Yummy Recipes

This Strawberry Cheesecake Trifle features layers of sweetened berries doused with Amaretto, angel food cake cubes and luscious cheesecake filling, lightened with whipped cream.

I was hosting brunch at my house, and that called for a lovely fruit-filled dessert recipe. Adding a homemade cheesecake twist to a strawberry trifle recipe was brilliant.

A fruit and cream dessert is perfect for a mid-day treat, especially when company is invited. I love sweets featuring berries, like this stunning Strawberry Shortcake Roulade, but sometimes it’s nice not to turn on the oven! Sliced berries were sweetened and then dosed with a bit of Amaretto. The cheesecake layer was composed of cream cheese and sour cream, then a billowy cloud of whipped cream was folded in. Not a classic English trifle by any means, but utterly delicious!

A store-bought angel food cake made quick work of the preparation. Since this is a no-bake trifle recipe, it’s perfect for hot summer days when you don’t want to turn on the oven as well as holidays when the oven is often filled with turkey and casseroles!

Not exactly health food, but this strawberry cheesecake trifle is definitely lighter fare than so many other dessert options! You know it’s a hit when the men at the table start inquiring about the ingredients. They do combine beautifully for a delicious party in your mouth with every bite.

INGREDIENTS:

• 1 package (8 ounces) cream cheese, softened
• 1 cup (8 ounces) sour cream
• 1/2 cup cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 carton (12 ounces) frozen whipped topping, thawed
• 1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
• 1/4 cup butter, melted
• 2 cans (21 ounces each) strawberry pie filling

INSTRUCTIONS:

1. In a large bowl, beat the cream cheese until smooth.
2. Beat in the sour cream; mix well.
3. In a small bowl, beat milk and pudding mix on low speed for 2 minutes.
4. Stir into cream cheese mixture.
5. Fold in whipped topping.
6. In a small bowl, combine crackers and butter.
7. In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling.
8. Repeat layers. Refrigerate until serving.

Yield: 12-16 servings.

 

Super fluffy brioche donuts made extra large, rolled in vanilla sugar and filled with a super light vanilla Pastry cream filling. 

PREP TIME: 45 mins

COOK TIME: 30 mins

ADDITIONAL TIME: 4 hrs

TOTAL TIME: 5 hrs15mins

Ingredients

Brioche Donuts

4 1/2 cups (540g) all-purpose flour, spooned and leveled

2 1/4 tsp (7g) instant yeast

3 Tbsp (36g) granulated sugar

1 tsp salt

2 large eggs, room temperature

2 large egg yolks, room temperature

1/2 cup (113g) salted butter, softened

1 cup (8 oz) water

1 cup (200g) granulated sugar

1 tsp cinnamon and/or 1/2 tsp vanilla powder

48 oz canola, sunflower or vegetable oil

Custard

3 large egg yolks, room temperature

1/2 cup (100g) granulated sugar

⅛ tsp salt

3/4 cups (180 ml) whole milk

2 Tbsp (28g) salted butter, softened

Whipped Cream (OR 8oz Cool Whip)

1 1/3 cups (300 mL) heavy whipping cream, cold

1/4 cup (30g) powdered sugar, spooned and leveled

Instructions

Brioche Donuts

Place the flour, yeast, 3 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the hook attachment. Turn the mixer to low speed, add in the eggs and egg yolks, followed by the softened butter and water.

Once they’re all combined, turn the mixer to medium-low speed and allow it to knead the dough for 10 to 15 minutes, or until the dough begins to peel itself away from the sides of the bowl and forms a ball around the hook attachment.

If this doesn’t happen within the kneading time, the dough is too sticky; add 1 to 2 tablespoons (7 to 14 g) of flour and continue to knead until the dough comes together.

Test the strength of the dough by stretching a piece of dough between your fingers. The dough should stretch thin enough to let light through before tearing.

Push the dough to one side of the bowl, grease the open side of the bowl, then repeat with the other side. Cover the bowl with plastic wrap.

Place the bowl in a warm environment, in the sunlight or on a stovetop warming zone, and allow it to proof until it’s doubled in size; this may take anywhere from 1 to 2 hours.

Line two baking sheets with 16-20 4×4” parchment paper squares, and lightly flour a work surface.

Once the dough has doubled in size and is really fluffy, punch it down and turn it over onto the prepared work surface,

Split the dough in half. Gently roll each half into a log, and cut each log into 8-10 chunks (you can weigh them to make sure they’re even if you want, I just cut the log in half, then each side in half and again in half).

Roll each chunk into a tight ball and place the chunks on the prepared baking sheets. Cover the baking sheets with plastic wrap, and place them in a warm environment to proof for 30ish minutes, until they puff up slightly more.

Prepare for frying the donuts by lining two cooling racks with paper towels and spreading the 1 cup of sugar and cinnamon and/or vanilla powder in a bowl.

Ten minutes before the donuts are done proofing, heat the oil in a large pot over high heat to about 360F (182C) on a candy thermometer*, then lower the heat to medium. Use the thermometer to keep the oil within 10 degrees of 360F (182C).

