🍌High Protein Banana Bread: Cottage Cheese Edition (Super Soft & Moist!)
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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. 🍽️✨
Raspberry Lemon Loaf Cake
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Raspberry Lemon Loaf Cake
Description
This Raspberry Lemon Loaf Cake would make a great treat any day of the week. It’s a beautiful lemony loaf filled with ripe fresh raspberries. Make it soon!
Ingredients
Scale
- 1 1/2 Cups plain flour
- 2 Teaspoons baking powder
- Pinch salt
- 1 Cup granulated white sugar
- 1 Cup Greek yogurt
- 3 eggs at room temperature
- Zest of one lemon
- 1 Teaspoon vanilla extract
- 1/2 Cup butter at room temperature
- 1 Cup fresh raspberries
- 1 tbsp flour
Instructions
- Preheat oven to 350 degrees F and line and grease an 8 x 4 inch loaf tin. Set aside.
- Sift together the flour, baking powder and salt. Whisk in the lemon zest and set aside.
- In a small bowl, gently toss the raspberries in the one tablespoons of flour and set aside
- In the bowl of your electric mixer, beat the butter on high speed for about 30 seconds. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
- In three additions add the flour and yogurt, starting with the flour mixture. Gently stir until just combined. Gently fold in raspberries.
- Pour into prepared pan and bake for about 50 55 minutes or until a toothpick inserted into the center comes out clean.
- Leave to cool about 10 minutes on a wire rack. Remove cake from pan and peel off parchment paper. Leave to cool completely on wire rack.
- Cake will keep for about 3 days in an airtight container.
Notes
Notes Check the cake at the halfway point. If it is browning too quickly, place a piece of foil over the top for the remaining baking time. You may use frozen raspberries instead of fresh. IMPORTANT, if using frozen raspberries, put them into the batter frozen NOT thawed out. We are only using lemon zest for this recipe, which gives it a hint of lemon flavour. If you want MORE LEMON FLAVOUR, add one tablespoon of fresh lemon juice. Add this when you add the Greek yogurt.
Delicious Strawberry Cream Cheese Heart Danishes for Valentine’s Day Desserts
Indulge in these Strawberry Cream Cheese Heart Danishes, the perfect Valentine’s Day dessert! Using store-bought puff pastry, this easy baking recipe elevates your Valentine’s food game with delightful flavors and stunning presentation. These danishes are not just beautiful but also make for a fun baking activity for couples or families. Don’t miss out on this sweet treat – try it today! #ValentinesRecipes #Desserts #BakingSweets
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Strawberry Cream Cheese Heart Danishes
Description
These delightful heart-shaped danishes with a creamy filling and fresh strawberry flavor are perfect for brunch or as a quick treat.
Ingredients
Scale
- 1 sheet store-bought puff pastry, thawed (sub: two sheets of crescent roll dough in a pinch, but texture differs)
- 4 oz cream cheese, at room temperature (sub: dairy-free cream cheese for vegan/dairy-free)
- 2 tbsp white sugar (sub: powdered sugar for a slightly smoother filling)
- 1/2 tsp vanilla extract
- Red food coloring (optional a drop or two to tint the filling)
- 1/2 cup diced strawberries (fresh is best; if using frozen, thaw and drain)
- 1 large egg
- 1 tbsp cold water
Instructions
- Thaw the puff pastry following package directions usually 3060 minutes at room temperature or overnight in the fridge. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a bowl, beat the room-temperature cream cheese with the sugar and vanilla until smooth. Add one small drop of red food coloring and mix to reach a soft pink (optional). Fold in half of the diced strawberries if you want them incorporated; reserve the rest for topping.
- On a lightly floured surface, unfold the thawed pastry and lightly roll to remove creases. Use a heart-shaped cookie cutter (about 34 inches) to cut hearts. You should get about 4 hearts from one sheet depending on cutter size.
- Option A: Use a smaller heart cutter to press lightly in the center without cutting through, creating a rim. Option B: Score a 1/2-inch border around each heart with a knife (dont cut all the way through) to make an edge that puffs up and contains the filling.
- Spoon or pipe about 12 tablespoons of the cream cheese mixture into the center of each heart, staying inside the edge. Top with the remaining diced strawberries. Dont overfill pastry needs space to puff.
- Whisk the egg with 1 tbsp cold water. Lightly brush the exposed pastry edges with the egg wash for color and shine, being careful not to drip wash onto the filling.
