Sue Recipe

menu icon
search icon

×

Deviled Egg Macaroni Salad

by Leave a Comment

Deviled Egg Macaroni Salad combines two classic comfort foods—creamy deviled eggs and hearty pasta salad—into one irresistible dish. It's creamy, tangy, and packed with flavor, making it a perfect side for picnics, potlucks, and family dinners. Every bite gives me the nostalgic taste of summer gatherings and backyard cookouts.

Deviled Egg Macaroni Salad

Why You’ll Love This Recipe

I love how this salad takes the best parts of deviled eggs and blends them with tender macaroni for a creamy, satisfying side dish. The tangy dressing, chopped eggs, and slight crunch from celery or pickles add layers of flavor and texture that always hit the spot. It’s easy to make ahead, stores well, and disappears quickly whenever I serve it.

Ingredients

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

  • Elbow macaroni
  • Hard-boiled eggs
  • Mayonnaise
  • Yellow mustard
  • White vinegar or pickle juice
  • Celery (optional, for crunch)
  • Red onion or green onion
  • Sweet pickle relish
  • Salt
  • Black pepper
  • Paprika (for garnish)

Directions

  1. I start by boiling the elbow macaroni until tender, then drain and rinse it under cold water to stop the cooking.
  2. While the pasta cools, I peel and chop the hard-boiled eggs.
  3. In a large bowl, I mix together the mayonnaise, mustard, vinegar or pickle juice, relish, salt, and pepper to make the creamy dressing.
  4. I add the cooled macaroni, chopped eggs, celery, and onion to the bowl with the dressing.
  5. I stir everything together gently until well combined, making sure the pasta is fully coated.
  6. I cover the bowl and let the salad chill in the fridge for at least an hour to let the flavors meld.
  7. Right before serving, I sprinkle paprika on top for that classic deviled egg look.

Servings and timing

  • Servings: About 6–8
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Chill Time: 1 hour (optional but recommended)
  • Total Time: 1 hour 25 minutes

Variations

  • I sometimes mash a few of the yolks into the dressing for extra richness.
  • For a little crunch, I add diced bell peppers or cucumbers.
  • If I want a bit more zing, I stir in a splash of hot sauce or a pinch of cayenne.
  • I’ve made it with dill pickle relish instead of sweet when I want a more savory version.
  • Swapping mayo with half Greek yogurt gives it a lighter, tangier twist.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 4 days.
This salad is best served cold, so I don’t reheat it. I just give it a quick stir before serving again, and sometimes I add a little more mayo if it seems dry after chilling.

FAQs

Can I make this salad ahead of time?

Yes, I actually prefer making it a few hours in advance so the flavors have time to come together in the fridge.

How do I keep the salad from drying out in the fridge?

If it looks a little dry after chilling, I stir in a spoonful of mayo or a splash of pickle juice before serving.

Can I use a different type of pasta?

Absolutely. I’ve used shells, rotini, and even bowties when I didn’t have elbow macaroni—anything small and sturdy works well.

Is this salad good for outdoor events or picnics?

Yes, but I make sure to keep it chilled, especially if it’s hot outside. I usually pack it in a cooler or keep it on ice.

Can I make it without eggs?

Yes, but then it’s more of a traditional macaroni salad. I love the deviled egg twist, but it’s still delicious without them.

Conclusion

Deviled Egg Macaroni Salad is the ultimate mashup of two picnic classics. I love how creamy, tangy, and satisfying it is, and it always brings back memories of warm-weather gatherings. Whether I’m hosting a BBQ or just craving something comforting, this salad is one I keep coming back to.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: Serves 6–8
  • Category: Side Dish
  • Method: Boiled, Chilled
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Deviled Egg Macaroni Salad is a creamy, tangy twist on two classic comfort foods—deviled eggs and pasta salad. This easy side dish blends hard-boiled eggs, elbow macaroni, and a zesty dressing for the perfect addition to any picnic, BBQ, or family meal. It’s make-ahead friendly and packed with nostalgic flavor.

Ingredients

  • 2 cups elbow macaroni
  • 6 hard-boiled eggs, peeled and chopped
  • ¾ cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp white vinegar or pickle juice
  • ⅓ cup sweet pickle relish
  • ¼ cup finely chopped red onion or green onion
  • ⅓ cup chopped celery (optional)
  • ½ tsp salt
  • ¼ tsp black pepper
  • Paprika (for garnish)

Instructions

  1. Cook elbow macaroni according to package instructions until tender. Drain and rinse under cold water to stop cooking.
  2. While pasta cools, chop hard-boiled eggs.
  3. In a large bowl, whisk together mayonnaise, mustard, vinegar or pickle juice, relish, salt, and pepper.
  4. Add macaroni, eggs, celery, and onion to the dressing.
  5. Gently stir until all ingredients are well combined and pasta is coated.
  6. Cover and refrigerate for at least 1 hour to let flavors meld.
  7. Before serving, sprinkle paprika on top for a classic deviled egg finish.

Notes

  • For added richness, mash a couple of egg yolks into the dressing before mixing.
  • Use dill relish for a more savory twist.
  • Add diced bell pepper or cucumber for extra crunch.
  • If salad thickens in the fridge, stir in a bit more mayo or pickle juice before serving.

Savory Cabbage Beef Bake

by Leave a Comment

This Savory Cabbage Beef Bake is a cozy, hearty casserole that layers tender cabbage with seasoned ground beef, tomatoes, and melty cheese. It’s a warm, oven-baked dish that brings together classic flavors in a way that feels both nostalgic and nourishing. Whether I’m cooking for a family dinner or meal-prepping for the week, this recipe is always a hit.

Savory Cabbage Beef Bake

Why You’ll Love This Recipe

I love how this bake turns humble ingredients into something so satisfying. It’s easy to prepare, budget-friendly, and fills the kitchen with amazing aromas while it bakes. The cabbage softens beautifully, soaking up the flavors of the beef and tomato sauce, and the cheesy topping pulls it all together. It’s like a low-carb twist on lasagna—with no noodles needed.

ingredients

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

  • Ground beef

  • Onion

  • Garlic

  • Green cabbage

  • Crushed tomatoes or tomato sauce

  • Tomato paste

  • Worcestershire sauce

  • Italian seasoning

  • Salt and pepper

  • Shredded cheddar or mozzarella cheese

  • Olive oil or butter (for sautéing)

directions

  1. I preheat the oven to 375°F.

  2. In a large skillet, I cook the ground beef with chopped onion and garlic until browned and fragrant. I drain off any excess fat.

  3. I stir in the crushed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. I let it simmer for about 10 minutes so the flavors can blend.

  4. While the meat sauce simmers, I chop the cabbage and sauté it in a separate skillet with a bit of olive oil until slightly softened, about 5–7 minutes.

  5. In a greased 9x13 baking dish, I layer half of the cabbage, then half of the meat mixture, and repeat.

  6. I sprinkle shredded cheese over the top, then cover the dish with foil.

  7. I bake it for 30 minutes, then uncover and bake for another 10–15 minutes until the cheese is bubbly and golden.

  8. I let it rest for 5 minutes before slicing and serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

I sometimes add cooked rice or quinoa to the meat mixture for a heartier bake. For a spicy twist, I use diced tomatoes with green chiles and add crushed red pepper flakes. I’ve also swapped the ground beef for ground turkey

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Savory Cabbage Beef Bake

Savory Cabbage Beef Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Dinner, Casserole, Low-Carb
  • Method: Baking, Skillet
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Savory Cabbage Beef Bake is a hearty, oven-baked casserole made with layers of tender cabbage, seasoned ground beef, rich tomato sauce, and gooey melted cheese. It’s a budget-friendly, low-carb comfort food perfect for family dinners, meal prep, or cozy weeknight meals.

Ingredients

  • Ground beef
  • Onion (chopped)
  • Garlic (minced)
  • Green cabbage (chopped)
  • Crushed tomatoes or tomato sauce
  • Tomato paste
  • Worcestershire sauce
  • Italian seasoning
  • Salt and pepper
  • Shredded cheddar or mozzarella cheese
  • Olive oil or butter (for sautéing)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, cook ground beef with onion and garlic until browned. Drain excess fat.
  3. Stir in crushed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
  4. While sauce simmers, sauté chopped cabbage in olive oil or butter for 5–7 minutes until slightly softened.
  5. In a greased 9x13-inch baking dish, layer half the cabbage, half the meat mixture, then repeat.
  6. Sprinkle shredded cheese over the top. Cover with foil.
  7. Bake for 30 minutes covered, then uncover and bake an additional 10–15 minutes until cheese is bubbly and golden.
  8. Let rest 5 minutes before serving.

Notes

  • Add cooked rice or quinoa to the meat mixture for a fuller casserole.
  • For a spicier version, use tomatoes with green chiles and red pepper flakes.
  • Swap ground beef for turkey.
  • Stir in sour cream or cream cheese for a creamier texture.
  • Add vegetables like zucchini, mushrooms, or bell peppers to stretch the dish.

, depending on what I have on hand. If I want it creamier, I stir in a little sour cream or cream cheese to the meat layer before baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or oven. To reheat in the oven, I cover it with foil and warm at 350°F for about 15–20 minutes. It also freezes well—either the whole bake or individual portions. I just make sure it’s fully cooled before wrapping and freezing.

FAQs

Can I make this dish ahead of time?

Yes, I often assemble it earlier in the day, cover it, and refrigerate until I’m ready to bake. I just add an extra 10 minutes to the baking time if it’s coming straight from the fridge.

What kind of cabbage works best?

I usually use green cabbage because it softens nicely and holds up well in baking. Napa or savoy cabbage would also work, but red cabbage can discolor the dish.

Can I make this low-carb or keto-friendly?

It already fits into a low-carb lifestyle, especially if I skip adding rice or starchy sides. I make sure the tomato products don’t have added sugar, and I’m good to go.

What’s the best cheese for topping?

I go with mozzarella for a melty finish or cheddar for a sharper flavor. A mix of both gives me the best of both worlds.

Can I add other vegetables?

Absolutely. I’ve added zucchini, bell peppers, or mushrooms to the beef mixture. It’s a great way to use up whatever I have in the fridge.

Conclusion

This Savory Cabbage Beef Bake is one of those dependable, comforting meals I come back to again and again. It’s warm, filling, and loaded with flavor, making it perfect for family dinners or prepping ahead for a busy week. I love how adaptable it is—and how I never hear complaints when it hits the table.

Peanut Butter Cookie Bars

by Leave a Comment

Peanut Butter Cookie Bars are the chewy, rich, and buttery treat I make when I want all the flavor of classic peanut butter cookies with none of the scooping or shaping. Baked in one pan and cut into squares, these bars are quick to make, easy to serve, and totally addictive.

Peanut Butter Cookie Bars

Why You’ll Love This Recipe

I love how effortless these cookie bars are. Instead of rolling dough into balls, I just press it into a pan and bake—it’s a total time-saver. The flavor is everything I want from a peanut butter cookie: sweet, nutty, and soft with just the right amount of chew. These bars are perfect for bake sales, lunchboxes, or anytime I need a peanut butter fix fast.

Ingredients

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

  • Creamy peanut butter

  • Unsalted butter, softened

  • Granulated sugar

  • Brown sugar

  • Eggs

  • Vanilla extract

  • All-purpose flour

  • Baking powder

  • Salt

  • Optional: chocolate chips or chopped peanuts for extra texture

Directions

  1. I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.

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

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

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

  5. I gradually mix the dry ingredients into the wet until a soft dough forms. If I’m using chocolate chips or nuts, I fold them in here.

  6. I spread the dough evenly into the prepared pan, smoothing the top.

  7. I bake for 22–28 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

  8. I let the bars cool completely before slicing them into squares.

Servings and timing

This recipe makes about 24 cookie bars and takes roughly 10 minutes to prep and 25 minutes to bake, so I usually have them ready in under 40 minutes.

Variations

  • I sometimes swirl in a bit of jam on top before baking for a peanut butter and jelly version.

  • Chocolate chips or chopped Reese’s pieces make them extra decadent.

  • For crunch, I’ve added chopped peanuts or used crunchy peanut butter instead of creamy.

  • I’ve even topped them with melted chocolate or a peanut butter glaze for a dessert-style upgrade.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 4 days. They also freeze really well—I wrap them individually and thaw them at room temp or microwave for a few seconds to bring back that fresh-baked softness.

FAQs

Can I use natural peanut butter?

I can, but I find that natural peanut butter can make the bars a little oilier or more crumbly. I usually use a no-stir, creamy kind for the best texture.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with good results. Just make sure it has xanthan gum if needed for structure.

How do I know when they’re done?

I look for golden edges and a set center. A toothpick should come out mostly clean—slightly soft is okay since they’ll firm up as they cool.

Can I make this in a smaller pan?

Yes, I’ve halved the recipe and baked it in an 8x8-inch pan. I just adjust the baking time slightly—usually around 20–22 minutes.

Are these soft or crunchy?

These bars are soft and chewy, especially when I don’t overbake them. If I want a bit of crunch, I use crunchy peanut butter or add chopped nuts.

Conclusion

Peanut Butter Cookie Bars are an easy, crowd-pleasing dessert I can whip up anytime I need something sweet and satisfying. They’ve got that nostalgic peanut butter cookie flavor in every gooey bite, and they’re super simple to customize. Whether I’m making them for guests or just for myself, they never last long once they’re sliced and served.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peanut Butter Cookie Bars

Peanut Butter Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35–40 minutes
  • Yield: 24 bars
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Peanut Butter Cookie Bars are soft, chewy dessert bars packed with sweet and nutty flavor. Baked in one pan, they deliver all the goodness of classic peanut butter cookies without the need for scooping or rolling—perfect for quick baking, lunchboxes, and peanut butter lovers everywhere.

Ingredients

  • 1 cup creamy peanut butter
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • Optional: 1 cup chocolate chips or chopped peanuts

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a 9x13-inch baking pan.
  2. In a large bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in eggs one at a time, then add vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture, stirring until combined.
  6. Fold in chocolate chips or chopped nuts, if using.
  7. Press dough evenly into the prepared pan and smooth the top.
  8. Bake for 22–28 minutes, until golden and a toothpick inserted in the center comes out clean.
  9. Let cool completely before slicing into squares.

Notes

  • For a PB&J twist, swirl a few spoonfuls of jam over the top before baking.
  • Use crunchy peanut butter or add chopped peanuts for extra texture.
  • Top with melted chocolate or peanut butter glaze for a dessert-style finish.
  • Freeze individually wrapped bars for easy snacks later.

Blueberry Butter Swim Biscuits

by Leave a Comment

Blueberry butter swim biscuits are a sweet twist on a classic Southern comfort bake. These ultra-moist biscuits literally "swim" in melted butter as they bake, giving them golden, crispy edges and a fluffy, tender center. Paired with sweet blueberry butter, they’re the perfect treat for brunch, breakfast, or a cozy afternoon snack.

Blueberry Butter Swim Biscuits

Why You’ll Love This Recipe

I love this recipe because it’s both ridiculously easy and totally indulgent. The butter does all the work—creating a rich, crispy crust without any kneading or rolling. Adding blueberry butter takes it to another level with fruity, creamy goodness that melts into every bite. It’s simple, satisfying, and guaranteed to impress.

Ingredients

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

For the Swim Biscuits:

  • All-purpose flour

  • Baking powder

  • Salt

  • Granulated sugar

  • Buttermilk

  • Melted butter (unsalted)

For the Blueberry Butter:

  • Unsalted butter (softened)

  • Fresh or frozen blueberries

  • Powdered sugar

  • Vanilla extract

  • Lemon zest (optional, for brightness)

Directions

  1. I preheat the oven to 450°F (230°C) and pour melted butter into a square baking dish.

  2. In a bowl, I mix the flour, baking powder, salt, and sugar, then stir in the buttermilk until just combined.

  3. I pour the sticky dough right over the melted butter and gently spread it out to fill the dish.

  4. Using a knife, I score the top into 9 squares to help portion it out after baking.

  5. I bake for about 20–25 minutes, until the top is golden and the edges are crispy.

  6. While it bakes, I prepare the blueberry butter by mashing blueberries slightly and folding them into softened butter with powdered sugar, vanilla, and a little lemon zest.

  7. Once the biscuits are done, I let them cool slightly and serve them warm with a generous smear of blueberry butter.

Servings and Timing

This recipe makes 9 biscuits. Prep time is about 10 minutes, and bake time is 20–25 minutes, so everything comes together in under 40 minutes.

Variations

  • I’ve swapped the blueberries for strawberries or blackberries in the butter—any berry works beautifully.

  • Adding a sprinkle of cinnamon sugar on top before baking gives the biscuits a sweet crust.

  • For a savory version, I leave out the sugar and serve with honey butter or herbed compound butter.

Storage/Reheating

I store leftover biscuits in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. To reheat, I pop them in a 300°F oven for about 10 minutes, or microwave individual portions for 15–20 seconds. Blueberry butter keeps in the fridge for up to a week—just bring it to room temp before serving.

FAQs

What makes swim biscuits different?

The biscuits bake in a pool of butter, which creates a crispy crust and moist, fluffy center—no kneading or biscuit cutter needed.

Can I use milk instead of buttermilk?

I usually stick with buttermilk for that tangy flavor and tender texture, but I’ve also made it with milk and a splash of vinegar in a pinch.

Do I need to mash the blueberries for the butter?

I lightly mash them to release some juice, but I still leave plenty of whole bits for bursts of flavor in every bite.

Can I use frozen blueberries?

Yes, I’ve used frozen blueberries—just thaw and drain them before mixing into the butter to avoid too much moisture.

Can I make the biscuits ahead of time?

Definitely. I bake them ahead and store them tightly wrapped. When ready to serve, I reheat and add fresh blueberry butter.

Conclusion

Blueberry butter swim biscuits are my go-to when I want something warm, buttery, and just a little bit special. The combination of fluffy, golden-edged biscuits and sweet berry-spiked butter is simple to make but feels like a real treat. Whether for breakfast, brunch, or dessert, this is one recipe I always come back to.

No-Bake Coconut Pecan Praline Cookies

by Leave a Comment

No-Bake Coconut Pecan Praline Cookies are rich, buttery, and full of Southern charm. These sweet little treats combine the toasted crunch of pecans with chewy coconut, all wrapped in a creamy, praline-style coating. And the best part? I don’t even have to turn on the oven. They’re quick, easy, and always a hit at parties, holidays, or anytime I’m craving a homemade candy-style cookie.

No-Bake Coconut Pecan Praline Cookies

Why You’ll Love This Recipe

  • I can make them without baking—perfect for warm days or busy kitchens.

  • They have that perfect chewy-crunchy combo from coconut and pecans.

  • The praline base sets up quickly, making them great for last-minute sweets.

  • I only need simple pantry staples to pull this together.

  • They store well and even freeze beautifully for future snacking.

Ingredients

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

  • unsalted butter

  • granulated sugar

  • brown sugar

  • evaporated milk

  • light corn syrup

  • vanilla extract

  • salt

  • sweetened shredded coconut

  • chopped pecans

Directions

  1. I start by lining a baking sheet with parchment paper and setting it aside.
  2. In a large saucepan, I melt the butter over medium heat. Then I stir in the granulated sugar, brown sugar, evaporated milk, and corn syrup.
  3. I cook the mixture, stirring constantly, until everything is melted and smooth. Then I bring it to a boil and let it bubble for about 3 minutes without stirring.
  4. Once off the heat, I stir in the vanilla extract and salt.
  5. I fold in the shredded coconut and chopped pecans until everything is evenly coated and combined.
  6. Using a tablespoon or cookie scoop, I drop spoonfuls of the mixture onto the prepared baking sheet.
  7. I let them cool and set at room temperature for 20–30 minutes, or pop the tray in the fridge to speed things up.

Servings and Timing

  • Servings: About 24 cookies

  • Prep Time: 15 minutes

  • Cook Time: 5 minutes

  • Total Time: 45–50 minutes (including cooling)

Variations

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

  • I drizzle the tops with melted dark or white chocolate for a more decadent finish.

  • For a fruity twist, I add a handful of chopped dried cranberries or cherries.

  • I’ve made them with unsweetened coconut for a less sweet version that still holds up.

  • I add a touch of cinnamon or maple extract for a fall-inspired flavor.

Storage/Reheating

  • Room Temperature: I store them in an airtight container for up to 1 week.

  • Refrigerator: They stay fresh even longer in the fridge, about 10 days.

  • Freezer: I freeze them in a single layer or with parchment between layers for up to 2 months. I let them thaw at room temperature before serving.

FAQs

Do I have to toast the pecans first?

No, but I love toasting them—it brings out their flavor and adds more crunch to the cookies.

Can I use sweetened condensed milk instead of evaporated milk?

No, the two aren’t interchangeable here. Sweetened condensed milk is much thicker and sweeter and would make the cookies too rich and sticky.

What if my cookies don’t set properly?

I make sure to boil the sugar mixture for the full 3 minutes. If it’s undercooked, the cookies may stay too soft.

Can I make these nut-free?

Yes, I just leave out the pecans or replace them with sunflower seeds or extra coconut for crunch.

Is there a substitute for corn syrup?

I’ve used honey or maple syrup in the same amount when I want to skip the corn syrup. It changes the flavor slightly but still works well.

Conclusion

No-Bake Coconut Pecan Praline Cookies are my go-to when I want something rich, sweet, and satisfying without a lot of fuss. They’re easy to customize, quick to make, and perfect for sharing. Whether I need a dessert in a hurry or want to stock the freezer with something sweet, these cookies always deliver that homemade comfort I love.

Hawaiian Carrot Pineapple Cake

by Leave a Comment

Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, bursting with juicy pineapple, sweet carrots, and warm spices. The moist crumb and rich cream cheese frosting make every bite incredibly satisfying. It’s the kind of cake I turn to when I want something familiar yet refreshing with an island-inspired touch.

Hawaiian Carrot Pineapple Cake

Why You’ll Love This Recipe

I love how this cake combines the earthy sweetness of carrots with the bright, tangy flavor of pineapple. The result is incredibly moist, tender, and perfectly balanced. The cream cheese frosting adds a rich, tangy finish that complements the warm spices beautifully. It’s easy to make, crowd-pleasing, and ideal for any celebration or weekend treat.

Ingredients

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

For the cake:

  • All-purpose flour

  • Baking powder

  • Baking soda

  • Salt

  • Ground cinnamon

  • Ground nutmeg

  • Granulated sugar

  • Brown sugar

  • Eggs

  • Vegetable oil

  • Vanilla extract

  • Grated carrots

  • Crushed pineapple (drained)

  • Chopped walnuts or pecans (optional)

For the frosting:

  • Cream cheese (softened)

  • Unsalted butter (softened)

  • Powdered sugar

  • Vanilla extract

  • Crushed pineapple (optional, for added tropical flavor)

Directions

  1. I preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans or one 9x13-inch pan.

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

  3. In another bowl, I beat together granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.

  4. I fold the dry ingredients into the wet mixture just until combined.

  5. I stir in the grated carrots, drained pineapple, and nuts if using.

  6. I pour the batter into the prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

  7. I let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

  8. For the frosting, I beat cream cheese and butter until smooth, then slowly add powdered sugar and vanilla. I sometimes mix in a spoonful of crushed pineapple for extra flavor.

  9. Once the cake is completely cool, I frost the top and sides evenly.

Servings and Timing

This recipe serves 12.
Prep time takes about 20 minutes, and bake time is 30–35 minutes.
Cooling and frosting time adds another 30 minutes, bringing the total to around 1 hour and 20 minutes.

Variations

  • I sometimes add shredded coconut or raisins for more texture and sweetness.

  • For a layer cake, I bake it in three 8-inch pans and layer with frosting in between.

  • I swap walnuts for pecans, or leave the nuts out altogether for a smoother texture.

  • When I want a lighter option, I reduce the sugar slightly and use Greek yogurt in place of some oil.

Storage/Reheating

I store the frosted cake in the refrigerator, covered, for up to 5 days.
It tastes even better the next day after the flavors have melded.
To freeze, I wrap unfrosted cake layers in plastic wrap and foil, then thaw overnight in the fridge before frosting.
Leftover slices can be brought to room temperature before serving or warmed slightly in the microwave for a soft texture.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve used finely chopped fresh pineapple, but I make sure to drain it really well to avoid extra moisture in the batter.

