Rustic No-Knead Rosemary Garlic Bread

 

*Ingredients:*

* 3 cups all-purpose flour (or bread flour)
* 2 tsp salt
* ½ tsp instant yeast
* 1 ½ cups warm water
* 2 tbsp fresh rosemary (chopped)
* 4 cloves roasted garlic (mashed)
* 1 tbsp olive oil (optional, for added flavor)

*Instructions:*

1. *Mix the dough* – In a large bowl, whisk together flour, salt, and yeast. Stir in warm water, rosemary, roasted garlic, and olive oil (if using). Mix until a sticky dough forms.
2. *First rise* – Cover the bowl with plastic wrap or a towel. Let sit at room temperature for 12–18 hours (overnight) until bubbly and doubled in size.
3. *Shape the dough* – Lightly flour a surface, turn the dough out, and gently shape it into a ball. Do not knead. Place on parchment paper, cover, and let rest for 30–40 minutes.
4. *Preheat the oven* – Place a Dutch oven (with lid) inside the oven and preheat to 450°F (230°C).
5. *Bake the bread* – Carefully place parchment with dough into the hot Dutch oven. Cover with lid and bake for 30 minutes. Remove lid and bake an additional 10–15 minutes until golden and crusty.
6. *Cool & serve* – Transfer bread to a wire rack and let cool before slicing.

*Tips:*
* Roast garlic ahead by wrapping whole cloves in foil with a drizzle of olive oil, bake at 375°F (190°C) for 30–40 minutes until soft.
* For extra flavor, sprinkle sea salt on top before baking.
* Store leftovers in a paper bag or bread box to keep the crust crisp///

Strawberry Cheesecake Banana Pudding (Easy No-Bake Dessert)

 

Table of Contents

• Introduction
• Ingredients
  • For the cheesecake layer:
  • For the pudding layer:
  • For the dessert assembly:
• Directions
  • • • This strawberry cheesecake banana pudding is perfect for both kids and adults, especially during hot summer days when no-bake desserts are a must.
• Tips & Variations
• Storage
• Time & Yield
• Tools Used
  • • • Looking for other creative ways to enjoy fruity no-bake desserts? This pudding pairs beautifully with whipped coconut cream or chocolate drizzle for added richness. If you’re meal prepping, this pudding also holds up well in the fridge for a few days — making it an ideal make-ahead dessert. Try experimenting with crushed Oreos or peanut butter layers for even more flavor. Whether it’s summer BBQs or quick weeknight desserts, this one always delivers!
• Final Thoughts

Introduction

If you’re craving a creamy, fruity, no-bake dessert, this Strawberry Cheesecake Banana Pudding is the perfect choice. With layers of smooth vanilla pudding, whipped cheesecake filling, and fresh fruit, it’s the kind of indulgent treat that disappears fast at any gathering.

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For another melt-in-your-mouth fruity treat, check out our Lemon Cream Cake — a delicate and zesty favorite that pairs beautifully with fresh berries.

Whether you’re prepping for a summer party or need an easy dessert for busy days, this banana pudding with strawberries and cheesecake is a showstopper that doesn’t even require baking.

Ingredients

For the cheesecake layer:

•  1 (8 oz) package cream cheese, softened

•  1 cup heavy whipping cream

•  1/2 cup powdered sugar

•  1 tsp vanilla extract

For the pudding layer:

•  1 (5.1 oz) box vanilla instant pudding mix

•  2 cups cold milk

For the dessert assembly:

•  1 box vanilla wafers (or any cookies of your choice)

•  2 bananas, sliced

•  1 cup fresh strawberries, chopped (plus more for garnish)

•  Crushed strawberry wafers (optional, for topping)

Directions

1. Make the cheesecake layer:
   In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until well blended.
   In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Set aside.

2. Prepare the pudding:
   In a bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until it thickens. Let it sit to firm up slightly.

3. Assemble the layers:

   • Begin with a layer of vanilla wafers at the bottom of your serving dish or cups.

   • Add a layer of sliced bananas and chopped strawberries.

   • Spread the cheesecake mixture over the fruit.