Depending on the size of your pot, place two to four donuts in the oil at a time, being sure to leave space around them. Fry the donuts on each side, turning the donuts with a slotted spoon, for 1 to 2 minutes, or until they are browned.

If it is taking longer than 2 minutes to brown one side of the donut, increase the heat just a little. Work quickly, and avoid having an empty pot, so the oil doesn’t burn.

Place the fried donuts on the prepared racks. While they’re still warm, toss the donuts in the sugar. Serve warm or let them cool completely to room temperature if filling the donuts.

Custard

In a small or medium saucepan, whisk together the egg yolks and sugar until they’re well combined. Add the salt and slowly pour in the milk while whisking.

When the mixture is smooth, cook it over medium-low heat while whisking continuously (but not super aggressively) for about 5 minutes, until it begins to thicken.

Once it begins to thicken, whisk aggressively for one more minute and then pour into a heat safe bowl. Stir in the butter until it’s well combined.

Cover the surface of the pastry cream with plastic wrap and allow it to cool to room temperature or refrigerate until it’s chilled.

Whipped Cream

Once the pastry cream has cooled, make the whipped cream.

Combine the cream and sugar in the bowl of a stand mixer, and use the whisk attachment to beat the mixture at medium speed until it thickens a bit, about 30 seconds.

Turn the speed up to medium-high, and whisk the cream until it reaches stiff peaks, about 1 minute.

Add the cooled custard to the whipped cream, and turn the mixer up to medium-high speed, beating just until the cream is fully combined.

Use a piping bag to pipe into the donuts and serve fresh.

Notes:

*you can replace the homemade whipped cream with an 8 ounces tub of full-fat Cool Whip. I recommend the brand name if you can find it as they’re not all made equally.

Nutrition Information:

YIELD: 18 SERVING SIZE: 1

Amount Per Serving: CALORIES: 396TOTAL FAT: 22gSATURATED FAT: 10gTRANS FAT: 1gUNSATURATED FAT: 11gCHOLESTEROL: 131mgSODIUM: 235mgCARBOHYDRATES: 43gFIBER: 1gSUGAR: 19gPROTEIN: 7g

Pickled beets are one of the most requested preserves item at farmers’ markets. Here are directions for how to make your own home-canned pickled beets.

QUANTITIES OF BEETS NEEDED FOR PICKLED BEETS

As a rough rule of thumb:

expect to need about 3 medium sized beets per half-litre (US pint) jar;

about 1 ¾ lbs of beets (before prep) per quart jar;

about ¾ kg of beets (before prep) per litre jar

Your mileage will of course vary based on the size you cut them down into and how many fibrous parts you find that have to be cut off and discarded — they won’t soften up, get rid of them!

Course: Pickles

Cuisine: American

Prep Time: 1hour 

Cook Time: 40minutes 

Total Time1hour 40minutes

Servings8 x half-litre (US pint) jars or 4 litre (US quart) jars

Ingredients:

3 kg home-canned beets (about 7 lbs)

1 spice bag (see NOTES section below)

1 litre vinegar (5% acidity or higher. 4 cups / 32 oz )

500 ml water (2 cups / 16 oz)

400 g sugar (2 cups / 16 oz. Or 2 cups / 50 g of Splenda)

300 g onion (peeled and thinly sliced. Optional. 3 cups / about 3 medium)

½ teaspoon salt

¼ teaspoon Pickle Crisp (per jar. optional)

Instructions:

Cut off beet greens if still attached, leaving a small bit (2 to 3 cm / 1 inch), as well as any roots.

Wash and scrub well.

Boil the unpeeled beet roots just until they are tender. This should be about 20 to 25 minutes in boiling water (depending on size) or try pressure cooker (see Pressure Cooker section below). Don’t overcook. You won’t want mushy pickled beets.

Meanwhile make up and set aside your spice bag. (See NOTES section below.)

Let beets cool till you can handle them safely, then peel, then cut into slices about 1 cm (¼ inch) thick.

Mix vinegar, water and sugar in a large pot. Add spice bag. Bring to a boil. Add onion (if using) and beets, bring back to a boil then lower to a simmer for 5 minutes.

Remove and discard spice bag.

Use a slotted spoon to divvy the onion (if using) and beet out amongst the jars.

To each half-litre (1 US pint) jar add: ½ teaspoon salt and optionally, ¼ teaspoon Pickle Crisp. (Double those quantities for litre / US quart jars).

Top jars up with pickling liquid.

Leave 2 cm (½ inch) headspace for either size of jar.

Debubble, top up with more liquid as required to retain headspace.

Wipe jar rims.

Put lids on.

Process either size jar in a water bath or steam canner for 30 minutes; increase time as needed for your altitude.

Best after at least a month of jar time.

Nutritional Info:

Serving: 1g | Calories: 45kcal | Carbohydrates: 10.2g | Protein: 1.7g | Fat: 0.2g | Sodium: 73mg | Fiber: 2.1g | Sugar: 7.9g

Making pan-fried meatloaf is quick, easy and delicious. It’s a family favorite for many reasons. All the herbs and spices added from a single can of Stove Top stuffing make all the difference when it comes to a perfectly seasoned meatloaf recipe.

