily change up the filling based on what I have on hand.

  • It’s colorful, healthy, and makes a complete meal in one dish.

Ingredients

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

  • 4 large bell peppers (any color), halved and deseeded

  • 1 lb boneless, skinless chicken breasts, diced

  • 1 cup cooked rice (white, brown, or jasmine)

  • 1 cup pineapple chunks (fresh or canned)

  • ½ cup teriyaki sauce

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 1 teaspoon fresh ginger, grated

  • ½ cup shredded carrots

  • ¼ cup chopped green onions

  • 1 tablespoon sesame seeds

Directions

  1. Preheat the oven to 375°F (190°C).

  2. Cut the bell peppers in half lengthwise and remove the seeds. Place them cut-side up in a baking dish.

  3. In a skillet, heat olive oil over medium heat and cook the diced chicken until golden and cooked through. Remove from skillet and set aside.

  4. In the same skillet, sauté onion, garlic, and ginger until fragrant. Add shredded carrots and cook for 1-2 minutes.

  5. Add the cooked chicken back into the pan along with rice, pineapple chunks, and teriyaki sauce. Stir until everything is heated through and well mixed.

  6. Spoon the filling into the halved peppers, pressing gently to pack it in.

  7. Cover the baking dish with foil and bake for 25 minutes. Uncover and bake for another 10-15 minutes until the peppers are tender.

  8. Garnish with green onions and sesame seeds before serving.

Servings and timing

  • Servings: 4

  • Prep Time: 20 minutes

  • Cook Time: 35 minutes

  • Total Time: 55 minutes

Variations

  • Swap the chicken for ground turkey, tofu, or shredded rotisserie chicken.

  • Use quinoa or cauliflower rice instead of regular rice for a lighter option.

  • Add some heat with red pepper flakes or a drizzle of sriracha.

  • Sprinkle some cheese over the top before baking for a melty finish.

  • Mix in extra vegetables like corn, peas, or zucchini for added texture.

Storage/Reheating

  • I store leftovers in an airtight container in the fridge for up to 3 days.

  • To reheat, I cover the peppers with foil and warm them in a 350°F oven for about 15 minutes, or microwave for 2-3 minutes.

  • I also freeze individual stuffed peppers by wrapping them in foil and storing them in a freezer bag. They reheat well after thawing.

FAQs

Can I prepare the peppers in advance?

Yes, I like to prep the peppers and filling ahead of time, then assemble and bake when ready.

What if I don’t have fresh pineapple?

Canned pineapple works great—just make sure to drain it well to avoid extra liquid.

Is this dish gluten-free?

As long as I use a gluten-free teriyaki sauce, the whole recipe is gluten-free.

Can I use leftover rice?

Absolutely. I often use leftover rice from a previous meal—it saves time and works perfectly.

Do I need to pre-cook the peppers?

No, baking them filled softens the peppers nicely without needing to pre-cook.

Conclusion

I love how this Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe brings bold flavor and vibrant color to my dinner table with very little effort. It’s one of those dishes that makes weeknight cooking exciting again, and it’s always a hit with friends and family. Whether I stick to the original or play with the variations, I know I’m serving something both wholesome and delicious.

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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baked
  • Cuisine: Fusion / Asian-Inspired
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Description

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful fusion of sweet pineapple, savory teriyaki chicken, and fluffy rice nestled inside tender bell peppers. This healthy, easy-to-make stuffed pepper recipe is perfect for meal prep, weeknight dinners, or family gatherings.

Ingredients

  • 4 large bell peppers (any color), halved and deseeded
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 cup cooked rice (white, brown, or jasmine)
  • 1 cup pineapple chunks (fresh or canned, drained)
  • ½ cup teriyaki sauce (store-bought or homemade)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • ½ cup shredded carrots
  • ¼ cup green onions, chopped (for garnish)
  • 1 tbsp sesame seeds (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the peppers by halving and deseeding them, then placing them in a baking dish.
  3. Cook the chicken in olive oil over medium heat until browned and cooked through. Set aside.
  4. In the same skillet, sauté onion, garlic, and ginger until fragrant. Add carrots and cook 2 minutes more.
  5. Combine cooked chicken, rice, pineapple, and teriyaki sauce in the skillet. Stir to heat through.
  6. Stuff the bell peppers with the mixture, pressing it down to fill.
  7. Cover and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until peppers are tender.
  8. Garnish with green onions and sesame seeds before serving.

Notes

  • Substitute ground turkey or tofu for the chicken to fit dietary preferences.
  • Use quinoa or cauliflower rice for a lower-carb option.
  • Add chili flakes or sriracha for heat.
  • Sprinkle cheese on top before baking for extra richness.
  • Leftovers can be refrigerated for 3 days or frozen for up to 2 months.

