occasion: children

This no-bake strawberry cheesecake recipe has a buttery graham cracker crust and a fluffy strawberry-studded cream cheese filling, set up with Jell-O.

No-Bake Strawberry Cheesecake

graham crackers

c. packed light brown sugar

tbsp. salted butter, melted

Nonstick cooking spray

c. heavy cream

vanilla extract

(8-oz.) packages cream cheese,

c. sugar

lemon

lemon juice

(3-oz.) box strawberry gelatin,

water

c. strawberries

For the crust: To a food processor, add the graham crackers and brown sugar. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand.

Spray a 9-inch springform pan with cooking spray. Transfer the graham cracker mixture to the pan. Using a measuring cup, press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.

For the filling: To the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and vanilla. Mix on medium-high speed until very stiff peaks form, 1 to 2 minutes. Transfer the whipped cream to a mixing bowl.

To the same stand mixer bowl, add the cream cheese. Fit the mixer with the paddle attachment and beat the cream cheese on medium speed until softened and smooth, 1 to 2 minutes. Scrape down the sides of the bowl, and add the granulated sugar, powdered sugar, lemon zest, and lemon juice. Beat to combine on medium speed until smooth, 1 minute.

In a medium bowl, combine the strawberry gelatin with the boiling water. Whisk vigorously for at least 2 minutes to dissolve the gelatin, scraping any sugar from the sides of the bowl as you whisk. Add the gelatin mixture to the cream cheese mixture. Beat on medium speed until very smooth, scraping the sides and bottom of the bowl as needed, about 1 minute. Fold in the strawberries.

Add one-third of the whipped cream to the cream cheese mixture, and gently fold in with a rubber spatula until completely combined. Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.

Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon or an offset spatula. Cover the pan with plastic wrap and refrigerate for at least 12 hours and up to 2 days.

Loosen the cheesecake from the springform pan with a small knife or offset spatula. Transfer the cheesecake to a serving platter or cutting board. Cut slices with a warm knife.

Bite into a Philly cheesesteak slider stacked with griddled ribeye, golden onions, and melty Cheez Whiz. This mini sandwich recipe is a game day essential!

Philly Cheesesteak Sliders

lb. boneless ribeye steak

vegetable oil

yellow onion, chopped

kosher salt

tsp. black pepper

c. Cheez Whiz (homemade

(16-oz.) package dinner rolls

unsalted butter, melted

Worcestershire sauce

garlic salt

banana peppers, optional

Place the steak in the freezer until firm, 45 minutes to 1 hour.

On a secure cutting board, use a very sharp knife to slice the chilled steak,&nbsp;against the grain, as thinly as possible into shavings.

Heat a large cast-iron skillet over medium-high heat. Add the oil and allow it to heat until just smoking. Add the meat, onion, salt, and pepper, and allow the meat to sear without disturbing it for 5 to 7 minutes. Using a metal spatula, flip the meat and continue to cook, stirring frequently and chopping the meat with the spatula, until the meat and onions are nicely browned, 2 to 3 minutes more. Remove from the heat.

Place the Cheez Whiz in a microwave-safe bowl. Microwave on 50% power until pourable, 1 to 2 minutes, stirring every 15 seconds.

Remove the rolls from the packaging in one piece. Using a serrated knife, cut crosswise through all of the rolls at once to divide the top half from the bottom (keeping the sides of the rolls intact). Place the bottom half cut-side up on a sheet tray.

Scoop the meat and onion mixture into an even layer over the rolls. Stir the Cheez Whiz&nbsp;and spoon it evenly over the meat. Place the top bun cut-side down over the cheese.

In a small bowl, combine the melted butter, Worcestershire sauce, and garlic salt. Brush the slider buns with the butter mixture.

Bake until the tops of the rolls are golden and toasted, 10 to 12 minutes. Pull the sliders apart and serve warm, with pickled peppers, if you like.&nbsp;

Carmelitas are an easy dessert bar recipe. This treat has layers of crumbly oatmeal cookie, gooey caramel, crunchy pecans, and chocolate chips.

Carmelitas

Baking spray

c. all-purpose flour

c. old-fashioned rolled oats

c. firmly packed light brown sugar

baking soda

c. (2 sticks) salted butter, melted

(12-oz.) jar caramel sauce

c. semi-sweet chocolate chips

c. pecan halves, chopped

sea salt

Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray with flour, line it with parchment paper leaving at least a 1-inch overhang, and spray again.

In a large bowl, whisk together the flour, oats, brown sugar, and baking soda. Add the butter and vanilla, and fold to combine.

Press half of the mixture in an even layer in the prepared pan. Bake until just set, about 10 minutes.

Heat the caramel sauce in the microwave until pourable, according to the package directions.

