Classic Earthquake Cake

 Classic Earthquake Cake:

Classic Earthquake Cake is a delightfully decadent dessert that lives up to its dramatic name. With its gooey layers, cracked top, and luscious fillings, this cake looks like an “earthquake” hit it—hence the name—but its chaotic appearance is part of its charm and delicious appeal.

What Is an Earthquake Cake?

An Earthquake Cake typically starts with a base of coconut and chopped pecans spread in a baking dish, followed by a rich layer of chocolate cake batter. On top of that comes a cream cheese and powdered sugar mixture that sinks into the cake as it bakes, creating a marbled, molten-like effect throughout the dessert. The result is a sweet, soft, slightly crunchy, and gooey combination in every bite.

Ingredients

1 cup sweetened, shredded coconut

1 cup pecans, roughly chopped

1 (15.25 oz) box German chocolate cake mix

1 cup water

½ vegetable or canola oil

3 eggs

1 (8 oz) package cream cheese

½ cup butter, softened

1 teaspoon vanilla

2 cups powdered sugar

How To Make Classic Earthquake Cake

Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.

Spread coconut across bottom of baking dish, then sprinkle pecans over top.

In a large bowl, mix cake mix, water, oil, and eggs until smooth. Pour batter over coconut and pecans.

Mix cream cheese, butter, and vanilla until smooth. Mix in powdered sugar until well combined.

Scoop cream cheese mixture over cake batter and lightly swirl it into the batter.

Bake for 45-50 minutes or until an inserted toothpick comes out clean.

Allow cake to cool for a minimum of 30 minutes before serving.

Creamed Chipped Beef on Toast

 Creamed Chipped Beef on Toast:

Do you have any recipes from your childhood that you still crave? Chipped beef on toast is one of those recipes for me. I know it’s not fancy nor is it good for me but I still absolutely love it. 

Do you have any recipes from your childhood that you still crave? Chipped beef on toast is one of those recipes for me. I know it’s not fancy nor is it good for me but I still absolutely love it. My mom and dad made it for us often while we were growing up and it has always been one of my very favorite breakfasts. Since it’s not good for any of us, I only make this recipe once a year, usually for my birthday.

What Is Chipped Beef?

Chipped beef is beef that’s been salted, dried, and pressed into thin slices. This shelf-stable snack served as an incredible source of protein among emigrants traveling along The Overland Trail during the mid-19th century.

Also called dried beef, chipped beef is typically made from a leaner cut of meat, such as beef round. The meat is brined and left to cure for several days before being drained and air-dried. You can now also find chipped beef that’s been smoked while it dries, adding additional flavor to the meat.

Ingredients

1 jar of dried beef slices rinsed well & chopped

4 tbsp butter

4 tbsp flour

Pinch of cayenne

2 cups milk

Sea salt and freshly cracked pepper to taste

Bread toasted

How To Make Creamed Chipped Beef on Toast

Rinse the slices of dried beef really well – they are VERY salty! Once you have rinsed well, pat dry with a paper towel.

Chop the beef into small bite-sized pieces. Set aside.

Heat the butter in the large saucepan over medium heat.

Add the flour and pinch of cayenne pepper to the melted butter and whisk until well combined and cooked through, about 45 seconds.

Very slowly add the milk while whisking continually.

Once the milk has all been added, add the chopped dried beef.

Cook, stirring occasionally, for a few minutes until thickened.

Taste and season with sea salt and freshly cracked pepper, to taste, if needed.

Serve on top of dry toast immediately. Enjoy.

Italian Love Cake

 Italian Love Cake:

Italian Love Cake is a rich, layered dessert that brings together the best of chocolate cake, ricotta cheesecake, and creamy pudding — all in one beautiful, make-ahead treat. Its name hints at the care and comfort baked into every slice.

Why You’ll Love It

It’s reminiscent of cheesecake. The ricotta filling has a smooth and creamy texture that is similar to the popular dessert. Even better, the cake is deceivingly light (even when chilled) and not too dense or heavy. 

Perfectly chocolaty. A dessert that will satisfy all chocolate-lovers, but not so intense that non-chocolate-lovers won’t love it too.

Ingredients

For the Cake Layer

1 box chocolate cake mix

Eggs, oil, and water (as called for on the box)

For the Ricotta Layer

2 lbs ricotta cheese

4 eggs

¾ cup sugar

1 tsp vanilla extract

For the Topping

1 box instant chocolate pudding mix (5.9 oz)

1½ cups cold milk

8 oz Cool Whip or whipped topping

How To Make Italian Love Cake

Preheat Oven: 350°F (175°C). Grease a 9×13-inch baking pan.

Prepare Cake Batter: Mix the chocolate cake according to package instructions. Pour it into the pan.

Make Ricotta Filling: Beat ricotta, eggs, sugar, and vanilla until smooth. Gently spoon over the cake batter — do not mix.