5 Minute Fantasy Bars – Just 4 Ingredients!

by Leave a Comment

These 5 Minute Fantasy Bars are a dream come true for anyone craving a quick, no-bake dessert. With just four ingredients, I can whip up a batch of these rich, fudge-like treats in no time. The combination of chocolate, peanut butter, and butterscotch, studded with fluffy marshmallows, creates a delightful texture and flavor that's hard to resist. 5 Minute Fantasy Bars – Just 4 Ingredients!

Why I Love This Recipe

I adore this recipe because it's incredibly simple and versatile. Whether I'm preparing a last-minute treat for guests or satisfying a personal sweet tooth, these bars come together effortlessly. The microwave does all the heavy lifting, melting the ingredients into a smooth mixture that's ready to set in the fridge. Plus, the base recipe is a perfect canvas for adding my favorite mix-ins like nuts or candies.

Ingredients

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

  • 12 ounces semi-sweet chocolate chips

  • 11 ounces butterscotch chips

  • 1 cup creamy peanut butter

  • 10.5 ounces mini marshmallows

Directions

  1. I line a 9 x 13-inch baking dish with non-stick foil and set it aside.

  2. In a large microwave-safe container, I combine the chocolate chips, butterscotch chips, and peanut butter.

  3. I microwave the mixture on high in 30-second intervals, stirring in between, until the chips are fully melted and the mixture is smooth.

  4. I stir in the marshmallows until they're fully coated.

  5. I pour the mixture into the prepared baking dish and refrigerate until set, about 2 hours.

  6. Once set, I cut the mixture into bars and store any leftovers in an airtight container.

Servings and Timing

This recipe yields approximately 24 bars. The preparation takes about 10 minutes, and the bars need to chill for 2 hours to set properly.

Variations

I love experimenting with this recipe by adding different mix-ins. Some of my favorites include:

  • Chopped nuts for added crunch

  • Toffee bits for extra sweetness

  • Colored candies like M&Ms for a festive touch

These additions not only enhance the flavor but also make the bars visually appealing for special occasions.

Storage and Reheating

I store the bars in an airtight container in the refrigerator to keep them firm. They stay fresh for up to a week. Since these are no-bake bars, reheating isn't necessary. However, if I prefer a softer texture, I let them sit at room temperature for a few minutes before serving.

FAQs

What can I use if I don't have butterscotch chips?

If butterscotch chips aren't available, I substitute them with an equal amount of peanut butter chips or white chocolate chips for a different flavor profile.

Can I use chunky peanut butter instead of creamy?

Yes, chunky peanut butter works well and adds an extra crunch to the bars.

Are there any alternatives to mini marshmallows?

If I don't have mini marshmallows, I cut regular-sized marshmallows into smaller pieces or use marshmallow creme, adjusting the quantity as needed.

How long do these bars last?

Stored properly in the refrigerator, the bars last up to a week. For longer storage, I freeze them for up to a month, ensuring they're well-wrapped to prevent freezer burn.

Can I make these bars in advance for a party?

Absolutely! I often prepare them a day or two ahead of time and keep them refrigerated until serving.

Conclusion

These 5 Minute Fantasy Bars are my go-to recipe when I need a quick, delicious treat. Their rich, chocolatey flavor combined with the ease of preparation makes them a favorite in my household. Whether I'm hosting a gathering or simply indulging myself, these bars never disappoint.

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5 Minute Fantasy Bars – Just 4 Ingredients!

5 Minute Fantasy Bars – Just 4 Ingredients!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes (microwave only)
  • Total Time: 2 hours 10 minutes (includes chilling time)
  • Yield: Approximately 24 bars
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian
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Description

Whip up these 5 Minute Fantasy Bars using just 4 simple ingredients—chocolate chips, butterscotch chips, peanut butter, and marshmallows—for the ultimate no-bake dessert bars. Perfect for parties, quick treats, or easy make-ahead snacks, these rich and gooey bars come together in minutes and deliver maximum flavor with minimal effort.

Ingredients

  • 12 ounces semi-sweet chocolate chips
  • 11 ounces butterscotch chips
  • 1 cup creamy peanut butter
  • 10.5 ounces mini marshmallows

Instructions

  1. Line a 9x13-inch baking dish with non-stick foil.
  2. In a large microwave-safe bowl, combine chocolate chips, butterscotch chips, and peanut butter.
  3. Microwave in 30-second intervals, stirring each time, until smooth and fully melted.
  4. Stir in mini marshmallows until evenly coated.
  5. Pour the mixture into the prepared dish and spread evenly.
  6. Refrigerate for about 2 hours or until set.
  7. Cut into bars and store in an airtight container.