As strange as it may sound, I prefer to use the chicken-flavored Stove Stop stuffing in this meatloaf recipe, but the savory herbs are also a perfect choice. There are many flavors to choose from and all will work great.

With just a few ingredients, this recipe is sure to become a family favorite!

I like to use a lean 85/15% hamburger for this skillet meatloaf recipe, but if you prefer a higher fat content in your burger, it will work just fine. I find that using a 93/7% fat burger doesn’t have enough fat or liquid to moisten all the breadcrumbs.

The 85/15% gives just enough fat to add to the flavor, keep the meatloaf moist and not be heavy on the fat when it’s all done.

INGREDIENTS:

• 1 package Stove Top stuffing (use one of your favorite flavors, I prefer chicken, but herbed savory is good too!)
• 1 cup of hot water
• 2 packages of brown gravy mix (one for the inside of the meatloaf and one for the top)
• 1.5 lbs ground beef
• 1 cup cold water
• 2 large eggs, beaten

INSTRUCTIONS:

1. In a medium bowl, add the stuffing mix and 1 cup of hot water.
2. Let stuffing sit for 5 minutes.
3. Meanwhile, in another medium bowl, mix 1 package of brown gravy with 1 cup of cold water.
4. Add ground beef and egg, mix well (easiest to do with your hands, it’s gross, I know).
5. After the stuffing has rested for 5 minutes, stir the stuffing mixture into the ground beef mixture.
6. Grease a bundt pan with non-stick spray, then press the ground beef mixture into the pan.
7. Bake at 350 degrees for 45-55 minutes or until the inside is no longer pink.
8. Once baked, let rest for about 5 minutes, then invert the pan onto a plate.
9. Serve with mashed potatoes and brown gravy in the center of the meatloaf.
10. Enjoy!

That’s it! It’s as easy as pie! If you’re not sure what to make for dinner, this pan stuffed meatloaf recipe is an easy one to make and everyone can enjoy it!

Need an easy dinner idea? This simple dump and bake meatball casserole takes just a few minutes to prep and your oven does the rest. Just 5 ingredients are needed for this delicious and cheesy meatball casserole recipe!

PREP TIME: 5 minutes

COOK TIME: 45 minutes

TOTAL TIME: 50 minutes

INGREDIENTS:

1 (14 oz.) bag, frozen meatballs

1 (24 oz.) jar, marinara sauce

1 (16 oz.) box, penne rigate pasta, or similar medium sized pasta

3 cups water

1 (8 oz.) bag, shredded mozzarella cheese

INSTRUCTIONS:

Preheat your oven to 425 degrees. Lightly spray a casserole dish or 9 x 13” pan with

non-stick cooking spray.

In a large microwave safe bowl, add the frozen meatballs. Using the defrost

setting, defrost the meatballs for 5-7 minutes or until completely thawed.

To the prepared baking dish or pan, add the uncooked pasta, pasta sauce and water.

Using a rubber scraper, stir to combine. Add in the thawed meatballs.

Cover the baking dish with foil and bake the casserole at 425 degrees for 35 minutes,

stirring the casserole halfway through baking.

Remove from oven and top the casserole with the shredded cheese. Bake for another 5-10

minutes or until the cheese is completely melted and light golden brown.

Let the casserole cool for 5-10 minutes before serving.

FREQUENTLY ASKED QUESTIONS ABOUT MAKING MEATBALL CASSEROLE:

Do you have to brown meatballs before baking them?

When baking frozen meatballs, it is not necessary to sauté them before baking. Make sure the meatballs are thawed and no longer frozen before adding to the sauce. You can easily do this with the defrost setting on your microwave.

How long do I bake meatball casserole?

Meatball casserole will need approximately 40-45 minutes at 425 degrees to bake.

When do I add cheese to a meatball casserole recipe?

To ensure the cheese doesn’t over-brown or burn before the pasta is done cooking, it is best to add the cheese the last 5-10 minutes of baking.

How long will meatball casserole last?

When refrigerated in an airtight container, pasta and meatballs will keep for up to 5 days.

Why is it called dump and bake meatball casserole?

This recipe is so easy to make you literally ‘dump and bake’ to prepare the casserole. You dump the pasta, sauce, water and meatballs into a casserole dish and bake.

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Amount Per Serving: CALORIES: 147TOTAL FAT: 6gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 2gCHOLESTEROL: 16mgSODIUM: 261mgCARBOHYDRATES: 16gFIBER: 1gSUGAR: 2gPROTEIN: 7g

 

There’s nothing like a homemade donut to start your day.

Prep Time: 45 mins

Cook Time: 4 mins

Rise Time: 30 mins

Total Time: 1 hr 19 mins

INGREDIENTS:

1 package active dry yeast

3 tablespoon sugar

½ cup warm water (105 degrees F to 115 degrees F)

3 ½ cup all-purpose flour

½ cup warm milk or water (105 degrees F to 115 degrees F)

1 egg

1 egg yolk

¼ teaspoon salt

3 tablespoon butter or pareve margarine, cut up and softened

Cooking oil for deep-frying

⅓ cup sugar

¾ cup chocolate-hazelnut spread

INSTRUCTIONS:

In a small bowl, whisk together yeast, 1 tablespoon of the sugar, and 12 cup warm water until yeast is dissolved. Let stand for 10 minutes.

