Ella Recipes, 326 12th Street, San Francisco 94103 (2026)

15/11/2024

Crispy Fried Cheese Bites with Spicy Ranch Dip 🌶️

Ingredients:

2 cups cheese cubes (cheddar, mozzarella, or your favorite)
1 cup all-purpose flour
2 large eggs
1 cup seasoned breadcrumbs
1 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper to taste
Oil for frying
For the Spicy Ranch Dip:

1/2 cup ranch dressing
1 tbsp hot sauce (adjust to taste)
1/2 tsp garlic powder
Pinch of cayenne pepper (optional)
Instructions:

Prepare the Cheese Bites:

Cut cheese into bite-sized cubes if not pre-cut.
In three separate bowls: add flour to one, whisk eggs in another, and combine breadcrumbs, garlic powder, smoked paprika, salt, and pepper in the third.
Coat the Cheese:

Roll each cheese cube in flour, then dip into the egg mixture, and coat with seasoned breadcrumbs. For extra crispiness, repeat the egg and breadcrumb coating process once more.
Chill:

Place coated cheese cubes on a tray and chill in the freezer for 20-30 minutes to prevent melting during frying.
Fry:

Heat oil in a deep fryer or heavy skillet to 350°F (175°C).
Fry cheese bites in batches for 1-2 minutes or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain.
Prepare the Spicy Ranch Dip:

Mix ranch dressing, hot sauce, garlic powder, and cayenne pepper in a bowl until well combined.
Serve:

Serve the crispy fried cheese bites with the spicy ranch dip on the side for dipping.
Special Addition for More Reach:

Adding a spicy element with a "Spicy Ranch Dip" gives it an extra kick and makes it shareable and trendy for spicy food lovers.

15/11/2024

Cranberry-Topped Turkey Shepherd's Pie with Holiday Mashed Potato Crust 🌟🦃

Ingredients:

3 tablespoons butter, divided
1/2 cup onion, diced
1 cup carrots, diced
1/2 cup celery, diced
1/2 teaspoon garlic, minced
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 cup peas
3 cups cooked, shredded turkey
Salt and pepper to taste
1/2 teaspoon thyme
2 cups mashed potatoes
3 teaspoons unsweetened dried cranberries
Special addition for extra reach: 1/4 cup shredded sharp cheddar cheese (optional, sprinkled on top)
Directions:

Preheat oven to 375°F.
In a medium oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. Add the onion, carrots, and celery, cooking and stirring until tender (about 10-15 minutes). Add garlic and cook for 1 more minute.
Add another tablespoon of butter to the cooked vegetables, stir in the flour until completely combined. Gradually add the chicken broth while stirring continuously until the mixture thickens.
Stir in the peas and turkey. Cook until the peas are warmed through. Season with salt, pepper, and thyme to taste.
Top the mixture with mashed potatoes, dab with remaining butter, sprinkle with dried cranberries, and optional shredded cheddar cheese for an extra burst of flavor.
Bake for 20 minutes or until the potatoes are heated through and lightly golden.

15/11/2024

Cheesy Shepherd's Pie Soup with Crispy Potato Croutons 🥔🧀

Ingredients:
1 lb ground beef 🥩
1 tablespoon olive oil 🫒
1 onion, diced 🧅
2 carrots, diced 🥕
2 celery stalks, diced 🌿
3 cloves garlic, minced 🧄
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen peas
1 cup frozen corn
1/2 cup heavy cream
1 cup shredded sharp cheddar cheese 🧀
Special Addition: Crispy Potato Croutons
Optional: Fresh parsley, chopped, for garnish 🌿
For Crispy Potato Croutons:
2 medium potatoes, diced into small cubes
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt & pepper to taste
Instructions:
Crispy Potato Croutons:

Preheat oven to 425°F (220°C).
Toss diced potatoes with olive oil, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
Bake for 20-25 minutes or until crispy and golden, flipping halfway through. Set aside.
Soup Base:

Heat a large pot over medium-high heat. Add olive oil and ground beef. Cook until beef is browned, breaking it apart with a spoon. Drain excess fat if necessary.
Add the diced onion, carrots, celery, and minced garlic. Sauté until vegetables are tender, about 5-7 minutes.
Pour in beef broth, Worcestershire sauce, thyme, salt, and black pepper. Bring to a simmer and cook for 15 minutes.
Stir in peas, corn, and heavy cream. Continue to simmer for another 10 minutes.
Gradually add shredded cheddar cheese, stirring until melted and well combined.
Serving:

Ladle the soup into bowls. Top each serving with a generous sprinkle of crispy potato croutons.
Garnish with fresh parsley if desired.

