Dinner

End your day with a delicious, comforting, and satisfying dinner! Whether you’re looking for quick and easy weeknight meals, cozy comfort food, or elegant dishes for special occasions, we have the perfect recipes for you.

From hearty casseroles and one-pan wonders to savory pastas, juicy meats, and flavorful vegetarian options, our collection is designed to make dinnertime effortless and enjoyable.

Busy schedule? No problem! Try our slow cooker meals, sheet pan dinners, and 30-minute recipes to save time without sacrificing flavor. Whatever your craving, these recipes will bring warmth and joy to your table every night. 🍽️✨

Flourless Peanut Butter Banana Muffins – Chef Savvy

Muffins

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Flourless Peanut Butter Banana Muffins

  • Author: Chef Emy
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Description

Flourless Peanut Butter Banana Muffins. Made in the blender with only a few ingredients!

Ingredients

Scale
  • 2 ripe bananas, peeled
  • 2 large eggs
  • 1 cup creamy peanut butter
  • 1/4 cup maple syrup
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup mini semi sweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees. Grease a regular size muffin pan with cooking spray, set aside. Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes.
  2. Fold in the chocolate chips by hand.
  3. Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
  4. Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly under bake mine because they continue to bake in the pan as they cool.)
  5. Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

Notes

*Serving size is 1 muffin*
Adapted from Averie Cooks

Nutrition

  • Calories: 300kcal
  • Sugar: 18g
  • Protein: 7g

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Strawberry Glazed French Crullers – Beyond the Butter

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Strawberry Glazed French Crullers

  • Author: Chef Emy
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Description

Strawberry Glazed French Crullers are where it’s at! They’re made with a choux pastry, also known as pâte à choux, that’s fried to a nice golden brown on the outside with a light and airy delicious inside. Dipped in a homemade strawberry glaze and sprinkled with strawberry sugar, these are a definite must-make for summer or any time of the year!

Ingredients

Scale
  • ½ cup Water
  • ½ cup Whole Milk
  • 1/2 cup Unsalted Butter
  • 2 tbsp Granulated Sugar
  • 1/2 tsp Salt
  • 1 1/3 cup Bread Flour
  • 4 Large Eggs
  • Vegetable or Canola Oil, for frying – enough for a deep fryer or to fill a deep skillet halfway

Instructions

  1. Cut parchment paper into 18, 4” x 4” squares. Using a glass, trace a circle roughly 3 – 3 1/2 inches in diameter onto each one (optional). Set aside.
  2. Add the water, whole milk, unsalted butter, granulated sugar, and salt to a medium-size saucepan. Stirring together over medium-high heat, bring the mixture to a boil, being careful that it doesn’t boil over the top.½ cup Water, ½ cup Whole Milk, 1/2 cup Unsalted Butter, 2 tbsp Granulated Sugar, 1/2 tsp Salt
  3. Remove the mixture from heat and add in the bread flour, stirring vigorously with a wooden spoon until well combined. Then return to a medium-high heat to continue to stir and press into the sides of the pan until the paste is thick and smooth. If you’re using a non-stick pan, it should easily pull away from the sides of the saucepan leaving no film.1 1/3 cup Bread Flour
  4. Transfer to a stand mixer fitted with a paddle attachment and beat the mixture on medium speed until all of the steam dissipates from the batter and has cooled slightly (about 4-5 minutes).
  5. Add in the eggs one at a time, making sure each egg has fully absorbed into the batter. Scrape down the sides the bowl in between adding each egg. The batter will be ready for piping when it is smooth and glossy in appearance and thick, and elastic-like in texture. You can test this in two ways: lift up your paddle attachment from the batter. It should form a V shape without breaking. The other way is to take some of the batter between your pointer finger and thumb, stretching it out to about 1-2 inches. If it doesn’t break it’s good to go.4 Large Eggs
  6. Transfer the dough into large piping bag fitted with the large star decorating tip. Lightly spray a large baking sheet with baking spray. Then place each parchment square out on to the baking sheet and lightly spray each square with the baking spray. Make sure to place the parchment paper squares pen or pencil marking side down so you're not piping directly onto it. Don't worry, you will still be able to see the circle you traced.
  7. Pipe a ring of dough onto each square, making sure to close each circle. Set to the side.
  8. Prep your deep fryer, deep skillet, or large saucepan, heating the vegetable or canola oil to 370ºF. If using a deep skillet or saucepan, fill pan halfway with at least 2”-3” of oil and use a candy or digital thermometer to monitor the temperature.Vegetable or Canola Oil
  9. Once oil has reached 370ºF, place 2-3 crullers (with paper) into oil paper-side up. Let the crullers fry for about 45 seconds before removing the paper with tongs.
  10. Fry each cruller for 2-3 minutes per side, or until medium golden brown. Using tongs or a slotted spoon, carefully remove the crullers from the oil and place onto a wire cooling rack that's lined with paper-towel to cool and drain. You can also have a large baking sheet underneath the paper towels.
  11. When crullers are somewhat cool to the touch, dip them into the strawberry glaze, sprinkle with strawberry sugar, then place back onto the cooling rack. You can also swap out the paper towels for parchment paper before starting the glazing.
  12. These strawberry glazed french crullers are best enjoyed immediately, but can be stored in an airtight container in the refrigerator for 1 additional day.
  13. Using a food chopper or processor, puree the sliced strawberries. Set to the side.You can also add them to a bowl and smoosh them down using a spoon.¼ cup Fresh Strawberries
  14. In a medium-sized mixing bowl, add the sifted powdered sugar, fresh pureed strawberries, and whole milk. I recommend starting with 3 tablespoons and, if needed, add an additional tablespoon. Whisk together until well blended.2 cups Powdered Sugar, 3-4 tbsp Whole Milk
  15. Using a food chopper or processor, process the freeze-dried strawberries into fine bits. Add in the granulated sugar and pulse to combine. Can be stored in an airtight container. 1/2 cup Freeze Dried Strawberries, 1/4 cup Granulated Sugar

