Jenn Ubbens

Jenn Ubbens ✨ approachable, everyday recipes ✨
Savory | Sweet | Nourishing | Indulgent | Sourdough

07/29/2026

Side dish or star of the show? 💥 This Elote Casserole 🌽 does it all—bubbly cheese, smoky spice, and sweet corn in every bite. This may be the easiest, most flavorful recipe you ever make!�
🎉 Crowd-pleaser? 100%. Dip? Side? YES to both.�📌 Don’t scroll past this—pin it now for your next party spread!
👉🏻Follow for more!

Elote Casserole (Mexican Street Corn Casserole)
6 c. frozen corn
3 tbsp unsalted butter
2/3 c. mayo
Juice of 1 lime
3/4 tsp Smoked Paprika
1/2 tsp salt
1 clove garlic, minced
Fresh Jalapeño, diced (if desired and to taste, I did about 1 tbsp- remove the seeds and pith carefully to decrease the heat)
1/4 c. Fresh parsley, chopped
3/4 c. Oaxaca cheese, shredded, divided

1. Heat a large skillet over medium heat. Add butter. Once melted, add in frozen corn. Cook corn, stirring occasionally until it starts to brown a little.
2. Add mayo, lime juice, smoked paprika, salt, garlic, and jalapeno. Stir and cook about 2 minutes.
3. Add in parsley and about 1/2 c. cheese. Stir to combine.
4. Pour into casserole dish and top with remaining cheese. You can cool and then place in refrigerator, or immediately bake. (Great for making the day ahead)
5. Preheat oven to 350F. Bake for 10-12 minutes if straight from skillet, or 20 minutes if from fridge. Broil for 1-2 minutes if you like a little crispy to the top. Enjoy!

07/29/2026

The layers on this cheesecake pie = actual magic 💫 🍓 🫐
�From the golden crust to the creamy middle and gooey, jammy berry topping, every bite is a dream. This cheesecake pie is THAT dessert—the one everyone asks you to make again. The berry topping melts into the cheesecake layer for a bite that’s rich, bright, and unforgettable.

And the best part? You can make it ahead and chill until you’re ready to serve—no stress, just compliments.

And if you’re planning your Mother’s Day menu? This pie needs a spot at the table. 🥧

📌 Save now. Make later.�✨ Follow for more everyday recipes

Recipe in caption below 👇🏻

07/29/2026

PB&J Bliss Balls
Perfect little bites of peanut butter and strawberry.

I get requests often from my kids and husband to make these. They are no bake, delicious, easy to make, refined sugar free, and pack a little extra protein. They are the perfect little snack or treat to get everyone through the day.

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PB&J Bliss Balls
1 c. creamy peanut butter
1 c. Old fashioned oats
4 oz Dates, seed removed (soaked in hot water for 10 minutes)
2 tbsp honey
1 tsp vanilla extract
2 tbsp ground flaxseed
1 tbsp h**p seeds
1 tbsp chia seeds
3 tbsp unflavored protein powder
1 c. freeze dried strawberries

1. Add all ingredients to a food processor and blend until it comes together and is smooth.
2. Use a 2 tsp scoop to form into balls and then roll between hands to smooth them out.
3. Store in fridge for up to 1 week.
Makes 30 balls.

07/29/2026

•No Bake Cookie Dough Bark•
This no bake cookie dough bark is sweet, a little salty, and perfect for snacking. It is refined sugar free and gluten free as well and the perfect thing to meal prep for the week. My kids and I devour this and I think you will too!

