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Easy recipes, Austin, TX (2026)

09/02/2025

Strawberry Shortcake Cheesecake Cups

Ingredients:

1 package (8 oz) cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1/2 cup heavy whipping cream

1 cup graham cracker crumbs

1/4 cup melted butter

2 cups fresh strawberries, diced

2 tbsp granulated sugar (for the strawberries)

1 cup whipped cream (for topping)

Fresh mint leaves (optional, for garnish)

Directions:

In a small bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated with the butter.

Divide the graham cracker mixture evenly among the bottoms of small cups or jars (about 6-8 cups). Press down gently with the back of a spoon to form a crust layer.

In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Spoon or pipe the cheesecake mixture on top of the graham cracker crust in each cup, smoothing the top with the back of a spoon.

In a small bowl, toss the diced strawberries with the granulated sugar. Let them sit for about 10 minutes to release some of their juice.

Spoon the sweetened strawberries on top of the cheesecake layer in each cup.

Top with a dollop of whipped cream and garnish with fresh mint leaves, if desired.

Refrigerate the cups for at least 2 hours before serving to allow the flavors to meld together.

09/02/2025

Bombolini (Italian Donuts)

Ingredients:

2 1/4 tsp active dry yeast

1/2 cup warm milk (about 110°F or 43°C)

1/4 cup granulated sugar

2 large eggs

3 cups all-purpose flour

1/2 tsp salt

2 tbsp unsalted butter, softened

1 tsp vanilla extract

1/2 cup ricotta cheese

Vegetable oil, for frying

Powdered sugar, for dusting

Optional: Nutella or jam, for filling

Directions:

In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir and let it sit for about 5 minutes, or until the yeast becomes frothy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, eggs, softened butter, and vanilla extract. Stir until the dough starts to come together.

Add the ricotta cheese to the mixture and continue to mix until a soft, sticky dough forms. If needed, add a little extra flour, one tablespoon at a time, until the dough is slightly less sticky but still soft.

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for 1-1.5 hours, or until doubled in size.

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough out to about 1/2-inch thick and use a round cutter (about 2 inches in diameter) to cut out circles. Gather any leftover dough, re-roll, and cut more circles.

If you’re filling your Bombolini, spoon a small amount of Nutella or jam onto the center of each circle, then fold the dough over and seal the edges by pinching them together.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the Bombolini in batches, about 2-3 minutes per side, until they are golden brown.

Remove the Bombolini from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

While still warm, dust the Bombolini with powdered sugar, and if desired, fill with additional Nutella or jam by poking a small hole and piping it in.

09/02/2025

Disneyland Peanut Butter Squares

Ingredients:

1 cup creamy peanut butter

1/2 cup unsalted butter, melted

2 cups powdered sugar

1 1/2 cups graham cracker crumbs

2 cups milk chocolate chips

2 tbsp vegetable oil (for smooth melting of chocolate)

Directions:

In a medium-sized bowl, combine the melted butter and peanut butter. Stir until the mixture is smooth and well combined.

Add the powdered sugar and graham cracker crumbs to the peanut butter mixture. Stir until fully combined, and the mixture becomes thick and dough-like.

Press the peanut butter mixture evenly into the bottom of a greased 9x9-inch baking dish, ensuring the layer is smooth and flat.

In a microwave-safe bowl, melt the milk chocolate chips and vegetable oil together. Microwave in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth.

Pour the melted chocolate over the peanut butter layer in the baking dish, spreading it evenly with a spatula.

Refrigerate the bars for about 1-2 hours, or until the chocolate has hardened and the bars are set.

Once chilled and firm, cut into squares and serve.

09/02/2025

Cinnamon Sugar Crescent Roll Pizza

Ingredients:

1 can (8 oz) refrigerated crescent roll dough

2 tbsp unsalted butter, melted

1/4 cup granulated sugar

1 tbsp ground cinnamon

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla extract

1/4 cup mini chocolate chips (optional)

Directions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Unroll the crescent roll dough and spread it out on the prepared baking sheet, pinching the seams together to form a rectangular crust.

Brush the dough with melted butter, making sure to coat it evenly.

In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle the cinnamon sugar mixture generously over the buttered dough.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the dough is fully cooked.

While the dough bakes, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Once the crescent roll crust has cooled slightly, spread the cream cheese mixture evenly over the top, leaving a small border around the edges.

If desired, sprinkle mini chocolate chips over the cream cheese layer for an extra touch of sweetness.

Slice into squares or strips and enjoy your warm, gooey cinnamon sugar crescent roll pizza!

09/02/2025

Sausage-Stuffed Biscuits with Seasoned Butter

Ingredients:

1 can (16.3 oz) refrigerated biscuit dough

1/2 lb breakfast sausage, cooked and crumbled

1/2 cup shredded cheddar cheese

1/4 cup cream cheese, softened

1 tbsp unsalted butter, melted

1 tsp garlic powder

1 tsp dried parsley

1/2 tsp paprika

Salt and pepper to taste

Directions:

Preheat your oven to 375°F (190°C). Lightly grease or line a baking sheet with parchment paper.

Cook the breakfast sausage in a skillet over medium heat until fully cooked and crumbled. Drain excess fat and set aside.

In a medium mixing bowl, combine the cooked sausage, shredded cheddar cheese, and cream cheese. Stir until the mixture is well combined.

Open the can of refrigerated biscuit dough and separate the biscuits. Flatten each biscuit into a small circle by pressing it with your fingers or using a rolling pin.

Place a spoonful of the sausage mixture in the center of each biscuit. Carefully fold the edges of the biscuit over the filling and pinch to seal, forming a ball.

Arrange the stuffed biscuits on the prepared baking sheet, making sure they are spaced evenly.

In a small bowl, combine the melted butter, garlic powder, dried parsley, paprika, salt, and pepper. Stir until well mixed.

Brush the seasoned butter generously over the top of each stuffed biscuit.

Bake for 12-15 minutes, or until the biscuits are golden brown and fully cooked through.

Once baked, remove from the oven and let them cool slightly before serving.

Enjoy your delicious sausage-stuffed biscuits with seasoned butter! Perfect for breakfast, brunch, or a savory snack!

09/01/2025

Cranberry Jello Salad with Cream Cheese Topping

Ingredients:

1 (6 oz) package cranberry gelatin

1 cup boiling water

1 cup cold water

1 (12 oz) can whole cranberry sauce

1 (8 oz) package cream cheese, softened

1/2 cup powdered sugar

1 cup whipped topping (such as Cool Whip)

1/2 cup crushed pineapple, drained

1/2 cup chopped pecans or walnuts (optional)

Directions:

In a medium-sized bowl, dissolve the cranberry gelatin in the boiling water. Stir until fully dissolved.

Add the cold water to the gelatin mixture and stir to combine.

Stir in the whole cranberry sauce, mixing until well incorporated.

Pour the mixture into a 9x13-inch dish and refrigerate for at least 3 hours or until set.

In a separate bowl, beat the softened cream cheese and powdered sugar until smooth.

Fold in the whipped topping, then add the drained crushed pineapple and chopped nuts (if using). Stir until fully combined.

Once the gelatin has set, spread the cream cheese mixture evenly over the top.

Refrigerate for an additional 1 hour to allow the layers to firm up.

Slice and serve chilled. Enjoy this refreshing and delicious cranberry Jello salad!

09/01/2025

No-Bake Peanut Butter Cheesecake Balls

Ingredients:

1 cup peanut butter

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 1/2 cups graham cracker crumbs

1 cup semi-sweet chocolate chips

1 tablespoon coconut oil (optional, for melting chocolate)

Directions:

In a large mixing bowl, combine the peanut butter, softened cream cheese, powdered sugar, and vanilla extract. Mix well until smooth and creamy.

Gradually add the graham cracker crumbs to the mixture and stir until everything is fully incorporated.

Scoop out small portions of the mixture and roll them into balls, about 1-inch in diameter. Place the balls on a baking sheet lined with parchment paper.

