Blog | Sue Recipe

Mongolian Beef Recipe

April 28, 2025 by Sue Leave a Comment

This Mongolian Beef recipe delivers tender strips of beef in a rich, savory sauce with a perfect balance of sweet and salty flavors. I whip it up quickly, and it tastes just like my favorite takeout, only better and fresher.

Why You’ll Love This Recipe

I love how fast and easy this dish comes together, perfect for busy weeknights. The beef stays incredibly tender, and the thick, glossy sauce clings to every piece just right. I also enjoy customizing the spice level to my liking, making it as mild or as bold as I want. Plus, it pairs beautifully with a simple bowl of steamed rice, making it a satisfying meal.

ingredients

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

Flank steak
Cornstarch
Vegetable oil
Low sodium soy sauce
Brown sugar
Water
Garlic
Ginger
Green onions

directions

I start by slicing the flank steak thinly against the grain and tossing it with cornstarch to coat. Then, I quickly sear the beef in hot oil until it's just browned and tender. In the same pan, I prepare a simple sauce using soy sauce, water, brown sugar, garlic, and ginger. I let the sauce simmer until slightly thickened, then I return the beef to the pan and stir to coat every piece with the luscious sauce. Finally, I toss in sliced green onions and let everything cook together for a minute before serving.

Servings and timing

This recipe serves about 4 people. It takes roughly 10 minutes to prep and 15 minutes to cook, so I can have it ready in just 25 minutes.

Variations

Sometimes I swap the flank steak for sirloin or even chicken for a different twist. When I want a bit of heat, I add some red pepper flakes or sliced chilies. I also like adding vegetables like broccoli or snap peas for extra texture and freshness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I'm ready to reheat, I gently warm it in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. Microwaving works too, but I prefer the stovetop for better texture.

FAQs

How do I make the beef extra tender?

I make sure to slice the beef thinly against the grain and coat it well in cornstarch. Quick cooking at high heat also helps keep it tender.

Can I make Mongolian Beef ahead of time?

Yes, I often prepare the sauce and slice the beef in advance. When it's time to eat, I just cook everything quickly.

What’s the best cut of beef for Mongolian Beef?

I usually go with flank steak because it's tender and flavorful, but sirloin or skirt steak also work well.

How can I make this dish spicier?

I add red pepper flakes, Sriracha, or sliced fresh chilies to the sauce to bring some heat.

Can I use a different sweetener instead of brown sugar?

Yes, sometimes I use honey or coconut sugar if I want a slightly different flavor profile.

Conclusion

Making Mongolian Beef at home is so easy and satisfying. I love that I can control the flavors and ingredients, making a healthier and even tastier version than takeout. It's definitely one of my go-to recipes for a quick and delicious meal.

Blueberry Muffin Cookies with Streusel Topping: A Bakery-Worthy Treat

April 28, 2025 by Sue Leave a Comment

These Blueberry Muffin Cookies with Streusel Topping are a delicious cross between a soft cookie and a bakery-style muffin. With juicy blueberries in every bite and a sweet, crumbly topping, they deliver an irresistible homemade treat perfect for any time of day.

Why You’ll Love This Recipe

I love how these cookies combine the best parts of a blueberry muffin and a buttery cookie. The texture is tender with a slight chewiness, and the streusel topping adds the perfect amount of sweet crunch. They are easy to whip up with pantry staples and are sure to impress anyone lucky enough to snag one.

Ingredients

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

For the cookies:

Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Fresh or frozen blueberries

For the streusel topping:

All-purpose flour
Brown sugar
Granulated sugar
Ground cinnamon
Unsalted butter (melted)

Directions

I preheat the oven and line my baking sheets with parchment paper.
I cream the butter, granulated sugar, and brown sugar together until light and fluffy.
I add in the eggs and vanilla extract, mixing well.
I whisk together the dry ingredients separately, then gradually add them to the wet ingredients.
I gently fold in the blueberries, being careful not to overmix.
For the streusel topping, I combine the flour, sugars, and cinnamon, then drizzle in melted butter and mix until crumbly.
I scoop cookie dough onto the baking sheets, sprinkle with the streusel topping, and bake until golden brown.

Servings and timing

This recipe makes about 18-20 cookies. It takes roughly 15 minutes to prepare and 12-15 minutes to bake each batch. Cooling time adds another 10 minutes.

Variations

I like to swap in raspberries or chopped strawberries for a different fruity twist.
Sometimes I add a little lemon zest to the dough for a refreshing citrus flavor.
For a nutty crunch, I sprinkle chopped pecans or walnuts into the streusel topping.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them for up to 2 months. To enjoy, I simply let them thaw at room temperature or warm them slightly in the microwave for that fresh-baked taste.

FAQs

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

I lightly toss the blueberries in a little flour before folding them into the dough to help distribute them evenly.

Can I use frozen blueberries?

Yes, I use frozen blueberries straight from the freezer without thawing to prevent excess moisture in the dough.

What if I don't have brown sugar for the streusel?

I substitute granulated sugar with a tablespoon of molasses mixed in if I'm out of brown sugar.

Can I make these cookies gluten-free?

I swap the all-purpose flour for a 1:1 gluten-free baking flour blend with great success.

Why did my streusel topping melt into the cookies?

If the streusel topping melts, it’s usually because the butter was too hot or too much was added. I make sure the streusel mixture is crumbly and not overly wet.

Conclusion

I absolutely adore these Blueberry Muffin Cookies with Streusel Topping because they bring a comforting, bakery-style treat right into my home kitchen. With minimal effort and maximum flavor, they're a perfect choice for breakfast, a snack, or dessert. I know I'll be making them again and again!

Peruvian Chicken and Rice

April 28, 2025 by Sue Leave a Comment

This Peruvian Chicken and Rice recipe brings together tender chicken thighs, aromatic rice, and vibrant veggies in a simple, one-pot meal bursting with traditional Peruvian flavors. With a rich blend of spices and fresh herbs, this dish is both comforting and exciting, making it a perfect choice for a family dinner or meal prep.

Why You’ll Love This Recipe

I love how this recipe captures the essence of Peruvian cuisine with easy-to-find ingredients. It’s a one-pot meal, which means less cleanup, and the flavors are bold yet approachable. I can make it quickly on busy weeknights, and it’s hearty enough to satisfy everyone at the table. Plus, it reheats beautifully, making it ideal for leftovers.

Ingredients

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

Olive oil
Chicken thighs (boneless, skinless)
Salt
Black pepper
Cumin
Smoked paprika
Garlic
Onion
Red bell pepper
Jalapeno (optional)
Long-grain rice
Chicken broth
Fresh cilantro
Frozen peas
Lime juice

Directions

I heat the olive oil in a large skillet over medium heat.
I season the chicken thighs with salt, pepper, cumin, and smoked paprika.
I sear the chicken in the skillet until browned on both sides, then set them aside.
In the same skillet, I add the garlic, onion, red bell pepper, and jalapeno, cooking until softened.
I stir in the rice and let it toast lightly for a few minutes.
I pour in the chicken broth and blend in the fresh cilantro.
I bring the mixture to a boil, then reduce the heat and nestle the chicken thighs back into the rice.
I cover and simmer everything until the rice is tender and the chicken is fully cooked.
Finally, I stir in the peas and lime juice before serving.

Servings and timing

This recipe makes about 4 servings. It takes approximately 10 minutes to prepare and 30 minutes to cook, so I can have it ready in around 40 minutes total.

Variations

I sometimes swap the chicken thighs for chicken breasts to lighten it up. When I want extra heat, I add more jalapenos or even a few chili flakes. For a more vegetable-forward version, I toss in extra peas, corn, or spinach towards the end of cooking.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I sprinkle a little water over the rice and microwave it to keep it moist. I can also reheat it on the stovetop over low heat, stirring occasionally.

FAQs

How can I make this dish spicier?

I add extra jalapenos or a pinch of cayenne pepper to give the dish more heat.

Can I use brown rice instead of white rice?

Yes, but I adjust the cooking time and add extra broth because brown rice takes longer to cook.

What other vegetables can I add?

I like adding corn, spinach, or green beans for more color and nutrition.

Can I prepare this dish ahead of time?

Yes, I often prepare the entire dish and simply reheat it when ready to serve.

Is it necessary to use fresh cilantro?

Fresh cilantro adds a lot of authentic flavor, but if I don't have any, I use a little parsley as a substitute.

Conclusion

This Peruvian Chicken and Rice recipe has become one of my favorite go-to meals. It’s quick, flavorful, and satisfying. Whether I’m cooking for my family or meal prepping for the week, it always turns out perfectly and brings a little extra warmth to the table.

Creamsicle Orange Cookies

April 27, 2025 by Sue Leave a Comment

These soft and chewy Creamsicle Orange Cookies are a delightful blend of tangy orange and sweet vanilla flavors, reminiscent of the classic creamsicle popsicle. Utilizing a cake mix base, these cookies are quick to prepare and perfect for any occasion.

Why I Love This Recipe

I adore how these cookies combine the bright zestiness of orange with the creamy sweetness of white chocolate chips. The use of orange gelatin and fresh orange zest intensifies the citrus flavor, while the cake mix simplifies the preparation process. They're ideal for parties, holidays, or just a sweet afternoon treat.

Ingredients

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

1 box white cake mix
1 (3 oz) box orange gelatin powder
2 tablespoons orange zest (from about 1 orange)
½ cup salted butter, softened
2 large eggs
1 cup white chocolate chips

Directions

Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, whisk together the white cake mix, orange gelatin powder, and orange zest until well combined.
Add the softened butter and eggs to the bowl. Using a hand mixer or stand mixer, beat the ingredients together just until combined, about 2 minutes, scraping down the sides and bottom of the bowl as needed.
Fold in the white chocolate chips until evenly distributed throughout the dough.
Using a 1½ tablespoon cookie scoop, scoop out the dough, roll into balls, and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10 to 13 minutes, or until the edges are set. Remove from the oven and let them cool on the baking sheet for about 10 minutes before transferring to a cooling rack to finish cooling.

Servings and Timing

Servings: Approximately 24 cookies
Prep Time: 10 minutes
Cook Time: 10–13 minutes
Total Time: 20–23 minutes

Variations

Orange Cake Mix: For an even more intense orange flavor, I sometimes use an orange-flavored cake mix instead of white.
Add Nuts: Chopped macadamia nuts or pecans can add a delightful crunch.
Glaze: Drizzle a simple orange glaze over the cooled cookies for extra sweetness.

Storage/Reheating

Storage: I store these cookies in an airtight container at room temperature for up to 5 days.
Freezing: They can be frozen for up to 3 months. I ensure they're completely cooled before placing them in a freezer-safe container.
Reheating: To enjoy warm cookies, I microwave them for about 10 seconds.

FAQs

What gives these cookies their creamsicle flavor?

The combination of orange gelatin powder, fresh orange zest, and white chocolate chips creates the signature orange-vanilla creamsicle taste.

Can I use unsalted butter instead of salted?

Yes, I can use unsalted butter. If I do, I might want to add a pinch of salt to the dough to balance the flavors.

Do I need to chill the dough before baking?

No, there's no need to chill the dough. I can bake the cookies immediately after preparing the dough.

Can I make these cookies gluten-free?

Yes, by using a gluten-free white cake mix, I can adapt this recipe for a gluten-free diet.

How do I zest an orange?

I use a microplane or fine grater to remove the outer orange layer of the peel, avoiding the white pith underneath, which can be bitter.

Conclusion

These Creamsicle Orange Cookies are a delightful treat that brings together the refreshing flavors of orange and vanilla in a soft, chewy cookie. They're quick to make and sure to be a hit with family and friends. I hope you enjoy baking and indulging in these sweet treats as much as I do!

Creamsicle Orange Cookies

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10–13 minutes
Total Time: 20–23 minutes
Yield: ~24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Creamsicle Orange Cookies are soft, chewy, and bursting with bright citrus flavor from orange zest and gelatin, balanced with creamy white chocolate chips. Made with a convenient cake mix base, they deliver the nostalgic taste of a classic creamsicle popsicle in cookie form. Perfect for summer parties, holidays, or a zesty afternoon treat!

Ingredients

1 box white cake mix
1 (3 oz) box orange gelatin powder
2 tablespoons orange zest (from about 1 orange)
½ cup salted butter, softened
2 large eggs
1 cup white chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, whisk together cake mix, orange gelatin, and orange zest.
Add softened butter and eggs; beat until just combined (about 2 minutes).
Fold in white chocolate chips.
Scoop dough (1½ tablespoon size), roll into balls, and place 2 inches apart on baking sheets.
Bake 10–13 minutes until edges are set.
Cool on baking sheet for 10 minutes before transferring to a rack to cool completely.

Notes

Swap white cake mix with orange cake mix for a stronger citrus flavor.
Add chopped macadamia nuts or pecans for crunch.
Drizzle with orange glaze for extra sweetness.
No dough chilling required.
Store in an airtight container at room temp for 5 days or freeze up to 3 months.
Reheat in microwave for 10 seconds for warm cookies.

Zucchini and Yellow Squash Au Gratin

April 27, 2025 by Sue Leave a Comment

This Zucchini and Yellow Squash Au Gratin is a delicious, creamy, and cheesy side dish that turns simple summer squash into something truly special. With a crispy golden top and tender slices of zucchini and yellow squash beneath, it’s a lighter twist on the traditional potato gratin but still packed with flavor.

Why I Love This Recipe

I love how this dish highlights the natural sweetness and tenderness of summer squash while delivering that satisfying richness I usually get from a gratin. It's a great way to use up extra zucchini and yellow squash during the peak season. Plus, it pairs beautifully with grilled meats, roasts, or as a standalone vegetarian option.

ingredients

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

Zucchini
Yellow squash
Garlic
Shallot
Whole milk
All-purpose flour
Freshly grated Parmesan cheese
Sharp white cheddar cheese
Olive oil
Salt
Black pepper
Fresh thyme (optional, for garnish)

directions

I start by slicing the zucchini and yellow squash thinly and evenly for uniform cooking.
Then I sauté garlic and shallot in olive oil until fragrant.
I sprinkle in the flour to create a roux, then slowly whisk in the milk to form a creamy base.
I remove the pan from heat and stir in a portion of the cheeses until melted.
In a greased baking dish, I layer the zucchini and squash, then pour the cheese sauce evenly over the top.
I finish it off with the remaining cheeses sprinkled over the surface.
The dish goes into a preheated oven at 400°F (200°C) for about 25–30 minutes, until bubbly and golden brown.
For an extra golden crust, I broil it briefly at the end.

Servings and timing

This recipe makes about 6 servings. The prep takes roughly 15 minutes, and the cooking time is around 30 minutes, with an optional 2–3 minutes under the broiler.

Variations

I sometimes add breadcrumbs on top before baking for an extra crunch. Mixing in other cheeses like Gruyère or mozzarella gives it a different flavor profile. For a heartier version, I’ve also layered in some cooked quinoa or even thin slices of cooked potato.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven at 350°F (175°C) until warmed through, or I microwave it in short intervals, though the oven keeps the top nice and crispy.

FAQs

How do I keep the squash from getting watery?

I usually salt the slices and let them sit for 10 minutes, then pat them dry to reduce moisture.

Can I use just zucchini or just yellow squash?

Yes, I’ve used only zucchini or only yellow squash when that’s what I had on hand. It works just as well.

Can I make this recipe ahead of time?

I often prepare it up to the baking step, cover it, and refrigerate it. Then I bake it just before serving.

What’s the best cheese to use?

I like sharp cheddar for bold flavor and Parmesan for a salty kick. Gruyère also works beautifully if I want something fancier.

Can I make this dish gluten-free?

Yes, I use a gluten-free flour blend in the roux or substitute with cornstarch for thickening.

Conclusion

Zucchini and Yellow Squash Au Gratin is one of my go-to comfort dishes that still feels light and fresh. It's creamy, cheesy, and full of garden flavor. Whether I’m making it for a weeknight dinner or a special gathering, it’s always a hit.

Italian Love Cake

April 27, 2025 by Sue Leave a Comment

Italian Love Cake is a beautifully layered dessert that brings together the rich flavors of chocolate cake, creamy ricotta, and a fluffy chocolate pudding topping. It’s an old-school classic that looks impressive but is surprisingly simple to make. Every bite gives a perfect balance of textures and flavors — rich, sweet, and light all at once.

Why You’ll Love This Recipe

I love how this cake almost makes itself. It’s magical the way the layers flip during baking, leaving me with that creamy ricotta layer sitting on top of the cake like it was done by a pro. It’s perfect for gatherings, holidays, or whenever I want to impress with minimal effort. The combination of chocolate and ricotta is both nostalgic and comforting.

Ingredients

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

Chocolate cake mix (plus ingredients listed on the box — usually eggs, oil, and water)
Ricotta cheese
Granulated sugar
Large eggs
Vanilla extract
Instant chocolate pudding mix
Cold milk
Cool Whip or whipped topping

Directions

I start by preheating the oven to 350°F and greasing a 9x13-inch baking dish.
I prepare the chocolate cake mix according to the package instructions and pour the batter evenly into the prepared dish.
In a separate bowl, I mix together ricotta cheese, sugar, eggs, and vanilla extract until smooth.
I carefully spoon the ricotta mixture over the chocolate cake batter — it will seem like it’s floating on top, but it sinks and swaps layers during baking.
I bake the cake for about 1 hour or until a toothpick inserted comes out clean.
After letting it cool completely, I mix the chocolate pudding mix with cold milk, then fold in the whipped topping until it’s smooth and fluffy.
I spread the pudding mixture over the cooled cake and chill it in the fridge for at least 4 hours before slicing.

