Lemon Cream Cake (cookingcuriosity.com)
Lemon cream cake is a light, refreshing dessert that perfectly balances sweet and tart. The cake layers are soft and moist, with a bright hint of lemon zest that complements creamy, rich filling. Topped with a dusting of powdered sugar or a dollop of whipped cream, this cake is perfect for spring or summer gatherings, offering a sunny burst of flavor in every bite. Whether enjoyed with a cup of tea or as the finale to a special meal, lemon cream cake is sure to please anyone who loves citrus desserts.
Ingredients:
For the Cake:
list of 9 items
? 1 1/2 cups all-purpose flour
? 1 1/2 tsp baking powder
? 1/2 tsp salt
? 1/2 cup unsalted butter, softened
? 1 cup granulated sugar
? 2 large eggs
? 1 tsp vanilla extract
? Zest of 2 lemons
? 3/4 cup whole milk
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For the Lemon Cream Filling:
list of 5 items
? 1 cup heavy whipping cream
? 1/2 cup mascarpone cheese or cream cheese
? 1/4 cup powdered sugar
? 2 tbsp fresh lemon juice
? Zest of 1 lemon
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For Garnish:
list of 2 items
? Powdered sugar or whipped cream
? Lemon slices (optional)
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Instructions:
list of 8 items
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla
extract and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
5. Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the
cakes cool completely on wire racks.
6. While the cakes cool, make the lemon cream filling. In a large bowl, beat the heavy whipping cream until soft peaks form. In a separate bowl, mix the
mascarpone cheese, powdered sugar, lemon juice, and zest until smooth. Fold the whipped cream into the cheese mixture until combined.
7. Once the cakes have cooled, spread the lemon cream filling between the layers.
8. Dust the top of the cake with powdered sugar or top with whipped cream and garnish with lemon slices, if desired.
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This lemon cream cake is a luscious and zesty dessert that will bring a little sunshine to your table!
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Cran-apple Crisp (marketgrow.com)
Cran-apple crisp combines the tartness of cranberries with the sweetness of apples under a crumbly, buttery topping for a perfect autumn dessert. This crisp is ideal for using up seasonal fruit and offers a delightful contrast of flavors and textures. The cranberries add a burst of tangy flavor that complements the mellow sweetness of the baked apples, while the topping provides a satisfying crunch. Serve warm, perhaps topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch.
INGREDIENTS:
list of 8 items
? 3 cups sliced apples
? 2 cups fresh cranberries
? 1 cup granulated sugar
? 1 cup rolled oats
? 1/2 cup all-purpose flour
? 1/2 cup packed brown sugar
? 1/2 cup cold butter, cubed
? 1 teaspoon ground cinnamon
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INSTRUCTIONS:
list of 5 items
1. Preheat oven to 350°F (175°C).
2. Prepare fruit base: Mix apples, cranberries, and granulated sugar together, and spread into a baking dish.
3. Make topping: Combine oats, flour, brown sugar, and cinnamon. Cut in butter until the mixture is crumbly.
4. Bake: Sprinkle topping over the fruit mixture. Bake for 45 minutes or until the top is golden and the fruit is bubbly.
5. Serve warm with ice cream or whipped cream.
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Yellow Cake with Chocolate Frosting (cookingcuriosity.com)
Yellow cake with chocolate frosting is a classic, timeless dessert that brings together the light, buttery flavor of yellow cake with the rich, creamy goodness of chocolate frosting. This fluffy, moist cake has a tender crumb that pairs perfectly with the decadent, smooth chocolate frosting, making it the ultimate crowd-pleaser for birthdays, celebrations, or any occasion. Simple yet indulgent, this homemade version takes you back to nostalgic cake flavors, offering a satisfying balance of sweetness and texture that’s sure to delight everyone.
INGREDIENTS:
For the Yellow Cake:
list of 8 items
? 2 ? cups all-purpose flour
? 2 ? tsp baking powder
? ? tsp salt
? 1 cup unsalted butter, softened
? 1 ? cups granulated sugar
? 4 large eggs
? 1 tsp vanilla extract
? 1 cup whole milk
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For the Chocolate Frosting:
list of 5 items
? ? cup unsalted butter, softened
? 2/3 cup unsweetened cocoa powder
? 3 cups powdered sugar
? 1/3 cup milk
? 1 tsp vanilla extract
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INSTRUCTIONS:
list of 7 items
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then set them aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs,
one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending
with the flour mixture. Mix until just combined.
5. Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the
center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Chocolate Frosting: In a medium bowl, beat the softened butter until smooth. Add the cocoa powder and beat until combined. Gradually add the
powdered sugar, alternating with the milk, and beat until the frosting is smooth and fluffy. Stir in the vanilla extract.
7. Assemble the Cake: Once the cakes are completely cool, spread a layer of chocolate frosting on top of one cake layer. Place the second layer on top
and frost the entire cake with the remaining frosting.
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Enjoy this delightful Yellow Cake with Chocolate Frosting, perfect for any celebration or as a comforting, homemade dessert!
