Indulge in these Bourbon Maple Bacon Cinnamon Rolls, where fluffy dough meets smoky bacon, sweet maple glaze, and a hint of bourbon for a grown-up twist on a classic breakfast treat. Whether you’re hosting a brunch or just want a decadent weekend bake, these rolls deliver bold flavors and a melt-in-your-mouth texture that’s hard to resist.

Ingredients

Dough

• 3 ½ cups (450 g) all-purpose flour
• 1 packet (2 ¼ tsp) instant yeast
• ¼ cup (50 g) granulated sugar
• ½ tsp salt
• ¾ cup (180 ml) warm milk (110°F / 45°C)
• 1 large egg
• ¼ cup (56 g) unsalted butter, softened

Filling

• ½ cup (110 g) unsalted butter, melted
• ¾ cup (150 g) brown sugar
• 2 tbsp ground cinnamon
• 2 tbsp bourbon
• ½ cup (100 g) cooked bacon, crumbled

Maple Bourbon Glaze

• 1 cup (120 g) powdered sugar
• 3 tbsp pure maple syrup
• 1 tbsp bourbon
• 2 tbsp milk (add more if needed for consistency)

Directions

Make the dough

1. In a large bowl, combine the flour, sugar, salt, and yeast. Add the warm milk, egg, and softened butter. Mix until a sticky dough forms.
2. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
3. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours or until doubled in size.

Prepare the filling

4. In a small bowl, combine the melted butter, brown sugar, cinnamon, and bourbon. Set aside.

Roll, fill, and shape

5. Once the dough has risen, punch it down and roll it out on a floured surface into a 12×18 inch (30×45 cm) rectangle.
6. Spread the filling evenly over the dough and sprinkle the crumbled bacon on top.
7. Starting from the longer side, tightly roll the dough into a log. Cut into 12 even rolls and place them in a greased baking dish.
8. Cover and let rise for another 30-45 minutes until puffy.

Bake

9. Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.

Make the glaze

10. While the rolls are baking, whisk together the powdered sugar, maple syrup, bourbon, and milk until smooth.

Glaze and serve

11. Once the rolls are done, let them cool for 5-10 minutes before drizzling the glaze generously on top.

Notes

• Bourbon substitution: If you prefer a non-alcoholic version, replace the bourbon in the filling and glaze with vanilla extract.
• Make ahead: You can prepare the rolls the night before and bake them fresh in the morning. Just store them covered in the fridge overnight and bring to room temperature before baking.
• Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Conclusion

These Bourbon Maple Bacon Cinnamon Rolls bring together sweet, savory, and spiced flavors in every bite. Whether it’s for a holiday brunch or a special weekend breakfast, this recipe offers a delightful twist on a beloved classic. Serve them warm, and watch them disappear!

Grasshopper Pie is a light, minty, and creamy dessert that’s as delicious as it is visually stunning. With a buttery chocolate cookie crust and a fluffy, mint-infused filling, this retro no-bake treat is perfect for any occasion. Whether you’re hosting a party or indulging in a sweet treat, this pie delivers a refreshing blend of flavors that everyone will love.

Ingredients

For the Crust:

• 2 cups (200g) chocolate cookie crumbs
• 6 tbsp (85g) unsalted butter, melted

For the Filling:

• 1/4 cup (60ml) crème de menthe liqueur
• 2 tbsp (30ml) crème de cacao liqueur
• 1 1/2 cups (375ml) heavy whipping cream
• 1/3 cup (40g) powdered sugar
• 8 oz (225g) cream cheese, softened
• 1 tsp vanilla extract
• A few drops of green food coloring (optional)

For Garnish:

• Whipped cream
• Chocolate shavings or curls
• Fresh mint leaves

Directions

1. Prepare the Crust:
   • In a bowl, combine the chocolate cookie crumbs and melted butter until well mixed.
   • Press the mixture evenly into the bottom and up the sides of a 9-inch (23cm) pie dish. Chill in the refrigerator for 30 minutes to set.
2. Make the Filling:
   • In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Mix in the crème de menthe, crème de cacao, vanilla extract, and food coloring if using.
   • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Assemble the Pie:
   • Spoon the filling into the chilled crust, smoothing the top with a spatula.
   • Cover and refrigerate for at least 4 hours, or overnight, until firm.
4. Garnish and Serve:
   • Just before serving, top with whipped cream, chocolate shavings, and fresh mint leaves for a festive touch.

