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Savory Homemade Recipes, 8345 S Rhodes Avenue, Chicago, IL (2026)

03/14/2026

Blueberry Crumble Coffee Cake 🫐☕
A moist, buttery cake bursting with juicy blueberries and topped with a crunchy cinnamon crumble.
Ingredients:
- For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
Directions:
- Preheat oven to 375°F (190°C). Grease a 9-inch square or round baking pan.
- Make the crumble: In a bowl, mix flour, sugars, cinnamon, and salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Set aside.
- Make the cake: In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and sugar until light. Beat in egg and vanilla.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour, mixing just until combined.
- Gently fold in blueberries. Spread batter evenly into the prepared pan.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for at least 20 minutes before serving.
Time and Nutrition:
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories (Kcal): ~320 per serving
Servings: 9

03/13/2026

Nutella-Stuffed Fluffy Pancakes 🥞🍫
Fluffy buttermilk pancakes with a gooey, molten Nutella center, perfect for a decadent breakfast treat.

Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter, plus more for cooking
- 1 teaspoon vanilla extract
- 1/2 cup Nutella or chocolate-hazelnut spread

Directions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- For each pancake, pour about 1/4 cup of batter onto the skillet. Quickly place 1 heaping teaspoon of Nutella in the center.
- Top the Nutella with another tablespoon or so of batter to completely cover it.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden brown.
- Repeat with remaining batter and Nutella. Serve immediately.

Time and Nutrition:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories (Kcal): ~320 per pancake
Servings: 8 pancakes

03/13/2026

No-Bake Oreo Ice Cream Cake 🍰🍦
A decadent, easy-to-make frozen dessert with layers of crunchy Oreo crust, creamy ice cream, and chocolatey topping.
Ingredients:
- 36 Oreo cookies, divided
- 5 tablespoons unsalted butter, melted
- 1/2 gallon vanilla ice cream, slightly softened
- 1 (8 ounce) container frozen whipped topping (like Cool Whip), thawed
- 1 cup hot fudge sauce, warmed slightly
- Optional: extra whipped cream and Oreo crumbs for garnish
Directions:
- Place 24 Oreo cookies in a food processor and pulse into fine crumbs. Mix with melted butter until combined.
- Press the crumb mixture firmly into the bottom of a 9x13 inch pan. Place in freezer for 10 minutes.
- In a large bowl, fold the softened vanilla ice cream with the thawed whipped topping until smooth and combined.
- Spread the ice cream mixture evenly over the chilled crust. Return to freezer for 1 hour.
- Crush the remaining 12 Oreo cookies into small chunks. Sprinkle over the set ice cream layer.
- Drizzle the warm hot fudge sauce over the Oreo chunks. Cover and freeze for at least 6 hours, or overnight.
- To serve, let sit at room temperature for 5-10 minutes. Slice, garnish if desired, and enjoy.
Time and Nutrition:
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 6 hours 30 minutes (includes freezing)
Calories (Kcal): 480 per serving
Servings: 12

03/13/2026

Cinnamon Roll Apple Bake 🍎🥮
A warm, gooey dessert that combines store-bought cinnamon rolls with sweet, spiced apples for an easy, crowd-pleasing treat.
Ingredients:
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 2 large apples, peeled and diced
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans (optional)
Directions:
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Separate cinnamon rolls from both cans, setting the icing aside. Cut each roll into 4 pieces.
- In a large bowl, combine diced apples, brown sugar, melted butter, cinnamon, and nutmeg. Toss to coat.
- Spread the apple mixture evenly in the prepared baking dish. Scatter the chopped cinnamon roll pieces and pecans (if using) over the apples.
- Bake for 25-30 minutes, or until the roll pieces are golden brown and the apples are tender.
- Remove from oven and immediately drizzle the reserved icing over the top. Serve warm.
Time and Nutrition:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories (Kcal): ~380 per serving
Servings: 8

