Strawberry delight is a refreshing-layered dessert that is as perfect on a winter evening as it is for a hot summer day. Made by layering fresh strawberries and a cheesecake filling over a flavorful homemade graham crust, you won’t believe how easy it is to make. It’s sure to impress your friends and family.

Strawberry Delight Ingredients

You’ll need:

For the Crust Layer:

• 1½ cups of graham cracker crumbs
• 3 tablespoons of sugar
• 1 teaspoon of almond extract
• 5 tablespoons of butter, melted

For the Cheesecake Layer:

• 1 cup of heavy whipping cream, chilled
• 16 ounces of cream cheese, softened
• ¾ cup of powdered sugar
• 1 teaspoon of vanilla extract
• 2 teaspoons of lemon juice

For the Strawberry Layer:

• 10 strawberries, sliced (or enough to make a single layer over the graham crackers)

For the Strawberry Cheesecake Layer:

• ½ of the cheesecake mix from layer three
• 3 tablespoons of strawberry gelatin

For the Whipped Topping

• 8 ounces of Cool Whip

Substitutions and Additions 

GRAHAM CRACKER CRUMBS: You can use store-bought crumbs or crush your own with a rolling pin or food processor. Nilla wafers or digestive cookies are great substitutions.

STRAWBERRIES: Use raspberries or other favorite berries and substitute the same gelatin flavor to suit everyone’s taste. It’s like a new dessert every time!

How to Make The Best Strawberry Delight Recipe

Crust Layer:

STEP ONE: In a medium bowl, mix together the graham cracker crumbs, sugar, almond extract, and melted butter.

STEP TWO: Press the mixture into an 8×8-inch dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.

Strawberry Layer: 

STEP ONE: Layer the sliced strawberries evenly on top of the frozen crust. Place the dish into the refrigerator while preparing the rest of the dish.

Cream Cheese Layer:

STEP ONE: In a large mixing bowl, place the softened cream cheese, powdered sugar, vanilla extract, and lemon juice. Using a hand mixer, combine until light and fluffy with no lumps. Set aside.

PRO TIP: Be sure that your cream cheese is at room temperature to prevent any lumps in the filling.

STEP TWO: In a chilled medium mixing bowl, place the heavy whipping cream. Using a hand mixer on high, beat the cream until stiff peaks form, about 5 minutes.

PRO TIP: Chilling your mixing bowl will help the whipped cream thicken to form stiff peaks in less time.

STEP THREE: Gently add the heavy whipping cream to the cream cheese mixture and fold it together with a rubber spatula. Once combined, spoon half of the cream cheese/whipped cream mixture on top of the strawberries in the dish.

STEP FOUR: Set the other half of the mixture aside.

STEP FIVE: Place the dish in the refrigerator while preparing the next step.

PRO TIP: Place your baking dish in the fridge between steps to keep the layers firm and separated before adding the next layer.

Strawberry Cheesecake Layer:

STEP ONE: In the bowl with the remaining cream cheese/whipping cream mixture, add the 3 tablespoons of dry strawberry gelatin. Using a rubber spatula, gently fold in the dry strawberry gelatin until combined and solid.

STEP TWO: Spoon the mixture on the top of the dish.

Whipped Topping Layer: 

STEP ONE: Spread the Cool Whip on top of the dish as the last layer.

STEP TWO: Chill at least one hour before serving.

STEP THREE: Garnish with sliced strawberries and graham cracker crumbs if desired.

NOTE: We highly recommended making this delicious dessert a day ahead of time and refrigerating it overnight. This will allow it to thicken and makes it easier to cut into slices.

How To Serve

This fresh and tasty dessert is perfect to bring along to a potluck, a party, or for no occasion at all. Serve it on its own, or get really decadent and add a scoop of vanilla ice cream on the side.

If you love easy-to-make desserts that look like you fussed, but you didn’t, why not try our https://usinthekitchen.com/butterscotch-delight/ or our https://usinthekitchen.com/lemon-lasagna/?

Storage 

IN THE FRIDGE: Store strawberry delight in the refrigerator for up to three days. Keep it in an airtight container or cover it tightly with aluminum foil.

IN THE FREEZER: Strawberry delight freezes well. You should place your dessert uncovered in the freezer until solid. Then, you can cover it with plastic wrap and return it to the freezer for up to a month. Defrost in the refrigerator before serving.

While strawberry delight is traditionally served at parties and potlucks, this no-bake recipe is so easy you’ll want to make it for your family any day of the week.

FAQ:

Q? Can I use frozen strawberries in place of fresh ones?

A: We don’t recommend using frozen fruit because it tends to be too runny and may change the consistency of this dessert.

Q? Can I make this strawberry delight in a spring form pan?

A: Yes, but you should make it a day ahead so that it is well chilled before removing the spring form pan to help prevent the sides from crumbling.

Q? Can I double this recipe?

A: Yes, simply double the ingredients and use a 9×13” baking pan for the same incredible results.

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Strawberry Delight

This strawberry delight recipe will create the best strawberry delight cake around. The homemade crust, sweet strawberry flavor, creamy filling, and whipped topping all complement each other to create the perfect dessert.

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 9

Ingredients

• 5 tablespoons butter melted
• 1½ cups graham cracker crumbs some extra crumbs for garnish if desired
• 3 tablespoons sugar
• 1 teaspoon almond extract
• 10 strawberries sliced (or enough to make a single layer over the graham crackers)
• 16 ounces cream cheese softened (two 8-ounce blocks)
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice freshly squeezed
• 1 cup cold whipping cream chilled
• 3 tablespoons strawberry gelatin used from a 3.4-ounce box
• 8 ounces Cool Whip

Instructions

Crust Layer

• In a medium bowl, mix together the graham cracker crumbs, sugar, almond extract, and melted butter.
• Press the mixture into an 8×8-inch dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.

Strawberry Layer

• Layer the sliced strawberries evenly on top of the frozen crust. Place the dish into the refrigerator while preparing the rest of the dish.

Cream Cheese Layer

• In a large mixing bowl, place the softened cream cheese, powdered sugar, vanilla extract, and lemon juice. Using a hand mixer, combine until light and fluffy with no lumps. Set aside.
• In a chilled medium mixing bowl, place the heavy whipping cream. Using a hand mixer on high beat the cream until stiff peaks form, about 5 minutes.
• Gently add the heavy whipping cream to the cream cheese mixture and fold it together with a rubber spatula. Once combined, spoon half of the cream cheese/whipped cream mixture on top of the strawberries in the dish.
• Set the other half of the mixture aside.
• Place the dish in the refrigerator while preparing the next step.

Strawberry Cheesecake Layer

• In the bowl with the remaining cream cheese/whipping cream mixture, add the 3 tablespoons of dry strawberry gelatin. Using a rubber spatula, gently fold in the dry strawberry gelatin until combined and solid in color.
• Spoon the mixture on the top of the dish.

Whipped Topping Layer

• Spread the Cool Whip on top of the dish as the last layer.
• Chill at least one hour before serving.
• Garnish with sliced strawberries and graham cracker crumbs if desired.

Notes

It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.

To avoid everything melting while you work, be sure to chill the dish before you start and place it back into the refrigerator between layers where possible.

Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cream cheese filling.

