Blog | Sue Recipe

Buttermilk Beignets

August 15, 2025 by Sue Leave a Comment

Light, airy pillows of fried dough made with tangy buttermilk—fluffy, golden beignets dusted with powdered sugar. These classic treats are crispy on the outside, soft and tender on the inside, and perfect for mornings when I want a taste of New Orleans at home.

Why You’ll Love This Recipe

I love how these buttermilk beignets come together with just a handful of pantry staples and a little patience. The buttermilk adds a subtle tang that balances the sweetness of the powdered sugar, and the dough turns out incredibly soft and airy after frying. Whether I'm serving them for brunch or as a sweet snack with coffee, they never disappoint. Plus, I can prepare the dough in advance, which makes things even easier when I want to fry them fresh.

Ingredients

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

1 cup warm water (105–110 °F / 40–43 °C)
2 teaspoon active dry yeast
⅓ cup granulated sugar
1 tablespoon granulated sugar (for yeast activation)
⅔ cup buttermilk
1 large egg
1 large egg yolk
3 tablespoon unsalted butter, melted
1 teaspoon sea salt
4 ⅓ cups all-purpose flour, plus extra for dusting
Oil for frying (grapeseed or another neutral oil), enough to fill ~2–3" deep
1 cup powdered sugar

Directions

I start by whisking warm water, yeast, and 1 tablespoon of sugar in a large bowl. I let it sit for 7–10 minutes until it turns foamy.
Then I whisk in the remaining sugar, melted butter, egg, egg yolk, and buttermilk until smooth.
I add the flour and salt, mixing with a dough hook or by hand until the dough pulls away from the bowl and feels smooth. If needed, I knead it for about 5 minutes.
I cover the bowl and let the dough rise in a warm spot for about 90 minutes, until it doubles in size.
On a lightly floured surface, I roll out the dough into a rectangle about ½ inch thick.
I cut it into roughly 2" × 3" rectangles and place the pieces separately on a platter.
I heat oil in a deep pan to 350 °F and fry 5–6 beignets at a time for about 2 minutes per side, flipping once, until puffed and golden.
I drain them on paper towels and repeat the process with the rest.
I place powdered sugar in a resealable bag, add a few beignets, seal, and shake them to coat.
I always serve them immediately while warm—ideally with a strong cup of coffee.

Servings and timing

Yield: About 40 beignets
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 2 hours 5 minutes
Serving size: 1 beignet (118 kcal)

Variations

I sometimes add a splash of vanilla extract to the dough for a hint of warmth.
For a twist, I like to fill the beignets with a fruit jam or pastry cream after frying.
Around the holidays, I use a bit of cinnamon or nutmeg in the dough to add a seasonal flavor.
If I want a chocolate version, I drizzle melted chocolate over the top instead of powdered sugar.

storage/reheating

I always serve beignets fresh for the best texture, but if I need to make them ahead, I refrigerate the dough after its first rise—it keeps well in a sealed container for up to one week. To freeze, I roll and cut the dough, freeze the pieces individually on a tray, then store them in a container for up to a month. When I’m ready to use them, I thaw overnight in the fridge and fry as usual. Leftover fried beignets don’t keep their texture well, but I’ve had some luck reviving them in a 350°F oven for 5–7 minutes.

FAQs

How do I know when the oil is ready for frying?

I use a thermometer to ensure the oil stays around 350°F. If I don’t have one, I drop a small piece of dough in—it should sizzle immediately and float.

Can I make these beignets without buttermilk?

Yes, when I don’t have buttermilk, I mix ⅔ cup milk with 2 teaspoon of lemon juice or vinegar and let it sit for 5–10 minutes before using.

Why did my beignets come out dense?

If mine ever turn out heavy, it’s usually because the yeast didn’t activate properly, or the dough didn’t rise long enough. I always make sure it doubles in size before rolling it out.

Can I bake these instead of frying?

Beignets are traditionally fried, and that’s how they get their signature texture. I’ve tried baking them, but they end up more like a roll than a classic beignet.

What’s the best oil to use?

I prefer neutral oils with high smoke points like grapeseed, canola, or vegetable oil. They don’t overpower the beignets’ delicate flavor.

Conclusion

Making buttermilk beignets from scratch is a labor of love, but the result is worth every minute. I enjoy the process of working with yeasted dough, the aroma as they fry, and the first bite of warm, sugar-dusted perfection. Whether I’m making them for a special breakfast or sharing them at brunch, these golden pillows of fried dough always impress.

Murgh Makhani (Butter Chicken) – Creamy Indian Chicken Curry

August 15, 2025 by Sue Leave a Comment

This Murgh Makhani recipe is a rich, creamy Indian chicken curry made with tender chunks of marinated chicken simmered in a luscious tomato-butter sauce. Known worldwide as Butter Chicken, it’s mildly spiced, velvety smooth, and deeply satisfying.

Why I Love This Recipe

I love how this dish balances warm spices with a creamy richness that’s hard to resist. It's comforting, fragrant, and always impresses guests. I find it simple enough for a weeknight dinner but elegant enough to serve at gatherings. Plus, the marinade makes the chicken unbelievably tender and flavorful.

Ingredients

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

1 lb boneless skinless chicken (breast or thighs), cut into bite-size pieces
½ cup plain yogurt
1 tablespoon tandoori masala (or garam masala substitute)
1 teaspoon ginger paste
1 teaspoon garlic paste
1–2 tablespoon ghee or unsalted butter
1 large onion, thinly sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
1 (14–15 oz) can crushed tomatoes (or tomato puree/paste)
1 teaspoon chili powder (or Kashmiri chili powder)
1½ teaspoon coriander powder
1½ teaspoon cumin powder
½ cup heavy cream
½ teaspoon garam masala
¼ teaspoon dried fenugreek leaves (optional)
Salt, to taste
Fresh cilantro, for garnish (optional)

Directions

I start by mixing the yogurt, tandoori masala, ginger paste, and garlic paste in a bowl. Then I add the chicken pieces and marinate them for at least 20 minutes or up to 24 hours in the fridge.
In a large skillet, I heat ghee or butter over medium heat. I sauté the sliced onion until it softens and turns lightly golden.
I add the ginger and garlic paste, cooking until it becomes fragrant.
Next, I stir in the crushed tomatoes along with the chili powder, coriander, and cumin. I let this cook until the mixture blends well and slightly thickens.
I pour in the heavy cream, add the garam masala and dried fenugreek leaves, and season with salt. Then I mix everything thoroughly.
I add the marinated chicken pieces and simmer on low heat, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 10–15 minutes.
Finally, I taste and adjust the seasoning if needed, then garnish with fresh cilantro. I usually serve it with basmati rice or naan.

Servings and Timing

Yield: 4 servings
Prep Time: 20 minutes (plus marination time)
Cook Time: 20–30 minutes
Total Time: Around 1 hour (with marination)

Variations

When I want to lighten it up, I swap the heavy cream for low-fat yogurt or a splash of coconut milk. I sometimes use smoked paprika for an extra depth of flavor or add a pinch of sugar to balance the acidity of the tomatoes. If I’m in a hurry, I use pre-cooked chicken and just simmer it in the sauce.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of water or cream to loosen the sauce if needed. If freezing, I omit the cream during cooking and stir it in fresh when reheating.

FAQs

What’s the difference between Butter Chicken and Chicken Tikka Masala?

Butter Chicken (Murgh Makhani) is typically milder, creamier, and slightly sweeter, while Chicken Tikka Masala tends to be more intensely spiced and tomato-forward.

Can I use pre-cooked chicken?

Yes, I’ve used leftover roasted or grilled chicken in a pinch. I just skip the marination step and simmer the pieces in the sauce until heated through.

Is dried fenugreek necessary?

Not at all, but I do love the unique aroma it adds. If I don’t have it, I just leave it out—the curry is still delicious.

Can I make it dairy-free?

I’ve had success using coconut milk and plant-based yogurt to make a dairy-free version. Just keep in mind the flavor will be slightly different but still tasty.

What can I serve with Murgh Makhani?

I usually serve it with steamed basmati rice, jeera rice, or warm naan. It also pairs well with roti or even cauliflower rice for a low-carb option.

Conclusion

This Murgh Makhani recipe is one I turn to when I want something hearty, flavorful, and comforting. The combination of tender chicken, rich spices, and velvety sauce makes it a timeless favorite in my kitchen. Whether I’m cooking for a quiet dinner or a festive meal, this butter chicken never fails to satisfy.

Grilled Chicken Salad

August 15, 2025 by Sue Leave a Comment

A light and refreshing grilled chicken salad is one of my favorite ways to enjoy a healthy and satisfying meal. With tender grilled chicken breast, crisp veggies, and a zingy vinaigrette, this dish packs in flavor without feeling heavy. Whether I’m prepping lunch for the week or need a quick dinner, this salad never disappoints.

Why You’ll Love This Recipe

I love how this salad strikes a perfect balance between clean eating and full flavor. It’s simple enough for a weeknight dinner but elegant enough to serve to guests. The grilled chicken is juicy and seasoned just right, and the fresh vegetables add a satisfying crunch. Topped off with creamy feta and a tangy balsamic vinaigrette, every bite feels vibrant and wholesome.

Ingredients

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

2 boneless, skinless chicken breasts (about 8 oz each)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
6 cups mixed salad greens
1 cup cherry tomatoes, halved
½ cucumber, sliced
¼ red onion, thinly sliced
¼ cup shredded carrots
¼ cup feta cheese, crumbled
2 tablespoon balsamic vinaigrette (or dressing of choice)

Directions

I start by preheating the grill to medium-high heat.
Then I brush the chicken breasts with olive oil and season them with salt, pepper, and garlic powder.
I grill the chicken for 6 to 8 minutes per side until it's fully cooked and reaches an internal temperature of 165°F (74°C).
Once done, I let the chicken rest for about 5 minutes before slicing it.
In a large salad bowl, I toss together the mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots.
I add the sliced grilled chicken on top, along with crumbled feta cheese.
I drizzle everything with balsamic vinaigrette and toss gently to combine.
It’s ready to serve immediately.

Servings and timing

This recipe makes 2 hearty servings.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

When I want to switch things up, I sometimes marinate the chicken in lemon juice, herbs, or even a little yogurt for added flavor and tenderness. If I’m in the mood for a different texture, I swap feta for goat cheese or add crunchy elements like nuts or seeds. To make it heartier, I occasionally toss in quinoa or chickpeas. And for a dairy-free option, I simply skip the cheese or use a plant-based alternative.

Storage/reheating

I store any leftover components separately. The grilled chicken can be refrigerated in an airtight container for up to 3 days and gently reheated in a skillet or microwave. The salad veggies are best eaten fresh but can be prepped and stored in a sealed container for up to 2 days—just keep the dressing separate until I’m ready to eat. I avoid freezing since the vegetables don’t hold up well.

FAQs

How do I know when the chicken is fully cooked?

I use a meat thermometer to check that the internal temperature has reached 165°F (74°C). The juices should run clear, and the meat should be white throughout.

Can I use a different type of protein?

Absolutely. I sometimes swap the chicken for grilled shrimp, steak strips, or even tofu for a vegetarian version.

What dressings work best with this salad?

While I usually go for balsamic vinaigrette, I’ve also loved it with lemon tahini, honey mustard, or even a classic ranch, depending on my mood.

How can I make this salad ahead of time?

I prep the veggies and grill the chicken in advance, storing everything separately. When I’m ready to eat, I just assemble and dress the salad.

Is this salad suitable for weight loss?

Yes, I find it’s a great option since it’s high in protein, low in carbs, and packed with fiber and nutrients—plus it keeps me feeling full and energized.

Conclusion

This grilled chicken salad is one of those go-to recipes that checks all the boxes: it’s flavorful, healthy, easy to prepare, and endlessly customizable. Whether I’m enjoying it fresh off the grill or packing it for a meal on the go, it always leaves me feeling nourished and satisfied.

Lemon-Balsamic Chicken and Potatoes with Tzatziki-Feta Sauce

August 15, 2025 by Sue Leave a Comment

A bright, flavorful one-pan dinner featuring tender chicken and crispy roasted potatoes glazed in a lemon-balsamic olive sauce and topped with a creamy tzatziki-feta finish. This Mediterranean-inspired sheet pan meal is both elegant and easy to throw together, perfect for busy weeknights or relaxed weekend dinners. Lemon-Balsamic Chicken and Potatoes with Tzatziki-Feta Sauce

Why You’ll Love This Recipe

I love how everything in this dish comes together on one pan, making cleanup a breeze without sacrificing any flavor. The lemon and balsamic glaze brings out the richness in the chicken, while the olives, pepperoncini, and fresh herbs add tang and complexity. Topped off with a creamy, tangy tzatziki-feta sauce, this meal is bright, satisfying, and feels just a little indulgent. It’s also super flexible—perfect for swapping in your favorite veggies or using whatever herbs I have on hand.

Ingredients

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

1 lb baby potatoes, halved
4 tablespoon plus ⅓ cup extra-virgin olive oil
Salt and black pepper, to taste
6 boneless skinless chicken breasts or thighs
2 tablespoon balsamic vinegar
2 tablespoon Dijon mustard
1 tablespoon fresh chopped oregano
2 teaspoon smoked or regular paprika
6 garlic cloves, chopped
1 shallot, chopped
Chili flakes, to taste
2 tablespoon lemon juice
1 cup mixed chopped fresh herbs (dill, basil, or thyme)
2 tablespoon sliced pepperoncini
1 cup green olives, torn
2 tablespoon sesame seeds
Feta Sauce: 1 cup tzatziki sauce; 6 oz crumbled feta cheese

Directions

I start by preheating the oven to 425°F.
On a baking sheet, I toss the halved baby potatoes with 2 tablespoons of olive oil, seasoning them with salt and black pepper.
In a bowl, I mix 2 tablespoons of olive oil with balsamic vinegar, Dijon mustard, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes. Then I coat the chicken in this mixture.
I arrange the marinated chicken among the potatoes on the baking sheet and bake everything for 25 to 30 minutes, until the chicken is fully cooked through.
While that roasts, I stir together the remaining ⅓ cup olive oil with lemon juice, chopped fresh herbs, pepperoncini, olives, and sesame seeds.
In a separate bowl, I mix the tzatziki sauce and crumbled feta until well combined.
Once the chicken and potatoes are out of the oven, I spoon the olive-herb mixture over the top and serve with the creamy feta sauce on the side or drizzled over everything.

Servings and timing

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

Variations

I sometimes swap the potatoes for zucchini, cherry tomatoes, or even sweet potatoes for a twist.
Using chicken thighs instead of breasts makes the meat even juicier.
When I want a bit of crunch, I add toasted pine nuts or extra sesame seeds to the olive-herb topping.
For a dairy-free version, I simply skip the feta sauce or use a plant-based yogurt in the tzatziki.

storage/reheating

I store leftovers 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 10–15 minutes until warmed through. The feta sauce is best stored separately and added after reheating to maintain its creamy texture. I avoid microwaving the whole dish if possible to preserve the texture of the potatoes and chicken.

FAQs

What can I use instead of tzatziki?

If I don’t have tzatziki, I mix plain Greek yogurt with grated cucumber, garlic, lemon juice, and dill to make a quick version. It still pairs beautifully with the flavors of the dish.

Can I grill the chicken instead of roasting?

Absolutely. I sometimes grill the marinated chicken separately and roast the potatoes alone. Then I combine everything at the end with the herb-olive mixture.

Is this recipe gluten-free?

Yes, as long as the mustard and any packaged ingredients are gluten-free, this dish fits into a gluten-free diet easily.

Can I make this ahead?

I often marinate the chicken and prep the olive-herb topping a day in advance. When it's time to cook, I just assemble everything on a sheet and roast.

What herbs work best in the topping?

I like a mix of dill, basil, and thyme. Mint also adds a refreshing note, and parsley works great if that's what I have on hand.

Conclusion

This lemon-balsamic chicken and potatoes dish delivers bold flavor, easy prep, and comforting textures in a single pan. Whether I’m feeding a family or meal-prepping for the week, it never fails to satisfy. With its vibrant herbaceous finish and creamy feta sauce, this is one meal I come back to again and again.

Sloppy Joe Mac and Cheese Wraps

August 13, 2025 by Sue Leave a Comment

A hearty and indulgent wrap combining the bold, tangy flavors of Sloppy Joes with creamy macaroni and cheese, all rolled in a soft tortilla for a comforting handheld meal. This is the kind of fusion comfort food I turn to when I want something filling, rich, and ridiculously satisfying.

Why You’ll Love This Recipe

I love how this recipe takes two nostalgic classics—Sloppy Joes and mac & cheese—and wraps them into one incredible bite. It’s creamy, meaty, and slightly sweet with a bit of a tang, all tucked inside a warm tortilla. The textures are amazing too: gooey cheese, saucy beef, and soft yet sturdy wraps. I especially like making this for weeknight dinners or casual gatherings, because it’s easy to prepare and always a hit with both kids and adults.

Ingredients

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

1 lb ground beef
1 cup onion, diced
½ cup green bell pepper, diced
1 cup ketchup
2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
Salt and pepper, to taste
2 cups cooked macaroni
1 ½ cups shredded cheddar cheese
½ cup milk
4 large flour tortillas
2 tablespoon butter

Directions

I start by cooking the ground beef in a large skillet over medium heat until it’s browned, then I drain any excess fat.
Next, I add the diced onion and green bell pepper to the skillet and cook them until they soften.
Then I stir in the ketchup, brown sugar, Worcestershire sauce, mustard, salt, and pepper. I let that simmer for 5 to 7 minutes until it thickens.
While the beef mixture simmers, I prepare the mac and cheese in a separate saucepan. I melt the butter over medium heat, stir in the milk and cheddar until smooth, and then add the cooked macaroni, mixing everything to coat well.
I lay out the tortillas and spoon a layer of mac & cheese down the center, followed by the Sloppy Joe mixture.
Then I fold in the sides of each tortilla and roll them tightly into wraps.
I like to serve them warm, and sometimes I toast them in a skillet for a crispy finish.

Servings and timing

Yield: 4 wraps
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I sometimes switch things up by using barbecue sauce instead of ketchup—it gives a smokier flavor that I really enjoy. Leftover mac and cheese works great if I want to speed things up. And when I’m aiming for a lighter meal, I use ground turkey or chicken in place of the beef. There’s plenty of room to play around depending on what I have on hand.

storage/reheating

If I have leftovers, I wrap them in foil or place them in an airtight container. They keep well in the fridge for up to 3 days. To reheat, I prefer using a skillet over medium heat so the outside gets a bit crispy again, but the microwave works fine too—just about 1 to 2 minutes on high.

FAQs

How can I make this wrap spicier?

I like to add a dash of hot sauce or chopped jalapeños to the Sloppy Joe mixture if I want more heat.

Can I freeze these wraps?

