TEST Recipe Site

Author: Infoodita Admin

  • Loaded Creamy Ranch Dip (Poolside Dip)

    Loaded Creamy Ranch Dip (Poolside Dip)

    Loaded Creamy Ranch Dip is packed with so many delicious flavors that friends and family won’t be able to get enough of it. Perfect for the pool or potlucks!

    I love ranch-flavored anything, which is why I think this dip is so delicious. If you love ranch too, then you should try these ranch-flavored sides like these Bacon Ranch Cheese Ball Bites, this yummy Incredible Bacon Ranch Pasta Salad, or this Bacon Ranch Potato Salad

    A bowl of poolside dip with a potato chip scooping some dip.

    Homemade Creamy Ranch Dip Recipe

    The temperatures are so hot this week we have been loving our neighborhood pool and have been there every single day! We are doing our best to try to stay cool. We love to take snacks to the pool because it seems to be an all-day affair. All of my kiddos are fish and could swim all day long.

    This creamy ranch dip has all of the ingredients I love in it, plus it gave me a chance to sneak some veggies in for the kids.  This dip is positively addicting, and we couldn’t get enough of it!  Whether you are heading to the pool or to a potluck, plan on taking this dip with you! It is incredible! It will be the most addicting and delicious dip you ever eat!

    Ingredients for Loaded Creamy Ranch Dip

    All of these ingredients come together so well in this creamy dip adding such flavor and texture.  It has red bell peppers, olives, corn, olives and jalapeño for some added kick. Check out the recipe card at the bottom of the post for exact measurements.

    • Cream cheese: Make sure that the cream cheese is at room temperature so it can can be easily mixed in with other dip ingredients.
    • Red bell pepper: Finely diced sweet peppers give the dip a great crunch in each bite!
    • Jalapeno: If you want a bit more kick, leave the seeds and membrane in when you are dicing up the jalapeño.
    • Black olives: One small can of sliced olives add a salty and slightly bitter taste.
    • Corn: Drain one can or use 15 oz of fresh corn instead to add sweetness.
    • Ranch seasoning mix: A perfect mix of herbs and spices that give this dip the classic ranch dressing flavor.

    How to Make this Easy Dip

    The ranch dip is creamy and amazing, filled with so much flavor. Just a few ingredients mixed together in one bowl all together. It is simple and comes together quickly.

    1. Combine all ingredients: In a medium-sized bowl add cream cheese, bell pepper, jalapeño, olives, corn, and ranch package. Mix together until incorporated.
    2. Serve: Immediately serve with your favorite chips or allow to chill in the fridge for a few hours before serving.
    Ingredients for Creamy Ranch Dip in a white bowl.

    What to Serve with Poolside Dip

    This creamy ranch dip will be a huge hit with family and friends! You will need to have plenty of things ready to go to scoop it up! Although you can’t go wrong with this dip, here are some of my favorite things to serve it with.

    • Crackers: A salty cracker is the perfect platform for this creamy dip!
    • Chips: A thick tortilla chip will be best to scoop without breaking your chip.  Frito’s scoops work great!
    • Fresh Veggies: This colorful dip looks great on a veggie platter with carrots, celery, and broccoli!

    A bowl of creamy ranch dip on a wooden cutting bread with potato chips scattered around.

    How to Store Ranch Dip

    This creamy ranch dip can be made ahead of time and stored for days! It’s easy to whip up the day before you need it so you don’t have to spend time making it on the day of your party.

    In the Refrigerator: Once you have made your dip then, store it in an airtight container and put it in your fridge. It will last about 3-4 days.

    A closeup of a bowl of creamy ranch dip.

    More Delicious Dip Recipes

    In my mind, dips can be used for every occasion. I love that at the pool, holiday parties, potlucks, game days or just any get -together. Everyone loves them and there are always so many different ones to choose from! I’ve gathered up a few more of my favorites that you have to try!

    Print

    Loaded Creamy Ranch Dip (Poolside Dip)

    Loaded Creamy Ranch Dip is packed with so many delicious flavors you won’t be able to get enough of it! Perfect for the pool or potlucks!
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Keyword creamy ranch dip, dip, loaded creamy ranch poolside dip, poolside dip, ranch dip
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6 Servings
    Calories 216kcal
    Author Alyssa Rivers

    Ingredients

    • 8 oz cream cheese, softened
    • 1 red bell pepper finely diced
    • 1 jalapeño finely diced (leave the seeds in for more kick)
    • 1 small can black olives chopped
    • 1 can corn 15 ounce, drained
    • 1 package ranch seasoning mix

    Instructions

    • In a medium sized bowl add cream cheese, bell pepper, jalapeño, olives, corn, and ranch package. Mix together until incorporated.
    • Serve immediately with your favorite chips or store for up to 24 hours.

    Video

    Notes

    Updated on June 6, 2023

    Originally Post on July 12, 2016

    Nutrition

    Calories: 216kcal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 483mg | Potassium: 243mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1333IU | Vitamin C: 32mg | Calcium: 39mg | Iron: 1mg
  • Banana Coffee Cake

    Banana Coffee Cake

    Banana coffee cake is a great way to use up any overripe bananas you might have lying around! With a moist, fluffy, vanilla banana-flavored interior and a buttery streusel topping, this is a unique twist on coffee cake that will have you hooked after the first bite!

    Coffee cake is a breakfast staple and a great way to add a little sweetness to your day! More great recipes to try next: blueberry buckle, apple coffee cake, and coffee cake muffins!

    A slice of coffee cake with a bite taken out of it.

    Banana Coffee Cake Recipe

    Recently I’ve been doing a lot of baking with bananas after finding myself faced with a mile-high pile of well-browned bananas. They were just past their prime and desperately needed to be baked into something or would shortly need to be thrown out (and my freezer was and always is way too full to even consider storing them there).

    I made batch after batch of my favorite banana bread, but eventually I wanted to try something different. So, this recipe for banana coffee cake was born! Trust me when I say that this is one of the best coffee cake recipes ever. It’s so moist and sweet, with a crumbly texture and delicious glaze on top that will leave you wanting more. This banana coffee cake is a great make-ahead breakfast or Mother’s Day brunch option, it’s simple, packed with flavor, and sure to be a hit with everyone. Let’s get into all the ingredients you need!

    Coffee Cake Ingredients

    I know it looks like a lot, but trust me, this banana coffee cake is so worth it! It’s the most delicious way to use up overripe bananas. See the recipe card below for all measurements.

    Streusel

    • Melted Butter: Adds a rich flavor to the streusel and also helps everything stick together.
    • All-Purpose Flour: Gives the streusel topping structure.
    • Light Brown and Granulated Sugar: I use both for the perfect sweetness and flavor!
    • Ground Cinnamon: You can’t go wrong with a little warm spice in homemade desserts.

    Banana Coffee Cake

    • Unsalted Butter: Softened so it mixes together smoothly with the other ingredients.
    • Sugar: Adds sweetness to the cake itself.
    • Ripe Bananas: Have your overripe bananas mashed and ready to go.
    • Large Eggs: Give the banana coffee cake structure.
    • Vanilla Extract: Adds warm, sweet flavor to the cake. Use pure vanilla extract if you can!
    • Sour Cream: The secret ingredient for an ultra-moist and tender cake!
    • All-Purpose Flour: Gives the cake structure. All-purpose flour is great because it has a low protein content and will make your coffee cake light and crumbly.
    • Baking Powder and Soda: Makes your cake light and airy.
    • Ground Cinnamon: Another place to add a touch of this tasty spice.
    • Salt: A little goes a long way to boost all the flavors in this cake.

    Glaze (optional)

    • Powdered Sugar: Makes the glaze sweet and also gives it substance.
    • Milk: For adjusting the consistency.

    How to Make Banana Coffee Cake

    I’ve broken it up into 3 parts: the streusel, the cake, and the glaze! Despite all of the instructions this delicious cake is actually super easy to make.

    1. Preheat Oven, Prep Baking Dish: Preheat oven to 350 degrees Fahrenheit and lightly grease and flour a 9×9 baking pan. Then set aside.
    2. Sugar Mixture: Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined, then stir in mashed bananas.
    3. Mix In Wet Ingredients: Add eggs, stirring well after each addition, and then add sour cream and vanilla extract and stir well.
    4. Mix Dry Ingredients: In a separate, medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, and salt.
    5. Combine: Gradually add the dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
    6. Add to Pan: Pour cake batter evenly into prepared 9×9 pan. Prepare streusel.

    Streusel

    • Melt Butter: Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don’t want it to be too hot).
    • Combine With Other Ingredients: Use a fork to whisk together your flour, sugars, and cinnamon. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
    • Sprinkle Crumb Mixture on Top: Sprinkle crumb topping evenly over batter.
    • Bake: Bake at 350 degrees F for 35 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
    • Cool: Allow to cool before drizzling with glaze (if using) and slicing and serving.

    Glaze

    1. Combine Ingredients: If desired, make the glaze by whisking together powdered sugar and milk. Drizzle over cooled banana coffee cake.
    4-photo collage of cake and streusel being prepared.