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No Bake Cookie Dough Bark
4 oz Dates, seed removed (soaked in hot water for 10 minutes)
2-3 tbsp of the date water
1 1/2 c. Almond flour
3/4 c. Oat flour
4 tbsp peanut powder
2 tsp Vanilla extract
3 tbsp honey
Pinch Salt
2/3 c. Semi sweet mini Chocolate chips
3.5 oz dark chocolate (I used 85%), melted
Flaky sea salt

1. Add dates, date water, almond flour, oat flour, peanut powder, vanilla extract, honey and salt to a food processor and puree until smooth.
2. Stir in chocolate chips.
3. Flatten mixture out on a parchment lined baking sheet. I got mine to be about less than 1/4” thick. Place in freezer to firm up a little while melting the chocolate.
4. Melt the chocolate and pour over the cookie dough. Spread evenly and sprinkle with sea salt.
5. Place back in the freezer until firm, at least 1 hour.
6. Cut or break into any size you prefer.
7. Store in fridge.

07/03/2026

•Frosted Strawberry Cookie Bars•
Easy. Delicious. Satisfying. And the color is stunning! Both the sugar cookie layer and frosting have dried strawberries mixed in for the perfect sweet treat. My son especially can’t get enough! You’ll be making these year round.

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Frosted Strawberry Cookie Bars
1 c. Unsalted butter, softened
2 oz cream cheese, softened
1 c. Granulated sugar
1 egg
1 tsp vanilla extract
2 tbsp orange juice
2 2/3c. All purpose flour
1oz Freeze dried strawberries, crushed
2 tsp cornstarch
1 tsp baking powder
Pinch salt
Frosting—
10 tbsp unsalted butter, softened
1 1/2 c. Powdered sugar
1 oz Freeze dried strawberries, crushed
1 tsp vanilla extract
Pinch salt
2-3 tbsp heavy cream

1. Preheat oven to 350F and line a 9x13” baking pan with parchment paper.
2. Beat together butter and cream cheese until smooth. Add sugar and beat again for another 1-2 minutes until fluffy. Scrape down bowl and add egg, vanilla, and orange juice. Beat again until combined well.
3. Scrape down bowl and then add dry ingredients. Beat until combined completely.
4. Add dough to baking pan and press down evenly to cover the bottom of the pan.
5. Bake for 22-24 minutes, until edges are slightly browned.
6. Cool completely before frosting.
7. Make frosting while cookie is cooling. Beat butter until smooth. Then gradually add powdered sugar, beating in between until fully combined. Add in vanilla and salt and beat again. Add in the heavy cream and beat until fluffy.
8. Once cookie is cooled, spread frosting on evenly and sprinkle with sprinkles if desired.
9. Cut into shape and size bars of your choosing!

07/03/2026

GIVEAWAY CLOSED

🎉 40k Giveaway time! 🎉

This is my way to say THANK YOU SO MUCH for being here and to show you some of the brands I love, who have also believed in me! I cannot believe this community has reached 40k and I’m excited to continue sharing recipes that my family and I love.

Details of the giveaway below 👇🏻

The winner of this giveaway will get the following:
💗 A Bistro Mill set from . I have one myself and they are my absolute favorite!
💗 A $40 gift card to .house . I’m obsessed with their tea towels!
💗 A 3 pack of dressings from . I love these! I use them as a salad dressing, marinade, in sauces, etc.
💗 A year supply of ! The winner can choose 6 cooking oils of choice delivered to them every 3 months! WOW! I’m obsessed with their Pepper Oil and Extra Virgin Olive Oil (and everything else!)

How to Enter:
1️⃣ Follow and all the brands above as well
2️⃣ Like and save this post
3️⃣ Tag 3 friends in the comments
BONUS ENTRY!
🎉 Share to your stories and be sure to tag me!

Giveaway closes on December 19th, 2024 at 3 pm EST. One winner will be randomly selected and contacted via DMs on December 20th, 2024. You will only receive a message directly from this account. Must be 18+ and US-based to enter.

This giveaway is not sponsored by Instagram or any other entities.

07/02/2026

It may seem simple enough, but it’s a buttered bread game changer!

