Recipes

This Orange Fluff Salad is a fun, retro-style dessert that combines the tangy flavors of oranges with creamy cottage cheese, pineapple, and marshmallows for a perfectly sweet treat. This simple, no-bake dish is perfect for potlucks, family gatherings, or just a quick dessert at home. With just a few ingredients and a burst of citrus flavor, it’s an easy crowd-pleaser that will leave everyone asking for more.

In our family, this Orange Fluff Salad has become a must-have for every special occasion! My husband grew up with this dessert at family get-togethers, so when I made it for the first time, it brought back a flood of childhood memories for him. Now, it’s a staple at our house, whether we’re celebrating holidays or simply enjoying a weekend together. My kids love how creamy and sweet it is—especially the fluffy marshmallows—and it’s a dish that everyone gets excited about whenever they see it on the table. It’s not just a dessert for us; it’s a way to bring a little bit of nostalgia and joy to our meals.

Why This Orange Fluff Salad?

• Bright Citrus Flavor: The tangy orange gelatin and fresh mandarin oranges give the salad a bright, refreshing taste.
• Creamy and Light Texture: With cottage cheese and whipped topping, this salad has a perfect balance of creamy and fluffy.
• Easy to Prepare: No cooking required—just mix and chill, making it a perfect last-minute dessert.
• Kid-Friendly and Fun: The mini marshmallows add a playful touch that both kids and adults adore.
• Versatile and Customizable: Can be served as a side dish or dessert, and is easy to adapt with other fruits or flavors.

Ingredients:

• 227g (8 oz) frozen whipped topping, thawed
• 85g (3 oz) orange-flavored gelatin mix (such as Jell-O)
• 454g (16 oz) full-fat cottage cheese (small or large curd)
• 396g (14 oz) mandarin oranges, drained
• 567g (20 oz) crushed pineapple, drained
• 100g (1 cup) mini marshmallows

Directions:

1. In a large mixing bowl, combine the thawed whipped topping with the orange gelatin powder. Stir well until the gelatin is fully mixed into the whipped topping, creating a smooth and orange-flavored base.
2. Gently fold in the cottage cheese, making sure it’s evenly distributed throughout the mixture.
3. Add the drained mandarin oranges and crushed pineapple into the bowl. Carefully stir them into the whipped topping and cottage cheese mixture.
4. Lastly, fold in the mini marshmallows, ensuring everything is combined without overmixing.
5. Serve immediately for a light and refreshing dessert, or cover and refrigerate until ready to serve. Chilling it for an hour or two allows the flavors to meld and the marshmallows to soften slightly.

Notes:

• Substitution Options: If you prefer, you can swap out the cottage cheese for Greek yogurt for a lighter option. For a different flavor twist, try using strawberry or lime gelatin.
• Make Ahead: This salad can be made a day in advance and stored in the refrigerator. In fact, it often tastes better the next day once all the flavors have had a chance to blend.
• Add Some Crunch: For added texture, you can mix in chopped nuts like pecans or walnuts right before serving.
• Serving Tips: This salad can be served as a dessert or a side dish alongside a BBQ or picnic spread. It’s versatile and fits any occasion!

This Orange Fluff Salad is sure to become a favorite in your household, just like it is in mine. Quick, easy, and delightfully tasty!

This Million Dollar Ravioli Casserole is a cheesy, hearty, and absolutely irresistible dinner option that your family will rave about! Combining layers of tender ravioli, creamy cheese, and rich meat sauce, it’s like a lasagna but much easier to make. This dish is perfect for busy weeknights or when you’re hosting guests and want something that’s both impressive and effortless.

This ravioli casserole has become a go-to dish in our household, especially when I’m in need of a comforting meal that everyone will devour. My husband absolutely loves this casserole—he jokes that it’s called “Million Dollar” because it tastes like a million bucks! The first time I made it, the kids couldn’t stop asking for seconds, and now it’s on our regular dinner rotation. Whether it’s a casual family night or when friends come over, this casserole is always a hit. It’s warm, cheesy, and packed with flavor, and I love how easy it is to throw together, even on a busy day.

Why This Million Dollar Ravioli Casserole?