    Tips and Tricks

    Banana coffee cake is really straightforward to make, but here are a few tips to make it turn out as perfectly as possible! I’ve also included a couple ways to customize it.

    • Use Overripe Bananas: The #1 tip is to find the ripest bananas you can! The browner and spottier they are the better; this is going to give your banana coffee cake the best flavor and soft texture. Mash them up well (you can use a potato masher or even just a fork) and add them to your butter, sugar, eggs, and other wet ingredients.
    • Don’t Overmix Streusel: Take care not to overwork the streusel mixture, or you’ll end up with a paste! You want the mixture to resemble coarse crumbs that you can use your hands to drop evenly over your banana coffee cake.
    • Mix-Ins: If you want your coffee cake to have more texture, add in chopped walnuts or pecans!
    • Add a Drizzle: Instead of the powdered sugar glaze, try adding caramel sauce or white chocolate sauce!

    Top-down view of banana coffee cake, with a slice being served with a cake spatula.

    Storing Leftovers

    Here are a few different ways to keep your banana coffee cake fresh and delicious:

    • At Room Temperature: Store wrapped with plastic wrap or in an airtight container for 2-3 days.
    • In the Refrigerator: Store for up to 5 days in an airtight container.
    • In the Freezer: Wrap in plastic wrap and then transfer to a freezer bag. Your cake will stay good for 2-3 months. Thaw overnight in the fridge, then let come to room temperature before serving.

    Glaze being drizzled onto the cake.

    More Ways to Use Overripe Bananas

    If you have some overripe bananas on hand, don’t throw them away! They’re actually super useful and make these desserts taste even better. If you love banana sweet treats, you’ve got to check out my full list of recipes here.

    Print

    Banana Coffee Cake

    Banana coffee cake is a great way to use up any overripe bananas you might have lying around! With a moist, fluffy, vanilla banana-flavored interior and a buttery streusel topping, this is a unique twist on coffee cake that will have you hooked after the first bite!
    Course Dessert
    Cuisine American
    Keyword banana coffee cake, banana coffee cake recipe
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 16
    Calories 296kcal
    Author Alyssa Rivers

    Ingredients

    Streusel

    • 6 Tablespoons butter melted
    • 1 1/4 cup all-purpose flour
    • 1/2 cup light brown sugar tightly packed
    • 1/3 cup sugar
    • 3/4 teaspoon ground cinnamon

    Banana Coffee Cake

    • ¾ cup unsalted butter softened to room temperature
    • 3/4 cup sugar
    • 3 very ripe bananas mashed (1 ½ cups)
    • 2 large eggs lightly beaten (room temperature preferred)
    • 1½ teaspoon vanilla extract
    • 2 Tablespoons sour cream
    • 1 1/3 cup all-purpose flour
    • ¾ teaspoon baking powder
    • 1/2 teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt

    Glaze (optional)

    • 1/2 cup powdered sugar
    • 2-3 teaspoons milk

    Instructions

    • Preheat oven to 350F and lightly grease and flour a 9×9 baking pan. Set aside.
    • Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined, then stir in mashed bananas.
    • Add eggs, stirring well after each addition, and then add sour cream and vanilla extract and stir well.
    • In a separate, medium-sized bowl, whisk together your flour, baking powder, baking soda, cinnamon, and salt.
    • Gradually add the dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
    • Pour batter evenly into prepared 9×9 pan. Prepare Streusel.

    Streusel

    • Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot).
    • Use a fork to whisk together your flour, sugars, and cinnamon. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
    • Sprinkle streusel evenly over batter.
    • Bake on 350F for 35 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
    • Allow to cool before drizzling with glaze (if using) and slicing and serving.

    Glaze

    • If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled banana coffee cake.

    Notes

    Originally posted April 27, 2018

    Updated on June 5, 2023

    Nutrition

    Calories: 296kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 119mg | Potassium: 70mg | Fiber: 1g | Sugar: 17g | Vitamin A: 305IU | Calcium: 23mg | Iron: 1.9mg
  • Air Fryer Turkey Burgers

    Air Fryer Turkey Burgers

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Air Fryer Turkey Burgers are the perfect answer when you want a juicy, flavorful burger that’s a bit healthier. With a seared outside and moist tender inside it’s the ideal burger!

    Air frying is quick, delicious, and usually a healthier way to cook and you must try it out! Start with some of my best classic air fryer recipes like this Air Fryer Grilled Cheese, this delicious tender and juicy Air Fryer Chicken Breast or this Perfect Air Fryer Steak with Garlic Herb Butter.

    Juicy and flavorful air fryer turkey burgers.

    The Best Air Fryer Turkey Burgers

    Air Frying burgers has rocked my world! The way the air fryer uses circulating air to create a heavenly crust while leaving the inside juicy and moist is heaven. So often, poultry in general, will dry out so quickly before the inside has a chance to get done. The air fryer changes that. The forced air browns and crisps, just like an oven would, but faster which allows the inside to cook and stay juicy. This is all accomplished with minimal oil or fat added!

    These turkey burgers are perfect for the main meal. Top your burger these with tomatoes, lettuce, pickles, and all your favorites, and then place them on your favorite bun and enjoy! Serve them up with some Homemade Air Fryer French Fries or Air Fryer Sweet Potato Fries. Add some Air Fryer Brussel Sprouts and you’ll have a complete air fryer meal!  Plus, using the air fryer means you don’t have to heat up the grill when it’s cold outside!

    Turkey Burgers Ingredients

    With only 4 ingredients, these burgers can’t get much easier. Feel free to add more spices to your turkey burgers to vary the flavor as desired. You can find ground turkey next to ground beef in your local grocery store. Check out the recipe card at the bottom of the post for exact ingredient measurements.

    • Ground Turkey: Ground chicken or ground beef can also be used.
    • Garlic: The garlic should be minced finely to blend in nicely with the burgers.
    • Salt and Pepper: Use these to flavor your burger as desired.
    • Worcestershire Sauce: Adds incredible umami flavor to the burgers
    • Toppings: Sprouts, butter lettuce, and sliced tomato.

    Making Turkey Burgers in the Air Fryer

    Using fresh ground turkey in your burgers will make them easier to shape than frozen ground turkey. Air frying them is going to give them that crusty outside and tender and juicy inside.

    1. Mix: In a medium-sized bowl, combine the turkey, garlic, salt, pepper, and Worcestershire sauce.
    2. Shape: Shape into four patties, keeping them ½ inch thick because they will shrink.
    3. Fry: Add two patties to the basket and cook at 360 degrees Fahrenheit for 7 minutes. Then, flip the patties and continue to cook for about 5 minutes or until cooked throughout. The internal temperature should be 165 degrees Fahrenheit. Use a meat thermometer to make sure the burgers are done.
    Ground turkey with pepper and garlic.

    Tips for Amazing Air Fryer Turkey Burgers

    There isn’t a whole lot that can go wrong with turkey burgers, but there are a few tips to remember to make sure you have incredible burgers.

    • Checking for Doneness: Because all air fryers are different, always remember to judge if your burger is done by the temperature, not the time. Check your user manual for your air fryer for best cooking times and adjust if needed. Turkey burgers are done when they reach 165 degrees Fahrenheit.
    • Sticky: Sometimes your ground turkey is sticky and hard to form or shape. If this happens, use parchment paper to help form them.  You can also refrigerate or freeze the meat for a little bit to help firm it up.
    • Divot: To help the burgers keep from shrinking too much, push your thumb into the middle and create a divot.
    • Turkey: Any ground turkey will work for these burgers. I typically use lean turkey meat like 97/3 or 85/15.

    Perfect Turkey Burger Variations

    Another nice thing about turkey burgers is how easy they are to customize. And just like any burger you can make a bunch of them and freeze them for quick dinners on a busy night. Then you will be all ready to go with little preparation for dinner!

    • Add-Ins: Turkey burger meat is ideal for adding vegetables. Finely chopped mushrooms, peppers, onions, or shredded zucchini all give the turkey flavor and add moisture.
    • Seasonings: I love the flavor that the simple ingredients of garlic and Worcestershire sauce add to these burgers. But the possibilities for other seasonings are endless.  BBQ seasonings, taco seasoning, ranch seasoning, greek spices, and even Italian spices would all be amazing.
    • Toppings: Tomatoes, lettuce, bacon, BBQ Sauce, avocado, and sprouts, are all great additions to a turkey burger.
    • Cheese: Don’t forget the cheese! Because cheese is my favorite, I love switching it up with Swiss, cheddar, pepper jack, feta, blue cheese, and Monterey jack. They will all change up the flavor and no matter what, you can’t go wrong.

    Perfectly juicy air fryer turkey burgers.

    Can You Make Turkey Burgers Ahead of Time?

    Yes! You can make a double or even a triple batch of these air fryer turkey burgers to freeze and then pull them out to cook when you need them.

    1. Form the turkey into a burger shape and place it on a cookie sheet lined with wax or parchment paper.
    2. Cover loosely with plastic wrap and freeze for 1-2 hours or till firm but not frozen solid.
    3. Using parchment paper to separate the patties, stack the burgers and place them in a freezer-safe ziplock bag. Freeze for up to 3 months.
    4. When ready to use, you can cook the burgers in the air fryer from frozen, adding 3-5 more minutes to the cooking time. Or thaw them in the refrigerator overnight.

