Sausage and Peppers Ingredients

You’ll need Italian sausage, bell peppers, onion, and a handful of pantry staples. Scroll to the recipe card for exact quantities.

• Italian sausage – sweet, hot, or a mix
• Bell peppers – red, green, yellow, and/or orange
• Yellow onion
• Garlic cloves
• Tomato paste
• Dry Marsala wine – adds savory depth; avoid sweet Marsala for this savory sauce
• Canned fire-roasted diced tomatoes – optional but adds smoky depth
• Tomato sauce
• Dried Italian herb blend, kosher salt, freshly ground black pepper, red pepper flakes
• Fresh basil – adds brightness at the end

How to Make Sausage, Peppers and Onions

Roasting the sausages and vegetables separately is the key to deep, caramelized flavor. After roasting, they finish in a chunky tomato and Marsala sauce. This is an overview — follow the recipe card for precise measurements and step-by-step instructions.

Step 1: Preheat the oven to 400°F. Place sausages on a baking sheet and brush with a little olive oil. Roast about 15 minutes.

Step 2: On a second baking sheet, spread sliced peppers, onions, and garlic. Toss with oil, kosher salt, and black pepper. Roast 15–20 minutes until slightly caramelized.

Step 3: In a large sauté pan, heat remaining olive oil over medium heat. Add dried Italian herbs and red pepper flakes; cook briefly until fragrant.

Step 4: Stir in tomato paste and cook 1–2 minutes until it darkens slightly.

Step 5: Add Marsala wine and scrape up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.

Step 6: Stir in the diced tomatoes and tomato sauce, then bring the mixture to a gentle simmer.

Step 7: Add the roasted peppers and onions, then nestle the sausages into the sauce. Simmer 10–15 minutes to finish cooking the sausages and let flavors meld.

Step 8: Remove from heat, stir in chopped fresh basil, and serve. Try it on rolls, over polenta, or with pasta.

Frequently Asked Questions

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Thanks ~ Amy

Recipe

Italian Sausage and Peppers

Roasted Italian sausage, sweet bell peppers, onions, and a tomato-Marsala sauce come together for an easy weeknight or entertaining dinner.

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 5

Calories: 662 kcal

Author: Amy Casey

Equipment

• Cutting boards
• Chef knife
• Baking sheets
• Measuring spoons and cups
• Large sauté pan or Dutch oven
• Rubber spatula and tongs

Ingredients

• 5 Italian sausages (sweet or spicy)
• 4 tablespoons extra virgin olive oil, divided
• 3 bell peppers (red, green, yellow, or orange), sliced (about 2 cups)
• 1 yellow onion, sliced (about 2 cups)
• 4 cloves garlic, chopped
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried Italian herb blend
• 2 tablespoons tomato paste
• 1 cup dry Marsala wine
• 1 15-ounce can fire-roasted diced tomatoes
• 1 cup tomato sauce
• Dash red pepper flakes
• ¼ cup chopped fresh basil

Instructions

1. Preheat the oven to 400°F. Place the Italian sausages on a rimmed baking sheet and brush with 1 tablespoon of olive oil. Bake for 15 minutes. (They do not need to be fully cooked; they will finish in the sauce.)
2. Meanwhile, spread the sliced peppers, onions, and chopped garlic on a second rimmed baking sheet. Toss with 2 tablespoons of oil, the kosher salt, and pepper. Roast 15–20 minutes, stirring once, until the vegetables are tender and slightly caramelized.
3. While the sausages and vegetables cook, heat the remaining 1 tablespoon oil in a large sauté pan or Dutch oven over medium heat. Add the Italian herb blend and red pepper flakes and cook for about 30 seconds until fragrant.
4. Add the tomato paste and cook 1–2 minutes, stirring constantly, until the paste darkens slightly.
5. Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan. Bring to a low boil and reduce for 2–3 minutes to concentrate the flavor.
6. Stir in the diced tomatoes and tomato sauce, then bring the mixture to a simmer.
7. Add the roasted peppers and onions, then add the sausages to the sauce. Simmer 10–15 minutes so the sausages finish cooking and the flavors meld.
8. Remove from heat, stir in the chopped fresh basil, and serve on rolls, over polenta, or with pasta.

Notes

To Store

Let the dish cool completely before transferring to airtight containers.

• Refrigerator: Up to 4 days.
• Freezer: Up to 2 months. Thaw overnight before reheating.

To Reheat

Stovetop reheating in a covered skillet over medium-low heat is preferred to preserve texture. Alternatively, reheat in a covered baking dish at 350°F for 20–25 minutes, or microwave single servings on medium power in short intervals.

Nutrition

Calories: 662 kcal | Carbohydrates: 19 g | Protein: 18 g | Fat: 52 g

The post Italian Sausage and Peppers Skillet Recipe first appeared on Uldiv.

We converted an easy cheesecake into convenient bars that slice and serve beautifully. The recipe yields a smooth, velvety filling with a crisp, buttery crust — simple to prepare and simple to love.

