Daily Recipes

love my peanut butter but can't have it on bread anymore so what do you have it with?

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Steak night.
No filters. No steak sauce. No changing your answer.
Which one you ordering?

One-Pot Smoky BBQ Meatball Pasta

Ingredients:

1 lb frozen meatballs
12 oz pasta (penne or rotini)
3 cups chicken broth
1 cup smoky BBQ sauce
1 cup heavy cream
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley for garnish

Directions:

In a large pot or skillet, add meatballs, chicken broth, BBQ sauce, heavy cream, smoked paprika, garlic powder, and onion powder. Bring to a simmer over medium heat.
Stir in uncooked pasta, ensuring it's fully submerged. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender.
Remove from heat and stir in cheddar and mozzarella cheese until melted. Adjust salt and pepper to taste.
Garnish with fresh parsley and serve warm.

🧀 CHEESY CREAM CHEESE CORN CASSEROLE 🌽✨

INGREDIENTS:

🌽 1 can (15 oz) whole kernel corn, drained
🌽 1 can (15 oz) creamed corn
🧀 8 oz cream cheese, softened and cubed
🧈 1/4 cup unsalted butter, melted
🎂 1 box (8.5 oz) Jiffy corn muffin mix
🥚 2 large eggs
🥛 1/2 cup sour cream
🧀 1 cup shredded cheddar cheese (plus extra for topping, if desired)

INSTRUCTIONS:

STEP 1: PREPARE THE OVEN AND DISH
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or deep casserole dish.

STEP 2: MIX THE CASSEROLE BASE
In a large mixing bowl, combine the whole kernel corn, creamed corn, softened cream cheese, melted butter, and sour cream. Stir until the cream cheese is mostly blended.

STEP 3: ADD THE CORN MUFFIN MIX
Add the Jiffy corn muffin mix and eggs to the bowl, stirring until just combined. Fold in the shredded cheddar cheese.

STEP 4: POUR INTO THE DISH
Pour the mixture into the prepared baking dish. Spread evenly with a spatula. Top with additional shredded cheese, if desired.

STEP 5: BAKE
Bake in the preheated oven for 45-50 minutes, or until the top is golden and the center is set. A toothpick inserted into the middle should come out clean.

STEP 6: SERVE
Let the casserole cool for 5-10 minutes before serving. Serve warm and enjoy its creamy, cheesy goodness!

Prep Time: ⏱️ 10 minutes | Cook Time: ⏱️ 50 minutes | Total Time: ⏱️ 1 hour | Servings: 🍽️ 8

I baked about 100 dozen cookies for the holidays and these were everyone’s favorite sweet ! These bars can be frozen, just thaw 10 minutes before serving.
No Bake Chocolate Oat Bars
Ingredients
1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter
How To Make No Bake Chocolate Oat Bars
Grease a 9×9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Pineapple Cream Cheese Pound Cake

INGREDIENTS:
For the cake:

1 ½ cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
½ cup crushed pineapple (drained)
For the topping:

1 can (20 oz) pineapple slices, drained
½ cup unsalted butter (melted)
½ cup brown sugar
For the cream filling (optional but recommended):

8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
½ cup heavy creamInstructions:
1. PREPARE THE TOPPING:
Preheat oven to 325°F (163°C).
Grease and line a loaf pan (or bundt pan) with parchment paper.
In a small bowl, mix melted butter and brown sugar, then pour into the bottom of the pan.
Arrange pineapple slices on top of the sugar mixture.
2. MAKE THE CAKE BATTER:
In a large mixing bowl, beat butter and cream cheese together until smooth.
Gradually add sugar and continue beating until light and fluffy.
Add eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk flour, baking powder, and salt together.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed.
Stir in vanilla extract and crushed pineapple.
3. ASSEMBLE AND BAKE:
Carefully pour the batter over the pineapple topping in the pan.
Smooth out the top and tap the pan gently to release air bubbles.
Bake for 75-90 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully invert onto a serving platter.
4. PREPARE THE CREAM FILLING (IF USING):
Beat cream cheese, powdered sugar, and vanilla until smooth.
Slowly add heavy cream and beat until thick and fluffy.
5. ASSEMBLE THE FINAL CAKE:
Once the cake is completely cooled, spread the cream filling between layers or on top as shown in the image.

Cheesy Mashed Potato Puffs 🧀🥔

These Cheesy Mashed Potato Puffs are crispy on the outside, fluffy and cheesy on the inside—a perfect way to use up leftover mashed potatoes!

Ingredients

2 cups mashed potatoes (leftover or freshly made)
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 large eggs
1/4 cup milk
2 green onions, chopped
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional)

Instructions

1. Preheat Oven:
Preheat your oven to 400°F (200°C) and lightly grease a muffin tin.

2. Mix Ingredients:
In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan, eggs, milk, green onions, garlic powder, smoked paprika, salt, and pepper. Mix well until smooth and creamy.

3. Fill Muffin Tin:
Spoon the potato mixture into the prepared muffin tin, filling each cup about three-quarters full.

4. Bake:
Bake for 20-25 minutes, until the tops are golden and the puffs are set.

5. Serve Warm:
Let cool slightly before removing from the muffin tin. Serve warm and enjoy the cheesy, fluffy goodness!

Perfect for a snack, side dish, or appetizer!

Pina Colada Pound Cake

Ingredients

For the Cake:

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 tsp coconut extract
1/2 cup crushed pineapple, drained
1/2 cup coconut milk
1/4 cup rum (optional, or use pineapple juice as a substitute)
1/2 cup sweetened shredded coconut

For the Glaze:

1 cup powdered sugar
2–3 tbsp pineapple juice (adjust for desired consistency)
1/4 cup shredded coconut for garnish

Instructions

Prepare the Oven and Pan:
Preheat your oven to 325°F (165°C).
Grease and flour a bundt or tube pan, ensuring all crevices are coated to prevent sticking.

Make the Cake Batter:
In a bowl, whisk together the flour, baking powder, and salt.
In a separate large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla and coconut extracts.
Gradually add the flour mixture to the wet mixture, alternating with the coconut milk and rum (or pineapple juice), starting and ending with the flour mixture.
Fold in the crushed pineapple and shredded coconut until evenly distributed.

Bake the Cake:
Pour the batter into the prepared pan, spreading it evenly.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.

Prepare the Glaze:
In a small bowl, whisk the powdered sugar and pineapple juice until smooth.
Adjust the consistency with more juice if needed.

Assemble and Serve:
Drizzle the glaze over the cooled cake and sprinkle with shredded coconut for garnish.
Allow the glaze to set for a few minutes before slicing.

Enjoy your tropical-inspired Pina Colada Pound Cake! This cake combines the rich flavors of coconut, pineapple, and a hint of rum, capturing the essence of a classic Pina Colada cocktail.