Strawberry Lemonade Lasagna is quick and easy NO BAKE dessert recipe with only few ingredients for light and refreshing spring or summer treat!!! This irresistible, delicious dessert lasagna looks so festive, bright and fancy enough to show up at your Easter table. This show-stopping dessert is dressed to impress your guest and delight their palates.
However, all these delicious layered desserts have Golden Oreo crust, cheesecake layer and whipped cream topping. But they have one more thing in common – NO OVEN REQUIRED for these recipes If you ask me what makes a perfect easy summer recipe, it had to be a NO BAKE RECIPE!!!
Summer treats are usually very light and refreshing. But how can you enjoy yourself in it if you first need to sweat next to the hot oven on a hot summer day. If you must bake a cake, everyone else will enjoy, but for you, it won’t be much of a fun. That’s the reason why I prefer no bake recipes during the summer.
Strawberry Lemonade Lasagna will satisfy every sweet tooth. It’s a crowd-pleaser dessert, perfect for summer party, potluck or any gathering when you must feed a crowd. But it’s also a show-stopping dessert, dressed to impress your guest and delight their palates.
So, I suggest that you make this Strawberry Lemonade Lasagna for Easter brunch, dinner or lunch and you will get excellent reviews.
Strawberry Lemonade Lasagna is quick and easy NO BAKE dessert recipe with only few ingredients for light and refreshing summer treat!!!
For Oreo Crust:
36 Golden Oreo cookies
½ cup unsalted butter-melted
½ cup unsalted butter-softened
1 cup powdered sugar
8 oz. cream cheese-softened
1 ¼ cup whipped cream
1 teaspoon vanilla
Lemon Jello Layer:
3 oz. lemon flavored gelatin (like Jello)
½ cup boiling water
1 cup lemon Greek yogurt
4 cups whipped cream
yellow food coloring-optional
11-12 oz. fresh strawberries ( use small or medium strawberries, if using very large strawberries, slice the in half)
2-3 cups whipped cream
½ Golden Oreo crumbs
strawberries sliced in half
To make the crust ground whole Oreo cookies with the filling in a food processor to make fine crumbs. In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13- inch dish, set in the freezer to firm while making cheesecake layer.
In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese and 1 cup powdered sugar until smooth and creamy. Add 1 ¼ cup whipped cream and mix to combine. Spread the mixture over chilled crust. Place in the fridge.
In a large bowl place lemon Jello, add ½ cup boiling water and stir to dissolve completely. Whisk in 1 cup lemon Greek yogurt until combine. Add 4 cups whipped cream and mix until combine evenly. You can add a few drops of yellow food coloring if desired.
Spread about 1/3 of the mixture over cheesecake layer. Arrange strawberries about 2/3 inches apart and gently press them into the filling. Spread remaining lemon jello mixture over strawberries and place in the fridge for 3-4 hours until completely set and firm.
Spread 2-3 cups whipped cream on top.
Garnish with Golden Oreo crumbs, lemon wedges and sliced strawberries if desired.
For whipped cream you can use thawed whipped topping like Cool Whip (you’ll need about 22 oz.). For homemade whipped cream, beat 4 cups chilled heavy whipping cream with 2 teaspoon vanilla until soft peaks form. Add powdered sugar to taste and continue mixing on high speed until STIFF PEAKS form.
However, Strawberry Shortcake and Strawberry Icebox Cake are my two all-time favorite desserts! They are both super simple to make and the taste is simply amazing.
When the strawberry season starts, I can’t decide which one I should make first. Therefore, when I see the first fresh strawberries at the market, I simply must take a few packages. And as soon as I get home I have to make both right away!
But, this time I decided to make a fun twist on traditional shortcake and icebox cake. And honestly, I was a little afraid of how everything will turn out. Finally, I thought, as long as it has my favorite fruit, fresh and juicy strawberries, it has to be delicious! And it was! My Strawberry Icebox Shortcake turned out better than I expected.
This dessert came out so flavorful and very refreshing! Bites of vanilla pound cake layered with fresh strawberries and strawberry jam, all bond together with delicious lemon-flavored mixture of whipped cream, cream cheese and sweetened condensed milk.