Servings and timing

This cake makes about 12 servings. Prep time takes around 15 minutes, baking time is about 60 minutes, and chilling time adds another 4 hours. I usually make it the night before so it sets perfectly.

Variations

I sometimes switch things up by using a different flavor of pudding — vanilla or even pistachio works surprisingly well. For a citrus twist, I’ve added lemon zest to the ricotta mixture. I’ve also tried a marble cake base for an extra swirl of flavor.

Storage/Reheating

I keep any leftovers covered in the fridge for up to 5 days. Since it’s a chilled cake, I never reheat it — I just enjoy it straight from the fridge. It’s best served cold anyway, especially with that creamy topping.

FAQs

How does the cake layer switch happen during baking?

The ricotta layer is heavier than the cake batter, so as it bakes, it sinks to the bottom, pushing the cake layer up. It’s one of those fun baking “magic tricks” I always love to watch.

Can I use homemade chocolate cake instead of a mix?

Absolutely. I’ve used my favorite homemade chocolate cake recipe before, and it works just fine — I just make sure the batter is the same consistency as boxed.

Is there a substitute for ricotta cheese?

I’ve tried using mascarpone or cottage cheese (blended smooth), and they both give similar creamy results, though ricotta still gives that authentic taste.

Can I make this cake ahead of time?

Yes, and I always do. I make it the day before serving so the layers set nicely and the topping has time to firm up in the fridge.

Can I freeze Italian Love Cake?

I don’t usually recommend freezing it because the texture of the pudding layer can change. But if I must, I wrap individual slices tightly and thaw them overnight in the fridge before serving.

Conclusion

Italian Love Cake is one of those desserts that brings joy to both make and eat. The layered look is gorgeous, the flavor is comforting, and the process is effortless. I always turn to it when I want something easy but impressive — and it never disappoints.

Italian Love Cake

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Author: Sue
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 5 hours 15 minutes (including chilling)
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Print Recipe

Description

Italian Love Cake is an easy yet impressive layered dessert made with chocolate cake, ricotta cheese, and a creamy chocolate pudding topping. This classic Italian-American treat is perfect for holidays, gatherings, or anytime you want a crowd-pleasing make-ahead cake. Keywords: Italian Love Cake, chocolate ricotta cake, easy Italian dessert, make-ahead cake, layered pudding cake

Ingredients

1 box chocolate cake mix (plus eggs, oil, and water as directed on the box)
2 lbs ricotta cheese
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1 (5.9 oz) box instant chocolate pudding mix
3 cups cold milk
1 (8 oz) tub Cool Whip or whipped topping

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Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Prepare the chocolate cake mix according to box instructions and pour into prepared dish.
In a bowl, mix ricotta cheese, sugar, eggs, and vanilla extract until smooth.
Gently spoon the ricotta mixture over the cake batter — it will sink and switch layers while baking.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool completely.
Prepare pudding by mixing instant chocolate pudding mix with cold milk until thickened. Fold in whipped topping.
Spread pudding mixture evenly over cooled cake.
Refrigerate for at least 4 hours (or overnight) before slicing and serving.

Notes

Don’t worry if the layers look strange before baking — they’ll magically flip while in the oven.
Try switching up pudding flavors like pistachio or vanilla for a twist.
Add lemon zest to the ricotta mixture for a bright citrus note.
Best served chilled; do not reheat.

Cherry Amaretto Tiramisu

April 27, 2025 by Sue Leave a Comment

Cherry Amaretto Tiramisu is a luscious, no-bake dessert layered with creamy mascarpone, espresso-soaked ladyfingers, and juicy cherries. It has all the charm of a classic tiramisu, but with a nutty cherry twist that adds freshness and flair. I love how easy it is to prepare and how impressive it looks once layered and dusted with cocoa. Cherry Amaretto Tiramisu

Why You’ll Love This Recipe

I love the way this version blends the rich texture of mascarpone with the sweet brightness of cherries and the bold kick of espresso. The almond flavor adds depth and a lovely aromatic finish. It's an eye-catching dessert that feels fancy without being complicated to make. Whether I’m serving it for a dinner party or just treating myself, it’s always a hit.

Ingredients

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

1 pound fresh cherries, pitted and halved
½ teaspoon almond extract
1 tablespoon sugar
16 ladyfingers
8 oz mascarpone cheese
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
½ cup brewed espresso, cooled
Cocoa powder, for dusting
Shaved dark chocolate (optional)

Directions

I combine the cherries, sugar, and almond extract in a bowl and let them sit for 30 minutes to macerate.
In a separate bowl, I whisk together the mascarpone, powdered sugar, and vanilla extract until smooth.
I whip the heavy cream until stiff peaks form, then fold it gently into the mascarpone mixture.
I dip each ladyfinger quickly in the cooled espresso and line them in the bottom of my dish.
I spread half of the mascarpone mixture over the ladyfingers and top it with half of the cherry mixture.
I repeat with another layer of espresso-dipped ladyfingers, the rest of the mascarpone mixture, and the remaining cherries.
I dust the top with cocoa powder and add shaved dark chocolate if I want a finishing touch.
I refrigerate for at least 4 hours so the flavors and textures can settle together perfectly.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Chill Time: At least 4 hours
Total Time: 20 minutes (plus chilling)

Variations

Seasonal Fruit: I switch out the cherries for raspberries, blueberries, or strawberries depending on what’s in season.
Chocolate Boost: I layer in mini chocolate chips or drizzle a little chocolate sauce between the mascarpone layers for an extra rich bite.
Coffee-Free Option: Sometimes I dip the ladyfingers in a warm mix of milk and almond extract for a caffeine-free version.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the fridge for up to 3 days. The flavor deepens and becomes even better after a day or two.
Reheating: There’s no need to reheat—this dessert is best served chilled right from the fridge.

FAQs

What kind of cherries work best?

I like using sweet cherries like Bing or Rainier when they’re in season. If I’m short on time, pre-pitted frozen cherries work great too.

Can I make it ahead of time?

Yes, and I actually prefer doing that. Making it the night before gives the layers time to set and the flavors to fully develop.

Do I have to use espresso?

Not at all. I often use strong brewed coffee or even a decaf version if I want something milder.

How do I get clean layers when serving?

I use a sharp knife and wipe it clean between slices. A metal spatula helps lift pieces out without breaking the layers.

What’s the best dish to use?

I usually go for a square or rectangular glass dish, around 8x8 or 9x9 inches. It shows off the layers and makes slicing easy.

Conclusion

Cherry Amaretto Tiramisu is a showstopping dessert that brings together creamy, fruity, and nutty flavors in one beautiful, layered treat. I love how simple it is to assemble and how rewarding it is to eat. Whether I'm sharing it at a gathering or savoring a slice on a quiet night, it never disappoints.

Garlic Parmesan Roasted Potatoes

April 27, 2025 by Sue Leave a Comment

Garlic Parmesan Roasted Potatoes are crispy, golden, and packed with rich flavor. I roast red potatoes until they’re tender inside and crispy on the outside, then coat them in savory garlic, Parmesan cheese, and herbs. This simple side dish adds a delicious punch to any meal.

Why I Love This Recipe

I love how easy these potatoes are to make while still feeling a bit fancy. The garlic and Parmesan combo is one of my favorites, and roasting brings out a natural sweetness in the potatoes that pairs so well with the savory seasoning. It’s my go-to when I want something satisfying but don’t want to spend hours in the kitchen.

Ingredients

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

red potatoes, quartered
olive oil
minced garlic
Italian seasoning
salt and pepper
grated Parmesan cheese
chopped fresh parsley (optional for garnish)

Directions

I start by preheating my oven to 400°F (200°C).
Then I toss the quartered red potatoes in a bowl with olive oil, garlic, Italian seasoning, salt, and pepper.
I spread them out on a baking sheet lined with parchment paper or lightly greased.
Next, I sprinkle Parmesan cheese all over the top.
I roast the potatoes for about 25–30 minutes, or until they’re golden brown and crispy on the edges.
Once they’re out of the oven, I sometimes add fresh parsley for a bit of color and brightness.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes

Variations

Extra cheesy: I like adding a bit of shredded mozzarella during the last few minutes of roasting for a gooey finish.
Spicy version: A pinch of cayenne or crushed red pepper flakes gives it a nice kick.
Fresh herbs: Swapping Italian seasoning for fresh rosemary or thyme changes things up beautifully.
Mixed veggies: Sometimes I add carrots or bell peppers for a more colorful tray bake.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To keep them crispy, I reheat them in the oven at 350°F (175°C) for about 10 minutes, or in a skillet on the stove over medium heat.

FAQs

How do I get the potatoes extra crispy?

I make sure to space the potatoes out on the baking sheet so they’re not touching. This helps them roast instead of steam. I also dry them well after washing to get rid of excess moisture.

Can I use a different type of potato?

Yes, I’ve made this with Yukon Golds and even russets. The texture is a bit different, but still delicious.

Do I need to peel the potatoes?

Not at all. I like leaving the skins on for extra texture and nutrition. Just be sure to scrub them clean.

Can I make this ahead of time?

I usually prep the potatoes and season them in advance, then roast right before serving. That way, they stay crisp and fresh.

What can I serve with these potatoes?

These go with almost anything—grilled steak, roast chicken, baked fish, or even on their own with a salad for a light meal.

Conclusion

Garlic Parmesan Roasted Potatoes are one of those dishes I never get tired of. They’re crispy, cheesy, and garlicky in all the right ways. Whether I’m making a weeknight dinner or serving a crowd, this recipe is always a hit.

Garlic Parmesan Roasted Potatoes

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: 4 servings
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Garlic Parmesan Roasted Potatoes are an easy and delicious side dish made with red potatoes, garlic, and Parmesan cheese. Crispy on the outside and tender on the inside, they’re the perfect companion for any dinner or holiday meal. Try this simple garlic Parmesan potato recipe for a flavor-packed bite every time!

Ingredients

Red potatoes, quartered
¼ cup olive oil
3 teaspoons minced garlic (about 3 cloves)
1 teaspoon Italian seasoning
Salt and pepper, to taste
⅓ cup grated Parmesan cheese
Chopped fresh parsley, for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C).
In a large bowl, toss quartered potatoes with olive oil, garlic, Italian seasoning, salt, and pepper.
Spread evenly on a parchment-lined or greased baking sheet.
Sprinkle Parmesan cheese over the top.
Roast for 25-30 minutes, or until golden brown and tender.
Garnish with parsley if desired and serve hot.

Notes

For extra crispiness, avoid overcrowding the baking sheet.
You can add mozzarella or cheddar in the last 5 minutes for a cheesy twist.
Red pepper flakes can add a spicy kick.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven or skillet to retain crispiness.

Carrot Cake Bars

April 27, 2025 by Sue Leave a Comment

These carrot cake bars are everything I crave in a spiced dessert—moist, tender, and loaded with shredded carrots and warm spices. Topped with a thick layer of cream cheese frosting, they’re perfect for spring gatherings, Easter, or when I simply want a sweet treat that feels comforting and indulgent.

Why You’ll Love This Recipe

I love how easy these bars are to make. They require just one bowl, no layers, and bake up in a sheet pan, which makes serving and cleanup a breeze. The combination of brown sugar, cinnamon, and nutmeg with fresh carrots gives the bars deep flavor, and the luscious cream cheese frosting is the perfect sweet finish. Plus, they stay moist for days, making them great for making ahead.

ingredients

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

Carrots
Granulated sugar
Brown sugar
Eggs
Vegetable oil
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Cream cheese
Unsalted butter
Vanilla extract
Powdered sugar

directions

I preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper.
In a large mixing bowl, I whisk together the sugars, eggs, and oil until well combined.
I stir in the shredded carrots, then add in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. I mix until just combined.
I pour the batter into the prepared pan and spread it evenly.
I bake the bars for about 28–30 minutes or until a toothpick inserted in the center comes out clean.
Once baked, I let the bars cool completely before frosting.
For the frosting, I beat the cream cheese and butter together until smooth. I add in vanilla and powdered sugar, mixing until fluffy.
I spread the frosting over the cooled bars and cut into squares to serve.

Servings and timing

This recipe yields about 24 bars. It takes approximately 10 minutes to prepare and 30 minutes to bake, with additional time needed for cooling and frosting.

Variations

I sometimes add crushed pineapple for extra moisture and sweetness, or fold in chopped walnuts or pecans for crunch. Raisins or shredded coconut also work well if I want a more traditional carrot cake flavor.

storage/reheating

I store the bars in an airtight container in the fridge for up to 5 days. To serve, I let them sit at room temperature for 10–15 minutes so the frosting softens. They can also be frozen (without the frosting) for up to 2 months. I just thaw and frost before serving.

FAQs

Can I use pre-shredded carrots?

I recommend shredding fresh carrots because they’re more moist and flavorful. Pre-shredded carrots are usually drier and don’t blend into the batter as well.

Can I make these bars ahead of time?

Yes, I often bake the bars a day ahead and frost them the next day. They actually taste better after sitting overnight.

Can I use a different size pan?

I stick with a 9x13-inch pan for the best texture, but a slightly smaller pan can work—just adjust the baking time and check doneness with a toothpick.

Can I leave out the frosting?

Absolutely. The bars are delicious on their own if I want something a little lighter. I sometimes dust them with powdered sugar instead.

How do I keep the bars moist?

I make sure not to overbake them and always store them covered in the fridge. The oil and carrots help keep the texture soft and moist for days.

Conclusion

These carrot cake bars are one of my favorite easy desserts. They pack all the flavor of classic carrot cake into a simple bar form, and that rich cream cheese frosting really seals the deal. Whether I’m serving them for a holiday or an everyday treat, they’re always a hit.

Snickerdoodle Cobbler

April 27, 2025 by Sue Leave a Comment

This Snickerdoodle Cobbler transforms the classic cinnamon-sugar cookie into a warm, gooey dessert that’s as cozy as it is indulgent. I get all the nostalgic flavors of a snickerdoodle cookie, wrapped in a soft, buttery cobbler that’s perfect for sharing (or keeping all to myself).

Why You’ll Love This Recipe

I love how simple this recipe is to pull together, using pantry staples I already have on hand. There’s no need to shape or chill cookie dough — everything comes together in one dish. It’s quick to bake and fills the kitchen with the most incredible cinnamon aroma. Whether I serve it straight from the oven or warm it up the next day, it never fails to impress.

Ingredients

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

Unsalted butter
Whole milk
Vanilla extract
Granulated sugar
All-purpose flour
Baking powder
Salt
Cinnamon
Brown sugar
Hot water

Directions

I preheat my oven to 350°F and melt the butter, pouring it into a 9×13-inch baking dish.
In a mixing bowl, I whisk together milk, vanilla, and granulated sugar. Then I add in the flour, baking powder, salt, and cinnamon, whisking just until combined.
I pour the batter over the melted butter without stirring, then sprinkle the brown sugar evenly on top.
Carefully, I pour the hot water over everything — again, no mixing — and bake for 30–35 minutes until golden brown and mostly set in the center.
While it’s still warm, I mix cinnamon and sugar together and sprinkle it over the top for an extra cinnamon-sugar kick.

Servings and Timing

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

Variations

Fruit twist: I sometimes add canned apple, peach, or pear slices for extra flavor and texture.
Nutty finish: Chopped pecans or walnuts add a delicious crunch on top.
Gluten-free option: I swap in a 1:1 gluten-free flour blend to suit dietary needs.
Tangy twist: Using buttermilk instead of regular milk gives the cobbler a subtle tang that pairs beautifully with cinnamon.
Shortcut version: I use a boxed vanilla cake mix instead of making the batter from scratch when I need to save time.

Storage/Reheating

Store: I let the cobbler cool, then cover and refrigerate it for up to 4 days.
Freeze: It freezes well in airtight containers for up to 2 months. I thaw it in the fridge overnight before reheating.
Reheat: I warm it in a 325°F oven for about 10–15 minutes, or microwave individual servings for 30–60 seconds until heated through.

FAQs

Can I make Snickerdoodle Cobbler ahead of time?

Yes, I bake it ahead, let it cool, and store it in the fridge. When I’m ready to serve, I reheat it in the oven until warm and bubbly.

What kind of dish should I use?

I prefer using a 9×13-inch glass or ceramic baking dish to help the cobbler bake evenly and hold its structure.

Can I use margarine instead of butter?

I can substitute margarine if needed, though I find real butter gives a richer, more traditional flavor.

Can I reduce the sugar?

Yes, I’ve tried reducing the sugar by about ¼ cup without losing the cobbler’s sweetness or texture.

What’s the best way to serve this cobbler?

I always serve it warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Conclusion

Snickerdoodle Cobbler is one of those comforting, feel-good desserts I keep coming back to. It’s quick, incredibly satisfying, and hits the sweet spot between cookie and cobbler. Whether I make it for a family dinner or just because I’m craving something sweet, it never lasts long in my kitchen.

The Best Greek Chicken Marinade

April 27, 2025 by Sue Leave a Comment

This Greek Chicken Marinade is my favorite way to make juicy, flavorful chicken that’s perfect for any occasion. It’s made with simple, wholesome ingredients like olive oil, lemon juice, garlic, and herbs, creating a bright and savory Mediterranean flavor that I can’t get enough of.

Why You’ll Love This Recipe

I love how easy this marinade is to mix up and how quickly it transforms plain chicken into something truly delicious. It works with just about any cooking method—grilled, baked, or pan-cooked—and it’s great for meal prep. I also like that it doesn’t rely on any fancy ingredients, just a few pantry staples that pack in all the flavor.

ingredients

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

Olive oil
Fresh lemon juice
Garlic
Dried oregano
Salt
Black pepper

directions

I whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl.
I pour the marinade over the chicken in a resealable bag or container and make sure the meat is fully coated.
I let it marinate in the fridge for at least 30 minutes, but for the best flavor, I leave it for a few hours or overnight.
When it’s time to cook, I remove the chicken from the marinade and grill, bake, or sear it until it’s golden and cooked through.