Simple cheesecake bar ingredients

The graham cracker crust is crunchy and balanced with a touch of brown sugar.

• crushed graham crackers
• light brown sugar
• butter (melted)
• vanilla extract

The cheesecake filling is rich, creamy and held together by a small amount of flour instead of eggs.

• cream cheese (room temperature)
• butter
• heavy cream (room temperature)
• sour cream (room temperature)
• granulated sugar
• vanilla extract
• flour

Tips for making cheesecake bars

• Bring the cream cheese, heavy cream and sour cream to room temperature before mixing to ensure a smooth, lump-free filling.
• Avoid overbeating the batter; excessive air can cause cracking on the surface.
• Prepare the bars a day ahead to allow the cheesecake to set fully and to free up kitchen time when hosting.
• Chill the cheesecake in the refrigerator for at least 6 hours, ideally overnight, for the best texture and clean slices.

How to store

• To store: Keep cheesecake bars covered in the refrigerator for up to 4 days.
• To freeze: Wrap individual bars in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator before serving.

Easy cheesecake recipes to make for the holidays

If you enjoy these bars, try other cheesecake variations for seasonal gatherings — they make memorable holiday desserts.

• Lemon Cheesecake
• Instant Pot Cheesecake
• Oreo Cheesecake
• Vanilla Bean Cheesecake
• Chocolate Covered Cheesecake

Simple Cheesecake Bars

Amy Duska

These simple cheesecake bars have a creamy filling with a sweetened graham cracker crust. An easy dessert recipe for parties, picnics and potlucks.

Prep Time
20 mins

Cook Time
1 hr

Total Time
1 hr 20 mins

Course
Dessert

Cuisine
American

Servings
16

Calories
331 kcal

Ingredients

Crust

• 1.5 cups graham cracker crumbs
• ¼ cup light brown sugar
• ½ cup butter, melted
• ½ teaspoon vanilla extract

Cheesecake Filling

• 16 oz. cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup heavy cream, room temperature
• 1 cup sour cream, room temperature
• 2 teaspoons vanilla extract
• ¼ cup flour

Instructions

1. Make the crust: In a small bowl combine graham cracker crumbs, brown sugar, melted butter and vanilla. Stir until the crumbs are evenly coated, then press the mixture firmly into the bottom of an 8″ x 8″ square pan. Chill in the refrigerator while you prepare the filling.
2. Preheat: Preheat the oven to 320°F (160°C). Line the pan with foil for easy removal.
3. Make the filling: In a stand mixer or with an electric mixer, beat the cream cheese and sugar on low speed until smooth and lump-free. Add the heavy cream, sour cream, vanilla, butter and flour, and beat on low until fully incorporated, scraping the bowl as needed.
4. Bake: Pour the filling over the chilled crust and gently tap the pan on the counter to release air bubbles. Bake for 1 hour.
5. Chill: Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour. Remove and cool completely at room temperature, then refrigerate for at least 6 hours or overnight before slicing into bars.

Notes

• To store: Refrigerate for up to 4 days.
• To freeze: Wrap individual bars tightly and place in a freezer-safe container for up to 3 months; thaw in the refrigerator.

Keyword
cheesecake bars

The post Creamy Cheesecake Bars with Buttery Crust first appeared on Uldiv.

Gather the family and make decorating part of the celebration. This straightforward sugar cookie recipe produces reliably soft, tender cookies that are easy to cut into shapes and decorate.

Cutout sugar cookies ingredients

For perfectly shaped sugar cookies, use the following ingredients:

• unsalted butter
• granulated sugar
• eggs
• vanilla extract
• all-purpose flour
• salt

This recipe doesn’t use baking powder so the cookies won’t puff up while baking. Using room-temperature butter and eggs helps the ingredients combine into a smooth dough. Chill the dough thoroughly until very firm before cutting shapes to ensure clean edges.

When baking, avoid overcrowding the sheet pan. Arrange about eight 3″ cookies per sheet with roughly 2″ between each so they bake evenly.

How to make cutout sugar cookies

1. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on low speed for about 2 minutes. Add the eggs and vanilla and mix until evenly combined.
2. Sift and add dry ingredients: Sift the flour and salt together, then add them to the mixer. Beat until the dough begins to pull away from the sides of the bowl. Do not overmix.
3. Divide and roll: Split the dough in half and form each portion into a disk. Roll each disk between two sheets of wax or parchment paper to a 1/4″ thickness. Chill the rolled dough in the refrigerator for at least 1 hour — it should be firm to the touch.
4. Cut shapes and chill: Preheat the oven to 350°F. Cut shapes with cookie cutters and place them on a parchment-lined baking sheet spaced 2″ apart. Chill the baking sheet for 15 minutes to keep the cookies from spreading.
5. Bake: Bake for 10–12 minutes, rotating the sheet halfway through. Cookies are done when the edges and bottoms are a very light golden brown. Avoid over-baking to keep them tender.
6. Cool: Remove from the oven and allow the cookies to cool completely on the baking sheet before moving or decorating.
7. Decorate: Use buttercream or royal icing to decorate once completely cooled.