Bake: 1 hour, or until a toothpick inserted comes out clean. Let it cool completely.

Prepare Topping: Mix pudding with milk until thickened. Fold in Cool Whip. Spread over the cooled cake.

Chill: Refrigerate for at least 4 hours (overnight is best).

Garlic Chicken Stir Fry

 Garlic Chicken Stir Fry:

You can make this garlic chicken stir fry recipe in less than 30 minutes! I love meals that I can throw together during those busy nights, so we aren’t tempted to hit a drive-thru. Plus, this stir fry chicken with garlic sauce tastes so good that it will be love at the first bite.

Ingredients

1 lb. Boneless skinless chicken breast cut into cubes

1 tbsp + 1 tsp Olive oil divided

1 Yellow bell pepper sliced

1 c Sliced mushrooms

2-3 c Broccoli Florets

4 Cloves garlic minced

Salt and pepper to taste

1 tbsp Soy sauce

¾ c. Chicken broth

1 ½ tsp Sugar

2 tsp Sesame oil

2 tsp Cornstarch

How To Make Garlic Chicken Stir Fry

Heat 1 tbsp of olive oil in a skillet over medium-high heat.

Add the broccoli, sliced mushrooms and yellow bell pepper to the heated skillet, and cook for 5-6 minutes until the vegetables begin to become tender. Remove the vegetables, cover them and set aside for later.

Place one teaspoon of olive oil in the heated skillet, and add the chicken breast pieces. Cook until the chicken is no longer pink in the center and cooked through. Add salt and pepper to taste.

Mix the vegetables back into the skillet.

In a separate bowl, combine the soy sauce, sugar, chicken broth, sesame oil and cornstarch, and mix well.

Pour the sauce over the chicken and vegetables in the skillet, and stir to coat. Cook for 2-3 minutes until everything is coated well and the sauce has thickened.

Serve over white rice if you desire.

Crab Rangoon Egg Rolls

 Crab Rangoon Egg Rolls:

One of my favorite appetizers is crab rangoon. I love the creamy filling and how it’s fried to perfection. So I decided to make a healthier version by making egg rolls instead.

They just turned out great!

Ingredients

1 tsp. Garlic powder

½ lb. crab meat , Flaked, cooked

½ tsp. Onion powder

16 oz. Cream cheese , softened

3 Green onions , chopped

1-2 Tbsp. Worcestershire sauce

8 Egg roll wrappers

Oil for frying

How To Make Crab Rangoon Egg Rolls

Mix together the onion powder, worcestershires sauce, cream cheese, garlic powder, and green onions until well combined.

Fold the crab meat into the mixture.

Add 3 tablespoons of the mixture to the center of each of the egg roll wrappers.

Fold in the ends of the egg roll wrappers, and roll closed tightly, using a little water to seal the seam closed when you are done.

Heat a few inches of oil in a deep-sided pot or skillet until it reaches 375 degrees.

Fry the egg rolls until golden brown and crispy.

Drain on a paper towel-lined plate before serving.

Roasted Parmesan Creamed Onions

 

Roasted Parmesan Creamed Onions: A Rich, Elegant Side Dish You’ll Crave Again and Again

When ordinary sides just won’t do, Roasted Parmesan Creamed Onions step in to steal the show. This dish turns humble sweet onions into a luxurious, golden, melt-in-your-mouth masterpiece—perfectly roasted and drenched in a creamy Parmesan wine sauce. It’s ideal for holidays, dinner parties, or whenever you want something uniquely comforting and unforgettable.

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  Why You’ll Love This Recipe

Melt-in-your-mouth texture: Slow-roasted onions become tender and lightly caramelized.

Rich and creamy flavor: The sauce is made with heavy cream, white wine, and Parmesan—pure decadence.

Simple ingredients, gourmet taste: It looks fancy, but it’s surprisingly easy to prepare.

Perfect for holidays: A stunning side dish that pairs with turkey, beef, chicken, or as a vegetarian centerpiece.

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  Ingredients (and Why They Matter)

4 large sweet onions, peeled and sliced ½ inch thick

Sweet varieties like Vidalia or Walla Walla roast beautifully, turning buttery and slightly sweet in the oven.

3 tablespoons extra virgin olive oil

Used to coat and roast the onions, enhancing their flavor and helping with caramelization.

1 cup heavy cream

The base of your velvety sauce—rich, thick, and essential for a luxurious finish.

¼ cup dry white wine

Adds acidity and brightness. Sauvignon Blanc or Pinot Grigio are great choices.

¼ cup grated Parmesan cheese

Infuses the sauce with deep, savory flavor and helps thicken it naturally.

Salt and freshly ground black pepper, to taste

Essential for balancing sweetness and enhancing flavor.