The post Strawberry Delight appeared first on Us in the Kitchen.

This Korean beef recipe comes together quickly with just a handful of ingredients and only five simple steps! This savory dish is a delicious combination of garlic, ginger, soy, and spice that perfectly coats tender ground beef. Serve it over rice for a meal that will leave you full and satisfied. 

Korean Beef Ingredients 

You’ll need:

• 1 pound of ground beef
• 1 tablespoon plus 1 teaspoon sesame oil, divided
• 1 teaspoon garlic paste
• ½ teaspoon ginger paste
• ½ cup soy sauce, lite
• ½ cup light brown sugar
• ½ teaspoon crushed red pepper flakes

Substitutions and Additions 

TOPPINGS: Try adding sliced green onions and toasted sesame seeds sprinkled on top for some extra flavor. 

RICE: This great recipe is best served over rice. Any type of white, brown, or jasmine rice would work!

GINGER PASTE: You can substitute fresh ginger instead of ginger paste. The paste dissolves really easily so it blends well with the other ingredients.

MEAT: You can also try ground pork, ground turkey, or ground chicken for an equally delicious dish. 

How to Make This Korean Beef Recipe 

STEP ONE: In a large skillet, brown the ground beef and 1 tablespoon of sesame oil over medium-high heat until the meat is no longer pink and is cooked through.

PRO TIP: You can also use plain cooked ground beef in this recipe. If you do, heat it over medium-high heat with sesame oil, then move on to Step Two when it’s hot. 

STEP TWO: Add garlic paste to the skillet and brown for an additional minute.

PRO TIP: Keep an eye on the garlic, stirring it often, as it can burn quickly.

STEP THREE: Then add ginger paste, soy sauce, brown sugar, red pepper flakes, 2 tablespoons of sliced green onions, and the remaining 1 teaspoon of sesame oil to the skillet. Sauté until the sauce is bubbly and the  beef is evenly coated.

STEP FOUR: Garnish with additional green onions and sesame seeds, if desired.

STEP FIVE: Serve beef mixture immediately over rice.

How To Serve 

Korean beef is a quick and satisfying meal that’s perfect for busy nights. Serve it over fresh, hot rice with a side of vegetables, like sliced cucumber or steamed broccoli. On its own or with sides, this dish is hearty and satisfying. 

Storage 

IN THE FRIDGE: You can store leftover Korean beef in an airtight container in the fridge for 3 to 4 days. 

IN THE FREEZER: Leftovers can also be stored in the freezer. Place the cooled beef in a freezer bag and freeze it for up to 3 months. Allow it to thaw in the fridge before reheating and serving.  

REHEATING INSTRUCTIONS: Reheat individual portions of Korean beef in the microwave in a reheatable bowl. 

With only 5 simple steps, this recipe is the perfect thing to whip up on a busy night when you need something delicious and satisfying. Served over rice, this dish is full of flavor and incredibly tasty! 

FAQ:

Q? Is Korean beef spicy?

A: As this recipe calls for chili flakes, it has a small bit of spice in it. If you don’t want any spice, you can skip it entirely or add more if you like spicy food. 

Q? Does Korean beef freeze well?

A: This recipe freezes very well! Make a double batch and freeze half of it for a fast meal in the future.  

Q? What do I serve with Korean beef?

A: This dish can be served over rice or noodles with a variety of vegetables. Sliced cucumber, steamed broccoli, napa cabbage, and sliced carrots would all be delicious with this recipe. 

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Korean Beef

Korean beef comes together quickly with only a handful of easy-to-find ingredients for a dish that’s hearty, flavorful, and oh-so-simple.

Course Dinner

Cuisine American

Keyword Korean Beef Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

• 1 pound ground beef
• 1 tablespoon sesame oil
• 1 teaspoon sesame oil
• 1 teaspoon garlic paste
• ½ teaspoon ginger paste
• ½ cup soy sauce light
• ½ cup light brown sugar
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons green onions finely sliced, plus more for garnish

Optional Toppings

• 1 tablespoon toasted sesame seeds
• 2 cups cooked white rice for serving

Instructions

• In a 12-inch skillet, brown ground beef and 1 tablespoon of sesame oil until meat is no longer pink and is cooked through.
• Add garlic paste to the skillet and brown for an additional minute.
• Add ginger paste, soy sauce, brown sugar, red pepper flakes, 2 tablespoons of sliced green onions, and the remaining 1 teaspoon of sesame oil to the skillet. Saute until sauce is bubbly and meat is evenly seasoned with the sauce.
• Garnish with additional green onions and sesame seeds, if desired.
• Serve immediately over rice.

Notes

If you are planning to serve this over rice, start cooking the rice before you start browning the beef because this recipe cooks very fast.

This is a great recipe to make ahead of time. You can either prep all of the ingredients and store them in the fridge in separate containers to make later in the week, or you can make the recipe and freeze it for later.

The post Korean Beef appeared first on Us in the Kitchen.

This delightfully delicious orange fluff recipe is the perfect treat to cure those cravings! This simple recipe is a mix of jello, vanilla pudding, Cool Whip, mandarins, and mini marshmallows for a dreamy creamsicle dessert. It’s light, creamy, and oh-so-tasty!

Orange Fluff Ingredients 

You’ll need:

• 1 (3-ounce) box of orange jello mix
• 1 (3.4-ounce) box of instant vanilla pudding
• 1 cup boiling water
• ½ cup cold water
• 1 (8-ounce) tub of Cool Whip, thawed
• 1 (15-ounce) can of mandarin oranges, drained
• 2 cups mini marshmallows

Substitutions and Additions 

ORANGE JELLO: You can swap out orange jello for another flavor to create an equally delicious and creamy treat, like strawberry or lemon. 

MANDARIN ORANGES: If you decide to change the flavor of the jello, I recommend changing the fruit to match. If you choose to use strawberry jello instead, try adding sliced strawberries. 

How to Make This Orange Fluff Recipe 

STEP ONE: In a large bowl, combine the orange jello mix and boiling hot water. Using a whisk, stir until all of the jello has dissolved. Cover the bowl with plastic wrap and refrigerate it for 15 to 20 minutes.

PRO TIP: Use a spatula to scrape the sides of the bowl as you mix the jello with hot water. This ensures all of the crystals dissolve. 

STEP TWO: Remove the jello from the refrigerator and whisk in the dry instant pudding mix, using a rubber spatula to scrape the sides of the bowl again. Cover the bowl with plastic wrap and place it back in the refrigerator for an additional 15 to 20 minutes.

STEP THREE: Remove the bowl from the refrigerator and gently fold in the mandarin oranges, whipped topping, and marshmallows. Cover the bowl with plastic wrap and place it back in the refrigerator for at least 1 hour, or until ready to serve.

How To Serve 

Orange fluff is a versatile dish that’s great for any occasion. Serve with a refreshing glass of iced tea for a dessert, or put it on the potluck table and watch it disappear in no time.

Storage 

IN THE FRIDGE: Store leftover orange fluff in an airtight container in the fridge for up to 3 days. 

IN THE FREEZER: Orange fluff can be frozen for up to 3 months, but keep in mind the texture of the marshmallows will change when it thaws. We recommend making this simple recipe fresh each time you want to enjoy it. 