• Bake until cookies just begin to take on a light golden color—about 10–12 minutes for 1/4″ thick cookies. Rotate the sheet halfway through to account for oven hot spots.
• Cool the cookies on the baking sheet so they set properly; transfer to a rack only if they seem over-baked and too fragile to move immediately.

Tips for making perfect cutout sugar cookies

• Use a rolling pin with guides. A 1/4″ guide ensures an even thickness so cookies bake uniformly.
• Line baking sheets with parchment. This prevents sticking and reduces over-browning on the bottom.
• Choose light-colored pans. Dark pans absorb more heat and can brown the bottoms faster.
• Fix puffed tops immediately. If a cookie puffs slightly, gently press a fondant smoother over the top as soon as it comes out of the oven to flatten it for easier decorating. Press lightly to avoid distorting the shape.

How to store sugar cookies

• To store: Keep fully cooled cookies in an airtight container at room temperature for up to 4 days.
• To freeze: After baking and cooling, stack cookies with waxed paper between them and place in a freezer-safe container. Freeze up to 3 months. Thaw to room temperature before decorating.

Easy and delicious holiday dessert recipes

Holidays are for spending time with friends and family. These cutout sugar cookies make a classic, crowd-pleasing holiday treat to serve after dinner or to gift to loved ones.

Cutout Sugar Cookies Recipe

Amy Duska

A reliable cutout sugar cookie that holds its shape and bakes up soft and tender — ideal for royal icing decorating.

4.60 from 5 votes

Print Recipe
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Prep Time 10 mins

Cook Time 12 mins

Chill 1 hr

Total Time 1 hr 22 mins

Course Dessert

Cuisine American

Servings 36

Calories 136 kcal

Ingredients

• 16 tablespoons unsalted butter room temperature
• 2 cups granulated sugar
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 4 cups all purpose flour sifted
• 1 teaspoon salt
• royal icing optional for decorating

Instructions

• Mix wet ingredients: Using a stand mixer with the paddle attachment, beat the sugar and butter on low speed for about 2 minutes until light and fluffy. Add the eggs one at a time, mixing until combined, scraping the bowl as needed. Stir in the vanilla.
• Sift dry ingredients: In a medium bowl, sift the flour and salt together.
• Combine: Add the dry ingredients to the mixer and beat on low for 30–45 seconds. Scrape the bowl and continue to mix just until the dough pulls away from the sides.
• Roll out dough: Divide the dough into two portions. Roll each between sheets of wax or parchment to 1/4″ thickness.
• Chill: Stack the rolled sheets (with the paper) and chill on a baking sheet for about 1 hour or until firm to the touch.
• Bake: Preheat oven to 350°F. Cut shapes from the chilled dough, place on a parchment-lined sheet, and chill for 15 minutes. Bake 10–12 minutes, until edges are very lightly golden. Avoid over-baking.
• Cool: Let cookies cool on the baking sheet completely before decorating.

Notes

• To store: Keep cooled cookies in an airtight container at room temperature for up to 4 days.
• To freeze: Stack cooled cookies with waxed paper between them and freeze in a safe container for up to 3 months. Thaw at room temperature before decorating.

Keyword decorated cookies, easy sugar cookies, sugar cookie cutouts

The post Perfect Cutout Sugar Cookie Recipe for Decorating and Baking first appeared on Uldiv.

I love General Tso–style chicken, but I avoid the thick, greasy fried coating from restaurants. This version keeps the bold sweet-and-spicy flavors while using baked panko-coated chicken for a lighter result.

The chicken crisps in the oven and then gets tossed in a glossy sauce made from plum sauce, vinegar, soy and chile paste. A sprinkle of sesame seeds and chopped chives finishes the dish. It’s an easy weeknight meal ready in under an hour.

How to make Sweet and Spicy Chicken

1. Set up a breading station with three bowls: flour, beaten eggs and panko bread crumbs.
2. Cut the chicken breasts into 1-inch pieces.
3. Working in small batches, lightly coat the chicken in flour.
4. Dredge the floured pieces through the eggs, then press into the panko so the crumbs adhere evenly.
5. Arrange the chicken on a baking sheet fitted with a cooling rack to allow air to circulate for even browning.
6. Bake at 350°F (175°C) for about 15–20 minutes, until cooked through and golden.

While the chicken bakes, prepare the sauce:

• Whisk the plum sauce, rice wine vinegar, soy sauce, ancho chile paste, sriracha and cornstarch together in a heavy saucepan until smooth.
• Cook over medium-high heat, whisking, until the sauce thickens and becomes glossy.
• Toss the baked chicken in the sauce to coat evenly. Serve immediately over steamed rice and garnish with sesame seeds and chopped chives.

This lighter sweet-and-spicy chicken is perfect for adding to your regular dinner rotation.

Recipe details

Originally posted in 2014 and updated in July 2018.

The post Sticky Sweet & Spicy Chicken Recipe for Dinner first appeared on Uldiv.

