Italian Bomboloni Recipe

These Italian Donuts better known as a Bomboloni are made with a soft yeast dough, fried, rolled in sugar then filled with your favourite pastry cream filling. Served for breakfast and snack or just about anytime you want.

What is the Difference Between Doughnuts and Bomboloni?

Though bomboloni can is a type of doughnut, they’re a little different because they use fresher ingredients. They’re also a bit thicker and deep-fried rather than baked.

How to Serve Italian Bomboloni?

Try to serve bomboloni as a dessert or a snack when your kids are good. They go well with milk and other refreshing drinks, so try to mix them up a little in this way.

Italian Bomboloni Cooking Tips:
  • Make sure you brown each side before flipping
  • Add the Nutella slowly to avoid overstuffing
  • Plan for at least three bomboloni per family member
Variations of Italian Bomboloni:
  • Add a chocolate cream instead of Nutella
  • Top with a whipped cream for more flavor
  • Let the dough rise longer to produce thicker doughnuts

Prep Time: 1hr 30min

Cook Time: 1hr 7min

Total Time: 2hrs 37mins

Servings: 12 Donuts

Looking for a delicious dessert that goes above and beyond your traditional doughnut? You need to try out this Italian bomboloni recipe. Decided to blend well with fantastic pasta dishes and other Italian favorites, it’s a relatively simple and tasty dessert your family will adore.


  • 3 c Flour
  • 2 ¼ tsp Dry Yeast
  • 2 tsp Salt
  • ¼ c Sugar
  • 1 lemon zested
  • 2 eggs
  • ¾ c Milk
  • 4 tbsp Butter
  • 1 tsp Vanilla
  • Nutella


  1. In a mixer combine the flour, yeast, salt, sugar, and lemon zest.
  2. Add in eggs one at a time, then the milk, butter, and vanilla and knead for 2 minutes.
  3. Put dough on a floured bench and knead until a bit sticky, yet smooth and stretchy. About 5 minutes.
  4. Place dough in a greased bowl and cover. Let rise for an 1hr until doubled in size.
  5. Roll out the dough to ¾ thick and use a cup sized cutter to cut them into circles.
  6. Cover on a baking sheet and let rise for another hour.
  7. Heat oil in a deep pan until 175 degrees C and fry in batches until golden brown. Flipping halfway.
  8. Remove and place on paper towels to remove excess oil.
  9. Use a piping bag to fill each with Nutella then top with icing sugar.
  10. Serve and enjoy!

Nutritional Info:

Serving: 1g | Calories: 204kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 440mg | Fiber: 1g | Sugar: 6g

Apple Dumplings Recipe

Is there anything better than warm Homemade Apple Dumplings? Not today there isn’t! I am obsessed with this apple dumplings recipe! I was management in a family style restaurant in the town I lived in many years ago. I worked 5 days a week. During the Fall I would take one of my days off and go to the restaurant and make triple batches of these apple dumplings.

These apple dumplings are delicious and so easy to make. The homemade dough is easy to make, the recipe comes together fast, the results are wonderful.

Prep Time: 20mins

Cook Time: 35mins

Total Time: 55mins

Servings: 6


Sauce Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1 tsp cinnamon
  • 2 Tbls butter

Dough Ingredients

  1. 2 cups all flour
  2. 2 tsps baking powder
  3. 1 tsp salt
  4. 2/3 cup Crisco shortening
  5. 1/2 cup milk
  6. 6 small Macintosh or Gala Apples about 3 inches in diameter Peeled and cored. Do not cut in half I used Gala, leave them whole.


  1. Make the sauce first so it has time to cool down.
  2. Make the dough and refrigerate it until you have peeled and cored your apples.

Sauce Directions

  1. I put all the sauce ingredients together in a medium saucepan. When it comes to a boil, I let it boil a minute or two to thicken a little bit.

For the dough

  1. Place the flour, baking powder and salt into a large bowl. Cut the shortening into the flour mixture with a pastry blender. Add milk all at once.
  2. Stir with a fork until the dough just forms a ball. Place in the refrigerator until you have peeled and cored the apples.
  3. Peel and core the apples. You can keep the apples from turning brown by placing them in cold water while you work.
  4. I divide the dough into six equal portions and roll them out on a lightly floured surface individually.
  5. You can also roll the dough out on a lightly floured surface long enough to fit 6 apples on it and cut the dough into six squares.
  6. Place the apples on a dough square, fill the center with butter, sprinkle sugar over top then sprinkle cinnamon over top.
  7. Mold the dough around the apple, making sure there are no opening for the filling to escape from.
  8. Place the apples in a 13×9 inch baking pan. Spacing them about an inch apart.
  9. Pour the sauce over the dumplings , then sprinkle with sugar. Bake in a preheated 375 degree oven for 35 minutes.
  10. Spoon the sauce on the bottom of the pan over the apple dumplings after they come out of the oven.
Nutritional Info:

Calories: 121kcal, Carbohydrates: 26g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 6mg, Sodium: 18mg, Fiber: 1g, Sugar: 23g

Baked Barbeque Back Ribs Recipe

Fall-off-the-bone, tender bbq back ribs made with a flavorful homemade dry rub and baked in the oven to juicy perfection.

PREP TIME: 20mins

COOK TIME: 3 hrs

TOTAL TIME: 3 hrs 20mins

SERVINGS: 4 servings


Dry Rub
  • 2 tablespoons brown sugar
  • 2 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne powder
Baby Back Ribs
  • 2 1/2 lbs baby back ribs thawed
  • 1 tablespoon liquid smoke
  • 2 tablespoons apple cider vinegar


  1. Preheat oven to 300 degrees F. Place a wire rack inside a large baking sheet. Set aside.
  2. Gently remove the thin membrane from the back of the rack of ribs with a knife or your hands. It should pull right off.
  3. In a bowl, mix together all your dry rub ingredients.
  4. Generously season your ribs with the dry rub on both sides making sure to coat every inch of the rack.
  5. Place the ribs on a large piece of aluminum foil, top side down, then splash them with the apple cider vinegar and liquid smoke.
  6. Fold the aluminum foil all around the ribs, sealing it entirely and securely, so no liquid leaks out.
  7. Place in the oven and bake for 3 hours or until very tender. Remove them from the oven.
  8. Remove the aluminum foil from the ribs and generously brush them with bbq sauce.
  9. Place the ribs back in the oven and broil them for 5 minutes until caramelized. Serve and enjoy!


Serving: 1 serving

Calories: 462 kcal/Carbohydrates: 13 g/Protein: 36 g/Fat: 30 g/Saturated Fat: 10 g/Cholesterol: 123 mg/Sodium: 1919 mg/Potassium: 623 mg/Fiber: 2 g/Sugar: 7 g/Vitamin A: 1990 IU/Vitamin C: 1 mg/Calcium: 92 mg/Iron: 3 mg

Did You Make This?


Japanese Cheesecake Recipe

Light, jiggly, and fluffy, Japanese Cheesecake (Soufflé Cheesecake) is seriously the most delicious treat to serve for a crowd. It has the melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second (or more) serving is a guarantee!

Japanese cheesecake (also goes by soufflé cheesecake) is a glorious dessert known for its ultra-creamy, super luxurious, slightly tangy flavor and airy, soufflé-like character. It has swept the food world by storm and almost every dessert fanatic goes wild for it.

Why is it so popular? What’s the difference between Japanese cheesecake and regular cheesecake? For a start, I think it has the ideal texture that appeals to everyone. With elements of both a rich velvety custard and a cottony sponge cake, the dessert simply hits all the right notes. It is not heavy and a lot less sweet than typical Western-style cheesecakes. Even those who are not into cheesecake will fall head over heels for this delicious treat.

What is Japanese Cheesecake?

This particular Japanese cheesecake recipe is a soufflé-style cheesecake that incorporates whipped egg whites in the cake mixture and is baked in a bain-marie (water bath), which results in its characteristically light and fluffy texture. Yes, it is basically the cheesecake version of the Japanese soufflé pancakes!

As there are a few varieties of cheesecakes in Japan, we call this cheese soufflé or soufflé cheesecake. Outside of Japan, however, it becomes synonymous with the generic “Japanese cheesecake”. Because of its unique texture, it is also called jiggly cake or Japanese cotton cheesecake. I agree, that’s a lot of names for a cheesecake!

Light, jiggly, and fluffy, Japanese Cheesecake is seriously the most delicious treat to serve for a crowd. 

Prep Time: 25mins

Cook Time: 1hr 25mins

Chilling Time: 2hrs

Total Time: 1hr 50mins

 Servings: 1 9-inch (23-cm) cake


  • 1 Tbsp unsalted butter (for greasing the pan and parchment paper)
  • 6 large eggs (50 g each w/o shell) (10.6 oz, 300 g without shell)
  • 10.6 oz cream cheese
  • 4 Tbsp unsalted butter
  • ¾ cup heavy (whipping) cream (¾ cup + 4 tsp, to be precise)
  • 4½ Tbsp sugar (for the cream cheese mixture)
  • ⅔ cup cake flour (weigh your flour or use the “fluff and sprinkle“ method and level it off; you can make your own Homemade Cake Flour)
  • ½ lemon (for the zest)
  • 2 Tbsp lemon juice (from ½ large lemon)
  • ½ cup sugar (for beating the egg whites)
  • 2 Tbsp apricot jam (for the glaze)
  • 2 tsp hot water (for the glaze)


Before You Start

I highly encourage you to weigh your ingredients in metric using a kitchen scale for this recipe. Click on the “Metric” button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need. Please read the blog post for more detailed information that I shared about this recipe.

To Prepare the Cake Pan

Use a 9-inch (23-cm) cake pan that is 4 inches (10 cm) high. Cut parchment paper to line the bottom and sides of the cake pan. Cut one circle 9 inches (23 cm) in diameter for the bottom and one rectangular strip 4 x 30 inches (10 x 76 cm) for the sides of the cake pan. In addition, cut two strips of paper 2 x 30 inches (5 x 76 cm) each. We will use these as “straps” to lift the baked cake from the pan.

With 1 Tbsp unsalted butter, grease the cake pan and the parchment paper (for the bottom and the sides only; grease the paper on one side). You don‘t need to use all the butter.

Place the two parchment paper “straps” crisscross on the bottom of the cake pan so they form an “X.” Allow the excess paper to hang over the sides. Then, line the bottom and sides with the greased parchment paper. The greased side of the paper circle should face up, and the greased side of the rectangular strip should face in toward the center of the pan.

To Preheat the Oven and Prepare a Double Boiler

Preheat the oven to 350ºF (180ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Note: You will be baking at 320ºF (160ºC). However, when you open the oven to place the cheesecake, you’ll lose some heat, so we’ll start off a bit higher.

Prepare a double boiler: Set a medium saucepan filled with 2 inches (5 cm) of water over high heat and bring to a simmer. Once simmering, cover and reduce the heat to maintain a steady simmer.

To Gather the Ingredients

Gather all the ingredients. Please note that it is very important to measure all your ingredients before starting. Separate 6 large eggs (50 g each w/o shell) into yolks and whites. Refrigerate the egg whites.

To Make the Cake Batter

In a large bowl, add 10.6 oz cream cheese, 4 Tbsp unsalted butter, ¾ cup heavy (whipping) cream, and 4½ Tbsp sugar. Rest the bowl on the saucepan above the simmering water.