Notes

  • Feel free to customize with chopped nuts, toffee bits, or candy-coated chocolates.
  • For a softer bite, let bars sit at room temperature for a few minutes before serving.
  • Can be frozen for up to a month—wrap tightly to avoid freezer burn.
  • Substitute butterscotch chips with peanut butter chips or white chocolate chips if needed.
  • Chunky peanut butter adds a pleasant crunc

Sugar Cookie Cheesecake Bars

by Leave a Comment

Sugar Cookie Cheesecake Bars are the ultimate dessert mash-up: soft sugar cookie dough layered with rich, creamy cheesecake and topped with colorful sprinkles. They’re easy to make, fun to serve, and always a crowd-pleaser. Sugar Cookie Cheesecake Bars

Why I Love This Recipe

I love this recipe because it combines two of my favorite treats—sugar cookies and cheesecake—into one delightful bar. It’s a no-fuss dessert that looks impressive but requires minimal effort. Whether I’m baking for a party, holiday, or just to satisfy a sweet craving, these bars never disappoint.

Ingredients

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

  • Sugar cookie dough

  • Egg

  • Vanilla extract

  • Cream cheese

  • Optional: powdered sugar and sprinkles

Directions

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

  2. Press half of the sugar cookie dough into the bottom of a greased baking dish to form the crust.

  3. In a mixing bowl, beat the cream cheese until smooth. Add the egg and vanilla extract, mixing until well combined.

  4. Spread the cheesecake mixture evenly over the cookie dough crust.

  5. Crumble the remaining cookie dough over the cheesecake layer.

  6. Bake for 30–35 minutes, or until the top is golden and the center is set.

  7. Allow the bars to cool completely, then refrigerate for at least 2 hours before slicing.

Servings and Timing

This recipe yields approximately 12–16 bars, depending on how I slice them. Prep time is about 15 minutes, bake time is 30–35 minutes, and I chill them for at least 2 hours before serving.

Variations

  • Festive Touch: I like to add colorful sprinkles on top before baking for a fun, festive look.

  • Flavor Twist: Sometimes, I mix in a teaspoon of lemon zest into the cheesecake layer for a citrusy kick.

  • Chocolate Lovers: Swapping out the sugar cookie dough for chocolate chip cookie dough creates a deliciously different treat.

Storage/Reheating

I store the bars in an airtight container in the refrigerator for up to 5 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 in the refrigerator overnight.

FAQs

How do I know when the bars are done baking?

I look for a golden-brown top and a slightly firm center. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.

Can I use homemade sugar cookie dough?

Absolutely! I often use my favorite homemade sugar cookie dough recipe, and it works beautifully.

What size baking dish should I use?

An 8x8-inch square baking dish works well for this recipe, yielding thick, chewy bars.

Can I add fruit to the cheesecake layer?

Yes, I sometimes fold in fresh berries like raspberries or blueberries into the cheesecake mixture for added flavor and texture.

Do I need to line the baking dish with parchment paper?

While not necessary, lining the dish with parchment paper makes it easier to lift the bars out and slice them cleanly.

Conclusion

Sugar Cookie Cheesecake Bars are a delightful fusion of two classic desserts. They’re easy to make, versatile, and always a hit. Whether I’m baking for a special occasion or just because, these bars are a go-to treat that never fails to impress.

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Sugar Cookie Cheesecake Bars

Sugar Cookie Cheesecake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 50 minutes (including chilling)
  • Yield: 12–16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

These Sugar Cookie Cheesecake Bars combine the best of both worlds—soft, buttery sugar cookie dough layered with rich, creamy cheesecake. An easy, crowd-pleasing dessert bar perfect for holidays, parties, or whenever you're craving something sweet and satisfying.

Ingredients

  • 1 package of sugar cookie dough (store-bought or homemade)
  • 1 egg
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • Optional: ¼ cup powdered sugar (for extra sweetness)
  • Optional: colorful sprinkles

Instructions

  1. Preheat oven to 350°F (175°C) and grease an 8x8-inch baking dish.
  2. Press half of the sugar cookie dough into the bottom of the dish.
  3. In a mixing bowl, beat cream cheese until smooth.
  4. Add egg and vanilla extract; mix until fully incorporated.
  5. Optional: Add powdered sugar for added sweetness and mix again.
  6. Spread the cheesecake layer evenly over the cookie crust.
  7. Crumble the remaining sugar cookie dough over the top.
  8. Sprinkle with colorful sprinkles if desired.
  9. Bake for 30–35 minutes, until golden and center is mostly set.
  10. Cool completely, then refrigerate for at least 2 hours before slicing.

Notes

  • For extra flavor, mix in lemon zest or fresh berries into the cheesecake layer.
  • Using parchment paper helps lift the bars cleanly from the pan.
  • Bars can be stored refrigerated for up to 5 days or frozen for 3 months.