• Layered with Creamy Cheeses: A luscious blend of cream cheese, ricotta, and sour cream envelops the ravioli, giving it a rich, creamy texture.
• Savory Meat Sauce: Lean ground beef, garlic, and Italian seasoning combine with marinara for a flavorful sauce that balances the creamy layers.
• Family-Friendly & Kid-Approved: It’s easy to prepare, and both adults and kids love the cheesy, comforting flavors.
• Perfect for Any Occasion: Whether for a weeknight meal or a family gathering, this casserole is sure to please everyone.
• Quick and Easy: No need to boil the ravioli beforehand, making this a time-saving dish!

Ingredients:

Meat Sauce:

• 15g (1 tablespoon) olive oil
• 450g (1 lb) lean ground beef
• 1 teaspoon minced garlic
• 2 teaspoons dried Italian seasoning
• 680g (24 ounces) marinara sauce (jarred or homemade)

Ravioli/Cheese Mixture:

• 680g (24 ounces) frozen cheese ravioli
• 225g (8 ounces) cream cheese, softened
• 60g (1/4 cup) sour cream
• 180g (3/4 cup) ricotta cheese

For Topping:

• 113g (1 cup) shredded mozzarella cheese
• 56g (1/2 cup) grated parmesan cheese

Directions:

Meat Sauce:

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until it’s fully browned and no longer pink, breaking it up as it cooks. Drain any excess grease from the pan.
2. Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant. Add the Italian seasoning and a pinch of salt.
3. Turn off the heat and stir in 2 cups of marinara sauce until well combined. Set aside.

Ravioli/Cheese Mixture:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, blend together the softened cream cheese, sour cream, and ricotta cheese until smooth and creamy.
3. Add the frozen cheese ravioli to the bowl and toss them gently to coat with the cheese mixture.

Assembly:

1. Spread the ravioli and cheese mixture evenly across the bottom of your prepared baking dish.
2. Pour the meat sauce over the top of the ravioli, ensuring it’s evenly distributed.
3. Sprinkle the shredded mozzarella and grated parmesan cheese over the top.
4. Cover the dish tightly with aluminum foil and bake for 30 minutes.
5. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is fully melted and bubbly.
6. Let the casserole rest for 5 minutes before serving.

Notes:

• Ravioli Variations: While cheese ravioli works best for this dish, you can experiment with meat-filled or spinach-filled ravioli for a different flavor.
• Make It Ahead: This casserole can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. Just add an extra 5-10 minutes to the cooking time if baking from cold.
• Substitutions: For a lower-fat option, use light cream cheese and sour cream. You can also swap ground beef for ground turkey or chicken.
• Storage: Leftovers can be stored in the fridge for up to 3 days, and they reheat beautifully in the microwave or oven.

This Million Dollar Ravioli Casserole is a guaranteed crowd-pleaser, perfect for satisfying your family’s cravings for something warm, cheesy, and downright delicious!

These Apple Pie Bars are a delightful twist on the classic apple pie, transforming it into convenient handheld squares. With a buttery crust, warm cinnamon-spiced apple filling, and a crunchy walnut topping, this recipe is perfect for fall gatherings or a cozy treat at home. The best part? You get all the flavor of a traditional apple pie without the hassle of rolling out pie dough!

This recipe has become a beloved treat in my household. My husband has always been an apple pie fanatic, but I didn’t always have the time to bake a whole pie from scratch. One afternoon, I stumbled upon the idea of turning his favorite dessert into easy-to-make apple pie bars, and they quickly became a family favorite! Now, these bars are a regular request at family dinners and special occasions. My little ones love how easy they are to eat, and my husband enjoys them even more with a scoop of vanilla ice cream on top. It’s truly become a cozy tradition we all look forward to, especially when fall rolls around.

Why These Apple Pie Bars?

• Buttery Crust: The crust is rich, buttery, and lightly sweetened, with a hint of cinnamon and crunchy walnuts for added texture.
• Warm Apple Filling: The filling features fresh apples, lemon juice, and spices like cinnamon and nutmeg, giving it that comforting fall flavor.
• Crispy Topping: The crumbly topping brings a satisfying crunch that contrasts perfectly with the tender apple filling.
• Easy to Make: Unlike a traditional pie, there’s no need to fuss with rolling dough. These bars are simple to prepare and cut into squares for serving.
• Perfect for Any Occasion: Whether you’re making these for a family dessert or a holiday gathering, they’re guaranteed to be a crowd-pleaser.