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  Step-by-Step Instructions

Step 1: Prep Your Oven and Onions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Peel and slice the onions into ½-inch thick rounds, trying to keep the rings intact. Arrange them in a single layer on the baking sheet.

Step 2: Roast to Perfection

Drizzle the onions with olive oil, turning gently to coat both sides. Season with salt and pepper.

Roast for 30–35 minutes, flipping once halfway through, until the onions are tender and caramelized on the edges.

Step 3: Make the Parmesan Cream Sauce

While the onions roast, prepare your sauce.

In a small saucepan, combine heavy cream and white wine over medium heat. Bring to a gentle simmer, then reduce the mixture by about one-third, stirring occasionally—this takes 8–10 minutes.

Add the grated Parmesan and stir until melted and smooth. Simmer another 2–3 minutes to thicken slightly. Season with salt and pepper to taste.

Step 4: Combine and Bake

Transfer the roasted onions to a shallow baking dish. Pour the warm Parmesan cream sauce over the onions.

Return the dish to the oven for 5–7 minutes, just until the sauce is bubbly and lightly golden on top.

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  Pro Tips for Success

Use a mandoline for even onion slices, ensuring uniform roasting.

Add a pinch of nutmeg to the cream sauce for subtle warmth.

Use freshly grated Parmesan for best flavor and melting.

For a stronger cheesy bite, mix in some Gruyère or Fontina with the Parmesan.

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🍽️ Serving Suggestions

These roasted creamed onions pair beautifully with:

Roast turkey or chicken

Beef tenderloin or steak

Grilled pork chops

Vegetarian mains like lentil loaf or mushroom risotto (just skip the mushrooms if you’re allergic!)

They’re also incredible as part of a Thanksgiving or Christmas spread—your guests will beg for the recipe!

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  Final Thoughts

Roasted Parmesan Creamed Onions are the kind of dish that transforms your table from ordinary to unforgettable. With deep, caramelized flavor and a luxurious creaminess, they’re an instant classic that’s both simpl

e and sophisticated.

Don’t wait for a holiday to make them—treat yourself to something extraordinary tonight.

Granny Cake

 

Granny Cake

Ingredients

 Cake:

1 1/2 cups sugar

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 (20 oz.) can crushed pineapples, with juice

1 cup brown sugar

1 cup pecans, chopped

Icing:

1 cup evaporated milk

1/2 cup sugar

1/2 cup (1 stick) unsalted butter

1 teaspoon vanilla

How To Make Granny Cake

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

In a large bowl, whisk together sugar, flour, baking soda and salt, then mix in eggs and pineapple.

Pour batter into your pan and top with an even layer of pecans and brown sugar.

Place baking dish in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.

While cake cooks, combine evaporated milk, sugar and butter in a medium saucepan over medium-high heat and bring to a boil.

Remove from heat and stir in vanilla extract, then pour over hot cake.

Let cake cool so it absorbs icing, then slice, serve and enjoy.

Salted Caramel Banana Bread

 Salted Caramel Banana Bread:

Ingredients

For The Banana Bread

2 cups AP flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

¾ cup brown sugar, packed

½ cup butter (1 stick), room temperature

2 eggs

⅓ cup sour cream

4 ripe bananas, mashed

1 ½ teaspoons vanilla

For The Glaze

¼ cup brown sugar, packed

2 tablespoons butter

2 tablespoons heavy cream

⅓ cup powdered sugar

1/2 teaspoon kosher salt

How To Make Salted Caramel Banana Bread

Preheat oven to 350 degrees F and grease a 9×5 baking dish.

In a medium-sized bowl, whisk the flour, baking soda, cinnamon, and salt together. Set aside.

In a large bowl, beat the brown sugar and butter until creamy and then add the eggs one at a time.

Add the sour cream, mashed bananas, and vanilla to the sugar mixture and beat until combined.

Slowly add the dry ingredients to the wet ingredients until just combined. Do not overmix.

Transfer batter to the prepared loaf pan and bake for 55-60 minutes or until an inserted toothpick comes out clean. While bread is cooling, make the glaze.

In a small saucepan, combine the brown sugar and butter and bring to a boil over medium heat. Continue cooking until the sugar has fully dissolved, approximately 1 minute.

Stir in heavy cream and remove the pan from the heat. Add in the powdered sugar and salt, mix until smooth.

Allow glaze to cool for 5 minutes before pouring it over the bread.

Enjoy

Loaded Steak Quesadillas

 Loaded Steak Quesadillas:

Ingredients

1lb.Sirloin steak

1tsp.Chili powder

½tsp.Paprika

¼tsp.Cumin

¼tsp.Oregano

¼tsp.Garlic powder

¼tsp.Onion powder

¼tsp.Salt

4 Large flour tortillas

2C.Taco blend shredded cheese

½C.Cherry tomatoes sliced

½C.Fire roasted corn drained

½C.Black beans rinsed and drained

½Avocado diced

Lime juice and chopped cilantro for garnish

How To Make Loaded Steak Quesadillas Recipe

Preheat the oven to 425 degrees.