This recipe was inspired by Val’s Marina, a small seafood restaurant that sat on the Amite River in Maurepas, LA for decades until Hurricane Katrina. Their version of Crab Meat Au Gratin was my favorite menu item, and this is my take on that classic hot crab dip.

Simple to prepare and rich in flavor, this version keeps the focus on the crab with a creamy, cheesy base and a little spice. You’ll find the steps below easy to follow, and the result is always impressive.

How to Make Crab Meat au Gratin

Begin by making a roux to create a creamy, thick base. Melt butter in a skillet, stir in flour, and cook over medium heat until it takes on a light brown color. This step builds flavor and gives the dip a silky texture.

Add chopped onion and celery and sauté until softened. Pour in evaporated milk and stir in a beaten egg yolk to enrich the sauce. Add shredded Swiss cheese, seasoning the mixture with salt, black pepper, and a touch of cayenne for warmth. Stir continuously until the cheese has melted and the sauce is smooth.

Gently fold in the white lump crab meat, taking care not to break up the chunks. Heat the mixture on low for a few minutes just to warm the crab through.

Transfer the dip to a small oven-safe baking dish or a large ramekin. Top with the reserved shredded Swiss cheese, chopped green onions, and a light dusting of paprika for color and a hint of smokiness. Place the dish on a baking sheet and put it under the broiler for about 5 minutes, or until the top is golden and bubbling.

This dip is delicious with saltine or butter crackers, crostini, or crisp vegetable sticks. It’s also perfectly acceptable to enjoy a spoonful on its own — rich and satisfying without anything else.

Once you taste this hot crab dip, it quickly becomes a favorite. It’s rich but balanced, showcasing the sweet crab meat with a creamy, cheesy sauce and just the right amount of heat.

6 easy party appetizers to make during the holidays

• Pink Shrimp Dip
• New Orleans BBQ Shrimp
• Easy Hummus Recipe
• Garlic Butter Tuscan Shrimp Dip
• Classic Deviled Eggs
• Goat Cheese Truffles

Crab Meat au Gratin

Amy Duska

Crab Meat au Gratin is a rich, authentic Louisiana-style hot crab dip. It’s easy to prepare and makes a perfect seafood appetizer for gatherings.

4.75 from 8 votes

Print Recipe
Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Course Appetizer

Cuisine American

Servings 6

Calories 276 kcal

Equipment

• large ramekin or small baking dish

Ingredients

• 4 tablespoons butter unsalted
• 3 teaspoons flour
• ½ cup onion chopped
• ¼ cup celery chopped
• 5 oz. can of evaporated milk
• 1 egg yolk beaten
• ¾ cup Swiss cheese shredded, reserve 3 tablespoons for topping
• 8 oz. white crab meat
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ¼ cup green onion chopped
• dash of paprika

Instructions

• In a heavy saucepan, melt the butter over medium heat. Add the flour and stir until combined and lightly browned. Add the chopped onion and celery and cook on low-medium heat until tender.
• Stir in the evaporated milk and beaten egg yolk. Add the shredded Swiss cheese, salt, black pepper, and cayenne pepper. Stir continuously until the cheese has melted and the sauce is smooth.
• Gently fold in the crab meat and cook on low for about 5 minutes to heat through. Preheat the oven broiler to high. Spoon the mixture into a small oven-safe baking dish and top with the reserved Swiss cheese, chopped green onion, and a dash of paprika.
• Place the baking dish on a cookie sheet and broil for about 5 minutes, or until the cheese is melted and lightly browned and bubbly. Remove from the oven and serve warm with crackers or toasted bread slices.

Notes

You can assemble this ahead of time and refrigerate until ready to bake. Cover with foil and bake at 350°F for 20–25 minutes, then add the extra cheese and finish under the broiler until golden.

Keyword easy seafood appetizer, quick party food ideas

The post Creamy Crab Au Gratin Recipe for Dinner or Entertaining first appeared on Uldiv.

It’s rich, velvety, and perfect for summer gatherings.

Ingredients needed

This dessert has four components, each made from scratch for the most decadent results: vanilla pudding, homemade gluten-free Nilla wafers, a cream cheese–whipped cream mixture, and ripe bananas.

• Vanilla Pudding: whole milk, granulated sugar, tapioca starch (or cornstarch), egg yolks, unsalted butter, vanilla extract, and a pinch of salt.
• Homemade Gluten-Free Nilla Wafers: almond flour, tapioca starch, cream of tartar, baking soda, salt, butter, vanilla, and egg.
• Whipped Cream Mixture: heavy cream, cream cheese (room temperature), a bit of sugar, and cream of tartar.
• Bananas: slightly ripe bananas for the best flavor and texture.