Lemon and fresh strawberries are so refreshing combo! So, this would be perfect treat to welcome the spring. If you use store bought pound cake, this is also a NO BAKE RECIPE.
When you put it all together, no bake recipe + fresh strawberries + a hint of tangy lemon taste, it’s perfect, simple and easy recipe for hot summer days!!! I’ve added freshly grated lemon zest in the filling, to give it a real lemon bust, but if you are not a huge fun of lemon, just omit the lemon zest and use only lemon juice. It would be delicious as well. So, try it!
Tater Tot Breakfast Casserole recipe with sausage, bacon and eggs is easy, make aheadbreakfast, brunch or weeknight dinner meal for whole family.
Tater Tot Breakfast Casserole
Although I call it BREAKFAST CASSEROLE, this easy TATER TOT RECIPE would be great for lunch, dinner or brunch, too.
I love tater tots! These yummy bite sized Hash Browns are so easy to use and adjustable to variety of dishes. My family love them, too. So, I always have a few bags of frozen tater tots in my freezer and use it often.
Already I’ve tried so many Tater Tot recipes, but my all-time favorite is TATER TOT CASSEROLE. Casserole recipes are always great. You simply can’t go wrong with casserole. However, every kind of meat would work: chicken, beef, sausage, ham, bacon…Add some cheese and the ingredients you have on hand, mix it up and pop in the oven to bake. The best part about any casserole recipes is that you have whole meal in just one dish.
But, my favorite is MAKE AHEAD CASSEROLE RECIPES, as this Tater Tot Breakfast Casserole. Since this casserole could be assembled and store in the fridge overnight, I make it often as a breakfast. To tell the truth, I’m not an early bird. Therefore, I don’t have too much time to cook breakfast in the morning, ot even on weekends.
Again, with this type of recipes, that could be make ahead, my family can enjoy cooked meal for breakfast from time to time.
Cheesy Tater Tot Casserole with sausage, bacon and eggs is delicious breakfast or brunch. But, it’s also it’s very satisfying for lunch or dinner, since it’s very hearty. My whole family love it, so I hope yours like it, too. Just try it and let me know!
Tater Tot Breakfast Casserole Recipe with sausage, bacon and eggs is easy, make ahead breakfast, brunch or weeknight dinner meal for whole family.
1 lb. bulk breakfast sausage (I used spicy)
1 Tablespoon olive oil for frying
2 Tablespoons onion-very finely diced
2 cups milk
1 Tablespoon dried parsley
½ teaspoon garlic powder (more or less- to taste)
salt to taste (1/8- ¼ teaspoon)
¼ teaspoon freshly ground black pepper
2 ½ cups (10 oz.) shredded Cheddar cheese- divided
about 2 lb. frozen tater tots
4 slices of bacon-cooked and crumbled
2-3 green onion-thinly sliced
In a skillet greased with olive oil, place the sausage and onion. Break the sausage up with a wooden spoon and cook over medium heat until browned and cook through. Set aside to cool slightly.
Preheat the oven to 350 F and spray 13 x 9-inch casserole with cooking spray.
Layer cooked sausage into baking dish. Sprinkle with 2 cups of shredded Cheddar cheese.
In a bowl whisk 3 eggs, milk, parsley, garlic powder, salt and pepper and pour the mixture over cheese and sausage.
Layer frozen tater tots on top. At this point you can cover casserole with aluminum foil and place in the fridge over night or bake immediately.
Bake uncovered about 30-40 minutes. Remove from the oven and top with crumbled cooked bacon and remaining ½ cup of cheese. Bake additional 5-8 minutes. Cool 10 minutes and sprinkle with sliced green onion before serving.
Strawberry Sheet Cake is perfect spring and summer crowd-pleaser dessert. It’s easy dessert recipe for super moist, homemade fresh strawberry cake with strawberry cream cheese frosting.
Fresh Strawberry Cake
It’s March already. Easter is less than a month away! Although it’s hard to believe, since it feels like Christmas was just yesterday. But, the time flies!!!!
