Tag Archives: Apartment cooking

Prepare your Apartment for Easter Brunch with Make-Ahead Recipes

Easter is just one week away! With these delicious spring recipes, you’ll have Easter brunch ready before the guests arrive.

This tasty egg casserole and refreshing peach orange cocktails will have everyone asking for seconds this Easter.

Make-Ahead Brunch Bake


  • 2 Tablespoons of butter
  • 8 ounces of fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 5 cups of southern-style hash brown potatoes, frozen
  • ½ cup of roasted bell pepper strips
  • 2 medium-size leeks, quartered, sliced, using bulb and light green parts
  • 1 teaspoon of salt
  • 1 teaspoon of dill weed, dried
  • 8 eggs
  • 2 cups of milk or half-&-half
  • 1 cup of fresh Parmesan cheese, finely shredded


  1. Coat a 13×9 glass baking dish with cooking spray.
  2. In a medium-size skillet, melt butter over medium-high heat. Add leeks and asparagus. Cook for 5-6 minutes or until crisp and tender stirring frequently.
  3. Add potatoes, bell pepper strips, salt, and dill. Mix together carefully and spoon into the sprayed baking dish.
  4. Beat the eggs in a medium bowl. Add the milk or half-&-half and beat well. Add in half the amount of cheese and mix well. Pour over the vegetables in the baking dish. Sprinkle with the remaining cheese and cover with foil. Refrigerate the dish for 8 hours or overnight.
  5. Heat the oven to 350 degrees Fahrenheit. Bake, covered, for 45 minutes. Uncover and bake for an additional 20-25 minutes or until the center of the dish is set. Let stand for 10 minutes and cut into squares. Garnish with red bell peppers if you’d like.


Peachy Orange Cream Cocktail


Vanilla Simple Syrup

  • 1 vanilla bean
  • 1 cup of sugar
  • 1 cup of water
  • 2 slices of fresh orange

Orange Cream Cocktail

  • 2 slices of fresh peach
  • 1 slice of fresh orange
  • ¼ ounce of Vanilla Simple Syrup
  • 1 ounce of vodka
  • 4 ounces of lemon-lime soda (about ½ cup)


  1. Split a vanilla bean down the middle and scoop out the seeds with a sharp knife. Set to the side.
  2. To make the Vanilla Simple syrup, mix sugar, water, vanilla seeds and bean in a saucepan. Heat to boiling over medium to high heat. Stir until the sugar is dissolved. Remove from heat and set aside for one hour to cool. Take out the vanilla bean and pour the syrup into a glass jar. Cover and store into the refrigerator until used.
  3. To make a peach orange cream cocktail, mash up peach and orange slices and spoon into the bottom of the glass. Top with 1 ½ teaspoons of vanilla simple syrup and vodka. Add ice and soda. Top with mint and fresh fruit slices if you want.

Bon Appetit! These Easter recipes were found on BettyCrocker.com

Apartment Cooking: Best Last Minute Holiday Treats & Dessert Recipes

Having people over at the last minute to take in some holiday cheer? Last minute desserts are an absolute treat for unexpected guests and a delight to make even with limited time. Here are some fantastic and simple holiday desserts that all will love!

Warm up with delicious sticky buns or cool off with rich cream puffs. Either way, your holidays will be super sweet. Bon Appetit!

Holiday Sticky Buns


  • 12 Tablespoons of unsalted butter, room temperature
  • 1/3 cup of light brown sugar, lightly packed
  • ½ cup of pecans, chopped into large pieces
  • 1 package (17.3 ounces) of frozen puff pastry, defrosted


  • 2 Tablespoons of unsalted butter, melted and cooled
  • 2/3 cup of light brown sugar, lightly packed
  • 3 teaspoons of ground cinnamon
  • ½ cup of cranberries
  • ½ cup of white raisins


1. Preheat oven to 400 degree F. Place a 12-cup muffin tin on a baking sheet lined with parchment paper.

2. With an electric mixer, combine 12 tablespoons of butter and 1/3 cup of brown sugar. Place 1 rounded tablespoon of the mix in each of the 12 muffin cups. Sprinkle the pecans evenly among the 12 muffin cups on top of the butter/sugar mixture.