Sprinkle the crust with the chocolate chips and pecans. Pour the caramel in as even a layer as possible over the chocolate and nuts. Crumble the remaining oat mixture evenly over top.

Bake until lightly golden, 20 to 25 minutes.

Allow the bars to cool completely, at least 1 hour. Slice into 24 pieces and sprinkle with flaky sea salt.

Honey cake is a tender snack cake made with rich honey, ginger, and zesty lemon. This moist dessert recipe is topped with crunchy almonds and powdered sugar.

Honey Cake

c. sliced almonds

baking powder

ginger

granulated sugar

lemon lemon juice

c. (2 sticks) salted butter,

c. honey

eggs,

c. Greek yogurt,

Powdered sugar,

Preheat the oven to 350°F. Spray a 9-inch square baking pan with baking spray. Line the bottom with parchment paper, and spray again.

On a baking sheet, spread the almonds in a single layer and bake until the nuts are fragrant and lightly browned, 7 to 9 minutes. Transfer the nuts to a cutting board, and let them cool completely. Coarsely chop.

In a medium bowl, whisk together the flour, baking powder, and ginger.

To the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. With clean hands, rub the zest into the sugar, helping to release the oils and flavors. Add the butter, and mix on low speed until just combined, 1 minute. Scrape the bottom and sides of the bowl, and increase the speed to medium-high and beat until the mixture is light and fluffy, 3 to 4 minutes. Decrease the speed to medium-low and add ½ cup of the honey, beating well to combine. Add the eggs, 1 at a time, and the vanilla, stopping to scrape the bottom and sides of the bowl as needed. Gradually add the flour mixture, alternating with the Greek yogurt, until everything is just combined.

Pour the batter into the prepared pan, using a spatula to spread it into an even layer. Tap the pan a few times on a kitchen towel-lined countertop to remove air bubbles.

Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 15 minutes. Turn the cake out onto a plate, remove the parchment paper, and turn it over again onto a wire rack.&nbsp;

Meanwhile, in a liquid measuring cup, heat the remaining ¼ cup honey in the microwave in 10-second intervals until thin and pourable, 20 to 30 seconds. Stir in the lemon juice.

Pour the warm honey evenly over the warm cake, and sprinkle with the almonds. Dust with  powdered sugar just before serving. Serve warm or at room temperature.&nbsp;

This morning glory muffins recipe features a lightly spiced batter packed with carrot, coconut, apples, raisins, and pecans. Bake a batch for an easy breakfast!

Morning Glory Muffins

whole wheat flour

pumpkin pie spice

c. vegetable oil

orange orange

eggs

c. unsweetened shredded coconut

c. pecans, chopped

c. raisins

carrots, shredded (about 2 c.)

apple

Preheat the oven to 375°F. Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, pumpkin pie spice, baking soda, and salt.

In a large bowl, whisk together the oil, orange zest, orange juice, vanilla, and eggs. Whisk in the coconut, pecans, raisins, carrots, and apple. Add the flour mixture to the carrot mixture, stirring until just combined.

Fill each muffin cup with about ½ cup batter (they will be full). Bake until the tops are golden brown and a wooden toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Let the muffins cool for 5 minutes in the muffin tin before removing to a wire rack.

These mashed potato pancakes are equal parts easy, flavorful, crisp, and cheesy. This addictive side or appetizer recipe is perfect for using holiday leftovers!

Mashed Potato Pancakes

potatoes

c. all-purpose flour,

kosher salt,

black pepper

c. cheddar cheese

green onions,

c. panko breadcrumbs

Vegetable oil,

Sour cream, to serve

In a large bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until well combined. Fold in the cheese and green onion. The mixture should be moist but not wet; check to see if you can form a small amount into a patty without it sticking too much. If the potatoes appear too sticky, add more flour, 1 tablespoon at a time.

Place the panko breadcrumbs in a shallow bowl. Divide the mashed potato mixture into 8 portions. Form the portions, one at a time, into 3 ½-inch disks. Dredge each disk in the panko, shaking off the excess. Set them on a plate.&nbsp;

To a large cast-iron&nbsp;skillet over medium-high heat, add&nbsp;oil until it covers the bottom of the skillet by about ¼ inch. Heat the oil to 350°F. Fry&nbsp;the potato pancakes, in batches as necessary, until golden brown and crispy, 2 to 3 minutes on each side.

Drain the pancakes on paper towels and sprinkle with salt. Serve hot, with a&nbsp;sprinkle of&nbsp;green onion and a dollop of sour cream.

https://streaming.hearstdigitalstudios.com/29a0a96d-84b8-4ac5-addb-a15c0bca5392/video_rover_16x9_1080p_hd_1697638814_75217.mp4

The Pioneer Woman's Mashed Potato Pancakes Recipe

Ree Drummond's soft sugar cookies have a special ingredient: brown butter! It gives these extra-large cookies a rich, nutty flavor. Try this dessert recipe!