- Place the sheet on the middle rack and bake for 1215 minutes, until the pastry is golden-brown and puffed and the filling is set. Rotate the pan halfway if your oven has hot spots.
- Let cool on the pan for a few minutes, then transfer to a wire rack. Optionally dust with powdered sugar or drizzle a simple glaze (1/2 cup powdered sugar + 12 tbsp milk) once slightly cooled.
Notes
Try to keep the puff pastry cold until right before cutting so it puffs properly. Room-temperature cream cheese blends easier and gives a silkier filling.
Grilled Shrimp Bowl Recipe with Creamy Garlic Sauce and Seafood Dishes
Creamy Garlic Sauce makes these Grilled Shrimp Bowl recipes feel truly special, pairing perfectly with fresh avocado and sweet corn salsa. If you love flavorful Seafood Dishes that are also surprisingly easy to make, this is your new go-to meal idea. Get the simple steps for preparing perfect grilled shrimp and assembling this bright, satisfying bowl. This recipe shows you how to get maximum flavor with minimal effort for your next lunch or dinner. Save this for later when you want a fantastic and light meal experience.
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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Description
Enjoy a flavorful Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce that’s perfect for any meal. Try this tasty recipe today!
Ingredients
Scale
- 1 lb. large shrimp (peeled and deveined)
- 1 avocado (sliced or mashed)
- 1 cup frozen corn (thawed)
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Lime juice
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- In a mixing bowl, toss shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne if using.
- For the corn salsa, mix thawed corn, diced red onion, cilantro, lime juice, and salt in another bowl.
- Preheat grill to medium heat and grill shrimp for 2–3 minutes per side until cooked through.
- Whisk together mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and pepper for the creamy garlic sauce.
- Assemble bowls by layering corn salsa followed by grilled shrimp and avocado slices. Drizzle with creamy garlic sauce.
Nutrition
- Calories: 458
- Sugar: 3g
- Protein: 21g
The Best Glazed Orange Sweet Rolls
Yummy Glazed Orange Rolls (Sweet Roll Recipe!) – Averie Cooks
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The Best Glazed Orange Sweet Rolls
Description
These homemade orange rolls are filled with a buttery orange filling and are topped with a simple orange glaze. They can be prepped the night before, if needed.
Ingredients
Scale
- 3 cups all-purpose flour, or as needed
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant dry yeast, one 1/4-ounce packet, I use Red Star Platinum
- pinch salt, to taste
- ½ cup unsalted butter, melted (1 stick)
- ½ cup buttermilk
- 2 large eggs, lightly whisked
Instructions
- Make the Dough
- To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 cups flour, sugar, yeast, salt; set aside.
- In 2-cup glass measuring cup or microwave-safe bowl, and the butter and heat to melt, about 1 minute on high power.
- Add buttermilk to melted butter and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturers recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if youre not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you dont kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.
- Add butter-buttermilk mixture to the dry ingredients in mixing bowl.
- In a small bowl, crack and lightly whisk the eggs, and then add eggs to mixing bowl.
- Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 cups of flour and 5 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and wont come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.
- Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so its lightly oiled on both top and bottom.
- Cover bowl with plasticwrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then its powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.
- While dough rises, line a 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.
- Roll Out the Dough & Fill
- After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop.
- With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.
- Using a knife, evenly spread butter over dough, leaving a 1/2-inch bare margin.
- Add about 3/4 cup marmalade, more as needed, and smooth it with a knife. It should be a thin-ish layer; too much and you risk it leaking, but not enough and the rolls arent orangey enough; use your judgment. The butter and marmalade get smeared together, which is okay.
- Evenly sprinkle the brown sugar over the top, and lightly pat it down with your fingertips to help it adhere.
- Slice the Dough
- Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.
- Using a knife, make small hash marks so there will be 20 evenly sized rolls (about 1 to 1 1/2 inches wide; or make bigger rolls and yield 12 to 16). Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.
- Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.
- Arrange the rolls in the prepared pan, 5 rows of 4 rolls across. Cover with plastic wrap.
- Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour. (See note below)*
- Bake the Orange Rolls
- Bake at 375F for about 15 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and dont overbake or they wont taste nearly as good.
- Make the Orange Glaze
- In a medium bowl, add the orange juice, vanilla, confectioners sugar, optional salt, and whisk to combine; mixture will be thick.
- Drizzle in the milk as needed until mixture can be whisked smooth and is to desired consistency.
- Whisk in 2 teaspoons zest; set aside remainder.
- Evenly pour glaze over rolls.
- Evenly sprinkle with remaining 1 teaspoon zest.
- Serve immediately. Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in micro for about 5 seconds to re-soften or as desired. I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out.
Notes
*To make the orange rolls the night before: Dont let rolls rise after theyve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour. Then move onto the section labeled “Bake the Orange Rolls.”
To freeze these rolls: Rolls can be made and baked to completion, and then frozen for up to 6 months; unthaw and glaze immediately prior to serving. I recommend baking them from start to finish and then freezing, rather than trying to freeze unbaked dough, if you want to make in bulk in advance.
Nutrition
- Calories: 319cal
- Sugar: 28g
- Protein: 4g
Strawberries and Cream Scones – Baker by Nature
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Strawberries and Cream Scones
Description
Classic and crumbly fresh strawberry scones topped with vanilla cream. Even scone haters LOVE these.
Ingredients
Scale
- 2 and 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 1 cup fresh strawberries, hulled and quartered
Instructions
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
- Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
- In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
- Add strawberries and using a rubber spatula gently fold them into the dough. Dont worry if some of the berries break up a bit.
- Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
- Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2 apart.
- Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
- Bake for 18 minutes, or until light golden brown.
- Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
- In a small bowl whisk together the heavy cream, confectioners sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.
Peach Cobbler Cinnamon Rolls – Chasety
Peach Cobbler Cinnamon Rolls [55 Minutes] – Chasety
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Chasety
Description
Start your day with a sweet twist with our Peach Cobbler Cinnamon Rolls, blending spiced, juicy peaches with soft, fluffy dough. These delightful rolls are perfect for brunch or a decadent treat, topped with creamy frosting.
Ingredients
Scale
- 1 cup warm milk (about 110°F)
- 2 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
- 2 cups diced peaches (fresh or canned)
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: Dissolve yeast in warm milk with a pinch of sugar. Let sit until frothy, about 5 minutes. Add sugar, butter, salt, eggs, and flour to a large bowl. Mix in the yeast mixture. Knead until smooth. Let rise until doubled, about 1 hour.
- Make the Filling: Mix diced peaches with brown sugar and cinnamon.
- Assemble Rolls: Roll out the dough into a rectangle. Spread the peach filling evenly. Roll up tightly and cut into 12 slices. Place in a greased baking dish. Let rise for 30 minutes.
- Bake: Preheat the oven to 350°F. Bake the rolls for 25 minutes or until golden.
- Prepare Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Finish: Drizzle frosting over warm rolls before serving.
Notes
Thick Filling: If using juicy peaches, toss them with a tablespoon of flour to help thicken the filling.
Nutrition
- Calories: 370
- Sugar: 24g
- Fat: 13g
- Protein: 7g
Avocado Toast
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Avocado Toast
Description
This is the best Avocado Toast you’ll ever make. No need for fancy, over-the-top toppings, all you need is toasted bread, smashed avocado, a little lemon juice, olive oil, and a sprinkle of salt, pepper, and red pepper flakes.
Ingredients
Scale
- 2 slices bread, toasted (multi-grain, sourdough, wheat, gluten-free, etc.)
- 1 large avocado
- 1 teaspoon fresh lemon juice
- 2 teaspoon extra virgin olive oil
- sea salt, black pepper, red pepper flakes, sesame seeds, to taste (optional)
Instructions
- In a small bowl gently mash the peeled and pitted avocado with approximately 1 teaspoon fresh lemon juice.
- Divide and spread the mashed avocado across the two slices of toasted bread.
- Drizzle each slice of avocado toast with approximately 1 teaspoon of extra virgin olive oil and sprinkle with sea salt, freshly cracked black pepper, red pepper flakes, and sesame seeds (optional, to taste).
- Best enjoyed immediately.
Nutrition
- Calories: 272kcal
- Sugar: 2g
- Protein: 5g
The Very Best Strawberry Crumb Bars Ever!!
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Easy Strawberry Crumb Bars (Fresh or Frozen)
Description
These easy Strawberry Crumb Bars, with a buttery crust, sweet strawberry filling, and crunchy butter crumb topping, make wonderful dessert bars. Whether you use juicy fresh berries or a bag from the freezer, they are perfect for an afternoon snack, party, or potluck year-round.