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American Pancakes, from cookingcuriosity.com
Fluffy American pancakes are a beloved breakfast staple, known for their light, airy texture and sweet, comforting flavor. Perfect for lazy weekend mornings or special brunch gatherings, these pancakes are incredibly versatile—serve them with maple syrup, fresh fruits, or a dollop of whipped cream for a delightful treat. The recipe is simple, making it easy to whip up a batch in no time. Whether you’re cooking for yourself or feeding a crowd, these pancakes are sure to bring smiles and satisfy cravings, transforming any meal into a cheerful occasion.
INGREDIENTS
list of 8 items
? 1 cup all-purpose flour
? 2 tablespoons sugar
? 1 tablespoon baking powder
? 1/2 teaspoon salt
? 1 cup milk
? 1 large egg
? 2 tablespoons unsalted butter, melted (plus extra for cooking)
? 1 teaspoon vanilla extract (optional)
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INSTRUCTIONS
list of 5 items
1. Prepare the Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, egg, melted
butter, and vanilla extract, if using. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix;
a few lumps are perfectly fine.
2. Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter.
3. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about
2-3 minutes. Carefully flip the pancakes and cook for another 1-2 minutes until golden brown.
4. Serve: Repeat the process with the remaining batter, adding more butter to the skillet as needed. Serve the pancakes warm, drizzled with maple syrup,
topped with fresh berries, or garnished with your favorite toppings.
5. Enjoy: These pancakes are best enjoyed immediately, but they can be kept warm in a low oven if you’re making a larger batch.
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Indulge in the warmth and sweetness of homemade American pancakes that are sure to make any breakfast feel special!
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Beef Broth (marketgrow.com)
Beef broth is a rich, flavorful base that adds depth and warmth to soups, stews, and sauces. Made by simmering beef bones with vegetables, herbs, and seasonings, this homemade broth is a nutritious and versatile kitchen staple. Whether you’re using it to enhance the flavor of your favorite recipes or sipping it on its own, beef broth offers a satisfying, comforting experience. It’s easy to make in large batches, and you can freeze it for future use, ensuring you always have a high-quality, homemade broth on hand.
Ingredients:
list of 11 items
? 3-4 lbs beef bones (marrow bones, knuckles, or short ribs)
? 2 carrots, roughly chopped
? 2 celery stalks, roughly chopped
? 1 onion, quartered
? 4 cloves garlic, smashed
? 2 bay leaves
? 1 tablespoon black peppercorns
? 1 tablespoon apple cider vinegar
? 12 cups water (or enough to cover the bones)
? Salt to taste
? Fresh herbs like thyme or parsley (optional)
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Instructions:
list of 5 items
1. Roast the bones: Preheat your oven to 400°F (200°C). Arrange the beef bones in a single layer on a baking sheet and roast for 30-40 minutes, or until
they are deep brown. This step enhances the flavor of the broth.
2. Prepare the broth: In a large stockpot or slow cooker, add the roasted bones, carrots, celery, onion, garlic, bay leaves, peppercorns, and apple cider
vinegar. The vinegar helps draw out nutrients from the bones. Pour enough water into the pot to cover the bones completely.
3. Simmer the broth: Bring the water to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface in the first 30 minutes.
Let the broth simmer for at least 8 hours, and up to 24 hours for a richer flavor. If using a slow cooker, set it on low and cook for the same amount of
time.
4. Strain and cool: Once the broth has finished cooking, carefully strain it through a fine mesh sieve into a large bowl or container. Discard the solids
(bones and vegetables). Let the broth cool to room temperature, then refrigerate it for a few hours or overnight. As it chills, any fat will rise to the
surface and can be skimmed off if desired.
5. Season and store: Taste the broth and add salt as needed. Store the broth in airtight containers in the refrigerator for up to 5 days, or freeze for
up to 6 months.
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This homemade beef broth is a delicious and nourishing base for soups, stews, and sauces, offering deep flavor and versatility to elevate any dish!
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Red Beans and Rice with Sausage (marketgrow.com)
This classic Southern comfort dish is hearty, flavorful, and deeply satisfying. Red beans and rice with sausage is a one-pot wonder that brings together smoky, savory, and mildly spicy flavors in a soul-warming combination. Perfect for busy weeknights or a leisurely Sunday meal, this dish is a budget-friendly way to serve a crowd while delivering authentic Louisiana taste. Whether you’re cooking it traditionally or giving it a quick weeknight twist, it’s sure to become a family favorite.
INGREDIENTS
list of 17 items
? 1 tablespoon olive oil
? 1 pound smoked sausage, sliced (Andouille or kielbasa preferred)
? 1 small onion, finely chopped
? 1 green bell pepper, diced
? 2 celery stalks, chopped
? 3 garlic cloves, minced
? 1 teaspoon smoked paprika
? 1 teaspoon dried thyme
? 1 teaspoon dried oregano
? 1/2 teaspoon cayenne pepper (optional, for heat)
? 2 cups cooked red beans (or 2 cans, rinsed and drained)
? 4 cups chicken broth
? 1 bay leaf
? 2 cups long-grain white rice
? 1/4 cup fresh parsley, chopped (for garnish)
? Salt and black pepper, to taste
? Hot sauce, for serving (optional)
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INSTRUCTIONS
list of 4 items
1. Sauté the Sausage and Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage and
set aside. In the same pot, add the onion, bell pepper, celery, and garlic. Cook until softened, about 5-7 minutes.