    More Delicious Burger Recipes to Try

    Burgers! They’re juicy, full of flavor, a total comfort food and customizable. They’re amazing. I love burgers. In all forms. Truly you can’t go wrong with burgers! Perfectly proportioned, seasoned exquisitely and topped to your heart’s desire, they are just so fun to make and eat. Try these burger variations tonight!

    • In a medium sized bowl combine the turkey, garlic, salt, pepper and worcestershire sauce. Shape into four patties keeping them ½ inch thick because they will shrink.

    • Add two patties to the air fryer basket and cook at 360 degrees for 7 minutes. Flip the patties and continue to cook for about 5 minutes or until cooked throughout.

    • Place the patties onto your hamburger bun and add desired toppings and serve.

    Serves: 4

    Calories134kcal (7%)Carbohydrates2g (1%)Protein27g (54%)Fat2g (3%)Saturated Fat1g (5%)Cholesterol62mg (21%)Sodium100mg (4%)Potassium378mg (11%)Sugar1g (1%)Vitamin A28IU (1%)Vitamin C1mg (1%)Calcium12mg (1%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Main Course

    Cuisine American

    Keyword air fryer turkey burgers, turkey burger recipe, turkey burgers

  • Pork Enchiladas

    Pork Enchiladas

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    These delicious enchiladas are filled with juicy pork carnitas and smothered in melted cheese. Topped off with homemade red enchilada sauce, this is a dinner that the whole family will go crazy over.

    You can’t go wrong with enchiladas for dinner. They’re just so hearty, cheesy, and flavorful! A few more great recipes to try: white chicken enchiladas, enchiladas with avocado cream sauce, or to jazz up the most important meal of the day – breakfast enchiladas!

    Top-down view of pork enchiladas, garnished with cilantro, on a blue and white plate.

    Carnitas Enchiladas

    Get ready to experience the ultimate comfort food: pork enchiladas that will have everyone begging for seconds. Imagine juicy pork carnitas wrapped in soft flour tortillas and smothered in a savory red enchilada sauce, packed with smoky flavors. The diced green chilies add a gentle kick of heat, perfectly complementing the savory pork.

    But wait, there’s more! The gooey, melted blend of Monterey Jack and Colby Jack cheese takes these enchiladas to another level of deliciousness. You can never go wrong with heaps of melty cheese. Each bite is an amazing combo of tender pork, tangy sauce, and creamy cheese. And don’t forget the final touch—a sprinkle of fresh cilantro! This dish is perfect for any occasion, whether it’s a family dinner or potluck with friends. I know your family will love them as much as mine does.

    What is Carnitas?

    Carnitas is a delicious dish that features tender Mexican pulled pork. The meat is simmered in things like chili powder, cumin, and citrus juices until it becomes tender and juicy. You can make it either in the slow cooker or Instant Pot!

    Ingredients for Pork Enchiladas

    This is everything you need to put this tasty dish together! The combination of flavors will have you coming back for seconds (and maybe even thirds!) Measurements can be found in the recipe card below.

    • Pork Carnitas: Juicy, flavorful, and slow-cooked to perfection! Prepare ahead of time using my recipe here.
    • Red Enchilada Sauce: You can use canned enchilada sauce, but I recommend using homemade sauce for the best flavor! You can also use green enchilada sauce if you prefer.
    • Diced Green Chilies: These add mild heat and delicious flavor to the enchiladas.
    • Shredded Monterey Jack and Colby Jack Cheese: This is my favorite blend of cheeses for Mexican inspired dishes! It’s so melty and flavorful! You could also use shredded Mexican cheese or cheddar cheese for easy prep.
    • Flour Tortillas: The flour tortillas serve as the vessel for the pork carnitas, holding all the delicious ingredients together. Feel free to swap these out for corn tortillas if that’s what you prefer!
    • Fresh Cilantro: Fresh herbs are a must! Add chopped cilantro to the pork enchiladas for an extra pop of bright flavor.

    How to Make the Best Pork Enchiladas

    Carnitas enchiladas are actually super easy to prepare! Fill your tortillas, cover with cheese and sauce, then pop your baking dish in the oven! After 20 minutes of bake time, you’ll have meaty, cheesy goodness ready to enjoy!

    1. Prepare Carnitas: Prepare pork carnitas ahead of time. A link is provided in the recipe card.
    2. Preheat Oven, Prepare Casserole Dish: Preheat your oven to 350 degrees Fahrenheit and lightly grease a baking dish.
    3. Combine Pork and Chilies: In a large bowl, combine the pork carnitas and diced green chilies, mixing them well.
    4. Fill Tortillas, Add Cheese, and Place in Baking Dish: Take a flour tortilla and spoon a generous amount of the pork and chili mixture onto it. Sprinkle 2 tablespoons of shredded Monterey jack cheese on top of the pork. Roll it up tightly, placing it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
    5. Cover With Sauce: Pour the red enchilada sauce over the rolled tortillas. Coat evenly. Set aside a small amount of sauce for later use.
    6. Top With Cheese: Sprinkle the shredded Colby Jack cheese over the top of the enchiladas, reserving a small amount for garnish.
    7. Bake: Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until the enchiladas are heated through and the cheese has melted.
    8. Melt: Remove the foil and continue baking for an additional 5 minutes or until the cheese turns golden and bubbly.
    9. Serve: Serve warm and garnish with cilantro or desired toppings.
    4-photo collage of enchiladas being assembled.

    Cooking Tips and Delicious Variations

    Make these pork enchiladas your own! Here are a few ideas on how to customize and perfect them:

    • Warm Your Tortillas: Before you assemble the enchiladas, warm up your flour tortillas. This makes them more pliable and less likely to tear when rolling. You can heat them in a dry skillet or microwave them for a few seconds until they become soft and easier to work with.
    • Use Different Sauce: I use red enchilada sauce in this recipe- it’s rich, savory, and made with warm spices! If you want, you can use green enchilada sauce instead. It’s bright and tangy with a mild kick of spice.
    • Swap Out Chilies: If you want more heat, swap out the green chilies for diced jalapenos, chipotle peppers, or serrano peppers.
    • More Toppings: Add a dollop of sour cream, sliced avocados, or salsa!
    • Serve With: These enchiladas are great on their own, but you can also serve them with a side of refried beans, black beans, or Mexican rice.

    A blue and white casserole dish filled with baked enchiladas.

    Storing Leftovers

    Pork enchiladas are super easy to store and heat up later for a quick and easy meal. I doubt you’ll have any leftovers, but just in case, here’s how to keep them fresh:

    • In the Refrigerator: Store leftovers in an airtight container for up to 4 days. When you’re ready to enjoy your enchiladas, heat in the oven or microwave until warmed through.
    • In the Freezer: Wrap enchiladas in aluminum foil and then place in a freezer bag. They will stay good in the freezer for 2 months. Before serving, thaw overnight in the fridge, then reheat in the oven for 15-20 minutes at 350 degrees Fahrenheit.

    Closeup of pork enchiladas with a bite taken out of them.

    More Enchiladas Recipes to Try:

    If you love enchiladas as much as I do, here are a few more recipes to add to your dinner lineup. They’re all easy to prepare and packed with savory, cheesy goodness! I promise they’ll be a hit with everyone in your family. They always fly off the table at my house! Even my picky eaters can never get enough.

    • Prepare pork carnitas ahead of time. A link is provided in the recipe card.

    • Preheat your oven to 350 degrees Fahrenheit and lightly grease a baking dish. Pour about ¼ cup of enchilada sauce into the prepared pan and spread it evenly to coat the bottom of the pan.

    • In a large bowl, combine the pork carnitas and diced green chilies, and mix well.

    • To assemble the enchiladas, spoon a generous amount of the pork mixture in the middle of the tortilla. Sprinkle about 2 tablespoons of shredded Monterey Jack cheese on top of the pork. Roll it up tightly, placing it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.

    • Pour the red enchilada sauce over the rolled tortillas, ensuring they are evenly coated.

    • Sprinkle the Colby Jack cheese over the top of the enchiladas.

    • Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until the enchiladas are warmed through and the cheese has melted.

    • Remove the foil and continue baking for an additional 5 minutes or until the cheese turns golden and bubbly.

    • Enjoy the enchiladas warm with cilantro or desired toppings!

    Serves: 8

    Serving1enchiladaCalories376kcal (19%)Carbohydrates32g (11%)Protein21g (42%)Fat18g (28%)Saturated Fat9g (45%)Polyunsaturated Fat1gMonounsaturated Fat3gCholesterol66mg (22%)Sodium935mg (39%)Potassium97mg (3%)Fiber1g (4%)Sugar15g (17%)Vitamin A422IU (8%)Vitamin C3mg (4%)Calcium311mg (31%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine Mexican

    Keyword carnitas enchiladas, pork enchiladas

  • Easy Homemade Garlic Knots

    Easy Homemade Garlic Knots

    Homemade garlic knots work for any meal and are super easy to make. They’re coated with a mouthwatering garlic spread made from butter, garlic powder, parmesan cheese, and fresh herbs! Serve them up with your favorite Italian dish and marinara sauce for dipping. It’s the best combination!