Notes

• Non-Alcoholic Version: Substitute the crème de menthe and crème de cacao with 1 tsp peppermint extract and 1/4 cup (60ml) milk.
• Make Ahead: Grasshopper Pie can be made a day in advance and stored in the refrigerator.
• Crust Options: Use a store-bought chocolate crust to save time, or try a graham cracker crust for a twist.
• Freezer-Friendly: This pie freezes well. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

This Grasshopper Pie is a timeless classic that’s sure to be the star of any dessert table!

This Baked Eggplant Parmesan is a healthier take on the classic Italian-American dish. Crispy, breaded eggplant slices are layered with rich marinara sauce and gooey melted cheese, then baked to perfection. Skip the frying but keep all the flavor—this dish is perfect for a cozy family dinner or a vegetarian-friendly meal that everyone will love.

Ingredients

• 2 medium eggplants (about 2 lbs / 900g), sliced into 1/4-inch rounds
• 1 tsp salt
• 2 cups (240g) breadcrumbs
• 1/2 cup (50g) grated Parmesan cheese
• 2 tsp Italian seasoning
• 1/2 tsp garlic powder
• 2 large eggs, beaten
• 2 cups (480ml) marinara sauce
• 2 cups (200g) shredded mozzarella cheese
• 1/4 cup (25g) grated Parmesan cheese (for topping)
• 1/4 cup (60ml) olive oil (for greasing the baking sheet)
• Fresh basil leaves for garnish (optional)

Directions

1. Prepare the Eggplant:
   • Arrange the eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides with salt and let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
2. Preheat and Prepare:
   • Preheat your oven to 400°F (200°C). Grease a large baking sheet with olive oil.
3. Bread the Eggplant:
   • In one shallow bowl, combine breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder. In another bowl, whisk the eggs. Dip each eggplant slice in the beaten eggs, then coat in the breadcrumb mixture, pressing lightly to adhere.
4. Bake the Eggplant:
   • Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden and crispy.
5. Layer the Parmesan:
   • In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Add a layer of baked eggplant slices, followed by a sprinkle of mozzarella cheese and a spoonful of marinara. Repeat the layers, ending with marinara and a final sprinkle of mozzarella and Parmesan cheese on top.
6. Bake the Dish:
   • Reduce the oven temperature to 375°F (190°C). Bake the assembled dish for 25-30 minutes, until the cheese is bubbly and lightly golden.
7. Garnish and Serve:
   • Let the dish cool for 5 minutes before garnishing with fresh basil leaves. Serve hot, paired with garlic bread or a side salad.

Notes

• Make It Gluten-Free: Use gluten-free breadcrumbs for a celiac-friendly version.
• Marinara Sauce Tip: For a fresher flavor, use homemade marinara sauce or your favorite store-bought brand.
• Cheese Options: Swap mozzarella for provolone or add ricotta between layers for extra creaminess.
• Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
• Freezing: Assemble the dish without baking, wrap tightly, and freeze for up to 2 months. Bake directly from frozen, adding an extra 15 minutes to the baking time.

This Baked Eggplant Parmesan combines indulgent flavors with a lighter preparation, making it a go-to recipe for weeknights or special occasions!