Parmesan Crusted Chicken with Creamy Garlic Sauce

by Leave a Comment

Parmesan Crusted Chicken with Creamy Garlic Sauce is a rich and satisfying dish that combines the crunchy texture of golden-browned chicken with the smooth, garlicky warmth of a creamy sauce. It’s the kind of meal I like to make when I want something that feels indulgent without being complicated. Whether I’m serving this for a cozy dinner at home or impressing guests, it always hits the mark. Parmesan Crusted Chicken with Creamy Garlic Sauce

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between crispy and creamy. The Parmesan crust gives the chicken a beautiful crunch, while the garlic cream sauce adds depth and richness. It's easy to prepare in under an hour, and I usually have most of the ingredients in my pantry or fridge. Plus, it's flexible enough to pair with a wide variety of sides.

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 cup grated Parmesan cheese
  • ¾ cup panko breadcrumbs
  • 2 large eggs
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2–3 tablespoons olive oil for frying

For the Creamy Garlic Sauce:

  • 3 tablespoons butter
  • 3 garlic cloves, minced
  • ½ cup chicken broth.
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Directions

  1. I start by flattening the chicken breasts to an even thickness using a meat mallet. This helps them cook evenly.
  2. Then, I season each piece with salt, pepper, and garlic powder.
  3. I whisk the eggs in a shallow bowl and in another bowl, I mix the Parmesan and panko breadcrumbs.
  4. I dip the chicken first in the eggs, then coat thoroughly with the Parmesan mixture, pressing it on to stick well.
  5. In a large skillet over medium heat, I heat the olive oil and cook the chicken for about 4–5 minutes on each side, or until golden and cooked through. Then I transfer it to a plate and keep it warm.
  6. In the same skillet, I melt butter and sauté the minced garlic until fragrant—about 30 seconds.
  7. I add the broth  to deglaze the pan, scraping up all those flavorful bits.
  8. I stir in the heavy cream and Parmesan cheese, then simmer until the sauce thickens. I season it with salt and pepper to taste.
  9. I return the chicken to the pan, spoon the sauce over it, and garnish with fresh parsley if I have some on hand.

Servings and timing

  • Servings: 4
  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes

Variations

  • Baking Option: Sometimes I bake the breaded chicken in a preheated oven at 400°F (200°C) for 20 minutes instead of pan-frying.
  • Spicy Twist: I like to add red pepper flakes to the Parmesan mixture for a bit of heat.
  • Herb Blend: Mixing in Italian seasoning or fresh thyme to the crust adds an extra layer of flavor.
  • Lighter Sauce: For a lighter version, I use half-and-half instead of heavy cream, though the sauce will be a bit thinner.
  • Cheese Swap: I’ve tried mixing in shredded mozzarella with the Parmesan for a gooier crust.

Storage/Reheating

  • Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: To keep the crust crispy, I reheat the chicken in the oven at 350°F (175°C) for about 10–12 minutes. I reheat the sauce separately in a small pan on the stove.
  • Freezing: I freeze the cooked, crusted chicken without sauce. I thaw it overnight in the fridge, then reheat in the oven.

FAQs

How do I keep the Parmesan crust from falling off?

I make sure the chicken is dry before breading and press the crust on firmly. Letting the breaded chicken rest for 10 minutes before frying helps it stick better.

Can I use pre-grated Parmesan?

I prefer freshly grated Parmesan for better melting and flavor, but pre-grated works in a pinch.

What sides go well with this?

I usually serve this with mashed potatoes, buttered pasta, or steamed vegetables like broccoli or green beans.

Can I make this sauce ahead of time?

Yes, I often make the sauce a day in advance and reheat it gently, adding a splash of broth or cream to loosen it up.

Is this recipe kid-friendly?

Absolutely. The crispy coating and creamy sauce are a big hit with kids. I just skip any spicy additions if I’m serving to little ones.

Conclusion

This Parmesan Crusted Chicken with Creamy Garlic Sauce is one of those recipes I keep coming back to. It’s easy, comforting, and tastes like something out of a nice restaurant. I love how it turns simple ingredients into something truly special. If I’m looking for a reliable dinner that everyone enjoys, this is it.

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Parmesan Crusted Chicken with Creamy Garlic Sauce

Parmesan Crusted Chicken with Creamy Garlic Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Pan-fried
  • Cuisine: American
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Description

Parmesan Crusted Chicken with Creamy Garlic Sauce is a quick and flavorful dish featuring golden, crispy chicken breasts smothered in a velvety garlic-Parmesan cream sauce. Perfect for weeknight dinners or elegant entertaining, this easy recipe is sure to impress.