In a small bowl, combine the chili powder, paprika, cumin, oregano, garlic powder, onion powder and salt.

Season the steak with the spice mixture.

Heat some oil in a skillet over medium high heat and cook the steak until done to your liking. Let rest, and then cut into pieces.

Lay two large flour tortillas on a lined baking sheet, and top with ½ cup of cheese each.

Evenly spread the steak over the two tortillas.

Top the tortillas with the beans, corn, tomatoes and avocado.

Sprinkle the remaining cheese on top of the tortillas.

Place two large tortillas on top of each quesadilla.

Bake for 8-10 minutes.

Slice and serve garnished with fresh lime juice and cilantro.

Sausage Muffins with Bisquick

 Sausage Muffins with Bisquick – A Hearty Breakfast Favorite

Tired of the same old scrambled eggs or toast for breakfast? Meet your new go-to morning hero: Sausage Muffins with Bisquick. These protein-packed, cheesy breakfast muffins are quick to whip up, easy to customize, and totally irresistible. Whether you're feeding a hungry family or meal prepping for the week ahead, this recipe brings comfort, flavor, and convenience together in one perfect bite.

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  Ingredients (Makes 12 Muffins)

1 pound ground breakfast sausage

Adds savory richness and hearty flavor. Use spicy, mild, or maple – your call!

1 cup shredded Cheddar cheese

Melts beautifully into the muffins, adding a creamy, tangy bite that pairs perfectly with sausage.

4 large eggs

Bind the muffins together and provide structure and protein.

1 cup Bisquick Baking Mix

The shortcut ingredient! It brings in flour, leavening, and a touch of fat in one easy scoop for perfect muffin texture.

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  Step-by-Step Instructions

1. Cook the Sausage

In a skillet over medium heat, brown the ground sausage until fully cooked, breaking it into crumbles as it cooks. Drain any excess grease and let it cool slightly.

2. Preheat Your Oven

Set your oven to 350°F (175°C) and grease a 12-cup muffin tin well with cooking spray or butter.

3. Mix the Batter

In a large mixing bowl, whisk together the eggs, shredded cheese, and Bisquick until thoroughly combined. The batter will be thick and lumpy—that's normal.

4. Add the Sausage

Fold in the cooked sausage until evenly distributed.

5. Fill the Muffin Tin

Spoon the mixture into the prepared muffin cups, filling each about ¾ full.

6. Bake to Perfection

Bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

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  Pro Tips

Use a cookie scoop to evenly portion the batter into the muffin cups.

Want even more flavor? Add chopped green onions or a dash of hot sauce to the batter.

These muffins freeze well! Wrap individually and store in a freezer-safe bag. Reheat in the microwave for a quick breakfast.

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  Serving Suggestions

Serve with a side of fruit or a dollop of sour cream for contrast.

These muffins make a great grab-and-go breakfast, brunch buffet item, or even a savory snack.

Pair with coffee or fresh orange juice for a balanced morning meal.

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  Final Thoughts

Sausage Muffins with Bisquick are one of those simple recipes that you’ll make once and then wonder how you lived without them. They’re crowd-pleasing, endlessly adaptable, and totally delicious. Wh

ether you're feeding picky eaters or hungry guests, these muffins always deliver.

lemon Chess Bars

 lemon Chess Bars:

Ingredients

Crust:

1 cup (2 sticks) unsalted butter, chilled and cut into chunks

1 ¼ cups flour

¼ teaspoon salt

3-5 tablespoons ice water

Filling:

4 whole eggs

4 egg yolks

2 cup sugar

2 cups flour

1 cup buttermilk, room temperature

1/2 cup (1 stick) unsalted butter, melted

2 teaspoons lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla

½ teaspoon salt

How To Make lemon Chess Bars

Preheat oven to 350°F and arrange rack to lowest level. Line a 9×9-inch baking pan with aluminum foil and lightly grease with butter or nonstick spray.

In a food processor, combine flour, salt, and butter, and pulse until dough forms pea-sized chunks. Slowly add ice water in 1 tablespoon increments, pulsing until dough comes together.

Place dough in lined baking dish and press dough evenly out to sides.

For the filling, whisk dry ingredients (flour, sugar, and salt) together and stir until combined. Whisk in egg yolks, whole eggs, buttermilk, vanilla, lemon juice, and lemon zest, then slowly add melted butter and continue whisking until creamy.

Pour batter into baking dish. Place in oven and bake for 50-60 minutes, or until a golden crust forms at the top.

Remove and let cool on a wire rack.

Optional: Lightly dust with powdered sugar just before serving. Enjoy!

