Viral Decor Recipes

12/31/2024

Air Fryer Peanut Butter Cookies
Whip up a batch of these delightful Air Fryer Peanut Butter Cookies in no time! They're perfectly crispy on the outside and chewy on the inside, with just the right amount of sweetness.

Air Fryer Peanut Butter Cookies
Whip up a batch of these delightful Air Fryer Peanut Butter Cookies in no time! They're perfectly crispy on the outside and chewy on the inside, with just the right amount of sweetness.
Ingredients:
1 cup peanut butter (smooth or crunchy)
1/2 cup sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
Directions:
Mix Ingredients: In a mixing bowl, combine peanut butter, sugar, brown sugar, and egg until the mixture is smooth.
Add Dry Ingredients: Stir in baking soda, vanilla extract, and a pinch of salt into the mixture.
Shape Cookies: Roll the dough into 1-inch balls and arrange them in the air fryer basket. Ensure they're spaced apart to allow for spreading.
Pattern and Cook: Flatten each dough ball slightly with a fork, pressing a crisscross pattern into each. Cook in the air fryer at 350°F for 8-10 minutes, or until the edges are golden brown.
Cool: Remove the cookies from the air fryer and let them cool on a wire rack before serving to allow them to set properly.
Enjoy these easy and quick peanut butter cookies any time you need a sweet treat. They’re perfect for an after-school snack or a simple dessert!
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Servings: 12 cookies

12/28/2024

Monkey Butter
You’re going to be eating this stuff by the spoonful!
Butter is one of those super versatile ingredients that you can use in or on just about anything! It adds flavor and creaminess and is totally delicious, but we decided to whip up a slightly different kind of butter…monkey butter! If you haven’t heard of or tried monkey butter, let us fill you in on how yummy it is; filled with pineapple, bananas and coconut, this tropical, fruity concoction is tasty on so many things!
Ingredients
1 (20 oz.) can crushed pineapple, with juices
2 3/4 cups white sugar
4-5 ripe bananas, thinly sliced
1/4 cup ground coconut (see note below)
1/4 cup lemon juice
toast or ice cream, for serving
glass jars

Preparation
Place sliced bananas in a large pot or Dutch oven over medium-high heat and top with sugar, pineapple (and juices), sugar, coconut and lemon juice, and bring to a boil.
Reduce heat to medium-low and, stirring frequently, cook until mixture is thickened and has reduced down. Banana slices will break down into pieces.
Mixture is ready when it coats the back of a spoon; remove from heat and transfer to glass jars. Let cool, then refrigerate until ready to use.
Note: If you cannot find ground coconut, unsweetened shredded coconut is your next best option. Flaked coconut will work as well, but will have a chunkier texture.

12/28/2024

Bacon Broccoli Pasta Salad
A classic creamy broccoli salad has long been my favorite potluck side dish. I’m always delighted when I show up to a party and see a bowl of it set out on the table… there’s just something about the combination of sweet, creamy dressing, crunchy broccoli, and smoky bacon that I can’t get enough of. But I have great news – this salad takes all of those wonderful things but adds tender, chewy rotini to the mix so you get the comfort of carbs with your broccoli salad. It’s really the best of both worlds.

Ingredients
4 cups broccoli florets, chopped
12 oz rotini pasta
1/2 cup red onion, diced
1/2 cup dried cranberries
1/4 cup sunflower seeds
8 slices bacon, cooked and crumbled
For the dressing:
1 tablespoon granulated sugar
3 tablespoons red wine vinegar
3/4 cup mayonnaise
1/4 cup sour cream
Kosher salt and freshly ground black pepper, to taste

Preparation
In a large bowl, whisk together sugar, vinegar, mayonnaise, sour cream, and salt and pepper. Set aside.
In a large pot of salted boiling water, cook pasta according to package directions. Drain and rinse with cold water.
Add drained pasta, broccoli, red onion, cranberries, and sunflower seeds to bowl. Toss to combine.
Chill until ready to serve (at least one hour), then add bacon, toss again, and enjoy.

12/28/2024

Cheesy Cauliflower Casserole
If you’re in need of a yummy side dish then you need look no further. This Cheesy Cauliflower Casserole is a delicious and comforting option that is sure to please even the pickiest of eaters. Baked in a creamy sauce with three different kinds of cheese, it’s easy to forget you’re even eating a veggie! Cauliflower is a low-calorie vegetable that is packed with nutrients so we like to think we can get away with using such an indulgent sauce. Baked to bubbling perfection, this casserole is definitely worth every calorie.
Yield(s): Serves 12
15m prep time
40m cook time

Ingredients
2 heads cauliflower, cut into florets
5 eggs
1 ½ cups heavy cream
1 1/2 teaspoons salt
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
4 tablespoons butter, melted
2 cups shredded white cheddar cheese
1/2 cup grated parmesan cheese
½ cup shredded mozzarella cheese
Additional ½ cup grated parmesan for topping

Preparation
Preheat oven to 350 degrees F and grease a 9x13 baking dish.
Bring a large pot of water to a boil and cook the cauliflower just until tender, about 3-4 minutes.
Drain the cauliflower to eliminate as much moisture as possible, then transfer cauliflower to the prepared baking dish.
In a medium bowl, beat together the eggs, heavy cream, seasonings, and cheese. Mix in the melted butter (make sure butter has cooled before adding it in).
Pour cheese mixture over the cauliflower and top with the remaining ½ cup parmesan.
Bake for 35-40 minutes or until top begins to brown.
Serve warm.