2. Season and Simmer
Stir in the smoked paprika, thyme, oregano, and cayenne pepper. Add the cooked beans, chicken broth, bay leaf, and the browned sausage. Bring to a simmer
and cook over low heat for 20-25 minutes to allow the flavors to meld.
3. Cook the Rice
While the bean mixture is simmering, prepare the rice according to the package instructions. Fluff the rice with a fork once cooked and keep warm.
4. Combine and Serve
Remove the bay leaf from the bean mixture and taste for seasoning, adding salt and pepper as needed. Serve the red beans and sausage over a bed of fluffy
rice. Garnish with fresh parsley and a drizzle of hot sauce if desired.
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Enjoy this hearty Red Beans & Rice With Sausage as a main course or a side dish for your next Southern-inspired meal. It’s a recipe that tastes even better
the next day, so don’t hesitate to make extra!
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Authentic Italian Meatballs, from marketgrow.com
Authentic Italian meatballs are a flavorful, tender, and savory dish that brings the heart of Italian cuisine to your table. Made with a blend of?ground beef and pork, mixed with Parmesan, breadcrumbs, fresh herbs, and garlic, these meatballs are packed with rich flavors. Slowly simmered in a tomato sauce, they become incredibly tender, absorbing the sauce’s delicious flavors. Whether served over pasta, on a sub, or enjoyed on their own, these meatballs offer a taste of Italy in every bite, making them perfect for family dinners or special occasions.
Italian meatballs
Ingredients:
list of 13 items
? ? lb ground beef
? ? lb ground pork
? ? cup breadcrumbs
? ? cup grated Parmesan cheese
? 1 egg
? 2 garlic cloves, minced
? 2 tbsp fresh parsley, chopped
? 1 tsp dried oregano
? 1 tsp salt
? ? tsp black pepper
? ? cup milk
? 2 tbsp olive oil (for frying)
? 2 cups marinara sauce (homemade or store-bought)
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Instructions:
list of 5 items
1. Mix the meatball ingredients: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt,
pepper, and milk. Mix gently with your hands until just combined—avoid overmixing to keep the meatballs tender.
2. Shape the meatballs: Form the mixture into small meatballs, about 1? inches in diameter, and place them on a plate.
3. Brown the meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides for about 5 minutes.
They don’t need to be fully cooked through at this stage—just golden brown on the outside. Transfer the browned meatballs to a plate.
4. Simmer in sauce: In the same skillet, add the marinara sauce and bring it to a gentle simmer. Carefully place the browned meatballs into the sauce.
Cover and simmer for 20–30 minutes, turning the meatballs occasionally to ensure they cook evenly and soak up the sauce.
5. Serve: Serve the meatballs over pasta, in a sub, or enjoy them with a side of crusty bread.
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These authentic Italian meatballs are tender, flavorful, and deliciously comforting, perfect for a classic Italian meal that everyone will love!
Italian meatballs
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Potatoes Anna (cookingcuriosity.com)
Potatoes Anna is a classic French dish that celebrates the simple elegance of thinly sliced potatoes, layered and baked until golden and crispy on the outside, while remaining tender and buttery on the inside. This dish is a perfect balance of textures, with each layer of potato absorbing the rich butter, creating a deliciously indulgent side dish. Traditionally made with just a few ingredients—potatoes, butter, and salt—Potatoes Anna is an impressive yet easy-to-make dish that can elevate any meal, from weeknight dinners to special occasions. With its beautiful presentation and irresistible flavor, Potatoes Anna is sure to be a crowd-pleaser.
INGREDIENTS:
list of 4 items
? 2 lbs Yukon Gold or Russet potatoes (about 4 medium potatoes)
? 1/2 cup unsalted butter, melted (plus extra for greasing the pan)
? Salt and freshly ground black pepper, to taste
? 1-2 teaspoons fresh thyme or rosemary (optional, for added flavor)
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INSTRUCTIONS:
list of 5 items
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch round cake pan or an ovenproof skillet with melted butter, ensuring the sides
are well-coated to prevent sticking.
2. Prepare the Potatoes: Peel the potatoes and slice them very thinly, about 1/8 inch thick. A mandoline slicer works great for achieving even slices,
but you can also use a sharp knife if necessary. Place the potato slices in a bowl of water to prevent them from browning.
3. Layer the Potatoes: Drain and pat the potato slices dry with paper towels. Arrange a layer of potato slices at the bottom of the prepared pan, slightly
overlapping them in a circular pattern. Brush the layer with melted butter and season with a pinch of salt and pepper. If you’re using herbs, sprinkle
a little thyme or rosemary on top. Repeat the process, layering and buttering each layer of potatoes until all the slices are used. Be sure to finish with
a layer of butter and seasonings on top.