Notes

Notes Recommended frying time for each cruller is 2-3 minutes on one side, 2-3 minutes on the other, for a total of 4-6 minutes. My crullers did well at 2 minutes per side. They should be a nice medium golden brown in color and light and puffy in texture. The 24 minute cook time noted is based on frying 3 crullers at a time for 2 minutes on one side and 2 minutes on the other, for a total of 4 minutes. The cook time will vary based on the number of crullers frying at one time and for the length of frying time. The strawberry sugar garnish is optional.

Nutrition

  • Calories: 192kcal
  • Sugar: 22g
  • Protein: 3g

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Buttery Raspberry Crumble Cookies with a Sweet Jam Filling: A Treat That’s Hard to Resist

Indulge in buttery raspberry crumble cookies with a sweet jam filling—perfectly crumbly, rich, and bursting with fruity flavor.

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Buttery Raspberry Crumble Cookies with a Sweet Jam Filling: A Treat Thats Hard to Resist

  • Author: Chef Emy
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Description

Indulge in buttery raspberry crumble cookies with a sweet jam fillingperfectly crumbly, rich, and bursting with fruity flavor.

Instructions

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    Banana Oatmeal Bars

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    Banana Oatmeal Bars

    • Author: Chef Emy
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    Description

    Made with pantry staples, this banana oatmeal bars recipe is perfect for breakfast or as a snack! Full of wholesome ingredients, these oatmeal banana bars will keep you feeling full and satisfied.

    Ingredients

    Scale
    • 1½ cups mashed bananas, (approx. 3 bananas)
    • ½ cup nut butter
    • 2 cups rolled oats
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla extract
    • 3 tablespoons maple syrup
    • 1 cup chocolate chips
    • ½ teaspoon salt

    Instructions

    1. Heat the oven to 350F and line a 9×9 baking pan with parchment paper.
    2. Mix together the mashed bananas, nut butter, rolled oats, cinnamon, vanilla, maple syrup, chocolate chips, and salt in a large mixing bowl.
    3. Transfer the mixture to the lined baking pan and flatten it into a flat, even layer. Feel free to add more chocolate chips on top!
    4. Bake for 18 to 20 minutes or until the edges of the bars are golden and the bars appear to be set. Allow the bars to cool completely before cutting.

    Nutrition

    • Calories: 173kcal
    • Sugar: 12g
    • Protein: 4g

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    Easy Overnight Oats Recipes (6 Flavors!) | Lemons & Zest

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    6 Easy Overnight Oats Recipes

    • Author: Chef Emy
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    Description

    Want breakfast ready in the morning when you wake up? Try these 6 Easy Overnight Oats recipes for the easiest breakfast of all. 5 minutes to prep and waiting for you in the morningthese will become the best part of your day!

    Ingredients

    Scale
    • ½ c rolled oats
    • ½ c milk of choice

    Instructions

    1. Combine base ingredients plus all ingredients for desired flavor in a bowl or jar that can be sealed and stir well.
    2. Refrigerate overnight.
    3. Add an extra splash of milk if needed before serving. Serve hot or cold.

    Notes

    Base Nutrition information is based on rolled oats, milk and maple syrup. Please see below for individual recipe calories:
    Banana Bread: 387 calories
    Blueberry Muffin: 445 calories
    Peanut Butter & Jelly: 360 calories
    Peanut Butter Chocolate Chip: 420 calories
    Strawberries & Cream: 300 calories
    Almond Joy: 488

    Nutrition

    • Calories: 250kcal
    • Sugar: 15g
    • Protein: 9g

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    One Bowl Banana Bread

    This is the best Banana Bread recipe you’ll find! It’s moist, easy to make, and you can whip it up in one bowl! Perfect for breakfast with your morning cup of coffee or as a mid-day snack! Plus, it’s freezer friendly! #bananabread

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    One Bowl Banana Bread

    • Author: Chef Emy
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    Description

    This is the best Banana Bread recipe youll find! Its moist, easy to make, and you can whip it up in one bowl! Perfect with your morning cup of coffee or as a mid-day snack!

    Ingredients

    Scale
    • 3 large bananas (or 4 small bananas)
    • ½ cup unsalted butter melted
    • cup granulated sugar
    • 2 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt

    Instructions

    1. Preheat the oven to 350°F, grease a 9×5 inch loaf pan, and set it aside.
    2. In a large mixing bowl mash 3 large (or 4 small) overripe bananas. You can do it with a fork or a potato masher.
    3. Then add ½ cup melted butter and whisk until combined.
    4. Add cup sugar, 2 eggs and 1 tsp vanilla extract and whisk again.
    5. Add dry ingredients (2 cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, and ¼ tsp salt). Using a spatula, fold it in.
    6. Pour the batter in a pre-greased 9×5 inch loaf pan.
    7. Bake at 350°F for about 60 minutes or until a toothpick inserted in the center comes out clean.
    8. Take it out of the oven and let sit on the counter for about 5-10 minutes. Then transfer to a wire rack and let it cool completely.

    Notes

    Bananas. For the best results, use overripe bananas. They will provide more sweetness and will make the bread moist.
    Sugar. If you dont want to use granulated sugar, you can easily substitute it with raw or coconut sugar. But dont use maple syrup as it will have too much liquid and will make the bread damp and heavy.
    Flavors. This recipe is a perfect base for a classic Banana Bread. You can easily add more flavor to it by adding:
    How to store? You can put it in a zip-lock bag or an air tight container. It will stay fresh on a counter for a couple of days and in the fridge for a week.
    Can I freeze it? Yes! The best way to freeze the banana bread is to slice it first, put in a zip-lock bag, and put it in the freezer. This way, when you want a slice or two, you can just take it out and enjoy. They will stay fresh in the freezer for up to 2-3 moths.

    Nutrition

    • Calories: 270kcal
    • Sugar: 18g
    • Protein: 4g

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    Easy Amish Apple Fritter Bread

    Get ready to fall in love with fall baking with this Amish Apple Fritter Bread! Easy to make and loaded with cinnamon and fresh apples, this recipe delivers a slice of heaven with every bite. Ideal for a quick breakfast or a sweet afternoon indulgence.

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    Amish Apple Fritter Bread

    • Author: Chef Emy
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    Description

    Celebrate apple season with this delicious treat: a country apple fritter bread covered in a sweet glaze. It’s a fabulous gift and an absolutely delicious addition to your holiday table!

    Ingredients

    Scale
    • 2 medium baking apples, peeled and chopped
    • ½ cup light brown sugar
    • 2 teaspoon ground cinnamon, heaping spoonfuls
    • 1 teaspoon ground ginger
    • 1 large egg, room temperature
    • cup white granulated sugar
    • ¼ cup vegetable oil
    • ¼ cup full-fat sour cream, room temperature
    • 2 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt

    Instructions

    1. Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.
    2. In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.2 medium baking apples, ½ cup light brown sugar, 2 teaspoon ground cinnamon, 1 teaspoon ground ginger
    3. In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.1 large egg, cup white granulated sugar, ¼ cup vegetable oil, ¼ cup full-fat sour cream, 2 teaspoon vanilla extract
    4. In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the in dry ingredients until almost completely mixed in.1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
    5. Fold in ¾ the amount of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.
    6. Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature is 200 degrees F.
    7. Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it's room temperature.
    8. In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it's too thin for your liking, sift in a little more powdered sugar.1 cup powdered sugar, 1 teaspoon vanilla extract, 3 tablespoon milk
    9. Pour the glaze over the fritter bread generously right before serving.

    Notes

    You can make this an apple cake by using a 6 cup bundt pan, bake until the internal temperature of the cake is 200 degrees F. So make sure you have a thermometer handy.
    Use your favorite baking apples. Baking apples are those that can hold up to heat and cooking without turning to mush: my personal faves are Empire, Pink Lady, Granny Smith, and Honeycrisp.
    This recipe works in an 8×4 inch loaf pan, a 9×5 inch loaf pan, and in the 10.1×5.7×3.2 loaf pan I used.
    Let the apple fritter bread cool completely to room temperature before wrapping in plastic wrap and placing in a gallon-sized zip top. It’ll last for two days on the countertop or for 1 week in the fridge.
    To freeze: Once the bread is completely cooled down, wrap it in many layers of plastic wrap, then put it in a freezer-safe zip-top bag. It’ll stay good for up to 3 months.
    To thaw: let the bread thaw on the counter overnight until it is room temperature and ready to eat.