Ingredients

  • For the Parmesan Crusted Chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup freshly grated Parmesan cheese
  • ¾ cup panko breadcrumbs
  • 2 large eggs
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 2–3 tablespoon olive oil (for frying)
  • For the Creamy Garlic Sauce:
  • 3 tbsp butter
  • 3 cloves garlic, minced
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh chopped parsley (optional, for garnish)

Instructions

  1. Pound and Season: Pound chicken to ½-inch thickness. Season with garlic powder, salt, and pepper.
  2. Prepare Breading Station: Whisk eggs in one bowl. Mix Parmesan and panko in another.
  3. Bread Chicken: Dip chicken in egg, then coat with Parmesan-panko mixture.
  4. Pan-Fry Chicken: In a skillet over medium heat, cook chicken 4–5 mins per side until golden and cooked through. Transfer to plate and keep warm.
  5. Make Sauce: In the same skillet, melt butter and sauté garlic until fragrant. Add broth to deglaze the pan.
  6. Finish Sauce: Stir in cream and Parmesan. Simmer until thickened. Season to taste.
  7. Serve: Return chicken to skillet, spoon sauce over top, garnish with parsley, and serve immediately.

Notes

  • For a lighter version, use half-and-half instead of heavy cream.
  • Add red pepper flakes to the crust for heat or Italian herbs for extra flavor.
  • You can bake the chicken at 400°F for 18–20 mins if you prefer not to fry.
  • Make the sauce up to 2 days ahead; reheat gently before serving.

Chocolate Poke Cake

by Leave a Comment

This Chocolate Poke Cake is a rich, moist, and decadent dessert that’s perfect for any chocolate lover. It starts with a classic chocolate cake, then gets drenched in smooth chocolate pudding and topped with a light chocolate whipped cream layer. Every bite is a deliciously creamy and chocolaty experience that feels like a treat straight from a bakery. Chocolate Poke Cake

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make but delivers all the indulgence of a gourmet dessert. It’s perfect for parties, potlucks, or even just a weekend treat. The pudding seeps into the cake, making it extra moist, and the whipped topping gives it that creamy finish I can’t resist. Plus, it’s totally customizable depending on what flavors I’m in the mood for.

Ingredients

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

  • 1 box of chocolate or devil’s food cake mix (plus ingredients listed on the box)
  • 2 boxes (3.9 oz each) instant chocolate pudding mix
  • 3 cups cold milk, divided
  • ½ cup powdered sugar
  • 1 tub (8 oz) whipped topping (like Cool Whip), thawed
  • Optional: chocolate syrup, chocolate shavings, or sprinkles for topping

Directions

  1. I start by preparing the chocolate cake according to the package directions in a 9x13-inch pan. Once it’s done baking, I let it cool for about 10 minutes.
  2. Using the handle of a wooden spoon or a large straw, I poke holes all over the cake while it’s still warm.
  3. In a mixing bowl, I whisk together one box of pudding mix with 2 cups of cold milk until it starts to thicken. Then I pour it evenly over the cake, making sure it gets into the holes.
  4. I place the cake in the fridge for at least an hour to let the pudding set.
  5. For the topping, I whisk the remaining box of pudding mix, the powdered sugar, and 1 cup of milk until smooth. Then I fold in the whipped topping until well combined.
  6. I spread the topping over the chilled cake and refrigerate it again for at least another hour (overnight is even better).
  7. Right before serving, I like to drizzle chocolate syrup and sprinkle some chocolate shavings on top for extra flair.

Servings and timing

  • Servings: 20
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Cooling Time: 2 hours
  • Total Time: 2 hours 45 minutes

Variations

  • Peanut Butter Chocolate Poke Cake: I swirl a little melted peanut butter into the pudding layer and top the cake with chopped peanuts.
  • Mint Chocolate Poke Cake: I add a few drops of peppermint extract to the pudding and garnish with crushed mint candies.
  • Caramel Chocolate Poke Cake: I drizzle caramel sauce into the holes and top with toffee bits.
  • Oreo Poke Cake: I mix crushed Oreos into the whipped topping layer for some cookie crunch.
  • Mocha Poke Cake: I add a tablespoon of instant coffee to the pudding mix for a rich coffee flavor.

Storage/Reheating

I store this cake in the refrigerator, tightly covered, for up to 5 days. It’s best served cold, straight from the fridge. Since it’s a chilled dessert, I never need to reheat it—just slice and enjoy.

FAQs

Can I make Chocolate Poke Cake ahead of time?

Yes, and I actually prefer to make it a day ahead. That gives the pudding time to soak in and the flavors to meld together perfectly.

What if I don’t have whipped topping?

I can use homemade whipped cream instead. I just whip heavy cream with a bit of powdered sugar until stiff peaks form.

How can I prevent the cake from getting too soggy?

I make sure the pudding thickens slightly before pouring it over the cake. Letting the cake cool a bit before adding the pudding also helps.

Can I freeze Chocolate Poke Cake?

I don’t recommend freezing it, as the texture of the pudding and whipped topping can change when thawed.