Impress everyone at the table with this simple and irresistible orange fluff recipe! Full of delicious creamsicle flavor and tasty mandarins, this dish is a light and creamy classic. 

FAQ:

Q? Can I make orange fluff ahead of time? 

A: Yes! We recommend making it ahead of time to allow the salad time to set, making this a great make-ahead dish. 

Q? Can I use homemade whipped cream?

A: You can easily swap out homemade whipped cream for Cool Whip in this easy recipe. 

Q? Do I use canned mandarins or fresh ones?

A: We use canned mandarins in our recipe. The piths are already removed, leaving less work for you in the kitchen, and are easily available year-round. 

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Orange Fluff

Enjoy this delightfully light and flavorful orange fluff recipe featuring a creamy mix of orange jello, mandarin slices, and marshmallows.

Course Dessert

Cuisine American

Keyword Orange Fluff Recipe

Prep Time 5 minutes minutes

Chill Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Ingredients

• 3 ounces orange jello mix
• 3.4 ounces instant vanilla pudding
• 1 cup boiling water
• ½ cup cold water
• 8 ounces Cool Whip thawed
• 15 ounces mandarin oranges drained
• 2 cups mini marshmallows

Instructions

• In a large bowl, combine the orange jello mix and boiling hot water. Use a whisk to stir until all the jello is dissolved, and then add in the cold water. Use a rubber spatula to scrape around the sides of the bowl. Cover the bowl with plastic wrap and place it in the refrigerator for 15 to 20 minutes.
• Remove from the refrigerator and whisk in the dry instant vanilla pudding mix. Use the rubber spatula to scrape the sides of the bowl again to ensure all the jello and pudding are dissolved. Cover the bowl with plastic wrap and place it back in the refrigerator for another 15 to 20 minutes.
• Remove the bowl from the refrigerator and gently fold in mandarin oranges, Cool Whip, and marshmallows. Cover the bowl with plastic wrap and place it back in the refrigerator for at least 1 hour, or until ready to serve.

Notes

Make sure the mandarin oranges are well drained before adding them to the fluff mixture.

Stir all the ingredients together carefully, as you don’t want to break apart the orange pieces.

For best results, make sure you give your salad at least 1 hour of chilling time. It allows all of the yummy flavors to blend together.

Use your leftover orange fluff dessert to make creamsicle-style popsicles by placing the leftovers into a popsicle mold. You can also spread it in a baking dish and scoop it up like ice cream once it freezes. It’s delicious this way!

The post Orange Fluff appeared first on Us in the Kitchen.

This one-pot Philly cheesesteak pasta skillet is a satisfying comfort dish that comes together so easily! Sautéed onions, ground beef, green peppers, and pasta are smothered in a creamy tangy sauce and topped with provolone and mozzarella cheese. This simple dish is flavorful and hearty for a tasty meal that requires little prep and little cleanup!

Philly Cheesesteak Pasta Skillet Ingredients 

You’ll need:

• 2 tablespoons olive oil
• 1 pound ground beef
• ½ yellow or sweet onion, diced
• Salt and pepper, as needed
• 2 teaspoons Worcestershire sauce
• 1 green bell pepper, stem and seeds removed, diced
• 8 ounces of elbow macaroni, uncooked
• 1 cup of water
• 14.5 ounce can of beef broth, or 2 cups beef broth
• ½ cup 2% milk
• 2 ounce cream cheese, cut into small cubes
• ½ cup mozzarella cheese, shredded
• 6 to 8 ounce provolone cheese, sliced and torn into pieces
• Chopped fresh parsley for garnish

Substitutions and Additions 

WORCESTERSHIRE SAUCE: If you don’t have any on hand, you can easily make it at home! You’ll need soy sauce, sugar, lemon juice, and hot sauce. For every tablespoon of Worcestershire, dissolve ¼ teaspoon of granulated sugar in 2 teaspoons of soy sauce, then add in ¼ teaspoon of lemon juice and a dash of hot sauce. 

PROVOLONE CHEESE: You can swap out provolone for mozzarella in this delicious recipe.  

FRIED ONIONS: Add some extra yumminess with fried onions sprinkled to the top of your pasta. It provides a satisfying crunch and is so tasty! 

KETCHUP: Make this an authentic Philly dish with ketchup on top of your pasta.  

PEPPERS: If you don’t like green peppers, red and yellow bell peppers taste just as good!

PASTA: You can swap out elbow macaroni for any short pasta in this recipe, like penne pasta, bowties, or rotini. 

MEAT: You can also use boneless ribeye instead of ground beef. Shave it thin for a delicious substitution. If you’re using Steak-umms or another pre-prepared meat, they will cook very quickly, so allow the onion to cook for a few minutes before adding in the meat. 

How to Make This Philly Cheesesteak Pasta Recipe 

STEP ONE: In a large skillet over medium heat, heat the olive oil, then brown the ground beef and onion in the skillet until the meat is no longer pink and the onions are soft and translucent. Season it with salt and pepper to taste.

PRO TIP: This is a great recipe to make when you have ground beef you want to use up. If you’re using cooked, frozen ground beef, allow it to thaw then add it to the pan a few minutes into cooking the onion to warm it through. 

STEP TWO: Then add Worcestershire sauce, green bell pepper, uncooked pasta noodles, water, and beef broth.

STEP THREE: Bring to a boil over high heat. When the water is boiling, reduce the heat to low, cover, and simmer for 15 minutes. After 15 minutes, check to ensure the pasta is al dente and most of the liquid has been absorbed or evaporated. 

STEP FOUR: Keep the skillet over low heat and add ½ cup of milk and cubed cream cheese. Stir until the cream cheese has melted and if fully incorporated. 

PRO TIP: I like to remove the cream cheese from the fridge when I start cooking this recipe so it’s slightly softened by the time I add it to the pasta, helping it to melt faster. 

STEP FIVE: Remove the skillet from heat, then sprinkle the pan with mozzarella and half of the provolone cheese. Stir to combine.  

STEP SIX: Top the dish with the remaining provolone cheese, then place the lid back on the pan for a few minutes to allow the cheese to melt. 

STEP SEVEN: Garnish with chopped parsley and enjoy!

How To Serve 

This simple Philly cheesesteak pasta skillet is a great dish any night of the week! Serve it with garlic bread or a fresh loaf of bread and Caesar salad for a satisfying meal, or by itself for an equally hearty meal. 

Storage 

IN THE FRIDGE: This one-pot Philly cheesesteak pasta makes for delicious leftovers! Store any remaining pasta in an airtight container in the fridge for at least 3 to 4 days. 

IN THE FREEZER: If you want to freeze this recipe, place this dinner in freezer-safe bags or containers. You can freeze it for up to 3 months but we recommend eating it within the first month so the pasta doesn’t get mushy.

REHEATING INSTRUCTIONS: Reheat individual portions of Philly cheesesteak pasta in the microwave until warmed through. 

A simple one-pot meal, this pasta skillet is in constant rotation in my household. With sautéed onions, ground beef, green peppers, and a creamy tangy sauce, this cheesy pasta is a hearty meal that your family will love!

FAQ:

Q? How do I know when the pasta is done?