Using a silicone spatula, mash the cream cheese and butter. Once they are melted, use a whisk to blend everything together. Remove from the heat.

While whisking, add the egg yolks into the warm cream cheese mixture, one at a time. Make sure each yolk is blended well with the cream cheese mixture before adding the next one.

Using a fine-mesh strainer, sift ⅔ cup cake flour into the batter. Whisk and blend together.

Then, pass the batter through the same fine-mesh strainer into a clean large bowl. This creates a silky texture for the batter.

Add the zest of ½ lemon into the batter. Make sure you only zest the flavorful yellow part and not the bitter white pith. Into a separate small bowl, squeeze the juice from the lemon. Measure 2 Tbsp lemon juice and add it to the batter. Whisk well to blend and set aside.

To Set Up the Bain-Marie

Put the baking sheet inside the preheating oven and pour in hot water until it is halfway up the sides or ½ inch deep. Close the oven door.

To Beat and Incorporate the Egg Whites

Add the cold egg whites into the dry, clean mixing bowl of a stand mixer. Make sure there is no oil or water in the bowl. If you have space in your refrigerator, I highly recommend keeping the mixing bowl cold until you’re ready to use it. Start whisking on medium speed (Speed 4) until the egg whites become opaque, foamy, and bubbly, about 2 minutes. Then, slowly add ½ cup sugar, one-third of it at a time, while the mixer runs.

Once you’ve added all the sugar, increase the mixer speed to high (Speed 8–9) and beat the egg whites until you have firm peaks. When you lift the whisk and turn it upside down, the egg whites should still cling to the whisk and hold their shape fairly well, but the tip of the peak folds back on itself.

Using a hand whisk, mix one-third of the egg whites into the cream cheese mixture until incorporated. Then, gently fold another one-third into the mixture.

Lastly, pour the mixture back into the mixer bowl (with the last one-third of the egg whites still in it) and fold very gently until just combined.

Pour the mixture into the cake pan all at once, avoiding air pockets while pouring. Tap the cake pan a few times on the kitchen counter to release any air pockets in the batter.

To Bake the Cheesecake

Open the oven and place the cake pan onto the baking sheet with the bain-marie. Reduce the oven temperature to 320ºF (160ºC)—25ºF (15ºC) lower for a convection oven—and bake for 70–75 minutes. Then, reduce the oven temperature to 300ºF (150ºC) and bake for another 10 minutes, or until the top is golden brown. To test if the cake is done, open the oven door slightly and insert a skewer into the cake. If it comes out without a wet liquid batter, it‘s done.

To Cool

Turn off the oven and leave the oven door slightly ajar for 15–20 minutes with the cake inside. If you take the cake out immediately to the kitchen counter, the sudden change in temperature could cause the cake to collapse. You want the cake to slowly shrink down to half the height, roughly from 4 inches to 2 inches high. After 15–20 minutes, remove the pan from the oven. Gently pull out the cake from the cake pan using the two parchment paper straps (with help from another set of hands).

Place the cake on a plate. Remove the parchment paper around the sides of the cake (but leave the bottom paper). Combine 2 Tbsp apricot jam and 2 tsp hot water in a small bowl. Brush the apricot mixture over the top of the cheesecake. Let cool to room temperature.

To Serve

You can serve the cake at room temperature (fluffiest!) or chill the cake for 1–2 hours before serving.

To Store

You can store the cake in the refrigerator for up to 3–4 days or in the freezer for 3–4 weeks. Defrost the cake overnight in the refrigerator. The cold cheesecake is dense, so leave it on the counter until just chilled or at room temperature before serving.


All-Purpose Flour vs. Cake Flour:

All-purpose flour and cake flour do not perform the same. Cake flour is more delicate, and if you use all-purpose flour instead of cake flour, the texture will be dense and tough. If you can’t find cake flour, use this substitutions

To Make Cake Flour:

Take one level cup of all-purpose flour, remove 2 Tbsp, and then add 2 Tbsp of corn starch back in. (1 cup of AP flour – 2 Tbsp of AP flour + 2 Tbsp of cornstarch = 1 cup of cake flour).

Be sure to sift the flour 3–4 times to distribute the cornstarch well.

Tips for Beating Egg Whites:

Make sure your beaters and mixing bowl are clean and dry. A speck of oil, water, or egg yolk on either one can minimize the volume of the beaten egg whites.

Avoid plastic bowls—even clean ones may hold oily residue that can affect the successful whipping of the egg whites.

Use a bowl that’s wide enough to keep the beaters from being buried in the egg whites.

Nutritional Info:

Serving: 9 inch cake · Calories: 3560 kcal · Carbohydrates: 266 g · Protein: 70 g · Fat: 252 g · Saturated Fat: 142 g · Trans Fat: 2 g · Cholesterol: 1838 mg · Sodium: 1488 mg · Potassium: 1137 mg · Fiber: 3 g · Sugar: 189 g · Vitamin A: 10053 IU · Vitamin C: 21 mg · Calcium: 631 mg · Iron: 8 mg

Cheesy Chicken Pasta Bake

Chicken Pasta Bake – Pasta, chicken and a variety of veggies baked in a creamy tomato sauce with a tasty cheesy topping.


Make-Ahead: This dish can be prepared the night before or earlier in the day to make dinner time a breeze!

5 Different Veggies: Although it may not appear to have a lot of veggies, it does actually contain quite a few (onion, bell pepper (capsicum), spinach, tomatoes and peas) Serve with a side of vegetables for an extra nutritional boost!

Easy to Adapt: This recipe is pretty flexible. Mix up the veggies and miss out the chicken, depending on what you have available or to suit your family’s tastes.

Prep Time: 20mins

Cook Time: 40mins

Total Time: 1 hr

 Servings: 6


  • 400g (14 oz) Dried Rigatoni Pasta
  • 1 tablespoon Olive Oil
  • 1 Onion, finely chopped
  • 1 teaspoon Garlic, minced
  • 1 Red Capsicum (Bell Pepper), finely chopped
  • 2 tablespoon Tomato Paste (Puree)
  • 1 teaspoon Dried Oregano
  • 400g (14oz) Canned Chopped Tomatoes
  • 250ml (1 cup) Chicken Stock
  • 125ml (½ cup) Double Cream (thickened cream)
  • 120g (4.2 oz) Spinach Leaves
  • 380g (3 cups) Cooked Shredded Chicken *See notes if you would prefer measurements and cooking instructions for using raw chicken.
  • 75g (½ cup) Peas
  • 80g (½ cup) Mozzarella, grated
  • 80g (½ cup) Cheddar, grated

  1. Pre-heat oven to 190C/ 375F
  2. Bring a large pot of water to the boil. Add pasta and cook per packet directions MINUS 1 minute, drain.
  3. In a large frying pan, or saucepan, heat the oil over medium heat. Add the onion and cook for 2 minutes.
  4. Then add the garlic and capsicum (bell pepper) and gently saute until onion is translucent (around 3 mins.)
  5. Add the tomato paste and dried oregano and stir for a further minute.
  6. Add the chopped tomatoes and chicken stock and bring to a gentle bubble.
  7. Then stir in the double cream. Add the spinach and continue to stir until the spinach has wilted.
  8. Taste and season accordingly. (do not season for babies and young children)
  9. Add the chicken, cooked pasta and peas.
  10. Gently stir to combine and then transfer to a large baking dish.
  11. Top with the grated mozzarella and cheddar. Place in the oven for 20-25 minutes.
  12. The dish should be hot throughout and the cheese golden and bubbly.


PASTA: Rigatoni is used but you can substitute with most pasta shapes (e.g penne, fusilli, shells etc)

CHICKEN: This recipe uses cooked shredded chicken. If you prefer the texture of chicken pieces or only have raw chicken available then chop two large (or 3 smaller) raw chicken breasts into bite sized pieces. Before cooking the sauce, saute the chicken pieces in a little olive oil over medium heat until sealed, around 5 mins. Remove from the pan and add back into the dish at the same point you add the pasta.

STOCK: I used chicken stock but you can also use vegetable stock. If serving a baby make sure to use homemade stock to reduce sodium levels. Alternatively you can replace with a second can of chopped tomatoes.

CHEESE: A mix of mozzarella and mature cheddar is used for the topping. Mozarella melts really well and has that nice stretch, and isn’t as oily. You can replace the cheddar with other cheeses such as Gruyere, Monterey Jack, Colby, Provolone & Tasty. A little grated parmesan will also add good flavour. Bee mindful of sodium content when cooking for babies / young children. You may wish to reduce the cheese or serve a portion with less cheese topping.

Refrigeration: This chicken pasta bake can be stored, covered, in the refrigerator for 2-3 days.

Freezing: Assemble and allow to cool. Do not bake, just cover and freeze it.

Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.

Nutritional Info:

Calories: 592kcal | Carbohydrates: 61g | Protein: 35g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 101mg | Sodium: 394mg | Potassium: 758mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3307IU | Vitamin C: 45mg | Calcium: 254mg | Iron: 4mg

Spanakopita Triangles Recipe

These delicious Spanakopita Triangles are fabulous as an appetiser or on-the-go snack. Super yummy crispy phyllo pastry filled with spinach, feta and lots of herbs.

Spanakopitakia Spinach and Feta Triangles / mini spinach pies) are the cute offspring of Greek spinach pie! Just as delicious, portable and with even more crispy phyllo to filling ratio 🙂

I love making these spanakopita triangles as an appetizer – hugely popular with vegetarians and meat eaters alike. But I also love them for lunch with a side serving of Greek Salad! 

Using good quality barrel aged Greek feta makes all the difference in terms of flavor. But you can also use feta and ricotta or cream cheese if you like.


The filling can be prepared up to three days in advance – useful if you are making these for a party! 

Keep your phyllo covered with a very slightly damp cloth so that it doesn’t dry out while you assemble the spinach pies.

Always worth having some extra pastry to hand, in case any sheets tear or you have filling left over!

You can use fresh instead of frozen spinach if you prefer. Rinse the spinach and wild in pan before draining and using.

Taste the filling before adding the eggs. Feta cheese can be quite salty but you still need to add salt, to taste.

These delicious Spanakopita Triangles are fabulous as an appetiser or on-the-go snack. Super yummy crispy phyllo pastry filled with spinach, feta and lots of herbs.

Prep Time: 20mins

Cook Time: 35 mins

Total Time: 1hr

Servings: 50 triangles


  • 500 g (17 ½ oz ) frozen spinach (or fresh, chopped)
  • 2 tbsp olive oil or as needed
  • 8 spring onions (scallions) finely chopped
  • 2 leeks white part only, finely chopped
  • 1 tsp salt or more, as needed
  • 100 g (about ½ cup) fresh parsley chopped
  • 100 g (about ½ cup) fresh dill chopped
  • 2 large eggs
  • 200 g (7oz) feta cheese crumbled
  • 200 g (7oz) cream cheese / ricotta or more feta cheese
  • 1 lemon zest only
  • 25 sheets of phyllo pastry thawed if frozen (note: you might need extra!)
  • 80 ml (⅓ cup) light olive oil or as needed
  • 2 tbsp sesame seeds optional


Make the filling

  1. Thaw the spinach and squeeze most of the moisture out.
  2. If using fresh spinach you will need to wilt it in a pan before using and then strain to remove the juices.
  3. Sauté the green onions and leeks in a pan with a splash of olive oil.
  4. Add the salt and herbs and cook for a couple more minutes, or until softened.
  5. Stir in the spinach and leave to cool before adding the feta and eggs.
  6. Mix in the crumbled feta / cream cheese and have a taste, adding more salt if needed.
  7. Add the eggs and lemon zest, mix well to combine and set aside.