Servings and timing

This marinade is perfect for 1.5 to 2 pounds of chicken, serving about 4 people. It takes only 5 minutes to prepare, and the marinating time ranges from 30 minutes to overnight. Cooking usually takes 15 to 25 minutes, depending on the method.

Variations

Sometimes I add a little Greek yogurt for a creamy texture and extra tender chicken. A sprinkle of paprika or chili flakes gives it a bit of heat. If I have fresh herbs on hand, like parsley or dill, I toss them in for added freshness.

storage/reheating

I store the marinated raw chicken in the fridge for up to 2 days. Once it’s cooked, I keep leftovers in an airtight container in the fridge for up to 4 days. I reheat it in the microwave or on the stovetop, and it’s just as tasty the next day—great in wraps, salads, or grain bowls.

FAQs

Can I freeze the chicken in this marinade?

Yes, I often freeze raw chicken in the marinade. It’s a great way to prep ahead—just thaw overnight in the fridge before cooking.

How long should I marinate the chicken?

A minimum of 30 minutes works, but I like to let it marinate for 2 to 6 hours. Overnight is even better if I have the time.

Does this work with different cuts of chicken?

Definitely. I use it for breasts, thighs, drumsticks, or even cut-up pieces for skewers.

What’s the best way to cook the marinated chicken?

Grilling gives it a smoky flavor I love, but baking or pan-frying works great too. I just make sure the internal temp hits 165°F.

Conclusion

This Greek Chicken Marinade is a go-to recipe that I rely on again and again. It’s quick, fresh, and packed with flavor—perfect for weeknight dinners, BBQs, or meal prep. With just a few ingredients, I get delicious results every time.

The Best Greek Chicken Marinade

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Author: Sue
Prep Time: 5 minutes
Cook Time: 30 minutes to overnight
Total Time: 15–25 minutes
Yield: 50 minutes to 8+ hours (depending on marinate time)
Category: Marinade, Main Dish
Method: Grilling, Baking, Pan-Frying
Cuisine: Greek, Mediterranean
Diet: Gluten Free

Print Recipe

Description

This easy Greek Chicken Marinade uses olive oil, lemon juice, garlic, and oregano—no wine vinegar needed! It delivers juicy, tender chicken with bright Mediterranean flavor, perfect for grilling, baking, or pan-frying. A fresh and healthy weeknight staple or meal prep go-to.

Ingredients

Olive oil
Fresh lemon juice
Garlic (minced)
Dried oregano
Salt
Black pepper

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Instructions

No wine vinegar needed—lemon juice gives this marinade its zesty kick.
For extra tenderness, add a spoonful of Greek yogurt to the marinade.
Add fresh dill, parsley, paprika, or red pepper flakes for a twist.
Works great with any chicken cut: breasts, thighs, or drumsticks.
Can be frozen in marinade for easy meal prep.

Dirty Rice with Ground Beef

April 27, 2025 by Sue Leave a Comment

Dirty Rice with Ground Beef is a hearty, flavorful dish rooted in Southern comfort food traditions. It combines ground beef, white rice, aromatic vegetables, and bold spices to create a rich and satisfying one-pot meal. The "dirty" look comes from the browned meat and seasonings that tint the rice, giving it both its name and signature savory taste.

Why You’ll Love This Recipe

I love how simple and quick this recipe is to prepare, yet it delivers deep, comforting flavors. It’s perfect for a weeknight dinner, meal prepping, or even as a side dish at gatherings. I only need one pot, and it’s a complete meal that’s both budget-friendly and filling. Plus, it's easy to customize based on what I have on hand.

Ingredients

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

Ground beef
White rice
Onion
Green bell pepper
Celery
Garlic
Beef broth
Cajun seasoning
Salt
Black pepper
Olive oil or vegetable oil

Directions

I start by heating the oil in a large skillet over medium-high heat.
I add the ground beef and cook it until browned, breaking it up as it cooks.
Next, I stir in the chopped onion, bell pepper, and celery. I sauté them until softened, about 5–7 minutes.
I add the minced garlic and cook for another minute until fragrant.
I stir in the uncooked rice, making sure it’s coated with the oil and meat mixture.
I pour in the beef broth and season with Cajun seasoning, salt, and black pepper.
I bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20–25 minutes, or until the rice is tender and has absorbed the liquid.
I fluff the rice with a fork and serve hot.

Servings and timing

This recipe makes approximately 4–6 servings. It takes about 10 minutes to prepare and 30 minutes to cook, so I have it on the table in about 40 minutes.

Variations

I sometimes switch things up by using ground turkey or sausage instead of beef. For extra richness, I add chopped chicken livers—just like the traditional Louisiana version. If I want more heat, I toss in a pinch of cayenne or some chopped jalapeños. And for a veggie-packed version, I mix in some frozen peas or chopped spinach at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over medium heat with a splash of broth or water to prevent it from drying out. It also reheats well in the microwave—just make sure to cover it to retain moisture.

FAQs

What makes dirty rice "dirty"?

The dish gets its name from the browned bits of meat and seasoning that give the rice a dark, “dirty” appearance. It’s a traditional Louisiana recipe originally made with chicken livers and gizzards.

Can I use brown rice instead of white?

Yes, but I adjust the cooking time and liquid as brown rice takes longer to cook. I also make sure to check the rice toward the end so it doesn’t overcook or dry out.

Is this dish spicy?

That depends on the Cajun seasoning I use. Some blends are spicier than others. I always taste and adjust the heat to my preference.

Can I make this vegetarian?

Absolutely. I substitute the ground beef with a plant-based alternative or extra veggies and use vegetable broth instead of beef broth.

Can I freeze dirty rice?

Yes, I let it cool completely, then store it in a freezer-safe container. It lasts up to 3 months. I thaw it overnight in the fridge before reheating.

Conclusion

Dirty Rice with Ground Beef is one of those recipes I keep coming back to—it’s flavorful, filling, and flexible enough to suit any mood or pantry. Whether I’m cooking for myself or feeding a crowd, it never disappoints.

Taco Potatoes

April 27, 2025 by Sue Leave a Comment

Taco Potatoes are the perfect fusion of comfort food and bold Tex-Mex flavor. This dish takes crispy roasted potatoes and loads them up with seasoned ground beef, cheese, and all the classic taco toppings. It’s hearty, customizable, and ideal for a fun weeknight dinner or party platter.

Why You’ll Love This Recipe

I like how easy and versatile these Taco Potatoes are. They give me the taco experience without the mess of shells, and I can load them up however I want. Whether I’m craving something spicy, creamy, or cheesy, this recipe always hits the spot. Plus, it’s a hit with everyone at the table.

ingredients

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

Potatoes
Ground beef
Taco seasoning
Onion
Garlic
Shredded cheddar cheese
Sour cream
Jalapeños
Chopped tomatoes
Lettuce
Green onions
Olive oil
Salt and pepper

directions

I start by chopping the potatoes into chunks and roasting them in the oven until golden and crispy. While those cook, I sauté the onion and garlic, then add the ground beef and taco seasoning, letting it simmer until flavorful. Once the potatoes are done, I layer them with the seasoned meat, sprinkle cheese on top, and let it melt in the oven for a few minutes. Finally, I add fresh toppings like sour cream, lettuce, and jalapeños to bring it all together.

Servings and timing

This recipe serves about 4 people. It takes roughly 45 minutes to prepare—30 minutes for cooking the potatoes and about 15 minutes for the beef and topping assembly.

Variations

I like to switch things up by using ground turkey or even black beans for a vegetarian twist. Sometimes I’ll add avocado or a drizzle of chipotle sauce for extra flavor. For a low-carb version, I replace the potatoes with roasted cauliflower.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat them, I pop them in the oven at 375°F (190°C) for about 10–15 minutes to keep everything crispy. Microwaving works too, but the potatoes won’t be as crisp.

FAQs

Can I make Taco Potatoes in advance?

Yes, I often roast the potatoes and cook the meat ahead of time. I reheat everything and add fresh toppings just before serving.

What kind of potatoes work best?

I usually use russet or Yukon Gold potatoes because they get crispy and hold their shape well.

Can I make this vegetarian?

Absolutely. I swap the ground meat for seasoned black beans or lentils and still get a flavorful and hearty meal.

How spicy are Taco Potatoes?

The spice level depends on the taco seasoning and toppings I use. I can keep it mild or kick it up with jalapeños and hot sauce.

Can I use sweet potatoes instead?

Yes, sweet potatoes add a different flavor and a bit of sweetness. I roast them the same way and top them just like regular potatoes.

Conclusion

Taco Potatoes are one of my favorite ways to combine cozy and bold flavors in one dish. They’re easy to make, endlessly customizable, and always a crowd-pleaser. Whether it’s a casual dinner or a fun appetizer, this recipe never disappoints.

London Fog Cake

April 27, 2025 by Sue Leave a Comment

This London Fog Cake is an incredibly soft and moist dessert infused with the delicate flavors of Earl Grey tea and lavender. The cake is soaked in a sweet Earl Grey lavender milk, reminiscent of a tres leches cake, and topped with a silky lavender vanilla bean cream cheese frosting. It's a perfect treat for tea lovers and those seeking a unique and aromatic cake experience.

Why You’ll Love This Recipe

Delicate Flavor Profile: The combination of Earl Grey tea and lavender provides a sophisticated and aromatic taste that's both comforting and unique.
Moist and Tender Crumb: The buttermilk in the batter ensures a moist and tender crumb, making each bite melt in your mouth.
Elegant Presentation: The lavender-hued cream cheese frosting not only adds flavor but also gives the cake a beautiful and elegant appearance.
Perfect for Special Occasions: Whether it's a tea party, birthday, or any celebration, this cake is sure to impress your guests.

Ingredients

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

For the Earl Grey Cake

3 tablespoon (12 g) Earl Grey tea
1 tablespoon (2 g) culinary lavender
2 ¼ cups (282 g) all-purpose flour, spooned and leveled
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
10 tablespoon (140 g) unsalted butter, softened
1 ½ cups (300 g) granulated white sugar
3 eggs, at room temperature
1 tablespoon vanilla bean paste
1 cup (240 ml) buttermilk

For the Earl Grey Milk Soak

½ cup whole milk
2 tablespoon (8 g) Earl Grey tea
½ tablespoon (1 g) culinary lavender
½ cup (150 g) sweetened condensed milk
½ teaspoon vanilla bean paste

For the Lavender Cream Cheese Frosting

1 tablespoon (2 g) culinary lavender
1 cup (224 g) unsalted butter, softened
8 oz (226 g) cream cheese, cold
2 cups (260 g) powdered sugar
1 teaspoon vanilla bean paste
Purple food coloring (optional)

Directions

Prepare the Cake: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
Grind Tea and Lavender: Add the Earl Grey tea and lavender to a food processor and pulse until finely ground. Pass through a sieve to separate any large bits.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground tea and lavender, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar for 2 minutes with an electric mixer on high speed.
Add Eggs and Vanilla: Add in the eggs and vanilla bean paste, mixing on medium speed until pale and smooth, about 1 minute.
Combine Wet and Dry Ingredients: Add in the buttermilk and dry ingredients a little at a time, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl as necessary.
Bake the Cake: Pour the batter into the prepared pan. Bake for 38-44 minutes, or until a toothpick comes out clean from the center. Allow the cake to cool.
Prepare the Milk Soak: While the cake cools, heat the milk in a small saucepan over low heat until steaming. Add in the Earl Grey tea and lavender, allowing it to steep for 15 minutes. Strain the mixture and let it cool. Mix in the sweetened condensed milk and vanilla bean paste.
Soak the Cake: Once the cake has cooled, remove a thin layer off the top so that the Earl Grey mixture can easily soak into the cake. Poke holes liberally in the cake, then slowly pour the milky tea mixture over the top.
Prepare the Frosting: In a large bowl, whip the softened butter until fluffy. Add in the cold cream cheese and mix until combined. Gradually add the powdered sugar, finely ground lavender, and vanilla bean paste, mixing until very fluffy. Add purple food coloring if desired.
Frost the Cake: Frost the top of the cake with a thick layer of the lavender cream cheese frosting using an offset spatula.
Serve: Cut into 16 slices and serve.

Servings and Timing

Servings: 16 slices
Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes

Variations

Gluten-Free Option: Use a 1-to-1 gluten-free baking flour blend in place of all-purpose flour.
Alternative Frosting: If cream cheese frosting isn't your preference, a simple vanilla buttercream can be used as a substitute.
Citrus Twist: Add a teaspoon of lemon or orange zest to the batter for a citrusy note that complements the Earl Grey and lavender flavors.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
Serving: Allow the cake to come to room temperature before serving for the best texture and flavor.

FAQs

How do I store this London Fog Cake?

Store leftovers in an airtight container in the refrigerator for up to three days. Allow the cake to come to room temperature before enjoying for the best texture.

Can this London Fog Cake be made gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.

Can I use something else in place of buttermilk?

If you don't have buttermilk on hand, you can make a substitute by mixing 1 cup (240 ml) of whole milk with 1 tablespoon of fresh lemon juice or white vinegar. Let it sit for 5-10 minutes before using.

Can I use Earl Grey tea bags instead of loose leaf tea?

Absolutely. Two tea bags are approximately equivalent to 2 tablespoons of loose leaf tea.

Is the purple food coloring necessary?

No, the food coloring is optional and used solely for aesthetic purposes to give the frosting a lavender hue.

Conclusion

This London Fog Cake is a delightful fusion of flavors and textures, perfect for those who appreciate the aromatic notes of Earl Grey and lavender. Its moist crumb, enhanced by the tea-infused milk soak, and the silky cream cheese frosting make it a standout dessert for any occasion. Whether you're hosting a tea party or simply indulging in a sweet treat, this cake is sure to impress.

Homemade Easy Cheesy Pizza PocketsHomemade Easy Cheesy Pizza Pockets

April 27, 2025 by Sue Leave a Comment

These Homemade Easy Cheesy Pizza Pockets are the ultimate quick snack or meal that's perfect for busy weeknights, family gatherings, or as a fun lunchbox surprise. With their crispy golden crusts, gooey melted mozzarella, and flavorful fillings, these pizza pockets bring the joy of pizza into a convenient, handheld form.

Why You'll Love This Recipe

I love this recipe because it simplifies pizza night without compromising on taste. Pizza pockets are incredibly versatile, making them ideal for picky eaters and creative cooks alike. They're quick and easy to make, especially if I use store-bought pizza dough. Plus, they're freezer-friendly, so I can always have a batch ready for those hectic days.

Ingredients You'll Need

Pizza dough: Store-bought or homemade, whichever I have time for!
Mozzarella cheese: Shredded for maximum meltiness.
Pizza sauce: Choose your favorite brand or homemade sauce.
Pepperoni slices: Optional but delicious; feel free to add your preferred toppings.
Italian seasoning: Adds a wonderful herby flavor.
Egg wash: Gives the pizza pockets their golden-brown finish.
Flour: For dusting your work surface.

How to Make Homemade Easy Cheesy Pizza Pockets

Step-by-Step Instructions

Prep the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to avoid sticking.
Roll the Dough: Sprinkle some flour onto your countertop and roll out your pizza dough to about ¼-inch thickness.
Cut and Fill: Cut the dough into equal rectangles or circles. Place a spoonful of pizza sauce onto one half of each piece, sprinkle with mozzarella, and add pepperoni slices or your favorite pizza toppings.
Seal the Edges: Fold the dough over the filling to create a pocket. Press the edges firmly together and crimp with a fork to seal completely.
Apply Egg Wash: Brush each pizza pocket lightly with the beaten egg. Sprinkle with Italian seasoning for an extra pop of flavor.
Bake: Place the pizza pockets onto your prepared baking sheet. Bake for about 15-20 minutes, or until golden brown and bubbly.
Cool Slightly: Allow your pizza pockets to cool for a few minutes before enjoying—the filling will be hot!

Tips for the Best Pizza Pockets

Customization: Don't hesitate to experiment with fillings—veggies, pineapple, or even barbecue chicken can be great!
Prevent Leakage: Ensure edges are thoroughly sealed to avoid filling leaking out during baking.
Make-Ahead: Prepare batches in advance and freeze them uncooked. Simply bake straight from frozen, adding an extra 5 minutes to the cooking time.

Serving Suggestions

Serve these Homemade Easy Cheesy Pizza Pockets with additional pizza sauce for dipping, ranch dressing, or garlic butter sauce. They pair wonderfully with a fresh green salad or crunchy veggie sticks for a complete meal.

Enjoy the convenience and delightful taste of these pizza pockets, a guaranteed hit with kids and adults alike!

Homemade Easy Cheesy Pizza PocketsHomemade Easy Cheesy Pizza Pockets

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Author: Sue
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 pizza pockets
Category: Snacks, Lunch, Dinner, Kid-Friendly Recipes
Method: Baked (or Air-Fried)
Cuisine: American, Italian-Inspired

Print Recipe

Description

These Homemade Easy Cheesy Pizza Pockets are a fun and delicious twist on traditional pizza. With gooey mozzarella, zesty pizza sauce, and crispy golden crusts, they’re easy to make and perfect for busy weeknights, parties, or kid-friendly snacks. Whether baked or air-fried, these cheesy pizza pockets are freezer-friendly, customizable, and totally crave-worthy.