Brown Butter Sugar Cookies

c. (2 sticks) salted butter

vanilla bean paste

Line a baking sheet with parchment paper.

In a large skillet, melt the butter over medium heat. Let cook until medium golden brown, 6 to 8 minutes. Transfer the butter to a heatproof bowl and let it cool completely, about 30 minutes.&nbsp;

In a large bowl, mix together the flour, baking powder, and salt. Set aside.&nbsp;

In the bowl of a stand mixer fitted with the paddle attachment, cream the cooled butter with 1 1/3 cups of the sugar until light and fluffy, 2 to 3 minutes. Add the eggs, 1 at a time, followed by the vanilla. Using a rubber spatula, fold in the flour mixture until just combined.&nbsp;

Put the remaining 1/4 cup sugar on a shallow plate. Using a 1/3-cup scoop, scoop the dough directly into the sugar. Roll to coat&nbsp;well and place on the prepared baking sheet. Press lightly to flatten the tops. Chill the dough in the refrigerator for 15 minutes.&nbsp;

Meanwhile, preheat the oven to 350°F.&nbsp;

Arrange the cookie dough mounds on 2 unlined baking sheets, spacing them about 3 inches apart. Bake, rotating the pans halfway through, until the cookies are just set and the edges are lightly golden, 18 to 20 minutes. Allow to cool slightly on the baking sheets, about 5 minutes, before transferring the cookies to wire racks to cool completely.

These colorful cut-outs, made with eggnog, just might become your new favorite sugar cookies for Christmas!

Eggnog Cut-Out Cookies

c. unsalted butter, softened

nutmeg

c. prepared eggnog, room temperature

Easy cookie icing

Red food coloring

Green food coloring

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until creamy, 3 to 4 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl. Add the egg yolks and vanilla, then mix on low until fully combined, scraping the bottom and sides of the bowl as needed.

In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.

With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the eggnog, beginning and ending with the flour mixture, beating just until combined after each addition.

On a lightly floured work surface, place the dough. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until firm, 30 minutes to 1 hour.

Place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Working with 1 disk of dough at a time and keeping the second disk refrigerated, lightly flour a work surface. Roll the dough out until ¼-inch thick. Use a 2- to 3-inch cookie cutter to cut the dough into shapes. Using a&nbsp;thin spatula, transfer the cookies to the prepared baking sheet, spacing them about 2 inches apart. Refrigerate the scraps.

Bake until the tops are dry and the edges begin to turn golden, 10 to 12 minutes. Let cool for about 10 minutes on the pan, then move the cookies to a cooling rack to cool completely. Repeat with the remaining dough and the scraps, re-rolling only once for smooth cookies.

Mix a batch of easy cookie icing (choose the thicker border icing). It should fall off the whisk in a thick stream and the fallen ribbon of icing should hold its shape for about 10 seconds before sinking back into the  bowl of icing. Remove 2 tablespoons of&nbsp;icing each to 2 small bowls. Stir in 1 or 2 drops of red food coloring into one bowl and 1 or 2 drops of&nbsp;green food coloring into the other bowl until the desired colors are reached. Spoon the colorful icing into two separate zip-top bags or piping bags. Use a pair of scissors to snip ⅛ inch off the tip of each bag.

Add additional 1 tablespoon of&nbsp;water, 1 teaspoon at a time,&nbsp;to the remaining white icing until it is at a flooding consistency; the icing  falls off the whisk in a fluid stream and the fallen ribbon of icing holds its shape for only a few seconds before sinking back into the bowl of icing. Divide the thinned white icing between two 9-inch baking pans, spreading the icing  into an even layer. Drizzle the red icing all over one pan of icing and drizzle the green icing over the second pan. One at a time, put the cookies face-side down in the icing. Take the cookies out one at a time, twisting and shaking gently to let any extra icing drip off, and return to the cooling rack.

Allow the cookies to dry completely, 8 hours or overnight. Store the cookies in an airtight container at room temperature for up to 1 week.

Try Ree Drummond's recipe for the softest, chewiest, easiest snickerdoodles! Ready in just 35 minutes, this classic cookie is always a crowd-pleaser.

Snickerdoodles

cream of tartar

c. light brown sugar

sugar

tbsp. ground cinnamon, for rolling

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. 

In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt until thoroughly combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and 1¼ cups of the granulated sugar. Beat on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl, then beat in the eggs, 1 at a time, on medium speed. Beat in the vanilla. Scrape down the sides of the bowl again. With the mixer on low speed, slowly add the dry ingredients and beat until combined.

In a medium bowl, whisk together the cinnamon and the remaining 6 tablespoons granulated sugar. Using a 2-tablespoon cookie scoop, form balls of dough and gently roll them in the cinnamon sugar, coating generously. Transfer to the prepared baking sheets, spacing the dough balls about 3 inches apart.