A: After 15 minutes of simmering, check the pasta for doneness. It should have a slight bite to it, but still be tender and soft.  

Q? What kind of ground beef should I use in this recipe?

A: You can use any type of ground beef, just keep in mind that if there is a higher fat content you may want to drain some of the excess grease after cooking it.  

Q? Can I use a different type of meat in this recipe? 

A: It won’t be a cheesesteak pasta skillet without beef, but you can certainly use a different type of ground meat like pork, turkey, or chicken. Keep in mind the flavor will be different if you don’t use ground beef.

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Philly Cheesesteak Pasta

Enjoy the classic flavors of a Philly cheesesteak with this hearty one-pot Philly Cheesesteak pasta skillet featuring a creamy sauce and lots of gooey cheese.

Course Dinner

Cuisine American

Keyword Philly Cheesesteak Pasta Recipe

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• ½ yellow or sweet onion diced
• salt and pepper as needed
• 2 teaspoons Worcestershire sauce
• 1 green bell pepper stem and seeds removed diced
• 8 ounces elbow macaroni uncooked
• 1 cup water
• 14.5 ounces beef broth or 2 cups beef broth
• ½ cup 2% milk
• 2 ounces cream cheese cut into small cubes
• ½ cup mozzarella cheese shredded
• 6 to 8 ounces provolone cheese sliced and torn into pieces
• fresh parsley chopped for garnish

Instructions

• Heat olive oil in a 12-inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste.
• Add Worcestershire, green bell pepper, macaroni noodles, water, and beef broth.
• Bring to a boil over high heat. Once water comes to a boil reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated.
• Keeping the skillet over low heat add the ½ cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated.
• Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.
• Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese.
• Garnish with chopped parsley.

Notes

TIP: For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
TIP: Wait to add the peppers until the next step rather than trying to rush cooking by sauteeing them together. The onions need longer to cook and you want the peppers to be slightly crisp at the end.
TIP: Worcestershire sauce gives this recipe a little zip and the classic flavors of a Philly cheesesteak. But if you’re kids are picky about bold flavors, you can omit them.

The post Philly Cheesesteak Pasta appeared first on Us in the Kitchen.

Make your mornings sweeter with this simple crescent roll cheese danish recipe. Crescent roll dough provides a flaky, buttery base in this recipe, before being topped with a tangy cream cheese filling. The pastry is then finished with a second layer of crescent roll dough and a deliciously sweet glaze. The result is a light and buttery patsy complete with a rich filling. There’s no need to spend hours in the kitchen to achieve perfectly airy cheese danishes with this delightful crescent roll danish recipe. 

Crescent Roll Cheese Danish Ingredients 

You’ll need:

• 2 (8-ounce) cans of crescent rolls
• 2 (8-ounce) packages cream cheese, softened
• 1½ teaspoons vanilla extract, divided
• 1 teaspoon lemon juice
• ¾ cup granulated sugar
• 2 eggs 
• 1 tablespoon of water
• ½ cup powdered sugar
• 2 tablespoons milk

Substitutions and Additions 

CREAM CHEESE: Full-fat cream cheese has the best texture and creaminess for the filling in this recipe, but you can also use reduced-fat (or Neufchâtel) instead.

CRESCENT ROLLS: If you can find crescent roll baking sheets without perforations, this recipe comes together even easier as you won’t have to press the seams together. You can also use puff pastry sheets.

FILLING: There are plenty of filling options to mix up the flavors in this recipe. Try adding fresh blueberries, strawberries, orange zest, apricot jam, or raspberry jam!

How to Make This Crescent Roll Cream Cheese Danish Recipe 

STEP ONE: Preheat the oven to 350°F and spray a glass 9×13-inch pan with nonstick cooking spray. Unroll one package of crescent rolls and press the sheet into the bottom and up the sides of the prepared pan. Press the seams together to seal. 

STEP TWO: Using a hand mixer, beat together the cream cheese, 1 teaspoon of vanilla extract, lemon juice, granulated sugar, and one egg in a medium bowl.

STEP THREE: Spread the cream cheese mixture evenly over the crescent dough.

STEP FOUR: Unroll the second package of dough, pinch the seams together, and lay the sheet over the top of the cream cheese mixture.

STEP FIVE: In a small bowl, mix together the second egg with a tablespoon of water to create an egg wash, then brush it lightly over the dough.

STEP SIX: Bake in a preheated oven for 30 to 40 minutes or until the top and bottom pastry is golden brown.

PRO TIP: Ovens can vary and sometimes need to be recalibrated. I recommend checking on your danishes earlier in the cooking period and adjust your cooking time as needed. 

STEP SEVEN: When done baking, remove the pan from the oven and allow the Danish to cool for 20 to 30 minutes before topping with the glaze.

STEP EIGHT: To make the glaze, whisk the powdered sugar, remaining vanilla extract, and milk in a small bowl until smooth.

STEP NINE: Drizzle the glaze over the cooled Danish.

STEP TEN: Using a sharp knife, cut it into twelve bars and serve with coffee or hot tea.

How To Serve 

These crescent roll cheese Danishes make for a deliciously sweet breakfast, or as a treat with your afternoon coffee or tea. Serve it with fresh fruit, eggs, and bacon for a delightful meal. 

Storage 

IN THE FRIDGE: Once the dish has cooled and the glaze is set, cover the pan with plastic wrap or place the Danishes in an airtight container. Store them in the fridge for up to 5 days.

IN THE FREEZER: You can freeze these danishes baked or unbaked. If you are freezing the danishes once baked, wrap them in plastic once cooled and place them in an airtight container. They will stay fresh in the freezer for up to a month. You can also freeze unbaked danishes by wrapping the pan tightly with plastic or foil for up to 4 months. Defrost at room temperature for 2 to 3 hours before baking. 

Make breakfast extra sweet with these simple and scrumptious crescent roll cheese danishes. Made with light and airy crescent rolls and a tangy cream cheese frosting, they’re full of flavor and incredibly delicious!

FAQ:

Q? Can I use puff pastry instead of crescent roll dough?

A: Puff pastry would work great in this recipe and give you a deliciously airy cheese Danish.  

Q? What is a cheese Danish?

A: Cheese Danishes are a delicious pastry that feature a flaky, buttery pastry filled with a cheese filling. The filling is sweetened, resulting in an almost cheesecake-like flavor. They’re rich, airy, and buttery! 

Q? Can I add fruit to this recipe?

A: Berries would be a delicious addition to this recipe. Wash and dry berries of your choice, and place them in a single layer on top of the cheese mixture before baking.  

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Cheese Danish

Enjoy light and airy pastries with this easy crescent roll cheese Danish recipe, featuring crescent roll pastry and a rich and tangy cream cheese filling.

