Author: Admin

Course: Dinner

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Ingredients

For the Dumplings:
1 cup all-purpose flour
1 tsp dried thyme or parsley
3/4 tsp black pepper
1/2 tsp salt
1/2 tsp baking powder optional
1/4 tsp baking soda optional
2 large eggs beaten
1-3 Tbsp milk if needed
For the Cabbage:
4 Tbsp unsalted butter divided
1 large onion chopped
1 medium head cabbage chopped
1/4 cup vegetable or chicken stock
1/2 tsp garlic powder
1 Tbsp chopped fresh parsley

Instructions

Make dumplings: Mix together flour, thyme, pepper, salt, baking powder/soda if using.
Make a well and add beaten eggs. Mix into a stiff dough, adding milk if needed.
Bring a pot of salted water to boil. Use a spoon dipped in hot water to scoop tablespoon sized dumplings. Drop into boiling water.
Once dumplings float, they are done. Remove with slotted spoon.
Make cabbage: Sauté onion in 2 Tbsp butter until softened, about 8-10 mins.
Add remaining butter, cabbage, stock, garlic powder and season with salt and pepper. Cover and simmer until cabbage is tender.
Add dumplings to cabbage and gently toss to combine.
Garnish with parsley. Season with more salt and pepper if desired.
Enjoy this hearty and comforting stew!

February 22, 2025

Uncategorized

Maple BBQ Hasselback Kielbasa Bites

I can’t wait to share this fun twist on a classic appetizer – Maple BBQ Hasselback Kielbasa Bites! These savory little sausage bites get a sweet and tangy makeover with a homemade maple barbecue sauce. Pop them in the air fryer until slightly charred and caramelized. Pure finger-licking goodness, I tell ya!

A Unique Presentation That Will Wow Your Guests

Now, you may not have heard of Hasselback style before. It’s where you slice partway through meat or veggies so they fan out beautifully. Not only adorable to look at, but it creates tons of crispy edges and sauce soaked nooks when you cook them up!

Your guests will be so impressed by these clever little kielbasa cups coated in maple sweetness. But so easy to put together, I promise. Much simpler than it looks.

Perfect For Any Get-Together!

I love whipping up a big batch of these bites for parties, game days, and potlucks. The flavor combo of smoky kielbasa, sweet maple, tangy mustard, and zesty barbecue sauce is always a crowd pleaser.

Just be sure to have plenty on hand, because people will keep coming back for more! They’re easy to eat on the go too – just skewer with a toothpick.

Let’s Get Saucy!

Starting with cooked kielbasa means this recipe comes together quick:

Slice kielbasa partway through into coins
Toss in my homemade maple barbecue sauce
Air fry until crispy and saucy

Then serve warm with more sauce for dunking! A fresh garnish like parsley adds a nice pop of color.

And if you don’t have an air fryer, no worries! I’ve included oven instructions too. You don’t want to miss these sweet, savory, saucy bites! Let me know if they become a new fave.

Happy appetizing, friends!

Maple BBQ Hasselback Kielbasa Bites

These sweet and savory kielbasa bites are sure to be a hit at your next gathering!

No ratings yet

Course: Appetizer

Cuisine: American

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings: bites

Ingredients

2 rings of kielbasa 13.9 oz each
1 cup Kansas City-style barbecue sauce
2 Tbsp Dijon mustard
1/4 cup pure maple syrup
Fresh chopped parsley for garnish optional

Instructions

Slice each kielbasa ring into 1⁄4 inch thick coins, leaving about 1⁄3 attached. Place kielbasa between two chopsticks or skewers to help guide slices.
Cut each ring crosswise into 1-inch pieces to make bite-sized portions (about 20 per ring). Place in a large bowl.
In a small bowl, combine barbecue sauce, mustard, and maple syrup. Mix well and reserve 1⁄2 cup.
Pour the 1⁄2 cup sauce over the kielbasa and toss gently to coat evenly.
Arrange kielbasa in a single layer in air fryer basket. Air fry at 400°F for 7-9 minutes, shaking halfway, until browned.
Transfer kielbasa to serving platter. Brush with 1⁄4 cup reserved sauce.
Garnish with chopped parsley if desired.
Serve warm with remaining sauce for dipping.
Store leftovers in an airtight container for 3-4 days. Reheat in oven or air fryer before serving.

