Yummy Homemade Recipes

Strawberry Rhubarb Pie

Ingredients:

- 1 double pie crust
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 3 cups rhubarb, chopped
- 3 cups fresh strawberries, halved
- 1¼ cups granulated sugar
- 3 tablespoons Minute tapioca
- Zest of 1 lemon
- 1 egg

Directions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the rhubarb, strawberries, 1¼ cups granulated sugar, all-purpose flour, Minute tapioca, and lemon zest. Mix gently to combine and set aside for 10 minutes to allow the mixture to thicken.
3. Roll out one half of the pie crust and fit it into a 9-inch pie plate.
4. Pour the fruit filling into the crust, spreading it evenly.
5. Roll out the second half of the pie crust and place it over the filling. Trim any excess dough, seal the edges by pressing them together, and cut slits or create a lattice pattern for steam to escape.
6. Beat the egg and brush it over the top crust for a golden finish. Sprinkle 1 tablespoon granulated sugar on top.
7. Bake the pie at 425°F (220°C) for 15 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let the pie cool completely on a wire rack before serving to allow the filling to set.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes

Kcal: 320 kcal | Servings: 8 servings

Tips:
Use fresh rhubarb and strawberries for the best flavor and texture.
Brush the crust with egg wash for a shiny, golden-brown finish.

Strawberry Cheesecake Pound Cake

Ingredients:

For the Pound Cake
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 cup diced fresh strawberries

For the Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract

For the Strawberry Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup strawberry puree
- 1 tsp vanilla extract

Garnish
- Fresh strawberries, halved
- Strawberry slices
- Powdered sugar for dusting

Directions:

1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with flour. Mix in vanilla extract.
6. Gently fold in the diced strawberries.
7. For the cheesecake layer, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract. Mix until creamy.
8. Pour half the pound cake batter into the prepared pan. Carefully spread the cheesecake layer over it, then pour the remaining pound cake batter on top.
9. Bake for 1 hour and 15 minutes, or until a toothpick inserted near the center comes out clean.
10. Cool the cake in the pan for 20 minutes, then invert onto a wire rack to cool completely.
11. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in strawberry puree and vanilla extract until fluffy.
12. Frost the cooled cake with the strawberry cream cheese frosting.
13. Garnish with fresh strawberry halves, slices, and a light dusting of powdered sugar.

Prep Time: 30 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 45 minutes

Kcal: 450 kcal per serving | Servings: 12 servings

Tips:
Use room temperature ingredients for a smoother batter and frosting texture.
Chill the cake after baking to help the cheesecake layer set perfectly.

Chicken Alfredo Monkey Bread

Ingredients:

- 2 tubes (13.8 ounces each) pizza dough
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon minced garlic
- 2 cups mozzarella cheese, shredded (divided)
- 2 cups Parmesan cheese, grated (divided)
- 2 cups rotisserie chicken, shredded (divided)
- 1 cup Alfredo sauce (divided)

Directions:

1. Preheat the oven to 350°F (175°C). Grease a Bundt pan with olive oil.
2. Cut the pizza dough into 1-inch pieces and place them in a large bowl.
3. In a small bowl, combine olive oil, Italian seasoning, and minced garlic. Pour over the dough pieces and toss to coat evenly.
4. Layer one-third of the dough pieces into the Bundt pan. Sprinkle with one-third of the shredded mozzarella, Parmesan, shredded chicken, and drizzle with one-third of the Alfredo sauce.
5. Repeat the layering two more times, ending with cheese on top.
6. Cover the Bundt pan with foil and bake for 25 minutes.
7. Remove the foil and bake an additional 15 minutes, or until the cheese is bubbly and the bread is golden brown.
8. Let cool for 5 minutes before inverting onto a serving plate. Serve warm and enjoy the pull-apart deliciousness.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 520 kcal | Servings: 8 servings

Tips:
Use rotisserie chicken for a quick and flavorful protein addition.
Warm the Alfredo sauce slightly before drizzling to help it spread evenly.

Old-Fashioned Rhubarb Fudge Squares

Ingredients:

- 3 cups chopped fresh rhubarb
- 2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup evaporated milk
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt

Directions:

1. Place the chopped rhubarb and granulated sugar in a saucepan over medium heat. Cook, stirring occasionally, until the rhubarb is soft and the mixture thickens, about 10-12 minutes. Remove from heat and let cool slightly.
2. In a separate heavy saucepan, combine the softened butter and evaporated milk. Bring to a boil over medium heat, stirring constantly.
3. Remove from heat and quickly add the powdered sugar, vanilla extract, and salt. Stir until the mixture is smooth.
4. Fold in the cooled rhubarb mixture until well combined.
5. Pour the fudge mixture into a greased 9x13-inch baking pan and spread evenly.
6. Refrigerate for at least 4 hours or until firm.
7. Cut into squares and serve.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 30 minutes

Kcal: 320 kcal | Servings: 16 squares

Tips:
Use fresh rhubarb for the best tart flavor and avoid fibrous stalks.
Line the baking pan with parchment paper for easy removal and cleaner cuts.