Start your day with a burst of flavor with these Sausage Breakfast Muffins! Packed with hearty sausage, cheese, and fluffy Bisquick, these grab-and-go muffins are the perfect breakfast solution for busy mornings. Whether you’re meal-prepping for the week or feeding a hungry crowd, this recipe will become your new favorite way to enjoy a savory breakfast.

Ingredients

• 1 lb (450g) ground breakfast sausage
• 2 cups (240g) shredded cheddar cheese
• 1 1/2 cups (180g) Bisquick baking mix
• 4 large eggs
• 1/4 cup (60ml) milk
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
2. Cook Sausage: In a skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Drain any excess grease and set it aside to cool slightly.
3. Mix Wet Ingredients: In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
4. Combine: In a large mixing bowl, combine the cooked sausage, shredded cheddar cheese, and Bisquick. Pour the egg mixture into the bowl and stir until well combined.
5. Fill Muffin Cups: Evenly spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake: Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or store for later.

Notes

• Substitutions: Swap out cheddar for Monterey Jack or pepper jack for a spicy twist.
• Make Ahead: These muffins freeze well! Let them cool completely, then store in an airtight container in the freezer for up to 3 months. Reheat in the microwave or oven.
• Vegetarian Option: Replace sausage with sautéed vegetables like mushrooms, spinach, or bell peppers for a veggie-packed alternative.
• Customizable: Add diced jalapeños, green onions, or your favorite seasonings to elevate the flavor.

Perfect for breakfast, brunch, or even a quick snack, these Sausage Breakfast Muffins are a crowd-pleaser that you’ll want to make again and again!

The Chocolate Mayonnaise Cake is a rich, moist, and utterly decadent dessert that’s been a favorite in kitchens for decades. This unique recipe replaces traditional ingredients like butter or oil with mayonnaise, adding incredible moisture and a tender crumb to every bite. Perfect for birthdays, holidays, or just because, this easy-to-make cake will have everyone asking for seconds!

Ingredients

For the Cake:

• 2 cups (260g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1/2 cup (45g) unsweetened cocoa powder
• 2 tsp baking soda
• 1/4 tsp salt
• 1 cup (240g) mayonnaise
• 1 cup (240ml) warm water
• 2 tsp vanilla extract

For the Frosting:

• 1/2 cup (115g) unsalted butter, softened
• 1/3 cup (30g) unsweetened cocoa powder
• 2 1/2 cups (315g) powdered sugar
• 1/4 cup (60ml) milk, plus more as needed
• 1 tsp vanilla extract

Directions

Make the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt.
3. Combine Wet Ingredients: In a separate bowl, mix the mayonnaise, warm water, and vanilla extract until smooth.
4. Combine and Mix: Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and lump-free.
5. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Frosting:

1. Cream the Butter: In a medium bowl, beat the softened butter until creamy.
2. Add Cocoa and Sugar: Gradually mix in the cocoa powder and powdered sugar, alternating with milk, until the frosting reaches your desired consistency. Stir in the vanilla extract.
3. Frost the Cake: Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer, then place the second layer on top. Frost the top and sides for a smooth finish.

Notes

• Substitutions: Use Greek yogurt or sour cream if mayonnaise is unavailable.
• Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Add-Ins: Enhance the cake with chocolate chips or chopped nuts in the batter.
• Serving Suggestion: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

This Chocolate Mayonnaise Cake is proof that unconventional ingredients can create extraordinary results. Its luscious flavor and texture make it a dessert you’ll return to time and again!

Ham and Cheese Sticks are the perfect blend of savory, cheesy goodness wrapped in a golden, flaky crust. These handheld snacks are incredibly versatile, making them ideal for party appetizers, quick lunches, or an on-the-go treat. With only a few simple ingredients and minimal prep, you’ll have a crowd-pleasing favorite ready in no time!