Crock Pot Chicken and Dumplings

 Crock Pot Chicken and Dumplings :

Crockpot Chicken and Dumplings is a favorite in our house. It’s easy to throw the ingredients in your slow cooker and when you come back you’ll have a big bowl of comfort food ready for you. We like lots of dumplings and this recipe doesn’t disappoint!

Ingredients

1 Onion, diced

6 Boneless skinless chicken thighs

1 can Cream of chicken soup

1 can Cream of celery soup

2 tbsp.Fresh parsley, chopped

1 tsp.Poultry seasoning

2 c.Chicken broth

1 can Buttermilk refrigerated biscuits

2 c.Frozen mixed vegetables, defrosted

Black pepper to taste

How To Make Crock Pot Chicken and Dumplings

Layer the chopped onion on the bottom of your crockpot.

Place the chicken thighs on top of the chopped onion in a single layer.

In a mixing bowl, place 1 can of cream of chicken soup.

Pour a can of cream of celery soup into the mixing bowl.

Add 1 tsp of poultry seasoning to the mixing bowl.

Sprinkle in 2 tablespoons of chopped fresh parsley.

Add black pepper to taste.

Stir all of the ingredients in the mixing bowl, and pour over top of the chicken thighs in the crockpot.

Pour 2 cups of chicken broth over top of the chicken.

Set the crockpot to high for 5 hours and close the lid.

Do not open the lid until you have just 1 hour of cook time left on the crockpot’s display. With 1 hour left, open the lid and pour in 2 cups of mixed vegetables that have been defrosted. Mix them into the crockpot well, shredding the chicken thighs as you stir.

Open a can of refrigerated biscuits, and flatten each one. Cut each biscuits into 4 long slices.

Layer the biscuits on the top of the chicken mixture in the crockpot.

Let the biscuits cook for the remaining hour of cook time, and then stir the mixture together well to incorporate the dumplings into the chicken mixture.

Serve topped with freshly chopped parsley.

Garlic Chicken Stir Fry

 Garlic Chicken Stir Fry:

You can make this garlic chicken stir fry recipe in less than 30 minutes! I love meals that I can throw together during those busy nights, so we aren’t tempted to hit a drive-thru. Plus, this stir fry chicken with garlic sauce tastes so good that it will be love at the first bite.

Ingredients

1 lb. Boneless skinless chicken breast cut into cubes

1 tbsp + 1 tsp Olive oil divided

1 Yellow bell pepper sliced

1 c Sliced mushrooms

2-3 c Broccoli Florets

4 Cloves garlic minced

Salt and pepper to taste

1 tbsp Soy sauce

¾ c. Chicken broth

1 ½ tsp Sugar

2 tsp Sesame oil

2 tsp Cornstarch

How To Make Garlic Chicken Stir Fry

Heat 1 tbsp of olive oil in a skillet over medium-high heat.

Add the broccoli, sliced mushrooms and yellow bell pepper to the heated skillet, and cook for 5-6 minutes until the vegetables begin to become tender. Remove the vegetables, cover them and set aside for later.

Place one teaspoon of olive oil in the heated skillet, and add the chicken breast pieces. Cook until the chicken is no longer pink in the center and cooked through. Add salt and pepper to taste.

Mix the vegetables back into the skillet.

In a separate bowl, combine the soy sauce, sugar, chicken broth, sesame oil and cornstarch, and mix well.

Pour the sauce over the chicken and vegetables in the skillet, and stir to coat. Cook for 2-3 minutes until everything is coated well and the sauce has thickened.

Serve over white rice if you desire.

The Easiest Pineapple Bake: A Tropical Delight in Every Bite

 The Easiest Pineapple Bake: A Tropical Delight in Every Bite:

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The Easiest Pineapple Bake: A Tropical Delight in Every Bite

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If you’re looking for a simple yet mouthwatering dessert, look no further than the Easiest Pineapple Bake! This tropical treat is sweet, buttery, and incredibly easy to make. Whether you need a quick dessert for a family gathering or just want to enjoy a warm, fruity indulgence, this pineapple bake will become your new favorite.

Let’s walk through step-by-step instructions to make this tropical delight effortlessly!

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Why You’ll Love This Pineapple Bake

✔ Super Easy to Make – Requires minimal ingredients and effort.

✔ Sweet & Buttery – The perfect balance of flavors.

✔ Versatile – Enjoy it as a dessert, breakfast, or side dish.

✔ Crowd-Pleaser – A guaranteed hit at any gathering!

Ingredients for the Easiest Pineapple Bake

You’ll need just a few simple ingredients to create this tropical masterpiece:

Main Ingredients:

1 can (20 oz) crushed pineapple (drained but keep some juice)

½ cup (1 stick) unsalted butter (melted)

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ teaspoon cinnamon (optional, for extra warmth)

Topping (Optional but Recommended!):

½ cup brown sugar

½ cup shredded coconut

½ cup chopped pecans or walnuts

Step-by-Step Instructions

Step 1: Prepare Your Baking Dish

Preheat your oven to 350°F (175°C).

