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Vickie Recipes, 418 Barby Lane, Cherry Hill, NJ (2026)

06/02/2025

Irresistible Boston Cream Pie Cupcakes

Treat yourself to a delightful twist on a classic dessert

Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract

- For the Pastry Cream Filling:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract

- For the Chocolate Glaze:
- ½ cup semisweet chocolate chips
- ¼ cup heavy cream

Instructions:
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. In another bowl, cream the softened butter with an electric mixer until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
4. Gradually mix in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

For the Pastry Cream Filling:
1. In a medium saucepan, heat the milk over medium heat until just beginning to simmer.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually whisk in the hot milk.
3. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 2-3 minutes. Remove from heat and stir in the butter and vanilla extract. Let cool to room temperature.

For the Chocolate Glaze:
1. In a small saucepan, heat the heavy cream until just simmering. Remove from heat and stir in the chocolate chips until smooth and glossy.

Assembly:
1. Once the cupcakes have cooled, use a small knife or cupcake corer to cut out a small portion from the center of each cupcake. Fill each with a spoonful of pastry cream.
2. Spoon or drizzle the chocolate glaze over the top of each cupcake, allowing it to drip down the sides.

Prep Time: 30 minutes | Cook Time: 20 minutes | Nutrition: 350 calories per cupcake

06/02/2025

Smoked Taco Dip

Add a smoky twist to your taco dip with layers of flavorful ingredients that bring a unique depth to this classic favorite

Ingredients:
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup diced red onion
- ¼ cup sliced black olives (optional)
- 2 tablespoons chopped fresh cilantro (optional)
- 1 tablespoon liquid smoke (for added smokiness, optional)

Instructions:
1. In a skillet over medium heat, cook the ground beef until browned and cooked through. Drain excess fat and stir in the taco seasoning. Set aside to cool.
2. In a medium bowl, mix together the sour cream and mayonnaise until smooth. Stir in the liquid smoke if using.
3. Spread the sour cream mixture evenly on the bottom of a serving dish or platter.
4. Evenly layer the seasoned ground beef over the sour cream mixture.
5. Top with shredded cheddar cheese, then add layers of shredded lettuce, diced tomatoes, diced red onion, and black olives if desired.
6. Garnish with chopped fresh cilantro if desired.
7. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Prep Time: 20 minutes | Chill Time: 30 minutes | Nutrition: 300 calories per serving

06/02/2025

Crockpot Tuscan Garlic Chicken Casserole

Enjoy a rich and savory casserole with tender chicken, sun-dried tomatoes, and a creamy garlic sauce made easy in the crockpot

Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- 1 tablespoon minced garlic
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 cup baby spinach
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste

Instructions:
1. Place the chicken breasts at the bottom of the crockpot. Season with salt and pepper.
2. In a medium bowl, mix together the heavy cream, chicken broth, Parmesan cheese, minced garlic, Italian seasoning, basil, and oregano. Pour the mixture over the chicken breasts in the crockpot.
3. Add the chopped sun-dried tomatoes on top of the chicken.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
5. About 30 minutes before serving, stir in the baby spinach and cover again until the spinach is wilted.
6. Sprinkle shredded mozzarella cheese over the top and let it melt before serving.

Prep Time: 15 minutes | Cook Time: 6-7 hours on low or 3-4 hours on high | Nutrition: 400 calories per serving

06/02/2025

Air Fryer Cherry Cheesecake Egg Rolls

Enjoy the crispy, creamy delight of cheesecake and cherry filling wrapped in egg rolls and cooked to perfection in the air fryer

Ingredients:
- 8 egg roll wrappers
- 1 cup cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ cup cherry pie filling
- 1 egg, beaten (for sealing the egg rolls)
- 1 tablespoon powdered sugar (optional, for dusting)

Instructions:
1. In a medium bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
2. Place one egg roll wrapper on a flat surface with one corner facing you. Spoon 2 tablespoons of the cream cheese mixture onto the center of the wrapper.
3. Add 1-2 tablespoons of cherry pie filling on top of the cream cheese mixture.
4. Fold the bottom corner of the egg roll wrapper over the filling, then fold in the side corners, and roll up tightly. Seal the top edge with a little beaten egg.
5. Preheat your air fryer to 350°F (175°C). Arrange the egg rolls in the air fryer basket in a single layer, making sure they are not touching.
6. Air fry for 8-10 minutes, or until golden brown and crispy, flipping halfway through for even cooking.
7. Remove from the air fryer and let cool slightly. Dust with powdered sugar if desired before serving.

Prep Time: 15 minutes | Cook Time: 10 minutes | Nutrition: 150 calories per egg roll

06/02/2025

Chocolate Coconut Cake with Cream Cheese Frosting

Enjoy a decadent chocolate cake layered with coconut and topped with a rich cream cheese frosting for a delightful dessert experience

Ingredients:
- For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)

- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup shredded coconut for garnish

Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, one at a time, beating well after each addition.
4. Gradually mix in the flour mixture, alternating with the buttermilk, until the batter is smooth. Stir in the vanilla extract and shredded coconut.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:
1. In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
2. Gradually add the powdered sugar, beating until the frosting is light and fluffy.
3. Stir in the vanilla extract.