Ingredients

• 1 sheet of puff pastry (about 10 x 15 inches, thawed)
• 6 slices of deli ham
• 6 slices of cheddar or Swiss cheese
• 1 large egg, beaten (for egg wash)
• 1 tbsp sesame seeds (optional)

Directions

1. Prepare the Puff Pastry:
   Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface to ensure it’s smooth and even.
2. Assemble the Sticks:
   Cut the puff pastry into 6 equal rectangles. Layer each rectangle with one slice of ham and one slice of cheese, folding the edges slightly if needed to fit.
3. Roll and Seal:
   Roll each rectangle tightly, starting from one short side, to form a log. Pinch the seams to seal and place them seam-side down on the prepared baking sheet.
4. Apply Egg Wash:
   Brush the tops and sides of each stick with the beaten egg. For an added touch, sprinkle sesame seeds over the tops.
5. Bake to Perfection:
   Bake in the preheated oven for 18-22 minutes, or until the sticks are puffed and golden brown.
6. Cool and Serve:
   Allow the ham and cheese sticks to cool slightly before serving. Enjoy warm for the best experience!

Notes

• Cheese Options: Swap cheddar or Swiss with provolone, mozzarella, or pepper jack for a flavor twist.
• Ham Substitutes: Use turkey, roast beef, or salami for variety.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crisp texture.
• Dipping Ideas: Pair with honey mustard, ranch dressing, or marinara sauce for added flavor.

These Ham and Cheese Sticks are guaranteed to be a hit at your next gathering or whenever you need a satisfying snack. Simple yet delicious, they’re a recipe you’ll keep coming back to!

Texas Trash Pie is the ultimate dessert mashup, combining salty, sweet, crunchy, and gooey textures into one irresistible treat. This Southern classic features a medley of chocolate chips, coconut, pecans, and salty pretzels all baked together in a flaky pie crust with a gooey caramelized filling. It’s a decadent treat that’s as fun to make as it is to eat! Perfect for potlucks, holidays, or whenever you crave something indulgent and unique.

Ingredients

For the Pie Filling:

• 1 unbaked 9-inch pie crust
• 1 cup (200g) granulated sugar
• ½ cup (120g) light corn syrup
• ½ cup (113g) unsalted butter, melted
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup (170g) semi-sweet chocolate chips
• 1 cup (120g) chopped pecans
• 1 cup (90g) shredded sweetened coconut
• 1 cup (60g) crushed pretzels

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie dish.
2. Prepare the Filling:
   In a mixing bowl, whisk together the granulated sugar, corn syrup, melted butter, eggs, and vanilla extract until smooth and well combined.
3. Layer the Dry Ingredients:
   Spread the chocolate chips evenly over the bottom of the pie crust. Follow with layers of pecans, coconut, and crushed pretzels.
4. Pour in the Filling:
   Slowly pour the sugar mixture over the layered ingredients, ensuring everything is evenly coated.
5. Bake the Pie:
   Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the filling is set and the top is golden brown. If the crust starts to overbrown, cover the edges with foil.
6. Cool and Serve:
   Let the pie cool completely on a wire rack before slicing. Serve as is, or top with whipped cream or vanilla ice cream for extra indulgence.

Notes

• Pretzel Tips: Use salted pretzels for the best salty-sweet contrast. Crush them coarsely to retain some crunch.
• Nut Substitutions: Swap pecans for walnuts or almonds if desired.
• Storage: Store the pie in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Add a Drizzle: For extra flair, drizzle melted chocolate or caramel sauce over the cooled pie before serving.

Texas Trash Pie is a delightful dessert that turns simple pantry ingredients into a show-stopping treat. Whether for special occasions or just a cozy dessert night, this pie will always leave everyone asking for seconds!

If you love the combination of tangy cheesecake and fruity cherry filling, you’ll adore these Cherry Cheesecake Chimichangas! Crispy golden tortillas envelop a luscious cream cheese and cherry filling, lightly fried for that perfect crunch. Finished with a dusting of cinnamon sugar, they’re an irresistible treat for dessert or a decadent snack. Quick to assemble and even quicker to devour, this recipe is a must-try!