February 22, 2025

Uncategorized

Cheesy Stuffed Meatloaf Bites

Y’all know I love finding fun twists on classic recipes. And these miniature meatloaves stuffed with ooey gooey cheese definitely fit the bill! All the warm, familiar flavors of meatloaf, now in cute handheld portions with a delightful surprise inside.

Meatloaf, But Make It Fancy

Growing up, my mama served up meatloaf at least once a week. Such a hearty, budget-friendly meal that still fills me with nostalgia. These adorable stuffed meatloaf bites take me right back to those family dinners!

We make the base just like meatloaf – ground beef and pork mixed up with onions, garlic, breadcrumbs, egg and seasonings. But then we get creative!

Flattening out small portions and filling them with shredded mozzarella cheese before shaping into mini loaves. So clever!

The cheese gets all melty as they bake, making each bite extra decadent. Kids and adults alike flip for ’em!

Perfect For Parties or Family Meals

Now, you can serve these little lovelies as an appetizer for parties or shape larger ones for a main course. Dip them in ketchup, marinara or barbecue sauce for extra flavor.

They’re also a fun way to get picky eaters to enjoy meatloaf! Just leave out the cheese filling to make plain mini loaves if needed.

I like to pair them with mashed potatoes and green beans for a updated spin on that old fashioned meat and potatoes dinner. But they’re great alongside salads, roasted veggies, pastas – whatever you love!

Let me know if these become a new staple in your home like they have in mine! Comfort food doesn’t have to be boring. Enjoy, friends!

Cheesy Stuffed Meatloaf Bites

These fun bite-sized meatloaves filled with gooey cheese put a creative spin on a comforting classic. Perfect as an appetizer or light entree.

No ratings yet

Print

Rate

Course: Dinner

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: meatloaf bites

Ingredients

1 lb ground beef
1/2 lb ground pork
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup finely chopped onion
1/4 cup milk
1 large egg beaten
2 cloves garlic minced
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded mozzarella cheese
1/2 cup ketchup
2 tbsp brown sugar

Instructions

Preheat oven to 375°F. Grease a 24-cup mini muffin tin.
In a large bowl, mix together beef, pork, breadcrumbs, Parmesan, onion, milk, egg, garlic, Worcestershire sauce, salt, and pepper until just combined.
Take about 2 tbsp of meat mixture and flatten into a thin patty in your palm. Place 1 tsp of mozzarella in the center. Shape meat around cheese into a ball.
Place in prepared muffin cup. Repeat with remaining meat and cheese.
In a small bowl, stir together ketchup and brown sugar. Brush topping onto each meatloaf bite.
Bake for 20-25 minutes until meat is cooked through and cheese is melted.
Allow to cool slightly before removing from tin. Serve warm.

February 22, 2025

Uncategorized

Peanut Butter Cup Dump Cake

I don’t know about you, but I love finding desserts that are totally simple to throw together but taste absolutely delicious. That’s why I had to share this amazing Peanut Butter Cup Dump Cake recipe with you!

It’s made with just 4 ingredients – a box of chocolate cake mix, chocolate pudding mix, milk, and chopped peanut butter cups. You literally just dump everything in a baking dish and mix it up. No electric mixer or fancy techniques needed!

In 30 minutes, you’ll have the richest, fudgiest chocolate cake studded with melted peanut butter cups. It’s pure chocolate-peanut butter bliss in cake form! Let me tell you more about it:

What Exactly is a Dump Cake?

A dump cake is basically the easiest cake imaginable. You layer dry cake mix, fruit pie filling or pudding, and butter in a baking dish. Then you just dump them all together without mixing and bake.

The ingredients blend together as it bakes for a delicious, almost cobbler-like treat. No need to dirty a mixer or fuss with a cake pan.

Dump cakes are great for potlucks, weeknight desserts, parties – anytime you want yummy cake with minimal effort. You can really customize them to your taste too.

How to Make This Peanut Butter Cup Dump Cake

This recipe is a simple twist on the classic:

Whisk together the chocolate cake mix, chocolate pudding mix, and milk until smooth. It will be very thick.
Fold in the chopped peanut butter cups.
Spread into a greased 9×13 pan.
Bake at 350F for about 25 minutes until set.

That’s it – so easy! You can also just layer the ingredients in the pan without mixing if you prefer. Either way, it magically transforms into fudgy chocolate cake bars loaded with peanut butter flavor.

Serving Ideas

I like to top this dump cake with whipped cream or vanilla ice cream for extra richness. Crushed candy bars would also be delicious sprinkled on top!

It’s wonderful on its own for snacking too. The melted peanut butter cups throughout make every bite so decadent.

This is sure to become your new go-to when you need chocolate satisfaction without spending hours in the kitchen. Let me know if you give it a try!

Peanut Butter Cup Dump Cake

This easy dump cake is loaded with chocolate cake mix, chocolate pudding, and chopped peanut butter cups for the ultimate chocolate-peanut butter dessert.

No ratings yet

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings:

Ingredients

1 15.25 oz box chocolate cake mix
1 3.4 oz box chocolate instant pudding mix
1 3/4 cups milk
1 8 oz package mini peanut butter cups, chopped

Instructions

Preheat oven to 350°F. Spray a 13×9 inch baking dish with nonstick spray.
In a large bowl, whisk together the milk and pudding mix until smooth.
Add the cake mix and stir until fully combined. The batter will be very thick.
Fold in the chopped peanut butter cups until evenly distributed.
Spread the batter evenly into the prepared baking dish.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Allow dump cake to cool before slicing and serving.
Store leftovers covered at room temperature for up to 5 days.
Enjoy this easy and delicious peanut butter cup dump cake!

February 22, 2025

Uncategorized

Strawberry Lemonade Loaf

Can you believe summer is right around the corner? I don’t know about you, but I’m ready for picnic desserts and all things fruity and refreshing! That’s why I had to share this moist, sweet Strawberry Lemonade Loaf recipe.

Bursting with juicy strawberries and tangy lemon zest, it’s basically summer in a cake. And it could not be easier to whip up. I’ll walk you through it:

Rub lemon zest into the sugar to release the citrus oils
Cream the lemon sugar with softened butter until light and fluffy
Beat in the eggs one at a time, then the lemon juice
Alternate adding the buttermilk and flour mixture
Fold in fresh chopped strawberries
Divide the batter between two loaf pans and bake

In 30 minutes you’ll have two gorgeous loaves ready for slicing!

This bright loaf cake is wonderful on its own, or try topping it with a dusting of powdered sugar or lemon glaze if you want to gild the lily.

It’s the ultimate coffee cake for lazy summer mornings on the porch. Or bring it along on a picnic or potluck – the possibilities are endless!

Let me know if you give this easy Strawberry Lemonade Loaf a try. I’d love to hear how you serve it up! Wishing you the sweetest days ahead.

Strawberry Lemonade Loaf

This moist, sweet loaf cake is bursting with fresh strawberry flavor and tangy lemon zest. The perfect summery dessert!

No ratings yet

Course: Bread

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: loaves

Ingredients

1 cup granulated sugar
Zest of 1 lemon
1/2 cup unsalted butter softened
4 large eggs
1 cup buttermilk
1 tsp lemon extract
1 1/2 cups strawberries hulled and chopped
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Instructions

Preheat oven to 350°F. Butter two 8×4 loaf pans and set aside.
In a large bowl, rub together the sugar and lemon zest until moist and fragrant.
Beat in the softened butter until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the lemon juice.
Add the buttermilk and lemon extract and mix until just combined.
Fold in the chopped strawberries.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and mix just until combined.
Divide the batter evenly between the prepared pans.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow loaves to cool for 5-10 minutes before removing from pans.

February 22, 2025

Uncategorized

Cheesecake Fruit Salad

Oh girls, you’re just going to love this luscious Cheesecake Fruit Salad recipe! It’s the perfect fruity and creamy side dish for your next backyard BBQ or ladies’ luncheon.

I’m always on the lookout for tasty new recipes to serve my family and friends. As soon as the weather warms up, I get such a hankering for chilled fruit salads and cool desserts. This cheesecake fruit salad has become one of my absolute favorites!