03/13/2026

No-Bake Peanut Butter Chocolate Bars 🍫🥜
Irresistible, easy-to-make bars with a crunchy base, creamy peanut butter filling, and a rich chocolate topping.
Ingredients:
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
- 2 cups powdered sugar
- 1 1/2 cups creamy peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup creamy peanut butter (for topping)
Directions:
- Line a 9x13 inch baking pan with parchment paper.
- In a large bowl, mix graham cracker crumbs, melted butter, powdered sugar, 1 1/2 cups peanut butter, and vanilla until well combined.
- Press the mixture firmly and evenly into the prepared pan.
- In a microwave-safe bowl, melt the chocolate chips with the 1/4 cup peanut butter in 30-second intervals, stirring until smooth.
- Pour the chocolate mixture over the peanut butter layer and spread evenly.
- Refrigerate for at least 3 hours, or until completely set, before cutting into bars.
Time and Nutrition:
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 3 hours 20 minutes (includes chilling)
Calories (Kcal): 320 per bar
Servings: 24 bars

03/13/2026

Lemon Cream Cheese Pound Cake 🍋🧁
A supremely moist and tender pound cake with a rich cream cheese tang and bright lemon flavor.

Ingredients:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 8 oz (225g) full-fat cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice

Directions:
- Preheat oven to 325°F (165°C). Generously grease and flour a 10-inch tube or bundt pan.
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the sugar, beating on medium speed for 5-7 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla, lemon zest, and lemon juice.
- In a separate bowl, whisk together flour and salt. Gradually add to the wet ingredients, mixing on low just until combined.
- Pour the thick batter into the prepared pan and smooth the top.
- Bake for 80-90 minutes, or until a long skewer inserted into the center comes out clean.
- Let cake cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.

Time and Nutrition:
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 1 hour 50 minutes
Calories (Kcal): 520 per slice
Servings: 16

03/13/2026

Strawberry Shortcake Cups 🍓🥧
Individual desserts with fluffy biscuit, fresh strawberries, and whipped cream.
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup cold unsalted butter, cubed
- 1/3 cup cold milk
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 425°F (220°C). Grease a 6-cup muffin tin.
- In a bowl, whisk flour, 2 tbsp sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk just until a soft dough forms. Divide dough into 6 portions and press into the muffin cups to form cups.
- Bake for 12-15 minutes until golden. Let cool in tin for 5 minutes, then transfer to a wire rack.
- While cups bake, toss sliced strawberries with 2 tbsp sugar. Let sit to macerate.
- Whip heavy cream, powdered sugar, and vanilla to stiff peaks.
- To assemble, spoon macerated strawberries into each cup. Top generously with whipped cream and extra strawberry slices.
Time and Nutrition:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Calories (Kcal): ~320 per serving
Servings: 6

03/13/2026

Fudgy Brownie Cheesecake Bars 🍫🧀
The ultimate dessert mashup featuring a rich, fudgy brownie base topped with a creamy, tangy cheesecake layer.
Ingredients:
- For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
2. Make the brownie batter: In a bowl, whisk melted butter and sugar. Add eggs and vanilla, whisking until smooth.
3. Sift in cocoa powder, flour, salt, and baking powder. Gently fold until just combined and no dry streaks remain.
4. Spread the brownie batter evenly into the prepared pan.
5. Make the cheesecake layer: In a clean bowl, beat softened cream cheese and sugar until smooth. Beat in the egg and vanilla until creamy.
6. Pour the cheesecake mixture over the brownie layer. Use a knife or skewer to gently swirl the two layers together.
7. Bake for 30-35 minutes, or until the edges are set and the center is just slightly jiggly.
8. Let cool completely in the pan, then refrigerate for at least 3 hours before slicing into bars.
Time and Nutrition:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 4 hours (includes chilling)
Calories (Kcal): 280 per bar
Servings: 9 bars