However, I am greatly looking forward to spring and my favorite holiday-Easter!
Springtime is my favorite time of the year! So today, I’ve decided to officially close the winter baking season and start with the best, light, fresh, fruity and colorful desserts!
My first thought on the perfect spring dessert is FRESH STRAWBERRY CAKE!!!
Fresh Strawberry Cake is always so refreshing, light and flavorful. And it simply screams spring!
To tell the truth, I could not wait to try this delicious sheet cake. Strawberry Sheet Cake is fresh strawberry cake made from scratch, too. For the cake I used fresh strawberries and a little of strawberry Jell-o for extra rich strawberry flavor. So, it simply bursting with strawberries.
However, fresh strawberry cake is perfect base for cream cheese frosting. That’s way I topped this Strawberry Sheet Cake with cream cheese frosting. This lick-the-bowl-good frosting is made of cream cheese, heavy cream, fresh strawberries and hint of fresh lemon juice. I could eat it with a spoon. It was so gooood!
Although I usually made fresh strawberry cake as a round layered cake, this time I transformed it in a sheet cake.
Sheet cakes are perfect solution for the parties. And with spring and Easter upon us, we are all going to have so many celebrations and gatherings. Sheet cakes are super easy and simple to make. Also, sheet cake is very easy to slice and serve. You can take it to any party or potluck and you can serve a crowd. But, sheet cakes could look fancy and festive, too.
This Strawberry Sheet Cake garnished with fresh strawberries on top could make a really pretty presentation at your Easter table.
Strawberry Sheet Cake is perfect spring and summer crowd-pleaser dessert.
For Strawberry Cake:
1 cup unsalted butter-softened
2 cups sugar
2 large eggs
1 teaspoon vanilla
1 Tablespoon fresh lemon juice
2 ¼ cups flour
¼ cup cornstarch
1/ teaspoon baking soda
Dash of salt
2 Tablespoons strawberry flavored gelatin
1 cup whole milk
¾ cup diced fresh strawberries
pink or red food coloring-optional
For Strawberry Frosting:
8 oz. cream cheese-softened
1 cup powdered sugar (divided)
2/3 cup diced fresh strawberries
1 ½ cup heavy ream
3 Tablespoons fresh lemon juice
pink or red food coloring-optional
To make the cake:
Preheat the oven to 350 F. Spray 13 x 9– inch pan with cooking spray and line with parchment paper leaving an overhang the sides. Spray the paper with cooking spray and set aside.
Stir together flour, cornstarch, baking soda, salt and strawberry flavored gelatin, set aside.
Beat the butter at medium speed until creamy, then add sugar and continue beating until light and fluffy.
Add one egg at the time and beat well. Mix in vanilla and lemon juice.
Add half of the flor mixture, mix to combine, add milk and mix to combine, then add remaining flour mixture and mix just until combine. Mix in a few drops of food coloring if desired. Finely, fold in strawberries.
Pour the batter in prepared pan and bake about 30-40 minutes or until the toothpick inserted in the center comes out clean. If it starts browning too quickly, tent the top with aluminum foil.
Cool in the pan for half an hour, then transfer to a wire rack to cool completely.
To make the frosting:
Beat heavy cream and lemon juice until soft peaks form. Gradually add ½ cup of powdered sugar and beat until stiff peaks form. Set aside.
In another bowl, beat softened cream cheese, ½ cup of powdered sugar and vanilla until smooth. Mix in strawberries and a few drops of food coloring if desired.
Fold half of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Spread onto cooled cake.
Before serving, garnish with fresh strawberries if desired.
Easter desserts like these White Chocolate Reese’s Easter Bunnies will satisfy any sweet tooth and add festive flair to your Easter party or brunch. Homemade Reese’s Eggs, just got a new Easter makeover. Chocolate covered peanut butter eggs became cute and fun Easter bunnies and chocolate bunny paws!!!
Mouthwatering Easter desserts will give memorable fish to your Easter feast.
Easter is one of the most important holidays. Whether you are making Easter brunch, lunch or dinner, every holiday meal needs a showstopper dessert.