Assemble the pies

  1. Preheat the oven to 180C (350F) and place a tray on the middle shelf.
  2. Open up your pastry and use a sharp knife to cut through the phyllo vertically so you have 40 long strips.
  3. Brush one phyllo with olive oil and put a second strip of pastry on top.
  4. Doubling up the pastry will create crispy spinach hand pies and keep the filling from bursting out.
  5. Place a tablespoon (or just over) of the filling at the end of the strip. Don’t be tempted to over fill!
  6. Fold the end of your strip with the filling over to encase the filling and form a triangle.
  7. Continue folding the pastry, brushing sparingly with olive oil, until you have a tightly packed triangle.
  8. Brush with oil and sprinkle with sesame seeds (optional).


  1. Put the spanakopita triangles onto a lined baking sheet, spaced slightly apart.
  2. Bake in a preheated oven until golden brown and transfer to a wire rack to cool.
  3. Don’t stack them as the steam with soften the pastry.



Keep your phyllo covered with a very slightly damp cloth so that it doesn’t dry out while you assemble the spinach pies.

You can use fresh instead of frozen spinach if you prefer. Rinse the spinach and wild in pan before draining and using.

Nutritional Info 

Calories: 478kcal | Carbohydrates: 76g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 801mg | Potassium: 192mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1655IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 5mg

Easy Tiramisu Cake Recipe

Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. The custard-like cream is excellent and contains no raw egg. This easy recipe is truly the best homemade tiramisu and always gets rave reviews.

We love classic Italian desserts like Panna Cotta, Affogato, and of course Berry Tiramisu. Classic Tiramisu is probably the most iconic Italian treat and this one does not disappoint!

What is Tiramisu?

The word Tiramisu (tirami su in Italian) means “cheer me up” or “pull me up,” which is very appropriate because one bite will put you in a good mood! An authentic Tiramisu dessert that has 2 main layers: sponge cake ladyfingers soaked in coffee and liqueur and the mascarpone cream layer. This classic dessert often contains raw egg yolks, but we use a different process to create a custard-like cream with amazing texture and flavor.

Can I Substitute the Rum?

We used golden rum but you can use dark rum. You can also substitute the rum with a little Grand Marnier, or amaretto. If you prefer to omit it completely, you can just leave out the rum or add a little bit of vanilla extract to taste.

What are LadyFingers?

Lady Fingers are essentially sponge cake batter piped into strips then baked and dried into biscuits. They are known “savoiardi” in Italian and are perfect for tiramisu because they absorb the syrup well without getting soggy. Ladyfingers are great in other no-bake desserts such as the incredible Charlotte Cake, these individual Mousse Cups, and even a trifle.

Tips for the Best Tiramisu:
  • Quick Dip – Dip ladyfingers one or two at a time. A quick dip on each side is enough. There will be some syrup left behind.
  • Do not over-soak the ladyfingers or the layers may collapse.
  • Water Bath – When whisking yolks and sugar over steam, make sure the bowl is not touching the water beneath it.
  • Allow the yolk mixture to cool until it’s just slightly warm – whisking off the heat will help cool it down faster.
  • Use cold HEAVY whipping cream and beat until stiff peaks form – whip slowly over time for the cream to remain more stable (don’t under beat or overbeat)
  • Do not over-mix – When folding cream into Mascarpone, do not overmix the cream or it may turn grainy.
  • Chill the cake at least 6 hours in the refrigerator or overnight and it will be very easy to slice.
  • Tiramisu keeps well so you can make it a day or two ahead.
  • Leftovers are good refrigerated up to 5 days because there are no raw eggs in the cake.
Can I Substitute the Coffee?

Traditionally, coffee or espresso is used in Tiramisu. If you are concerned about caffeine, you can use decaf coffee so you can still enjoy the same classic flavor. If you prefer a different flavor profile, you can turn this into a Berry Tiramisu and omit the cocoa powder.


Prep Time: 30 minutes

Cook Time: 10 minutes

Resting/Chilling Time: 6hours 

Total Time: 6 hours 25 minutes

Servings: 12 slices of cake



  • 1 1/2 cups espresso , (or strong coffee), room temperature
  • 6 Tbsp golden rum, divided
  • 40 ladyfingers
  • 6 egg yolks, (large)
  • 3/4 cup granulated sugar
  • 16 oz mascarpone, cold
  • 2 cups heavy whipping cream, cold*
  • 2-3 Tbsp unsweetened cocoa powder, to dust the top
  1. In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum.
  2. Quickly dip half of the ladyfingers, one at a time and arrange in a single layer in the bottom of a 9×13 casserole dish.
  3. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.
  4. In a separate rimmed* medium glass bowl, whisk together yolks and sugar.
  5. Place over steam (on a saucepan with simmering water) and whisk 10 minutes on low heat until the mixture is lighter in color, slightly thickened and not grainy when you rub between your fingers.
  6. Remove from heat and whisk for a few minutes off the heat to help it cool down then set aside to cool while doing step 3.
  7. Beat together 16 oz mascarpone and 3 Tbsp rum.
  8. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.
  9. In a separate bowl, beat cold heavy whipping cream until stiff peaks form*.
  10. Use a spatula to gently fold half of the whipped cream into mascarpone cream then blend in remaining whipped cream, just until incorporated.
  11. Do not overfold or it will become grainy.
  12. Spread half of the cream over the first layer of ladyfingers.
  13. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate overnight.
  14. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time – it will just darken it in color from the moisture.
Recipe Notes:

*Be sure to use very cold HEAVY whipping cream and not light cream.

**A mixing bowl with a little rim around the edge helps to keep the steam and condensation out of the bowl.

***Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed then increase to medium speed over the next 5 minutes or until thick and stiff peaks form.


Alcohol: Tiramisu can be made with or without alcohol. This recipe calls for coffee flavored liqueur because I like that it enhances the coffee flavor, but other options are marsala wine or brandy.

Make Ahead Instructions: Tiramisu is even better when made in advance, allowing the flavors to blend! It will keep in the refrigerator for 2 to 3 days.

Freezing Instructions: Make completely, but don’t dust with cocoa powder. Cover tightly with plastic wrap and then tinfoil and freeze for up to 3 months. Thaw in the refrigerator overnight and dust with cocoa powder a few hours before serving.

Nutritional Info:

Calories297kcalCarbohydrates26gProtein5gFat18gSaturatedFat11gPolyunsaturatedFat1gMonounsaturatedFat2gCholesterol88mgSodium:77mgPotassium: 124mgFiber: 1gSugar: 11gVitamin A: 618IUVitamin C: 1mgCalcium: 90mgIron: 1mg

Ground Beef Casserole Recipe

Ground beef pasta is a favorite family meal and is easy to make in just a few steps. You can’t go wrong with meat, sauce, pasta, and cheese!

This Ground Beef Casserole has everything you want in a baked pasta dish – savory browned beef, pasta, marinara sauce, and a cheesy layer of mozzarella for an easy weeknight dinner. Toss everything together and bake until the cheese is golden and bubbly, or freeze for a quick meal that’s ready to heat up on busy nights.

Casseroles are a lifesaver, especially for busy families, and with this hamburger casserole, you can bring it all together quickly and let it finish in the oven. Trying to get dinner to the table even quicker? Skip the oven and serve this ground beef pasta recipe straight from the stovetop by adding the cooked pasta to the sauce, sprinkling with mozzarella, and then adding a lid to allow the heat to melt the cheese.

Casseroles are a lifesaver, especially for busy families, and with this hamburger casserole, you can bring it all together quickly and let it finish in the oven. Trying to get dinner to the table even quicker? Skip the oven and serve this ground beef pasta recipe straight from the stovetop by adding the cooked pasta to the sauce, sprinkling with mozzarella, and then adding a lid to allow the heat to melt the cheese.


Perfect comfort food. This pasta bake hits the spot for a comforting dish with layers of tomato sauce, penne pasta, ground beef, and melty cheese in every bite. Warm up those cold nights with a home-cooked meal that warms your soul – you can’t go wrong with beef casseroles!

Very kid-friendly. Give the kids what they want, and you’re sure they’ll eat! It’s like spaghetti but with different pasta and everything tossed together into an oven-baked casserole.

Freezer-friendly. I love family-sized freezer-friendly dinners! You can freeze the sauce to add to freshly cooked pasta before baking or assemble the ground beef casserole with noodles in a baking pan, cover it with foil, and freeze it as a whole meal ready to bake.

Well-balanced meal. A complete meal to fill you up and keep you full of good carbs, protein, and veggies. Swap out the pasta for whole wheat or gluten-free pasta for a healthier alternative. Toss in some diced eggplant, zucchini, or spinach to add another layer of veggies with the tomatoes and onions.


Add vegetables. You can easily up the nutritional value of ground beef pasta casserole by adding chopped vegetables when cooking the onions and beef mixture: Sauté zucchini, eggplant, spinach, kale, or even diced carrots to the sauce base. The smaller the dice, the less likely picky eaters will notice the addition.

Use ground turkey. If you’re looking for a lighter pasta casserole, then ground turkey makes an excellent substitution for ground beef. Check out my ground turkey casserole for the full recipe!

Make it Vegetarian! Want to enjoy a hearty casserole but avoid meat? It’s super easy to do by swapping out the ground beef for either lentils or chickpeas. With either of these options, you still get a full meal with all the benefits of meat, like protein. You could also load the sauce with vegetables instead of beef for a wholesome meal.

Add some heat. Want to kick your pasta sauce up a notch with some fiery spices? Add some red pepper flakes or cayenne pepper to the sauce when adding the seasonings.


Store leftover beef casserole with pasta in an airtight container in the fridge.

Reheat in the microwave or preheated oven until heated through.


When stored properly, leftovers will keep in an airtight container in the fridge for 3 to 4 days.


Yes! To freeze, prepare the casserole in a baking dish and cover with a layer of foil followed by plastic wrap to securely cover the dish. You can freeze ground beef casserole with pasta up to 3 months and bake straight from frozen by simply adding an additional 20 minutes or so to the cook time.

Ground beef pasta is a favorite family meal and is easy to make in just a few steps. You can’t go wrong with meat, sauce, pasta, and cheese!

 Prep Time: 15mins

 Cook Time: 25mins

 Total Time: 40mins

 Servings: 8 servings

 Calories: 411kcal

  • 16 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 large onion diced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 garlic cloves minced
  • 1 25-ounce jar marinara sauce store-bought or homemade
  • ¼ cup Fresh basil torn, plus more for garnishing
  • 1 ½ cups shredded mozzarella cheese
  1. Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Add pasta and cook al dente according to package instructions.
  2. Drain, reserve ½ cup pasta water, and transfer the pasta to a 9×13 baking dish.
  3. In a large deep skillet over medium-high, heat the olive oil. Add the ground beef and onions and season with Italian seasoning, salt and pepper.
  4. Cook the ground beef and onions, breaking up the beef into smaller pieces with the back of a wooden spoon until browned, about 10 minutes.
  5. Add the garlic and cook until fragrant, 1 more minute.
  6. Stir in the marinara and basil, then transfer the sauce on top of the pasta in the baking dish and toss gently to combine.
  7. Add as much of the reserved pasta water as desired until the sauce looks glossy.
  8. Sprinkle the shredded mozzarella cheese on top and bake in the preheated oven until the cheese is lightly golden, about 15 minutes.
  9. Garnish with fresh basil and serve immediately.