In a large food processor, combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining 2 tablespoons sugar. Cover and process until combined. Add butter; cover and process until combined (dough will be sticky).*

Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).

On a well-floured surface, roll dough to 12-inch thickness. Using a 2-1/2-inch round cutter, cut dough. Reroll as necessary. Arrange dough rounds on a baking sheet dusted with all-purpose flour. Cover and let rise about 30 minutes or until nearly double in size.

Heat 2 inches of oil in a deep saucepan to 365 degrees F. In a bowl, place 1/3 cup sugar; set aside. Place chocolate-hazelnut spread in a decorating bag fitted with a large round tip; set aside.

Fry doughnuts, three at a time, in deep hot oil about 2 minutes on each side or until golden brown. Remove doughnuts using a slotted spoon; drain on paper towels. While warm, use tongs to dip each doughnut in sugar to coat. Holding each doughnut (use tongs if necessary), use a dowel, chopstick, or prong of an instant-read thermometer to poke a hole in one side of doughnut. Pipe chocolate-hazelnut spread through opening. Repeat on opposite side of doughnut. Serve warm. Makes about 16 doughnuts.

If you don’t have a food processor, in a large mixing bowl, combine flour, milk, egg, egg yolk, salt, yeast mixture, and 2 tablespoons sugar. Beat with an electric mixer until combined. Add butter and beat until combined

NUTRITIONAL INFO:

Calories298 total fat 17g saturated fat 3g cholesterol 33mg sodium 72mg total carbohydrate 33g total sugars 7g protein 4g calcium 20.2mg iron 1.3mg potassium 53mg folate, total 60.5mcg vitamin b-12 0.1mcg

Tailgates, holiday parties, even easy dinners—there’s no wrong time to serve these mini sandwiches.

Active Time: 35 mins

Total Time: 55 mins

Ingredients:

Cooking spray

1 (12-oz.) pkg. savory butter rolls (such as King’s Hawaiian)

6 Tbsp. (3 oz.) unsalted butter, divided

1 large (13 oz.) sweet onion, thinly sliced (about 3 cups)

1 lb. thinly sliced deli roast beef

6 (3/4-oz.) sharp provolone cheese slices

1 1/2 tsp. light brown sugar

1 Tbsp. Dijon mustard

1/2 tsp. kosher salt

2 1/2 tsp. fresh thyme leaves, divided

1 tsp. minced garlic (from 1 medium garlic clove)

1 cup beef broth

1 Tbsp. Worcestershire sauce

INSTRUCTIONS:

Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray, and set aside.

Using a serrated bread knife, cut rolls in half horizontally, keeping top and bottom halves intact; place bottom half of rolls in prepared baking dish, and set aside.

Melt 1 tablespoon of the butter in a medium nonstick skillet over medium-high. Add onions, and cook, stirring often, until softened, about 2 minutes. Reduce heat to medium, and cook, stirring occasionally, until golden brown and soft, about 15 minutes. Remove from heat, and set aside.

Arrange roast beef slices evenly over bottom half of rolls. Top evenly with cheese and caramelized onions, and place top half of rolls over cheese and onions.

Melt brown sugar and 4 tablespoons of the butter in a small saucepan over low, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and whisk in mustard and salt. Brush top and sides of rolls with butter mixture, and sprinkle with 1 teaspoon of the thyme. Loosely cover baking dish with aluminum foil, and bake in preheated oven for 10 minutes. Remove foil, and bake in preheated oven until top buns are golden brown and cheese is melted, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in a small saucepan over medium. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Stir in beef broth, Worcestershire, and remaining 1 1/2 teaspoons thyme. Bring to a simmer over medium; cook, undisturbed, until reduced slightly, about 10 minutes. Serve hot sliders with au jus.

The holidays are not the same unless there is fudge in the house. I admit that i had quit making fudge due to the time it takes to do so. However, there is now a fudge that can be made in % minutes.

This is a recipe you need to try and keep handy. You can make this at any time and have fudge when you want.

This recipe is insanely simple, even a child could pull this off! This 5-minute fudge is the perfect dessert for busy days. The best part about this recipe is this is easily customizable according to your mood!

Yield: 20

PREP TIME: 5 MINUTES

COOK Time: 15 MINUTES

TOTAL Time: 20 MINUTES

INGREDIENTS:

• 1 and ⅔ cups white sugar
• 2/3 cup evaporated milk
• 1 tablespoon unsalted butter
• ½ teaspoon salt
• 1 (6 ounce) packages milk chocolate chips
• 16 large marshmallows
• 1 teaspoon pure vanilla extract
• 1 cup chopped nuts

How To Make It

Step 1: Add the sugar, milk, butter and salt together in a saucepan. Then cook for 5 minutes, while stirring constantly.

Step 2: Add in chocolate chips while stirring and cook until it melts. Then remove from heat, add marshmallows, vanilla and nuts and stir well.

Step 3: Pour into an 8-inch pan, leave it to cool and cut into squares. Serve!

