Eat Quick Recipes, New York, NY (2026)

01/13/2025

Sweet, creamy, and topped with crunchy pecans! This Sweet Potato Casserole is the ultimate comfort food for your holiday table. 🍠✨

Ingredients:
4 cups mashed sweet potatoes (about 3-4 medium sweet potatoes)
1/2 cup granulated sugar
2 large eggs, beaten
1/3 cup melted unsalted butter
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup melted unsalted butter
1 cup chopped pecans

Directions:
Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

In a large bowl, combine the mashed sweet potatoes, sugar, beaten eggs, melted butter, milk, vanilla extract, and salt. Mix until smooth and well combined.

Pour the sweet potato mixture into the prepared baking dish, spreading it evenly.

In a separate bowl, mix together the flour, brown sugar, melted butter, and chopped pecans until a crumbly texture forms.

Sprinkle the pecan topping evenly over the sweet potato mixture.

Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.

Remove from the oven, let cool slightly, and serve warm.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 285 kcal | Servings: 8 servings

01/13/2025

🎉 Bite-sized bursts of happiness! These Sprinkle Cookie Bites are as fun to make as they are to eat. Perfect for parties, holidays, or anytime sweet cravings strike! 🍪✨

Ingredients:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup rainbow sprinkles

Directions:
Scoop dough out onto a work surface and form it into two large balls.

Spread out a piece of plastic wrap on your work surface and set one ball of dough in the center.

Lay a second piece of plastic wrap on top and roll the dough to about 1/3" thick.

Carefully pick up the slab of dough, still enclosed in the plastic wrap, and place the slab on a large baking sheet.

Freeze the slab of dough for about 15 minutes, or until firm.

Use a knife or bench scraper to cut the dough into small squares. Mine were about 3/4" x 3/4".

Preheat your oven to 350°F (175°C). Arrange the cookie squares about 1" apart on a baking sheet lined with parchment paper or a Silpat liner.

Bake for 8-10 minutes, or until the edges are lightly golden.

Cool the cookies on the baking sheet for 1-2 minutes, then move them to a cooling rack.

Once fully cool, store cookies in a sealed container until ready to decorate. The cookies remain fresh (when stored well) for at least a week.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 80 kcal (per cookie) | Servings: Approximately 24 cookie bites

01/13/2025

This Cowboy Meatloaf is the ultimate comfort food! Made with a savory blend of beef, pork, and BBQ sauce – it’s a family favorite! 🍖🍴

Ingredients:
1 1/2 pounds ground beef
1/2 pound ground pork
1/2 cup breadcrumbs
1/4 cup milk
1 onion, finely chopped
2 cloves garlic, minced
1/4 cup Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup ketchup
1/4 cup BBQ sauce
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped

Directions:
Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, onion, garlic, Worcestershire sauce, Dijon mustard, chili powder, smoked paprika, salt, and pepper.

Mix the ingredients together until well combined, using your hands or a spoon.

Form the mixture into a loaf shape and place it in a greased baking dish or on a lined baking sheet.

In a small bowl, mix together the ketchup and BBQ sauce. Brush this sauce mixture generously over the top of the meatloaf.

Bake for 50-60 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C).

Let the meatloaf rest for 10 minutes before slicing.

Garnish with chopped parsley before serving.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 380 kcal | Servings: 6 servings

01/13/2025

Fresh raspberries in the dough, buttery goodness, and a drizzle of almond glaze—these Raspberry Almond Thumbprint Cookies are next-level delicious! 🍪✨

Ingredients:
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1 cup frozen raspberries (thawed and gently patted dry)
Optional: powdered sugar for dusting

For the Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon almond extract

Directions:
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the almond extract and mix well.

Gradually mix in the flour until a soft dough forms.

Gently fold in the frozen raspberries, being careful not to overmix to avoid staining the entire dough.

Scoop out dough and roll into 1-inch balls. Place on prepared baking sheets about 2 inches apart.

Using your thumb or the back of a small spoon, make an indentation in the center of each cookie.

Bake for 12–14 minutes or until the edges are lightly golden. Remove from oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

While the cookies are cooling, prepare the glaze by whisking together the powdered sugar, milk, and almond extract until smooth. Adjust the consistency as needed (thicker or thinner).

Drizzle the glaze over the cooled cookies using a spoon or piping bag. Let the glaze set before serving.

Prep Time: 20 minutes | Cooking Time: 14 minutes | Total Time: 34 minutes
Kcal: 125 kcal | Servings: 24 cookies

01/13/2025

Creamy, crunchy, and packed with flavor – this Classic Pea Salad is the perfect side dish for any occasion! 🥗✨ Bacon and cheddar make it irresistible! 😍

Ingredients:
4 cups frozen peas, thawed
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon white vinegar
1 teaspoon granulated sugar
Salt and pepper to taste
1/2 cup diced red onion
1/2 cup shredded sharp cheddar cheese
1/2 cup cooked and crumbled bacon
1/4 cup chopped fresh parsley (optional, for garnish)

Directions:
In a large mixing bowl, combine mayonnaise, sour cream, white vinegar, sugar, salt, and pepper. Mix until smooth and creamy.

Add the thawed peas to the bowl, gently folding them into the dressing until well-coated.

Stir in the diced red onion, shredded cheddar cheese, and crumbled bacon until evenly distributed.

Cover the bowl and chill the salad in the refrigerator for at least 1 hour to allow flavors to meld together.

Before serving, give the salad a gentle stir and garnish with fresh parsley if desired.

