Blog | Sue Recipe

Red Velvet Cream Cheese Brownies

May 2, 2025 by Sue Leave a Comment

These Red Velvet Cream Cheese Brownies are the ultimate indulgence—a rich, fudgy red velvet base swirled with tangy cream cheese for the perfect balance of chocolate and creamy goodness. They're visually stunning, incredibly easy to make, and ideal for holidays, potlucks, or whenever I’m craving something a little extra special.

Why You’ll Love This Recipe

I love how these brownies combine the decadence of chocolate with the smoothness of a cheesecake swirl. The vibrant red color makes them festive and eye-catching, while the texture hits that sweet spot between cakey and fudgy. They're simple to whip up in one bowl and always a crowd-pleaser. I usually make them when I want to impress without putting in hours of effort.

Ingredients

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

All-purpose flour
Unsweetened cocoa powder
Salt
Unsalted butter
Granulated sugar
Eggs
Red food coloring
Vanilla extract
White vinegar
Cream cheese
Powdered sugar

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking pan with parchment paper.
In a bowl, I whisk together the melted butter and sugar until smooth.
I add the eggs one at a time, then mix in vanilla extract, vinegar, and red food coloring until well combined.
I gently stir in the cocoa powder, flour, and salt until I get a thick red velvet batter.
In a separate bowl, I beat the cream cheese with powdered sugar and a bit of vanilla until smooth and creamy.
I pour most of the red velvet batter into the prepared pan, spreading it evenly.
I spoon the cream cheese mixture over the top, then dollop the remaining brownie batter and use a knife to create a marbled swirl.
I bake for about 30–35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
I let the brownies cool completely before slicing.

Servings and timing

This recipe makes about 16 brownies. It takes roughly 15 minutes to prepare and 30–35 minutes to bake. I usually let them cool for at least 1 hour before cutting.

Variations

I sometimes add white chocolate chips to the batter for extra sweetness.
For a holiday twist, I use green food coloring instead of red during Christmas.
If I want more chocolate flavor, I stir in some mini chocolate chips into the red velvet mixture.
For a tangier cream cheese layer, I add a teaspoon of lemon juice to the cream cheese swirl.

Storage/Reheating

I store these brownies in an airtight container in the fridge for up to 5 days. To reheat, I pop a brownie in the microwave for 10–15 seconds if I want it slightly warm and gooey. They also freeze well—I wrap them individually and thaw in the fridge overnight or microwave from frozen.

FAQs

How do I know when the brownies are done?

I look for the edges to be set and the center to be slightly soft. A toothpick inserted should come out with moist crumbs but not raw batter.

Can I use a boxed red velvet cake mix?

I could, but I prefer making it from scratch for a better texture and flavor. Boxed mixes tend to be more cakey than fudgy.

Why is vinegar used in red velvet brownies?

Vinegar helps the red color stay vibrant and reacts with the baking soda (if used) for a better rise. It also adds a subtle tang that enhances the flavor.

Can I make these without food coloring?

Yes, but they won’t have the signature red color. I sometimes skip it when I want a more natural version, and the taste remains the same.

Can I use low-fat cream cheese?

I can, but full-fat cream cheese gives the best texture and richness. Low-fat versions may make the swirl a little thinner.

Conclusion

Red Velvet Cream Cheese Brownies are one of those desserts I keep coming back to. They’re easy to make, beautiful to look at, and irresistible to eat. Whether I’m baking for a special occasion or just because, these brownies always hit the spot.

Taco Potatoes Recipe

May 2, 2025 by Sue Leave a Comment

Taco Potatoes are a delightful fusion of two comfort food classics: the hearty baked potato and the zesty taco. By combining the fluffy interior of a baked potato with seasoned taco meat and a variety of toppings, I create a satisfying meal that's both versatile and easy to prepare. Whether I'm serving it for a weeknight dinner or a casual gathering, this dish always hits the spot.

Why I Love This Recipe

I appreciate how Taco Potatoes offer a customizable meal that caters to various tastes and dietary preferences. The base of a baked potato provides a neutral canvas, allowing me to get creative with toppings and fillings. It's also a budget-friendly option, using ingredients I often have on hand. Plus, it's a fun way to switch up taco night without sacrificing flavor.

Ingredients

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

4 large russet potatoes, scrubbed and dried
1 tablespoon olive oil
Salt and pepper to taste
1 pound ground beef (or turkey/plant-based alternative)
2 tablespoons taco seasoning (store-bought or homemade)
½ cup water
1 cup shredded cheddar or Mexican blend cheese
½ cup salsa
½ cup sour cream
¼ cup chopped green onions
Optional toppings: black beans, corn, avocado, jalapeños, cilantro, pico de gallo, hot sauce

Directions

Bake the Potatoes: I preheat my oven to 400°F (200°C). After scrubbing and drying the potatoes, I pierce them several times with a fork. Then, I rub them with olive oil, sprinkle with salt, and place them directly on the oven rack. I bake for about 50 minutes, or until they're tender when pierced with a fork.
Prepare the Taco Meat: While the potatoes are baking, I cook the ground beef in a skillet over medium heat until browned. I drain any excess fat, then add the taco seasoning and water. I stir to combine and let it simmer for about 5 minutes, until the sauce thickens.
Assemble the Taco Potatoes: Once the potatoes are done, I remove them from the oven and let them cool slightly. I slice each potato open lengthwise and fluff the insides with a fork. Then, I spoon the taco meat into each potato, followed by shredded cheese, salsa, sour cream, green onions, and any additional toppings I desire.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

Vegetarian: I substitute the ground beef with black beans, lentils, or a plant-based meat alternative.
Spicy: For an extra kick, I add diced jalapeños or a drizzle of hot sauce.
Low-Carb: I replace the potato with roasted cauliflower steaks for a lighter option.
Sweet Potato Base: Using sweet potatoes adds a touch of sweetness that pairs well with the savory toppings.

Storage/Reheating

To store leftovers, I keep the components separate. I place the baked potatoes in an airtight container and refrigerate for up to 4 days. The taco meat can also be refrigerated separately for the same duration. When I'm ready to eat, I reheat the potato in the microwave or oven until warm, then reheat the meat and assemble with fresh toppings.

FAQs

What kind of potatoes work best for this recipe?

I find that large russet potatoes are ideal due to their fluffy interior and sturdy skin, which holds up well to the toppings.

Can I make this recipe ahead of time?

Absolutely. I often bake the potatoes and prepare the taco meat in advance. When it's time to serve, I simply reheat and assemble with fresh toppings.

How can I make this dish healthier?

To lighten it up, I use lean ground turkey or a plant-based protein, opt for low-fat cheese and sour cream, and load up on fresh veggies like lettuce, tomatoes, and avocado.

Are there dairy-free options for this recipe?

Yes, I use dairy-free cheese and sour cream alternatives, which are readily available in most grocery stores.

Can I cook the potatoes in an air fryer?

Certainly. I cook the potatoes in the air fryer at 400°F (200°C) for about 35-45 minutes, flipping halfway through, until they're tender and the skin is crispy.

Conclusion

Taco Potatoes are a versatile and satisfying meal that combines the best of two beloved dishes. Whether I'm catering to different dietary needs or simply looking for a new twist on taco night, this recipe delivers on flavor and comfort. It's a staple in my meal rotation, and I love how easily I can adapt it to suit any occasion.

Cornbread Waffle Bites with Smoked Gouda and Honey

May 2, 2025 by Sue Leave a Comment

Cornbread Waffle Bites with Smoked Gouda and Honey are a sweet and savory treat that balances rich, smoky cheese with golden, crispy cornbread and a drizzle of honey. These bite-sized delights are ideal for parties, brunch, or even a quick, comforting snack.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into an elegant bite that’s both nostalgic and unexpected. The crisp edges of the cornbread waffle contrast beautifully with the creamy, melted smoked Gouda. A drizzle of honey adds just the right amount of sweetness, making each bite a complete flavor experience. Whether I serve them as appetizers or alongside soup or salad, they always impress.

ingredients

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

cornmeal
all-purpose flour
baking powder
baking soda
salt
buttermilk
egg
melted butter
shredded smoked Gouda
honey (for drizzling)
optional: fresh herbs like thyme or chives for garnish

directions

I preheat the waffle iron and lightly grease it with oil or non-stick spray.
In a bowl, I whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, and salt.
In another bowl, I mix the wet ingredients: buttermilk, egg, and melted butter.
I combine the wet and dry ingredients until just mixed, then fold in the shredded smoked Gouda.
I spoon small portions of batter into the waffle iron to make mini waffles. I cook until golden brown and crisp.
I transfer them to a wire rack to stay crisp and drizzle them with honey while still warm.
For a fresh touch, I sometimes sprinkle on a bit of chopped thyme or chives before serving.

Servings and timing

This recipe makes about 24 bite-sized waffle pieces. It takes approximately 10 minutes to prepare the batter and 10–15 minutes to cook the batches in the waffle iron.

Variations

I like to switch up the cheese sometimes—sharp cheddar or pepper jack both work great. For a smoky-meets-spicy twist, I add a pinch of cayenne to the batter. If I want to go fully savory, I skip the honey and top them with a dollop of sour cream.

storage/reheating

I store any leftover waffle bites in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the oven at 350°F for about 5–7 minutes to bring back the crisp texture. I avoid microwaving them because it makes them soft instead of crispy.

FAQs

What kind of waffle iron should I use?

I prefer a mini waffle iron for this recipe to make true bite-sized pieces, but a standard waffle iron also works—just cut the waffles into smaller squares before serving.

Can I make these ahead of time?

Yes, I often make the waffles ahead and store them in the fridge. I just reheat them in the oven before drizzling with honey and serving.

Can I freeze these waffle bites?

Absolutely. Once cooled, I freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. They reheat well in the oven at 350°F.

What can I serve with these?

I like to pair them with soups like tomato or chili, or serve them as part of a brunch spread with eggs, fruit, and coffee.

Can I make them gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend for the all-purpose flour and ensure the cornmeal is gluten-free. They turn out just as delicious.

Conclusion

These Cornbread Waffle Bites with Smoked Gouda and Honey are the kind of recipe I keep coming back to for any occasion. They’re easy, unique, and totally satisfying. Whether I’m entertaining or just treating myself, these bites never disappoint.

Sausage Gravy Puff Pie

May 2, 2025 by Sue Leave a Comment

This savory puff pastry pie combines the bold, hearty flavors of sausage gravy with the flaky texture of golden crust for an unforgettable dish. Made with browned sausage cooked in creamy gravy and seasoned with sage and a hint of spice, it's nestled between two layers of buttery puff pastry. Simple to prepare, this dish is perfect for any mealtime—whether breakfast, brunch, or dinner.

Why You’ll Love This Recipe

I can prepare it in under an hour, making it ideal for busy days.
It uses simple ingredients that I usually have on hand.
The combination of flaky puff pastry and creamy sausage gravy offers a comforting and satisfying meal.
It's versatile enough for breakfast, brunch, or dinner, fitting any occasion.

Ingredients

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

1 pound sausage
2 cups milk
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground sage
½ teaspoon crushed red pepper flakes (optional)
1 package puff pastry, thawed

Directions

Brown the Sausage: I cook the sausage in a large skillet over medium heat, breaking it into crumbles with a wooden spoon. This usually takes about 7 minutes until it's evenly browned.
Create the Roux: I sprinkle the flour over the cooked sausage, stirring continuously to coat every piece. I continue cooking for 2 minutes to eliminate the raw flour taste.
Develop the Gravy: Gradually, I pour in the milk while stirring constantly to prevent lumps. I increase the heat to medium-high and stir until the mixture comes to a gentle boil.
Season and Simmer: I reduce the heat to low and add salt, pepper, sage, and optional red pepper flakes. I let the gravy simmer for about 5 minutes, stirring occasionally until it thickens to a pudding-like consistency.
Prepare the Pastry: I roll out one sheet of puff pastry on a lightly floured surface to about 11 inches and gently transfer it to a 9-inch pie dish, pressing it into the corners and leaving an overhang around the edges.
Fill the Pie: I pour the warm sausage gravy into the pastry-lined dish, spreading it into an even layer.
Top with Second Pastry: I roll out the second pastry sheet to the same dimensions and carefully drape it over the filling. I trim any excess pastry, leaving about a 1-inch overhang, then fold and crimp the edges to seal.
Vent and Bake: I cut 4 to 5 small slits in the top pastry to allow steam to escape. I transfer the pie to a preheated 375°F (190°C) oven and bake for 25 to 30 minutes until the pastry is golden brown and flaky.
Cool and Serve: I let the pie cool for a few minutes before slicing. I serve it warm to enjoy the hearty layers of sausage, gravy, and flaky pastry.

Servings and Timing

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

Variations

Cheesy Delight: I sometimes add shredded cheddar cheese to the sausage gravy for an extra layer of flavor.
Herb Infusion: Incorporating fresh herbs like thyme or rosemary can enhance the aroma and taste.
Spicy Kick: For a spicier version, I use hot sausage or add more crushed red pepper flakes.

Storage/Reheating

Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I cover the pie with foil and warm it in a 350°F (175°C) oven for about 15-20 minutes until heated through.

FAQs

How do I keep the pastry flaky?

I ensure the puff pastry is cold before baking. This helps the layers expand and create a flaky texture.

Can I use homemade pastry instead?

Absolutely! Homemade puff pastry works beautifully if I have the time to prepare it.

What can I add for extra flavor?

I like adding garlic powder, shredded cheese, or a pinch of smoked paprika for a flavor boost.

Can this be made ahead of time?

Yes, I can prepare the pie ahead of time and refrigerate it. I bake it fresh when ready to serve.

What side dishes pair well with this pie?

Fresh fruit salad, roasted vegetables, or a light green salad complement the richness of the pie.

Conclusion

The Sausage Gravy Puff Pie is a comforting and hearty dish that brings together the savory flavors of sausage gravy and the flaky texture of puff pastry. Whether I'm serving it for breakfast, brunch, or dinner, it's always a hit. Its simplicity and versatility make it a go-to recipe in my kitchen.

Sausage Gravy Puff Pie

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Author: Sue
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Breakfast, Brunch, Main Course
Method: Baking
Cuisine: American

Print Recipe

Description

Sausage Gravy Puff Pie is a savory, comforting dish made with creamy sausage gravy seasoned with sage and spices, all wrapped in flaky, golden puff pastry. Perfect for breakfast, brunch, or dinner, this easy-to-make pie is a delicious twist on a Southern classic.

Ingredients

1 pound sausage
2 cups milk
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground sage
½ teaspoon crushed red pepper flakes (optional)
1 package puff pastry, thawed

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Instructions

Brown sausage in a skillet over medium heat until cooked through (about 7 minutes).
Sprinkle flour over sausage, stir to coat, and cook for 2 minutes.
Gradually add milk, stirring constantly. Bring to a gentle boil.
Reduce heat, season with salt, pepper, sage, and red pepper flakes. Simmer for 5 minutes until thickened.
Roll out one sheet of puff pastry and press into a 9-inch pie dish.
Pour sausage gravy into the pie shell and spread evenly.
Roll out the second puff pastry sheet and place over the filling. Trim and crimp edges to seal.
Cut slits in the top to vent. Bake at 375°F (190°C) for 25–30 minutes until golden brown.
Let cool briefly before serving warm.

Notes

For a cheesy version, add 1 cup of shredded cheddar cheese to the gravy.
Use cold pastry to ensure flakiness.
Can be assembled ahead and baked when ready.
Store leftovers in the fridge for up to 3 days; reheat at 350°F for 15–20 minutes.

Chocolate Chip No Bake Cheesecake

May 2, 2025 by Sue Leave a Comment

This Chocolate Chip No Bake Cheesecake is a delightful dessert that combines the richness of cream cheese with the sweetness of chocolate chips, all nestled in a crunchy Oreo crust. It's a perfect treat for those warm days when I want a decadent dessert without turning on the oven.

Why I Love This Recipe

I adore this recipe because it's incredibly easy to make and doesn't require any baking. The combination of the creamy cheesecake filling with the chocolate chips provides a delightful texture and flavor. Plus, the Oreo crust adds a perfect crunch that complements the smooth filling.

Ingredients

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

Crust

1 Oreo crust (see link for recipe)

Ganache

1 cup semi-sweet chocolate chips, coarsely chopped
⅓ cup heavy whipping cream

Cheesecake Filling

½ cup heavy whipping cream
20 ounces cream cheese, softened
½ cup powdered sugar
½ cup sour cream
1 teaspoon vanilla extract
1 cup mini chocolate chips

Ganache Topping

⅓ cup semi-sweet chocolate chips
2 tablespoons heavy whipping cream

Directions

Prepare the Crust: I lightly spray a 9-inch springform pan with cooking spray. Then, I transfer the Oreo cookie crust crumbs to the pan and press them firmly into the bottom and evenly up the sides. Using a measuring cup helps to press the crumbs firmly. I refrigerate the crust for 30 minutes.
Make the Ganache Layer: I place the chocolate chips in a heatproof bowl. Then, I heat the heavy whipping cream in the microwave in 30-second increments until it's just beginning to simmer. I pour the cream over the chopped chocolate chips and stir gently to ensure all the chocolate is covered. I let it sit for two to three minutes, then stir until smooth. I pour the ganache over the chilled crust and spread it evenly. I refrigerate it for at least 30 minutes.
Prepare the Cheesecake Filling: I beat the heavy whipping cream until stiff peaks form and set it aside. In another bowl, I beat the cream cheese for 2 to 3 minutes on medium-high speed until it's light and fluffy. I beat in the powdered sugar until no lumps remain, then add the sour cream and vanilla extract, beating until combined. I fold in the whipped cream and mini chocolate chips.
Assemble the Cheesecake: I pour the cheesecake filling into the springform pan over the ganache layer. I cover it with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is firm.
Add the Ganache Topping: I place the chocolate chips in a heatproof bowl. I heat the heavy whipping cream in the microwave until it's just beginning to simmer. I pour the cream over the chocolate chips and let it sit for two to three minutes, then stir until smooth. I let it cool slightly before drizzling it over the chilled cheesecake.

Servings and Timing

This recipe yields approximately 12 servings. The preparation time is about 20 minutes, with an additional 4 hours of chilling time.

Variations

Different Crusts: I sometimes use a graham cracker crust or a chocolate cookie crust for a different flavor profile.
Flavor Additions: Adding a tablespoon of espresso powder to the ganache gives it a mocha flavor.
Toppings: I like to top the cheesecake with whipped cream, chocolate shavings, or fresh berries for added flair.

Storage/Reheating

I store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, I freeze individual slices wrapped in plastic wrap and aluminum foil for up to 1 month. I thaw them in the refrigerator overnight before serving.

FAQs

How can I ensure the cheesecake sets properly?

I make sure to beat the heavy whipping cream to stiff peaks and fold it gently into the cream cheese mixture. Chilling the cheesecake for at least 4 hours, preferably overnight, helps it set firmly.

Can I use low-fat cream cheese?

I prefer using full-fat cream cheese for a richer texture and better flavor. Low-fat versions may result in a softer cheesecake.