Grease a 9×9-inch baking dish (or similar) with butter or non-stick spray.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together melted butter and sugar until smooth.

Add eggs and vanilla extract, whisking until well combined.

Stir in the drained crushed pineapple(reserve a few tablespoons of juice for moisture).

Step 3: Combine the Dry Ingredients

In a separate bowl, mix flour, baking powder, salt, and cinnamon.

Gradually add the dry ingredients into the wet mixture, stirring until just combined.

Step 4: Assemble the Bake

Pour the batter into the prepared baking dish, spreading it evenly.

If using toppings, sprinkle brown sugar, shredded coconut, and chopped nuts over the top for extra crunch and flavor.

Step 5: Bake to Perfection

Place the dish in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

If the top starts to brown too quickly, cover it loosely with foil in the last 10 minutes of baking.

Step 6: Cool & Serve

Let the pineapple bake cool for 10 minutesbefore serving.

Enjoy warm as is, or top it with whipped cream, vanilla ice cream, or a drizzle of honey.

Serving Ideas & Variations

🍍 For Breakfast – Serve with Greek yogurt and a sprinkle of granola.

🍍 As a Dessert – Pair with vanilla ice cream for a decadent treat.

🍍 For Extra Moisture – Add a splash of reserved pineapple juice before baking.

🍍 Gluten-Free Option – Substitute all-purpose flour with almond or gluten-free flour.

Final Thoughts: A Must-Try Tropical Treat!

This Easiest Pineapple Bake is a foolproof recipe that brings warm, tropical flavors to your table with minimal effort. Whether you’re baking for a special occasion or simply treating yourself, this sweet and buttery delight will leave you craving more!

Will you give this recipe a try? Let me know how it turns out! 🍍✨

Italian Chicken Pasta

 Italian Chicken Pasta:

Ingredients

5Boneless skinless chicken breast cutlets

12oz.Spaghetti noodles

½C. Flour

1tsp.Salt

¼tsp.Pepper

1tsp.Garlic powder

2tsp.Italian seasoning

2Tbsp.Oil

For the sauce:

4Tbsp.Butter

1Onion Chopped

4tsp.Minced garlic

2 Small tomatoes diced

1Tbsp. Flour

1C.Heavy whipping cream

½C.Parmesan cheese grated

1tsp.Italian seasoning

½tsp.Salt

¼tsp.Red pepper flakes

How To Make Italian Chicken Pasta

Cook the spaghetti to your liking, drain and set aside.

In a Ziploc bag, combine ½ cup flour, 1 tsp. Salt ¼ tsp pepper, 1 tsp garlic powder and 2 tsp Italian seasoning. Shake to combine.

Add the chicken to the Ziploc back and shake to coat well.

Heat the oil in a large skillet over medium high heat on the stove and add the chicken. Saute until browned on each side and cooked through. Remove and set aside.

To the skillet, add the butter and reduce the heat to medium.

Mix in the onions and saute until softened.

Add in the tomatoes and garlic and saute for 30 seconds.

Sprinkle in the flour and stir to combine.

Stir in the red pepper flakes and Italian seasoning.

Whisk in the heavy whipping cream and parmesan cheese. Saute until the sauce thickens.

Stir the cooked spaghetti into the sauce and add the chicken back into the skillet before serving.

Italian Crescent Casserole

 Italian Crescent Casserole

I love it when I cook something and it is such a hit that I don’t have to worry about leftovers. It is sad though and a waste but leftovers tend to be forgotten about in our house and the dogs usually end up with a messy experiment or something tasty. They are dogs so they win either way. Well this recipe I made is very similar to the Pillsbury Italian Crescent Casserole Recipe but I changed the kind of sauce used but I am sure it is just as good either way.

I recently taught a cooking class for the youth in our church. I explained to them that if you can brown beef you can make so many meals. This one included.

Ingredients

1 lb ground beef, cooked, drained

1 cup Three Cheese Pasta Sauce (the original called for a different kind. I love this one more so I used it)

1 can (8 oz) refrigerated crescent dinner rolls

1½ cups shredded Italian cheese blend (6 oz)

¼ teaspoon dried basil leaves

How To Make Italian Crescent Casserole

In skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.

Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining ½ cup cheese and the basil.

Bake at 375°F for 20 minutes.

Baked Crab Legs in Butter Sauce

 Baked Crab Legs in Butter Sauce:

King Crab Legs With Garlic Butter is a delicious mouth-watering seafood recipe made with simple ingredients. This recipe of baked garlic butter crab legs is easy and quick to prepare. The crab legs with garlic butter can be steamed, baked, or grilled. A perfect satisfying seafood appetizer or main course dish can be prepared within minutes.