Prep Time: 10 minutes | Cooking Time: 10 minutes (for bacon) | Total Time: 20 minutes
Kcal: 210 kcal | Servings: 6 servings

01/13/2025

This Gingerbread White Russian is the perfect drink to enjoy by the fire this winter! Cozy up with this delicious and festive cocktail. 🍸✨

Ingredients:
1 oz vodka
1 oz coffee liqueur
1 oz heavy cream
1 oz gingerbread syrup
Crushed ice
Ground cinnamon (for garnish)
Ground ginger (for garnish)
Whipped cream (optional, for garnish)

Directions:
Fill a cocktail shaker with ice and pour in vodka, coffee liqueur, gingerbread syrup, and heavy cream.

Shake well until the mixture is chilled and combined.

Strain the mixture into a glass filled with crushed ice.

Garnish with a sprinkle of ground cinnamon and ground ginger.

Top with a dollop of whipped cream if desired.

Prep Time: 5 minutes
Cooking Time: N/A
Total Time: 5 minutes
Kcal: 220 kcal (approx.)
Servings: 1 serving

01/13/2025

This Crockpot Lasagna is the ultimate comfort food made easy! 🧀🍝 Let your slow cooker do all the work for a cheesy, hearty Italian classic.

Ingredients:
1 pound ground beef
1 pound Italian sausage
1 small onion, diced
3 cloves garlic, minced
24 ounces marinara sauce
15 ounces ricotta cheese
1 large egg
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
12 uncooked lasagna noodles
2 cups baby spinach (optional)
Salt and pepper to taste

Directions:
1. Heat a large skillet over medium heat and add ground beef, Italian sausage, onion, and garlic. Cook until the meat is browned and the onion is soft, about 6-8 minutes. Drain any excess grease. Stir in the marinara sauce and season with salt and pepper. Set aside.

2. In a medium bowl, combine ricotta cheese, egg, 1 cup of mozzarella cheese, Parmesan cheese, and a pinch of salt. Mix until smooth.

3. Spray the inside of a crockpot with nonstick cooking spray. Spread 1 cup of the meat sauce on the bottom.

4. Break lasagna noodles into pieces to fit into the crockpot, and layer them over the sauce.

5. Spread a layer of the ricotta mixture over the noodles, followed by baby spinach (if using), then top with meat sauce. Repeat layers until all ingredients are used, ending with meat sauce on top.

6. Sprinkle the remaining 1 cup of mozzarella cheese over the top.

7. Cover and cook on low for 4-5 hours, or until the noodles are tender. Avoid overcooking as it can dry out the lasagna.

8. Turn off the crockpot and let the lasagna rest for 15 minutes before serving.

Prep Time: 20 minutes | Cooking Time: 4-5 hours | Total Time: 4 hours 20 minutes - 4 hours 40 minutes
Kcal: 450 kcal per serving | Servings: 8

01/13/2025

Freshly baked buttery Cinnamon Sugar Cruffins! 🥐✨ Flaky, sweet, and impossible to resist! Who’s ready to grab one? 🙋‍♀️🍴

Ingredients:
1 sheet of puff pastry, thawed
2 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Directions:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with muffin cups.

Roll out the puff pastry on a lightly floured surface, keeping it as rectangular as possible.

Brush the entire sheet of puff pastry with the melted butter.

In a small bowl, mix the granulated sugar and ground cinnamon until well combined.

Sprinkle the cinnamon sugar mixture evenly over the buttered puff pastry.

Starting from the long side, roll the pastry tightly into a log.

Using a sharp knife, cut the log into 6 equal pieces. Place each piece in a muffin cup, cut side up.

Bake for 25-30 minutes, or until the cruffins are golden brown and puffed.

Let them cool slightly before removing them from the tin. Dust with extra cinnamon sugar if desired, and serve warm.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 215 kcal | Servings: 6 cruffins

01/13/2025

These Cheddar Bacon Celery Sticks are the perfect crunchy, cheesy, and savory snack! 🧀🥓 Great for parties or an afternoon pick-me-up!

Ingredients:
8 celery stalks, trimmed and cleaned
4 oz cream cheese, softened
1 cup shredded sharp cheddar cheese
6 slices cooked bacon, crumbled
1 tsp ranch seasoning
2 green onions, chopped (optional)
Fresh parsley for garnish (optional)

Directions:
Rinse and dry the celery stalks, then cut them into 3-4 inch pieces. Set aside.

In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, and ranch seasoning. Mix until smooth and creamy.

Fill each celery stick with the cheese mixture using a spoon or piping bag for neater presentation.

Sprinkle crumbled bacon evenly over the top of the cheese-filled celery sticks.

Garnish with chopped green onions and fresh parsley, if desired.

Serve immediately or refrigerate until ready to serve.

Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Kcal: 120 kcal per serving | Servings: 4 servings

01/13/2025

Nothing says the holidays quite like warm and spiced Gingerbread Cookies. 🎅🏼🍪 Grab your favorite cookie cutters and start baking today!

Ingredients:
3 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1/2 cup unsulfured molasses
1 large egg
1 teaspoon vanilla extract

Directions:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

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

Beat in the molasses, egg, and vanilla extract until fully combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 2 hours or overnight.

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

On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Use cookie cutters to cut out your desired shapes and place them on the prepared baking sheets.

Bake for 8-10 minutes, or until the edges are firm but the centers are still soft.

Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes (plus 2 hours chilling time) | Cooking Time: 10 minutes | Total Time: 2 hours 30 minutes
Kcal: 120 kcal per cookie | Servings: 24 cookies

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