Tasty Recipes, 25th Street new area, New York, NY (2026)

10/02/2024

Big Mac Sloppy Joes
Ingredients:
Sloppy Joe Mixture:
1 lb ground beef
1 small onion, finely chopped
1/2 cup ketchup
2 tbsp mustard
1 tbsp Worcestershire sauce
1 tbsp brown sugar
Salt and pepper to taste
Special Sauce:
1/2 cup mayonnaise
2 tbsp French dressing
1 tbsp sweet pickle relish
1 tbsp finely minced onion
1 tsp white vinegar
1 tsp sugar
1/4 tsp salt
Sandwich:
4 sesame seed hamburger buns
8 slices of cheddar cheese
1 cup shredded lettuce
1/2 cup dill pickle slices
Directions:
Prepare the Sloppy Joe Mixture:
In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is tender. Drain excess fat.
Stir in ketchup, mustard, Worcestershire sauce, brown sugar, salt, and pepper. Simmer for 10 minutes until the mixture is thick and flavorful.
Make the Special Sauce:
In a small bowl, combine mayonnaise, French dressing, sweet pickle relish, minced onion, white vinegar, sugar, and salt. Mix until smooth and set aside.
Assemble the Sloppy Joes:
Preheat your oven to broil. Split the hamburger buns and place them on a baking sheet, cut side up. Toast under the broiler for 1-2 minutes until golden brown.
Place a slice of cheddar cheese on the bottom half of each toasted bun.
Spoon a generous amount of the Sloppy Joe mixture over the cheese.
Add another slice of cheddar cheese on top of the Sloppy Joe mixture.
Top with shredded lettuce and dill pickle slices.
Drizzle with the special sauce.
Place the top half of the bun on top.
Serve:
Serve your Big Mac Sloppy Joes with extra special sauce on the side for dipping.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: Approx. 600 per serving | Servings: 4

10/02/2024

Easy Halloween Bundt Cake
Ingredients:
1 box chocolate cake mix
1 box vanilla cake mix
Eggs, oil, and water as required by the cake mixes
Orange gel food coloring
Black gel food coloring
1 cup chocolate chips (optional)
1 cup vanilla frosting
Halloween sprinkles
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
Prepare the chocolate and vanilla cake mixes separately according to the package instructions.
Divide the vanilla cake batter into two bowls. Add orange food coloring to one bowl and black food coloring to the other, stirring until the colors are evenly mixed.
Pour alternating spoonfuls of chocolate, orange, and black batter into the bundt pan to create a marbled effect. Use a knife to gently swirl the batters together.
Sprinkle chocolate chips evenly over the batter if desired.
Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Once cooled, drizzle the top with vanilla frosting and decorate with Halloween sprinkles.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 300 kcal per serving | Servings: 12 servings

10/02/2024

🎃 Pumpkin Pie Cake 🎃
Ingredients:
For the Cake:
1 box yellow cake mix
1 can (15 oz) pumpkin puree
3 large eggs
1/2 cup vegetable oil
1/4 cup milk
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
For the Cinnamon Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup heavy cream
1 teaspoon vanilla extract
For Garnish (Optional):
Candied walnuts, finely chopped
Directions:
1️⃣ Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2️⃣ Prepare the Cake Batter:
In a large mixing bowl, combine the cake mix, pumpkin puree, eggs, vegetable oil, milk, granulated sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
Beat on medium speed for 2-3 minutes, or until the batter is smooth and well combined.
3️⃣ Bake the Cakes:
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
4️⃣ Make the Cinnamon Frosting:
In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.
Add the cinnamon, nutmeg, heavy cream, and vanilla extract. Increase the speed to medium-high and beat until the frosting is light and fluffy, about 3-4 minutes.
5️⃣ Assemble the Cake:
Place one cake layer on a serving plate and spread a thick layer of cinnamon frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
6️⃣ Garnish the Cake:
If desired, press finely chopped candied walnuts into the sides of the cake for an extra sweet and crunchy garnish.
7️⃣ Serve:
Slice and serve this delightful Pumpkin Pie Cake at your next fall gathering. It’s sure to impress!
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes (plus cooling and frosting time)
Kcal: Approx. 350 kcal per slice
Servings: 12-16 slices

10/02/2024

Strawberry Crunch Poke Cake
Ingredients:
For the Cake:
1 box vanilla or white cake mix (plus ingredients listed on the box: eggs, oil, water)
1 (3 oz) box strawberry gelatin (Jell-O)
1 cup boiling water
1 cup cold water
For the Topping:
1 (8 oz) package cream cheese, softened
1 (8 oz) container whipped topping (Cool Whip), thawed
1/2 cup powdered sugar
1 tsp vanilla extract
For the Strawberry Crunch Topping:
1 1/2 cups crushed Golden Oreos
1/2 cup freeze-dried strawberries, crushed
4 tbsp melted butter
For Garnish (optional):
Fresh strawberries
Additional whipped cream
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. Prepare the cake mix according to the package instructions (mixing in eggs, oil, and water). Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool for 10 minutes.
Make the Jell-O Mixture:
In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until fully dissolved, then add 1 cup of cold water and stir. Using the end of a wooden spoon, poke holes all over the cake, about 1 inch apart. Pour the gelatin mixture evenly over the cake, allowing it to seep into the holes. Refrigerate the cake for 2 hours to allow the gelatin to set.
Make the Topping:
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the whipped topping (Cool Whip) until smooth. Spread the cream cheese mixture evenly over the cooled and set cake.
Make the Strawberry Crunch Topping:
In a small bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. Stir until the mixture resembles coarse crumbs. Sprinkle the strawberry crunch topping evenly over the frosted cake.
Garnish and Serve:
Optionally, garnish with fresh strawberries and dollops of whipped cream. Slice and serve chilled for the best flavor and texture.
Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes
Servings: 12 slices