Can I make this cake ahead of time?

Absolutely. I like to bake the layers a day in advance, then frost them the next day for easier prep and a better texture.

What type of carrots work best?

I always use freshly grated carrots. Pre-shredded carrots from the store are too dry and don’t blend into the batter as well.

Can I use a Bundt pan?

Yes, I grease it really well and extend the baking time to about 45–50 minutes, checking with a toothpick for doneness.

Is the frosting optional?

The cake is delicious on its own, but the cream cheese frosting really takes it to the next level. I sometimes dust it with powdered sugar instead for a lighter finish.

Conclusion

Hawaiian Carrot Pineapple Cake brings together the best of both worlds—classic comfort and tropical flair. It’s easy to make, irresistibly moist, and always a hit wherever I serve it. Whether it’s for a party, a potluck, or just a slice with coffee, this cake is one I keep coming back to.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Hawaiian-Inspired
  • Diet: Vegetarian
Print Recipe

Description

This Hawaiian Carrot Pineapple Cake blends tropical pineapple with sweet carrots and warm spices for an ultra-moist, flavorful dessert. Topped with rich cream cheese frosting, this easy carrot cake recipe is perfect for potlucks, parties, or a sweet island-inspired treat at home.

Ingredients

  • For the cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1½ teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • ½ cup chopped walnuts or pecans (optional)
  • For the frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3–4 cups powdered sugar (adjust to desired sweetness)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons crushed pineapple (optional, for flavor)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans or a 9x13-inch baking dish.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
  4. Fold dry ingredients into the wet mixture until just combined.
  5. Stir in grated carrots, drained pineapple, and nuts (if using).
  6. Pour batter into prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla until smooth. Mix in crushed pineapple if using.
  9. Once cake is cool, frost top and sides as desired.

Notes

  • Use freshly grated carrots for best texture and moisture.
  • Add shredded coconut or raisins for a sweeter, chunkier cake.
  • Swap out walnuts for pecans, or omit nuts entirely.
  • Make ahead: bake cake layers a day in advance and frost the next day.
  • To freeze: wrap unfrosted layers tightly in plastic wrap and foil.

Comforting Chicken & Noodles Crock Pot

by Leave a Comment

This comforting chicken and noodles crock pot recipe is a hearty, soul-warming meal that I can set and forget. It’s packed with tender shredded chicken, thick homestyle egg noodles, and a creamy, savory broth that feels like a hug in a bowl. Perfect for chilly nights or when I just need something cozy and easy to feed the whole family.

Comforting Chicken & Noodles Crock Pot

Why You’ll Love This Recipe

I love this recipe because it’s pure comfort food with minimal effort. Everything goes into the slow cooker, and by the end of the day, I’ve got a warm, filling meal that tastes like it’s been simmering on the stove for hours. The chicken becomes fall-apart tender, and the noodles soak up all the rich flavors of the broth. It’s also budget-friendly and made with simple pantry staples, which makes it a regular go-to in my house.

Ingredients

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

  • Boneless, skinless chicken breasts or thighs

  • Chicken broth

  • Cream of chicken soup

  • Onion (chopped)

  • Garlic (minced)

  • Salt

  • Black pepper

  • Dried thyme

  • Egg noodles (frozen homestyle or wide-style)

  • Butter

  • Optional: frozen peas or carrots for extra vegetables

Directions

  1. I add the chicken, chopped onion, garlic, salt, pepper, thyme, cream of chicken soup, and chicken broth into the crock pot.

  2. I cover and cook on low for 6–7 hours or on high for about 3–4 hours, until the chicken is fully cooked and tender.

  3. Once the chicken is done, I remove it from the slow cooker, shred it with two forks, and return it to the pot.

  4. I stir in the egg noodles and butter, then cover and cook on high for another 30–45 minutes, or until the noodles are soft and cooked through.

  5. If I’m adding peas or carrots, I stir them in during the last 15 minutes of cooking.

  6. I give everything a gentle stir before serving to make sure it’s all coated in the creamy sauce.

Servings and timing

This recipe serves about 6 people and takes 7–8 hours on low or 4–5 hours on high, including time for cooking the noodles at the end.

Variations

Sometimes I switch out the cream of chicken soup for cream of mushroom or cream of celery for a different flavor base. When I want a bit more richness, I stir in a splash of heavy cream at the end. For added veggies, I throw in chopped spinach or corn. And if I’m out of egg noodles, I’ve used rotini or even dumplings as a substitute.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over low heat, adding a splash of chicken broth or water to loosen it up if it thickens too much. It also reheats well in the microwave. I don’t recommend freezing it after adding the noodles, as they tend to get mushy, but I freeze the base (without noodles) and add fresh noodles later when reheating.

FAQs

Can I use pre-cooked chicken?

Yes, if I have leftover rotisserie chicken or cooked chicken breast, I skip the slow-cooking step and just simmer everything for a couple of hours before adding the noodles.

Do I have to use frozen egg noodles?

No, but I prefer them for their thick, homemade-style texture. Dry egg noodles or other pasta shapes work too—just adjust the cooking time.

Can I make this recipe dairy-free?

To make it dairy-free, I use a dairy-free cream of chicken alternative and skip the butter or use a plant-based version.

What kind of chicken works best?

I usually use boneless, skinless chicken breasts or thighs. Thighs are juicier and a bit more flavorful, but both work well in this recipe.

How can I thicken the sauce more?

If I want the sauce thicker, I mash a few of the noodles against the side of the crock pot once they’re cooked, or I stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Conclusion

This comforting chicken and noodles crock pot recipe is everything I want in an easy, satisfying dinner. It’s creamy, cozy, and full of flavor—perfect for feeding a hungry family or stocking up on leftovers. I love how it fills the kitchen with the smell of home, and it's one of those meals that always brings comfort, no matter the season.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Comforting Chicken & Noodles Crock Pot

Comforting Chicken & Noodles Crock Pot

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 7 hours (low) or 4 hours (high)
  • Total Time: 7–8 hours (low) or 4–5 hours (high)
  • Yield: 6 servings
  • Category: Dinner, Main Course
  • Method: Slow Cooker, Crock Pot
  • Cuisine: American, Comfort Food
Print Recipe

Description

This Comforting Chicken and Noodles Crock Pot recipe is the ultimate cozy, slow cooker meal made with tender shredded chicken, creamy broth, and hearty egg noodles. A classic comfort food dinner that’s easy, budget-friendly, and perfect for weeknights, chilly days, or when you need a warm, satisfying one-pot meal.

Ingredients

  • 1½–2 lbs boneless, skinless chicken breasts or thighs
  • 6 cups chicken broth
  • 1 (10.5 oz) can cream of chicken soup
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • 12 oz frozen homestyle egg noodles
  • 2 tbsp butter
  • Optional: 1 cup frozen peas or carrots

Instructions

  1. Add chicken, onion, garlic, salt, pepper, thyme, cream of chicken soup, and chicken broth to the crock pot.
  2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
  3. Remove chicken, shred with forks, and return to the pot.
  4. Stir in frozen egg noodles and butter. Cover and cook on high for 30–45 minutes, or until noodles are fully cooked.
  5. If using peas or carrots, add them during the last 15 minutes.
  6. Stir well before serving and enjoy warm.

Notes

  • Substitute cream of mushroom or celery for a flavor twist.
  • Stir in a splash of heavy cream at the end for extra richness.
  • Add spinach, corn, or other vegetables during the last 15 minutes.
  • Dry egg noodles or rotini can be used if frozen noodles aren’t available—adjust time accordingly.
  • For thicker sauce, mash a few noodles or stir in a cornstarch slurry.
  • Freeze the base (without noodles) and add fresh noodles when reheating.

No Bake Oreo Dessert

by Leave a Comment

This No Bake Oreo Dessert is a rich, creamy, and chocolatey layered treat that comes together with minimal effort and zero oven time. With a buttery Oreo crust, velvety cream cheese filling, chocolate pudding, and whipped topping, it’s the kind of dessert that disappears fast at any gathering. I love how indulgent it tastes with barely any work in the kitchen.

No Bake Oreo Dessert

Why You’ll Love This Recipe

I love this recipe because it’s no-fuss and always a hit. It’s perfect for summer or when I don’t want to turn on the oven, and it has all the flavors I crave in one bite—crunchy cookies, silky pudding, and fluffy cream. It’s also easy to make ahead, which makes it ideal for parties, potlucks, or when I just want to prep dessert and forget about it. Every layer is a win.

ingredients

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

  • Oreo cookies

  • Butter (melted)

  • Cream cheese (softened)

  • Powdered sugar

  • Whipped topping (like Cool Whip)

  • Instant chocolate pudding mix

  • Milk

  • Additional Oreos or chocolate shavings for garnish (optional)

directions

  1. I start by crushing most of the Oreos into fine crumbs—either with a food processor or in a sealed bag using a rolling pin.

  2. I mix the crushed cookies with melted butter and press the mixture into the bottom of a 9x13 inch dish to form the crust. I chill it in the fridge while preparing the filling.

  3. In a bowl, I beat the softened cream cheese until smooth, then mix in powdered sugar. I fold in half of the whipped topping and spread this creamy layer over the chilled crust.

  4. In another bowl, I whisk the instant chocolate pudding mix with cold milk until thickened, then spread it over the cream cheese layer.

  5. I top everything with the remaining whipped topping and smooth it out.

  6. I crush a few extra Oreos and sprinkle them on top for decoration, then refrigerate the dessert for at least 4 hours, or overnight if I have time.

Servings and timing

This dessert serves 12 to 15 people and takes about 20 minutes to put together. I recommend chilling it for at least 4 hours before serving so the layers can set.

Variations

  • I swap chocolate pudding for vanilla or cheesecake flavor when I want a twist.

  • For extra texture, I layer in chopped Oreos or chocolate chips between the layers.

  • I sometimes drizzle melted chocolate or chocolate syrup on top for a richer finish.

  • If I want a minty version, I use mint Oreos and mint chocolate pudding.

storage/reheating

I store this dessert covered in the fridge for up to 4 days. It stays creamy and holds its shape well. I don’t recommend freezing it—the texture can get weird once thawed. No reheating needed; I serve it chilled straight from the fridge.

FAQs

Can I use generic chocolate sandwich cookies instead of Oreos?

Yes, I can use any brand of chocolate sandwich cookies. The flavor is very similar and works just as well.

Do I have to use Cool Whip?

I prefer it for convenience, but I’ve also used homemade whipped cream—just make sure it’s stable and not too soft if I’m making it ahead.

Can I make this in advance?

Yes, I usually make it the night before. The layers hold up great and the flavor actually improves as it chills.

Can I use regular (cook-and-serve) pudding?

I stick to instant pudding for this recipe. Cook-and-serve doesn’t set up properly without being heated.

How do I crush Oreos without a food processor?

I place them in a zip-top bag and crush them with a rolling pin or heavy glass. It takes a little longer, but it works fine.

Conclusion

This No Bake Oreo Dessert is a creamy, dreamy crowd-pleaser that never fails. I love how easy it is to assemble, how versatile the flavors can be, and how it always satisfies my sweet tooth. It’s a guaranteed favorite whether I’m bringing it to a party or just making something sweet for home.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
No Bake Oreo Dessert

No Bake Oreo Dessert

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 12–15 servings
  • Category: essert, No-Bake
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This No Bake Oreo Dessert is a layered chocolate dream with a buttery Oreo crust, creamy cheesecake filling, chocolate pudding, and fluffy whipped topping. It’s an easy, crowd-pleasing dessert that requires no oven and minimal prep—perfect for parties, potlucks, and summer get-togethers.

Ingredients

  • 36 Oreo cookies (plus extra for garnish)
  • ½ cup (1 stick) butter, melted
  • 1 (8 oz) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 (16 oz) tub whipped topping (e.g., Cool Whip), divided
  • 2 (3.9 oz) boxes instant chocolate pudding mix
  • 3 cups cold milk
  • Chocolate shavings or crushed Oreos for topping (optional)

Instructions

  1. Crush Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  2. Mix crumbs with melted butter and press firmly into a 9x13 inch dish. Chill in the refrigerator while preparing the next layer.
  3. In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar and mix well. Fold in half of the whipped topping.
  4. Spread the cream cheese mixture evenly over the chilled crust.
  5. In another bowl, whisk pudding mix and milk until thickened (about 2 minutes). Spread over the cream cheese layer.
  6. Top with the remaining whipped topping and smooth the surface.
  7. Sprinkle extra crushed Oreos or chocolate shavings on top if desired.
  8. Chill in the refrigerator for at least 4 hours or overnight before serving.

Notes

  • For a lighter version, use low-fat cream cheese, sugar-free pudding, or light whipped topping.
  • You can substitute chocolate pudding with vanilla, cheesecake, or mint chocolate for a fun twist.
  • Homemade whipped cream can be used, but make sure it's stabilized if prepping ahead.
  • Dessert is best served cold—no baking or reheating needed.

Amish Cinnamon Sugar Coffee Cake

by Leave a Comment

This Amish cinnamon sugar coffee cake is a soft, buttery cake with a tender crumb and a sweet, spiced ribbon of cinnamon running through the center. Topped with a crunchy cinnamon-sugar crust, it’s the kind of simple, no-fuss recipe I love pulling out for brunch, breakfast, or an afternoon treat with coffee.

Amish Cinnamon Sugar Coffee Cake

Why You’ll Love This Recipe

I love how easy this coffee cake is to whip up using pantry staples, and the flavor is anything but basic. The cake is moist and fluffy, the cinnamon swirl gives it that nostalgic bakery feel, and the sugary topping adds the perfect crunch. There’s no yeast, no fuss—just mix, bake, and enjoy. It’s ideal when I want something cozy and sweet without a ton of effort.

Ingredients

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

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Milk
  • Egg
  • Vanilla extract
  • Melted butter
  • Ground cinnamon
  • Brown sugar (for the swirl and topping)

Directions

  1. I start by preheating the oven to 350°F (175°C) and greasing an 8x8-inch baking dish.
  2. In a large bowl, I mix together the flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, I whisk the milk, egg, vanilla, and melted butter until smooth.
  4. I pour the wet ingredients into the dry and stir just until combined—no overmixing here.
  5. I pour half the batter into the prepared pan and sprinkle a cinnamon-sugar mixture (made from brown sugar and cinnamon) evenly over it.
  6. Then I pour the remaining batter on top and finish with more cinnamon-sugar as a topping.
  7. I bake the cake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  8. I let it cool for at least 10 minutes before slicing and serving.

Servings and Timing

This recipe makes 9 servings. It takes about 10 minutes to prep and 30–35 minutes to bake, so the total time is roughly 45 minutes from start to finish.

Variations

I like to switch things up by adding chopped nuts (like pecans or walnuts) into the cinnamon layer for some crunch. Sometimes I mix in a handful of raisins or even mini chocolate chips. If I’m feeling extra indulgent, I drizzle a simple glaze of powdered sugar and milk over the top once the cake cools.

Storage/Reheating

I store any leftovers covered at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I microwave individual slices for about 15–20 seconds to bring back that just-baked warmth. It also freezes well—just wrap slices in plastic wrap and store in a zip-top bag.

FAQs

Can I use buttermilk instead of regular milk?

Yes, I’ve made it with buttermilk and it adds a nice tang and extra moisture. I just reduce the baking powder slightly and add a pinch of baking soda to balance the acidity.

What makes it “Amish”?

The Amish version is typically known for using simple, wholesome ingredients and being extra moist and flavorful without fancy additions. It’s all about homemade goodness and straightforward technique.

Can I double the recipe?

Absolutely. I double it and bake in a 9x13-inch pan, just keeping an eye on the baking time—it usually takes a bit longer, around 40–45 minutes.

Do I need a mixer for this recipe?

Nope. I mix everything by hand. It’s quick, and overmixing is easy to avoid that way.

Can I make this ahead?

Yes, I often make it the night before and cover it tightly once cooled. The flavors meld beautifully overnight, and it’s still soft and moist the next day.

Conclusion

This Amish cinnamon sugar coffee cake is the kind of recipe I keep coming back to. It’s simple, sweet, and packed with cozy flavor. Whether I serve it with a hot cup of coffee in the morning or as a dessert after dinner, it always hits the spot. It’s a true classic—and one of my favorite no-fail bakes.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Amish Cinnamon Sugar Coffee Cake

Amish Cinnamon Sugar Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: Yield:
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: Amish / American
  • Diet: Vegetarian
Print Recipe

Description

This cozy and simple Amish cinnamon sugar coffee cake is soft, buttery, and filled with a sweet cinnamon swirl. Topped with a crunchy cinnamon-sugar crust, it's the perfect easy bake for breakfast, brunch, or a comforting afternoon treat.

Ingredients

  • For the cake batter:
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup melted butter
  • For the cinnamon sugar swirl and topping:
  • ½ cup brown sugar
  • 1 tbsp ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C) and grease an 8x8-inch baking dish.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, mix milk, egg, vanilla, and melted butter.
  4. Add wet ingredients to dry and stir until just combined—do not overmix.
  5. Pour half the batter into the prepared pan.
  6. Mix brown sugar and cinnamon, then sprinkle half over the batter.
  7. Pour remaining batter on top and sprinkle with the rest of the cinnamon-sugar mix.
  8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool for 10 minutes before slicing and serving.

Notes

  • Add chopped pecans or walnuts to the cinnamon layer for extra texture.
  • Mix in raisins or mini chocolate chips for variation.
  • For a sweet finish, drizzle a glaze of powdered sugar and milk once cooled.
  • Buttermilk can be used instead of milk—just adjust leavening accordingly.
  • Doubles well for a 9x13-inch pan; increase bake time to 40–45 minutes.

Honey Mustard Chicken with Roasted Asparagus and Cheese

by Leave a Comment

Honey Mustard Chicken with Roasted Asparagus and Cheese is a flavorful and wholesome dish I love making when I want something that's both comforting and impressive. Tender chicken breasts are glazed with a sweet and tangy honey mustard sauce, then paired with roasted asparagus topped with gooey, melted cheese for a complete and satisfying meal.

Honey Mustard Chicken with Roasted Asparagus and Cheese

Why I Love This Recipe

I love how this dish balances flavor and simplicity:

  • The honey mustard glaze is both sweet and savory, coating the chicken beautifully.
  • Roasting the asparagus brings out its natural flavor, and the cheese on top gives it a creamy finish.
  • Everything comes together quickly, and it feels like a gourmet meal without a lot of effort.
  • It’s easy to customize, depending on what I have in the fridge.

Ingredients

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

  • Boneless, skinless chicken breasts
  • Honey
  • Dijon mustard
  • Olive oil
  • Fresh garlic, minced
  • Salt and black pepper
  • Fresh asparagus
  • Shredded mozzarella or Parmesan cheese

Directions

  1. Make the Honey Mustard Sauce: I mix honey, Dijon mustard, minced garlic, olive oil, salt, and pepper until smooth.
  2. Marinate the Chicken: I coat the chicken breasts with half of the sauce and let them marinate for 30 minutes in the fridge. I save the other half of the sauce for later.
  3. Preheat the Oven: I heat the oven to 400°F and line a baking sheet.
  4. Roast the Asparagus: I trim the asparagus, toss it in olive oil, season with salt and pepper, and roast it for about 10-12 minutes.
  5. Sear and Bake the Chicken: In a hot skillet with oil, I sear the chicken on each side until golden, then transfer it to the oven and bake for 15-20 minutes until fully cooked.
  6. Add the Cheese: I place the roasted asparagus in a baking dish, lay the cooked chicken on top, drizzle with the remaining honey mustard sauce, and sprinkle shredded cheese over everything.
  7. Broil to Finish: I broil for 2-3 minutes until the cheese is melted and bubbly.
  8. Serve: I plate everything while it's warm and sometimes garnish with chopped herbs.

Servings and Timing

This recipe makes about 4 servings. Prep takes around 15 minutes, marinating takes 30 minutes, and cooking is about 25-30 minutes. I can have this meal on the table in roughly 1 hour and 15 minutes.

Variations

  • I sometimes use salmon instead of chicken for a seafood twist.
  • A sprinkle of red pepper flakes adds heat to the sweet glaze.
  • Swapping Dijon mustard with whole grain or spicy brown mustard gives it a different kick.
  • For a low-carb version, I skip the cheese or use a lighter blend.

Storage and Reheating

Leftovers go in an airtight container and keep well in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F until heated through. The microwave works in a pinch, but I try to avoid it to keep the asparagus from turning soggy.

FAQs

Can I skip the marinating step?

Yes, if I’m in a rush, I just brush the sauce on while cooking. Marinating adds flavor, but it’s not a must.

Can I use other vegetables?

Definitely. Broccoli, green beans, or even zucchini roast up nicely alongside the chicken.

What's the best cheese for this recipe?

I like mozzarella for its meltiness, but Parmesan gives a stronger, nuttier flavor. Sometimes I use both.

Can I make this ahead of time?

Yes, I prep everything the night before and store it separately. I assemble and bake it just before serving.

Is this recipe freezer-friendly?

I don't recommend freezing it after baking, but I can freeze the uncooked, marinated chicken. I just thaw and cook it fresh when I'm ready.

Conclusion

Honey Mustard Chicken with Roasted Asparagus and Cheese is one of those recipes I always come back to. It's simple, flavorful, and feels a little fancy without being complicated. Whether it's a weeknight dinner or something I’m serving guests, this dish always hits the spot.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Honey Mustard Chicken with Roasted Asparagus and Cheese

Honey Mustard Chicken with Roasted Asparagus and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 25–30 minutes
  • Total Time: ~1 hour 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Oven-Baked
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

Honey Mustard Chicken with Roasted Asparagus and Cheese is a wholesome, flavorful dish featuring tender chicken breasts glazed in a sweet and tangy honey mustard sauce, paired with perfectly roasted asparagus topped with melted cheese. This easy, oven-baked recipe comes together beautifully for a satisfying meal that feels gourmet without the effort.

Ingredients

  • 4 boneless, skinless chicken breasts
  • ¼ cup honey
  • ¼ cup Dijon mustard
  • 2 tbsp olive oil (plus more for roasting)
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste
  • 1 bunch fresh asparagus, trimmed
  • ½ cup shredded mozzarella or Parmesan cheese (or a mix)

Instructions

  1. Make Sauce: In a bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, and pepper.
  2. Marinate Chicken: Coat chicken breasts with half of the sauce. Cover and refrigerate for 30 minutes. Reserve the remaining sauce.
  3. Preheat Oven: Set oven to 400°F (200°C) and line a baking sheet.
  4. Roast Asparagus: Toss trimmed asparagus in olive oil, season with salt and pepper, and roast for 10–12 minutes.
  5. Sear & Bake Chicken: In a skillet over medium-high heat, sear marinated chicken until golden brown on each side (about 2–3 minutes per side). Transfer to oven and bake for 15–20 minutes until cooked through.
  6. Assemble & Add Cheese: In a baking dish, layer roasted asparagus, top with cooked chicken, drizzle remaining honey mustard sauce, and sprinkle with shredded cheese.
  7. Broil to Finish: Broil for 2–3 minutes until cheese is melted and bubbly.
  8. Serve: Plate warm and garnish with fresh herbs if desired.

Notes

  • Use salmon instead of chicken for a seafood option.
  • Add red pepper flakes to the sauce for a spicy kick.
  • Swap Dijon with spicy brown or whole grain mustard for variation.
  • Mozzarella melts easily; Parmesan adds bold, nutty flavor—mix for best results.
  • Store leftovers in the fridge for up to 3 days; reheat in oven for best texture.

Peanut Butter S’mores Sandwich Cookies

by Leave a Comment

Peanut Butter S’mores Sandwich Cookies are a dreamy twist on the classic campfire treat. With soft, chewy peanut butter cookies sandwiching gooey marshmallow and melty chocolate, these are everything I love about s’mores packed into a portable, indulgent dessert. I like making these when I want a fun, over-the-top cookie that still feels cozy and nostalgic.

