Recipe Sparks, 9805 Meadow Vale Drive, Louisville, OH (2026)

07/31/2024

No-Bake Strawberry Cheesecake
Ingredients
Crust:

3 cups (9 oz/255 g) plain biscuits (graham crackers or digestive biscuits)
3/4 cup (6 oz/170 g) butter, melted
Filling:

2 tablespoons water
1 sachet (8 g/2 ½ teaspoons) powdered gelatin, unflavored
3 cups (15 oz/426 g) fresh strawberries, hulled
1/3 cup (2 ½ oz/71 g) granulated sugar
1 1/2 cups (12 fl oz/360 ml) heavy whipping cream
3 cups (24 oz/675 g) cream cheese, at room temperature
For Decoration:

Extra strawberries
Edible flowers
Whipped cream
Instructions
Prepare the Gelatin:

In a small bowl, add the water and sprinkle the gelatin over it. Let it sit for 10 minutes to bloom.
Make the Crust:

Blend the biscuits in a food processor until they form fine crumbs. Add the melted butter and blend until the mixture comes together.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Cover and refrigerate while preparing the filling.
Prepare the Filling:

Microwave the bloomed gelatin for 20 to 30 seconds until it becomes liquid. Let it cool for 5 minutes.
In the food processor, puree the strawberries and sugar until smooth. Add the cream cheese and blend until the mixture is smooth and creamy.
While the food processor is running, pour in the heavy whipping cream and then the cooled gelatin. Continue blending until the mixture thickens and is well combined.
Assemble the Cheesecake:

Pour the strawberry cheesecake filling over the prepared crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours, but preferably overnight, to set.
Decorate and Serve:

Before serving, pipe whipped cream rosettes on top and garnish with fresh strawberries. You can also decorate with additional fresh berries, edible flowers, or other lovely toppings like raspberries, blueberries, blackberries, lemons, roses, lavender, and honeysuckle.
Storage:

Store the cheesecake in the refrigerator for up to 3 days. The cheesecake can also be frozen for longer storage.
🕒 Total Time: 6 hours (including chilling time)
🍽️ Servings: 8-10

07/31/2024

No-Bake Strawberry Cheesecake
Ingredients
For the Crust:

3 cups (9 oz/255 g) plain biscuits (such as graham crackers or digestive biscuits)
3/4 cup (6 oz/170 g) melted butter
For the Filling:

2 tablespoons water
1 sachet (8 g/2 ½ teaspoons) unflavored powdered gelatin
3 cups (15 oz/426 g) fresh strawberries, hulled
1/3 cup (2 ½ oz/71 g) granulated sugar
1 1/2 cups (12 fl oz/360 ml) heavy whipping cream
3 cups (24 oz/675 g) cream cheese, softened
For Decoration:

Fresh strawberries
Edible flowers
Whipped cream
Instructions
Prepare the Gelatin:

In a small bowl, mix the water and gelatin. Allow it to sit for 10 minutes to soften and bloom.
Make the Crust:

Process the biscuits in a food processor until finely ground. Add the melted butter and pulse until well combined.
Press the mixture evenly into the bottom of a 9-inch springform pan. Refrigerate to set while you prepare the filling.
Prepare the Filling:

Microwave the bloomed gelatin for 20-30 seconds until it is completely dissolved and liquid. Let it cool slightly.
In the food processor, puree the strawberries and sugar until smooth. Add the cream cheese and blend until fully incorporated and creamy.
While the food processor is running, gradually add the heavy whipping cream and then the cooled gelatin mixture. Continue blending until the filling is thick and smooth.
Assemble the Cheesecake:

Pour the strawberry mixture over the prepared crust, spreading it evenly. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or overnight, until fully set.
Decorate and Serve:

Before serving, decorate the cheesecake with whipped cream, fresh strawberries, and edible flowers. Additional options for decoration include raspberries, blueberries, blackberries, or other fresh fruit and edible blossoms.
Storage:

Keep the cheesecake refrigerated and consume within 3 days. For longer storage, the cheesecake can be frozen.
🕒 Total Time: 6+ hours (including chilling time)
🍽️ Servings: 8-10

07/31/2024

Classic New York Cheesecake
Ingredients
For the Crust:

1½ cups graham cracker crumbs (from about 12 whole crackers)
5 tablespoons unsalted butter, melted
2 tablespoons sugar
⅛ teaspoon salt
For the Filling:

32 oz (four 8-oz blocks) cream cheese, at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest (from 1 lemon)
2 teaspoons fresh lemon juice (from 1 lemon)
¼ teaspoon salt
6 large eggs
½ cup sour cream
Special Equipment:

9- or 10-inch springform pan
18-inch heavy-duty aluminum foil
Optional:

Berry sauce, for serving
Instructions
1. Prepare the Crust:

Preheat the oven to 375°F and set an oven rack in the lower middle position.
Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top to ensure there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for extra protection. Spray the inside of the pan with nonstick cooking spray.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the mixture into an even layer on the bottom of the prepared pan. Bake for 10 minutes, until set. Remove the pan from the oven and set aside.
2. Reduce Oven Temperature and Prepare the Filling:

Reduce the oven temperature to 325°F. Set a kettle of water to boil for the water bath.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and flour on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to ensure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined.
Add the eggs one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Be careful not to over-mix.
3. Assemble and Bake:

Make sure the oven is at 325°F. Set the springform pan in a large roasting pan. Pour the batter over the crust.
Pour the boiling water into the roasting pan until it comes about 1 inch up the sides of the springform pan. Bake until the cheesecake is just set, about 1 hour and 30 minutes to 1 hour and 45 minutes. If the top begins to brown too much towards the end, cover it loosely with foil. The cheesecake should wobble slightly when the pan is nudged but not look liquidy.
Carefully remove the roasting pan from the oven and place it on a wire rack. Cool the cheesecake in the water bath until the water is warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If needed, run a thin-bladed knife around the edge to prevent sticking, then cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight.
4. Serve:

Remove the sides of the springform pan. To serve from the pan base, slice the cheesecake with a sharp knife, wiping the knife clean between slices. To transfer to a serving platter, use a long, thin spatula to carefully slide between the crust and the pan base, then use two large spatulas to move the cheesecake. Serve with berry sauce, if desired.
5. Make Ahead and Storage:

The cheesecake can be made and stored in the refrigerator, tightly covered with plastic wrap, for up to two days.
Freezing: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer unwrapped to firm up. Then double-wrap tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Thaw in the refrigerator overnight before serving.
Pro Tip:
Springform pans can leak. Wrapping with heavy-duty aluminum foil helps prevent water from seeping into the cheesecake during the water bath. Make sure there are no seams on the bottom or sides exposed to water. If some moisture seeps in, remove the sides of the pan before refrigerating and let it dry out.

🕒 Total Time: 10 hours (includes cooling and setting time)
🍽️ Servings: 12-16

07/31/2024

Sloppy Joe Casserole
Ingredients
For 1X Recipe:
1 tablespoon olive oil
1/2 onion, chopped
1 pound ground beef
3 cloves garlic, minced
2 cups ketchup
1/4 cup brown sugar
2 teaspoons chili powder
1 teaspoon paprika
2 tablespoons Worcestershire sauce
Salt and pepper, to taste
8 ounces penne pasta, cooked and drained
2 cups Colby jack cheese, shredded
Instructions
Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly grease a 2-quart casserole dish with cooking spray and set aside.
Cook the Ground Beef:

Heat olive oil in a medium skillet over medium-high heat. Add the chopped onion and sauté for 3-4 minutes, until it begins to soften. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through.
Prepare the Sloppy Joe Sauce:

Stir in the minced garlic and cook for an additional minute. Add the ketchup, brown sugar, chili powder, paprika, Worcestershire sauce, salt, and pepper. Stir everything together and let it simmer for 2-3 minutes to combine the flavors.
Mix in the Pasta:

Add the cooked and drained penne pasta to the skillet, stirring to coat the pasta evenly with the sloppy joe sauce.
Assemble the Casserole:

Spoon half of the pasta and sloppy joe mixture into the prepared casserole dish. Sprinkle with 1 cup of shredded cheese. Top with the remaining pasta mixture, then sprinkle the remaining 1 cup of cheese on top.
Bake:

Bake in the preheated oven for 15-20 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Serve:

Serve the casserole warm and enjoy!
🕒 Total Time: 35-40 minutes
🍽️ Servings: 4-6

07/31/2024

Sloppy Joe Casserole
Ingredients
1X Recipe:
1 tablespoon olive oil
1/2 onion, chopped
1 pound ground beef
3 cloves garlic, minced
2 cups ketchup
1/4 cup brown sugar
2 teaspoons chili powder
1 teaspoon paprika
2 tablespoons Worcestershire sauce
Salt and pepper, to taste
8 ounces penne pasta, cooked and drained
2 cups Colby jack cheese, shredded
Instructions
Preheat Oven:

Preheat oven to 375°F (190°C). Spray a 2-quart casserole dish with cooking spray and set aside.
Cook Ground Beef:

In a medium-sized skillet, heat the olive oil over medium-high heat. Add the chopped onion and sauté until almost tender, about 3-4 minutes. Add the ground beef and cook, crumbling it with a spoon, until no longer pink.
Prepare Sloppy Joe Mixture:

Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the ketchup, brown sugar, chili powder, paprika, Worcestershire sauce, salt, and pepper. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld together.
Combine with Pasta:

Add the cooked and drained penne pasta to the skillet with the sloppy joe mixture. Stir until the pasta is evenly coated.
Assemble the Casserole:

Pour half of the sloppy joe and pasta mixture into the prepared casserole dish. Sprinkle 1 cup of shredded cheese over the mixture. Add the remaining sloppy joe mixture on top, then sprinkle the remaining 1 cup of cheese over the top.
Bake:

Bake the casserole in the preheated oven for 15-20 minutes, until warmed through and the cheese is melted and bubbly.
Serve:

Serve the casserole warm. Enjoy!
🕒 Total Time: 35-40 minutes
🍽️ Servings: 4-6

07/31/2024

Chicken and Broccoli Pasta
Ingredients
For the Chicken:

1 large boneless, skinless chicken breast
Lemon pepper seasoning
2 tablespoons olive oil
For the Sauce:

1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio; see notes for non-alcoholic option)
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons flour
3/4 cup chicken broth
1 1/4 cups half and half
1 teaspoon hot sauce
2 1/2 cups broccoli florets
3/4 cup Parmesan cheese, grated
1/4 cup Asiago cheese, grated (can use all Parmesan if preferred)
1/2 lb. penne pasta
2 teaspoons freshly squeezed lemon juice
Seasonings:

1 teaspoon Italian seasoning
1/2 teaspoon mustard powder
1 pinch red pepper flakes (optional)
Instructions
1. Prep Work:

Combine the seasoning ingredients and set aside. Measure out all remaining ingredients to streamline the cooking process.
2. Cook the Chicken:

Cut the chicken into 3/4-inch pieces and season with lemon pepper seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes on each side until a brown crust forms. Remove the chicken from the skillet and set aside.
3. Cook the Pasta and Broccoli:

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions. Add the broccoli florets to the boiling water during the last 4 minutes of cooking. Drain and set aside.
4. Prepare the Sauce:

In the same skillet used for the chicken, add the white wine and set the heat to medium. Use a silicone spatula to deglaze the bottom of the skillet, scraping up any browned bits. Let the wine reduce by half, about 4 minutes.
Add the butter and garlic, cooking for 1 minute. Stir in the flour and cook for 1-2 minutes, stirring continuously to make a roux.
Gradually add the chicken broth, stirring continuously until smooth. Add the half and half in the same manner. Stir in the hot sauce and seasonings. Bring the mixture to a boil, then reduce to a simmer and cover partially.
5. Combine Ingredients:

Reduce the heat of the sauce to low and gradually stir in the grated Parmesan and Asiago cheeses until melted and smooth. Remove from heat and stir in the lemon juice.
Add the cooked pasta, broccoli, and chicken to the sauce. Stir to combine. Taste and adjust seasoning with salt if desired.
6. Serve:

Serve the chicken and broccoli pasta hot, garnished with additional cheese if desired.
🕒 Total Time: 35-40 minutes
🍽️ Servings: 4-6

*Note: Use a dry white wine you enjoy drinking for the best flavor. For a non-alcoholic option, substitute with additional chicken broth.

