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.

Top 7 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 Engine

Top Tags

No-Bake Strawberry Cheesecake

Philly Cheesesteak Sliders

Carmelitas

Honey Cake

Morning Glory Muffins

Mashed Potato Pancakes

Brown Butter Sugar Cookies

Top 7 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

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