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Susan Recipes, 11056 US-191, États-Unis, Daniel, UT (2026)

08/30/2025

🍫 High-Protein Cottage Cheese Chocolate Muffins
Ingredients (makes 10–12 muffins)

1 cup oat flour (or blended rolled oats)

½ cup chocolate protein powder (whey or plant-based)

¼ cup unsweetened cocoa powder

1 tsp baking powder

½ tsp baking soda

Pinch of salt

2 large eggs

¾ cup low-fat cottage cheese (blended until smooth)

¼ cup honey or maple syrup (or 2–3 tbsp for lower sugar)

½ cup unsweetened almond milk (or any milk)

2 tbsp coconut oil (or olive oil)

1 tsp pure vanilla extract

¼ cup mini dark chocolate chips (optional, for extra richness)

Instructions

Preheat oven to 350°F (175°C). Line or grease a muffin tin.

In a large bowl, whisk oat flour, protein powder, cocoa, baking powder, baking soda, and salt.

Blend the cottage cheese until creamy (to avoid lumps).

In another bowl, mix blended cottage cheese, eggs, honey, milk, oil, and vanilla.

Add wet ingredients into the dry mixture and stir until just combined (do not overmix).

Fold in chocolate chips if using.

Divide batter into muffin cups (about ¾ full).

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out mostly clean.

Let cool before serving.

Nutrition (per muffin, approx.)

Calories: 150–170

Protein: 10–12g

Carbs: 15–18g

Fat: 4–6g

Fiber: 2–3g

✅ Why they work:

Cottage cheese makes them extra moist and adds slow-digesting casein protein.

Protein powder + cocoa gives a rich chocolate flavor with a muscle-friendly boost.

Perfect for breakfast, snacks, or post-workout fuel.

05/26/2025

🍓 Strawberry Shortcake Pound Cake
Ingredients:
For the Pound Cake:
1 1/2 cups (3 sticks) unsalted butter, softened

2 1/2 cups granulated sugar

6 large eggs, room temperature

1 tablespoon vanilla extract

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup whole milk

For the Strawberry Filling:
1 1/2 pounds fresh strawberries, hulled and sliced

1/3 cup granulated sugar (adjust to taste)

1 tablespoon lemon juice

For the Whipped Cream:
2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Instructions:
1. Make the Pound Cake:
Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.

In a large bowl, cream the butter and sugar until light and fluffy (about 4–5 minutes).

Beat in eggs, one at a time, then add vanilla.

In a separate bowl, whisk flour, baking powder, and salt.

Add the dry ingredients to the butter mixture in 3 parts, alternating with milk. Start and end with flour. Mix just until combined.

Pour into prepared pan and smooth the top.

Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

2. Make the Strawberry Filling:
In a bowl, toss sliced strawberries with sugar and lemon juice.

Let sit for 20–30 minutes to macerate and release juices.

3. Make the Whipped Cream:
In a chilled bowl, beat cream, powdered sugar, and vanilla until soft peaks form.

Assembly Options:
Bundt-style:

Slice cake horizontally into 2 or 3 layers.

Spoon strawberries and whipped cream between each layer and on top.

Loaf-style:

Cut thick slices of pound cake.

Layer with whipped cream and strawberries for individual servings.

05/26/2025

Easy Small Batch Brownies
Ingredients:
1/4 cup (half stick) unsalted butter, melted

1/2 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1/4 cup unsweetened cocoa powder

1/4 cup all-purpose flour

1/8 teaspoon salt

1/4 cup chocolate chips or chunks (optional)

1 tablespoon milk (optional, for a fudgier texture)

Instructions:
Preheat oven to 325°F (165°C).
Line a 6x6-inch pan or loaf pan (8x4-inch works too) with parchment paper or lightly grease it.

Mix Wet Ingredients:
In a medium bowl, whisk melted butter and sugar until combined.
Add egg and vanilla; whisk until smooth and slightly glossy.

Add Dry Ingredients:
Sift in cocoa powder, flour, and salt. Stir until just combined — do not overmix.
Fold in chocolate chips, if using.

Bake:
Pour batter into prepared pan and smooth the top.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).

Cool and Enjoy:
Let cool in the pan for at least 10–15 minutes before slicing.
Enjoy warm or at room temperature

05/26/2025

Golden Sweet Cornbread
Ingredients:
1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk (whole or 2% preferred)

2 large eggs

1/3 cup vegetable oil (or melted butter for richer flavor)

3 tablespoons honey (optional, for added sweetness and moisture)

Instructions:
Preheat oven to 400°F (200°C).
Grease a 9-inch square baking dish or line it with parchment paper.