Bake in batches, rotating the pans halfway through, until puffed and just barely set in the center, 8 to 10 minutes (the cookies will continue to set as they cool). Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Ree Drummond's no-bake peanut butter bars are the perfect bite. With a rich chocolate topping and chewy base, this dessert recipe is beyond easy and delicious!

No-Bake Peanut Butter Bars

peanut butter

c. (2 sticks) butter, softened,

(12-oz.) box vanilla wafers

(12-oz.) bag semi-sweet mini chocolate chips

peanuts

For the topping: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes while you make the bars.

For the bars: Grease a 13-by-9-inch pan with some butter. Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the powdered sugar, 1 cup at a time.

Add the vanilla wafers to a food processor and process until they are in crumbs. Add the crumbs and mini chocolate chips to the peanut butter mixture, and mix until just combined. Spread it evenly into the buttered pan and set aside.

Pour the topping over the base. Spread it evenly and sprinkle with the peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.

Keep refrigerated as the bars and chocolate will soften at room temperature.

https://streaming.hearstdigitalstudios.com/845b551c-ec36-4efd-8eed-4070c908a66f/video_rover_16x9_1080p_hd_1715025834_55655.mp4

No-bake Peanut Butter Bars

Served with sweet and tangy honey mustard, this easy, cheesy, sausage balls recipe makes a wonderful quick breakfast, snack, or appetizer recipe!

Sausage Balls

tbsp. baking powder

Creole seasoning

pork sausage

(8-oz.) block cream cheese,

green onions, finely chopped

mayonnaise

tbsp. honey

yellow mustard

mustard

white vinegar

For the sausage balls: Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and Creole seasoning until well combined.

In a large bowl, crumble the raw sausage. Add the cream cheese, cheddar cheese, green onion, and flour mixture. Use clean hands to knead the ingredients together.

Scoop and roll the sausage mixture into 1-tablespoon-sized&nbsp;balls and place on the prepared baking sheets.

Bake until golden brown and cooked through, 20 to 25 minutes.

For the honey mustard dipping sauce: Meanwhile, in a small bowl, stir together the mayonnaise, honey, yellow mustard, whole grain mustard, and vinegar until well combined.

Serve the sausage balls warm or at room temperature with the&nbsp;honey mustard dipping sauce.

https://streaming.hearstdigitalstudios.com/ad89aa50-b500-42d6-92fd-ebcb87e0081e/video_rover_16x9_1080p_hd_1697638986_89945.mp4

These easy maple bacon butter rolls are made with just four ingredients! The bread recipe pulls apart into sweet, spongy layers sprinkled with salty bacon.

Maple Bacon Butter Fan Rolls

(1-lb) loaves frozen white bread dough

Cooking spray

c. salted butter, melted

maple syrup

bacon slices, very finely chopped and divided

Spray 2 medium bowls with cooking spray. Place 1 frozen dough loaf into each bowl and spray with cooking spray. Cover and allow them to thaw and rise until puffed, 3 to 4 hours.

In a small bowl, combine the melted butter with the maple syrup.

Top 23 occasion: children recipes from across the web

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Top Tags

No-Bake Strawberry Cheesecake

Philly Cheesesteak Sliders

Carmelitas

Honey Cake

Morning Glory Muffins

Mashed Potato Pancakes

Brown Butter Sugar Cookies

Eggnog Cut-Out Cookies

Snickerdoodles

No-Bake Peanut Butter Bars

Sausage Balls

Maple Bacon Butter Fan Rolls

Potato Candy

Soft Sugar Cookies

Nutella Crepes

Air Fryer Grilled Cheese

Sheet Pan Gnocchi

Melissa Clark's One-Pot Creamy Goat...

Instant Pot Corned Beef

Orange Julius Milkshake

Perfect Pancakes

Avocado Toast

How to Cook Brown Rice

Top 23 occasion: children recipes from across the web

The most viewed occasion: children recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Bake Strawberry Cheesecake

Philly Cheesesteak Sliders

Carmelitas

Honey Cake

Morning Glory Muffins

Mashed Potato Pancakes

Brown Butter Sugar Cookies

Eggnog Cut-Out Cookies

Snickerdoodles

No-Bake Peanut Butter Bars

Sausage Balls

Maple Bacon Butter Fan Rolls

Potato Candy

Soft Sugar Cookies

Nutella Crepes

Air Fryer Grilled Cheese

Sheet Pan Gnocchi

Melissa Clark's One-Pot Creamy Goat...

Instant Pot Corned Beef

Orange Julius Milkshake

Perfect Pancakes

Avocado Toast

How to Cook Brown Rice

The most viewed occasion: children recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine