Yummy Homemade Recipes

Strawberry Rhubarb Pie

Ingredients:

- 1 double pie crust
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 3 cups rhubarb, chopped
- 3 cups fresh strawberries, halved
- 1¼ cups granulated sugar
- 3 tablespoons Minute tapioca
- Zest of 1 lemon
- 1 egg

Directions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the rhubarb, strawberries, 1¼ cups granulated sugar, all-purpose flour, Minute tapioca, and lemon zest. Mix gently to combine and set aside for 10 minutes to allow the mixture to thicken.
3. Roll out one half of the pie crust and fit it into a 9-inch pie plate.
4. Pour the fruit filling into the crust, spreading it evenly.
5. Roll out the second half of the pie crust and place it over the filling. Trim any excess dough, seal the edges by pressing them together, and cut slits or create a lattice pattern for steam to escape.
6. Beat the egg and brush it over the top crust for a golden finish. Sprinkle 1 tablespoon granulated sugar on top.
7. Bake the pie at 425°F (220°C) for 15 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let the pie cool completely on a wire rack before serving to allow the filling to set.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes

Kcal: 320 kcal | Servings: 8 servings

Tips:
Use fresh rhubarb and strawberries for the best flavor and texture.
Brush the crust with egg wash for a shiny, golden-brown finish.

Strawberry Cheesecake Pound Cake

Ingredients:

For the Pound Cake
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 cup diced fresh strawberries

For the Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract

For the Strawberry Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup strawberry puree
- 1 tsp vanilla extract

Garnish
- Fresh strawberries, halved
- Strawberry slices
- Powdered sugar for dusting

Directions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with flour. Mix in vanilla extract.
6. Gently fold in the diced strawberries.
7. For the cheesecake layer, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract. Mix until creamy.
8. Pour half the pound cake batter into the prepared pan. Carefully spread the cheesecake layer over it, then pour the remaining pound cake batter on top.
9. Bake for 1 hour and 15 minutes, or until a toothpick inserted near the center comes out clean.
10. Cool the cake in the pan for 20 minutes, then invert onto a wire rack to cool completely.
11. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in strawberry puree and vanilla extract until fluffy.
12. Frost the cooled cake with the strawberry cream cheese frosting.
13. Garnish with fresh strawberry halves, slices, and a light dusting of powdered sugar.

Prep Time: 30 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 45 minutes

Kcal: 450 kcal per serving | Servings: 12 servings

Tips:
Use room temperature ingredients for a smoother batter and frosting texture.
Chill the cake after baking to help the cheesecake layer set perfectly.

Chicken Alfredo Monkey Bread

Ingredients:

- 2 tubes (13.8 ounces each) pizza dough
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon minced garlic
- 2 cups mozzarella cheese, shredded (divided)
- 2 cups Parmesan cheese, grated (divided)
- 2 cups rotisserie chicken, shredded (divided)
- 1 cup Alfredo sauce (divided)

Directions:

1. Preheat the oven to 350°F (175°C). Grease a Bundt pan with olive oil.
2. Cut the pizza dough into 1-inch pieces and place them in a large bowl.
3. In a small bowl, combine olive oil, Italian seasoning, and minced garlic. Pour over the dough pieces and toss to coat evenly.
4. Layer one-third of the dough pieces into the Bundt pan. Sprinkle with one-third of the shredded mozzarella, Parmesan, shredded chicken, and drizzle with one-third of the Alfredo sauce.
5. Repeat the layering two more times, ending with cheese on top.
6. Cover the Bundt pan with foil and bake for 25 minutes.
7. Remove the foil and bake an additional 15 minutes, or until the cheese is bubbly and the bread is golden brown.
8. Let cool for 5 minutes before inverting onto a serving plate. Serve warm and enjoy the pull-apart deliciousness.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 520 kcal | Servings: 8 servings

Tips:
Use rotisserie chicken for a quick and flavorful protein addition.
Warm the Alfredo sauce slightly before drizzling to help it spread evenly.

No Bake Pineapple Cheesecake Pie

Ingredients:

- 1 10” graham cracker pie crust (pre-made)
- 2 8 oz blocks cream cheese, softened at room temperature
- 1 cup powdered sugar
- 1 8 oz tub frozen whipped topping, thawed
- 1 20 oz can crushed pineapple, drained
- ½ cup pineapple juice

Directions:

1. In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the powdered sugar, continuing to beat until fully incorporated.
3. Fold in the thawed whipped topping gently until the mixture is light and fluffy.
4. Stir in the drained crushed pineapple and pineapple juice until evenly combined.
5. Pour the filling into the pre-made graham cracker pie crust and spread it out evenly.
6. Refrigerate for at least 4 hours or until the pie is set and firm.
7. Slice and serve chilled for a refreshing dessert.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes

Kcal: 320 kcal | Servings: 8 servings

Tips:
Make sure the cream cheese is at room temperature to ensure a smooth, lump-free filling.
Drain the pineapple thoroughly to prevent the pie from becoming too watery.