Ingredients

Pizza dough (store-bought or homemade)
Mozzarella cheese, shredded
Pizza sauce
Pepperoni slices (or other favorite toppings)
Italian seasoning
Egg (for egg wash)
Flour (for dusting)

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly flour your surface and roll out pizza dough to ¼ inch thick.
Cut dough into equal rectangles or circles.
On one side of each piece, layer pizza sauce, mozzarella, pepperoni, and Italian seasoning.
Fold dough over, press edges with a fork to seal, and place on the baking sheet.
Brush tops with beaten egg.
Bake 12–15 minutes until golden and bubbly.
Let cool slightly before serving.

Notes

Try other fillings like sausage, veggies, or a cheese blend.
Dough variations include crescent rolls or puff pastry.
Store in fridge up to 4 days; reheat in oven or air fryer for best texture.
Freeze unbaked pockets for a quick future meal — just bake from frozen!

Birria (Easy Slow Cooker Recipe)

April 26, 2025 by Sue Leave a Comment

Birria is a rich and spicy Mexican stew, traditionally made with goat meat but now commonly prepared with beef. This slow-cooked dish is known for its deep flavors, tender meat, and versatile serving options. Whether enjoyed as a stew or transformed into quesabirria tacos, birria offers a comforting and satisfying meal that's perfect for any occasion.

Why I Love This Recipe

I appreciate how this birria recipe combines traditional flavors with the convenience of a slow cooker. The blend of dried chiles and spices creates a complex, aromatic sauce that infuses the beef with incredible taste. The slow cooking process ensures the meat becomes tender and flavorful, making it ideal for various dishes, from hearty stews to crispy tacos.

Ingredients

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

4 pounds beef chuck roast, cut into 3-inch chunks
10 guajillo chiles
5 ancho chiles
3 arbol chiles
2 Roma tomatoes
1 white onion, quartered
6 garlic cloves, unpeeled
2 cups low-sodium beef broth
2 tablespoons apple cider vinegar
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ teaspoon ground cloves
½ teaspoon ground cinnamon
2 bay leaves

Directions

Prepare the chiles: Remove stems and seeds from guajillo, ancho, and arbol chiles. Rinse to remove any dust. Place in a medium pot, cover with water, and simmer over medium heat for 15 minutes until softened.
Roast the vegetables: While chiles are simmering, place tomatoes, onion, and unpeeled garlic cloves on a baking sheet. Broil for 4 to 6 minutes until lightly charred.
Make the sauce: Transfer softened chiles and 1 cup of the soaking water to a high-powered blender. Peel the roasted garlic and add it to the blender along with the roasted tomatoes, onion, beef broth, apple cider vinegar, salt, pepper, cumin, oregano, cloves, and cinnamon. Blend on high for 1 to 2 minutes until completely smooth.
Slow cook the birria: Place beef chunks in the slow cooker. Pour the birria sauce over the meat and add bay leaves. Gently mix to combine. Cover and cook on low for 8 to 9 hours, or on high for 4 to 5 hours, until the beef is tender and shreds easily with a fork.
Shred the meat: Remove bay leaves. Transfer beef to a cutting board and shred using two forks.
Combine meat and sauce: Return shredded beef to the slow cooker, stir to combine with the sauce, and let it absorb the flavors.
Serve: Enjoy the birria as a stew garnished with chopped onion, fresh cilantro, and a squeeze of lime juice. Alternatively, use the meat to make quesabirria tacos, dipping them in the flavorful consommé.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 8 to 9 hours on low or 4 to 5 hours on high
Total Time: Approximately 8 hours 20 minutes

Variations

Meat options: While beef chuck roast is traditional, I sometimes use lamb or goat for a different flavor profile.
Spice level: To reduce heat, I decrease or omit the arbol chiles.
Cooking methods: If I don't have a slow cooker, I prepare birria in a Dutch oven by searing the meat, adding the sauce, and simmering covered on low heat for 3 to 3.5 hours.

Storage and Reheating

Refrigeration: I let the birria cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 to 5 days.
Freezing: For longer storage, I freeze the birria in a freezer-safe container for up to 3 months. I thaw it in the refrigerator overnight before reheating.
Reheating: I reheat the birria in the microwave or on the stovetop until warmed through, ensuring the meat remains tender and flavorful.

FAQs

What is birria?

Birria is a traditional Mexican stew originating from the state of Jalisco. It's typically made with goat or beef, slow-cooked in a rich, spicy sauce made from dried chiles and aromatic spices, resulting in tender, flavorful meat.

Can I make birria without a slow cooker?

Yes, I can prepare birria in a Dutch oven. I sear the beef chunks, add the prepared sauce, and simmer covered on low heat for 3 to 3.5 hours until the meat is tender.

What are the best chiles to use for birria?

I use a combination of guajillo, ancho, and arbol chiles. Guajillo chiles add richness and color, ancho chiles contribute a sweet, smoky flavor, and arbol chiles provide heat.

How can I serve birria?

I enjoy birria as a stew garnished with chopped onion, cilantro, and lime juice. It's also delicious in quesabirria tacos, where the meat is stuffed into tortillas with cheese, fried until crispy, and served with the consommé for dipping.

Can I adjust the spice level of birria?

Yes, to make birria less spicy, I reduce or omit the arbol chiles, which are the spiciest among the chiles used.

Conclusion

Birria is a flavorful and comforting dish that's perfect for various occasions. Its rich, spicy broth and tender meat make it a standout meal, whether served as a stew or transformed into crispy tacos. With this easy slow cooker recipe, I can bring the authentic taste of Mexican birria to my kitchen, enjoying its deliciousness with minimal effort.

Baked Cod with Lemon and Garlic

April 26, 2025 by Sue Leave a Comment

This Baked Cod with Lemon and Garlic is a simple, healthy, and flavorful dish that comes together in just a few steps. The delicate cod fillets are infused with the zesty brightness of lemon and the rich aroma of garlic, all baked to flaky perfection in under 30 minutes. It's a fuss-free recipe that's perfect for a weeknight dinner or a light weekend meal.

Why You’ll Love This Recipe

I love this dish for how fast and easy it is to prepare without sacrificing flavor. It’s naturally low in calories, packed with protein, and pairs well with nearly any side dish. The lemon and garlic add a fresh, vibrant taste, while the baked method keeps the cod moist and tender. It's also a great option when I want something healthy that still feels hearty and satisfying.

Ingredients

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

Cod fillets
Olive oil
Garlic cloves, minced
Fresh lemon juice
Lemon zest
Paprika
Kosher salt
Ground black pepper
Fresh parsley (optional, for garnish)

Directions

I start by preheating the oven to 400°F (200°C).
I pat the cod fillets dry and place them in a lightly greased baking dish.
In a small bowl, I mix together olive oil, minced garlic, lemon juice, lemon zest, paprika, salt, and pepper.
I spoon the mixture over the fillets, making sure they are evenly coated.
I bake the cod for about 12 to 15 minutes, or until it flakes easily with a fork.
I garnish with fresh parsley before serving, if I want an extra pop of color and flavor.

Servings and timing

This recipe makes 4 servings and takes about 20 minutes total: 5 minutes of prep time and 15 minutes of baking.

Variations

When I want to switch things up, I add different herbs like dill or thyme instead of parsley. If I’m craving a touch of spice, I sprinkle in a pinch of red pepper flakes. For a Mediterranean twist, I add sliced cherry tomatoes and olives before baking.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. When I reheat it, I use the oven at 300°F until just warmed through to avoid drying it out. Microwaving works too, but I do it in short bursts to keep the fish moist.

FAQs

How do I know when cod is fully cooked?

Cod is done when it turns opaque and flakes easily with a fork. The internal temperature should be 145°F.

Can I use frozen cod?

Yes, I just make sure to thaw it completely and pat it dry before baking to avoid excess moisture.

What sides go well with baked cod?

I usually serve it with roasted vegetables, a fresh salad, or rice pilaf. Mashed potatoes and steamed green beans are also great.

Can I make this dish ahead of time?

I can prepare the garlic-lemon mixture ahead, but I prefer baking the fish fresh to keep its texture.

What other fish can I use?

If I don’t have cod, I’ve used haddock, halibut, or tilapia as good substitutes. They all work well with the same seasonings.

Conclusion

This Baked Cod with Lemon and Garlic is one of those recipes I keep coming back to for its simplicity, versatility, and fresh taste. It’s quick to whip up and always satisfying, whether I’m cooking for myself or for guests. With just a few ingredients, I can enjoy a healthy, delicious meal any night of the week.

Sun-Dried Tomato Olive Oil Bread Dip

April 26, 2025 by Sue Leave a Comment

This sun-dried tomato olive oil bread dip is a flavor-packed appetizer that combines the richness of olive oil with the tanginess of sun-dried tomatoes, the brininess of Castelvetrano olives, and the umami of Parmesan cheese. It's an easy yet impressive dish that's perfect for entertaining or enjoying as a snack.

Why You’ll Love This Recipe

I love this recipe because it's both simple to make and bursting with flavor. The combination of sun-dried tomatoes, olives, and Parmesan creates a complex taste that's balanced by the heat of red chili flakes and the sweetness of balsamic vinegar. It's a versatile dip that pairs wonderfully with crusty bread, making it a crowd-pleaser at any gathering.

Ingredients

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

Extra virgin olive oil
Shallot, finely chopped
Garlic cloves, grated
Red chili flakes
Grated Parmesan cheese
Sun-dried tomatoes, chopped
Castelvetrano olives, chopped
Fresh parsley, chopped
Fresh basil, chopped
Balsamic vinegar
Maldon salt
Crusty bread, for serving

Directions

In a medium saucepan, combine the olive oil, chopped shallot, grated garlic, and red chili flakes. Heat over medium-low, stirring occasionally, until the garlic is lightly browned, about 4-5 minutes. Remove from heat and let cool slightly.
Transfer the infused oil to a medium bowl. Add the grated Parmesan, chopped sun-dried tomatoes, chopped olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir until well combined.
Serve the dip with slices of crusty bread.

Servings and Timing

This recipe yields approximately 6 servings and takes about 20 minutes to prepare from start to finish.

Variations

Herbs: I sometimes use only basil or parsley, or experiment with other fresh herbs like oregano and thyme for different flavor profiles.
Dairy-Free: To make this dip dairy-free, I omit the Parmesan cheese or substitute it with a dairy-free alternative.

Storage/Reheating

Make-Ahead: I often prepare the infused oil earlier in the day and let the flavors meld at room temperature before serving.
Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 1 week.
Reheating: If desired, gently warm the dip before serving, though it's also delicious at room temperature.

FAQs

What type of bread works best for this dip?

I find that crusty breads like Italian, sourdough, focaccia, or ciabatta are ideal for dipping into this flavorful oil.

Can I use different types of olives?

Yes, while I prefer Castelvetrano olives for their buttery flavor, kalamata or green olives are also great alternatives.

Is it possible to make this dip ahead of time?

Absolutely. I often make the infused oil earlier in the day and let it sit at room temperature to enhance the flavors before serving.

How can I make this dip spicier?

To add more heat, I increase the amount of red chili flakes or add a pinch of cayenne pepper to the infused oil.

Can I use dried herbs instead of fresh?

Yes, if fresh herbs aren't available, I substitute with dried herbs, using about one-third the amount since dried herbs are more concentrated.

Conclusion

This sun-dried tomato olive oil bread dip is a delightful addition to any appetizer spread. Its rich, savory flavors and easy preparation make it a go-to recipe for gatherings or a simple indulgence at home. I hope you enjoy making and sharing this delicious dip as much as I do.

Juicy Pineapple Heaven Cake

April 26, 2025 by Sue Leave a Comment

This Juicy Pineapple Heaven Cake is a sweet, creamy, and tropical dessert that’s incredibly easy to make. It combines crushed pineapple and fluffy whipped topping with moist yellow cake and a creamy, tangy layer of pudding and cream cheese. It’s my go-to dessert when I want something quick, delicious, and crowd-pleasing.

Why You’ll Love This Recipe

I love this cake because it delivers big flavor with minimal effort. It starts with a simple boxed cake mix and gets transformed into a creamy, dreamy dessert. The crushed pineapple adds a refreshing sweetness and moisture that makes every bite a treat. It's a no-fuss, make-ahead dessert that’s perfect for potlucks, parties, or just indulging at home.

ingredients

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Yellow cake mix (plus eggs, water, and oil as directed on the package)
Crushed pineapple, undrained
Instant vanilla pudding mix
Cream cheese, softened
Whipped topping (like Cool Whip)

directions

I start by baking the yellow cake as directed on the box in a 9x13-inch pan, then I let it cool completely.
While the cake cools, I mix the softened cream cheese and dry pudding mix until smooth.
I stir in the undrained crushed pineapple into the pudding mixture until well combined.
Once the cake is cooled, I spread the pineapple mixture over the top evenly.
Then I top it all with the whipped topping and chill it in the fridge for a couple of hours before serving.

Servings and timing

This recipe serves about 12 people. It takes around 10 minutes to prep, 30 minutes to bake the cake, and at least 2 hours to chill in the fridge before serving.

Variations

I sometimes use vanilla or white cake mix instead of yellow for a lighter flavor.
Adding shredded coconut or chopped pecans on top adds a nice crunch.
For a tangier twist, I’ve used lemon pudding mix instead of vanilla.

storage/reheating

I keep this cake stored in the fridge, covered, for up to 5 days. Since it's a chilled dessert, there’s no reheating necessary. I just serve it straight from the fridge.

FAQs

How far in advance can I make Pineapple Heaven Cake?

I like making it a day ahead so the flavors meld together even better. It holds up well in the fridge for several days.

Can I use fresh pineapple instead of canned?

I prefer canned crushed pineapple for its consistency and moisture. Fresh pineapple can work if it's finely chopped and juicy, but I make sure to include the juice.

Is there a dairy-free alternative for the whipped topping?

Yes, I’ve used dairy-free whipped toppings available in stores, and they work well in this recipe.

Can I freeze Pineapple Heaven Cake?

I don't usually freeze this cake because the texture of the whipped topping and pudding changes, but technically it can be frozen in an airtight container for up to a month.

Can I make it in a different pan size?

Yes, I’ve made it in two 9-inch round pans for a layer-style version or halved the recipe for an 8x8-inch pan.

Conclusion

This Juicy Pineapple Heaven Cake is everything I want in a dessert—easy, creamy, fruity, and refreshing. It’s the kind of treat that disappears fast, so I always make sure to save myself a slice before serving. Whether for a summer party or a comforting sweet after dinner, it never disappoints.

Juicy Pineapple Heaven Cake

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Author: Sue
Prep Time: 10 minutes
Chill Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 40 minutes
Yield: 12 servings
Category: Dessert
Method: No-bake (after cake is baked), chilled
Cuisine: American

Print Recipe

Description

Juicy Pineapple Heaven Cake is the ultimate tropical dessert featuring moist yellow cake, creamy pudding, and crushed pineapple. This easy no-fuss cake is perfect for potlucks, parties, or anytime you need a refreshing and crowd-pleasing sweet treat. Made with simple ingredients like cream cheese, whipped topping, and a boxed cake mix, it’s a chilled pineapple dessert that tastes like sunshine in every bite.

Ingredients

1 box yellow cake mix (plus eggs, water, and oil as directed)
1 can (20 oz) crushed pineapple, undrained
1 package (3.4 oz) instant vanilla pudding mix
1 package (8 oz) cream cheese, softened
1 container (8 oz) whipped topping (e.g., Cool Whip)

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Instructions

Bake the yellow cake in a 9x13-inch pan according to package directions. Let it cool completely.
In a bowl, beat the softened cream cheese and dry vanilla pudding mix until smooth.
Stir in the undrained crushed pineapple until fully combined.
Spread the pineapple mixture evenly over the cooled cake.
Top with whipped topping.
Chill in the refrigerator for at least 2 hours before serving.

Notes

You can substitute white or vanilla cake mix for a lighter flavor.
Add shredded coconut or chopped pecans on top for added texture.
Lemon pudding can be used for a tangier version.
Store in the fridge covered for up to 5 days.
Best made a day in advance for enhanced flavor.

Crockpot Garlic Parmesan Chicken and Potatoes

April 26, 2025 by Sue Leave a Comment

This Crockpot Garlic Parmesan Chicken and Potatoes recipe is a comforting, flavorful dish that combines tender chicken, creamy potatoes, and a rich garlic parmesan sauce. It's perfect for busy days when I want a hearty meal with minimal effort. The slow cooker does all the work, infusing the ingredients with savory goodness.

Why I Love This Recipe

I love this recipe because it's incredibly easy to prepare and yields delicious results every time. The combination of garlic, parmesan, and Italian seasoning creates a mouthwatering aroma that fills my kitchen. Plus, the leftovers taste just as good the next day, making it a great option for meal prep.

Ingredients

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

4 boneless, skinless chicken breasts
1.5 pounds baby potatoes, halved
½ cup grated Parmesan cheese
¼ cup unsalted butter, melted
4 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 cup chicken broth
Fresh parsley, chopped (for garnish)

Directions

In a small bowl, I whisk together the melted butter, minced garlic, Italian seasoning, salt, pepper, paprika, and grated Parmesan cheese.
I place the halved baby potatoes at the bottom of the crockpot.
I season the chicken breasts with a little salt and pepper, then place them on top of the potatoes in the crockpot.
I pour the Parmesan garlic mixture over the chicken and potatoes, ensuring everything is well-coated.
I pour the chicken broth around the edges of the crockpot, avoiding directly pouring it over the Parmesan mixture to keep it intact.
I cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Once done, I sprinkle with fresh chopped parsley before serving for additional flavor and presentation.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 6-7 hours on low or 3-4 hours on high

Variations

Chicken Thighs: I sometimes use bone-in, skin-on chicken thighs for extra flavor and juiciness.
Potatoes: If I don't have baby potatoes, I use regular potatoes cut into small chunks.
Cream Sauce: For a creamier sauce, I add 1 cup of heavy cream along with the chicken broth.
Cheese: I occasionally mix in shredded mozzarella cheese for added cheesiness.