4. Bake the Potatoes Anna: Cover the pan with aluminum foil and bake in the preheated oven for 30-40 minutes, or until the potatoes are tender when pierced
with a fork. After this, remove the foil and continue baking for an additional 20-30 minutes, or until the top is golden brown and crispy.
5. Invert and Serve: Once the Potatoes Anna is done, let it rest for 5 minutes. To serve, carefully run a knife around the edge of the pan to loosen the
potatoes. Invert the pan onto a serving platter, and gently lift the pan away, revealing the beautifully crisp layers of potatoes. Slice into wedges and
serve immediately.
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Potatoes Anna is a timeless dish that pairs beautifully with roasted meats, grilled vegetables, or a simple green salad. The buttery, crisp layers make
it a standout side dish that’s both comforting and sophisticated.
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Course:?Gravy, Sauces Cuisine:?American Keyword:?brown mushroom gravy, mushroom gravy Prep Time:?10minutes?minutes Cook Time:?10minutes?minutes Total Time:?20minutes?minutes 开云体育s:?10 ?Calories:?68kcal ?Author:?Malinda Linnebur This is the BEST mushroom gravy! It's full of flavor, can be made gluten-free, and vegan! It's perfect for mashed potatoes, chicken, beef, or pork! - 3?tablespoons?olive oil or butter
- 8 ounces?(225g)?thinly sliced baby portabella mushrooms or white button mushrooms
- ??cup (70g)?finely chopped onion
- 1-2?cloves?garlic, minced
- ??cup (30g)?all-purpose flour or cup for cup gluten-free flour
- 3?cups (710ml)?beef broth/stock or vegetable stock
- salt and pepper to taste
In a large skillet heat oil over medium high heat. Sautee mushrooms and onions until they are nicely browned (7 min). Add in garlic and stir until fragrant (about 30 sec) Stir in the flour and cook for 1 minute. Whisk in the broth and scrape up all the browned bits from the bottom of the pan. Reduce to a simmer. Simmer until thickened, then remove from heat. Taste for salt and pepper and season to taste.
?- To achieve that dark brown color be sure to brown your mushrooms well and scrape up all the brown bits at the bottom of the pan when stirring in the beef broth.?
Source: Countryside Cravings
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Chocolate Chiffon Cake (marketgrow.com)
Chocolate chiffon cake is a wonderfully light and airy dessert, combining the richness of chocolate with the delicate texture of chiffon cake. This cake stands out due to its soft, fluffy crumb, achieved by folding whipped egg whites into a batter that’s leavened with baking powder. It’s perfect for special occasions or as a treat to impress guests. The chocolate flavor is rich but not overpowering, making it an ideal balance for those who love a smooth, decadent dessert without the heaviness of a traditional chocolate cake. Paired with whipped cream or your favorite frosting, this cake is as elegant as it is delicious.
INGREDIENTS:
list of 10 items
? 2 cups cake flour
? 1 ? cups sugar, divided
? 1 tablespoon baking powder
? ? teaspoon salt
? 7 large eggs, separated
? ? cup vegetable oil
? ? cup water
? ? cup unsweetened cocoa powder
? 1 teaspoon vanilla extract
? ? teaspoon cream of tartar
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INSTRUCTIONS:
list of 9 items
1. Preheat the oven to 325°F (163°C). Have an ungreased 10-inch tube pan ready.
2. Sift together the dry ingredients: In a large bowl, sift the cake flour, 1 cup of sugar, baking powder, salt, and cocoa powder. Set aside.
3. Prepare the wet ingredients: In another bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until smooth.
4. Combine the wet and dry ingredients: Gradually mix the wet ingredients into the flour mixture until smooth and well incorporated.
5. Beat the egg whites: In a clean, grease-free bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed. Gradually add
the remaining ? cup of sugar and continue beating until stiff peaks form.
6. Fold in the egg whites: Gently fold the beaten egg whites into the chocolate batter in three additions. Be careful not to deflate the mixture.
7. Bake: Pour the batter into the ungreased tube pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Once baked, immediately invert the pan and let the cake cool completely in the pan upside down.
9. Release and serve: Once cooled, use a knife to loosen the edges and gently remove the cake from the pan. Serve plain, dusted with powdered sugar, or
with your favorite frosting or whipped cream.
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Enjoy your light and airy Chocolate Chiffon Cake!