07/31/2024

Chicken Pot Pie
Ingredients
1 pound skinless, boneless chicken breast halves, cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions
Preheat Oven:

Preheat the oven to 425°F (220°C).
Prepare Chicken and Vegetables:

In a saucepan, combine the cubed chicken, sliced carrots, frozen peas, and sliced celery. Add enough water to cover the ingredients and bring to a boil. Boil for 15 minutes, then remove from heat and drain.
Make the Sauce:

While the chicken and vegetables are cooking, melt the butter in another saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes.
Stir in the flour, salt, pepper, and celery seed. Gradually add the chicken broth and milk, stirring constantly.
Reduce heat to medium-low and simmer the mixture until it thickens, about 5 to 10 minutes. Remove from heat.
Assemble the Pie:

Place the cooked chicken and vegetable mixture in the bottom of one of the pie crusts. Pour the hot liquid mixture over the top.
Cover with the second pie crust, sealing the edges. Trim any excess dough and make several small slits in the top crust to allow steam to escape.
Bake:

Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, about 30 to 35 minutes.
Cool and Serve:

Let the pie cool for 10 minutes before serving.
🕒 Total Time: 1 hour
🍽️ Servings: 6

07/31/2024

Chicken and Broccoli Pasta
Ingredients
1 large boneless, skinless chicken breast
Lemon pepper seasoning
2 tablespoons olive oil
1/2 cup dry white wine (see notes)
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons flour
3/4 cup chicken broth
1 1/4 cups half and half
1 teaspoon hot sauce
2 1/2 cups broccoli florets
3/4 cup Parmesan cheese, grated
1/4 cup Asiago cheese, grated (can use all Parmesan if preferred)
1/2 lb. penne pasta
2 teaspoons freshly squeezed lemon juice
Seasonings:

1 teaspoon Italian seasoning
1/2 teaspoon mustard powder
1 pinch red pepper flakes (optional)
Instructions
Prep Work:

Combine the seasoning ingredients and set aside. Measure out all remaining ingredients to streamline the cooking process.
Cook the Chicken:

Cut the chicken into 3/4-inch pieces and season with lemon pepper seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes on each side until a brown crust forms. Remove the chicken from the skillet and set aside.
Cook the Pasta and Broccoli:

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions. Add the broccoli florets to the boiling water during the last 4 minutes of cooking. Drain and set aside.
Prepare the Sauce:

In the same skillet used for the chicken, add the white wine and set the heat to medium. Use a silicone spatula to deglaze the bottom of the skillet, scraping up any browned bits. Let the wine reduce by half, about 4 minutes.
Add the butter and garlic, cooking for 1 minute. Stir in the flour and cook for 1-2 minutes, stirring continuously to make a roux.
Gradually add the chicken broth, stirring continuously until smooth. Add the half and half in the same manner. Stir in the hot sauce and seasonings. Bring the mixture to a boil, then reduce to a simmer and cover partially.
Combine Ingredients:

Reduce the heat of the sauce to low and gradually stir in the grated Parmesan and Asiago cheeses until melted and smooth. Remove from heat and stir in the lemon juice.
Add the cooked pasta, broccoli, and chicken to the sauce. Stir to combine. Taste and adjust seasoning with salt if desired.
Serve:

Serve the chicken and broccoli pasta hot, garnished with additional cheese if desired.
🕒 Total Time: 35-40 minutes
🍽️ Servings: 4-6

*Note: Use a dry white wine you enjoy drinking, such as Sauvignon Blanc or Pinot Grigio, for the best flavor. For a non-alcoholic option, substitute with additional chicken broth.

07/31/2024

Fried Chicken Recipe for Crunchy Skin and Tender Chicken
Ingredients
1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 cups buttermilk
2 tablespoons hot sauce
2 cups all-purpose flour
1 cup cornstarch
2 teaspoons kosher salt
2 teaspoons paprika
2 teaspoons black pepper
Peanut oil (for frying)
Flaked salt (for serving, optional)
Instructions
Marinate the Chicken:

Place the cut-up chicken pieces in a large bowl. Sprinkle with 2 teaspoons kosher salt, 2 teaspoons garlic powder, and 2 teaspoons onion powder. Toss to coat evenly.
Add the buttermilk and hot sauce, stirring until well combined. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably overnight.
Prepare the Breading:

In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, 2 teaspoons kosher salt, paprika, and black pepper. Set aside.
Heat the Oil:

Fill a deep fryer, deep cast iron skillet, or Dutch oven with peanut oil and heat to 350°F (175°C).
Coat the Chicken:

Remove the chicken from the marinade, letting any excess buttermilk drip off. Coat each piece thoroughly in the flour mixture, ensuring an even, thick coating. Shake off any excess flour and let the chicken rest for a few minutes until the coating starts to look slightly pasty.
Fry the Chicken:

Carefully add the chicken pieces to the hot oil, a few at a time, ensuring not to overcrowd the fryer. Fry the chicken, turning occasionally, until golden brown and crispy.
The chicken is done when it reaches an internal temperature of 165°F (74°C). Dark meat typically takes 12-14 minutes, while white meat takes 8-10 minutes (times are approximate; use a meat thermometer for accuracy).
Drain and Season:

Once fried, transfer the chicken to a paper towel-lined sheet tray to drain excess oil. Immediately sprinkle with flaked salt, if desired.
Serve:

Serve the fried chicken hot with your favorite sides and enjoy!
🕒 Total Time: 2 hours (marinating) + 30-40 minutes (cooking)
🍽️ Servings: 4-6

07/31/2024

Mongolian Beef Stir Fry
Ingredients
1 1/2 lbs skirt steak or flank steak
2 tbsp olive oil
2 garlic cloves, minced
1 cup chopped onion
1 cup chopped red bell pepper
1/2 cup fresh orange juice
1/4 cup soy sauce
1/4 cup brown sugar
1 tbsp hoisin sauce
1 tbsp rice wine vinegar
1 tbsp minced fresh ginger
1 tbsp mirin (sweet rice wine)
1 tsp chili garlic sauce
1 tsp fish sauce
1/2 tsp sesame oil
1 tbsp cornstarch
1 cup chopped green onions
Sesame seeds (for garnish)
Instructions
Prepare the Sauce:

In a medium bowl, whisk together orange juice, soy sauce, brown sugar, hoisin sauce, rice wine vinegar, minced ginger, mirin, chili garlic sauce, fish sauce, cornstarch, and sesame oil. Set aside.
Prepare the Beef:

Slice the steak into 1/4-inch wide strips against the grain. Season with salt and pepper and set aside.
Cook Garlic:

Heat a high-sided skillet or wok over medium heat. Add olive oil and minced garlic. Cook for about 1 minute or until fragrant. Remove the garlic from the pan and set aside.
Cook Beef:

Increase the heat to high and add the steak strips to the pan. Cook for 2-3 minutes until browned on all sides. Transfer the steak to a plate and keep warm.
Cook Vegetables:

Add chopped onion to the pan and cook for about 2 minutes. Stir in chopped red bell pepper and cook for an additional 1-2 minutes until slightly tender.
Combine Ingredients:

Return the beef and reserved garlic to the pan with the vegetables. Stir to combine.
Add Sauce and Finish:

Pour the prepared sauce over the beef and vegetables. Stir to combine and cook for an additional 2-3 minutes, tossing occasionally until the sauce thickens and caramelizes.
Serve:

Top the stir fry with chopped green onions and sprinkle with toasted sesame seeds if desired. Serve hot.
🕒 Total Time: 25 mins
🍽️ Servings: 4-6

07/31/2024

Crockpot Chicken and Stuffing
Ingredients
4 boneless, skinless chicken breasts (about 2 ½ pounds)
2 cans (10.5 ounces each) cream of chicken soup
1/2 cup sour cream (122 grams)
1/4 cup diced white onion
1 tablespoon dried parsley flakes
1 box (6 ounces) chicken stuffing mix
1/4 cup salted butter, melted
Fresh parsley, for garnishing
Instructions
Prepare the Slow Cooker:

Place the chicken breasts in a 6-quart slow cooker liner.
Add Soup and Sour Cream:

Pour the cream of chicken soup over the chicken breasts. Add the sour cream and gently swirl together with a rubber spatula to combine.
Add Onion and Parsley:

Sprinkle the diced white onion and dried parsley flakes over the top of the chicken mixture.
Prepare the Stuffing:

In a small bowl, toss together the dry stuffing mix and melted butter. Sprinkle the mixture evenly over the chicken and soup mixture.
Cook:

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. If desired, uncover the slow cooker for the last 45 minutes of cooking to allow the stuffing to firm up slightly. Note that the stuffing will not become crispy, but this step can improve the texture.
Season and Serve:

Season with salt and pepper to taste. Garnish with fresh parsley and serve with mashed potatoes and a vegetable of your choice.
Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
🕒 Total Time: 3-7 hours (depending on cooking method)
🍽️ Servings: 4-6

Recipe Sparks

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