How to make gluten-free banana pudding from scratch

• Cook the pudding. Whisk sugar, tapioca starch and a pinch of salt into the milk in a saucepan. Heat over medium, whisking constantly until it thickens. Temper the egg yolks by whisking a small amount of the hot milk into the yolks, then return that mixture to the saucepan and cook another minute. Remove from heat and whisk in butter and vanilla. Chill the pudding until cold.
• Bake the wafers. Combine almond flour, tapioca starch and the remaining cookie ingredients until combined. Chill the dough for 30 minutes, shape, and bake at 325°F for about 20 minutes, or until golden and set. Let cool completely.
• Prepare the whipped cream mixture. Beat the cream cheese until smooth, then gently fold or beat it into whipped heavy cream until just combined. Chill until ready to assemble.
• Assemble the pudding. Fold the chilled vanilla pudding into the whipped cream mixture. Layer pudding, sliced bananas and the gluten-free Nilla wafers in a 9 x 13-inch dish (or individual jars), repeating until filled. Cover and chill for at least two hours, preferably longer, to allow flavors to meld.

Tips for success

• Chill the pudding before assembling so the filling is cold and firm when layered.
• Temper the eggs correctly: slowly whisk hot milk into the yolks to prevent scrambling. Keep whisking until smooth.
• Chill cookie dough before shaping; it firms up and is easier to work with.
• If you prefer convenience, store-bought Nilla wafers can be substituted for the homemade version.
• Make the pudding a day ahead when possible so it has time to chill and the flavors develop.

How to store

Cover leftovers and refrigerate for up to 2 days. The cookies will soften over time, so for the best texture enjoy within 48 hours.

More gluten-free recipes

• Gluten-free Nilla wafers
• Gluten-free strawberry icebox cake
• Flourless chocolate cake

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Gluten-Free Banana Pudding

Amy Duska

A rich, decadent banana pudding made from scratch with homemade gluten-free Nilla wafers.

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Prep Time
5 mins

Cook Time
15 mins

Chill Time
3 hrs

Course Dessert

Cuisine American

Servings 8

Calories 426 kcal

Ingredients

Vanilla Pudding Ingredients

• 2 cups whole milk
• ⅓ cup granulated sugar
• 2 tablespoons tapioca starch or cornstarch
• ½ teaspoon salt
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract

Whipped Cream Mixture

• 2 cups whipped cream
• 8 oz. cream cheese room temperature

Other Ingredients

• 1 batch gluten-free nilla wafers or box of Nilla Wafers
• 7 large ripe bananas

Instructions

Vanilla Pudding

• Thicken the milk: Whisk sugar, tapioca starch and salt in a saucepan. Whisk in the milk and heat over medium, whisking constantly. Once it thickens, cook for one minute.
• Temper the eggs: Place the egg yolks in a bowl and whisk in half of the hot milk mixture slowly to temper the eggs. Then return the tempered mixture to the saucepan.
• Finish: Heat for one more minute while whisking. Remove from heat, stir in butter and vanilla until smooth. Cover and chill.

Whipped Cream Mixture

• Beat: Beat the cream cheese until smooth. Fold or beat it into the whipped cream until just combined. Chill until ready to assemble.

Assembly

• Layer the pudding mixture with sliced bananas and cookies in a 9 x 13-inch dish. Cover and chill for a minimum of 2 hours before serving. Store leftovers refrigerated up to 2 days.

Keyword gluten free banana pudding, gluten free banana pudding recipe

The post Gluten-Free Banana Pudding Recipe: Creamy, Simple Dessert first appeared on Uldiv.

Kid-friendly, adaptable, and perfectly suited for Easter celebrations.

Birds nest cookies are a brilliant shortcut for an Easter party when you want something pretty and effortless.

I experimented with multiple bases and chocolate options to create a wide range of flavor combinations. Whether you prefer a classic nest made with toasted coconut and chocolate candy eggs, or a lighter version using gluten-free oats and yogurt-covered almonds, you can mix and match to suit your taste.

Once you know the basic method, you can create endless variations—this is a birds nest recipe you’ll return to every spring.

These nests also make lovely cake or cupcake toppers. Place them on a homemade or store-bought cake or on cupcakes for an elegant seasonal dessert that’s easy to assemble.

Step by step instructions

Make birds nest cookies by selecting a base, a melting chocolate, and an egg-shaped candy topping. The process is simple and flexible.

Step 1: Choose the base

• Corn flakes
• Pretzel sticks
• Potato sticks
• Rolled oats
• Rice cereal
• Toasted coconut
• Chow mein noodles
  

  

Step 2: Choose one chocolate chip flavor

• Peanut butter chips
• White chocolate chips
• Milk chocolate chips
• Butterscotch chips
  

  

Step 3: Select egg-shaped candy toppings

• Candy-coated chocolate eggs
• Mini Cadbury eggs
• Yogurt-covered almonds
• Small candy eggs
• Cookies and cream eggs
• Jelly beans
• Mini caramel Cadbury eggs
  

  

Step 4: Assemble the cookies

Pour the chocolate chips into a large microwave-safe bowl. Microwave at 60% power for 1 minute, stir, and repeat in short intervals until fully melted (typically three intervals in a 1,000-watt microwave). Alternatively, melt chocolate in a double boiler.

Add your chosen base to the melted chocolate and stir until everything is completely coated.