What’s the best way to poke holes in the cake?

I like using the handle of a wooden spoon, but a large straw or even a chopstick can work well. I make sure the holes are evenly spaced to soak up the pudding properly.

Conclusion

Chocolate Poke Cake is one of those no-fail desserts I keep coming back to. It’s incredibly easy to throw together, always gets compliments, and satisfies every chocolate craving I’ve ever had. Whether I’m making it for a special event or just treating myself, this cake never disappoints.

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Chocolate Poke Cake

Chocolate Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Chill Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Chocolate Poke Cake is a rich, decadent dessert made with moist devil’s food cake, creamy chocolate pudding, and fluffy whipped topping. It’s the ultimate chocolate lover's dream and an easy crowd-pleaser perfect for parties, holidays, and weeknight indulgence.

Ingredients

  • 1 box devil’s food cake mix (plus ingredients as per box)
  • Two 3.9 oz boxes instant chocolate pudding mix
  • 3 cups cold milk, divided
  • ½ cup powdered sugar
  • 1 tub (8 oz) whipped topping
  • Chocolate syrup (optional)
  • Chocolate shavings (optional)

Instructions

  • Bake the cake in a 9×13-inch pan according to package directions.
  • While warm, poke holes throughout the cake using the handle of a wooden spoon.
  • Mix 1 pudding packet with 2 cups cold milk. Let thicken.
  • Spoon pudding over the cake, filling the holes. Refrigerate 1 hour.
  • Whisk the second pudding mix with 1 cup milk and powdered sugar until smooth.
  • Fold in whipped topping. Spread over the chilled cake.
  • Chill at least 1 more hour, preferably overnight.
  • Before serving, top with chocolate syrup and shavings if desired

Notes

  • Best made a day ahead for optimal flavor and texture.
  • Use homemade whipped cream if preferred.
  • Variations include adding caramel, mint, or peanut butter elements.
  • Store covered in the fridge for up to 5 days.
  • Not recommended for freezing due to whipped topping texture changes.

Mozzarella Fried Cheese Bites

by Leave a Comment

These Mozzarella Fried Cheese Bites are golden, crunchy on the outside, and irresistibly gooey on the inside. Perfect for a snack, appetizer, or party platter, they come together quickly and satisfy every cheesy craving. Mozzarella Fried Cheese Bites

Why You’ll Love This Recipe

I love how these mozzarella bites turn into bite-sized bursts of cheesy delight with a perfectly crisp coating. They remind me of restaurant-style appetizers but are even better homemade. Whether I’m making them for a game day snack or a quick indulgence, they always disappear fast. The recipe is super simple, and I can prep them ahead and freeze for later, which makes life easier.

ingredients

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

  • Mozzarella cheese (block or string cheese, cut into bite-size pieces)
  • All-purpose flour
  • Eggs
  • Milk
  • Italian-style breadcrumbs
  • Panko breadcrumbs (for extra crunch)
  • Salt
  • Garlic powder
  • Dried oregano
  • Oil, for frying (vegetable or canola works best)

directions

  1. I start by cutting the mozzarella into bite-sized cubes, around 1-inch pieces.
  2. In three separate bowls, I prepare a breading station: flour in the first, beaten eggs with a splash of milk in the second, and a mix of Italian and panko breadcrumbs with seasoning in the third.
  3. I dip each mozzarella cube in the flour, then into the egg wash, and finally into the breadcrumb mixture, pressing gently to coat fully.
  4. For extra crunch, I double-dip each piece by repeating the egg and breadcrumb steps.
  5. I place the coated bites on a tray and freeze them for at least 30 minutes so they don’t melt too fast while frying.
  6. I heat oil in a deep skillet or fryer to 350°F (175°C) and fry the cheese bites in small batches for 1–2 minutes until golden brown.
  7. Once done, I transfer them to a paper towel-lined plate to drain excess oil and serve hot with marinara or ranch dip.

Servings and timing

This recipe makes about 24 cheese bites and serves 4–6 people as an appetizer.
Prep time: 15 minutes
Freeze time: 30 minutes
Cook time: 10 minutes
Total time: 55 minutes

Variations

When I want to mix things up, I use pepper jack or cheddar instead of mozzarella. I’ve also added a pinch of cayenne to the breadcrumb mix for a spicy kick. For a healthier twist, I sometimes air-fry them at 400°F for 6–8 minutes, turning halfway through until crispy.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F for 5–7 minutes to restore that crispy texture. I avoid microwaving them since it makes the coating soggy. If I make a big batch, I freeze uncooked breaded bites and fry them straight from frozen, adding a minute or two to the cook time.

FAQs

How do I keep the cheese from leaking out during frying?

I always make sure to freeze the bites before frying and double-coat them in breadcrumbs. That extra layer helps prevent melting cheese from escaping.

