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If you love sweet breakfasts, you’re in for a treat. This croissant breakfast casserole features tender croissant pieces and fresh berries all coated in a cream cheese custard. As if that’s not good enough, everything is topped off with a homemade lemon glaze that’s absolutely heavenly. It’s love at first bite!

Add a little sweetness to your day with a few of these other great breakfast recipes! Cinnamon apple French toast casserole, German oven pancakes, or these perfect crepes!

Sweet Croissant Breakfast Casserole

If you’re a fan of sweet, ooey-gooey dishes like bread pudding, then you’re going to LOVE this croissant breakfast casserole. It’s like the perfect mix of custard and bread pudding and is absolutely irresistible with all of the fresh berries thrown in. After it bakes it has the softest, most dreamy texture that you won’t be able to get enough of.

And let’s not forget about that lemon glaze on top! It adds the perfect zesty touch and complements the sweetness of the fruit beautifully. This croissant breakfast casserole is so good, if you make it for breakfast or brunch it’s sure to fly off the table. (And everyone will be wondering why they haven’t made something like this before.)

Ingredients for Croissant Breakfast Casserole

This croissant breakfast casserole is a mix of all these wonderful things. It’s like a morning hug on your plate, full of super comforting flavors! Check out the recipe card below for exact measurements.

Day-Old Croissants: These soak up all the deliciousness, giving each bite the perfect, soft bready texture.

Mixed Berries: Sweet, juicy berries that add a pop of color. I went for blueberries and raspberries.

Cream Cheese: Super creamy and comforting. It covers the croissant cubes, adding a touch of indulgence to each bite.

Granulated Sugar: The sweet touch that makes everything better.

Large Eggs: Hold everything together, and make sure each piece of croissant becomes nice and tender.

Half and Half: Creaminess in a liquid form. It gives the croissant breakfast casserole a velvety feel and also adds richness.

Vanilla Extract: A tiny drop that adds cozy flavor to every bite. You can also use almond extract if you prefer.

Lemon Zest: For a little bit of zing!

Lemon Glaze

Salted Butter: Soft and creamy butter that adds a smooth richness to the glaze, making it taste so delicious.

Powdered Sugar: Super fine sugar that disappears into the glaze, adding sweetness and also giving it a smooth texture.

Half and Half: Makes the glaze nice and creamy.

Lemon Juice: To add a pop of bright citrus flavor! I recommend using fresh lemon juice if possible.

Lemon Zest: Grated to give the glaze a little more zesty goodness.

Powdered Sugar (For Dusting): A sprinkle of powdered sugar on top not only makes the croissant breakfast casserole look good, but taste good too!

How to Make Croissant Breakfast Casserole

Croissant breakfast casserole is super easy to make and only takes 15 minutes of prep! Then it’s off to the oven, where it cooks for about an hour. I know the hardest part is waiting, but trust me, it’s so worth it!

Preparing the Casserole

Prepare Pan, Start on Croissant Mixture: Spray a 9-inch oval baking dish or a 9×9 baking dish with pan spray. Place the croissants and berries in a large mixing bowl.

Beat Cream Cheese: In a separate large bowl, add the cream cheese and sugar. Use a hand mixer or stand mixer to beat it until smooth and creamy. Scrape down the sides and bottom of the bowl.

Add Eggs: Add the eggs one at a time, beating until fully incorporated.

Mix in Half and Half: Slowly add the half and half while mixing. Scrape down the sides and bottom of the bowl as needed to ensure the mixture is smooth.

Add Flavorings: Mix in the vanilla and lemon zest. Pour the custard mixture over the croissants and cover. If possible refrigerate overnight, or at least 6 hours to allow the croissants to absorb as much of the custard as possible.

Preheat Oven: In the morning, preheat the oven to 350 degrees Fahrenheit. Remove the dish from the fridge and let it come to room temperature while the oven heats.

Baking

Bake: Cover with foil and bake for 30 minutes before removing the foil and baking for an additional 15-20 minutes, until the top is golden brown and the custard is fully set. A knife will come out clean from the custard.

Cool: Let the casserole cool for 15 minutes before serving.

Top With Glaze: While it’s cooling, make the glaze by beating the butter, powdered sugar, half and half, lemon juice, and lemon zest together in a small bowl. Drizzle over the breakfast casserole just before serving and dust with powdered sugar.

Use up all those garden veggies in this delicious chicken and garden vegetable skillet. Your family will love this healthy 30-minute skillet dinner full of seasoned chicken, sauteed vegetables, and a cheesy breadcrumb topping.

This recipe is good for a meal any night of the week! I love a good skillet dinner that’s easy to make for my family. Try more of our favorite skillet dinners like this Salisbury steak, my Italian sausage skillet dinner, or this yummy cajun shrimp recipe. They are all bursting with savory flavors that are perfect for dinnertime!

Chicken and Garden Vegetable Skillet

It’s so rewarding to make a fresh and healthy dinner using vegetables right from the garden. This 30-minute skillet recipe is packed with colorful veggies, tender chicken, and a crispy breadcrumb topping. It doesn’t get any easier than this perfect summer dinner made all in the same skillet. It’s ready to enjoy in 30 minutes and you’re family will love it!

You don’t have to have a garden to make this delicious recipe. It’s fun to have access to fresh vegetables, but these vegetables can be found at any grocery store. I have lots of recipes using garden vegetables. Use up all those bell peppers with these stuffed peppers. Or if you want something sweet, make zucchini bread, or zucchini cake!

Ingredients Needed

If you’re lucky to have your own garden, this recipe is a no-brainer! No garden? No problem! Stop at the local farmers market or grocery store for the veggies you want then you’re all set. This recipe is so versatile because you can switch up the vegetables and protein. I just use what I have on hand and it always is so tasty! Follow the instructions below on the recipe card to make this chicken and garden vegetable skillet.

Chicken: Boneless skinless chicken breasts, cut into bite-sized pieces.

Olive Oil: For cooking the chicken and veggies. It will also be used later for the breadcrumb topping.

Italian Seasoning: The perfect seasoning for this dish!

Garlic Powder: Adds delicious garlic flavor.

Paprika: A little kick of spice for the chicken.

Kosher Salt: Season to taste.

Black Pepper: Season to taste.

Zucchini: Cut the zucchini into half-moon shapes.

Yellow Squash: Small yellow squash cut into half-moon shapes, but any shape will do!

Red Onion: Added flavor and color to this delicious skillet dinner.

Cherry Tomatoes: Cherry tomatoes soften and burst with flavor in every bite.

Panko Breadcrumbs: I love panko breadcrumbs because of the texture it adds to recipes.

Parmesan Cheese: Salty and cheesy parmesan cheese pairs perfectly with the panko.

Let’s Make the Best Chicken and Garden Vegetable Skillet

In just 30 minutes you can make this easy skillet dinner! One and done! This one-skillet recipe is a breeze because it makes cleanup easy. No one wants to spend time doing dishes after dinner. I also love this recipe because you can make it with any veggies you have on hand. It is such a versatile recipe and I can’t wait for you to try it! Follow the recipe card below for step-by-step instructions.

Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit.

Season the Chicken: Add the chicken to a large bowl. Season with Italian seasonings, garlic powder, paprika, salt, and pepper then toss to coat the chicken.

Cook the Chicken: Heat a large oven-safe skillet with olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes or until no longer pink. Set the chicken aside.

Cook the Vegetables: Returning to the same skillet, add the green and yellow zucchini, red onion, and tomatoes. Cook for 5-7 minutes or until the vegetables start to soften.

Add the Chicken to the Skillet: Add the cooked chicken back to the skillet. Stir to combine the vegetables and chicken.

Combine the Panko, Parmesan Cheese, and Olive Oil: Add the Panko breadcrumbs, parmesan cheese, and olive oil to a medium bowl then stir to combine.

Sprinkle the Breadcrumb Topping Over the Skillet Mixture: Sprinkle evenly over the chicken and vegetables.

Cook the Topping: Place the skillet in the oven for 5 minutes to crisp up the topping and melt the cheese.

Enjoy: Remove the skillet from the oven. Season with additional salt and pepper if needed then enjoy!

Crispy Parmesan Fried Zucchini is made with savory parmesan and panko coated zucchini bites. They will quickly become a favorite for an easy and crowd-pleasing snack, appetizer or side dish!

If you love zucchini, but you are looking for an alternative to frying, try Baked Zucchini Fries or Roasted Parmesan Garlic Zucchini Spears. These recipes deliver flavorful zucchini with a light and tasty crisp!

Crispy Parmesan Fried Zucchini Recipe

Zucchini is one of the best summer sides because there are so many amazing ways to cook it! This crispy parmesan version has to be one of my favorites so far. The crunch of the simple panko breading on the outside and the tender zucchini on the inside is the perfect combination. You won’t be able to eat just one! They are so incredible, you will keep going back for more.

