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Made at Home Recipes, Brownsville, OR (2025)

05/22/2025

🍫 German Chocolate Poke Cake
Ingredients:
For the Cake:

1 box of German chocolate cake mix (or use a homemade chocolate cake mix)

Ingredients called for on the box (usually eggs, oil, and water)

For the Filling:

1 can (14 oz) sweetened condensed milk

1 jar (12 oz) caramel ice cream topping (or homemade caramel sauce)

For the Topping:

1/2 cup unsalted butter

1 cup brown sugar, packed

1/2 cup evaporated milk

1 tsp vanilla extract

2 cups shredded sweetened coconut

1 cup chopped pecans (or walnuts)

Instructions:
Bake the Cake:

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Prepare the German chocolate cake mix according to the package instructions (usually with water, eggs, and oil).

Pour the batter into the prepared pan and bake according to the package instructions (typically 30-35 minutes) until a toothpick inserted comes out clean.

Once baked, remove from the oven and allow the cake to cool for 10 minutes.

Poke the Cake:

Using the end of a wooden spoon or a fork, gently poke holes all over the top of the warm cake (about 20-30 holes). Make sure not to go all the way to the bottom.

Add the Filling:

In a medium bowl, mix together the sweetened condensed milk and caramel topping. Pour the caramel mixture evenly over the cake, making sure it gets into the holes.

Let the cake sit for about 15 minutes to absorb the caramel mixture.

Make the Coconut-Pecan Topping:

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and evaporated milk. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently.

Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans until well combined.

Top the Cake:

Evenly spread the coconut-pecan topping over the cooled cake. Let it cool completely in the pan.

Chill & Serve:

Refrigerate the cake for at least 2 hours, or preferably overnight, so it can set and the flavors meld together. The cake will be extra moist and flavorful after chilling.

Slice and serve!

🍰 Tips:
Make Ahead: This cake is perfect for making ahead of time and letting the flavors develop overnight.

Extra Chocolate: If you want an extra chocolatey kick, drizzle some chocolate ganache over the coconut topping or sprinkle some mini chocolate chips on top before serving.

Storage: Keep leftovers covered in the fridge for up to 3-4 days.

05/22/2025

🍓 Strawberry Cheesecake Eggroll Bites
Ingredients:
For the Cheesecake Filling:

8 oz cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla extract

1/4 cup strawberry jam (or fresh strawberries, finely chopped)

2 tbsp sour cream (optional, for extra creaminess)

For the Eggroll Bites:

10–12 eggroll wrappers (found in the refrigerated section of most grocery stores)

1–2 cups vegetable oil (for frying)

1/4 cup granulated sugar (for coating)

1 tsp cinnamon (optional, for coating)

Instructions:
Make the Cheesecake Filling:

In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

Add in the strawberry jam (or chopped strawberries) and sour cream, if using. Mix until fully incorporated. Set aside.

Assemble the Eggroll Bites:

Lay an eggroll wrapper on a clean surface, with one corner pointing toward you (like a diamond shape).

Spoon about 1-2 tablespoons of the cheesecake filling into the center of the wrapper.

Fold the bottom corner up over the filling, then fold in the two side corners. Roll tightly toward the top corner, sealing the edge with a bit of water to keep it from opening during frying.

Fry the Eggroll Bites:

Heat vegetable oil in a frying pan over medium-high heat (about 350°F if you’re using a thermometer).

Fry the eggrolls in batches, turning occasionally, until golden brown and crispy — about 2-3 minutes per side.

Remove and drain on paper towels.

Coat the Eggroll Bites:

In a small bowl, mix together the granulated sugar and cinnamon (if using). While the eggroll bites are still warm, roll them in the cinnamon sugar mixture.

Serve:

Let the eggroll bites cool for a few minutes and serve them warm! For extra indulgence, serve with a side of whipped cream, strawberry sauce, or chocolate syrup for dipping.

🍓 Tips:
Baked Version: If you prefer to bake them, preheat your oven to 375°F (190°C). Arrange the eggrolls on a baking sheet and brush with a little melted butter. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.

Make-Ahead: You can prepare the filling and eggrolls ahead of time. Store them in the fridge until you’re ready to fry them.