Peanut Butter S’mores Sandwich Cookies

Why You’ll Love This Recipe

I love how these cookies bring together three favorites—peanut butter, chocolate, and marshmallow—into one satisfying bite. They’re easy to make, especially since the cookies can be baked ahead of time. The marshmallow filling gets perfectly gooey, and the chocolate just melts into everything beautifully. They’re messy in the best way and completely irresistible.

ingredients

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

  • Creamy peanut butter
  • Unsalted butter
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Large marshmallows or marshmallow creme
  • Milk chocolate bars or chocolate chips

directions

  1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, I cream together the peanut butter, butter, and both sugars until light and fluffy.
  3. I beat in the eggs and vanilla until smooth.
  4. I mix in the flour, baking soda, and salt just until the dough comes together.
  5. I scoop dough into small balls, place them on the baking sheet, and slightly flatten each one.
  6. I bake for 8-10 minutes until golden around the edges, then let them cool completely.
  7. For assembly, I melt chocolate or break chocolate bars into squares.
  8. I toast marshmallows or warm marshmallow creme slightly.
  9. I place chocolate and marshmallow between two cookies to make sandwiches. If needed, I warm them briefly to melt everything together.

Servings and timing

This recipe makes about 12 to 16 sandwich cookies, depending on the size. Prep time is around 20 minutes, and baking takes 8 to 10 minutes per batch.

Variations

  • I sometimes roll the cookie dough in sugar before baking for a crackly finish.
  • I swap milk chocolate for dark chocolate for a richer taste.
  • For a shortcut, I use store-bought peanut butter cookies.
  • I drizzle melted chocolate over the finished cookies for an extra touch.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days. If I need to reheat them, I microwave a cookie for about 10-15 seconds to get the marshmallow gooey again. For longer storage, I keep the cookies and filling separate and assemble just before serving.

FAQs

Can I use marshmallow fluff instead of whole marshmallows?

Yes, I often use marshmallow creme for a smoother texture and easier spreading.

Can I freeze these cookies?

I freeze the peanut butter cookies on their own, then thaw and assemble when ready to serve for best results.

What kind of chocolate works best?

I like using classic milk chocolate bars for that true s’mores flavor, but chips or chunks work too.

How do I toast marshmallows indoors?

I toast them under the broiler for a few seconds or use a kitchen torch. I keep a close eye—they brown quickly.

Are these good for parties or gifting?

Definitely. I wrap them individually in parchment or place them in treat bags. They’re always a hit.

Conclusion

Peanut Butter S’mores Sandwich Cookies are the ultimate indulgence—rich, gooey, and packed with flavor. Whether I’m baking for a summer gathering, a cozy winter night, or just a sweet craving, these cookies deliver all the joy of a campfire s’more with a delicious peanut butter twist.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peanut Butter S’mores Sandwich Cookies

Peanut Butter S’mores Sandwich Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 8–10 minutes per batch
  • Total Time: ~30 minutes
  • Yield: 12–16 sandwich cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Peanut Butter S’mores Sandwich Cookies are a rich, gooey upgrade to the classic campfire treat—featuring soft peanut butter cookies stuffed with melty chocolate and toasted marshmallow. Whether you’re baking for a party or indulging your sweet tooth, these over-the-top cookies combine everything you love about s’mores in a handheld, cozy dessert that’s perfect year-round.

Ingredients

  • For the Peanut Butter Cookies:
  • ½ cup creamy peanut butter
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • For the Filling:
  • Large marshmallows or marshmallow creme
  • Milk chocolate bars, chunks, or chocolate chips
  • Optional: extra melted chocolate for drizzling

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream peanut butter, butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in egg and vanilla until smooth.
  4. Add flour, baking soda, and salt. Mix until just combined.
  5. Scoop dough into small balls (about 1 tablespoon each), place on baking sheets, and gently flatten.
  6. Bake for 8–10 minutes until golden at the edges. Cool completely on wire racks.
  7. To assemble, melt chocolate or break chocolate bars into squares. Toast marshmallows or gently warm marshmallow creme.
  8. Place a piece of chocolate and marshmallow between two cookies. Press together to create a sandwich.
  9. Warm briefly in the microwave if needed to melt everything together. Serve warm or at room temperature.

Notes

  • Roll dough balls in sugar before baking for a crackly finish.
  • Use dark chocolate for a deeper flavor or swap in white chocolate for a twist.
  • Substitute store-bought peanut butter cookies for a quick version.
  • Drizzle with melted chocolate and add graham cracker crumbs for presentation.
  • Keep cookies and filling separate if storing in advance, then assemble when ready to serve.

Air Fryer Cherry Cheesecake Egg Rolls

by Leave a Comment

Air Fryer Cherry Cheesecake Egg Rolls are a crispy, creamy, fruity treat that I can’t stop making. They combine the richness of cheesecake with the bright flavor of cherry pie filling, all wrapped up in a crunchy, golden egg roll wrapper. Thanks to the air fryer, I get the deep-fried texture I love—without the mess or extra oil.

Air Fryer Cherry Cheesecake Egg Rolls

Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and delivers all the satisfaction of a fancy dessert with minimal effort. The cheesecake filling is smooth and sweet, the cherries add a pop of tartness, and the egg roll wrapper gives me that perfect crispy crunch. Plus, using the air fryer makes cleanup a breeze. These are great for parties, holidays, or just when I’m craving something fun and indulgent.

Ingredients

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

  • Cream cheese, softened

  • Powdered sugar

  • Vanilla extract

  • Egg roll wrappers

  • Cherry pie filling

  • Cooking spray or a little oil for the air fryer

  • Optional: granulated sugar and cinnamon for dusting

Directions

  1. I start by mixing the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.

  2. I lay out an egg roll wrapper and place a spoonful of the cheesecake mixture in the center, followed by a spoonful of cherry pie filling.

  3. I fold in the sides, then roll it up like a burrito, sealing the edge with a bit of water.

  4. I repeat with the remaining wrappers and filling until they’re all assembled.

  5. I lightly spray each egg roll with oil or cooking spray and place them in the air fryer basket, making sure they don’t touch.

  6. I air fry them at 375°F (190°C) for about 8–10 minutes, flipping halfway, until they’re golden brown and crisp.

  7. I let them cool slightly before serving, and sometimes I dust them with cinnamon sugar or drizzle a little chocolate or glaze on top.

Servings and timing

This recipe makes about 8 egg rolls, depending on how much filling I use. It takes me about 10 minutes to prep and another 10 minutes to air fry, so everything is ready in 20 minutes.

Variations

  • I’ve swapped cherry filling for blueberry, apple, or strawberry and loved every version.

  • When I want something richer, I mix mini chocolate chips into the cheesecake filling.

  • For a lighter version, I’ve used reduced-fat cream cheese and it still turns out great.

  • Sometimes I dust them with powdered sugar instead of cinnamon sugar for a simpler finish.

storage/reheating

If I have leftovers (rare, honestly), I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the air fryer at 350°F for about 3–4 minutes to get them crispy again. I don’t recommend microwaving since it softens the wrapper.

FAQs

Can I use fresh cherries instead of pie filling?

Yes, I cook them down with a little sugar and cornstarch to make a quick homemade filling. It’s a bit more effort, but I like how fresh it tastes.

Do I have to use an air fryer?

No, I’ve baked them in the oven at 400°F for about 12–15 minutes, or deep-fried them when I’m craving that traditional texture.

How do I keep the egg rolls from bursting?

I make sure not to overfill and seal the edges tightly with water. Keeping the air fryer basket from being overcrowded helps too.

Can I make these ahead of time?

Yes, I assemble them ahead and refrigerate until I’m ready to air fry. I don’t let them sit too long though, or the wrappers can get soggy.

What dipping sauces go well with this?

I’ve tried chocolate sauce, raspberry sauce, or even a simple vanilla glaze. They’re also great on their own.

Conclusion

Air Fryer Cherry Cheesecake Egg Rolls are the perfect handheld dessert—crispy on the outside, creamy and fruity on the inside, and incredibly easy to make. Whether I’m treating myself or sharing with friends, they’re always a crowd-pleaser. Once I’ve made a batch, it’s hard not to go back for more.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Air Fryer Cherry Cheesecake Egg Rolls

Air Fryer Cherry Cheesecake Egg Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 egg rolls
  • Category: Dessert
  • Method: Air Fryer
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Air Fryer Cherry Cheesecake Egg Rolls are a crispy, creamy, and fruity dessert made in minutes. Filled with sweet cheesecake and tart cherry pie filling, these golden treats are air fried for the perfect crunch—no deep frying required. A fun and easy handheld dessert that's always a hit!

Ingredients

  • 8 oz cream cheese, softened
  • ⅓ cup powdered sugar
  • 1 tsp vanilla extract
  • 8 egg roll wrappers
  • 1 cup cherry pie filling
  • Cooking spray or oil for air fryer
  • Optional: cinnamon sugar or powdered sugar for dusting

Instructions

  1. In a bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth.
  2. Place an egg roll wrapper on a clean surface. Add a spoonful of cheesecake filling and cherry pie filling in the center.
  3. Fold in the sides and roll up tightly like a burrito, sealing the edge with water.
  4. Repeat with remaining wrappers and filling.
  5. Lightly spray egg rolls with oil and place in the air fryer basket in a single layer.
  6. Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through, until golden brown and crisp.
  7. Cool slightly before serving. Dust with cinnamon sugar or drizzle with chocolate or glaze if desired.

Notes

  • Don’t overfill to avoid bursting.
  • For extra sweetness, dust with powdered sugar or cinnamon sugar after frying.
  • To use fresh cherries, cook them down with sugar and cornstarch for a homemade filling.
  • Best served warm—reheat in the air fryer for a crisp finish.

Nacho Cheese Beef Wrap

by Leave a Comment

This Nacho Cheese Beef Wrap is a bold, cheesy, and satisfying meal that brings all the flavors of loaded nachos into a warm, handheld wrap. Perfect for lunch, dinner, or a quick bite on the go, it's packed with seasoned ground beef, melty nacho cheese, and your favorite toppings—all wrapped in a soft flour tortilla.

Nacho Cheese Beef Wrap

Why You’ll Love This Recipe

I love how quick and versatile this recipe is. It’s easy to throw together with pantry staples, and it hits that perfect spot between comfort food and fun, flavorful eats. I can customize each wrap with different toppings and still get that cheesy, savory satisfaction in every bite. It’s perfect when I’m craving something hearty without a lot of effort.

Ingredients

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

  • Ground beef
  • Taco seasoning
  • Water
  • Nacho cheese sauce (store-bought or homemade)
  • Large flour tortillas
  • Shredded lettuce
  • Diced tomatoes
  • Sliced jalapeños (optional)
  • Sour cream (optional)
  • Crushed tortilla chips (for crunch)

Directions

  1. I cook the ground beef in a skillet over medium heat until it’s browned and fully cooked, then drain any excess grease.
  2. I add taco seasoning and water, stirring to combine, and simmer until the mixture thickens.
  3. While the beef finishes cooking, I warm the nacho cheese sauce on the stove or in the microwave.
  4. I lay out the flour tortillas and spread a layer of nacho cheese in the center of each one.
  5. I spoon the seasoned beef over the cheese, then add lettuce, tomatoes, jalapeños, and crushed tortilla chips if I want some crunch.
  6. I drizzle a bit more cheese on top, then add sour cream if I’m using it.
  7. I fold in the sides and roll up the tortillas tightly into wraps.
  8. For extra texture, I sometimes toast the wraps on a skillet for a few minutes on each side until golden.

Servings and timing

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

Variations

  • I swap the ground beef with ground turkey or shredded chicken when I want a lighter version.
  • Sometimes I mix in black beans or corn with the beef for added texture and flavor.
  • I use spicy nacho cheese or pepper jack for an extra kick.
  • For a vegetarian option, I use seasoned plant-based crumbles and skip the meat altogether.

storage/reheating

I store leftover wraps tightly wrapped in foil or in an airtight container in the fridge for up to 3 days.
To reheat, I warm them in a skillet or oven until heated through, which helps keep the tortilla crispy.
If I’ve already added lettuce or tomatoes, I remove them before reheating and add fresh ones afterward to keep the texture right.

FAQs

Can I use shredded cheese instead of nacho cheese sauce?

Yes, I sometimes use shredded cheddar or a Mexican blend. I just make sure to melt it in the wrap or over the beef first.

Are these wraps good for meal prep?

Definitely. I prep the beef ahead of time and store the ingredients separately, then assemble fresh wraps when I’m ready to eat.

What type of tortillas work best?

I prefer large flour tortillas since they’re soft and easy to roll, but spinach or tomato wraps work great for a fun twist.

How can I make it spicier?

I add hot sauce to the beef or use spicy jalapeños and extra pepper jack cheese for heat.

Can I freeze these wraps?

Yes, I wrap them in foil and freeze them without fresh toppings like lettuce or tomatoes. When ready to eat, I thaw and reheat in the oven or skillet.

Conclusion

Nacho Cheese Beef Wraps are everything I want in a quick, cheesy, and filling meal. They bring together bold flavors and creamy textures in every bite, and they’re easy to customize based on what I have in the kitchen. Whether it’s for a weeknight dinner or a game-day snack, these wraps are always a hit.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Nacho Cheese Beef Wrap

Nacho Cheese Beef Wrap

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 wraps
  • Category: Main Course, Snack
  • Method: Skillet, Wrap
  • Cuisine: Tex-Mex, American
Print Recipe

Description

This Nacho Cheese Beef Wrap is a cheesy, satisfying handheld meal packed with seasoned ground beef, creamy nacho cheese sauce, and bold toppings—all wrapped in a warm flour tortilla. It’s a quick and customizable recipe that brings the flavor of loaded nachos into an easy-to-eat wrap perfect for lunch, dinner, or on the go.

Ingredients

  • 1 lb ground beef
  • 1 packet taco seasoning
  • ⅓ cup water
  • 1 cup nacho cheese sauce (store-bought or homemade)
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • ½ cup diced tomatoes
  • ¼ cup sliced jalapeños (optional)
  • ¼ cup sour cream (optional)
  • ½ cup crushed tortilla chips

Instructions

  1. In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess grease.
  2. Add taco seasoning and water to the skillet, stir well, and simmer until thickened.
  3. While beef cooks, warm nacho cheese sauce on the stove or in the microwave.
  4. Lay tortillas flat and spread a layer of nacho cheese in the center of each.
  5. Top with seasoned beef, lettuce, tomatoes, jalapeños, and crushed tortilla chips.
  6. Add more cheese and a dollop of sour cream if desired.
  7. Fold in the sides and roll up tightly into wraps.
  8. Optional: Toast wraps in a skillet until golden for extra texture.

Notes

  • Shredded cheese can be used instead of cheese sauce—just melt it over the beef.
  • Skip jalapeños and sour cream for a simpler version.
  • Remove lettuce and tomatoes before reheating for best texture.
  • Toasting wraps in a skillet adds a crispy finish that holds everything together.

Easy Cheeseburger Soup Recipe

by Leave a Comment

This Easy Cheeseburger Soup is hearty, cheesy, and packed with everything I love about a classic cheeseburger—all in one comforting bowl. With seasoned ground beef, tender potatoes, and plenty of melty cheese, it’s the kind of cozy meal I crave on chilly nights or when I want something filling and fuss-free.

Easy Cheeseburger Soup Recipe

Why You’ll Love This Recipe

I love how this soup transforms the familiar flavors of a cheeseburger into a rich, creamy soup that feels like comfort in a bowl. It’s quick to make, super satisfying, and family-friendly. I can throw it together with basic ingredients I usually have on hand, and it always hits the spot. It’s like eating a cheeseburger—with a spoon.

ingredients

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

  • Ground beef
  • Onion
  • Carrots
  • Celery
  • Garlic
  • Butter
  • All-purpose flour
  • Chicken broth
  • Russet potatoes
  • Milk
  • Cheddar cheese (shredded)
  • Cream cheese (optional, for extra creaminess)
  • Salt and pepper
  • Paprika (optional)
  • Parsley or green onions (for garnish)

directions

  1. I brown the ground beef in a large pot over medium heat, breaking it apart as it cooks. Once it’s browned, I remove it and set it aside.
  2. In the same pot, I sauté chopped onion, carrots, celery, and garlic in butter until the veggies are soft.
  3. I stir in the flour and cook it for a minute to form a roux.
  4. Then, I slowly add the chicken broth while stirring to avoid lumps.
  5. I add diced potatoes and bring the soup to a simmer. I let it cook until the potatoes are tender, about 10–15 minutes.
  6. I return the cooked beef to the pot and stir in the milk and shredded cheddar cheese until melted and smooth.
  7. For extra creaminess, I sometimes add a bit of cream cheese at this stage and stir until it melts in.
  8. I season with salt, pepper, and paprika to taste, then serve hot with a sprinkle of parsley or green onions on top.

Servings and timing

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

Variations

I’ve made this soup with ground turkey or chicken when I want a leaner version. Swapping the potatoes for cauliflower is a great low-carb option. I’ve also added chopped pickles or a splash of pickle juice for that true burger taste. If I want some spice, I throw in diced jalapeños or use pepper jack cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, stirring occasionally. If it thickens too much, I just add a splash of milk or broth to loosen it up. I don’t recommend freezing it because the potatoes and dairy can change texture.

FAQs

Can I make this soup in a slow cooker?

Yes, I brown the beef and sauté the veggies first, then add everything (except the cheese and milk) to the slow cooker. I cook on low for 6–7 hours or high for 3–4, then stir in the cheese and milk at the end.

What kind of cheese works best?

I like using sharp cheddar because it gives the soup a bold flavor, but I’ve also used mild cheddar, American cheese, or a mix of both depending on what I have.

Can I use frozen vegetables?

Yes, I’ve used frozen mixed veggies in a pinch. I just toss them in after the potatoes have cooked a bit so they don’t get too soft.

How do I keep the cheese from clumping?

I make sure to reduce the heat before adding the cheese and stir it in slowly. Using freshly shredded cheese instead of pre-shredded helps too, since it melts better.

Is this soup gluten-free?

It’s not gluten-free as written because of the flour, but I’ve swapped it with a gluten-free flour blend or used cornstarch as a thickener and it works just as well.

Conclusion

This Easy Cheeseburger Soup recipe is a cozy, filling dish that brings all the flavors of a cheeseburger to the table in soup form. It’s creamy, satisfying, and perfect for weeknights when I want something hearty but simple. Once I made it, it quickly became one of my go-to comfort food favorites.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Cheeseburger Soup Recipe

Easy Cheeseburger Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soups, Dinner, Comfort Food
  • Method: Stovetop
Print Recipe

Description

This Easy Cheeseburger Soup is a rich, creamy, and cheesy comfort food favorite that tastes just like a classic cheeseburger in a bowl. Made with ground beef, tender potatoes, cheddar cheese, and savory seasonings, this hearty soup is the perfect cozy dinner for chilly nights or busy weeknights.

Ingredients

  • Ground beef
  • Onion (chopped)
  • Carrots (chopped)
  • Celery (chopped)
  • Garlic (minced)
  • Butter
  • All-purpose flour
  • Chicken broth
  • Russet potatoes (peeled and diced)
  • Milk
  • Cheddar cheese, shredded (sharp preferred)
  • Cream cheese (optional)
  • Salt and pepper
  • Paprika (optional)
  • Fresh parsley or green onions (for garnish)

Instructions

  1. In a large pot over medium heat, brown ground beef, breaking it apart. Remove and set aside.
  2. In the same pot, sauté onion, carrots, celery, and garlic in butter until softened.
  3. Stir in flour and cook for 1 minute to form a roux.
  4. Slowly whisk in chicken broth until smooth.
  5. Add diced potatoes. Simmer until potatoes are tender, about 10–15 minutes.
  6. Return cooked beef to the pot. Stir in milk and shredded cheddar until melted.
  7. Optional: Add cream cheese for extra creaminess and stir until fully melted.
  8. Season with salt, pepper, and paprika to taste.
  9. Serve hot, garnished with parsley or green onions.
  10. In a large pot over medium heat, brown ground beef, breaking it apart. Remove and set aside.
  11. In the same pot, sauté onion, carrots, celery, and garlic in butter until softened.
  12. Stir in flour and cook for 1 minute to form a roux.
  13. Slowly whisk in chicken broth until smooth.
  14. Add diced potatoes. Simmer until potatoes are tender, about 10–15 minutes.
  15. Return cooked beef to the pot. Stir in milk and shredded cheddar until melted.
  16. Optional: Add cream cheese for extra creaminess and stir until fully melted.
  17. Season with salt, pepper, and paprika to taste.
  18. Serve hot, garnished with parsley or green onions.

Notes

  • Use ground turkey or chicken for a lighter version.
  • Swap potatoes with cauliflower for a low-carb option.
  • Add chopped pickles or a splash of pickle juice for a classic cheeseburger flavor twist.
  • Add diced jalapeños or pepper jack cheese for heat.
  • Use freshly shredded cheese to prevent clumping and ensure smooth melting.

Hot Fudge Recipe

by Leave a Comment

This Hot Fudge recipe is my go-to when I want a rich, velvety chocolate sauce to drizzle over ice cream, brownies, or even just eat by the spoonful. It’s thick, glossy, and packed with deep chocolate flavor—the kind of indulgence that instantly upgrades any dessert.

Hot Fudge Recipe

Why You’ll Love This Recipe

I love how this hot fudge sauce comes together quickly with just a handful of pantry staples. It’s way better than store-bought versions, with a richer texture and a more intense chocolate taste. Plus, I can control how sweet or dark I want it by adjusting the chocolate. It’s also great for gifting or prepping ahead for sundaes and celebrations.

Ingredients

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

  • Unsweetened cocoa powder

  • Granulated sugar

  • Heavy cream

  • Unsalted butter

  • Semisweet or bittersweet chocolate chips (or chopped chocolate)

  • Vanilla extract

  • Salt (just a pinch, to balance the sweetness)

Directions

  1. In a saucepan, I whisk together the cocoa powder and sugar.

  2. I stir in the heavy cream and butter, then heat the mixture over medium heat, stirring constantly until everything is melted and smooth.

  3. Once it starts to bubble gently, I reduce the heat and let it simmer for 4–5 minutes, stirring often. This helps it thicken.

  4. I remove the pan from the heat and stir in the chocolate, vanilla, and salt until the sauce is glossy and fully combined.

  5. I let it cool slightly before serving—it thickens more as it cools.

Servings and timing

This recipe makes about 1½ to 2 cups of hot fudge, enough to serve 8–10 generous spoonfuls. It takes me about 10 minutes to make from start to finish.

Variations

  • I sometimes add a tablespoon of espresso powder to deepen the chocolate flavor.

  • For a spiced version, I’ve stirred in cinnamon or a pinch of cayenne.

  • I’ve swapped half the chocolate for milk chocolate when I want a sweeter, creamier version.

  • For a grown-up twist, I add a splash of bourbon or Irish cream liqueur.

Storage/Reheating

I store leftover hot fudge in an airtight jar in the refrigerator for up to 2 weeks. To reheat, I microwave it in short intervals (15–30 seconds), stirring in between until warm and smooth again. I can also reheat it on the stove over low heat, adding a splash of cream if it gets too thick.

FAQs

Can I use milk instead of cream?

Yes, but I find that using milk makes the sauce thinner. If I want that classic thick fudge texture, heavy cream works best.

Why is my hot fudge grainy?

Graininess can happen if the sugar doesn’t dissolve fully. I make sure to stir constantly and use gentle heat to avoid this.

Can I use Dutch-processed cocoa?

Yes, I’ve used both natural and Dutch-processed cocoa in this recipe. Dutch gives a darker, richer flavor.

Can I make this dairy-free?

I’ve made it with coconut cream and vegan butter, and it turned out delicious. Just be sure the chocolate is dairy-free too.

How thick should it be?

It thickens more as it cools. I like to simmer it until it coats the back of a spoon—then it’s perfect for drizzling or spooning over desserts.

Conclusion

This Hot Fudge recipe is the ultimate chocolate sauce that I always keep on hand for spontaneous dessert cravings. Whether I pour it over ice cream, swirl it into milkshakes, or use it as a dip for fruit, it never fails to deliver that rich, luscious chocolate hit. It’s a quick classic I turn to again and again.

Lasagna Soup

by Leave a Comment

Lasagna soup takes everything I love about classic lasagna—rich tomato sauce, tender noodles, savory ground meat, and melty cheese—and turns it into a cozy, hearty bowl of comfort. It's all the flavor of the original dish but way easier to make and perfect for cold nights when I want something warm and filling.