3. Lightly flour a wooden or stone surface. Unfold one sheet of the puff pastry with the folds running left to right. Brush the whole sheet with 1 tablespoon of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each puff pastry sheer with 1/3 cup of brown sugar, 1 ½ teaspoons of the cinnamon, ¼ cup of the cranberries, and ¼ cup of the raisins.

4. Starting with the end nearest you, roll the pastry up snugly like a jelly roll, finishing with the roll seam-side down. Trim the ends of the roll about ½ inch and discard. Slice the roll in 6 equally sized pieces, about 1 ½ inches each. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make the total 12 muffin cups.

5. Bake for 30 minutes or until the sticky buns are golden to dark brown on top and firm to touch. Allow to cool for five minutes only.

6. Invert the buns onto parchment paper, easing the filling and pecans out onto the buns with a spoon, to let cool completely.

This sticky bun recipe was found on Food Network. Ina Garten, All Rights Reserved

Cream Puffs with Chocolate Sauce


  • ½ cup of milk
  • ½ cup of water
  • 9 Tablespoons of unsalted butter
  • ½ teaspoon of salt
  • 1 cup of all-purpose flour
  • 3 large eggs
  • 2 ¼ cups of heavy cream
  • ¼ cup of confectioners’ sugar
  • 1 ½ teaspoons of pure vanilla extract
  • 6 ounces of bittersweet chocolate, chopped


1. Preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment paper.

2. In a large saucepan, over high heat, bring the milk, water, 1 stick of butter, and salt to a boil. Add the flour and remove from the heat. Stir until the dough forms a shiny mass. Using an electric mixer, beat the dough on low speed for 2 to 3 minutes, just until slightly cooled. Increase the speed to medium and beat in the eggs, one at a time, beating well in between each egg. Be sure to scrape the sides of the saucepan as well.

3. Transfer the dough into a pastry bag fitted with a ¾-inch plain tip. Pipe 12 1½-inch mounds onto one baking sheet. Using a moistened finger, round the tops of the dough. Bake for about 25 minutes or until the puffs are golden, shifting the sheets halfway through.

4. Poke a ¼-inch-deep hole into the side of each puff and return them to the oven. Turn off the oven and leave the door ajar. Allow 2 hours for the puffs to cool and dry out.

5. Meanwhile, in a medium-size bowl, beat 1½ cups of the cream with the confectioners’ sugar using an electric mixer. Beat until firm, then beat in the vanilla extract.

6. Cut off the top 1/3 of each puff and scoop out the soft dough in the center. Spoon the cream into the puffs and replace the tops and stack on a plate. Chill for 10 minutes.

7. In a small saucepan, bring the rest of the heavy cream to a boil, then remove from heat. Add the chocolate and 1 tablespoon of butter and let stand until the chocolate is melted. Whisk until smooth. Drizzle some of the chocolate sauce over the puffs and serve, passing the remaining sauce around as a dip.

These delicious cream puffs are courtesy of Food and Wine Magazine.

Photo Credit: Charles Haynes

Apartment Living: Butternut Squash Recipes for Fall

This savory fall favorite is divine for breakfast, lunch, or dinner! Experiment with these delectable butternut squash recipes for another alternative to weekday meals.

The butternut squash and bacon quiche is a filling breakfast treat for a very hungry bunch. The sage and squash lasagna is full of flavor for last minute dinner ideas.

So, what are you waiting for? Pick up some butternut squash and get to cooking fall’s favorite butternut squash recipes!