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Lemon Blueberry Fluff RecipeCourse:?Dessert, Fruit dessert, Side Dish Cuisine:?American Keyword:?fluff salad recipe, lemon blueberry fluff salad recipe Prep Time:?15minutes?minutes CHILL TIME::?30minutes?minutes Total Time:?45minutes?minutes 开云体育s:?7?(1 cup servings) ?Calories:?683kcal ?Author:?Malinda Linnebur Lemon Blueberry Fluff is a delicious side dish or dessert, making it?perfect for any occasion! This light and airy treat combines fluffy marshmallows with plump, juicy blueberries and zesty lemon curd. Whether served at a summer picnic or a festive gathering,?this irresistible fluff is sure to be a crowd-pleaser! - 1?(8oz) (226g)?package cream cheese, softened
- 2?cups (475ml)?heavy whipping cream
- 1?cup (105g)?confectioners' sugar
- 1?teaspoon?vanilla
- ??cup (195g)?lemon curd
- 2?cups (90g)?mini marshmallows
- 1?cup (150g)?fresh blueberries
Beat cream cheese in the bowl of a stand mixer until smooth. Add cream cheese and beat just until combined. 1 (8oz) (226g) package cream cheese, softened In a separate bowl, combine the cream, powdered sugar, and vanilla. Beat on high until stiff peaks form. 2 cups (475ml) heavy whipping cream,1 cup (105g) confectioners' sugar,1 teaspoon vanilla Add cream cheese and lemon curd and beat just until combined. ? cup (195g) lemon curd Fold in the marshmallows and blueberries. Can serve immediately, but best to cover and refrigerate for at least 30 minutes. 2 cups (90g) mini marshmallows,1 cup (150g) fresh blueberries
- STORAGE:?Store leftovers in an airtight container in the fridge for up to 3–4 days.
Source: Countryside Cravings
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Ice Cream Cone Cupcakes, from cookingcuriosity.com
Ice cream cone cupcakes are a delightful twist on classic cupcakes, blending the whimsy of an ice cream cone with the sweet satisfaction of a cupcake. Perfect for parties, kids’ celebrations, or a fun dessert experiment, these treats are both eye-catching and delicious. They combine moist cake baked directly in a cone with a swirl of frosting on top, creating the illusion of a soft-serve ice cream cone. Add sprinkles or any toppings you like for a truly customizable dessert that’s easy to make and fun to eat—no spoons required!
Ingredients:
list of 6 items
? 1 box of cake mix (any flavor you prefer)
? Ingredients listed on the cake mix box (e.g., eggs, oil, water)
? 24 flat-bottomed ice cream cones
? 2 cups of buttercream frosting (store-bought or homemade)
? Food coloring (optional)
? Sprinkles, chocolate chips, or other decorations
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Instructions:
list of 6 items
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Place the ice cream cones upright in a muffin tin to keep them stable during baking.
2. Mix the Batter:
Prepare the cake batter according to the instructions on the box. You can also use your favorite homemade cake batter recipe if you prefer.
3. Fill the Cones:
Using a spoon or a piping bag, fill each ice cream cone about two-thirds full with the batter. Be careful not to overfill, as the batter will rise during
baking.
4. Bake:
Place the muffin tin in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool
completely before decorating.
5. Decorate:
Divide the frosting into bowls and add food coloring, if desired. Using a piping bag fitted with a star tip, pipe the frosting onto the cupcakes to resemble
soft-serve ice cream.
6. Add Toppings:
Sprinkle with your favorite decorations, such as sprinkles, chocolate chips, or mini candies. For a fun touch, add a drizzle of chocolate syrup or a cherry
on top.
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开云体育 Suggestions:
Serve immediately for best results, or store in an airtight container at room temperature for up to two days. These cupcakes are perfect for birthday parties
or any occasion that calls for a bit of sweet, creative fun!
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Course:?Dessert Cuisine:?American Keyword:?dessert sauce, strawberry rhubarb recipe Prep Time:?5minutes?minutes Cook Time:?20minutes?minutes Total Time:?25minutes?minutes 开云体育s:?1?2/3 cups (about) ?Calories:?732kcal ?Author:?Malinda Linnebur This easy Strawberry Rhubarb Sauce will make a great topping for ice cream, cakes, or even breakfast! You can use fresh or frozen fruit and this sauce is freezer friendly! - 3?cups (340g)?chopped rhubarb
- 1??cups (175g)?quartered strawberries
- ??cup (110g)?sugar
- 1?teaspoon?vanilla
Place fruit and sugar in a medium saucepan. Add 2 tablespoons of water and bring to a boil over medium low heat. Reduce to a simmer and cook for 15-20 minutes or until slightly thickened stirring occasionally. Can use a potato masher to help release fruit juices and mash the fruit. Remove from heat, stir in the vanilla, and allow to cool. This sauce will thicken as it cools.
- Nutrition is for the entire batch of sauce.
- FREEZER FRIENDLY:?Cool sauce completely and freeze in a freezer safe container for up to 6 months.?
- STORAGE:?This sauce can be kept in the refrigerator for 7-10 days.
- You can use fresh or frozen fruit.
- If your strawberries are lacking in flavor replace the 2 tablespoons of water with 2 tablespoons of lemon juice.?
Source: Countryside Cravings
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Irish Potatoes (marketgrow.com)
Irish potatoes are a delicious candy treat that resembles small potatoes, though they contain no actual potatoes! Made from a sweet, creamy coconut mixture and dusted with cinnamon, these candies are a staple around St. Patrick’s Day in the United States, particularly in the Philadelphia area. They are quick to make, require no baking, and are perfect for satisfying a sweet tooth. Their smooth texture and subtle flavor of coconut make them a delightful bite-sized dessert, and the cinnamon coating adds just the right amount of spice to balance the sweetness.