Course Breakfast

Cuisine American

Keyword Cheese Danish Recipe

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12

Ingredients

• 16 ounces (2 8-ounce) cans crescent dough rolls
• 16 ounces (2 8-ounce) packages full fat cream cheese softened
• 1½ teaspoons vanilla extract divided
• 1 teaspoon lemon juice
• ¾ cup granulated sugar
• 2 eggs
• 1 tablespoon water
• ½ cup powdered sugar
• 2 tablespoons milk

Instructions

• Preheat oven to 350°F. Spray a 9×13-inch glass baking dish with nonstick cooking spray.
• Unroll a full sheet of crescent dough and press into the bottom and up the sides of the prepared baking dish, pressing the seam lines together.
• In a medium mixing bowl, beat together softened cream cheese, 1 teaspoon vanilla extract, lemon juice, granulated sugar, and 1 egg. Spread mixture evenly over the crescent dough.
• Roll out the second sheet of crescent dough, pressing seams together with your fingers. Lay dough over the top of the cream cheese layer.
• Mix remaining egg with a tablespoon of water and brush over the top of the crescent dough top.
• Bake for 30 to 40 minutes or until crescent dough is golden brown on the top and on the bottom of the baking dish.
• Allow the cheese danish to cool for 20 to 30 minutes before topping with glaze.
• To make the glaze, whisk together ½ cup powdered sugar, remaining ½ teaspoon vanilla extract, and milk until smooth.
• Drizzle glaze over cooled danish.
• Cut into 12 bars and serve.

Notes

If you use regular crescent roll dough, you don’t have to seal the edges perfectly, because they will puff up and come together while baking.

Lemon juice adds a hint of flavor to the cream cheese filling, but can be omitted if you prefer. For a sweeter Danish filling, increase the sugar to a full cup.

For an extra special touch, sprinkle the glazed Danish with coarse sugar or add lemon to the glaze.

The post Cheese Danish appeared first on Us in the Kitchen.

Rich, creamy, and tangy, this no-bake key lime pie with condensed milk is drool-worthy! With just four ingredients, this recipe is simple but oh-so-satisfying. It’s the perfect treat at the end of any meal, and is an impressive dessert for family and guests alike! 

Key Lime Pie Ingredients

You’ll need:

• 14 ounces of sweetened condensed milk (1 small can)
• ½ cup lime juice
• 1 (16-ounce) container of Cool Whip whipped topping
• 1 premade graham cracker crust (store-bought or use our graham cracker crust recipe)

Substitutions and Additions 

CREAM CHEESE: You can try mixing in 8 ounces of softened cream cheese or sour cream for an even creamier key lime filling.

GRAHAM CRUST: You can easily swap out a store-bought crust for homemade. Feel free to use your own recipe, or try ours!

LIMES: Both key lime juice and regular lime juice are great in this recipe. They can be substituted at a 1:1 ratio, so ½ cup of juice from either kind is perfect.

How to Make This No-Bake Key Lime Pie Recipe 

STEP ONE: Combine the Cool Whip and sweetened condensed milk in a medium bowl. Stir in the lime juice and mix well.

STEP TWO: Pour the mixture into the graham cracker crust and spread evenly.

PRO TIP: I like to pour the filling into the centre of the crust, allowing it to spread out towards the edges of the crust. 

STEP THREE: Refrigerate for four hours or overnight before serving.

PRO TIP: Once filled, pie tins can become quite flimsy. I recommend keeping the pie crust on a baking sheet so it’s easier to transport from the counter to the fridge. 

How To Serve 

There’s never a bad time to serve this impressive key lime pie! Whether at the end of a meal or a sweet treat in the afternoon, it’s a refreshing pie that’s rich, smooth, and creamy. For extra decadence, add a dollop of whipped cream and a scoop of vanilla ice cream.

No bake recipes are our favorite! Give this no-bake blueberry cheesecake a try for a quick and fresh dessert. For a rich and creamy treat, this no-bake chocolate eclair cake can’t be beat!

Storage

IN THE FRIDGE: If you have leftover key lime pie (we can’t promise you will!), cover it with plastic wrap and store it in the fridge for up to 3 days. 

IN THE FREEZER: This key lime pie freezes so well! Wrap it tightly in foil before placing it in the freezer, then remove it 30 minutes before serving to allow it to thaw. 

This tangy key lime pie is the ultimate no-bake dessert that requires little effort and few ingredients. With a velvety smooth filling and a buttery graham crust, this pie is the perfect end to any meal. 

FAQ:

Q? Why is my key lime pie runny?

A: If the pie hasn’t set, continue to refrigerate it. The pie needs to be chilled for at least 4 hours to properly set before it can be enjoyed. 

Q? Can I make this recipe ahead of time?

A: We recommend making it ahead of time as the key lime pie requires at least 4 hours in the fridge before it is properly set and ready to be served. 

Q? Is key lime pie sour?

A: Key limes are smaller, sweeter limes, making them perfect for this pie. They provide a distinct, citrus tang without being sour, giving you a deliciously sweet pie!

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Key Lime Pie

Entice your taste buds with this rich and creamy no-bake key lime pie with condensed milk, featuring a velvety smooth filling nestled in a buttery graham cracker crust.

Course Dessert

Cuisine American

Keyword Key Lime Pie Recipe

Prep Time 5 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8

Ingredients

• 16 ounces Cool Whip
• 14 ounces sweetened condensed milk 1 small can
• ½ cup lime juice
• 1 graham cracker crust store-bought or homemade

Instructions

• Mix the Cool Whip and sweetened condensed milk in a medium bowl. Stir in the lime juice and mix well.
• Pour the mixture into the graham cracker crust and spread evenly.
• Refrigerate for 4 hours or overnight before serving.

Notes

I like to put my premade pie crust into a glass pie pan for added stability when taking it in and out of the fridge.

Add a little whipped cream and fresh lime zest on top before eating.

The post Key Lime Pie appeared first on Us in the Kitchen.

This southern strawberry sweet tea recipe is just what you need on a hot day! Actually, it’s just what you need, no matter what the temperature. You likely have everything on hand, just add some fresh strawberries to create an amazing sweet drink any time, for any occasion!

Southern Strawberry Sweet Tea Ingredients 

You’ll need:

For the Strawberry Simple Syrup:

• 3 cups strawberries (washed and stems removed, then sliced) 
• 2 cups water
• 1 cup sugar

For the Sweet Tea:

• 3 family-sized Lipton original tea bags (or 9 regular-sized tea bags)
• 3 cups water
• 1 cup sugar
• 8 cups cold water, in a large pitcher
• 1 lemon, juiced
• 1 lemon, cut into slices or wedges for garnish in a glass
• 6 to 8 strawberries, washed but leave stems on, with a cut on the bottom for garnish on the glass
• Ice cubes

Substitutions and Additions 

SUGAR: For a lower-calorie version of this strawberry sweet tea, you could swap the two cups of sugar for a low-calorie sweetener. Another good alternative is 1½ cups of honey, which gives an added layer of flavor.

STRAWBERRIES: If you don’t have enough strawberries, you could add some other soft fruits, such as raspberries or blackberries.

LIPTON TEA: Substitute an equal amount of your favorite brand of tea if you don’t have Lipton tea on hand.

How to Make This Southern Strawberry Sweet Tea Recipe

STEP ONE: In a medium saucepan, add 2 cups water, 1 cup sugar, and sliced strawberries. Cook over medium-high and bring to a boil.

STEP TWO: Reduce heat and let simmer for 30 minutes, or until strawberries are soft, and the liquid is a deep red color.

STEP THREE: Strain the strawberries using a mesh strainer into your pitcher. Press down on the strawberries gently, but make sure to not press too hard. You don’t want any strawberry chunks in your sweet tea.

STEP FOUR: While the strawberry simple syrup is cooling in the pitcher, add 3 cups of hot water to a large bowl. Place 3 family-sized tea bags into the hot water and let steep for 5 minutes. Remove tea bags from the bowl and throw them away.

PRO TIP: This is where you can customize your tea by adding an extra tea bag and steeping it a little longer if you like a stronger taste, or by using one less tea bag for a lighter-colored, milder version.

STEP FIVE: Add 1 cup of sugar into the bowl with the tea and stir well.

STEP SIX: Dump the sweet tea from the bowl to the pitcher.

STEP SEVEN: Add 8 cups cold water to the pitcher and stir well.

PRO TIP: This recipe calls for a nice large pitcher or two medium-sized pitchers.

STEP EIGHT: Add the juice from 1 large lemon to your sweet tea and mix well.

STEP NINE: Cover the pitcher and refrigerate 2 to 3 hours, or until very cold. Serve over ice and enjoy!

How To Serve 

Show off this amazing fresh southern strawberry sweet tea by garnishing your pitcher with sliced strawberries, lemons, and ice. Add a slice of lemon to the rim of each glass as garnish and serve with a straw.

If you are a fan of berries like I am, you might like our blueberry cobbler that only takes an hour to make. It’s so fresh and fruity, you’re sure to love it alongside a glass of our Southern strawberry sweet tea. For your next birthday party, serve this yummy iced tea with an easy-to-make vanilla crazy cake. It’s perfectly sweet and simple, and your guests will love it.

Storage 

IN THE FRIDGE: Strawberry iced tea can be stored in the refrigerator for up to 8 hours to enjoy all afternoon.

IN THE FREEZER: This drink is best served right away, and we don’t recommend freezing it.

With a few simple ingredients and some fresh strawberries, you can create an amazingly fruity drink that everyone will enjoy any time of the year.

FAQ:

Question? Can I make a smaller quantity of this Southern strawberry iced tea recipe?

Answer: Simply reduce the amount of each ingredient to make a smaller batch of sweet tea.

Question? Can I add alcohol to this strawberry sweet tea?

 Answer: To turn this sweet tea into an alcoholic cocktail, simply add a shot of your favorite liquor. Rum or vodka are great choices, and add complementary flavors that are sure to get your party started.

Question? What is the difference between sweet tea and iced tea?

Answer: Sweet tea goes by many names. It is interchangeably called ice tea, iced tea, sweet tea, or simply tea.

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Southern Strawberry Sweet Tea

Fresh strawberries and southern sweet tea combine to make this refreshing, fresh, and delicious strawberry sweet iced tea.

Course Drinks

Cuisine American

Keyword Southern Strawberry Sweet Tea Recipe

Prep Time 30 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 14

Ingredients

Strawberry Simple Syrup

• 3 cups strawberries washed and stems removed, then sliced (should measure three cups after they are sliced)
• 2 cups water
• 1 cup sugar

Sweet Tea

• 3 cups boiling water
• 3 family-sized Lipton original tea bags
• 1 cup sugar
• 8 cups cold water in a large pitcher
• 1 lemon juiced
• 1 lemon cut into slices or wedges for garnish in glass
• 6 to 8 strawberries washed but leave stems on, with a cut on the bottom for garnish on the glass
• ice

Instructions

• In a medium saucepan, add 2 cups water, 1 cup sugar, and sliced strawberries. Cook over medium-high and bring to a boil.
• Reduce heat and let simmer for 30 minutes, or until strawberries are soft and the liquid is a deep red color.
• Strain the strawberries using a mesh strainer into your pitcher. Press down on the strawberries gently, but make sure to not press too hard. You don’t want any strawberry chunks in your sweet tea.
• While the strawberry simple syrup is cooling in the pitcher, add 3 cups of hot water to a large bowl. Place 3 family-sized tea bags into the hot water and let steep for 5 minutes. Remove tea bags from the bowl and throw them away.
• Add 1 cup of sugar into the bowl with the tea and stir well.
• Dump the sweet tea from the bowl to the pitcher.
• Add 8 cups cold water to the pitcher and stir well.
• Add the juice from 1 large lemon to your sweet tea and mix well.
• Cover the pitcher and refrigerate 2 to 3 hours, or until very cold. Serve over ice and enjoy!

Notes

This recipe uses 20-ounces of strawberries. You’ll want three cups of sliced strawberries plus 6 to 8 strawberries for garnish.

For the most intense strawberry flavor, this recipe works best with very ripe strawberries. While you can enjoy it all year round, strawberry iced tea is tastiest in the summer when strawberries are in season and at their juiciest.

This recipe makes quite a lot of tea, so you’ll need either a very large pitcher or two medium-sized ones. If you’re not having a party and just want to make a drink to enjoy yourself at home, we suggest using smaller quantities of all the ingredients.

You can adjust the number of tea bags to vary the strength of your tea. For a stronger tea, add an extra tea bag and steep for an extra five minutes. For a lighter-colored tea, use only two tea bags and add extra water.

The post Southern Strawberry Sweet Tea appeared first on Us in the Kitchen.

There’s nothing ordinary about these moist and delicious vanilla cupcakes. Instant vanilla pudding and sour cream in the mix gives them their gourmet richness. They’re the perfect cupcake for any occasion and so easy to make from scratch. Frost them, taste them, and you’ll agree. This will be your new go-to cupcake.

Vanilla Cupcake Recipe Ingredients

You’ll need:

For the Cupcakes:

• 1 box white cake mix
• 3.5 ounces instant vanilla pudding
• 4 eggs
• 1 cup sour cream
• ¾ cup vegetable oil
• ½ cup milk

For the Frosting:

• ½ cups butter, room temperature
• 3 cups powdered sugar
• 1 tablespoon vanilla

Substitutions and Additions 

VEGETABLE OIL: Substitute ¾ cup of melted butter in place of vegetable oil.

FROSTING: You will give up some of the homemade goodness, but you could use store bought frosting to save some time.

SOUR CREAM: Substitute the sour cream with one cup of plain Greek yogurt if desired.

WHITE BOXED CAKE: For variety, substitute white cake mix with vanilla cake mix for even more vanilla flavor, or try chocolate cake mix and chocolate pudding for a chocolate version of this homemade treat.

How to Make This Vanilla Cupcake Recipe 

STEP ONE: In a mixing bowl, whisk together cake mix and vanilla pudding.

STEP TWO: In a separate bowl, mix together eggs, oil, milk, and sour cream.

STEP THREE: Add wet ingredients to dry ingredients.

STEP FOUR: Divide batter among 24 cupcake liners. Fill each cupcake liner halfway with batter.

STEP FIVE: Bake at 350 °F for 20 minutes. Remove from oven and let cool.

STEP SIX: While the cupcakes are cooling, make the frosting.

STEP SEVEN: In a stand mixer fitted with the whisk attachment, combine butter, powdered sugar, and vanilla. Turn on low and mix until all the powdered sugar is mixed into the butter. Turn on high and whip for 30 seconds until the frosting is light and fluffy.

PRO TIP: If you don’t have a stand mixer, follow step seven using a hand mixer for the same light and fluffy results.

STEP EIGHT: Frost cupcakes, and top with sprinkles.