My family’s favorite dish we mostly prepare during crabs season. These baked crab legs in butter sauce provide very tender and juicy meat.

These delicious crab legs are very much in demand at restaurants. You can quickly prepare butter garlic crab legs at home.

If seafood is your favorite, try this crabs legs recipe at home. These crab legs with garlic butter are prepared with a few simple ingredients. And also very easy to cook.

Ingredients

1 lb (453.59g) king crab legs

4 tablespoons (56g) unsalted butter , melted

3 cloves garlic , minced (about 1 tablespoon garlic)

1-2 teaspoons (4g-8g) Creole seasoning

½ tablespoon (7.5ml) lemon juice

1 tablespoon (3g) chopped chives or parsley

lemon wedges to serve

How To Make Baked Crab Legs in Butter Sauce

Preheat oven to 375 F degrees.When ready to cook, cut the crab legs into half so the flesh of the crab is visible. Skip the knife and use kitchen shears or scissors to do so. You’ll thank me later.Place crab legs in an oven-safe pan or on a baking sheet.Add butter, garlic, Creole seasoning in a small bowl. Microwave for about a minute.

Remove and add lemon juice. Mix well.Brush crab with butter mixture all over the crab legs – reserve any excess for serving.Place the crab legs in the preheated oven for about 5 minutes, or until the crab legs are heated through. Sprinkle with parsley or chives.Serve immediately with the remaining sauce and/or lemon wedges for squeezing over meat.

Big Apple Fritters

 Big Apple Fritters:

Why You’ll Love This Recipe

These apple fritters are:

Packed with big chunks of real apples.

Crisp and golden on the outside.

Soft, fluffy, and moist on the inside.

Coated with a sweet vanilla glaze.

Just like the ones you get at a country bakery — maybe even better!

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  Ingredients

For the Fritters:

2 large apples (Granny Smith or Honeycrisp) – peeled, cored, and diced.

Adds a juicy, tart bite and holds shape well during frying.

2 cups all-purpose flour

Forms the base of the batter.

¼ cup granulated sugar

Sweetens the batter.

2 teaspoons baking powder

Gives the fritters a light, fluffy texture.

½ teaspoon salt

Balances the sweetness.

1½ teaspoons ground cinnamon

Adds warm spice that pairs perfectly with apples.

¼ teaspoon ground nutmeg (optional)

For a deeper, cozy flavor.

2 large eggs

Binds the batter.

⅔ cup whole milk

Moistens the mixture for the perfect batter consistency.

1 teaspoon vanilla extract

Enhances the flavor.

2 tablespoons unsalted butter, melted

Adds richness.

Vegetable oil, for frying

Use enough for 2 inches in the pan.

For the Glaze:

1½ cups powdered sugar

2–3 tablespoons milk

½ teaspoon vanilla extract

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  Instructions

Step 1: Prepare the Apples

Peel and dice the apples into small cubes. Set aside.

Step 2: Make the Batter

1. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.

2. In another bowl, beat the eggs, milk, vanilla, and melted butter.

3. Pour the wet ingredients into the dry ingredients. Stir until just combined.

4. Gently fold in the diced apples. The batter will be thick — that’s perfect.

Step 3: Fry the Fritters

1. Heat about 2 inches of vegetable oil in a heavy-bottomed pan (like cast iron) to 350°F (175°C).

2. Carefully drop ¼ cup of batter per fritter into the hot oil. Use a spoon or spatula to gently flatten them for that classic fritter shape.

3. Fry 2–3 fritters at a time, 3–4 minutes per side, until golden brown and cooked through.

4. Use a slotted spoon to remove and drain on a paper towel-lined tray.

Step 4: Glaze

1. In a small bowl, mix powdered sugar, vanilla, and milk until smooth and pourable.

2. While the fritters are still warm, dip or drizzle them generously with glaze.

3. Let sit a few minutes so the glaze sets.

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  Pro Tips

Don’t overcrowd the pan — it lowers the oil temperature and can lead to greasy fritters.

Keep oil temperature consistent for best texture.

You can substitute apples with pears or even peaches for a twist.

These taste best fresh but can be reheated in the oven at 300°F for a few minutes.

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🍽️ Serving Suggestions

Serve warm with:

A hot cup of coffee or spiced chai.

A dusting of extra cinnamon sugar (optional).

A scoop of vanilla ice cream for dessert!

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  Storage

Store in an airtight container at room temperature for 1 day.

Reheat in the oven or air fryer to bring back the crispness.

Slow Cooker Beef Brisket

 Slow Cooker Beef Brisket (Tender & Juicy)

Why You’ll Love It

This slow cooker brisket is fork-tender, deeply flavorful, and requires almost no hands-on cooking. A classic Sunday dinner favorite that’ll remind you of Grandma’s kitchen.