Yes, I wrap them tightly in foil and freeze them. When I’m ready to eat, I reheat them in the oven at 350°F for about 20 minutes or until hot.

What kind of cheese works best?

I usually stick with cheddar, but pepper jack or a cheddar blend adds a nice twist too.

Can I make this ahead of time?

Definitely. I sometimes prepare the fillings ahead and assemble the wraps just before serving.

Are there any vegetarian alternatives?

Yes, I’ve made this using plant-based ground meat and it still tastes great. Just adjust seasonings to your preference.

Conclusion

This Sloppy Joe Mac and Cheese Wrap brings together everything I crave in comfort food—meaty, cheesy, and easy to eat. It’s simple enough for a weeknight but satisfying enough to impress a crowd. Whether I’m feeding the family or just treating myself, this wrap always hits the spot.

Blueberry Lemon Cream Cheese Muffins

August 13, 2025 by Sue Leave a Comment

Delicately moist and bursting with juicy blueberries, these blueberry lemon cream cheese muffins are the perfect mix of tangy and sweet. I love how the richness of cream cheese blends so smoothly with bright lemon zest, and the lemon glaze adds that final tart touch to make every bite irresistible. These muffins are everything I want in a fresh-baked treat—soft, flavorful, and just the right amount of indulgent.

Why I’ll Love This Recipe

I always come back to this recipe when I want something that feels bakery-quality but is surprisingly easy to make at home. The cream cheese keeps the muffins incredibly moist, while the lemon zest brightens up the flavor without being overpowering. And those juicy pops of blueberry in every bite? Perfect. Whether it's for breakfast, brunch, or a midday snack, I find these muffins satisfy every craving.

ingredients

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

4 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 tablespoon lemon juice
2 tablespoons lemon zest
2 teaspoons vanilla extract
½ cup whole milk
2 large eggs, room temperature
2 cups all-purpose flour
⅔ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 pint fresh blueberries, rinsed and picked through

Lemon glaze:

½ cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest

directions

I preheat the oven to 350°F and line a muffin tin with parchment liners or grease it well.
In a large bowl, I beat the cream cheese and butter together until smooth and creamy.
I add lemon juice, lemon zest, and vanilla extract, continuing to beat until everything's combined.
I mix in the milk and eggs until the mixture is well blended.
In a separate bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.
I slowly add the dry ingredients to the wet mixture, mixing just until combined, then gently fold in the blueberries.
I scoop the batter into the liners, filling each about three-quarters full.
I bake the muffins for 28 to 30 minutes, until they just start to turn golden. After removing them from the oven, I let them cool in the pan briefly before transferring them to a wire rack.
For the glaze, I whisk together powdered sugar, lemon juice, and lemon zest. I adjust the consistency with more sugar or juice if needed.
Once the muffins are completely cool, I drizzle the glaze over the top.

Servings and timing

This recipe makes 12 muffins. I usually spend about 10 minutes on prep and 30 minutes baking, so they’re ready to enjoy in 40 minutes total.

Variations

If I want extra zing, I double the lemon zest in both the batter and glaze.
I sometimes use raspberries instead of blueberries for a tart twist.
For a slightly nuttier taste, I swap out ¼ cup of the flour with almond flour.
A sprinkle of turbinado sugar on top before baking gives a lovely crunchy topping.
I’ve even made these in a mini muffin tin—just reduce the baking time to around 18 minutes.

storage/reheating

I keep freshly baked muffins at room temperature in an airtight container for 2 to 3 days. When I want them to last longer, I store them in the fridge for up to 5 days.
To freeze them, I let the muffins cool completely, then freeze them in a single layer before transferring to a sealed container or freezer bag. They keep well for up to 3 months. I thaw them overnight in the fridge or let them sit at room temperature for a few hours.
If I want to warm them up, I pop one in the microwave for about 15–20 seconds.

FAQs

How do I keep the blueberries from sinking in the batter?

I toss the blueberries in a little bit of flour before folding them into the batter. That helps keep them suspended during baking.

Can I use frozen blueberries instead of fresh?

Yes, I often use frozen blueberries when fresh ones aren’t in season. I don’t thaw them—just mix them in frozen, and toss them with a little flour first.

Why is my glaze too thin or thick?

If my glaze is too thin, I add more powdered sugar a tablespoon at a time. If it's too thick, I mix in a little extra lemon juice until I get the right consistency.

Can I make these muffins ahead of time?

Absolutely. I often bake them the night before and store them in an airtight container. The flavors settle nicely overnight, and they’re ready to go the next morning.

What’s the best way to serve these muffins?

I like them just slightly warm, with the glaze set. Sometimes I even split one and add a little extra butter for a rich treat.

Conclusion

These blueberry lemon cream cheese muffins are one of my go-to bakes when I want something fresh, vibrant, and comforting. They’re simple to make, bursting with flavor, and they never last long once I set them out. Whether I’m baking for guests or just treating myself, this recipe always delivers.

Flaky Zucchini Cheddar Biscuits

August 13, 2025 by Sue Leave a Comment

Flaky zucchini cheddar biscuits are tender, buttery, and packed with fresh summer zucchini and sharp cheddar cheese. I love how they come together quickly and make the perfect savory side for soups, salads, or grilled mains. The balance of rich cheese and fresh zucchini creates a biscuit that’s both comforting and seasonal.

Why You’ll Love This Recipe

I find these biscuits especially satisfying because they’re soft on the inside, golden on the outside, and have just the right amount of cheesy goodness. The zucchini adds moisture without overpowering the flavor, making every bite light and flavorful. I also like how versatile they are—perfect for brunch spreads, picnics, or just warm from the oven with a pat of butter.

Ingredients

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

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cold unsalted butter, cubed
1 cup shredded zucchini, squeezed dry
1 cup shredded sharp cheddar cheese
¾ cup cold buttermilk
1 tablespoon fresh chives, chopped (optional)
1 tablespoon melted butter (for brushing)

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.
Then, I cut in the cold butter using a pastry cutter or my fingertips until the mixture looks like coarse crumbs.
I stir in the shredded zucchini, cheddar cheese, and chives if I’m using them.
After that, I pour in the cold buttermilk and stir gently until everything just comes together—being careful not to overmix.
I turn the dough onto a floured surface and pat it into a 1-inch thick rectangle.
I cut the dough into rounds or squares with a biscuit cutter or knife.
I place the biscuits on the prepared baking sheet, brush the tops with melted butter, and bake them for 15–18 minutes, until they’re golden brown.
I serve them warm for the best texture and flavor.

Servings and timing

This recipe yields about 12 biscuits. It takes approximately 15 minutes to prep and 18 minutes to bake, totaling just over 30 minutes from start to finish.

Variations

I sometimes mix things up by using a mix of cheeses like white cheddar or Monterey Jack. For a hint of heat, I’ll add a pinch of cayenne pepper or finely diced jalapeños. If I want a more herbal touch, I stir in fresh thyme or dill instead of chives.

Storage/Reheating

Once cooled, I store leftover biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm them in a 300°F oven for about 5–7 minutes. These also freeze beautifully—just thaw and reheat in the oven to bring back that fresh-baked texture.

FAQs

How do I prevent the biscuits from getting soggy?

I always make sure to squeeze out as much moisture as possible from the zucchini. Wrapping it in a clean kitchen towel and wringing it out really helps.

Can I use pre-shredded cheese?

Yes, but I prefer freshly shredded cheddar because it melts better and gives a stronger flavor without the added anti-caking agents.

Can I make these biscuits ahead of time?

Absolutely. I sometimes make the dough, cut out the biscuits, and freeze them unbaked. When I’m ready to bake, I add a couple of extra minutes to the baking time straight from frozen.

What can I use instead of buttermilk?

If I’m out of buttermilk, I mix ¾ cup of milk with 2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes before using.

Are these biscuits vegetarian?

Yes, they are vegetarian as long as the cheddar cheese used does not contain animal rennet.

Conclusion

These flaky zucchini cheddar biscuits are a delicious way to use up fresh zucchini and add a little homemade comfort to any meal. I love how easy they are to make and how well they pair with everything from soups to simple salads. Whether warm from the oven or reheated the next day, they’re always a hit.

Cheeseburger Soup

August 13, 2025 by Sue Leave a Comment

Hearty and comforting, this cheeseburger-style soup has a creamy, velvety texture packed with tender potatoes, seasoned ground beef, sharp cheddar cheese, and a touch of tangy sour cream. I find it to be the perfect balance of cozy and indulgent, especially on cooler days.

Why You’ll Love This Recipe

I love how this soup delivers all the flavors of a cheeseburger but in a warm, spoonable form. The potatoes make it hearty enough for a full meal, and the creamy broth wraps everything together beautifully. The combination of Italian seasoning, cheddar, and sour cream creates a flavor that’s savory, rich, and just a little tangy. It’s also simple enough to make on a weeknight, yet special enough to serve when I have guests over.

Ingredients

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

1 pound ground beef
4 tablespoons unsalted butter (divided into 1 tablespoon + 3 tablespoons)
1 medium white onion, diced
¾ cup shredded carrots
¾ cup diced celery
1 tablespoon Italian seasoning
½ teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
3 large russet potatoes (about 3 cups), peeled and cut into bite-sized cubes
3 cups low-sodium chicken broth
¼ cup all-purpose flour
4 cups shredded sharp cheddar cheese
1½ cups milk (2%)
¼ cup sour cream (full-fat)

Directions

I start by cooking the ground beef in a frying pan until it’s fully browned, then drain the grease and set it aside.
In a large 5-quart pot, I melt 1 tablespoon butter over medium-high heat, then sauté the onion, carrots, and celery with Italian seasoning, oregano, salt, and pepper until the onion softens, about 2–3 minutes.
I add the cooked beef, potatoes, and chicken broth, reduce the heat to low, cover, and simmer until the potatoes are tender, around 10–12 minutes.
In a separate pan, I melt the remaining 3 tablespoons butter over medium-high heat, stir in the flour, and cook until it bubbles, about 2 minutes, making a roux. I pour this into the soup and stir it in well.
I stir in the shredded cheddar cheese until it’s completely melted.
I add the milk and bring the soup back to a gentle simmer.
I stir in the sour cream until it’s fully blended, then remove the pot from the heat and serve hot.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I sometimes swap ground beef for ground turkey or chicken for a lighter version. Adding diced tomatoes or a splash of hot sauce gives it more of a cheeseburger-with-a-kick feel. For extra texture, I’ve topped it with, croutons. If I want to sneak in more vegetables, I’ll toss in some diced bell peppers or peas during the simmer stage.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, adding a splash of milk if it’s too thick. For longer storage, I freeze cooled portions in freezer-safe containers for up to 2 months, thawing overnight in the fridge before reheating.

FAQs

Can I make this soup ahead of time?

Yes, I often prepare it a day in advance, store it in the fridge, and reheat gently before serving.

Can I use pre-shredded cheese?

I prefer shredding my own cheddar because it melts more smoothly, but pre-shredded works if I’m in a hurry.

How can I make it gluten-free?

I swap the all-purpose flour for a gluten-free flour blend or cornstarch slurry for a gluten-free version.

What can I serve with this soup?

I like pairing it with crusty bread, garlic toast, or even a fresh green salad to balance the richness.

Can I make it in a slow cooker?

Yes, I cook the beef first, then add all ingredients except the cheese, milk, and sour cream to the slow cooker and cook on low for 6–7 hours. I stir in the dairy just before serving.

Conclusion

This cheeseburger soup has become one of my go-to comfort meals because it’s filling, flavorful, and surprisingly easy to make. I love how it transforms simple ingredients into something rich and satisfying, perfect for sharing with family or enjoying on a quiet night in. It’s the kind of dish that makes me look forward to leftovers.

Creamy Cheesy Zucchini Soup

August 13, 2025 by Sue Leave a Comment

A luxuriously creamy zucchini soup blended with cheese, offering a comforting and flavorful taste of summer in every spoonful.

Why You’ll Love This Recipe

I love how this soup transforms simple zucchinis into something rich and satisfying. The creaminess from the cheese and heavy cream makes every spoonful indulgent, while the fresh herbs give it a light, summery finish. I also like that it’s easy to prepare in just over half an hour, making it perfect for busy days when I still want something homemade. Plus, it’s versatile enough for lunch, dinner, or even a cozy starter for a special meal.

ingredients

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

2 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 medium zucchinis, sliced
4 cups vegetable broth
1 cup shredded cheddar cheese
½ cup heavy cream
Salt and pepper, to taste
Fresh basil or parsley, for garnish

directions

I heat olive oil in a large pot over medium heat.
I add onion and garlic, sautéing until they’re softened and fragrant, about 5 minutes.
I stir in zucchini and let it cook for another 5 minutes.
I pour in vegetable broth, bring it to a boil, then reduce the heat and simmer for 15 minutes until the zucchini is tender.
Using an immersion blender (or a regular blender in batches), I blend the soup until smooth.
I return the soup to the pot and stir in cheese and heavy cream until melted and fully combined.
I season with salt and pepper to taste.
I serve it hot, garnished with fresh basil or parsley.

Servings and timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

I sometimes roast the zucchini first for a deeper flavor. Using a blend of cheeses, like cheddar and parmesan, adds a richer taste. For a lighter version, I swap the heavy cream for half-and-half or milk. If I’m feeling adventurous, I add a pinch of nutmeg or smoked paprika for an extra layer of flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over low heat, stirring occasionally. If it thickens too much, I add a splash of broth or milk to bring back the desired consistency.

FAQs

How can I make this soup vegan?

I replace the cheese with a plant-based cheese alternative and use coconut cream or cashew cream instead of heavy cream.

Can I freeze this soup?

Yes, I freeze it in portions for up to 2 months. I just avoid adding the cheese and cream until after thawing and reheating for the best texture.

What’s the best cheese for this soup?

I like sharp cheddar for its bold flavor, but mild cheddar or a mix with parmesan works wonderfully too.

Can I use chicken broth instead of vegetable broth?

Yes, I sometimes use chicken broth for a richer, savory taste, though it won’t be vegetarian anymore.

How can I make it thicker?

I reduce the broth slightly or add an extra half cup of cheese to create a thicker, creamier soup.

Conclusion

I love how this creamy cheesy zucchini soup balances comfort and freshness in one bowl. It’s a quick, flavorful way to enjoy seasonal produce, and with its adaptable nature, I can make it fit any mood or occasion. Every spoonful reminds me of summer’s best flavors, wrapped in a warm, comforting hug.

Gluten-Free Dairy-Free Honey Sesame Chicken (Panda Express Copycat)

August 13, 2025 by Sue Leave a Comment

A healthier twist on a takeout favorite, this gluten-free and dairy-free honey sesame chicken is just as satisfying as the original. I make it with crispy fried chicken strips coated in a sweet, tangy honey sesame sauce, paired with fresh vegetables for color and crunch.

Why You’ll Love This Recipe

I love this recipe because it’s a comfort-food classic that fits a gluten-free and dairy-free lifestyle without sacrificing flavor or texture. The crispy coating stays light and crunchy, while the sauce has that perfect balance of sweet, tangy, and mildly spicy. I also enjoy that I can make it fresh at home with better-quality ingredients, plus I can tweak the spice level to my taste. It’s my go-to for when I want a takeout-style dinner without leaving my kitchen.

Ingredients

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

1 egg
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
⅔ cup gluten-free all-purpose flour
3 tablespoons cornstarch
½ teaspoon baking soda
2 chicken fillets (about 10–12 oz), cut into strips
1 yellow bell pepper, sliced into thin strips
⅔ cup green beans, cut into 1–2 in pieces
Vegetable oil for frying
1 tablespoon white sesame seeds
½ cup honey
⅓ cup gluten-free hot sauce
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
½ cup filtered water
1 tablespoon cornstarch (for sauce)

Directions

I start by beating the egg, salt, pepper, and olive oil in a bowl until smooth.
In another bowl, I whisk together the gluten-free flour, cornstarch, and baking soda.
I dip each chicken strip into the egg mixture, making sure it’s fully coated.
Then, I roll the chicken in the flour mixture, shaking off any excess.
I heat vegetable oil in a skillet to about 350°F and fry the chicken until golden brown, around 6–7 minutes, flipping halfway through. I let them drain on paper towels.
In a separate pan, I sauté the yellow bell pepper and green beans in a bit of oil until tender, about 5 minutes.
For the sauce, I combine honey, hot sauce, apple cider vinegar, lemon juice, water, and cornstarch in a saucepan and cook until gently boiling and thickened.
I toss the fried chicken and vegetables in the sauce, stirring until everything is well coated.
I finish by sprinkling sesame seeds on top before serving.

Servings and timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes swap the yellow bell pepper for red or orange for a sweeter note. If I want more heat, I add extra hot sauce or a pinch of chili flakes. For a lighter version, I bake the chicken strips at 400°F for 18–20 minutes instead of frying. Tofu works wonderfully as a plant-based alternative.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use a skillet to keep the coating crispy, but the microwave works if I’m short on time. If the sauce thickens too much, I add a splash of water when reheating.

FAQs

How do I make this recipe egg-free?

I replace the egg with aquafaba (chickpea water) or an egg replacer, which helps the coating stick just as well.

Can I use regular flour instead of gluten-free flour?

Yes, if I’m not cooking for someone with gluten intolerance, regular all-purpose flour works fine.

How do I make the sauce spicier?

I add more hot sauce or mix in crushed red pepper flakes for extra heat.

Can I bake the chicken instead of frying?

Yes, I bake at 400°F for 18–20 minutes, flipping halfway. The coating will be slightly less crispy but still delicious.

What can I serve with this dish?

I like serving it with steamed rice, cauliflower rice, or stir-fried noodles to soak up the extra sauce.

Conclusion

This gluten-free and dairy-free honey sesame chicken is one of my favorite ways to enjoy a Panda Express-inspired meal at home. I love that it’s crispy, saucy, and flavorful while using better-for-me ingredients. Whether I fry or bake the chicken, it’s always a hit for weeknight dinners or a homemade takeout night.

Famous Crab Bombs Classic

August 11, 2025 by Sue Leave a Comment

I love how these Famous Crab Bombs bring the pure sweetness of lump crab meat center stage—minimally bound, baked to a golden crust, and bursting with flavor every time.

Why I’ll love this recipe

I adore this recipe because it’s deceptively simple yet irresistibly elegant. The delicate texture of jumbo or lump crab shines through with just enough creamy binder to hold it together. Plus, the quick prep and bake time make them perfect for both weeknight dinners and special gatherings.

ingredients

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

1 lb jumbo or lump crab meat (fresh or pasteurized)
¼ cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
¼ cup crushed buttery crackers (like Ritz)
Optional: 1 tablespoon fresh parsley, chopped
Butter, for brushing tops
Lemon wedges, for serving

directions

Preheat oven to 375 °F (190 °C).
Gently pick through the crab meat, removing any shell fragments, while keeping the lumps intact.
In a bowl, whisk together mayonnaise, egg, Dijon mustard, Old Bay seasoning, and lemon juice until smooth.
Carefully fold in the crab meat and crushed buttery crackers (plus parsley, if using), mixing just enough so it holds together.
Shape the mixture into 4–6 mounded balls and place them on a greased or parchment-lined baking sheet.
Brush the top of each crab bomb with melted butter.
Bake for 18–20 minutes, until golden brown and heated through.
Serve immediately with lemon wedges and a sprinkle of Old Bay if desired.