Storage and Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave individual portions until heated through. If the sauce has thickened, I add a splash of chicken broth to loosen it up.

FAQs

How can I make this dish spicier?

To add some heat, I include a pinch of red pepper flakes or a dash of hot sauce to the garlic parmesan mixture.

Can I use frozen chicken?

I prefer using fresh chicken for this recipe. If I use frozen chicken, I make sure to thaw it completely before adding it to the crockpot to ensure even cooking.

What can I serve with this dish?

I like to serve this dish with a side of steamed vegetables or a fresh green salad to balance out the richness.

Can I prepare this recipe ahead of time?

Yes, I assemble all the ingredients in the crockpot insert the night before, cover it, and refrigerate. In the morning, I place the insert into the crockpot base and start cooking.

Is it necessary to sear the chicken before adding it to the crockpot?

Searing the chicken is optional. I sometimes sear it in a skillet for a few minutes on each side to enhance the flavor and texture, but it's not required.

Conclusion

This Crockpot Garlic Parmesan Chicken and Potatoes recipe is a go-to meal in my household. It's simple to prepare, packed with flavor, and always satisfies my family's appetites. Whether I'm cooking for a weeknight dinner or entertaining guests, this dish never disappoints.

Cookie Monster Cheesecake Recipe

April 26, 2025 by Sue Leave a Comment

This Cookie Monster Cheesecake is a fun, colorful, and indulgent dessert that starts with a chewy chocolate chip cookie blondie base and layers on a rich, vibrant blue cookies and cream cheesecake. Topped with silky chocolate ganache, it’s a show-stopper that tastes just as good as it looks.

Why I Love This Recipe

I love this recipe because it’s packed with nostalgic cookie flavor and creamy cheesecake in every bite. The blue color is playful and perfect for themed parties or just for a sweet twist on classic cheesecake. I always find myself smiling while making it—and definitely while eating it. The layers of texture, from the chewy cookie base to the smooth cheesecake and rich ganache, make it a truly satisfying treat.

Ingredients

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

unsalted butter
salt
brown sugar
egg
vanilla extract
all-purpose flour
semisweet mini chocolate chips
cream cheese, softened
cornstarch
granulated sugar
whipping cream
blue gel food coloring
Oreo cookies, crushed
semisweet chocolate chips (for ganache)

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
In a saucepan, I melt butter with salt and brown sugar over medium heat. Then I remove it from the heat and stir in the egg and vanilla extract.
I fold in flour and mini chocolate chips, then press the mixture into the pan. It bakes for about 15–20 minutes until lightly golden.
While it cools, I beat softened cream cheese with cornstarch, granulated sugar, and a pinch of salt until smooth.
I add in whipping cream, blue gel coloring, and vanilla extract. Once that’s blended, I mix in eggs one at a time, beating just until incorporated.
Crushed Oreos go in last before I pour the batter over the cooled blondie base.
I reduce the oven to 300°F (150°C), place the pan in a water bath, and bake for 50–60 minutes until the center is just set.
After turning the oven off, I let the cheesecake cool inside with the door slightly open for an hour, then refrigerate overnight.
For the ganache, I microwave chocolate chips, whipping cream, and a pinch of salt in 30-second bursts until smooth, then spread it on the chilled cheesecake.
I like to garnish with extra crushed cookies before serving.

Servings and Timing

Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes

Variations

I sometimes use a mint Oreo filling and add peppermint extract to the cheesecake for a refreshing twist.
Dark chocolate chips can be swapped in for the ganache for a more intense chocolate flavor.
If I want a quicker base, I use crushed cookie crust instead of the blondie.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days.
For longer storage, I freeze individual slices wrapped tightly for up to 2 months.
I prefer to enjoy this cheesecake chilled—reheating isn’t needed or recommended.

FAQs

Can I make this cheesecake ahead of time?

Yes, I usually make it the night before so it can set completely in the fridge. It tastes even better the next day.

Do I have to use blue food coloring?

No, it’s optional. I love the pop of color it adds, but the flavor stays the same without it.

Can I skip the water bath?

I wouldn’t. It really helps prevent cracks and keeps the texture smooth and creamy.

What kind of cookies work best for the topping?

I usually stick to classic Oreos, but any chocolate sandwich cookie or chocolate chip cookie chunks work great.

Can I double the recipe for a larger crowd?

Yes, I’ve done that using a larger pan and adjusting the baking time slightly. Just make sure to test for doneness in the center.

Conclusion

This Cookie Monster Cheesecake is the kind of dessert that turns heads and wins hearts. I always enjoy making it just as much as I enjoy sharing it. With its fun look and incredible flavor, it’s bound to be a favorite at any gathering or a sweet treat to enjoy anytime.

Strawberry Cheesecake Dump Cake

April 26, 2025 by Sue Leave a Comment

This Strawberry Cheesecake Dump Cake is a dreamy dessert that's bursting with fruity flavor and rich, creamy layers. With minimal prep and maximum reward, this cake is the ultimate sweet treat for when I want something quick, easy, and utterly indulgent. Every spoonful has that classic strawberry cheesecake taste with a buttery cake topping that’s hard to resist.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple—no mixing bowls, no beating eggs, no complicated steps. Just layer the ingredients, bake, and enjoy. It’s perfect for busy days, family gatherings, or potlucks when I want to bring something that feels special without the stress. Plus, the combination of strawberry pie filling and pockets of cream cheese makes every bite feel luxurious.

ingredients

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

Strawberry pie filling
Cream cheese
White cake mix
Unsalted butter
Fresh strawberries (optional, for garnish)

directions

I preheat the oven to 350°F (175°C).
I spread the strawberry pie filling evenly into the bottom of a 9x13-inch baking dish.
I cube the cream cheese and scatter it over the filling.
I sprinkle the dry cake mix evenly over the top—no mixing required.
I slice the butter and lay the pieces over the top of the cake mix.
I bake it for about 50 minutes, until the top is golden and the filling is bubbling around the edges.
I let it cool slightly before serving. Sometimes I add fresh strawberries on top for an extra burst of flavor.

Servings and timing

This recipe makes about 12 servings and takes approximately 10 minutes to prep and 50 minutes to bake. It’s ready in about 1 hour from start to finish.

Variations

I sometimes switch things up by using cherry or blueberry pie filling instead of strawberry. A chocolate cake mix can also be a fun twist. For a richer flavor, I might add a splash of vanilla extract to the cream cheese or even mix in some white chocolate chips before baking.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I pop a slice into the microwave for about 30 seconds. It also tastes great chilled or at room temperature.

FAQs

What is a dump cake?

A dump cake is a dessert where I "dump" all the ingredients into a pan—usually a fruit filling, cake mix, and butter—without mixing. It bakes into a cobbler-like cake with a tender, buttery topping.

Do I need to soften the cream cheese first?

No need! I cube it straight from the fridge and scatter it over the filling. It softens beautifully as it bakes.

Can I make this with fresh strawberries?

Fresh strawberries won't create the same jammy base, but I like using them as a garnish for freshness and texture.

Can I make this cake ahead of time?

Yes, I often bake it the night before and keep it chilled. I reheat it slightly before serving or serve it cold—it’s delicious both ways.

What kind of cake mix should I use?

I stick with a classic white cake mix, but yellow or vanilla cake mix also works great depending on the flavor I’m going for.

Conclusion

This Strawberry Cheesecake Dump Cake is a simple, crowd-pleasing dessert that brings big flavor with minimal effort. Whether I need a last-minute treat or want to impress without the mess, this cake is always a hit.

Strawberry Cheesecake Dump Cake

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Author: Sue
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: About 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This easy Strawberry Cheesecake Dump Cake is the ultimate no-fuss dessert, combining sweet strawberry pie filling, creamy pockets of cheesecake, and a buttery cake mix topping. With just a few ingredients and minimal prep, this dump cake delivers all the flavor of strawberry cheesecake with none of the hassle—perfect for potlucks, parties, or cozy nights in.

Ingredients

1 can (about 21 oz) strawberry pie filling
8 oz cream cheese, cubed
1 box white cake mix
½ cup (1 stick) unsalted butter, sliced
Fresh strawberries (optional, for garnish)

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Instructions

Preheat oven to 350°F (175°C).
Spread strawberry pie filling evenly in a 9x13-inch baking dish.
Distribute cubed cream cheese over the filling.
Sprinkle dry white cake mix evenly over the top.
Arrange slices of butter over the cake mix.
Bake for 50 minutes or until the top is golden and edges are bubbling.
Let cool slightly and garnish with fresh strawberries, if desired.

Notes

No mixing bowls needed—just layer and bake.
Try variations with cherry or blueberry pie filling.
Add vanilla extract or white chocolate chips for a twist.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat individual servings in the microwave or enjoy chilled.

White Chocolate Blueberry Cheesecake Cupcakes

April 26, 2025 by Sue Leave a Comment

These White Chocolate Blueberry Cheesecake Cupcakes are rich, creamy, and bursting with sweet-tart blueberry flavor. Tucked into individual cupcake liners and topped with a swirl of blueberry sauce, they’re a decadent yet manageable treat—perfect for any celebration or sweet craving.

Why You’ll Love This Recipe

I love how these mini cheesecakes balance tangy cream cheese with the mellow sweetness of white chocolate and vibrant blueberries. They’re incredibly simple to make, yet they look and taste gourmet. I find they’re a hit at parties and potlucks, and the individual portions make serving easy with minimal mess. Plus, they freeze beautifully, so I can always have a stash ready for unexpected guests or dessert emergencies.

ingredients

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

Graham cracker crumbs
Butter
Cream cheese
Granulated sugar
Eggs
Vanilla extract
White chocolate chips
Blueberries
Lemon juice
Cornstarch
Water

directions

I preheat the oven to 325°F and line a muffin tin with cupcake liners.
I mix the graham cracker crumbs with melted butter and press the mixture into the bottom of each liner to form the crust.
In a mixing bowl, I beat the cream cheese and sugar until smooth, then add in the eggs and vanilla extract.
I melt the white chocolate chips and stir them into the cream cheese mixture until well incorporated.
I spoon the cheesecake filling over the crusts in the liners.
To make the blueberry topping, I combine blueberries, lemon juice, sugar, cornstarch, and water in a saucepan and cook until thickened.
I drop a spoonful of the blueberry topping onto each cheesecake and use a toothpick to swirl it through the top.
I bake the cupcakes for about 22–25 minutes, then cool them completely before refrigerating for at least 2 hours.

Servings and timing

This recipe makes about 12 mini cheesecakes.
Prep time: 20 minutes
Cook time: 25 minutes
Cooling & chilling: 2 hours
Total time: around 2 hours 45 minutes

Variations

I sometimes switch the blueberries for raspberries or chopped strawberries for a fruity twist.
For a crunchier crust, I’ve used crushed digestive biscuits or even chocolate cookies.
I’ve added a touch of almond extract to the batter for a slightly nutty depth.

storage/reheating

I store these cheesecake cupcakes in an airtight container in the fridge for up to 5 days. They also freeze really well—just wrap each one in plastic wrap and place them in a freezer-safe container. When I’m ready to eat, I thaw them in the fridge overnight. No need to reheat since they’re best served chilled.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, I can use frozen blueberries. I just make sure to cook them a little longer when making the topping to reduce excess liquid.

Can I make these cupcakes ahead of time?

Absolutely. I often make them a day or two ahead and keep them chilled until serving.

What’s the best way to melt white chocolate?

I prefer melting it gently in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth.

Can I use a different type of chocolate?

Yes, but I find that white chocolate pairs best with the tanginess of the cream cheese and the brightness of the blueberries.

How do I know when the cupcakes are done baking?

They’re done when the centers are just set and slightly jiggly. I avoid overbaking to keep them creamy.

Conclusion

These White Chocolate Blueberry Cheesecake Cupcakes are one of my favorite ways to indulge without making a full-sized cake. They’re pretty, portable, and packed with flavor. Whether for a party, a picnic, or just a treat for myself, I always enjoy having these on hand.

Condensed Milk & Cinnamon Doughnut Puffs (Melktert Bombs)

April 26, 2025 by Sue Leave a Comment

These condensed milk and cinnamon doughnut puffs, also known as Melktert Bombs, are the perfect combination of a light doughnut and creamy custard. They’re crispy on the outside, soft on the inside, and filled with a sweet, condensed milk custard. These delightful treats will definitely leave you craving more!

Why You’ll Love This Recipe

Simple Ingredients: With pantry staples like flour, sugar, and condensed milk, you can easily make these puffs at home without any complicated ingredients.
Quick to Make: These doughnut puffs come together in about 30 minutes, making them a great option for an impromptu treat.
Versatile: You can customize the filling with different flavors or adjust the coating to your preference, making these doughnuts perfect for any occasion.
Irresistible Flavor: The combination of the warm cinnamon sugar coating and the sweet, creamy center is sure to please everyone.
Crowd-Pleaser: Perfect for gatherings, parties, or just as an afternoon snack, these Melktert Bombs will be a hit every time.

Ingredients

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

2 cups cake flour
2 teaspoon baking powder
½ teaspoon salt
2 tablespoon sugar
½ cup milk
2 tablespoon melted butter
Oil for frying
½ can condensed milk
½ cup custard (store-bought or homemade)
Cinnamon sugar for coating

Directions

Prepare the Dough: In a mixing bowl, combine the cake flour, baking powder, salt, and sugar. Add the milk and melted butter, mixing until a soft dough forms.
Shape the Puffs: Roll the dough into small balls, roughly the size of a golf ball.
Fry the Doughnuts: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the dough balls until they turn golden brown, about 3-4 minutes. Remove and drain on paper towels.
Prepare the Filling: In a separate bowl, mix the condensed milk and custard until smooth.
Fill the Puffs: Once the doughnuts have cooled slightly, use a piping bag to inject the custard mixture into the center of each puff.
Coat with Cinnamon Sugar: Roll the filled doughnuts in cinnamon sugar until fully coated.

Servings and Timing

Servings: Approximately 15 puffs
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Chocolate Filling: Swap the custard for a rich chocolate ganache for a different twist.
Spiced Sugar Coating: Add a pinch of nutmeg or cardamom to the cinnamon sugar for extra flavor.
Baked Version: If you prefer a lighter option, bake the dough balls at 375°F (190°C) for 12-15 minutes before filling and coating them.

Storage/Reheating

Storage: Store any leftovers in an airtight container at room temperature for up to 2 days.
Reheating: To enjoy them warm, place them in a 300°F (150°C) oven for about 5 minutes before serving.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours. Just bring it to room temperature before shaping and frying.

Can I use a different type of flour?

You can substitute all-purpose flour for the cake flour, though the texture may be slightly different.

Can I bake these instead of frying them?

Yes, baking them at 375°F (190°C) for 12-15 minutes is a great alternative to frying. However, the texture will be a bit lighter and less crispy.

What if I don’t have a piping bag?

If you don't have a piping bag, simply use a zip-top bag with a small corner cut off to fill the doughnuts with the custard.

Can I freeze these doughnuts?

It’s best to freeze the unfilled doughnuts. Once thawed and reheated, you can fill them with custard and coat them in cinnamon sugar.

Conclusion

Condensed Milk & Cinnamon Doughnut Puffs (Melktert Bombs) are a delicious, comforting treat that combines the best of both worlds – doughnuts and creamy custard. Whether for a special event or just a sweet snack, these puffs are sure to be a favorite. With their soft, fluffy texture and sweet filling, they’re a real crowd-pleaser.

Sweet Potato Pound/Pudding

April 26, 2025 by Sue Leave a Comment

This Belizean-style sweet potato pound, also known as sweet potato pudding, is a rich and comforting dessert that brings together grated sweet potatoes, spices, and a hint of citrus. Baked to a soft yet slightly dense texture, it’s a beloved treat that’s often served during the holidays or special gatherings in Belize.

Why You’ll Love This Recipe

I love this recipe because it delivers the perfect balance of sweetness and spice, with a soft texture that melts in my mouth. It’s naturally gluten-free and incredibly satisfying. The addition of local spices and a touch of citrus zest gives it a unique Caribbean flair. Plus, it’s easy to prepare and always a crowd-pleaser.

ingredients

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

Grated sweet potatoes
Evaporated milk
Brown sugar
Butter
Nutmeg
Cinnamon
Vanilla extract
Grated ginger
Orange zest
Flour (optional, for slight firmness)

directions

I start by preheating the oven to 350°F.
I grease a baking dish and set it aside.
I mix the grated sweet potatoes with evaporated milk, sugar, and melted butter until well combined.
Then I add in the spices: nutmeg, cinnamon, grated ginger, and vanilla.
I stir in the orange zest and flour if using, then pour the mixture into the prepared dish.
I bake for about 1 to 1.5 hours, or until the top is golden and a knife inserted comes out clean.
I let it cool slightly before slicing and serving warm or at room temperature.

Servings and timing

This recipe makes about 8 servings. It takes roughly 20 minutes to prepare and about 1 to 1.5 hours to bake.

Variations

I sometimes swap the orange zest for lime zest for a sharper citrus punch.
For a richer version, I add a splash of coconut milk or cream.
I occasionally mix in raisins or chopped nuts for added texture.
If I want it gluten-free, I leave out the flour entirely.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the microwave for about 30 seconds or pop them in the oven at 300°F for 10 minutes.