In this delicious Mexican dinner, layers of ground beef, black beans, cheddar cheese, and more cover tortilla chips. Pop it in the oven for 30 minutes and you’re done!

Prep Time: 20 mins

Cook Time: 30 mins

Servings: 8 as a main dish

Ingredients:

• 1 lb. ground beef
• 1 15-oz. can black beans, drained
• 2 c. salsa
• 1 1/2 Tbsp. taco seasoning
• 1/2 c. frozen corn kernels, preferably fire-roasted
• 5 c. tortilla chips, roughly crushed
• 1 c. sour cream
• 2 c. shredded cheddar
• 1/2 c. cherry tomatoes, sliced in half
• 1/4 c. green onions, sliced

Instructions:

1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
2. In a large skillet, brown ground beef. Drain, then add black beans, salsa, taco seasoning, and frozen corn. Cook until heated through.
3. Spread half the crushed tortilla chips in a layer in the prepared pan. Top with half the beef-bean mixture. Dollop with half the sour cream and sprinkle with half the cheddar. Repeat these layers: chips, beef-bean mixture, sour cream, shredded cheddar. Distribute halved cherry tomatoes, cut side down, over the top of the casserole and sprinkle with slicedgreen onions.
4. Bake 25-30 minutes or until heated through and cheese has melted.

Notes:

A Love Letter to Food Original Recipe.

Oven Barbecue Ribs slathered in the most delicious sticky barbecue sauce with a kick of garlic and optional heat! Juicy melt-in-your-mouth oven baked Barbecue Pork Ribs are fall-off-the-bone delicious! Double up on incredible flavour with an easy to make dry rub first, then coat them in a seasoned barbecue sauce mixture so addictive you won’t stop at one! Finger licking good ribs right here! 

Prep Time: 10mins

Cook Time: 2hrs 15mins

Total Time: 2hrs 25mins

Course: Dinner

Cuisine: American

Keyword: Oven, Pork Ribs Servings: 4 – 6 people 

Ingredients

RIBS:

• 4 pounds (2 kg) baby back pork ribs
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon cracked black pepper
• 1/2 teaspoon cumin
• 1 teaspoon chili or Cayenne powder (optional)
• 2 tablespoons olive oil
• SAUCE:
• 2 cups (500ml) barbecue sauce
• 3 tablespoons minced garlic
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1/2 – 1 tablespoon cayenne pepper (optional for heat)
• 1 teaspoon salt

Instructions:

1. Preheat oven to 350°F (180°C).
2. Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper).
3. Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.
4. During the last 5 minutes of cook time, mix together sauce ingredients.
5. Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.
6. Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise the edges (about 3 minutes).
7. Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.
8. Enjoy!

NUTRITIONAL INFO:

Calories: 630kcal | Carbohydrates: 32g | Protein: 45g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 167mg | Sodium: 1776mg | Potassium: 951mg | Fiber: 1g | Sugar: 24g | Vitamin A: 500IU | Vitamin C: 2.5mg | Calcium: 86mg | Iron: 2.9mg

If you love restaurant-style Chinese Pepper Steak with onions, you’ll love this quick and easy stir-fry recipe! Featuring tender slices of beef stir-fried in a sticky, rich garlic pepper sauce with onions, bell peppers, and plenty of delicious flavor. It’s a simple 30-minute weeknight dinner that’s sure to impress!

If you love the popular Pepper Steak with Onions at your favorite Chinese restaurant, you’ll love this quick and easy recipe! Featuring tender steak stir-fried in a sticky, rich garlic pepper sauce with onions and peppers, this is a weeknight dinner that’s sure to impress.

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Course: entree, Main Course

Cuisine: Chinese

Keyword: black pepper beef, Pepper Steak, pepper steak with onions

Servings: 4 servings

INGREDIENTS:

Steak:

• 1 TBS EACH: Low-Sodium Soy Sauce, Mirin & Cornstarch
• 1 pound Steak(s) – excess fat trimmed & thinly sliced into ½ to ¼-inch thick strips (SEE NOTES)
• Pepper Sauce
• ½ Cup Low-Sodium Beef Broth (sub: chicken broth or ½ bouillon cube dissolved in water)
• 3 TBS Low-Sodium Soy Sauce
• 3 TBS Honey
• 2 TBS Oyster Sauce
• 2 TBS Chinese Cooking Wine or Mirin (sub: dry sherry)
• 1 TBS Cornstarch
• 1 ¼ tsp Coarsely-Ground Black Pepper (SEE NOTES)
• ¼ tsp Kosher Salt

Stir-fry:

• 3 TBS Peanut Oil – DIVIDED (sub: neutral oil, such as canola)
• 1 medium White Onion – peeled & medium dice
• 2 small Bell Peppers – seeded & medium dice
• 2 cloves Garlic – peeled & minced
• 1 ½ tsp Grated Ginger
• Optional Garnishes: Sliced Scallions & Toasted Sesame Seeds
• Serving Suggestions: Steamed Rice/Cauliflower Rice or Cooked Noodles

INSTRUCTIONS:

1. Marinate steak: In a medium bowl, combine the soy sauce, mirin, and cornstarch. Pat the pieces of beef dry and add them to bowl. Gently stir to completely coat the beef in the marinade. Set aside for 10-15 minutes and continue with the recipe.
2. Mix pepper sauce: In a glass measure or small bowl, add all the ingredients for the sauce. Whisk well to combine. Set aside.
3. Cook steak: Heat 1 ½ tablespoons of oil in a wok or large heavy-bottom skillet over HIGH heat. When the oil is shimmering, add the steak to the pan in an even, single layer. Cook – undisturbed – for 30 to 45 seconds or until bottom side is lightly browned. Flip, and continue to cook, stir-frying, for an additional 30 seconds or until almost cooked to your liking. Immediately remove the beef from the pan and transfer to a plate. Set aside (Tip: Do not crowd the pan as that will cause the beef to steam, instead of stir-fry. If necessary to prevent over-crowding, cook the steak in two batching, adding more oil as needed.) (Note: Don’t overcook your steak! If anything, UNDERCOOK it during this step. You will be adding the steak back to the pan in the next steps.)
4. Cook veggies, then aromatics: Return the pan to stove over MEDIUM heat. Add the remaining 1 ½ tablespoons of oil to the pan. When the oil is hot, add the onions and peppers to the pan. Season with a pinch of salt and pepper. Stir fry the vegetables for 3-4 minutes, or until they are starting to soften. Add the garlic and ginger to the pan. Stir-fry for 30 seconds.
5. Add the sauce: Give your stir-fry sauce a good whisk to make sure everything is combined, and the cornstarch is fully dissolved. Add the stir fry sauce to the pan and immediately stir the mixture. Reduce the heat to maintain a simmer and cook, stirring occasionally, for 1 minute, or until the sauce resembles a thick syrup and coats the back of a spoon. (Note: The stir-fry garlic pepper sauce will simmer quickly when you add it to the pan, don’t be alarmed).
6. Add beef: Add the cooked steak back to the pan, along with any juices pooled on the plate. Quickly stir-fry to coat the steak in the sauce, about 30 seconds. Immediately remove from heat.
7. Serve: Transfer to a large serving platter or individual plates. Top with scallions and sesame seeds if using and serve with rice or noodles. Enjoy!

Notes:

• Recipe: I recommend reading this recipe all the way through before cooking. Stir fry recipes are quick paced, so you’ll want to have everything prepared and ready to go *before* starting the recipe. Heads up – you need to marinate the steak for at least 10 minutes in step 1!
• Steak: You can use any steak you love that’s suitable for stir-frying and quick stove-top cooking. For this recipe, I typically use sirloin as it’s the most economical option. However, tenderloin, NY strip and flank steak work well too! Just remember to the flank steak against the grain.
• Cutting steaks: It’s easiest to cut cold meat. I like to transfer my steaks from the refrigerator to the freezer for 30-45 minutes before slicing to make my life easier. Just don’t forget the steaks in the freezer!!
• Ground Pepper: The size of your pepper grinds matter in this recipe! If you are using regular ground black pepper (like from a tin), reduce the pepper by half (3/4 tsp). The measurement in the recipe is written for coarsely ground black pepper (like from a pepper mill).

Nutritional Info:

Calories: 440kcal | Carbohydrates: 27g | Protein: 25g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 69mg | Sodium: 1038mg | Potassium: 547mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1176IU | Vitamin C: 50mg | Calcium: 27mg | Iron: 2mg

This Classic Cherry Delight is so easy to make and never fails to impress. It comes together in just minutes and is made of three simple layers. If you want a dessert that’s not overly sweet yet delicious, this is it!   

This Classic Cherry Delight takes me back to my high school days. My mom made this often to serve with lunch after church on Sundays. Not only is it super easy to make, but it’s not heavy or super sweet. It’s just perfect!  

 PREP TIME: 30 MINS

TOTAL TIME: 30 MINS

Yield: 9 SERVINGS

INGREDIENTS:

CRUST

• 7 tablespoons unsalted butter
• 1 1/2 cups graham cracker crumbs (about 9 whole crackers)
• 3 tablespoons granulated sugar

FILLING

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 container cool whip, 8 ounces
• 1 can cherry pie filling, 21 ounces

INSTRUCTIONS:

CRUST

1. Add the butter to a medium bowl. Microwave for 30 seconds or until melted.
2. Add the graham cracker crumbs and sugar and mix well to combine.
3. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.

FILLING

1. Add the cream cheese to a large bowl.
2. Mix with a mixer until the cream cheese of smooth and free of any lumps.
3. Add the powdered sugar and vanilla and mix well.
4. Add the cool whip and mix until the cool whip and cream cheese are combined, but don’t overmix.
5. Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula.
6. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
7. Refrigerate for at least 2 hours before serving. I like to leave it overnight.
8. Refrigerate leftovers.

NOTES

Tip from reader Jody…This is a great recipe. To remove easily, put hot water in the sink. Just enough so the bottom and a tiny bit of the sides of the pan are covered. Hold for under a minute and that will release the crust and it came out of the pan and cut wonderfully. Make sure the water is very hot.”