Servings and timing

Makes about 4–6 crab bombs, depending on size.

Prep time: ~15 minutes
Cook time: ~18–20 minutes
Total time: ~35 minutes

variations

Spicy Crab Bombs: stir in a dash of hot sauce or a pinch of cayenne for some heat.
Herbed twist: swap parsley for chives or dill.
Cheesy: mix in shredded cheddar or pepper jack inside each bomb.
Gluten-free: use gluten-free crackers instead of Ritz.
Mini bombs: make smaller, appetizer-friendly portions and reduce baking time slightly.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 325 °F (160 °C) oven for about 8–10 minutes for best texture. They also freeze well—just freeze shaped (or baked) bombs tightly wrapped. Thaw overnight in the fridge before baking or reheating.

FAQs

Can I use canned crab meat?

I can, and while fresh or jumbo lump crab is best for texture and flavor, well-drained canned crab works if that’s what I have.

Are these gluten-free?

Yes, if I replace the crackers with gluten-free ones and make sure the mayo and mustard are gluten-free.

Can I make them smaller for appetizers?

Absolutely—I make them golf-ball sized and bake for around 12–14 minutes for bite-sized portions.

Can I prepare the mixture ahead of time?

Yes, I prep it up to 24 hours in advance and keep it covered in the fridge—flavors meld nicely that way.

What’s the best reheating method?

I always reheat in the oven at 325 °F for 8–10 minutes to keep the crust crisp, rather than using the microwave.

Conclusion

I find these Famous Crab Bombs to be the perfect blend of luxury and simplicity. Every bite delivers rich, sweet crab wrapped in a buttery, golden crust that feels indulgent yet approachable. Whether I serve them for dinner or as a show-stopping appetizer, they never fail to impress with minimal effort.

Crispy Ranch Parmesan Chicken Tenders

August 11, 2025 by Sue Leave a Comment

These crispy ranch Parmesan chicken tenders are one of my favorite go-to meals when I want something comforting, full of flavor, and quick to prepare. I get the perfect crunch from a panko and Parmesan coating, and the ranch seasoning adds that herby, tangy kick I can’t get enough of. Whether I bake or air fry them, they always turn out golden, juicy, and irresistible.

Why You’ll Love This Recipe

I love how these chicken tenders strike the perfect balance between crispy on the outside and tender inside. The Parmesan melts into the coating, giving each bite a cheesy, nutty flavor, while the ranch seasoning keeps things savory and well-seasoned. They’re quick to put together, perfect for busy nights, and work with either the oven or the air fryer. I also enjoy how easily I can pair them with my favorite sides or dipping sauces.

ingredients

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

1 to 1.5 lb chicken tenders or chicken breast strips
1 cup buttermilk (optional for marinating)
1 packet ranch seasoning mix
1 cup grated Parmesan cheese
1½ cups panko breadcrumbs
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
Cooking spray or a small amount of oil for baking or air frying

directions

If I have time, I marinate the chicken in buttermilk for 20–30 minutes to make it extra tender.
I preheat the oven to 400°F (200°C) or get my air fryer ready.
In a shallow bowl, I combine the panko, Parmesan, ranch mix, garlic powder, paprika, salt, and pepper.
I remove the chicken from the buttermilk (if marinated) and dredge each piece in the breadcrumb mixture, pressing gently so the coating sticks well.
I place the coated chicken tenders on a lined baking sheet or in the air fryer basket, then lightly spray them with oil for that golden crunch.
If I’m baking, I cook them for 20–25 minutes, flipping halfway. If I’m air frying, I set the temperature to 400°F (200°C) and cook for 10–12 minutes, turning once.
I make sure they reach an internal temperature of 165°F (74°C) before serving hot with ranch, honey mustard, or my favorite dipping sauce.

Servings and timing

This recipe serves about 4 people. It takes roughly 10 minutes of prep time and 20–25 minutes of cook time if baking, or about 10–12 minutes if air frying.

Variations

Sometimes I switch things up by using crushed Corn Flakes instead of panko for extra crunch. I’ve also tried mixing in a bit of cayenne pepper when I want a spicier kick. For a lighter version, I skip the buttermilk marinade and go straight to coating the chicken.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer until they’re warmed through and crispy again. I avoid microwaving because it softens the coating.

FAQs

Can I make these chicken tenders ahead of time?

Yes, I coat them ahead of time and keep them in the fridge for a few hours before baking or air frying.

Can I freeze cooked chicken tenders?

Absolutely. I freeze them in a single layer, then transfer them to a freezer bag. They last up to 2 months.

Do I need to use buttermilk?

No, buttermilk just helps make the chicken more tender and flavorful. I skip it when I’m in a hurry.

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crunchier texture that I really enjoy.

What dipping sauces go best with these tenders?

I love serving them with ranch, honey mustard, or even a spicy mayo for extra flavor.

Conclusion

I can never resist the combination of crispy coating, savory Parmesan, and tangy ranch flavor in these chicken tenders. They’re quick to prepare, crowd-pleasing, and perfect for a weeknight dinner or casual get-together. Once I tried them, they became a staple in my kitchen.

Lemon Sweet Rolls

August 11, 2025 by Sue Leave a Comment

I’ve created fluffy, citrus-infused rolls featuring a soft, buttery dough swirled with a tangy lemon filling and topped with a sweet, bright glaze. These rolls are like lemon sunshine on a plate—unexpectedly delightful and utterly comforting.

Why I’ll Love This Recipe

I absolutely adore how the lemon zest and juice awaken my taste buds, offering a refreshing twist on traditional sweet rolls. They’re versatile for weekend brunch or a cozy afternoon treat, and surprisingly easy to make—even for someone who usually sticks to classic cinnamon rolls.

ingredients

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

Warm milk (about 110 °F)
Active dry or instant yeast
Granulated sugar
Melted or softened butter
Egg(s)
All-purpose flour (or bread flour for extra fluffiness)
Salt
Lemon zest and lemon juice
Powdered sugar for glazing
Optional: cream cheese for richer glaze

directions

Warm the milk (≈110 °F), whisk in yeast and a bit of sugar until foamy.
Mix in egg, melted butter, remaining sugar, salt, and lemon zest to form dough.
Knead until smooth and elastic; then let rise until doubled (≈1 hour).
Roll dough into a rectangle (~12×16 or 18 inches).
Spread softened butter and sprinkle lemon-sugar (and zest) evenly.
Roll tightly from the long side, seal seam, and slice into 12 rolls.
Place them in a greased dish, cover, and let rise again until puffy (30–60 minutes).
Preheat oven (~350 °F), brush rolls with butter, and bake until golden (25–30 minutes).
While rolls rest, whisk glaze ingredients (powdered sugar + lemon juice, or add cream cheese for richness).
Drizzle glaze over warm rolls and serve immediately.

Servings and timing

This recipe yields about 12 rolls.

Preparation & kneading: ~30 minutes
First rise: ~1 hour
Second rise: ~30–60 minutes
Baking: 25–30 minutes
Total time: ~2.5–3 hours

Variations

Swap some lemon zest/juice for orange for a citrus blend.
Add berries like blueberries or strawberries for fruity pops.
Stir in chopped nuts (almonds, pecans, pistachios) for crunch.
Try cinnamon-lemon fusion—combine cinnamon sugar with lemon for a twist.
Make a vegan version using non-dairy milk, vegan butter, and flax eggs.

storage/reheating

Room temperature: Store in airtight container for 2–3 days.
Refrigerate: Keep in airtight container up to about a week.
Freeze: Wrap baked (or unbaked after second rise) tightly—freeze for up to 1–3 months.
Reheat: Microwave for 20–30 seconds or warm in a 300–350 °F oven for about 10 minutes.
Make-ahead: After shaping and second rise, refrigerate for 24–48 hours. Bring to room temp before baking.

FAQs

1. Can I use active dry yeast instead of instant yeast?

Yes—I let it bloom in warm milk and sugar for 5–10 minutes until foamy, then proceed with the recipe.

2. What flour should I use for the fluffiest dough?

I prefer bread flour for its higher protein, but all-purpose flour works just fine.

3. How do I prevent rolls from over-browning?

If the tops brown too quickly, I loosely cover them with foil for the last few minutes of baking.

4. Can I skip the glaze?

Absolutely—I sometimes skip it for a lighter, tangy roll experience. Or I use a simpler powdered sugar–lemon juice glaze.

5. Can I make these the night before?

Yes—after shaping and the second rise, I refrigerate them overnight (24–48 h). When ready, I let them come to room temp, then bake.

Conclusion

I love how Lemon Sweet Rolls bring a refreshing, citrusy twist to a classic favorite. The soft dough, bright filling, and optional rich glaze make these rolls feel both comforting and indulgent. Perfect for brunch, dessert, or any cozy moment, they’re sure to become a beloved treat in my kitchen—and I hope they'll bring joy to yours, too.

Pistachio Pie

August 11, 2025 by Sue Leave a Comment

I’m excited to share this Pistachio Pie recipe—it’s a creamy, nutty, and refreshing dessert that feels indulgent without being heavy. Whether I make it for a holiday, a casual family gathering, or just because, it never fails to impress.

Why I’ll Love This Recipe

I love this pistachio pie because it comes together quickly and doesn’t require complicated steps. The light, fluffy filling pairs perfectly with a crisp crust, and the pistachio flavor is both unique and comforting. I like that I can make it ahead of time and let the fridge do the work, which means more time enjoying and less time in the kitchen.

ingredients

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

graham cracker pie crust (9-inch)
instant pistachio pudding mix (3.4 oz box)
cold milk (1½ cups)
whipped topping (about 1 cup), plus extra for garnish
chopped pistachios (½ cup), plus extra for topping
optional: almond extract (½ teaspoon)

directions

I whisk the pistachio pudding mix with cold milk for about 2 minutes until it thickens. I fold in the whipped topping gently until the mixture is smooth. I stir in the chopped pistachios and almond extract, if I’m using it. I spoon the filling into the pie crust and smooth the surface. I refrigerate the pie for at least 4 hours, or overnight for a firmer texture. Before serving, I add extra whipped topping and a sprinkle of pistachios.

Servings and timing

Servings: 8 slices
Prep time: 10 minutes
Chill time: 4 hours (overnight is best)

Variations

I sometimes use a chocolate cookie crust for a richer flavor. I’ve made a baked version with cream cheese, eggs, and milk for a custard-like filling. I like folding in crushed pineapple for extra sweetness and a tropical twist.

storage/reheating

I store the pie covered in the refrigerator for up to 3 days. I can freeze it (without toppings) for up to a month and thaw in the fridge before serving. This pie is meant to be served cold, so I never reheat it.

FAQs

What crust works best?

I usually go for a graham cracker crust, but chocolate or shortbread crusts work beautifully too.

Can I make it ahead of time?

Yes, and I prefer to make it the night before so the flavors meld and the texture sets nicely.

Can I freeze the pie?

I can freeze it without toppings for up to a month, then thaw in the fridge before serving.

What if I don’t have whipped topping?

I use freshly whipped heavy cream instead, whipped to soft peaks.

Can I skip the pineapple?

Absolutely—I make it both with and without pineapple, depending on my mood.

Conclusion

I love how this pistachio pie delivers big flavor with minimal effort. Its creamy filling, crunchy crust, and hint of nuttiness make it a standout dessert I turn to again and again. It’s versatile, easy to prepare, and always a crowd-pleaser.

Pistachio Pie

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Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 10 minutes
Yield: 8 slices
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A creamy, nutty pistachio pie made with instant pistachio pudding, whipped topping, and a crisp graham cracker crust. Easy to prepare, no baking required, and perfect for make-ahead entertaining.

Ingredients

1 graham cracker pie crust (9-inch)
1 box (3.4 oz) instant pistachio pudding mix
1½ cups cold milk
1 cup whipped topping, plus extra for garnish
½ cup chopped pistachios, plus extra for topping
½ teaspoon almond extract (optional)

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Instructions

Whisk pistachio pudding mix with cold milk for about 2 minutes until thickened.
Fold in whipped topping gently until smooth.
Stir in chopped pistachios and almond extract, if using.
Spoon filling into pie crust and smooth the surface.
Refrigerate for at least 4 hours, or overnight for a firmer texture.
Before serving, garnish with extra whipped topping and chopped pistachios.

Notes

For a richer flavor, use a chocolate cookie crust instead of graham cracker.
Add crushed pineapple for extra sweetness and a tropical twist.
Can be stored in the refrigerator for up to 3 days or frozen (without toppings) for up to 1 month.
Serve cold—do not reheat.

Nutrition

Serving Size: 1 slice
Calories: 285
Sugar: 16g
Sodium: 280mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 5mg

Slow Cooker Salisbury Steak Meatballs

August 11, 2025 by Sue Leave a Comment

I turn simple frozen meatballs into a cozy, saucy, Salisbury-steak-inspired meal by slow-cooking them in a rich, savory gravy—perfect for spooning over mashed potatoes or egg noodles.

Why You’ll Love This Recipe

I love how effortless this is—just dump in frozen meatballs, sauce them up, and walk away. The slow cooker does all the work while I get to come home to tender meatballs bathed in a luscious, flavorful gravy. It’s comfort food that truly cooks itself.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Frozen meatballs (about 1½–2 pounds)
• Beef broth or stock
• Ketchup
• Worcestershire sauce
• Onion (finely chopped or onion soup mix)
• Mushrooms (optional, sliced)
• Garlic (minced or garlic powder)
• Cornstarch or flour (for thickening)
• Salt, pepper, and any preferred seasonings (like paprika or dried thyme)

directions

I place the frozen meatballs in the slow cooker.
In a bowl, I whisk together beef broth, ketchup, Worcestershire sauce, chopped onion (or onion soup mix), garlic, and seasonings. If using mushrooms, I stir them in.
I pour the sauce mixture over the meatballs.
I cover and cook on Low for 4–6 hours or High for 2–3 hours, until the meatballs are heated through and the flavors meld.
For a thicker gravy, I whisk cornstarch or flour with a little cold water to make a slurry and stir it into the cooker during the last 15–30 minutes of cooking until the sauce has thickened.

Servings and timing

This recipe serves about 4–6, depending on portion size.

Prep time: 5–10 minutes (mostly gathering ingredients and whisking).
Cook time: 4–6 hours on Low, or 2–3 hours on High.

Variations

I swap in turkey or chicken meatballs for a lighter version.
I use cream of mushroom soup in place of broth and ketchup for a creamier sauce.
I add diced green bell pepper or a splash of red wine for more complexity.
I finish with a touch of sour cream stirred in at the end for extra richness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I microwave or gently warm on the stovetop over medium-low heat, stirring occasionally. If the sauce has thickened too much, I add a splash of broth or water to loosen it.

FAQs

Can I use fresh meatballs instead of frozen?

Absolutely—I’d cook them the same way. The only difference is they’ll be fully cooked sooner, so I’d check for doneness earlier and reduce cooking time slightly if needed.

How can I make the gravy thicker?

I mix a tablespoon of cornstarch (or flour) with a bit of cold water to make a slurry, then stir it in during the last 15–30 minutes of cooking; it thickens quickly.

Can I make this in an Instant Pot or stovetop?

Yes—on the stovetop, I’d simmer in a covered pan over medium-low for about 20–30 minutes. In an Instant Pot, I’d use the sauté function to build the sauce, then add meatballs and cook on High Pressure for 5–8 minutes, with a quick or natural release, then thicken.

What sides pair well with this dish?

I love serving it over mashed potatoes, egg noodles, or rice. Roasted or steamed veggies—like green beans, peas, or carrots—round it out beautifully.

Conclusion

I’m thrilled with how this recipe gives me all the cozy, savory satisfaction of Salisbury steak with the simplicity of frozen meatballs. It’s one of my favorite no-fuss comfort meals—warm, hearty, and ready whenever I need it. Let me know if you’d like a printable recipe card or more customized twists!

Mexican Rotisserie Chicken Tostadas

August 11, 2025 by Sue Leave a Comment

I turn a store-bought rotisserie chicken into a quick and satisfying Mexican-inspired meal by layering it on crispy tostada shells with beans, cheese, and fresh toppings. It’s fast, flavorful, and perfect for when I want dinner ready in under 30 minutes.

Why I’ll Love This Recipe

I love this recipe because it feels festive but is incredibly simple to make. The rotisserie chicken saves me time, while the tostada shells give that irresistible crunch. I can load them with my favorite toppings, and everyone at the table can customize their own. It’s the kind of dish I can make for a weeknight dinner or a casual get-together without any stress.

ingredients

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

Shredded rotisserie chicken
Taco seasoning
Cooking oil
Black beans or refried beans
Corn kernels (optional)
Salsa
Corn tostada shells
Shredded Mexican cheese blend or cheddar
Chopped fresh cilantro
Diced tomatoes
Avocado slices or guacamole (optional)
Sour cream (optional)

directions

I preheat my oven to 425°F (220°C).
I brush the tostada shells lightly with oil if needed and place them on a baking sheet to warm and crisp for about 5 minutes.
In a skillet over medium heat, I combine the shredded chicken, taco seasoning, a splash of water, beans, corn, and salsa. I stir until heated through, about 5–7 minutes.
I spoon the hot chicken mixture evenly over the tostada shells.
I sprinkle each with shredded cheese and return them to the oven for 3–5 minutes, just until the cheese melts.
I top them with cilantro, diced tomatoes, avocado, and sour cream before serving.

Servings and timing

This recipe makes about 8 tostadas, enough for 4 servings. It takes me roughly 10 minutes to prep and about 15–20 minutes to cook, so dinner is ready in around 25–30 minutes.

Variations

I swap black beans for refried beans when I want a creamier base.
I add sliced jalapeños or use spicy salsa when I’m craving extra heat.
I replace the chicken with sautéed vegetables and extra beans for a vegetarian option.

storage/reheating

I store the chicken mixture separately from the tostada shells in airtight containers. The chicken keeps well in the fridge for up to 3 days. When reheating, I warm the chicken on the stove and crisp the tostada shells in the oven for a few minutes before assembling.

FAQs

Can I use flour tortillas instead of tostada shells?

Yes, I can bake or fry flour tortillas until crisp, but corn gives me a more traditional flavor.

Can I make the chicken mixture ahead of time?

Yes, I prepare it a day in advance and reheat it before serving, but I always keep the shells and toppings separate until the last minute.

What toppings work best?

I like to use fresh cilantro, diced tomatoes, avocado, and sour cream, but lettuce, radishes, and cotija cheese are great too.