10/02/2024

Salted Caramel Pretzel Bark
Ingredients:
2 cups mini pretzels
1/2 cup unsalted butter
1/2 cup brown sugar, packed
2 cups semi-sweet chocolate chips
Sea salt, for sprinkling
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and spread the mini pretzels in a single layer on the sheet.
In a small saucepan, melt the butter and brown sugar over medium heat. Stir frequently until the mixture begins to bubble. Let it boil for 3-4 minutes, then remove from heat.
Pour the caramel mixture evenly over the pretzels, spreading it with a spatula to cover all the pretzels.
Bake the pretzel and caramel layer in the preheated oven for 5 minutes until bubbly and golden.
Remove from the oven and immediately sprinkle the chocolate chips over the hot caramel layer. Let the chocolate sit for a minute to soften, then spread it evenly with a spatula.
Sprinkle sea salt generously over the melted chocolate.
Let the bark cool completely at room temperature or refrigerate it for faster setting. Once set, break the bark into pieces and enjoy!
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Kcal: 190 kcal per serving | Servings: 12 servings

10/02/2024

Classic New Orleans Bread Pudding 🎉👅💦
Ingredients:
1 large loaf French Bread (approximately 14 to 16 ounces)
4 cups milk
3 eggs, lightly beaten
2 cups sugar (granulated)
2 tablespoons pure vanilla extract
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon, ground
1 cup raisins
3 tablespoons butter, melted
Bourbon Sauce:
1/2 cup butter
1 cup sugar (granulated)
1 egg, lightly beaten
2 tablespoons bourbon (whiskey) or to your taste
Directions:
Tear or cut French bread into 1-inch pieces and place in a large bowl. Add milk and let soak, crushing with hands until well mixed.
In a separate bowl, whisk together eggs, sugar, vanilla, allspice, and cinnamon. Stir in raisins and combine with the bread mixture. Let sit for 2 hours, stirring occasionally.
Preheat oven to 350°F. Melt butter and coat a 13x9-inch baking dish.
Pour mixture into the dish, and bake uncovered for 45-50 minutes until set. Let cool on a wire rack.
Serve with warm Bourbon Sauce, freshly made.
To make the Bourbon Sauce, you'll typically follow these steps:
1. In a saucepan, melt the butter over medium heat.
2. Stir in the sugar until it's completely dissolved and the mixture is smooth.
3. Gradually add the beaten egg while continuously stirring to prevent it from scrambling.
4. Cook the mixture for a few minutes until it thickens slightly.
5. Remove the saucepan from the heat and stir in the bourbon.
The key to preventing the egg from scrambling is to add it gradually and to keep stirring constantly. This helps distribute the heat evenly and prevents the egg from cooking too quickly.
Prep Time: 15 minutes + 2 hours soaking
Cooking Time: 50 minutes
Total Time: 3 hours 5 minutes
Kcal: 560 kcal per serving
Servings: 8-10

10/02/2024

Pumpkin Chocolate Chip Cookies
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup pumpkin purée
1 large egg
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
2 cups semi-sweet chocolate chips
Directions:
1️⃣ Preheat Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2️⃣ Cream the Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
3️⃣ Add Wet Ingredients:
Add the pumpkin purée, egg, and vanilla extract to the butter mixture. Beat until well combined.
4️⃣ Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
5️⃣ Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6️⃣ Fold in Chocolate Chips:
Gently fold in the chocolate chips until evenly distributed throughout the dough.
7️⃣ Scoop the Dough:
Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
8️⃣ Bake the Cookies:
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool.
9️⃣ Cool and Serve:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Prep Time: 15 minutes
Cooking Time: 12-15 minutes
Total Time: 30 minutes
Kcal: 150 kcal per cookie
Servings: 24 cookies

10/02/2024

Snickerdoodle Cobbler
Recipe:
Ingredients:
1 cup unsalted butter, melted
1 1/2 cups granulated sugar, divided
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons vanilla extract
1/4 cup brown sugar
2 teaspoons ground cinnamon
2 cups boiling water
Directions:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Pour the melted butter into the prepared baking dish.
In a medium bowl, mix 1 cup of sugar, flour, baking powder, and salt. Gradually add milk and vanilla extract, stirring until just combined. Pour the batter over the melted butter in the baking dish. Do not stir.
In a separate bowl, combine the remaining 1/2 cup sugar, brown sugar, and cinnamon. Sprinkle this mixture evenly over the batter.
Carefully pour the boiling water over the top of the mixture in the baking dish. Do not stir.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the cobbler is set.
Allow the cobbler to cool slightly before serving warm. It's perfect with a scoop of vanilla ice cream!
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 320 kcal per serving | Servings: 8 servings