The combo of smooth, sweet cheesecake filling and juicy fresh berries makes this salad so drool-worthy. I just can’t get enough of it and neither can my crew. Even my picky niece cleans her plate whenever I make this pretty salad.

Now don’t let the name scare you off. Whipping this beauty up is easy as pie! Just beat together the cream cheese, butter, powdered sugar and Cool Whip until creamy. In another bowl, stir the instant pudding, milk and vanilla extract. Then fold the pudding into the cheesecake mixture.

Finally, gently fold in the diced fruit of your choice. I like to use a combo of strawberries, blueberries and blackberries. But you could also use pineapple chunks, sliced kiwi, grapes, peaches – whatever fruit looks best at the market that week.

Pop it in the fridge to chill for at least an hour and voila – fruity cheesecake yumminess is ready to enjoy! I like to serve it right away at gatherings so the fruit stays nice and crisp. But you can make it the day before too. Just store the cheesecake mixture and cut fruit separately until ready to combine and serve.

This pretty in pink salad is fantabulous on its own, but you could also drizzle a little honey over the top or sprinkle with toasted coconut for extra flair. It makes a delightful filling for crepes and pancakes too. However you serve it up, this salad is sure to be a crowd pleaser!

Let me know if you whip up a batch of this easy peasy cheesecake fruit salad, girls. It’s a surefire new favorite!

Cheesecake Fruit Salad

This luscious salad combines sweet cheesecake filling and fresh summer fruit for a pretty potluck dish.

No ratings yet

Course: Dessert

Cuisine: American

Prep Time: 10

Chill Time: 1

Total Time: 1 10

Servings:

Ingredients

Cheesecake Layer:

4 ounces cream cheese softened
1/4 cup unsalted butter softened
1/2 cup powdered sugar
8 oz container whipped topping like Cool Whip

Pudding Layer:

3.4 oz instant vanilla pudding mix
1 1/2 cups milk
1 tsp vanilla extract

Fruit Layer:

1 cup strawberries hulled and sliced
1 cup blueberries
1 cup blackberries

Instructions

In a bowl, beat the cream cheese and butter until smooth. Mix in powdered sugar, then fold in whipped topping. Refrigerate.
In another bowl, whisk together the pudding mix, milk, and vanilla until thickened. Refrigerate.
Gently fold the pudding into the cheesecake mixture.
Add in the sliced strawberries, blueberries, and blackberries. Fold gently to combine.
Cover and refrigerate salad for at least 1 hour before serving.
Garnish with extra fruit if desired. Enjoy chilled.
Storage: Store covered in fridge up to 2 days. The fruit will get soggy after that.

February 22, 2025

Uncategorized

Coconut Icebox Cake

Can you believe summer is almost here? I don’t know about you, but when the temperature starts rising, the last thing I want to do is turn on the oven. That’s why I’m so excited to share this amazing no-bake Coconut Icebox Cake recipe!

This cold, creamy, coconut-y cake is the ultimate cool treat for hot days. And with just 20 mins of prep time, it’s super easy to throw together. Let’s break it down:

No Oven Required

The best part of icebox cakes? No baking required! You simply whip together a coconut-flavored vanilla pudding, fold in some coconut flakes and whipped topping, and layer it with graham crackers. Pop it in the fridge to chill and boom – summer dessert ready to go.

So much better than heating up the kitchen. And clean-up is a breeze with no pans to wash. Just what I need on a steamy summer day!

To-Die-For Coconut Taste

This cake gets its name from the signature coconut flavor throughout. A bit of coconut extract and lots of shredded coconut amp up the coconut intensity in the silky pudding layers. And a final sprinkle of toasted coconut on top takes it over the top.

Every creamy, coconut-laden bite will have you thinking you’re on a tropical island instead of your kitchen. But with way less sand and sunburn!

Luscious Layers for Days

When you slice into this cake, you’ll see the prettiest stripes of fluffy whipped cream, rich coconut pudding, and crunchy graham crackers.

Building it up in layers means more textures and flavors in every slice. The sweet vanilla wafers act like bookends to hold the luscious filling together. SO much more exciting than a traditional cake!