INGREDIENTS:
list of 6 items
? 4 oz cream cheese, softened
? 1/4 cup unsalted butter, softened
? 1 teaspoon vanilla extract
? 4 cups powdered sugar
? 2 1/2 cups sweetened shredded coconut
? 2 tablespoons ground cinnamon
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INSTRUCTIONS:
list of 8 items
1. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add the vanilla extract and mix until combined.
3. Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth.
4. Stir in the shredded coconut until fully incorporated.
5. Roll the mixture into small potato-shaped balls (about 1 inch in size).
6. Place the ground cinnamon in a shallow dish. Roll each “potato” in the cinnamon, ensuring an even coating.
7. Place the coated Irish Potatoes on a baking sheet lined with parchment paper.
8. Chill in the refrigerator for at least 30 minutes before serving to firm up.
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Enjoy your sweet and festive Irish Potatoes!
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Garlic Fries (marketgrow.com)
Garlic fries are a crispy, savory snack or side dish that’s bursting with bold, garlicky flavor. Perfectly golden fries are tossed in a fragrant mixture of fresh garlic and herbs, making them an irresistible treat for any occasion. Whether served alongside burgers, sandwiches, or on their own, these fries offer a delicious twist on the classic French fry. The combination of crunchy fries and the aromatic garlic butter makes every bite rich and satisfying. They’re easy to make at home and a guaranteed crowd pleaser!
Ingredients:
list of 8 items
? 4 large russet potatoes, cut into fries
? 2 tbsp olive oil
? 1 tsp salt
? ? tsp black pepper
? 4 tbsp unsalted butter
? 4 garlic cloves, minced
? 2 tbsp fresh parsley, chopped
? ? cup grated Parmesan cheese (optional)
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Instructions:
list of 6 items
1. Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare the fries: Toss the cut potatoes with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
3. Bake the fries: Bake the fries for 25–30 minutes, flipping halfway through, until they are golden and crispy.
4. Make the garlic butter: While the fries are baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1–2 minutes,
stirring frequently, until the garlic is fragrant but not browned. Remove from heat and stir in the chopped parsley.
5. Toss the fries: Once the fries are done, transfer them to a large bowl. Pour the garlic butter mixture over the fries and toss to coat. Sprinkle with
Parmesan cheese if desired.
6. Serve: Serve the garlic fries hot with your favorite dipping sauce or as a side to your meal.
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These garlic fries are crispy, flavorful, and easy to make—perfect for garlic lovers and sure to become a favorite at any meal!
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Buffet Scrambled Eggs (marketgrow.com)
Buffet scrambled eggs are the perfect solution for serving a crowd a warm, hearty breakfast without the fuss of individual portions. These eggs are soft, fluffy, and creamy, made with a combination of eggs, milk, and butter to achieve the perfect texture. They’re seasoned simply but can be customized with additions like cheese, herbs, or sautéed vegetables. Whether you’re hosting a brunch, a breakfast buffet, or need an easy dish for a large family, these scrambled eggs stay moist and delicious, making them a crowd-pleasing favorite.
INGREDIENTS:
list of 6 items
? 12 large eggs
? 1/2 cup milk or cream
? 2 tablespoons butter
? Salt and pepper, to taste
? 1/4 cup shredded cheese (optional)
? Fresh chives or parsley (optional, for garnish)
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INSTRUCTIONS:
list of 5 items
1. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined and slightly frothy.
2. Cook the Eggs: In a large nonstick skillet or a shallow pan, melt the butter over medium-low heat. Pour in the egg mixture.
3. Scramble the Eggs: Let the eggs sit undisturbed for a few seconds, then gently stir with a spatula, pulling the eggs from the edges to the center as
they cook. Continue stirring occasionally to cook the eggs evenly, ensuring they remain soft and fluffy.
4. Add Cheese (Optional): When the eggs are nearly set but still slightly runny, stir in the shredded cheese and cook for another minute until the cheese
is melted and the eggs are fully cooked but not dry.
5. Serve: Remove from heat and transfer to a serving dish. Garnish with fresh chives or parsley if desired.
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Serve your Buffet Scrambled Eggs with toast, bacon, or breakfast sausage for a complete meal that everyone will love!
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From:
Written by
Heather
Sharing is caring!
So living in South Jersey the cheesesteak is
one of our major food groups. It really is. We are fussy
about them and we love them.
I wanted to take that idea, that taste
and put it into a casserole.? This turned out really delicious
and is a quick/easy dinner (something I require in a
casserole!).
Everyone ate their share and fought over
the leftovers – that’s what we want in a dinner right? Mom
win, right there!
?
?
Cheesesteak Casserole is definitely going on our
family’s meal planning rotation.? It wasn’t hard to make and
it has great flavor (and cheaper than ordering out to get
cheesesteaks!).
I love it when I have a plan for dinner – and having
Cheesesteak Casserole for dinner is a must in our house. We
just loved it. I hate hearing “oh no not that again” and
thankfully my family enjoyed this as much as I did (which
makes my life SO MUCH EASIER!).
If you don’t live on the East Coast with available
amazing cheesesteaks, you can pretend you are there when
you’re eating this! I love a dinner that transports me,
especially when I’m stuck inside during the winter.