Fresh Strawberries: If you’re using fresh strawberries, make sure to chop them finely and drain any excess liquid before adding them to the filling.

05/22/2025

🥗 Best Macaroni Salad
Ingredients:
For the Salad:

8 oz elbow macaroni (about 2 cups dry pasta)

1 cup celery, diced

1/2 cup red bell pepper, diced

1/2 cup red onion, finely diced

1/2 cup peas (frozen or fresh)

2 hard-boiled eggs, chopped (optional but great!)

1/4 cup sweet pickle relish (or dill relish if you prefer tangy)

For the Dressing:

1 cup mayonnaise (use full-fat for creaminess)

2 tbsp Dijon mustard (or yellow mustard)

1 tbsp white vinegar (or apple cider vinegar for a twist)

1 tsp sugar (optional, but balances the acidity)

1/2 tsp garlic powder

Salt and pepper to taste

Instructions:
Cook the Pasta:

Cook the macaroni according to package directions in salted water until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely.

Prepare the Vegetables:

While the pasta is cooling, dice the celery, red bell pepper, and red onion. Chop the boiled eggs, if using.

Make the Dressing:

In a large mixing bowl, combine the mayonnaise, mustard, vinegar, sugar, garlic powder, salt, and pepper. Whisk until smooth and well combined.

Assemble the Salad:

Add the cooled pasta, chopped veggies, peas, eggs, and relish to the bowl with the dressing. Toss everything together until evenly coated.

Chill:

Cover the salad and refrigerate for at least 2 hours, preferably overnight, for the flavors to meld together.

Serve:

Stir the salad before serving. If needed, add a little extra mayo or a splash of vinegar for creaminess or tang.

🍽️ Tips:
Make Ahead: This salad keeps well in the fridge for up to 3 days, so it’s perfect for meal prep!

Add-ins: Try adding chopped ham, cooked bacon, shredded cheese, or even a handful of olives for extra flavor.

Spicy Twist: Add a diced jalapeño or a pinch of cayenne pepper for some heat.

05/22/2025

🍰 Oreo Red Velvet Cheesecake
Ingredients:
For the Oreo Crust:

24 Oreo cookies (or any chocolate sandwich cookies), crushed

1/4 cup unsalted butter, melted

For the Red Velvet Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1/2 cup sour cream

1 tsp vanilla extract

2 tbsp all-purpose flour

2 tbsp unsweetened cocoa powder

1 tbsp red food coloring (or as needed for a vibrant color)

Pinch of salt

For the Topping (optional but recommended):

1 cup heavy whipping cream

2 tbsp powdered sugar

1/2 tsp vanilla extract

8–10 Oreo cookies, crushed (for garnish)

Instructions:
Prepare the Crust:

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray, then line the bottom with parchment paper.

Crush Oreo cookies (either in a food processor or in a sealed bag with a rolling pin).

Mix crushed cookies with melted butter until well combined.

Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and let cool while you prepare the filling.

Make the Red Velvet Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy (about 2–3 minutes).

Add the eggs one at a time, beating after each addition.

Mix in sour cream, vanilla extract, flour, cocoa powder, and a pinch of salt.

Add the red food coloring and mix until the color is evenly incorporated and vibrant.

Assemble the Cheesecake:

Pour the red velvet cheesecake batter over the cooled Oreo crust, smoothing the top.

Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).

Turn off the oven and let the cheesecake sit in the oven with the door cracked for 1 hour. This helps prevent cracking.

After that, remove from the oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or overnight for best results.

Make the Whipped Cream Topping:

In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream over the top of the cheesecake and garnish with crushed Oreos.

Serve:

Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.

Slice and enjoy the rich, creamy goodness!

🍫 Optional Variations:
Chocolate Ganache: Drizzle melted chocolate ganache over the top for an extra layer of decadence.

Mini Cheesecakes: Make mini versions using a muffin tin or tart pans for individual servings.