FAQs

What kind of sweet potatoes should I use?

I use the orange-fleshed sweet potatoes because they’re naturally sweet and soft, perfect for this pudding.

Can I make this dairy-free?

Yes, I replace the evaporated milk with coconut milk or any non-dairy alternative, and use vegan butter.

Do I need to use flour?

No, the flour is optional. I add it only when I want a firmer texture. Without it, the pudding is softer and more traditional.

Can I freeze sweet potato pound?

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

Is this served hot or cold?

Traditionally, I serve it warm or at room temperature, but it also tastes great chilled.

Conclusion

This Sweet Potato Pound is a cozy, traditional Belizean dessert that I always come back to. Its rich texture, warm spices, and tropical zest make it a favorite for family gatherings or when I’m simply craving something nostalgic and sweet. Give it a try—I bet it’ll become one of your go-to treats too.

Honey Butter Skillet Corn

April 26, 2025 by Sue Leave a Comment

Honey Butter Skillet Corn is a delightful side dish that combines the natural sweetness of corn with the rich flavors of honey, butter, and cream cheese. This easy-to-make recipe is perfect for any occasion, offering a creamy and savory complement to your main course.

Why I Love This Recipe

I love how this dish brings together simple ingredients to create a comforting and flavorful side. The sweetness of the honey pairs beautifully with the creamy texture provided by the butter and cream cheese. It's a quick recipe that doesn't compromise on taste, making it a go-to 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.)

2 tablespoons salted butter
2 tablespoons honey
1 (16 oz) bag of frozen corn
2 ounces cream cheese, cut into chunks
¼ teaspoon salt
¼ teaspoon black pepper

Directions

In a skillet over medium-high heat, melt the butter and honey together until fully combined.
Add the frozen corn to the skillet and cook for 5-8 minutes, stirring occasionally, until the corn is heated through.
Stir in the cream cheese, salt, and pepper. Continue cooking for an additional 3-5 minutes, stirring occasionally, until the cream cheese is melted and the mixture is creamy.
Serve immediately.

Servings and Timing

Servings: 6 side dish servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for some heat.
Herbaceous Touch: Stir in chopped fresh herbs like parsley or chives before serving.
Cheesy Delight: Sprinkle grated Parmesan cheese on top for an extra layer of flavor.
Fresh Corn: Use fresh corn kernels when in season for a crisper texture.
Dairy-Free: Substitute dairy-free butter and cream cheese alternatives to make the dish suitable for lactose-intolerant guests.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the corn in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe dish, covered, for 1-2 minutes, stirring halfway through.

FAQs

Can I use canned corn instead of frozen?

Yes, canned corn can be used as a substitute. Make sure to drain it thoroughly before adding it to the skillet to avoid excess moisture.

Is it necessary to thaw the frozen corn before cooking?

No, there's no need to thaw the frozen corn. You can add it directly to the skillet, and it will cook perfectly.

Can I make this dish ahead of time?

While it's best served fresh, you can prepare it in advance and store it in the refrigerator. Reheat it gently on the stove or in the microwave before serving.

What main dishes pair well with Honey Butter Skillet Corn?

This side dish complements a variety of main courses, including grilled meats, roasted chicken, or vegetarian entrees. Its sweet and savory profile makes it versatile for many meals.

Can I add other vegetables to this dish?

Absolutely! Feel free to add diced bell peppers, onions, or even spinach to enhance the nutritional value and flavor profile of the dish.

Conclusion

Honey Butter Skillet Corn is a simple yet flavorful side dish that brings warmth and comfort to any meal. Its combination of sweet, savory, and creamy elements makes it a favorite for both everyday dinners and special occasions. Give this recipe a try, and it might just become a staple in your culinary repertoire.

Honey Butter Skillet Corn

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Author: Sue
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6 servings
Category: Side Dish
Method: Skillet
Cuisine: American
Diet: Vegetarian

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Description

Honey Butter Skillet Corn is a quick and easy side dish that combines sweet honey, creamy butter, and tangy cream cheese with golden corn for a rich and satisfying flavor. Perfect for weeknight dinners, holiday meals, or potlucks, this creamy corn skillet is ready in just 15 minutes and guaranteed to be a crowd-pleaser.

Ingredients

2 tablespoons salted butter
2 tablespoons honey
1 (16 oz) bag of frozen corn
2 ounces cream cheese, cut into chunks
¼ teaspoon salt
¼ teaspoon black pepper

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Instructions

In a skillet over medium-high heat, melt the butter and honey together until combined.
Add the frozen corn and cook for 5–8 minutes, stirring occasionally, until heated through.
Stir in the cream cheese, salt, and pepper. Cook for another 3–5 minutes until the cream cheese is fully melted and the mixture is creamy.
Serve warm.

Notes

You can use canned corn (drained) or fresh corn instead of frozen.
Add cayenne or jalapeños for a spicy twist.
Fresh herbs or grated Parmesan can elevate the flavor even more.
To make it dairy-free, use plant-based butter and cream cheese.
Great as a holiday side or weekday dinner companion.

Crack Chicken Tenders

April 26, 2025 by Sue Leave a Comment

Crack Chicken Tenders are a delightful fusion of crispy coating and juicy chicken, enveloped in the savory flavors of Ranch seasoning and Parmesan cheese. The buttery crunch from crushed Ritz crackers adds an irresistible texture, making each bite a savory delight. Whether I serve them as a main dish, appetizer, or snack, these tenders never fail to impress.

Why I Love This Recipe

Quick and Easy: With just a few pantry staples, I can whip up a batch in no time.
Family Favorite: The combination of Ranch, Parmesan, and Ritz crackers is always a hit.
Versatile: Perfect for dinners, parties, or even as a snack.
Customizable: I can easily adapt the recipe to suit different dietary needs or flavor preferences.

Ingredients

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

1 lb chicken tenders
½ cup mayonnaise
½ cup grated Parmesan cheese
1 packet Ranch seasoning mix
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup crushed Ritz crackers

Directions

Preheat the Oven: I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper or lightly greasing it.
Prepare the Coating Mixture: In a mixing bowl, I combine the mayonnaise, Parmesan cheese, Ranch seasoning mix, garlic powder, and onion powder until smooth.
Coat the Chicken: I coat each chicken tender in the mayo mixture, ensuring it's well-covered.
Dredge in Crackers: Next, I dredge the coated chicken tenders in the crushed Ritz crackers, pressing gently to ensure the coating sticks.
Bake: I arrange the tenders on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and cooked through (internal temperature should reach 165°F).
Serve: After allowing them to cool slightly, I serve the tenders with my favorite dipping sauce.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes

Variations

Gluten-Free: I substitute Ritz crackers with gluten-free crackers or breadcrumbs.
Lighter Option: Using Greek yogurt or sour cream instead of mayonnaise offers a tangier flavor and lighter texture.
Extra Crispy: For added crunch, I broil the tenders for the last 1-2 minutes of baking, watching carefully to prevent burning.

Storage and Reheating

Refrigerator: I store leftovers in an airtight container in the fridge for up to 3 days. Reheating in the oven or air fryer helps maintain crispiness.
Freezer: To freeze, I place cooked tenders on a baking sheet until solid, then transfer them to a freezer-safe container for up to 2 months. I reheat them in the oven directly from frozen at 375°F (190°C) until heated through.

FAQs

Can I use chicken breasts instead of tenders?

Yes, I can use chicken breasts by cutting them into strips similar in size to tenders and following the same coating and baking process.

Can I make these chicken tenders gluten-free?

Absolutely! I substitute the Ritz crackers with gluten-free crackers or gluten-free breadcrumbs to maintain a crispy texture.

What can I use instead of mayonnaise?

If I'm not a fan of mayonnaise, I substitute it with Greek yogurt or sour cream for a tangier flavor and lighter texture.

Can I make these Crack Chicken Tenders in an air fryer?

Yes! I preheat my air fryer to 375°F (190°C) and cook the tenders in a single layer for about 12-15 minutes, flipping halfway through.

How do I know when the chicken tenders are done?

The chicken tenders should reach an internal temperature of 165°F (74°C) when fully cooked. They should be golden brown on the outside and no longer pink inside.

Conclusion

Crack Chicken Tenders are a simple yet flavorful dish that I love to prepare. The combination of crispy Ritz cracker coating and savory Ranch and Parmesan flavors makes them a favorite in my kitchen. Whether for a quick weeknight dinner, a weekend gathering, or a satisfying snack, these tenders always hit the spot. Give them a try and enjoy the deliciousness!

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

Author: Sue
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American

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Description

Crack Chicken Tenders are the ultimate crispy, juicy comfort food packed with Ranch seasoning, Parmesan cheese, and buttery Ritz crackers. Easy to make and family-approved, they’re perfect for weeknight dinners, parties, or snacking. Discover this irresistible twist on classic chicken tenders!

Ingredients

1 lb chicken tenders
½ cup mayonnaise
½ cup grated Parmesan cheese
1 packet Ranch seasoning mix
½ tsp garlic powder
½ tsp onion powder
1 cup crushed Ritz crackers

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Instructions

Preheat oven to 375°F (190°C) and line or grease a baking sheet.
In a bowl, mix mayonnaise, Parmesan, Ranch seasoning, garlic powder, and onion powder.
Coat each chicken tender evenly with the mayo mixture.
Dredge in crushed Ritz crackers, pressing to adhere.
Place tenders on baking sheet and bake 20–25 minutes until golden and cooked through (internal temp: 165°F).
Let cool slightly and serve with your favorite dipping sauce.

Notes

Substitute mayonnaise with Greek yogurt or sour cream for a lighter option.
Use gluten-free crackers or breadcrumbs for a GF version.
Broil for the last 1–2 minutes for extra crunch.
Store leftovers in the fridge (3 days) or freeze up to 2 months. Reheat in oven or air fryer to maintain crispines

Beef Plov Recipe (Ukrainian Rice Pilaf)

April 25, 2025 by Sue Leave a Comment

Plov is a beloved rice pilaf dish popular in Ukrainian and Central Asian kitchens, known for its tender meat, fluffy rice, and aromatic spices. I like how this dish brings comfort and depth of flavor using simple pantry staples and one pot. It's ideal for family dinners, leftovers, or meal prep when I want something filling and full of flavor.

Why I Love This Recipe

I love this recipe because it's easy to make and delivers big, bold flavors with minimal effort. Cooking the beef slowly makes it incredibly tender, and the spices infuse the rice with rich warmth. It’s one of those dishes that tastes even better the next day, and I only need one pot to make the entire meal. That’s a win in my kitchen.

Ingredients

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

beef chuck roast or stew meat, cut into chunks
onions, diced
carrots, julienned
canola oil
Jasmine rice, rinsed
water
garlic, sliced across the head

Spices:

ground coriander
ground cumin
seasoned salt (like Lawry’s)
salt
black pepper
paprika

Directions

I start by searing the beef in a large Dutch oven over medium heat until it's browned.
Then I add water, bring it to a boil, reduce the heat, and let it simmer covered for about an hour until the meat becomes tender.
After removing the beef, I measure the broth and top it off with more water if needed to make 4 cups of liquid.
I wipe the pot, then sauté onions and carrots in oil until soft and golden.
Next, I return the beef to the pot, add all the spices, and mix everything well.
I layer rinsed rice on top, place the sliced garlic head in the center, and pour the broth over the rice without stirring.
I bring everything to a gentle boil, then cover and simmer on low for 30 minutes until the rice is cooked through and fluffy.

Servings and Timing

Servings: 10
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Variations

Sometimes I swap the beef for lamb or chicken, depending on what I have.
I like to add a handful of raisins or dried apricots if I’m in the mood for a sweet contrast.
When I want more texture, I mix in cooked chickpeas or green peas toward the end.
I also sometimes top it with fresh herbs like dill or parsley before serving.

Storage and Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
For longer storage, I freeze individual portions for up to 3 months.
To reheat, I add a splash of water and warm it over low heat on the stove or in the microwave to bring back its softness.

FAQs

What’s the best rice to use for plov?

I like using long-grain rice like Jasmine or Basmati because it stays fluffy and doesn't get mushy.

Can I make this dish ahead of time?

Yes, I often make it a day ahead because the flavors develop even more after resting overnight.

Do I need to rinse the rice?

Yes, I always rinse the rice to remove excess starch. It helps keep the rice from clumping together.

What can I use if I don’t have seasoned salt?

I just use extra regular salt and a pinch more paprika or garlic powder for a similar effect.

Can I make this in a regular pot if I don’t have a Dutch oven?

Yes, any heavy-bottomed pot with a lid works fine. I just make sure to cook it on low heat to avoid burning the rice.

Conclusion

This beef plov recipe is a hearty, flavorful one-pot dish that’s perfect for feeding a crowd or prepping for the week. I love how it brings simple ingredients together in such a satisfying way. It’s easy to make, deeply comforting, and always a hit at the table.

Spinach Garlic Meatballs Stuffed with Mozzarella

April 25, 2025 by Sue Leave a Comment

Bobby Flay Salisbury Steak Recipe

April 25, 2025 by Sue Leave a Comment

Salisbury steak is the kind of hearty, comforting dish I turn to when I want something rich, satisfying, and full of flavor. Inspired by Bobby Flay’s signature flair, this version brings a gourmet twist to a classic American favorite. Juicy beef patties smothered in a savory mushroom and onion gravy—it's perfect for a weeknight dinner or a cozy weekend meal.

Why You’ll Love This Recipe

I love how this recipe combines everyday ingredients with elevated technique. The steaks are tender and full of umami, thanks to Worcestershire sauce and Dijon mustard. The mushroom gravy is silky and packed with earthy flavors, balancing the meat perfectly. It’s a meal that feels both nostalgic and refined, and it comes together in under an hour. Ideal for impressing dinner guests or satisfying family cravings.

Ingredients

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

Ground beef
Yellow onion
Garlic
Panko breadcrumbs
Egg
Dijon mustard
Worcestershire sauce
Salt and pepper
Olive oil
Butter
Cremini mushrooms
All-purpose flour
Beef broth
Fresh thyme

Directions

I start by combining ground beef with minced onion, garlic, breadcrumbs, egg, mustard, Worcestershire, salt, and pepper in a bowl. I mix it gently until everything is just combined, then shape it into oval patties.
I heat olive oil in a skillet and sear the patties on both sides until browned. Once cooked through, I transfer them to a plate.
In the same pan, I melt butter and sauté sliced mushrooms and onions until they’re golden and soft.
I sprinkle flour over the vegetables, stir it in, and cook for a minute before slowly whisking in beef broth. I let it simmer until thickened and smooth.
I return the patties to the skillet, nestling them into the gravy. A few sprigs of fresh thyme go in, and I let everything simmer for about 10 minutes so the flavors can meld.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 30 minutes to cook, so dinner is ready in just 45 minutes.

Variations

Sometimes I swap ground beef for a beef-pork blend for extra richness. I’ve also used portobello mushrooms instead of cremini when I want a meatier texture in the gravy. For a gluten-free version, I go with gluten-free breadcrumbs and thicken the gravy with cornstarch instead of flour.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the patties and gravy on the stovetop over medium heat, adding a splash of beef broth if needed to loosen the sauce. It also reheats well in the microwave, covered, in 1-minute intervals.

FAQs

What makes this different from regular hamburger steak?

The Dijon mustard and Worcestershire sauce give it a deeper, more complex flavor than a basic hamburger steak, and the rich mushroom-onion gravy elevates it to something special.

Can I freeze Salisbury steak?

Yes, I freeze the cooked patties and gravy separately. They’ll keep for up to 3 months. I thaw them overnight in the fridge before reheating.

What’s the best side dish for Salisbury steak?

I love it with mashed potatoes to soak up the gravy, but rice or buttered egg noodles also pair beautifully.

Can I use a different type of mushroom?

Absolutely. I’ve used button mushrooms, shiitakes, and even a mix of wild mushrooms when I want to switch up the flavor profile.

How do I keep the patties from falling apart?

I make sure not to overmix the meat, and I chill the patties for 10–15 minutes before cooking to help them hold their shape better.

Conclusion

This Bobby Flay-inspired Salisbury steak recipe is a game-changer. It’s cozy, flavorful, and surprisingly easy to make. Whether I’m cooking for a weeknight or hosting a dinner, it’s one of those meals that never fails to impress.

Butterfinger Balls

April 25, 2025 by Sue Leave a Comment

Butterfinger Balls are the ultimate no-bake treat, perfect for the holidays or anytime I want something sweet and satisfying. These bite-sized desserts blend the crispy, peanut-buttery crunch of Butterfinger candy bars with creamy peanut butter and a rich chocolate coating. They’re simple, quick to make, and totally irresistible.

Why You’ll Love This Recipe

I love how easy it is to whip up a batch of Butterfinger Balls—no baking required, and they only take a few ingredients. The combination of crunchy candy and smooth peanut butter is addictive, and dipping them in chocolate takes the flavor to the next level. These are great for parties, cookie swaps, or just keeping in the fridge for a quick treat.

Ingredients

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

Butterfinger candy bars (crushed)
Creamy peanut butter
Unsalted butter
Powdered sugar
Vanilla extract
Chocolate melting wafers or chocolate chips

Directions

I start by crushing the Butterfinger bars until they’re finely crumbled.
In a large bowl, I mix together the peanut butter, softened butter, powdered sugar, and vanilla extract until smooth.
Then I fold in the crushed Butterfinger pieces.
I roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
I freeze the balls for about 30 minutes so they firm up.
While they chill, I melt the chocolate wafers until smooth.
I dip each ball into the melted chocolate using a fork or toothpick, then let any excess drip off.
I set the dipped balls back on the parchment paper and let them harden.