PRO TIP: Make your cupcakes extra special by swirling on the frosting using a piping bag or a ziplock bag with a hole cut in the corner.

How To Serve

These are the best vanilla cupcakes for any occasion. Use a piping bag to fancy them up and add festive sprinkles to match the occasion, or let the kids frost them and enjoy them anytime. Cake is always great with a scoop of ice cream on the side.

If you want to try more easy-to-bake classic treats at home, you might like our Double Tree Cookies or classic Lunch Lady Brownies.

Storage 

IN THE FRIDGE: These easy vanilla cupcakes are best served the day they are made, but can be kept in an airtight container at room temperature or in the fridge for up to 3 days.

IN THE FREEZER: Freezing cupcakes is best done before adding the frosting, and they can be kept in the freezer for up to 2 months. If freezing them after you frost them, freeze them individually first so that you don’t mess up the frosting.

This vanilla cupcake recipe is really the best of both worlds. It starts with a boxed white cake mix, but tastes like their made from scratch by adding vanilla pudding and sour cream.  This will be your new any occasion favorite recipe.

FAQ:

Question? What makes cupcakes turn out dense and crumbly?

Answer: Be sure that all your ingredients are at room temperature before mixing. This helps everything incorporate completely into the batter, which helps them bake as desired. Don’t be tempted to open your oven to have a peek. These temperature changes don’t allow for proper baking.

Question? Can I use this vanilla cupcake batter to bake a cake?

Answer: Yes, line your cake pan with parchment paper or spray with cooking spray before pouring in the batter. Increase baking time until a toothpick comes out clean when inserted.

Question? Do you have any tips for portioning batter into the cups of the baking pan?

Answer: Use a large portion scooper to evenly distribute your batter into the baking cups with a lot less mess!

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Vanilla Cupcakes

Starting with a white cake mix, these vanilla cupcakes are quick and easy to make. Adding instant vanilla pudding and a homemade frosting gives them the perfect moist and decadent texture.

Course Dessert

Cuisine American

Keyword Vanilla Cupcakes Recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24

Ingredients

Cupcakes

• 1 box white cake mix
• 3.5 ounces instant vanilla pudding
• 4 eggs
• 1 cup sour cream
• ¾ cup vegetable oil
• ½ cup milk

Frosting

• ½ cups butter room temperature
• 3 cups powdered sugar
• 1 tablespoon vanilla

Instructions

• In a mixing bowl, whisk together cake mix and vanilla pudding.
• In a separate bowl mix together eggs, oil, milk and sour cream.
• Add wet ingredients into dry ingredients.
• Divide batter among 24 cupcake liners. Fill each cupcake liner half way with batter.
• Bake at 350°F for 20 minutes. Remove from oven and let cool.
• While the cupcakes are cooling, make the frosting.
• In a stand mixer fitted with the whisk attachment, combine butter, powdered sugar, and vanilla. Turn on low and mix until all the powdered sugar is mixed into the butter. Turn on high and whip for 30 seconds until the frosting is light and fluffy.
• Frost cupcakes, and top with sprinkles.

Notes

To change the color of the frosting, simply add a drop or two of food coloring to a bowl of frosting and stir to combine.

Make sure your ingredients are at room temperature to keep your batter an even consistency.

Using an ice cream scoop is a great way to measure your cupcake batter into the paper liners and the easiest way to minimize the mess.

If you want a bakery perfect swirl of frosting on top, use a pastry bag or fill a

Ziploc bag with frosting, snip the corner off, and use it as a piping bag, going in little circles to create a swirled design.

The post Vanilla Cupcakes appeared first on Us in the Kitchen.

This unbelievably simple blueberry cobbler will be ready to devour in no time! Moist cake, juicy blueberries, and a deliciously buttery topping are hard to resist and a true crowd-pleaser. All you have to do is layer berries, sugar, and cake mix, then top it with butter. It’s really that easy to have a delicious cobbler that looks as impressive as it tastes!

Blueberry Cobbler Ingredients 

You’ll need:

• 1 (15.25 oz) box yellow cake mix
• 6 cups blueberries
• 2 tbsp sugar
• 8 tbsp butter
• 1¼ cups water

Substitutions and Additions 

BERRIES: Swap out blueberries for another fresh or frozen fruit. Try raspberries, strawberries, blackberries, or peaches.

CAKE MIX: Lemon is delicious with blueberry, so substitute yellow cake mix for lemon for a delightful twist.

LEMON: Add some fresh lemon juice or zest to the blueberries for a citrus twist.

How to Make This Blueberry Cobbler Recipe

STEP ONE: Spray the bottom of a 9 by 13-inch baking dish with non-stick cooking spray, then pour the box of yellow cake mix into the bottom.

STEP TWO: Sprinkle blueberries over the top of the cake mix.

PRO TIP: There’s no need to thaw the berries if you’re using frozen. 

STEP THREE: Sprinkle 1 to 2 tablespoons of sugar over the blueberries.

PRO TIP: The amount of sugar you add will vary depending on your berries’ taste. If the berries are sweeter, feel free to use less sugar. If the berries are tart and you want a sweet cobbler, you may want more sugar.  

STEP FOUR: Pour water over the top of the berries and cake mix and gently combine. Allow the water and berries to settle to the bottom of the dish.

STEP FIVE: Cut the butter into 8 pieces and place evenly over the top of the blueberries.

STEP SIX: Bake at 350°F for 45 to 50 minutes. If you want a crunchier top, broil the cobbler for the last minute or so. 

How To Serve 

Serve this blueberry cobbler alongside vanilla ice cream or with a dollop of whipped cream. A yummy berry syrup can also be drizzled on top, especially if your berries are tart and you’d like to add a touch of sweetness.

Storage 

IN THE FRIDGE: Coverleftovers in an airtight container and store in the fridge for up to 4 days.

IN THE FREEZER: Store the blueberry cobbler in a freezer-safe container and store it in the freezer for up to 3 months.

To thaw, place it in the fridge overnight. Then, when you’re ready to serve, pop the pan into an oven at 350°F until it’s warm and bubbly.

This blueberry cobbler is impressive enough for guests but so quick and simple! Plus, since you can substitute almost any fruit or berry, you can turn this simple recipe into a regular go-to dessert for any holiday, birthday, or special occasion!

FAQ:

Q? Why is my cobbler runny?

A: It could be that the berries were too juicy, or you didn’t let it sit before digging in. Be sure to let it cool down a bit before serving.  

Q? Do cobblers have a bottom crust?

A: Cobblers don’t have a bottom crust; they have a fruit bottom. 

Q? Can I make cobbler ahead of time?

A: You certainly can! I like to pop mine back in the oven at 350°F for a few minutes to warm it up before serving. If you heat it, ensure your baking dish isn’t cold or could crack in the oven.

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Blueberry Cobbler Recipe

Whip up this easy blueberry cobbler for a treat that’ll please the whole table! Sweet, flavorful blueberries mixed with cake mix and topped with melted butter are crave-worthy.