Lasagna Soup

Why You’ll Love This Recipe

I love this recipe because it delivers all the layered, cheesy goodness of lasagna without the fuss of baking. It comes together in one pot, making cleanup a breeze, and I can have a steaming, savory bowl on the table in under an hour. Plus, it's super flexible—easy to adjust with whatever I have in the pantry.

Ingredients

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

  • Olive oil

  • Ground beef or Italian sausage

  • Onion (diced)

  • Garlic (minced)

  • Crushed tomatoes

  • Tomato paste

  • Chicken or beef broth

  • Italian seasoning

  • Crushed red pepper flakes (optional)

  • Lasagna noodles (broken into bite-sized pieces)

  • Ricotta cheese

  • Shredded mozzarella cheese

  • Grated Parmesan cheese

  • Fresh basil or parsley (for garnish)

  • Salt and pepper to taste

Directions

  1. I start by heating olive oil in a large pot over medium heat.

  2. I add the ground beef or sausage and cook until browned, then stir in the onion and garlic and sauté until soft.

  3. I mix in the tomato paste, crushed tomatoes, and broth, then season with Italian herbs, salt, pepper, and a pinch of red pepper flakes.

  4. I bring the soup to a simmer, then add the broken lasagna noodles.

  5. I let it cook uncovered until the noodles are tender—about 12–15 minutes—stirring occasionally so they don’t stick.

  6. In a small bowl, I mix ricotta with a bit of salt and Parmesan.

  7. Once the soup is ready, I ladle it into bowls and top each one with a scoop of the ricotta mixture, shredded mozzarella, and more Parmesan.

  8. I like to finish it with chopped basil or parsley for a fresh touch.

Servings and Timing

This recipe makes about 6 hearty servings. It takes roughly 10 minutes to prep and around 30 minutes to cook, so I can have dinner on the table in about 40 minutes total.

Variations

  • I sometimes use ground turkey or a mix of beef and sausage for different flavor profiles.

  • For a vegetarian version, I skip the meat and bulk it up with mushrooms, zucchini, or spinach.

  • Gluten-free lasagna noodles work well if needed.

  • I love swapping the ricotta topping with a cheesy garlic toast for a fun twist.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store the soup and cheese mixture separately if I can. When reheating, I add a splash of broth or water to loosen it up, then warm it on the stove or in the microwave. The flavors deepen even more the next day.

FAQs

Can I make lasagna soup in advance?

Yes, I often make it ahead of time—it reheats beautifully and tastes even better the next day.

What’s the best pasta to use?

I like to stick with broken lasagna noodles for the full lasagna experience, but any pasta like rotini or bowties works in a pinch.

How do I keep the noodles from getting mushy?

If I plan to store the soup for later, I cook the noodles separately and add them in when serving to keep them from overcooking.

Can I freeze lasagna soup?

I can freeze it without the noodles or cheese mixture. When I’m ready to serve, I reheat the base and add freshly cooked noodles and cheese.

What kind of broth is best?

I usually use beef broth for a richer flavor, but chicken or vegetable broth works great too.

Conclusion

Lasagna soup is my shortcut to comfort food bliss—easy, filling, and packed with the bold, familiar flavors I crave. It’s a one-pot wonder that turns a classic Italian dish into a cozy bowl of love. Whether I’m serving it for family dinner or making a big batch for meal prep, it never disappoints.

Strawberry Kiss Cookies (aka Blossoms)

by Leave a Comment

Strawberry Kiss Cookies, also known as Strawberry Blossoms, are soft, pink, and bursting with sweet strawberry flavor. Each cookie is rolled in sugar for a subtle crunch and topped with a rich chocolate kiss that melts slightly into the warm cookie. These are the perfect cookies when I want something festive, colorful, and totally irresistible.

Strawberry Kiss Cookies (aka Blossoms)

Why You’ll Love This Recipe

  • I only need a handful of simple ingredients, and the prep is quick and easy.

  • The cookies have a bright strawberry flavor and a fun pink color that makes them ideal for holidays or parties.

  • They come out soft, chewy, and perfectly sweet every time.

  • I love the combination of strawberry and chocolate—it’s a match made in dessert heaven.

  • These cookies are easy to make in batches for sharing or gifting.

Ingredients

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

  • strawberry cake mix

  • all-purpose flour

  • vegetable oil

  • eggs

  • milk

  • granulated sugar (for rolling)

  • chocolate kisses (unwrapped)

Directions

  1. I mix the strawberry cake mix and flour in a large bowl.

  2. I add in the oil, eggs, and milk, then mix until a soft, sticky dough forms.

  3. I cover the dough and chill it in the fridge for about 1 hour. This makes it easier to roll and helps the cookies hold their shape.

  4. I preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.

  5. I scoop out portions of dough, roll them into balls, and coat each one in granulated sugar.

  6. I place the dough balls on the baking sheet and bake for 8 to 10 minutes, just until the edges are set and the tops are slightly cracked.

  7. Right after baking, I press a chocolate kiss into the center of each warm cookie.

  8. I let the cookies cool on the sheet for a few minutes before moving them to a wire rack to finish cooling.

Servings and Timing

  • Servings: 24 to 30 cookies

  • Prep Time: 15 minutes (plus 1 hour chilling time)

  • Bake Time: 8–10 minutes

  • Total Time: About 1 hour 30 minutes

Variations

  • I use different flavors of cake mix—like lemon or red velvet—for fun twists.

  • I swap the kisses for chocolate hearts, truffles, or even a white chocolate version.

  • I mix in some mini chocolate chips or colorful sprinkles for extra texture.

  • I add a drop of strawberry extract for an even bolder fruit flavor.

  • I roll them in pink sanding sugar for a more decorative finish.

Storage/Reheating

  • Room Temperature: I keep the cookies in an airtight container for up to 4 days.

  • Freezer: I freeze the cooled cookies in a single layer, then transfer them to a freezer bag or container for up to 2 months. Thaw at room temperature.

  • Make-Ahead: I sometimes make the dough a day in advance and chill it overnight before baking.

FAQs

Can I use butter instead of oil?

Yes, I sometimes use melted butter for a slightly richer flavor. Just substitute it in equal amounts.

Do I need to chill the dough?

Chilling helps firm up the dough and keeps the cookies from spreading too much, so I always recommend it.

Can I make these cookies without rolling them in sugar?

Yes, the sugar adds texture and sweetness, but I’ve skipped it before and they still taste great.

How do I keep the kisses from melting?

I freeze the kisses ahead of time so they hold their shape better when pressed into the warm cookies.

Can I use a different brand of chocolate?

Absolutely. Any chocolate candy that holds its shape when slightly melted will work perfectly here.

Conclusion

Strawberry Kiss Cookies are one of my favorite quick-and-easy desserts. They're soft, sweet, and topped with just the right touch of chocolate. Whether I’m baking for Valentine’s Day, baby showers, or just because I’m craving something strawberry-chocolatey, these cookies always deliver. They’re fun to make, fun to eat, and even more fun to share.

Longhorn Steakhouse Parmesan Crusted Chicken

by Leave a Comment

Parmesan Crusted Chicken is a savory and satisfying dish featuring juicy grilled chicken breasts layered with a creamy, cheesy topping and a crispy breadcrumb crust. Inspired by the flavor-packed restaurant version, this homemade version delivers all the richness and texture I crave in a comforting, indulgent meal.

Longhorn Steakhouse Parmesan Crusted Chicken

Why You’ll Love This Recipe

I love how this chicken turns out every single time—perfectly juicy with a cheesy, golden crust that adds crunch and depth. The marinade infuses flavor deep into the chicken, while the creamy Parmesan blend and crispy topping take it over the top. It’s the kind of recipe I make when I want something restaurant-worthy at home without a lot of fuss.

Ingredients

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

For the chicken and marinade:

  • Boneless, skinless chicken breasts

  • Olive oil

  • Ranch dressing

  • Worcestershire sauce

  • White vinegar

  • Lemon juice

  • Minced garlic

  • Black pepper

For the topping:

  • Shredded Parmesan cheese

  • Provolone cheese slices

  • Ranch dressing

  • Panko breadcrumbs

  • Melted butter

  • Garlic powder

Directions

  1. I whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and black pepper to make the marinade.

  2. I place the chicken in a zip-top bag, pour in the marinade, seal it, and refrigerate for at least 2 hours.

  3. When ready to cook, I preheat a grill or skillet over medium-high heat. I remove the chicken from the marinade and cook each piece for about 6–7 minutes per side, until fully cooked.

  4. I transfer the cooked chicken to a baking sheet.

  5. For the topping, I mix shredded Parmesan with ranch dressing to form a spreadable mixture. I spread this on top of each chicken breast.

  6. I add a slice of provolone over the Parmesan layer.

  7. In a separate bowl, I stir together panko breadcrumbs, melted butter, and garlic powder, then sprinkle this over the top.

  8. I place the baking sheet under the broiler for 3–4 minutes until the cheese melts and the topping is golden and crispy.

Servings and Timing

This recipe makes 4 servings. Prep takes about 15 minutes, marinating requires at least 2 hours, and cooking plus broiling takes about 20 minutes. Total time: around 2 hours and 35 minutes, including marination.

Variations

  • I switch the provolone for mozzarella or Swiss when I want a different flavor profile.

  • For a spicy kick, I mix a little hot sauce into the marinade or sprinkle crushed red pepper flakes into the topping.

  • I like to toss chopped parsley or chives over the top after broiling for a fresh, colorful finish.

  • Sometimes I use thin chicken cutlets to reduce cooking time or serve over pasta for a hearty meal.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F until warmed through—this keeps the topping crispy. I avoid microwaving if I want to keep the crust from going soggy. For longer storage, I freeze the cooked chicken without the topping and add fresh cheese and breadcrumbs after thawing.

FAQs

Can I bake the chicken instead of grilling it?

Yes, I bake the marinated chicken at 400°F for about 20–25 minutes, then add the toppings and broil until golden.

Do I need to marinate the chicken?

I highly recommend it. Marinating makes the chicken more flavorful and helps keep it juicy during cooking.

What can I use instead of panko?

Regular breadcrumbs or crushed crackers work well, though panko gives the crispiest texture.

Can I make this dish ahead?

I often marinate the chicken the night before and prepare the topping in advance. When I’m ready, I just cook and assemble everything fresh.

What sides go well with this?

I usually serve it with mashed potatoes, roasted vegetables, or a fresh salad—it’s a versatile main dish that pairs with almost anything.

Conclusion

This Parmesan Crusted Chicken is a flavor-packed, crowd-pleasing recipe I always come back to. It’s easy to make at home, packed with cheesy goodness, and delivers a crispy, creamy finish that feels like a special night out—without ever leaving the kitchen.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Longhorn Steakhouse Parmesan Crusted Chicken

Longhorn Steakhouse Parmesan Crusted Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Grilling, Broiling
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This homemade Longhorn Steakhouse Parmesan Crusted Chicken is juicy, flavorful, and finished with a golden, cheesy crust. Marinated grilled chicken is topped with creamy ranch-Parmesan, melted provolone, and crispy panko breadcrumbs—perfect for a restaurant-style dinner at home.

Ingredients

  • For the chicken and marinade:
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • ¼ cup ranch dressing
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • ½ teaspoon black pepper
  • For the topping:
  • ½ cup shredded Parmesan cheese
  • 4 slices provolone cheese
  • 2 tablespoons ranch dressing
  • ½ cup panko breadcrumbs
  • 2 tablespoons melted butter
  • ½ teaspoon garlic powder

Instructions

  1. In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and pepper.
  2. Add chicken to a zip-top bag, pour in the marinade, seal, and refrigerate for at least 2 hours.
  3. Preheat grill or skillet to medium-high. Remove chicken from marinade and grill for 6–7 minutes per side or until cooked through.
  4. Transfer chicken to a baking sheet.
  5. In a small bowl, mix shredded Parmesan with ranch dressing to create a spread. Spread evenly over each chicken breast.
  6. Add a slice of provolone on top of the Parmesan layer.
  7. In another bowl, combine panko, melted butter, and garlic powder. Sprinkle over each chicken breast.
  8. Broil for 3–4 minutes, or until cheese is melted and topping is golden and crisp. Serve warm.

Notes

  • Swap provolone for mozzarella or Swiss for a different flavor.
  • Add crushed red pepper flakes to the topping for a spicy twist.
  • Serve over pasta, mashed potatoes, or with roasted veggies.
  • Store leftovers in the fridge and reheat in the oven to keep the topping crispy.
  • Freeze cooked chicken without topping, then add fresh cheese and breadcrumbs after thawing.

Vegan Oatmeal Raisin Cookies

by Leave a Comment

These vegan oatmeal raisin cookies are soft, chewy, and full of warm cinnamon flavor. I make them with wholesome plant-based ingredients and loads of juicy raisins, so they feel like a treat but still pack a bit of comfort and nostalgia in every bite. Whether I’m baking for myself or sharing with friends, they always satisfy my cookie cravings—without any dairy or eggs.

Vegan Oatmeal Raisin Cookies

Why You’ll Love This Recipe

I love how these cookies come together so easily, using pantry staples and no fancy substitutes. The oats give them a hearty texture, while the raisins add a natural sweetness that balances beautifully with the cozy spice of cinnamon. I don’t miss the dairy or eggs at all—they’re just as rich and satisfying as traditional oatmeal cookies. Perfect with a glass of almond milk, a cup of tea, or straight off the baking sheet.

Ingredients

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

  • Rolled oats

  • All-purpose flour (or whole wheat flour for a heartier option)

  • Baking soda

  • Ground cinnamon

  • Salt

  • Coconut oil (melted) or vegan butter

  • Brown sugar

  • Maple syrup

  • Unsweetened applesauce

  • Vanilla extract

  • Raisins

Directions

  1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

  3. In another bowl, I mix the melted coconut oil (or vegan butter), brown sugar, maple syrup, applesauce, and vanilla until smooth.

  4. I combine the wet and dry ingredients, then fold in the raisins.

  5. I let the dough rest for about 10 minutes to help the oats absorb some moisture.

  6. Using a cookie scoop or spoon, I portion the dough onto the baking sheet, flattening slightly with my fingers.

  7. I bake the cookies for 10–12 minutes, until the edges are golden and the centers are still soft.

  8. I cool them on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 18 cookies and takes approximately 25 minutes total—10 minutes to prep and 10–12 minutes to bake.

Variations

I sometimes add chopped walnuts or pecans for a little crunch. For a twist, I swap raisins for dried cranberries or even vegan chocolate chips. If I want a richer flavor, I use molasses instead of maple syrup, or I sprinkle a bit of sea salt on top before baking for contrast.

storage/reheating

I keep the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer and then transfer to a freezer bag. They thaw quickly, or I warm them in a 300°F oven for a few minutes to bring back that fresh-baked texture.

FAQs

Can I make these gluten-free?

Yes, I’ve used gluten-free oat flour or a 1:1 gluten-free baking blend with great results. Just be sure to use certified gluten-free oats if needed.

What can I use instead of applesauce?

Mashed banana works well and adds a hint of fruity flavor. I’ve also tried pumpkin puree for a seasonal twist.

Are quick oats okay instead of rolled oats?

Quick oats work in a pinch, but I prefer rolled oats for their texture. The cookies will be softer and less chewy with quick oats.

Can I use coconut sugar instead of brown sugar?

Definitely. I’ve swapped brown sugar for coconut sugar and didn’t notice much difference in flavor or texture.

How do I prevent the cookies from spreading too much?

If my dough feels too wet, I chill it for 20–30 minutes before baking. It helps the cookies hold their shape and bake more evenly.

Conclusion

These vegan oatmeal raisin cookies are everything I want in a plant-based dessert—wholesome, flavorful, and easy to make. I keep coming back to them whenever I want something simple and satisfying, with just the right mix of sweetness and spice. They’re a go-to recipe that always delivers, whether I’m baking for myself or sharing with others.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Oatmeal Raisin Cookies

Vegan Oatmeal Raisin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 25 minutes
  • Yield: 18 cookies
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American, Vegan
  • Diet: Vegan
Print Recipe

Description

These Vegan Oatmeal Raisin Cookies are soft, chewy, and warmly spiced with cinnamon—made with simple plant-based ingredients like oats, raisins, coconut oil, and applesauce. An easy dairy-free, egg-free cookie recipe perfect for a cozy treat or a wholesome dessert that’s as satisfying as the classic version.

Ingredients

  • 1½ cups rolled oats
  • 1 cup all-purpose flour (or whole wheat flour)
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup melted coconut oil or vegan butter
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • ¼ cup unsweetened applesauce
  • 1½ tsp vanilla extract
  • ¾ cup raisins

Instructions

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
  • In another bowl, mix melted coconut oil (or vegan butter), brown sugar, maple syrup, applesauce, and vanilla until smooth.
  • Add dry ingredients to wet and mix until combined. Fold in raisins.
  • Let dough rest for 10 minutes to allow oats to hydrate.
  • Scoop dough onto baking sheet and gently flatten.
  • Bake for 10–12 minutes, until edges are golden and centers soft.
  • Cool on the baking sheet for 2–3 minutes before transferring to a wire rack.

Notes

  • Add chopped walnuts or pecans for crunch.
  • Swap raisins for dried cranberries or vegan chocolate chips.
  • Use molasses instead of maple syrup for deeper flavor.
  • Sprinkle sea salt on top before baking for a sweet-salty finish.
  • Chill dough if it feels too wet to prevent excess spreading.

Melt In Your Mouth Chicken Breast Recipe

by Leave a Comment

This Melt In Your Mouth Chicken Breast is a simple, creamy, and flavorful baked chicken dish that lives up to its name. It’s tender, juicy, and coated with a savory topping that bakes into a golden, slightly crispy crust. When I want a low-effort, high-reward dinner that’s guaranteed to please, this is one of my go-to recipes.

Melt In Your Mouth Chicken Breast Recipe

Why You’ll Love This Recipe

I love how quick and easy this chicken recipe is—just a few pantry staples, a handful of minutes to prep, and the oven does the rest. The tangy richness of the mayonnaise (or Greek yogurt) paired with Parmesan cheese creates a coating that keeps the chicken moist and flavorful. No dry chicken here. It’s perfect for busy weeknights, meal prep, or when I need a dependable crowd-pleaser that doesn't take much work.

ingredients

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

  • Boneless, skinless chicken breasts

  • Mayonnaise or plain Greek yogurt

  • Grated Parmesan cheese

  • Garlic powder

  • Onion powder

  • Salt

  • Black pepper

  • Paprika (optional, for color and flavor)

  • Fresh parsley (for garnish, optional)

directions

  1. I preheat the oven to 375°F and lightly grease a baking dish.

  2. I pat the chicken breasts dry with paper towels and lay them in the prepared dish.

  3. In a bowl, I mix together mayonnaise (or yogurt), Parmesan cheese, garlic powder, onion powder, salt, pepper, and a pinch of paprika if I want extra flavor.

  4. I spread the mixture evenly over the top of each chicken breast, making sure to fully coat them.

  5. I bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F and the top is golden and bubbly.

  6. I let it rest for a few minutes, then garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4 people. Prep time is just 5 minutes, and it bakes for about 25–30 minutes. Altogether, I can have this meal on the table in under 40 minutes.

Variations

  • I swap the mayo with plain Greek yogurt when I want a lighter option with extra protein.

  • I sometimes add a little Dijon mustard or a squeeze of lemon juice to the topping for extra tang.

  • For a low-carb crust, I mix in almond flour for a slight crunch.

  • If I’m out of Parmesan, I use shredded mozzarella or a blend of Italian cheeses.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a baking dish, cover with foil, and warm it in the oven at 325°F until heated through. The microwave works too, but I prefer the oven to keep the coating from getting soggy.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can easily swap in boneless thighs. They’ll be just as flavorful and may take a few minutes longer to cook through.

Is it okay to prep this ahead of time?

Absolutely. I mix the topping and coat the chicken earlier in the day, then cover and refrigerate until ready to bake.

What can I serve with this chicken?

I usually pair it with roasted veggies, a simple salad, or mashed potatoes. It goes with just about anything.

Can I freeze Melt In Your Mouth Chicken?

I prefer it fresh, but I can freeze leftovers. I let them cool completely, wrap tightly, and freeze for up to 2 months. I reheat in the oven for best texture.

How do I know when the chicken is fully cooked?

I use a meat thermometer and check for an internal temperature of 165°F in the thickest part of the breast.

Conclusion

This Melt In Your Mouth Chicken Breast recipe is one of those meals I keep coming back to. It’s creamy, savory, and stays juicy every time. Whether I’m cooking for family, guests, or just want something satisfying and easy, this dish always hits the spot.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Melt In Your Mouth Chicken Breast Recipe

Melt In Your Mouth Chicken Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 35–40 minutes
  • Yield: 4 servings
  • Category: Dinner, Main Course
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Melt In Your Mouth Chicken Breast recipe is a quick and easy baked chicken dish that delivers tender, juicy results every time. Coated in a creamy Parmesan-mayo topping, the chicken bakes to golden perfection with minimal prep. It’s a low-effort, high-flavor meal ideal for busy weeknights or family dinners.

Ingredients

  • 4 boneless, skinless chicken breasts
  • ½ cup mayonnaise or plain Greek yogurt
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  • Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  • Pat chicken breasts dry and place them in the prepared baking dish.
  • In a small bowl, mix together the mayonnaise or yogurt, Parmesan cheese, garlic powder, onion powder, salt, pepper, and paprika.
  • Spread the mixture evenly over the top of each chicken breast.
  • Bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F and the topping is golden and bubbly.
  • Let rest for a few minutes before serving. Garnish with chopped parsley if desired.

Notes

  • Greek yogurt adds a lighter, tangy twist to the classic version.
  • Add a teaspoon of Dijon mustard or lemon juice for extra flavor.
  • For crunch, mix in almond flour to the topping.
  • Try it with other cheeses like mozzarella or an Italian blend.

Easy Homemade Beef Stew

by Leave a Comment

This easy homemade beef stew is one of those meals I turn to when I want something hearty, cozy, and full of flavor. With tender chunks of beef, soft potatoes, and vegetables simmered in a rich, savory broth, this stew warms me up from the inside out. It’s a classic comfort food I never get tired of.

Easy Homemade Beef Stew

Why You’ll Love This Recipe

I love how this beef stew comes together with just a few basic ingredients and delivers deep, developed flavor after a slow simmer. The beef gets melt-in-your-mouth tender, and the broth thickens into the perfect gravy-like texture. It’s a one-pot meal that makes the whole kitchen smell amazing, and the leftovers are even better the next day.

Ingredients

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

  • Stew beef (chuck roast cut into chunks works best)
  • All-purpose flour (for dredging)
  • Salt and pepper
  • Olive oil or vegetable oil
  • Onion, chopped
  • Garlic, minced
  • Carrots, sliced
  • Potatoes, cubed
  • Tomato paste
  • Beef broth
  • Worcestershire sauce
  • Bay leaf
  • Dried thyme or rosemary (or both)
  • Optional: frozen peas (added at the end for color and sweetness)

Directions

  1. I start by seasoning the beef with salt and pepper, then dredging it lightly in flour.
  2. In a large pot or Dutch oven, I heat oil over medium-high heat and brown the beef in batches. I don’t overcrowd the pan to make sure each piece gets a nice sear.
  3. Once the beef is browned, I remove it and set it aside. In the same pot, I sauté the onion and garlic until softened.
  4. I stir in tomato paste and cook it for a minute to bring out the flavor, then pour in the beef broth and Worcestershire sauce, scraping up the browned bits on the bottom.
  5. I add the browned beef back to the pot along with carrots, potatoes, herbs, and the bay leaf. I bring everything to a simmer.
  6. I cover and simmer the stew on low heat for about 2 hours, or until the beef is fork-tender and the vegetables are soft.
  7. In the last 10 minutes, I sometimes stir in frozen peas for a pop of color and sweetness.
  8. I remove the bay leaf before serving and adjust seasoning to taste.

Servings and Timing

This recipe serves 6 and takes about 15 minutes to prep, 10 minutes to brown the beef and build flavor, and around 2 hours to simmer. Total time is approximately 2 hours and 30 minutes.

Variations

I sometimes add celery or parsnips for extra depth. Red wine is a great addition—I replace part of the broth with about 1 cup of dry red wine. For a thicker stew, I mash a few potatoes right in the pot or stir in a cornstarch slurry at the end. If I want a quicker version, I make it in the Instant Pot or slow cooker.

