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Be Recipes Maker, New York, NY (2026)

03/24/2025

Big Mac Wraps 🍔🌯

Ingredients:

1 lb ground beef
1 tablespoon Big Mac seasoning (see below)
8 large flour tortillas
1 cup shredded lettuce
½ cup dill pickle slices, chopped
½ cup Big Mac sauce (see below)
Sesame seeds for sprinkling

Big Mac Seasoning:
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon ground mustard
⅛ teaspoon black pepper

Big Mac Sauce:
½ cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon yellow mustard
1 tablespoon white wine vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika

Directions:

Prepare the Big Mac seasoning by combining all the ingredients in a small bowl. Set aside.

Prepare the Big Mac sauce by combining all the ingredients in a small bowl. Stir well and refrigerate for at least 30 minutes to allow the flavors to meld.

In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.

Add the Big Mac seasoning to the skillet and stir well to combine. Cook for another 2-3 minutes.

Warm the flour tortillas according to package directions.

Spread a layer of Big Mac sauce on each tortilla.

Top with shredded lettuce, seasoned beef, and chopped pickle slices.

Fold in the sides of the tortilla and roll it up tightly.

Sprinkle the tops of the wraps with sesame seeds.

Serve immediately.

Tip: Toast the wraps in a skillet or on a grill pan for a crispy exterior. You can also add other toppings like chopped onions or tomatoes.

Nutritional Information:
Prep Time | Cooking Time | Total Time
25 minutes | 15 minutes | 40 minutes
Calories per serving | Number of servings
Approximately 500 calories per serving | Serves 4

03/24/2025

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce 🍮🍞

Ingredients:

For the Bread Pudding:

4 cups cubed day-old bread
2 cups milk
½ cup sugar
3 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup melted butter
½ cup raisins (optional)

For the Vanilla Sauce:

½ cup heavy cream
¼ cup sugar
½ teaspoon vanilla extract
1 tablespoon butter

Directions:

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.

In a large bowl, combine the cubed bread, milk, sugar, eggs, vanilla extract, cinnamon, and salt. Mix well and let it sit for about 15-20 minutes to allow the bread to soak up the liquid.

Stir in the melted butter and raisins (if using).

Pour the mixture into the prepared baking dish.

Bake for 40-45 minutes, or until the bread pudding is golden brown and set.

While the bread pudding is baking, prepare the vanilla sauce. In a small saucepan, combine the heavy cream, sugar, vanilla extract, and butter.

Cook over medium heat, stirring constantly, until the sugar is dissolved and the sauce is slightly thickened, about 5-7 minutes.

Let the bread pudding cool slightly before serving.

Drizzle the warm vanilla sauce over the bread pudding and serve.

Tip: Use challah or brioche bread for a richer flavor. You can also add other spices like nutmeg or cardamom.

Nutritional Information:
Prep Time | Cooking Time | Total Time
25 minutes | 50 minutes | 75 minutes
Calories per serving | Number of servings
Approximately 350 calories per serving | Serves 8

03/24/2025

Garlic Herb Roasted Veggies 🥕🧄

Crispy, caramelized, and packed with flavor—this side dish is straight-up fire!

📝 What You’ll Need:

For the Roasted Veggies:

1 lb baby potatoes (red or gold), halved
1 cup baby carrots (or sliced regular carrots)
1 cup fresh green beans, trimmed
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried Italian seasoning
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional, for a little heat)
1 tbsp fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 400°F (200°C).

In a large bowl, combine the halved baby potatoes, baby carrots (or sliced carrots), and trimmed green beans.

Drizzle the vegetables with olive oil.

Add the minced garlic, dried Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes (if using) to the bowl.

Toss everything together until the vegetables are evenly coated with the oil and spices.

Spread the vegetables in a single layer on a baking sheet.

Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping them halfway through for even browning.

Remove the baking sheet from the oven and sprinkle the roasted vegetables with fresh parsley.

Serve warm.