Just because something is fried does not mean it is has to taste heavy and oily. The panko bread crumbs in this recipe give the outside of the zucchini a light and airy crunch and the Italian seasonings keeps the flavor fresh. The crispy texture and nutty parmesan flavor is so addicting! Serve your fried zucchini as an appetizer, snack, or side dish and it will become a family favorite in no time!

Ingredients for Fried Zucchini

These ingredients are all you need to create the perfect crisp zucchini. The texture and flavor they give this healthy veggie is amazing. This will be the best zucchini you have had!

Medium Zucchini: Look for a zucchini that is about 6-8 inches long.  It should feel heavy and have smooth, dark green skin.

Salt and Pepper: Add to taste.

Flour: Helps contribute to the crispy crust.

Eggs: Dredging the zucchini slices in this will create a thicker more stable crust.

Panko Breadcrumbs: Since panko is so light and airy it creates the perfect crispy outer layer.

Parmesan Cheese: Adds the perfect salty, nutty flavor. Use freshly grated parmesan if you can!

Italian Seasoning: This seasoning blend is so versatile and goes great with the panko and parmesan crust.

Oil: Olive oil or canola oil need to be heated to 350 degrees Fahrenheit before adding in the zucchini pieces.

Let’s Make Fried Zucchini!

Slice and season the zucchini, then batter and fry! It’s that simple. The steps to the perfect fried parmesan zucchini are quick and easy to follow. You’ll want to make this tasty dish all the time!

Prepare Zucchini: Evenly slice zucchini and sprinkle with salt and pepper. Then allow to sit for a few minutes and pat dry any excess moisture with a paper towel.

Prepare Batter Stations: Put the flour in a small bowl. In a separate bowl, whisk the eggs. In a third bowl, combine the Panko, parmesan cheese, and Italian seasoning.

Dredge: First dip in the flour, then the egg, then lastly in the Panko mixture.

Fry: Add the oil to a medium saucepan ½ inch up the sides. Then preheat to medium high heat (350 degrees F). When the oil is ready, add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy.

Serve: Ranch dressing, marinara sauce or any dipping sauce like fry sauce would go great with this fried zucchini.

Looking to add a burst of flavor to your favorite dishes? With a perfect blend of heat and sweetness, this Firecracker Sauce will take any recipe to the next level. Whether you are using it as a basting sauce or a delightful dipping sauce, this is perfect for any meal! au

This sauce is so delicious on any poultry or fish. I have a few recipes that use this sauce that you must try! This Firecracker Chicken and this delicious Firecracker Salmon use this yummy sauce, and it gives your meat the perfect flavor.

What is Firecracker Sauce?

Firecracker sauce is a spicy and flavorful sauce often used in Asian cuisine, especially Chinese-American dishes. It combines sweet and spicy elements, creating a zesty, tangy, and slightly sweet flavor with a fiery kick. I am all about homemade sauces and spices, and this one is no exception.

The beauty of making sauce on your own is that you control all of the elements! If you want more heat, you can kick it up a notch by using hot sauce instead of buffalo sauce! Or, if you like it more mild, reduce the amount of red pepper flakes so that you can tolerate whatever heat level this sauce is at!

Ingredients in Firecracker Sauce

This sauce is so simple to make! It only takes a couple of minutes to throw it all together, and once you do, you won’t ever buy this at the store again! Check out the recipe card at the bottom of the post for all of the exact measurements.

Buffalo Sauce: Try making this at home using this recipe. This spicy and tangy condiment is perfect for adding a kick to dishes.

Light Brown Sugar: Sweet and caramel-like sugar that brings a rich flavor to the glaze.

Water: A small amount of liquid to help achieve the desired consistency.

Apple Cider Vinegar: This gives a subtle tartness and balances the sweetness of the glaze.

Salt: Enhances the overall taste and brings out the flavors of the other ingredients.

Red Pepper Flakes: Add a touch of heat to the glaze.

How to Make Firecracker Sauce

This recipe is all about measuring and then dumping it into the bowl! It’s so easy. There is no reason that you shouldn’t make this sauce!

Combine: Combine the buffalo sauce, brown sugar, water, vinegar, salt, and red pepper flakes in a medium bowl.

Whisk: Whisk the sauce together until the sugar is dissolved and the ingredients are incorporated.

Baste: Use as a basting sauce for fish or poultry, or enjoy as a dipping sauce!