Storage/Reheating

I let leftovers cool completely before storing them in an airtight container in the fridge for up to 4 days. To reheat, I warm the stew gently on the stovetop or in the microwave, adding a splash of broth or water if it’s too thick. It also freezes well—I freeze it in individual portions for easy meals later.

FAQs

What cut of beef is best for stew?

I like using chuck roast because it becomes tender and flavorful after slow cooking. Pre-cut stew meat works too, but I prefer cutting it myself so I can control the size and quality.

Can I make this in a slow cooker?

Yes, I brown the beef first, then transfer everything to the slow cooker. I cook it on low for 7–8 hours or high for 4–5 hours.

How do I thicken the stew?

If it’s too thin, I stir in a slurry of cornstarch and water or mash a few of the potatoes to naturally thicken it.

Can I use sweet potatoes instead of regular potatoes?

Definitely. Sweet potatoes add a bit of sweetness and a different texture. I just keep in mind that they cook a bit faster, so I add them later in the simmering process.

Do I need to peel the potatoes?

I usually peel them, but if I’m using baby or Yukon gold potatoes with thin skin, I just give them a good scrub and leave the skin on.

Conclusion

This easy homemade beef stew is everything I want in a comforting meal—flavorful, hearty, and simple to make. It’s perfect for chilly nights or whenever I’m craving something that feels like home. Whether I make it on the stovetop, in the slow cooker, or even freeze a batch for later, this recipe always hits the spot.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Homemade Beef Stew

Easy Homemade Beef Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Stovetop / One-Pot
  • Cuisine: American
Print Recipe

Description

This easy homemade beef stew is the ultimate comfort food—filled with tender chunks of beef, hearty vegetables, and a rich, savory broth. It’s a one-pot meal that simmers to perfection and gets even better the next day. Perfect for cozy weeknights or make-ahead meals.

Ingredients

  • 2 lbs stew beef (chuck roast, cut into 1-inch cubes)
  • ¼ cup all-purpose flour
  • Salt and black pepper, to taste
  • 2 tbsp olive oil or vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 3–4 potatoes, cubed
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 tsp dried thyme or rosemary (or both)
  • 1 cup frozen peas (optional, added at the end)

Instructions

  1. Season beef with salt and pepper; dredge in flour.
  2. Heat oil in a Dutch oven over medium-high heat. Brown beef in batches, then set aside.
  3. In the same pot, sauté onions until soft. Add garlic and cook for 1 minute.
  4. Stir in tomato paste and cook for 1 minute. Add broth and Worcestershire sauce, scraping up browned bits.
  5. Return beef to the pot. Add carrots, potatoes, herbs, and bay leaf. Bring to a simmer.
  6. Cover and simmer on low heat for about 2 hours, until beef is tender and vegetables are soft.
  7. Stir in frozen peas (if using) in the last 10 minutes.
  8. Remove bay leaf and adjust seasoning before serving.

Notes

  • For extra richness, replace 1 cup of broth with red wine.
  • To thicken stew, mash a few potatoes or add a cornstarch slurry.
  • Add celery or parsnips for additional flavor and texture.
  • Works great in the slow cooker or Instant Pot for convenience.
  • Peeling potatoes is optional—thin-skinned varieties can be left unpeeled.

Cinnamon-Sugar Air Fryer Banana Chips

by Leave a Comment

Cinnamon-Sugar Air Fryer Banana Chips are a delightful, healthy snack I can easily prepare at home. These crispy, sweet chips offer a satisfying crunch and are perfect for on-the-go munching or as a wholesome addition to my snack repertoire.

Cinnamon-Sugar Air Fryer Banana Chips

Why I Love This Recipe

I appreciate this recipe for several reasons:

  • Healthier Alternative: By air frying instead of deep frying, I create a snack that's lower in fat without sacrificing texture or flavor.

  • Quick and Simple: With minimal ingredients and a straightforward process, I can whip up these chips in no time.

  • Naturally Sweet: The natural sugars in bananas, enhanced by a touch of cinnamon, provide a guilt-free treat that satisfies my sweet tooth.

Ingredients

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

  • Firm, slightly underripe bananas

  • Coconut oil or melted butter

  • Granulated sugar or coconut sugar

  • Ground cinnamon

Directions

  1. Preheat the Air Fryer: I begin by preheating my air fryer to 300°F (150°C) for about 5 minutes.

  2. Prepare the Bananas: I peel the bananas and slice them into ⅛-inch-thick rounds, aiming for uniform thickness to ensure even cooking.

  3. Coat with Oil: In a bowl, I gently toss the banana slices with melted coconut oil or butter, ensuring each piece is lightly coated.

  4. Season: I mix granulated sugar and ground cinnamon in a small bowl, then sprinkle this mixture over the banana slices, tossing gently for even coverage.

  5. Arrange in Air Fryer: I place the banana slices in a single layer in the air fryer basket, ensuring they don't overlap. Depending on the size of my air fryer, I may need to work in batches.

  6. Air Fry: I cook the banana slices for about 15 minutes, flipping them halfway through the cooking time. I monitor closely to prevent burning.

  7. Cool and Serve: Once golden brown and crisp, I remove the banana chips from the air fryer and transfer them to a wire rack to cool completely. They continue to crisp up as they cool.

Servings and Timing

This recipe yields approximately 2 servings. The preparation time is about 10 minutes, and the cooking time is around 15 minutes, totaling approximately 25 minutes from start to finish.

Variations

I enjoy experimenting with this recipe by:

  • Spiced Flavor: Adding a pinch of nutmeg or pumpkin spice for extra warmth.

  • Savory Twist: Skipping the sugar and sprinkling the banana slices with a bit of sea salt and paprika.

  • Chocolate Drizzle: Once cooled, drizzling melted dark chocolate over the chips for a decadent treat.

  • Nutty Crunch: Tossing the banana slices with crushed nuts before air frying for added texture.

  • Sugar-Free Option: Using a sugar substitute like stevia for a low-sugar version.

Storage and Reheating

To maintain their crispness, I store the banana chips in an airtight container at room temperature for up to 3 days. If they lose some of their crunch, I refresh them in the air fryer at 300°F (150°C) for 2-3 minutes. Freezing is not recommended, as they may become too soft when thawed.

FAQs

How do I keep banana chips crispy?

I store them in an airtight container to prevent moisture absorption, which helps maintain their crispness.

Can I use overripe bananas for this recipe?

No, firm and slightly underripe bananas work best to maintain structure and achieve the desired texture.

Is coconut oil necessary?

No, I can use melted butter or even olive oil as alternatives to coconut oil.

Can I make this recipe without an air fryer?

Yes, I can bake the banana slices in an oven at 300°F (150°C) for about 20 minutes, flipping halfway through, until they are golden brown and crisp.

Why are my banana chips too soft?

If my banana chips are too soft, they may need more cooking time or thinner slicing to achieve the desired crispness.

Conclusion

Cinnamon-Sugar Air Fryer Banana Chips are an easy, delicious, and healthy snack that offers a perfect balance of sweetness and crunch. Whether I enjoy them on their own or paired with yogurt, these homemade chips are sure to become a favorite in my snack rotation.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cinnamon-Sugar Air Fryer Banana Chips

Cinnamon-Sugar Air Fryer Banana Chips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Snack
  • Method: Air Fryer
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

Cinnamon-Sugar Air Fryer Banana Chips are a sweet, crispy, and healthy snack made with just a few ingredients. These homemade banana chips are air-fried to perfection with a light cinnamon-sugar coating, offering a naturally sweet treat without the guilt. Quick, easy, and irresistibly crunchy—perfect for snacking or topping your favorite yogurt.

Ingredients

  • 2 firm, slightly underripe bananas
  • 1 tbsp melted coconut oil (or melted butter)
  • 1 tbsp granulated sugar (or coconut sugar)
  • ½ tsp ground cinnamon

Instructions

  1. Preheat Air Fryer: Set your air fryer to 300°F (150°C) and preheat for 5 minutes.
  2. Slice Bananas: Peel bananas and slice into ⅛-inch-thick rounds. Keep thickness uniform for even cooking.
  3. Coat with Oil: Toss banana slices gently with melted coconut oil or butter until lightly coated.
  4. Season: In a small bowl, mix cinnamon and sugar. Sprinkle the mixture over banana slices and toss to coat evenly.
  5. Arrange & Cook: Lay banana slices in a single layer in the air fryer basket, avoiding overlap. Air fry at 300°F for about 15 minutes, flipping halfway through. Monitor closely to prevent burning.
  6. Cool & Crisp: Transfer chips to a wire rack to cool completely—they’ll crisp up more as they cool.

Notes

  • Use slightly underripe bananas for the best texture.
  • Add a pinch of nutmeg or pumpkin spice for extra flavor.
  • For a savory version, skip sugar and use sea salt + paprika.
  • Chips can be refreshed in the air fryer for 2–3 minutes if they soften.
  • Not ideal for freezing as they may lose their crunch.

Cotton Candy Cupcakes

by Leave a Comment

Cotton Candy Cupcakes are a whimsical, pastel-colored treat that bring the sweet, nostalgic flavor of the fair into a fun-sized dessert. With fluffy vanilla cupcakes infused with cotton candy essence and topped with swirls of pastel buttercream, these cupcakes are perfect for parties, birthdays, or anytime I want to add a little magic to the day.

Cotton Candy Cupcakes

Why You’ll Love This Recipe

I love how playful and colorful these cupcakes are, and they taste just as amazing as they look. The cotton candy flavor is subtle and sweet, blending perfectly with the light, moist cupcake base. Whether I’m baking them for kids or adults, they always bring smiles and a bit of surprise.

ingredients

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

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Cotton candy flavoring or extract
  • Whole milk
  • Pink and blue food coloring
  • Butter (for the frosting)
  • Powdered sugar
  • Heavy cream or milk
  • Additional cotton candy (for garnish, optional)

directions

  1. I preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In one bowl, I whisk together flour, baking powder, and salt.
  3. In another bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs, vanilla, and cotton candy flavoring.
  4. I alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.
  5. I divide the batter evenly and tint one half pink and the other half blue. I spoon a bit of each color into each cupcake liner to create a swirl effect.
  6. I bake for 18-22 minutes, until a toothpick comes out clean. I let them cool completely before frosting.
  7. For the frosting, I beat butter until creamy, gradually add powdered sugar, and then stir in cream and more cotton candy flavoring. I tint the frosting pastel colors and pipe it onto the cupcakes.
  8. I top each cupcake with a tuft of cotton candy just before serving (optional).

Servings and timing

This recipe makes about 12 standard cupcakes. Prep time is around 20 minutes, and bake time is 18 to 22 minutes.

Variations

  • I switch up the colors depending on the theme—lavender, mint, or yellow all look great.
  • I use cotton candy-flavored frosting mix for an extra burst of flavor.
  • I make mini cupcakes for party platters or bake a layer cake with the same batter.
  • I top with sprinkles or edible glitter for added sparkle.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. I let them come to room temp before serving for the best texture. I add the cotton candy garnish just before serving, as it melts quickly with moisture.

FAQs

Can I use a boxed cake mix?

Yes, I can use a vanilla or white cake mix and add cotton candy flavoring and food coloring to save time.

Where do I find cotton candy flavoring?

I find it online or in baking supply stores. Brands like LorAnn offer strong, candy-like flavorings that work perfectly.

Can I make these ahead of time?

Yes, I bake and frost them a day in advance, then add the cotton candy right before serving.

Can I make a dairy-free version?

I substitute the butter with vegan margarine and use plant-based milk and cream for the frosting.

Will the cotton candy on top melt?

Yes, it will eventually dissolve from moisture, so I always add it right before serving for the best presentation.

Conclusion

Cotton Candy Cupcakes are a colorful, dreamy dessert that brings fun and nostalgia to any occasion. With their light, airy texture and sweet carnival-inspired flavor, they’re always a hit. I love how easy they are to customize and how much joy they bring to every bite.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cotton Candy Cupcakes

Cotton Candy Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 18–22 minutes
  • Total Time: 40–45 minutes
  • Yield: 12 standard cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Bring the magic of the carnival home with these Cotton Candy Cupcakes—light, fluffy vanilla cupcakes infused with sweet cotton candy flavor and topped with swirled pastel buttercream. Perfect for birthdays, parties, or whimsical celebrations, these vibrant treats are fun to make and even more fun to eat. Garnish with real cotton candy for an unforgettable dessert!

Ingredients

  • For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ tsp cotton candy flavoring or extract
  • ½ cup whole milk
  • Pink and blue food coloring
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 3–4 cups powdered sugar
  • 2–3 tablespoon heavy cream or milk
  • 1 tsp cotton candy flavoring (optional)
  • Pink and blue food coloring
  • Optional: cotton candy tufts, sprinkles, or edible glitter for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, vanilla, and cotton candy flavoring; mix well.
  4. Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined.
  5. Divide the batter in half. Tint one half pink and the other blue. Spoon a bit of each color into each cupcake liner to create a swirl effect.
  6. Bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely.
  7. For the frosting, beat butter until smooth. Gradually add powdered sugar, then mix in cream and cotton candy flavoring. Tint with pastel colors and pipe onto cooled cupcakes.
  8. Just before serving, garnish with tufts of cotton candy or sprinkles, if desired.

Notes

  • For a shortcut, use vanilla boxed cake mix and add cotton candy extract and food coloring.
  • Switch up pastel shades to match any party theme.
  • Top with edible glitter or shimmer dust for a magical effect.
  • Add cotton candy garnish right before serving to prevent melting.

 

Reese’s Peanut Butter Banana Bread

by Leave a Comment

Reese’s Peanut Butter Banana Bread is a sweet, rich twist on classic banana bread that brings together the comforting flavor of ripe bananas with creamy peanut butter and the irresistible crunch of Reese’s candy. It’s the perfect treat for peanut butter lovers and chocolate fans alike. I love making it for brunch, dessert, or even an indulgent snack.

Reese’s Peanut Butter Banana Bread

Why You’ll Love This Recipe

I can’t get enough of the way the flavors come together in this loaf. The bananas make it moist, the peanut butter adds a nutty depth, and the Reese’s pieces or cups bring that gooey, chocolatey surprise in every bite. It’s easy to mix up in one bowl and makes the kitchen smell amazing while it bakes.

ingredients

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

  • Ripe bananas
  • Creamy peanut butter
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Reese’s peanut butter cups or pieces (chopped)
  • Optional: chocolate chips or a peanut butter drizzle for topping

directions

  1. I preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, I mash the bananas, then stir in peanut butter, sugars, eggs, and vanilla until smooth.
  3. I add the flour, baking soda, and salt, mixing until just combined.
  4. I fold in the chopped Reese’s pieces or cups, saving a few for the top.
  5. I pour the batter into the prepared pan and sprinkle the remaining candy (and optional chocolate chips) on top.
  6. I bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
  7. I let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields one loaf, about 8 to 10 slices. Prep time is around 15 minutes, and baking time is 55 to 65 minutes.

Variations

  • I sometimes swirl extra peanut butter into the batter before baking for a marbled effect.
  • I use crunchy peanut butter for added texture.
  • If I don’t have Reese’s, I substitute with chocolate chips or chopped chocolate and a spoonful of peanut butter.
  • I like adding a streusel topping or a light dusting of powdered sugar for presentation.

storage/reheating

I store the banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To freeze, I wrap slices individually in plastic wrap and store in a freezer bag for up to 3 months. I reheat slices in the microwave for 15-20 seconds to bring back that warm, fresh-baked texture.

FAQs

Can I use natural peanut butter?

Yes, I can use natural peanut butter, but I make sure it's well-stirred and not too oily to avoid changing the texture.

What kind of Reese’s should I use?

I use either mini peanut butter cups chopped into pieces or Reese’s pieces candy. Both work great and add delicious bursts of chocolate and peanut butter.

Can I make this gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free flour blend that works for baking. I make sure it's a 1:1 ratio type.

Can I make muffins with this batter?

Definitely. I pour the batter into a lined muffin tin and bake at 350°F for about 20-25 minutes.

How ripe should the bananas be?

I use bananas with lots of brown spots. The riper, the better—they add more sweetness and moisture.

Conclusion

Reese’s Peanut Butter Banana Bread is the ultimate mash-up of my favorite flavors. It’s moist, packed with chocolatey peanut butter goodness, and super easy to make. Whether I’m baking it for a special brunch or just to use up ripe bananas, it always disappears fast.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Reese’s Peanut Butter Banana Bread

Reese’s Peanut Butter Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 55–65 minutes
  • Total Time: 70–80 minutes
  • Yield: 1 loaf (8–10 slices)
  • Category: Dessert, Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Reese’s Peanut Butter Banana Bread is a dreamy fusion of moist banana bread, creamy peanut butter, and gooey Reese’s candy. It’s rich, flavorful, and packed with chocolatey, nutty goodness in every bite. Perfect for breakfast, dessert, or a sweet snack, this one-bowl recipe is easy to make and even easier to love—especially for peanut butter and chocolate fans.

Ingredients

  • 3 ripe bananas, mashed
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup chopped Reese’s peanut butter cups or Reese’s pieces
  • Optional: ¼ cup chocolate chips or peanut butter drizzle for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, mash the bananas. Add peanut butter, granulated sugar, brown sugar, eggs, and vanilla. Mix until smooth.
  3. Stir in flour, baking soda, and salt until just combined.
  4. Fold in most of the chopped Reese’s, reserving a few for topping.
  5. Pour batter into the prepared loaf pan. Top with remaining Reese’s and optional chocolate chips or drizzle.
  6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Swirl extra peanut butter into the batter before baking for a marbled look.
  • Use crunchy peanut butter for extra texture.
  • Substitute chocolate chips and a spoonful of peanut butter if Reese’s aren’t available.
  • Add a streusel topping or powdered sugar for a bakery-style finish.
  • Great as muffins—just bake at 350°F for 20–25 minutes.

 

Strawberry Truffles Recipe

by Leave a Comment

These Strawberry Truffles are soft, creamy, and bursting with sweet strawberry flavor. With a smooth white chocolate base and a dusting of powdered sugar, they’re an irresistible bite-sized treat that looks as pretty as it tastes. Whether I’m making a batch for Valentine’s Day, a baby shower, or just to treat myself, these truffles always feel like something special.

Strawberry Truffles Recipe

Why You’ll Love This Recipe

I love how easy and elegant these strawberry truffles are. They don’t require any baking, and the flavor is rich without being overly sweet. The combination of strawberry and vanilla is classic and comforting, and the texture is luxuriously smooth. Plus, I can make them ahead of time and keep them chilled for when cravings hit or guests pop in.

ingredients

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

  • White chocolate chips
  • Unsalted butter
  • Heavy whipping cream
  • Strawberry extract
  • Vanilla extract
  • Pink food coloring (optional)
  • Powdered sugar

directions

  1. I place the white chocolate chips in a heatproof bowl and set them aside.
  2. In a small saucepan, I melt the butter over medium heat, then stir in the heavy cream and bring it just to a simmer.
  3. I pour the hot cream mixture over the white chocolate chips and let it sit for a minute to soften.
  4. I stir the mixture until smooth, then mix in strawberry extract, vanilla extract, and a drop or two of pink food coloring for a rosy hue.
  5. I cover the bowl and refrigerate the mixture for about an hour, until it firms up enough to scoop.
  6. Using a small scoop or spoon, I form the chilled mixture into small balls, then roll them smooth between my hands.
  7. I finish by rolling each truffle in powdered sugar to coat them.

Servings and timing

This recipe makes about 12 truffles. It takes around 20 minutes to prepare, 5 minutes of stovetop time, and about 1 hour of chilling time. Altogether, I can have these ready in under 90 minutes.

Variations

  • I roll some truffles in crushed freeze-dried strawberries or finely shredded coconut for a colorful, textured coating.
  • I use a drop of lemon extract in place of the vanilla for a citrusy twist.
  • If I want a firmer bite, I dip the chilled truffles in melted dark or milk chocolate and let them harden.
  • I sometimes fold in finely chopped strawberries (dried, not fresh) for extra texture.

storage/reheating

I store these in an airtight container in the fridge for up to 5 days. They’re best served chilled or just slightly softened at room temperature. I never reheat them—just let them sit out for a few minutes before serving if I want a softer bite.

FAQs

Can I use real strawberries instead of extract?

Fresh strawberries have too much moisture, which can make the truffles too soft. I stick with extract for a stronger, more controlled flavor.

Do I have to use food coloring?

Not at all. I like the soft pink color, but the truffles taste just as good without it.

Can I make these ahead?

Yes, I usually make them a day in advance and store them in the fridge. They hold their shape well and the flavor gets even better.

Can I freeze strawberry truffles?

I can freeze them on a baking sheet until firm, then transfer them to a sealed container. I thaw them in the fridge before serving.

Why is my truffle mixture too soft to roll?

It might need more time to chill, or I may need to add a little more melted white chocolate to help it firm up.

Conclusion

These strawberry truffles are the perfect bite-sized indulgence. I love how they come together with just a few ingredients, yet feel totally gourmet. Whether I’m making them for a party or a cozy night in, they always add a little extra sweetness to the moment.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Truffles Recipe

Strawberry Truffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 truffles
  • Category: Dessert, No-Bake Treat
  • Method: No-Bake, Chilled
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This no-bake Strawberry Truffles recipe is a creamy, dreamy treat bursting with real strawberry flavor and coated in powdered sugar. Made with white chocolate, strawberry extract, and a hint of vanilla, these pink truffles are perfect for Valentine’s Day, baby showers, or anytime you want a sweet bite-sized dessert.

Ingredients

  • 1 ½ cups white chocolate chips
  • 2 tbsp unsalted butter
  • ¼ cup heavy whipping cream
  • 1 tsp strawberry extract
  • ½ tsp vanilla extract
  • Pink food coloring (optional)
  • ½ cup powdered sugar (for coating)

Instructions

  1. Place white chocolate chips in a heatproof bowl.
  2. In a small saucepan, melt butter over medium heat. Stir in heavy cream and bring just to a simmer.
  3. Pour hot cream over the white chocolate chips and let sit for 1 minute.
  4. Stir until smooth and fully melted. Mix in strawberry extract, vanilla extract, and a drop or two of pink food coloring (optional).
  5. Cover and refrigerate for 1 hour, or until firm enough to scoop.
  6. Scoop mixture into small balls and roll between hands to smooth.
  7. Roll each truffle in powdered sugar until fully coated.
  8. Chill until ready to serve.

Notes

  • For added texture and flavor, roll in crushed freeze-dried strawberries or shredded coconut.
  • Swap vanilla for lemon extract for a tangy twist.
  • Dip in melted dark or milk chocolate for a chocolate-covered version.
  • If mixture is too soft, chill longer or add more white chocolate.
  • Use gloves when rolling to keep truffles clean and even.

Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars

by Leave a Comment

These peanut butter caramel toffee chocolate chip cookie bars are rich, gooey, and totally over the top—in the best way possible. I love how every layer brings its own flavor: sweet caramel, crunchy toffee bits, melty chocolate chips, and that peanut butter cookie base that holds it all together. They're perfect when I want to bake something indulgent that’s guaranteed to be a hit.

Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars

Why You’ll Love This Recipe

I always reach for this recipe when I need a no-fuss dessert that still feels impressive. The bar format makes it super easy to bake and cut into squares—no scooping or shaping required. I like how the peanut butter gives the cookie base extra moisture and flavor, while the mix-ins create the ultimate texture: gooey, crunchy, and chewy all in one bite. Whether it’s for a party, bake sale, or just a weekend treat, these bars never disappoint.

Ingredients

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

  • Creamy peanut butter

  • Unsalted butter (softened)

  • Brown sugar

  • Granulated sugar

  • Eggs

  • Vanilla extract

  • All-purpose flour

  • Baking soda

  • Salt

  • Semi-sweet chocolate chips

  • Toffee bits

  • Caramel sauce (homemade or store-bought)

Directions

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

  2. In a large bowl, I cream together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy.

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

  4. In a separate bowl, I whisk together the flour, baking soda, and salt. I slowly add this to the wet mixture, stirring until just combined.

  5. I fold in the chocolate chips and toffee bits, then press half of the dough into the prepared baking dish.

  6. I drizzle the caramel sauce over the dough layer, then drop spoonfuls of the remaining dough on top, gently spreading it out to cover the caramel.