Tip: For extra crispy potatoes, soak them in cold water for 30 minutes before roasting. You can also add other vegetables like broccoli florets, bell peppers, or Brussels sprouts.

Nutritional Information:
Prep Time | Cooking Time | Total Time
15 minutes | 30 minutes | 45 minutes
Calories per serving | Number of servings
Approximately 200 calories per serving | Serves 4

03/24/2025

Ground Beef Orzo with Tomato Cream Sauce 🍅🍝

Ingredients:

1 lb ground beef
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 (14.5 oz) can diced tomatoes, undrained
1 cup chicken broth
1 cup orzo pasta
½ cup heavy cream
¼ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions:

In a large skillet, heat the olive oil over medium heat.

Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.

Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.

Stir in the dried oregano, salt, and black pepper.

Add the diced tomatoes and chicken broth to the skillet. Bring to a simmer.

Stir in the orzo pasta. Cover the skillet and cook for 10-12 minutes, or until the orzo is tender and the liquid is absorbed.

Stir in the heavy cream and grated Parmesan cheese. Cook for another 1-2 minutes, until the sauce is creamy and heated through.

Garnish with fresh parsley and serve.

Tip: For a spicier dish, add a pinch of red pepper flakes to the skillet along with the oregano. You can also add other vegetables like diced bell peppers or zucchini.

Nutritional Information:
Prep Time | Cooking Time | Total Time
15 minutes | 25 minutes | 40 minutes
Calories per serving | Number of servings
Approximately 500 calories per serving | Serves 4

03/24/2025

Reese's Peanut Butter Chocolate Chip Cookie Bites 🍪🍫🥜

Ingredients:

½ cup (115g) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup (100g) brown sugar, packed
½ cup (125g) creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 ½ cups (180g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup (170g) chocolate chips
1 cup Reese's Pieces or chopped Reese’s Peanut Butter Cups

Directions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the peanut butter, egg, and vanilla extract until well combined.

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. Do not overmix.

Fold in the chocolate chips and Reese's Pieces or chopped Reese’s Peanut Butter Cups.

Drop by rounded teaspoons onto the prepared baking sheets.

Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tip: For extra peanut butter flavor, use chunky peanut butter. You can also chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.

Nutritional Information:
Prep Time | Cooking Time | Total Time
20 minutes | 10 minutes | 30 minutes
Calories per serving | Number of servings
Approximately 150 calories per serving | Yields 36 cookie bites

03/24/2025

Classic Pound Cake 🍰

Ingredients:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup milk

Directions:

Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Pour the batter into the prepared loaf pan.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tip: For a lemon pound cake, add the zest of one lemon to the batter. Serve with fresh berries and whipped cream.

Nutritional Information:
Prep Time | Cooking Time | Total Time
20 minutes | 70 minutes | 90 minutes
Calories per serving | Number of servings
Approximately 350 calories per serving | Serves 12

03/24/2025

Grandma's Coffee Cake Muffins ☕️🧁

Ingredients:

For the Muffins:
1 ½ cups all-purpose flour
¾ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
1 egg
1 teaspoon vanilla extract

For the Streusel Topping:
½ cup all-purpose flour
⅓ cup packed brown sugar
¼ cup butter, cold and cubed
1 teaspoon ground cinnamon

Directions:

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

In a small bowl, prepare the streusel topping by combining the flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.

Fill each muffin cup about ⅔ full with batter.

Sprinkle the streusel topping evenly over the muffins.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tip: For a richer flavor, you can add a teaspoon of ground cinnamon to the muffin batter as well. Serve warm with a cup of coffee or tea.

Nutritional Information:
Prep Time | Cooking Time | Total Time
15 minutes | 20 minutes | 35 minutes
Calories per serving | Number of servings
Approximately 250 calories per serving | Yields 12 muffins

03/24/2025

Pancake Sausage Casserole 🥞🍖

Ingredients:

• 1 roll (1 lb) sausage
• 2.5 cups pancake mix
• Milk (enough to reach desired consistency - approximately 1.5 to 2 cups)
• 1 cup Mrs. Butterworth’s syrup (or any maple syrup)
• 1 cup shredded cheddar cheese (optional)

Directions:

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

In a large skillet, brown the sausage over medium heat. Drain off any excess grease. Crumble the sausage and set aside.