What can I use if I don't have a springform pan?

A regular 9-inch pie dish can work, but I line it with parchment paper for easier removal.

Can I make this cheesecake ahead of time?

Yes, I often prepare it a day in advance and keep it refrigerated until serving.

How do I prevent the ganache from hardening too much?

I let the ganache cool slightly before pouring it over the cheesecake to ensure it remains smooth and doesn't harden excessively.

Conclusion

This Chocolate Chip No Bake Cheesecake is a simple yet indulgent dessert that's perfect for any occasion. Its creamy texture, combined with the crunch of the Oreo crust and the richness of the chocolate ganache, makes it a favorite in my household. I hope you enjoy making and savoring this delightful treat as much as I do.

Cucumber Tea Sandwiches

May 2, 2025 by Sue Leave a Comment

These cucumber tea sandwiches are a delightful blend of crisp cucumber slices and a flavorful herbed cream cheese spread, nestled between soft, crustless white bread. Perfect for tea parties, luncheons, or as a refreshing snack, they offer a taste of elegance in every bite.

Why I Love This Recipe

I adore this recipe for its simplicity and sophistication. The combination of creamy, herby spread with the cool crunch of cucumber creates a harmonious balance that's both satisfying and light. It's a versatile choice, suitable for various occasions, and always garners compliments from guests.

Ingredients

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

16 slices of high-quality soft white sandwich bread, crusts removed
1 English cucumber
8 ounces cream cheese, softened
¼ cup mayonnaise
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon coarse salt
Cracked black pepper, to taste

Directions

Peel the cucumber in alternating stripes and slice it into ⅛-inch rounds.
Place the slices on paper towels, sprinkle with coarse salt, and let them rest for 15-30 minutes to draw out excess moisture. Pat dry with additional paper towels.
In a medium bowl, blend together the cream cheese, mayonnaise, dill, chives, lemon juice, garlic powder, and salt until smooth.
Spread the herbed cream cheese mixture onto one side of each bread slice.
Layer cucumber slices over half of the bread slices, season with cracked black pepper, and top with the remaining bread slices, spread side down.
Using a sharp knife, cut each sandwich into quarters to create 32 tea sandwiches.

Servings and Timing

This recipe yields 32 tea sandwiches and takes approximately 20 minutes to prepare.

Variations

Bread Options: While white sandwich bread is traditional, whole wheat or pumpernickel can add a different flavor and texture.
Herb Substitutions: Feel free to experiment with other fresh herbs like basil or parsley for a unique twist.
Additions: For added flavor, consider incorporating thin slices of smoked salmon or a layer of thinly sliced radishes.

Storage/Reheating

To keep the sandwiches fresh, store them in an airtight container in the refrigerator for up to 24 hours. Place a damp paper towel over the sandwiches to prevent the bread from drying out. These sandwiches are best enjoyed cold and are not suitable for reheating.

FAQs

How can I prevent the sandwiches from becoming soggy?

Salting the cucumber slices and allowing them to rest before assembling helps draw out moisture, reducing the risk of soggy sandwiches.

Can I prepare these sandwiches in advance?

Yes, you can prepare them a few hours ahead of time. Store them in the refrigerator with a damp paper towel over them to maintain freshness.

Is it necessary to peel the cucumber?

Peeling is optional. Peeling in stripes adds a decorative touch, but leaving the skin on provides additional texture and nutrients.

Can I use dried herbs instead of fresh?

Fresh herbs are recommended for optimal flavor, but if unavailable, use dried herbs in smaller quantities, as they are more concentrated.

What other fillings can I use?

You can experiment with fillings like thinly sliced tomatoes, radishes, or even a layer of hummus for a different flavor profile.

Conclusion

These cucumber tea sandwiches are a timeless classic, offering a refreshing and elegant option for various occasions. Their simplicity, combined with the delightful flavors of fresh herbs and crisp cucumber, makes them a favorite in my recipe collection. Whether for a formal gathering or a casual snack, they never fail to impress.

Smoky Sweet Potato and Chickpea Sheet Pan Dinner

May 2, 2025 by Sue Leave a Comment

This smoky sweet potato and chickpea sheet pan dinner is a vibrant, plant-based meal that brings together the natural sweetness of roasted sweet potatoes, the hearty texture of chickpeas, and the earthy flavor of broccoli. Seasoned with a blend of spices, it's a simple yet satisfying dish that requires minimal effort and cleanup.

Why You’ll Love This Recipe

I appreciate how this recipe simplifies dinner preparation. Everything cooks on a single sheet pan, making cleanup a breeze. The combination of sweet potatoes and chickpeas provides a hearty, nutritious base, while the spices add depth and warmth. It's a versatile meal that I can enjoy on its own or pair with grains like rice or quinoa.

Ingredients

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

1 (15 oz) can chickpeas, rinsed and drained
1 medium sweet potato, chopped into small cubes (½ inch thick)
1 head of broccoli, chopped into small florets
½ medium red onion, thinly sliced
1 teaspoon smoked paprika
½ teaspoon fennel seed
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon ground cumin
1 teaspoon garlic powder
Salt and pepper to taste
1–2 tablespoon olive oil
Fresh parsley and cilantro, chopped (for garnish)

Directions

Preheat the oven to 400°F (200°C).
Pat the chickpeas dry with a clean kitchen towel, removing any loose skins.
On a parchment-lined baking sheet, combine the chickpeas and sweet potato cubes. Drizzle with half of the olive oil and sprinkle with half of the spices. Toss to coat evenly and spread in a single layer.
Roast in the oven for 20 minutes.
Remove the baking sheet from the oven. Push the chickpeas and sweet potatoes to one side to make room for the broccoli and red onion.
Add the broccoli and red onion to the sheet. Drizzle with the remaining olive oil and sprinkle with the remaining spices. Toss to coat and spread everything out evenly.
Return the sheet to the oven and roast for an additional 10–15 minutes, until the vegetables are tender and slightly browned.
Garnish with chopped parsley and cilantro before serving.

Servings and Timing

This recipe yields 2–3 servings. The total preparation time is approximately 10 minutes, with a cooking time of 30–35 minutes, making it a convenient option for a weeknight dinner.

Variations

I like to customize this dish based on what's available in my kitchen. Sometimes I swap out the broccoli for cauliflower or Brussels sprouts. For added protein, I might include tofu cubes or tempeh. Adjusting the spice blend allows me to experiment with different flavor profiles, such as adding chili flakes for heat or curry powder for an Indian twist.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, I place the desired portion on a baking sheet and warm it in a 350°F (175°C) oven for about 10 minutes, or until heated through. Alternatively, microwaving for 1–2 minutes works when I'm short on time.

FAQs

What can I serve with this sheet pan dinner?

I often serve it over a bed of quinoa, brown rice, or couscous. A dollop of hummus or a drizzle of tahini sauce complements the flavors nicely.

Can I make this recipe oil-free?

Yes, I can omit the oil and instead toss the vegetables and chickpeas with a small amount of vegetable broth or water mixed with the spices to help them adhere.

How do I ensure the chickpeas get crispy?

Drying the chickpeas thoroughly before roasting is key. I make sure to pat them dry and remove any excess moisture to achieve a crisp texture.

Is this recipe freezer-friendly?

While the dish can be frozen, I find that the texture of the vegetables, especially the broccoli, changes upon thawing. For best results, I prefer to enjoy it fresh or refrigerated.

Can I use canned sweet potatoes?

I recommend using fresh sweet potatoes for this recipe. Canned sweet potatoes are already cooked and may become too soft during roasting.

Conclusion

This smoky sweet potato and chickpea sheet pan dinner is a flavorful, nutritious meal that's easy to prepare and clean up. Its versatility allows me to adapt it to my taste preferences and available ingredients, making it a staple in my meal rotation. Whether I'm cooking for myself or entertaining guests, this dish never disappoints.

Cranberry Feta Pinwheels

May 1, 2025 by Sue Leave a Comment

Cranberry Feta Pinwheels are a delightful appetizer that combines the tanginess of feta cheese with the sweetness of dried cranberries, all wrapped in soft tortillas. These bite-sized treats are perfect for holiday gatherings or any occasion where I want to impress my guests with minimal effort.

Why I Love This Recipe

I adore this recipe because it's incredibly easy to prepare and always a crowd-pleaser. The combination of creamy cheese, sweet cranberries, and savory green onions creates a harmonious flavor profile. Plus, the festive red and green colors make these pinwheels a visually appealing addition to any appetizer spread.

Ingredients

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

8 ounces cream cheese, softened
1 cup crumbled feta cheese
⅓ cup chopped fresh chives
1½ cups dried cranberries
4 large flour tortillas (10-inch)

Directions

I start by placing the softened cream cheese in a small bowl and beating it until it's fluffy.
Next, I add the crumbled feta cheese, chopped chives, and dried cranberries to the bowl, mixing everything well.
I spread the mixture evenly over the four tortillas.
Then, I roll each tortilla tightly, wrap them in plastic wrap, and refrigerate for at least one hour.
When ready to serve, I cut each roll into slices and arrange them on a platter.

Servings and Timing

Servings: Approximately 48 pinwheels
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes

Variations

Tortillas: I sometimes use spinach or sun-dried tomato tortillas for added color and flavor.
Add-ins: For extra texture, I might add chopped nuts like pecans or walnuts.
Herbs: Substituting chives with green onions or adding a sprinkle of rosemary can change up the flavor profile.

Storage/Reheating

I store any leftover pinwheels in an airtight container in the refrigerator for up to 3 days. If I need to prepare them ahead of time, I keep the rolled tortillas wrapped in plastic wrap and slice them just before serving to maintain their shape and freshness.

FAQs

How far in advance can I make these pinwheels?

I can prepare the rolled tortillas up to 24 hours in advance. I just keep them wrapped in plastic wrap in the refrigerator and slice them when I'm ready to serve.

Can I freeze Cranberry Feta Pinwheels?

I don't recommend freezing them, as the texture of the cream cheese can change upon thawing, making the pinwheels less appealing.

What can I use instead of chives?

If I don't have chives on hand, green onions are a great substitute and provide a similar flavor.

Are there any alternatives to cream cheese?

For a different taste, I might try using goat cheese or a flavored spreadable cheese, keeping in mind that it will alter the overall flavor.

Can I add meat to this recipe?

Absolutely! Adding thin slices of turkey before rolling the tortillas can make these pinwheels more filling and add a savory element.

Conclusion

Cranberry Feta Pinwheels are a simple yet elegant appetizer that I love to make for gatherings. Their delightful combination of flavors and festive appearance make them a go-to recipe during the holiday season or any time I want to impress my guests with minimal effort.

Cranberry Feta Pinwheels

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Author: Sue
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: About 48 pinwheels
Category: Appetizer
Method: No-cook / Assembly
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Cranberry Feta Pinwheels are a festive and flavorful appetizer, perfect for holidays and parties. Featuring a creamy blend of cream cheese and feta, sweet dried cranberries, and fresh chives, all wrapped in soft tortillas, these bite-sized rolls are easy to prepare and guaranteed to impress.

Ingredients

8 ounces cream cheese, softened
1 cup crumbled feta cheese
⅓ cup chopped fresh chives
1½ cups dried cranberries
4 large flour tortillas (10-inch)

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Instructions

In a small bowl, beat the softened cream cheese until fluffy.
Add crumbled feta, chopped chives, and dried cranberries. Mix well.
Spread the mixture evenly over each of the four tortillas.
Roll each tortilla tightly, wrap in plastic wrap, and refrigerate for at least 1 hour.
Slice into pinwheels and arrange on a platter for serving.

Notes

Substitute chives with green onions or rosemary for a different flavor.
Use spinach or sun-dried tomato tortillas for a colorful twist.
Add chopped nuts like pecans or walnuts for texture.
Keep rolled tortillas wrapped until ready to slice and serve for the best shape.
Not recommended for freezing due to cream cheese texture changes.

Easy Baklava Bundt Cake Recipe with a Cake Mix

May 1, 2025 by Sue Leave a Comment

This Easy Baklava Bundt Cake brings together the rich, nutty flavors of traditional baklava in a moist, tender cake. By using a vanilla cake mix and a luscious nut topping, I can enjoy all the indulgence of baklava without the intricate layering of phyllo dough.

Why I Love This Recipe

I love how this recipe simplifies the complex process of making baklava. The combination of crunchy nuts, sweet honey glaze, and soft cake creates a delightful dessert that's both easy to prepare and impressive to serve. It's perfect for special occasions or whenever I crave something sweet and nutty.

Ingredients

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

For the Baklava Topping:

¼ cup melted butter
1 cup chopped nuts (I use a mix of pistachios, almonds, and walnuts)
⅓ cup brown sugar
1 tablespoon corn syrup
½ teaspoon cinnamon

For the Cake Batter:

1 box vanilla cake mix (13.25 ounces)
3 large eggs
½ cup vegetable oil
1 cup water
3 tablespoons sour cream

For the Honey Glaze:

¼ cup honey
1 cup powdered sugar
1 teaspoon lemon juice
1 to 1½ tablespoons warm water

Directions

Preheat the oven to 350°F (175°C). Liberally spray a Bundt pan with nonstick cooking spray and set aside.
Prepare the Baklava Topping: In a medium bowl, combine the melted butter, chopped nuts, brown sugar, corn syrup, and cinnamon. Stir until well mixed. Pour this mixture into the bottom of the prepared Bundt pan.
Prepare the Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, water, and sour cream. Mix according to the package directions until the batter is smooth. Carefully pour the batter over the nut mixture in the Bundt pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges of the cake to loosen it, then invert it onto a cake plate. If any of the nut topping sticks to the pan, simply remove it and place it back on top of the cake.
Prepare the Honey Glaze: In a small bowl, whisk together the honey, powdered sugar, lemon juice, and warm water until the glaze reaches a pourable consistency. Drizzle the glaze over the top of the warm cake.

Servings and Timing

This recipe yields approximately 10 servings. The total time to prepare and bake the cake is about 55-60 minutes: 15 minutes for preparation and 40-45 minutes for baking.

Variations

Nut Variations: I sometimes use only one type of nut, such as walnuts or pistachios, depending on what I have on hand.
Spice It Up: Adding a pinch of nutmeg or cardamom to the nut mixture gives the cake a different flavor profile.
Citrus Twist: Incorporating orange zest into the glaze adds a refreshing citrus note.

Storage and Reheating

I store the cooled cake in an airtight container at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it for up to 5 days. To reheat, I warm individual slices in the microwave for about 15-20 seconds.

FAQs

What type of nuts work best for this recipe?

I prefer using a combination of pistachios, almonds, and walnuts for a rich flavor and texture. However, using just one type of nut also works well.

Can I use a different type of cake mix?

Yes, I can substitute the vanilla cake mix with a yellow or butter-flavored cake mix for a slightly different taste.

How do I prevent the cake from sticking to the Bundt pan?

I make sure to liberally spray the Bundt pan with nonstick cooking spray, ensuring all the crevices are well-coated.

Can I make this cake ahead of time?

Absolutely. I often bake the cake a day in advance and store it at room temperature. I add the glaze just before serving for the best presentation.

Is there a substitute for corn syrup in the topping?

If I don't have corn syrup, I use honey as a substitute in the nut topping, which complements the honey glaze nicely.

Conclusion

This Easy Baklava Bundt Cake is a delightful fusion of traditional baklava flavors and the simplicity of a cake mix. It's a go-to recipe when I want to impress guests or treat myself to a sweet, nutty dessert without spending hours in the kitchen.

BBQ Pineapple Chicken Kabobs

May 1, 2025 by Sue Leave a Comment

These BBQ Pineapple Chicken Kabobs are a delightful combination of sweet, savory, and smoky flavors. Tender chunks of marinated chicken are skewered alongside juicy pineapple, crisp red bell pepper, and sweet onion, then grilled to perfection. The result is a mouthwatering dish that's perfect for summer gatherings or a weeknight dinner.

Why I Love This Recipe

I love how the flavors meld together in this recipe. The marinade, a blend of barbecue and teriyaki sauces with fresh garlic and ginger, infuses the chicken with a rich, tangy taste. Grilling caramelizes the pineapple and vegetables, enhancing their natural sweetness and adding a smoky depth. It's a simple yet impressive dish that never fails to please.

Ingredients

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

⅔ cup barbecue sauce
⅔ cup teriyaki sauce
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
2 cups fresh pineapple chunks
1 red bell pepper, cut into 1½-inch pieces
1 sweet onion, cut into 1½-inch pieces
2 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste

Directions

In a medium bowl, I combine the barbecue sauce, teriyaki sauce, minced garlic, and grated ginger. I reserve ½ cup of this mixture for basting later.
I place the chicken chunks in a large Ziploc bag or bowl and pour the remaining marinade over them. I let it marinate in the refrigerator for at least 2 hours, or up to 8 hours for deeper flavor.
After marinating, I thread the chicken, pineapple, bell pepper, and onion pieces onto skewers, alternating the ingredients for a colorful presentation.
I brush the assembled skewers with canola oil and season them with salt and pepper.
Preheating the grill to medium heat, I place the skewers on the grill and cook them, turning occasionally, until the chicken is cooked through and has an internal temperature of 165°F, about 10 minutes.
During the last few minutes of grilling, I brush the skewers with the reserved marinade, allowing it to caramelize slightly.

Servings and Timing

This recipe yields 6 servings. The preparation time is approximately 2 hours and 30 minutes, including marinating, and the cooking time is about 20 minutes. In total, I spend around 2 hours and 50 minutes from start to finish.

Variations

Protein Swap: I sometimes use boneless, skinless chicken thighs for a juicier texture.
Vegetable Additions: Adding zucchini or cherry tomatoes to the skewers brings extra color and flavor.
Spice It Up: For a spicier kick, I add a teaspoon of crushed red pepper flakes to the marinade.
Sauce Alternatives: Using a honey-garlic sauce instead of teriyaki gives a different sweet-savory profile.

Storage and Reheating

If I have leftovers, I remove the chicken and vegetables from the skewers and store them in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a microwave-safe dish and heat on medium power until warmed through, or I reheat them in a skillet over medium heat.

FAQs

How can I prevent wooden skewers from burning on the grill?

I soak wooden skewers in water for at least 30 minutes before threading the ingredients. This helps prevent them from burning during grilling.

Can I prepare these kabobs ahead of time?

Yes, I often assemble the skewers a few hours in advance and store them covered in the refrigerator until I'm ready to grill.

What can I serve with these kabobs?

I like to serve them with steamed rice, a fresh green salad, or grilled vegetables for a complete meal.

Can I cook these kabobs in the oven?

Absolutely. I preheat the oven to 400°F and place the skewers on a baking sheet. I bake them for about 20-25 minutes, turning once, until the chicken is cooked through.

Is it possible to use canned pineapple instead of fresh?

Yes, canned pineapple chunks can be used, but I prefer fresh pineapple for its firmer texture and vibrant flavor.