Easter decoration and food are all about Easter eggs and bunnies. Thinking about spring and Easter celebration I wanted to share with you some cute and easy Easter desserts.
Easy no bake dessert recipes are always the most requested. After making the great feast for holidays, we don’t have too much time for desserts. Therefore, easy no bake recipes like this White Chocolate Reese’s Easter Bunnies is perfect solution. Especially because you can make these white chocolate Reese’s eggs ahead and freeze for a few weeks.
White Chocolate Reese’s Easter Bunnies
Last year I shared my Homemade Reese’s Eggs and they became a huge hit. They are super easy to make, look festive and what’s the most important, everybody like the taste. And many of you commented that they taste like real Reese’s.
But some of my readers commented that homemade Reese’s peanut butter would be great in white chocolate version, too. And here they are: White Chocolate Reese’s 100% homemade!
I made homemade White Chocolate Reese’s Peanut Butter Eggs. Then, I decorated them to look really festive and cute, as real Ester desserts should be. Homemade Reese’s Eggs become EASTER BUNNIES and CHOCOLATE EASTER BUNNY PAWS!!!
This homemade chocolate Easter bunny is way better than whatever the Easter Bunny put in your basket!!! Your guests will be impressed with these show-stopping Easter desserts, especially kids!
White Chocolate Reese’s Easter Bunnies Recipe
White Chocolate Reese’s Easter Bunnies will satisfy any sweet tooth and add festive flair to your Easter party or brunch!
1 cup creamy peanut butter
¼ cup unsalted butter-melted
2 Tablespoons brown sugar
2 teaspoons vanilla
¼ teaspoon salt
2 cups sifted powdered sugar
10-12 oz. white chocolate, candy melts or almond bark
Pink candy melts (or you can us pink/red food coloring and leftover of white candy melts to make the bunny ears and nose, and for paws)
Mini marshmallows-for tails
Black decorating gel-for eyes
Stir together melted butter, peanut butter, salt, vanilla and brown sugar until the sugar dissolves.
Gradually add sifted powdered sugar and mix until everything is evenly combined. The mixture will look crumbly but should holds together and looks smooth when you squeeze it with your hands. If it’s too sticky add more powdered sugar. if it’s too dry you can add a tablespoon of milk and mix again.
Line a tray with parchment paper and set aside.
Take about 1 heaping tablespoons of the mixture, squeeze it and roll with your hands to make the egg shape. Place the eggs on parchment paper lined tray. Place the tray in the fridge for 2 hours or until the eggs are firm completely (or freeze for 20-30 minutes).
Melt white chocolate, candy melts or almond bark according to package directions.
Using a fork dip each egg in white chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. Place chocolate covered hearts on the parchment paper lined tray.
Squeeze mini marshmallows to make them look like small balls and stick at the wider sides of egg to make the tail.
When the chocolate has set melt pink candy melts, transfer in a zip lock bag, cut of the corner and make the bunny’s ears and nose. Make small dots with black decorating gel for eyes. (You can use melted dark chocolate and a toothpick instead of gel).
To make the bunny paws, using melted pink candy melts make one large circle at narrow side of an egg and three small circles at the wider sides. Let it sit until firm completely.
Healthy Slow Cooker Chicken Breast Recipe is an easy and delicious dish to make but packed with such an amazing flavor. Juicy, crockpot chicken breast served with broccoli and rice is my favorite HEALTHY and family approved DINNER recipe.
When I find delicious, easy and healthy chicken breast recipe, it immediately becomes my go-to weeknight dinner staple, like this Healthy Slow Cooker Chicken Breast Recipe. Chicken is on our dinner many at least a few times a week. However, chicken breast is my family favorites.
Healthy Chicken Breast Recipe
You can prepare chicken breasts on so many ways. But slow cooker chicken beast is always the best. In a crockpot, chicken is slow cooked to perfection. It stays tender and soft, never dries out and keeps all the flavors.
And not forget the most important thing, it’s really healthy! For this Healthy Slow Cooker Chicken Breast Recipe, you don’t need oil at all. The key is to use skin on chicken breast for this recipe. The skin adds flavor and the fat helps keep the meat tender while it cooks.