Ingredients:

For the Crust:

• 225g (1 cup or 2 sticks) unsalted butter, softened
• 67g (1/3 cup) granulated sugar
• 55g (1/4 cup) light brown sugar, lightly packed
• 1 teaspoon pure vanilla extract
• 240g (2 cups) all-purpose flour
• 3/4 teaspoon kosher salt
• 37g (1/3 cup) walnuts, finely chopped
• 1 teaspoon ground cinnamon

For the Filling:

• 1.36kg (3 lbs) apples (about 4 medium apples, like Gala, Braeburn, or Golden Delicious), peeled, cored, and sliced into 1/4-inch pieces
• 1 tablespoon fresh lemon juice
• 37g (3 tablespoons) granulated sugar
• 1.5 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 28g (2 tablespoons) unsalted butter
• 1 teaspoon cornstarch

Directions:

1. Preheat the Oven: Set your oven to 375°F (190°C). Prepare an 8×8-inch baking pan by lining it with parchment paper, ensuring the edges overhang for easy removal later.
2. Make the Crust:
   In a mixing bowl, beat together the softened butter, granulated sugar, light brown sugar, and vanilla extract until light and fluffy (about 2 minutes on medium speed). In a separate bowl, whisk together the flour, kosher salt, ground cinnamon, and chopped walnuts. Slowly add the dry ingredients to the butter mixture, mixing on low until just combined.
3. Form the Crust:
   Press two-thirds of the dough into the prepared baking pan, ensuring it covers the bottom and comes up about 1/2 inch on the sides. Set the remaining one-third of the dough aside for later. Refrigerate the crust for about 20 minutes. Once chilled, bake for 18-20 minutes, or until golden brown. Allow it to cool.
4. Prepare the Filling:
   While the crust is chilling and baking, melt the butter in a large pot over medium-low heat. Add the apple slices, lemon juice, granulated sugar, cinnamon, and nutmeg. Cook, stirring occasionally, for about 15 minutes until the apples are tender and most of the liquid has evaporated. In the last minute of cooking, stir in the cornstarch to thicken the mixture.
5. Assemble the Bars:
   Spread the apple mixture evenly over the cooled crust, leaving a small 1/2-inch border around the edges. Break the reserved dough into small pieces and scatter them over the apples. The apples won’t be fully covered, but this will create a beautiful, rustic topping.
6. Final Bake:
   Bake the assembled bars for another 25-30 minutes, or until the topping is golden and crisp. Once done, remove from the oven and allow the bars to cool in the pan. Use the parchment paper overhang to lift them out of the pan, then slice into bars.

Notes:

• Apple Variety: Feel free to mix and match apple types for a blend of tart and sweet flavors. Granny Smith adds a nice tang, while Pink Lady brings sweetness.
• Nut Substitutions: If walnuts aren’t your thing, pecans make a great alternative. Or, you can omit nuts entirely for a more traditional crumb topping.
• Add-Ons: For an extra indulgent twist, drizzle the bars with caramel sauce or serve them warm with vanilla ice cream.
• Storage: Store the bars in an airtight container at room temperature for up to 3 days, or in the fridge for a week.

These Apple Pie Bars are sure to become a family favorite, perfect for any fall celebration!

Texas Sheet Cake is the quintessential dessert for any chocolate lover. This rich, moist cake is paired with a decadent, fudgy frosting that’s poured on while warm, creating a glossy, melt-in-your-mouth layer of sweetness. What makes this cake stand out is its simple ingredients, quick baking time, and how it serves a crowd, making it the perfect dessert for parties, gatherings, or when you’re craving something chocolatey and satisfying.

This Texas Sheet Cake has become a beloved treat in our household. My husband has a sweet tooth, and when he smells the chocolate wafting from the oven, he can’t resist sneaking a slice before it even cools! It’s a family tradition to bake this cake for birthdays, holidays, and even lazy Sunday afternoons when we want to indulge in something comforting. One bite of the cake with its rich chocolate frosting, and our kids light up, always asking for seconds. This recipe has a special place in our hearts and never fails to bring smiles around the table!

Why This Texas Sheet Cake?