Conclusion

These BBQ Pineapple Chicken Kabobs are a flavorful and visually appealing dish that's perfect for any occasion. The combination of marinated chicken, sweet pineapple, and colorful vegetables creates a delightful meal that's sure to impress. Whether I'm hosting a summer barbecue or looking for a tasty weeknight dinner, this recipe is always a hit.

Chocolate Peanut Butter Roll

May 1, 2025 by Sue Leave a Comment

This Chocolate Peanut Butter Roll is a delightful dessert that combines a light chocolate sponge cake with a creamy peanut butter filling, accented by bits of chopped mini peanut butter cups. It's an impressive treat that's surprisingly simple to make, perfect for gatherings or satisfying a sweet craving.

Why I Love This Recipe

I appreciate how this recipe brings together the classic flavors of chocolate and peanut butter in a visually appealing roll. The lightness of the sponge cake complements the richness of the filling, and the addition of peanut butter cup pieces adds a delightful texture. It's a crowd-pleaser that's both elegant and comforting.

Ingredients

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

4 large eggs
1 cup granulated sugar
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar (for dusting)
1 cup heavy cream
½ cup powdered sugar
½ cup smooth peanut butter (such as Skippy or Jif)
½ cup chopped mini peanut butter cups

Directions

Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, allowing it to extend up the sides. Lightly spray with cooking spray to keep the parchment in place.
In a large bowl, beat the eggs and granulated sugar together for about 5 minutes until the mixture is pale and has tripled in volume.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a rubber spatula, being careful not to deflate the batter.
Pour the batter into the prepared pan and spread it evenly. Tap the pan lightly on the counter to release any large air bubbles.
Bake for 10-12 minutes, or until the cake springs back when lightly touched in the center.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together into a log. Allow it to cool completely on a wire rack.
For the filling, whip the heavy cream until soft peaks form. Fold in the powdered sugar and peanut butter until smooth and well combined.
Once the cake has cooled, gently unroll it. Spread the filling evenly over the surface, leaving a small border around the edges. Sprinkle the chopped peanut butter cups over the filling.
Carefully re-roll the cake without the towel, ensuring a tight spiral. Place the roll seam-side down on a serving platter.
Dust the top with powdered sugar before serving.

Servings and Timing

Servings: 10 slices
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Cooling Time: 30 minutes
Total Time: Approximately 1 hour

Variations

Nut-Free Option: Substitute the peanut butter with sunflower seed butter and use nut-free chocolate candies.
Chocolate Ganache Topping: Drizzle a simple chocolate ganache over the top for added richness.
Fruit Addition: Add a layer of sliced bananas or strawberries on top of the filling before rolling for a fruity twist.

Storage and Reheating

Storage: Wrap the roll tightly in plastic wrap and store in the refrigerator for up to 3 days.
Freezing: Freeze the wrapped roll for up to 1 month. Thaw in the refrigerator overnight before serving.
Reheating: This dessert is best served chilled or at room temperature. If desired, let it sit out for 15-20 minutes before slicing.

FAQs

How can I prevent the cake from cracking when rolling?

Rolling the cake while it's still warm and pliable helps prevent cracks. Also, be gentle and avoid overbaking, which can dry out the cake.

Can I use natural peanut butter in the filling?

Natural peanut butter can be used, but it may result in a looser filling. Ensure it's well-stirred and consider chilling the filling before spreading.

What if I don't have a jelly roll pan?

A rimmed baking sheet of similar size can work, but ensure the batter is spread evenly and the pan is properly lined to prevent sticking.

Can I make this dessert ahead of time?

Yes, the roll can be made a day in advance. Store it wrapped in the refrigerator and dust with powdered sugar just before serving.

Is it possible to add other mix-ins to the filling?

Absolutely! Chopped nuts, mini chocolate chips, or even a swirl of caramel can be added to the filling for extra flavor and texture.

Conclusion

This Chocolate Peanut Butter Roll is a delightful combination of flavors and textures that's sure to impress. Its elegant appearance belies its straightforward preparation, making it a perfect choice for both special occasions and everyday indulgence. I find it to be a versatile dessert that brings joy to any gathering.

Crispy Dry Rub Chicken Wings

May 1, 2025 by Sue Leave a Comment

These Crispy Dry Rub Chicken Wings offer the perfect balance of smoky, sweet, and savory flavors, thanks to a unique blend of smoked paprika, garlic, chili powder, and a touch of brown sugar. The wings are baked or air-fried until perfectly crispy on the outside while remaining tender and juicy on the inside. Whether I’m hosting a game day event, a casual dinner, or looking for a quick and flavorful weeknight meal, these wings are an ideal choice. Their crispy texture combined with the flavorful dry rub makes them an irresistible treat for all. Plus, they’re easy to make and customizable for various taste preferences!

Why You’ll Love This Recipe

I love this recipe because it delivers bold flavor and crispy texture without the need for deep frying. The combination of smoked paprika, brown sugar, garlic powder, and chili powder creates a savory-sweet-spicy profile that’s hard to resist. Baking or air frying the wings makes them a healthier option, and the simplicity of the preparation means I can have them ready in about 30 minutes. Whether I’m serving them at a party or enjoying them as a weeknight dinner, these wings are always a hit.

Ingredients

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

2 pounds chicken wings (drummettes or split wings)
⅓ to ½ cup all-purpose flour (enough to fully coat the wings)
2 teaspoons brown sugar or brown sweetener
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Cooking oil spray (olive oil recommended)

Directions

Preheat the oven to 375°F (190°C). Pat the chicken wings dry and place them in a large bowl or plastic bag.
Add the flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper to the wings. Ensure they are fully coated.
Line a baking sheet with parchment paper, place the wings on it, and spritz them with cooking oil.
Bake for 20 minutes, then flip the wings, spritz again with cooking oil, and bake for another 10 minutes until the wings are crispy and cooked through (internal temperature should reach 165°F/74°C).

Air Fryer Instructions:

Preheat the air fryer to 400°F (204°C). Follow the same prep process for coating the wings.
Place the wings in the air fryer basket, spritz them with oil, and cook for 15 minutes. Flip, spritz again, and cook for an additional 5 minutes until crispy.

Servings and Timing

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

Variations

Spicy Kick: I add a pinch of cayenne pepper or a dash of hot sauce to the dry rub for extra heat.
Herbaceous Flavor: I mix in dried herbs like thyme or oregano to the seasoning blend.
Sweet and Smoky: I substitute the brown sugar with maple sugar for a different sweetness profile.
Gluten-Free: I use a gluten-free flour blend or almond flour instead of all-purpose flour.

Storage/Reheating

Storage: I store leftover wings in an airtight container in the refrigerator for up to 3 days.
Reheating: To maintain crispiness, I reheat the wings in the oven at 375°F (190°C) for about 10 minutes or in the air fryer at 350°F (175°C) for 5-7 minutes. I avoid microwaving, as it can make the wings soggy.

FAQs

How do I make the wings extra crispy?

I ensure the wings are patted dry before seasoning and avoid overcrowding them on the baking sheet or air fryer basket. Using a wire rack can also help air circulate around the wings for even crispiness.

Can I use frozen chicken wings?

Yes, but I make sure to thaw them completely and pat them dry before applying the dry rub to ensure the seasoning sticks and the wings crisp up properly.

What dipping sauces pair well with these wings?

I enjoy serving these wings with ranch dressing, blue cheese dip, or a spicy aioli. The creamy sauces complement the dry rub's flavors nicely.

Can I prepare the wings ahead of time?

Absolutely. I season the wings and store them covered in the refrigerator for up to 24 hours before cooking. This allows the flavors to meld and makes for an easy meal prep.

Is it necessary to use flour in the recipe?

While not strictly necessary, I find that coating the wings in flour helps achieve a crispier texture. For a lower-carb option, I might use almond flour or omit it entirely, though the wings may be slightly less crispy.

Conclusion

These Crispy Dry Rub Chicken Wings are a flavorful and healthier alternative to traditional fried wings. With a perfect balance of spices and a satisfying crunch, they're sure to become a favorite in my recipe rotation. Whether I'm entertaining guests or enjoying a quiet night in, these wings deliver on taste and convenience.

Cool Whip Pudding Frosting

May 1, 2025 by Sue Leave a Comment

This Cool Whip pudding frosting is a light, creamy, and stable topping that comes together in just minutes. With a mousse-like texture and customizable flavor, it’s perfect for cakes, cupcakes, cookies, or even as a dip for fruit.

Why You’ll Love This Recipe

I love this frosting because it’s:

Quick and easy: I can whip it up in about 5 minutes with no cooking required.
Versatile: I can change the flavor by using different pudding mixes.
Stable: It holds up well for piping and layering without melting quickly.
Light and fluffy: It offers a less sweet alternative to traditional buttercream.
Make-ahead friendly: I can prepare it in advance and store it in the fridge.

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 tablespoons powdered sugar
½ cup cold milk
1 teaspoon vanilla extract
1 container (8 oz) Cool Whip, thawed

Directions

In a large mixing bowl, I combine the pudding mix, powdered sugar, milk, and vanilla extract. I beat the mixture with an electric mixer on medium-high speed for about 2 minutes until it thickens.
I gently fold in the thawed Cool Whip until the mixture is smooth and creamy.
I use the frosting immediately on my baked goods or store it in the refrigerator until needed.

Servings and Timing

Yield: Approximately 2 cups of frosting, enough for a 9x13-inch cake or 12 cupcakes.
Prep time: 5 minutes
Total time: 5 minutes

Variations

Flavor: I switch up the pudding mix to create different flavors like chocolate, lemon, or pistachio.
Color: I add a few drops of food coloring to match the theme of my dessert.
Sugar-free: I use sugar-free pudding mix and light Cool Whip for a lower-calorie option.

Storage/Reheating

Refrigerator: I store the frosting in an airtight container for up to 3 days.
Freezer: I freeze it for up to 2 months. Before using, I thaw it in the refrigerator and re-whip if necessary.

FAQs

How can I make the frosting thicker?

If I want a thicker consistency, I add more powdered sugar, one tablespoon at a time, until I reach the desired thickness.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I can use homemade whipped cream, but the frosting may not be as stable. I ensure the whipped cream is stiffly whipped before folding it in.

Is this frosting suitable for piping?

Absolutely! This frosting is stable enough for piping and holds its shape well on cupcakes and cakes.

Can I make this frosting ahead of time?

Yes, I can prepare it in advance and store it in the refrigerator. I give it a quick stir before using to restore its texture.

What desserts pair well with this frosting?

I use this frosting on cakes, cupcakes, cookies, or as a dip for fresh fruit. It's versatile and complements many desserts.

Conclusion

This Cool Whip pudding frosting is a delightful and easy-to-make topping that adds a light and creamy touch to my favorite desserts. With its quick preparation and versatile flavor options, it's a go-to recipe for any occasion.

Cool Whip Pudding Frosting

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Author: Sue
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: About 2 cups (enough for 1 cake or 12 cupcakes)
Category: Frosting/Dessert Topping
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This light and fluffy Cool Whip pudding frosting is the perfect no-bake topping for cakes, cupcakes, cookies, or fruit. Made with just 4 simple ingredients, it’s stable, easy to customize, and comes together in just 5 minutes—ideal for any dessert lover!

Ingredients

1 package (3.4 oz) instant vanilla pudding mix
2 tablespoons powdered sugar
½ cup cold milk
1 teaspoon vanilla extract
1 container (8 oz) Cool Whip, thawed

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Instructions

In a large mixing bowl, combine pudding mix, powdered sugar, milk, and vanilla extract.
Beat with an electric mixer on medium-high for about 2 minutes until thickened.
Gently fold in Cool Whip until smooth and creamy.
Use immediately or refrigerate until ready to frost.

Notes

To thicken the frosting, add more powdered sugar one tablespoon at a time.
For flavor variations, substitute the vanilla pudding mix with chocolate, lemon, or pistachio.
Food coloring can be added to match dessert themes.
Homemade whipped cream may be used in place of Cool Whip but may reduce stability.

Glazed Fruit and Nut Cake

May 1, 2025 by Sue Leave a Comment

This glazed fruit and nut cake is a rich, dense treat bursting with dried fruits, crunchy nuts, and a hint of spice. Topped with a golden glaze and garnished with vibrant cherries, it’s perfect for holidays, celebrations, or as a comforting dessert year-round.

Why I’ll Love This Recipe

I love how this cake balances sweetness and texture—each bite delivers chewy fruits, crunchy nuts, and a moist, buttery base. The shiny glaze adds an elegant finish that makes it look as good as it tastes. It’s also a great make-ahead dessert because it keeps well and even improves in flavor over time. Whether I’m serving guests or enjoying it with tea, this cake never disappoints.

Ingredients

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

All-purpose flour
Baking powder
Ground cinnamon
Unsalted butter
Brown sugar
Eggs
Vanilla extract
Mixed dried fruits (like raisins, cranberries, chopped dates)
Glazed cherries
Mixed nuts (pecans, walnuts, almonds)
Orange zest
Caramel or apricot glaze

Directions

I preheat the oven to 325°F (160°C) and grease a round cake pan.
I mix the flour, baking powder, and cinnamon in a bowl.
In another bowl, I cream the butter and brown sugar until light and fluffy.
I beat in the eggs one at a time, followed by the vanilla and orange zest.
Gradually, I mix the dry ingredients into the wet mixture until just combined.
I fold in the dried fruits and half the nuts.
I pour the batter into the prepared pan and smooth the top.
I bake for about 60-70 minutes, or until a toothpick comes out clean.
After cooling, I brush the top with caramel or apricot glaze and decorate with remaining nuts and cherries.

Servings and timing

This recipe makes about 10-12 servings. It takes roughly 20 minutes to prepare and 60-70 minutes to bake, depending on the oven. Cooling and glazing take an additional 30 minutes.

Variations

Sometimes I swap out the glaze for melted dark chocolate when I want a richer finish. For a citrusy twist, I add lemon zest alongside the orange.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 5 days. For longer storage, I refrigerate it for up to 2 weeks or freeze slices individually wrapped in plastic. To reheat, I warm slices gently in the microwave for 10-15 seconds or let them come to room temperature.

FAQs

How can I keep the fruits from sinking to the bottom?

I toss the dried fruits in a tablespoon of flour before mixing them into the batter, which helps distribute them evenly.

Can I make this cake gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure.

What’s the best glaze to use?

I prefer apricot jam melted with a splash of water for a classic glossy finish, but caramel glaze also works beautifully.

Can I bake this cake in advance?

Absolutely. I find that it tastes even better after a day or two as the flavors meld.

What nuts work best in this recipe?

I usually go for a mix of pecans, walnuts, and almonds, but cashews or hazelnuts are great alternatives depending on my pantry stock.

Conclusion

This glazed fruit and nut cake is a timeless classic that brings warmth, texture, and flavor to any table. Whether I’m making it for the holidays or just because, it always delivers a comforting slice of something special.

Easy Strawberry Cheesecake Cookies

May 1, 2025 by Sue Leave a Comment

These Easy Strawberry Cheesecake Cookies bring together two favorite desserts in one indulgent bite. With a soft, golden cookie exterior, a creamy cheesecake center, and fresh strawberry jam swirled throughout, every cookie delivers a sweet and tangy surprise. They're a perfect treat for any time of year, especially when I want something fruity, rich, and comforting.

Why You’ll Love This Recipe

These cookies are more than just sweet — they offer a balance of textures and flavors that make them stand out. I like how the cookie is soft and chewy, with juicy strawberry bits, and then comes that creamy cheesecake center that makes every bite feel luxurious. Whether I'm baking for a gathering or just satisfying my own cravings, this recipe always delivers.

Ingredients

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

Fresh strawberries
Light brown sugar
Cream cheese
Granulated sugar
Vanilla extract
Unsalted butter
All-purpose flour
Baking powder
Baking soda
Salt
Egg

Directions

Make the strawberry jam: I combine diced strawberries and brown sugar in a saucepan over medium heat. I cook this until it reduces and thickens, then let it cool completely.
Prepare the cheesecake filling: I beat the cream cheese with granulated sugar and vanilla until smooth, then scoop small balls onto a lined tray. After that, I freeze them until solid, which takes about an hour.
Mix the cookie dough: I stir melted butter, sugar, vanilla, and an egg together. Then I whisk the dry ingredients separately and mix them into the wet ingredients. I gently fold in some diced strawberries and swirl in the cooled jam.
Assemble the cookies: I flatten a scoop of dough, place a frozen cheesecake ball in the center, and wrap the dough around it to seal. I roll them into balls, place them on a baking sheet, and sprinkle sugar on top.
Bake: I bake the cookies at 350°F (175°C) for about 12-15 minutes, until the edges are just golden. Then I let them cool a bit before moving them to a rack.

Servings and timing

Servings: 12 cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Variations

I sometimes swap the strawberries with raspberries or blueberries for a new twist.
Adding mini chocolate chips gives them a chocolate-strawberry flair.
A little lemon zest in the cream cheese filling brightens up the flavor beautifully.

Storage/Reheating

I store the cookies in an airtight container in the fridge for up to 5 days.
For longer storage, I freeze the unbaked cookie balls and bake them straight from frozen with a few extra minutes in the oven.
When I want to enjoy one warm, a few seconds in the microwave makes it taste like it just came out of the oven.

FAQs

How do I keep the cheesecake filling from leaking out?

I make sure to seal the dough tightly around the filling and freeze the cream cheese balls so they hold their shape during baking.

Can I use frozen strawberries?

Yes, I’ve used frozen ones. I thaw and drain them well before chopping and using in the jam or dough.

Why do my cookies spread too much?

If that happens, I chill the dough a bit before baking to help control the spread.

Can I make these smaller?

I can, but I reduce the filling size too. Just adjust the baking time slightly — smaller cookies bake faster.

Can I make these ahead?

Yes, I often prep the jam and filling the day before, or freeze assembled cookies and bake when needed.

Conclusion

These strawberry cheesecake cookies are one of my favorite ways to bring a little extra joy into the kitchen. With their rich, fruity flavor and creamy surprise center, they’re always a hit wherever I take them — and they’re just as satisfying when I keep them all to myself. Whether for a gathering or a personal treat, this recipe is a keeper.

Amish Applesauce Cake

May 1, 2025 by Sue Leave a Comment

Amish Applesauce Cake is a moist, spiced dessert that brings together the simplicity of traditional baking and the warmth of nostalgic flavors. With applesauce at its heart, this cake is soft, rich, and subtly sweet—perfect for sharing with friends or enjoying on a quiet evening with a warm drink.

Why You’ll Love This Recipe

I love how effortlessly this cake comes together using everyday ingredients from my pantry. The applesauce makes the texture incredibly moist without needing butter, while the spices bring out deep, comforting flavors that remind me of fall. I can dress it up with raisins and nuts or keep it simple for a cozy, old-fashioned treat. It’s one of those recipes that always turns out right and makes the house smell amazing while it bakes.