After all, healthy chicken breast recipe is much better choice for your family, than fried chicken, but it has amazing flavor, too. This time I used a bone-in skin on chicken breast split in halves. Fist, I rub it with the mixture of chili powder, paprika, garlic powder salt and freshly ground black pepper. Then, I arrange a single layer of sliced red onion in my slow cooker and place chicken breasts on top. Red onion gives aromatic base and prevent the chicken from sticking to the bottom of the dish.
How long do you cook chicken in the crock pot?
Cook until the chicken is tender and reach an internal temperature of 165°F. Cooking time depending on size and type of chicken breast you use and the brand of your slow cooker. For smaller boneless, skinless chicken breasts, it takes about 4 to 5 hours on low, or 2 to 3 hours on high.
But for bone-in skin on chicken breasts (weight more than 1 pound each, before splitting in half), it takes about 7-8 hours on low heat or high for 3 1/2 -4 hours. Just make sure to reach an internal temperature of 165 degrees F. That way you’ll get delicious, fall of the bone chicken breasts, that stays moist and tender keeping all the juiciness and flavors.
Healthy Slow Cooker Chicken Breast Recipe is an easy and delicious dish to make but packed with such an amazing flavor. Staying incredibly moist and flavorful, these chicken breasts can be served as the main course, or shredded and used for another recipe.
2 red onion-sliced
2 bone-in skin on chicken breasts split in halves
1 ½ teaspoons garlic powder
2 teaspoons chilli powder
2 teaspoons paprika
Salt and freshly ground black pepper-to taste
Arrange sliced red onion in the single layer to cover the bottom of your slow cooker.
In a small bowl stir together chilli, paprika, garlic powder, salt and pepper. Rub the chicken breasts generously and place on top of the onion.
Cover and cook 3 ½ to 4 hours on high or until the chicken is tender and reach an internal temperature of 165°F.
Drizzle with the liquid from the bottom of the slow cooker before serving.
Don’t use skinless breasts here, because the skin adds flavor and the fat helps keep the meat tender while it cooks.
Whether you need a dessert or snack, no bake Reese’s Peanut Butter Oatmeal Bars recipe will satisfy your taste buds! Peanut butter oatmeal bars with chocolate frosting and pieces of Reese’s cups on top, are sure to please.
Oatmeal bars are my favorites. They are perfect snack and make ahead breakfast to eat on the go. But they are very satisfying desserts, too. And speaking about oatmeal, you are all familiar with health benefits of oats.
Maybe you like to start a day with a bowl of cereals. But, it might be too boring. So, I like to make a little twist on a healthy breakfast. Also, I like to use rolled oats or oatmeal to make a cookies or bars. However, that’s totally acceptable to eat for breakfast.
Peanut Butter Oatmeal Bars with Chocolate Frosting
Well, sometimes I carried away and turn an ordinary oatmeal bars in a very rich and decadent dessert. I’m not going to convince you that this Reese’s Peanut Butter Oatmeal Bars are good choice for breakfast. With a thick layer of chocolate frosting and chopped Reese’s cups on top, they certainly are not healthy breakfast. But these Peanut Butter Oatmeal Bars with Chocolate Frosting are super delicious treat.
Peanut butter oatmeal bar layer is so flavorful and chewy. But, smooth peanut butter- chocolate frosting takes it over the top. And don’t forgot the Reese’s cups. These bars are peanut butter lover dream come true.
Speaking about peanut butter lovers, I’m one of those, as well. So, these no bake Peanut Butter Bars recipe is my new favorite. It uses peanut butter for oatmeal bar layer, but for chocolate frosting, too. Plus, Reese’s peanut butter cups on top. And they taste so good!!!
But, here’s my favorite part: this is NO BAKE Peanut Butter Bars RECIPE. That means that you’ll just have to bring to boil brown sugar, butter, milk and peanut butter. Then, stir in oatmeal and vanilla and spread the mixture in the pan. When it’s chilled and firm, top with fudgy and smooth chocolate frosting, slice into bars or squares and enjoy.