Leftovers will keep in an airtight container in the fridge for 3 to 4 days, and you can reheat it in the oven or microwave. Freeze up to 3 months and bake from frozen by adding an additional 20 minutes to the cook time.

Nutritional Info:

Calories: 411kcal | Carbohydrates: 50g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 738mg | Potassium: 630mg | Fiber: 4g | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 8mg | Calcium: 212mg | Iron: 3mg

Apple Fitters Recipe

Craving something sweet and delicious? Look no further than this amazing air fryer apple fritters recipe! Deliciously golden and crisp on the outside, with a soft and sweet center filled with tender apples, these apple fritters are sure to become a family favorite.

Apple Fritters are luscious deep fried donuts filled with apples, and cinnamon and drizzled with an easy three-ingredient glaze. You can have these scrumptious warn apple fritters in your hands in less than thirty minutes. Make sure you stash a couple for yourself, or you might blink your eyes, and they will be gone. These are one of my darling daughter’s favorite goodies. She can not get enough of them!

  • Homemade warm sweet apple fritters that are better than your local bakery.
  • Only wholesome natural ingredients with no artificial colors or preservatives.
  • Easy and quick to mix and fry.
  • The fritters can be fried up in a fryer, Dutch oven, or heavy stock pot.

First peel, core and dice a couple of Granny Smith or Honey Crisp apples. I like to dice them somewhere between 1/4-1/2 inch. That way you get a good taste of that sweet apple. Now grab a large bowl and add the flour, sugar, baking powder, salt and cinnamon. Whisk it around and get it all mixed together. Make a well in the middle and add the milk, egg and applesauce. Now stir the mixture just until it is combined.

Fill a dutch oven or large heavy stock pot with about 1 1/2 inches of canola oil. Use a candy thermometer and bring the oil to 375 degrees. Carefully drop about 1/4 cup of batter per fritter into the hot oil. I like to spread the batter a little while I am pouring it so that the fritter does not end up too fat and so it cooks all the way through. Cook each side until golden brown. It takes about 2 minutes per side. Remove to paper towels to drain.

Once they have cooled whisk together the milk, powdered sugar and vanilla. Finally dunk the fritters in the glaze turning over to make sure each side is coated. Place on wire racks to air dry and drip.


This is a question that I am asked quite frequently. Yes I am sure there are lots of great recipes out there for baked apple fritters however this particular recipe really needs to be fried. Do your best to keep the oil at 375 degrees so the fritter absorbs less of the oil.

  • Don’t over-mix the batter as it may make the fritters tough.
  • Don’t overcrowd the pan when frying so the donuts cook better and the oil temperature is easier to maintain.
  • Use a candy thermometer to track the temperature of the oil.
  • A dutch oven or heavy pot helps the oil hold its temperature.
  • Try to maintain a constant temperature of 375 degrees. When you add the batter the temperature will drop so you must increase the heat a tad. Likewise when you remove the fritters from the oil the temperature will increase so you need to turn the heat down a tad.
  • Remove the fried fritters to paper towels to drain.
  • Store the cooled cooked fritters wrapped loosely in paper towels in a brown paper bag.

These Apple Fritter Donuts are as scrumptious as the ones at your neighborhood bakery at a fraction of the cost. Make a batch for your family today and get ready to enjoy all the complements.

 Prep Time: 10min

Cook Time: 10min

Total Time: 20mins

Yield: 10 fritters 

  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/3 cup milk
  • 2 eggs
  • 3 tablespoons applesauce
  • 2 large Granny Smith apples or Honey Crisp apples peeled, cored and diced
  • canola oil or vegetable oil for frying
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  1. Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl.
  2. Make a well in the center and add 1/3 cup milk, eggs and applesauce. Stir just to combine. Fold in apples.
  3. Heat 1 1/2 inches of oil in heavy skillet, dutch oven or deep fryer to 375 degrees.
  4. Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop.
  5. Cook each side until golden brown; approximately 2 minutes per side.
  6. Use a slotted spoon to remove to paper towels to drain.
  7. Whisk together 1/4 cup milk, powdered sugar and vanilla.
  8. Dunk each fritters in the glaze turning over to make sure both sides coated.
  9. Place on wire racks to air dry and drip.
  • Don’t over-mix the batter as it may make the fritters tough.
  • Don’t overcrowd the pan when frying so the donuts cook better and the oil temperature is easier to maintain.
  • Use a candy thermometer to track the temperature of the oil.
  • A dutch oven or heavy pot helps the oil hold its temperature.
  • Try to maintain a constant temperature of 375 degrees. When you add the batter the temperature will drop so you must increase the heat a tad. Likewise when you remove the fritters from the oil the temperature will increase so you need to turn the heat down a tad.
  • Remove the fried fritters to paper towels to drain.
  • Store the cooled cooked fritters wrapped loosely in paper towels in a brown paper bag.
Nutritional Info:

Serving Size: 1 fritter

Serves: 10

Calories 286%Total Fat 10.3g 13%Cholesterol 39.3mg 13%Sodium 143.5mg 6%Total Carbohydrate 46g 17%Sugars 28.8g Protein 4g 8%

Cranberry Orange Bread Recipe

Cranberry Bread made with fresh, juicy cranberries and orange is the perfect treat to bake during the Holiday season. This festive and pretty quick bread recipe is super moist and bursting with flavor. You can whip it up quickly and it keeps fresh for days!

Combining cranberries with orange juice and freshly grated zest elevates its flavor and results in a perfectly balanced sweet and tart flavor. This moist cranberry orange bread makes a delicious breakfast or afternoon snack and is the perfect way to use up leftover cranberries from Thanksgiving! 

Expert Tips
  • Always measure your flour correctly! Don’t scoop the flour! Spoon flour into your measuring cup and level it off with the back of a knife. Too much flour can make the bread dense and dry.
  • This recipe works best with fresh or frozen cranberries
  • Instead of fresh or frozen cranberries, you can also use 1 cup of dried cranberries
  • Don’t overmix the batter! Mix just until the dry ingredients are moistened, about 15 light strokes with a spatula. It’s ok if there are some small lumps. Overmixing can cause the bread to be tough and bake unevenly.
  • Always test with a skewer for doneness! Every oven is different, to get the best results, start checking the bread for doneness five minutes before the time is up. A wooden skewer works best!
  • If you want you can add a glaze on top after the bread has cooled completely. Mix 1 cup powdered sugar and 1 1/2 Tbsp orange juice together and drizzle over the cooled bread

This moist bread stays fresh and moist for days if you store it the right way. I wrap it in plastic wrap and store it at room temperature for up to 4 days. You can also store it in the fridge but it might taste drier because of the lower temperature.


Yes, you can freeze this Cranberry Bread. Let it cool completely then wrap it tightly in plastic wrap and freeze it for up to 3 months. To defrost take it out of the freezer and let it defrost at room temperature overnight. You can also freeze individual slices to make them defrost quicker – perfect for a quick breakfast!

How to make Cranberry Nut Bread

This recipe can be easily transformed into Cranberry Nut Bread! Just add 1/2 cup (or more) roughly chopped walnuts to the batter together with the cranberries to make a Cranberry Walnut Bread.

Can I use dried cranberries?

Yes, you can use 1 cup of dried cranberries instead of fresh or frozen cranberries. The baking time will be a little bit shorter because dried fruits are less moist.

When using dried cranberries, we recommend soaking them in orange or cranberry juice first. Heat up the juice, add cranberries, and let sit for 10-15 minutes. Strain before adding them to the batter.

Do I have to thaw frozen cranberries?

When using frozen cranberries thaw them until they can be chopped safely. They do not have to be completely thawed.

Cranberry Orange Bread is easy and quick to make from scratch and keeps fresh for days! This moist cranberry bread is perfect for the holidays.

Prep Time: 15mins

Cook Time: 1hr

Total Time: 1hr 15 mins

 Servings: 10 

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 Tbsp orange zest freshly grated
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup butter room temperature
  • 1 large egg room temperature
  • 1 cup orange juice
  • 1 1/2 cups chopped fresh cranberries
  1. Preheat oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, and orange zest. Set aside.
  3. In the bowl of a stand mixer or using a hand mixer and a large bowl, cream together sugars, butter, and egg until smooth. Add orange juice and slowly mix until combined.
  4. Add flour mixture to the butter mixture and beat until just combined and all the dry ingredients are just moistened. Fold in cranberries. Pour into prepared pan.
  5. Bake for about 60 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool.
  • Always measure your flour correctly! Don’t scoop the flour! Spoon flour into your measuring cup and level it off with the back of a knife. Too much flour can make the bread dense and dry.
  • This recipe works best with fresh or frozen cranberries
  • Instead of fresh or frozen cranberries, you can also use 1 cup of dried cranberries
  • Don’t overmix the batter! Mix just until the dry ingredients are moistened, about 15 light strokes with a spatula. It’s ok if there are some small lumps. Overmixing can cause the bread to be tough and bake unevenly.
  • Always test with a skewer for doneness! Every oven is different, to get the best results, start checking the bread for doneness five minutes before the time is up. A wooden skewer works best!
  • If you want you can add a glaze on top after the bread has cooled completely. Mix 1 cup powdered sugar and 1 1/2 Tbsp orange juice together and drizzle over the cooled bread
Nutritional Info:

Calories: 238kcal | Carbohydrates: 45g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 289mg | Potassium: 185mg | Fiber: 1g | Sugar: 23g | Vitamin A: 225IU | Vitamin C: 15.2mg | Calcium: 56mg | Iron: 1.5mg

Bread And Butter Pudding Recipe

Bread and Butter Pudding is surely the ultimate use of leftover bread!! While wonderful made with pre-sliced bread, it’s company-worthy made with chunks of bread, whether it’s a leftover loaf, dinner rolls or even hot dog buns.A classic comfort dessert, custardy on the inside, golden and buttery on top.

Best Bread to Make this Recipe 

As for what type of bread, it’s best to use a soft plain or sweet bread:

Plain white bread – sliced, unsliced, loaf, block, rolls, hot dog or hamburger buns

Raisin bread or other similar flavoured bread that will suit a sweet dessert

Buttery breads – like brioche and challah

Stale plain cake – I personally am not the type to leave leftover cake lying around until it becomes stale, but if you happen to, then by all means use it. Just be a bit more gentle when tossing in egg mixture

Breads that are not recommend.  “UNUSUAL” RESULTS…..

Bread that is TOO stale – slightly stale bread is ideal (see recipe notes), but bread that’s so gone dry it crumbles into breadcrumbs when you crush it, or if it’s rock hard and you can’t tear it by hand, or so solid you can grate it into bread crumbs, it is no good. This is because once soaked in the egg mixture, it will disintegrate into breadcrumbs;

Very crusty and chewy artisan bread (like sourdough) – while it will work just fine, it will not be as soft and custardy. Mind you, the sourdough sold at grocery stores and everyday bakeries are not that crusty so will work fine, I am mostly referring to the more expensive (proper) sourdough;

Seeded and savoury flavoured breads – I’m not here to tell you how you should or should not flavour your bread and butter pudding, but I will say that using Cheese and Bacon Rolls might yield a somewhat odd result…😂

Heavy breads – Pumpernickel, dense ryes and the like …. obviously.