Mix Dry Ingredients:
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

Mix Wet Ingredients:
In another bowl, beat together the milk, eggs, oil (or melted butter), and honey until well combined.

Combine:
Add the wet mixture to the dry ingredients. Stir just until combined. Do not overmix; batter should be slightly lumpy.

Bake:
Pour the batter into the prepared pan and spread evenly.
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Cool and Serve:
Let cool slightly. Serve warm with butter, honey, or alongside chili or barbecue.

05/18/2025

🍓 Raspberry Cinnamon Rolls with Lemon Glaze
📝 Dough Ingredients:
3/4 cup warm milk (about 110°F)

2 1/4 teaspoons (1 packet) active dry yeast

1/4 cup granulated sugar

1 large egg

1/4 cup unsalted butter, melted

1/2 teaspoon salt

2 3/4 cups all-purpose flour

📝 Raspberry Filling:
1 1/4 cups fresh or frozen raspberries

1/2 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

Optional: zest of 1 lemon

📝 Lemon Glaze:
1 cup powdered sugar

1–2 tablespoons fresh lemon juice

1 teaspoon lemon zest

Optional: 1 tablespoon milk (for a thinner glaze)

🔪 Instructions
1. Make the Dough
In a large bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.

Mix in egg, melted butter, and salt. Gradually add flour and knead until smooth and elastic (about 5–7 minutes by hand or with a mixer).

Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.

2. Make the Raspberry Filling
In a saucepan over medium heat, combine raspberries, sugar, cinnamon, and cornstarch.

Stir and cook until the mixture thickens (about 5 minutes). Let cool to room temperature.

3. Roll & Assemble
Roll dough into a 10x15 inch rectangle on a floured surface.

Spread raspberry filling evenly over the dough, leaving a small border.

Roll tightly from the long edge into a log. Slice into 9–12 rolls and place in a greased 9x13-inch pan or round baking dish.

4. Second Rise
Cover rolls and let rise again for 30–45 minutes, until puffy.

5. Bake
Preheat oven to 350°F (175°C).

Bake rolls for 22–28 minutes, or until golden and bubbling.

Let cool slightly before glazing.

6. Make the Lemon Glaze
Whisk together powdered sugar, lemon juice, lemon zest, and milk if needed.

Drizzle over warm (not hot) rolls.

🍴 Serve & Enjoy
Best served fresh, but they reheat beautifully. Store leftovers covered at room temp for 1–2 days or in the fridge for up to 4.

💡 Tips:
Frozen berries work great — no need to thaw.

Add a handful of white chocolate chips before rolling for extra indulgence.

Want to prep ahead? Assemble rolls, cover, and refrigerate overnight. Bake in the morning after a short rise.

05/18/2025

🍫 Chocolate Fudge Layered Cake
📝 Ingredients
For the Cake (Two 9-inch rounds):
1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 cups granulated sugar

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk (or buttermilk for extra richness)

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water or hot coffee (coffee deepens the chocolate flavor)

For the Fudge Frosting:
1 cup (2 sticks) unsalted butter

¾ cup unsweetened cocoa powder

½ cup heavy cream (plus more if needed)

2 teaspoons vanilla extract

3–4 cups powdered sugar, sifted

Pinch of salt

🔪 Instructions
1. Bake the Cake Layers
Preheat oven to 350°F (175°C). Grease and flour (or line) two 9-inch round cake pans.

In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.

Carefully stir in the boiling water or hot coffee (batter will be thin).

Pour evenly into the prepared pans.

Bake for 30–35 minutes, or until a toothpick comes out clean.

Cool in pans for 10 minutes, then remove to wire racks to cool completely.

2. Make the Fudge Frosting
In a saucepan over medium heat, melt the butter.

Stir in cocoa powder until smooth.

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

Gradually beat in powdered sugar until thick and spreadable. Add more cream if needed for smoother texture.

3. Assemble the Cake
Place one cooled cake layer on a serving plate.

Spread a generous layer of fudge frosting on top.

Add second cake layer, then frost the top and sides.

Optional: Decorate with chocolate curls, sprinkles, or a drizzle of ganache for extra flair.

🍴 Serve
Let the cake rest for 30 minutes before slicing to allow frosting to set. Serve with a cold glass of milk, coffee, or even a scoop of vanilla ice cream.

💡 Tips:
Make ahead: Cake layers can be baked a day in advance and kept wrapped at room temp or frozen for longer storage.

Want even more fudge? Double the frosting and add a layer of ganache on top.

Gluten-free option? Use a 1:1 gluten-free baking flour.