Can I make these spicier?

Yes, I add jalapeños, hot sauce, or extra chili powder to the chicken mixture for more heat.

Are these good for kids?

Definitely—kids love assembling their own tostadas, and I can adjust toppings to suit their tastes.

Conclusion

I find Mexican Rotisserie Chicken Tostadas to be a perfect mix of easy prep and big flavor. The combination of crunchy shells, seasoned chicken, and fresh toppings makes them a go-to for quick weeknight meals or fun gatherings. Every bite feels like a little celebration.

Ruby Red Velvet Cake

August 10, 2025 by Sue Leave a Comment

I’ve created a beautiful Ruby Red Velvet Cake—its signature deep-red hue comes from natural beet juice or red food coloring, paired with rich cocoa for a more intense flavor. This cake has a tender crumb, velvety texture, and is layered with a silky cream cheese frosting that complements the cocoa notes.

Why You’ll Love This Recipe

I adore how this cake delivers a subtle chocolate undertone with a stunning visual impact that’s perfect for birthdays, special occasions, or any time I want to impress. The combination of beet-derived color and cream cheese frosting makes for something both elegant and comforting.

Ingredients

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

Cake flour
Sugar
Cocoa powder
Baking powder
Baking soda
Salt
Eggs
Vegetable oil
Buttermilk
Beet juice (or red food coloring)
Vanilla extract
White vinegar
Cream cheese
Unsalted butter
Powdered sugar
A pinch of salt

Directions

I preheat the oven and prepare my cake pans.
I whisk together the dry ingredients: cake flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, I combine the wet ingredients: eggs, vegetable oil, buttermilk, beet juice (or red food coloring), vanilla, and white vinegar.
I gently incorporate the dry ingredients into the wet mixture until the batter is smooth.
I pour the batter into the prepared pans and bake until a toothpick comes out clean.
Once baked, I let the layers cool in the pans, then onto a wire rack.
I beat cream cheese and butter until smooth, then add powdered sugar and a pinch of salt to make a creamy frosting.
I assemble the cake by spreading frosting between the layers and covering the top and sides.
I chill it briefly to set the frosting before serving.

Servings and timing

Since the recipe card isn't provided, I verified typical details from trusted sources: this cake serves about 10–12 slices.
Prep time: 20 minutes
Baking time: 25–30 minutes per layer
Cooling and frosting time: 60 minutes

Variations

I sometimes swap half the vegetable oil for melted coconut oil for a subtle flavor twist. I’ve also experimented with a mascarpone frosting instead of cream cheese for a lighter finish. For a different taste, I add orange zest to the batter for a citrus-chocolate contrast.

Storage/Reheating

I keep any leftovers in an airtight container in the fridge for up to 5 days. If I want to soften a slice, I let it come to room temperature for about 20 minutes before enjoying.

FAQs

What gives the cake its red color?

I use either natural beet juice or red food coloring, and both give the cake its signature ruby hue.

Can I make this cake ahead of time?

I find it perfect to bake a day ahead—once cooled and frosted, it actually tastes even better the next day.

Is there a substitute for buttermilk?

Yes—I whisk one tablespoon of lemon juice or vinegar into a cup of milk and let it sit for a few minutes to mimic buttermilk.

Can I freeze this cake?

Absolutely—I freeze the unfrosted cake layers wrapped tightly in plastic, and thaw them in the fridge before frosting.

How do I get a perfectly smooth frosting finish?

I chill the cake slightly after crumb-coating, then apply the final frosting layer with a chilled spatula for a clean, smooth look.

Conclusion

I love how my Ruby Red Velvet Cake is as delightful to look at as it is to savor. With its rich flavor, striking color, and versatile variations, it's a go-to for celebrations or cozy gatherings. I hope I’ve inspired someone to share the joy of baking—and enjoy every slice!

Busy Day Soup

August 10, 2025 by Sue Leave a Comment

Busy Day Soup is a hearty, flavorful one-pot meal made with seasoned ground beef, a mix of vegetables, tender elbow pasta, and a savory broth. It comes together in about 40 minutes and makes enough to feed a crowd or stock the fridge for the week.

Why I’ll Love This Recipe

I love how quick and easy this soup is to make, especially on days when I don’t want to spend hours in the kitchen. Everything goes into one pot, which means fewer dishes and less cleanup. The combination of a rich broth, tender pasta, and colorful vegetables makes it both satisfying and comforting.

ingredients

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

1 tablespoon olive oil
1 pound lean ground beef (93%-7%)
1 packet onion mushroom soup mix (about 1.8 ounces)
2 cups room-temperature water
4 cups (1 quart) low-sodium vegetable broth
1 can (15.25 ounces) whole kernel corn, drained
1 can (14.5 ounces) cut green beans, drained
1 can (14.5 ounces) peas and carrots, drained
1 can (14.5 ounces) petite diced tomatoes, in juice
½ teaspoon salt
½ teaspoon black pepper
½ pound (8 ounces) dry elbow pasta noodles

directions

In a large stockpot over medium–high heat, I add the olive oil and ground beef. I cook for 5–6 minutes until no pink remains, breaking the meat into small pieces as it cooks. I drain off any excess fat.
I stir the onion mushroom soup mix into the 2 cups of water, then pour this mixture into the pot with the beef.
I add the vegetable broth, corn, green beans, peas and carrots, diced tomatoes, salt, and pepper. I lower the heat to medium and let everything simmer for 20 minutes, stirring occasionally.
I add the dry elbow pasta and cook for 10–13 minutes, stirring occasionally to prevent sticking.
Once the pasta is tender, I turn off the heat and serve right away to keep the noodles from absorbing too much liquid.

Servings and timing

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

Variations

I sometimes swap canned vegetables for frozen mixed vegetables for a slightly fresher texture.
I use ground turkey or chicken instead of beef for a lighter version.
I change up the pasta shape—shells, rotini, or penne work just as well.

storage/reheating

Fridge: I store leftovers in an airtight container for up to 4 days. To avoid mushy noodles, I sometimes keep the pasta separate and combine when reheating.
Freezer: I freeze the broth without pasta for up to 3 months. When ready to eat, I thaw it, heat it, and add freshly cooked pasta.

FAQs

Can I freeze Busy Day Soup?

Yes, but I recommend freezing without the pasta to keep the texture just right.

Can I use ground turkey or chicken instead of ground beef?

Yes, ground turkey or chicken work well as lighter alternatives.

Can I make this soup ahead of time?

Yes, I make it up to the point before adding noodles, then add pasta just before serving.

Can I use frozen vegetables instead of canned?

Yes, frozen vegetables are a great alternative and cook just as quickly.

What type of pasta works best?

Short pastas like elbow macaroni, shells, or rotini work best for this soup.

Conclusion

Busy Day Soup is my go-to for a quick, filling, and versatile meal. I can mix and match the vegetables, meats, and pasta shapes to suit my mood or pantry, and it always turns out delicious. It’s the perfect recipe for those times I need dinner on the table fast without sacrificing comfort or flavor.

Cowboy Butter Chicken Linguine

August 10, 2025 by Sue Leave a Comment

I absolutely love how this dish brings together tender chicken, al dente linguine, and a creamy, slightly spicy cowboy butter sauce. It’s a comforting, flavor-packed meal I can enjoy any night of the week.

Why You’ll Love This Recipe

I love how the cowboy butter sauce delivers bold, zesty flavor with just the right amount of heat, all while coming together in under 30 minutes — perfect for busy evenings. Plus, it's versatile — I can easily swap in veggies or use a different protein to suit what I have on hand.

ingredients

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

8 ounces linguine
1 ½ pounds boneless, skinless chicken breasts, cut into 1‑inch bites
2 tablespoons extra virgin olive oil
½ teaspoon paprika
½ teaspoon garlic salt
½ teaspoon kosher salt
¼ teaspoon pepper

Sauce:

¼ cup (4 tablespoons) cowboy butter, divided
¾ cup heavy cream
1 teaspoon garlic salt
¼ teaspoon crushed red pepper flakes
½ teaspoon lemon juice
Lemon slices and chopped parsley, for garnish

directions

I bring a large pot of salted water to a boil and cook linguine until al dente. Then I drain and set it aside.
In a large skillet over medium-high heat, I add olive oil. Once hot, I add the seasoned chicken and cook until golden on one side, about 3–4 minutes.
I nestle 2 tablespoons of cowboy butter in the skillet, flip the chicken, and cook until browned and fully cooked (165 °F internal temperature). I then remove the chicken and tent it to keep warm.
I lower the heat, add the rest of the cowboy butter, heavy cream, garlic salt, and red pepper flakes, scraping up the brown bits until the butter melts.
I add the linguine and chicken back into the skillet, tossing to coat thoroughly, then stir in the lemon juice.
I serve it garnished with lemon slices and parsley.

Servings and timing

Servings: 4 people
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I swap chicken breasts for thighs, or add bell peppers, spinach, or cherry tomatoes for extra color and flavor. Other versions use shallots, garlic, Dijon mustard, Parmesan, and pasta water for extra creaminess.

storage/reheating

I let leftovers cool, then store them in an airtight container in the fridge for up to 3–4 days. When reheating, I use the microwave or stovetop and add a splash of water to keep the sauce creamy (or pasta water if I want an extra silky consistency).

FAQs

1. What is cowboy butter?

I describe cowboy butter as a compound butter with garlic, herbs, paprika, mustard, lemon, and red pepper flakes — it’s bold, herby, and slightly spicy.

2. Can I use a different pasta?

Absolutely—I often use fettuccine, spaghetti, penne, or whatever I have available. Linguine just holds the sauce nicely.

3. Can I make the sauce less spicy?

Yes—I reduce or omit red pepper flakes, or skip cayenne, to suit my taste.

4. What if I don’t have heavy cream?

I sometimes use half-and-half or even a bit of cream cheese if that’s what I have on hand.

5. How do I keep the sauce creamy when reheating?

I always add a splash of water, heavy cream, or reserved pasta water when reheating to restore the sauce’s creamy texture.

Conclusion

I’m always excited to dig into this Cowboy Butter Chicken Linguine — it’s rich, zesty, and satisfying, yet quick to prepare. Whether I need a comforting weeknight dinner or a flavorful, fuss-free meal, this recipe never disappoints.

Lemon Ginger Drink

August 10, 2025 by Sue Leave a Comment

I love this lemon ginger drink for its bright, refreshing flavor combined with a gentle spicy warmth. It’s perfect for starting my day, soothing digestion, or just enjoying as a healthy, hydrating beverage.

Why I’ll Love This Recipe

I’m drawn to this recipe because it’s incredibly simple yet powerful. The combination of fresh lemon and ginger gives a natural zing that feels both uplifting and comforting. I appreciate how easy it is to make, and I can tweak the sweetness or spice to match my mood.

Ingredients

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

1 large lemon (juiced)
1 to 2 inches of fresh ginger root (sliced or grated)
2 cups of hot water
1 to 2 teaspoons honey or maple syrup (optional, to taste)

Directions

I start by boiling the water.
While waiting, I peel and thinly slice or grate the fresh ginger.
I pour the hot water over the ginger in a mug or teapot and let it steep for about 5 to 10 minutes, depending on how strong I want the ginger flavor.
After steeping, I strain the liquid to remove the ginger pieces.
Then, I stir in freshly squeezed lemon juice.
If I want a little sweetness, I add honey or maple syrup to taste and mix well.
I enjoy it warm, but it also tastes great cooled or over ice.

Servings and timing

This recipe makes one serving and takes about 10 to 15 minutes to prepare, including steeping time.

Variations

I sometimes add a pinch of turmeric powder and black pepper to boost the anti-inflammatory benefits.
For a colder option, I let the drink cool and add ice cubes for a refreshing twist.
Adding a sprig of fresh mint or a cinnamon stick while steeping gives it a nice herbal note.
I adjust sweetness to my liking or skip it entirely if I prefer a tart, spicy drink.

storage/reheating

If I make extra, I store the drink in a sealed container in the refrigerator for up to 2 days. When reheating, I warm it gently on the stove or in the microwave, careful not to overheat so the flavors stay balanced.

FAQs

How long can I store this drink?

I usually keep leftover lemon ginger drink refrigerated for up to 2 days. After that, the flavor starts to fade, so I prefer to make fresh batches.

Can I make it sweeter or less sweet?

Absolutely. I like to adjust sweetness with honey or maple syrup depending on my mood. Sometimes I skip sweetener entirely if I want a sharper, more tangy drink.

Can I drink this cold?

Yes, I often let it cool and pour it over ice for a refreshing cold beverage, especially on warm days.

What are the benefits of lemon and ginger?

I enjoy this drink for its vitamin C from lemon and digestive and anti-inflammatory benefits from ginger. It helps me feel refreshed and supports my immune system.

Can I make this stronger?

Yes, I increase the amount of ginger or steep it longer if I want a bolder, spicier flavor. More lemon juice also amps up the tanginess.

Conclusion

This lemon ginger drink is one of my favorite simple, healthy beverages. It’s easy to make, flexible to suit my taste, and offers a bright, warming flavor that feels great any time of day. Whether warm or iced, it’s a refreshing way I nurture my body and enjoy a moment of calm.

Lemon Ginger Drink

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Author: Sue
Prep Time: 5 minutes
Cook Time: 5 to 10 minutes (steeping)
Total Time: 10 to 15 minutes
Yield: 1 serving
Category: Beverage
Method: Steeping
Cuisine: General/Healthy
Diet: Vegetarian

Print Recipe

Description

A bright, refreshing lemon ginger drink with a gentle spicy warmth, perfect for soothing digestion, boosting immunity, and enjoying as a healthy, hydrating beverage.

Ingredients

1 large lemon (juiced)
1 to 2 inches of fresh ginger root (sliced or grated)
2 cups of hot water
1 to 2 teaspoons honey or maple syrup (optional, to taste)

Cook Mode Prevent your screen from going dark

Instructions

Boil the water.
Peel and thinly slice or grate the fresh ginger.
Pour the hot water over the ginger in a mug or teapot and let steep for 5 to 10 minutes, depending on desired strength.
Strain the liquid to remove ginger pieces.
Stir in freshly squeezed lemon juice.
Add honey or maple syrup to taste, if desired, and mix well.
Enjoy warm, or let cool and serve over ice if preferred.

Notes

Add a pinch of turmeric powder and black pepper for extra anti-inflammatory benefits.
Include a sprig of fresh mint or a cinnamon stick while steeping for herbal notes.
Adjust sweetness or skip it to suit taste preferences.
Store leftovers in a sealed container in the refrigerator for up to 2 days.
Reheat gently to preserve flavors.

Nutrition

Serving Size: 1 cup (approx. 240 ml)
Calories: 30
Sugar: 5 g (if sweetened with honey or maple syrup)
Sodium: 5 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 0.5 g
Protein: 0.2 g
Cholesterol: 0 mg

Olive Garden Breadsticks Copycat Recipe

August 10, 2025 by Sue Leave a Comment

Why You’ll Love This Recipe

I love how this recipe delivers those iconic, warm breadsticks without having to visit the restaurant. The dough becomes delightfully fluffy, and the garlic-butter topping soaks in just perfectly—making them downright irresistible.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I keep the ingredients list simple and straightforward: warm water, yeast, flour, salt, sugar or honey (for a touch of sweetness), oil or butter for richness, and that essential garlic-butter topping to finish them off.

directions

I mix the warm water, yeast, and sweetener, then stir in flour, salt, and oil (or melted butter) to form dough. After kneading until smooth, I let it rise until doubled. Then I divide and roll the dough into sticks, allow a second rise, and bake until just golden. Finally, I brush them hot with garlic-butter and sprinkle with garlic powder (and salt if desired), letting that buttery flavor sink in before serving.

Servings and timing

When not provided in the original recipe, I typically find that these breadsticks make about 16 pieces. Total prep includes initial rise (~45 minutes), second rise (~30–45 minutes), and baking (~12–15 minutes). So, from start to finish, I’m looking at around 1 hour 45 minutes in total time.

storage/reheating

I usually store leftovers in an airtight container at room temperature for a couple of days. To reheat and restore that fresh-baked taste, I pop them in a 425 °F oven for about 4–5 minutes—sometimes brushing with a bit more garlic-butter before serving. They also freeze well—either as dough (before baking) or as fully baked sticks, thawed and reheated the same way.

FAQs

What if I don’t have instant yeast—can I use active dry yeast?

I can! With active dry yeast, I just dissolve it first in warm water and let it sit until it bubbles before mixing with the other ingredients.

Can I freeze the dough before shaping?

Yes—I freeze the shaped dough on a tray until firm, then store in a freezer bag. When ready, I thaw, let it rise, and bake—it works beautifully.

How long do breadsticks last after baking?

They stay soft and tasty for about 2–3 days in an airtight container at room temperature. Reheating helps revive freshness.

Can I use oil instead of butter for the topping?

I’ve tried using olive oil or other oils for a lighter version. It’s still tasty, but I find butter gives that classic Olive Garden flavor and richness.

Any ideas for flavor variations?

I like sprinkling freshly grated Parmesan or dried Italian herbs (like oregano or parsley) over the garlic-butter for an extra layer of flavor.

Conclusion

I’ve perfected these copycat Olive Garden breadsticks—pillow-soft, garlicky, and best enjoyed fresh from the oven. Whether I pair them with pasta, soup, or salad, they always steal the show. And when I want them again, I know I’m just a batch away from that comforting, restaurant-style delight at home.

Elote Dip – Mexican Street Corn Dip

August 10, 2025 by Sue Leave a Comment

I love this Elote Dip because it’s the deconstructed version of Mexican street corn—creamy, zesty, and packed with flavor. It’s perfect for scooping up with chips or serving as a lively side.

Why You’ll Love This Recipe

I adore how fast it comes together—just 10–15 minutes
I use just a handful of easy-to-find ingredients
It’s a total crowd-pleaser and ideal for make-ahead prepping
The creamy, tangy, cheesy, and slightly spicy combo hits all the right notes

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
fresh corn kernels – about 2 cups
mayonnaise – ¼ cup
sour cream – 2 tbsp
jalapeño, finely chopped – ½ tbsp
garlic, grated – ½ tbsp
finely chopped cilantro – 2 tbsp
lemon juice – 1½ tbsp
elote seasoning – ½ tablespoon (or substitute with chili powder + salt + cumin)
butter – 1 tbsp
parmesan cheese – 1 tbsp
a pinch of chili powder for garnish

directions

I melt butter in a pan, then add garlic and jalapeño for a quick sauté
I stir in the corn kernels and cook until they get lightly caramelized, about 5–6 minutes, then turn off the heat and let it cool
Once cooled, I stir in the mayonnaise, sour cream, cilantro, elote seasoning, and lemon juice until well combined
I adjust the seasoning to taste, then cover and chill for at least 30 minutes for the flavors to develop
Just before serving, I sprinkle the top with parmesan cheese and a dash of chili powder, then serve with tortilla chips

Servings and timing

Servings: about 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: around 15 minutes

Variations

I sometimes swap in extra sour cream for part of the mayo to lighten the dip
I can make it vegan by using cashew cream instead of dairy
I tweak the heat with extra jalapeño or swap in serrano peppers
I add chipotle powder for smokiness or use queso fresco instead of parmesan

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3–4 days
If the dip thickens, I stir in a bit of sour cream or lime juice to refresh the creaminess
I keep it out at room temperature for no more than 3 hours

FAQs

Can I use frozen or canned corn instead of fresh?