Can I bake these instead of frying?

Yes, I bake them at 425°F on a greased baking sheet for about 10–12 minutes, flipping halfway. They don’t get as crispy but are still delicious.

What’s the best cheese to use?

Low-moisture mozzarella sticks work best because they melt slowly and hold their shape. Fresh mozzarella is too wet and tends to ooze out.

Can I make them ahead of time?

Absolutely. I bread them and freeze them in a single layer, then transfer them to a bag once solid. They stay good in the freezer for up to 2 months.

What can I serve with mozzarella bites?

I usually serve them with marinara sauce, ranch dressing, or even a spicy aioli for dipping. They also pair well with a simple green salad or garlic bread.

Conclusion

These Mozzarella Fried Cheese Bites are a cheesy, crunchy treat that’s always a hit. I love making them for gatherings or just when I’m craving something comforting and flavorful. They’re easy to prep, fun to eat, and endlessly customizable. Once I started making these at home, I stopped ordering them out!

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Mozzarella Fried Cheese Bites

Mozzarella Fried Cheese Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Freeze Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: About 24 cheese bites (serves 4–6)
  • Category: Appetizer
  • Method: Fried (with air fryer and baked alternatives)
  • Cuisine: American
  • Diet: Vegetarian
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Description

Crispy, golden, and irresistibly cheesy, these Mozzarella Fried Cheese Bites are the ultimate homemade appetizer. Easy to make, freezer-friendly, and perfect for parties or game day, they’re a restaurant-style favorite you’ll crave again and again.

Ingredients

  • Mozzarella cheese (block or string cheese, cut into bite-size pieces)
  • All-purpose flour
  • Eggs
  • Milk
  • Italian-style breadcrumbs
  • Panko breadcrumbs
  • Salt
  • Garlic powder
  • Dried oregano
  • Oil for frying (vegetable or canola)

Instructions

  1. Cut mozzarella into 1-inch bite-sized cubes.
  2. Prepare three bowls: flour in the first; beaten eggs with milk in the second; breadcrumbs, panko, and seasonings in the third.
  3. Dip cheese cubes in flour, then egg wash, then breadcrumb mixture.
  4. Repeat egg and breadcrumb steps for a double coating.
  5. Place coated bites on a tray and freeze for at least 30 minutes.
  6. Heat oil to 350°F (175°C). Fry cheese bites in batches for 1–2 minutes until golden.
  7. Drain on paper towels and serve hot with dipping sauce.

Notes

  • For a spicier version, add cayenne to the breadcrumb mix.
  • Air-fry at 400°F for 6–8 minutes for a lighter option.
  • Use low-moisture mozzarella to prevent excess melting.
  • Freeze uncooked breaded bites for later frying.

Thai Chicken Lettuce Wraps

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These Thai Chicken Lettuce Wraps are a delightful fusion of savory, sweet, and tangy flavors, all nestled in crisp butter lettuce leaves. Inspired by the popular PF Chang's appetizer, this homemade version brings the same delicious taste to your kitchen, offering a healthier and customizable meal option. Thai Chicken Lettuce Wraps

Why You’ll Love This Recipe

I love this recipe because it's quick to prepare, incredibly flavorful, and versatile. The combination of ground chicken sautéed with aromatic garlic and ginger, tossed in a sweet and spicy sauce, and topped with crunchy cashews and fresh herbs, creates a satisfying dish that's perfect for lunch, dinner, or entertaining guests. Plus, it's low-carb and gluten-free, making it suitable for various dietary preferences.

Ingredients

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

  • 1 tablespoon sesame oil
  • ¼ cup diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon fresh minced ginger
  • 10 oz ground chicken
  • ¼ cup low-sodium Tamari (or soy sauce or coconut aminos)
  • 2 tablespoons Thai sweet red chili sauce
  • Juice of 1 lime
  • 1 teaspoon maple syrup (or honey or agave)
  • ⅓ cup chopped cashews (raw or roasted/salted)
  • ¼ cup chopped scallions
  • ¼ cup chopped fresh cilantro
  • ¼–½ cup shredded carrots
  • Sesame seeds for topping (optional)
  • 1 head butter lettuce, leaves removed, rinsed, and dried

Directions

  1. Heat a pan over medium-high heat and add the sesame oil. Once hot, add the diced onion and sauté for 2–3 minutes until translucent.
  2. Add the minced garlic and ginger to the pan, cooking for an additional 2 minutes until fragrant.
  3. Introduce the ground chicken to the pan, breaking it apart with a spatula. Season with a pinch of salt and pepper, and cook until no longer pink, about 3–4 minutes.
  4. In a small bowl, whisk together the Tamari, Thai sweet red chili sauce, lime juice, and maple syrup to create the sauce.
  5. Sprinkle the chopped cashews over the cooked chicken, then pour in the prepared sauce. Stir to combine, reduce the heat to low, and let it simmer for 2 more minutes.
  6. Remove the pan from heat and allow the mixture to cool slightly. Stir in the shredded carrots, chopped scallions, and cilantro.
  7. To assemble, spoon the chicken mixture into the center of each butter lettuce leaf. Garnish with sesame seeds if desired. Serve immediately and enjoy!

Servings and Timing

  • Servings: Makes approximately 6 servings
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes

Variations

  • Protein Swap: Substitute ground chicken with ground turkey, beef, or a plant-based alternative for a different flavor profile.
  • Nut-Free: Replace cashews with sunflower seeds or omit them entirely for a nut-free version.
  • Spice Level: Adjust the amount of Thai sweet red chili sauce to control the heat, or add sriracha for an extra kick.
  • Additional Veggies: Incorporate diced bell peppers, water chestnuts, or mushrooms for added texture and nutrition.

Storage/Reheating

Store any leftover chicken filling in an airtight container in the refrigerator for up to 3–4 days. When ready to eat, reheat the filling in a skillet over medium heat until warmed through. Keep the butter lettuce leaves separate and assemble the wraps just before serving to maintain their crispness.

FAQs

How can I make this recipe vegetarian?

I can substitute the ground chicken with crumbled tofu or a plant-based ground meat alternative. The flavorful sauce works just as well with these options.

What type of lettuce works best for lettuce wraps?

Butter lettuce (also known as Boston or Bibb lettuce) is ideal due to its soft, pliable leaves that form perfect cups for the filling.

Can I prepare the filling ahead of time?

Absolutely! I often make the chicken filling up to 3 days in advance and store it in the refrigerator. Just reheat gently before assembling the wraps.

What can I use instead of cashews if I have a nut allergy?

Water chestnuts make an excellent substitute, providing a similar crunch without the nuts. Sunflower seeds are another good alternative if seeds are tolerated.

Is this recipe suitable for a low-carb diet?

Yes, these lettuce wraps are low in carbohydrates, especially when using low-sugar sauces and sweeteners. They're a great option for those following a low-carb or keto lifestyle.

Conclusion

These Thai Chicken Lettuce Wraps are a flavorful, healthy, and easy-to-make dish that's perfect for any occasion. Whether I'm looking for a quick weeknight dinner or an impressive appetizer for guests, this recipe never disappoints. The combination of savory chicken, fresh herbs, and crunchy toppings all wrapped in crisp lettuce leaves creates a delightful eating experience that's both satisfying and nutritious. Give it a try and enjoy the burst of flavors in every bite!

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Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

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  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Appetizer, Main Course
  • Method: Sauté
  • Cuisine: Thai-Inspired, Asian Fusion
  • Diet: Gluten Free
Print Recipe

Description

These Thai Chicken Lettuce Wraps are a healthy, low-carb twist on the classic Asian appetizer, featuring savory ground chicken with sweet, spicy, and tangy notes, served in crisp butter lettuce cups—perfect for a quick dinner, lunch, or party appetizer.

Ingredients

  • 1 tablespoon sesame oil
  • ¼ cup diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon fresh minced ginger
  • 10 oz ground chicken
  • ¼ cup low-sodium Tamari (or soy sauce or coconut aminos)
  • 2 tablespoons Thai sweet red chili sauce
  • Juice of 1 lime
  • 1 teaspoon maple syrup (or honey or agave)
  • ⅓ cup chopped cashews (raw or roasted/salted)
  • ¼ cup chopped scallions
  • ¼ cup chopped fresh cilantro
  • ¼–½ cup shredded carrots
  • Sesame seeds for topping (optional)
  • 1 head butter lettuce, leaves removed, rinsed, and dried

Instructions

  1. Heat sesame oil in a pan over medium-high heat. Sauté onion for 2–3 minutes until translucent.
  2. Add garlic and ginger, cooking for 2 more minutes until fragrant.
  3. Add ground chicken, breaking it apart, and cook until no longer pink (3–4 minutes).
  4. In a small bowl, whisk together Tamari, Thai sweet red chili sauce, lime juice, and maple syrup.
  5. Add cashews and sauce to the chicken. Stir and simmer for 2 minutes.
  6. Remove from heat and stir in carrots, scallions, and cilantro.
  7. Spoon filling into lettuce leaves, garnish with sesame seeds if desired, and serve immediately.

Notes

  • Substitute chicken with ground turkey, beef, tofu, or plant-based meat.
  • Use sunflower seeds or water chestnuts for a nut-free version.
  • Adjust chili sauce or add sriracha for spice level preference.
  • Add extra veggies like bell peppers or mushrooms for variety.
  • Keep filling and lettuce separate for storing and reheat filling before assembling.