Toppings for Bread and Butter Pudding
  • I intentionally make my Bread and Butter Pudding less sweet than most – I only use 1/2 cup of sugar compared to around 1 1/2 – 2 cups for the same quantity of bread in some versions – because my base assumption is that there WILL be toppings.
  • There’s plenty of options, and here are just a few ideas:
  • Ice cream – the contrast between creamy and cold against hot/crusty/custardy is just a match made in heaven;
  • Custard – rich and silky, I prefer using the pouring kind but the dolloping kind would be terrific too!
  • Cream or mascarpone
  • Strawberries and cream (YES!)
  • Maple syrup, golden syrup, honey
  • Chocolate sauce, strawberry, salted caramel or other sweet sauces

A quintessential British dessert and a firm favourite world-wide, this is custardy on the inside, and golden and buttery on the surface! While pre-sliced bread works a treat, it’s dinner party-worthy when made with bread that can be cut or torn into cubes. Crunchier surface, and better custardy texture inside!

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Servings: 6 – 8 


  • 8 heaped cups white bread, preferably slightly stale, cut into 2.5 cm / 1″ cubes (see Note 1 if for pre-sliced bread)
  • 1 cup sultanas or raisins (or more!)
Egg Mixture:
  • 3 eggs
  • 1 1/2 cups milk (low or full fat, not zero fat)
  • 1 cup heavy / thickened cream (or any other cream, Note 2 for more milk option)
  • 3 tbsp / 40g unsalted butter, melted and cooled
  • 1/2 cup white sugar
  • 1 tsp cinnamon powder
  • 1 tsp vanilla extract
Finishes / Serving
  • 30g / 2 tbsp unsalted butter, melted – for top pre baking
  • 20g / 1 1/2 tbsp unsalted butter, melted – for brushing post baking (optional)
Icing sugar / powdered sugar, for dusting
  • Ice cream, cream, custard, chocolate sauce, caramel sauce, etc

  1. Preheat oven to 180°C/350°F (all oven types)
  2. Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk.
  3. Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
  4. Transfer to baking dish: Pour into a baking dish (10 cup / 2.5 litre / 2.5 quart). If you have lots of sultanas on the surface, poke them below the surface (Note 3).
  5. Drizzle then bake: Drizzle over melted butter, then bake for 25 – 30 minutes or until golden on top and the inside is set but still slightly wobbly (poke to check).
  6. Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
  7. Serve – rest for a few minutes, then serve immediately, with toppings of choice! My favourites are ice cream, custard and cream.

1. Bread – Though the classic version is made with plain white bread, you can make this with any bread of choice – like raisin bread, hot cross buns, brioche, anything!

Artisan bread with very thick chewy crusts – eg. some types of sourdough: these can be used if they are fresh or a bit stale. Do not use if they are super stale and dried out – they will be rock hard (ie you can’t even tear them, you have saw through them with a serrated knife) so not suitable for this recipe.

Rye, seeded breads – they will work fine, I just don’t recommend using anything with too strong a flavour that might be at odds with the sweet vanilla flavour of this dish!

Gluten free – absolutely works, it just comes down to how good the GF bread is

Measuring bread – Basically stack bread in a cup so it’s heaped – imagine if you pressed down lightly, it would level the cup. Can’t provide a weight as breads differ in density. Don’t get hung up on exact measurement – you’ll easily be able to tell when you mix the bread and egg, should be soaked through, still some egg mixture pooling (slightly). The worst is using way too much bread that doesn’t get soaked through = dry pudding!

Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices! Use 12 slices (thick cut) or 14 slices (normal thickness), cut in half into triangles then layer in the baking dish slightly overlapping (so surface isn’t flat), scatter each layer with sultanas, and pour egg mixture over the whole thing.

Slightly stale bread works a bit better because it doesn’t soak through instantly and turn into mush. If using super fresh bread, just be a bit more gentle when tossing into Egg Mixture (I use fresh regularly).

2. Cream – The basic Bread & Butter Pudding recipe is made with only milk. I like using cream to give this a bit of richness.

Just milk option: Add an extra egg (so 4 eggs in total) then use milk instead of cream (so 2 1/2 cups milk in total). You need the extra egg to ensure this sets because milk is not as thick as cream.

3. Sultanas have a tendency to brown a bit too much in this bake time. So while some on the surface is fine, you don’t want too many. So if lots end up on the surface, poke them in a bit!

4. WHAT I DO DIFFERENTLY (and why): Most classic recipes butter the bread slices before cutting / tearing and soaking. I prefer to add melted butter into the mixture for more even distribution and it’s just easier, and I like to brush the top with butter before and after baking, just for that extra buttery goodness! (Plus it makes it really nice and golden on top).

Also, while delicious made with sliced bread, I think it’s even better made with cut/torn loaf or rolls because you get a WAY better crunchy surface and the texture of the inside is better – more custardy (due to larger bread pieces), fluffier and can be cut with straight sides and stacked on plates so it sits tall and impressively (pictured in post).

5. Leftovers will keep in the fridge for 4 to 5 days. If made using chunks of bread as per recipe, it will even keep the crunchy topping even if reheated in the microwave!

I haven’t tried freezing but I see no reason why it wouldn’t work given I freeze Cheese and Bacon Breakfast Strata (which is a savoury bread pudding).

Nutritional Info:

Calories: 426cal | Carbohydrates: 50g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 106mg | Sodium: 358mg | Potassium: 291mg | Fiber: 2g | Sugar: 17g | Vitamin A: 885IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 2mg


Grilled Crab Legs Recipe

Looking for a special appetizer or dinner idea? How about this Grilled King Crab Legs recipe, drenched in beautiful garlic butter? What could be better?

These are such a treat and are perfect for Christmas, New Year’s Eve, or anytime when you feel like spoiling yourself. The best part is they are so easy to prepare and the flavor, well, delicious! 


The easiest thing to do is thaw them overnight in your refrigerator. Place them in a large roasting pan. This will save you some clean up time! The crab legs will release quite a bit of water as they thaw. The roasting pan is much easier to clean than your fridge!

Melt the butter in a small saucepan and add the garlic. Cook until fragrant, but do not let it brown; set aside. Using a good pair of kitchen scissors, cut each side of the crab legs, so you have 2 halves. The meat should still be in both halves of the shells.

You will want your grill to be hot (450 degrees F.) before you put the crab legs on. It helps if you rub oil on your grill, this will prevent the meat from sticking to the grill. Grill the crab legs until you have light grill marks on the crab meat. Carefully turn the legs over using a combination of a spatula and tongs, keeping the meat in the shells.

Generously brush the crab legs with the garlic butter and continue to cook the crab legs until the butter is just bubbling in the shell. Remove from the grill and serve immediately.


I have had this question come up a few times. The answer is yes, absolutely your crabs’ legs are cooked when you buy them frozen.

The crab is cooked very shortly after it is caught either on the boat or as soon as it is taken off the boat at the docks. It is then flash-frozen to preserve its freshness.


The difference between king crab legs and snow crab legs is the size. King crab legs are actually shorter than snow crab legs but have a much thicker shell and are generally meatier. Snow crab legs are longer but thinner; the shell is also much thinner as well.

I like to grill the king crab legs as they are sturdy and have a lot of meat per leg. The shells can be tough to cut, and they are a little spiny but definitely worth the effort!

It is nice to have them cut ahead of time so your guests or family can just dig right in without all the fuss.


PREP TIME: 20 minutes

COOK TIME: 20 minutes

TOTAL TIME: 40 minutes

  • 2 lbs king crab legs
  • 1/3 cup butter
  • 1 Tbsp garlic, minced
  • 1/2 shredded cheese
  • cilantro leaves to garnish
  1. Thaw the crab legs in the refrigerator overnight.
  2. Keep them in a large roasting pan as there will be quite a bit of water come out of the crab’s legs as they thaw.
  3. If you are in a hurry, you can thaw them by running them under cold water for 20 minutes or until they are thawed.
  4. This method will impart some water into the crab legs, so be careful when you are cutting them open you will have crab water everywhere!
  5. Melt the butter in a small saucepan, add the garlic and cook until fragment. Remove from the heat but keep warm.
  6. Using a good pair of kitchen scissors, cut each side of the crab legs shell.
  7. With the shell still together, using a sharp knife cut the meat so that you have meat in both halves of the shell.
  8. Heat your grill to hot (450 degrees F.)
  9. Rub the grill with oil before putting the crab legs on. This will help to keep them from sticking to the grill.
  10. Carefully place the crab legs meat side down on the grill and cook until you have light grill marks on the crab meat.
  11. Carefully turn the crab legs over using a combination of a spatula and tongs, keeping the meat in the shell.
  12. Brush each crab leg half generously with the garlic butter and continue to cook until the butter is just bubbling in the shell.
  13. Remove from the grill and serve immediately.
Nutritional Info:



Chess Pie Recipe

Chess Pie is a delicious classic that’s perfect for a celebration or holiday gathering. Its multi-layer decadence, luscious texture and sweet, rich flavor is simply sublime!

What is Chess Pie?

Chess pie is a popular dessert in the American South that originated from England. It is a custard style pie with a crisp browned topping.

It is generally made up of a traditional pie crust while the filling consists of eggs, milk or buttermilk, flour, sugar and often vinegar or lemon.

You’ll love this pie not only for it’s irresistible sweet flavor but also because it’s one of the easier pies to make.

No peeling and chopping loads of fruit or making a tricky curd or meringue. Rather here you just blend some standard baking ingredients and pour into a pie crust and bake.

Why is it called chess pie?

There are actually several beliefs as to where the name originally came from. You can read about three of them here.

What makes this the best chess pie?

I like this version best because of the browned butter. This secret ingredient is the ultimate upgrade to chess pie.

It adds a slightly caramel-like, even nutty flavor to the pie.

And once you try it this way I have the feeling it’s the only way you’ll make it from here on out!


Lemon Chess Pie: Use 3 Tbsp lemon juice in place of vinegar. Add 2 Tbsp lemon zest along with liquids. Butter does not need to be browned.

Chocolate Chess Pie: These ratios are quite a bit different, follow a recipe like this one.

Coconut Chess Pie: After adding eggs stir in 1 1/2 cups shredded coconut and 1 tsp coconut extract. Browning butter is optional for this version.

Buttermilk Chess Pie: Replace milk with 1/2 cup buttermilk.

Honey Chess Pie: Replace 1 1/4 cups sugar with 1 cup honey.

Optional garnishing variation: Dust pie with a little cinnamon or powdered sugar.

A rich, sweet and decadent Southern pie made with simple ingredients. This variation includes browning the butter to really upgrade the flavor of the pie.