05/22/2025

🥓🧀 Tater Tot Sausage Breakfast Casserole
Ingredients:
1 lb breakfast sausage (pork, turkey, or spicy)

1 small onion, diced (optional)

2 cups shredded cheddar cheese (or cheese blend)

8 large eggs

1/2 cup milk (or half-and-half for creamier texture)

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1 (32 oz) bag frozen tater tots

Optional toppings: sliced green onions, chopped parsley, or hot sauce

Instructions:
Preheat Oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

Cook the Sausage:

In a skillet over medium heat, cook sausage (and onion, if using) until browned and crumbled. Drain any excess grease.

Assemble the Casserole:

Spread cooked sausage evenly in the bottom of the baking dish.

Sprinkle cheese over the sausage.

Arrange frozen tater tots in a single layer on top.

Mix the Eggs:

In a medium bowl, whisk together eggs, milk, garlic powder, salt, and pepper.

Pour & Bake:

Pour the egg mixture evenly over the casserole.

Bake uncovered for 45–50 minutes, or until eggs are set and the top is golden brown.

Rest & Serve:

Let sit for 5–10 minutes before cutting. Garnish with green onions or parsley if desired.

🍳 Make-Ahead Tips:
Assemble the night before, cover, and refrigerate. In the morning, bake as directed (may need 5–10 extra minutes).

Freezes well after baking — great for meal prep!

🔁 Variations:
Add diced bell peppers, spinach, or mushrooms for a veggie boost.

Swap sausage for bacon, ham, or a meatless crumble.

Use pepper jack cheese for a spicy kick.

05/22/2025

🥬 Hearty Stuffed Cabbage Roll Casserole
Ingredients:
1 lb ground beef (or a mix of beef and pork)

1 small onion, diced

3 garlic cloves, minced

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes (with juices)

2 tbsp tomato paste

1/2 tsp paprika

1 tsp dried oregano or Italian seasoning

1 tbsp Worcestershire sauce (optional)

Salt & pepper to taste

2 cups cooked white rice

1 medium head of green cabbage, chopped (about 6–8 cups)

1 1/2 cups shredded mozzarella or cheddar cheese (optional topping)

Instructions:
Preheat Oven to 375°F (190°C). Grease a 9x13" baking dish.

Cook the Meat Sauce:

In a large skillet over medium heat, cook ground beef and onion until browned. Drain any fat.

Add garlic and cook 1 more minute.

Stir in tomato sauce, diced tomatoes, tomato paste, paprika, oregano, Worcestershire sauce, salt, and pepper.

Simmer for 10 minutes, then stir in cooked rice. Remove from heat.

Par-Cook the Cabbage (optional but helps):

Steam chopped cabbage in a large pot with a splash of water for 5–7 minutes, or microwave covered for 6–8 minutes until slightly tender. Drain.

Assemble the Casserole:

Spread half of the cabbage in the bottom of the dish.

Spoon and spread half of the meat-rice mixture over it.

Repeat layers: remaining cabbage, then remaining meat mixture.

Top with shredded cheese, if using.

Bake:

Cover tightly with foil and bake for 40 minutes.

Uncover and bake an additional 10–15 minutes, until hot and bubbly. Cheese should be melted and golden.

Serve:

Let rest for 5–10 minutes before serving. Garnish with parsley if desired.

🥄 Variations:
Low-carb: Use cauliflower rice instead of white rice.

Veggie version: Use lentils instead of ground beef.

Add heat: Stir in a pinch of chili flakes or a diced jalapeño.

05/22/2025

✨ Heavenly Brownie Cupcakes
Ingredients:
1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

1/2 cup semi-sweet chocolate chips (optional but heavenly)

1/2 cup chopped walnuts or pecans (optional)

Instructions:
Preheat Oven to 350°F (175°C). Line a muffin tin with 9–10 cupcake liners or grease well.

Melt Butter & Mix:

In a medium saucepan (or microwave-safe bowl), melt the butter.

Remove from heat and stir in sugar, eggs, and vanilla until smooth.

Add Dry Ingredients:

Stir in cocoa powder, flour, baking powder, and salt. Mix until just combined.

Fold in chocolate chips and/or nuts if using.

Fill the Cups:

Divide batter evenly among cupcake liners — about 3/4 full.

Bake:

Bake for 18–22 minutes, or until the tops are set and a toothpick inserted comes out with moist crumbs (not wet batter).

Cool:

Let cool in the pan for 10 minutes before transferring to a wire rack. Eat warm for extra gooey goodness or cool completely.

🍫 Optional Toppings:
A dollop of whipped cream or ice cream

A swirl of peanut butter or caramel before baking

Sprinkle sea salt on top before or after baking for that sweet-salty finish

Add mini marshmallows in the last 5 minutes for a s’mores vibe

05/22/2025

🍦 Basic Vanilla Ice Cream (Custard-Style)
Ingredients:
2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

4 large egg yolks

2 tsp pure vanilla extract

Pinch of salt

Instructions:
Make the Custard Base:

In a medium saucepan over medium heat, combine the milk, cream, and half the sugar. Warm until steaming but not boiling.

In a separate bowl, whisk egg yolks with the remaining sugar until pale and slightly thickened.

Slowly pour some of the warm cream mixture into the egg yolks while whisking (to temper and avoid scrambling). Then pour the egg mixture back into the saucepan.

Cook Until Thickened:

Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (about 170–175°F or 77–80°C).

Do not let it boil!

Strain & Chill:

Remove from heat, stir in vanilla and a pinch of salt.

Strain through a fine-mesh sieve into a clean bowl.

Cover and chill in the refrigerator for at least 4 hours, preferably overnight.

Churn:

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

Freeze to Set:

Transfer to an airtight container and freeze for at least 2–4 hours for a firmer texture.

🍨 No Ice Cream Maker? Try This No-Churn Method:
Ingredients:

2 cups heavy whipping cream

1 can (14 oz) sweetened condensed milk

2 tsp vanilla extract

Instructions:

Whip heavy cream to stiff peaks.

Fold in condensed milk and vanilla.

Pour into a loaf pan and freeze for 6 hours or overnight.

05/22/2025

🍠 Mini Sweet Potato Pies
Ingredients:
For the Filling:

2 cups mashed sweet potatoes (about 2 medium sweet potatoes, baked or boiled)

1/2 cup brown sugar (light or dark)

1/4 cup granulated sugar

2 eggs

1/2 cup evaporated milk (or half-and-half)

1/4 cup melted butter

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger (optional)

Pinch of salt

For the Crust:

1 package refrigerated pie crusts (2 rounds) — or homemade if you prefer

Cooking spray or butter for greasing

Instructions:
Preheat Oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.

Prepare the Pie Crusts:

Roll out pie dough and use a round cookie cutter (about 3–4 inches) to cut circles.

Gently press each circle into a muffin cup, shaping up the sides to form mini pie shells.

Make the Filling:

In a large bowl, combine mashed sweet potatoes, brown sugar, granulated sugar, eggs, evaporated milk, melted butter, vanilla, and spices.

Mix until smooth using a hand mixer or whisk.

Assemble:

Spoon filling into each mini crust (fill nearly to the top — it won’t rise much).

Bake:

Bake for 25–30 minutes or until the centers are set and a toothpick comes out clean.

Cool & Serve:

Let cool in the pan for 10 minutes, then gently remove and cool completely on a wire rack.

Top with whipped cream, a sprinkle of cinnamon, or candied pecans if desired.

🧁 Optional Toppings:
Mini marshmallows (toasted on top)

Whipped cream

Maple glaze

Pecan praline crumble

05/22/2025

🧀 Baked Cream Cheese Spaghetti
Ingredients:
For the Pasta:

12 oz spaghetti

1 lb ground beef (or sausage or turkey)

1 small onion, chopped

2–3 garlic cloves, minced

1 jar (24 oz) marinara or pasta sauce

1 block (8 oz) cream cheese, softened

1/4 cup sour cream (optional – for extra creaminess)

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 tsp Italian seasoning

Salt and pepper to taste

Fresh basil or parsley for garnish (optional)

Instructions:
Preheat Oven to 350°F (175°C).

Cook Spaghetti:

Boil spaghetti in salted water until just al dente. Drain and set aside.

Prepare Meat Sauce:

In a skillet over medium heat, cook ground beef with chopped onion until browned. Drain fat.

Add garlic and cook for 1 more minute.