Have you guessed how much I love Cheesesteak Casserole
yet? I know I know – I’m repeating, but you guys have to try
it out – Tell me what you think! I bet you repeat how much you
love it too!
Looking for more easy dinner (but amazing flavor)
inspiration? Make sure you check out:
You know that Casseroles and Easy Dinners that taste
amazing are our favorite here at Who Needs a Cape? Right???
Well here we are – wanting to help inspire you to more
fantastic dinners!
Cheesesteak
Casserole
?
Ingredients
??? 1 1/2 pounds ground beef
??? 1/2 - 1 tsp black pepper
??? 1 tsp garlic powder
??? 1 tsp italian seasoning
??? 2 green pepper chopped
??? 2 onions chopped
??? 12 ounces Velveeta
??? 1 pound of macaroni
Instructions
??? Preheat oven to 350
??? Season ground beef with pepper, italian seasoning and garlic
powder and brown beef, drain fat off when cooked
??? Saute peppers and onions together until cooked
??? While pepper and onions are sauteing cook the 1 pound of
macaroni noodles
??? When peppers and onions are done add the cooked ground beef
??? Slice up velveeta and add to pan to begin to melt (Only
needs to stay on stove for 2-3 minutes it's ok if it's not fully
melted)
??? Add in macaroni (I used a large bowl to mix everything)
??? Place in 9x13 baking dish and bake for 15-20 minutes
?
Quick & Easy Dinner Ideas!
Need a few more quick (but delicious) dinner recipes?
Of course I have more!
Ginny Butterfield
Cranberry Twp, Pa
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Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Casserole
Serves: ?10
This easy
chicken cordon bleu casserole is perfect for a busy weeknight
meal. An amazing dinner that combines all your favorite
flavors of chicken, ham, and Swiss cheese but is super fast to
prepare. Cordon bleu casserole uses rotisserie chicken but you
can also use leftover chicken as well! We all love an easy
chicken casserole recipe in 2024 when life is crazy busy!
Carole Jones is an Arizona-based cookbook author & food
blogger. She's authored The 30 Minute Cooking From Frozen
Cookbook and the self-published Take 5: Chicken e-cookbook.
For the past 15 years, Carole has shared her culinary
adventures cooking and baking for her six brutally honest
children here on My Kitchen Escapades. Hot, crusty bread is
Carole's love language, but her two adorable grandchildren are
a close second. Yes, second. Don't judge.
Author: Author: Carole Jones
Recipe Type: Dinner
Total Time: 1 hr
Prep Time: 15 min
Cook Time: 45 min
Ingredients:
| 1 |
large rotisserie?chicken, meat removed and pulled
(about 5-6 C) |
| 1/2?pound |
sliced deli-style
black forest?ham, chopped |
| 1/2?pound |
sliced?Swiss cheese |
| 4 |
Tb?butter |
| 2 |
garlic cloves, minced |
| 4 |
Tb?flour |
| 3?cups |
milk |
| 2 |
Tb?lemon juice |
| 1 |
Tb dijion?mustard |
| 1 1/2?teaspoons |
salt |
| 1/2?teaspoon |
smoked?paprika |
| 1/2?teaspoon |
pepper |
| 4 |
Tb melted?butter |
| 1 1/4?cups |
seasoned?bread crumbs |
| 1/4?cup |
Parmesan cheese |
Directions:
Preheat oven to 350 degrees and spray a 9×13 casserole dish
with nonstick spray.
Layer the chicken in the bottom of the dish followed by the
ham and finally the swiss cheese.
Melt the butter over medium heat, in a medium saucepan, and
add garlic as it melts. Keep stirring with a rubber spatula to
avoid burning.
Stir in salt, pepper, Dijon mustard, smoked paprika, and lemon
juice.
Whisk in the flour and cook for 1 minute.
Add the milk, slowly. Whisk often to keep clumps from forming.
Turn the heat to high and cook until the sauce thickens and
boils completely.
Pour the finished sauce over the base layer already in the
dish.
Mix the topping ingredients, in a small bowl, until the butter
is evenly distributed over the crumbs.
Sprinkle over the top of the dish and bake for 45 minutes at
350 degrees. Allow to cool for 10 minutes before serving so
the sauce with thicken just a bit.
Notes
Feel free to use any leftover chicken you have on hand instead
of a rotisserie chicken.
What to serve with Chicken Cordon Bleu Casserole?
Because the finished dish does have a creamy sauce over the
top, something simple that would go well with the sauce is
perfect.
– Steamed rice, couscous or quinoa
– Cooked pasta such as egg noddles, rotini or orzo all work
great
– Garlic Parmesan Roasted Broccoli
– Oven Roasted Cauliflower
– Roasted asparagus
– Green salad with a garlic balsamic vinaigrette
Can I use leftover chicken instead of rotisserie chicken?