Butternut Squash and Bacon Quiche


Store-bought Flaky Dough Pie Crust (Use 9-inch pie plate to bake)
All-purpose flour, for rolling
8 slices of bacon
1 medium-size yellow onion, thinly sliced
¾ pounds of butternut squash, peeled, halved, and very thinly sliced
8 large eggs
½ cup of whole milk
½ cup of heavy cream
6 fresh sage leaves
Coarse salt and black pepper


1. Preheat the oven to 350 degrees. Prick dough all over with a fork when frozen. Bake dough like directions state on the package.

2. As crust is baking, cook bacon in a large skillet until it is almost crisp, about 10 minutes. Drain bacon on paper towels. Add onion to skillet and season with salt and pepper. Place over medium heat and cook, stirring often, for about 10 minutes or until golden brown. Spread mixture evenly in pie crust. Top with squash, overlapping the slices. Add the bacon every few rows.

3. In a bowl, whisk together the milk, cream, and eggs. Season with salt and pepper and pour the egg mixture in the pie crust until the mixture reaches the top of the crust. Top with sage leaves. Bake on the center rack for 45 minutes. Let cool for 15 minutes, cut, and serve.

Butternut Squash and Sage Lasagna


3 ½ pounds of butternut squash, peeled, seeded, and cut into 1-inch pieces
2 Tablespoons of extra-virgin olive oil
1 pound of whole-milk ricotta cheese
½ cup of heavy cream
2 large egg yolks
½ pound or 2 cups of fresh mozzarella cheese, coarsely grated
2 Tablespoons of unsalted butter
1/3 cup of loosely packed fresh sage leaves, coarsely chopped
1 ¼ cups of low-sodium chicken or vegetable stock
Lasagna noodles, cooked
1 ¼ cups of Parmesan cheese, finely grated
Nutmeg, freshly grated
Coarse salt and fresh pepper


1. Preheat the oven to 425 degrees. On a baking sheet, toss the squash, oil, and 1 teaspoon of salt. Season with pepper and bake until tender and light gold or for 25-30 minutes. Let cool.

2. Reduce the oven temperature to 375 degrees. Combine the ricotta cheese, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.

3. In a small sauce pan, melt the butter. As soon as it starts to sizzle, add the sage and cook until light brown and slightly crisp at the edges. This will take about 3-4 minutes.

4. Place the squash in a medium bowl and mash ½ of it with the back of a wooden spoon. Leave ½ of the squash at whole pieces. Gently stir in the sage and butter mixture and stock. Season with salt and pepper.

5. Spread ¾ cups of the ricotta mixture in a 9-cup baking dish. Top with a layer of noodles, then spread ½ of the butternut squash mixture over the noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over the noodles. Repeat the layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan cheese over ricotta mixture.

6. Place the baking dish on a rimmed baking sheet and bake until the cheese is golden brown, or 25-30 minutes. Let stand 15 minutes before cutting and serving.

Both Butternut Squash recipes are courtesy of Martha Stewart. Above is a photo of Martha Stewart’s Butternut Squash and Sage Lasagna.

Impress your Guests with Easy Summer Recipes for Apartment Cooking

You’ll truly impress your guests when they come over to your apartment for this meal! Start with a refreshing asparagus mozzarella salad that’s bursting with flavors. Once you’re finished with dinner, liven up the mood with some dessert.

Bring back nostalgic memories of campfires and outdoor fun with gooey s’more bars that all will enjoy. Your apartment will be filled with wonderful scents after you’ve cooked these outrageously flavorful recipes.

Bon Appetit!

Asparagus Mozzarella Salad


  • 2 pounds of fresh asparagus, trimmed and cut into 1-inch bits
  • 1 pound of fresh mozzarella cheese, cubed
  • ¼ cup of fresh basil, minced
  • 1 medium-size red onion, sliced
  • 2 cups of grape tomatoes


  • ¼ cup of olive oil
  • 2 Tablespoons of balsamic vinegar
  • ½ teaspoon of salt
  • ½ teaspoon of Dijon mustard
  • ¼ teaspoon of pepper
  • 2 Tablespoons of lemon juice
  • 1 garlic clove, minced


1. In a saucepan, bring ½ inch of water to a boil. Add the asparagus bits; cover and boil for 3 minutes.

2. Drain the asparagus and immediately place asparagus in ice water. Drain and pat dry. Transfer the asparagus to a large bowl and add mozzarella cheese, tomatoes, onion, and basil.