In a large bowl, combine the pancake mix and milk. Add milk gradually until the batter reaches a pourable consistency, similar to pancake batter.

Stir in the cooked sausage and shredded cheddar cheese (if using) into the pancake batter.

Pour the mixture into the prepared baking dish.

Drizzle the maple syrup evenly over the top of the casserole.

Bake for 25-30 minutes, or until the casserole is golden brown and set.

Let the casserole cool for a few minutes before serving.

Tip: For a sweeter casserole, add more maple syrup to the batter. You can also add other ingredients like chopped onions, bell peppers, or mushrooms to the sausage for added flavor.

Nutritional Information:
Prep Time | Cooking Time | Total Time
15 minutes | 30 minutes | 45 minutes
Calories per serving | Number of servings
Approximately 400 calories per serving | Serves 8

03/24/2025

Chicken Piccata Pasta 🍝🍋

Ingredients:

For the Chicken:

5 lbs boneless, skinless chicken breasts, sliced thinly
Salt and pepper to taste
½ cup all-purpose flour
3 tablespoons olive oil
2 tablespoons butter

For the Piccata Sauce:
2 cloves garlic, minced
½ cup chicken broth
¼ cup lemon juice
2 tablespoons capers, drained
2 tablespoons butter
2 tablespoons chopped fresh parsley

For the Pasta:
1 lb pasta (spaghetti, linguine, or fettuccine)
Salt for cooking pasta

Directions:

Cook the pasta according to package directions until al dente. Reserve about ½ cup of pasta water before draining.

Season the chicken slices with salt and pepper to taste. Dredge them in flour, shaking off any excess.

In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken in a single layer and cook for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.

Pour in the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Add the capers and butter to the sauce. Stir until the butter is melted and the sauce has slightly thickened.

Return the chicken to the skillet and toss to coat it with the sauce.

Add the cooked pasta to the skillet and toss everything together, adding a little of the reserved pasta water if needed to create a creamy sauce.

Sprinkle with fresh parsley and serve immediately.

Tip: Serve with a side of crusty bread for soaking up the delicious sauce. You can add a pinch of red pepper flakes to the sauce for a little heat.

Nutritional Information:
Prep Time | Cooking Time | Total Time
20 minutes | 30 minutes | 50 minutes
Calories per serving | Number of servings
Approximately 600 calories per serving | Serves 6

03/24/2025

Strawberry Honeybun Cake with Strawberry Cream Icing 🍓🍰

Ingredients:

For the Cake:
1 box strawberry cake mix
½ cup vegetable oil
3 eggs
1 cup buttermilk
½ cup sour cream
½ cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract

For the Cream Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract

For the Strawberry Cream Icing:
1 cup powdered sugar
¼ cup strawberry puree
2 tablespoons heavy cream
½ teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large bowl, combine the strawberry cake mix, vegetable oil, eggs, buttermilk, sour cream, brown sugar, cinnamon, and vanilla extract. Mix until well combined.

Pour half of the batter into the prepared baking pan.

In a separate bowl, prepare the cream filling by combining the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth.

Drop spoonfuls of the cream filling over the batter in the baking pan.

Pour the remaining batter over the cream filling, spreading it evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely before icing.

Prepare the strawberry cream icing by combining the powdered sugar, strawberry puree, heavy cream, and vanilla extract in a bowl. Whisk until smooth and creamy.

Spread the strawberry cream icing over the cooled cake.

Cut into squares and serve.

Tip: For a richer flavor, use cream cheese that has been sitting out at room temperature for at least an hour. You can also garnish with fresh strawberries or sprinkles for added visual appeal.

Nutritional Information:
Prep Time | Cooking Time | Total Time
25 minutes | 35 minutes | 60 minutes
Calories per serving | Number of servings
Approximately 450 calories per serving | Serves 12

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