Servings and timing

This recipe makes about 30 Butterfinger Balls.
Prep time: 15 minutes
Chill time: 30 minutes
Total time: 45 minutes

Variations

I sometimes switch things up by using dark chocolate instead of milk chocolate for a richer taste. For extra crunch, I mix in crushed graham crackers or chopped nuts. During holidays, I like to drizzle white chocolate over the top or decorate them with festive sprinkles.

Storage/reheating

I store Butterfinger Balls in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 2 months—perfect for making ahead. I let them sit at room temperature for about 10 minutes before serving if they’ve been chilled or frozen. No reheating is necessary.

FAQs

What kind of peanut butter should I use?

I use creamy peanut butter for the smoothest texture, but chunky peanut butter can add an extra crunch if I want a bit more bite.

Can I use other candy bars instead of Butterfingers?

Yes, I’ve tried using other crunchy candy bars like Heath or Crunch bars for a different twist, but Butterfinger is the classic choice for this recipe.

How do I crush the Butterfingers?

I usually place them in a sealed plastic bag and crush them with a rolling pin or use a food processor for a finer texture.

Can I make these in advance?

Absolutely. I often make them a few days ahead and keep them chilled until I’m ready to serve or gift them.

What’s the best chocolate for dipping?

I prefer chocolate melting wafers because they melt smoothly and harden evenly, but high-quality chocolate chips also work well with a bit of coconut oil added for easier dipping.

Conclusion

Butterfinger Balls are one of my favorite no-bake desserts—they’re quick, easy, and packed with flavor. Whether I’m preparing for a holiday gathering or just treating myself, these chocolate-coated bites always hit the spot. Give them a try and keep a stash ready in the fridge for whenever a sweet craving strikes.

Butterfinger Balls

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Author: Sue
Prep Time: 15 minutes
Chill Time:: 30 minutes
Cook Time: 0 minutes (no-bake)
Total Time: 45 minutes
Yield: About 30 balls
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These no-bake Butterfinger Balls are the ultimate easy dessert! Made with crushed Butterfinger candy bars, creamy peanut butter, and a rich chocolate coating, they’re the perfect sweet treat for holidays, parties, or anytime cravings hit. Quick to prepare and always a hit, Butterfinger Balls are a crowd-pleasing favorite.

Ingredients

Butterfinger candy bars (crushed)
Creamy peanut butter
Unsalted butter
Powdered sugar
Vanilla extract
Chocolate melting wafers or chocolate chips

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Instructions

Crush Butterfinger bars until finely crumbled.
In a large bowl, mix peanut butter, softened butter, powdered sugar, and vanilla until smooth.
Fold in the crushed Butterfinger pieces.
Roll mixture into small balls and place on a parchment-lined baking sheet.
Freeze for 30 minutes until firm.
Melt chocolate wafers or chips until smooth.
Dip each ball into melted chocolate, allowing excess to drip off.
Place dipped balls back on parchment paper to harden.

Notes

Use dark chocolate for a richer flavor variation.
Add crushed graham crackers or nuts for extra crunch.
Decorate with festive sprinkles or drizzle with white chocolate for holidays.
Store in the fridge up to 2 weeks or freeze up to 2 months.

Crispy Sweet Chilli Beef

April 25, 2025 by Sue Leave a Comment

Crispy Sweet Chilli Beef is a flavorful dish featuring golden-fried beef strips tossed in a sticky, sweet, and spicy sauce. Paired with fresh vegetables and aromatic seasonings, this recipe brings the perfect balance of crunch, heat, and sweetness to the table.

Why I Love This Recipe

I love this recipe because it delivers that satisfying crunch and bold flavor you'd expect from a great Asian-inspired dish—without needing a trip to the restaurant. The crispy beef coated in a tangy-sweet chilli sauce hits all the right notes. It's also surprisingly easy to put together, making it a favorite for quick dinners or casual entertaining.

Ingredients

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

For the Beef:

200 g rump or sirloin steak (or any tender steak cut)
1 egg
1 cup cornstarch or potato starch

For the Marinade:

1 tablespoon light soy sauce
1 teaspoon ginger garlic paste
1 teaspoon sesame oil
½ teaspoon sugar
¼ teaspoon white pepper

For the Stir-Fry Sauce:

3 tablespoon sweet chilli sauce
2 tablespoon ketchup
2 tablespoon light soy sauce
1 teaspoon vinegar (white or rice)
1 tablespoon sugar
½ teaspoon salt

Vegetables:

½ sweet onion
½ bell pepper
2-3 spring onions
2-3 bird’s eye or hot chillies

Directions

Marinate the Beef: I slice the beef thinly against the grain, then mix it with soy sauce, ginger garlic paste, sesame oil, sugar, and white pepper. I let it marinate for at least 15 minutes.
Prepare the Sauce: I combine sweet chilli sauce, ketchup, soy sauce, vinegar, sugar, and salt in a bowl and set it aside.
Coat the Beef: I add an egg to the marinated beef and mix well. Then I coat the beef strips with cornstarch, making sure they’re well covered and not clumped together.
Fry the Beef: In hot oil (around 175°C or 350°F), I fry the coated beef in batches until it’s golden brown and crispy. Then I drain them on a cooling rack or paper towels.
Stir-Fry the Vegetables: In a hot pan or wok with a little oil, I stir-fry onions and bell peppers for about 1-2 minutes, just until slightly tender.
Combine Everything: I toss the crispy beef into the pan with the vegetables, pour in the sauce, and stir-fry everything together for another 1-2 minutes. Then I add spring onions and sliced chillies for the final touch.

Servings and Timing

Servings: 2
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

Different Proteins: I sometimes swap the beef for chicken, shrimp, or tofu for a twist.
Extra Veggies: Adding carrots, broccoli, or snow peas makes it more colorful and nutritious.
Make It Spicier: I throw in more chillies or even a bit of chilli oil when I want more heat.
Low-Sugar Option: I reduce the sugar in the sauce and use a sugar-free ketchup when cutting back on sweetness.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To keep the beef crispy, I reheat it in the oven or air fryer. The microwave works, but it softens the coating.

FAQs

How do I keep the beef crispy after frying?

I keep it crisp by frying in small batches and draining it well. When storing or reheating, I avoid covering it tightly so it doesn’t steam.

Can I make this recipe ahead of time?

I prepare the sauce and marinate the beef ahead, but I fry the beef fresh right before serving to keep it crispy.

What cut of beef should I use?

I like to use rump or sirloin steak. Thinly slicing it against the grain helps keep it tender after frying.

Is this dish very spicy?

It depends on the type and amount of chillies. I can easily control the spice by adding fewer chillies or using a mild sweet chilli sauce.

Can I bake the beef instead of frying?

I can bake it at a high temperature (around 220°C/425°F) on a wire rack until crispy, though it won’t be quite as crunchy as deep-fried.

Conclusion

Crispy Sweet Chilli Beef is a quick and flavorful dish that’s perfect when I’m craving something bold and satisfying. The crispy texture of the beef with that sticky, spicy-sweet sauce makes this recipe a winner every time. It’s simple, delicious, and sure to impress!

Old Fashioned Goulash

April 25, 2025 by Sue Leave a Comment

Old Fashioned Goulash is a hearty, comforting dish that’s stood the test of time. With tender ground beef, elbow macaroni, and a rich tomato sauce, this one-pot wonder is both satisfying and simple to make. I like how it brings back cozy, nostalgic flavors with every bite, making it a family favorite on busy weeknights.

Why You’ll Love This Recipe

I love how this recipe uses pantry staples to create something incredibly flavorful and filling. It’s a true one-pot meal, so cleanup is a breeze. It’s also super versatile—easy to tweak based on what I have on hand. Whether I'm cooking for a crowd or meal prepping for the week, this dish always delivers.

ingredients

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

Ground beef
Elbow macaroni
Onion
Garlic
Tomato sauce
Diced tomatoes
Water
Soy sauce
Bay leaves
Italian seasoning
Paprika
Salt and pepper

directions

I start by browning the ground beef in a large pot or Dutch oven over medium heat. Once cooked, I drain the excess fat.
I add chopped onions and minced garlic to the pot, sautéing them until they're soft and fragrant.
Next, I stir in the tomato sauce, diced tomatoes, water, soy sauce, bay leaves, Italian seasoning, paprika, salt, and pepper.
I let the mixture come to a boil, then reduce the heat and simmer for about 20 minutes to let the flavors meld.
I add the elbow macaroni directly into the pot and simmer everything together for about 15 more minutes, until the pasta is tender.
I remove the bay leaves and give it one last stir before serving.

Servings and timing

This recipe makes about 6 to 8 servings and takes around 45 minutes from start to finish, with 10 minutes of prep and 35 minutes of cooking.

Variations

I sometimes swap the ground beef for ground turkey or sausage for a different flavor. Adding chopped bell peppers or mushrooms gives it extra texture and nutrition. For a cheesy twist, I stir in shredded cheddar cheese right before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of water or broth to loosen it up and warm it in the microwave or on the stovetop. It also freezes well for up to 2 months—perfect for batch cooking.

FAQs

What’s the difference between American goulash and Hungarian goulash?

American goulash is a one-pot pasta and ground beef dish with tomato sauce, while Hungarian goulash is more of a stew made with chunks of beef and seasoned with paprika.

Can I make this recipe gluten-free?

Yes, I use gluten-free pasta and ensure the soy sauce is a gluten-free version to make it safe for gluten-sensitive diets.

Can I use other types of pasta?

Absolutely. I sometimes use rotini, shells, or penne when I’m out of elbow macaroni, and it turns out just as tasty.

Is this recipe spicy?

It’s not spicy by default, but I like to add crushed red pepper flakes if I want a little heat.

Can I make this ahead of time?

Yes, this dish holds up well in the fridge or freezer, so I often make it a day ahead—it tastes even better after the flavors meld overnight.

Conclusion

Old Fashioned Goulash is a timeless comfort food that I keep coming back to. It’s easy, hearty, and full of flavor, perfect for feeding the whole family or enjoying as leftovers throughout the week. Once I tried this version, it quickly became a regular in my meal rotation.

Cinnamon-Sugar Pizza Made with Crescent Rolls

April 25, 2025 by Sue Leave a Comment

Cinnamon-Sugar Pizza made with crescent rolls is a simple and satisfying dessert that combines buttery, flaky dough with a sweet cinnamon topping and a smooth vanilla glaze. I love how quickly it comes together and how it fills the kitchen with a cozy aroma—perfect for a last-minute treat or a sweet weekend snack.

Why You’ll Love This Recipe

I enjoy making this recipe because it uses just a few pantry staples and takes very little time to prepare. The crescent roll base gets perfectly golden and crisp, while the cinnamon-sugar topping melts into a gooey, caramelized layer. The vanilla glaze drizzled on top adds the final touch of sweetness. Whether I’m craving something indulgent or want to impress guests with minimal effort, this dessert always delivers.

Ingredients

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

1 can (8 oz) refrigerated crescent roll dough
2 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract

Directions

Preheat the oven to 375°F (190°C).
Unroll the crescent dough onto a parchment-lined baking sheet and press the seams together to form one solid sheet.
Brush the surface with melted butter.
In a small bowl, combine the sugar and cinnamon. Sprinkle it evenly over the buttered dough.
Bake for 10–12 minutes or until the crust is golden brown and crisp.
While it's baking, whisk together the powdered sugar, milk, and vanilla until smooth.
Once out of the oven, let it cool for a couple of minutes, then drizzle the glaze over the warm pizza.
Slice and serve while still warm or at room temperature.

Servings and Timing

Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

Add chopped nuts like pecans or walnuts for a bit of crunch.
Sprinkle mini chocolate chips over the cinnamon sugar before baking for a chocolatey version.
Add thinly sliced apples or bananas to the top for a fruit-forward twist.
Swap the glaze with a drizzle of cream cheese frosting for a richer finish.
Mix in a pinch of nutmeg or cardamom with the cinnamon for a spiced flavor boost.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop a slice in the microwave for about 10–15 seconds or place it in a 350°F (175°C) oven for 5 minutes to refresh the crispness.

FAQs

Can I use puff pastry instead of crescent rolls?

Yes, puff pastry works well and gives a flakier texture. I just make sure to bake it until fully golden and crisp.

What if I don’t have vanilla extract for the glaze?

I’ve swapped in almond extract or even maple syrup before—both give the glaze a delicious twist.

Can I prepare it ahead of time?

I often make it a few hours in advance and add the glaze just before serving to keep it fresh.

How do I keep the dough from pulling apart at the seams?

I press the seams together firmly and sometimes roll it lightly with a rolling pin to make one even sheet.

Is there a way to make it less sweet?

I reduce the amount of sugar in both the topping and glaze if I want a more subtle dessert.

Conclusion

This Cinnamon-Sugar Pizza with crescent rolls is one of those recipes I keep coming back to because it's so easy and always a crowd-pleaser. I love how adaptable it is, and it’s the kind of dessert that feels special without requiring much effort. Whether I’m sharing it with friends or enjoying a slice solo, it’s always worth making.

Cinnamon-Sugar Pizza Made with Crescent Rolls

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

Author: Sue
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 8 slices
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

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Description

This Cinnamon-Sugar Pizza made with crescent rolls is a quick and delicious dessert with flaky pastry, gooey cinnamon topping, and sweet vanilla glaze. It’s perfect for a last-minute treat or cozy weekend indulgence—easy, crowd-pleasing, and ready in under 25 minutes!

Ingredients

1 can (8 oz) refrigerated crescent roll dough
2 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract

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Instructions

Preheat oven to 375°F (190°C).
Unroll crescent dough onto a parchment-lined baking sheet; press seams to form a solid sheet.
Brush with melted butter.
Mix cinnamon and sugar in a small bowl; sprinkle evenly over the dough.
Bake for 10–12 minutes until golden brown.
Whisk powdered sugar, milk, and vanilla into a smooth glaze.
Cool slightly, then drizzle glaze over warm pizza.
Slice and serve warm or at room temp.

Notes

Add nuts, mini chocolate chips, or thin fruit slices for variety.
Swap glaze with cream cheese frosting for extra richness.
A touch of nutmeg or cardamom boosts the flavor beautifully.
Puff pastry can be used for a flakier texture.

Cream Cheese Lemonade Pie

April 25, 2025 by Sue Leave a Comment

This Cream Cheese Lemonade Pie is a silky, refreshing dessert that perfectly balances sweet and tangy flavors. It’s made with simple ingredients, requires no baking, and is perfect for warm days when I want something cool and creamy without turning on the oven.

Why You’ll Love This Recipe

I love how quick and effortless this pie is to prepare. It’s a no-bake recipe, which makes it a lifesaver during summer. The creamy filling has a luscious texture thanks to the cream cheese, while the lemonade concentrate adds that zesty kick I can’t get enough of. Whether I serve it at a BBQ, picnic, or just want a light dessert to enjoy at home, this pie always delivers.

ingredients

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

Cream cheese, softened
Sweetened condensed milk
Frozen lemonade concentrate, thawed
Whipped topping (like Cool Whip)
Prepared graham cracker crust

directions

I start by beating the softened cream cheese in a large bowl until it’s completely smooth and creamy.
Then I add the sweetened condensed milk and continue to mix until it’s fully blended with the cream cheese.
I stir in the thawed lemonade concentrate and mix until the filling is silky and uniform.
I gently fold in the whipped topping, being careful not to deflate it too much, which keeps the pie light and airy.
I pour the filling into the prepared graham cracker crust, smoothing out the top.
Finally, I refrigerate the pie for at least 4 hours, or until it’s fully set. For best results, I let it chill overnight.

Servings and timing

This Cream Cheese Lemonade Pie serves 8 slices. It takes about 15 minutes to prepare and at least 4 hours to chill before serving.

Variations

I sometimes use a shortbread crust instead of graham cracker for a slightly richer flavor.
For a lighter version, I use low-fat cream cheese and reduced-fat whipped topping.
I’ve tried mixing in lemon zest for extra zing or even a few crushed berries for a twist.

storage/reheating

I store any leftover pie covered in the refrigerator for up to 4 days. It’s best enjoyed chilled, so I don’t reheat it. If I want to store it longer, I freeze individual slices and thaw them in the fridge overnight before serving.

FAQs

What can I use instead of frozen lemonade concentrate?

I sometimes use freshly squeezed lemon juice with a bit of sugar to replicate the flavor. It's not as intense, but it works in a pinch.

Can I make this pie ahead of time?

Yes, I often prepare it the day before. It actually tastes better after chilling overnight.

Is this pie overly sweet?

It has a sweet profile, but the lemon balances it beautifully. If I want it less sweet, I slightly reduce the amount of condensed milk or add extra lemon juice.

Can I freeze this pie?

Absolutely. I freeze it either whole or in slices. I just make sure to wrap it tightly and let it thaw in the fridge before serving.

Can I use homemade whipped cream instead of whipped topping?

Yes, I’ve swapped in homemade whipped cream before. I whip heavy cream until stiff peaks form and fold it in just like the store-bought kind.

Conclusion

Cream Cheese Lemonade Pie is one of those easy desserts I always keep in my recipe rotation. It’s cool, creamy, and packed with bright lemon flavor. Whether I’m hosting or just treating myself, it’s a sweet slice of sunshine I can whip up in no time.

Cream Cheese Lemonade Pie

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

Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (including chilling)
Yield: 8 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

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Description

Cream Cheese Lemonade Pie is the ultimate no-bake summer dessert—cool, creamy, and bursting with sweet and tangy lemon flavor. This easy-to-make pie features a silky cream cheese filling, lemonade concentrate, and a buttery graham cracker crust. Perfect for BBQs, picnics, or a refreshing treat on a hot day.