Perfect For Summer Entertaining

This show-stopping icebox cake is ideal for warm weather entertaining. Make it a day or two ahead and tuck it away in the fridge until party time.

It feeds a crowd beautifully without heating up the kitchen. I love placing it on a pedestal cake stand and decorating the top with some fresh fruit. Guaranteed to wow your guests!

You really can’t go wrong with this easy, breezy, coconut-y cake. Let me know if you give it a try! It just might become your new favorite no-bake summer dessert.

Coconut Icebox Cake

This no-bake coconut cake is layered with cool whipped cream, coconut pudding, and crunchy graham crackers for the perfect summer treat.

No ratings yet

Course: Dessert

Cuisine: American

Prep Time: 20

Chill Time: 4

Total Time: 4 20

Servings:

Ingredients

2 3.4 oz boxes instant vanilla pudding mix
3 cups cold milk
1 tsp coconut extract
1 cup sweetened coconut flakes
2 8 oz containers thawed whipped topping
21 full-size graham crackers
1/2 cup toasted coconut flakes

Instructions

In a large bowl, whisk together pudding mix, milk, and coconut extract until thickened, about 2 minutes.
Stir in 1 cup coconut flakes until combined.
Fold in 1 container of whipped topping until no streaks remain.
Line the bottom of a 9×13” baking dish with a single layer of graham crackers.
Spread half the pudding mixture evenly over the crackers.
Top with another single layer of graham crackers.
Spread remaining pudding mixture evenly on top.
Top with a third layer of graham crackers.
Spread remaining whipped topping over the top layer of crackers.
Cover and refrigerate at least 4 hours, or overnight.
Just before serving, sprinkle toasted coconut flakes on top.
Cut into squares and serve chilled.
Store leftovers covered in refrigerator for up to 3 days.

February 22, 2025

Uncategorized

Grandma’s Classic Chicken and Rice

Gather round the dinner table for this heavenly chicken and rice casserole! It’s an easy, cheesy crowd-pleaser made with pantry staples.

Grandma’s classic chicken and rice gets upgraded with rich, creamy goodness in this hearty baked casserole. Melty cheese and velvety sauce take this retro recipe to heavenly new heights. Keep reading for everything you need to know!

Ingredients You’ll Need

At the heart of this casserole is tender cooked chicken, fluffy rice, and a luscious cream sauce. Here’s what goes into this divine dinner:

Shredded or diced cooked chicken – rotisserie chicken works great
Cooked white rice – make sure it’s fully cooked before using
Cream of chicken soup – adds creamy flavor
Butter and cream cheese – makes an ultra-rich and smooth sauce
Garlic – for aromatic flavor
Italian dressing mix – infuses herby flavor
Chicken stock – keeps it moist
Shredded cheese – melts to cheesy perfection

Flavor Variations

This classic recipe begs to be customized. Try these tasty ways to switch it up:

Use brown rice, wild rice or other grain varieties instead of white rice. The possibilities are endless! Just ensure any rice is fully cooked before mixing into the casserole.

Substitute cream of mushroom or celery soup for more savory depth.

For a shortcut, use garlic powder rather than mincing fresh garlic.

Whip up your own Italian dressing mix if you’re out of the packaged mix. The blend of oregano, basil, parsley, thyme, rosemary, garlic powder, onion powder, salt, pepper, and a touch of sugar makes a well-balanced seasoning.

Get creative with the cheese too! Any melty cheese like pepper jack, Monterey jack, gouda, fontina or mozzarella would be delightful.

Simple Prep Steps

Part of this casserole’s charm is how easy it is to make on a busy weeknight. Here’s the simple game plan:

Preheat the oven and grease a casserole dish.
Soften the butter and cream cheese in the microwave until smooth.
In a mixing bowl, combine the chicken, rice, butter/cream cheese, soup, garlic, dressing mix, stock and half the cheese. Season with salt and pepper.
Transfer the mixture to the prepared baking dish.
Top with the remaining shredded cheese.
Cover with foil and bake about 25 minutes until bubbly and melted.
Allow to rest 5 minutes before serving.

Make-Ahead Tips

Get a head start on this hearty casserole by assembling it the night before. Simply store the unbaked dish covered in the fridge up to 24 hours before baking. Add about 10 extra minutes to the bake time.

You can even freeze the assembled unbaked casserole up to 3 months in advance. Thaw overnight in the fridge before baking as directed.

Leftovers will keep covered in the fridge 3-4 days. Reheat individual portions in the microwave or oven until piping hot.

Helpful Hints

Heed this advice for casserole success:

Grease the baking dish so it doesn’t stick
Soften butter and cream cheese before mixing so they blend smooth
For gluten free, use chicken broth instead of canned soup
Cover with foil to seal in moisture and prevent burning
Add crunchy toppings before baking for a fun twist
Sprinkle extra cheese on top for cheesier flavor
Garnish with green onions or parsley for color and freshness

Frequently Asked Questions

What’s the best rice to use? For ideal texture, opt for fully cooked long grain white rice. Avoid using minute or instant rice varieties, as they can get mushy.

Can you use raw rice? No, this recipe doesn’t have enough liquid or cook time to properly cook uncooked rice from scratch. Stick with pre-cooked rice.

What other cheeses work? Any melty cheese like pepper jack, Monterey jack, fontina, gouda or mozzarella would be delicious too.

How do you add veggies? Mix in 1 1⁄2 – 2 cups frozen vegetables like peas, carrots, broccoli or mixed veggies. They’ll cook from frozen right in the cheesy casserole.

Can you prep this in advance? Yes, assemble it 1 day ahead or freeze it for up to 3 months in advance. Thaw frozen casseroles overnight before baking.

The Verdict

This retro chicken and rice classic gets a creamy, cheesy upgrade that makes it an instant family favorite. The easy one-dish meal is endlessly customizable and freezes like a dream for busy nights.

Whip up this divine chicken casserole next time you need some comfort food the whole gang will devour! Grandma would be so proud.

Chicken and Rice Casserole

Enjoy this easy, cheesy casserole made with chicken, rice, cream soup, garlic, herbs, and melty cheese.

No ratings yet

Course: Chicken

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Ingredients

3 cups cooked shredded chicken
3 cups cooked long grain white rice
1/2 cup butter room temperature
8 oz cream cheese room temperature
10.5 oz can cream of chicken soup
3 cloves garlic minced
0.7 oz packet Italian dressing mix
1 cup chicken broth
2 cups shredded Colby Jack cheese divided
Salt and pepper to taste
Chopped parsley for garnish optional

Instructions

Preheat oven to 350°F. Grease a 9×13 inch baking dish with nonstick cooking spray.
In a microwave-safe bowl, soften butter and cream cheese for 20-30 seconds. Whisk until completely smooth.
In a large bowl, mix together chicken, rice, softened butter and cream cheese mixture, soup, garlic, Italian dressing mix, chicken broth, 1 cup shredded cheese, salt, and pepper until well combined.
Transfer chicken and rice mixture to prepared baking dish. Top with remaining 1 cup shredded cheese.
Cover tightly with aluminum foil. Bake for 25 minutes until hot and bubbling.
Remove foil and let sit 5 minutes before serving. Garnish with parsley if desired.

Storage:

Refrigerate leftovers up to 4 days. Reheat leftovers in microwave or oven until hot. Casserole can be frozen up to 3 months.

February 22, 2025

Uncategorized

Cheesecake Crescent Rolls Casserole

For me, baking isn’t just about following a recipe—it’s about creating memories. My grandma understood this. Every weekend when I’d visit her as a kid, she’d welcome me into her kitchen where the air smelled of vanilla and cinnamon. That’s where she first made her signature Cheesecake Crescent Rolls, a nostalgic treat I now bake to share a piece of Grandma with my own family.

One bite instantly whisks me back to those lazy Sundays. The sugary crunch topping gives way to a sweet and creamy filling, all wrapped in a blanket of flaky crescent roll dough. It’s simple, comforting, and never fails to make me smile. Today, I’ll walk you through how I make her timeless recipe so you can recreate a little bit of Grandma’s kitchen magic.

First, You’ll Need a Few Key Ingredients

Grandma always said baking is about quality over quantity. For this recipe, you don’t need much:

Refrigerated crescent roll dough forms the top and bottom layers. I like Pillsbury—you just can’t beat that flaky texture!
Cream cheese provides the velvety base for the filling. Let it soften to room temp so it blends smooth as silk.
Sugar and vanilla add a touch of sweetness in the filling and cinnamon topping. You can adjust to taste.
Butter and cinnamon are the crowning glory. Brushed over the top dough layer and sprinkled with cinnamon-sugar, they create a crispy, tempting streusel.

It’s amazing how these simple ingredients meld into something so special. Now, let’s get baking!

Here’s How to Put It All Together

Grandma’s recipe is as easy as her Sunday hugs. Just follow these steps:

Preheat the oven and lightly grease a baking dish. We want the bottom crispy, not stuck!
Unroll the first can of crescent dough into the dish, sealing up the seams to make a complete layer.
In a bowl, beat the cream cheese and sugar until perfectly smooth. Spread this over the dough.
Top with the second can of crescent dough, sealing it up again to cover the filling.
Brush melted butter all over the top and sprinkle generously with cinnamon-sugar. This is the fun, crunchy part!
Bake at 350°F for 30 minutes until golden brown. Don’t you just love that fresh-baked smell?
Let cool a bit before cutting into squares. Drizzle with honey if you’re craving extra sweetness!

Now You Can Make Grandma’s Recipe Your Own

Of course, once you get the basic recipe down, you can riff on it and make it your own, just like I did. Try swapping in different dough flavors, fruits, nuts, spices, and more based on your tastes. Get the whole family involved—it’s a great way to create new traditions!

Here are some of my favorite ways to change it up:

Mix berries, lemon curd, nutella, or hazelnut spread into the filling
Add a layer of chocolate chips, coconut flakes, or crushed cookies
Swap the cinnamon for ginger, nutmeg, pumpkin pie spice, or vanilla bean
Use gluten-free crescent dough or puff pastry sheets
Sweeten with honey, maple syrup, or a sugar substitute

Let this classic treat inspire your own kitchen memories. And if you try it, let me know! I’d love to see your spin on Grandma’s signature dessert.

Storing and Reheating Your Casserole

Now, on to the important stuff: enjoying those leftover slices! Here are some storage tips:

Fully cool casserole before refrigerating in an airtight container up to 5 days.
To reheat, microwave individual slices until warm and gooey.
For the best texture, reheat thawed casserole in a 350° oven until crispy-topped.
Wrap tightly in plastic wrap and foil to freeze for up to 2 months. Thaw overnight in the fridge before reheating.

However you choose to enjoy this indulgent casserole, take a moment to savor those first creamy, cinnamon-y bites. Let this nostalgic treat transport you back to your own cozy kitchen memories. Happy baking!

Cheesecake Crescent Rolls Casserole

Enjoy this easy baked cheesecake casserole with a cinnamon streusel topping. The perfect make-ahead dessert for gatherings.

No ratings yet

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Ingredients

For the crust:

2 8-oz cans refrigerated crescent roll dough

For the filling:

16 oz 2 blocks full-fat cream cheese, softened to room temperature
1 cup granulated white sugar
1 teaspoon pure vanilla extract

For the topping:

1/4 cup unsalted butter melted
1 tablespoon ground cinnamon
2 tablespoons granulated white sugar

Instructions

Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Unroll one can of crescent roll dough and carefully press it into the bottom of the prepared baking dish, making sure to seal all of the perforated edges together. Patch any holes with extra dough to create an even layer.
In a medium bowl, add the softened cream cheese, 1 cup sugar, and vanilla extract. Using a hand mixer or spoon, beat on medium speed until completely smooth and creamy, about 2-3 minutes.
Spread the cream cheese mixture evenly over the layer of crescent roll dough in the baking dish.
Unroll the second can of crescent roll dough and place it on top of the cream cheese layer. Gently stretch and press the dough to cover the filling completely, sealing all the edges.
In a small bowl, combine the melted butter, cinnamon, and 2 tablespoons sugar. Mix well.
Use a pastry brush or spoon to spread the melted butter mixture evenly over the top layer of crescent dough.
Bake at 350°F for 30-32 minutes, until the topping is golden brown. Let cool for at least 20 minutes before cutting into squares.
Serve warm or refrigerate until ready to eat. Cover and store leftovers in the refrigerator for up to 5 days.