Ingredients

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

2 cups all-purpose flour
1 cup unsweetened applesauce
1 cup granulated sugar
½ cup vegetable oil
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
½ cup raisins (optional)
½ cup chopped nuts (optional)

Directions

I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, I whisk together the applesauce, sugar, oil, and eggs until smooth.
In another bowl, I combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
I slowly mix the dry ingredients into the wet mixture until the batter is smooth and well blended.
I fold in the raisins and nuts if I’m using them.
I pour the batter into the prepared dish and bake it for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan before slicing and serving.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12
Calories per serving: ~280

Variations

I swap regular flour with a gluten-free blend to make it gluten-free.
I replace the eggs with flax eggs and use plant-based oil for a vegan version.
I sometimes add a layer of cream cheese frosting for a richer dessert.
I like to add a bit of ground ginger or allspice for a spicier kick.
I occasionally toss in chopped apples or dried cranberries to change up the flavor.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, I wrap individual slices and freeze them for up to 3 months. When I’m ready to enjoy a slice, I just microwave it for 20–30 seconds to bring back that fresh-from-the-oven warmth.

FAQs

How long does the cake stay fresh?

I find that the cake stays moist and delicious for up to 3 days at room temperature or up to a week in the fridge.

Can I bake this cake ahead of time?

Yes, I often make it a day in advance. I think the flavors deepen overnight and taste even better the next day.

What can I substitute for applesauce?

When I’m out of applesauce, I use mashed bananas or pumpkin puree as a substitute—it changes the flavor a bit, but still works great.

Is it okay to leave out the raisins and nuts?

Absolutely. I sometimes skip them if I want a simpler cake. The base recipe is still moist and flavorful on its own.

Can I bake this in a different pan?

Yes, I’ve used loaf pans or even muffin tins before. I just adjust the baking time depending on the size—less time for smaller pans.

Conclusion

This Amish Applesauce Cake is one of those timeless recipes I always come back to. It’s easy, flexible, and full of comforting spice. Whether I’m baking for a holiday, a potluck, or just because, this cake never disappoints. I like to keep it simple, but the options for customizing it make it feel new every time I bake it.

Cheesecake Brownies

May 1, 2025 by Sue Leave a Comment

Cheesecake Brownies are the ultimate dessert mashup—fudgy, rich brownies layered with creamy, tangy cheesecake. I love how the deep chocolate flavor of the brownie base pairs with the smooth sweetness of the cheesecake topping. It’s a dessert that feels both indulgent and comforting, perfect for any occasion.

Why I Love This Recipe

I find this recipe to be a delightful blend of textures and flavors. The brownies are incredibly fudgy, thanks to a combination of melted chocolate and cocoa powder, while the cheesecake layer adds a creamy contrast. Using cornstarch instead of flour in the brownie batter makes them extra chewy, which I adore. Plus, the recipe is versatile—I can use a homemade brownie base or a boxed mix when I’m short on time.

Ingredients

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

For the Brownie Layer:

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

For the Cheesecake Layer:

8 ounces cream cheese, softened
½ cup granulated sugar
1 egg, room temperature
½ teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C). Lightly spray a 9-inch square baking pan with cooking spray. Line with parchment paper, leaving an overhang for easy removal.
Prepare the Brownie Batter:
- In a large bowl, combine the 12 ounces of chocolate chips and butter. Melt in 30-second increments in the microwave, stirring in between, until smooth.
- Stir in the sugar and vanilla extract until completely combined.
- Add the eggs one at a time, stirring well after each addition.
- In a separate bowl, whisk together the cocoa powder, cornstarch, and salt. Add this dry mixture to the wet mixture and stir vigorously until the batter is smooth and begins to pull away from the sides of the bowl.
- Fold in the mini chocolate chips.
- Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula. Set aside the remaining batter.
Prepare the Cheesecake Layer:
- Using a stand mixer or handheld mixer, beat the cream cheese until light and fluffy.
- Add the sugar and beat until combined.
- Beat in the egg and vanilla extract until the mixture is smooth.
Spoon the cheesecake filling over the brownie batter in the pan and carefully spread it into an even layer with an offset spatula.
Drizzle or spoon the remaining brownie batter over the top of the cheesecake layer. Use a knife or skewer to gently swirl the brownie batter into the cheesecake layer for a marbled effect.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Keep an eye on the brownies after 30 minutes to avoid overbaking.
Let the brownies cool completely in the pan. Use the parchment paper overhang to lift them out and cut into squares.

Servings and Timing

This recipe yields 16 servings. The total time required is approximately 45 minutes: 15 minutes for preparation and 30 to 35 minutes for baking.

Variations

Boxed Brownie Mix: When I’m in a hurry, I sometimes use a boxed brownie mix. I prepare the brownie batter as directed on the box and then proceed with the cheesecake layer as described above.
Pan Size Options: I usually use a 9-inch square pan for thick brownies. For slightly thicker bars, an 8-inch square pan works well—just add about 2 minutes to the baking time. If I prefer thinner brownies, I opt for a 9x13-inch pan and subtract about 5 minutes from the baking time.
Add-Ins: Occasionally, I like to add white chocolate chunks or swirl in some raspberry jam into the cheesecake layer for a fruity twist.

Storage and Reheating

I store these brownies in an airtight container in the refrigerator, where they keep well for up to 5 days. For longer storage, I freeze them individually wrapped in plastic wrap and then place them in a freezer-safe bag; they last up to 3 months. To enjoy, I thaw them in the refrigerator overnight. I prefer eating them chilled, but if I want a warmer treat, I microwave a brownie for about 10 seconds.

FAQs

How can I achieve clean cuts when slicing the brownies?

I let the brownies chill completely before cutting. Using a sharp knife, I wipe it clean between each cut to ensure neat slices.

Can I use low-fat cream cheese in the cheesecake layer?

I’ve tried using reduced-fat cream cheese, and it works, but I avoid fat-free versions as they don’t yield the same creamy texture.

Is it possible to make these brownies gluten-free?

Yes, since the recipe uses cornstarch instead of flour, it’s naturally gluten-free. However, I always check that all other ingredients, like chocolate chips, are certified gluten-free.

Can I add other flavors to the cheesecake layer?

Absolutely! Sometimes, I mix in a tablespoon of espresso powder or swirl in some caramel sauce to add different flavors to the cheesecake layer.

Do I need to refrigerate the brownies?

Yes, because of the cream cheese layer, I store the brownies in the refrigerator to keep them fresh and safe to eat.

Conclusion

Cheesecake Brownies are a delightful treat that combines the best of both worlds: rich, fudgy chocolate and creamy cheesecake. Whether I’m making them for a special occasion or just to satisfy a sweet craving, they never disappoint. I hope you enjoy baking and indulging in these as much as I do!

Orange Rolls with a Warm Sour Cream Butter Glaze

May 1, 2025 by Sue Leave a Comment

I recently tried these Orange Rolls with a Warm Sour Cream Butter Glaze, and they turned out to be a delightful treat. The soft, fluffy yeast rolls are infused with a bright orange zest and topped with a luscious sour cream butter glaze that adds a rich, tangy sweetness. Perfect for breakfast, brunch, or a special snack, these rolls are sure to impress.

Why I Love This Recipe

What I love about this recipe is how it combines the freshness of orange with the richness of a buttery glaze. The dough is soft and easy to work with, and the orange zest adds a natural citrus flavor without being overpowering. The glaze seeps into every crevice, ensuring each bite is moist and flavorful. Plus, the aroma while baking is simply irresistible.

Ingredients

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

1 package active dry yeast
¼ cup warm water (100 to 110°F)
1 cup sugar, divided
½ cup butter, melted and divided
2 large eggs, lightly beaten
½ cup sour cream
1 teaspoon salt
3¼ cups all-purpose flour
2 tablespoons orange zest (from 2 large oranges)

For the Glaze:

¾ cup sugar
½ cup sour cream
½ cup butter
2 tablespoons fresh orange juice
Pinch of salt

Directions

I start by combining the yeast and warm water, stirring, and letting it stand for 5 minutes to bloom.
In a large mixing bowl, I mix the yeast mixture, ¼ cup of the sugar, 6 tablespoons of the melted butter, eggs, sour cream, and salt until smooth. Gradually, I add 2 cups of the flour, ½ cup at a time, beating at medium speed until smooth. Then, I add another 1¼ cups of flour until it forms a soft dough (I may not need all the flour).
I turn the dough onto a floured surface and knead until smooth and elastic, about 5 minutes. Then, I place it in a well-greased bowl, turning to grease the top, cover, and let it rise in a warm place for 1½ hours, or until almost doubled in bulk.
I combine the orange zest and remaining ¾ cup of sugar in a bowl, stirring until well combined.
After greasing a 13x9-inch baking pan, I punch down the dough and divide it in half. I roll out one half into a 12-inch circle, brush with 1 tablespoon of the melted butter, and sprinkle evenly with half of the orange zest/sugar mixture.
I cut each circle into 12 even wedges and roll up each wedge starting at the wide end. Placing each wedge, point side down, in the greased pan, I repeat with the other half of the dough, using the remaining butter and orange zest/sugar mixture.
I cover the pan and let it rise in a warm place for about 1 hour, or until the rolls are almost doubled. Then, I preheat the oven to 350°F and bake the rolls for 22 minutes, turning the pan at 12 minutes.
While the rolls are baking, I prepare the glaze by stirring the sugar, sour cream, butter, orange juice, and a pinch of salt together in a medium pan over medium heat. I bring it to a boil and stir constantly for 3 minutes, then remove from heat.
Once the rolls are out of the oven, I pour the glaze evenly over the still-warm rolls, ensuring it seeps into all the nooks and crannies.

Servings and Timing

Yield: 24 small rolls
Prep Time: 30 minutes
Cook Time: 22 minutes
Inactive Time (Rising): 2 hours
Total Time: Approximately 2 hours 52 minutes

Variations

Lemon Rolls: I sometimes substitute lemon zest and juice for the orange to create a tangy lemon version.
Nutty Addition: Adding chopped nuts like pecans or walnuts to the filling gives a delightful crunch.
Cream Cheese Glaze: For a richer topping, I replace the sour cream glaze with a cream cheese glaze.

Storage/Reheating

I store any leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, I microwave a roll for about 15-20 seconds until warm.

FAQs

How can I tell if the dough has risen enough?

I check if the dough has doubled in size and springs back slowly when I press it lightly with my finger.

Can I prepare the rolls ahead of time?

Yes, I often prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. In the morning, I let them come to room temperature and rise before baking.

What if I don't have fresh oranges?

I use bottled orange juice and dried orange zest as substitutes, though fresh oranges provide the best flavor.

Can I freeze the baked rolls?

Absolutely. I let the rolls cool completely, wrap them tightly, and freeze for up to 3 months. I thaw and reheat them as needed.

Is it necessary to use all the glaze?

I find that using all the glaze ensures the rolls are moist and flavorful, but I can adjust the amount to my preference.

Conclusion

These Orange Rolls with a Warm Sour Cream Butter Glaze have become a favorite in my household. The combination of soft, citrus-infused dough and rich, tangy glaze creates a treat that's hard to resist. Whether for a special breakfast or a delightful snack, these rolls are sure to please.

Crispy Goat Cheese Poppers with Honey

May 1, 2025 by Sue Leave a Comment

I love these Crispy Goat Cheese Poppers with Honey for their delightful combination of creamy goat cheese encased in a golden, crispy shell, finished with a sweet drizzle of honey and a sprinkle of fresh chives. They're a perfect appetizer or snack that brings a touch of elegance to any gathering.

Why I Love This Recipe

I find this recipe irresistible because it balances rich, tangy goat cheese with the sweetness of honey and the crunch of panko breadcrumbs. It's quick to prepare and always impresses guests, making it a go-to for parties or cozy nights in.

Ingredients

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

⅓ cup all-purpose flour
½ teaspoon black pepper
1 large egg
½ teaspoon kosher salt
⅔ cup panko breadcrumbs
1 (11 oz.) log soft goat cheese

For frying:

2 cups oil (grapeseed, canola, or vegetable oil)

For garnish:

1 tablespoon honey
2 tablespoons minced fresh chives

Directions

In a medium bowl, I combine the flour and black pepper. In a separate bowl, I whisk the egg with salt and 2 tablespoons of water. I place the panko breadcrumbs in a third bowl.
I roll the goat cheese into 24 balls, each about 1 tablespoon in size. Then, I coat each ball in the flour mixture, dip it into the egg wash, and roll it in panko breadcrumbs, ensuring an even coating. I freeze the coated balls for 20 minutes until firm.
When ready to cook, I heat the oil in a deep saucepan over medium-high heat to 350°F (175°C).
I fry the goat cheese balls in batches for 1 to 2 minutes, or until they are golden and crisp. Using a slotted spoon, I transfer them to a paper towel-lined plate to drain.
I arrange the poppers on a serving platter, drizzle them with honey, and sprinkle with minced chives. I serve them immediately.

Servings and Timing

This recipe yields 24 poppers, serving approximately 6 to 8 people as an appetizer. The total preparation and cooking time is about 45 minutes.

Variations

Herb-Infused: I sometimes mix chopped fresh herbs like thyme or rosemary into the goat cheese for added flavor.
Spicy Kick: For a bit of heat, I add a pinch of cayenne pepper to the flour mixture or drizzle the finished poppers with hot honey.
Nutty Crunch: I mix finely chopped nuts, such as pecans or walnuts, into the panko breadcrumbs for a different texture and taste.

Storage/Reheating

I store any leftover poppers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through and crispy.

FAQs

How far in advance can I prepare these poppers?

I can roll the goat cheese into balls and refrigerate or freeze them up to 3 days ahead. However, I wait to coat them in panko breadcrumbs until just before frying to maintain their crispiness.

Can I bake these instead of frying?

While frying gives the best crispy texture, I can bake them in a preheated oven at 400°F (200°C) for 15-20 minutes, turning halfway through, until golden brown.

What can I serve with these poppers?

I often serve them with a charcuterie board, alongside crackers, cured meats, and fresh fruits. They also make a great topping for salads.

Can I use a different type of cheese?

I prefer goat cheese for its tangy flavor, but I can experiment with other soft cheeses like feta or cream cheese, keeping in mind the texture and taste will vary.

Is there a substitute for panko breadcrumbs?

If I don't have panko, I use regular breadcrumbs, though they may result in a slightly less crispy texture.

Conclusion

These Crispy Goat Cheese Poppers with Honey are a delightful treat that combines creamy, tangy cheese with a sweet and crunchy exterior. They're versatile, easy to make, and always a hit at gatherings. I enjoy making them for their simplicity and the joy they bring to any occasion.

Easy Homemade Sourdough Pasta Using Starter or Discard

April 29, 2025 by Sue Leave a Comment

Making homemade pasta is a satisfying experience, but making sourdough pasta brings a new level of flavor and digestibility to the table. By using either active sourdough starter or discard, I create a simple, delicious dough that can be used immediately or fermented overnight for even greater health benefits.

Why You’ll Love This Recipe

I find that this sourdough pasta is easier to digest compared to traditional pasta, and the slight tanginess from the starter gives it an unbeatable flavor. Whether I’m whipping up a quick meal or planning a special pasta night, this recipe fits perfectly. Plus, it's a wonderful way to use up sourdough discard instead of throwing it away.

Ingredients

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

All-purpose flour
Sourdough starter or discard
Eggs

Directions

I start by either mixing by hand or using a stand mixer.
For the mixer method, I add the eggs and sourdough starter to the bowl and mix slowly with a dough hook, gradually adding the flour until a dense dough forms.
For the hand method, I create a well in a mound of flour, add the eggs and starter to the center, and use a fork to slowly incorporate the flour until a dough forms.
Once mixed, I knead the dough by hand until smooth and elastic, wrap it in plastic wrap, and let it rest for 30 minutes.
For better digestibility, I often refrigerate the dough overnight for a slow ferment.
When ready, I roll out the dough using a rolling pin or pasta machine, shape it into my preferred pasta type, and either cook it immediately or dry it for later use.

Servings and Timing

This recipe yields about 4 servings.
Preparation time: 20 minutes
Resting/fermenting time: 30 minutes to overnight
Rolling and cutting time: 30 minutes
Cooking time: 3–5 minutes for fresh pasta

Variations

Sometimes I add herbs like basil or spinach puree to the dough for extra flavor. I also swap all-purpose flour for semolina flour to create a slightly firmer texture perfect for specific pasta shapes.

Storage/Reheating

After drying completely for about 24 hours, I store the pasta in an airtight container at room temperature for up to a month. If the pasta is fresh, I refrigerate it and use it within 2–3 days. To reheat cooked pasta, I simply drop it in boiling water for a minute or two.

FAQs

How long does sourdough pasta last?

When dried properly, it can last up to a month stored in an airtight container at room temperature.

Can I freeze sourdough pasta dough?

Yes, I often freeze it after kneading but before rolling it out. I wrap it tightly in plastic and then place it in a freezer bag.

Do I have to use active sourdough starter?

No, I use either active starter or discard depending on what I have. Both work beautifully.

Can I make sourdough pasta without a pasta machine?

Absolutely. I roll it out by hand with a rolling pin and slice it into strips with a sharp knife when I want a more rustic look.

Why does my pasta dough feel too dry or too sticky?

If it feels dry, I add a tiny bit of water; if it's too sticky, I sprinkle in a little more flour while kneading.

Conclusion

Making sourdough pasta is a rewarding process that combines the rich tradition of pasta-making with the health benefits of sourdough fermentation. I love how versatile and flavorful it turns out every time. Whether made fresh for a quick dinner or fermented overnight for better digestion, this recipe has become a staple in my kitchen.

Easy Homemade Sourdough Pasta Using Starter or Discard

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Author: Sue
Prep Time: 20 minutes
Cook Time: 3–5 minutes (for fresh pasta)
Total Time: 50 minutes to overnight (if fermenting)
Yield: 4 servings
Category: Pasta
Method: Hand-mixed or stand mixer, kneading, rolling, boiling
Cuisine: Italian-inspired
Diet: Vegetarian

Print Recipe

Description

Learn how to make Easy Homemade Sourdough Pasta Using Starter or Discard with this simple recipe. Create delicious, digestible fresh pasta from scratch, perfect for using up your sourdough discard or active starter, with options for immediate use or slow fermentation for added health benefits.

Ingredients

All-purpose flour
Sourdough starter (active or discard)
Eggs

Cook Mode Prevent your screen from going dark

Instructions

Add eggs and sourdough starter to a mixing bowl.
Gradually mix in flour using a dough hook (or by hand using a fork if not using a mixer).
Knead the dough until smooth and elastic.
Wrap the dough in plastic and rest for at least 30 minutes (or refrigerate overnight for fermentation).
Roll out the dough using a rolling pin or pasta machine.
Cut into desired pasta shapes.
Cook immediately (3–5 minutes) or dry for future use.

Notes

For extra flavor, add herbs or spinach puree to the dough.
Substitute semolina flour for a firmer pasta texture.
If dough is too dry, add water 1 teaspoon at a time. If too sticky, add small amounts of flour while kneading.
Dough can be frozen after kneading but before rolling.