Peanut butter oatmeal bars with chocolate frosting and pieces of Reese’s cups on top, are sure to please.
¾ cup light brown sugar
½ cup sugar
1/3 cup unsalted butter
pinch of salt
1/3 cup milk
2/3 cup peanut butter
1 teaspoon vanilla
2 ½ – 2 ¾ cups quick-cooking rolled oats
For Chocolate Frosting:
¼ cup creamy peanut butter
7 oz. semisweet baking chocolate- chopped
5-6 Reese’s cups- coarsely chopped
Line 8 x 8 inches pan with parchment paper and set aside.
In a sauce pan over medium heat, combine butter, sugar, brown sugar, milk and salt. Whisking constantly bring the mixture to a boil. Boil for 1 minute then remove the pan from a heat.
Add peanut butter and vanilla and whisk until evenly combine.
Using a spatula or a spoon, fold in oats. Do not add all oats at once. You don’t won’t to make your mixture too dry. Add 2 cups, stir well, then add ¼ cup at the time if needed. The amount of oat depends on the brand you use. Keep in mind that the mixture will thicken and harden as it cools.
Cool to room temperature, then place in the fridge to cool completely.
To make the chocolate frosting, combine ¼ cup peanut butter and chopped chocolate in a microwave safe bowl and microwave until melted and smooth, stirring every 30 seconds. Or you could melt it in a small sauce pan over low heat on a stove top, stirring constantly.
Spread chocolate mixture over the peanut butter bars, sprinkle with chopped Reese’s cups and refrigerate for at least 1 hour.
Flourless Chocolate Cake is the best and the most decadent chocolate cake I’ve ever tried!!! Every single bite of this cake is extremely rich and fudgy and chocolate glaze takes it over the top! But the best part is how SIMPLE and EASY it is to make. This is chocolate lovers dream come true!!!
This Flourless Chocolate Cake is one of those “Oh My Goodness“ Chocolate Desserts! Well, it might sound bold, but it’s true.
Moreover, this cake will impress your guests, and nobody will know that you’ve done it in no time.
Since, this decadent chocolate cake is completely flourless, then you might ask:
What is Flourless Chocolate Cake made of?
Flourless Chocolate Cake is made of chocolate custard. It’s consisted of melted chocolate, butter, eggs, sugar, vanilla and cocoa powder.
Is Flourless Chocolate Cake recipe gluten free?
Flourless Chocolate Cake is gluten free cake. This chocolate cake contains neither flour nor leavening. That’s why this cake is very popular in a gluten free diet.
Whether you are on a gluten free diet or not, this cake you need to try. It’s super RICH and FUDGY, since it’s featuring both chocolate and cocoa. And it’s really a large amount of chocolate for such a small cake. But certainly not too much! Because there is no such thing as too much chocolate!!! Real chocolate lovers understand what I’m saying.
How do you make a flourless chocolate cake?
Melt chocolate and butter and set aside to cool. Beat eggs, sugar, vanilla and salt. Add melted chocolate and butter mixture and mix to combine. Mix in cocoa powder and pour in prepared pan. Bake for 40 minutes, then cool completely. Top with chocolate glaze. It’s extremely EASY to make and the result is Best Flourless Chocolate Cake.
If you are true chocolate lover, you should also check these
Every single bite of this Flourless Chocolate Cake is extremely rich and fudgy and chocolate glaze takes it over the top!
12 oz. semi sweet chocolate- chopped
¾ cup unsalted butter (plus more to grease the pan)
1 cup sugar
1 ½ tsp. vanilla extract
dash of salt
¼ cup unsweetened cocoa powder-sifted (plus more to dust the pan)
For Chocolate Glaze:
3 Tbsp. unsalted butter
4.5 oz. bitter sweet,semi sweet or milk chocolate-chopped (I combined 2 oz. milk chocolate and 2.5 oz. semi sweet chocolate)
Preheat the oven to 300F and place the rack in the middle position.
Grease 9 x 2 inches round cake pan with butter. Line the bottom with parchment paper, butter the paper, then lightly dust bottom and sides with cocoa powder, then tap off the excess of cocoa powder and set aside.