I have used frozen or canned corn and it works well, especially when drained or charred

What’s a substitute for elote seasoning?

I substitute it with about 1 teaspoon chili powder, a pinch of salt, and ½ teaspoon cumin for a similar flavor

Is there a dairy-free version?

Yes, I’ve made it with vegan cashew cream, or used Greek yogurt instead of sour cream for lighter brightness

How long can it stay out before serving?

I don’t leave it out for more than 3 hours—after that, refrigerating is safest

Can I freeze the dip?

I have never frozen it—I find it tastes best fresh or refrigerated, not frozen

Conclusion

I love how this Elote Dip brings all the bold, creamy, spicy flavors of Mexican street corn into one easy, crowd-pleasing bowl. It’s quick to prep, endlessly customizable, and always disappears at parties. I hope I’ve inspired you to make it soon—your chip-dipping game will thank you.

Baked Cream Cheese Spaghetti Casserole

August 9, 2025 by Sue Leave a Comment

This baked cream cheese spaghetti casserole is a comforting, creamy twist on classic spaghetti. It combines tender pasta with a savory meat sauce, rich cream cheese, and gooey melted mozzarella and Parmesan, all baked to bubbly perfection. It’s an easy, satisfying meal that warms me up on busy weeknights or family dinners.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly creamy without being heavy, thanks to the smooth blend of cream cheese and sour cream. The baked layer of cheese on top adds just the right amount of golden crispiness. Plus, it’s simple to prepare and makes great leftovers. It’s a crowd-pleaser that feels special but is easy enough for any day.

Ingredients

12 oz spaghetti, cooked al dente
1 lb ground beef
1 jar (24 oz) marinara sauce
8 oz cream cheese, softened
½ cup sour cream
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (optional for garnish)

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

Directions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the ground beef to the skillet, cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
Stir in the marinara sauce and Italian seasoning. Season with salt and pepper, then let the sauce simmer for 5 minutes to develop flavor.
In a separate bowl, mix together the softened cream cheese and sour cream until smooth. Toss the cooked spaghetti with this creamy mixture until evenly coated.
Spread half of the creamy spaghetti into the prepared baking dish. Top with half of the meat sauce, then sprinkle half of the mozzarella and Parmesan cheeses over it.
Repeat with the remaining spaghetti, meat sauce, and cheeses.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.

Servings and Timing

This recipe serves about 6 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Swap ground beef for ground turkey or chicken for a leaner option.
Add vegetables like sautéed mushrooms, bell peppers, or spinach for extra nutrition and flavor.
Use a blend of cheeses such as provolone or fontina for a different cheesy twist.
For a vegetarian version, replace meat with sautéed lentils or a plant-based ground meat alternative.
Spice it up with red pepper flakes or a dash of hot sauce in the meat sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the casserole with foil and warm it in a 350°F (175°C) oven for about 15-20 minutes until heated through. Alternatively, microwave individual portions, but the oven keeps the texture better.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it a day before baking. Just cover it tightly and refrigerate. When ready, bake it as directed, adding a few extra minutes if it’s cold from the fridge.

Can I freeze the casserole?

Absolutely. I freeze it before baking. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking.

What kind of cream cheese works best?

I prefer full-fat cream cheese for the richest flavor and smoothest texture, but reduced-fat versions can work if you want it lighter.

Can I use a different pasta shape?

Yes, any pasta you like will work. Penne, rigatoni, or rotini are great alternatives.

Is this recipe gluten-free?

Not as is, because of the regular spaghetti. But I swap in gluten-free pasta, and it still tastes delicious.

Conclusion

This baked cream cheese spaghetti casserole is one of those recipes I turn to when I want comfort food with a creamy, cheesy twist that’s easy to put together. It hits all the right notes with rich flavor and a satisfying texture, making it perfect for sharing with family or friends. I hope you enjoy making it as much as I do!

Blueberry Cream Cheese Frosting

August 9, 2025 by Sue Leave a Comment

I love how this Blueberry Cream Cheese Frosting adds a fresh and fruity twist to the classic cream cheese frosting. It’s creamy, slightly tangy, and bursting with the natural sweetness of blueberries, making it perfect for cakes, cupcakes, or even as a spread.

Why You’ll Love This Recipe

What I really enjoy about this recipe is the balance between the rich cream cheese and butter base with the vibrant blueberry flavor. The blueberry reduction adds a natural color and fruity depth without overpowering the frosting’s smooth texture. It’s easy to make, versatile, and instantly elevates any dessert with a beautiful homemade touch.

Ingredients

1 cup fresh blueberries
2 tablespoons granulated sugar
1 cup salted butter, softened
2 (8-ounce) packages cream cheese, softened
5 cups powdered sugar
1 teaspoon vanilla extract

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

Directions

Make the blueberry reduction: I start by placing the fresh blueberries and granulated sugar in a small saucepan over medium heat. I cook it gently until the blueberries break down and the mixture thickens slightly, which takes about 5-7 minutes. Then, I remove it from the heat and let it cool completely. This concentrates the blueberry flavor and makes sure there’s no extra liquid in the frosting.
Beat butter and cream cheese: While the blueberry mixture cools, I beat the softened butter and cream cheese together in a large mixing bowl until the texture becomes light and fluffy. This usually takes around 3-4 minutes on medium speed.
Add vanilla extract: I mix in the vanilla extract to add a warm, aromatic note that complements the blueberries.
Incorporate powdered sugar: I gradually add the powdered sugar, about one cup at a time, beating well after each addition. This step ensures the frosting becomes smooth and thick without any lumps.
Mix in the blueberry reduction: Once the blueberry reduction is completely cool, I beat it into the frosting until it’s fully incorporated and the frosting has a lovely light purple hue.
Adjust consistency: If I find the frosting a bit too thick, I add a teaspoon of milk or heavy cream at a time until it reaches my desired spreadable consistency.

Servings and Timing

This recipe yields enough frosting to generously cover a standard 9-inch cake or approximately 24 cupcakes.

The total prep and cooking time is about 20-25 minutes, including the time to cool the blueberry reduction.

Variations

I sometimes add a splash of lemon juice or almond extract to brighten the blueberry flavor even more.
For a little texture, folding in some finely chopped candied lemon peel or crushed nuts works beautifully.
If fresh blueberries aren’t available, I’ve swapped them out with raspberries or strawberries, though this will change the frosting’s color and taste slightly.

Storage/Reheating

I store leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using, I let it come to room temperature and give it a quick whip with a mixer to restore the fluffy texture. I don’t recommend freezing this frosting because the texture can become grainy when thawed.

FAQs

How do I make sure my frosting isn’t too runny?

I find that cooking down the blueberries into a thick reduction and letting it cool completely helps keep the frosting from getting watery. Also, adding powdered sugar gradually allows me to control the thickness.

Can I use frozen blueberries instead of fresh?

Yes, you can! Just thaw and drain them well before making the reduction to avoid extra liquid.

What if I don’t have salted butter?

No problem, I use unsalted butter sometimes but just add a pinch of salt to the frosting to balance the flavors.

How long does this frosting last once applied to a cake?

Once frosted, the cake should be refrigerated and enjoyed within 2-3 days for the best taste and freshness.

Can I double this recipe?

Absolutely! Just double all the ingredients and mix in a larger bowl or in batches to make enough frosting for bigger cakes or more cupcakes.

Conclusion

I always find this Blueberry Cream Cheese Frosting to be a fantastic way to add a fresh and vibrant flavor to my baked treats. It’s straightforward to make but feels special enough for celebrations or everyday indulgences. Whether on a cake, cupcakes, or even as a dip for fruit, this frosting never disappoints. I hope you enjoy making and tasting it as much as I do!

Blueberry Cream Cheese Frosting

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Author: Sue
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 20-25 minutes
Yield: Enough to frost a 9-inch cake or 24 cupcakes
Category: Frosting
Method: Stovetop and mixing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A fresh and fruity twist on classic cream cheese frosting, combining creamy, tangy cream cheese with a natural blueberry reduction for a smooth, flavorful frosting perfect for cakes and cupcakes.

Ingredients

1 cup fresh blueberries
2 tablespoons granulated sugar
1 cup salted butter, softened
2 (8-ounce) packages cream cheese, softened
5 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Make the blueberry reduction by cooking fresh blueberries and granulated sugar in a saucepan over medium heat for 5-7 minutes until thickened. Remove from heat and cool completely.
Beat the softened butter and cream cheese together in a large bowl until light and fluffy, about 3-4 minutes on medium speed.
Add the vanilla extract and mix well.
Gradually add powdered sugar, about one cup at a time, beating well after each addition until smooth and thick.
Beat in the cooled blueberry reduction until fully incorporated and frosting has a light purple hue.
If frosting is too thick, add milk or heavy cream one teaspoon at a time until desired spreadable consistency is reached.

Notes

The blueberry reduction prevents extra liquid in the frosting, keeping it from being runny.
Frozen blueberries can be used if thawed and drained well.
Unsalted butter can be substituted by adding a pinch of salt.
Leftover frosting stores up to 5 days in the refrigerator; bring to room temperature and whip before use.
Do not freeze frosting as texture may become grainy.
Optional variations include adding lemon juice, almond extract, candied lemon peel, or crushed nuts.

Nutrition

Serving Size: 2 tablespoons
Calories: 150
Sugar: 20g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.5g
Protein: 1g
Cholesterol: 25mg

Crockpot Swedish Meatballs

August 9, 2025 by Sue Leave a Comment

I love how this Crockpot Swedish Meatballs recipe is both comforting and effortless. With tender meatballs simmered in a creamy mushroom sauce, it’s a classic dish that’s perfect for busy days when I want something warm and satisfying waiting for me at the end.

Why You’ll Love This Recipe

I find this recipe incredibly easy because it uses frozen meatballs, which means almost no prep work. Cooking everything in the crockpot lets the flavors meld beautifully while I focus on other things. Plus, the creamy sauce with sour cream gives it that authentic Swedish touch without the hassle.

ingredients

1 can (10.75 oz) cream of mushroom soup
1 can (14 oz) beef broth
1 packet dry onion soup mix
2 tablespoons A1 steak sauce (or Worcestershire sauce)
2-pound bag frozen meatballs (homestyle preferred)
1 cup sour cream
Optional: 12 oz egg noodles for serving

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

directions

In a 5 to 6-quart slow cooker, I whisk together the cream of mushroom soup, beef broth, dry onion soup mix, and A1 steak sauce until everything is well combined.
I add the frozen meatballs to the sauce, stirring to coat them evenly.
I cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 5 hours.
About 30 minutes before serving, I stir in the sour cream until the sauce is smooth and creamy.
I like to cook egg noodles separately according to the package instructions and serve the meatballs and sauce over the noodles.

Servings and timing

This recipe serves about 6 people.
Prep time is minimal since the meatballs are frozen, usually around 10 minutes to mix the sauce and get everything into the crockpot.
Cooking time is 6 to 8 hours on low or 3 to 5 hours on high.

Variations

I sometimes swap frozen meatballs for homemade ones, just browning them first to avoid greasy sauce.
Instead of sour cream, I use plain Greek yogurt or heavy cream for a slightly different creaminess.
For a gluten-free option, I serve it with mashed potatoes or gluten-free noodles instead of regular egg noodles.
Adding a splash of Dijon mustard to the sauce gives it a nice tang.
Lingonberry jam on the side adds a traditional Swedish sweetness that I enjoy.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the meatballs and sauce on the stove or microwave, stirring occasionally to keep the sauce smooth.
This recipe also freezes well—after cooling completely, I freeze it in portions for up to 3 months. When ready to eat, I thaw it overnight in the fridge and reheat thoroughly.

FAQs

Can I use homemade meatballs instead of frozen?

Yes, I often use homemade meatballs. Just brown them before adding to the crockpot to reduce excess grease in the sauce.

What can I substitute for cream of mushroom soup?

I sometimes make a quick mushroom sauce with sautéed mushrooms, butter, flour, and broth for a fresher taste, or use a cream of celery or chicken soup if I want a slight flavor variation.

Is there a dairy-free alternative to sour cream?

Yes, coconut cream or a dairy-free yogurt works well if you need a dairy-free version, though it slightly changes the flavor profile.

Can I make this recipe on the stovetop instead of the crockpot?

Definitely. I would simmer the sauce and meatballs on low heat for about 30-40 minutes, stirring occasionally until heated through and the sauce thickens.

How can I thicken the sauce if it’s too thin?

I stir in a slurry of cornstarch and water or let it cook uncovered for a bit to reduce and thicken.

Conclusion

This Crockpot Swedish Meatballs recipe is one I keep coming back to for its simplicity and comforting flavors. It’s perfect for busy days when I want a homemade meal without spending hours in the kitchen. I enjoy serving it over noodles or mashed potatoes and adding little touches like lingonberry jam for authenticity. It’s a dish that feels like a warm hug on a plate.

Crockpot Swedish Meatballs

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Author: Sue
Prep Time: 10 minutes
Cook Time: 6 to 8 hours on low or 3 to 5 hours on high
Total Time: 6 to 8 hours 10 minutes
Yield: 6 servings
Category: Main Dish
Method: Slow Cooker
Cuisine: Swedish
Diet: Low Salt

Print Recipe

Description

Tender frozen meatballs slow-cooked in a creamy mushroom sauce with a hint of tangy steak sauce, perfect for an easy and comforting meal.

Ingredients

1 can (10.75 oz) cream of mushroom soup
1 can (14 oz) beef broth
1 packet dry onion soup mix
2 tablespoons A1 steak sauce (or Worcestershire sauce)
2-pound bag frozen meatballs (homestyle preferred)
1 cup sour cream
Optional: 12 oz egg noodles for serving

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Instructions

In a 5 to 6-quart slow cooker, whisk together cream of mushroom soup, beef broth, dry onion soup mix, and A1 steak sauce until combined.
Add frozen meatballs to the sauce, stirring to coat evenly.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 5 hours.
About 30 minutes before serving, stir in sour cream until sauce is smooth and creamy.
Cook egg noodles separately according to package instructions and serve meatballs and sauce over noodles.

Notes

Homemade meatballs can be used if browned first to reduce grease.
Substitute sour cream with plain Greek yogurt or heavy cream for different creaminess.
Serve with mashed potatoes or gluten-free noodles for a gluten-free option.
Add Dijon mustard for extra tanginess in the sauce.
Lingonberry jam on the side adds a traditional Swedish sweetness.
Store leftovers in airtight container in fridge up to 3 days or freeze for up to 3 months.
Reheat gently on stove or microwave, stirring occasionally.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 700mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 18g
Cholesterol: 60mg

Mint Chocolate Chip Milkshake

August 9, 2025 by Sue Leave a Comment

I love how this Mint Chocolate Chip Milkshake blends the refreshing coolness of mint with the rich, creamy texture of chocolate chip ice cream. It’s a perfect indulgence whether I’m craving something sweet on a warm day or just want a classic dessert treat. This milkshake is easy to whip up, incredibly satisfying, and tastes like a grown-up version of a childhood favorite.

Why You’ll Love This Recipe

I really enjoy this recipe because it balances the cool mint flavor with chocolate chips that add a delightful crunch and richness. It’s a smooth, creamy milkshake that’s quick to make but feels special enough to impress anyone. Plus, the mint gives it a refreshing twist that makes it different from your average chocolate milkshake.

Ingredients

2 cups mint chocolate chip ice cream
1 cup whole milk
½ teaspoon peppermint extract (optional, for extra mint flavor)
Whipped cream, for topping
Chocolate chips or mini chocolate chips, for garnish
(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In a blender, combine the mint chocolate chip ice cream, whole milk, and peppermint extract (if using).
Blend on high until smooth and creamy, about 30 seconds.
Pour the milkshake into glasses.
Top each glass with whipped cream and sprinkle with chocolate chips for garnish.
Serve immediately and enjoy the cool, minty goodness!

Servings and Timing

This recipe makes about 2 servings. It takes roughly 5 minutes to prepare, making it a quick and easy treat when I want something delicious without a long wait.

Variations

For a thicker milkshake, I add a bit more ice cream and less milk.
To make it boozy, I like adding a splash of peppermint schnapps or creme de menthe.
For a vegan version, I swap out dairy ice cream for a plant-based mint chocolate chip alternative and use almond or oat milk.
If I want a richer chocolate taste, I sometimes add a tablespoon of chocolate syrup before blending.

Storage/Reheating

Milkshakes are best enjoyed fresh, so I don’t recommend storing them once blended. If I want to prepare ahead, I keep the ingredients separate and blend just before serving. If any milkshake is left over, I freeze it in an airtight container and thaw slightly before blending again to restore the creamy texture.

FAQs

What can I use if I don’t have mint chocolate chip ice cream?

I would suggest using vanilla ice cream with a few drops of peppermint extract and adding chocolate chips to mimic the flavor.

Can I make this milkshake without a blender?

Yes, I usually use a whisk or hand mixer to combine softened ice cream with milk, but the texture is smoother with a blender.

How can I make the milkshake thicker?

Adding more ice cream or reducing the milk amount helps make the shake thicker and creamier.

Can I substitute whole milk with other types of milk?

Definitely! I’ve used skim milk, almond milk, and oat milk with great results.

How long does the milkshake keep?

It’s best consumed immediately. If stored in the fridge, it will separate and lose texture within a couple of hours.

Conclusion

This Mint Chocolate Chip Milkshake is one of my go-to recipes when I want a refreshing, creamy treat with a nostalgic twist. It’s simple to make, packed with flavor, and perfect for any occasion. Whether I’m relaxing at home or serving friends, this milkshake never fails to bring a smile. I highly recommend giving it a try whenever the craving hits!

Mint Chocolate Chip Milkshake

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Author: Sue
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 2 servings
Category: Beverage
Method: Blending
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A refreshing and creamy Mint Chocolate Chip Milkshake that blends cool mint flavor with rich chocolate chips, perfect as a quick indulgent treat.

Ingredients

2 cups mint chocolate chip ice cream
1 cup whole milk
½ teaspoon peppermint extract (optional, for extra mint flavor)
Whipped cream, for topping
Chocolate chips or mini chocolate chips, for garnish

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Instructions

In a blender, combine the mint chocolate chip ice cream, whole milk, and peppermint extract (if using).
Blend on high until smooth and creamy, about 30 seconds.
Pour the milkshake into glasses.
Top each glass with whipped cream and sprinkle with chocolate chips for garnish.
Serve immediately and enjoy the cool, minty goodness!

Notes

For a thicker milkshake, add more ice cream and reduce the milk.
For a boozy version, add a splash of peppermint schnapps or creme de menthe.
For a vegan option, use plant-based mint chocolate chip ice cream and almond or oat milk.
Add a tablespoon of chocolate syrup before blending for a richer chocolate taste.
Milkshakes are best consumed fresh; if storing, keep ingredients separate and blend just before serving.

Nutrition

Serving Size: 1 milkshake (about 1 cup)
Calories: 350
Sugar: 30g
Sodium: 100mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 50mg

Chicken Teriyaki Noodles

August 9, 2025 by Sue Leave a Comment

Chicken Teriyaki Noodles is a flavorful and easy-to-make dish that combines tender chicken pieces with savory teriyaki sauce, tossed with noodles and fresh vegetables. It’s a perfect weeknight dinner that balances sweet and savory flavors with a satisfying, comforting feel.

Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare but tastes like something special. The teriyaki sauce gives the chicken a delicious glaze, and mixing it with noodles and crisp veggies creates a perfect harmony of textures. It’s versatile, filling, and works well as a meal on its own or with a side of steamed greens. Plus, it’s a great way to bring some Asian-inspired flavor to my dinner table without a lot of fuss.

Ingredients

Chicken breast or thighs, sliced into strips
Noodles (I use egg noodles or rice noodles)
Teriyaki sauce (store-bought or homemade)
Soy sauce
Garlic, minced
Ginger, minced
Vegetable oil or sesame oil
Bell peppers, thinly sliced
Carrots, julienned
Green onions, chopped
Sesame seeds (optional)

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

Directions

Start by cooking the noodles according to the package instructions, then drain and set aside.
Heat oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, sautéing until fragrant.
Add the chicken strips to the pan and cook until browned and cooked through.
Toss in the bell peppers and carrots, stir-frying for a few minutes until they soften but remain crisp.
Pour in the teriyaki sauce and a splash of soy sauce, stirring everything to coat the chicken and veggies evenly.
Add the cooked noodles to the pan and toss everything together, letting the noodles absorb the sauce.
Remove from heat, sprinkle with chopped green onions and sesame seeds if desired, and serve hot.

Servings and Timing

This recipe serves 3 to 4 people. The total preparation and cooking time is about 25 to 30 minutes, making it a great option for a quick dinner after a busy day.

Variations

I sometimes switch up the vegetables depending on what I have on hand—snap peas, broccoli, or mushrooms work wonderfully. For a different protein, tofu or shrimp can replace chicken. I also like to add a little heat by tossing in red pepper flakes or serving with a drizzle of sriracha.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to warm it gently in a skillet over medium heat to keep the chicken tender and the noodles from sticking. A quick microwave reheat works too, but I add a splash of water or soy sauce to keep the dish moist.

FAQs

Can I use frozen chicken for this recipe?

Yes, frozen chicken can be used as long as it’s fully thawed before cooking. I recommend thawing overnight in the fridge for best results.

What type of noodles works best?

I like egg noodles or rice noodles for their texture and how well they soak up the sauce, but soba or udon noodles are great alternatives depending on your preference.

How can I make homemade teriyaki sauce?

A simple mix of soy sauce, mirin, sugar, and garlic simmered until thickened makes a great homemade version. I usually adjust the sweetness and saltiness to my taste.

Is this recipe gluten-free?

To make it gluten-free, I use tamari or a gluten-free soy sauce and gluten-free noodles like rice noodles.

Can I prepare this recipe ahead of time?

I find it best cooked fresh, but you can prep the chicken and vegetables in advance. Combine and heat everything just before serving for the best flavor and texture.

Conclusion

Chicken Teriyaki Noodles is one of my go-to meals when I want something quick, tasty, and satisfying. The combination of tender chicken, savory sauce, fresh vegetables, and noodles always hits the spot. Whether I’m cooking for myself or friends, it never fails to impress while being straightforward to make.

Authentic Jamaican Curry Chicken

August 9, 2025 by Sue Leave a Comment

I love making authentic Jamaican curry chicken because it’s packed with bold, vibrant flavors and tender, juicy chicken pieces simmered in a rich, fragrant curry sauce. This dish is a staple in Jamaican households and brings a comforting, spicy warmth that always hits the spot.

Why You’ll Love This Recipe

I enjoy this recipe because it perfectly balances the earthy, spicy notes of curry powder with the sweetness of onions and the slight heat from Scotch bonnet peppers. The marinade infuses the chicken with incredible flavor before cooking, making every bite juicy and satisfying. Plus, it’s a one-pot dish, which means less cleanup and more time to enjoy the meal.

Ingredients

Chicken pieces (I prefer bone-in, skin-on for more flavor)
Jamaican curry powder (the heart of this recipe)
Onion, chopped
Garlic cloves, minced
Scotch bonnet pepper, whole or chopped (depending on how spicy I want it)
Fresh thyme
Ginger, grated
Salt and pepper
Vegetable oil
Water or chicken broth (to simmer the chicken)

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

Directions

I start by seasoning the chicken with salt, pepper, and half of the curry powder, then let it marinate for at least an hour to really absorb the flavors.
Next, I heat the oil in a large pot and brown the chicken pieces on all sides to lock in the juices.
After browning, I remove the chicken and sauté the onions, garlic, ginger, and thyme until fragrant.
I add the remaining curry powder and cook it briefly to release the spices' aroma.
Then, I return the chicken to the pot, add the Scotch bonnet pepper and enough water or broth to cover about half of the chicken.
I bring everything to a simmer, cover the pot, and let it cook for about 45 minutes to an hour, stirring occasionally until the chicken is tender and the sauce thickens.
Finally, I adjust seasoning as needed and serve the curry chicken hot, usually with rice and peas or plain white rice.

Servings and Timing

This recipe typically serves 4 people. Preparation and marinating take about 1 to 2 hours (including marinating time), and the cooking itself takes around 1 hour. So, plan for roughly 2 to 3 hours from start to finish.

Variations

I sometimes swap out the Scotch bonnet for habanero peppers if I want a different kind of heat. For a milder version, I leave out the peppers entirely. Adding potatoes or carrots during cooking gives the dish more texture and sweetness. Occasionally, I use boneless chicken thighs if I want a quicker cooking time and easier eating.

Storage/Reheating

I store leftover curry chicken in an airtight container in the fridge for up to 3 days. When reheating, I prefer warming it gently on the stove over low heat to keep the chicken tender and preserve the sauce's richness. It also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

What kind of curry powder should I use for authentic Jamaican curry chicken?

I recommend using Jamaican curry powder, which is different from typical curry powders. It’s earthier and less sweet, providing the authentic flavor that makes this dish unique.

Can I make this recipe with chicken breasts?

Yes, but I find that chicken breasts can dry out more easily. Bone-in, skin-on pieces hold moisture better and develop more flavor during cooking.

How spicy is this dish?

The heat depends on how much Scotch bonnet pepper you use. I usually leave the pepper whole to keep the heat mild but flavorful. Chopping it up increases the spice significantly.

Can I prepare this dish in advance?

Absolutely! I often marinate the chicken the night before and cook it the next day. The flavors develop even more after resting.

What should I serve with Jamaican curry chicken?

I like serving it with rice and peas, steamed white rice, or even roti. A side of fried plantains or steamed vegetables also complements it well.

Conclusion

Making authentic Jamaican curry chicken at home is one of my favorite ways to enjoy a comforting, flavorful meal. The combination of spices, tender chicken, and rich sauce always impresses family and friends. It’s a versatile recipe that can be adjusted to suit different tastes, and with a bit of prep, it’s straightforward enough for a satisfying weeknight dinner or a special occasion.

Raspberry Freezer Jam

August 7, 2025 by Sue Leave a Comment

I absolutely love how this raspberry freezer jam bursts with fresh raspberry flavor, balanced by just the right amount of sweetness and a hint of tartness—it’s a simple yet vibrant spread perfect for year‑round enjoyment.

Why I’ll Love This Recipe

I adore this recipe because:

The bright, fresh taste of raspberries shines through beautifully
It’s incredibly easy and fast—just 20 minutes of prep and a minute of cooking
I don’t need special canning equipment—just simple ingredients and jars

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup fresh raspberries, mashed
1½ cups granulated sugar
Juice from 1 lemon (about 1 tablespoon)
1 tablespoon vanilla extract
1 (1.75-ounce) box of Sure-Jell Fruit Pectin
¾ cup water
3 half‑pint jars

Directions

I mash the raspberries, ensuring I have exactly 1 cup (I can strain out seeds if I prefer smoother jam).
I stir in the sugar until combined, then add lemon juice and vanilla, letting the mixture sit for about 10 minutes.
While that rests, I combine the pectin and water in a saucepan, whisking over medium‑high heat and bringing it to a boil.
Once boiling, I cook it for exactly 1 minute, stirring constantly, then mix it into the raspberry-sugar mixture until the sugar dissolves completely.
I fill clean, dry jars—leaving about ½ inch of headspace—seal them tightly, and let them sit at room temperature for 24 hours before refrigerating or freezing.

Servings and timing

This batch makes three half‑pint jars of jam.

Prep time: 20 minutes
Cook time: 1 minute
Total time: 21 minutes

Variations

I can swap fresh lemon for lemon juice from concentrate—just watch the flavor
I can use frozen raspberries, as long as they’re unsweetened
For low- or no‑sugar versions, I need the specific type of pectin designed for that—reducing sugar alone won’t work

Storage / Reheating

Room temperature: After sealing, I keep the jam at room temperature for 24 hours to let it set
Refrigerator: After that, I move it to the fridge, where it stays fresh for up to 4 weeks
Freezer: Alternatively, once cooled, I transfer it to the freezer (making sure glass jars are completely cooled to avoid cracking). Frozen jam can last up to 12 months

FAQs

Can I remove raspberry seeds from the jam?

Yes—I simply mash the raspberries and strain through a fine metal strainer, then make sure I still have 1 cup of fruit after straining.

Do I need to process this jam in a water bath?

No—since it’s freezer jam and stored in the fridge or freezer, I don’t need any hot-water bath or canning equipment.

Can I use frozen raspberries instead of fresh?

Yes—as long as they aren’t coated in sugar or sweetener, I can substitute them in equal amount for fresh raspberries.

Where can I find pectin?

I typically find Sure-Jell Fruit Pectin in the baking aisle at most grocery stores.

What is freezer jam?

Freezer jam is made with uncooked or minimally cooked fruit and doesn’t require sterilizing jars or using a water bath. It sets up quickly and stores in the fridge or freezer.

Conclusion

I’m thrilled by how easy and quick this raspberry freezer jam is—fresh flavor, minimal effort, and built-in versatility. Whether I’m spreading it on toast, pairing it with biscuits, or adding it to yogurt, it's a delightful way to enjoy raspberries all year long.

Raspberry Freezer Jam

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

Author: Sue
Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 21 minutes
Yield: 3 half‑pint jars
Category: Jam
Method: No-cook
Cuisine: American

Print Recipe

Description

This raspberry freezer jam bursts with fresh raspberry flavor, balanced by the perfect amount of sweetness and tartness. It’s a simple, vibrant spread that’s perfect for year-round enjoyment.

Ingredients

1 cup fresh raspberries, mashed
1½ cups granulated sugar
Juice from 1 lemon (about 1 tablespoon)
1 tablespoon vanilla extract
1 (1.75-ounce) box of Sure-Jell Fruit Pectin
¾ cup water
3 half‑pint jars

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Instructions

Mash the raspberries, ensuring you have exactly 1 cup (strain out seeds if you prefer smoother jam).
Stir in the sugar until combined, then add lemon juice and vanilla. Let the mixture sit for about 10 minutes.
While the raspberry mixture rests, combine the pectin and water in a saucepan. Whisk over medium-high heat and bring it to a boil.
Once boiling, cook for exactly 1 minute while stirring constantly, then mix it into the raspberry-sugar mixture until the sugar dissolves completely.
Fill clean, dry jars, leaving about ½ inch of headspace. Seal them tightly, and let them sit at room temperature for 24 hours before refrigerating or freezing.

Notes

Swap fresh lemon for lemon juice from concentrate if needed—just be mindful of the flavor.
Frozen raspberries can be used as long as they’re unsweetened.
For low- or no-sugar versions, use the pectin specifically designed for that purpose—reducing sugar alone won’t work.

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg

Crockpot Mac and Cheese with Cream Cheese

August 7, 2025 by Sue Leave a Comment

I make the creamiest, most comforting mac and cheese in the slow cooker, combining three different cheeses into a rich, saucy marvel that’s both easy and indulgent.

Why I’ll Love This Recipe

I love how effortlessly it comes together — just toss everything into the crockpot, flip it on, and in about 2 hours I’m greeted by gooey, cheesy goodness. The trio of cream cheese, sharp cheddar, and pepper jack gives it layers of flavor, with just a hint of cayenne to wake up the taste buds. It’s perfect as a cozy main or a hearty side dish.

ingredients

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

uncooked cellentani (corkscrew pasta) or another small pasta shape
unsalted butter, sliced into tablespoon-sized pieces
cream cheese, cut into 1‑ounce pieces
kosher salt
cayenne pepper
whole milk
heavy cream
freshly shredded cheddar cheese (I use sharp cheddar)
freshly shredded pepper jack cheese

directions

I pour the uncooked pasta into a 6‑quart slow cooker, scatter the butter and cream cheese on top, then sprinkle in the salt and cayenne, and pour in the milk and cream. I stir everything together, smooth the pasta into a single layer, and cover. I cook on low for 1 to 2 hours, checking around the 1‑hour mark to see if the pasta is al dente. Midway, I stir and smooth again. Once the pasta is ready, I add the cheddar and pepper jack, stir, cover, and cook another 10 minutes until melty and lush. Then I stir before serving.

Servings and timing

Servings: 8
Prep time: 5 minutes
Cook time: 2 hours on low (plus about 10 minutes after adding the last cheeses)
Total time: Approximately 2 hours 15 minutes

Variations

I sometimes swap out pepper jack for Colby Jack to tone down the heat — especially when serving kids. Other melty cheeses like Monterey Jack, mature cheddar, Gruyère, smoked Gouda, or Fontina also work beautifully if I want to experiment with flavor.

storage/reheating

Once cooled, I store leftovers in an airtight container in the refrigerator for 3 to 5 days. Before refrigerating, I stir in a little extra milk to loosen the sauce — it makes scooping and reheating so much easier. When ready to enjoy again, I reheat on the stovetop or microwave, adding more milk if needed to restore creaminess.

FAQs

1. Why didn’t the cream cheese melt completely?

I make sure I’ve added all ingredients correctly and stir well when adding everything. Occasionally, I’ll stir once or twice during cooking to help it melt fully.

2. Can I make this in an Instant Pot instead?

I haven’t tried converting this to an electric pressure cooker — it can be tricky. But there are Instant Pot mac and cheese recipes that turn out rich and creamy in under 15 minutes if I’m interested.

3. What’s the best cheese combination for this recipe?

Cheddar, pepper jack, and cream cheese are my favorites — they melt beautifully and create a scrumptious sauce. If I want something more refined, I sometimes use Gruyère, smoked Gouda, or Fontina.

4. How can I thin out the sauce if it’s too thick?

I just add a splash of milk, sour cream, or melted butter little by little until I get the consistency I like.

5. Any topping suggestions?

I usually skip toppings, but when I want a little extra, I’ll sprinkle on grated Parmesan or more shredded cheese — it’s flexible and always delicious.

Conclusion

I find this crockpot mac and cheese to be one of my favorite comfort dishes. It’s effortless to throw together, delivers maximum cheesy flavor, and adapts well to leftovers or personal tweaks. Whether it’s dinner for the family or part of a potluck spread, this creamy, cheesy masterpiece always earns rave reviews. I can’t wait to hear how you make it your own.

Crema Pasticcera (Italian Pastry Cream)

August 7, 2025 by Sue Leave a Comment

I share a rich, velvety Italian pastry cream—known as Crema Pasticcera—that’s silky, decadent, and perfectly vanilla‑flavored. It’s the ultimate filling for tarts, donuts, cream puffs, and more.

Why I’ll Love This Recipe

I adore how this custard-style cream transforms simple pastries into something extraordinary. It’s delightfully smooth, not overly sweet, and super adaptable—plus, it feels luxurious even though it's surprisingly easy to whip up.

ingredients

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

1 cup milk (whole or 2%)
1 cup heavy whipping cream
⅔ cup granulated sugar
5 large egg yolks, room temperature
½ tablespoon all‑purpose flour
2 tablespoons cornstarch
2 tablespoons salted butter
½ teaspoon vanilla extract

directions

I whisk together ½ cup milk, the cream, and sugar in a saucepan. I gently heat it over medium, stirring until it just steams (not boiling), then remove from heat.
In a separate bowl, I whisk together the egg yolks, flour, cornstarch, and remaining ½ cup milk until perfectly smooth.
I temper the eggs by whisking in a few tablespoons of the hot milk mixture, then strain the mix through a sieve back into the saucepan.
I cook it again over medium heat, stirring constantly until it simmers and thickens—about a minute—then remove it.
I strain the custard into a bowl over an ice bath, then stir in the butter and vanilla.
I press plastic wrap directly onto the surface to prevent skin and refrigerate until fully chilled (about 2–3 hours).

Servings and timing

Serves about 6, yielding roughly 3 cups of pastry cream
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: Around 2–3 hours until cold and set

storage/reheating

I store the cream in an airtight container with plastic wrap touching its surface—this keeps a skin from forming. It stays fresh in the fridge for up to 5 days. Freezing isn’t a good option, as it alters the texture.

Variations

I sometimes flavor it with citrus—like adding lemon or orange zest instead of vanilla—for a bright twist.
For a chocolate version, stirring in melted dark chocolate makes it rich and indulgent.
You can swap in plant‑based milks or explore flavors like coffee, spices, or even Nutella.

FAQs

1. What is Italian pastry cream called?

It’s called Crema Pasticcera, and it’s a staple in many Italian pastries.

2. How does Crema Pasticcera differ from regular custard?

It’s thicker and richer—Italian pastry cream has cornstarch and flour to give it structure, whereas other custards can be looser.

3. Why do I strain the custard?

Straining ensures the texture stays perfectly smooth by removing any lumps or bits of cooked egg.

4. Can I customize the flavor?

Yes! You can use citrus zest, vanilla bean, spices, or even chocolate to personalize the flavor to your liking.

5. How do I avoid lumps?

Stir constantly over gentle heat, and don’t rush tempering. Straining helps catch any accidental curdling.

Conclusion

I love how Crema Pasticcera turns everyday pastries into something irresistible. The balance of creamy texture, gentle sweetness, and vanilla richness is just perfection. It’s simple enough for weekday treats and indulgent enough for special occasions. I’m confident it’ll become a favorite in my baking repertoire.