Ingredients

8 oz cream cheese, softened
14 oz sweetened condensed milk
6 oz frozen lemonade concentrate, thawed
8 oz whipped topping (like Cool Whip)
1 prepared graham cracker crust

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Instructions

Beat softened cream cheese in a large bowl until smooth and creamy.
Add sweetened condensed milk and mix until well blended.
Stir in thawed lemonade concentrate until the mixture is uniform.
Gently fold in whipped topping without deflating it.
Pour the filling into the graham cracker crust and smooth the top.
Refrigerate for at least 4 hours or overnight until fully set.

Notes

Use a shortbread crust for a richer base.
Add lemon zest or crushed berries for extra flavor.
Lighten it up with low-fat cream cheese and whipped topping.
Store covered in the fridge for up to 4 days or freeze slices individually.

Pink Velvet Raspberry Cheesecake

April 25, 2025 by Sue Leave a Comment

Perfectly Baked Potato Recipe

April 25, 2025 by Sue Leave a Comment

A perfectly baked potato is simple, satisfying, and incredibly versatile. With crisp, salty skin and a fluffy interior, this classic comfort food pairs beautifully with a variety of toppings and is perfect for any meal—from a hearty lunch to a cozy dinner side.

Why I Love This Recipe

I love how easy this recipe is, yet it delivers restaurant-quality baked potatoes right from my oven. Whether I’m prepping a weeknight meal or building a loaded potato bar for guests, the crispy skin and soft, steamy insides never disappoint. I also appreciate that it's naturally gluten-free, budget-friendly, and requires minimal ingredients and effort.

Ingredients

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

Russet potatoes (medium to large, ideal for baking)
Olive oil or avocado oil
Kosher salt

Directions

I start by preheating my oven to 425°F (218°C) and lining a baking sheet with parchment paper.
I scrub the potatoes thoroughly and dry them completely to ensure a crispy skin.
Then, I pierce each potato several times with a fork to allow steam to escape.
I rub each potato with olive oil and sprinkle generously with kosher salt.
I place them directly on the prepared baking sheet and bake for about 45–60 minutes, depending on the size.
I check for doneness by squeezing the sides gently—if they give easily and the skin is crispy, they’re ready.
I slice them open right away to release steam, keeping the interior fluffy.

Servings and timing

This recipe makes 4 servings. Each potato takes about 5 minutes to prep and 45–60 minutes to bake, for a total time of approximately 50–65 minutes.

Variations

I like mixing things up depending on what I have on hand:

Swap olive oil for butter for a richer flavor.
Add garlic powder or paprika to the salt before rubbing on the skin.
Make it a meal by stuffing with broccoli and cheese, pulled pork, or chili.
Use sweet potatoes for a slightly different taste and texture.

storage/reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 4 days. To reheat, I bake them at 350°F for about 15–20 minutes or microwave them for 2–3 minutes. I avoid reheating in foil to prevent soggy skins.

FAQs

How do I make the skin extra crispy?

I make sure to dry the potatoes completely and bake them uncovered. Rubbing them with oil and salt really helps the skin crisp up.

Can I bake potatoes ahead of time?

Yes, I often bake them a day ahead and reheat as needed. They stay fluffy and delicious with a quick warm-up in the oven.

What are the best toppings for baked potatoes?

Some of my go-to toppings include sour cream, shredded cheese, bacon bits, chives, chili, and even sautéed veggies.

Can I use other types of potatoes?

Russet potatoes work best because of their starchy texture, but I sometimes use Yukon Golds for a creamier bite.

Should I wrap the potatoes in foil?

I avoid foil if I want crispy skin. Wrapping in foil traps moisture and results in a softer skin, which I skip unless I’m keeping them warm for serving later.

Conclusion

This baked potato recipe is a staple in my kitchen. It’s quick to prep, endlessly customizable, and always a hit. Whether I’m serving them as a side or turning them into the main event, they never fail to satisfy.

Perfectly Baked Potato Recipe

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Author: Sue
Prep Time: 5 minutes
Cook Time: 45–60 minutes
Total Time: 50–65 minutes
Yield: 4 servings
Category: ide Dish
Method: Baked
Cuisine: American
Diet: Gluten Free

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Description

This Perfectly Baked Potato Recipe creates crispy-skinned, fluffy-centered potatoes every time—ideal for loading up with your favorite toppings. Simple, delicious, and versatile, these oven-baked russet potatoes are perfect for a cozy dinner side or as the base for a loaded potato meal.

Ingredients

Russet potatoes (medium to large)
Olive oil or avocado oil
Kosher salt

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Instructions

Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
Scrub potatoes thoroughly and dry completely.
Pierce each potato with a fork several times.
Rub each potato with oil and sprinkle generously with kosher salt.
Place on prepared baking sheet and bake 45–60 minutes, depending on size.
Check doneness by gently squeezing—skin should be crisp and inside soft.
Slice open immediately to release steam and keep interiors fluffy.

Notes

Drying potatoes fully before baking helps achieve extra crispy skin.
For more flavor, season skins with garlic powder or paprika.
Avoid wrapping in foil unless keeping warm—foil softens the skin.
Stuff baked potatoes with chili, or broccoli and cheese for a full meal.

Grilled Thai Coconut Chicken Skewers

April 25, 2025 by Sue Leave a Comment

Grilled Thai Coconut Chicken Skewers are juicy, flavorful, and infused with a rich coconut marinade that adds a perfect balance of sweetness, savoriness, and a hint of char from the grill. They’re easy to prepare and ideal for cookouts, weeknight dinners, or party platters.

Why You’ll Love This Recipe

I love how this recipe brings together bold Thai-inspired flavors with the simplicity of grilled chicken. The coconut cream gives the chicken a silky richness, while soy sauce, garlic, and ginger add depth and fragrance. Once grilled, the chicken gets a slightly crisp exterior while staying incredibly juicy inside. It’s a no-fuss, high-reward kind of dish I always find myself coming back to.

Ingredients

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

Boneless, skinless chicken thighs
Coconut cream
Soy sauce
Brown sugar
Garlic
Ginger
Lime juice
Bamboo or metal skewers

Directions

Combine coconut cream, soy sauce, brown sugar, minced garlic, grated ginger, and lime juice in a large bowl to create the marinade.
Cut chicken thighs into bite-sized pieces and add them to the marinade. Toss to coat evenly, cover, and refrigerate for at least 2 hours or overnight for deeper flavor.
Soak bamboo skewers in water if using, to prevent burning. Thread the marinated chicken onto the skewers.
Preheat a grill or grill pan over medium-high heat. Grill skewers for 10–12 minutes, turning occasionally until the chicken is fully cooked and lightly charred.
During the last few minutes, brush with extra coconut cream for added moisture and flavor.
Serve hot, optionally with dipping sauces or over rice.

Servings and Timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Marination time: 2 hours (or overnight)
Cook time: 10–12 minutes
Total time: Approximately 2 hours and 30 minutes

Variations

Add Thai red curry paste to the marinade for a spicy twist.
Alternate chicken with veggies like red bell peppers, zucchini, or onions on the skewers.
Try the same marinade with shrimp or tofu for a different protein option.
Swap lime juice for lemon juice if needed.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either warm them in a skillet over medium heat or pop them in the oven at 350°F for about 10 minutes. For best texture, I avoid microwaving, which can dry out the chicken.

FAQs

How long can I marinate the chicken?

I usually marinate for at least 2 hours, but overnight gives the best flavor.

Can I use chicken breast instead of thighs?

Yes, but I prefer thighs because they stay juicier during grilling.

What kind of grill works best?

I can use a gas, charcoal, or even a stovetop grill pan—whatever I have on hand works.

Can I make this ahead of time?

Yes, I often marinate the chicken the night before and skewer them just before grilling.

What should I serve with these skewers?

I like to pair them with jasmine rice, cucumber salad, or grilled vegetables for a complete meal.

Conclusion

Grilled Thai Coconut Chicken Skewers are a flavorful, crowd-pleasing dish that’s easy to make and packed with deliciousness. The marinade is the star of the show, and the grilling brings it all together with a perfect smoky finish. Whether I’m meal prepping or entertaining, this recipe always delivers.

Grilled Thai Coconut Chicken Skewers

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

Author: Sue
Prep Time: 15 minutes
Marination Time:: 2 hours
Cook Time: 10–12 minutes
Total Time: 2 hours 30 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling
Cuisine: Thai-Inspired

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Description

These Grilled Thai Coconut Chicken Skewers are packed with bold Thai flavors and infused with a creamy coconut marinade. Perfect for summer grilling, cookouts, or meal prep, this easy recipe delivers juicy, flavorful chicken every time.

Ingredients

Boneless, skinless chicken thighs
Coconut cream
Soy sauce
Brown sugar
Garlic
Ginger
Lime juice
Bamboo or metal skewers

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Instructions

Make the marinade: mix coconut cream, soy sauce, brown sugar, garlic, ginger, and lime juice.
Cut chicken into bite-sized pieces and marinate for 2 hours or overnight.
Thread chicken onto soaked bamboo or metal skewers.
Grill over medium-high heat for 10–12 minutes, turning occasionally.
Brush with extra coconut cream in the final minutes and serve hot.

Notes

Add Thai red curry paste for heat.
Swap chicken for tofu or shrimp.
Pair with jasmine rice or cucumber salad.
Avoid microwaving leftovers to maintain texture.

Quick & Easy Stuffed Potato Cakes

April 25, 2025 by Sue Leave a Comment

Quick & Easy Stuffed Potato Cakes are golden, crispy on the outside and creamy on the inside—made with mashed potatoes and stuffed with melty cheese and herbs. I love whipping these up for a satisfying snack, light lunch, or even a side dish that always gets compliments.

Why I Love This Recipe

I love this recipe because it transforms simple ingredients into something really special. These potato cakes are comforting, quick to make, and so versatile. I can easily make them vegetarian, adjust the seasonings, or swap the filling based on what I’m craving. They're also a great way for me to use up leftover mashed potatoes.

Ingredients

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

2 cups mashed potatoes
1 cup shredded cheese (cheddar, mozzarella, or a mix)
¼ cup green onions, finely chopped (optional)
1 teaspoon garlic powder
Salt and pepper to taste
1 cup breadcrumbs for coating
Oil for frying

Directions

I combine the mashed potatoes, cheese, green onions, garlic powder, salt, and pepper in a bowl until everything is evenly mixed.
I divide the mixture and shape it into small, flat patties about 2-3 inches wide.
I roll each patty in breadcrumbs to give them that crispy coating.
In a skillet over medium heat, I heat a thin layer of oil. I fry the patties in batches, cooking each side for 3-4 minutes until golden and crisp.
I drain them on paper towels and serve warm—perfect on their own or with a dipping sauce.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

For a little spice, I sometimes add chopped jalapeños or a pinch of chili flakes.
I like mixing in cooked spinach or finely chopped herbs like parsley or cilantro for a fresher taste.
If I want to go dairy-free, I use a plant-based cheese substitute and they still come out great.
Swapping regular mashed potatoes for mashed sweet potatoes gives them a different, slightly sweet flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using a skillet or oven to bring back the crispiness—just a few minutes on each side or about 10 minutes in a 350°F oven. The microwave works in a pinch, though they’ll be softer.

FAQs

Can I make these ahead of time?

Yes, I often prep the patties ahead and store them in the fridge for a day or two. I just fry them fresh when ready to serve.

Are they freezer-friendly?

Definitely. I freeze the uncooked patties on a tray, then transfer to a bag. When ready to cook, I fry or bake them straight from the freezer—no need to thaw.

What can I use instead of breadcrumbs?

I sometimes use crushed cornflakes or panko for extra crunch. For a gluten-free version, I use gluten-free breadcrumbs or almond flour.

Can I bake these instead of frying?

Yes. I place them on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for 20-25 minutes, flipping halfway.

What can I serve with these?

I usually serve them with sour cream, garlic yogurt sauce, or even ketchup. A side salad works great to round out the meal.

Conclusion

These Quick & Easy Stuffed Potato Cakes are a go-to in my kitchen when I want something comforting but simple. They're crispy, cheesy, and endlessly customizable. Whether I’m cooking for myself or sharing with others, they’re always a hit—and I bet they’ll be a favorite in your home too.

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Author: Sue
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Snack, Appetizer, Side Dish
Method: Pan-frying
Cuisine: American

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Description

Quick & Easy Stuffed Potato Cakes are crispy on the outside, creamy and cheesy on the inside. Made with leftover mashed potatoes and stuffed with melty cheese and herbs, these golden potato cakes make a perfect snack, side dish, or light lunch. This easy, pan-fried recipe is endlessly customizable and comes together in just 35 minutes!

Ingredients

2 cups mashed potatoes
1 cup shredded cheese (cheddar, mozzarella, or a mix)
¼ cup green onions, finely chopped (optional)
1 teaspoon garlic powder
Salt and pepper to taste
1 cup breadcrumbs (for coating)
Oil (for frying)

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Instructions

In a large bowl, mix together mashed potatoes, cheese, green onions, garlic powder, salt, and pepper.
Shape the mixture into small, flat patties about 2–3 inches wide.
Roll each patty in breadcrumbs for a crispy coating.
Heat a thin layer of oil in a skillet over medium heat. Fry patties in batches for 3–4 minutes on each side until golden and crispy.
Transfer to a paper towel-lined plate to drain. Serve warm with your favorite dipping sauce.

Notes

Add chopped jalapeños or chili flakes for a spicy twist.
Stir in herbs like parsley or cilantro for a fresh flavor.
Swap in mashed sweet potatoes for a naturally sweet variation.
Use dairy-free cheese for a vegan-friendly version.
Gluten-free? Use almond flour or gluten-free breadcrumbs instead.
Best reheated in a skillet or oven for crispiness.
Freeze before or after cooking—both work great!

Strawberry Mousse Recipe

April 24, 2025 by Sue Leave a Comment

Why You’ll Love This Recipe

I love how light, fluffy, and refreshing this strawberry mousse is. It's a no-bake dessert that comes together with just a few simple ingredients, making it perfect when I want something quick and delicious. This mousse feels indulgent but is secretly healthy, so I can enjoy it without any guilt. It's also vegan and can easily be customized to suit different dietary preferences.

ingredients

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

Fresh strawberries
Coconut milk or cream
Sweetener of choice (like maple syrup or agave)
Pure vanilla extract
Optional: chia seeds or agar for thickening

directions

I start by blending the strawberries until completely smooth.
Then I add the coconut milk, sweetener, and vanilla, and blend again until everything is well combined.
If I want a thicker mousse, I stir in chia seeds and let it sit in the fridge to thicken. Alternatively, I can use agar for a more traditional mousse texture.
Once the mixture reaches the consistency I like, I spoon it into serving dishes and chill until ready to serve.

Servings and timing

This recipe makes about 4 servings. Prep time is around 5 minutes, and chill time ranges from 30 minutes to 2 hours depending on whether I use a thickener like chia or agar.

Variations

When I want a tangy twist, I add a bit of lemon juice or zest. I also like folding in chopped strawberries for texture. For a chocolate-strawberry combo, I mix in cocoa powder or top it with shaved dark chocolate. It also works great with other berries like raspberries or blueberries.

storage/reheating

I store the mousse in an airtight container in the fridge for up to 3 days. It keeps its texture well, especially if I used a thickener. I don’t reheat it since it’s meant to be served cold, but I always give it a quick stir before serving.

FAQs

How do I make the mousse thicker?

I use chia seeds or agar agar powder. Chia seeds need about 30 minutes to thicken in the fridge, while agar sets faster once it's dissolved in hot liquid.

Can I use frozen strawberries?

Yes, I thaw them completely and drain excess water before blending to avoid a watery mousse.

Is there a substitute for coconut milk?

I sometimes use cashew cream or a thick non-dairy yogurt. The key is choosing something creamy to get the mousse-like texture.

Can I make it sugar-free?

Yes, I go for stevia or monk fruit sweetener if I want a sugar-free version.

How long does it last in the fridge?

I find it stays fresh and tasty for up to 3 days when stored properly in an airtight container.

Conclusion

This strawberry mousse is a dream come true when I want something sweet, healthy, and easy to prepare. It's versatile enough to suit different tastes and dietary needs, and it's always a crowd-pleaser. Whether I serve it as a weekday treat or a special occasion dessert, it never fails to impress.

Strawberry Mousse Recipe

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

Author: Sue
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes (+ chilling time: 30 min – 2 hrs)
Yield: 4 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegan

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Description

This light and fluffy Strawberry Mousse is a refreshing no-bake vegan dessert made with fresh strawberries, coconut milk, and natural sweeteners. It's healthy, indulgent, and easy to customize, making it the perfect treat for summer or anytime you need a quick, guilt-free dessert.

Ingredients

Fresh strawberries
Coconut milk or cream
Sweetener of choice (e.g., maple syrup or agave)
Pure vanilla extract
Optional: chia seeds or agar agar (for thickening)

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Instructions

Blend fresh strawberries until completely smooth.
Add coconut milk, sweetener, and vanilla extract. Blend again until fully combined.
For a thicker mousse, stir in chia seeds and refrigerate for 30 minutes, or dissolve agar agar in hot liquid and mix it in.
Spoon the mixture into serving dishes.
Chill in the fridge until set and ready to serve.

Notes

Add lemon juice or zest for a tangy twist.
Fold in chopped strawberries for texture.
Mix in cocoa powder or top with dark chocolate for a chocolate-strawberry version.
Great with other berries like raspberries or blueberries.
Store in the fridge in an airtight container for up to 3 days.
Always stir before serving if chilled for a while.