Hawaiian BBQ Chicken & Pineapple Foil Packets

April 29, 2025 by Sue Leave a Comment

Hawaiian BBQ Chicken & Pineapple Foil Packets are a simple and flavorful meal that combines tender chicken, sweet pineapple, colorful veggies, and smoky barbecue sauce all cooked together inside a foil packet. It's the perfect dish for grilling season or a fuss-free oven meal.

Why You’ll Love This Recipe

I love how easy these foil packets are to prepare and customize. Each packet locks in so much flavor, and cleanup couldn't be easier. The combination of juicy chicken, tangy barbecue sauce, and sweet pineapple creates an irresistible tropical twist that's perfect for family dinners, picnics, or camping trips.

Ingredients

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

Boneless, skinless chicken breasts
Pineapple chunks (fresh or canned)
Red bell pepper, diced
Red onion, diced
Barbecue sauce
Olive oil
Salt
Black pepper
Garlic powder
Aluminum foil
Fresh cilantro (optional for garnish)

Directions

Preheat the grill to medium-high heat or the oven to 400°F.
Cut the chicken breasts into bite-sized pieces.
In a bowl, toss the chicken with olive oil, salt, pepper, and garlic powder.
Tear large sheets of aluminum foil and place them on a flat surface.
In the center of each foil sheet, layer chicken pieces, pineapple chunks, bell pepper, and red onion.
Drizzle barbecue sauce generously over the top.
Fold the sides of the foil over the chicken mixture, sealing the packets tightly.
Place the packets on the grill or a baking sheet if using the oven.
Cook for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Carefully open the packets (watch out for steam) and garnish with chopped fresh cilantro if desired.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20-25 minutes to cook.

Variations

I sometimes swap chicken breasts for chicken thighs for extra juiciness. For a spicier kick, I add sliced jalapeños or a dash of hot sauce. I also like using different veggies such as zucchini, snap peas, or carrots for more variety.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I like placing the packet (or contents) in a 350°F oven for about 10 minutes or microwaving until warmed through. I avoid reheating the foil in the microwave.

FAQs

How do I know when the chicken is fully cooked?

I check that the chicken reaches an internal temperature of 165°F using a meat thermometer.

Can I make these packets ahead of time?

Yes, I prepare the packets a few hours in advance and keep them refrigerated until ready to cook.

Can I bake these packets instead of grilling them?

Absolutely. I bake them at 400°F for about 20-25 minutes until the chicken is cooked and tender.

What kind of barbecue sauce works best?

I like using a smoky or sweet BBQ sauce, but I sometimes experiment with spicy or Hawaiian-flavored sauces.

Can I use frozen pineapple?

Yes, I thaw the frozen pineapple first and drain any excess liquid before adding it to the packets.

Conclusion

Hawaiian BBQ Chicken & Pineapple Foil Packets make dinner easy, delicious, and full of tropical flavor. I love how customizable and convenient they are for busy nights or relaxed weekends. Whether grilled or baked, this recipe brings a taste of the islands to the table with minimal effort and maximum flavor.

Keto Chicken Parmesan Casserole

April 29, 2025 by Sue Leave a Comment

This Keto Chicken Parmesan Casserole takes everything I love about the classic Italian favorite and transforms it into a low-carb, family-friendly dish that’s perfect for busy weeknights. It’s hearty, cheesy, and full of savory flavors without the heavy carbs.

Why You’ll Love This Recipe

I love how this casserole captures the bold, rich flavors of traditional chicken parmesan while staying completely keto-friendly. I skip the carb-heavy breadcrumbs and instead use finely crumbled parmesan crisps, creating a crunchy topping that’s irresistible. With tender rotisserie chicken, gooey melted cheese, and a rich marinara sauce, this recipe feels indulgent but fits perfectly into my keto lifestyle. Plus, it’s quick to assemble and even quicker to disappear at the dinner table.

Ingredients

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

Rotisserie chicken (or cooked chicken breast)
No added sugar marinara sauce (like Rao’s)
Italian seasoning
Garlic cloves
Olive oil
Almond flour
Parmesan cheese
Shredded mozzarella cheese
Parmesan crisps
Non-stick cooking spray

Directions

I start by preheating the oven to 375°F. In a large skillet, I heat olive oil over medium heat and sauté the minced garlic for about a minute until it becomes fragrant. Then I add Italian seasoning, marinara sauce, almond flour, and shredded chicken, stirring and cooking the mixture for about 5 minutes.

I lightly spray a 9"x13" casserole dish with non-stick cooking spray and pour the chicken and sauce mixture into it. After smoothing it out, I layer on the parmesan cheese, mozzarella cheese, and top it all with finely crushed parmesan crisps.

I bake the casserole for 25 minutes until the cheese is bubbling and slightly golden. Once it’s done, I let it cool for a few minutes before serving to let everything set beautifully.

Servings and Timing

This recipe yields about 10 servings. The total time needed, including prep and baking, is approximately 40 minutes: 15 minutes for preparation and 25 minutes for baking.

Variations

I sometimes change it up by adding sautéed spinach or mushrooms to the chicken mixture for an extra vegetable boost. If I’m looking for a different flavor profile, I swap Italian seasoning for a combination of oregano and basil. For a spicier version, I like to add a pinch of crushed red pepper flakes to the sauce.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the refrigerator for up to 4 days. To reheat, I simply microwave a portion for about 1-2 minutes or reheat it in the oven at 350°F for 10-15 minutes until warmed through. I can also freeze this casserole by wrapping it tightly; it keeps well for up to 2 months.

FAQs

How can I make this dish even lower in carbs?

I make sure to use a very low-carb marinara sauce and stick with just parmesan crisps for the topping to keep it as keto as possible.

Can I use homemade marinara sauce?

Absolutely! I like using homemade marinara sauce without added sugar to have full control over the ingredients.

Is it possible to make this casserole dairy-free?

Yes, I substitute the cheese with dairy-free alternatives that melt well if I’m cooking for someone who avoids dairy.

What can I serve with Keto Chicken Parmesan Casserole?

I usually pair it with a fresh green salad or roasted vegetables like broccoli or zucchini to keep the meal light and nutritious.

Can I prepare this casserole ahead of time?

Definitely. I often assemble the casserole a day in advance, cover it tightly, and refrigerate it until I’m ready to bake it.

Conclusion

This Keto Chicken Parmesan Casserole is my go-to when I want a comforting, hearty meal without compromising my low-carb lifestyle. It’s full of satisfying flavors, easy to customize, and perfect for meal prepping. Whenever I make it, it feels like a special occasion, even on the busiest weeknights.

Would you also like me to format this into a nice downloadable Word or PDF file?

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Sloppy Joe Garlic Bread

April 29, 2025 by Sue Leave a Comment

Sloppy Joe Garlic Bread takes the best of two comfort foods and brings them together in one irresistible dish. Rich, hearty Sloppy Joe filling is piled high on top of crispy, buttery garlic bread, then topped with melted cheese for a satisfying and delicious meal.

Why You’ll Love This Recipe

I love how this recipe turns a classic weeknight dinner into a fun, shareable meal. It’s quick to make, packed with flavor, and perfect for feeding a hungry crowd. Plus, it gives a nostalgic nod to childhood meals while adding a tasty twist with the garlic bread base.

Ingredients

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

Ground beef
Yellow onion, diced
Green bell pepper, diced
Garlic cloves, minced
Tomato sauce
Ketchup
Worcestershire sauce
Brown sugar
Salt
Black pepper
Italian seasoning
French bread or baguette
Butter, softened
Garlic powder
Mozzarella cheese, shredded
Fresh parsley, chopped (optional for garnish)

Directions

I preheat the oven to 375°F (190°C).
In a large skillet over medium heat, I cook the ground beef until browned. I drain the excess grease.
I add the diced onion, green bell pepper, and minced garlic to the skillet. I cook until the vegetables are tender.
I stir in the tomato sauce, ketchup, Worcestershire sauce, brown sugar, salt, black pepper, and Italian seasoning. I simmer the mixture for about 5-7 minutes until it thickens.
I slice the French bread in half lengthwise and place the halves on a baking sheet.
In a small bowl, I mix the softened butter and garlic powder. I spread this garlic butter mixture evenly over the bread halves.
I bake the bread for 5 minutes until lightly toasted.
I spoon the Sloppy Joe mixture generously over the toasted garlic bread.
I sprinkle shredded mozzarella cheese over the top.
I return the bread to the oven and bake for another 8-10 minutes until the cheese is melted and bubbly.
I garnish with chopped fresh parsley before serving.

Servings and timing

This recipe serves about 6 people. Preparation takes around 15 minutes, and cooking and baking together take another 20 minutes, making the total time about 35 minutes.

Variations

I sometimes swap the ground beef for ground turkey or chicken for a lighter version.
For a spicy kick, I add diced jalapenos to the Sloppy Joe mixture.
I use a different cheese like cheddar or provolone if I want to change up the flavor.
To make it vegetarian, I use lentils or a plant-based meat substitute instead of ground beef.
For extra garlic flavor, I add roasted garlic to the butter spread.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the garlic bread slices on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes or until heated through. I avoid microwaving, as it can make the bread soggy.

FAQs

How can I make Sloppy Joe Garlic Bread ahead of time?

I prepare the Sloppy Joe mixture and store it separately. When I’m ready to serve, I assemble and bake the garlic bread fresh for the best texture.

Can I freeze Sloppy Joe Garlic Bread?

I recommend freezing only the Sloppy Joe mixture. When needed, I thaw it and prepare fresh garlic bread for the best flavor and texture.

What type of bread works best for this recipe?

I prefer using French bread or a sturdy baguette because they hold up well under the weight of the filling and stay crispy.

Can I make this recipe gluten-free?

Yes, I use a gluten-free loaf of bread and make sure all my sauces are certified gluten-free.

What side dishes pair well with Sloppy Joe Garlic Bread?

I like to serve it with a simple green salad, roasted vegetables, or classic coleslaw to balance the richness.

Conclusion

Sloppy Joe Garlic Bread is the perfect mash-up of two beloved favorites. I love making it for casual dinners, game nights, or any time I want something hearty, cheesy, and absolutely satisfying. It’s an easy recipe that always gets rave reviews and brings a fun, nostalgic touch to the table.

Raspberry Protein Pop Tarts

April 29, 2025 by Sue Leave a Comment

A healthy, grown-up twist on a childhood favorite, these Raspberry Protein Pop Tarts feature a protein-rich dough, a collagen chia jam filling, and a sweet raspberry frosting. I find them perfect for breakfast, a snack, or even a healthy dessert option that doesn’t compromise on flavor.

Why You’ll Love This Recipe

I love how these pop tarts deliver both nostalgia and nutrition. They are gluten-free, rich in protein, and customizable depending on the ingredients I have on hand. Plus, making them from scratch means I can control the sweetness and quality of ingredients, ensuring a treat that fits perfectly into a balanced diet.

Ingredients

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

0.75 cup almond flour
0.75 cup tapioca starch
0.25 cup vanilla protein powder
1 tablespoon coconut sugar
0.5 cup unsalted butter (vegan butter stick can work too)
1 whole egg

Filling:

1 cup organic raspberries
2 tablespoons water
2 tablespoons chia seeds
2 tablespoons collagen

Frosting:

2 tablespoons raspberry juice (see notes)
0.75 cup powdered monkfruit sweetener

Directions

I process together the almond flour, tapioca starch, coconut sugar, and butter until the mixture is crumbly. Then I add the egg and process again until a dough forms.
I wrap the dough in plastic wrap, shaping it into a disc, and refrigerate for at least 30 minutes.
For the jam, I warm the raspberries and water on the stovetop until the berries are easily muddled. I then add chia seeds, remove from heat, stir in collagen, and set aside to cool or refrigerate.
I lay out parchment paper, sprinkle it with tapioca flour, place the dough on it, cover with another sheet of parchment, and roll it out into a rectangle.
Using a pizza cutter, I straighten the edges and cut the dough into 10 rectangles.
I transfer the parchment with the dough rectangles onto a baking sheet.
I spoon the chia jam onto the center of 5 rectangles.
I place the remaining 5 rectangles on top, sealing the edges with a fork and poking a few holes on top to allow steam to escape during baking.
I bake at 350°F for 20 minutes.
I let them cool completely.
To make the frosting, I press fresh or frozen raspberries through a fine mesh strainer to extract the juice, then mix the juice with the powdered sweetener to form a frosting. I adjust the consistency by adding more juice or a splash of milk if necessary.
I spread the frosting over the cooled pop tarts and enjoy.

Servings and timing

This recipe makes 5 pop tarts.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I sometimes switch up the berries, using blueberries or strawberries instead of raspberries. If I don’t have protein powder, I simply increase the almond and tapioca flours to 1 cup each. For a collagen-free version, I skip the collagen and the jam still sets nicely with chia seeds alone.

Storage/Reheating

I store these pop tarts in an airtight container at room temperature for up to two days or refrigerate them for up to five days. For longer storage, I freeze them individually wrapped. When ready to eat, I reheat in a toaster oven or microwave just until warm.

FAQs

How do I make this recipe vegan?

I replace the egg with a flax egg and use vegan butter. I also skip the collagen or use a plant-based alternative.

Can I skip the protein powder?

Yes, when I skip the protein powder, I just increase both almond and tapioca flour to 1 cup each.

Can I use frozen berries?

Yes, I use frozen raspberries when fresh aren't available. I thaw them slightly before making the jam.

What’s the best way to get raspberry juice for the frosting?

I mash fresh or thawed raspberries through a fine mesh strainer to extract just the juice.

Can I make these ahead of time?

Absolutely, I make the dough and jam a day ahead and assemble and bake the pop tarts when ready to enjoy.

Conclusion

These Raspberry Protein Pop Tarts satisfy my craving for something sweet and nostalgic while still being mindful of nutrition. I love how easy they are to adapt with different flavors and ingredients. Whether for breakfast, a snack, or a healthier dessert, these pop tarts have definitely earned a place in my regular recipe rotation.

Dolly Parton’s 5-Ingredient Casserole

April 29, 2025 by Sue Leave a Comment

Dolly Parton’s 5-Ingredient Casserole is a comforting and hearty dish that brings together simple pantry staples to create a warm and satisfying meal. With minimal prep and maximum flavor, this casserole is perfect for busy nights or when I just want something easy and delicious.

Why You’ll Love This Recipe

I love this recipe because it is incredibly easy to put together, requiring just five simple ingredients that I usually already have on hand. It’s rich, creamy, and perfectly filling, making it ideal for family dinners or casual get-togethers. Plus, it’s inspired by Dolly Parton herself, adding a touch of Southern charm to my table. Whether I’m cooking for a crowd or just meal-prepping for the week, this casserole never disappoints.

Ingredients

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

ground beef tater tots cream of mushroom soup onion cheddar cheese

Directions

I start by preheating the oven to 350°F (175°C).
In a large skillet over medium heat, I cook the ground beef until it’s no longer pink, then drain the excess fat.
I chop the onion finely and mix it with the cooked beef.
In a large bowl, I combine the beef mixture with the cream of mushroom soup.
I spread the beef and soup mixture evenly into a greased 9x13-inch baking dish.
I layer the tater tots on top of the beef mixture.
I sprinkle shredded cheddar cheese generously over the tater tots.
I bake the casserole uncovered for about 45 minutes or until the cheese is melted and bubbly and the tater tots are golden brown.

Servings and Timing

This recipe makes about 6 to 8 servings. Preparation time is around 10 minutes, and the cooking time is approximately 45 minutes.

Variations

I like to change things up sometimes by using cream of chicken soup instead of mushroom for a different flavor. Adding frozen mixed vegetables into the beef mixture is another great way to pack in some extra nutrition. For a spicier version, I sprinkle a little cayenne pepper or use pepper jack cheese instead of cheddar.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I simply pop a portion into the microwave until warmed through or place the casserole back in the oven at 350°F until heated. If I’m freezing it, I make sure it’s fully cooled before wrapping it tightly and it can last up to 2 months in the freezer.

FAQs

How can I make this casserole vegetarian?

I replace the ground beef with a plant-based ground meat alternative or even lentils for a hearty vegetarian version.

Can I use a different type of cheese?

I often swap the cheddar for mozzarella, pepper jack, or a Mexican blend to suit my taste.

Can I prepare this casserole ahead of time?

I assemble the casserole, cover it tightly, and refrigerate it for up to a day before baking when I’m ready.

What’s the best way to keep the tater tots crispy?

I make sure to bake the casserole uncovered and sometimes broil it for the last few minutes for extra crispiness.

Can I add more seasoning to the beef mixture?

Yes, I sometimes add garlic powder, black pepper, or a dash of Worcestershire sauce to the beef for extra flavor.

Conclusion

Dolly Parton’s 5-Ingredient Casserole is a true gem of a recipe that makes me feel like I’m getting a warm Southern hug with every bite. It’s simple, satisfying, and endlessly customizable, making it a go-to for busy weeknights and cozy weekends alike. I know once I try it, it’ll become a beloved staple in my kitchen too.

Dolly Parton’s 5-Ingredient Casserole

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Author: Sue
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 to 8 servings
Category: Dinner, Casserole
Method: Baking
Cuisine: Southern, American

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Description

Dolly Parton’s 5-Ingredient Casserole is the ultimate comfort food, combining ground beef, tater tots, cream of mushroom soup, onion, and cheddar cheese into a rich, hearty, and easy-to-make meal. Perfect for busy nights, this Southern-inspired dish captures classic flavors with minimal effort, delivering warmth and satisfaction in every bite.

Ingredients

1 pound ground beef
1 bag frozen tater tots
1 can cream of mushroom soup
1 medium onion, finely chopped
1½ cups shredded cheddar cheese

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Instructions

Preheat the oven to 350°F (175°C).
In a large skillet over medium heat, cook the ground beef until no longer pink; drain excess fat.
Finely chop the onion and mix it into the cooked beef.
In a large bowl, combine the beef and onion mixture with the cream of mushroom soup.
Spread the mixture evenly into a greased 9x13-inch baking dish.
Arrange the frozen tater tots in a single layer on top.
Sprinkle shredded cheddar cheese evenly over the tater tots.
Bake uncovered for about 45 minutes, or until the cheese is melted and bubbly and the tater tots are golden brown.

Notes

Swap cream of mushroom soup for cream of chicken for a different flavor.
Add frozen mixed vegetables to the beef mixture for extra nutrition.
Spice it up with cayenne pepper or use pepper jack cheese.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Reheat in the microwave or oven until heated through.

Caramel Frosting Recipe

April 29, 2025 by Sue Leave a Comment

This caramel frosting is rich, buttery, and packed with a deep caramel flavor that transforms any cake or cupcake into an indulgent dessert. I love how it spreads smoothly and sets up perfectly for a beautiful finish.

Why You’ll Love This Recipe

I love this caramel frosting because it brings a warm, homemade sweetness that store-bought frostings just can't match. The caramel flavor is authentic and developed by cooking sugar to just the right stage. It's incredibly versatile – I put it on chocolate cake, vanilla cupcakes, and even banana bread for an extra-special touch. Plus, it’s simple enough to make without any fancy equipment.

Ingredients

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

Granulated sugar
Unsalted butter
Heavy cream
Vanilla extract
Salt
Powdered sugar

Directions

In a heavy-bottomed saucepan over medium heat, I melt the granulated sugar until it’s fully dissolved and turns a deep amber color.
I add the butter and stir it in until fully melted and incorporated.
Carefully, I pour in the heavy cream while stirring constantly, being cautious of the steam.
I let the mixture boil for 1-2 minutes, then remove it from the heat.
After it cools slightly, I stir in the vanilla extract and salt.
I gradually beat in the powdered sugar until the frosting reaches a spreadable consistency.
If the frosting becomes too thick, I add a splash of cream to thin it out as needed.

Servings and timing

This caramel frosting recipe makes enough to frost one 9x13-inch cake or a two-layer 8-inch cake, or about 24 cupcakes. It takes approximately 10 minutes to prepare and about 15 minutes to cook and cool, so I have it ready in about 25 minutes.

Variations

Sometimes, I add a tablespoon of bourbon or dark rum for a boozy caramel twist. For a salted caramel version, I increase the salt and sprinkle flaky sea salt on top after frosting. I also enjoy using brown sugar instead of white for a deeper molasses flavor.

storage/reheating

I store any leftover caramel frosting in an airtight container in the refrigerator for up to 5 days. When I’m ready to use it again, I let it come to room temperature and beat it briefly to restore its creamy texture. If it's too stiff, a few seconds in the microwave helps loosen it up.

FAQs

How do I prevent the caramel from burning?

I constantly stir and watch the sugar closely once it starts melting. Staying attentive and adjusting the heat as needed prevents burning.

Can I make this frosting ahead of time?

Yes, I often prepare it a day or two ahead and store it in the fridge. I just re-whip it before using.

What can I do if my frosting is too runny?

I add more powdered sugar a little at a time until it thickens to the desired consistency.

Can I use milk instead of heavy cream?

I prefer heavy cream for a richer texture, but in a pinch, whole milk can work. The frosting might be slightly less creamy.

Is this frosting suitable for piping?

Yes, but I chill it slightly first. I find it pipes better when it's firm but still pliable.

Conclusion

This caramel frosting is a decadent, irresistible addition to any dessert. I love how it brings a homemade, luxurious feel to even the simplest cakes and cupcakes. Once I made it from scratch, I never looked back to store-bought versions. It’s a must-try for anyone who loves the rich, buttery goodness of caramel.

Caramel Frosting Recipe

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Frosts one 9x13-inch cake, two 8-inch layers, or about 24 cupcakes
Category: Frosting
Method: Stovetop
Cuisine: American
Diet: Vegetarian

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Description

This Caramel Frosting Recipe is rich, buttery, and deeply flavorful, offering the perfect homemade touch to any cake or cupcake. Learn how to make the ultimate caramel frosting that's smooth, easy to spread, and packed with authentic caramel flavor.

Ingredients

1 cup granulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt
2 to 2 ½ cups powdered sugar

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Instructions

In a heavy-bottomed saucepan over medium heat, melt the granulated sugar until completely dissolved and amber in color.
Add butter and stir until fully incorporated.
Carefully pour in the heavy cream, stirring constantly to avoid splattering.
Allow the mixture to boil for 1–2 minutes, then remove from heat.
Let cool slightly, then stir in vanilla extract and salt.
Gradually beat in the powdered sugar until the frosting reaches a spreadable consistency.
If frosting is too thick, add a splash of cream to loosen it.

Notes

For a salted caramel frosting, increase the salt to ½ teaspoon and sprinkle flaky sea salt on top after frosting.
For a deeper flavor, substitute brown sugar for granulated sugar.
Add 1 tablespoon of bourbon or dark rum for a boozy twist.
Chill slightly before piping for better structure.

Peach Buttermilk Pound Cake

April 29, 2025 by Sue Leave a Comment

This Peach Buttermilk Pound Cake is rich, buttery, and bursting with juicy peach flavor. With a tender crumb and a golden crust, it makes a perfect dessert or a delightful treat alongside coffee or tea.

Why You’ll Love This Recipe

I love how this cake combines the sweet, fresh taste of peaches with the tangy richness of buttermilk, creating a moist and flavorful dessert. The simple ingredients come together easily, making it a favorite go-to recipe for gatherings or a cozy homemade indulgence. Plus, it stays moist for days, making it a great make-ahead option.

Ingredients

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

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Buttermilk
Fresh peaches, peeled and diced

Directions

I preheat the oven to 325°F and grease a Bundt pan generously.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, I beat the butter and sugar until light and fluffy.
I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Alternating with the buttermilk, I gradually add the dry ingredients to the wet mixture.
I gently fold in the diced peaches.
I pour the batter into the prepared Bundt pan, spreading it evenly.
I bake for about 70-80 minutes or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.

Servings and Timing

This Peach Buttermilk Pound Cake serves about 12-16 slices. The preparation time is around 20 minutes, and the baking time is 70-80 minutes, making the total time approximately 1 hour and 40 minutes.

Variations

I sometimes add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor.
I use canned or frozen peaches when fresh peaches aren't in season, making sure to drain them well.
I drizzle a simple glaze made with powdered sugar and buttermilk over the cooled cake for extra sweetness.
I incorporate chopped pecans into the batter for a delightful crunch.

Storage/Reheating

I store the cake at room temperature in an airtight container for up to 3 days. For longer storage, I refrigerate it for up to a week. To reheat, I slice a piece and microwave it for about 10-15 seconds to bring back its fresh-from-the-oven taste. I also freeze slices individually wrapped for up to 3 months.

FAQs

How do I keep the cake from sticking to the Bundt pan?

I make sure to grease the pan thoroughly with butter or a baking spray that includes flour, getting into every nook and cranny.

Can I use sour cream instead of buttermilk?

Yes, I can substitute sour cream for buttermilk, although it will slightly change the texture and flavor.

What’s the best way to peel fresh peaches?

I blanch the peaches in boiling water for about 30 seconds, then transfer them to ice water; the skins peel right off.

Can I make this cake ahead of time?

Yes, I often bake it a day ahead; it tastes even better as the flavors develop overnight.

Can I add other fruits to the cake?

I sometimes mix in berries like blueberries or raspberries along with the peaches for a fruity twist.

Conclusion

This Peach Buttermilk Pound Cake is a true celebration of simple, fresh flavors. I love how easy it is to prepare and how deliciously moist and tender each slice turns out. Whether served plain, glazed, or paired with a dollop of whipped cream, this cake is sure to become a cherished favorite.

Slow Cooker Italian Beef Sandwiches

April 29, 2025 by Sue Leave a Comment

This Slow Cooker Italian Beef Sandwiches recipe is a mouthwatering, hearty dish made with tender shredded beef cooked low and slow with Italian seasonings and peppers. Perfect for busy days, it delivers incredible flavor with minimal effort.

Why You’ll Love This Recipe

I love how this recipe makes a deeply flavorful, juicy beef sandwich with hardly any work. The slow cooker does all the heavy lifting while I go about my day. The meat is unbelievably tender, and the combination of spices, pepperoncini, and Italian dressing mix gives it a rich, tangy taste that feels like it came from a gourmet sandwich shop. It's a fantastic option for family dinners, game days, or casual gatherings.

Ingredients

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

Chuck roast
Italian dressing mix
Beef broth
Pepperoncini peppers and juice
Italian seasoning
Garlic powder
Onion powder
Hoagie rolls or sandwich buns
Provolone cheese slices (optional)

Directions

Place the chuck roast in the bottom of the slow cooker.
Sprinkle the Italian dressing mix, Italian seasoning, garlic powder, and onion powder over the beef.
Pour beef broth and pepperoncini juice around the roast.
Add pepperoncini peppers on top.
Cover and cook on low for 8-10 hours or high for 4-5 hours, until the meat is tender and shreds easily.
Shred the beef with two forks inside the slow cooker and stir it back into the juices.
Serve the shredded beef on hoagie rolls, topping with provolone cheese if desired.

Servings and Timing

This recipe makes approximately 8 servings. Cooking time is 8-10 hours on low or 4-5 hours on high, with about 10 minutes of prep time.

Variations

I sometimes swap pepperoncini with banana peppers for a milder flavor.
Adding a few tablespoons of giardiniera gives it a Chicago-style twist.
I like using mozzarella cheese instead of provolone for a creamier finish.
For a spicier version, I add red pepper flakes during cooking.
I sometimes toast the rolls for extra crunch.

Storage/Reheating

I store leftover Italian beef in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it in a freezer-safe bag for up to 3 months. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of beef broth if it seems dry.

FAQs

How do I make this recipe spicier?

I add extra pepperoncini peppers and a few red pepper flakes to increase the heat level.

Can I use a different cut of beef?

Yes, I can substitute with a rump roast or brisket, though chuck roast remains my favorite for its tenderness.

Do I need to sear the beef before slow cooking?

No, I don't sear it for this recipe, which keeps the prep super simple. However, searing could add extra flavor if I have time.

What’s the best way to serve these sandwiches?

I pile the beef high on toasted hoagie rolls and sometimes add provolone cheese and extra pepperoncini.

Can I prepare this recipe ahead of time?

Yes, I often prepare the beef a day ahead, store it in the fridge, and reheat it in the slow cooker or on the stovetop before serving.

Conclusion

I always come back to this Slow Cooker Italian Beef Sandwiches recipe when I need something easy, comforting, and delicious. It's incredibly versatile, perfect for a casual family meal or serving a crowd, and always gets rave reviews.

30-Minute Honey Butter Rolls

April 29, 2025 by Sue Leave a Comment

These 30-Minute Honey Butter Rolls are soft, fluffy, and glazed with a delicious honey butter topping. Perfect for when I need fresh, homemade rolls in a hurry, these rolls combine simple ingredients and a straightforward method to create bakery-quality bread at home without spending hours in the kitchen.

Why You’ll Love This Recipe

I love how quick and easy these rolls are to make, taking just 30 minutes from start to finish. The honey butter adds a rich, slightly sweet flavor that perfectly complements the soft, tender texture of the rolls. Whether I am preparing a weeknight dinner or a special holiday meal, these rolls make an impressive addition without all the fuss. Plus, they use basic pantry staples, so I can whip them up anytime without a special trip to the store.

Ingredients

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

Warm water
Active dry yeast
Honey
Butter
Salt
Egg
All-purpose flour
Additional honey and butter for topping

Directions

In a mixing bowl, I combine warm water, yeast, and honey. I let it sit until it begins to foam.
I add melted butter, salt, and egg to the yeast mixture and stir to combine.
Gradually, I mix in the flour until a soft dough forms.
I shape the dough into balls and place them in a greased baking dish.
I cover and let the dough rise briefly.
I bake the rolls until they are golden brown.
While still warm, I brush the rolls with the honey butter mixture.

Servings and Timing

This recipe makes about 12 rolls. Preparation time is around 10 minutes, with a rise time of about 10 minutes and a baking time of 10-12 minutes. In total, I can have these delicious rolls ready to serve in just about 30 minutes.

Variations

I sometimes add a sprinkle of cinnamon to the honey butter topping for a warm, spiced flavor. If I want a richer dough, I substitute half of the all-purpose flour with bread flour. For a savory version, I skip the honey in the topping and sprinkle the rolls with a bit of garlic salt or herbs instead.

Storage/Reheating

I store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them and reheat in a 300°F oven until warmed through. If reheating from frozen, I wrap them in foil to keep them moist.

FAQs

How do I know if my yeast is active?

I check if the yeast is active by making sure it foams up after being mixed with warm water and honey. If it doesn't foam within 5 minutes, I start over with fresh yeast.

Can I use instant yeast instead of active dry yeast?

Yes, I can use instant yeast and skip the initial proofing step. I just mix it directly with the dry ingredients.

Can I make these rolls ahead of time?

I prepare the dough, shape the rolls, and refrigerate them. When ready to bake, I let them come to room temperature and rise slightly before baking.

Can I double this recipe?

Absolutely, I double all the ingredients and use a larger baking dish to make more rolls for a bigger crowd.

What should I serve with honey butter rolls?

I love serving them with soups, stews, roasted meats, or simply enjoying them with more butter and honey.

Conclusion

These 30-Minute Honey Butter Rolls have become one of my favorite go-to recipes whenever I need fresh, homemade bread in a flash. Their soft texture and sweet, buttery glaze make them irresistible, and I find myself making them often for both everyday meals and special occasions. I hope this recipe becomes a staple in your kitchen too.

30-Minute Honey Butter Rolls

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes
Yield: About 12 rolls
Category: Bread, Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These 30-Minute Honey Butter Rolls are irresistibly soft, fluffy, and glazed with a rich honey butter topping, making them the perfect quick homemade bread for weeknight dinners or special occasions. Ready in just half an hour, these rolls use simple pantry staples and deliver bakery-quality results without the long wait.

Ingredients

Warm water
Active dry yeast
Honey
Butter (melted + additional for topping)
Salt
Egg
All-purpose flour

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Instructions

In a mixing bowl, combine warm water, yeast, and honey. Let sit until foamy.
Add melted butter, salt, and egg to the yeast mixture; stir to combine.
Gradually mix in flour until a soft dough forms.
Shape the dough into balls and place in a greased baking dish.
Cover and let rise briefly (about 10 minutes).
Bake rolls at 375°F for 10-12 minutes until golden brown.
While warm, brush rolls with a honey butter mixture.

Notes

Add a sprinkle of cinnamon to the honey butter for a warm, spiced flavor.
Substitute half of the all-purpose flour with bread flour for a richer texture.
For a savory twist, skip the honey and top rolls with garlic salt or herbs.
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in a 300°F oven.

Chewy Brown Butter Carrot Cake Cookies

April 29, 2025 by Sue Leave a Comment

These Chewy Brown Butter Carrot Cake Cookies capture all the flavors of a classic carrot cake packed into a soft, chewy cookie. Freshly grated carrots, brown butter, and warm spices come together for a portable version of everyone’s favorite cake.

Why You’ll Love This Recipe

I love how soft, moist, and chewy these cookies stay, even after a week. Browning the butter adds incredible depth, giving the cookies a nutty, caramelized flavor. The freshly grated carrots bring natural sweetness and moisture, while a fragrant blend of spices makes each bite taste just like carrot cake. I also enjoy decorating them with a simple cream cheese frosting shaped like little carrots for a fun finishing touch.

Ingredients

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

all-purpose flour
cinnamon, nutmeg, and ginger
granulated sugar
light brown sugar
brown butter
1 large egg
pure vanilla extract
grated carrots (about 75g or ⅔ cup)
cream cheese
additional granulated sugar for the frosting

Directions

Brown the butter by melting it over medium heat until it foams and the milk solids turn golden brown. Stir constantly and pour into a bowl to cool.
Shred the carrots using the fine or medium side of a box grater. After measuring, blot them dry several times with paper towels.
In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Mix until it resembles wet sand.
Beat in the egg and vanilla until fully combined.
Stir in the flour and spices until just incorporated.
Fold in the grated carrots.
Scoop the dough onto lined baking sheets and bake at 350°F (175°C) for about 10–12 minutes until edges are set.
Cool cookies on the pan for 5 minutes, then transfer to a wire rack.
Decorate cooled cookies with cream cheese frosting if desired.

Servings and Timing

This recipe makes about 20 cookies. Each batch bakes in approximately 10–12 minutes, with about 15 minutes needed to prep the dough (plus cooling time for the butter). Overall, I spend around 45 minutes from start to finish, including cooling and decorating.

Variations

I sometimes add chopped toasted walnuts or pecans to the dough for a crunchy texture. Raisins or shredded coconut can also be mixed in for a classic carrot cake flavor twist. For a dairy-free version, I swap the butter with a good-quality plant-based alternative and skip the cream cheese decoration.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, I refrigerate them for up to a week. If needed, I reheat a cookie for 10 seconds in the microwave to bring back its soft texture.

FAQs

How do I brown butter correctly for cookies?

I melt the butter over medium heat, stirring constantly until it foams and turns golden with brown flecks. Watching it closely is key to prevent burning.

Can I use pre-shredded carrots?

I recommend grating fresh carrots because pre-shredded ones are often too dry and coarse, affecting the cookie texture.

Why should I blot the shredded carrots?

Blotting removes excess moisture so the cookies stay chewy rather than cakey.

Can I freeze the cookie dough?

Yes, I scoop the dough onto a baking sheet and freeze it. Once frozen, I transfer the dough balls to a bag and bake from frozen, adding 2 extra minutes to the baking time.

How do I make the cream cheese frosting?

I simply beat softened cream cheese with sugar until smooth. For decoration, I dye it with food coloring to create little carrot designs on top of each cookie.

Conclusion

These Chewy Brown Butter Carrot Cake Cookies are my new favorite way to enjoy all the cozy flavors of carrot cake in a handheld form. With their chewy centers, nutty brown butter richness, and bursts of fresh carrot sweetness, I know these cookies will become a staple in my baking lineup.

Strawberry Apple Milk Drink (Agua de Fresa con Manzana y Leche)

April 29, 2025 by Sue Leave a Comment

This Strawberry Apple Milk Drink is a creamy, fruity, and refreshing twist on traditional agua fresca. It combines ripe strawberries, crisp apples, and creamy milk to create a chilled beverage that’s as beautiful as it is delicious. Perfect for warm weather or family get-togethers, this drink feels like a fruity milkshake with a light and refreshing finish.

Why You’ll Love This Recipe

I love how quick and easy this drink is to whip up, especially when I want something sweet but not too heavy. The blend of fresh strawberries and apples gives it a natural sweetness, while the milk adds that smooth, velvety texture I crave. It’s also a fun and colorful option for parties or summer barbecues, and it always gets compliments.

ingredients

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

Fresh strawberries, hulled and sliced
Red apples, sliced thin
Sweetened condensed milk
Evaporated milk
Whole milk (or your preferred milk)
Ice cubes
Sugar (optional, depending on how sweet the fruit is)

directions

I start by blending half of the strawberries with the evaporated milk, whole milk, and sweetened condensed milk until completely smooth.
Then, I pour the mixture into a large pitcher.
I stir in the rest of the sliced strawberries and apples for added texture and presentation.
I add ice cubes and mix well to chill the drink.
I taste and adjust the sweetness if needed by adding a bit of sugar.
I serve immediately over ice or refrigerate until ready to enjoy.

Servings and timing

This recipe makes about 6–8 servings, depending on glass size. It takes roughly 10–15 minutes to prepare from start to finish.

Variations

I sometimes use pears instead of apples for a softer, slightly floral flavor.
For a tropical twist, I add a handful of fresh pineapple chunks.
If I want it dairy-free, I swap the milk with almond or oat milk and skip the condensed milk.
For a lighter version, I use only evaporated milk and water with a bit of honey.

storage/reheating

I store any leftovers in the refrigerator for up to 2 days. Before serving again, I stir the drink well since the fruit and milk can separate slightly. I don't recommend reheating—it’s meant to be enjoyed cold.

FAQs

What type of apples work best for this recipe?

I like using crisp, sweet apples like Fuji or Honeycrisp because they hold their shape and add a nice crunch to the drink.

Can I use frozen strawberries?

Yes, I can use frozen strawberries, especially for blending. I just make sure to thaw them slightly for a smoother texture.

Is this drink suitable for kids?

Absolutely. It’s a fruity, non-alcoholic treat that’s perfect for kids and adults alike.

Can I make it ahead of time?

Yes, I often prepare it a few hours ahead and keep it in the fridge. I add the ice right before serving to keep it fresh and cold.

Do I have to use all three types of milk?

No, I can customize the milk base. If I want a lighter drink, I use only one or two kinds of milk and adjust the sweetness accordingly.

Conclusion

This Strawberry Apple Milk Drink is a creamy, fruity treat that’s perfect for warm days or festive occasions. I love how it brings together fresh fruit and creamy texture in every sip. Whether I’m making it for a party or just to treat myself, it’s always a hit. Try it once, and it might just become your new favorite summer drink.

Strawberry Apple Milk Drink (Agua de Fresa con Manzana y Leche)

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Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 6–8 servings
Category: Beverages
Method: Blending
Cuisine: Mexican
Diet: Vegetarian

Print Recipe

Description

Enjoy a refreshing and creamy Strawberry Apple Milk Drink (Agua de Fresa con Manzana y Leche), made with fresh strawberries, crisp apples, and rich milk for a fruity twist on classic agua fresca—perfect for summer gatherings and family treats.

Ingredients

Fresh strawberries, hulled and sliced
Red apples, thinly sliced
Sweetened condensed milk
Evaporated milk
Whole milk (or preferred milk)
Ice cubes
Sugar (optional)

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Instructions

Blend half of the strawberries with evaporated milk, whole milk, and sweetened condensed milk until smooth.
Pour the blended mixture into a large pitcher.
Stir in the remaining sliced strawberries and apples.
Add ice cubes and mix well to chill.
Taste and adjust sweetness by adding sugar if desired.
Serve immediately over ice or refrigerate until ready to enjoy.

Notes

Swap apples for pears for a softer flavor.
Add pineapple for a tropical twist.
For a dairy-free version, use almond or oat milk and skip condensed milk.
Stir well before serving if stored, as separation may occu

Strawberry Mango Margarita Cupcakes

April 29, 2025 by Sue Leave a Comment

Strawberry Mango Margarita Cupcakes bring a festive, tropical vibe to any gathering. With alternating layers of strawberry and mango-flavored batter and swirls of matching buttercream frosting, these cupcakes capture the fun and brightness of summer in every bite. The sugar-dipped tops and colorful appearance make them not just delicious but visually stunning, ideal for parties and celebrations.

Why You’ll Love This Recipe

I love how these cupcakes combine the fruity flavors of mango and strawberry in such a fun, eye-catching way. Whether I want to serve them at a summer barbecue, birthday party, or casual get-together, these cupcakes always add excitement. Decorating them with sugar rims, lime wedges, and strawberries makes every batch feel like a festive masterpiece.

ingredients

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

3 ½ cups all-purpose flour
1 ¼ cups caster sugar
3 teaspoon baking powder
½ teaspoon fine salt
½ cup unsalted butter, softened
2 large eggs
1 ½ cups full cream milk
½ cup vegetable oil
2 tablespoon Greek yogurt or sour cream
1 teaspoon vanilla extract
Pink and red food gel (for strawberry batter and frosting)
1 teaspoon strawberry flavoring
Yellow food gel (for mango batter and frosting)
1 teaspoon mango flavoring
1 batch American or Swiss Meringue Buttercream
Granulated sugar, for decorating
10 limes, cut into wedges for garnish
10 strawberries, halved for garnish

directions

Step 1: I preheat the oven to 275°F (140°C) for fan-forced or 320°F (160°C) for conventional ovens and line two cupcake tins with paper liners.

Step 2: In a large bowl, I whisk together flour, caster sugar, baking powder, and fine salt. Then I add the softened butter and mix until the mixture becomes crumbly.

Step 3: In another bowl, I whisk the eggs, milk, vegetable oil, Greek yogurt or sour cream, and vanilla extract.

Step 4: I divide the batter into two portions. I add pink and red food gel and strawberry flavoring to one, and yellow food gel and mango flavoring to the other.

Step 5: Using piping bags, I pipe alternating layers of strawberry and mango batter into the cupcake liners, filling them about two-thirds full.

Step 6: I bake the cupcakes for 40–50 minutes, until a toothpick inserted into the center comes out clean. Then I let them cool completely on a wire rack.

Step 7: I prepare the buttercream, dividing it into two batches: one with pink and red food gel and strawberry flavoring, the other with yellow food gel and mango flavoring.

Step 8: I lightly dip the cooled cupcake tops in water, then roll them in granulated sugar to create the signature look.

Step 9: Using a piping bag fitted with a star tip, I pipe alternating swirls of strawberry and mango buttercream on each cupcake.

Step 10: Finally, I garnish each cupcake with a lime wedge and a strawberry half for a festive finish.

Servings and timing

This recipe makes 24 cupcakes.
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 70 minutes

Variations

I sometimes add a little extra strawberry puree to the batter for an even fruitier taste.
I like using Swiss Meringue Buttercream when I want a lighter, less sweet frosting.
For a sparkle effect, I sprinkle edible glitter on the frosting.
I occasionally create mini cupcakes using this recipe, adjusting the bake time to about 20–25 minutes.
I sometimes top with mango slices for extra tropical flair.

storage/reheating

I store the cupcakes in an airtight container in the fridge for up to 3 days. Before serving, I let them come to room temperature so they’re soft and flavorful. If needed, I refresh them by letting them sit out for about 15–20 minutes or by microwaving them for just a few seconds — but I’m careful not to overheat, especially with the buttercream frosting.

FAQs

Can I make these cupcakes ahead of time?

I often bake the cupcakes a day ahead and store them unfrosted. I frost them fresh before serving for the best texture and flavor.

How do I get vibrant frosting colors?

I always use gel food coloring because it’s much more concentrated than liquid and doesn’t affect the frosting texture.

What’s the best way to pipe the dual-color swirls?

I fill one side of a piping bag with strawberry buttercream and the other side with mango buttercream, then pipe in a swirl to create the perfect two-tone effect.

How do I prevent the cupcakes from being dry?

I make sure not to overbake them — I start checking around the 40-minute mark. Adding Greek yogurt or sour cream also helps keep them moist.

Can I freeze these cupcakes?

Yes, I freeze the unfrosted cupcakes for up to 2 months. I thaw them overnight in the fridge and then frost them before serving.

Conclusion

Strawberry Mango Margarita Cupcakes are my go-to treat when I want to impress with something colorful, fruity, and festive. Each bite bursts with the fresh flavors of strawberry and mango, while the sugar-dipped rims and swirled buttercream make them a visual centerpiece. I love making these cupcakes for birthdays, barbecues, or anytime I want to bring a little sunshine to the dessert table.

Beef and Cheese Chimichangas

April 29, 2025 by Sue Leave a Comment

If I’m craving something crispy, cheesy, and satisfying, these Beef and Cheese Chimichangas always hit the spot. They bring the flavors of my favorite Mexican restaurant straight to my kitchen, with a golden, crunchy tortilla wrapped around seasoned beef and gooey melted cheese. Whether baked for a lighter option or fried for extra crunch, they are a fun and easy meal to whip up anytime.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile and quick to prepare. I can bake them for a healthier twist or fry them when I’m craving that authentic crispy texture. The filling is simple yet flavorful, and it pairs beautifully with all my favorite toppings like sour cream, salsa, and guacamole. Plus, chimichangas make a perfect family meal since everyone can customize their own!

Ingredients

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

1 lb ground beef
½ cup onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning
½ cup water
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
6 large flour tortillas
¼ cup melted butter or vegetable oil (for brushing)
Sour cream, salsa, and chopped cilantro for serving

Directions

In a large skillet over medium heat, I cook the ground beef until browned, breaking it apart with a spoon.
I add the finely chopped onion and cook for about 3 minutes until softened.
I stir in the minced garlic and cook for another 30 seconds until fragrant.
I sprinkle in the taco seasoning and add ½ cup of water, stirring well. I let it simmer for about 5 minutes until thickened, then remove it from the heat to cool slightly.
I warm the flour tortillas slightly to make them more pliable.
I spoon a generous portion of the beef mixture into the center of each tortilla and top with shredded cheddar and Monterey Jack cheese.
I fold in the sides and roll up the tortillas tightly.
For baking, I preheat the oven to 400°F (200°C), place the chimichangas seam-side down on a parchment-lined baking sheet, brush with melted butter or oil, and bake for 20–25 minutes, flipping halfway through.
For frying, I heat about 1 inch of vegetable oil in a skillet to 350°F (175°C) and fry each chimichanga seam-side down for 2–3 minutes per side until golden and crispy. I drain them on a wire rack.

Servings and Timing

This recipe makes about 6 chimichangas and takes approximately 45 minutes from start to finish.
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

Variations

I sometimes substitute ground beef with shredded rotisserie chicken seasoned with taco spices for a lighter option.
For a breakfast twist, I fill the tortillas with scrambled eggs, cooked sausage, and cheese.
To make it vegetarian, I use black beans, corn, sautéed peppers, onions, and plenty of cheese.

Storage/Reheating

I let the chimichangas cool completely before storing them in an airtight container in the fridge for up to 3 days. For longer storage, I wrap them individually in foil and freeze them for up to 2 months.

To reheat from the fridge, I preheat the oven or air fryer to 375°F (190°C) and heat them for 10–12 minutes, flipping once.
To reheat from frozen, I bake them at 375°F (190°C) for 25–30 minutes without thawing.

FAQs

How do I keep chimichangas crispy?

I make sure the beef filling isn't too wet and always place them seam-side down while baking or frying. Letting them cool on a wire rack also helps maintain crispiness.

Can I use different cheeses?

Yes, I love experimenting with blends like mozzarella for extra stretch or pepper jack for a spicy kick.

Can I make chimichangas ahead of time?

Absolutely. I assemble them, refrigerate for up to a day, and bake or fry just before serving for maximum freshness.

What toppings go best with beef chimichangas?

I usually top mine with sour cream, salsa, fresh cilantro, avocado slices, and pickled jalapeños for extra flavor.

Can I air-fry chimichangas?

Yes, I air fry them at 375°F (190°C) for about 10–12 minutes, flipping halfway through, for a crispy, healthier alternative.

Conclusion

Making Beef and Cheese Chimichangas at home is a game-changer for me. They’re easy, delicious, and much better than takeout — fresher, healthier, and fully customizable. Whether I’m hosting a family dinner or just craving something crispy and cheesy, this recipe never disappoints.

Greek Chicken Bowl

April 29, 2025 by Sue Leave a Comment

This Greek Chicken Bowl is a vibrant, hearty, and nutrient-packed meal that I love preparing when I want something easy yet full of fresh Mediterranean flavors. Tender grilled chicken, fluffy quinoa, and crisp vegetables come together under a drizzle of lemony dressing, creating a satisfying bowl that’s perfect for lunch, dinner, or even meal prep.

Why You’ll Love This Recipe

I love how flavorful and wholesome this Greek Chicken Bowl turns out every single time. The juicy chicken, marinated with lemon and herbs, pairs perfectly with crunchy cucumbers, sweet tomatoes, and salty kalamata olives. It’s incredibly easy to prepare and ready in less than 30 minutes, making it ideal for busy days. Plus, it’s naturally gluten-free and packed with protein and fiber, thanks to the quinoa and fresh veggies.

ingredients

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

For the Marinade:

olive oil (or avocado oil)
lemons (for juice and zest)
honey
garlic, minced
dried oregano
dried basil
salt and pepper to taste

For the Bowls:

quinoa, uncooked
boneless, skinless chicken breasts (or chicken thighs)
English cucumber
Roma tomatoes
kalamata olives
red onion, diced
feta cheese, crumbled

directions

First, I cook the quinoa by adding it to a saucepan with water and a pinch of salt, allowing it to simmer for about 12-15 minutes until tender. While the quinoa cooks, I combine the marinade ingredients in a blender or jar and mix well. I pour a third of the marinade over the chicken, tossing it to coat evenly, and reserve the remaining marinade.

Next, I heat a grill over medium heat and cook the chicken for 6-8 minutes per side until it’s fully cooked and beautifully charred. Once the chicken is done, I divide the quinoa among bowls, topping each with slices of grilled chicken and a generous amount of fresh veggies. I like to finish it off by crumbling feta cheese over the top, sprinkling kalamata olives, and drizzling the reserved dressing.

Servings and timing

This recipe serves 4 people. The preparation time is about 5 minutes, the cooking time is around 23 minutes, and the total time needed is approximately 28 minutes.

Variations

Sometimes I swap the quinoa for brown rice or couscous if I’m craving a different grain. For a vegetarian twist, I skip the chicken altogether and load up the bowls with extra vegetables like roasted chickpeas, artichoke hearts, or grilled zucchini. I also like changing the protein occasionally by using grilled salmon or shrimp instead of chicken.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. If I’m meal prepping, I keep the dressing separate and drizzle it just before eating to keep everything fresh. These bowls can be enjoyed cold or gently reheated in the microwave for about 1-2 minutes.

FAQs

How do I know when the chicken is fully cooked?

I always make sure the internal temperature of the chicken reaches 165°F (75°C) using a meat thermometer to ensure it's safely cooked and still juicy.

Can I make this Greek Chicken Bowl ahead of time?

Yes, I often prep everything a day or two ahead. I store the quinoa, chicken, and veggies separately and assemble the bowls just before eating.

What can I use instead of feta cheese?

If I want a dairy-free option, I substitute feta with diced avocado or a dairy-free cheese alternative to keep the creaminess without the dairy.

How do I make the bowl spicier?

To add a kick, I sometimes sprinkle red pepper flakes into the marinade or drizzle a little spicy Greek yogurt sauce over the finished bowls.

Is there a way to make the chicken more tender?

I find that marinating the chicken for at least 30 minutes (or even overnight) makes it extra juicy and flavorful.

Conclusion

This Greek Chicken Bowl is a simple yet incredibly satisfying meal that I find myself making again and again. It’s packed with Mediterranean flavors, easy to customize, and perfect for everything from busy weeknights to meal prep Sundays. Once I try it, I know it will quickly become a favorite in the regular meal rotation!

Double-Stuffed Buffalo Chicken Jalapeño Poppers

April 28, 2025 by Sue Leave a Comment

These Double-Stuffed Buffalo Chicken Jalapeño Poppers take classic appetizers to a whole new level. Fresh jalapeños are packed with a creamy, spicy buffalo chicken filling and baked until golden and delicious. They make the ultimate party snack or game day treat.

Why You’ll Love This Recipe

I love how these poppers combine two favorite flavors: the heat of jalapeños and the zesty tang of buffalo chicken. The double-stuffing technique ensures every bite is loaded with savory, spicy goodness. They’re easy to make ahead, customizable, and perfect for feeding a crowd.

Ingredients

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

Fresh jalapeños, halved and seeded
Cooked shredded chicken
Cream cheese, softened
Buffalo wing sauce
Shredded cheddar cheese
Green onions, finely chopped
Garlic powder
Ranch or blue cheese dressing (optional for serving)

Directions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, I mix the shredded chicken, cream cheese, buffalo sauce, shredded cheddar, green onions, and garlic powder until well combined.
I take each halved jalapeño and generously stuff them with the chicken mixture, mounding it slightly for extra filling.
I place the stuffed jalapeños on the prepared baking sheet.
Bake for 18-20 minutes, or until the jalapeños are tender and the filling is hot and bubbly.
I let them cool slightly before serving with a side of ranch or blue cheese dressing, if desired.

Servings and Timing

This recipe makes about 24 poppers and serves 6-8 people. Preparation time is around 15 minutes, with a cooking time of about 20 minutes.

Variations

I sometimes swap the shredded cheddar for mozzarella or pepper jack cheese for a different flavor twist. For extra crunch, I top the stuffed poppers with seasoned breadcrumbs before baking. If I want a milder version, I use mini sweet peppers instead of jalapeños.

Storage/Reheating

To store leftovers, I place the cooled poppers in an airtight container and refrigerate for up to 3 days. When ready to reheat, I bake them in a 350°F (175°C) oven for about 10 minutes until warmed through. I avoid microwaving as it can make them soggy.

FAQs

How spicy are these buffalo chicken jalapeño poppers?

The spice level can vary depending on the jalapeños used. I find that removing all the seeds and membranes makes them much milder.

Can I make these ahead of time?

I often prepare the stuffed jalapeños a day in advance and keep them covered in the fridge until I'm ready to bake.

What’s the best way to shred chicken for this recipe?

I like to use a hand mixer on low speed to quickly shred cooked chicken breasts into perfect pieces.

Can I freeze these poppers?

Yes, I freeze the stuffed, unbaked jalapeños on a tray, then transfer them to a freezer bag. I bake them from frozen, adding a few extra minutes to the cooking time.

What dipping sauces go best with these poppers?

I prefer ranch dressing or blue cheese dressing to complement the spicy buffalo flavor.

Conclusion

Double-Stuffed Buffalo Chicken Jalapeño Poppers are one of my favorite appetizers to whip up when I want something easy, delicious, and crowd-pleasing. Their perfect balance of creamy, spicy, and savory flavors makes them a go-to for parties, game nights, and everything in between.

Double-Stuffed Buffalo Chicken Jalapeño Poppers

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Author: Sue
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 24 poppers (serves 6-8)
Category: Appetizers, Snacks
Method: Baking
Cuisine: American

Print Recipe

Description

These Double-Stuffed Buffalo Chicken Jalapeño Poppers are the ultimate party appetizer, combining spicy buffalo chicken with fresh jalapeños, all baked to perfection. Ideal for game days, gatherings, or anytime you crave a zesty, cheesy snack!

Ingredients

Fresh jalapeños, halved and seeded
Cooked shredded chicken
Cream cheese, softened
Buffalo wing sauce
Shredded cheddar cheese
Green onions, finely chopped
Garlic powder
Ranch or blue cheese dressing (optional for serving)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix shredded chicken, softened cream cheese, buffalo wing sauce, shredded cheddar cheese, green onions, and garlic powder until fully combined.
Stuff each halved jalapeño generously with the chicken mixture, mounding slightly for extra filling.
Place the stuffed jalapeños on the prepared baking sheet.
Bake for 18-20 minutes, until the jalapeños are tender and the filling is hot and bubbly.
Let cool slightly before serving with ranch or blue cheese dressing, if desired.

Notes

Swap cheddar for mozzarella or pepper jack for different flavor profiles.
Top with seasoned breadcrumbs before baking for extra crunch.
For a milder version, substitute mini sweet peppers.
Best reheated in the oven to maintain crispness; avoid microwaving.
Can be prepared a day ahead and baked just before serving.