Servings: 8

Prep Time: 30minutes

Cook Time: 50minutes

Rest Time: 1hour 50min

Ready in: 3hours 10min

  • 1 prepared pie crust (homemade* or store-bought, unbaked)
  • 1/2 cup (113g) salted butter, diced into 1-Tbsp pieces
  • 1 1/4 cup (250g) granulated sugar
  • 2 Tbsp (22g) cornmeal
  • 1 Tbsp (10g) all-purpose flour
  • 1/4 tsp salt
  • 1/3 cup whole milk
  • 1 Tbsp white vinegar
  • 1 tsp vanilla extract
  • 4 large eggs
  1. Roll pie crust out about 12-inches then roll up around rolling pin and transfer to a standard pie plate.
  2. Unroll and shape into pie plate and decorate edges as desired.
  3. Chill until crust is firm, at least 1 hour.
  4. Melt butter in a medium, light-colored skillet. Let cook, stirring frequently until it has a nutty aroma and has browned (careful not to burn it, it should be an amber brown).
  5. Pour into a dish and let cool 1 hour.
  6. Place a baking sheet in oven and preheat oven to 350 degrees.
  7. In a mixing bowl beat eggs lightly to blend.
  8. In a separate mixing bowl whisk together granulated sugar, cornmeal, flour and salt.
  9. Pour in browned butter, milk, vinegar and vanilla to sugar mixture and blend.
  10. Add eggs and mix until well combined.
  11. Pour into prepared crust and bake on baking sheet in preheated oven until edges are set but center just wiggles slightly, about 45 – 55 minutes.
  12. Transfer to a wire rack to cool 30 minutes before slicing and serving. Store pie in refrigerator.

*My favorite pie crust recipe is the one I’ve used here, omitting the sugar (since this pie is already plenty sweet). Prepare through step 2 as directed then follow recipe here as directed.

Nutritional Info:

Servings Per Recipe 8

Calories 460%Total Fat 22g28%Saturated Fat 10g 52%Cholesterol 126mg 42%Sodium 242mg 11%Total Carbohydrate 62g 23%Dietary Fiber 1g 3%Total Sugars 51gProtein 5gVitamin C 0mg 1%Calcium 40mg 3%Iron 1mg 6%Potassium 80mg 2%

Basbousa Recipe

Basbousa is a dessert made from coarse sweet semolina, and translates as small kiss in Arabic.

Also known as Hareeseh, as well as Nammoura, it is a very easy dish to make.


This cake is one of the most popular in the Middle East and North Africa, in some Balkan countries such as Greece, Bulgaria, Albania and Turkey or in Armenia, located in Western Asia. It can be found everywhere, in restaurants, in bakeries, and there will always be someone to offer a piece.

Semolina is the key ingredient of the basbousa recipe and, depending on the country, it can also contain almond or pistachio powder, as well as grated coconut.

In Egypt, for example, it can be found prepared with almond powder, and generously topped with hazelnuts on top; in Lebanon and Syria, with pistachio powder or crushed pistachios, with coconut or candied orange peel.

As soon as it comes out of the oven, basbousa is generously soaked with a cold sugar syrup, which can sometimes contain lemon or orange juice (or zest), or orange blossom water or rose water, as well as spices such as cloves or cinnamon.


The origin of basbousa goes back to the revani of Turkish cuisine, a classic cake from the time of the Ottoman Empire.

Indeed, revani was baked for the first time by Ottoman pastry chefs to celebrate the conquest of Armenia in the sixteenth century. The battle of Revan, capital of the country, today called Yerevan, gave its name to this famous dessert.

As time passed, the revani started to delight many tables during the Ottoman period and its name was changed to revan-i meaning “precious” in the Ottoman language.

But the name of revani could also have been taken from the poet Revani who lived in Turkey between the fifteenth and sixteenth century.

Basbousa is a pastry typical of the Middle East, North Africa and the Balkans made from semolina and ground almonds, that is soaked in flavored syrup.

Prep Time: 20mins

Cook Time: 45mins

Total Time: 1hr 5mins

 Servings: 8 people

For the cake
  • 3 cups fine durum wheat semolina
  • 1 cup ground almonds
  • ⅓ cup caster sugar
  • ½ cup cooled oil (or melted butter)
  • 12 oz. plain yogurt
  • 2 tablespoons baking powder
  • 1 pinch salt
For the garnish
  • 4 oz. roasted and crushed pistachios
For the syrup
  • 1 cup caster sugar
  • 1 cup water
  • 2 tablespoons rose water (or orange blossom water)
  • 2 tablespoons freshly squeezed lemon juice
For the mold
  • 2 tablespoons butter
  • 1 tablespoon flour

Start by preparing the syrup as it will need to be completely chilled to soak the hot cake.


Pour the water, sugar and lemon juice into a saucepan over high heat.

Bring to a boil.

Reduce the heat and cook the syrup over low to medium heat for up to 10 minutes.

When the syrup is completely cold, add rose water (or orange blossom water) and mix well.


In a large bowl, combine the semolina, ground almonds, caster sugar, salt and baking powder. Add oil, yogurt, and mix.

Grease a baking dish and dust with flour before pouring the preparation.

Pack the preparation well and smooth it out to the corners with a spatula. Using a knife, pre-cut 2-inch (5 cm) squares.

Allow the preparation to rest in the refrigerator for 15 minutes. Preheat the oven to 400 F (200°C ) while the dough is resting.

Bake for 25 to 30 minutes, until the cake is golden brown.

Soaking and garnishing

As soon as the cake comes out of the oven, pour the cooled syrup over it, leaving the cake inside the mold and spreading the syrup evenly.

Sprinkle generously with crushed pistachios. Allow to cool completely before cutting the pieces along the pre-cut marks.


Calories: 266kcal | Carbohydrates: 46g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 139mg | Potassium: 80mg | Fiber: 1g | Sugar: 30g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Philly Cheese Steak Egg Rolls Recipe

These Philly cheesesteak egg rolls are made with rib eye steak, onions, peppers and provolone cheese, all wrapped up and fried to crispy perfection. The ultimate appetizer or game day snack!

I love a good Philly cheesesteak sandwich, and these egg rolls have the same delicious and savory flavors inside a crispy wrapper.

Raise your hand if you love Philly cheesesteak! I just can’t get enough of that steak, pepper and cheese combination. These Philly cheesesteak egg rolls are a super fun appetizer, I always get so many compliments when I serve them at parties.


The first step is to cook up your filling. The filling for these egg rolls is died rib eye steak, green bell pepper and onion which are cooked in a little bit of butter.

You want to make sure your meat is diced fairly small to make it easier to bite into the egg rolls. You can also add some diced mushrooms if you’re a mushroom lover.


Traditionally, thinly sliced rib eye is used for Philly cheesesteak sandwiches which is what we’re using in these egg rolls. If you don’t want to use rib eye, you could try sirloin or flank steak, or even ground beef for a different take on this dish.

The meat mixture is spooned into egg roll wrappers along with some provolone cheese. The egg rolls are then folded up and are ready to be fried.


You can bake these egg rolls, although you won’t get quite the same crispy crust as you would from frying. Simply coat the tops of your egg rolls with cooking spray and bake at 425 degrees F for 15-20 minutes, or until browned and crispy.

You can serve your egg rolls as is, or with a creamy dipping sauce such as ranch or a horseradish sauce. They’re great either way!

These Philly cheesesteak egg rolls will be the first snack to disappear at your next gathering. No one can resist that meat and cheese combo, and when you put it all into a crispy wrapper it tastes even better.

Prep Time: 20min

Cook Time: 15min

Total Time: 35min


  • 1 1/2 tablespoons butter
  • 1 green bell pepper chopped
  • 1/2 cup onion chopped
  • 1 pound boneless rib eye steak sliced or coarsely chopped
  • salt and pepper to taste
  • 6 slices provolone cheese
  • 12 egg roll wrappers
  • oil for frying
  • ranch for dipping optional
  1. Melt half of the butter in a large pan over medium high heat. Add the peppers and onion and cook 3-4 minutes or until softened.
  2. Remove the vegetables from the pan and cover to keep warm.
  3. Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste.
  4. Cook the steak for 3-4 minutes or until browned and just cooked through.
  5. Place the peppers and onions back into the pan with the steak.
  6. Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
  7. Spoon approximately 2-3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go.
  8. Pour 2-3 inches of oil into a deep pan. Heat the oil to 350 degrees.
  9.  Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
  10. Drain on paper towels, then serve with dipping sauce of your choice.
If you prefer to bake your egg rolls, you can coat them with cooking spray and bake at 425 degrees F for 15-20 minutes or until browned and crispy.

Calories: 182kcal | Carbohydrates: 8g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 229mg | Potassium: 158mg | Vitamin A: 210IU | Vitamin C: 8.5mg | Calcium: 117mg | Iron: 1.2mg

Grandma’s Country-Side White Bread Recipe

Bread, a food item that is served with many dishes, can be a meal by itself, will hold your favorite lunch meat or cheeses, and can even hold hot dogs, bratwurst, hamburgers and numerous other foods. Breads have become the scourge of the dietary world for many people. However, I am not one of them!

I love making homemade bread. I love the aroma of the house when bread is being made. It makes me feel warm inside.

Making bread is not as difficult as you think it is. After all, people have been making bread for many years. It is called Carb heaven due to the amount of carbohydrates in the bread. But, homemade bread should not count in that should It?

This bread recipe is perfect for those just beginning to make their own bread, and yet so simple that those with experience can put the ingredients together super fast and it will still be the perfect recipe for them too!


The bread comes out perfectly soft on the inside and slightly crusty on the outside. The recipe is super easy to follow and does not take a lot of ingredients or time.


There are a couple different types of yeast. Each yeast is best for different types of bakery goods. For this recipe, we want to use a quick rising yeast. Quick Rising yeast gives you the volume in a short amount of time.


PREP TIME: 10 min

COOK TIME: 30 min

TOTAL TIME: 40 min

  • 1 cup warm water
  • 1 pkg Dry Active Yeast
  • 1 tsp Salt
  • 1 egg, large
  • ¼ cup Sugar
  • 3 tbsp Oil
  • 3 ½ to 4 cups Flour, all purpose is good to use
  1.  In a large bowl add the yeast to the warm water and allow it to sit for a 10 minutes
  2. After 10 minutes, add the egg, salt, sugar, oil and 2 cups of the flour to the bowl with the yeast mixture
  3.  Blend on high until well combined
  4. Add 1 more cup of flour and blend until the dough is smooth
  5. If needed, add more flour ¼ cup at a time, blending after each addition, Continue until the dough slips off the mixing handle easily
  6.  Grease a large bowl generously and place the ball of dough in the bowl
  7.  Turn the ball a few times so that it is covered and will not stick
  8. Cover lightly with a clean towel or cloth, and place in a warm area for one hour to rise. The dough should at least double in size.
  9. Punch the dough down and knead a few times with your hands and then place into a well greased loaf pan
  10.  Cover lightly with a cloth and place in a warm area to rise for one hour
  11. When the hour is done, Bake in a preheated oven at 375* for 25 to 30 minutes, until browned and cooked through.
Nutritional Info:

Yield: 8

Serving Size: 1

Amount Per Serving


The Very Best Banana Pudding Recipe

If you’re looking for THE Very Best Banana Pudding Ever, look no further! This truly is the greatest! Rich and creamy and surprisingly simple to make, it’s sure to become a family favorite and a huge crowd pleaser!

Sometimes I just make a recipe and it just does not work out. Other times I make a recipe and I knock it out of the park.

This is a knock-it-out-of-the-park kinda recipe!

I absolutely love banana pudding… and any banana dessert, really! Banana nut muffins, banana cake, banana pudding, banana bread, banana cream pie – I love it all and will never be able to resist any of them if presented the chance to eat something banana-y. But of all the banana things, pudding may have to be my number one fave!