    Garlic knots are a super versatile side dish and a great way to switch things up from your classic dinner roll. Serve them with spaghetti, alfredo, or lasagna! They’re perfect for dipping in the sauce.

    Hero image of homemade garlic knots in a white serving bowl.

    Garlic Knots Recipe

    I’m a sucker for garlic knots. I can’t help but pile them onto my plate whenever they’re around! Something about their shape and tasty garlic coating makes them so irresistible. If you have a pasta night coming up, you need to make these homemade garlic knots! They taste so much better than their frozen counterparts and are refreshingly easy to make. 20 minutes of prep, 15 minutes in the oven, and that’s it!

    Now, you do need to make a homemade dough for these bad boys, but it’s super easy. If you’re familiar with my recipe for easy homemade pizza dough, it’s the same! And since we’re using instant yeast here, it only takes 10 minutes to proof. From there you cut the dough into slices, tie them up, brush on your garlic topping, and then it’s off to the oven! The hardest part is waiting, really, because these fill your kitchen with the most amazing smell. If you’re anything like me, you’ll want to eat these homemade garlic knots before dinner even starts!

    Ingredients Needed

    The great thing about this recipe is that it uses simple ingredients that are already in your pantry. It’s the perfect side dish to make without a grocery trip! Check out the recipe card below for all measurements.

    For the Knots:

    • Warm Water: Used to activate the yeast. If you have a candy or meat thermometer handy, check the temperature of your water. It should be between 100 and 110 degrees Fahrenheit. Any hotter, and it may kill the yeast.
    • Sugar: This acts as a food source for the yeast, so it can get nice and puffy.
    • Yeast: Be sure to use instant, or rapid rise yeast here, NOT active dry yeast.
    • Flour: All-purpose flour works great!
    • Salt: This helps to keep the garlic knots from tasting bland.

    For the Garlic Spread:

    • Butter: Because any good spread starts with butter. It adds richness and flavor to the tops of the rolls.
    • Seasonings: I used garlic powder and parsley to add flavor to the knots.
    • Olive Oil: Keeps the seasonings stuck to the bread. It also helps the knots to turn out a nice golden brown color.
    • Grated Parmesan: Adds baked cheesy goodness on top of your homemade garlic knots. For the best flavor, try grating your own parmesan!

    How to Make Homemade Garlic Knots

    Golden-brown, buttery knots in less than 30 minutes? Yes, please! You won’t want them any other way!

    1. Yeast Mixture: Mix warm water, sugar and yeast together. Let that sit for 5 minutes.
    2. Mix in Dough Ingredients: Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it rise for 10 minutes. I used my Kitchenaid mixer with the dough hook and it was so easy and worked great!
    3. Cut Into Equal Pieces: On a floured surface, roll your dough out about ½ inch thick. I used a pizza cutter to cut the dough in half and then in strips (about 8-10 inches) for the garlic knots. I recommend using a sharp knife to get uniform slices.
    4. Tie: Roll the strips in your hands to look like ropes and then tie in knots.
    5. Add to Baking Sheet: Place the knots on a greased baking sheet or baking sheet lined with parchment paper, then allow them to rise for another 10 minutes.
    6. Bake: Bake at 400 degrees for about 15-20 minutes.
    7. Butter Mixture: While they are baking melt the butter and mix with garlic powder, parsley, and olive oil.
    8. Brush: As soon as the garlic knots come out of the oven, brush the tops with the melted butter garlic mixture. Sprinkle with parmesan cheese and enjoy!
    3-photo collage of dough being tied and brushed with a butter mixture.

    What to Serve With Garlic Knots

    These amazing homemade garlic knots work well with so many different dishes. Pizza, pasta, soup, you name it! They’re perfect for dipping and add a little soft, garlicky goodness to any meal. If you’re not sure what to make for dinner, here are a few great ideas:

    How Long Do Homemade Garlic Knots Last?

    As long as they’re stored in an airtight container, your homemade garlic knots will last for about 3 days at room temperature. They can also be stored in the freezer in a freezer bag for 2 months. When you’re ready to reheat them, thaw overnight in the fridge then pop them in the oven for about 5 minutes at 350 degrees Fahrenheit.

    Rolls, Breadsticks, and More!

    If you loved these homemade garlic knots, you need to try these other tasty recipes! They’re all super easy to make and will add a little soft, flavorful goodness to any meal.

    Print

    Easy Homemade Garlic Knots

    Homemade garlic knots work for any meal and are super easy to make. They're coated with a mouthwatering garlic spread made from butter, garlic powder, parmesan cheese, and fresh herbs! Serve them up with your favorite Italian dish and marinara sauce for dipping. It's the best combination!
    Course Appetizer, Bread
    Cuisine American, Italian American
    Keyword garlic bread, garlic knots, garlic knots recipe, homemade garlic knots
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 8 Servings
    Calories 324kcal
    Author Alyssa Rivers

    Ingredients

    Easy Homemade Garlic Knots

    • 1½ cups warm water
    • 2 tablespoons sugar
    • 1 tablespoon yeast
    • 3½ cups flour
    • 1 tablespoon salt

    Garlic spread:

    • 1/2 cup butter
    • 1 tablespoon garlic powder
    • 1 teaspoon parsley, minced
    • 1 teaspoon olive oil
    • 1/4 cup parmesan cheese, grated

    Instructions

    • Mix warm water, sugar and yeast together. Let that sit for 5 minutes.
    • Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it raise for 10 minutes. I used my kitchenaid mixer with the dough hook and it was so easy and worked great!
    • On a floured surface, roll your dough out about ½ inch thick. I used a pizza cutter to cut the dough in half and then in strips (about 8-10 inches) for the garlic knots.
    • Roll the strips in your hands to look like ropes and then tie in knots.
    • Place the knots on a greased baking sheet and allow them to rise for another 10 minutes.
    • Bake at 400 degrees for about 15-20 minutes.
    • While they are baking melt the butter and mix with garlic powder, parsley, and olive oil.
    • As soon as the garlic knots come out of the oven, brush the tops with the butter garlic mixture. Sprinkle with parmesan cheese and enjoy!

    Notes

    Originally posted April 5, 2013

    Updated on June 2, 2023

    Nutrition

    Calories: 324kcal | Carbohydrates: 47g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 297mg | Potassium: 88mg | Fiber: 2g | Sugar: 4g | Vitamin A: 355IU | Calcium: 13mg | Iron: 3mg
  • Copycat Crumbl Cookies

    Copycat Crumbl Cookies

    Look no further for the best copycat Crumbl cookies because this recipe is the one! You can now make these giant buttery chocolate chip cookies at home to enjoy them warm anytime.

    Crumbl cookies are known for being served warm, fresh, and extra big! I’m so excited to share this recipe with you because not everyone lives by a Crumbl. I love copycat recipes for that very reason, to make something at home if you can’t get the real thing! A few of my other favorite copycat recipes on the blog are this salad from Olive Garden, the Chic-fil-A frosted lemonade, and these egg rolls from Cheesecake Factory. They are all spot on!

    Close up view of a hand holding a large copycat Crumbl cookie.

    What Are Crumbl Cookies?

    Known for a variety of flavors and options, Crumbl is a cookie empire that has spread nationwide. The chocolate chip cookie was the original cookie they started with and everyone loves the soft thick chocolatey cookie. My recipe uses the best ingredients and methods to achieve a perfect copycat Crumbl cookie. I can’t wait for you to make them!

    These copycat Crumbl chocolate chip cookies are always requestetd at our house! Kids and adults fight over hot cookies out of the oven, and this recipe makes everyone come back for more! I have some other amazing cookie recipes for you to try like these peanut butter cookies that are SO easy. You’ll also love my chocolatey no-bake cookies, but for a twist on snickerdoodles, you have to make these cookies! They are my fave!

    Ingredients Needed

    The ingredients needed for these copycat Crumbl cookies are very important so listen up! I am very passionate about my chocolate chips because I LOVE milk chocolate chips. It can be a controversial topic because a lot of people like semi-sweet. But I’m telling you, if Crumbl uses milk chocolate chips, then that’s what we use! Following my recipe below for the exact ingredients needed to successfully make these cookies.

    • Unsalted Butter: I like to control the salt flavors in my cookies so I use unsalted.
    • Granulated Sugar: The combination of granulated sugar and brown sugar is a must in chocolate chip cookies.
    • Light Brown Sugar: Make sure to pack the brown sugar because it really matters.
    • Eggs: Room temperature is best.
    • All-Purpose Flour: Adds structure to a cookie recipe.
    • Vanilla Extract: My favorite is Mexican vanilla.
    • Baking Soda and Baking Powder: You need both to help the cookies rise and become light and fluffy.
    • Salt: Salt always enhances the sweetness of a cookie.
    • Cornstarch: Preserves the softness of the cookie.
    • Milk Chocolate Chips: Use the brand Guittard for the most accurate taste!