05/18/2025

🍎 Amish Applesauce Cake Squares
📝 Ingredients (Makes one 9x9-inch pan — about 9 squares)
1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 cup unsweetened applesauce

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves (optional)

1/2 cup chopped walnuts or raisins (optional)

Optional Brown Sugar Glaze:
1/4 cup brown sugar

2 tablespoons milk or cream

1/2 tablespoon butter

1/4 cup powdered sugar (or to desired thickness)

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

Grease or line a 9x9-inch baking pan.

2. Make the Batter
In a large bowl, cream together butter and sugar until fluffy.

Beat in egg and then applesauce.

In a separate bowl, whisk together flour, baking soda, salt, and spices.

Gradually stir dry ingredients into wet until just combined.

Fold in nuts or raisins if using.

3. Bake
Pour batter into the prepared pan and smooth the top.

Bake for 30–35 minutes, or until a toothpick comes out clean.

Let cool in pan.

4. (Optional) Glaze
In a small saucepan, heat brown sugar, milk, and butter until bubbly.

Remove from heat and whisk in powdered sugar until smooth.

Drizzle over warm or cooled cake and let set.

🍴 Serve
Cut into squares and enjoy as-is or topped with whipped cream or a scoop of vanilla ice cream.

💡 Tips:
Store leftovers covered at room temperature for up to 3 days.

Use chunky applesauce for added texture.

Spice it up more with a pinch of ginger or allspice.

05/18/2025

🍓🍉 Watermelon Strawberry Smoothie
📝 Ingredients (Serves 2)
2 cups seedless watermelon, cubed and chilled or frozen

1 cup fresh or frozen strawberries

1/2 cup Greek yogurt or plain yogurt (for creaminess – optional)

1/2 cup coconut water, orange juice, or plain water

1 tablespoon honey or maple syrup (optional, to taste)

Juice of 1/2 lime or lemon (optional, for brightness)

1/2 cup ice (if using fresh fruit)

🔪 Instructions
Blend It Up
Add all ingredients to a blender. Blend on high until smooth and frothy.

Taste and Adjust
Add a bit more honey, lime, or liquid if needed to suit your taste and consistency.

Serve
Pour into glasses and enjoy immediately. Garnish with fresh mint or a strawberry slice if desired.

💡 Tips:
Make it dairy-free: Skip the yogurt or use a plant-based version.

Add protein: Toss in a scoop of protein powder or chia seeds.

Turn it into popsicles: Pour into molds and freeze for a fun summer treat

05/18/2025

🍞 Cinnamon Donut Bread
📝 Ingredients (Makes 1 loaf)
For the Bread:
1/2 cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)

1 teaspoon vanilla extract

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

For the Cinnamon-Sugar Topping:
2 tablespoons melted butter

1/4 cup sugar

1 teaspoon cinnamon

🔪 Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).

Grease and flour a 9x5-inch loaf pan or line with parchment paper.

2. Make the Batter
In a large bowl, cream butter and sugar until light and fluffy.

Beat in eggs, one at a time, then stir in buttermilk and vanilla.

In another bowl, whisk together flour, baking powder, salt, and cinnamon.

Gradually mix dry ingredients into wet until just combined — don’t overmix.

3. Bake
Pour batter into the prepared loaf pan and smooth the top.

Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack.

4. Add Cinnamon-Sugar Topping
Brush warm bread with melted butter.

Mix sugar and cinnamon, then sprinkle generously over the top (and sides if you like!).

🍴 Serve
Let cool slightly or enjoy warm. Pairs perfectly with coffee, tea, or a glass of cold milk.

💡 Tips:
Add a cinnamon swirl by mixing 1/4 cup brown sugar + 1 tsp cinnamon and swirling it into the batter before baking.

For a muffin version, divide batter into muffin tins and bake for 15–20 minutes.

Store leftovers wrapped tightly at room temp for up to 3 days — or freeze for longer.

05/18/2025

🥣 Sausage and Cabbage Stew
📝 Ingredients (Serves 4–6)
1 lb smoked sausage or kielbasa, sliced into rounds (or use ground sausage)

1 tablespoon olive oil (if needed)

1 medium onion, chopped

2–3 garlic cloves, minced

3–4 cups green cabbage, chopped

3 medium potatoes, diced (Yukon Gold or Russet)

2 medium carrots, sliced

4 cups chicken or vegetable broth

1 teaspoon paprika

1/2 teaspoon dried thyme

Salt & pepper to taste

Optional: 1 tablespoon apple cider vinegar or Dijon mustard (for tang)

Fresh parsley, for garnish

🔪 Instructions
Brown the Sausage
In a large pot or Dutch oven, heat a bit of olive oil over medium heat.
Add sausage and cook until browned. Remove and set aside if you want to brown veggies separately for more flavor.