Using a 1/4-cup scoop, drop mounds of mixture onto a baking sheet lined with parchment paper. Immediately press three egg-shaped candies into the center of each mound to form the nest.

Allow the cookies to set before serving. Placing the tray in the refrigerator speeds up setting.

Tips for success

• Mix and match: Combine different bases and chips for new flavors—for example, peanut butter chips with milk chocolate for a peanut butter chocolate nest.
• Use a 1/4-cup scoop to make about 18 cookies roughly 2.5 inches across. Reduce the scoop size to make more cookies per batch.
• No parchment paper? Aluminum foil will work in a pinch.
• If you prefer not to use a microwave, melt chips in a double boiler: place a glass bowl over simmering water (water should not touch the bowl) and stir until smooth.
• Peanut butter, white chocolate, and butterscotch chips set faster than milk chocolate—work quickly when shaping nests with these.
• If egg candies don’t stick well, use a small dab of melted chocolate from the bowl as “glue” on the underside of each candy before pressing it into the nest.

Ingredient substitutions

• Unsweetened coconut flakes can replace sweetened flakes if you prefer a less-sweet base.
• Candy melts are an alternative to chocolate chips and are available in many colors for decorative variation.

How to store

• These cookies can be made a few days in advance and stored in an airtight container at room temperature.
• Store at room temperature in an airtight container for up to 5 days.
• Freeze birds nest cookies for up to 3 months in a freezer-safe container or bag.

Other Easter dessert ideas:

• Southern style carrot cake
• Carrot cake cookies
• Lemon cheesecake
• Oreo cheesecake

Which Birds Nest Cookie combination did you try? Rate the recipe and share your favorite flavor pairings in the comments!

Birds Nest Cookies Recipe

Amy Duska

These Birds Nest Cookies are an easy, no-bake dessert made with only three ingredients in less than 10 minutes.

Prep Time 15 mins

Cook Time 3 mins

Total Time 18 mins

Course Dessert

Cuisine American

Servings 18

Calories 237 kcal

Ingredients

• 2 cups white chocolate chips (12 oz. bag) or other chips of your choice
• 4 cups sweetened coconut flakes or other base of your choice
• 54 small egg-shaped candies

Instructions

• Toast coconut (if using): Preheat oven to 350°F. Spread coconut flakes on a baking sheet lined with parchment and bake 7 minutes, then continue to bake in 5-minute intervals, stirring between intervals, until evenly toasted. Remove and cool completely. (Not necessary for other base options.)
• Melt chocolate: Place chips in a microwave-safe bowl and heat 1 minute at 60% power, stir, and repeat until melted (about three intervals). Alternatively, use a double boiler.
• Mix: Stir the toasted coconut (or chosen base) into the melted chocolate until well coated.
• Scoop cookies: Use a 1/4-cup measuring cup to scoop mounds onto a parchment-lined baking sheet. Press three candy eggs into the center of each mound. If candies won’t stick, add a small dab of melted chocolate to the candy’s bottom as glue.
• Set: Let cookies cool completely until chocolate is set. Refrigerate the sheet to speed up setting if desired.

Notes

• If you don’t have a microwave, melt chocolate using the double boiler method: place a glass bowl over simmering water without the water touching the bowl and stir until smooth.
• Make these cookies a few days ahead and keep them in an airtight container at room temperature for up to 5 days.
• Freeze in a freezer-safe container or bag for up to 3 months.

Keyword birds nest cookies, easter cookies

This recipe was originally posted in 2019 and updated in March 2020.

The post Crispy Bird’s Nest Cookies Recipe: How to Make the Classic Treat first appeared on Uldiv.

I love a warm, cheesy dip and this Garlic Butter Tuscan Shrimp Dip delivers every time. Rich, creamy and full of garlic and herb notes, it’s one of those appetizers that disappears fast.

It’s elegant, simple to prepare, and makes a great party centerpiece — serve it with toasted French bread slices or sturdy crackers for scooping.

Ingredients needed

• butter
• minced garlic
• cream cheese
• mayonnaise
• Parmesan cheese, grated
• Swiss cheese, shredded (about 1½ cups, divided)
• sun-dried tomatoes, diced
• fresh basil, chopped
• shrimp, peeled and deveined
• olive oil
• salt and pepper
• french bread, sliced and toasted for serving

How to make garlic butter shrimp dip

Preheat the oven broiler to HIGH. Arrange the French bread slices on a baking sheet in a single layer.

Microwave the butter and minced garlic in a small bowl for 30–60 seconds, then let it rest a couple of minutes. Stir and brush the tops of the bread slices with the garlic butter. Broil 2–3 minutes or until golden on top, then remove and set aside. Reserve any remaining garlic butter for the dip.

Lower the oven temperature to 375°F and spray a 1-quart baking dish with cooking spray.

In a medium bowl, combine the remaining garlic butter, softened cream cheese, mayonnaise, grated Parmesan, 1 cup of the shredded Swiss cheese, diced sun-dried tomatoes and chopped basil. Mix until smooth and evenly blended.