    This copycat Crumbl cookie recipe is easy to make at home! It’s simple and so straightforward. First, cream your butter and sugar. Add the rest of your ingredients and mix, then pop them in the oven. It’s also satisfying to know how much money you’re saving by making them yourself. Following my instructions below and you will love the outcome of your copycat Crumbl cookies.

    1. Beat Butter and Sugars: Using a stand mixer fitted with the paddle attachment beat the butter and both sugars together on medium-high speed for 4-5 minutes until it becomes pale and fluffy.
    2. Add Eggs and Vanilla: Add the eggs and vanilla and mix until combined. Be careful not to overmix.
    3. Mix Together the Dry Ingredients: In a large bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch.
    4. Combine the Wet and Dry Ingredients: Add the flour to the wet ingredients and mix on low until it is fully absorbed. Turn off the mixer then scrape the sides of the bowl to make sure all the flour is incorporated.
    5. Add the Chocolate Chips: Add the chocolate chips. Then fold them in by hand using a spatula.
    6. Measure the Dough: Use a ⅓ cup measuring cup to portion the dough into balls. For more accuracy weigh the dough into 110 grams and roll it into balls.
    7. Bake: Place the balls of dough on the prepared baking sheets, leaving 3 inches between them. Bake for 12-14 minutes, or until lightly browned, and remove from the oven.
    8. Slightly Cool: Let the cookies sit on the baking sheet for 10-15 minutes before transferring to a cooling rack. The centers of the cookies will look underbaked, but leave them on the baking sheets. This allows them to continue baking as they cool and they will set perfectly.
    First photo of the sugars and butter in a silver bowl. Second photo of the creamed butter and sugars with eggs and vanilla added on top. Third photo of the dry ingredients in a large clear bowl. Fourth photo of the chocolate chips added into the dough.

    Quick Tips

    I want to make sure you’re cookies turn out perfectly, so read my tips below for the best success! I’ve made these cookies enough to know how to get them to turn out. These copycat Crumbl cookies turn out chewy and soft with golden edges. You will LOVE the texture when you follow my tips below.

    • Cream the Butter and Sugars: Be sure to cream the butter and sugar for 4-5 minutes until fluffy and pale in color.
    • Higher Temperature: Bake cookie dough at a higher temperature for less amount of time.
    • Slightly Underbake: Don’t cook all the way through, let them sit on the baking sheet before transferring them to a cooling rack.
    • Don’t Overmix the Flour: Mix the flour into the dough just until combined. Over-mixing results in tough cookies.
    • Use Good Quality Chocolate Chips: Guittard is the brand to use! It’s the brand Crumbl uses and it’s the best.
    • Don’t Overbeat the Eggs: Too much beating can create too much air. This causes the cookies to rise and then fall as they bake resulting in flat cookies.

    Top view of baked copycat Crumbl cookies on a cookie sheet lined with parchment paper.

    Storing Leftover Cookies

    I love these copycat Crumbl cookies because they have cornstarch that keeps them soft days later! Make them ahead of time and freeze them until you’re ready to bake. Here is how I like to store and freeze my cookies.

    • On the Counter: Store in an airtight container for up to 5 days.
    • In the Freezer: Baked cookies can be stored in an airtight container. Store in the freezer for up to 3 months. Unbaked cookie dough can be portioned out and frozen. Frozen cookie dough will keep for up to 3 months in the freezer. Bake directly from frozen, but add 2-3 minutes of baking time.
    • To Reheat: Microwave your cookie for 15 seconds for a warm cookie experience!

    Closeup view of broke cookies stacked on top of a baking sheet pan. A pink towel is next to the pan.

    More Sweet Copycat Recipes

    Copycat recipes are so fun to make at home! Especially when it’s a delicious treat you can enjoy any time you want. Here are some more of my favorite copycat recipes that I know you are going to love too! I hope you give them a try.

    Print

    Copycat Crumble Chocolate Chip Cookie

    Look no further for the best copycat Crumbl cookies because this recipe is the one! You can now make these giant buttery chocolate chip cookies at home to enjoy them warm anytime.
    Course Dessert
    Cuisine American
    Keyword copycat crumbl chocolate chip cookies, Crumbl cookies
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    Servings 16 Cookies
    Calories 507kcal
    Author Alyssa Rivers

    Ingredients

    • 1 ½ cup unsalted butter, room temperature
    • ¾ cup granulated sugar
    • 1 ½ cup light brown sugar, packed
    • 2 large eggs, room temperature
    • 4 cups all-purpose flour
    • 4 teaspoons vanilla extract
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 tablespoon cornstarch
    • 2 cups milk chocolate chips, (Guittard for the most accurate taste)

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
    • Using a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on medium-high speed for 4-5 minutes, until it becomes pale and fluffy.
    • Add the eggs and vanilla and mix until combined.
    • In a large bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch.
    • With the mixer running on low speed, add the flour to the wet ingredients until it is fully absorbed. Turn off the mixer and scrape the sides and bottom of the bowl to make sure all the flour is incorporated.
    • Add the chocolate chips and mix in by hand.
    • Use a ⅓ cup measuring cup to portion the dough into balls, or for more accuracy weigh the dough into 110 grams and roll it into balls.
    • Place the balls of dough on the prepared baking sheets, leaving 3 inches between them. Bake for 12-14 minutes, or until lightly browned, and remove from the oven.
    • Let the cookies sit on the baking sheet for 10-15 minutes before transferring to a cooling rack. The centers of the cookies will look underbaked, but leave them on the baking sheet pan. This allows them to continue baking as they cool and they will set perfectly.
    • The cookies can be served warm, chilled, or at room temperature.

    Nutrition

    Serving: 1cookie | Calories: 507kcal | Carbohydrates: 70g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 314mg | Potassium: 101mg | Fiber: 1g | Sugar: 44g | Vitamin A: 612IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 2mg
  • Cube Steaks with Mushroom Gravy

    Cube Steaks with Mushroom Gravy

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    This Cube Steak is a tender and juicy beef steak seared in beef broth, onion, and garlic powder, then made with the best mushroom gravy. A simple and delicious meal made in less than 30 minutes!

    I love to cook beef, and steak is one of my favorite ways to do that! For more simple steak recipes, try this Garlic Butter Herb Steak Bites with Potatoes, this delicious Brown Sugar Garlic Flank Steak, or these yummy Creamy Garlic Steak Bites with Mushrooms.

    Cube steak with mashed potatoes and mushroom gravy with a side of green beans.

    Easy Cube Steak Recipe

    This delicious recipe is easy to make and packs a punch with flavor. Cube steak is a type of beef cut known to be a tough piece of tender meat. Usually, it is either top round or top sirloin when purchased. It is then flattened by pounding and tenderized before cooking. Cube steak got its name because of the indentations that are on the cube steak after it has been tenderized by a meat tenderizer.

    To get this meat as tender and juicy as possible, you will want to make sure you take time to tenderize your meat about 20-30 minutes before you start cooking. Once you see how delicious it turns out and you drizzle on some delicious mushroom sauce, you won’t be able to resist seconds!

    Cube Steak Ingredients

    This delicious meat combination with a mushroom sauce is mouth-watering and one of the best meals I have made. Our family loves to make it over and over again. To find out the exact ingredient measurements, check out the recipe card that’s at the bottom of the post.

    • Flour: I used all-purpose flour in this recipe.
    • Salt and Pepper: These enhance the flavors of the ingredients.
    • Onion Powder: This gives a slight onion flavoring to the base of the seasoning.
    • Garlic Powder: The garlic flavor really adds in a delicious taste.
    • Olive Oil: You can use vegetable oil or canola oil if that’s what you have instead!
    • Cube Steaks: When you purchase, these will be top-round or sirloin steaks.

    Mushroom Gravy

    • Olive Oil: You will cook the onions and mushrooms in the oil.
    • Onion: You can use a yellow onion or a white onion.
    • Mushrooms: Slice these up to be the same size so that they cook evenly.
    • Beef Broth: This acts as a base for the sauce.
    • Onion Soup Mix: The onions in the soup mix complement the onions in the seasoning for the steak.
    • Cornstarch and Water: Combining these two together helps thicken up the sauce.

    How to Cook Cube Steak

    So simple to make with only two easy steps. Then, create a delicious mushroom gravy that is out of this world good. Combined, it is the perfect combination and so delicious!

    1. Mix together seasoning: In a small bowl, combine the flour, pepper, salt, onion, powder, and garlic powder.  Add the cube steak and coat with the flour on each side.
    2. Cook the cube steak: In a medium-sized skillet, add the olive oil.  Over medium-high heat, add the cube steak and cook for about 3-4 minutes on each side.  Remove from the skillet and set aside.
    3. To make the mushroom gravy:  Add the olive oil and sliced onions.  Sauté for 4-5 minutes and add in the mushrooms until they are tender and the mushrooms are golden.  Add in the beef broth and onion soup mix and mix until dissolved.  Combine the cornstarch and water and whisk in a small bowl.  Add to the gravy and mix.  Add the cube steaks back to the gravy and let simmer until the sauce has started to thicken.

    Tips for Making Cube Steak

    Combined, this steak and mushroom gravy is the perfect combination. It is simple to make and comes together in less than 30 minutes. These tips are here to help you better the cube steak recipe and make this over and over again.