Crema Pasticcera (Italian Pastry Cream)

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Author: Sue
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Yield: 6 servings (roughly 3 cups of pastry cream)
Category: Dessert
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Print Recipe

Description

A rich, velvety Italian pastry cream, Crema Pasticcera, is silky, decadent, and perfectly vanilla-flavored. It’s the ultimate filling for tarts, donuts, cream puffs, and more.

Ingredients

1 cup milk (whole or 2%)
1 cup heavy whipping cream
⅔ cup granulated sugar
5 large egg yolks, room temperature
½ tablespoon all-purpose flour
2 tablespoons cornstarch
2 tablespoons salted butter
½ teaspoon vanilla extract

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Instructions

Whisk together ½ cup milk, the cream, and sugar in a saucepan. Gently heat over medium, stirring until it just steams (not boiling), then remove from heat.
In a separate bowl, whisk together the egg yolks, flour, cornstarch, and remaining ½ cup milk until smooth.
Temper the eggs by whisking in a few tablespoons of the hot milk mixture, then strain the mix through a sieve back into the saucepan.
Cook over medium heat, stirring constantly until it simmers and thickens (about 1 minute), then remove from heat.
Strain the custard into a bowl over an ice bath, then stir in the butter and vanilla.
Press plastic wrap directly onto the surface to prevent skin and refrigerate for 2–3 hours until fully chilled.

Notes

Straining helps achieve a perfectly smooth custard, free from lumps.
To avoid lumps, stir constantly over gentle heat and don’t rush tempering.
Store the cream in an airtight container with plastic wrap touching its surface to prevent skin formation.
Freezing is not recommended as it alters the texture.

Nutrition

Serving Size: ⅙ of the recipe (about ½ cup)
Calories: 250
Sugar: 18g
Sodium: 50mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 4g
Cholesterol: 190mg

Lemon Zucchini Muffins

August 7, 2025 by Sue Leave a Comment

I just made these Lemon Zucchini Muffins, and they turned out light, fluffy, and incredibly moist—thanks to the grated zucchini. A simple lemon glaze adds the perfect tangy-sweet finish. They're excellent as a quick breakfast, a grab-and-go snack, or even a light dessert.

Why I’ll love this recipe

I love that these muffins are so easy to whip up and perfect any time of day—morning with coffee or as an afternoon pick-me-up. I also appreciate how the zucchini adds hidden moisture and texture without a vegetable taste, plus that bright lemon flavor—such a winning combo.

Ingredients

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

1 ½ cups all‑purpose flour
½ teaspoon kosher salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup plain Greek yogurt or sour cream
2 tablespoons fresh lemon juice (from about ½–1 lemon)
8 tablespoons unsalted butter, softened
1 cup granulated sugar
4 teaspoons lemon zest (from 2 lemons)
3 large eggs, room temperature
1 cup grated zucchini, slightly drained on paper towel

For the glaze:

¾ cup powdered sugar
1 ½ to 2 tablespoons fresh lemon juice (from about ½–1 lemon)

Directions

Preheat oven to 350°F and line a 12‑cup muffin pan with liners.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
In a small bowl, whisk together lemon juice and Greek yogurt.
In a stand mixer fitted with paddle attachment, beat butter, sugar, and lemon zest on medium until light and fluffy (about 3–5 minutes).
Add eggs one at a time, mixing fully between each.
Add one-third of the flour mixture, then half of the yogurt mixture; repeat with remaining flour and yogurt mixtures, mixing until just combined. Avoid overmixing.
Fold in the drained zucchini gently until even.
Distribute batter evenly into muffin liners and smooth the tops.
Bake for 22–25 minutes (or 12–15 minutes for mini muffins), until edges are golden and a toothpick inserted comes out clean.
Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While muffins cool, whisk together powdered sugar and lemon juice until the glaze is thick yet drizzlable.
Drizzle the glaze over cooled muffins and enjoy.

Servings and timing

This recipe yields 12 muffins. Prep time is about 20 minutes, and bake time is 22–25 minutes.

Variations

I sometimes add blueberries, poppy seeds, walnuts, or chocolate chips to the batter—it’s all tasty with the lemon flavor.
For mini muffins, bake for 12–15 minutes.
Thinner glaze? Add more lemon juice. Thicker? Add more powdered sugar.
You can swap Greek yogurt for sour cream or use gluten‑free flour if needed.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days, and I reheat them briefly (about 10 seconds) in the microwave to enjoy warm.
To freeze: Cool muffins fully (unglazed), freeze in a freezer‑safe bag for up to 3 months, then thaw at room temperature before serving.

FAQs

Why use zucchini in these muffins?

I find zucchini adds moisture and bulk—similar to applesauce or bananas—without tasting like a vegetable, making the muffins moist and substantial.

What can I add to this zucchini muffin recipe?

I like tossing in blueberries, poppy seeds, chopped nuts, or even chocolate chips—they all partner well with the lemon flavor.

Can I make mini muffins instead?

Absolutely—I’ve made mini versions! I bake them for about 12–15 minutes instead of 22–25.

How do I adjust the glaze thickness?

For a thinner glaze, I add a splash more lemon juice (or a little milk/cream); for thicker, I stir in more powdered sugar.

Tips for keeping muffins from becoming soggy?

I always let the muffins cool completely before glazing, so the glaze stays on top instead of melting into them.

Conclusion

I adore these Lemon Zucchini Muffins—they’re quick, flavorful, and sneak in a veggie or two in the best possible way. The combination of lemon zest, moist zucchini, and a sweet glaze is just irresistible. I’m sure they’ll become a favorite in your kitchen too.

Healthy Garlic Parmesan Chicken Pasta

August 7, 2025 by Sue Leave a Comment

I’ve created a lighter twist on creamy garlic parmesan chicken pasta by using whole wheat pasta, lean chicken, Greek yogurt, and low-fat milk instead of heavy cream and butter—it’s comforting yet clean and protein-packed.

Why You’ll Love This Recipe

I love how it delivers that rich, cheesy flavor from Parmesan and tangy Greek yogurt without feeling heavy. The garlic gives it depth, the chicken adds satisfying lean protein, and the whole wheat pasta gives me long-lasting energy. It’s perfect after a tough workout or when I want something warm yet balanced.

Ingredients

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

8 oz whole wheat penne or fettuccine
2 tablespoon olive oil
3 garlic cloves, minced
1 lb boneless skinless chicken breasts, cubed
Salt and black pepper, to taste
½ teaspoon paprika
½ teaspoon Italian seasoning
1 tablespoon whole wheat flour
1 cup low-sodium chicken broth
½ cup low-fat milk (1% or 2%)
½ cup plain non-fat Greek yogurt
½ cup freshly grated Parmesan cheese
2 cups baby spinach (optional but recommended)
Fresh parsley, chopped (for garnish)

Directions

I start by cooking the pasta in salted water until al dente and reserve a bit of pasta water before draining. In a large nonstick skillet, I heat 1 tablespoon of olive oil and cook the cubed chicken seasoned with salt, pepper, paprika, and Italian seasoning until golden and cooked through, then set it aside. In the same pan, I add the remaining olive oil and sauté the minced garlic for about 30–60 seconds without letting it brown. Then I stir in the whole wheat flour to form a light roux.

Next, I whisk in chicken broth and milk, allowing the sauce to thicken over 2–3 minutes. I reduce the heat and stir in Greek yogurt and Parmesan, adding a bit of the reserved pasta water if I need to loosen the sauce. I return the cooked chicken to the skillet along with the pasta and baby spinach. I toss everything together until evenly coated and the spinach is wilted. I serve it hot with a sprinkle of parsley and extra Parmesan on top.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and around 20 minutes to cook, so I usually have it on the table in 30 minutes total.

Variations

When I want to switch things up, I sometimes use grilled chicken instead of pan-seared for a smoky touch. I’ve also swapped the spinach for kale or arugula. For more heat, I add red pepper flakes. If I want to make it vegetarian, I skip the chicken and toss in roasted mushrooms or chickpeas.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat, I add a splash of milk or broth to the pan or microwave-safe bowl to bring the creamy texture back. I don’t recommend freezing it, since the yogurt sauce can separate.

FAQs

Can I use regular pasta instead of whole wheat?

Yes, I’ve made it with regular pasta and it still tastes great. Whole wheat just gives it a bit more fiber and texture.

What can I use instead of Greek yogurt?

If I’m out of Greek yogurt, I sometimes use a small amount of light cream cheese or low-fat sour cream, but Greek yogurt keeps it light and creamy.

How do I keep the sauce from curdling?

I make sure the pan is on low heat when I add the yogurt and I stir gently—it keeps everything smooth and creamy.

Can I add other vegetables?

Definitely. I’ve added broccoli, sun-dried tomatoes, or even peas depending on what I have on hand.

Is this good for meal prep?

Yes, I often make it ahead for lunches. I just portion it into containers and reheat with a little broth or water to keep it from drying out.

Conclusion

I love how this healthy garlic parmesan chicken pasta gives me that creamy, savory satisfaction without the heaviness of traditional versions. It’s quick, easy, and flexible enough to adjust to whatever I have in the kitchen. This has definitely become one of my favorite go-to meals.

Smothered Cheesy Sour Cream Chicken

August 7, 2025 by Sue Leave a Comment

I create a cozy, comforting chicken bake with tender, juicy chicken breasts smothered in a creamy sour cream sauce and topped with gooey mozzarella—baked until bubbly and golden. I love how it’s simple yet indulgent, and it’s perfect for any dinner that needs a bit of warmth and ease.

Why I’ll Love This Recipe

I adore this dish because it’s effortless yet deeply satisfying—I simply layer chicken, cheese, and a creamy sauce, bake it, and the oven does all the work. The sauce keeps the chicken moist and flavorful, and I can easily double the recipe for a crowd or keep it low-key for a weeknight meal.

ingredients

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

Chicken breasts of similar size and thickness
Sour cream (I often opt for full-fat, but low-fat or Greek yogurt works too)
Parmesan cheese (half mixed in the sauce, half sprinkled on top)
Mozzarella cheese (a generous layer over each chicken breast)
Seasonings: garlic powder, oregano, salt, pepper; cornstarch or flour to thicken the sauce (optional)

directions

I preheat my oven to 375 °F (190 °C) and lightly grease a baking dish.
I lay the chicken breasts in a single layer, making sure they’re evenly spaced. If any are thick, I gently pound or butterfly them for even cooking.
I whisk together sour cream, half the Parmesan, garlic powder, oregano, salt, pepper, and cornstarch or flour until smooth.
I place a slice or handful of mozzarella on each chicken breast.
I spread the creamy sauce over and around the chicken, then sprinkle the remaining Parmesan evenly on top.
I bake for about 25–35 minutes (or up to 1 hour if using a thicker version), until the internal temperature of the chicken reaches 165 °F and the top is bubbly and golden.

Servings and timing

This recipe makes about 4 servings. Prep takes roughly 10 minutes, and baking takes between 25 and 35 minutes (sometimes up to one hour for thicker pieces) for a total of about 40 to 70 minutes.

Variations

I sometimes swap Greek yogurt for sour cream for a tangier flavor and extra protein.
To change up the flavor, I might add jalapeños for a spicy twist or serve the chicken over rice or pasta.
I also mix in different herbs—like basil or Italian seasoning—or top with fresh mozzarella for a richer melt.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days—then I reheat gently in the oven or microwave until just warmed through, so it stays moist.
I don’t usually freeze it, since sour cream can separate in the freezer, but if I do, I freeze portions tightly wrapped for up to 2 months and thaw overnight before reheating slowly.

FAQs

What if my chicken breasts are very thick?

I usually butterfly or gently pound them to even thickness—it helps everything cook evenly and stay juicy.

Can I assemble this ahead of time?

Yes—I assemble it, cover it tightly, and refrigerate for up to 24 hours. When I bake it straight from the fridge, I add 3 to 5 extra minutes to the cooking time.

What is the safe internal temperature for cooked chicken?

I make sure the chicken reaches 165 °F (74 °C) using a meat thermometer to know it’s safe.

Can I use Greek yogurt instead of sour cream?

Absolutely—I often use it for a slightly tangier sauce and more protein. It works beautifully.

How long does this dish keep in the fridge?

I store it in an airtight container for up to 3 days. It reheats well, and I avoid recooking it to keep it from drying out.

Conclusion

I find this Smothered Cheesy Sour Cream Chicken to be one of those magical dinners—effortless to prep, full of creamy comfort, and endlessly satisfying. Whether I make it for a busy weekday or double it for guests, it never disappoints.

Loaded Butterscotch Cheesecake

August 6, 2025 by Sue Leave a Comment

This Loaded Butterscotch Cheesecake is a dessert lover’s dream. It combines the creamy richness of cheesecake with the irresistible sweetness of butterscotch, topped with a decadent mix of caramelized nuts and a crunchy graham cracker crust. Perfect for any celebration or a special treat, this cheesecake is a crowd-pleaser that’s sure to impress.

Why You’ll Love This Recipe

I absolutely love this Loaded Butterscotch Cheesecake because of its perfect balance of flavors and textures. The smooth, velvety cheesecake filling pairs beautifully with the rich, buttery flavor of butterscotch. The caramelized nuts on top add a crunchy, sweet contrast that makes every bite so satisfying. Not to mention, the graham cracker crust provides a classic base that holds everything together in the most delightful way. It's a treat for both the eyes and the taste buds!

Ingredients

1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup melted butter
3 packages (8 oz each) cream cheese, softened
1 cup brown sugar, packed
½ cup butterscotch chips
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
¼ cup heavy cream
½ cup caramelized pecans or walnuts (optional)

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

Directions

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form a crust. Bake at 350°F for about 8 minutes, then remove from the oven and let it cool.
Make the filling: In a large mixing bowl, beat the softened cream cheese with brown sugar until smooth and creamy. Add in the butterscotch chips and mix until well incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Assemble the cheesecake: Pour the cream cheese mixture onto the cooled graham cracker crust. Smooth the top with a spatula. Bake at 325°F for 55-60 minutes or until the center is just set and slightly jiggles when shaken.
Add the toppings: Once the cheesecake is done, remove it from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or overnight for best results. Before serving, top the cheesecake with sour cream, heavy cream, and caramelized nuts if desired.

Servings and timing

This Loaded Butterscotch Cheesecake yields approximately 12 servings. Preparation time is about 20 minutes, and the bake time is 60 minutes. Make sure to allow time for the cheesecake to cool and chill in the fridge for at least 4 hours, ideally overnight.

Variations

Nut-Free: Skip the caramelized nuts and top the cheesecake with extra butterscotch chips or a drizzle of caramel sauce for a nut-free option.
Gluten-Free: Swap the graham cracker crumbs for gluten-free graham crackers or almond flour for a gluten-free crust.
Chocolate Lovers: Add a layer of melted chocolate between the cheesecake filling and the crust for a richer, chocolatey flavor that pairs well with the butterscotch.

Storage/Reheating

I like to store this cheesecake in the fridge, covered, for up to 4-5 days. If I need to store it for a longer time, I wrap it tightly with plastic wrap and then foil to keep it fresh in the freezer for up to 3 months. To reheat, I prefer letting it thaw in the fridge overnight before serving.

FAQs

How do I make sure my cheesecake doesn’t crack?

To prevent cracks, make sure the cheesecake cools slowly. I always let it cool in the oven with the door slightly open for about an hour before transferring it to the fridge. Using room temperature ingredients also helps.

Can I make this cheesecake in advance?

Yes, I actually recommend making this cheesecake a day ahead. The flavors have time to meld together, and it’s much easier to slice when it’s fully chilled.

Can I use a different kind of nut?

Absolutely! I’ve tried this recipe with both pecans and walnuts, but almonds or even hazelnuts would work wonderfully too.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools, so don’t worry if it seems a bit soft in the middle.

Can I use store-bought butterscotch topping instead of chips?

I’ve used both options, and while butterscotch chips provide a thicker texture, store-bought butterscotch topping can also work if you’re in a pinch. Just be aware it might be a little runnier.

Conclusion

This Loaded Butterscotch Cheesecake is the ultimate dessert for any occasion. From the creamy cheesecake filling to the crunchy topping, it’s a perfect balance of sweet and rich flavors. Whether I’m making it for a special event or a casual family dinner, it’s always a hit. I love how versatile this recipe is, allowing me to tweak it to suit my preferences. If you’re a fan of sweet, indulgent desserts, this one is a must-try!

Veggie Crescent Bites

August 6, 2025 by Sue Leave a Comment

Why You’ll Love This Recipe

I absolutely adore these Veggie Crescent Bites for their vibrant colors and delightful crunch. They're not just visually appealing but also packed with fresh flavors that make them a hit at any gathering. The combination of a flaky crescent roll base topped with a creamy herb spread and crisp vegetables creates a perfect balance of textures and tastes. It's a light yet satisfying appetizer that both kids and adults enjoy. Plus, the best part is that they come together in just about 16 minutes, making them an ideal choice for last-minute entertaining.

Ingredients

8 ounces refrigerated crescent rolls (1 can; using the full sheet crescent dough is preferred)
4 ounces cream cheese, softened (reduced-fat or full fat)
½ cup sour cream (light or full fat)
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
Salt and pepper, to taste
2 cups chopped assorted veggies (broccoli, bell peppers, carrots, green onion, cucumber)

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

Directions

Preheat your oven to 350°F (175°C).
In a small bowl, combine the sour cream, cream cheese, dill, and chives. Stir until well blended. Refrigerate the mixture for at least 15 minutes to allow the flavors to meld.
Unroll the crescent dough onto a parchment-lined baking sheet. Pinch together any seams to form one large sheet. If using full sheet crescent dough, this step is simplified.
Bake the dough for 6 to 7 minutes, or until lightly golden. Remove from the oven and let it cool completely.
Once the dough has cooled, spread the chilled cream cheese mixture evenly over the surface.
Top with the chopped vegetables, arranging them as desired.
Slice into bite-sized pieces using a pizza cutter or sharp knife.
Serve immediately, or cover and refrigerate until ready to serve.

Servings and Timing

Servings: Approximately 32 bites
Prep Time: 10 minutes
Cook Time: 6–7 minutes
Total Time: 16–17 minutes

Variations

Herb Substitution: If fresh dill and chives aren't available, you can substitute with 1 to 2 tablespoons of ranch dip seasoning mix.
Vegetable Choices: Feel free to use any raw vegetables you enjoy, such as cherry tomatoes, olives, or radishes.
Dairy-Free Option: For a dairy-free version, use plant-based cream cheese and sour cream alternatives.

Storage/Reheating

Store any leftover veggie crescent bites in an airtight container in the refrigerator for up to 2 days. Keep in mind that the crescent rolls may become soggy as they absorb the cream cheese mixture. It's best to consume them fresh. I do not recommend freezing this recipe.

