Uncategorized

Ingredients
For the Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup sour cream
½ cup heavy cream
1 vanilla bean, split and seeds scraped
1 teaspoon vanilla extract
For the Crème Brûlée Topping:
¼ cup granulated sugar
Instructions

1. Preheat the Oven:
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
2. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
Mix until the crumbs are evenly coated.
Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.
Use the back of a spoon to compact the crumbs.
3. Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until well combined.
4. Fill the Cupcakes:
Pour the cheesecake batter over the crust in each cupcake liner, filling them about ¾ full.
5. Bake:
Bake in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly puffed.
Remove from the oven and allow the cupcakes to cool to room temperature.
Refrigerate for at least 2 hours or until fully chilled.
6. Add the Crème Brûlée Topping:
Just before serving, sprinkle about 1 teaspoon of sugar evenly over the top of each cupcake.
Use a kitchen torch to caramelize the sugar until it melts and turns a deep amber color.
Let the sugar harden for a few minutes.
7. Serve:
Serve these delightful Vanilla Bean Crème Brûlée Cheesecake Cupcakes chilled and enjoy the creamy, crunchy goodness!
Tips for Success:
Chilling is key! Be sure to refrigerate the cupcakes for at least 2 hours before adding the caramelized topping to allow them to set perfectly.
If you don’t have a kitchen torch, you can also place the cupcakes under the broiler for a few minutes to caramelize the sugar, but watch them closely to prevent burning!
These cupcakes are the perfect balance of rich cheesecake and delicate vanilla flavors, with a crisp, sugary top that adds an irresistible texture.

Ingredients You’ll Need

(Serves 6–8)

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 4 cups beef broth
• 1 can (15 oz) diced tomatoes (with juice)
• 1 can (10.5 oz) condensed tomato soup
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 can (14.5 oz) cut green beans, drained
• 1 can (15.25 oz) corn, drained
• Salt and black pepper to taste

How to Make Ground Beef Vegetable Soup

Step 1: Brown the Beef
In a large Dutch oven (5 to 6-quart), heat the olive oil over medium heat.
Add the ground beef, diced onion, and minced garlic.
Cook until the beef is browned and no longer pink, crumbling it as it cooks.

Step 2: Sauté the Veggies
Stir in the carrots and celery. Sauté for 6–8 minutes until slightly softened.

Step 3: Add Seasonings
Mix in the Italian seasoning and bay leaf. Cook for another 2 minutes to release the flavors.

Step 4: Build the Soup
Add the diced potatoes, beef broth, diced tomatoes, condensed tomato soup, tomato paste, Worcestershire sauce, green beans, and corn.
Stir everything together thoroughly.

Step 5: Simmer and Serve
Bring the soup to a boil, then reduce the heat and cover. Simmer for 35–40 minutes, or until the vegetables are tender and the broth is rich and flavorful.

Serving Suggestions

• Serve with warm dinner rolls or crusty bread
• Add a sprinkle of shredded Parmesan or cheddar cheese on top
• Pair with a light side salad for a full meal

These no-bake caramel chocolate crunch bars are crunchy, caramelly, and absolutely irresistible! Perfect for summer or any time you want an easy, crowd-pleasing dessert.

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 24 bars
Calories: 265kcal

Ingredients

• 80 club crackers (multi-grain or regular)
• 1 cup (227g) butter
• 2 cups (200g) graham cracker crumbs
• 1 cup (212g) firmly packed brown sugar
• ½ cup milk
• ⅓ cup (71g) sugar
• ⅔ cup (170g) creamy peanut butter
• ½ cup (85g) semi-sweet chocolate chips
• ½ cup (85g) butterscotch chips

Cook Mode: Prevent your screen from going dark

Instructions

1. Line an ungreased 9×13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary.
2. In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk, and sugar. Bring to a boil and boil for 5 minutes, stirring constantly (begin timing from when you see the first bubbles).
3. Remove from heat and spread half of the butter mixture evenly over the crackers. Place another single layer of crackers evenly over the butter mixture, cutting to fit if necessary. Spread the remaining butter mixture evenly over the crackers. Top evenly with the remaining crackers.
4. In a small saucepan or in the microwave, combine peanut butter, chocolate chips, and butterscotch chips. Melt over medium-low heat, stirring constantly. Spread evenly over the top layer of crackers.
5. Cover and chill for at least 1 hour. Lift the foil overhang and remove the bars from the pan. Cut into bars. Store in the refrigerator.

Notes

RECIPE NOTES & TIPS

• Use wet hands when spreading the caramel mixture to prevent sticking.
• Stir constantly during the 5-minute boil.
• These bars taste best chilled – I always prefer them straight from the fridge!
• Store in the fridge for up to 5 days in an airtight container.
• Freezing – freeze for up to 3 months in an airtight container.
• Make ahead – perfect for preparing a day or two before serving.

Nutrition

Calories: 265kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 268mg | Fiber: 1g | Sugar: 19g

Nutrition information is provided as a courtesy only and should be viewed as an estimate not a guarantee.

Ingredients

Ingredients for the Hot Honey Infused Feta Chicken

Chicken Breasts
Lean and protein-rich, chicken breasts form the base of this dish. Look for pieces of similar thickness to ensure even cooking.

Hot Honey
The star of the show. You can use store-bought hot honey or make your own by warming honey with red pepper flakes. This brings both sweetness and heat, balancing the rich feta.

Feta Cheese
Tangy and crumbly, feta adds a burst of salty creaminess. It contrasts the sticky honey glaze and adds Mediterranean flair.

Fresh Thyme
Just a sprinkle of thyme elevates the flavor profile with earthy herbal notes. It complements the honey and chicken without overpowering.

Garlic Powder & Smoked Paprika
These two spices season the chicken for added depth. Garlic powder brings a subtle kick, while smoked paprika adds warmth and a hint of smokiness.

Olive Oil
Used for searing the chicken, olive oil gives a beautiful crust and enhances the flavor with its fruity richness.

Salt & Pepper
Essential for seasoning and enhancing all the other ingredients.

How To Make the Hot Honey Infused Feta Chicken

Step 1: Season the Chicken

Pat your chicken breasts dry with a paper towel. Rub them generously with olive oil, garlic powder, smoked paprika, salt, and pepper. Let them sit while you preheat the skillet.

Step 2: Sear to Golden Perfection

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each chicken breast for about 3-4 minutes per side until golden brown. Don’t worry about cooking them through yet.

Step 3: Add the Hot Honey Glaze

Lower the heat and pour hot honey over the chicken. Tilt the pan slightly and use a spoon to baste the glaze over the tops. Let it bubble and thicken slightly for 1-2 minutes.

Step 4: Bake to Finish

Transfer the skillet to a preheated 375°F (190°C) oven and bake for 10-12 minutes, or until the chicken is cooked through and juicy.

Step 5: Top with Feta and Thyme

Remove from the oven and immediately sprinkle with crumbled feta and fresh thyme. Let it rest for 5 minutes so everything can meld together beautifully.

Ingredients:

• 1 package (8.5 oz) cornbread mix
• 1 cup sour cream
• 1 can (15 oz) cream-style corn
• 1 can (4 oz) green chilies, drained
• 1 cup shredded cheddar cheese
• 1/2 cup chopped cooked bacon
• 1/2 cup diced green onions
• 2 eggs
• 1/4 cup melted butter
• Salt and pepper, to taste

 Directions – Simple Steps, Delicious Payoff

Step 1: Preheat the Oven

Set your oven to 375°F (190°C) to ensure it’s piping hot when the casserole goes in.

Step 2: Mix the Casserole

In a large mixing bowl, stir together:

• Cornbread mix
• Sour cream
• Cream-style corn
• Green chilies
• Half of the cheddar cheese
• Bacon
• Green onions
• Eggs
• Melted butter

Season the mixture with salt and pepper to your liking. This one-bowl step makes cleanup a breeze!

Step 3: Transfer to Baking Dish

Grease a skillet or baking dish (9×9-inch square or similar) and pour in the cornbread mixture. Smooth it out with a spatula for even baking.

Step 4: Top with Cheese

Sprinkle the remaining shredded cheddar cheese evenly over the top. This creates a gooey, golden crust you’ll want to dive right into.

Step 5: Bake

Bake for 25–30 minutes, or until the casserole is set in the center and the top is golden brown. A toothpick inserted into the center should come out clean or with just a few crumbs.

Step 6: Rest & Serve

Let the casserole cool for a few minutes before slicing. This helps it set and makes serving easier.

Ingredients

Instructions