15/11/2024

Caramel Chocolate Crunch No-Bake Twix Cheesecake 🍫✨

Ingredients:

2 cups graham cracker crumbs
1/2 cup melted butter
1 cup chocolate chips
1/2 cup heavy cream
2 cups cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup caramel sauce
1 cup whipped cream
4-6 crushed Twix candy bars (for garnish)
Preparation Steps:

Make the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a springform pan to create the crust layer. Refrigerate for 10 minutes to set.

Prepare the Chocolate Layer: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring each time until smooth. Pour this chocolate mixture over the chilled crust and spread evenly. Place the pan back in the fridge for 15-20 minutes until the chocolate firms up.

Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream to add a light, airy texture.

Assemble the Layers: Spoon the cheesecake filling over the chocolate layer, spreading it evenly. Pour caramel sauce on top, smoothing it out gently with a spatula.

Add Crunchy Twix Garnish: Sprinkle crushed Twix candy bars generously over the caramel layer.

Final Chocolate Drizzle (Optional): Melt additional chocolate chips with a bit of heavy cream, if desired, for a final drizzle. Pour over the caramel and Twix layer, allowing some to drip down the sides.

Chill and Serve: Refrigerate the cheesecake for at least 4 hours or until fully set. Slice and enjoy the delicious layers of chocolate, caramel, crushed Twix, and creamy cheesecake!

Cook’s Tip: For easy slicing, warm your knife with hot water before cutting. This will help make clean slices through the caramel, chocolate, and crunchy layers.

Prep Time: 20 mins | Chill Time: 4 hrs | Total Time: 4 hrs 20 mins | Servings: 8-10 | Calories: Approx. 480 per serving (with Twix garnish)

15/11/2024

Soft Biscoff Cookie Sandwiches with Caramel Drizzle

Ingredients:

Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1/2 cup Biscoff spread
1 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Biscoff Buttercream Icing:

1/2 cup unsalted butter, softened
1 cup powdered sugar
1/4 cup Biscoff spread
1-2 tbsp heavy cream or milk
Caramel Drizzle (Special Addition):

Store-bought or homemade caramel sauce for drizzling
Instructions:

Prepare the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in the Biscoff spread and vanilla extract.

In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes or until the edges are slightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Make the Buttercream Icing: In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and Biscoff spread, mixing until well combined. Add heavy cream or milk, 1 tablespoon at a time, until the icing reaches your desired consistency.

Assemble and Drizzle: Spread a generous layer of Biscoff buttercream icing on the flat side of one cookie and top with another cookie to make a sandwich. Drizzle the caramel sauce over the top for an extra-special finishing touch.

15/11/2024

Banana Pudding Cheesecake Delight with Whipped Cream Swirl 🍌🍰✨

Crust:

1 ½ cups crushed Nilla Wafers
¼ cup melted butter
Cheesecake Filling:

4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup mashed ripe bananas (about 2 medium bananas)
3 large eggs
1 cup sour cream
2 tsp vanilla extract
¼ cup all-purpose flour
Banana Pudding Layer:

1 box (3.4 oz) instant banana pudding mix
1 ½ cups cold milk
Toppings:

Sliced bananas
Whipped cream or drizzle of condensed milk
Crushed Nilla Wafers and Chessmen cookies
Whipped cream swirl with caramel drizzle
Directions
Prepare the Crust:

Preheat the oven to 350°F (175°C).
Mix crushed Nilla Wafers with melted butter until combined.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes and set aside to cool.
Make the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar until smooth.
Add mashed bananas, mixing well.
Beat in the eggs one at a time, followed by the sour cream, vanilla extract, and flour until creamy and well-blended.
Pour the filling over the cooled crust.
Bake the Cheesecake:

Bake at 350°F for 1 hour, or until the center is almost set (it should slightly jiggle).
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
Prepare the Banana Pudding Layer:

Mix the instant banana pudding mix with cold milk, whisking until thickened.
Spread the pudding layer evenly on top of the chilled cheesecake.
Decorate with Toppings:

15/11/2024

Gooey Cinnamon Roll Blondies with Caramel Drizzle ✨

Ingredients:
Blondie Base:

160g unsalted butter, softened
165g light brown sugar
100g granulated sugar
1 large egg + 1 egg yolk
1 tsp vanilla extract
210g plain flour
1 tsp cinnamon
Cinnamon Swirl:

70g light brown sugar
2 tbsp cinnamon
50g unsalted butter, melted
Cream Cheese Icing:

60g butter, softened
110g cream cheese
1 tsp vanilla extract
250g icing sugar, sifted
Optional Special Touch:

Caramel sauce for drizzling (store-bought or homemade)
Directions:
Preheat Oven: Set oven to 170°C (fan) and grease an 8x8" baking tin.
Prepare Blondie Base: In a bowl, cream together the softened butter, light brown sugar, and granulated sugar. Add in the egg, egg yolk, and vanilla extract, mixing well. Fold in the plain flour and cinnamon until just combined.
Make Cinnamon Swirl: In a separate bowl, combine light brown sugar, cinnamon, and melted butter.
Assemble: Spread half of the blondie batter into the prepared tin. Drizzle and swirl the cinnamon mixture over the batter, then top with the remaining blondie batter. Swirl gently for a marbled effect.
Bake: Bake for 20-30 minutes, or until the edges are golden and the center is set. Avoid overbaking for a gooey center.
Make Cream Cheese Icing: Beat together softened butter, cream cheese, vanilla extract, and icing sugar until smooth. Once the blondies are cool, spread the icing on top.
Special Addition – Caramel Drizzle: For extra decadence, lightly warm caramel sauce and drizzle generously over the icing.

15/11/2024

Salted Caramel Pretzel Cheesecake Cupcakes✨

Ingredients:
Crust:

1 cup crushed pretzels
4 tbsp unsalted butter, melted
2 tbsp granulated sugar
Cupcake Batter:

1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
Filling:

½ cup cream cheese, softened
½ cup caramel sauce
Topping:

1 cup cream cheese frosting
Extra caramel sauce for drizzling
Pretzel twists for topping (optional)
Sea salt flakes for garnish
Directions:
Prepare Crust: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners. Combine crushed pretzels, melted butter, and sugar in a bowl. Press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set aside to cool.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix until just combined.

Bake Cupcakes: Spoon the batter into prepared liners (over the cooled pretzel crust), filling each about ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Fill Cupcakes: Once cooled, use a small knife to cut a hole in the center of each cupcake. Fill halfway with softened cream cheese and top with caramel sauce.

Frost and Garnish: Frost cupcakes with cream cheese frosting. Drizzle with extra caramel sauce and garnish with pretzel twists and a sprinkle of sea salt flakes.

15/11/2024

Cheesy Pizza Tacos with Garlic Butter Crust 🌮🧄🧀

Ingredients:

For the Pizza Tacos:

1 lb ground beef
1/2 lb Italian sausage, crumbled
1/2 lb pepperoni slices
1/2 cup sliced black olives
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup pizza sauce
8 small flour tortillas
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper, to taste
2 tablespoons melted butter
2 cloves garlic, minced
For the Garnish:

Fresh basil leaves, chopped
Grated Parmesan cheese
Red pepper flakes (optional)
Directions:

Prepare the Meat Filling:
In a large skillet over medium heat, cook the ground beef and Italian sausage until browned. Drain excess fat. Season with dried oregano, garlic powder, salt, and pepper, then stir to combine.

Prepare Tortillas with Garlic Butter:
Preheat your oven to 375°F (190°C). Mix the melted butter and minced garlic in a small bowl. Brush one side of each tortilla with the garlic butter mixture.

Assemble the Pizza Tacos:
On the unbrushed side of each tortilla, spread a thin layer of pizza sauce. Distribute the cooked meat mixture evenly over the tortillas, then add pepperoni slices, black olives, shredded mozzarella, and cheddar cheese.