Absolutely! Use whatever seasoned leftover chicken you have on
hand. Taking the extra time to pick the chicken off the bones
is not at the top of my favorite tasks either. Another great
option is to go into the freezer section of the grocery store
and purchase pre-cooked, frozen chicken and let it thaw before
using it in the recipe. If you are using leftover chicken
breasts or thighs, that you might have roasted or cooked on
the BBQ over the weekend, I recommend shredding or chopping
the chicken into bite-size pieces. If you are shredding it
remember to warm the chicken slightly in the microwave or let
it come to room temperature as it is much easier to pull or
shred. The same goes for using pre-cooked frozen chicken that
you have let thaw.
How to make Chicken Cordon Bleu Casserole with Pasta
You can easily add pasta to your chicken cordon bleu casserole
so it is a complete one dish meal. Simply add 2 cups of cooked
egg noodles to the bottom of the pan with the chicken and ham
on top. I recommend cooking the pasta or egg noodles 1-2
minutes less than the package instructions so they do not get
mushy when baking. You can also toss the noodles in 1/2 cup of
the sauce prior to placing in the pan and then pour the
remaining sauce on top after you add the chicken, ham, and
Swiss cheese.
Source:?
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Air Fryer Creme Egg Pie
Serves: ?10
Made By:
Diane Phillips
"Easiest dessert ever. Only 2 ingredients! Exceeded my
expectations. Came out so well. See my pic. Used Walmart
brand cookie dough and used 4 Crème eggs instead of 3 (since
there are 4 in a pack)."
A delicious 2-ingredient chocolate dessert
Author: Bintu Hardy
Recipe Type: American, Western
Total Time: 25 minutes
Yield: ?1 pie
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
| 1 |
roll pre-made
chocolate chip?cookie?dough |
| 3 |
Cadbury Creme?eggs |
Directions:
Preheat
Air Fryer to 275 degrees F / 130 degrees C.
Take half the dough and press it into the bottom of a
lightly oiled baking dish.
Add in creme eggs and then top with the remainder of the
cookie dough.
Place the dish inside air fryer basket and bake for 15-20
minutes, or until the pie is fully cooked through and a
toothpick comes out clean.
Notes:
The type of baking dish used for this recipe is a round 7
inches / 18 cms.
No need to cut up the creme eggs, just put them in whole.
Feel free to use mini creme eggs instead. Make sure to use
an amount of mini eggs that is equivalent to 3 large eggs.
Please be careful to not overcook this, otherwise, it
becomes very dry.
Since air fryer temperatures can vary, watch this closely
the first time you make it (you don’t overcook) and adjust
the cooking time as needed.
To really make this a chocoholics dream, add some chocolate
chips.
Storage – keep refrigerated for 3 days, or freeze for up to
6 weeks.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
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Chocolate Thumbprint Cookies
Chocolate Thumbprint Cookies ?
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Serves: ?24
A recipe
for chocolate thumbprint cookies with no shortage of
chocolate! These are made with chocolate cookie dough and
filled with an easy chocolate ganache.
These chocolate thumbprint cookies have a ganache filling
that bumps up the rich chocolate flavor and adds a nice
creaminess to the cookie.
Recipe Type: Dessert
Total Time: 1 hr 10 min
Yield: ?24 cookies
Prep Time: 30 min
Ingredients:
| 3/4?cup |
unsalted?butter, softened |
| 1?cup |
powdered sugar |
| 1 |
large?egg |
| 1?teaspoon |
vanilla extract |
| 2?cups |
all-purpose?flour |
| 1/4?cup |
unsweetened cocoa?powder |
| 3/4?teaspoon |
kosher?salt |
| 1/2?teaspoon |
ground cinnamon |
|
sanding?sugar |
| 1/4?cup |
heavy?whipping cream |
| 2?ounces |
semi-sweet?chocolate, chopped |
Directions:
Preheat
oven to 350 degrees F (175 degrees C). Position racks in the
upper and lower thirds of oven. Line 2 baking sheets with
parchment paper.
Beat butter and sugar at medium speed with an electric mixer
until fluffy, about 4 minutes. Add egg and vanilla, beating
until incorporated.
Whisk together flour, cocoa, salt, and cinnamon in a medium
bowl until combined. With mixer on low speed, gradually add
flour mixture to butter mixture, beating until well
combined, about 2 minutes.
Roll dough into 1 1/4-inch balls, then roll balls in sanding
sugar. Place on the prepared baking sheets, spacing 2 inches
apart. Press the center of each ball with your thumb (about
1/2-inch deep and 1/2-inch wide).
Bake in preheated oven in upper and lower thirds, 2 baking
sheets at a time, rotating top to bottom and bottom to top
halfway through, until cookies are set and almost firm, 8 to
10 minutes.
Let cool on baking sheets, about 15 minutes. When cool,
press the center of each ball with your thumb again—the
indentations will have puffed in the oven.
Heat cream in a small microwavable bowl on HIGH until just
steaming, about 45 seconds. Remove from the heat, and add
chopped chocolate. Let the mixture sit, undisturbed, for 2
minutes. Stir until melted and smooth. Let cool until
slightly thickened, about 5 minutes. Place about 1 teaspoon
filling in the center of each cookie. Slide the cookies into
the refrigerator for about 10 minutes to set the filling.
The cookies will keep for about 5 days in an airtight
container at room temperature.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
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Virginia Butterfield