03/13/2026

Soft Chocolate Chip Cookies 🍪✨
The ultimate chewy, soft-batch chocolate chip cookie with gooey centers and crisp edges.
Ingredients:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups (340g) semi-sweet chocolate chips
Directions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until evenly distributed.
- Scoop 2-tablespoon portions of dough onto the prepared baking sheets, leaving 2 inches between each.
- Bake for 10-12 minutes, or until the edges are golden but the centers still look soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time and Nutrition:
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories (Kcal): 220 per cookie
Servings: 24 cookies

03/13/2026

Cheesy Taco Pasta Skillet 🌮🧀
A one-pan wonder that combines the bold flavors of tacos with the comfort of cheesy pasta.
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 1 packet (1 oz) taco seasoning
- 2 cups beef broth
- 1 cup salsa
- 8 ounces rotini pasta
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, diced tomatoes, green onions
Directions:
- In a large skillet, heat olive oil over medium-high heat. Add ground beef and onion, cooking until beef is browned. Drain excess fat.
- Stir in the taco seasoning until the meat is coated.
- Add the beef broth, salsa, and uncooked pasta to the skillet. Stir to combine.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, or until pasta is tender, stirring occasionally.
- Remove from heat. Sprinkle both cheeses evenly over the top. Cover and let sit for 2-3 minutes until melted.
- Serve immediately with your favorite taco toppings.
Time and Nutrition:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories (Kcal): ~520 per serving
Servings: 6

03/13/2026

BBQ Chicken Stuffed Sweet Potatoes 🍠🔥
A hearty and healthy meal featuring tender shredded chicken in smoky BBQ sauce, piled high on fluffy sweet potatoes.
Ingredients:
- 4 medium sweet potatoes
- 1 lb boneless, skinless chicken breasts
- 1 cup BBQ sauce, divided
- 1/2 cup shredded cheddar cheese
- 1/4 cup plain Greek yogurt or sour cream
- 2 green onions, thinly sliced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper to taste
Directions:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, rub with oil, and season with salt. Place on a baking sheet and roast for 45-60 minutes until very tender.
- Meanwhile, season chicken breasts with smoked paprika, salt, and pepper. Cook in a skillet over medium heat for 6-7 minutes per side until cooked through.
- Shred the cooked chicken using two forks and mix with 3/4 cup of BBQ sauce in the skillet. Heat through.
- Once sweet potatoes are cooked, slice them open and fluff the insides with a fork. Top generously with the BBQ chicken.
- Drizzle with remaining BBQ sauce, sprinkle with cheddar cheese, add a dollop of Greek yogurt, and garnish with green onions.
Time and Nutrition:
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Calories (Kcal): 480
Servings: 4

03/13/2026

Sweet & Savory Teriyaki Chicken Pineapple Bowls 🍍🍗
A tropical twist on a classic, featuring juicy teriyaki chicken served in a grilled pineapple bowl with fluffy rice.
Ingredients:
- 2 large pineapples
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup white or brown rice, cooked
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame oil
- Sliced green onions and sesame seeds for garnish
Directions:
- Cut the pineapples in half lengthwise. Hollow out the core and fruit, leaving a 1/2-inch thick shell. Chop 1 cup of pineapple chunks for the sauce; set bowls aside.
- In a small saucepan, combine soy sauce, honey, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat.
- Stir the cornstarch slurry into the sauce and cook for 2-3 minutes until thickened. Remove from heat.
- Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 6-8 minutes.
- Pour the teriyaki sauce and 1 cup of pineapple chunks into the skillet with the chicken. Stir and simmer for 5 minutes until chicken is cooked through and glazed.
- Lightly grill or broil the pineapple bowl cut-side down for 2-3 minutes until slightly charred (optional).
- Fill each pineapple bowl with cooked rice. Top with the teriyaki chicken and sauce. Garnish with green onions and sesame seeds.
Time and Nutrition:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories (Kcal): 580
Servings: 4

Savory Homemade Recipes

03/14/2026

03/13/2026

03/13/2026

03/13/2026

03/13/2026

03/13/2026

03/13/2026

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03/13/2026

03/13/2026

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