Quick and Easy Recipes

Butterscotch Cheesecake with Butterscotch Sauce

Ingredients:

Crust:
• 1 3/4 cup graham crackers, crushed
• 6 tablespoons unsalted butter, melted

Cheesecake:
• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1 1/3 cup butterscotch morsels
• 1/2 cup milk

Crème Chantilly (for topping):

Butterscotch Sauce:
• 1/2 cup butterscotch morsels
• 3 tablespoons milk

Topping:
• Crème Chantilly, optional

Directions:

1️⃣ Preheat your oven to 350°F. Combine crushed graham crackers and melted butter, press into the bottom of a 9-inch springform pan, and bake for 12 minutes. Reduce oven temperature to 325°F.
2️⃣ Wrap the outside of the springform pan with three layers of aluminum foil to prevent water from seeping in. Place the pan in a roasting pan and set aside.
3️⃣ Blend cream cheese and sugar until smooth, then add eggs one at a time, ensuring each is fully incorporated before adding the next.
4️⃣ Mix in sour cream and vanilla extract.
5️⃣ Melt butterscotch morsels with milk over a simmering water bath until smooth, then stir into the cheesecake mixture. Pour the batter into the prepared pan.
6️⃣ Add water to the roasting pan to about one inch deep and bake the cheesecake until the center is set, about 90 minutes to 2 hours.
7️⃣ Cool at room temperature for 30 minutes, then refrigerate overnight.
8️⃣ For the butterscotch sauce, melt butterscotch morsels with milk as described and cool in the refrigerator.
9️⃣ Run a knife around the edge of the cheesecake to loosen, remove from the pan, and decorate with Crème Chantilly and butterscotch sauce if desired.

Prep Time: 30 minutes | Cooking Time: up to 2 hours | Total Time: Overnight | Servings: 12

✅ Try drizzling chocolate sauce for a chocolate-butterscotch version.
✅ Add a pinch of sea salt to the butterscotch sauce to enhance its flavor.
✅ Substitute graham crackers with ginger snaps for a spiced crust.
✅ Vegan? Use vegan cream cheese and plant-based milk.

King Ranch Chicken Casserole

Ingredients:

• 5 cups chopped cooked chicken (use leftovers or a rotisserie chicken)
• 2 cups sour cream
• 1 large onions, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 tablespoon butter
• 16 ounces jarred tomatillo salsa verde, mild or hot
• 13.5 ounces chopped green chiles
• 1/2 cup chopped cilantro
• 2 teaspoons ground cumin
• 4 cups shredded Mexican style cheese
• 20 white corn tortillas

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. In a large bowl, combine the cooked chicken, sour cream, tomatillo salsa, chopped green chiles, cilantro, and ground cumin. Mix well.
4. In a greased baking dish, layer 10 corn tortillas, followed by half of the chicken mixture, and half of the shredded cheese. Repeat the layers.
5. Top with the remaining tortillas and cheese. Bake in the preheated oven for about 30-35 minutes, or until the cheese is bubbly and golden.

PREP TIME: 15 minutes, COOK TIME: 35 minutes, TOTAL TIME: 50 minutes

Brown Sugar Pecan Cookies

Ingredients:

• 2 cups (283g) all-purpose flour (scoop and level to measure)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 cup (210g) packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup pecans, toasted, cooled and chopped into bits
• 3/4 cup (160g) packed light brown sugar
• 1/4 cup + 2 Tbsp (90ml) half and half
• 3 Tbsp (42g) unsalted butter, diced into 3 pieces
• 1 1/2 cups (186g) powdered sugar, sifted
• 28 pecan halves (toasted or untoasted) , for topping

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, cream the softened butter and light brown sugar until smooth.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the toasted and chopped pecans.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on a wire rack.
9. For the frosting, combine the light brown sugar, half and half, and diced butter in a saucepan over medium heat. Stir until the mixture comes to a boil, then let it simmer for 2 minutes.
10. Remove from heat and whisk in the powdered sugar until smooth.
11. Drizzle the frosting over the cooled cookies and top each with a pecan half.