Take lunchtime up a notch with this incredible gyro bowl! It has tender gyro meat, fluffy couscous, crunchy veggies, and zesty tzatziki all in one bowl. Healthy, hearty, and totally irresistible.

If you love Greek food as much as I do, check out this recipe for falafel, gyro meat, or tzatziki sauce! Classic dishes that taste so much better when made from scratch.

Greek Gyro Bowl

Get ready to whip up something amazing – your very own homemade gyro bowl! Imagine juicy gyro meat paired with fluffy Israeli couscous. It’s like taking your taste buds on a Mediterranean vacation in a single bowl.

Here’s the scoop: the gyro meat is super tasty and the couscous adds a cozy feel. But the real magic happens when you mix in fresh chard, cool cucumber, zesty red onion, and hearty chickpeas. Then, sprinkle some crumbly feta, drizzle tzatziki sauce, and squeeze some tangy lemon juice on top. Each bite is so flavorful, you’ll instantly become a fan!

Ingredients Needed

This is everything I used to give my gyro bowl that classic Greek flavor. Feel free to customize yours by adding more or less of your favorites! (Exact measurements are in the recipe card below.)

Gyro Meat: This tender, seasoned star brings bold, hearty flavors to the bowl. The great thing about homemade gyro meat is that it can easily be cut into slices and used for meal prep!

Israeli Couscous: The chewy couscous adds tasty texture to the mix.

Tzatziki: Creamy and tangy, it ties all the tastes together.

Chard: Adds color and some freshness.

Cucumber: Cool and crunchy, it contrasts with warm ingredients.

Red Onion: For some crunch and a pop of sweet and sharp flavor!

Chickpeas: Hearty and filling, chickpeas add a boost of protein and fiber.

Feta: No gyro bowl is complete without some crumbled feta. It’s so tangy and irresistible!

Lemons: Add lively brightness to every bite.

How to Make a Gyro Bowl

Making this gyro bowl isn’t just cooking; it’s creating a Mediterranean adventure for your taste buds. So grab your ingredients, follow these simple steps, and treat yourself to a mouthwatering lunch that’s as fun to make as it is to eat. It’s like bringing a taste of Greece right to your table!

Prepare Dishes: Make the Gyro Meat, while it is cooling, make the Israeli Couscous.

Pan-Fry: While the couscous is simmering, slice the Gyro Meat, heat a skillet over medium high heat. Add in the olive oil and sliced Gyro Meat. Pan fry the meat for about 5-8 minutes.

Make Tzatziki: Make the tzatziki sauce and then set aside.

Add Couscous to Bowls: Once the couscous has finished cooking, remove 4 cups of it, and evenly split it into 6 bowls. Then allow the couscous to cool for a while in the bowls while you prepare the vegetables.

Add Toppings: Once the couscous has cooled a bit and the vegetables are prepared, divide the chard among the bowls, followed by the cucumber onion, chickpeas, fried gyro meat, and feta.

Garnish and Serve: Top each bowl with some tzatziki sauce and lemon juice. Enjoy fresh!

Properly Store Leftovers: Store leftovers in airtight containers in the fridge for up to 4 days.

Creamy Tuscan garlic sauce is the secret weapon you didn’t know your kitchen needed – it makes all of your favorite meals unforgettable! It’s the most amazing blend of sun-dried tomatoes, cream, garlic, parmesan, and tasty seasonings. Whether it’s pasta, meat, or fish, this sauce does it all!

If you love Tuscan cooking as much as I do, here are a few recipes you have to try! (You can even use this delicious sauce for them!) Tuscan sausage pasta, crockpot Tuscan chicken, and Marry Me chicken!

Creamy Tuscan Garlic Sauce Recipe

This is the sauce to end all sauces. It does it all! Want to add more flavor to fish or chicken? Check. Make the most amazing pasta? Check. Creamy Tuscan garlic sauce is not only super easy to whip up, but has buttery, savory, and tangy flavor that the whole family will go crazy over.

I mean, you really can’t go wrong with sun-dried tomatoes, heavy cream, garlic, and parmesan. The good news about this creamy Tuscan garlic sauce is that it’s picky eater-approved. Even though it has spinach and sun-dried tomatoes in it, my youngest eats it no problem! It’s the perfect choice over a bed over spaghetti or fettuccine, served with these copycat Olive Garden breadsticks.

Ingredients You’ll Need

The great thing about this sauce is that it only takes a few simple ingredients to make. The exact measurements I used are in the recipe card below, but feel free to tweak the ratios to your liking.

Heavy Cream: This is the star of the show, making the sauce rich and creamy.