Course Dessert

Cuisine American

Keyword Blueberry Cobbler Recipe

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Ingredients

• 15.25 ounces box yellow cake mix
• 6 cups blueberries
• 2 tablespoons sugar
• 1¼ cups water
• 8 tablespoons butter

Instructions

• Preheat the oven to 350°F.
• In the bottom of a 9×13 baking dish, pour one box of yellow cake mix.
• Spread the blueberries over the top of the cake mix.
• Sprinkle on 1 to 2 tablespoons of sugar (depending upon how sweet they are).
• Pour 1¼ cups of water over the top of the berries and cake mix. Gently toss the berries and cake mix to allow the water to settle towards the bottom of the pan. (Sometimes, I give it a little shake too). If the berries aren’t very juicy, add just a little more water. If they are plump, a little less.
• Cut the butter into 8 pieces and spread out over the top.
• Bake in the preheated oven for 45 to 50 minutes.

Notes

The amount of sugar and water you use will vary on the berries themselves. Before you start, make sure you taste the berries so you add the right amount. If they’re sweet, you won’t want as much sugar. If they’re tart, you might want a little more.

It’s really important to pour the water over the top and then be sure everything is mixed. You want the berries and the water to settle into the pan before baking.

Don’t make the cake batter from the box directions. Just pour the dry cake mix into the pan.

If you prefer a crunchier top, turn the broiler on for the last minute or so to brown the cake mix top.

The post Blueberry Cobbler Recipe appeared first on Us in the Kitchen.

This Cajun dirty rice recipe is packed full of incredible flavor! As a tasty side dish or a one-pan meal, everyone will love the classic creole taste, and you will love how quick and easy it is to make in just one pan. 

Authentic Dirty Rice Ingredients 

You’ll need:

• ½ pound ground pork sausage
• ½ pound ground beef
• 1 teaspoon minced garlic
• 1 cup diced yellow onion
• 1 cup diced green bell pepper (1 pepper)
• 1 cup diced celery (about 2 ribs)
• salt and pepper, to taste
• 1 tablespoon Tony Chacer’s creole seasoning
• 1½ cups long-grain rice
• 3 cups beef broth
• 1 to 2 sprigs thyme
• parsley, for garnish

Substitutions and Additions 

TONY CHACER’S CREOLE SEASONING: Use the following list of ingredients to create this copycat version of Tony Chacer’s creole seasoning.

• 1 T onion powder
• 1 T garlic powder
• 1 T dried oregano
• 1 T dried basil
• ½ T dried thyme
• ½ T black pepper, crushed
• ½ T white pepper
• ½ T cayenne pepper
• 2 ½ T paprika
• 1 ½ T salt

VEGETARIAN DIRTY RICE: For an easy vegetarian version, switch out the beef broth for vegetable broth and substitute a can of kidney, pinto, or black beans and some additional veggies for the meat.

How to Make This Dirty Rice Recipe

STEP ONE: In a large skillet, sauté ground beef and ground pork sausage over medium-high heat. Use a spatula to break apart the meat and cook until most of the meat is no longer pink (about 4 to 5 minutes).

PRO TIP: Begin with a 2-inch deep sauté pan with a lid in order to hold all the necessary ingredients.

STEP TWO: Add garlic, onion, pepper, and celery to the skillet and sauté an additional 4 to 5 minutes until the vegetables are softened.

STEP THREE: Add salt and pepper, creole seasoning, rice, and beef broth. Stir and add thyme sprigs to the top of the mixture.

PRO TIP: Be careful not to use too much salt. Some beef broths and cuts of meat contain added salt, so adding extra salt may make your dirty rice too salty.

STEP FOUR: Bring the mixture to a boil, then turn down the heat and cover the skillet. Let simmer for 20 minutes.

STEP FIVE: Remove the thyme sprigs and fluff rice.

STEP SIX: Add chopped parsley for garnish and serve.

How To Serve 

Serve this deliciously simple authentic Cajun dirty rice as a side dish or as a one pan meal that will be sure to please any night of the week. Add a crisp salad on the side along with some crusty garlic bread, and you’ll have a hearty meal the whole family will love.

If you enjoyed this easy-to-make one-pan dirty rice recipe, why not try our https://usinthekitchen.com/better-than-take-out-fried-rice/ or our classic favorite https://usinthekitchen.com/chicken-and-rice-casserole/. Coming up with meals the whole family will love just got a lot easier.

Storage 

IN THE FRIDGE: You can store dirty rice in the fridge, in an airtight container, for 3 to 4 days.

IN THE FREEZER: Make lots of dirty rice so that you can freeze a batch for an even easier meal on a busy weeknight or when unexpected dinner guests show up. Dirty rice freezes well in an airtight container for up to one month.

REHEATING INSTRUCTIONS: Reheat dirty rice in the microwave or in a skillet after completely thawed.

This classic Cajun dirty rice recipe will be your new family-favorite meal. Combine tender ground beef, flavorful ground sausage, onion, celery, green pepper, garlic, Cajun seasoning, and rice to create this hearty dish that comes together quickly in just one pan.

FAQ:

Question? Can I make an extra spicy version of this dirty rice recipe?

Answer: Add additional seasoning and onions to ramp up the taste of this delicious dish.

Question? Can I double this recipe?

Answer: You can double the recipe by simply doubling the ingredients, however, you will need to be sure that you start with a pan that is large enough to hold all the ingredients.

Question? Can I use instant rice for this recipe?

Answer: We recommend using long-grain rice.

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Dirty Rice

The incredible flavor of dirty rice works for any occasion, from quick family meals to celebration dinners. No matter how you serve it, the delicious Cajun flavor is sure to please everyone at the table.

Course Side Dish

Cuisine American

Keyword Dirty Rice Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Ingredients

• ½ pound ground pork sausage
• ½ pound ground beef
• 1 teaspoon minced garlic
• 1 cup diced yellow onion
• 1 cup diced green bell pepper 1 pepper
• 1 cup diced celery about 2 ribs
• salt and pepper to taste
• 1 tablespoon Tony Chacer’s creole seasoning
• 1½ cups long-grain rice
• 3 cups beef broth
• 1 to 2 sprigs thyme
• parsley for garnish

Instructions

• In a large skillet, sauté ground beef and ground pork sausage over medium-high heat. Use a spatula to break apart the meat and cook until most of the meat is no longer pink (about 4 to 5 minutes).
• Add garlic, onion, pepper, and celery to the skillet and sauté an additional 4 to 5 minutes until the vegetables are softened.
• Add salt and pepper (be cautious you do not oversalt), creole seasoning, rice, and beef broth. Stir and add thyme sprigs to the top of the mixture.
• Bring the mixture to a boil, then turn down the heat and cover the skillet. Let simmer for 20 minutes.
• Remove the thyme sprigs and fluff rice.
• Add chopped parsley for garnish and serve.

Notes

Be careful about adding too much salt. If you are using a seasoned ground sausage, regular-sodium beef broth, and a cajun/creole seasoning that includes salt, you probably will not need to add any salt.

Use a skillet that is at least 2 inches deep and has a lid.

Make sure to cook rice to al dente and don’t overcook it, which can lead to mushy rice.

I like to set the thyme sprig on the top of the mixture so it is easy to find it and remove it once the rice is cooked. You can also strip the leaves off of the thyme sprigs and simply stir them into the rice mixture. Leaves do not need to be removed after cooking.

The post Dirty Rice appeared first on Us in the Kitchen.