Sauté the Aromatics
In the same pot, add chopped onion and cook until soft (about 5 minutes).
Stir in garlic and cook for 30 seconds until fragrant.

Add the Veggies
Add chopped cabbage, potatoes, and carrots. Stir everything together.
Return sausage to the pot.

Pour in Broth & Simmer
Add chicken or vegetable broth until everything is just covered.
Season with paprika, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, or until potatoes and carrots are tender and stew is flavorful.

Finish and Serve
Taste and adjust seasoning. Add a splash of apple cider vinegar or Dijon for brightness if desired.
Serve hot, garnished with fresh parsley and crusty bread on the side.

🧡 Tips & Variations:
Make it spicy: Add a pinch of crushed red pepper or use spicy sausage.

Low-carb option: Skip the potatoes and add more cabbage and leafy greens.

Slow cooker: Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

05/18/2025

🍫 Cake Mix Toffee Bars
📝 Ingredients (Makes about 24 bars)
1 box (15.25 oz) yellow cake mix (or butter/golden cake mix)

1/2 cup (1 stick) unsalted butter, melted

2 large eggs

1 cup chocolate chips (semi-sweet or milk chocolate)

1 cup toffee bits (like Heath Bits O’ Brickle)

1/2 cup chopped nuts (optional – pecans or walnuts work great)

Optional: 1 teaspoon vanilla extract

🔪 Instructions
Preheat Oven
Preheat to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.

Make the Dough
In a large bowl, combine:

Cake mix

Melted butter

Eggs

(Add vanilla, if using)
Mix until well blended — it will be thick like cookie dough.

Add Mix-Ins
Stir in:

Chocolate chips

Toffee bits

Nuts (if using)

Bake
Press dough evenly into the prepared pan.
Bake for 22–28 minutes, or until golden brown and set in the center.
Don’t overbake — you want them chewy!

Cool & Slice
Let bars cool completely before cutting into squares or bars.

💡 Tips:
Want gooey centers? Bake toward the shorter end of the time range.

Drizzle with melted chocolate or caramel after baking for an extra treat.

Use devil’s food cake mix for a chocolate-toffee version.

05/18/2025

🥩 Steak with Mushroom Sauce & Creamy Mashed Potatoes
📝 Ingredients (Serves 2–4)
For the Steak:
2–4 beef steaks (ribeye, sirloin, filet, or NY strip — your choice)

Salt and black pepper to taste

1 tablespoon olive oil

1 tablespoon butter

Optional: garlic cloves & fresh thyme/rosemary for basting

For the Mushroom Sauce:
1 tablespoon butter

8 oz mushrooms, sliced (cremini, baby bella, or white button)

2 cloves garlic, minced

1/2 cup beef broth

1/2 cup heavy cream (or half & half)

1 teaspoon Dijon mustard (optional, for flavor depth)

Salt & pepper to taste

Optional: a splash of Worcestershire or a few thyme leaves

For the Creamy Mashed Potatoes:
2 lbs potatoes (Yukon Gold or Russet), peeled and cubed

1/2 cup whole milk or heavy cream (warm)

1/4 cup butter

Salt to taste

Optional: 2–4 tbsp sour cream or cream cheese for extra richness

🔪 Instructions
1. Make the Mashed Potatoes:
Boil potatoes in salted water until fork-tender (about 15–20 minutes).

Drain and mash with butter, then gradually add warm milk/cream until smooth and creamy.

Season with salt and add sour cream or cream cheese if using. Keep warm.

2. Cook the Steak:
Pat steaks dry, season generously with salt and pepper.

Heat olive oil in a cast-iron skillet over medium-high heat.

Sear steaks 3–5 minutes per side (depending on thickness and desired doneness).

Optional: Add butter, garlic, and herbs to the pan and spoon over steaks for the final minute.

Remove from skillet and let rest while you make the sauce.

3. Make the Mushroom Sauce:
In the same skillet, melt butter.

Add mushrooms and sauté until browned (5–7 minutes).

Add garlic and cook for 30 seconds.

Deglaze pan with beef broth, scraping up any bits.

Stir in cream and Dijon mustard (if using). Simmer until slightly thickened (about 3–5 minutes).

Season to taste with salt, pepper, and optional Worcestershire or herbs.

4. Serve It Up:
Plate mashed potatoes, top with sliced steak, and spoon over the rich mushroom sauce.

Garnish with chopped parsley or cracked pepper for a beautiful finish.

🍷 Pairing Suggestion:
Serve with a bold red wine like Cabernet Sauvignon or Malbec, or an herbed green veggie like garlic green beans or roasted asparagus.

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