Stir in marinara sauce and Italian seasoning. Simmer for 5 minutes. Season with salt and pepper.

Cream Cheese Mixture:

In a large mixing bowl, combine warm drained spaghetti with softened cream cheese, sour cream (if using), and Parmesan cheese. Mix until the pasta is coated and creamy.

Assemble the Casserole:

In a greased 9x13-inch baking dish, layer:

Cream cheese spaghetti mixture

Meat sauce

Top with shredded mozzarella

Bake:

Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.

Serve:

Garnish with fresh parsley or basil, and dig in! 😽🍝

💡 Tips:
Let the cream cheese sit out to soften or microwave it slightly so it blends smoothly.

Want it spicy? Add red pepper flakes or use spicy Italian sausage.

Can be made ahead and refrigerated – just add 5–10 minutes extra baking time.

05/22/2025

🌮 Dorito Taco Salad
Ingredients:
For the Salad:

1 lb ground beef (or ground turkey)

1 packet taco seasoning (or 2 tbsp homemade taco seasoning)

1/4 cup water

1 head iceberg lettuce, chopped (or 6 cups romaine)

1–2 cups cherry tomatoes, halved

1 can (15 oz) kidney beans or black beans, rinsed and drained

1 cup shredded cheddar cheese (or Mexican blend)

1/2 red onion, finely chopped (optional)

1 large avocado, diced (optional)

2–3 cups Nacho Cheese Doritos, crushed slightly

Sliced black olives (optional)

For the Dressing:

1/2 cup Catalina dressing (classic)

OR use ranch or a mix of sour cream + salsa for a different twist

Instructions:
Cook the Meat:

In a skillet over medium heat, brown the ground beef until fully cooked.

Drain excess grease, then stir in taco seasoning and water. Simmer for 3–4 minutes. Let it cool slightly.

Assemble the Salad:

In a large bowl, combine lettuce, tomatoes, beans, cheese, red onion, and avocado.

Add Meat & Chips:

Add the cooled taco meat and gently toss with the salad.

Just before serving, add the crushed Doritos and dressing. Toss again until everything is coated.

Serve:

Serve immediately so the Doritos stay crunchy!

Optional Add-ins:
Corn

Jalapeños

Green onions

Cilantro

Lime wedges on the side

05/22/2025

Garlic Parmesan Chicken Pasta
Ingredients:
For the Chicken:

2 large boneless, skinless chicken breasts (or thighs)

1 tsp garlic powder

1 tsp Italian seasoning

Salt & pepper to taste

2 tbsp olive oil

For the Sauce & Pasta:

10 oz (about 3 cups) pasta (penne, fettuccine, or your favorite)

3–4 garlic cloves, minced

2 tbsp butter

2 tbsp flour

2 cups whole milk (or half-and-half for extra creaminess)

1 cup chicken broth (optional – replace with milk for thicker sauce)

1 cup grated Parmesan cheese

1/2 cup heavy cream (optional, for richness)

Salt & pepper to taste

Crushed red pepper flakes (optional, for heat)

Fresh parsley or basil, chopped (for garnish)

Instructions:
Cook the Pasta:

Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside.

Cook the Chicken:

Season both sides of the chicken with garlic powder, Italian seasoning, salt, and pepper.

Heat olive oil in a large skillet over medium heat. Add chicken and cook 5–6 minutes per side, or until golden and fully cooked. Remove from skillet and let rest. Then slice or cube.

Make the Garlic Parmesan Sauce:

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Whisk in flour and cook for 1–2 minutes to make a roux.

Slowly whisk in milk and chicken broth (if using), stirring constantly until smooth and thickened (about 3–5 minutes).

Stir in Parmesan cheese, heavy cream (if using), salt, pepper, and red pepper flakes. Let simmer until creamy.

Combine:

Add cooked pasta and sliced chicken to the sauce. Toss to coat well. Cook for another 2 minutes to heat everything through.

Garnish & Serve:

Sprinkle with extra Parmesan and chopped herbs before serving.

Tips:
Use rotisserie chicken to save time.

Add steamed broccoli or spinach for a veggie boost.

You can swap the milk and cream with plant-based options like oat milk and cashew cream.

Made at Home Recipes

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