3. In a small bowl, whisk together the oil, vinegar, garlic, salt, mustard, and pepper.

4. Pour dressing over salad and toss so that all pieces are covered. Drizzle with lemon juice and chill until serving.

This salad recipe was originally posted in Simple & Delicious.

S’more Bars


  • ¾ cup of sugar
  • ½ cup of butter, softened
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking powder
  • ¾ cup of graham cracker crumbs
  • 1 1/3 cups of all-purpose flour
  • 1/8 teaspoon of salt
  • 5 milk chocolate candy bars, approximately 1.55 ounces each
  • 1 cup of marshmallow crème


1. In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the egg and vanilla. In a separate bowl, combine the flour, graham cracker, salt, and baking powder. Gradually add the dry mixture into the creamed mixture. Set aside ½ cup of the dry mix for topping.

2. In a greased 9-inch square pan, press the mixture into the bottom of the pan. Place the candy bars over the crust and spread the marshmallow crème onto the surface. Sprinkle the top with the remaining dry mixture.

3. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Allow to cool on a wire rack; cut into bars and store in an air-tight container.

This scrumptious treat was found on Taste of Home.

Photo Credit: Rachel Kramer Bussel

Great Recipes for Memorial Day Weekend that Make Apartment Cooking so Easy

If you’re planning a fun little get-together for Memorial Day, you’ll be so happy you cooked up these delicious appetizers. Tasty cheesy potato balls are a fan favorite, who knew they were made with just 5 ingredients?

The classic deviled eggs are also a must for this extended weekend celebration. Check out these mouth-watering recipes that will complete your menu of Memorial Day specialties:

Cheesy Potato and Italian Sausage Balls


  • 1 Package (24 oz.) of Simply Potatoes Traditional Mashed Potatoes
  • 2 cups of seasoned Panko, divided
  • 5 ounces of sun-dried tomato pesto
  • 1 pound of Italian sausage, cooked and cooled
  • 8 ounces of Italian cheese blend


  1. In a mixing bowl, combine the potatoes, pesto, cheese, sausage, and ½ cup of Panko crumbs. Mix together thoroughly.
  2. With wet hands, form the potato and cheese mixture into 1 ½ inch balls. Spread the remaining breadcrumbs on a large plate. Roll each ball evenly in the breadcrumbs until balls are coated with Panko.
  3. Place the balls on a plate and place in the refrigerator for at least 30 minutes or until ready for next step.
  4. Preheat the over to 380 degrees. Place potato balls on a non-stick baking sheet and cook for 20 minutes, or until golden brown.
  5. Enjoy these potato balls with marinara sauce.

Delightful Deviled Eggs


  • 10 eggs
  • 3 slices of bacon, cooked crispy and cut into bits
  • ¼ cup of mayonnaise
  • 2 ½ Tablespoons of light sour cream
  • 2 ½ Tablespoons of sweet relish
  • 1 Tablespoon of mustard
  • ½ teaspoon of seasoning salt or paprika for garnish


  1. Place eggs in a pot, fill with cold water, and bring water to a boil.
  2. Remove the eggs from heat and cover for 12 minutes.
  3. Pour hot water out of the pot and cover the eggs in ice water until they are cool to touch.
  4. Peel and slice the eggs lengthwise. Gently pop out the yolks and put them in a bowl.
  5. Smash the yolks with a fork and mix in the rest of the ingredients.
  6. Spoon the egg yolk mixture into the egg halves and sprinkle with seasoned salt or paprika for garnish.


Both of these Memorial Day recipes are courtesy of Food.com.