There’s something so comforting about banana pudding – it just hits the spot every single time. And this banana pudding delivers in spades. It is totally delicious, light and fluffy but also creamy and decadent with amazing banana flavor, fresh whipped cream and lots of tender bananas and crunchy Nilla wafers. Like any self-respecting ‘nana pudding needs!

The Pudding:

The pudding consists of a few parts. First, to make it extra rich and creamy and to offset *some* of the sweetness, we’re going to use some cream cheese and whip it up until it is light and fluffy. To that, we’ll add some sweetened condensed milk – aka nectar of the gods – and combine the two. Then we’ll add in a large box of instant banana pudding mix, beat it in, followed by some milk – I used reduced fat but whole works too! Once it has all come together, we’ll fold in some freshly whipped whipped cream to make a super fluffy mixture. You could also use Cool Whip that’s been thawed, but when it comes to banana pudding, I really think because it is a simple dish it needs the flavors to shine, so I prefer fresh whipped cream.

The Layering:

This particular pudding dish is layered in a pan which makes serving a breeze since you can cut it into squares as seen in the photos – super simple! You’ll just start by adding a layer of Nilla Wafers to a lightly greased baking dish, followed by a layer of sliced banana coins, then a layer of half of the pudding mixture. Repeat your layers and finish off with a layer of some saved whipped cream. Cover, and we’ll refrigerate overnight – the hardest part of this recipe is waiting! Once we’re ready to serve, we’ll garnish with additional Nilla Wafer crumbs. Additionally, if you don’t like Nilla Wafers or can’t find them, shortbread or Chessman cookies can be used.

This truly is the Very BEST Banana Pudding EVER! Rich and creamy yet light and fluffy and packed with amazing, fresh banana flavor in every mouthwatering bite! This is sure to become a crowd-pleaser and family fave!

Prep Time: 15 mins

Total Time: 8 hrs 15 mins

Servings: 12 servings

  • 2½ cups heavy whipping cream
  • 3/4 cup confectioners’ sugar
  • 1 tsp vanilla extract
  • 8 oz (1 package) cream cheese, softened
  • 14 oz (1 small can) sweetened condensed milk
  • 5 oz (1 large box) instant banana pudding mix just the dry powder
  • 1 cup 2% or whole milk
  • 11 oz (1 box) Nilla Wafers
  • About 8 medium bananas, sliced make sure they’re barely ripe – too ripe/soft and they’ll brown faster
  1. Lightly grease a 9×13 baking dish with cooking spray; set aside.
  2. In the bowl of a stand mixer, add in the heavy whipping cream, confectioners’ sugar and vanilla extract and, using the whisk attachment, whip until stiff peaks form, about 5-7 minutes.
  3. Remove the whipped cream to a separate medium bowl and set aside.
  4. To the wiped out stand mixer bowl, add the cream cheese and, using the same whisk attachment, whip the cream cheese until fluffy, about 30 seconds.
  5. Add in the sweetened condensed milk and beat until smooth and no lumps of cream cheese remain, stopping to scrape the bottom and sides of the bowl as needed.
  6. Add in the dry pudding mix and mix well, then slowly stream in the milk and mix until fully combined.
  7. Add 2/3 of the whipped cream to the pudding mixture and fold it in gently until fully combined and no whipped cream streaks remain. Set aside.
  8. In your prepared pan, place an even layer of Nilla wafers and top with an even layer of sliced banana coins. Top with half of the pudding mixture and spread evenly.
  9. Repeat with another layer of Nilla wafers, followed by another layer of sliced banana coins, and the remaining pudding layer, spreading it evenly.
  10. Top with the remaining 1/3 of the whipped cream. Cover and refrigerate at least 8 hours or overnight.
  11. Just before serving, crush any remaining Nilla wafers and sprinkle over the top.
  12. Store leftovers covered in the fridge, maximum 2 days.
  • Remember, this recipe needs at least 8 hours to chill, so it can be made in advance. But because of bananas and their tendency to brown, it has a maximum of 2 days before I would throw it out. You can not freeze this recipe as the pudding does not freeze well.
  • Cool Whip can be used to replace the whipped cream. If using Cool Whip, simply omit the heavy whipping cream, confectioners’ sugar and vanilla extract and replace with one 12-oz tub of thawed Cool Whip and proceed with the recipe as normal.
  • If you don’t like/can’t find Nilla Wafers, shortbread cookies or Chessman cookies can be used in their place.

Chadder Quick Bread Recipe

Soft and full of flavor, serve Cheddar Quick Bread warm with butter for a side dish that will quickly turn into a family favorite.

Quick Bread Tips:

Use freshly shredded cheddar cheese because pre-shredded has a flour/non-stick coating on it which prevents it from melting well in a loaf of bread like this.

Get creative! Add fresh or dried herbs, like parsley, or chives. Switch up cheeses, etc.

Quick breads are (almost) fool proof. Just watch that you don’t overdue the amount of liquids when adding flavors and ingredients.

How to Store Chadder Quick Bread 

Storing leftovers: You can store this bread on the counter or in the fridge, in a well-sealed ziploc bag or airtight container. It will last for up to 4 days. If you keep it on the counter, be sure to keep it cool and out of humidity.

To freeze cheese bread: Allow to cool completely before freezing. You can freeze either the entire loaf or slices so you can grab what you need at any time. Store tightly wrapped to avoid freezer burn and thaw on the counter.

Easy, Cheesy, Cheddar Quick Bread is a soft and delicious fool-proof recipe you need to keep on hand. This extra fast bread recipe is ready to bake in less than 15 minutes.

Servings: 12 Slices

PREP TIME: 5 mins

COOK TIME: 45 mins



  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1½ teaspoons garlic powder
  • ½ teaspoon salt
  • 1½ cup whole milk
  • 1 large egg
  • 4 Tablespoons butter, melted
  • 2 cups freshly shredded cheddar cheese, from block
  1. Pre-heat oven to 350F.
  2. In a large mixing bowl whisk together the flour, baking powder, sugar, garlic, and salt.
  3. To the center of the dry ingredients add the milk, egg, and melted butter.
  4. Whisk quickly, but do not over whisk. The batter will thicken quickly.
  5. Add in the shredded cheese. Mix or fold in the cheese with a rubber spatula for ease.
  6. Pour batter into a greased bread pan. Bake for 45 minutes.
  7. Remove from oven and allow the loaft to cool for 10 minutes before removing andit from the pan and placing on a wire rack.
  8. Slice and serve with butter or chive cream cheese.
Helpful tips 
  • Use freshly shredded cheddar cheese as pre-shredded has a flour/non-stick coating on it that prevents it
  • From melting well in a loaf of bread like this.
Nutritional Info:

Calories: 271kcal | Carbohydrates: 17g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 314mg | Potassium: 184mg | Fiber: 1g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 1mg

Cinnamon Dounut Muffins Recipe

Cinnamon donut muffins will become a favorite to make for breakfast or anytime you want a sweet treat.

These muffins taste a lot like a cinnamon donut and are great with coffee. Kids and adults love these delicious little treats.

Cinnamon  Donut Muffins – Donut muffins are a super soft, homemade muffins that are easy to make! These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar!

The actual muffin is a super simple batter.

But, don’t be fooled by the simplicity – they have this amazingly light flavor of vanilla and spices.

Then, when they come out of the oven I generally give them just long enough that I can handle them without burning my finger tips straight off before I dunk them in butter and roll them in cinnamon sugar.

These absolutely store really well, but they’re definitely on another level of delicious when eaten still warm.

Cinnamon Sugar Donut Muffins – Donut muffins are a super soft, homemade muffins that are easy to make! These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar!

Prep Time: 10min

Cook Time: 20min

Total Time: 30min

Servings: 10

  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 1 1/2 Teaspoons Baking Powder
  • 1/8 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1 Teaspoon Vanilla Extract
  • 1 Large Egg
  • 1/2 Cup Milk
  • 1/3 Cup Butter, Melted and Cooled
  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Ground Cinnamon
  • 5 Tablespoons Butter, Melted
  1. Preheat oven to 350 degrees. Grease muffin cups or line with paper liners. Set aside.
  2. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a small bowl beat the egg. Add the milk, vanilla extract, and melted butter and mix well to combine.
  4. Add the wet ingredients to the dry ingredients and stir just until moistened, being careful not to over mix.
  5. Spoon batter into muffin cups about ½ – ¾ of the way full. Bake in preheated oven for 20-25 minutes. Allow muffins to cool for 5 minutes before removing from pan.
  6. For the topping: In a small bowl mix together the cinnamon and sugar. In another small bowl melt the 5 Tablespoons of butter.
  7. Dip the muffins into the butter, then roll in the cinnamon sugar mixture.
Nutritional Info:

Calories: 220kcal

Crockpot Bbq Rib Recipe

Wow your guests with these Crock Pot Barbecue Ribs! A great recipe for fall off the bone baby back ribs the entire family will love, especially the kids! These slow cooker ribs are covered in a brown sugar dry rub and smothered in bbq sauce. They’re slow cooked in the crockpot all day and are ready to go for game time or for an easy weeknight dinner.

These Crock Pot BBQ Ribs are easy to make and can be tossed into the crockpot in the morning or you can even prep the rib rub the night before to save on time. Slow cooker barbecue pork ribs are easy, and take just a few minutes or work before and after they slow cook all day.

You can even make these crockpot ribs a freezer meal by prepping them ahead of time and placing them in the freezer in a ziplock bag until ready to use.


Cauliflower mashed potatoes

Homemade corn bread

Italian pasta salad

Honey dijon brussel sprouts

This crock pot barbecue ribs recipe is easy and will be a game changer on game day or any potluck! Wow all your guests with fall off the bone ribs smothered in honey barbecue Sauce!

Crock Pot Barbecue Ribs Recipe 

You can’t go wrong with these crockpot fall off the bone ribs. These barbecue ribs are slow cooked in the crockpot all day and are great for when friends come over for game day, potluck or an easy family dinner.

  • 3 tbsp paprika
  • 2 tbsp brown sugar
  • 1/4 tsp Cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 4 lbs pork baby back ribs
  • 3 cups BBQ sauce
  1. In a small bowl mix the dry ingredients together, then rub the mixture onto both sides of the ribs.
  2. Arrange ribs in your crock pot – stand them up against the walls with the thicker side down and the meaty side against the wall.
  3. Pour BBQ Sauce all over the ribs, cover and cook for 7 hours on low.
  4. Once the 7 hours is up, brown the ribs in the oven.
  5. Line a baking sheet with foil, carefully remove the ribs from the crock pot and place them bone side up on the baking sheet.
  6. Skim the fat from the crock pot then pour the remaining juices from the crock pot into a small saucepan using a strainer.
  7. Bring the sauce to a boil and allow to simmer for about 15 minutes. Turn on your oven’s broiler and allow it to heat up.
  8. Once the broiler is preheated, brush the sauce on the ribs and broil for 5 minutes, take the ribs out, turn them over and brush them with sauce, then broil them again for about 5 minutes.
  9. Serve with remaining sauce on the side.
Nutritional Info:

Calories: 470kcal | Carbohydrates: 60g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 1599mg | Potassium: 705mg | Fiber: 1g | Sugar: 49g | Vitamin A: 335IU | Vitamin C: 0.9mg | Calcium: 74mg | Iron: 1.9mg

Chocolate Kahlua Triffle

Kahlua Trifle Cake is rich, indulgent, and oh-so-delicious! You will go to chocolate heaven after eating just one spoonful.