Chicken Broth: Adds a savory depth of flavor and helps thin out the sauce a bit. You can also use mushroom or vegetable broth for a vegetarian version.

Garlic Powder: Infuses that wonderful garlicky taste without the need to mince fresh garlic. Fresh garlic can also be used for more of a punch of flavor.

Italian Seasoning: Brings a medley of aromatic herbs that enhance the sauce’s Italian flair.

Parmesan Cheese: Adds some cheesy goodness and also helps thicken the sauce. Use freshly grated parmesan if you can!

Chopped Spinach: Adds color, nutrition, and a pleasant earthy taste to balance the richness of the sauce.

Drained Sun-Dried Tomatoes: These gems add a burst of tangy-sweet flavor and also give the sauce its lovely reddish color.

How to Make Creamy Tuscan Garlic Sauce

It’s super easy and takes less than 10 minutes. Simply mix all of your ingredients together and taste test as you go!

Combine Ingredients: Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese to a medium saucepan. Whisk over medium-high heat until it starts to thicken.

Add Vegetables: Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.

Serve: Serve over pasta, your favorite poultry, or seafood!

Sriracha sauce is a popular condiment that adds a burst of delicious spice to any dish. Try making it from scratch so it tastes just the way you like it!

Trust me, sriracha sauce is going to be one of your favorite homemade condiments. It adds spice and flavor like no other! You can also use it to make sriracha mayo, a creamier version you’ll want to put on everything!

What is Sriracha Sauce?

Sriracha sauce is a popular condiment originating in Thailand. You’ve probably seen that unmistakable red bottle at your favorite Asian restaurants! To make sriracha, they mix together red chili peppers, garlic, vinegar, sugar, and salt to create this awesome sauce that’s spicy and a bit tangy. It’s got that perfect medium-level heat that can jazz up any dish, whether it’s Asian food, loaded fries, or even your go-to sandwich or hamburger.

If you’re having trouble finding sriracha sauce (there’s actually a sriracha shortage!) or just want to be able to adjust the flavors, here’s how to make it at home! This way, you avoid all the exorbitant prices on eBay. It’s super easy to whip up and still has that tangy, spicy flavor we all know and love. So break out your food processor and get ready to make a batch of your own! Once you have it on hand, you will want to put it on all of your favorite dishes.

Ingredients in Sriracha Sauce

Remember, cooking is all about you. Especially when you make homemade sauces! Mix things up, adjust the ingredients, and create a sriracha that’s as unique as your taste buds. Note: all of the measurements that I used are in the recipe card at the end of the post.

Thai Peppers: Also known as birds eye peppers, these little firecrackers are what give sriracha sauce its spicy punch and vibrant red color. Want it a little less spicy? Try using red jalapeño peppers or mild chili peppers instead.

Fresh Lemon Juice or Lime Juice: Adding a bit of lemon or lime juice gives the sauce a zesty kick.

White Vinegar or Apple Cider Vinegar: Helps to balance out flavors. White vinegar keeps things neutral, while apple cider vinegar adds a little fruity flair. Rice vinegar also works!

Garlic Cloves: Add a pop of delicious savory flavor.

Brown Sugar: Brown sugar adds that touch of sweet to balance out the spice and tang. You’re the boss of your sauce, so adjust the sweetness to your liking. Brown sugar can also be swapped out with honey or maple syrup, but it will alter the flavor slightly.

Salt: Our trusty flavor booster! Salt amps up all the other flavors in the sriracha sauce and makes them pop. Just a little pinch is enough.

Homemade Sriracha Sauce Recipe

Now that you’ve got your ingredients ready, here’s how to make the perfect batch of homemade sriracha sauce! Simply blend everything up and adjust the flavor to your liking until it’s perfect.

Prepare Peppers: Remove the stems and chop the chiles including the seeds.

Blend: Add the chilies, lemon juice, garlic, brown sugar, salt, and vinegar to food processor and or blender and blend until smooth.

Simmer: Strain the sriracha sauce into a saucepan. Bring to a boil and simmer for 15 minutes. The sauce will thicken as it cools.

Store: Store in an airtight container in the refrigerator for up to one month.

Two juicy all-beef patties, special sauce, lettuce, cheese, pickles, and onions all on sesame seed buns! You’ll love recreating this copycat Big Mac burger at home.

If you really want to take your homemade burgers up a notch, try using homemade buns! They’re so much better than store-bought and have the best texture. Try these classic hamburger buns or brioche buns if you want to switch things up.