10/02/2024

BISCUITS & GRAVY CASSEROLE
Ingredients:
1 pound sausage
1 package of Pioneer Brand Peppered Sausage Gravy Mix
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
Salt and black pepper, to taste
1 can Pillsbury Grands Biscuits
Instructions:
1. Preheat the oven to 375°F. Grease a 9x13 inch baking dish.
2. In a large skillet, cook the sausage over medium-high heat, breaking it up with a spatula, until browned and cooked through.
3. In a medium bowl, whisk together the gravy mix and 1 cup of water until smooth.
4. Add the gravy to the skillet and stir to combine. Simmer for 2-3 minutes, until the gravy is thickened.
5. Remove from the heat and stir in the shredded cheese until melted and combined.
6. In a separate bowl, whisk together the eggs, milk, salt and pepper.
7. Spread the sausage gravy mixture into the prepared baking dish.
8. Pour the egg mixture over the top, then top with the biscuits.
9. Bake for 25-30 minutes, until the biscuits are golden brown and the eggs are set.
10. Serve warm and enjoy!

10/02/2024

Cheesy Ranch Potatoes and Sausage
Ultimate Comfort Cheesy Ranch Potatoes with Smoked Sausage
Ingredients:
1 lb smoked sausage, sliced
2 bell peppers, sliced
1 onion, diced
1 regular size bag of frozen shredded hash browns
3/4 cup heavy whipping cream
1 can cheddar cheese soup
1/2 cup sour cream
1 packet ranch seasoning
1 cup shredded cheese
Directions:
In a hot skillet, sauté the sliced smoked sausage, sliced bell peppers, and diced onion until slightly browned and aromatic. This step is optional but recommended for enhanced flavor.
Transfer the sautéed meat and vegetables to a crockpot. Add the frozen shredded hash browns, heavy whipping cream, cheddar cheese soup, sour cream, ranch seasoning packet, and shredded cheese to the crockpot.
Stir the mixture well to ensure all ingredients are evenly distributed.
Cover the crockpot and cook on high for 2 hours or on low for 4 hours, until the potatoes are tender and the cheese has melted into a creamy, savory sauce.
Once cooked, give it a good stir and serve hot. Enjoy this comforting dish that combines the heartiness of smoked sausage with the creamy, tangy flavors of ranch and cheddar.
Enjoy this cozy, cheesy delight that's perfect for any meal, bringing warmth and comfort to your table with minimal effort.

10/02/2024

Crockpot Cheesy Chicken Spaghetti
Creamy Slow-Cooker Chicken Spaghetti Delight
Ingredients:
3 Chicken Breasts
1 can diced tomatoes with green chiles (10 oz.)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 Onion, diced
2 tsp Minced Garlic
2 tsp Italian Seasoning
4 oz cream cheese, diced
2 cups Shredded cheddar cheese
1 pkg Spaghetti (16 oz.)
Directions:
Add the chicken, diced tomatoes, cream of chicken soup, cream of mushroom soup, onion, garlic, and Italian seasoning to the crock pot.
Cover and cook on high for 3-4 hours or on low for 6-8 hours.
Remove the chicken, shred it and return it back to a crock pot.
Stir in the cream cheese and grated cheddar cheese. Cover and cook on low for 20-30 minutes until the cheese is melted and combined.
While the cheese is melting, cook the spaghetti noodles according to the package direction to al dente.
Stir spaghetti noodles into the crock pot mixture.
Serve and enjoy!
Prep Time: 10 minutes | Cooking Time: 6 hours | Total Time: 6 hours 10 minutes
Kcal: 720 kcal | Servings: 6 servings

10/02/2024

Garlic Parmesan Chicken Pasta Bake
Creamy Garlic Parmesan Chicken Pasta Bake: A Cozy Weeknight Delight
Ingredients:
1 pound rotini pasta, cooked and drained (save 1 cup of cooking water for casserole)
3 cups cooked chicken, diced or shredded
2 (15 ounce) jars Alfredo sauce
1 cup garlic parmesan sauce
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley, chopped (for garnish, optional)
Directions:
Preheat your oven to 375°F. Grease a 9x13 inch baking dish lightly with cooking spray or butter.
In a large mixing bowl, combine the cooked pasta, chicken, Alfredo sauce, garlic parmesan sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Season with salt and pepper to taste. Mix well. Add about ½ cup pasta water if needed for extra sauciness.
Transfer the mixture to the prepared baking dish, spreading evenly.
Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Cover with aluminum foil and bake for 20-25 minutes, until the cheese is melted and bubbly.
Optional: For a golden top, broil for 2-3 minutes, watching carefully to avoid burning.
Let cool for 5 minutes before garnishing with chopped parsley, if desired. Serve warm and enjoy!
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Servings: 8
Kcal: 421 kcal

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