Chocolate Kahlua Trifle Cake is a chocolate and Kahlua lover’s dream dessert. The maker of the dessert will love how easy it is to put together. I made this cake in different ways with the Kahlua to see how it worked best for flavor and not being too wet. Poking holes into the cake and pouring in the Kahlua, then refrigerating it. I also drizzled it onto the cake crumbles. They were just too soggy, so I put the Kahlua into the pudding and it came out just right! Give it a try and let us know how you like it!


If you want to make this non-alcoholic, just omit the 1 cup of Kahlua in the pudding to an extra cup of milk instead.

A regular large bowl or punch bowl works if you do not have a stemmed trifle dish. Trifle bowls are tall, so if you use a regular bowl, you may want to divide the layers into thirds, instead of half ingredient layers.

No Heath Toffee Bits? You can use Heath bars and just crumble them up.

Store covered in the refrigerator for 3-4 days. (It usually doesn’t last that long)

PREP TIME: 15mins

COOK TIME: 30mins

TOTAL TIME: 45mins



  • 1 box chocolate cake mix
  • 1 cup Kahlua
  • 2 (3 oz) boxes of chocolate pudding
  • 16 oz whipped cream
  • 1 package Heath Toffee Bits
  1. Prepare and bake cake in a 9×13″ pan, according to box instructions.
  2. Allow cake to completely cool, then cut it into 1″ cubes.
  3. Crumble half of the cake in your trifle bowl or punch bowl.
  4. Combine 2 chocolate pudding boxes (3 oz. each) with 3 cups of milk and 1 cup of Kahlua.
  5. Spread half of the pudding on top of the cake crumbles.
  6. Layer half of the whipped cream on top of the pudding.
  7. Sprinkle with half of the Heath bars.
  8. Repeat layers, with Heath crumbles on top.
  9. Refrigerate at least 1 hour, serve and enjoy!

Broccoli Rice Chicken Cheese Casserole

This cheesy  Broccoli Rice Chicken Cheese Casserole is the EASIEST meal you’ll make all week and is sure to become a new family favorite! Made with rotisserie chicken, this time-saving recipe is perfect for weeknights and is a hit with kids and adults alike! Don’t forget the dinner rolls to serve alongside this delicious dinner! 

Casseroles are the perfect weeknight meal and we just happen to LOVE them around here. Our very favorite casserole recipe is this Chicken and Rice Casserole and it’s one of the most-requested meals from both the boys and Chris – they just can’t get enough of it!

I love this casserole recipe because it’s about as easy as dinner can be. You guys, I don’t even use a bowl. I mix it right up in the baking dish.

One of the most delicious ways to customize this casserole is with the topping. Here are some to consider:

Ritz Crackers – treat this ingredient the same way you would the cornflakes (other crackers works as well). Chicken broccoli rice casserole with ritz crackers is a favorite around here!

Breadcrumbs – you could use plain or flavored bread crumbs. Mix with 3 tablespoons of butter before sprinkling over the top.

Cornflakes + Shredded Cheese – use any kind of cheese you like.

Potato Chips – use your favorite to add flavor and crunch

French Fried Onions – a reader favorite, this adds both crunch and flavor to the casserole – so good!

This cheesy Broccoli Rice Chicken Cheese Casserole is the EASIEST meal you’ll make all week and is sure to become a new family favorite! Made with rotisserie chicken, this time-saving recipe is perfect for weeknights and is a hit with kids and adults alike!

 Prep Time: 5min

 Cook Time: 30min

 Total Time: 35min

 Servings: 8


  • 2 cups of diced rotisserie chicken or any other cooked chicken}
  • 2 cups broccoli florets broken down into bite-sized pieces
  • 1 can cream of chicken soup can use low-sodium or Healthy Request
  • 2 cups cooked rice
  • 1 1/2 cups shredded cheese
  • 1/2 cup mayonnaise
  • 1/2-3/4 cup crushed corn flakes
  • 2 tbsp butter melted
  1. Preheat oven to 350F. Combine all ingredients into a greased 9×13 baking dish.
  2. I use a 9×13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8×8 or 9×9 baking dish.
  3. Mix up all the ingredients except corn flakes and butter right in the baking dish.
  4. Sprinkle the crushed corn flakes over the top of the casserole.
  5. Drizzle melted butter over the top.
  6. Bake for 30 to 35 minutes or until casserole is heated through.
Using Frozen Broccoli?

I used fresh broccoli but frozen broccoli but can be substituted as long as you thaw it first.

Nutritional Info:

Calories: 354kcal | Carbohydrates: 26g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 389mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 23mg | Calcium: 125mg | Iron: 5mg

Southern Old Yum Yum Cake

Try making this Yum Yum Cake the next time you have a family gathering for a sweet and decadent dessert that is sure to have rave reviews. A delicious cake topped with homemade icing that includes coconut and pecans. 

There are many desserts that I fondly remember from my childhood. Growing up in the south, I’ve attended my share of family gatherings, church functions, and even a family reunion or two. 

  • An alternative to making the icing is to omit it and top the finished and cool cake with some cool whip before serving.
  • Make a blueberry yum yum by substituting blueberries for pineapple in the same unit of measure.
  • Instead of using crushed pineapple, try using peaches or mandarine oranges.

This cake is best to be enjoyed the same day or the day after it is made. If you have any leftovers, cover the cake with some plastic wrap or place it into an airtight container, and store it in the refrigerator for up to 2 days. It is fine to allow the cake to sit at room temperature the same day that it is made for a few hours.


The cake portion, without the icing, may be made ahead of time and frozen for up to 1 month. Place it in the refrigerator the night before serving to allow it time to thaw. Remove and allow it time to come to room temperature while making the icing to pour on top.

Try making this Southern Old Yum Yum Cake the next time you have a family gathering for a sweet and decadent dessert that is sure to have rave reviews. A delicious cake topped with homemade icing that includes coconut and pecans. 

Prep Time: 15mins

Cook Time: 45mins

Servings: 12

Calories: 492kcal 

Cake Ingredients:
  • 2 cups self-rising flour
  • 2 teaspoons baking soda
  • 2 large eggs
  • 2 cups granulated sugar
  • 2 cups crushed pineapple
  • 1 teaspoon vanilla extract
Icing Ingredients:
  • ½ cup butter (1 stick)
  • 1 cup granulated sugar
  • ⅔ cup evaporated milk (the small 5 ounce can)
  • 1 cup shredded coconut
  • 1 cup finely chopped pecans
  1. Begin the recipe by preheating the oven to 325 degrees F.
  2. Grab a rectangle 9×13-inch baking dish and lightly spray it with cooking spray. Set aside.
  3. Begin making the cake using a large bowl, mix together the dry ingredients.
  4. The 2 cups self-rising flour and 2 teaspoons baking soda until combined. Set aside.
  5. In a separate medium bowl, stir together the 2 large eggs, 2 cups granulated sugar, 2 cups crushed pineapple, and 1 teaspoon vanilla extract until combined.
  6. Make a well in the center of the flour mixture and pour in the egg mixture. Whisk to combine (or use an electric mixer) all of the ingredients together, careful not to overmix.
  7. Add the cake batter to the prepared baking dish and spread it into an even single layer.
  8. Place into the oven to bake for 40 to 45 minutes, until a cake tester (toothpick) comes out with little to no crumbs.
  9. Carefully remove the cake from the oven and allow it to cool in the pan on a baking rack for about 10 to 15 minutes.
  10. While the cake is cooling, begin preparing the icing. In a small saucepan over medium-high heat, add the ½ cup (1 stick) butter and allow it to melt, stirring constantly.
  11. Add the 1 cup sugar and whisk to combine. Adjust the heat to medium-low and slowly whisk in the ⅔ cup (5 ounces) milk for about 1 to 2 minutes.
  12. Turn off the heat and add in the 1 cup coconut and 1 cup chopped pecans, stir to combine.
  13. Pour the icing in an even layer over the top of the cake in the pan. It is perfectly fine if the cake is still warm.
  14. Allow the cake time to cool and set for about 5 to 10 minutes before cutting to serve. Enjoy!
  15. This cake is best to be enjoyed the same day or the day after it is made. If you have any leftovers, cover the cake with some plastic wrap or place it into an airtight container, and store it in the refrigerator for up to 2 days.
  • An alternative to making the icing is to omit it and top the finished and cool cake with some cool whip before serving.
  • Make a blueberry yum yum by substituting blueberries for pineapple in the same unit of measure.
  • Instead of using crushed pineapple, try using peaches or mandarine oranges.
Nutritional Info:

Calories: 492kcal | Carbohydrates: 77g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 291mg | Potassium: 191mg | Fiber: 2g | Sugar: 61g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg

Egg Roll In A Bowl

Chicken Egg Roll in a Bowl — This egg roll in a bowl is easy, ready in 15 minutes, full of flavor, has lots of texture, and is healthier than actual egg rolls!

Tips for Making Egg Roll in a Bowl

Coleslaw Mix – If you can’t find coleslaw or a cabbage mix where you live, you can substitute two heaping cups of shredded cabbage and carrots instead.

Wilts Down – Cabbage wilts down quite a bit, so even if it looks like a lot, it’ll dramatically reduce in volume. But of course use your best judgement.

Gluten-Free – To make this egg roll in a bowl recipe gluten-free, use tamari instead of soy sauce. Try to find a low-sodium version though.

Sodium Sensitive – If you’re sensitive to salt, add a little less soy sauce than the recipe calls for, give it a taste, and then add more as needed.

Can I Use Ground Turkey? 

Yes, either ground turkey or ground pork may be used instead of ground chicken.

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min



  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 1 pound ground chicken (ground turkey or pork may be substituted)
  • 1 small sweet Vidalia yellow onion
  • 3 to 4 cloves garlic, finely minced or pressed
  • 1 teaspoon ground ginger
  • one 16-ounce bag coleslaw mix (shredded green cabbage and carrots
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • about 3 green onions sliced into thin rounds, for garnishing
  • 1 tablespoon sesame seeds, optional for garnishing

  1. To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.
  2. Add the onions and cook for about 5 minutes or until tender; stir intermittently.
  3. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
  4. Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently.
  5. Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately.

Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.



Amount Per Serving: Calories: 572Total Fat: 41gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 131mgSodium: 1770mgCarbohydrates: 22gFiber: 3gSugar: 13gProtein: 32g

Creamy German Sausage, Potato and Sauerkraut Soup Recipe

Delicious and easy 30 minute meal! Perfect for weeknight lunch or dinner and the sauerkraut adds a surprising touch of flavor in this German inspired soup.

YIELD: 6 servings





  • 4 tablespoons butter
  • 1 medium onion, finely diced
  • 1/4 cup flour
  • 1 1/2 cups chicken broth
  • 2 1/2 cups milk
  • 1 – 14 ounce Polska Kielbasa, halved and sliced
  • 1 1/2 cups cooked diced potatoes
  • 1 cup sauerkraut
  • 1/2 teaspoon dried parsley
  • 1 cup shredded cheddar cheese
  • black pepper
  1. In a large saucepan, melt butter over medium heat.
  2. Add onions and saute for about five minutes, until tender.
  3. Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.
  4. Turn heat to medium high, then cook stirring often until broth begins to thicken.
  5. Reduce heat to medium then add kielbasa, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar.
  6. Stir to combine and remove from heat. Serve sprinkled with black pepper.