February 22, 2025

Uncategorized

Easy Sheet Pan Beef Bulgogi

For a fast weeknight meal with depth of flavor, try this easy sheet pan Korean beef bulgogi. Thin slices of sirloin steak are marinated in a sweet and savory sauce then roasted with veggies for a complete meal with minimal cleanup.

What Is Bulgogi?

Bulgogi, sometimes called Korean barbecue beef, is a popular Korean dish of thinly sliced, marinated beef. The name literally means “fire meat” in Korean. Traditional bulgogi is grilled, but this recipe is adapted for the oven by using a rimmed baking sheet. Slicing the beef thinly allows it to cook quickly under high heat alongside crisp-tender onions and snap peas.

The steak marinates in a bulgogi marinade bursting with flavor from ingredients like soy sauce, brown sugar, sesame, ginger and garlic. The marinade tenderizes the beef while infusing it with sweet and savory flavor. This easy one-pan meal is on the table in under an hour.

Bulgogi Marinade Ingredients

The marinade is truly what makes this dish stand out. Here are its key components:

Soy sauce – for salty umami flavor
Brown sugar – adds sweetness
Worcestershire sauce – extra depth of flavor
Ginger and garlic – aromatic and earthy
Gochujang or chili garlic sauce – a touch of heat
Sesame oil and seeds – nutty sesame flavor

Marinating the Beef

For the most flavorful beef, marinate the sliced sirloin for at least 1 hour and up to overnight. The thin slices allow the marinade to penetrate quickly.

Steps to Make Sheet Pan Bulgogi:

Whisk together all marinade ingredients in a bowl. Add beef and toss to coat. Marinate 1+ hours.
Preheat oven to 450°F. Toss onion and snap peas with olive oil on a rimmed baking sheet.
Remove beef from marinade, letting excess drip off. Arrange in single layer on other side of pan.
Roast 10 minutes until beef is charred and veggies are crisp-tender.
Toss with scallions and serve with rice.

Tips for Success

Slice beef very thinly against the grain for tender, easy-to-eat pieces. Partially freezing beef makes this easier.
Avoid overcooking the thin slices of beef and vegetables. 10 minutes gives both nice char and crisp-tenderness.
Let beef come to room temperature after marinating before cooking, about 30 minutes.
Use a sharp knife and cut on a bias for clean slices.

Serving Suggestions

This sheet pan bulgogi is fantastic served over steamed white rice. For low-carb, cauliflower rice or lettuce cups also work well. Side dishes like kimchi, miso soup and dumplings make it a complete Korean meal.

Get Creative with Variations

Once you master the classic recipe, get creative with these variations:

Use flank or skirt steak for a chewier texture
Add carrots, bell peppers or broccoli to the veggie mix
Use tamari instead of soy sauce for gluten free
Swap ginger for lemongrass or lime zest
Use brown rice syrup instead of brown sugar
Mix in chili paste or Sriracha for extra heat
Top with a fried egg for added protein
Garnish with sesame seeds, cilantro or green onions

Storing and Reheating Leftovers

Properly stored, leftover sheet pan bulgogi will keep 3-4 days in the fridge. Here are some tips:

Let cool completely before storing to prevent moisture buildup.
Store meat and rice separately to prevent sogginess.
Transfer to airtight containers or resealable bags.
Freeze up to 2-3 months for longer storage. Thaw in fridge before reheating.

To reheat, place in microwave until hot, 1-2 minutes. You can also reheat in the oven at 350°F for crisper texture.

A New Go-To Weeknight Meal

This easy sheet pan preparation transforms beef bulgogi into a fast weeknight dinner. The thin slices of marinated sirloin cook quickly under high heat alongside caramelized onion and snap peas. The sweet and savory marinade delivers big flavor with little effort. Keep this crowd-pleasing recipe on regular rotation for busy family meals.

Sheet Pan Korean Beef Bulgogi

Marinated thin slices of sirloin roast alongside veggies for an easy 30-minute meal. Serve over rice.

No ratings yet