Refrigerate the peanut butter balls for at least 30 minutes to firm up.

In a microwave-safe bowl, melt the chocolate chips with the coconut oil (if using) in the microwave, heating in 30-second intervals and stirring in between until smooth.

Dip each chilled peanut butter ball into the melted chocolate, ensuring it is fully coated. Place the chocolate-covered balls back on the parchment-lined sheet.

Once all the balls are coated, refrigerate them for another 15-20 minutes, or until the chocolate hardens.

Serve and enjoy these irresistible, no-bake peanut butter cheesecake balls!

09/01/2025

Pineapple Pecan Cream Cheese Pound Cake
Ingredients:
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup crushed pineapple, drained
1 cup chopped pecans
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
Directions:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Stir in the vanilla extract and almond extract (if using).
Gently fold in the drained crushed pineapple and chopped pecans.
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 about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve this delicious, moist pineapple pecan cream cheese pound cake for a perfect treat!

06/30/2025

Candy Apple Jelly 🍎🍬
ingredients:
- 4 cups no sugar added apple juice 🍎
- ½ cup red hot candies 🍬
- 1 package fruit pectin 📦
- 4 ½ cups sugar 🍬
instructions:
1. In a large pot, combine the apple juice, red hot candies, and pectin. Bring to a rolling boil over high heat, stirring constantly ♨️.
2. Stir in the sugar 🥄.
3. Return to a rolling boil and boil for 2 minutes, stirring constantly ⏰.
4. Remove from heat 🔥. Skim off any foam and undissolved candy 🥄.
5. Pour the hot liquid into hot jars, leaving ¼ inch headspace 🫗.
6. Wipe the jars, apply lids and rings 뚜껑.
Enjoy your homemade Candy Apple Jelly! 🍎🍬

06/29/2025

Meatloaf Grilled Cheese Melt

Ingredients:

4 slices of cooked meatloaf (cold or room temperature, about 1–1.5 cm thick)

8 slices of thick bread (like sourdough or Texas toast)

8 slices of cheddar or American cheese

4 tablespoons unsalted butter, softened

2 tablespoons ketchup (optional, for spread)

1 tablespoon mayonnaise (optional, for spread)

1 teaspoon mustard (optional, for spread)

Instructions:

Mix ketchup, mayo, and mustard in a small bowl if using. Spread a thin layer on one side of each bread slice.

Lay out the bread slices, sauce side down. Place a slice of cheese on each one. Add a slice of meatloaf on top, then another slice of cheese. Close with the remaining bread slices.

Spread softened butter on the outer sides of the sandwiches.

Heat a nonstick skillet or griddle over medium heat. Grill each sandwich for about 3–4 minutes per side, pressing down gently, until the bread is golden brown and the cheese is melted.

Let cool for a minute, then slice and serve hot with pickles, chips, or a bowl of tomato soup

05/07/2025

Bacon Crackers

Ingredients:

1 sleeve of buttery crackers (e.g., Ritz or Club)
1 pound of bacon (sliced into halves or thirds)
1/4 cup maple syrup
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
1/4 teaspoon garlic powder

Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Arrange the crackers in a single layer on the prepared baking sheet.

In a small bowl, mix together the maple syrup, black pepper, cayenne pepper (if using), and garlic powder.

Lay half or third slices of bacon on top of each cracker, ensuring they cover the surface of the crackers.

Drizzle the maple syrup mixture over the bacon and crackers, making sure each piece is coated.

Bake in the preheated oven for 15-20 minutes or until the bacon is crispy and the syrup is bubbling.

Let the bacon crackers cool slightly before serving.

05/07/2025

Lunchroom Ladies Brownies - 50-Year-Old Recipe!

Ingredients:

1 cup of butter (softened)
2 cups of granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup of chopped walnuts (optional)

Directions:

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, cream together the softened butter and sugar until smooth and fluffy.

Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.

Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

If using walnuts, fold them into the brownie batter.

Pour the brownie batter into the prepared baking pan, spreading it evenly.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the brownies to cool in the pan before cutting them into squares.

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05/07/2025

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