Season the shrimp with salt and pepper. Heat a skillet over medium-high, add a drizzle of olive oil, and cook the shrimp 2–3 minutes per side until opaque and cooked through. Remove from the pan and cut into large pieces. Fold the chopped shrimp into the dip mixture.

Transfer the mixture to the prepared baking dish and sprinkle the remaining shredded Swiss cheese evenly over the top.

Bake for 20–25 minutes, or until the dip is golden and bubbling. Serve hot with the toasted French bread slices for dipping.

The combination of basil, sun-dried tomatoes and melted cheese creates a rich, slightly tangy flavor that pairs perfectly with shrimp. This dip is a great choice when you want a crowd-pleasing appetizer with minimal fuss.

How to store

Store any leftover dip covered in the refrigerator for up to 3 days.

To reheat, place the dip in a 350°F oven until warmed through and bubbly. Note: this dip does not freeze well, so refrigeration is best.

Other recipes you may like:

• cold shrimp dip
• crab meat au gratin
• classic deviled eggs

Garlic Butter Tuscan Shrimp Dip

Amy Duska

A rich, easy baked shrimp dip that combines cream cheese, Swiss, sun-dried tomatoes, basil and garlic-butter shrimp for a crowd-pleasing appetizer.

5 from 5 votes

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Appetizer

Cuisine Italian

Servings 10

Calories 388 kcal

Ingredients

• 1 loaf french bread cut into slices
• 4 tablespoons butter
• 2 teaspoons minced garlic
• 16 oz. cream cheese softened
• ¼ cup mayonnaise
• ¼ cup Parmesan cheese grated
• 1.5 cups shredded Swiss cheese ½ cup divided
• 2 tablespoons sun-dried tomatoes diced
• 1 tablespoon fresh basil chopped
• ½ lb. shrimp peeled and deveined
• salt and pepper to taste
• olive oil

Instructions

• Turn the oven broiler to HIGH. Place French bread slices on a baking sheet in a single layer. Microwave the butter and garlic for 30–60 seconds, allow to sit a minute, stir and brush the bread slices. Broil 2–3 minutes until golden; remove and set aside. (Save remaining garlic butter for the dip.)
• Preheat the oven to 375°F. Spray a 1-quart baking dish with cooking spray.
• In a medium bowl, combine the remaining garlic butter, cream cheese, mayonnaise, Parmesan, 1 cup Swiss cheese, sun-dried tomatoes and basil. Mix until smooth.
• Season shrimp with salt and pepper. Cook in a skillet with olive oil over medium-high heat 2–3 minutes per side until opaque. Remove, chop into large pieces and stir into the dip mixture.
• Pour the mixture into the prepared baking dish and sprinkle with the remaining Swiss cheese. Bake 20–25 minutes until golden and bubbly. Serve hot with toasted French bread slices.

Notes

• To Store: Keep covered in the fridge for up to 3 days.
• To Reheat: Bake in a 350°F oven until heated through.
• To Freeze: This dip does not freeze well.

Keyword baked shrimp dip, shrimp appetizer

The post Garlic Butter Tuscan Shrimp Dip Recipe for Entertaining first appeared on Uldiv.

THE BEST VANILLA BEAN CHEESECAKE RECIPE EVER!

There are plenty of recipes that claim to be the “best,” but this vanilla bean cheesecake stands out: rich, silky, and packed with real vanilla flavor. Gather your springform pan and ingredients, and prepare for an impressive dessert.

The Graham Cracker Crust

A great cheesecake begins with an excellent crust. My tip: use light brown sugar instead of white to give the crust extra depth and caramel-like notes.

Preheat the oven to 375°F.

Crush graham crackers finely (a rolling pin in a sealed bag works well). In a small bowl, combine the crushed crackers with brown sugar, melted butter, and vanilla extract. The mixture should resemble damp sand.

Press the mixture into a springform pan lined with parchment paper, pressing a bit up the sides if you like. Bake the crust for about 8–10 minutes, then remove and let it cool on the counter.

IMPORTANT: Reduce the oven temperature to 320°F after the crust has baked and cooled.

The Super Creamy Cheesecake Filling

In a stand mixer fitted with the paddle attachment, beat the cream cheese, softened butter, and granulated sugar until smooth and light. Avoid overmixing to prevent incorporating too much air into the batter.

BAKING TIP: Bring all ingredients to room temperature before you begin to ensure a lump-free batter. Using a quality brand of cream cheese yields a tangier, creamier filling.

Add sour cream, corn starch, and scraped vanilla bean seeds (or vanilla bean paste) and mix just until smooth. Pour the filling over the cooled crust, smooth the top, and bake at 320°F for one hour.

When the bake is finished, run a sharp knife around the inner rim of the springform pan to prevent sticking. The center will still be slightly jiggly—that’s normal. Let the cheesecake cool at room temperature for about an hour, then chill in the refrigerator overnight to set completely.

White Chocolate Mousse Topping — The Game Changer

The white chocolate mousse lifts this cheesecake to the next level. Make the mousse and chill it separately until the cheesecake has set; you’ll spread it on just before serving.