• Perfect for Crowds: This sheet cake is baked in a jelly roll pan, making it ideal for serving at gatherings, potlucks, or any time you need to feed a group.
• Rich and Moist: The combination of cocoa, butter, and buttermilk ensures a cake that’s incredibly moist with a deep chocolate flavor.
• Fudgy Frosting: The warm frosting poured over the cake creates a decadent, glossy layer that hardens slightly, adding a rich chocolate glaze to every bite.
• Simple Ingredients: With pantry staples like flour, sugar, butter, and cocoa, you won’t need any fancy ingredients, and it comes together in a snap.
• Quick and Easy: You don’t need to be an expert baker to nail this cake. It’s an easy recipe that yields delicious results every single time.

Ingredients:

For the Cake:

• 250g (2 cups) all-purpose flour
• 400g (2 cups) granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 120 ml (1/2 cup) buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 225g (1 cup/2 sticks) unsalted butter
• 4 tablespoons (25g) cocoa powder
• 240 ml (1 cup) water

For the Frosting:

• 115g (1/2 cup/1 stick) unsalted butter
• 6 tablespoons (90 ml) buttermilk
• 450g (1 lb) confectioners’ sugar
• 4 tablespoons (25g) cocoa powder
• 1 teaspoon vanilla extract

Directions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and generously spray a jelly roll pan (about 10×15 inches) with non-stick cooking spray to prevent the cake from sticking.
2. Mix Dry Ingredients:
   In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set this dry mixture aside.
3. Prepare the Wet Ingredients:
   In a separate small bowl, combine the buttermilk, eggs, and vanilla extract. Stir until everything is well mixed, then set aside.
4. Make the Chocolate Mixture:
   In a medium saucepan over medium heat, melt the butter along with the cocoa powder and water. Bring this mixture to a boil, stirring frequently to ensure the cocoa blends smoothly with the butter and water.
5. Combine and Mix:
   Carefully pour the hot chocolate mixture into the bowl of dry ingredients. Stir to combine until smooth, then quickly add the buttermilk mixture. Mix everything together until the batter is fully incorporated and smooth.
6. Bake the Cake:
   Pour the cake batter into the prepared jelly roll pan, spreading it evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set the cake on a wire rack to cool slightly while you prepare the frosting.
7. Make the Frosting:
   In the same saucepan you used earlier, melt the butter, cocoa powder, and buttermilk together over medium heat, stirring frequently. Bring the mixture to a boil, then remove from heat. Gradually add the confectioners’ sugar and vanilla extract, stirring until the frosting is smooth and creamy.
8. Frost the Cake:
   Pour the warm frosting over the slightly cooled cake, spreading it evenly. Let the frosting set as the cake continues to cool, then slice into squares and serve.

Notes:

• Substitutions: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
• Storage: This cake stores well covered at room temperature for up to 3 days. You can also refrigerate it for a slightly firmer texture or freeze slices for later enjoyment.
• Add-ins: For a fun twist, you can sprinkle chopped pecans or walnuts on top of the frosting before it cools for a little crunch.
• Make-Ahead Tip: The cake can be baked a day in advance and frosted before serving. Just cover it tightly to retain moisture.

This Texas Sheet Cake is the ultimate comfort dessert that everyone will be asking for seconds of! Give it a try, and you’ll see why it’s been a beloved classic in our family!

Mongolian Beef Stir-Fry with Ramen is the perfect marriage of savory beef, rich soy-based sauce, and soft ramen noodles. It’s a quick and easy dinner option that satisfies all your cravings for something sweet, savory, and slightly spicy. With tender beef, a luscious sauce, and the simplicity of ramen, this dish is guaranteed to become a family favorite!

Every time I make this Mongolian Beef Stir-Fry with Ramen, it’s an instant hit in our household. My husband absolutely adores the caramelized beef with its rich, flavorful sauce, and our kids can’t resist slurping up every last noodle! This recipe is so popular that it has become our go-to on busy weeknights or when we’re craving takeout flavors but want something homemade. I still remember the first time I whipped it up—my little family cleaned their plates so fast, and now they request it almost every week! It’s truly a heartwarming and delicious family tradition.

Why This Mongolian Beef Stir-Fry with Ramen?