   • Add a layer of vanilla pudding, smoothing it out.

   • Repeat layers as desired.

4. Top and chill:

   • Garnish with extra sliced strawberries, banana, and optionally, crushed strawberry wafers.

   • Cover and refrigerate for at least 3 hours or overnight for best results.

5. Serve & enjoy:
   Serve chilled and savor each creamy, fruity bite of this no-bake summer dessert.

This strawberry cheesecake banana pudding is perfect for both kids and adults, especially during hot summer days when no-bake desserts are a must.

Tips & Variations

• Crust Alternative: Try using butter cookies, biscuits, or ladyfingers instead of vanilla wafers.

• Berry Swap: Use raspberries or blueberries for variety.

• Make it in layers: Serve in trifle bowls, jars, or even cupcake liners like these fun no-bake desserts from Delish.

• Texture tip: Chill the cream cheese before mixing for a firmer filling.

Storage

• Store covered in the fridge for up to 4 days.

• Not recommended for freezing due to the fresh bananas.

• Always serve chilled for the best texture and flavor.

Time & Yield

• Prep Time: 20 minutes

• Chill Time: 3+ hours

• Servings: 6–8

Tools Used

• Electric mixer or hand whisk

• Mixing bowls

• Measuring cups

• Spatula

• Serving dishes or disposable foil cups

Looking for other creative ways to enjoy fruity no-bake desserts? This pudding pairs beautifully with whipped coconut cream or chocolate drizzle for added richness. If you’re meal prepping, this pudding also holds up well in the fridge for a few days — making it an ideal make-ahead dessert. Try experimenting with crushed Oreos or peanut butter layers for even more flavor. Whether it’s summer BBQs or quick weeknight desserts, this one always delivers!

Final Thoughts

This Strawberry Cheesecake Banana Pudding is more than just a dessert — it’s a no-bake layered dream full of creamy textures, fruity sweetness, and nostalgic comfort. Perfect for busy families, summer get-togethers, or anyone needing a quick sweet fix without the oven.

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Looking for more high-traffic no-bake recipes? Head over to tinsuf.com and explore hundreds of ideas crafted for real kitchens, optimized for Google, and loved by dessert lovers everywhere.

This Strawberry Cheesecake Banana Pudding is not only easy to make, but it’s also highly customizable for different events. You can easily serve it in small jars for parties, layer it in a large glass trifle dish for holidays, or even use cupcake tins for individual servings. Kids love the sweet layers and creamy textures, while adults appreciate the nostalgic banana pudding with a fruity upgrade.

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Orange Creamsicle Driink

 

Ingredients:

1 cup orange juice (chilled, preferably no pulp)
1/2 cup milk (or half & half for creamier)
1/4 cup vanilla ice cream or frozen yogurt
1 tbsp honey or sugar (optional, depending on sweetness)
Ice cubes (optional, for blending or serving)
Whipped cream (optional topping)
Orange zest or slice (for garnish)

 

Instructions:

1. Blend: In a blender, combine orange juice, milk, vanilla ice cream, and sweetener. Blend until smooth and frothy.
2. Taste & Adjust: Add more sweetener or vanilla if needed.
3. Serve: Pour into a tall glass over ice (optional).
4. Top It: Add whipped cream and a sprinkle of orange zest or a slice for that creamy-dreamy creamsicle vibe.

Optional Variations:
Sparkling version: Add a splash of lemon-lime soda or sparkling water after blending.
Frozen treat: Pour into popsicle molds and freeze.

Honey Mustard Pork Chops & Potato Skillet

 

Ingredients:

For the Pork Chops:

4 boneless or bone-in pork chops (¾–1 inch thick)

Salt and pepper, to taste

1 tsp garlic powder

1 tbsp olive oil or butter

For the Potatoes:

1½ lbs baby potatoes, halved (or diced russet/gold potatoes)

1 tbsp olive oil

Salt and pepper, to taste

½ tsp paprika

½ tsp thyme or rosemary (optional)

Honey Mustard Sauce:

¼ cup Dijon mustard

2 tbsp honey

1 tbsp whole grain mustard (optional for texture)

2 tsp apple cider vinegar or lemon juice

2 cloves garlic, minced

 

Instructions:

1. Prep Potatoes:

Heat 1 tbsp olive oil in a large skillet over medium heat.