    • Let rest: It is best to allow the steaks time to rest out of the cold refrigerator about 20 to 30 minutes ahead of cooking time.
    • Preparing cube steak: Be sure to remove any moisture from the cube steak by patting it dry with a paper towel. This will ensure the steak will sear evenly as well as have a crispy crust.
    • Tenderize meat: Pound the steak using a meat tenderizer. This helps your steak become tender and juicy.
    • Overcooking: It is best not to overcook the cube steak. It will become rubbery and hard to eat.
    • Thicken gravy: Mix together a slurry or roux of cornstarch or flour with water. Slowly add it to the mushroom gravy for the desired thickness.
    • Beef broth: For more flavor, add in beef broth instead of water.

    The process of making cube steak. Cooking cube steak on a skillet, then caramelizing onions and mushrooms together making a mushroom gravy sauce.

    Cooking Temperatures for Steak

    It’s important to know what temperature to cook your steak to so that you don’t overcook it (or undercook it). I use a meat thermometer to check the internal temperature of my steak.

    • Rare: 115 degrees Fahrenheit; Remove when it reaches 110 degrees Fahrenheit.
    • Medium-Rare: 125 degrees Fahrenheit; Remove when it reaches 120 degrees Fahrenheit.
    • Medium: 135 degrees Fahrenheit; Remove when it reaches 130 degrees Fahrenheit.
    • Medium-Well:140 degrees Fahrenheit; Remove when it reaches 135 degrees Fahrenheit.
    • Well Done: 150 degrees Fahrenheit; Remove when it reaches 145 degrees Fahrenheit.

    Cube steak in the mushroom gravy sauce cooking in a skillet.

    How to Store Leftovers

    This cube steak recipe is delicious and tastes just as good the next day! Here are a few ways to store this delicious recipe:

    • Can you make it ahead of time? Yes, the cube steak can be prepared and tenderized ahead of time to save even more time when cooking. Also, the seasoning and mushroom gravy can be made ahead of time separately and stored in the refrigerator for 24 to 48 hours ahead of time.
    • Can you freeze steak? Yes! This makes a great freezer meal. After cooking your steak, let it cool completely and place it in a ziplock bag or airtight container. Add the steak with the gravy to the bag and freeze, laying flat for 2-3 months. Thaw in the refrigerator overnight before reheating.
    • How to reheat cube steak: Cube steak can be warmed up on a skillet on medium-low heat or in the microwave.

    Cube steak cooked in a mushroom gravy sitting in a skillet.

    What to Serve with Cube Steak

    Make this a complete meal with classic sides to enhance this cube steak for dinner. I always love a good mashed potato with my steak to dip in as well as the mushroom gravy sauce. A side salad and a roll is always a great way to make this meal satisfying.

    Mushroom Gravy:

    • In a small bowl combine the flour, pepper, salt, onion, powder and garlic powder. Add the cube steak and coat with the flour on each side.

    • In a medium sized skillet add the olive oil. Over medium high heat add the cube steak and cook for about 3-4 minutes on each side. Remove from the skillet and set aside.

    • To make the mushroom gravy: Add the olive oil and sliced onions. Sauté for 4-5 minutes and add in the mushrooms until they are tender and mushrooms are golden. Add in the beef broth and onion soup mix and mix until dissolved. Combine the cornstarch and water and whisk in a small bowl. Add to the gravy and mix. Add the cube steaks back to the gravy and let simmer until sauce has started to thicken.

    Serves: 6

    Calories257kcal (13%)Carbohydrates11g (4%)Protein18g (36%)Fat16g (25%)Saturated Fat4g (20%)Cholesterol54mg (18%)Sodium404mg (17%)Potassium390mg (11%)Fiber1g (4%)Sugar1g (1%)Vitamin C1mg (1%)Calcium22mg (2%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Main Course

    Cuisine American

    Keyword Cube steak, Cube steak recipe

  • Chocolate Peanut Butter Pie

    Chocolate Peanut Butter Pie

    A fluffy, whipped peanut butter filling on top of an Oreo crust, all topped with chocolate ganache- what could be better than that? This chocolate peanut butter pie is the perfect dessert for anyone wanting something smooth, rich and indulgent!

    Need more smooth and creamy desserts that are perfect for summer? Try this no-bake Oreo pie or key lime pie next!

    A slice of peanut butter pie with a bite taken out of it.

    Peanut Butter Pie With Chocolate Ganache

    Calling all peanut butter lovers: this is the dessert for you! Creamy and chilled to perfection, this chocolate peanut butter pie is the perfect summer treat. It’s rich and creamy without being too heavy. You’re going to love it!

    It all starts with a crumbly Oreo crust, topped with a peanut butter filling made with cream cheese and whipped topping. Then we add the finishing touch- a smooth layer of chocolate ganache. This pie is so rich, creamy, and flavorful. You’ll love every bite.

    Ingredients Needed

    It really doesn’t take many ingredients at all to put this chocolate peanut butter pie together. To find exact measurements for the crust, filling, and ganache, see the recipe card below.

    Crust

    • Crushed Oreos: I used about 16 cookies worth. You can place your Oreos in a bag and crush with a rolling pin or use a food processor.
    • Unsalted Butter: To add richness to the crust and also hold it together.
    • Salt: Just a pinch to enhance the flavors.

    Filling

    • Cream Cheese: Full-fat cream cheese will give you the best flavor and texture. I recommend using room temperature cream cheese so that it blende together smoothly with the other ingredients.
    • Creamy Peanut Butter: I used creamy peanut butter, but you can also use crunchy peanut butter if you want a little texture.
    • Powdered Sugar: Helps to stabilize the filling and also gives it sweetness.
    • Vanilla Extract: Gives the filling a little extra warmth and sweetness.
    • Whipped Topping: Adds more creaminess to the filling.

    Ganache

    • Chocolate Chips: Semi-sweet, milk, and dark chocolate chips all work great! Use your favorite!
    • Heavy Cream: Adds creaminess and also adjusts the consistency of the ganache.

    How to Make Chocolate Peanut Butter Pie

    This pie is so simple, but so delicious! Its nutty chocolate flavor is sure to be a hit with friends and family. You can also keep the whole pie for yourself, no judgment here.

    Crust

    1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
    2. Oreo Crumbs: Crush the Oreos in a blender or food processor, or place them in a ziplock bag and use a rolling pin to crush them to a powder. Mix with the melted butter until it resembles damp sand, or mud.
    3. Press Into Pan: Add the mixture to a 9-inch pie dish and press in with your fingers, the flat bottom of a heavy glass, or the bottom of a flat measuring cup.
    4. Bake: Bake for 10 minutes. Then let cool completely.

    Filling

    • Cream Cheese Mixture: Add the cream cheese, peanut butter, powdered sugar and vanilla to a large bowl. Use a hand mixer to beat until smooth.
    • Fold in Whipped Topping: Add ⅓ of the whipped topping to the mixture and mix until smooth. Add the remaining whipped topping and fold in until fully incorporated.
    • Add to Crust: Fill the cooled crust with the filling and smooth the top.

    Ganache

    1. Heat Cream: Heat the cream in the microwave until steaming, about 45 seconds.
    2. Pour Over Chocolate: Pour the steaming cream over the chocolate chips and let sit for 2-3 minutes.
    3. Mix: Use a fork or a whisk to stir until the chocolate is fully melted and the ganache is shiny and smooth.
    4. Add to Pie, Chill: Spoon the ganache over the peanut butter filling and smooth. Chill in the fridge for an hour or so, until the ganache is set.
    4-photo collage of the crust and filling being prepared.

    Tips and Variations

    Here are a few ways to customize this delicious pie with ingredients you already have on hand!

    • Creamy Peanut Butter: I recommend using creamy peanut butter for a nice smooth filling. You can also use chunky peanut butter but it will change the texture.
    • Use Whipped Cream: Instead of using 8 ounces of whipped topping, you can whip up 1 ½ cups of heavy whipping cream with 3 tablespoons of powdered sugar to stiff peaks. 
    • Switch Up the Chocolate: Use your favorite type of chocolate for the ganache! Some people like semi-sweet, while others prefer milk chocolate, which makes the pie a little more like a peanut butter cup.
    • Different Crust: I love the chocolatey flavor that the Oreo crust adds, but you can use graham cracker or Nilla wafer crumbs instead to switch things up.

    Top-down view of chocolate peanut butter pie with a slice cut out of it.

    How Long Does Chocolate Peanut Butter Pie Last?

    Since this is a chilled pie, it’s great for making ahead and storing any leftovers you may have! Just make sure to store it in an airtight pie container or covered with plastic wrap to keep it fresh.

    • In the Refrigerator: Store leftover pie covered in the fridge for 3-5 days.

    A slice of pie being served with a cake spatula.