Homemade Big Mac Burger Recipe

Sure, you could just go to McDonald’s, but who wants a burger chock full of fillers that looks nothing like its picture? With this Big Mac burger recipe, you get everything you love about a Big Mac (like the special sauce!) but it’s much better quality. It’s comfort food at its finest and will have you satisfied down to the last bite.

Because, let’s be honest, is there anything better than sinking your teeth into a juicy all-beef patty topped with melty cheese, lettuce, onions, and Big Mac sauce? And let’s not forget that Big Macs have an extra bun in the middle, so the bread to burger ratio is just perfect! My mouth is watering just writing this. Trust me, you’re going to want to add these copycat Big Macs to the dinner lineup this week.

Burger and Sauce Ingredients

Mix all these flavors and textures up, and you’ve got yourself a homemade Big Mac – a tasty tower of yum that’s got a little bit of everything in each bite. Exact measurements are in the recipe card below.

Ground Beef: The juicy patty that’s the heart of the Big Mac burger. It’s seasoned and cooked just right for that delicious, meaty taste.

Salt and Pepper: Think of these as the flavor boosters. They make the beef taste even better!

Sesame Seed Buns: You’ll need 2 bottoms and 1 top per burger.

American Cheese: For some cheesy, melty goodness! You can also swap this out for cheddar, pepper jack, colby jack, you name it!

Diced White Onion: These are the crispy, kind of spicy bits that add a kick and a satisfying crunch.

Shredded Iceberg Lettuce: It’s crisp, it’s light, and it’s there to balance out the richness of the meat and cheese.

Dill Pickle Slices: Sour and tangy, these cut through the richness, making sure each bite isn’t too heavy.

Big Mac Sauce:

Mayonnaise: The rich and creamy base of the Big Mac sauce.

Sweet Pickle Relish: Relish adds a sweet and tangy flavor to the sauce that’s so delicious.

White Vinegar: For a little bit of tang.

Garlic Powder: Makes the sauce nice and savory.

Onion Powder: Another flavor booster!

Paprika: Paprika adds a bit of smokiness and gives the Big Mac sauce a bit of kick.

Turmeric: For a subtle earthy flavor that pairs well with the other ingredients.

Copycat Big Mac Burger and Sauce Recipe

Delicious, gourmet burgers ready in less than 30 minutes! Big Mac burgers are the perfect hearty meal and something that the whole family will enjoy.

Big Mac Sauce

Whisk Ingredients Together: In a small bowl, combine the mayonnaise, pickle relish, vinegar, garlic powder, onion powder, paprika, and turmeric. Chill in the refrigerator for several hours before serving. This will help the flavors meld together.

For the Burgers

Shape: Divide the ground beef evenly into 3-ounce portions and form into balls. Then cover and place in the refrigerator while you prepare the rest of the ingredients.

Heat Skillet: Heat your griddle or cast iron skillet to 400 degrees Fahrenheit.

Add to Pan: Place two balls of beef on the hot griddle or skillet. You can cook all of the hamburgers at the same time if your griddle will fit them all. Just work quickly because the meat cooks fast.

Flatten: Press the ball of meat down with a large flat metal spatula. Get the patty as flat and thin as you can. You’ll be doubling up the patties, so don’t be nervous about a thin patty. It helps to cover the meat with a piece of parchment paper so it doesn’t stick to the spatula.

Cook: Cook for 2-3 minutes on each side, then assemble.

To Assemble

Layer: Add the following ingredients, working from the bottom up: bottom bun, big mac sauce, onion, lettuce, beef patty, cheese, pickles, bottom bun, big mac sauce, onion, lettuce, beef patty, pickles, top bun.

Indulge in a delightful treat with this mouthwatering Peach Cobbler Cheesecake recipe. A delicious combination of creamy cheesecake, caramelized peaches, and a buttery streusel crust, all perfectly balanced to create a dessert that will impress any crowd!

If you know me, then you know that I love cheesecake. no matter how you slice it, I think there is a cheesecake for every occasion! Check out my favorites like this classic New York Cheesecake, this chocolate lovers dream, Death by Chocolate Cheesecake, or this tart Key Lime Cheesecake!

Peach Cobbler Cheesecake

It’s just about peach season, and I couldn’t let it pass without letting you know about this best-kept secret: Peach Cobbler Cheesecake. Yes, we all know and love peach cobbler, but I am telling you, that combining those delightful flavors and textures with a cheesecake?!… Let’s just say you may have a new favorite dessert after this!