PREP TIME: 20 minutes, COOK TIME: 12 minutes, TOTAL TIME: 32 minutes

Stuffed Pepperoni Pizza Rolls

Ingredients:

• 2¾ cups bread flour
• 1¾ tsp active dry yeast
• 1½ Tbsp sugar
• 1 tsp salt
• ¾ cup milk warm
• 1 egg yolk
• ¼ cup unsalted butter, softened
• 1 cup favorite pizza sauce
• 1½ cup mozzarella cheese shredded
• 3 oz. pepperoni diced
• ¼ cup onion diced
• 1 jalapeno seeded and diced
• ¼ cup Parmesan cheese grated
• ½ Tbsp Italian seasonings
• ½ tsp coarse salt
• 1 large egg lightly beaten

Instructions:

1. In a bowl, combine bread flour, active dry yeast, sugar, and salt.
2. Warm the milk and mix in the egg yolk and softened butter. Add this to the dry ingredients and knead until smooth.
3. Let the dough rise in a warm place for about an hour or until doubled in size.
4. Preheat your oven to 375°F (190°C).
5. Roll out the dough and cut it into squares.
6. Place a spoonful of pizza sauce, mozzarella cheese, diced pepperoni, onion, jalapeno, and Parmesan cheese in the center of each square.
7. Sprinkle with Italian seasonings and coarse salt.
8. Fold the squares over the filling and seal the edges.
9. Brush the tops with beaten egg and place them on a baking sheet.
10. Bake for 20-25 minutes or until golden brown.

PREP TIME: 20 minutes, COOK TIME: 25 minutes, TOTAL TIME: 1 hour 45 minutes

Cheesy Sausage Balls

Ingredients:

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• ½ tsp salt
• 2 Tbsp unsalted butter cold
• 16 oz. mild breakfast sausage uncooked
• 4 cups shredded Cabot Habanero Cheddar Cheese i.e. 16 oz.
• sliced pickled jalapenos
• {optional garnish} chopped fresh chives
• {optional dip} prepared ranch dressing

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, baking powder, and salt together.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Add the uncooked sausage and shredded cheese, mixing until well combined.
5. If using, fold in the sliced pickled jalapeños.
6. Form the mixture into small balls and place them on the prepared baking sheet.
7. Bake for 20-25 minutes or until golden brown.
8. If desired, garnish with chopped chives and serve with ranch dressing.

PREP TIME: 15 minutes, COOK TIME: 25 minutes, TOTAL TIME: 40 minutes

Easy Guacamole Recipe

Ingredients:

• 3 large ripe Haas avocados
• 1 lime, juiced
• 2-3 cloves garlic, minced
• 1 jalapeno, minced
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped
• 1 plum tomatoes, diced
• salt and pepper, to taste

Instructions:

1. Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
2. Mash the avocados with a fork to your desired consistency.
3. Add the lime juice, garlic, jalapeno, green onions, cilantro, and diced tomato.
4. Mix everything together, then season with salt and pepper to taste.
5. Serve immediately or store in the fridge with plastic wrap directly on the surface to prevent browning.

PREP TIME: 10 minutes, COOK TIME: 0 minutes, TOTAL TIME: 10 minutes

Triple Chocolate Cheesecake with Oreo Crust

Ingredients:

• 18 Oreo cookies separated and filling removed
• 1 tablespoon sugar
• ¼ cup unsalted butter melted
• 9 oz. semi-sweet chocolate coarsely chopped
• 32 oz. cream cheese, room temperature
• 1¼ cups + 2 Tbsp sugar
• ¼ cup unsweetened cocoa powder
• 4 eggs
• ¾ cup heavy cream
• 6 oz. semi-sweet chocolate coarsely chopped
• 1 tablespoon sugar
• ½ tsp. cinnamon
• Semi-sweet chocolate curls
• Raspberries

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Crush the Oreo cookies and mix them with melted butter and sugar. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
3. Melt 9 oz. of semi-sweet chocolate and let it cool slightly.
4. In a large bowl, beat the cream cheese with 1¼ cups of sugar and cocoa powder until smooth.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the cooled chocolate, heavy cream, 1 tablespoon of sugar, and cinnamon until fully combined.
7. Pour the cheesecake mixture over the crust in the springform pan.
8. Bake the cheesecake for about 55-60 minutes, or until the center is set but still slightly jiggly.
9. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
10. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
11. Before serving, garnish with chocolate curls and fresh raspberries.