    More Peanut Butter Recipes

    Whenever I’m craving a dessert that’s rich, nutty, and indulgent, peanut butter is always the way to go. It’s something I always have on hand, and it can be used in so many different ways! Here are a few of my favorite recipes to try out:

    Print

    Chocolate Peanut Butter Pie

    A fluffy, whipped peanut butter filling on top of an Oreo crust, all topped with chocolate ganache- what could be better than that? This chocolate peanut butter pie is the perfect dessert for anyone wanting something smooth, rich and indulgent!
    Course Dessert
    Cuisine American
    Keyword chocolate peanut butter pie, chocolate peanut butter pie recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Chill Time 1 hour
    Total Time 1 hour 30 minutes
    Servings 6 Servings
    Calories 706kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 16 Oreos crushed
    • 2 tablespoons unsalted butter melted
    • 1 dash of salt

    Filling

    • 4 ounces cream cheese room temperature
    • ¾ cup creamy peanut butter
    • ¾ cup powdered sugar
    • 1 teaspoon vanilla extract
    • 8 ounces whipped topping thawed

    Ganache

    • ½ cup semi-sweet or milk chocolate chips
    • ⅓ cup heavy cream

    Instructions

    Crust

    • Preheat the oven to 350 degrees fahrenheit.
    • Crush the oreos in a blender or food processor, or place them in a ziplock bag and use a rolling pin to crush them to a powder. Mix with the melted butter until it resembles damp sand, or mud.
    • Add the mixture to a 9-inch pie dish and press in with your fingers, the flat bottom of a heavy glass, or the bottom of a flat measuring cup.
    • Bake for 10 minutes. Let cool completely.

    Filling

    • Add the cream cheese, peanut butter, powdered sugar and vanilla to a large bowl. Use a hand mixer to beat until smooth.
    • Add ⅓ of the whipped topping to the mixture and mix until smooth. Add the remaining whipped topping and fold in until fully incorporated.
    • Fill the cooled crust with the filling and smooth the top.

    Ganache

    • Heat the cream in the microwave until steaming, about 45 seconds.
    • Pour the steaming cream over the chocolate chips and let sit for 2-3 minutes.
    • Use a fork or a whisk to stir until the chocolate is fully melted and the ganache is shiny and smooth.
    • Spoon the ganache over the peanut butter filling and smooth. Chill in the fridge for an hour or so, until the ganache is set.

    Nutrition

    Calories: 706kcal | Carbohydrates: 66g | Protein: 12g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 364mg | Potassium: 335mg | Fiber: 3g | Sugar: 51g | Vitamin A: 627IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 5mg
  • Easy Chicken Paprikash

    Easy Chicken Paprikash

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Indulge in a rich and creamy Chicken Paprikash that is so delicious, and it pairs perfectly over noodles. This classic Hungarian dish combines tender chicken with a flavorful blend of smoked paprika, onions, garlic, and tomatoes.

    Chicken is our go-to dinner option every time we want something easy and filled with lots of flavors! Check out more chicken favorites like this delicious Coconut Curry Chicken, this yummy Chicken Milanese, or a favorite at our house, this Baked Sweet and Sour Chicken.

    The top view of 2 bowls filled with noodles and chicken paprikash.

    Easy Chicken Paprikash Recipe

    The recipe for Chicken Paprikash originated in Hungary, a country known for its delicious food. It’s a dish made with chicken, onions, garlic, tomatoes, and a special spice called paprika. The chicken is cooked in a tasty broth until it’s almost done. Then, a creamy sauce is made by adding sour cream and heavy whipping cream.

    This chicken is often served with noodles (you can use regular pasta or egg noodles) or dumplings It has become popular across the world, too, because it’s so tasty and comforting. Plus, not only does this dish really deliver on the taste, but it’s quick to make. It takes very little preparation and cooks in less than 30 minutes. Though not your traditional weeknight meal, this recipe will become a new family favorite! And then if you love this Hungarian dish, you must try this delicious Hungarian Goulash too!

    Ingredients in Hungarian Chicken Paprikash

    Once you look over this list of ingredients, you can immediately tell why this dish is so tasty! I especially love the flavor of the smoked paprika. It brings a warm, deep element of flavor that you don’t want to miss! Check out the recipe card at the bottom of the post for exact measurements.

    • Vegetable Oil: Used for cooking and adding a mild flavor to the dish.
    • Yellow Onion: Adds a savory and slightly sweet taste to the recipe when minced.
    • Garlic: The garlic gives off a delicious aroma. You can use minced garlic from the jar if you don’t have fresh cloves. ½ teaspoon equals about 1 clove of garlic.
    • Roma Tomatoes: Mincing these tomatoes adds a fresh and tangy element to the dish.
    • Boneless Skinless Chicken Breasts: Cut into pieces, they serve as the main protein in the recipe.
    • Smoked Paprika: I love paprika but smoked paprika really takes this warm spice to the next level.
    • Salt: This enhances the taste of the other ingredients and brings out their flavors.
    • Black Pepper: Adds a mild heat and a hint of spiciness to the dish.
    • Chicken Broth: This sets the dish up with a flavorful base for the sauce and adds richness to the recipe.
    • All-Purpose Flour: The flour thickens the sauce and gives it a smooth and velvety consistency.
    • Sour Cream: Adds creaminess and a tangy flavor to the sauce. You can also use plain Greek yogurt instead.
    • Heavy Whipping Cream: This adds richness and texture to the sauce.

    How to Make Chicken Paprikash

    This recipe is quick and easy and a great recipe when you are looking to try something new. Plus, you don’t need any fancy or hard-to-find ingredients, so it’s simple to gather up everything you need!

    1. Sauté Onions: Heat your vegetable oil over medium-high heat in a large pan. Saute your onion until they soften and begin to color.
    2. Cook Chicken: Add in your garlic and tomatoes and saute for another 2-3 minutes. Add in the chicken and paprika, salt, and pepper, and cook for about 5-8 minutes or until all the chicken is nearly cooked through.
    3. Boil: Add in your chicken broth and bring to a rolling boil. Reduce heat to low and simmer for 4-5 minutes.
    4. Simmer and Serve: Whisk in your flour, and be sure no clumps form. Continue simmering until the liquid has begun to thicken. Add in your sour cream and heavy whipping cream. Continue to simmer and stir periodically for about 10 minutes. Serve over noodles or dumplings, and enjoy!
    4 pictures in a collage showing the steps on how to add the ingredients to the pan.

    Substitutions

    Sometimes you don’t have the ingredients listed on hand, so I’ve come up with some substitutions that can be made in this chicken paprikash. Just remember, substitutions might change the taste and texture of the final product.

    • Oil: You can substitute it with other cooking oils like canola, sunflower, or olive oil.
    • Boneless skinless chicken breasts: You can substitute them with boneless chicken thighs or even chicken tenderloins if you like darker meat or have them on hand.
    • Smoked paprika: If you don’t have smoked paprika, you can use regular paprika or a combination of regular paprika and a small amount of liquid smoke for a hint of smoky flavor.
    • Heavy whipping cream: You can use whole milk or half-and-half to add creaminess to the sauce instead of heavy whipping cream. However, this will change the sauce’s consistency to be a bit thinner.
    • All-purpose flour: If you need a gluten-free option, you can use cornstarch as a thickening agent instead.

    The top view of chicken paprikash in a pan with a wooden spoon.

    How to Store Leftovers

    This chicken paprikash makes fantastic leftovers and tastes just as good the next day! You can even store this and freeze it for later, making it a quick and easy meal option.

    1. In the Refrigerator: Let the chicken cool to room temperature. Then, store the leftovers in an airtight container in the fridge. They will last about 3-4 days.
    2. In the Freezer: Store your cooked chicken in an airtight container and label it with the date. It can be stored in your freezer for about 2 to 3 months. Use containers or bags that seal tightly so your chicken doesn’t get freezer burn.
    3. How to Reheat Leftover Chicken Paprikash: Thaw the frozen leftovers in the refrigerator overnight and then reheat them in a pot on the stovetop or microwave until heated. Your chicken is safe to eat when it has reached an internal temperature of 165 degrees Fahrenheit.

    **Don’t store the noodles or dumplings. Cook those fresh when you serve your leftovers**.

    the top view of chicken paprikash in a bowl with a silver spoon.

    Make it a Meal!

    If you are wondering what to serve with this chicken paprikash, I’ve got you covered! I’ve gathered up 4 more recipes that can be served with this recipe as sides that will complement it well. It’s so delicious, you won’t want to miss it!

    • In a large pot, heat your vegetable oil over medium high heat. Saute your onion until they soften and just begin to color.

    • Add in your garlic and tomatoes and saute for another 2-3 minutes. Add in your chicken and paprika, salt, and pepper, cook until all the chicken is nearly cooked through, about 5-8 minutes.

    • Add in your chicken broth and bring to a rolling boil. Reduce heat to low and simmer for 4-5 minutes.

    • Whisk in your flour, be sure no clumps form. Continue simmering until the liquid has begun to thicken. Add in your sour cream and heavy whipping cream. Continue to simmer and stir periodically for about 10 minutes.

    • Serve over noodles or dumplings and enjoy!