Creamy Garlic Mushroom Stuffed Shells

April 28, 2025 by Sue Leave a Comment

Creamy Garlic Mushroom Stuffed Shells bring together earthy mushrooms, creamy ricotta, and luxurious Alfredo sauce to create a mouthwatering comfort dish. Every bite is packed with savory richness, making it a perfect meal for cozy dinners or impressive gatherings.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into a decadent, satisfying meal. The creamy ricotta and hearty mushrooms tucked into tender pasta shells are a combination I find irresistible. I also like how flexible this dish is — it feels elegant enough for special occasions but is easy enough for any night of the week. Plus, it’s vegetarian-friendly and can be prepped ahead of time for ultimate convenience.

Ingredients

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

Jumbo pasta shells: 20, cooked according to package instructions
Ricotta cheese: 1 cup
Grated Parmesan cheese: ½ cup
Cooked mushrooms: 1 cup, finely chopped
Egg: 1, beaten
Garlic powder: 1 teaspoon
Salt: ½ teaspoon
Black pepper: ½ teaspoon
Alfredo sauce: 2 cups, divided
Shredded mozzarella cheese: ¼ cup

Directions

I boil the jumbo pasta shells according to the package directions, then drain and set them aside.
In a large bowl, I mix the ricotta, Parmesan, cooked mushrooms, beaten egg, garlic powder, salt, and black pepper.
I preheat the oven to 375°F (190°C) and spread 1 cup of Alfredo sauce on the bottom of a baking dish.
I generously stuff each pasta shell with the ricotta-mushroom mixture and arrange them in the baking dish.
I pour the remaining Alfredo sauce over the shells and sprinkle mozzarella cheese on top.
I cover the dish with aluminum foil and bake for 25 minutes, then uncover and bake for another 10 minutes until the cheese is golden and bubbly.

Servings and Timing

This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories per serving: Approximately 390 kcal

Variations

I often like to mix it up by adding sautéed spinach into the filling for extra greens. Sometimes I add cooked chicken or sausage for a protein boost. For a little heat, I sprinkle crushed red pepper flakes into the filling. When making this vegan, I swap in plant-based ricotta, vegan Alfredo, and dairy-free mozzarella. Gluten-free jumbo shells also work perfectly if needed.

Storage/Reheating

I store any leftover shells in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and bake at 350°F until warmed through, about 15 minutes. If I’m in a hurry, microwaving individual portions works just as well, heating them for 1-2 minutes until hot.

FAQs

How do I prevent the pasta shells from tearing while stuffing?

I make sure not to overcook the pasta shells — they should be al dente. I handle them gently and use a small spoon to fill them.

Can I prepare this dish in advance?

Yes, I often stuff the shells and assemble the dish up to a day in advance. I store it in the fridge and bake it when ready to serve.

What type of mushrooms works best?

I like using cremini or button mushrooms for their mild, earthy flavor, but any type of mushrooms can work depending on what I have on hand.

Can I freeze stuffed shells?

Yes, I freeze the stuffed and assembled shells before baking. I thaw them overnight in the fridge and bake according to the directions.

How do I make this dish lighter?

I sometimes use part-skim ricotta and a lighter Alfredo sauce to reduce the richness without losing flavor.

Conclusion

Creamy Garlic Mushroom Stuffed Shells are one of my go-to recipes when I want something comforting, hearty, and a little indulgent. The combination of creamy ricotta, savory mushrooms, and rich Alfredo sauce is pure magic. Whether for a special occasion or a weeknight treat, I always find this dish to be a guaranteed crowd-pleaser.

Maraschino Cherry Chocolate Chip Cookies

April 28, 2025 by Sue Leave a Comment

These Maraschino Cherry Chocolate Chip Cookies bring together the best of two sweet worlds: rich, melty chocolate and juicy, vibrant cherries. Every bite delivers a soft and chewy texture, making it a delightful treat for any cookie lover. Perfect for holidays, special occasions, or simply when I crave a homemade indulgence, these cookies never disappoint.

Why You’ll Love This Recipe

I love how easy and quick it is to whip up a batch of these cookies. The combination of buttery dough, sweet cherries, and decadent chocolate chips creates an irresistible flavor profile. Whether I am baking for a party or enjoying a cozy afternoon treat, these cookies always turn out soft, flavorful, and absolutely satisfying. Plus, the ingredients are simple and likely already in my pantry.

Ingredients

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

unsalted butter: 1 cup, softened
granulated sugar: 1 cup
brown sugar: 1 cup, packed
large eggs: 2
vanilla extract: 2 teaspoons
all-purpose flour: 3 cups
baking soda: 1 teaspoon
salt: ½ teaspoon
maraschino cherries: 1 cup, drained and chopped
semisweet chocolate chips: 1 cup

Directions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Step 3: I beat in the eggs one at a time, then stir in the vanilla extract.

Step 4: In a separate bowl, I whisk together the flour, baking soda, and salt. Gradually, I blend this dry mixture into the butter mixture.

Step 5: I gently fold in the chopped maraschino cherries and chocolate chips.

Step 6: Using a spoon, I drop rounded spoonfuls of dough onto the prepared baking sheets.

Step 7: I bake the cookies in the preheated oven for 10-12 minutes, until the edges turn golden.

Step 8: I let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Servings and Timing

This recipe yields approximately 36 cookies.
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes

Variations

I sometimes substitute the semisweet chocolate chips with dark chocolate or white chocolate chips for a different flavor twist.
Adding a pinch of cinnamon to the dough gives the cookies a warm, spicy note.
I like to drizzle a simple glaze made from powdered sugar and cherry juice over the cooled cookies for an extra pop of cherry flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want them to last longer, I freeze them in a single layer in a zip-top bag, where they stay fresh for up to 3 months. To enjoy, I let them thaw at room temperature or warm them briefly in the microwave for that fresh-baked softness.

FAQs

How do I prevent the dough from getting too wet from the cherries?

I make sure to drain the maraschino cherries thoroughly and even pat them dry with a paper towel before chopping and folding them into the dough.

Can I chill the dough before baking?

Yes, I often chill the dough for about 30 minutes. It helps the cookies maintain their shape and results in a thicker, chewier texture.

Can I use fresh cherries instead of maraschino cherries?

While I prefer maraschino cherries for their sweetness and color, I can use fresh cherries if I pit, chop, and dry them well to avoid excess moisture.

What kind of chocolate chips work best in this recipe?

I usually use semisweet chocolate chips, but I also love experimenting with dark chocolate or even milk chocolate chips depending on my mood.

How do I keep the cookies soft after baking?

I store the cookies in an airtight container with a slice of bread. The bread helps keep the cookies soft by absorbing any extra moisture.

Conclusion

Maraschino Cherry Chocolate Chip Cookies are the perfect blend of nostalgic flavors and homemade comfort. Every batch fills my kitchen with a delightful aroma and results in cookies that are soft, chewy, and loaded with chocolatey-cherry goodness. Whether I am baking for family, friends, or just for myself, this recipe never fails to satisfy. Happy baking!

Melt-in-Your-Mouth Sponge Cake

April 28, 2025 by Sue Leave a Comment

This melt-in-your-mouth sponge cake is a dream come true for anyone who loves soft, tender, and airy desserts. With just a few staple ingredients and simple steps, I can whip up a cake that's perfect for tea time, birthdays, or any casual gathering. Every bite feels like a delicate cloud, and it's incredibly versatile for dressing up with fruits or whipped cream. Melt-in-Your-Mouth Sponge Cake

Why You’ll Love This Recipe

I love how easy and foolproof this sponge cake is. The texture is light and fluffy, making it a perfect companion for my coffee or tea breaks. Whether I want a simple dessert or a beautiful base for layered creations, this recipe never disappoints. It’s quick to prepare, endlessly customizable, and the end result always feels special without a lot of fuss.

Ingredients

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

4 eggs
1 cup sugar
1 cup all-purpose flour
½ cup milk
½ cup melted butter
1 teaspoon baking powder
Lemon zest to taste (optional)

Directions

I preheat the oven to 180°C (350°F) and grease a baking pan with butter and flour.
In a large bowl, I beat the eggs with sugar until the mixture becomes light and fluffy.
I stir in the milk and melted butter until well combined.
I sift the flour and baking powder into the bowl and gently fold them into the wet ingredients.
If I feel like adding a fresh note, I mix in some lemon zest.
I pour the batter into the prepared pan and bake for 30–35 minutes, checking with a toothpick to make sure it comes out clean.
Once baked, I remove the cake from the oven and let it cool slightly before unmolding.

Servings and timing

This cake makes about 6–8 slices.
Prep time is around 10 minutes, bake time is 30–35 minutes, so the total time needed is approximately 45 minutes.

Variations

When I want to change things up, I sometimes dust the top with powdered sugar for a simple, elegant look. Serving the cake with fresh berries, a dollop of whipped cream, or a drizzle of lemon glaze also adds a delightful twist.

Storage/Reheating

I store the sponge cake in an airtight container at room temperature for up to 3 days. If I want to refresh it a bit before serving, I warm a slice for a few seconds in the microwave to bring back some of that just-baked softness.

FAQs

How do I know when the sponge cake is fully baked?

I insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.

Can I make this sponge cake ahead of time?

Yes, I often bake it a day ahead and store it in an airtight container to keep it moist.

What can I use instead of lemon zest?

When I want a different flavor, I swap lemon zest with orange zest or a touch of vanilla extract.

Why did my sponge cake sink in the middle?

It usually happens if I open the oven door too early or if the batter was overmixed. I make sure to handle it gently and avoid opening the oven until the cake is mostly baked.

Can I freeze sponge cake?

Absolutely! I wrap the cooled cake tightly in plastic wrap and then foil before freezing. It stays good for up to 2 months.

Conclusion

This melt-in-your-mouth sponge cake is one of my favorite go-to recipes when I need a quick, reliable, and delicious dessert. It’s incredibly versatile, easy to personalize, and always leaves everyone asking for another slice. If I’m looking for a cake that's as light as air and rich in flavor, this is the one I reach for.

Melt-in-Your-Mouth Sponge Cake

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: 45 minutes
Yield: 6–8 slices
Category: Dessert
Method: Baking
Cuisine: International
Diet: Vegetarian

Print Recipe

Description

This Melt-in-Your-Mouth Sponge Cake is a light, airy, and tender dessert that's perfect for any occasion. Made with simple ingredients like eggs, sugar, and flour, this cake offers a delicate texture that's ideal for tea time, birthdays, or casual gatherings. Quick to prepare and endlessly versatile, it’s the ultimate treat for cake lovers.

Ingredients

4 eggs
1 cup sugar
1 cup all-purpose flour
½ cup milk
½ cup melted butter
1 tsp baking powder
Lemon zest to taste (optional)

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Instructions

Preheat oven to 180°C (350°F) and grease a baking pan.
Beat eggs and sugar together until light and fluffy.
Stir in milk and melted butter until combined.
Sift flour and baking powder into the wet mixture and fold gently.
Add lemon zest if desired.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Let the cake cool slightly before unmolding.

Notes

Optional toppings include powdered sugar, whipped cream, or fresh berries.
Swap lemon zest for orange zest or vanilla for different flavor profiles.
Avoid overmixing the batter to maintain a fluffy texture.
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries

April 28, 2025 by Sue Leave a Comment

This refreshing Apple Salad combines the crispness of Honeycrisp apples, the crunch of celery, the sweetness of grapes, the richness of pecans, and the tartness of dried cranberries. It's a perfect balance of textures and flavors, making it a wonderful side dish or light lunch.

Why You’ll Love This Recipe

I love how this Apple Salad brings together fresh, vibrant ingredients to create something that's both satisfying and wholesome. The natural sweetness of the fruits contrasts beautifully with the nutty pecans and the fresh bite of celery. Plus, it’s quick to put together, making it ideal for busy days or last-minute gatherings.

Ingredients

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

Honeycrisp apples, diced
Celery stalks, thinly sliced
Red grapes, halved
Pecans, roughly chopped
Dried cranberries
Lemon juice (to prevent apples from browning)
Greek yogurt or mayonnaise (optional, for dressing)
Honey (optional, for extra sweetness)
Salt and pepper to taste

Directions

I start by dicing the Honeycrisp apples into bite-sized pieces and toss them with a little lemon juice to keep them fresh and vibrant.
I slice the celery thinly and halve the grapes.
In a large mixing bowl, I combine the apples, celery, grapes, pecans, and dried cranberries.
If I want a creamier texture, I gently fold in some Greek yogurt or mayonnaise, adding a drizzle of honey if the apples need a touch more sweetness.
I season with a pinch of salt and pepper, give it a final toss, and it's ready to serve.

Servings and timing

This recipe serves about 6 people and takes approximately 15 minutes to prepare.

Variations

When I want to switch things up, I sometimes use walnuts instead of pecans or add a handful of chopped fresh herbs like parsley or mint. For a more decadent twist, I add some crumbled blue cheese or goat cheese. Occasionally, I also swap the Greek yogurt for a light vinaigrette dressing to keep it extra refreshing.

Storage/reheating

I store any leftover salad in an airtight container in the refrigerator for up to 2 days. Since the salad contains fresh fruits, it's best enjoyed soon after making it. If I use yogurt or mayonnaise in the dressing, I make sure to stir it well before serving any leftovers. This salad is served cold, so no reheating is needed.

FAQs

How do I keep the apples from browning?

I always toss the diced apples with a little lemon juice right after cutting to keep them fresh and prevent browning.

Can I make this salad ahead of time?

I usually prepare the ingredients ahead of time and store them separately. I mix everything together just before serving to keep it crisp.

What type of dressing works best?

I like using a simple mix of Greek yogurt and honey, but a light vinaigrette or even just a squeeze of fresh lemon works beautifully too.

Can I use different types of apples?

Yes, I sometimes mix Honeycrisp with Granny Smith apples for a balance of sweet and tart flavors.

Is this salad gluten-free?

Yes, as long as the yogurt or mayonnaise is gluten-free, this salad is naturally gluten-free.

Conclusion

I find this Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries to be a refreshing and satisfying dish that's perfect for any occasion. It's colorful, easy to make, and packed with fresh flavors that everyone enjoys. I always get asked for the recipe whenever I bring it to gatherings!

Apple Pie Tacos

April 28, 2025 by Sue Leave a Comment

Apple Pie Tacos are a delightful twist on classic fall flavors, combining a crispy, cinnamon-sugar taco shell with a rich, creamy apple pie filling. Topped with whipped cream and a drizzle of caramel sauce, these dessert tacos bring all the cozy tastes of apple pie into a fun, handheld treat that's perfect for any gathering.

Why You’ll Love This Recipe

I love how quick and easy these Apple Pie Tacos are to make. They combine the crispy texture of a taco shell with the warm, comforting flavors of apple pie, creating a perfect fall dessert. Whether I’m using store-bought shortcuts or making everything from scratch, the final result is always impressive and delicious. Plus, they’re incredibly fun to serve at parties or casual get-togethers.

ingredients

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

street taco flour tortillas (about 4.5 inches in diameter)
salted butter, melted (or unsalted butter with a pinch of salt)
vanilla wafer crumbs, finely crushed (graham cracker crumbs or granulated sugar can be substituted)
ground cinnamon
apple pie filling (store-bought or homemade)
heavy cream
whipped cream (optional, store-bought or homemade)
caramel sauce (optional, store-bought or homemade)

directions

Preheat the oven to 400°F. Turn a muffin tin upside down.
Place melted butter in one shallow bowl. In another shallow bowl, mix vanilla wafer crumbs and ground cinnamon.
Dip each tortilla first into the butter, then into the crumb mixture, coating both sides thoroughly.
Drape the tortillas between the inverted muffin tin cups to form a taco shape.
Bake for about 10 minutes or until golden brown and crispy. Let them cool completely.
Warm the apple pie filling, then stir in the heavy cream.
Fill each taco shell with the creamy apple pie filling.
Top with whipped cream and drizzle with caramel sauce before serving.

Servings and timing

This recipe makes about 10-12 Apple Pie Tacos. Preparation and baking together take roughly 30 minutes. If needed, I can easily double the recipe for a larger crowd.

Variations

I sometimes like to add a sprinkle of chopped walnuts, pecans, or almonds for extra crunch. For a spicier twist, I mix a little nutmeg or clove into the cinnamon-sugar coating. Using different types of apples in the filling, like Granny Smith for tartness or Honeycrisp for sweetness, also changes the flavor beautifully.

storage/reheating

The taco shells can be stored at room temperature in an airtight container for up to one week. The apple pie filling should be refrigerated in an airtight container and will last for 3 to 5 days. When I want to serve leftovers, I gently reheat the filling in the microwave or on the stovetop and then fill fresh or leftover taco shells.

FAQs

How do I keep the taco shells crispy?

I always make sure the shells are baked until golden and fully crispy. Storing them in an airtight container at room temperature helps maintain their crunch.

Can I make these tacos ahead of time?

I like to prepare the components ahead of time but assemble them just before serving to keep the shells crispy and the filling fresh.

What type of apple pie filling works best?

I prefer a slightly chunky filling with a balance of sweet and tart apples. Homemade filling gives me the most control over flavor, but a good-quality canned filling works in a pinch.

Can I freeze Apple Pie Tacos?

I don't recommend freezing assembled tacos, but the apple pie filling can be frozen for up to three months and thawed before use.

What can I use instead of vanilla wafer crumbs?

When I’m out of vanilla wafers, I substitute graham cracker crumbs or even granulated sugar mixed with cinnamon for a slightly different texture and flavor.

Conclusion

Apple Pie Tacos are a fun, delicious way to enjoy the cozy flavors of fall. Whether I’m whipping them up for a party, a family gathering, or just a fun treat after dinner, they always bring smiles. Easy to customize and even easier to love, these tacos are a must-try for any dessert lover.

Apple Pie Tacos

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

Author: Sue
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 10-12 tacos
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Apple Pie Tacos are a fun, handheld twist on traditional apple pie, featuring crispy cinnamon-sugar taco shells filled with creamy apple pie filling, whipped cream, and caramel sauce — the perfect easy fall dessert everyone will love!

Ingredients

Street taco flour tortillas (about 4.5 inches diameter)
Salted butter, melted (or unsalted with a pinch of salt)
Vanilla wafer crumbs, finely crushed (or graham cracker crumbs/granulated sugar)
Ground cinnamon
Apple pie filling (store-bought or homemade)
Heavy cream
Whipped cream (optional)
Caramel sauce (optional)

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Instructions

Preheat the oven to 400°F and invert a muffin tin.
Dip tortillas in melted butter, then coat with vanilla wafer and cinnamon mixture.
Drape tortillas over the inverted muffin tin to form taco shapes.
Bake for 10 minutes until golden and crispy; cool completely.
Warm the apple pie filling and stir in heavy cream.
Fill each taco shell with the creamy apple pie filling.
Top with whipped cream and caramel sauce before serving.

Notes

Add chopped nuts like walnuts, pecans, or almonds for extra crunch.
Mix a little nutmeg or cloves into the cinnamon-sugar for extra spice.
Use tart apples (like Granny Smith) or sweet apples (like Honeycrisp) for variations.
Store taco shells separately in an airtight container for up to one week.
Assemble just before serving to keep shells crispy.