Place ¾ cup of unsalted butter cut in 1 inch pieces and 12 oz chopped chocolate in a heatproof bowl. Melt the chocolate and butter in a microwave or over a pot of simmering water. Stir until completely smooth, then set aside to cool slightly.
Next, in a large mixing bowl place eggs, sugar, vanilla and salt. Beat on a medium speed until pale yellow and doubled in size.
With your mixer running on low speed, gradually add melted chocolate and mix to combine. Add cocoa powder and mix just until evenly combined.
Pour the batter in prepared pan and bake about 40 minutes or until toothpick inserted in the center comes out with a few moist crumbs attached. Do not over bake the cake!!!
Col the cake in the pan on a wire rack for 30 minutes, hen run a thin knife around the edges and invert the cake on a rack to cool completely.
Transfer cooled cake to a serving plate and make the glaze.
In a heatproof bowl combine 3 Tbsp. unsalted butter and 4.5 oz. chopped chocolate. Again, you can melt the chocolate and butter in a microwave or over a pot of simmering water, stirring until completely smooth. Spread over completely cooled cake.
Store in the fridge. Remove from the fridge about half an hour before serving.
Serve with fresh strawberries and drizzle with strawberry syrup if desired.
Buffalo Chicken Bites with Blue Cheese Dip are perfect appetizer for Super Bowl party food menu! These are delicious football snack for all buffalo chicken lovers! Especially for those who prefer to enjoy the spicy Buffalo Chicken Wings along with the Blue Cheese Dip.
If you are not a football fan, then you must serve these Buffalo Chicken Bites with Blue Cheese Dip on any other party. Just because these are crowd pleaser appetizer and you will get only great reviews!
Although the recipe has a long list of ingredients and instructions, don’t worry! Actually, this recipe is very simple and easy to make.
Moreover, I’m not an expert or a fan of dough making. When I am making a dough, it usually ends up like one big disaster. I hate to knead the dough with hands. Also, I’m never patient enough to wait for dough to rise. So, I always end with dense or dry homemade pastry. That’s why I often use a shortcut and reach for pre-made crescent roll dough, puff pastry or something similar.
But, this dough is so simple to make, and success is guaranteed every time! The mixer fitted with the dough hook will do most of the work. And if your kitchen is warm enough, the dough will rise very quickly, you won’t even have to wait for two whole hours and additional 30 minutes when you arrange the rolls on baking sheet.
As a result, you’ll get soft and irresistible Buffalo Chicken Bites. These yummy bites are always a hit when I served them at any party or casual gathering with friends. Moreover, these are a staple for my hubby and his friends when they come to our house to watch the Super Bowl.
If you need more ides for Super Bowl food menu, I suggest you check my APPETIZERS CATEGORY. Maybe you’ll find something interesting to try. And I highly recommend :
Buffalo Chicken Bites with Blue Cheese Dip are perfect appetizer for Super Bowl party food menu!
Buffalo Chicken Filling:
1 cup cooked chicken breasts- small diced
¼ cup shredded Cheddar cheese
4 oz. cream cheese-softened
¼ cup hot sauce
2 slices of bacon-cooked and crumbled
¼ cup butter-melted and slightly cooled
¼-½ tsp. garlic powder (to taste)
salt to taste
For the dough:
1 cup warm milk
2 Tbsp. brown sugar
2 ½-3 cups all-purpose flour
7 oz. envelope instant dry yeast (2 ¼ tsp.)
4 Tbsp. melted butter
Blue Cheese Dip:
½ cup sour cream
½ cup mayonnaise
2.5 oz. (½ cup) Blue cheese-crumbled
1 ½ Tbsp. lemon juice
Salt and freshly ground black pepper to taste
Sliced green onion for garnish
To make the dough:
In the bowl of a stand mixer fitted with the dough hook, place warm milk and sugar, stir with a spoon to dissolve.
Add 2 ½ cups flour and dry yeast, then mix on low speed until a soft dough forms. Add a little more flour at the time if needed. Kneed 5-6 minutes.