Completely changes everything you know about the gloriousness of butter bread 🍞 🧈

Share this with your favorite carb lover 😘

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07/02/2026

•Warm Chocolate Chip Cookie Skillet• 🍪
Ooey, gooey and oh so good! This is the best way to wean down on the sweets after the holidays (lol)

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Warm Chocolate Chip Cookie Skillet
4 tbsp unsalted butter, melted (plus another 1/2 tbsp for greasing)
1/3 c. granulated sugar
1/3 c. Light brown sugar
1 egg
1/2 tsp vanilla extract
3/4 c. All purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 c. Semi sweet chocolate chips
3/4 c. mini semi sweet chocolate chips

1. Preheat oven to 375F. Grease a small cast iron skillet with 1/2 tbsp of slightly melted unsalted butter (6”). Set aside.
2. In a medium bowl, whisk together melted butter and sugars until completely combined. Add in vanilla extract and egg, whisk again for 2-3 minutes.
3. Add in flour, baking soda, and salt. Stir to combine.
4. Fold in chocolate chips.
5. Pour into cast iron skillet and spread evenly.
6. Bake for 24-25 minutes. Center will seem a little uncooked and that is okay.
7. Serve warm with ice cream if desired.

07/02/2026

High-protein. Low effort. Major WOW. 💥

I’m back this week with another version of my viral High Protein Cottage Cheese Mousse Cups! And this version is all about the pistachio! It is so creamy, still packed with protein, but full of that delicious pistachio flavor; all topped with the amazing dark chocolate shell that is so satisfying to crack.
And it’s protein-packed, so perfect for any time of the day!
✨ Tag someone who you think would be OBSESSED with this!
📆 Save and add it to your meal prepping this week.
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High Protein Cottage Cheese Pistachio Mousse Cups5
16 oz cottage cheese
4 oz creamy pistachio butter (I use )
1 tbsp honey
Pinch salt
1 tsp vanilla bean paste, or extract
3-4 tbsp crunchy pistachio butter, warmed to drizzle easier (optional, can also just use extra creamy pistachio butter)
2 oz dark chocolate, melted
Flaky sea salt

1. Add cottage cheese, creamy pistachio butter, honey, salt, and vanilla bean paste to a food processor. Blend until smooth.
2. Divide between 4-5 individual cups. Pour slightly warmed pistachio butter on each. Refrigerate for an hour.
3. Pour melted dark chocolate on top and spread evenly, then sprinkle with flaky sea salt.
4. Return to refrigerator until chocolate is hardened.
Makes 4-5 individual portions. Enjoy within 1 week.

07/02/2026

•Chocolate Strawberry Linzer Cookies•
Rich, cocoa packed and buttery cookies filled with a burst of strawberry jam creates an absolutely delicious treat to add to your cookie tray. These cookies are not only so pretty, but they are the perfect balance between rich chocolate and sweet strawberries. You’ll definitely be grabbing a second.

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Chocolate Strawberry Linzer Cookies
12 tbsp unsalted butter, softened
1 c. Granulated sugar
1 tsp vanilla extract
1 egg
1 egg yolk
2/3 c. Cocoa powder, 100%
2 c. All purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
Coarse decorating sugar
Strawberry jam

1. Beat together butter and sugar until fluffy, about 2 minutes.
2. Scrape down bowl and add vanilla and eggs. Beat again until combined.
3. Add in cocoa powder and beat until combined.
4. Scrape down bowl again and add the rest of the ingredients and beat until just combined.
5. Lightly flour the counter and roll the dough out until about 1/8”thick. Using a 2 1/2” rough cookie cutter cut out cookies. And then transfer to a parchment lined baking sheet. Collect the scraps of the dough and roll out again and repeat the cutting process until there isn’t enough dough.
6. Use a smaller cookie cutter (of choice that fits inside the circle) to cut out a shape in half of the cookies (for the top). If you want to use coarse sugar to decorate, this is where you sprinkle it on the tops of the cookies.
7. Place cut outs on baking sheets and then place in freezer for about 10 minutes while oven is preheating.
8. Preheat oven to 350F. Once preheated, bake cookies for 8-9 minutes.
9. Allow cookies to cool completely and then spread the full cookie with some jam and then top with the cookie with the hole in it.
10. Enjoy!

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Madisonville, KY
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