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  Ingredients

3–4 lb beef brisket (flat cut or point cut)

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme (or rosemary)

1 tablespoon brown sugar (optional, adds a hint of sweetness)

1 cup beef broth

½ cup barbecue sauce or ketchup (your choice)

1 tablespoon Worcestershire sauce

2 cloves garlic, minced

1 onion, sliced

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 Instructions

1. Season the brisket:

Mix salt, pepper, paprika, garlic powder, onion powder, thyme, and brown sugar. Rub generously all over the brisket.

2. Sear the brisket (optional but flavorful):

In a large skillet, heat olive oil over medium-high. Sear brisket 3–4 minutes per side until browned.

3. Layer the slow cooker:

Place sliced onions and minced garlic in the bottom of the slow cooker. Set the brisket on top.

4. Mix the sauce:

Combine beef broth, barbecue sauce (or ketchup), and Worcestershire. Pour over the brisket.

5. Cook low and slow:

Low for 8–10 hours

or High for 5–6 hours

Cook until the brisket is fork-tender.

6. Rest and slice:

Remove brisket and let it rest for 10 minutes. Slice across the grain for maximum tenderness.

7. Optional—Thicken the sauce:

Pour the liquid into a saucepan and simmer 10–15 minutes until thickened, or serve as is.

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🍽️ Serving Suggestions

Mashed potatoes or buttered noodles

Roasted carrots or green beans

Warm dinner rolls to mop up the juices

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  Leftover Idea

Shred the leftover brisket for sandwiches the next day—pile high on a soft bun with pickles and a dab of extra sauce.

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  Pro Tips

Flat cut brisket slices beautifully. Point cut is fattier and more flavorful.

Don’t skip r

esting time—it makes slicing easier and keeps juices in.

Freeze leftovers with sauce for up to 2 months!

Chocolate Depression Cake

 

 Chocolate Depression Cake (Crazy Cake)

This Chocolate Depression Cake—also known as Crazy Cake, Wacky Cake, or Chocolate Surprise Cake—is a rich, moist, chocolatey dessert that uses no eggs, no milk, and no butter. That’s right—no dairy, no fuss, and still delicious.

Why the name? It dates back to the Great Depression, when ingredients like eggs and dairy were scarce. But don’t let its humble origins fool you—this cake is a flavorful classic that’s stood the test of time!

> Depression—as in the Great Depression, not “this cake will cure your depression.” 😅

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  Ingredients

For the Cake:

2 cups all-purpose flour

1 1/4 cups granulated sugar

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1 1/4 cups water

1/2 cup vegetable oil

1 tablespoon apple cider vinegar

1 tablespoon coffee (optional but enhances chocolate flavor!)

1 1/2 teaspoons vanilla extract

For the Frosting:

2 1/2 to 3 cups powdered sugar

1 cup unsweetened cocoa powder

1/3 cup water

1/4 cup (½ stick) unsalted butter, softened

1 teaspoon vanilla extract

Pinch of salt (optional)

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  Instructions

Step 1: Make the Cake

1. Preheat your oven to 375°F (190°C).

2. Lightly grease two 9-inch round cake pans with butter or non-stick spray.

3. In a large bowl, whisk together:

Flour

Sugar

Cocoa powder

Baking soda

Salt

4. Add the wet ingredients:

Water

Vegetable oil

Vinegar

Coffee (if using)

Vanilla extract

5. Whisk until smooth—no lumps!

6. Divide batter evenly between the two pans.

7. Bake for 24–26 minutes, or until a toothpick inserted in the center comes out clean.

8. Let cakes cool completely before frosting.

Step 2: Make the Frosting

1. In a large bowl or mixer, whisk together:

Powdered sugar

Cocoa powder

Salt (if using)

2. Add:

Water

Softened butter

Vanilla extract

3. Beat until smooth and creamy.

Add more sugar for a thicker frosting, more water for a thinner one.

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  Pro Tips

Want an even richer flavor? Don't skip the coffee. You won’t taste it—it just deepens the chocolate.

This cake is naturally vegan (if you use a vegan butter or skip the frosting).

Perfect for when you're low on pantry staples or baking on a budget.

Try it with powdered sugar dusting instead of frosting for a lighter touch.

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  Serving Suggestions

Serve with a glass of cold milk or a cup of hot coffee.

Great with berries or a scoop of vanilla ice cream on the side.

Wrap leftovers tightly and store at room temp for up to 3 days—or freeze slices for later.

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 Final Thoughts

Chocolate Depression Cake proves that simple ingredients can create amazing results. It’s the kind of old-fashioned, resourceful baking that we love to share and preserve.

Have you made this cake before? Let us know how yours turned out in the comments!