  7. I bake for 25–30 minutes, or until the top is golden brown and the center is set.

  8. I let the bars cool completely before slicing to allow the caramel to set.

Servings and timing

This recipe makes about 24 bars and takes roughly 45 minutes total—15 minutes for prep and 30 minutes for baking.

Variations

I like switching things up by using dark chocolate chips for a richer flavor or adding chopped pecans for extra crunch. If I want to tone down the sweetness, I skip the caramel and use just the toffee and chocolate chips. Sometimes I even swirl in Nutella or marshmallow cream for a twist.

storage/reheating

I store the bars in an airtight container at room temperature for up to 4 days. For longer storage, I freeze individual squares wrapped in plastic wrap, then place them in a freezer bag. When I want one, I thaw it at room temp or microwave it for 10–15 seconds to get that gooey texture back.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, I’ve tried it with crunchy peanut butter and loved the added texture. Just make sure to stir it well before using so it’s not too oily.

Do I need to use homemade caramel sauce?

Not at all. I usually use a good-quality store-bought caramel when I’m short on time, and it works perfectly.

Can I double the recipe for a crowd?

Absolutely. I double the ingredients and bake in a larger sheet pan. Just keep an eye on the baking time, as it might need a few extra minutes.

How do I know when the bars are done?

I check that the top is golden and the center no longer looks wet. A toothpick inserted should come out with a few moist crumbs but no raw batter.

Can I make these gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. The bars still bake up nicely with that chewy, gooey texture.

Conclusion

These peanut butter caramel toffee chocolate chip cookie bars are pure dessert bliss. I love how easy they are to make, and the combination of flavors and textures is just irresistible. Whether I'm baking for others or treating myself, these bars always bring smiles—and requests for the recipe.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars

Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 24 bars
  • Category: Dessert, Bars
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars are gooey, rich, and packed with indulgent layers of flavor. With a soft peanut butter cookie base, melty chocolate chips, crunchy toffee bits, and a luscious swirl of caramel, these easy dessert bars are perfect for parties, bake sales, or whenever you’re craving something sweet and decadent.

Ingredients

  • ½ cup creamy peanut butter
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup semi-sweet chocolate chips
  • ¾ cup toffee bits
  • ½ cup caramel sauce (store-bought or homemade)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper.
  2. Cream together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then mix in vanilla.
  4. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
  5. Fold in chocolate chips and toffee bits.
  6. Press half of the dough into the prepared pan. Drizzle caramel sauce over the dough.
  7. Drop spoonfuls of the remaining dough over the top and gently spread to cover the caramel.
  8. Bake for 25–30 minutes, or until golden and center is just set.
  9. Let cool completely before slicing for clean bars.

Notes

  • Use crunchy peanut butter for added texture.
  • Swap in dark chocolate chips or add chopped pecans for variety.
  • Want to tone down the sweetness? Omit the caramel and use just the toffee and chocolate chips.
  • Bars freeze well—wrap individually and store in freezer-safe bags.
  • Warm slightly in the microwave to bring back gooey texture.

New York Cheesecake

by Leave a Comment

New York cheesecake is rich, dense, creamy, and smooth—everything I want in a classic dessert. With its thick graham cracker crust and silky-smooth filling, this iconic cheesecake delivers pure indulgence in every bite. Whether I’m serving it plain or topped with berries or chocolate, it always steals the show.

New York Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake has the perfect balance of tang and sweetness, thanks to cream cheese, sour cream, and just the right amount of sugar. It’s thick and luscious without being overly heavy. The baking method ensures it comes out crack-free and perfectly creamy every time. This dessert is elegant enough for holidays but easy enough to make anytime I’m craving something decadent.

Ingredients

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

  • Graham cracker crumbs
  • Granulated sugar
  • Unsalted butter, melted
  • Full-fat cream cheese, softened
  • Sour cream
  • Eggs
  • Vanilla extract
  • Lemon juice (for brightness)
  • All-purpose flour (for stability, optional)

Directions

  1. I start by preheating the oven to 325°F (163°C) and greasing a 9-inch springform pan.
  2. For the crust, I mix graham cracker crumbs, sugar, and melted butter, then press it into the bottom of the pan. I bake it for 10 minutes and let it cool.
  3. In a large bowl, I beat the cream cheese until smooth, then add sugar, sour cream, vanilla, and lemon juice. Once that’s combined, I mix in the eggs one at a time. I avoid overmixing to keep the texture creamy.
  4. I pour the filling over the crust and gently smooth the top. To bake, I place the pan in a water bath to help prevent cracks.
  5. I bake it for about 1 hour and 15 minutes, until the edges are set but the center is still slightly jiggly.
  6. Once baked, I turn the oven off and let the cheesecake sit in the oven with the door cracked for an hour.
  7. Then I chill it in the fridge for at least 4 hours, but I prefer overnight for the best texture.

Servings and Timing

This recipe makes about 12 servings. It takes 20 minutes to prep, around 1 hour and 15 minutes to bake, and at least 4 hours to chill. Including cooling time, I plan for about 6 hours total from start to finish.

Variations

I like to get creative with the crust by using chocolate cookies or gingersnaps instead of graham crackers. For toppings, I sometimes go with fresh strawberries, blueberry compote, chocolate ganache, or caramel drizzle. Adding a swirl of raspberry puree or melted chocolate into the batter before baking is also a fun twist.

Storage/Reheating

I keep the cheesecake in the fridge, covered, for up to 5 days. It also freezes well—just wrap it tightly in plastic and foil. To thaw, I leave it in the fridge overnight. I never reheat cheesecake since it’s best served chilled or at room temperature.

FAQs

Why did my cheesecake crack?

Cracks usually come from overbaking or cooling too fast. I always use a water bath and let it cool slowly to prevent this.

Can I make it without a water bath?

Yes, but I find the texture is creamier and the top stays smoother with the water bath. If I skip it, I make sure not to overbake.

Do I have to use sour cream?

Sour cream gives it that signature tang and smooth finish, but I’ve used Greek yogurt in a pinch and it still turns out great.

How long should I chill the cheesecake?

I chill it for at least 4 hours, but overnight is best. It needs time to fully set and develop the right texture.

Can I make this ahead of time?

Absolutely. I usually make it a day or two in advance and keep it chilled until ready to serve. It actually tastes better the next day.

Conclusion

New York cheesecake is a timeless dessert that always impresses. It’s creamy, rich, and incredibly satisfying, with a texture that’s just right. I love how versatile it is—easy to dress up with toppings or perfect as-is. Whether I’m celebrating or just treating myself, this cheesecake never lets me down.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
New York Cheesecake

New York Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 6 hours (including cooling/chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This classic New York cheesecake is rich, creamy, and smooth with a buttery graham cracker crust. Perfectly baked to avoid cracks and chilled to silky perfection, it’s an indulgent dessert that’s ideal for holidays, dinner parties, or any time you’re craving something decadent.

Ingredients

  • For the crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ⅓ cup unsalted butter, melted
  • For the filling:
  • 4 (8 oz) blocks full-fat cream cheese, softened
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 2 tbsp all-purpose flour (optional, for extra stability)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, sugar, and melted butter for the crust. Press into bottom of pan and bake for 10 minutes. Cool slightly.
  3. Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and lemon juice. Mix until just combined.
  4. Add eggs one at a time, mixing on low speed. Avoid overmixing. Stir in flour if using.
  5. Pour filling over crust. Smooth the top. Place springform pan into a water bath.
  6. Bake for 1 hour 15 minutes, or until edges are set and center slightly jiggles.
  7. Turn off oven, crack the door, and let cheesecake sit for 1 hour.
  8. Chill in the fridge for at least 4 hours, preferably overnight, before slicing.

Notes

  • For a fun twist, use chocolate cookies or gingersnaps for the crust.
  • Top with fresh berries, fruit compote, ganache, or caramel.
  • Cheesecake is best chilled overnight for the smoothest texture.
  • Don’t skip the water bath—it helps prevent cracks.
  • To freeze, wrap tightly and thaw in the fridge overnight.

Orange Chicken

by Leave a Comment

Orange Chicken is a sweet and tangy takeout-style dish I can make right at home with just four simple ingredients. Crispy chicken nuggets are coated in a sticky orange glaze made from marmalade, BBQ sauce, and soy sauce—creating a meal that’s full of flavor and ready in just 30 minutes.

Orange Chicken

Why I Love This Recipe

I’m all about quick, crowd-pleasing meals, and this one is a go-to in my kitchen:

  • Only 4 Ingredients: I don’t need to fuss with a long shopping list or complicated prep.
  • Fast and Easy: It’s ready in half an hour, making it perfect for busy weeknights.
  • Family-Friendly: The sweet and savory flavors are a hit with everyone—even picky eaters.
  • Better Than Takeout: I save money and customize the dish to my liking, all without leaving home.

Ingredients

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

  • Frozen chicken nuggets
  • Orange marmalade
  • BBQ sauce (I like using Sweet Baby Ray’s for its bold flavor)
  • Soy sauce
  • Green onion (optional, for garnish)

Directions

  1. Bake the Chicken: I start by cooking the frozen chicken nuggets according to the package instructions and let them cool slightly once baked.
  2. Make the Sauce: In a pan over medium-high heat, I combine the orange marmalade, BBQ sauce, and soy sauce, stirring occasionally for about 5-7 minutes until it’s hot and slightly thickened.
  3. Coat the Chicken: I pour the hot sauce over the cooked chicken nuggets and stir them until every piece is evenly coated.
  4. Serve: I like to serve the orange chicken over rice, noodles, or even with stir-fried veggies on the side.

Servings and Timing

This recipe makes about 5 servings. It takes around 5-10 minutes to prep, 20 minutes to bake the nuggets, and 5-7 minutes to heat the sauce—so I can have dinner on the table in just 30 minutes.

Variations

  • Spicy Kick: I sometimes sprinkle in red pepper flakes or a dash of sriracha to add heat.
  • Homemade Chicken: Instead of frozen nuggets, I use breaded chicken tenders or homemade baked chicken bites.
  • Citrus Twist: A bit of fresh orange zest or juice gives the sauce an extra zing.
  • Veggie Boost: I stir in steamed broccoli or snow peas at the end to make it more of a complete meal.

Storage and Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the microwave or warm it gently on the stovetop. The flavors deepen after a day, so the leftovers taste even better.

FAQs

Can I use homemade chicken instead of frozen nuggets?

Yes, I often swap in homemade baked or air-fried chicken pieces. I just make sure they’re fully cooked before tossing them in the sauce.

What kind of BBQ sauce works best?

I prefer a classic, smoky BBQ sauce like Sweet Baby Ray’s. Since the marmalade adds sweetness, I avoid sauces that are too sugary.

Is orange marmalade necessary?

Orange marmalade is key to the signature sweet and citrusy glaze. If I don’t have it, I’ve tried subbing with apricot preserves and adding a little orange zest or juice.

Can I make this dish ahead of time?

Yes, I can prep the sauce in advance and store it in the fridge. When I’m ready, I just bake the chicken, reheat the sauce, and combine.

What can I serve with orange chicken?

I usually pair it with white rice, brown rice, or noodles. Sometimes I add a side of steamed veggies, stir-fried greens, or a light salad to balance the sweetness.

Conclusion

This quick and flavorful Orange Chicken is one of my favorite weeknight dinners. With just four ingredients and minimal prep, it satisfies my craving for something tangy, sweet, and comforting. Whether I serve it over rice or noodles, it's always a hit—and way better than takeout.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Orange Chicken

Orange Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 5–10 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Baking, Stovetop
  • Cuisine: Asian-Inspired, American
Print Recipe

Description

Orange Chicken is a sweet, tangy, and quick weeknight dinner made with just four ingredients—perfect for busy nights when I want bold takeout-style flavor fast. Crispy chicken nuggets are coated in a sticky orange glaze made from marmalade, BBQ sauce, and soy sauce for an irresistibly easy meal that's ready in 30 minutes.

Ingredients

  • 1 (25 oz) bag frozen chicken nuggets
  • 1 cup orange marmalade
  • ¾ cup BBQ sauce (such as Sweet Baby Ray’s)
  • 2 tbsp soy sauce
  • Chopped green onion (optional, for garnish)

Instructions

  1. Cook Chicken Nuggets: Bake the chicken nuggets according to package instructions. Let cool slightly.
  2. Make Orange Sauce: In a saucepan over medium-high heat, combine orange marmalade, BBQ sauce, and soy sauce. Stir occasionally for 5–7 minutes, until the sauce is hot and slightly thickened.
  3. Combine: Add cooked nuggets to a large bowl. Pour the hot orange sauce over the chicken and toss until evenly coated.
  4. Serve: Garnish with green onions if desired, and serve over rice, noodles, or alongside steamed veggies.

Notes

  • For extra spice, add red pepper flakes or a dash of sriracha to the sauce.
  • Homemade chicken bites or tenders can be used in place of frozen nuggets.
  • Add fresh orange zest or juice to brighten the flavor.
  • Mix in steamed broccoli or snow peas for a balanced meal.
  • Leftovers keep well and taste even better the next day!

Easy Cashew Chicken

by Leave a Comment

Easy Cashew Chicken is a quick, flavorful stir-fry dish that delivers all the comfort and richness of a takeout classic right from my own kitchen. With juicy, pan-seared chicken, crunchy roasted cashews, and a savory sauce that clings to every bite, it’s the kind of meal I can whip up on a busy weeknight and still feel like I’m treating myself.

Easy Cashew Chicken

Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and always hits the spot. It comes together in just one pan, which means cleanup is easy. The combination of tender chicken and toasty cashews is unbeatable, and the sauce is loaded with bold, balanced flavor—sweet, salty, tangy, and just a little spicy. I can customize it based on what I have in the fridge, and it always turns out delicious.

Ingredients

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

  • Boneless, skinless chicken thighs

  • Salt and pepper

  • Cornstarch

  • Vegetable oil

  • Onion

  • Garlic

  • Hoisin sauce

  • Chili garlic sauce

  • Chicken broth or water

  • Rice vinegar

  • Green onions

  • Roasted unsalted cashews

  • Cooked white rice, for serving

Directions

  1. I cut the chicken into bite-sized pieces and season with salt and pepper.

  2. I toss the chicken in cornstarch to coat it evenly.

  3. In a large skillet, I heat oil over medium-high heat and cook the chicken until golden and cooked through. Then I remove it from the pan.

  4. In the same skillet, I cook chopped onion until soft, then add minced garlic for a quick sauté.

  5. I whisk together hoisin sauce, chili garlic sauce, broth, and vinegar to make the sauce.

  6. I pour the sauce into the skillet, letting it simmer and thicken slightly.

  7. I return the chicken to the skillet, stirring to coat it in the sauce.

  8. I add roasted cashews and green onions, tossing everything together.

  9. I serve the dish over warm rice and garnish with extra green onions if I want a little freshness.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and another 15 minutes to cook, so I can have it on the table in 30 minutes flat.

Variations

  • Sometimes I use chicken breast instead of thighs for a leaner option.

  • I’ve added veggies like bell peppers, snap peas, or broccoli when I want to bulk it up.

  • For a milder sauce, I reduce or skip the chili garlic sauce.

  • I swap white rice with brown rice or even quinoa when I’m in the mood for something different.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove over medium heat or in the microwave with a splash of water to keep the sauce from drying out. The cashews lose a bit of crunch but still taste great.

FAQs

Can I make this dish ahead of time?

Yes, I often prep the chicken and sauce a day in advance. When it’s time to cook, everything comes together super fast.

What kind of chicken works best?

I like using chicken thighs because they stay juicy, but chicken breasts work fine too—just don’t overcook them.

How spicy is this dish?

It has a mild kick from the chili garlic sauce. If I want it spicier, I just add more. If I prefer it mild, I reduce or leave it out.

Do I need to toast the cashews?

If I’m using raw cashews, I toast them in a dry pan for a few minutes to bring out their flavor. If they’re already roasted, I just toss them in as is.

Can I freeze cashew chicken?

Yes, I freeze the cooked chicken and sauce (without the cashews) for up to 2 months. I add fresh cashews when reheating to keep them crunchy.

Conclusion

Easy Cashew Chicken is one of those recipes I keep coming back to—it’s fast, flexible, and incredibly flavorful. Whether I’m feeding my family or just cooking for myself, it’s always a hit. With pantry-friendly ingredients and a rich, homemade sauce, it’s a reliable go-to that never disappoints.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Cashew Chicken

Easy Cashew Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Asian-Inspired
Print Recipe

Description

Easy Cashew Chicken is a fast, flavorful stir-fry featuring tender chicken, crunchy cashews, and a rich, savory sauce. This 30-minute homemade version of the takeout favorite is perfect for weeknight dinners and packed with sweet, salty, and tangy flavor in every bite.

Ingredients

  • 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • ¼ cup hoisin sauce
  • 1 tbsp chili garlic sauce (adjust to taste)
  • ⅓ cup chicken broth or water
  • 1 tbsp rice vinegar
  • ½ cup roasted unsalted cashews
  • 2–3 green onions, sliced
  • Cooked white rice, for serving

Instructions

  1. Season chicken with salt and pepper, then toss with cornstarch to coat.
  2. Heat oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through. Remove from pan.
  3. In the same skillet, sauté onion until soft. Add garlic and cook for 30 seconds.
  4. In a small bowl, whisk hoisin sauce, chili garlic sauce, chicken broth, and rice vinegar.
  5. Pour sauce into the skillet and simmer for 1–2 minutes until slightly thickened.
  6. Return chicken to the skillet and toss to coat in the sauce.
  7. Stir in cashews and green onions.
  8. Serve over rice, garnished with extra green onions if desired.

Notes

  • Chicken thighs offer the best flavor and stay juicy, but breasts can be used.
  • Add veggies like bell peppers or snap peas for extra texture.
  • For a milder version, reduce or omit the chili garlic sauce.
  • If using raw cashews, toast them in a dry pan for 3–5 minutes before adding.

Amish Poor Man's Steak

by Leave a Comment

Amish Poor Man's Steak is a delicious and budget-friendly comfort food that transforms simple pantry staples into a hearty, satisfying meal. Tender ground beef patties are seasoned, pan-fried, and baked in a creamy mushroom gravy that soaks into every bite. It's the kind of home-cooked dish that brings warmth to the table and leaves no one hungry.

Amish Poor Man's Steak

Why You’ll Love This Recipe

I love how easy and economical this recipe is. It uses basic ingredients I usually have on hand, but the result tastes like something that took hours to make. The patties turn out juicy and flavorful, and the creamy gravy is the perfect finishing touch. It’s a meal I can rely on to please everyone—especially when I serve it with mashed potatoes or noodles.

Ingredients

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

  • Ground beef
  • Milk
  • Cracker crumbs
  • Salt
  • Black pepper
  • Onion, finely chopped
  • All-purpose flour (for dredging)
  • Cream of mushroom soup
  • Water or beef broth

Directions

  1. I combine the ground beef, milk, cracker crumbs, salt, pepper, and finely chopped onion in a mixing bowl.
  2. I shape the mixture into a loaf and cover it, letting it chill in the fridge overnight.
  3. The next day, I slice the loaf into thick patties.
  4. I dredge each patty lightly in flour to help with browning.
  5. In a skillet, I pan-fry the patties over medium heat until browned on both sides.
  6. I place the browned patties in a baking dish.
  7. In a separate bowl, I mix the cream of mushroom soup with water or broth until smooth.
  8. I pour the mixture over the patties in the dish.
  9. I bake everything at 350°F for about 1 hour until it's bubbly and the patties are cooked through.

Servings and timing

  • Servings: About 4
  • Prep Time: 15 minutes (plus overnight chilling)
  • Cook Time: 1 hour 15 minutes
  • Total Time: Around 1 hour 30 minutes (not including chilling)

Variations

  • I sometimes add Worcestershire sauce or garlic powder to the meat for extra flavor.
  • If I’m out of cracker crumbs, breadcrumbs or rolled oats work just as well.
  • I like using cream of celery or cream of onion soup when I want to switch things up.
  • For a lighter version, I’ve tried using ground turkey instead of beef and it still turned out tasty.

storage/reheating

Leftovers go into an airtight container and keep in the fridge for up to 3 days.
To freeze, I let everything cool, then pack the patties and gravy in a freezer-safe container. They’re good for up to 3 months.
When it’s time to reheat, I use the microwave for quick portions or the oven for bigger batches. I make sure they’re heated through and the gravy is nice and warm again.

FAQs

Can I skip the overnight chilling step?

Yes, I can cook the patties right away, but chilling helps them hold their shape better during frying.

What can I use instead of cream of mushroom soup?

I’ve used cream of celery and cream of chicken before—they both work great and change up the flavor a little.

How do I make this gluten-free?

I use gluten-free crackers or oats in place of regular crumbs and make sure the soup is gluten-free.

Can I double the recipe for a crowd?

Absolutely. I just make a bigger loaf, slice more patties, and bake everything in a larger dish.

What sides go best with this dish?

I usually serve it with mashed potatoes, egg noodles, or rice—anything that soaks up that tasty gravy.

Conclusion

Amish Poor Man’s Steak is a go-to when I want a filling, comforting meal without spending a lot. It’s full of rich flavor and classic home-style goodness. I make it on cozy evenings, for family dinners, or any time I want to bring that old-fashioned warmth to the table. It's simple, satisfying, and always a hit.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Amish Poor Man's Steak

Amish Poor Man's Steak

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes (plus overnight chilling)
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes (excluding chilling)
  • Yield: Serves 4
  • Category: Dinner
  • Method: Baking + Pan-frying
  • Cuisine: Amish, American Comfort Food
Print Recipe

Description

Amish Poor Man's Steak is a comforting and budget-friendly dinner recipe made from ground beef, cracker crumbs, and a creamy mushroom gravy. This old-fashioned Amish-style dish is baked to perfection and ideal for cozy family dinners. Serve with mashed potatoes or noodles for the ultimate comfort food experience.

Ingredients

  • 1 lb ground beef
  • ½ cup milk
  • 1 cup cracker crumbs (or breadcrumbs/oats as variation)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 small onion, finely chopped
  • All-purpose flour (for dredging)
  • 1 can (10.5 oz) cream of mushroom soup
  • ½ cup water or beef broth

Instructions

  1. In a mixing bowl, combine ground beef, milk, cracker crumbs, salt, pepper, and chopped onion.
  2. Form into a loaf shape, cover, and refrigerate overnight.
  3. Slice chilled meatloaf into thick patties.
  4. Lightly dredge each patty in flour.
  5. Pan-fry patties in a skillet over medium heat until browned on both sides.
  6. Place patties in a baking dish.
  7. In a separate bowl, mix cream of mushroom soup with water or broth until smooth.
  8. Pour gravy mixture over patties.
  9. Bake at 350°F for about 1 hour until bubbly and cooked through.

Notes

  • Chilling overnight helps the patties hold their shape better.
  • Swap in cream of celery or cream of chicken soup for a different flavor.
  • Worcestershire sauce or garlic powder can be added to the meat for extra depth.
  • Leftovers store well in the fridge for 3 days or freeze for up to 3 months.
  • Reheat gently in the microwave or oven until hot throughout.

Cheesy Garlic Chicken Wraps

by Leave a Comment

These Cheesy Garlic Chicken Wraps are everything I want in a quick, satisfying meal—juicy, seasoned chicken, loads of melty cheese, and a creamy garlic sauce all bundled into a golden, crispy tortilla. Whether I’m making lunch, dinner, or something to grab on the go, this wrap always delivers on flavor and comfort.

Cheesy Garlic Chicken Wraps

Why You’ll Love This Recipe

I love how this recipe turns simple ingredients into something seriously crave-worthy. It’s quick to make, easy to customize, and doesn’t require any fancy prep. The garlic sauce gives it a rich, creamy kick, and the melty cheese just pulls it all together. Plus, cooking everything in one skillet keeps cleanup easy.

ingredients

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

  • Boneless, skinless chicken breasts, diced
  • Olive oil
  • Garlic powder
  • Onion powder
  • Paprika
  • Salt and pepper
  • Shredded cheddar cheese
  • Shredded mozzarella cheese
  • Large flour tortillas
  • Creamy garlic sauce (store-bought or homemade)
  • Fresh parsley (optional, for garnish)

directions

  1. I season the diced chicken with garlic powder, onion powder, paprika, salt, and pepper.
  2. In a skillet over medium heat, I heat the olive oil and cook the chicken until it’s golden and cooked through, about 6–8 minutes.
  3. I remove the chicken and set it aside.
  4. On each tortilla, I spread a layer of creamy garlic sauce, then add a portion of the cooked chicken.
  5. I top it with a mix of shredded cheddar and mozzarella.
  6. I roll the tortillas into wraps, folding the sides in to keep everything sealed.
  7. I place the wraps seam-side down in the skillet and cook them until golden brown and crisp on each side, about 2–3 minutes per side.
  8. I slice and serve warm, with fresh parsley if I want a pop of color.