• Easy Weeknight Dinner: This dish is not only packed with flavor but also comes together quickly, making it perfect for those busy nights when you want something both fast and delicious.
• Bold and Balanced Flavors: With the perfect mix of savory soy sauce, sweet brown sugar, and a hint of ginger and garlic, the sauce is bursting with rich, deep flavors that pair beautifully with the tender beef.
• Instant Ramen Twist: The ramen noodles add a fun, chewy texture, making it a more filling meal and giving you the comfort-food vibes everyone loves.
• Customizable Heat: The optional red pepper flakes allow you to control the spice level—make it mild or fiery, just the way your family likes!
• Minimal Ingredients, Maximum Flavor: With ingredients you likely already have in your pantry, this recipe is both affordable and mouth-wateringly delicious.

Ingredients:

• 450g (1 lb) flank steak, thinly sliced against the grain
• 30g (1/4 cup) cornstarch
• 2 tbsp (30 ml) vegetable oil, divided
• 3 cloves garlic, minced
• 1-inch (2.5 cm) piece ginger, minced
• 120 ml (1/2 cup) soy sauce
• 110g (1/2 cup) brown sugar
• 60 ml (1/4 cup) water
• 1/2 tsp red pepper flakes (optional)
• 2 packs (170g/6 oz) instant ramen noodles (seasoning packets discarded)
• 2 green onions, sliced (for garnish)
• Sesame seeds (optional, for garnish)

Directions:

1. Prepare the Beef:
   In a bowl, coat the thinly sliced flank steak with cornstarch, ensuring each piece is evenly covered. Shake off any excess cornstarch before cooking.
2. Cook the Beef:
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook the beef in batches, being careful not to overcrowd the pan. Sear each piece until it’s golden brown and slightly crispy on the edges. Set the beef aside.
3. Prepare the Sauce:
   In the same skillet, add the remaining tablespoon of oil. Sauté the minced garlic and ginger for about 1 minute until they release their fragrance. Pour in the soy sauce, brown sugar, water, and red pepper flakes. Stir everything together and bring the sauce to a gentle simmer.
4. Combine the Beef with the Sauce:
   Return the browned beef to the skillet, tossing it to ensure every piece is coated in the sauce. Let the mixture simmer for 2-3 minutes, allowing the sauce to thicken slightly.
5. Cook the Ramen:
   While the beef and sauce are simmering, cook the ramen noodles according to package instructions, but leave out the seasoning packets. Drain the noodles and toss them into the skillet with the beef and sauce. Stir until everything is well combined and heated through.
6. Serve:
   Transfer the stir-fry to plates or a large serving dish. Garnish with sliced green onions and sesame seeds if you like. Serve immediately and enjoy this mouthwatering meal!

Notes:

• Substitutions: Feel free to swap out the flank steak for chicken, pork, or even tofu for a vegetarian version! You can also use gluten-free soy sauce to make the dish gluten-friendly.
• Ramen Noodles: If you prefer, you can use fresh or dried Asian noodles instead of instant ramen for a more traditional touch.
• Spice Level: Adjust the red pepper flakes to your taste. If you love spicy food, add a bit more, or leave it out altogether if you’re serving kids.
• Meal Prep: This dish keeps well in the fridge for up to 3 days, making it a great option for meal prepping. Reheat gently to keep the beef tender.

This Mongolian Beef Stir-Fry with Ramen is sure to become a household favorite, just like it has in mine! Give it a try, and you’ll see why we can’t get enough of it!

This Pork Chops & Rice Casserole is a comforting, hearty dish that’s as easy to prepare as it is delicious. Tender, seasoned pork chops nestled on a bed of flavorful rice make for a mouthwatering meal your family will love. The best part? It’s all done in one skillet, meaning minimal cleanup for a maximum flavor-packed dinner.

In our home, this Pork Chops & Rice Casserole is a total hit! My husband adores the tender pork chops, and our kids can’t get enough of the rich, savory rice. This recipe has become a weeknight go-to because it’s effortless and the whole family devours it. I remember the first time I made it—everyone was quiet as they savored each bite. Since then, this has been one of those dishes we all look forward to, especially when we want something comforting and satisfying.

Why This Pork Chops & Rice Casserole Will Be Your New Family Favorite

1. One-Pan Wonder: This entire meal is cooked in one skillet, making both cooking and cleaning super simple.

2. Perfectly Seasoned Pork Chops: A blend of garlic, paprika, and onion powder makes the pork chops flavorful and juicy.

3. Flavorful Rice: The combination of beef broth and French onion soup infuses the rice with deep, savory flavors that complement the pork beautifully.

4. Foolproof Cooking: By baking everything together, the rice absorbs all the rich flavors while the pork cooks to tender perfection.

Ingredients:

• 4 bone-in pork chops (1-inch thick, about 680g/1.5 lb total)
• 1 teaspoon (4g) garlic powder
• 1½ teaspoons (6g) paprika
• 1 teaspoon (4g) onion powder
• 1 teaspoon (6g) salt
• ½ teaspoon (1g) ground black pepper
• 4 tablespoons (56g) unsalted butter
• 3 cloves garlic, minced
• 2 cups (400g) uncooked long-grain rice
• 2 cups (480ml) low-sodium beef broth
• 1 can (10 oz/284g) French onion soup
• Fresh parsley, chopped (for garnish)

Directions:

1. Preheat the oven: Set your oven to 350°F (175°C) to get it ready while you prep.
2. Season the pork chops: Pat the pork chops dry with a paper towel. On a cutting board, evenly season both sides of the pork chops with garlic powder, onion powder, paprika, salt, and pepper.
3. Sauté the rice: In a large, oven-safe skillet (about 12 inches), heat over medium-high and melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the uncooked rice, making sure it absorbs all the butter, and stir for another minute or two.
4. Add liquids: Pour in the beef broth and French onion soup. Stir the mixture to combine the flavors.
5. Assemble the dish: Gently place the seasoned pork chops on top of the rice. Cover the skillet with a lid or tightly with aluminum foil.
6. Bake: Place the covered skillet in the oven and bake for 30 minutes.
7. Finish cooking: Remove the lid or foil and continue baking for another 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the rice is fully cooked and tender.
8. Serve: Garnish with freshly chopped parsley and serve hot, right from the skillet. Enjoy!

Notes:

• Pork Chop Thickness: If your pork chops are thinner than 1 inch, reduce the cooking time slightly to avoid overcooking.
• Rice Variations: Feel free to use basmati or jasmine rice for a fragrant twist, but be mindful of different cooking times.
• Soup Substitution: If you don’t have French onion soup, you can use cream of mushroom soup or chicken broth with sautéed onions for a similar flavor.
• Make it Your Own: Add some vegetables like peas, carrots, or mushrooms to the rice for extra texture and flavor. You can also sprinkle some shredded cheese on top during the final minutes of baking for a cheesy finish.

This Pork Chops & Rice Casserole is sure to become a new family favorite—a comforting, easy-to-make dish that everyone will request again and again!

Who knew that making delicious, melt-in-your-mouth peanut butter cookies could be so simple? This recipe for Air Fryer Peanut Butter Cookies is a game changer! With just three ingredients and minimal prep, you’ll have chewy, golden cookies ready in no time. Whether you’re new to air fryers or a seasoned pro, this recipe will win you over with its simplicity and flavor.

In our household, these peanut butter cookies have become a weekly tradition! My husband loves peanut butter, so I originally made them as a surprise one night. He was instantly hooked, and now they’re a regular request. Our little ones get excited every time they hear the air fryer start up, knowing the warm, buttery aroma means fresh cookies. This recipe has become a staple in our family because it’s quick, easy, and absolutely delicious.

Why These Air Fryer Peanut Butter Cookies Will Become Your Go-To Treat

1. Minimal Ingredients: Only three ingredients are needed to whip up these cookies—peanut butter, sugar, and an egg. Simplicity at its best!

2. Quick and Easy: Thanks to the air fryer, you can have perfectly baked cookies in under 10 minutes, which makes them perfect for last-minute cravings.

3. Naturally Gluten-Free: Without any flour, these cookies are naturally gluten-free, making them ideal for anyone with gluten sensitivities.

4. Irresistibly Delicious: The peanut butter flavor shines through with every bite, while the sugar creates a slightly crisp edge and chewy center.

5. Kid-Friendly Recipe: This recipe is perfect for cooking with kids. They’ll love pressing the fork into the dough to create that iconic crosshatch pattern!

Ingredients:

• 1 Cup (240g) Creamy Peanut Butter
• ¾ Cup (150g) Granulated Sugar
• 1 Large Egg (approx. 50g)

Directions:

1. Mix the Ingredients: In a medium bowl, combine the peanut butter, sugar, and egg. Stir until everything is fully mixed and smooth.
2. Chill the Dough: Place the dough in the refrigerator and let it chill for 30 minutes. This helps the cookies hold their shape when baking.
3. Shape the Cookies: Using a 1 ½-inch cookie scoop (or a heaping tablespoon), scoop out portions of the dough and place them on a sheet of parchment paper.
4. Create the Crosshatch Pattern: Use a fork to press each cookie flat, then press again in the opposite direction to create the classic crisscross pattern on top.
5. Prep the Air Fryer: Line the bottom of your air fryer with parchment paper, but be sure the paper doesn’t reach up the sides, as the airflow could make it move.
6. Air Fry in Batches: Place 4-6 cookies in your air fryer, making sure to leave about half an inch of space between each cookie. Set the air fryer to 370°F (188°C) and cook for 4 minutes.
7. Let Them Rest: Once the 4 minutes are up, let the cookies rest inside the air fryer for another 4 minutes to finish setting.
8. Repeat and Enjoy: Repeat the process until you’ve used all the dough. Serve warm or store for later!

Notes:

• Substitutions: Feel free to use crunchy peanut butter if you want an extra bit of texture. You can also swap out the sugar for a sugar substitute like erythritol if you’re watching your sugar intake.
• Storage Tip: These cookies store well in an airtight container at room temperature for up to a week. You can also freeze the dough and bake fresh cookies as needed!
• Add-ins: For a fun twist, you could toss in some chocolate chips or drizzle melted chocolate on top after baking.

These cookies are the perfect sweet treat for any occasion and will leave everyone asking for more!

If you’ve ever found yourself craving the creamy, tangy coleslaw from KFC, you’re in luck! This KFC Coleslaw Copycat recipe captures all the flavors of the iconic side dish with its perfect blend of crisp cabbage, sweet carrots, and a deliciously smooth dressing. It’s the ultimate companion to fried chicken, barbecue, or any family meal, bringing that familiar taste of comfort food straight to your table. Easy to prepare and packed with flavor, this homemade version will have everyone reaching for seconds!

Ingredients:

• 8 cups (900 grams or 2 lbs) green cabbage, finely chopped
• 1/4 cup (30 grams or 1 oz) shredded carrots
• 2 tablespoons (20 grams or 0.7 oz) minced onion
• 1/2 cup (120 grams or 4.2 oz) mayonnaise
• 1/4 cup (50 grams or 1.8 oz) granulated sugar
• 1/4 cup (60 ml or 2 fl oz) buttermilk
• 1 1/2 tablespoons (22 ml or 0.7 fl oz) white vinegar
• 2 1/2 tablespoons (37 ml or 1.2 fl oz) fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Instructions:

1. Prepare the Vegetables: Finely chop the cabbage and carrots into small pieces. You can use a food processor to achieve the small, uniform size like KFC’s coleslaw. Mince the onion as well.
2. Make the Dressing: In a medium-sized mixing bowl, whisk together the mayonnaise, sugar, buttermilk, vinegar, lemon juice, salt, and black pepper until the mixture is smooth and creamy.
3. Combine and Mix: Place the chopped cabbage, carrots, and onion in a large mixing bowl. Pour the dressing over the vegetables. Use a spoon or spatula to toss everything together until the coleslaw is evenly coated with the dressing.
4. Chill Before Serving: Cover the bowl and refrigerate the coleslaw for at least 2 hours (or overnight) to allow the flavors to meld and the dressing to slightly soften the cabbage.
5. Serve and Enjoy: Give the coleslaw a good stir before serving, and enjoy the creamy, tangy goodness!

Notes:

• Finely Chopped Vegetables: For a more authentic KFC coleslaw texture, make sure the cabbage and carrots are chopped very finely. A food processor helps achieve this consistency.
• Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by mixing 1/4 cup (60 ml) of milk with 3/4 teaspoon of white vinegar or lemon juice and letting it sit for 5 minutes.
• Adjust to Taste: Feel free to adjust the amount of sugar, vinegar, or lemon juice based on your preference for sweetness and tanginess.

Enjoy this creamy, tangy, and sweet coleslaw that tastes just like the one from KFC!