 

Delicious and Easy Strawberry Bombs Recipe to Satisfy Your Sweet Tooth

Are you in the mood for something sweet, fruity, and easy to make? Then you’re in the right place! In this article, we’ll be sharing our favorite Strawberry Bombs recipe with you. Not only are they incredibly delicious, but they’re also quick and easy to make. So, let’s get started!

INGREDIENTS:

• 300g (2 cups) flour
• 1 egg
• 45g (1/4 cup) sugar
• pinch of salt
• 7g dry yeast
• 140ml (3/5 cup) warm milk
• 40g (1/4 cup) softened butter

For decoration:

• Whipped cream
• Strawberries, chopped
• Powdered sugar

METHOD:

1. In a medium bowl combine sugar, yeast, and milk and stir to dissolve.
2. Whisk in egg. Add flour and salt, and start to mix the dough with a spatula. Then continue to knead it with your hands until you receive an elastic dough.
3. Add softened butter and continue to knead until butter is fully incorporated into the dough.
4. Form a ball from the dough, cover with a kitchen cloth or plastic wrap, and allow to rise for an hour.
5. Divide the dough into 8 parts and roll each into a ball. Cover and let sit for 30 minutes.
6. Flatten each ball a bit and roll it again into a ball. Cover and let sit for another 30 minutes.
7. Fry balls in hot oil on low for 2-3 minutes on each side.
8. Let cool a bit and cut in half lengthwise, like a burger bun.
9. Top one half with whipped cream and chopped strawberries, close with the other half, sprinkle with powdered sugar and serve.

Second recipe:

Here’s a recipe for strawberry bombs, a delicious and simple dessert that’s perfect for any occasion:

Ingredients:

• 1 pound fresh strawberries, washed and hulled
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• Whipped cream, for topping (optional)

Instructions:

1. Preheat your oven to 350°F.
2. In a small bowl, combine the graham cracker crumbs and melted butter until well blended.
3. Using a spoon, press the mixture into the bottom and sides of a muffin tin, making sure to press down firmly.
4. Bake for 5-7 minutes, or until golden brown. Remove from the oven and let cool.
5. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
6. Using a piping bag or a spoon, fill each graham cracker crust with the cream cheese mixture.
7. Cut the strawberries in half and place one half on top of each cream cheese-filled crust.
8. Chill the strawberry bombs in the fridge for at least 30 minutes.
9. Before serving, you can add a dollop of whipped cream on top of each strawberry bomb.
10. Your strawberry bombs are ready to serve! Enjoy their sweet and tangy flavors!

Tips:

• Make sure the cream cheese is softened before mixing it with the powdered sugar and vanilla extract. This will make it easier to mix and create a smoother consistency.
• You can also try adding different toppings to your Strawberry Bombs, such as chocolate chips or chopped nuts.
• If you don’t have a piping bag, you can use a plastic bag with the corner cut off instead. This will work just as well and is a great alternative.

This recipe for brioche donuts is decadent and a true treat. If you’re looking to flex your brioche-making skills as well as get more comfortable with frying, this is the recipe to take on. You can do any flavor of jam, curd or pastry cream you want to fill, or leave them plain!

Homemade brioche doughnuts — heavenly fried brioche donuts that will send you into outerspace from pleasure

PREP TIME: 16 hrs

COOK TIME: 30 mins

TOTAL TIME: 16 hrs 30 mins

COURSE: Baking

CUISINE: American, Brioche, Donuts, Fried Foods

SERVINGS: 20 doughnuts

CALORIES: 201 kcal

EQUIPMENT:

KitchenAid with dough hook

Candy thermometer for frying

Pastry bag with small tip for filling the doughnuts

INGREDIENTS:

• 1 packet of active dry yeast 7g hydrated with ¼ cup of 110-120F water and ½ teaspoon sugar
• 1 cup water
• 4 cups bread flour more as needed
• ¼ cup caster sugar
• 2 teaspoons fine sea salt
• 4 eggs
• ½ lemon zest
• ½ cup unsalted butter, cubed
• 64 oz neutral oil for frying

for the filling:

• 1 cup of any store bought jam you want! or
• pastry cream or
• citrus curd
• more caster sugar for tossing

INSTRUCTIONS:

Making the brioche dough

1. Mix yeast packet with the warm water and sugar, and let the foam double in size.
2. Mix the flour, sugar, water, activated yeast, lemon zest, salt and eggs into the bowl of an electric mixer with a dough hook attachment and mix on medium speed for 1-2 minutes, until it’s all combined. Then turn up the speed to medium high and let it run for about 5 minutes, or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for a minute. Slowly add the butter to the dough, about 25g at a time. Once it is all incorporated, mix on high speed for 5min until the dough is glossy, smooth and very elastic when pulled.
3. Cover the bowl with saran wrap and leave to proof in the bowl until it has doubled in size – about 1-2 hours.
4. Punch down the dough – then re-cover the bowl and put into the fridge to chill overnight.
5. The next day, take the dough out of the fridge and cut it into equal, palm size pieces (you should get about 18).
6. Roll them into smooth, taut, tight buns and place them on a floured baking tray, leaving plenty of room for them – so they don’t stick together while they proof.
7. Cover lightly with Saran wrap and leave out in a 75F room for about 4hr, or until about doubled in size.