    Serves: 6

    Calories165kcal (8%)Carbohydrates8g (3%)Protein11g (22%)Fat10g (15%)Saturated Fat5g (25%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.01gCholesterol54mg (18%)Sodium573mg (24%)Potassium370mg (11%)Fiber2g (8%)Sugar3g (3%)Vitamin A2159IU (43%)Vitamin C5mg (6%)Calcium54mg (5%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine Hungarian

    Keyword Chicken Paprikash

  • Strawberry Cheesecake Cookies

    Strawberry Cheesecake Cookies

    Meet your new favorite cookie recipe: soft and sweet strawberry cookies filled with a gooey cheesecake center. These golden-brown morsels of goodness will be devoured as soon as they’re out of the oven!

    Craving cookies, but don’t want something chocolatey? Fruit-filled cookies are the answer! Try these strawberry cake mix cookies, lemon ricotta cookies, or blueberry cookies next!

    5 cookies stacked on top of each other. One is broken in half so the cheesecake filling can be seen.

    Strawberry Cheesecake Cookies Recipe

    When it comes to desserts, you can’t go wrong with cheesecake. Especially when it’s stuffed inside a golden brown cookie made with strawberry pieces. Honestly, I think that these are some of the best cookies I’ve ever tried. The soft and buttery cookie base combined with tangy cheesecake and sweet strawberry… it’s dreamy.

    This is the perfect summer potluck dessert and trust me when I say, they will fly off the table. It’s no surprise why when they’re soft and buttery with an ooey-gooey cheesecake core! The good news is, unlike making a homemade cheesecake, these cookies are super simple to whip up. Easy to make, and even easier to devour! Once you get a taste, you’ll want to keep the whole pan for yourself.

    Ingredients for the Cookies and Cheesecake Filling

    These ingredients combine to create a dessert that’s the perfect blend of cheesecake and cookie! I love this recipe because it uses a lot of standard baking ingredients. Just make sure you have some freeze-dried strawberries on hand! The sweet strawberry pieces bring all of the flavors together. Note: all measurements can be found below in the recipe card.

    Cheesecake Filling

    • Cream Cheese: This acts as the base of the filling and makes it smooth and creamy. I used regular full-fat cream cheese.
    • Powdered Sugar: Helps to stabilize the filling and also adds sweetness!
    • Vanilla: Adds a warm, sweet taste to the cheesecake filling. For the best flavor, use pure vanilla extract or make your own blend.

    Cookies

    • Unsalted Butter: It’s best if your butter is at room temperature so it mixes together smoothly with the other ingredients.
    • Sugar: I used both brown and white sugar here for a deep sweetness.
    • Large Eggs: Bind all of the strawberry cheesecake cookie ingredients together!
    • Vanilla: Adds warmth and enhances all of the cookie flavors.
    • Flour: For giving the cookies structure. All-purpose flour works great!
    • Baking Powder: A must-add so your cookies rise properly.
    • Salt: Just a pinch to make everything taste better.
    • White Chocolate Chips: Add melty, creamy goodness to the cookies!
    • Freeze-Dried Strawberries: For sweet strawberry flavor in each bite. Fresh strawberries can also be used. I would avoid using frozen strawberries because they release liquid as the cookies bake, making them soggy.

    How to Make Strawberry Cookies Filled With Cheesecake

    It’s not difficult at all to make these strawberry cheesecake cookies. If anything, it’s kind of fun to put them together and then see how perfectly they turn out! This has quickly become one of my favorite cookie recipes and I know you will love it just as much. Especially if you’re a fan of both strawberries and cheesecake like me!

    To Make the Cheesecake Filling:

    1. Preheat Oven, Prepare Pans: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
    2. Cream Cheese Filling: In a medium bowl beat together the cream cheese, powdered sugar, and vanilla on medium speed until smooth. Be sure to scrape down the bowl to make sure it is all well combined. Scoop teaspoon sized dollops of the cream cheese mixture onto a parchment lined baking sheet and place in the freezer while you prepare the dough.

    For the Cookies:

    1. Sugar Mixture: In a large bowl, cream together the butter, brown sugar, and granulated sugar for 3-4 minutes, until light and fluffy. Add the eggs and vanilla and beat until combined
    2. Mix Dry Ingredients: Add the flour, baking soda, baking powder and salt just until combined. Fold in the white chocolate chips and freeze dried strawberries by hand.
    3. Scoop: Using a larger cookie scoop, about 3 tablespoons, scoop the cookie dough onto the baking sheets and flatten out.
    4. Fill: Add one dollop of the chilled cheesecake filling in the center of the flattened cookie dough and form the cookie dough up around the filling. Make sure to pinch the edges so the dough seals the filling inside. I found that a few cookies needed a pinch or two of additional cookie dough to fully seal the filling inside.
    5. Bake: Place the stuffed cookie balls on the baking sheet leaving 2 inches between them. Bake for 12-14 minutes, until the edges of the cookies are just barely starting to brown and the center still look underbaked. The cookies will still be light in color, they won’t brown very much. Remove strawberry cheesecake cookies from the oven and let cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack.
    4-photo collage of cookie dough and cheesecake filling being prepared, and cookies assembled.

    Tips for Making the Best Cookies

    To get bakery-worthy cookies, here are a few simple tips to keep in mind! Strawberry cheesecake cookies are seriously so good, you’re going to want to make them all the time.

    • Chill Cheesecake Filling: Take the time to really chill the cheesecake centers. This will prevent the cheesecake filling from melting into the cookie dough as it bakes. 
    • Strawberry Pieces: When crushing the freeze dried strawberries, I left some pretty chunky pieces, but also crushed some into powder. This gives the cookie dough a nice strawberry marbled look and makes sure every bite is packed with strawberry flavor. For more strawberry flavor, you can also add a teaspoon of strawberry extract to the cookie dough.
    • Leave Out the Chocolate: The white chocolate chips can be omitted if desired.
    • Don’t Overbake! These strawberry cheesecake cookies will look underbaked when they come out of the oven, but they will continue to bake as they cool. Trust the process. 
    • Using a Smaller Cookie Scoop: Smaller cookie scoops will work, but the amount of filling for each cookie will need to be reduced in order to allow the cookie dough to form a seal all around it. 

    Top-down view of baked strawberry cheesecake cookies.

    Storing Leftover Strawberry Cheesecake Cookies

    These creamy cookies never last long whenever I make them. If by some slim chance you have leftovers, here’s how you can keep your cookies fresh.

    • In the Refrigerator: Store in an airtight container for 4-5 days.
    • Reheating: For that just out of the oven freshness, pop your cookies in the microwave for 10-15 seconds until warm and melty.

    Top-down view of strawberry cheesecake cookies, with some of them broken in half.

    Looking for More Summer Strawberry Recipes?

    I’ve got you covered! From drinks to desserts, here are a few great recipes that are sure to please any strawberry lover. Need more ideas? Check out my full list of strawberry treats here.

    Print

    Strawberry Cheesecake Cookies

    Meet your new favorite cookie recipe: soft and sweet strawberry cookies filled with a gooey cheesecake center. These golden-brown morsels of goodness will be devoured as soon as they’re out of the oven!
    Course Dessert
    Cuisine American
    Keyword strawberry cheesecake cookies, strawberry cheesecake cookies recipe
    Prep Time 40 minutes
    Cook Time 14 minutes
    Total Time 54 minutes
    Servings 24 Cookies
    Calories 320kcal
    Author Alyssa Rivers

    Ingredients

    Cheesecake Filling

    • 8 ounces cream cheese chilled
    • ½ cup powdered sugar
    • ¼ teaspoon vanilla

    Cookies

    • 1 cup unsalted butter room temperature
    • ¾ cup brown sugar packed
    • 1 cup granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla
    • 3 ½ cup flour
    • ½ teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup white chocolate chips
    • 1 cup freeze dried strawberries roughly crushed

    Instructions

    • Preheat the oven to 350° Fahrenheit and line two baking sheets with parchment paper. Set aside.
    • In a medium bowl beat together the cream cheese, powdered sugar, and vanilla on medium speed until smooth. Be sure to scrape down the bowl to make sure it is all well combined. Scoop teaspoon sized dollops onto a parchment lined baking sheet and place in the freezer while you prepare the dough.
    • In a large bowl, cream together the butter, brown sugar, and granulated sugar for 3-4 minutes, until light and fluffy. Add the eggs and vanilla and beat until combined
    • Add the flour, baking soda, baking powder and salt just until combined. Stir in the white chocolate chips and freeze dried strawberries by hand.
    • Using a larger cookie scoop, about 3 tablespoons, scoop the cookie dough onto the baking sheets and flatten out.
    • Add one dollop of the chilled cheesecake filling in the center of the flattened cookie dough and form the cookie dough up around the filling. Make sure to pinch the edges so the dough seals the filling inside. I found that a few cookies needed a pinch or two of additional cookie dough to fully seal the filling inside.
    • Place the stuffed cookie balls on the baking sheet leaving 2 inches between them. Bake for 12-14 minutes, until the edges of the cookies are just barely starting to brown and the center still look underbaked. The cookies will still be light in color, they won’t brown very much. Remove from the oven and let cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack.

    Nutrition

    Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 142mg | Potassium: 219mg | Fiber: 2g | Sugar: 29g | Vitamin A: 385IU | Vitamin C: 121mg | Calcium: 46mg | Iron: 3mg