PREP TIME: 30 minutes, COOK TIME: 60 minutes, TOTAL TIME: 5 hours 30 minutes (including chilling)

Chocolate Espresso Muffins

Ingredients:

• ¾ cup unsalted butter
• 5 oz chocolate I used semisweet baker's chocolate
• 1 cup granulated sugar
• ¼ cup dark brown sugar
• 4 large eggs
• 1 tsp vanilla extract
• ¼ tsp almond extract
• ¼ cup espresso or strongly brewed coffee
• 1 cup all-purpose flour
• 1 Tbsp unsweetened cocoa powder
• 1 cup chopped walnuts optional

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Melt the butter and chocolate together in a saucepan over low heat, stirring until smooth.
3. In a large bowl, combine the granulated sugar, brown sugar, eggs, vanilla extract, almond extract, and espresso. Whisk until well blended.
4. Stir the melted chocolate mixture into the egg mixture until combined.
5. Gradually add the flour and cocoa powder, mixing until just incorporated. If using, fold in the chopped walnuts.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

PREP TIME: 15 minutes, COOK TIME: 25 minutes, TOTAL TIME: 40 minutes

Irish Pub Cheese Recipe

Ingredients:

• 14 ounces Irish cheddar
• 4 ounces cream cheese
• 1/2 cup light Irish-style beer (Harp Lager)
• 1 clove garlic
• 1 1/2 teaspoon ground mustard
• 1 teaspoon paprika

Instructions:

1. In a mixing bowl, combine the Irish cheddar, cream cheese, and light Irish-style beer.
2. Add in the minced garlic, ground mustard, and paprika.
3. Mix everything until smooth and well combined.
4. Serve with your favorite snacks or crackers.

PREP TIME: 10 minutes, COOK TIME: 0 minutes, TOTAL TIME: 10 minutes

Smoked Beef Brisket

Ingredients:

• 6-7 pound beef brisket
• 4-5 large wood chunks I prefer Hickory or Cherry for brisket
• Lump Charcoal
• Disposable aluminum pan large enough to hold the brisket
• ½ cup liquid beef or vegetable stock
• 4 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon dry mustard
• 1/2-1 teaspoon cayenne pepper
• 1/2 tablespoon salt
• 2 tablespoons onion powder
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 tablespoon cumin

Instructions:

1. Prepare your smoker by preheating it to 225°F and adding your wood chunks for flavor.
2. Rub the brisket with a mix of paprika, black pepper, dry mustard, cayenne pepper, salt, onion powder, garlic powder, chili powder, and cumin.
3. Place the brisket in a disposable aluminum pan and pour the beef or vegetable stock around it.
4. Smoke the brisket for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F to 205°F.
5. Once done, let the brisket rest for at least 30 minutes before slicing and serving.

PREP TIME: 15 minutes, COOK TIME: 10.5 hours, TOTAL TIME: 10 hours 45 minutes

Almond Crusted Chicken with Strawberry Balsamic Sauce

Ingredients:

• 2 (10 oz) boneless skinless chicken breasts
• 1/2 cup panko bread crumbs
• 1/3 cup sliced almonds , coarsely ground
• 1 tbsp chopped fresh rosemary or 1 tsp dried , crushed
• Salt and freshly ground black pepper , to taste
• 8 tsp canola oil , divided
• 1 tsp canola oil
• 1/4 cup diced shallot
• 1/3 cup strawberry preserves (use a less sugar jam for a less sweet sauce, if desired)
• 3 Tbsp balsamic vinegar
• 1/3 cup low-sodium chicken broth

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with salt and pepper, then coat them in the panko bread crumbs and ground almonds.
3. Heat 2 teaspoons of canola oil in a skillet over medium heat. Cook the chicken breasts for about 3-4 minutes on each side until golden brown.
4. Transfer the chicken to a baking dish and drizzle with the remaining canola oil. Bake for 15-20 minutes until cooked through.
5. In the same skillet, sauté the diced shallot in 1 teaspoon of canola oil until softened.
6. Stir in the strawberry preserves, balsamic vinegar, and chicken broth. Cook for a few minutes until the sauce thickens.
7. Serve the baked chicken with the sauce drizzled on top.

PREP TIME: 15 minutes, COOK TIME: 25 minutes, TOTAL TIME: 40 minutes

S’mores Bars

Ingredients:

• 1 1/4 cups all-purpose flour
• 3/4 cup fine graham cracker crumbs
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 (4.4 oz) XL Hershey milk chocolate bars
• 1 (7 oz) jar marshmallow creme

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking pan.
2. In a bowl, mix together the flour, graham cracker crumbs, baking soda, and salt.
3. In another bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and mix well.
5. Gradually add the dry ingredients to the wet mixture, stirring until combined.
6. Press half of the dough into the bottom of the prepared pan.
7. Lay the chocolate bars evenly over the dough, then spread the marshmallow creme on top of the chocolate.
8. Crumble the remaining dough over the marshmallow creme to create a topping.
9. Bake in the oven for about 25-30 minutes, or until golden brown.
10. Let cool before cutting into squares.

PREP TIME: 15 minutes, COOK TIME: 30 minutes, TOTAL TIME: 45 minutes