Swig Sugar Cookies

Ingredients:

- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Colored sugar or sprinkles for decoration

Directions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter with granulated sugar and powdered sugar until light and fluffy, about 2-3 minutes.
4. Add the egg, vanilla extract, and almond extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
6. Scoop dough using a tablespoon or cookie scoop and roll each portion into a ball.
7. Place the dough balls on the prepared baking sheet about 2 inches apart.
8. Flatten each ball slightly with the bottom of a glass or your palm and sprinkle with colored sugar or sprinkles for decoration.
9. Bake for 8-10 minutes, or until the edges are lightly golden but the centers remain soft.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

Kcal: 150 kcal | Servings: 24 cookies

Tips:
Chill the dough for 30 minutes before baking to prevent spreading and keep cookie shape.
Use room temperature butter for easier creaming and better texture.

Moist Peanut Butter Zucchini Cake

Ingredients:

- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg

For the Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tablespoons milk (more if needed)
- 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, beat together the peanut butter, granulated sugar, and brown sugar until smooth.
3. Add eggs one at a time, mixing well after each addition. Stir in the vegetable oil and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the grated zucchini until evenly distributed.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool completely in the pan on a wire rack before frosting.
10. For the frosting, beat together the cream cheese and peanut butter until creamy.
11. Gradually add powdered sugar and milk, beating until smooth and spreadable. Add more milk if needed for consistency.
12. Stir in vanilla extract.
13. Spread frosting evenly over the cooled cake.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes

Kcal: 380 kcal | Servings: 12 servings

Tips:
Use freshly grated zucchini and squeeze out excess moisture for a less soggy cake.
Chill the frosting briefly if it becomes too soft to spread easily.

Homemade Oatmeal Toffee Cookies

Ingredients:

- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup toffee bits

Directions:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Stir in the rolled oats and toffee bits until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

Kcal: Approximately 180 kcal per cookie | Servings: About 24 cookies

Tips:
Use chilled dough for thicker cookies that hold their shape better during baking.
Store cookies in an airtight container to maintain their chewy texture and toffee crunch.

Old-Fashioned Rhubarb Thumbprint Cookies with a Sweet Glaze

Ingredients:

- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup rhubarb stalks, finely chopped
- 1/2 cup granulated sugar (for rhubarb filling)
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and 2/3 cup granulated sugar until light and fluffy.
3. Beat in the egg yolk and 1 teaspoon vanilla extract until well combined.
4. Gradually add the flour and salt, mixing until a soft dough forms.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
6. Using your thumb or the back of a spoon, gently press an indentation into the center of each ball.
7. In a small saucepan, combine the finely chopped rhubarb, 1/2 cup granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the rhubarb softens. Remove from heat and let cool slightly.
8. Spoon a small amount of the rhubarb filling into each indentation on the cookies.
9. Bake for 12-15 minutes, or until the edges are lightly golden. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. In a small bowl, whisk together powdered sugar, milk, and 1/2 teaspoon vanilla extract until smooth to make the glaze.
11. Drizzle the glaze over the cooled cookies and allow it to set before serving.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 180 kcal | Servings: 24 cookies

Tips:
Chill the dough for 30 minutes before shaping to prevent spreading during baking.
Use fresh rhubarb for the best tart flavor and vibrant color in the filling.

Lemon Crumb Cake

Ingredients:

Cake Batter:
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup (180 ml) milk
- Zest of 2 lemons
- 2 tbsp fresh lemon juice

Crumb Topping:
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ tsp cinnamon
- 6 tbsp (85 g) melted butter

Lemon Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tbsp lemon juice

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt for the cake batter.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Stir in the lemon zest and lemon juice until combined.
6. Pour the batter into the prepared pan and spread evenly.
7. For the crumb topping, mix the flour, sugar, and cinnamon in a bowl. Stir in melted butter until large crumbs form. Refrigerate the crumb topping while preparing the cake batter.
8. Sprinkle the crumb topping evenly over the batter.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. While the cake cools, prepare the lemon glaze by whisking powdered sugar and lemon juice until smooth.
11. Drizzle the lemon glaze over the cooled cake before serving.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes

Kcal: 360 kcal | Servings: 9 servings

Tips:
Use room temperature ingredients for a smoother batter and better rise.
Chill the crumb topping before baking to ensure a crisp texture.

Old-Fashioned Rhubarb Fudge Squares

Ingredients:

- 3 cups chopped fresh rhubarb
- 2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup evaporated milk
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt

Directions:

1. Place the chopped rhubarb and granulated sugar in a saucepan over medium heat. Cook, stirring occasionally, until the rhubarb is soft and the mixture thickens, about 10-12 minutes. Remove from heat and let cool slightly.
2. In a separate heavy saucepan, combine the softened butter and evaporated milk. Bring to a boil over medium heat, stirring constantly.
3. Remove from heat and quickly add the powdered sugar, vanilla extract, and salt. Stir until the mixture is smooth.
4. Fold in the cooled rhubarb mixture until well combined.
5. Pour the fudge mixture into a greased 9x13-inch baking pan and spread evenly.
6. Refrigerate for at least 4 hours or until firm.
7. Cut into squares and serve.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 30 minutes

Kcal: 320 kcal | Servings: 16 squares

Tips:
Use fresh rhubarb for the best tart flavor and avoid fibrous stalks.
Line the baking pan with parchment paper for easy removal and cleaner cuts.