Servings and timing

This recipe makes 4 wraps and serves about 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I like to mix it up by adding sautéed peppers or spinach for extra flavor. Sometimes I swap in pepper jack cheese for a spicy version, or use a flavored tortilla like spinach or sun-dried tomato to change things up. For a lighter version, I go with whole wheat tortillas and reduced-fat cheese.

storage/reheating

I store any leftover wraps in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the skillet for a few minutes per side to bring back that crisp exterior. Microwaving works too—just 1–2 minutes—but they’ll be softer instead of crispy.

FAQs

Can I use leftover chicken?

Yes, I often use cooked rotisserie or leftover grilled chicken. I just warm it up in the pan with the seasonings before assembling the wraps.

What kind of garlic sauce should I use?

I either use a store-bought creamy garlic sauce or make my own with mayo, minced garlic, lemon juice, and a pinch of salt. It’s super easy.

Can I make these wraps ahead of time?

I like to prep everything ahead, but I usually wait to cook the wraps until I’m ready to eat. That way, they stay crispy.

What other cheeses can I use?

I’ve tried provolone, pepper jack, and even feta for a different flavor. Any cheese that melts well works.

Are these wraps freezer-friendly?

I don’t recommend freezing fully assembled wraps because the texture of the tortilla gets soggy. But I do freeze the cooked chicken and just assemble fresh when I’m ready to eat.

Conclusion

These Cheesy Garlic Chicken Wraps are my go-to when I want something quick, warm, and satisfying. They’re easy to throw together with pantry staples, endlessly customizable, and always a hit at the table. Whether I’m feeding a crowd or just making a quick lunch for myself, this recipe never fails.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cheesy Garlic Chicken Wraps

Cheesy Garlic Chicken Wraps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 wraps (serves 4)
  • Category: Lunch, Dinner, Wraps
  • Method: Stovetop, Skillet
  • Cuisine: American
Print Recipe

Description

These Cheesy Garlic Chicken Wraps are a quick, easy, and flavor-packed meal with juicy seasoned chicken, melty cheese, and creamy garlic sauce wrapped in a golden, crispy tortilla. Perfect for lunch, dinner, or meal prep, these wraps are comforting, customizable, and ready in just 25 minutes.

Ingredients

  • Boneless, skinless chicken breasts (diced)
  • Olive oil
  • Garlic powder
  • Onion powder
  • Paprika
  • Salt and pepper
  • Shredded cheddar cheese
  • Shredded mozzarella cheese
  • Large flour tortillas
  • Creamy garlic sauce (store-bought or homemade)
  • Fresh parsley (optional, for garnish)

Instructions

  1. Season diced chicken with garlic powder, onion powder, paprika, salt, and pepper.
  2. Heat olive oil in a skillet over medium heat. Cook chicken for 6–8 minutes until golden and fully cooked.
  3. Remove chicken and set aside.
  4. Spread creamy garlic sauce on each tortilla.
  5. Add chicken and a mix of cheddar and mozzarella cheeses.
  6. Roll into wraps, folding in the sides.
  7. Place wraps seam-side down in the skillet. Cook 2–3 minutes per side until golden and crispy.
  8. Slice and garnish with parsley if desired. Serve warm.

Notes

  • Add sautéed veggies like peppers or spinach for extra flavor.
  • Use pepper jack for heat or flavored tortillas for variety.
  • For a lighter version, use whole wheat tortillas and low-fat cheese.
  • Leftover or rotisserie chicken works well.
  • Best served fresh, but ingredients can be prepped ahead.

Butterfinger Balls

by Leave a Comment

Butterfinger balls are rich, chocolatey, and packed with the signature crunch and peanut-buttery goodness of Butterfinger candy bars. These no-bake treats are super easy to whip up and perfect for holidays, parties, or when I just want a sweet bite-sized indulgence.

Butterfinger Balls

Why You’ll Love This Recipe

I love making Butterfinger balls because they’re fast, fun, and always a crowd-pleaser. The texture is a dreamy combo of creamy and crunchy, and the flavor hits that sweet spot between salty peanut butter and smooth chocolate. Plus, with no baking involved, I can prep a whole batch in minutes.

Ingredients

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

  • Creamy peanut butter
  • Powdered sugar
  • Crushed Butterfinger candy bars
  • Vanilla extract
  • Chocolate chips or melting chocolate
  • Coconut oil or shortening (optional, for smoother chocolate)

Directions

  1. In a large bowl, I mix peanut butter, powdered sugar, and crushed Butterfinger bars until well combined.
  2. I stir in a splash of vanilla extract for added flavor.
  3. I scoop out portions and roll them into bite-sized balls, then place them on a lined baking sheet.
  4. I chill the balls in the freezer for about 20–30 minutes to firm up.
  5. While they chill, I melt the chocolate chips in the microwave or over a double boiler, adding a little coconut oil if I want a shinier, smoother finish.
  6. I dip each chilled ball into the melted chocolate, letting any excess drip off, and place them back on the tray.
  7. I chill them again until the chocolate is set—usually another 15–20 minutes.
  8. I store them in an airtight container in the fridge or freezer.

Servings and timing

This recipe yields about 20–24 balls depending on the size. It takes roughly 15 minutes to prep, plus about 30–45 minutes of chilling time.

Variations

  • I sometimes use crunchy peanut butter for extra texture.
  • A white chocolate coating makes a fun twist, especially for holidays.
  • For a deeper peanut flavor, I mix in a bit of peanut butter powder.
  • I roll the dipped balls in crushed Butterfinger crumbs or sprinkles before the chocolate sets for a decorative finish.

Storage/Reheating

I store Butterfinger balls in the fridge for up to a week, or in the freezer for up to 2 months. I let them sit at room temperature for a few minutes before serving if frozen. No reheating needed—just pop and enjoy.

FAQs

Do I need to crush full-size Butterfinger bars?

I usually use fun-size bars and crush them in a zip-top bag with a rolling pin. A food processor works too for a finer texture.

Can I make these without chocolate coating?

Yes, I’ve made them plain and just rolled them in powdered sugar or cocoa powder—they’re still delicious.

What’s the best way to melt chocolate for dipping?

I prefer using the microwave in 20-second bursts, stirring in between, but a double boiler works if I want more control.

Can I make these ahead of time?

Absolutely. I make them up to a week in advance and keep them chilled until I’m ready to serve.

Are Butterfinger balls gluten-free?

Butterfinger bars are generally gluten-free, but I always check the labels, especially for any new ingredients or cross-contamination warnings.

Conclusion

Butterfinger balls are my go-to no-bake treat when I want something quick, sweet, and totally addictive. They combine the nostalgic taste of a candy bar with the ease of a simple dessert recipe. Whether for gifting, parties, or a personal treat stash, these little bites always hit the spot.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butterfinger Balls

Butterfinger Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 30–45 minutes
  • Total Time: 1 hour
  • Yield: 20–24 balls
  • Category: Dessert, No-Bake Treat
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Butterfinger balls are the ultimate no-bake treat—creamy, crunchy, and loaded with peanut butter and crushed Butterfinger candy. Dipped in smooth chocolate and perfectly bite-sized, they’re an easy dessert to whip up for parties, holidays, or a sweet snack any day.

Ingredients

  • 1 cup creamy peanut butter
  • 1½ cups powdered sugar
  • 1 cup crushed Butterfinger candy bars (about 6 fun-size bars)
  • 1 tsp vanilla extract
  • 1½ cups chocolate chips or melting chocolate
  • 1 tbsp coconut oil or shortening (optional, for melting chocolate)

Instructions

  1. In a large bowl, mix peanut butter, powdered sugar, and crushed Butterfinger bars until fully combined.
  2. Stir in vanilla extract.
  3. Roll the mixture into 1-inch balls and place on a lined baking sheet.
  4. Freeze for 20–30 minutes until firm.
  5. While chilling, melt chocolate chips with optional coconut oil in 20-second bursts in the microwave (or over a double boiler), stirring until smooth.
  6. Dip each ball into the melted chocolate, letting the excess drip off, and return to the baking sheet.
  7. Chill again for 15–20 minutes, or until the chocolate is fully set.
  8. Store in an airtight container in the fridge or freezer.

Notes

  • Use crunchy peanut butter for added texture.
  • Swap in white chocolate or dark chocolate for the coating.
  • For a fun finish, roll the dipped balls in crushed Butterfinger crumbs or colorful sprinkles before the chocolate sets.
  • These freeze beautifully—perfect for prepping ahead of time.

Reese’s Peanut Butter Chocolate Chip Cookie Bites

by Leave a Comment

Reese’s Peanut Butter Chocolate Chip Cookie Bites are the ultimate sweet treat for peanut butter lovers like me. These mini cookie cups are filled with rich chocolate chips and crowned with a creamy Reese’s Peanut Butter Cup, delivering that classic chocolate-peanut butter combo in every bite-sized portion.

Reese’s Peanut Butter Chocolate Chip Cookie Bites

Why You’ll Love This Recipe

I love how simple and satisfying these cookie bites are. They’re perfect for parties, potlucks, or just snacking at home. The peanut butter cup in the center melts slightly into the warm cookie, making every bite gooey and rich. Plus, because they’re made in a mini muffin tin, they’re super easy to portion and share (or not share—I won’t judge).

Ingredients

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

  • Refrigerated chocolate chip cookie dough or homemade cookie dough
  • Mini Reese’s Peanut Butter Cups, unwrapped
  • Optional: extra chocolate chips for topping or mixing in

Directions

  1. I preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
  2. I scoop about 1 tablespoon of cookie dough into each muffin cup, pressing it lightly to shape a base.
  3. I bake the cookie bases for 10–12 minutes, until golden and puffed.
  4. Right after baking, I gently press a mini Reese’s into the center of each cookie bite.
  5. I let them cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookie bites. I usually prep everything in 10 minutes and bake them for 10–12 minutes, so they’re ready in under 25 minutes total.

Variations

  • I’ve used white chocolate chip cookie dough for a sweeter twist.
  • Sometimes I press a different mini candy (like Rolos or Hershey’s Kisses) into the center instead of Reese’s.
  • I like mixing crushed peanuts into the dough for a little crunch.
  • Around the holidays, I swap the regular Reese’s with seasonal ones (like heart- or tree-shaped cups).

Storage/Reheating

I store these cookie bites in an airtight container at room temperature for up to 4 days. They also freeze well—just let them cool completely and store in a freezer-safe bag. To reheat, I pop one in the microwave for 10 seconds for that warm, melty center.

FAQs

Can I use homemade cookie dough?

Absolutely. I’ve used my own chocolate chip cookie dough plenty of times. Just keep the portions small so they don’t overflow the muffin tin.

Do I need to chill the dough?

If I’m using store-bought dough, chilling isn’t necessary. For homemade dough, I chill it if it’s very soft to keep the cookies from spreading too much.

Can I use regular-sized muffin tins?

I wouldn’t recommend it. The mini size works best for bite-sized treats and fits the mini Reese’s perfectly.

How do I keep the Reese’s from melting too much?

I press them in right after baking while the cookie is still hot, then let everything cool together. I try not to move them too much while warm to keep the peanut butter cups intact.

Can I make these ahead?

Yes, I often make them a day ahead and store them in a sealed container. They stay soft and delicious for several days.

Conclusion

Reese’s Peanut Butter Chocolate Chip Cookie Bites are a quick, irresistible dessert I can whip up anytime I want something sweet, rich, and fun to eat. They’re everything I love in a treat—chocolate, peanut butter, and just the right size for popping one (or three) in a row. Whether I’m baking for a crowd or just myself, they never disappoint.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Reese’s Peanut Butter Chocolate Chip Cookie Bites

Reese’s Peanut Butter Chocolate Chip Cookie Bites

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: 24 cookie bites
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Reese’s Peanut Butter Chocolate Chip Cookie Bites are rich, bite-sized cookie cups filled with melty chocolate chips and topped with mini Reese’s Peanut Butter Cups. These easy-to-make treats combine classic flavors in a fun, sharable dessert perfect for parties, holidays, or anytime cravings.

Ingredients

  • Refrigerated chocolate chip cookie dough (or homemade)
  • 24 mini Reese’s Peanut Butter Cups, unwrapped
  • Optional: extra chocolate chips or crushed peanuts for topping or mixing in

Instructions

  1. Preheat oven to 350°F (175°C) and grease a mini muffin tin.
  2. Scoop about 1 tablespoon of cookie dough into each muffin cup, pressing lightly to form a base.
  3. Bake for 10–12 minutes, until cookies are golden and puffed.
  4. Immediately press a mini Reese’s into the center of each cookie bite.
  5. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Homemade cookie dough works great—just keep dough portions small.
  • Add crushed peanuts or white chocolate chips for variation.
  • Swap mini Reese’s with Rolos, Hershey’s Kisses, or seasonal candies.
  • Store at room temperature up to 4 days or freeze for longer storage.
  • Reheat in microwave for 10 seconds to soften center before serving.

Pineapple Strawberry Pound Cake

by Leave a Comment

Pineapple Strawberry Pound Cake is a soft, moist, and fruit-filled dessert that brings together the tropical sweetness of pineapple with the bright, juicy flavor of strawberries. The pound cake base is buttery and rich, while the fruit topping adds a fresh and colorful finish. This is the kind of cake I love to serve at brunches, holidays, or any time I want a dessert that feels both homey and festive.

Pineapple Strawberry Pound Cake

Why You’ll Love This Recipe

  • I love how the sweetness of strawberries and tartness of pineapple balance each other beautifully.
  • The texture of the pound cake is dense, moist, and buttery—perfect with a cup of coffee or tea.
  • I don’t need any fancy ingredients—just simple pantry staples and fresh (or canned) fruit.
  • It looks beautiful with the fruit topping, making it great for entertaining.
  • I can easily make it ahead and enjoy it chilled or at room temperature.

Ingredients

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

  • butter
  • sugar
  • eggs
  • all-purpose flour
  • baking powder
  • crushed pineapple with juice
  • fresh strawberries, sliced
  • vanilla extract
  • a pinch of salt

Directions

  1. I start by preheating my oven to 350°F (175°C) and greasing a loaf pan or bundt pan thoroughly.
  2. In a large mixing bowl, I cream the butter and sugar until light and fluffy.
  3. I beat in the eggs one at a time, making sure each is fully mixed before adding the next.
  4. I mix in the vanilla extract, then stir in the crushed pineapple along with its juice.
  5. In another bowl, I combine the flour, baking powder, and a pinch of salt.
  6. I gradually mix the dry ingredients into the wet mixture until everything is well incorporated.
  7. I fold in the sliced strawberries gently to avoid crushing them.
  8. I pour the batter into the prepared pan and smooth out the top.
  9. The cake bakes for about 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  10. I let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

  • Servings: 10–12 slices
  • Prep Time: 15 minutes
  • Bake Time: 55–65 minutes
  • Total Time: About 1 hour 20 minutes

Variations

  • I sometimes use canned peaches or mangoes instead of pineapple for a tropical twist.
  • For extra richness, I add a tablespoon of sour cream or Greek yogurt to the batter.
  • If I want a tangy note, I add a little lemon zest to brighten up the flavor.
  • I top it with whipped cream or a simple glaze for extra indulgence.
  • For a festive look, I sprinkle extra strawberries on top after baking.

Storage/Reheating

  • Room Temperature: I store the cake in an airtight container at room temp for up to 2 days.
  • Refrigerator: It lasts up to 5 days in the fridge, and I like to warm individual slices slightly before serving.
  • Freezer: I wrap individual slices or the whole loaf tightly in plastic wrap and foil, then freeze for up to 2 months. I thaw overnight in the fridge or for a couple of hours at room temp.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but I thaw and drain them first to avoid excess moisture in the batter.

Do I need to drain the crushed pineapple?

No, I include the juice for extra moisture and flavor in the cake.

What kind of pan works best?

I usually use a standard loaf pan, but a bundt pan works beautifully for a more decorative shape.

How do I prevent the fruit from sinking?

I lightly coat the fruit in a bit of flour before folding it into the batter—it helps suspend it throughout the cake.

Can I make this cake gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of all-purpose flour with good results.

Conclusion

Pineapple Strawberry Pound Cake is one of those charming, no-fuss recipes I keep coming back to. It’s flavorful, moist, and loaded with fruit, making it ideal for spring and summer but welcome any time of year. Whether I serve it plain, with a dollop of whipped cream, or as part of a dessert spread, this cake is always a sweet hit.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pineapple Strawberry Pound Cake

Pineapple Strawberry Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 55–65 minutes
  • Total Time: ~1 hour 20 minutes
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Pineapple Strawberry Pound Cake is moist, buttery, and packed with tropical crushed pineapple and juicy fresh strawberries. Baked in a loaf or bundt pan, it's a vibrant, fruity dessert perfect for brunch, potlucks, or spring and summer gatherings. Simple ingredients, beautiful results—this cake is a crowd-pleaser!

Ingredients

  • 1 cup butter (softened)
  • 1½ cups sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • 1 cup crushed pineapple with juice
  • 1 cup fresh strawberries, sliced
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a loaf or bundt pan thoroughly.
  2. In a large mixing bowl, cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in vanilla extract and crushed pineapple with its juice.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add dry ingredients to the wet mixture, mixing until combined.
  7. Gently fold in sliced strawberries.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 55–65 minutes, or until a toothpick comes out clean from the center.
  10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Coat strawberries lightly in flour to prevent them from sinking.
  • Use a bundt pan for a more decorative presentation.
  • Add lemon zest for a citrusy brightness.
  • A simple glaze or whipped cream topping adds extra indulgence.
  • Great served chilled or at room temp.

Limoncello Cake

by Leave a Comment

Limoncello Cake is a bright, zesty dessert with a rich, moist crumb and a sweet lemon glaze that brings everything together. The bold citrus flavor from the limoncello liqueur adds a fresh twist, making it a perfect treat for spring, summer, or anytime I’m craving something light and refreshing.

Limoncello Cake

Why You’ll Love This Recipe

I love how effortlessly this cake comes together with basic pantry ingredients and a splash of limoncello. It’s tender, flavorful, and the glaze gives it just the right amount of sweetness. The cake feels fancy enough for entertaining, yet simple enough to whip up on a weekday. Every slice is soft, aromatic, and packed with sunshine.

Ingredients

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

  • All-purpose flour
  • Baking powder
  • Salt
  • Canola or vegetable oil
  • Granulated sugar
  • Limoncello liqueur
  • Full-fat sour cream, at room temperature
  • Eggs, at room temperature
  • Lemon zest
  • Vanilla extract
  • Lemon extract (optional)
  • Yellow food coloring (optional)

For the glaze:

  • Powdered sugar, sifted
  • Limoncello

Directions

  1. I preheat the oven to 350°F (175°C), grease a 9x5-inch loaf pan, and line it with parchment paper.
  2. In a medium bowl, I whisk together flour, baking powder, and salt.
  3. In another bowl, I whisk oil, sugar, limoncello, sour cream, eggs, lemon zest, vanilla extract, and lemon extract until smooth.
  4. I combine the dry ingredients with the wet mixture until just incorporated—being careful not to overmix.
  5. I pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
  6. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
  7. Once cooled, I whisk together powdered sugar and limoncello to make the glaze, then drizzle it generously over the cake.

Servings and Timing

This recipe makes about 10 slices. It takes approximately 15 minutes to prepare and 45–50 minutes to bake, for a total time of just over an hour.

Variations

  • When I want a non-alcoholic version, I use fresh lemon juice instead of limoncello in both the cake and glaze.
  • I sometimes fold in blueberries or raspberries for a fruity twist.
  • For a more intense lemon flavor, I add extra lemon zest or a few drops of lemon oil.
  • To make it more indulgent, I top the glazed cake with whipped cream or a scoop of vanilla ice cream.

Storage/Reheating

I keep the cake covered at room temperature for up to 3 days, or refrigerate it for up to a week. If I want to freeze it, I wrap the cake (unglazed or glazed) tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. I thaw it in the fridge or at room temperature and let it sit out before serving.

FAQs

Can I make this cake without limoncello?

Yes, I swap limoncello with lemon juice or lemon syrup for a non-alcoholic option that still keeps the citrus flavor strong.

What can I use instead of sour cream?

I often use full-fat Greek yogurt as a substitute—it works well and keeps the cake moist.

Does this cake need to be refrigerated?

If glazed, I usually refrigerate it to help the glaze set and preserve the freshness. Otherwise, it’s fine at room temperature for a couple of days.

Can I bake this in a bundt pan?

Yes, I grease the bundt pan thoroughly and adjust the baking time—usually it takes about 50–60 minutes depending on the oven.

Why is my glaze too runny or too thick?

If it’s too thin, I add a bit more powdered sugar. If it’s too thick, a splash more limoncello thins it right out.

Conclusion

Limoncello Cake is one of those recipes I keep coming back to. It’s vibrant, simple, and always makes an impression. Whether I’m baking it for a celebration or just to enjoy with tea, its soft crumb and punchy lemon flavor always hit the spot.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Limoncello Cake

Limoncello Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 45–50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian
Print Recipe

Description

This moist and zesty Limoncello Cake is bursting with bright lemon flavor and topped with a sweet limoncello glaze. Made with simple ingredients and a splash of citrus liqueur, it's the perfect spring or summer dessert for any occasion—from brunch to celebrations.

Ingredients

  • Cake:
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup canola or vegetable oil
  • ¾ cup granulated sugar
  • ¼ cup limoncello liqueur
  • ½ cup full-fat sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract (optional)
  • A few drops yellow food coloring (optional)
  • Glaze:
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons limoncello (adjust for desired consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In another large bowl, whisk oil, sugar, limoncello, sour cream, eggs, lemon zest, vanilla, and lemon extract until smooth.
  4. Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  5. Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Mix powdered sugar with limoncello to create a glaze. Drizzle over the cooled cake.

Notes

  • For a non-alcoholic version, substitute limoncello with fresh lemon juice in both cake and glaze.
  • Add berries or extra lemon zest for added flavor and texture.
  • Greek yogurt can replace sour cream if needed.
  • Store at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze unglazed or glazed (well-wrapped) for up to 3 months.

Energy Balls

by Leave a Comment

Energy Balls are my go-to snack when I need a quick, satisfying boost during the day. These no-bake treats are packed with wholesome ingredients like oats, nut butter, honey, and mix-ins like chocolate chips or dried fruit. They're easy to make, portable, and perfect for meal prep.

Energy Balls

Why You’ll Love This Recipe

I love how customizable these Energy Balls are. Whether I’m craving something chocolatey, fruity, or nutty, I can easily adapt the ingredients to suit my mood. They’re naturally sweetened, filling, and give me steady energy without a sugar crash. Plus, there's no baking involved, so they come together fast.

Ingredients

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

  • Old-fashioned rolled oats

  • Nut butter (like peanut butter or almond butter)

  • Honey or maple syrup

  • Ground flaxseed or chia seeds

  • Mini chocolate chips (optional)

  • Vanilla extract

  • Pinch of salt

Directions

  1. I start by adding the oats, nut butter, honey, flaxseed, chocolate chips, vanilla, and salt to a mixing bowl.

  2. I stir everything together until it’s fully combined and holds together.

  3. I refrigerate the mixture for about 20–30 minutes to firm it up, which makes it easier to roll.

  4. I scoop out small portions and roll them into bite-sized balls using my hands.

  5. I keep them stored in the fridge or freezer for a quick snack whenever I need one.

Servings and timing

This recipe makes about 20 energy balls, depending on the size I roll them. Prep time is around 10 minutes, plus 20–30 minutes of chill time.

Variations

  • I like to add shredded coconut or chopped nuts for extra texture.

  • When I want more protein, I stir in a scoop of protein powder.