Frying and finishing

1. In a big cast iron pot, prepare the deep fryer; fill it up to the halfway point with the oil.
2. Heat the oil to 350F, then carefully remove the doughnuts from the tray by sliding a floured pastry scraper or fish spatula underneath them, taking care not to deflate them, and put them into the oil.
3. Don’t overcrowd the fryer – do two to three per batch, depending on the size of your pan.
4. Remove from the oil and place on a paper towel, then toss them in a bowl of caster sugar while still warm. Set aside to cool before filling.
5. To fill the donuts, make a hole in the white strip in between the brown tops/bottoms.
6. Fill a piping bag with jam (or any other filling you see fit!) and pipe into the doughnut until a little bit peeks out on top.

NOTES:

I’ve included volume ingredients here but BAKING TURNS OUT BETTER WHEN YOU MEASURE IN WEIGHT

NUTRITIONAL INFO:

Serving: 1donutSodium: 305mgCalcium: 14mgVitamin C: 2mgVitamin A: 251IUSugar: 11gFiber: 1gPotassium: 53mgCholesterol: 33mgCalories: 201kcalSaturated Fat: 1gFat: 6gProtein: 4gCarbohydrates: 32gIron: 1mg

Lemon-Garlic Butter Chicken Recipe– If you are looking for an easy but delicious crock pot dinner idea, then this crockpot chicken thighs recipe is for you! The chicken thighs cook up tender and juicy in a buttery lemon garlic sauce. This chicken recipe is very easy to make in the crock pot and the flavor is outstanding. We guarantee your family will love this slow cooker chicken thighs recipe and put it on the family favorite rotation list! Serve the chicken thighs over a bed of cauliflower rice (ideal for keto or low carb diet) or rice with a salad and dinner is done. Hint, if you make rice (or cauliflower rice) in the Instant Pot, this crockpot chicken dinner gets crazy easy.

INGREDIENTS:

• 6-8 boneless chicken thighs, skinless or with skin
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red chili pepper flakes, or Cayenne (optional)
• 1/2 teaspoon paprika
• 4 garlic cloves, sliced or minced
• 1 teaspoon Italian seasoning
• 1/2 stick butter, diced
• Zest of half a lemon
• Juice of one lemon
• 1/3 cup low sodium chicken broth
• Chopped fresh parsley and lemon slices, for garnish

How To Make Chicken in the Crockpot:

1. This crockpot chicken thighs recipe is SUPER easy to make. Simply place the chicken thighs in the slow cooker. Combine 1/3 cup chicken broth, lemon juice, and zest. Pour the broth over the chicken. Season the chicken with Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Top chicken with fresh minced garlic and diced butter. Cook on High for 3-4 hours.
2. Once the chicken thighs are cooked, serve the chicken over white rice, pasta, cauliflower rice, mashed potatoes, zucchini noodles, or egg noodles.
3. If you want a thinner sauce, add about 1/2 to 1 cup of water or chicken broth to the soup mixture.

Recipe tips for the crockpot chicken recipe:

1. This chicken thighs recipe in the slow cooker is very accommodating and you can customize it to your taste.
2. The chicken thighs is super quick to prep and the delicious garlic lemon butter herb sauce is to die for! Here are a few tips to make it even better!
3. Try cooking the chicken over a bed of chunky cauliflower florets. This instantly turns the crockpot chicken thighs recipe into a one-pot dinner, and the cauliflower side is packed with flavor since it will soak up the fat and juices from the chicken thighs.
4. If you’re not on a Keto or low carb diet, cook the crockpot chicken thighs over a bed of baby or new potatoes instead.
5. If you want to give your crockpot chicken thighs dinner a zesty touch to brighten the flavor, add a dash of fresh lemon juice at the end of cooking.
6. Make sure to use skinless chicken thighs. Chicken skin contains fat that will make the crockpot dish too greasy, especially when we use butter in the sauce.
7. If you’re not fond of chicken thighs, go for skinless chicken breasts instead–They are lean and shred easily after being slow-cooked!
8. Shredding chicken meat is also a great option. Simply remove the cooked chicken thighs from the crockpot and shred on a cutting board after removing the bone.
9. Add chicken back to the crockpot and mix with the sauce to combine and reheat quickly before serving the crockpot chicken.

Directions:

1. To make this crockpot chicken recipe:

Place chicken thighs at the bottom of your slow cooker. Combine 1/3 cup chicken broth, lemon juice, and zest, and pour over chicken thighs. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken thighs. Top with fresh minced garlic and diced butter.

2. Cover the crockpot and cook the chicken thighs for 3-4 hours on HIGH or 6-8 hours on LOW.

3. Sprinkle your crockpot chicken thighs dinner with chopped parsley and garnish with lemon slices. Serve hot with cauliflower rice, spiralized zucchini noodles, rice, pasta or quinoa. Enjoy! ❤️

What to serve with the crockpot chicken?

As said above, cauliflower rice or zucchini noodles are a great and healthy option, especially for those on low-carb/keto diets. This slow cooker chicken thighs recipe is also awesome on top of regular pasta or rice of course!