    Nutrition

    • Calories: 315kcal
    • Sugar: 42g
    • Protein: 3g

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    Brown Sugar Overnight Oats

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    Brown Sugar Overnight Oats

    • Author: Chef Emy
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    Description

    This brown sugar overnight oats recipe is such a delicious and easy breakfast to start off the day! Paired with mashed bananas and hints of cinnamon, youll love these comforting flavors. Thanks to the mashed bananas, this overnight oats recipe is made without yogurt! Its the perfect overnight oats recipe for those who dont usually have yogurt on hand.

    Ingredients

    Scale
    • 2 cups rolled oats
    • 4 tablespoons chia seeds
    • 3–4 tablespoons brown sugar
    • 1 cup mashed banana, (2 ripe bananas)
    • 1 teaspoon vanilla extract
    • 1 pinch salt
    • ¼ teaspoon cinnamon, or more
    • 2 cups milk

    Instructions

    1. Add the rolled oats, chia seeds, brown sugar, mashed bananas, cinnamon, salt, vanilla extract, and milk to a large bowl. Stir until well combined.
    2. Cover with a lid or plastic and refrigerate for at least 4 hours or overnight.
    3. When ready to enjoy, top with your toppings of choice.

    Notes

    You can use dark, light, or regular brown sugar. This recipe was created with dark brown sugar.

    Nutrition

    • Calories: 372kcal
    • Sugar: 22g
    • Protein: 12g

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    This semi-homemade recipe for easy cruffins is going to knock your socks off!

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    Cruffin

    • Author: Chef Emy
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    Description

    A Cruffin is crescent roll dough that is buttered and coated with cinnamon and sugar, rolled, cut, and baked in a muffin tin.

    Ingredients

    Scale
    • 3 tubes (8 ounces each) refrigerated crescent roll sheets
    • 6 tablespoons unsalted butter, softened, divided
    • 1 cup (200 g) granulated sugar
    • 1 tablespoon ground cinnamon

    Instructions

    1. Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
    2. Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
    3. Spread 2 tablespoons of softened butter evenly over each sheet of dough.
    4. In a small bowl, whisk together the sugar and cinnamon.
    5. Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.
    6. Starting on the long end of the dough sheet, tightly roll it up into a log.
    7. Cut the log in half, creating two shorter logs.
    8. Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
    9. Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
    10. Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
    11. Place into the prepared muffin tin. Repeat with the remaining 11 sections.
    12. Bake for 18-20 minutes, or until golden brown.
    13. Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!

    Nutrition

    • Calories: 183kcal

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    salted caramel banana cake (gluten free)

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    Salted Caramel Banana Cake (Gluten Free)

    • Author: Chef Emy
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    Description

    This easy, gluten free banana cake recipe couldnt be more delicious! Imagine if banana bread and vanilla cake had a baby.thats exactly what this delightful banana cake tastes like. Yum!

    Ingredients

    Scale
    • 2 1/2 c almond flour
    • 1 tsp cinnamon
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 c coconut oil melted
    • 2 ripe bananas mashed
    • 1/4 c maple syrup*
    • 1/4 c honey
    • 2 eggs room temperature
    • 1 tbsp vanilla extract
    • 1/4 tsp salt

    Instructions

    1. Preheat oven to 350 F. Line an 8 or 9 baking pan with parchment paper and set aside.
    2. In a large bowl, whisk together the almond flour, cinnamon, baking soda, baking powder, and salt.
    3. In a separate medium bowl, mix together the coconut oil, bananas, eggs, honey, maple syrup, and vanilla.
    4. Add the wet ingredients into the dry ingredients, stirring it together until it forms a batter. The batter will be thick.
    5. Pour the cake batter into the baking pan, smoothing the top so its flat.
    6. Bake for about 30-35 minutes, until the cake is lightly browned and the center is firm to the touch.
    7. Remove the cake from the oven and cool completely on a rack.
    8. In the bowl of a stand mixer, beat the cream cheese, vanilla, and maple syrup until fluffy, about 2-3 minutes. You may want to start with the lesser amount of maple syrup, and add more to your desired sweetness.
    9. Spread the cream cheese frosting on top of the cooled banana cake.
    10. Mix all ingredients together in a medium bowl until smooth.
    11. Drizzle the sauce on top of the cake, and serve.

    Notes

    Notes You could certainly use only maple syrup or only honey to sweeten this cake, but I like the unique flavors that come from using both. Feel free to use a non-dairy cream cheese to keep this recipe dairy-free. Almond butter or cashew butter are great choices for the base of the caramel sauce because of their neutral flavor, but you can use any nut butter youd like!

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