When ready to serve, spread the chilled mousse over the cheesecake, remove the springform ring, peel off the parchment, and transfer the cake to a serving plate. Finish with homemade whipped cream, fresh berries, or a drizzle of chocolate if desired.

Homemade Whipped Cream — yes, please!

A cloud of homemade whipped cream completes this dessert. Add generous swirls of whipped cream and fresh fruit for a beautiful presentation and extra indulgence.

You’ll be proud to present this cheesecake—expect lots of compliments!

Baking Tip: Lining the pan with parchment paper makes removing the cheesecake simple and clean.

Vanilla Bean Cheesecake with White Chocolate Mousse

Amy Duska

Vanilla Bean Cheesecake with a White Chocolate Mousse topping is an ultra-creamy, restaurant-quality dessert.

4.99 from 52 votes

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Prep Time 30 mins

Cook Time 1 hr

Chill Time 6 hrs

Course Dessert

Cuisine American

Servings 16

Calories 451 kcal

Ingredients

Graham Cracker Crust

• 1 ½ cups finely crushed graham crackers
• ¼ cup light brown sugar
• 1 stick unsalted butter, melted
• ½ teaspoon vanilla extract

Cheesecake Filling

• 16 oz. cream cheese, softened
• 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 Tablespoons corn starch
• 1 vanilla bean pod, seeds scraped (or 1 Tbsp vanilla bean paste)

White Chocolate Mousse

• 4 oz. white chocolate baking squares
• 1 cup heavy whipping cream
• 4 Tablespoons powdered sugar
• 4 oz. cream cheese, softened

Instructions

Graham Cracker Crust

• Preheat oven to 375°F and line a springform pan with parchment paper.
• In a medium bowl, combine crushed graham crackers and brown sugar. Stir in melted butter and vanilla until fully incorporated. Press into the bottom of the lined pan and bake 8–10 minutes.
• Remove from oven and let cool on the counter.
• Turn down the oven to 320°F before baking the filling.

Cheesecake Filling

• In a stand mixer, beat the cream cheese, butter, and sugar until light and fluffy.
• Add sour cream, corn starch, and vanilla bean seeds; mix until smooth and creamy.
• Pour over the crust and bake at 320°F for one hour.
• Remove from oven and cool on a heat-safe surface for one hour. The center will be jiggly—this is normal. Keep the springform pan on; remove it only before serving.
• Chill in the refrigerator overnight, or at least 8 hours, to fully set.

White Chocolate Mousse

• Chill a mixing bowl in the freezer or refrigerator.
• Melt the white chocolate and let it cool slightly.
• In the chilled bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and continue to stiff peaks.
• In another bowl, beat the cooled melted white chocolate with the softened cream cheese until light and fluffy.
• Fold the whipped cream into the white chocolate mixture with a spatula until combined. Chill the mousse overnight, keeping it separate from the cheesecake until ready to assemble.
• When ready to serve, spread the mousse over the cheesecake, remove the springform ring and parchment, and top with whipped cream and berries if desired.

Keyword vanilla bean cheesecake, white chocolate mousse

If you make this Vanilla Bean Cheesecake, I’d love to hear how it turned out—leave a rating or a comment. Share photos or notes to help others recreate this rich, creamy dessert at home.

The post Creamy Vanilla Bean Cheesecake Recipe for Perfect Dessert first appeared on Uldiv.

A truly delicious cream cheese frosting that’s perfect for cakes, cupcakes, cookies, and more.

I adore cream cheese frosting—especially when it’s homemade. Once you make this at home, ready-made tubs will feel like a distant memory. This version is light, fluffy, and balanced in sweetness.

You only need four simple ingredients: real cream cheese, butter, vanilla, and powdered sugar. Use vanilla paste for those pretty flecks of vanilla bean, or sub in vanilla extract if that’s what you have on hand.

Simple, elegant, and rich—frostings don’t get much better.

Cream cheese frosting pairs wonderfully with carrot cake and banana cake, and it’s ideal for whoopie pies or sandwich cookies.

This is a go-to recipe for a classic, reliable cream cheese frosting.

Cream Cheese Frosting

Amy Duska

A versatile cream cheese frosting ideal for cupcakes, cakes, and sandwich cookies.

5 from 3 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 156 kcal

Ingredients

• 16 oz. cream cheese room temperature
• 2 sticks unsalted butter room temperature
• 2 teaspoon vanilla paste or extract
• 2 cups powdered sugar

Instructions

• In a large bowl, beat the cream cheese and butter together until light and creamy. An electric hand mixer or stand mixer works best.
• Add the powdered sugar and vanilla, then continue beating until the frosting is smooth and fully combined.
• If the frosting is too thick, thin it with 1 tablespoon of milk at a time until you reach the desired consistency.
• Store the frosting covered in the refrigerator until ready to use. Bring to room temperature and give it a quick stir before spreading if it becomes too firm.

Keyword cream cheese frosting

The post Silky Cream Cheese Frosting Recipe for Cakes and Cupcakes first appeared on Uldiv.