Assemble the Cake:
1. Place one cake layer on a serving plate and spread a layer of cream cheese frosting over the top.
2. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
3. Garnish with shredded coconut.

Prep Time: 20 minutes | Cook Time: 30 minutes | Nutrition: 400 calories per serving

06/02/2025

Hawaiian Pizza Tater Tot Bites

Enjoy the delicious combination of pizza flavors and crispy tater tots in these fun and easy-to-make bites

Ingredients:
- 1 pound tater tots (frozen)
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese
- ½ cup diced ham
- ½ cup crushed pineapple, well-drained
- ¼ cup sliced black olives (optional)
- ¼ cup chopped green bell pepper (optional)
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder

Instructions:
1. Preheat your oven to 400°F (200°C). Arrange the tater tots on a baking sheet in a single layer.
2. Bake the tater tots according to the package instructions, usually for about 20 minutes, or until they are crispy and golden brown.
3. While the tater tots are baking, mix the pizza sauce, oregano, and garlic powder in a small bowl.
4. Remove the tater tots from the oven and carefully spoon a small amount of pizza sauce over each tot.
5. Top each with a sprinkle of shredded mozzarella cheese, diced ham, crushed pineapple, and optional black olives and green bell pepper.
6. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Allow to cool slightly before serving.

Prep Time: 10 minutes | Cook Time: 27 minutes | Nutrition: 250 calories per serving

06/01/2025

Pumpkin Spice Cake with Cream Cheese Frosting

Experience the cozy flavors of fall with this moist pumpkin spice cake topped with rich and creamy cream cheese frosting

Ingredients:
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract

- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract

Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix together the vegetable oil, pumpkin puree, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.

For the Cream Cheese Frosting:
1. In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
2. Gradually add the powdered sugar, beating until fully incorporated and the frosting is light and fluffy.
3. Stir in the vanilla extract.
4. Spread the frosting evenly over the cooled cake.

Prep Time: 20 minutes | Cook Time: 35 minutes | Nutrition: 400 calories per slice

06/01/2025

Italian Meatball Tortellini in Tomato Basil Sauce

Savor tender meatballs and cheesy tortellini in a rich tomato basil sauce for a comforting and delicious meal

Ingredients:
- 12 ounces cheese tortellini
- 1 pound Italian meatballs (store-bought or homemade)
- 2 cups marinara sauce
- 1 cup tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
- Grated Parmesan cheese for serving (optional)

Instructions:
1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the Italian meatballs and cook until heated through and browned on the outside, about 6-8 minutes. Remove the meatballs from the skillet and set aside.
3. In the same skillet, add the marinara sauce, tomato sauce, dried basil, and dried oregano. Stir and bring to a simmer.
4. Return the meatballs to the skillet and simmer in the sauce for 5 minutes to allow the flavors to meld.
5. Add the cooked tortellini to the skillet, stirring gently to coat with the sauce.
6. Sprinkle the shredded mozzarella cheese over the top and cover the skillet. Cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves and grated Parmesan cheese before serving, if desired.

Prep Time: 15 minutes | Cook Time: 20 minutes | Nutrition: 500 calories per serving

06/01/2025

Tropical Pineapple Fluff

Enjoy a light and refreshing tropical dessert with sweet pineapple and creamy fluff, perfect for a summer treat or party

Ingredients:
- 1 can (20 ounces) crushed pineapple, drained
- 1 cup mini marshmallows
- ½ cup shredded coconut
- 1 cup chopped fresh or canned mandarin oranges, drained
- 1 cup whipped topping (such as Cool Whip)
- ¼ cup chopped pecans or walnuts (optional)
- ¼ cup maraschino cherries, for garnish (optional)

Instructions:
1. In a large bowl, combine the drained crushed pineapple, mini marshmallows, shredded coconut, and chopped mandarin oranges.
2. Gently fold in the whipped topping until well combined.
3. If using, stir in the chopped pecans or walnuts for added crunch.
4. Transfer the mixture to a serving bowl or individual dishes.
5. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
6. Garnish with maraschino cherries if desired before serving.

Prep Time: 10 minutes | Chill Time: 1 hour | Nutrition: 200 calories per serving

06/01/2025

Chicken Bacon Ranch Tortellini in Creamy Ranch Sauce

Savor a rich and creamy dish with tender chicken, crispy bacon, and cheesy tortellini smothered in a flavorful ranch sauce

Ingredients:
- 2 cups cooked tortellini (fresh or frozen)
- 1 pound chicken breast, diced
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- 1 cup heavy cream
- ½ cup ranch dressing
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley for garnish (optional)

Instructions:
1. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the drippings in the pan.
2. In the same skillet, add the olive oil and diced chicken. Season with salt, pepper, and garlic powder. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Pour the heavy cream into the skillet and bring to a simmer. Stir in the ranch dressing and grated Parmesan cheese until the sauce is smooth and creamy.
4. Add the cooked chicken and tortellini to the skillet, stirring to coat with the sauce.
5. Stir in the cooked bacon and dried parsley. Cook for an additional 2-3 minutes until everything is heated through.
6. Garnish with fresh parsley if desired before serving.

Prep Time: 15 minutes | Cook Time: 15 minutes | Nutrition: 500 calories per serving

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