Bake the Tacos:
Place the tortillas on a baking sheet with the garlic butter side facing down. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted, bubbly, and the edges are crispy and golden.

Garnish and Serve:
Let the tacos cool slightly. Garnish with chopped basil, grated Parmesan, and red pepper flakes if desired. Cut each pizza taco into wedges and serve warm.

Special Addition:
Garlic Butter Crust for extra flavor and crispy edges.

15/11/2024

Cheesy No-Peek Chicken Casserole with a Surprise Crispy Topping

Ingredients:
4 boneless, skinless chicken breasts (or thighs, if preferred)
2 cups long-grain white rice, uncooked
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 can (14.5 oz) chicken broth
1 cup milk
1 packet onion soup mix
1 cup shredded cheddar cheese (for the special crispy topping)
1/2 cup crushed buttery crackers (Ritz or similar)
2 tbsp melted butter
Instructions:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, and milk. Whisk until well blended.
Spread the uncooked rice evenly across the bottom of a greased 9x13 inch baking dish.
Place the chicken breasts on top of the rice.
Pour the soup mixture over the chicken and rice, covering everything evenly. Sprinkle the onion soup mix over the top.
Cover tightly with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
While baking, mix the shredded cheddar cheese, crushed crackers, and melted butter in a small bowl.
After the baking time, carefully remove the foil and sprinkle the cheddar-cracker mixture on top. Return to the oven, uncovered, for an additional 10-15 minutes, or until the top is golden and crispy.
Remove from the oven and let it rest for a few minutes before serving.
Special Touch:
Adding a crispy cheddar and cracker topping creates a delightful textural contrast, giving this classic casserole an extra layer of comfort and flavor!

14/11/2024

Cheesy Garlic Bacon Cheeseburger Rollups with Zesty Sauce

Ingredients:
1 lb (450g) ground beef
8 slices bacon, cooked and crumbled
1/2 cup onion, finely chopped
1 tsp garlic powder
Salt and pepper, to taste
1 cup shredded cheddar cheese
1/4 cup cream cheese, softened
1 roll of refrigerated crescent dough
3 tbsp melted butter
1 tsp parsley (optional)
For the Special Zesty Sauce:
1/2 cup mayonnaise
2 tbsp ketchup
1 tbsp pickle relish
1/2 tsp garlic powder
Dash of hot sauce (optional)
Instructions:
Prepare the Filling: In a skillet over medium heat, cook the ground beef and onions until the beef is browned. Drain excess fat. Stir in the garlic powder, salt, pepper, crumbled bacon, and cheddar cheese until melted and combined. Allow to cool slightly before mixing in the cream cheese.

Assemble the Rollups: Preheat oven to 375°F (190°C). Roll out the crescent dough on a clean surface. Divide the beef mixture among the triangles, then roll each one up from the widest end, securing the filling inside.

Garlic Butter Topping: Brush the tops with melted butter and sprinkle with parsley if using.

Bake: Bake for 12-15 minutes or until golden brown.

Make the Zesty Sauce: In a small bowl, combine all sauce ingredients. Mix well and chill until ready to serve.

14/11/2024

Gooey Baked Ham & Cheese Croissants with Honey Dijon Drizzle 🥐✨

Ingredients:

8 large croissants, sliced in half lengthwise
16 slices of deli ham
8 slices of Swiss or cheddar cheese
2 tbsp butter, melted
1 tbsp honey
1 tbsp Dijon mustard
1 tsp poppy seeds (optional)
Pinch of salt and pepper
Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, mix the melted butter, honey, Dijon mustard, salt, and pepper. Set aside.
Place the bottom halves of the croissants on the baking sheet.
Layer each with two slices of ham and one slice of cheese. Top with the other half of the croissant.
Brush the tops generously with the honey Dijon butter mixture. Sprinkle with poppy seeds if using.
Cover loosely with aluminum foil and bake for 12-15 minutes or until the cheese is melted and the croissants are golden.
Remove the foil and bake an additional 3-5 minutes to crisp the tops.
Special Addition for Reach: Add a Honey Dijon Drizzle to enhance the flavor profile and give it a "gourmet" touch that engages readers and encourages clicks.

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