Ingredients
Scale
- 1/2 cup white sugar
- 1/2 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup very cold butter, (8 Tablespoons or 1 stick of butter)
- 1 egg, beaten
- 1 teaspoon vanilla
- 2 cups fresh strawberries, chopped
- 1/3 cup white sugar
- 2 teaspoons cornstarch
Instructions
- Preheat the oven to 375 degrees F.
- Place parchment paper on the bottom of the 8×8 pan that hangs over the side of the pan. (This is to make it easier to remove the Strawberry Crumb Bars after cooking.)
- In a medium bowl, stir together 1/2 cup white sugar, flour, baking powder and salt.
- Using a fork or a pastry cutter, cut the butter into the flour mixture. (VERY IMPORTANT: Make sure the butter is very cold.) Work with the dough until the pieces are very small. Dough will be crumbly. You can also pulse in a food processor to until you get pea sized crumbs.
- In a separate measuring cup or small bowl, beat an egg with a fork. Add the egg and vanilla to the flour mixture, and combine until you have a crumbly mixture.
- Pat half of the dough evenly into the bottom of the prepared pan.
- In another bowl, stir together 1/3 cup sugar and cornstarch. Stir in the strawberries.
- Spoon the strawberry mixture evenly over the bottom crust.
- Crumble the remaining dough over the strawberry filling layer.
- Bake in a preheated oven for 45 minutes, or until top is slightly golden brown. (My oven runs hot and baked in about 38 minutes.)
- Cool completely before cutting into squares. I recommend refrigerating until ready to serve.
Notes
Notes It is very important that your butter be very cold. Also, when working with the crumb crust, be careful not to over work it because you dont want your hands to warm up the crust. You want the crust to be very cold. The sweetness of the strawberries used matters. If your strawberries are not very sweet, you may need to increase the amount of sugar used in step 7 to about 1/2 a cup. You can easily double the ingredients to make a 9×13 pan of the Strawberry Crumb Bars. Just change the number of servings above and it will adjust the amounts of the ingredients.
Nutrition
- Calories: 207kcal
- Sugar: 20g
- Protein: 1g
Bakery Style Blueberry Muffins
These are the best and softest Bakery Style Blueberry Muffins. These tall muffins has a streusel crumb topping giving a perfect crunch to the soft muffins!
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Bakery Style Blueberry Muffins
Description
These are the best and softest Bakery Style Blueberry Muffins. These tall muffins has a streusel crumb topping giving a perfect crunch to the soft muffins. These jumbo sized muffins are incredibly moist and super easy to make, making them sure to be a family hit!
Ingredients
Scale
- 100 g butter
- 100 g granulated sugar
- 1 large eggs
- 50 g sour cream or full-fat plain greek yoghourt, room temperature
- 90 g whole milk room temperature
- 1 teaspoon vanilla extract
- 160 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 100 g fresh or frozen blueberries + 1 tablespoon flour
Instructions
- Start by melting the butter. In a large mixing bowl add the melted butter and granulated sugar and whisk together until combined.100 g butter, 100 g granulated sugar
- Then add the egg, whole milk, sour cream and vanilla extract and whisk it together until combined.1 large eggs, 50 g sour cream, 90 g whole milk, 1 teaspoon vanilla extract
- Place a sieve on the bowl and sift in the all-purpose flour, baking powder, baking soda and salt together. Stir in the dry ingredients into the batter until combined.160 g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a separate bowl, add blueberries and 1 tablespoon of flour and stir to coat the blueberries with flour.100 g fresh or frozen blueberries + 1 tablespoon flour
- Add the blueberries and the extra flour and gently fold it into the batter.
- Cover the bowl with some plastic wrap and let the batter rest for 1 hour at room temperature.
- While the batter rests, preheat the oven to 220ºC/425ºF conventional oven. Prepare a 12-cup cupcake pan with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up. Grease around the edge of the cupcake holes, for the muffins to release easily. Then make the streusel.
- Add the all-purpose flour and granulated sugar to a bowl. Give it a mix with a fork until combined. Melt the butter and add it to the dry ingredients and mix it together with a fork until it forms a crumble structure and there is no dry flour left.50 g all-purpose flour, 40 g granulated sugar, 25 g butter
- After the hour has passed, divide the muffin batter into the 6 cupcake liners, so each cupcake holder is filled to the top. Be careful not to deflate the batter, so try not to mix it around it too much. Top the muffins with the streusel and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF and further bake for 10 -13 minutes or until cake tester comes out clean.
- Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating.
Nutrition
- Calories: 419kcal
- Sugar: 26g
- Protein: 6g