This dessert not only has delicious peaches in the cheesecake filling, but you caramelize fresh peaches to garnish the top so that you can have that sweet, juicy taste in every bite. This cheesecake takes some time to make (but don’t worry, most of that time is chilling in the fridge!), but it’s worth every second!

Ingredients

The ingredients in this Peach Cobbler Cheesecake are classic. The cheesecake base is made up of all of the traditional ingredients but where it gets really good is the fresh peaches! Check out the recipe card at the bottom of the post for all of the exact measurements.

Streusel

Flour: Essential for the streusel topping, providing a light and crumbly texture.

Brown Sugar: Adds rich caramel sweetness to the streusel, complementing the cheesecake and peaches.

Salt: Balances flavors in the streusel.

Unsalted Butter: This binds streusel ingredients with a buttery touch.

Roasted Peaches

Peaches: Fresh and perfectly ripe peaches, ready to be roasted for a sweet and juicy addition to the cheesecake.

Brown Sugar: Sweetens and caramelizes the roasted peaches, enhancing their natural flavors.

Cinnamon: Adds a warm, aromatic spice to the roasted peaches, complementing their sweetness.

Nutmeg: Provides a subtle, nutty flavor to the roasted peaches, adding depth to the overall taste of the dessert.

Crust

Graham Cracker Crumbs: Finely crushed graham crackers form the base of the crust, making the perfect crust for the sweet filling.

Brown Sugar: Adds a rich, caramel-like sweetness to the crust, complementing the creamy cheesecake filling.

Salt: Balances the sweetness of the crust, enhancing its overall flavor.

Unsalted Butter: The melted butter binds the graham cracker crumbs together, creating a delicious crust.

Cheesecake

Cream Cheese: This provides a creamy and tangy element to the cheesecake filling, making it rich and smooth.

Sour Cream: This enhances the creaminess of the cheesecake filling, adding a slight tanginess and velvety consistency.

Brown Sugar: The brown sugar sweetens the cheesecake filling with a mellow caramel flavor, balancing the creaminess and tanginess.

Eggs: These bring the cheesecake filling together.

Vanilla Bean Paste: You can use vanilla extract instead if that’s what you have on hand.

How to Make Peach Cobbler Cheesecake

These instructions are long, but only because I wanted to be thorough in making sure that you had every question answered and felt confident making this cheesecake on your own!

Streusel

Prep: Preheat the oven to 350 degrees Fahrenheit.

Whisk: Whisk together the flour, brown sugar, and salt in a medium bowl. Add the melted butter and stir until most of the dry ingredients are moistened but some flour mixture remains.

Bake: Pour onto a parchment-lined baking sheet and bake for 10-12 minutes. Let cool completely.

Peaches

Garnish: Slice the peaches into 8-12 slices. Lay on a parchment-lined baking sheet and sprinkle with the brown sugar, cinnamon, and nutmeg.

Cook: Roast at 400 degrees Fahrenheit for 7-10 minutes, until soft but still holds its shape. Let cool completely.

Slice: You may slice half of the cooled peaches into bite-size pieces for the center of the cheesecake, or you may leave them whole.

Reserve Syrup: When ready to serve the cheesecake, reserve the remaining syrup from the peaches for drizzle.

Crust

Prep Pan: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray and wrapping it with four layers of heavy-duty 18-inch aluminum foil. Be sure the foil goes all the way up the sides for each layer, to prevent water from seeping into the crust.

Make Crust: Mix graham cracker crumbs, brown sugar, and melted butter together. This should resemble damp sand.

Press Crust: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.

Bake: Bake for 10 minutes. Allow to cool completely. Keep the oven on, as the peach cobbler cheesecake will bake at the same temperature.

Cheesecake

Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.

Combine: Add the brown sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.

Add Eggs and Mix: Add the eggs one at a time and beat on low speed until combined about 30 seconds-1 minute. Scrape the bowl again. Add the vanilla paste or vanilla extract and mix just until fully combined. 

Bake The Cheesecake

Prep Pan: Place the wrapped pan in a deep roasting pan. Alternatively, you can use a baking sheet as long as the sides are about 2 inches deep.

Add Batter: Add half of the peach cobbler cheesecake batter to the pan. Carefully spread half of the cooled, roasted peaches over the filling and then top with half of the cooled streusel. Gently top with the remaining cheesecake batter, using a spatula to smooth out the top.

Create a Bath: Carefully add boiling water to the baking sheet until there are about 1 ½ inches of water around the springform pan. Carefully move your pan to a rack in the oven that is positioned in the lower third of the oven.

Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and recheck it.

Let Cool IN OVEN: Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

Remove from foil: Once the oven and the cheesecake are fully cooled, remove the cheesecake from the oven and carefully remove the foil lining the pan.

Chill: Chill in the fridge for 4-6 hours, or overnight before serving. Right before serving top the peach cobbler cheesecake with the remaining roasted peaches and streusel. Drizzle with the reserved peach syrup, if desired.

Salmon so good, it will have everyone falling in love! Marry Me Salmon is soft and flaky, smothered in an buttery, creamy sun-dried tomato sauce. Trust me, it’s one of the best dishes you’ll ever make!

This marry me salmon is so delicious. The creamy, flavorful sauce will have everyone hooked! You’ll also have to try this reader-favorite marry me chicken!

Creamy Sun-Dried Tomato Salmon

It’s pretty clear that I love Tuscan recipes, I have quite a few on the blog now! (I’m just going to leave this Tuscan sausage pasta here for you to try if you haven’t already!) These dishes are creamy, buttery, and loaded with mouthwatering sun-dried tomato flavor. Marry me salmon is no different, and I know you’ll love it as much as my family does.

The salmon filets get cooked to seared, juicy perfection. They’re great on their own, but even better with this Tuscan sauce! It’s savory, buttery, with just a bit of sweetness from the dried tomatoes. Each bite is pure indulgence! Serve this salmon on a bed of your favorite pasta for a meal the whole family will be asking for all the time.

Ingredients in Marry Me Salmon

Each of these ingredients plays a part in making marry me salmon so irresistible! You can find all of the ingredients I used in the recipe card below.

For the Salmon

Salmon Filets: I used skinless salmon. Be sure you use cuts that are roughly the same size so they cook at the same rate.

Olive Oil: For cooking the salmon in and also helping the seasonings stick.

Dried Italian Seasoning: No Tuscan recipe is complete without this tasty blend of herbs!

Salt and Pepper: to give the salmon an extra layer of flavor.

For the Sauce

Butter: To give the marry me salmon sauce a tasty richness!

Minced Garlic: For the perfect savory flavor. Fresh minced garlic is best! If you prefer a milder garlic flavor, garlic powder can also be used.

Flour: Thickens up the sauce a little.

Chicken Broth: Acts as the flavorful base of the sauce. You can also use mushroom or vegetable broth, but it will change the flavor slightly.

Heavy Cream: This is what makes the sauce so good! You can also use half and half if you want the sauce to be a little lighter.

Grated Parmesan: For the best nutty, cheesy flavor.

Sun-Dried Tomatoes: Give the dish that classic Tuscan flavor. Make sure they’re drained so they don’t add too much liquid to the sauce.

Dried Italian Seasoning: More herbs to give the sauce flavor!

Lemon Zest: Adds bright flavor that cuts through the richness of the sauce.

Fresh Basil: This is optional, but if you want to add a little extra flavor to your dish, garnish with fresh chopped basil! It also gives the marry me salmon a perfect presentation.

How to Make Creamy Tuscan Salmon

This is a restaurant-quality dish that’s ready in 30 minutes. What could be better than that? Anything that tastes this good but is so easy to make is a winner in my book.

Add Seasonings and Olive Oil: Brush olive oil on top of each of the salmon fillets using a basting brush. Season with Italian seasoning, salt, and pepper.

Heat Skillet: Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Cook: Add the salmon filets to the skillet and cook until golden brown and crispy, about 3 minutes on each side. Lower the heat and then allow the salmon to cook through to the center. Remove the filets from the skillet and set them aside.

Sauce

Melt Butter, Sauté Garlic: Return to the same skillet, and add the butter. Melt the butter over medium-high heat then sauté the garlic for 30 seconds until fragrant. Add in the flour and stir to make a paste.

Add Broth, Cream, and Cheese: Whisk in the chicken broth, heavy cream, and parmesan cheese.

Stir in Remaining Ingredients: Stir in the drained sun-dried tomatoes, Italian seasoning, and lemon zest. Season with more salt and pepper if needed.

Thicken: Simmer the sauce for a few minutes for it to thicken.

Add Salmon: Return the salmon filets back to the skillet and then layer on top of the sauce.

Simmer: Turn the heat to medium-low, then continue to simmer for 10 minutes.

Garnish: Garnish with freshly chopped basil leaves and additional lemon zest if desired.

Serve: Serve marry me salmon warm over pasta or rice.