Ingredients

• 8 (8-inch) flour tortillas
• 1 cup (240g) cream cheese, softened
• ½ cup (100g) powdered sugar
• 1 tsp vanilla extract
• 1 cup (250g) cherry pie filling
• ½ cup (100g) granulated sugar
• 1 tsp ground cinnamon
• Vegetable oil (for frying)

Directions

1. Prepare the Cream Cheese Mixture:
   In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
2. Assemble the Chimichangas:
   Lay a tortilla flat and spread 2-3 tablespoons of the cream cheese mixture down the center. Top with a spoonful of cherry pie filling. Fold in the sides and roll up tightly to form a burrito shape. Repeat with remaining tortillas and filling.
3. Prepare the Cinnamon Sugar:
   In a small bowl, mix granulated sugar and cinnamon. Set aside.
4. Fry the Chimichangas:
   Heat about 1-2 inches of vegetable oil in a skillet over medium heat. Once the oil is hot, fry the chimichangas in batches, seam-side down, for 1-2 minutes per side, until golden brown. Remove and place on a paper towel-lined plate to drain excess oil.
5. Coat in Cinnamon Sugar:
   While still warm, roll each chimichanga in the cinnamon sugar mixture until fully coated.
6. Serve:
   Serve warm, optionally garnished with whipped cream, a drizzle of chocolate sauce, or extra cherry pie filling.

Notes

• Make It Lighter: For a baked version, brush the chimichangas with melted butter and bake at 375°F (190°C) for 15-20 minutes until golden.
• Filling Variations: Swap the cherry pie filling for blueberry, apple, or strawberry for different flavors.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness.
• Serving Tip: Pair with a scoop of vanilla ice cream for a truly indulgent dessert.

These Cherry Cheesecake Chimichangas combine creamy, fruity, and crispy textures into a dessert that’s as fun to eat as it is to make. They’re guaranteed to impress your family and friends!

This Three Cheese Quiche is a savory pie loaded with creamy, cheesy goodness in every bite. Featuring a flaky crust and a rich custard made with three distinct cheeses, it’s a perfect dish for breakfast, brunch, or even a light dinner. Customize it with your favorite mix-ins like veggies or proteins for a versatile and crowd-pleasing recipe that’s as easy to make as it is delicious.

Ingredients

• 1 pre-made pie crust (9-inch/23 cm)
• 3 large eggs
• 1 cup (240ml) heavy cream
• ½ cup (120ml) whole milk
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground nutmeg (optional)
• ½ cup (60g) shredded cheddar cheese
• ½ cup (60g) shredded mozzarella cheese
• ½ cup (60g) grated Parmesan cheese

Directions

1. Prepare the Crust:
   Preheat your oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie dish, trimming the edges if necessary. Prick the bottom of the crust with a fork.
2. Blind Bake the Crust:
   Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes. Set aside to cool slightly.
3. Make the Filling:
   In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
4. Assemble the Quiche:
   Sprinkle the cheddar, mozzarella, and Parmesan cheeses evenly over the pie crust. Pour the egg mixture over the cheeses, spreading it evenly.
5. Bake:
   Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
6. Cool and Serve:
   Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature, paired with a fresh salad or fruit for a complete meal.

Notes

• Cheese Variations: Swap the cheeses with Gruyère, Swiss, or feta for a different flavor profile.
• Add-Ins: Include cooked bacon, sautéed spinach, or roasted vegetables for a heartier quiche.
• Storage: Store leftovers in the refrigerator for up to 3 days. Reheat slices in the oven or microwave.
• Make-Ahead: Assemble the quiche the night before and bake it fresh in the morning for a stress-free breakfast.

With its creamy texture and cheesy layers, this Three Cheese Quiche is an indulgent dish perfect for any occasion. Simple yet elegant, it’s sure to be a hit!