Transfer the dough onto lightly floured surface and knead a few times with your hands to form a ball. Then transfer the dough into a bowl lightly greased with vegetable oil. Cover the bowl with plastic wrap and set aside on a warm place up to 2 hours or until the dough doubled in size and bubbles appear on the surface.
While you are waiting the dough to raise, prepare the filling and Blue cheese dressing.
To make the Buffalo Chicken filling:
In a bowl combine all filing ingredients (diced chicken, cream cheese, shredded Cheddar cheese, Hot sauce, crumbled bacon, melted butter, garlic powder and salt). Then stir well until evenly combined, set aside.
Blue Cheese Dip:
In a bowl combine crumbled blue cheese, mayonnaise, sour cream, lemon juice, salt and pepper. Stir well. Store in the fridge until serving. Garnish with sliced green onion when ready to serve.
Assembling Buffalo chicken bites:
Line large baking sheets with parchment paper.
Transfer the dough on a floured surface and cut in 4 equal pieces.
Knead each piece a few times, then roll with your hands to make about 12 inches long rope. Then using a rolling pin dusted with flour, roll out each rope in a 12 x 4 inches rectangle with the long side facing you.
Spread ¼ of the filling into the bottom third of each rectangle, then roll as tightly as possible, starting with the end that has the filling.
Cut each log in 12 1-inch pieces and arrange on baking sheets leaving 2 inches apart. Let it sit for about 20-30 minutes to rise.
Meanwhile, preheat oven to 375 F and place the rack in the middle position.
Brush each roll with melted butter and sprinkle with kosher salt.
Bake 10-12 minutes, until golden brown. Serve warm with Blue Cheese Dip and enjoy!
BBQ Chicken Roll Ups is quick and easy, make ahead appetizer for a crowd! It’s delicious Football snack! It’s great Super bowl food idea, but, these cheesy chicken, BBQ sauce and tortilla pinwheels are great for lunch box or delicious appetizers for a party, too.
However, you’ll need just a few simple ingredients: shredded chicken, cream cheese, shredded Cheddar cheese, BBQ sauce, tortillas and green and red onion. And you can easily adapt recipe to your own taste, or to ingredients you have on hand.
If you have some leftovers of cooked chicken, you can finish this recipe in less than 10 minutes. Also, these BBQ Chicken Roll Ups could be great snack for unexpected guests. And I don’t know about you, but I always end up with an excess of cooked or grilled chicken with whom I do not know what to do. That’s why I love this kind of recipes. It turns out food leftovers in another delicious meal.
And if you have the same problem, this BBQ Chicken Roll Ups recipe is great idea how to use up leftovers chicken. It tastes equally good with rotisserie chicken leftovers, as with freshly grilled or cooked chicken.
And I could now mention indefinitely all of my recipes that use the leftovers of cooked chicken, but I stick just to the appetizers. Since Super bowl is coming, all football fans are looking for quick and easy, but delicious snack for that occasion.
However, if you need more Super bowl food ideas take a peek at my APPETIZERS category. Maybe you’ll be inspired to try something of my older recipes. But all of them are quick and easy, crowd pleaser food, I promise!
BBQ Chicken Roll Ups is quick and easy, make ahead appetizer for a crowd!
2- 2 ½ cups (12 oz.) shredded cooked chicken
¾ cup (2 oz.) crumbled cooked bacon
8 oz. cream cheese-softened to room temperature
1 ¼ cup (4 oz.) shredded Cheddar cheese
½ cup Classic BBQ sauce (or more if needed)
1 small green onion-sliced
1 small red onion-diced
1 ½-2 Tbsp. chopped fresh parsley
¼ – ½ tsp. garlic powder (to taste)
Freshly ground black pepper and salt to taste
4 large flour tortillas (10 inches diameter)
Place all ingredients together (except tortillas) in a large bowl and stir with a wooden spoon until evenly combined. If the mixture is too dry add more BBQ sauce. It should be thick and sticky, but spreadable.
Spread the mixture over tortillas, roll up tightly, slice in ½ – ¾ inch thick slices, arrange on a plate and serve.