Add the potatoes, season with salt, pepper, paprika, and herbs.

Cook, stirring occasionally, for about 12–15 minutes or until golden and nearly fork-tender. Transfer to a plate.

 

2. Cook Pork Chops:

Season pork chops with salt, pepper, and garlic powder.

In the same skillet, add 1 tbsp oil or butter. Sear pork chops for 3–4 minutes per side until browned and cooked through. Remove and set aside.

 

3. Make the Sauce:

Reduce heat to low. In the same skillet, add garlic and sauté 30 seconds.

Stir in Dijon mustard, honey, whole grain mustard, and vinegar. Simmer for 2 minutes to combine flavors.

 

4. Bring It Together:

Return potatoes and pork chops to the skillet.

Spoon sauce over everything, cover, and cook on low for 5 minutes to heat through and glaze.

 

5. Serve Warm – garnish with fresh parsley or thyme if desired.

Gordon Ramsay Style Steak Marinade

 

Ingredients:

1/4 cup olive oil

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

3 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)

1 tablespoon fresh thyme leaves

1 teaspoon freshly ground black pepper

Zest of 1 lemon (optional, for brightness)

Pinch of sea salt (go easy since soy and Worcestershire are salty)

 

Instructions:

1. Mix all ingredients in a bowl or jar until well combined.

2. Place your steak in a resealable bag or shallow dish and pour the marinade over it.

3. Marinate in the refrigerator for at least 30 minutes, ideally 2–4 hours (up to 24 hours for thick cuts).

4. Remove steak from marinade and let it come to room temperature before cooking.

5. Pat dry with paper towels to get a good sear, then grill, pan-sear, or broil to your preferred doneness.

Crusted Chicken Romano

 

ingredients

2 large chicken breasts, sliced lengthwise into thin cutlets

Salt and pepper to taste

¼ cup (30 g) all-purpose flour

1 large egg

1 cup panko bread crumbs

½ cup (60 g) grated Romano cheese

1 tablespoon fresh parsley, finely chopped

1 teaspoon lemon zest

4 tablespoons (60 ml) avocado oil or olive oil

1 cup mozzarella cheese, shredded

 

Instructions

Slice the chicken breasts lengthwise into thin cutlets and pound if needed. Season both sides with salt and pepper.

Set up three breading stations: one with flour, one with beaten egg, and one with a mixture of panko bread crumbs, Romano cheese, parsley, and lemon zest.

Dredge each chicken cutlet in flour, then dip in the egg, and finally coat with the panko mixture.

Heat oil in a skillet over medium heat and cook chicken for 4-5 minutes per side until golden brown and cooked through.

Sprinkle shredded mozzarella cheese over each cutlet, cover the skillet, and let the cheese melt for about 2-3 minutes.

Remove from heat, garnish with parsley and lemon wedges, and serve hot.

Air Fryer Apple Chips with Cinnamon Sugar

 

Ingredients:

2 large apples (Granny Smith or Honeycrisp)

1 tsp lemon juice

1 tbsp granulated sugar

1 tsp ground cinnamon

 

Instructions:

Prepare the Apples: Wash and core the apples. Slice them thinly (about 1/8 inch) using a mandoline or sharp knife.

Prevent Browning: Toss apple slices with lemon juice in a large bowl.

Make Cinnamon Sugar: In a small bowl, mix granulated sugar and cinnamon.

Coat the Apples: Sprinkle the cinnamon sugar over the apple slices, tossing to distribute evenly.

Preheat Air Fryer: Set the air fryer to 300°F (150°C) and preheat for 3 minutes.

Arrange & Cook: Place apple slices in a single layer in the air fryer basket. Work in batches if needed. Air fry for 15-20 minutes, flipping halfway, until crisp and golden brown. Keep an eye on them to prevent burning.

Cool & Enjoy: Remove from the air fryer and let them cool completely—they will crisp up as they cool. Enjoy as a healthy snack!