FAQs

Can I make the veggie pizza ahead of time?

Yes, you can prepare the components in advance. Bake the crescent dough and prepare the cream cheese mixture ahead of time. Assemble the bites within a few hours of serving to maintain freshness.

What vegetables should I use for this vegetable pizza?

Use any raw vegetables you enjoy. Common choices include broccoli, bell peppers, carrots, green onions, and cucumbers. The more colorful, the better!

Can I use ranch seasoning instead of fresh herbs?

Absolutely! Substitute 1 to 2 tablespoons of ranch dip mix or seasoning mix in place of the fresh herbs in this recipe.

How do I prevent the crescent dough from getting soggy?

Ensure the baked dough cools completely before spreading the cream cheese mixture. This helps maintain its crispness.

Can I freeze these veggie crescent bites?

It's not recommended to freeze this recipe, as the texture may change upon thawing, and the dough can become soggy.

Conclusion

These Veggie Crescent Bites are a delightful, easy-to-make appetizer that brings a burst of color and flavor to any occasion. Whether you're hosting a party, attending a potluck, or just looking for a light snack, this recipe is sure to impress. The combination of flaky crescent dough, creamy herb spread, and fresh vegetables creates a harmonious bite that appeals to all ages. Give them a try, and watch them disappear from the platter!

Veggie Crescent Bites

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Author: Sue
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 32 bites
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Veggie Crescent Bites are a colorful, crunchy appetizer featuring a flaky crescent roll base topped with a creamy herb spread and fresh chopped vegetables. Perfect for parties, potlucks, or a light snack, they're quick to prepare and universally loved.

Ingredients

8 ounces refrigerated crescent rolls (1 can; using the full sheet crescent dough is preferred)
4 ounces cream cheese, softened (reduced-fat or full fat)
½ cup sour cream (light or full fat)
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
Salt and pepper, to taste
2 cups chopped assorted veggies (broccoli, bell peppers, carrots, green onion, cucumber)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C).
In a small bowl, combine the sour cream, cream cheese, dill, and chives. Stir until well blended. Refrigerate the mixture for at least 15 minutes to allow the flavors to meld.
Unroll the crescent dough onto a parchment-lined baking sheet. Pinch together any seams to form one large sheet. If using full sheet crescent dough, this step is simplified.
Bake the dough for 6 to 7 minutes, or until lightly golden. Remove from the oven and let it cool completely.
Once the dough has cooled, spread the chilled cream cheese mixture evenly over the surface.
Top with the chopped vegetables, arranging them as desired.
Slice into bite-sized pieces using a pizza cutter or sharp knife.
Serve immediately, or cover and refrigerate until ready to serve.

Notes

Use ranch seasoning instead of fresh herbs if desired.
Customize with your favorite raw vegetables like cherry tomatoes or radishes.
For dairy-free, use plant-based cream cheese and sour cream.
Store in the fridge up to 2 days, though best when fresh.
Do not freeze, as texture may degrade.

Nutrition

Serving Size: 2 bites
Calories: 90
Sugar: 1g
Sodium: 170mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg

Easy Salisbury Steak Recipe: A Classic Comfort Meal

August 6, 2025 by Sue Leave a Comment

This homemade Salisbury Steak recipe is a timeless comfort food that takes less than 30 minutes to prepare. It's a hearty, satisfying dish that's perfect for a weeknight dinner. The rich mushroom and onion gravy elevate the seasoned beef patties, making this a meal the whole family will love.

Why You’ll Love This Recipe

I love this Salisbury Steak recipe because it combines the best elements of a burger and meatloaf, all cooked in one skillet. The lean ground beef patties are seasoned with Italian seasoning, Dijon mustard, Worcestershire sauce, garlic, and ketchup, then bound together with panko breadcrumbs and an egg. The result is a flavorful, juicy patty that's perfectly complemented by a savory mushroom and onion gravy. It's quick to make, cleanup is minimal, and it pairs wonderfully with mashed potatoes—making it a go-to comfort meal in my house.

Ingredients

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

For the Steaks

1 pound lean ground beef
⅓ cup panko breadcrumbs
1 teaspoon Italian seasoning
1 large egg
1 tablespoon ketchup
1 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
Salt and pepper to taste (about ½ teaspoon each)
1 garlic clove, finely minced
2 tablespoons extra virgin olive oil

For the Mushroom Gravy

1 tablespoon extra virgin olive oil (if needed)
½ onion, diced
8 ounces sliced mushrooms
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups beef stock or beef broth
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Directions

Prepare the Steaks: In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper, and minced garlic. Mix until just combined. Form the mixture into 4 oval patties, each about ¾ inch thick.
Cook the Steaks: Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook until golden brown on each side, about 4 to 5 minutes per side. The steaks do not need to be fully cooked at this time. Remove the patties from the skillet and set aside.
Make the Gravy: In the same skillet, add the diced onion and cook until partly translucent, about 3 to 4 minutes. Add the sliced mushrooms and cook until golden, about 3 to 5 minutes.
Prepare the Gravy Base: Add the butter to the skillet and stir until melted. Sprinkle in the flour and whisk until combined with the butter. Gradually pour in the beef stock, whisking continuously to prevent lumps. Stir in the ketchup and Worcestershire sauce, and season with salt and pepper to taste.
Simmer and Combine: Bring the gravy to a simmer. Return the steaks to the skillet, spooning some gravy over each patty. Cover and cook for an additional 5 minutes, or until the steaks are cooked through and the gravy has thickened.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Ground Turkey: For a lighter version, substitute ground turkey for the beef.
Creamier Gravy: Add a couple of tablespoons of heavy cream or half-and-half to the gravy for a richer texture.
Beef Consommé: Use beef consommé instead of beef stock for a more intense flavor.
Herb-Infused Gravy: Incorporate fresh herbs like thyme or rosemary into the gravy for added depth.
Vegetable-Free Option: Omit the mushrooms and onions if preferred, though the gravy will be less rich.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Freezing: Allow the steaks and gravy to cool completely. Transfer to a freezer-safe container and freeze for up to 2 months.
Reheating: Thaw overnight in the refrigerator. Reheat in a skillet over low heat, adding a splash of beef stock or water if the gravy has thickened too much.

FAQs

Can I leave out the mushrooms?

Yes, you can omit the mushrooms entirely. The gravy will still be flavorful, though it will have a different texture.

How do I get a creamier gravy?

To achieve a creamier gravy, add a couple of tablespoons of heavy cream or half-and-half after the gravy has thickened. Stir to combine and heat through.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey can be used as a leaner alternative to ground beef. The flavor will be slightly different, but still delicious.

How do I thicken the gravy if it's too thin?

If the gravy is too thin, you can make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 to 2 tablespoons of cold water or beef stock. Stir the slurry into the simmering gravy and cook for an additional 2 minutes until thickened.

Can I make this recipe ahead of time?

Yes, you can prepare the steaks and gravy ahead of time. Store them separately in the refrigerator and reheat before serving. The flavors may even improve after sitting for a day.

Conclusion

This Salisbury Steak recipe is a quick and satisfying meal that brings comfort to the dinner table. With its flavorful beef patties and rich mushroom gravy, it's a dish that pleases both adults and kids alike. Whether you're looking for a hearty weeknight dinner or a meal to impress guests, this recipe is sure to deliver. Pair it with mashed potatoes and green beans for a classic, well-rounded meal.

Cheesecake Brownies Recipe

August 6, 2025 by Sue Leave a Comment

Why You’ll Love This Recipe

I absolutely adore this cheesecake brownies recipe because it combines two of my favorite desserts—rich, fudgy brownies and creamy cheesecake—into one delightful treat. The brownie base is decadently chocolatey, while the cheesecake layer adds a smooth, tangy contrast that makes each bite irresistible. It's the perfect dessert for any occasion, whether it's a family gathering or a special treat for myself.

Ingredients

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

For the brownie layer:

Semi-sweet chocolate chips
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Unsweetened cocoa powder
Cornstarch
Salt

For the cheesecake layer:

Full-fat cream cheese
Granulated sugar
Egg
Vanilla extract

Directions

Preheat the oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
Prepare the brownie layer: Melt the semi-sweet chocolate chips and unsalted butter together in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Let it cool slightly.
In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract. Add the melted chocolate mixture and stir until combined.
Sift in the unsweetened cocoa powder, cornstarch, and salt. Mix until just combined. Pour the brownie batter into the prepared pan and spread it evenly.
Prepare the cheesecake layer: In a medium bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the egg and vanilla extract, and beat until well combined.
Assemble the brownies: Spoon the cheesecake mixture over the brownie batter in the pan. Use a knife or skewer to swirl the two layers together for a marbled effect.
Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The cheesecake layer should be set.
Cool and serve: Allow the brownies to cool in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into squares and serving.

Servings and Timing

Servings: 16 squares
Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: Approximately 45 minutes, plus cooling time

Variations

Use a brownie mix: For a quicker version, I can substitute the homemade brownie batter with a store-bought brownie mix. Just prepare the mix according to the package instructions and proceed with the cheesecake layer.
Add-ins: I can enhance the flavor by adding chocolate chips, nuts, or a swirl of caramel sauce to the brownie batter before baking.
Flavored cheesecake layer: To vary the cheesecake flavor, I can incorporate lemon zest, almond extract, or a spoonful of fruit preserves into the cheesecake mixture.

Storage/Reheating

Storage: I can store the cheesecake brownies in an airtight container in the refrigerator for up to 5 days.
Freezing: For longer storage, I can wrap individual brownies in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: To enjoy a warm brownie, I can microwave a square for 10-15 seconds or warm it in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I use reduced-fat cream cheese?

I prefer using full-fat cream cheese for the best texture and flavor, but reduced-fat cream cheese can be used as a substitute if desired.

Can I make these brownies ahead of time?

Yes, I can prepare these brownies a day in advance. They actually taste better after chilling in the refrigerator overnight, allowing the flavors to meld.

Can I use a different size pan?

If I use a 9x9-inch pan, the brownies will be thinner and may require slightly less baking time. I should keep an eye on them to prevent overbaking.

Can I make these brownies gluten-free?

Yes, I can substitute the cornstarch for an equal amount of gluten-free all-purpose flour to make these brownies gluten-free.

Can I add toppings to these brownies?

Absolutely! I can top the brownies with whipped cream, fresh berries, or a drizzle of chocolate or caramel sauce before serving.

Conclusion

I find these cheesecake brownies to be a delightful fusion of two classic desserts. The rich brownie base paired with the creamy cheesecake layer creates a treat that's both indulgent and satisfying. Whether I'm serving them at a gathering or enjoying them as a personal treat, they never fail to impress.

Honey Pepper Chicken Mac and Cheese

August 6, 2025 by Sue Leave a Comment

Why You’ll Love This Recipe

I absolutely love this Honey Pepper Chicken Mac and Cheese because it brings the best of both worlds together—comforting mac and cheese with a fun twist of sweet and spicy honey pepper chicken. The creamy, cheesy pasta is complemented by crispy chicken strips drenched in a tangy, honey-pepper sauce. It’s a flavor-packed dish that’s perfect for any occasion, and it’s sure to become a family favorite. Plus, the combination of chicken, cheese, and pasta makes for a hearty and satisfying meal.

Ingredients

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

For the Honey Pepper Sauce:

¾ cup honey
¼ cup light brown sugar
3 tablespoons low-sodium soy sauce
¼ cup pineapple juice
Juice of 1 lemon
1 tablespoon vinegar
1 teaspoon black pepper
¼ teaspoon cayenne pepper

For the Cheese Sauce:

1 stick (½ cup) butter
2 cups heavy cream
½ cup shredded Parmesan cheese
1 cup freshly shredded mozzarella cheese
¾ cup freshly shredded Colby Jack cheese
2–3 cloves garlic, minced
Salt and pepper to taste

For the Mac and Cheese:

16 ounces spiral noodles
25 ounces breaded chicken strips
Fresh basil for garnish

Directions

Prepare the Chicken and Pasta: Bake or fry the breaded chicken strips according to the package instructions. Cook the spiral noodles in salted boiling water until al dente, then drain and set aside.
Make the Honey Pepper Sauce: In a medium saucepan, combine honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes, stirring occasionally. Remove from heat and set aside to cool slightly.
Prepare the Cheese Sauce: In a large skillet over medium heat, melt the butter. Add the heavy cream and bring to a simmer. Gradually add the Parmesan, mozzarella, and Colby Jack cheeses, stirring continuously until the sauce is smooth and creamy. Add the minced garlic and season with salt and pepper to taste.
Assemble the Dish: Toss the cooked pasta in the cheese sauce until well coated. Dip each chicken strip into the honey pepper sauce until fully coated.
Serve: Plate the cheesy pasta mixture and top with the glazed chicken strips. Garnish with fresh basil. Serve immediately and enjoy!

Servings and Timing

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

Variations

Spicy Kick: Add extra cayenne pepper or a drizzle of hot sauce to the honey pepper sauce for more heat.
Lighter Version: Use grilled chicken instead of breaded strips and substitute half-and-half for heavy cream to reduce richness.
Cheese Blend: Experiment with different cheeses like sharp cheddar or smoked gouda for a unique flavor profile.
Vegetable Add-ins: Incorporate sautéed vegetables like spinach or mushrooms for added nutrition and taste.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This dish doesn't freeze well due to the cheese sauce. However, you can freeze the chicken strips and honey pepper sauce separately for up to 2 months.
Reheating: Reheat the mac and cheese on the stovetop over low heat, adding a splash of milk to restore creaminess. Reheat the chicken strips in an oven or air fryer to maintain their crispiness.

FAQs

Can I use homemade chicken tenders instead of store-bought strips?

Absolutely! Homemade chicken tenders can add a personal touch and allow you to control the seasoning and quality of the chicken.

Is it possible to make this dish ahead of time?

Yes, you can prepare the components in advance. Store the pasta, cheese sauce, and chicken separately in the refrigerator. Assemble and reheat before serving.

Can I substitute the spiral noodles with another type of pasta?

Certainly! Feel free to use elbow macaroni, penne, or any pasta shape you prefer.

How can I make this dish spicier?

Increase the amount of cayenne pepper in the honey pepper sauce or add a few dashes of hot sauce to the cheese sauce for an extra kick.

Is there a vegetarian version of this recipe?

Yes, you can substitute the chicken with crispy tofu or a plant-based protein and ensure the cheese used is vegetarian-friendly.

Conclusion

This Honey Pepper Chicken Mac and Cheese is a delicious and hearty dish that will satisfy your comfort food cravings while adding a delightful burst of sweet and spicy flavor. The crispy chicken and creamy, cheesy pasta combine for an unforgettable meal, making this a go-to recipe for any day of the week. Whether you’re cooking for your family or hosting friends, this dish is sure to impress!

Garlic Parmesan Focaccia Bread – A Savory Homemade Favorite

August 6, 2025 by Sue Leave a Comment

Freshly baked bread, especially when infused with garlic and Parmesan, is a comforting delight. This garlic Parmesan focaccia bread offers a perfect balance of crispy edges and a soft, airy interior, making it an ideal accompaniment to soups, salads, or enjoyed on its own with a drizzle of olive oil.

Why You’ll Love This Recipe

I find that this focaccia bread is not only delicious but also incredibly easy to make. The combination of garlic, Parmesan, and Italian herbs creates a savory flavor profile that elevates any meal. The dough requires minimal kneading, and the use of instant yeast speeds up the process, making it accessible even for beginners. Plus, the bread's versatility allows it to be served in various ways, from a side dish to a base for sandwiches.

Ingredients

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

Directions

Activate the Yeast: In a large mixing bowl, combine warm water, sugar, and instant yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes foamy, indicating that the yeast is active.
Prepare the Dough: Add the all-purpose flour and salt to the yeast mixture. Mix until a sticky dough forms. Knead the dough on a floured surface for about 8–10 minutes until it becomes smooth and elastic.
First Rise: Lightly oil a clean bowl and place the dough inside, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Prepare the Pan and Garlic Oil: While the dough is rising, grease a 9×13-inch baking pan with olive oil. In a small saucepan, gently warm 2 tablespoons of olive oil with minced garlic over low heat for about 1 minute until fragrant. Remove from heat and set aside.
Shape the Dough: Once the dough has risen, punch it down to release any air bubbles. Transfer the dough to the prepared baking pan, stretching it to fit the pan's dimensions. Cover and let it rise for an additional 20–30 minutes.
Add Toppings: Preheat your oven to 425°F (220°C). After the second rise, use your fingertips to dimple the dough. Drizzle the garlic-infused olive oil over the top, ensuring it fills the dimples. Sprinkle the grated Parmesan cheese and dried Italian herbs (if using) evenly over the dough.
Bake: Place the pan in the preheated oven and bake for 20–25 minutes, or until the top is golden brown and the edges are crispy.
Cool and Serve: Remove the focaccia from the oven and let it cool slightly before slicing and serving.

Servings and Timing

Servings: This recipe yields approximately 8–10 servings.
Preparation Time: About 15 minutes.
Rising Time: Approximately 2 to 2.5 hours (including both rises).
Baking Time: 20–25 minutes.
Total Time: Approximately 2.5 to 3 hours.

Variations

Herbed Focaccia: Add fresh rosemary or thyme to the dough or sprinkle on top before baking for an aromatic twist.
Cheese-Stuffed Focaccia: Incorporate shredded mozzarella or provolone cheese into the dough for a gooey center.
Olive Focaccia: Add chopped Kalamata or green olives to the dough for a Mediterranean flair.
Spicy Focaccia: Incorporate red pepper flakes into the dough or sprinkle on top for a spicy kick.

Storage/Reheating

Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to 1 month.
Reheating: To reheat, wrap the focaccia in aluminum foil and warm it in a preheated 350°F (175°C) oven for about 10 minutes, or until heated through.

FAQs

How can I make this recipe vegan?

To make this focaccia vegan, substitute the Parmesan cheese with a plant-based alternative and ensure the yeast is vegan-friendly. Use olive oil for greasing and drizzling.

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. However, you'll need to activate it first by dissolving it in warm water with sugar and letting it sit for about 5 minutes until foamy before proceeding with the recipe.

Can I make this focaccia without garlic?

Absolutely! If you're not a fan of garlic, you can omit it or substitute it with other herbs like rosemary or thyme for added flavor.

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

Ensure the pan is well-greased with olive oil before placing the dough in it. Additionally, using parchment paper can help prevent sticking and make cleanup easier.

Can I double the recipe?

Yes, you can double the recipe. Use a larger baking pan and adjust the baking time as needed, checking for a golden brown color and a crispy crust.

Conclusion

Baking this garlic Parmesan focaccia bread has become a cherished tradition in my kitchen. Its delightful aroma and irresistible flavor make it a favorite among family and friends. Whether enjoyed as a side dish, used for sandwiches, or savored with a simple dip of olive oil, this bread never disappoints. I encourage you to try making it at home—it's easier than you might think and incredibly rewarding.