  • For a fruity twist, I mix in dried cranberries, chopped dates, or raisins.

  • I sometimes use cocoa powder or cacao nibs to make a chocolate version.

Storage/Reheating

I store my energy balls in an airtight container in the fridge for up to a week. For longer storage, I freeze them and grab a few as needed—they thaw quickly at room temperature. There's no reheating required, which makes them perfect for on-the-go snacking.

FAQs

Are energy balls healthy?

Yes, I find them to be a great healthy snack made with whole ingredients. They’re rich in fiber, healthy fats, and natural sugars for sustained energy.

Can I make these nut-free?

Absolutely. I swap out the nut butter for sunflower seed butter or tahini to make them nut-free and allergy-friendly.

Do I have to chill the mixture before rolling?

I do recommend chilling—it firms up the mixture and makes the balls easier to shape. Skipping this step can make them too sticky.

Can I use quick oats instead of rolled oats?

Yes, I’ve used quick oats when I’m in a pinch. They make the texture a bit softer but still work well.

How do I keep them from being too sticky or dry?

If the mixture is too sticky, I add a bit more oats or refrigerate longer. If it’s too dry, I mix in a little more nut butter or honey.

Conclusion

Energy Balls are one of my favorite snacks to keep on hand. They’re quick to make, endlessly customizable, and keep me full and focused throughout the day. Whether I need a post-workout bite or a mid-afternoon pick-me-up, these little bites always do the trick.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Energy Balls

Energy Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 30–40 minutes (includes chill time)
  • Yield: About 20 balls
  • Category: Snack
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These no-bake Energy Balls are the perfect healthy snack—made with oats, nut butter, and naturally sweetened with honey or maple syrup. Packed with wholesome ingredients and customizable mix-ins like chocolate chips or dried fruit, they're ideal for quick energy, meal prep, or on-the-go snacking.

Ingredients

  • 1½ cups old-fashioned rolled oats
  • ½ cup nut butter (peanut butter or almond butter)
  • ⅓ cup honey or maple syrup
  • 2 tablespoons ground flaxseed or chia seeds
  • ¼ cup mini chocolate chips (optional)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a large mixing bowl, combine oats, nut butter, honey, flaxseed or chia seeds, chocolate chips, vanilla extract, and salt.
  2. Stir until fully combined and the mixture begins to hold together.
  3. Chill the mixture in the fridge for 20–30 minutes to firm it up.
  4. Scoop and roll into bite-sized balls using your hands.
  5. Store energy balls in the fridge or freezer until ready to enjoy.

Notes

  • For added flavor and texture, mix in shredded coconut, chopped nuts, or dried fruits like cranberries or dates.
  • Boost protein by adding a scoop of your favorite protein powder.
  • If the mixture is too sticky, add more oats or refrigerate longer; if too dry, add more nut butter or sweetener.
  • Use sunflower seed butter or tahini to make the recipe nut-free.

One-Pot Chicken Parmesan Pasta

by Leave a Comment

This One-Pot Chicken Parmesan Pasta is a comforting, cheesy, and flavor-packed dish that brings all the delicious elements of classic Chicken Parmesan into one easy skillet meal. Tender chunks of chicken, pasta cooked right in a rich tomato sauce, and a blanket of gooey melted cheese—this is the kind of dinner I turn to when I want big flavor with minimal cleanup.

One-Pot Chicken Parmesan Pasta

Why You’ll Love This Recipe

I love this recipe because it combines everything I crave in Chicken Parmesan—crispy chicken, savory marinara, and melted cheese—but in a much easier, quicker format. Everything cooks in a single pot, so there’s less mess and more flavor. The pasta soaks up the sauce as it cooks, making every bite extra delicious. Plus, it’s perfect for weeknights when I want something hearty without spending hours in the kitchen.

ingredients

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

  • Boneless, skinless chicken breasts or thighs
  • Salt and pepper
  • Garlic powder
  • Olive oil
  • Onion
  • Garlic
  • Uncooked pasta (penne or rotini work great)
  • Marinara sauce
  • Chicken broth or water
  • Italian seasoning
  • Mozzarella cheese
  • Parmesan cheese
  • Fresh basil (optional, for garnish)

directions

  1. I start by seasoning the chicken pieces with salt, pepper, and garlic powder.
  2. In a large pot or deep skillet, I heat olive oil and cook the chicken until browned and cooked through, then remove it and set it aside.
  3. In the same pot, I sauté chopped onion and garlic until fragrant.
  4. I add the uncooked pasta, marinara sauce, chicken broth, and Italian seasoning, stirring everything together.
  5. I bring it to a boil, then lower the heat and let it simmer until the pasta is tender, stirring occasionally to prevent sticking.
  6. Once the pasta is cooked, I return the chicken to the pot and mix it in.
  7. I sprinkle mozzarella and Parmesan over the top, cover the pot, and let the cheese melt.
  8. Before serving, I like to garnish with fresh basil for a pop of color and flavor.

Servings and timing

This recipe serves about 4–6 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I’ve swapped the chicken for ground turkey or Italian sausage when I want a different flavor profile. If I’m going meatless, I use mushrooms or eggplant instead. I also like to add spinach or chopped zucchini to sneak in more veggies. Using whole wheat or gluten-free pasta works well too.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions for 1–2 minutes or warm them in a skillet with a splash of broth to keep it from drying out. If I’m reheating a big batch, I cover it with foil and bake at 350°F for about 20 minutes.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, I’ve done this when I’m short on time. I just stir the shredded cooked chicken into the pasta toward the end, right before adding the cheese.

What type of pasta works best?

I usually go for penne, rotini, or rigatoni because they hold the sauce well. But honestly, any short pasta shape works great.

Can I make this ahead of time?

Definitely. I often make it in the morning and reheat it later. It actually tastes even better after the flavors have had time to meld.

Is this freezer-friendly?

Yes, I let the dish cool completely, then freeze portions in airtight containers. When I want to reheat, I thaw it in the fridge overnight and warm it on the stove or in the microwave.

How do I keep the pasta from sticking to the bottom of the pot?

I stir it a few times while it’s simmering, especially in the first few minutes. A good nonstick pot helps too.

Conclusion

This One-Pot Chicken Parmesan Pasta is everything I love about comfort food—rich, cheesy, saucy, and deeply satisfying—with the bonus of minimal cleanup. It’s a perfect go-to for busy nights when I want a homemade meal without a pile of dishes. Every time I make it, it’s a hit with everyone at the table.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
One-Pot Chicken Parmesan Pasta

One-Pot Chicken Parmesan Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4–6 servings
  • Category: Dinner, Pasta, One-Pot Meals
  • Method: One-Pot, Stovetop
  • Cuisine: Italian-American
Print Recipe

Description

This One-Pot Chicken Parmesan Pasta is a quick, cheesy, and comforting dinner that combines tender chicken, marinara sauce, pasta, and melted cheese in a single skillet. With minimal cleanup and big flavor, it’s a weeknight-friendly twist on the classic Chicken Parmesan that the whole family will love.

Ingredients

  • Boneless, skinless chicken breasts or thighs
  • Salt and pepper
  • Garlic powder
  • Olive oil
  • Onion (chopped)
  • Garlic (minced)
  • Uncooked pasta (penne or rotini recommended)
  • Marinara sauce
  • Chicken broth or water
  • Italian seasoning
  • Mozzarella cheese (shredded)
  • Parmesan cheese (grated)
  • Fresh basil (optional, for garnish)

Instructions

  1. Season chicken with salt, pepper, and garlic powder.
  2. In a large skillet or pot, heat olive oil and cook chicken until browned and cooked through. Remove and set aside.
  3. In the same pot, sauté onion and garlic until fragrant.
  4. Add uncooked pasta, marinara sauce, broth, and Italian seasoning. Stir well.
  5. Bring to a boil, then reduce heat and simmer until pasta is tender, stirring occasionally.
  6. Return chicken to the pot and mix to combine.
  7. Sprinkle mozzarella and Parmesan over the top. Cover and let cheese melt.
  8. Garnish with fresh basil and serve hot.

Notes

  • Substitute chicken with ground turkey, sausage, or go meatless with mushrooms or eggplant.
  • Add veggies like spinach or zucchini for extra nutrition.
  • Whole wheat or gluten-free pasta works well.
  • Use rotisserie chicken for a shortcut.
  • Stir pasta during cooking to prevent sticking.

Easter Swirl Pie

by Leave a Comment

Easter Swirl Pie is a vibrant, no-bake dessert that’s as beautiful as it is delicious. With its colorful pastel swirls and creamy texture, this pie is the perfect centerpiece for any spring celebration. It’s fun to make, easy to customize, and sure to brighten up the Easter dessert table.

Easter Swirl Pie

Why You’ll Love This Recipe

I love how festive this pie looks without needing any complicated techniques. The swirling colors are eye-catching, and the creamy filling has just the right amount of sweetness. It’s a no-bake recipe, which means I can whip it up quickly without turning on the oven—perfect when I’m already busy with holiday cooking. Plus, it’s a hit with both kids and adults.

Ingredients

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

  • Prepared graham cracker pie crust

  • Cream cheese, softened

  • Sweetened condensed milk

  • Whipped topping (like Cool Whip)

  • Lemon juice

  • Vanilla extract

  • Gel food coloring in pastel shades (pink, yellow, blue, purple)

Directions

  1. In a large bowl, I beat the softened cream cheese until smooth.

  2. I mix in the sweetened condensed milk, lemon juice, and vanilla extract until fully combined.

  3. Then I fold in the whipped topping gently until the mixture is light and creamy.

  4. I divide the mixture into separate bowls and tint each with a different pastel gel food coloring.

  5. I spoon dollops of each color into the pie crust, alternating colors randomly.

  6. Using a knife or skewer, I gently swirl the colors together to create a marbled effect—careful not to overmix.

  7. I refrigerate the pie for at least 4 hours or until fully set before serving.

Servings and timing

This pie serves about 8 people and takes 15 minutes to prepare, plus at least 4 hours of chilling time. I usually make it the day before to let it set overnight.

Variations

  • I sometimes add a fruity twist by mixing in a bit of strawberry or lemon extract to the filling.

  • For a chocolatey base, I swap the graham cracker crust for an Oreo crust.

  • Instead of food coloring, I’ve used natural color powders for a more subtle tone.

  • I’ve topped it with Easter candies, pastel sprinkles, or whipped cream to make it even more festive.

Storage/Reheating

I store the pie in the refrigerator, covered, for up to 5 days. It keeps well and holds its shape when chilled. Since it’s a no-bake pie, I don’t reheat it—I just serve it straight from the fridge.

FAQs

Can I freeze Easter Swirl Pie?

Yes, I’ve frozen it before—just wrap it well in plastic wrap and foil. I thaw it in the fridge for several hours before serving.

Do I have to use gel food coloring?

I recommend it because the colors stay vibrant without making the filling too runny, but I’ve used liquid coloring in a pinch with okay results.

Can I make this without condensed milk?

Condensed milk is key to the creamy texture and sweetness. If I’m avoiding it, I might try a cream cheese and whipped cream combo sweetened with powdered sugar, but the texture will be different.

Can I use homemade whipped cream instead of Cool Whip?

Definitely. I whip heavy cream with a bit of powdered sugar until stiff peaks form and use that in place of store-bought topping.

How do I get perfect swirls?

I spoon the colors in randomly, then swirl gently with a skewer in a figure-eight motion. I try not to overdo it to keep the colors distinct and pretty.

Conclusion

Easter Swirl Pie is a cheerful and creamy dessert that’s easy to make and even easier to love. With its pastel colors and light texture, it brings a festive touch to any Easter table. I like how customizable and fun it is to create—it’s a springtime favorite I look forward to every year.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easter Swirl Pie

Easter Swirl Pie

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

Description

Easter Swirl Pie is a vibrant no-bake dessert featuring creamy layers of pastel-colored filling in a graham cracker crust. Perfect for spring celebrations, this easy and eye-catching pie is a fun Easter treat that’s as beautiful as it is delicious.

Ingredients

  • 1 prepared graham cracker pie crust
  • 8 oz cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 tub (8 oz) whipped topping (like Cool Whip)
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • Gel food coloring in pastel shades (pink, yellow, blue, purple)

Instructions

  1. In a large bowl, beat softened cream cheese until smooth.
  2. Mix in sweetened condensed milk, lemon juice, and vanilla extract until well combined.
  3. Gently fold in the whipped topping until the mixture is smooth and fluffy.
  4. Divide the filling into 4 bowls and tint each with a different pastel gel food coloring.
  5. Spoon dollops of each color into the prepared pie crust, alternating randomly.
  6. Swirl colors together gently using a knife or skewer to create a marbled effect.
  7. Refrigerate for at least 4 hours or until set. Serve chilled.

Notes

  • For a chocolatey twist, use an Oreo crust instead of graham cracker.
  • Add extracts like strawberry or lemon for extra flavor.
  • Decorate with Easter candy, sprinkles, or whipped cream for a festive look.
  • Homemade whipped cream can replace store-bought whipped topping.
  • Best results come from using gel food coloring for vivid swirls.

Pizza Burger Pie

by Leave a Comment

Pizza burger pie is one of those cozy, satisfying meals I turn to when I want something hearty, cheesy, and quick to put together. It blends the classic flavors of a cheeseburger and pizza in a savory pie form—perfect for family dinners, casual get-togethers, or even as a fun twist for game day.

Pizza Burger Pie

Why You’ll Love This Recipe

I love this recipe because it brings the best of both worlds: the meaty, cheesy satisfaction of a burger, and the saucy, melty goodness of a pizza. It’s a one-dish wonder that’s easy to assemble, super comforting, and always a hit with both kids and adults. Plus, I usually have most of the ingredients on hand.

Ingredients

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

  • Ground beef

  • Onion (chopped)

  • Garlic (minced)

  • Salt and pepper

  • Pizza or marinara sauce

  • Shredded mozzarella cheese

  • Shredded cheddar cheese

  • Refrigerated biscuit dough or pie crust

  • Italian seasoning

  • Optional: pepperoni slices, olives, mushrooms, or bell peppers for extra toppings

Directions

  1. I start by preheating the oven to 375°F (190°C) and lightly greasing a pie dish.

  2. In a skillet, I cook the ground beef with chopped onion and garlic until browned, then drain the excess fat.

  3. I stir in the pizza sauce, season with salt, pepper, and a pinch of Italian seasoning, and let it simmer for a few minutes.

  4. If I’m using biscuit dough, I press the biscuits into the bottom and up the sides of the pie dish to form the crust. If using a pie crust, I fit it into the dish and prick the bottom lightly with a fork.

  5. I pour the meat mixture into the crust and spread it evenly.

  6. Then I sprinkle a generous amount of mozzarella and cheddar cheese over the top.

  7. For a pizza vibe, I add pepperoni or other toppings right over the cheese.

  8. I bake it for about 25–30 minutes, or until the crust is golden and the cheese is bubbly.

  9. I let it sit for 5–10 minutes before slicing and serving.

Servings and timing

This recipe serves about 6 people. Prep time takes around 15 minutes, and the bake time is about 25–30 minutes. I always let it rest a few minutes before slicing so the filling holds together better.

Variations

  • I sometimes use ground turkey or plant-based meat as a lighter option.

  • A crescent roll dough makes a flakier crust if I want a softer texture.

  • Swapping in barbecue sauce for the pizza sauce adds a smoky twist.

  • I mix in chopped pickles for a cheeseburger feel or jalapeños for a spicy version.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container. To reheat, I pop a slice in the microwave for about a minute or warm it in the oven at 300°F for 10–15 minutes until heated through.

FAQs

Can I make this ahead of time?

Yes, I often prepare the filling and crust separately, then assemble and bake it right before dinner.

What crust works best for this pie?

I like using refrigerated biscuit dough for a soft, buttery base, but crescent rolls or a regular pie crust work great too.

Can I freeze pizza burger pie?

Absolutely. Once baked and cooled, I slice and wrap it well before freezing. It reheats nicely in the oven.

Can I make it vegetarian?

Yes, I swap the ground beef for a meatless crumble or even sautéed mushrooms and bell peppers.

How do I keep the crust from getting soggy?

I make sure to drain the beef well and let the filling cool a bit before adding it to the crust—it helps keep things crisp.

Conclusion

Pizza burger pie is the kind of comfort food that brings everyone to the table. It’s hearty, cheesy, and totally customizable, making it a perfect go-to for busy nights or fun weekend meals. I love how easy it is to make and how much it satisfies those comfort food cravings every single time.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pizza Burger Pie

Pizza Burger Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This pizza burger pie is the ultimate comfort food mash-up—featuring a savory crust filled with seasoned beef, melty cheese, and zesty pizza sauce. Easy to make and endlessly customizable, it’s a family-friendly dinner that’s perfect for weeknights, potlucks, or game day spreads.

Ingredients

  • 1 lb ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 cup pizza sauce or marinara sauce
  • 1 tsp Italian seasoning
  • 1½ cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 can refrigerated biscuit dough or 1 pie crust
  • Optional toppings: pepperoni slices, sliced olives, mushrooms, bell peppers

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
  2. In a skillet over medium heat, cook ground beef with onion and garlic until browned. Drain excess fat.
  3. Stir in pizza sauce, Italian seasoning, salt, and pepper. Let simmer for 3–5 minutes.
  4. Press biscuit dough or pie crust into the pie dish, covering the bottom and sides.
  5. Pour meat mixture into the crust and spread evenly.
  6. Top with mozzarella and cheddar cheese.
  7. Add desired toppings such as pepperoni, olives, or vegetables.
  8. Bake for 25–30 minutes, or until the crust is golden brown and cheese is bubbly.
  9. Let rest for 5–10 minutes before slicing and serving.

Notes

  • Use ground turkey or plant-based meat for a lighter or vegetarian version.
  • Crescent roll dough works well as a softer crust alternative.
  • Mix in pickles or jalapeños for a cheeseburger-style or spicy twist.
  • Let the meat filling cool slightly before adding to the crust to avoid sogginess.

Grilled Surf & Turf Skewers with Chimichurri

by Leave a Comment

Grilled Surf & Turf Skewers with Chimichurri bring together juicy steak and succulent shrimp on a stick, all grilled to smoky perfection and topped with a punchy, herby chimichurri sauce. It's one of those dishes I love to serve when I want something both rustic and elegant. Whether I'm firing up the grill for a weekend dinner or hosting friends, this recipe always impresses.

Grilled Surf & Turf Skewers with Chimichurri

Why You’ll Love This Recipe

  • I get the best of both worlds—tender beef and juicy shrimp—in one delicious bite.

  • The chimichurri adds a vibrant, garlicky kick that lifts the whole dish.

  • It’s easy to prep ahead and perfect for entertaining.

  • I can customize it with different cuts of meat or veggies.

  • The skewers are quick to grill and look beautiful on a plate.

Ingredients

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

For the Chimichurri Sauce:

  • fresh parsley

  • fresh cilantro

  • fresh oregano

  • garlic cloves

  • red wine vinegar

  • lemon juice

  • extra-virgin olive oil

  • red pepper flakes

  • salt and black pepper

For the Skewers:

  • sirloin steak, cut into 1-inch cubes

  • jumbo shrimp, peeled and deveined

  • olive oil

  • ground cumin

  • salt and black pepper

  • wooden or metal skewers

Directions

  1. Make the Chimichurri:
    I blend the parsley, cilantro, oregano, garlic, vinegar, lemon juice, and red pepper flakes until finely chopped. While the blender is running, I slowly drizzle in the olive oil until it’s smooth and saucy. I season it with salt and pepper and set it aside.

  2. Prep the Skewers:
    If I’m using wooden skewers, I soak them in water for at least 30 minutes so they don’t burn. I toss the steak and shrimp with olive oil, cumin, salt, and pepper in a large bowl.

  3. Assemble:
    I thread the steak and shrimp alternately onto the skewers. This helps everything cook evenly and makes for a great presentation.

  4. Grill:
    I preheat the grill to medium-high heat and cook the skewers for 2–3 minutes per side, until the shrimp are opaque and the steak is cooked to my liking.

  5. Serve:
    Once off the grill, I let them rest for a couple minutes before drizzling with chimichurri or serving it on the side.

Servings and Timing

  • Servings: 4

  • Prep Time: 20 minutes

  • Cook Time: 8 minutes

  • Total Time: 30 minutes

Variations

  • I sometimes add chunks of bell pepper, red onion, or cherry tomatoes to the skewers for extra color and flavor.

  • Instead of sirloin, I use filet mignon or ribeye when I want something richer.

  • I swap the shrimp for scallops or even lobster chunks when I feel fancy.

  • For a spicier kick, I stir some diced jalapeño into the chimichurri.

  • I occasionally make a yogurt-based sauce instead of chimichurri when I want something creamy.

Storage/Reheating

  • Storage: I store leftover skewers in an airtight container in the fridge for up to 2 days. I keep the chimichurri in a separate container.

  • Reheating: I reheat the skewers on a grill pan or in a skillet over medium heat until warm. I avoid microwaving because shrimp can get rubbery.

  • Chimichurri: It lasts up to 4 days in the fridge. I give it a good stir before serving again.

FAQs

Can I make the chimichurri ahead of time?

Yes, I often make it the night before. The flavors deepen overnight, and it saves me time when grilling.

What kind of steak works best?

I like using sirloin because it’s tender and grills well, but I also use filet or strip steak if I want something a little fancier.

How do I keep shrimp from overcooking?

I make sure they’re similar in size and grill them just until they turn pink and opaque. It usually takes 2–3 minutes per side.

Can I cook these indoors?

Definitely. I use a grill pan on the stovetop or even broil them in the oven if I don’t want to go outside.

Is there a way to make this dish dairy-free and gluten-free?

Yes, this recipe is naturally dairy-free and gluten-free as long as I don’t use any store-bought marinades that contain hidden ingredients.

Conclusion

Grilled Surf & Turf Skewers with Chimichurri are one of my favorite ways to elevate a weeknight dinner or wow guests at a summer barbecue. The combo of juicy grilled steak, plump shrimp, and zesty chimichurri never fails. It’s fast, flavorful, and flexible—and once I try it, I’m always looking for excuses to make it again.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Surf & Turf Skewers with Chimichurri

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 6–8 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Latin American, Fusion
  • Diet: Gluten Free
Print Recipe

Description

Grilled Surf & Turf Skewers with Chimichurri Sauce are a flavorful mix of juicy steak and tender shrimp, grilled to perfection and topped with a fresh, herb-packed chimichurri. Perfect for summer BBQs, dinner parties, or a vibrant weeknight meal, these skewers are a show-stopping fusion of surf and turf flavors.

Ingredients

  • For the Chimichurri Sauce:
  • Fresh parsley
  • Fresh cilantro
  • Fresh oregano
  • Garlic cloves
  • Red wine vinegar
  • Fresh lemon juice
  • Extra-virgin olive oil
  • Red pepper flakes
  • Salt and freshly ground black pepper
  • For the Skewers:
  • 1 lb sirloin steak, cut into 1-inch cubes
  • 1 lb jumbo shrimp, peeled and deveined
  • Olive oil
  • Ground cumin
  • Salt and freshly ground black pepper
  • Wooden or metal skewers

Instructions

  • Make the Chimichurri Sauce:

    • In a food processor or blender, combine parsley, cilantro, oregano, garlic, vinegar, lemon juice, and red pepper flakes.

    • Blend while slowly adding olive oil until well mixed.

    • Season with salt and pepper. Set aside to allow flavors to meld.

  • Prepare the Skewers:

    • Soak wooden skewers in water for 30 minutes if using.

    • Toss steak cubes and shrimp with olive oil, cumin, salt, and pepper.

    • Thread onto skewers, alternating steak and shrimp.

  • Grill the Skewers:

    • Preheat grill to medium-high.

    • Grill skewers for 2–3 minutes per side, until steak reaches preferred doneness and shrimp are opaque.

  • Serve:

    • Let skewers rest a few minutes after grilling.

    • Drizzle chimichurri on top or serve on the side.

Notes

  • For extra color and flavor, add bell peppers, cherry tomatoes, or mushrooms to the skewers.
  • Adjust spice level by modifying red pepper flakes in the sauce.
  • Substitute sirloin with ribeye or filet mignon, and shrimp with scallops or chicken if desired.
  • Chimichurri can be made 1–2 days ahead and refrigerated—bring to room temp before serving.