12/28/2024

Rosemary Cheddar Drop Biscuits
If there’s anything better than a good biscuit, it’s a good biscuit that’s easy to make. This is where drop biscuits come in. They come together in a snap and don’t require any rolling or cutting. While some might miss the perfectly round buttermilk biscuits, the height and flavor of drop biscuits more than makes up for it. This recipe features cheddar cheese and dried rosemary for a flavor that brings a whole new elegance to the dinner table.

Ingredients
2 cups all-purpose flour
1 1/4 cup cheddar cheese, divided
1 tablespoon dried rosemary
1/2 teaspoon garlic powder
1 tablespoon baking powder
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (4 tablespoons) butter, cold and cubed
1 cup + 1 tablespoon buttermilk

Preparation
Preheat oven to 450˚F. In a large bowl whisk together flour, 1 cup of cheese, rosemary, garlic powder, baking powder, sugar, salt, and pepper.
Cut butter into dry ingredient using a pastry cutter or 2 forks until crumbly mixture forms. Using a rubber spatula gently fold in buttermilk until dough just barely holds together.
Drop by 1/4 cupfuls onto greased or lined baking sheet. Top with remaining cheese and bake for 12-15 minutes or until golden brown on top.

12/28/2024

Julia Child’s Ground Beef Patties (Bifteck Haché A La Lyonnaise)
Julia’s easy and elegant French hamburger. (No buns here!)

You are probably thinking, where’s the bun? But there is no bun here. These are hamburgers, more or less, but they’re so much more. First of all, they’re ridiculously flavorful — a savory seasoned patty of beef with a crisp crust and a buttery, beefy sauce to go with it. Second of all, they’re easy. And economical. They’re beef patties in the French style (sans bun) brought to you by Julia Child and they’re a brilliant way to use ground beef that feels a little more elevated than your basic burger.
Yield(s): Serves 6
10m prep time
10m cook time

For the onions:
3/4 cup yellow onion, finely minced
2 tablespoons butter
For the patties:
1 1/2 lbs lean ground beef
2 tablespoons butter, softened
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1 egg
1/2 cup flour, spread on a plate
1 tablespoon butter
1 tablespoon oil
For the sauce:
1/2 cup beef stock, beef bouillon, dry white wine, dry white vermouth, red wine, or 1/4 cup water
2-3 tablespoons butter, softened
2 tablespoons green herbs, minced (such as parsley, chives, tarragon, or chervil)

Preparation
In a large skillet over medium heat, add the 2 tablespoons butter and onions and cook slowly until soft but not brown, about 10 minutes. Transfer to a mixing bowl and set aside.
To the mixing bowl, add the beef, 2 tablespoons softened butter, salt, pepper, thyme, and egg. Beat vigorously with a wooden spoon until well mixed.
Form mixture into patties 3/4 inch thick and cover and chill until ready to use.
When ready to cook, lightly roll patties in flour spread on a plate, shaking off excess.
In a skillet over medium-high heat, heat the 1 tablespoon butter and oil. When it begins to foam and subside, sauté the patties to desired temperature, about 2-3 minutes or more per side depending on doneness.
Transfer patties to a plate and keep warm while you work on the sauce:
Drain fat from skillet. Add liquid (stock, wine, etc) and let boil, scraping up bits from bottom of pan as it reduces. Cook down to almost a syrup consistency, then turn off heat, and add butter by 1/2 tablespoons. Swirl pan to melt butter, then stir in herbs.
Spoon sauce over hamburger patties and serve. Enjoy!

12/28/2024

Tropical Pineapple Cheesecake Tart
This is the yummiest dessert we’ve had in a LONG time…
Four of our favorite words come together into one amazing combination of flavor: tropical, pineapple, cheesecake, tart. Put them all together into one dish and something delicious happens! When we think “tropical,” we think warm breezes, cool drinks, and fresh fruit. Pineapple and coconut are delicious on their own, but when added to sweet cream cheese and baked in a tart…well, let’s just say it you’ll want more than just one slice! We can’t always jet off on an island adventure, but we can whip up this sweet treat and dream of a tropical paradise.
Yield(s): Serves 8
45 minutes active; 2 hours inactive

Ingredients
1 refrigerated pie crust, softened according to its directions
8 ounces cream cheese
1/4 cup brown sugar
2 tablespoons shredded dry coconut
1 teaspoon coconut extract
1 large egg
1 (16 oz) can pineapple rings, or freshly sliced
4 ounces pineapple juice
2 tablespoons corn starch
2 tablespoons sugar
1 pinch salt

Preparation
Preheat oven to 450°F.
Roll out pie crust and use it to line a 10-inch tart pan, trimming as necessary. Prick well with a fork and bake blind for around 8 minutes.
Beat cream cheese, brown sugar, coconut, coconut extract and egg until light and fluffy. Add a small pinch of salt.
Pour mixture into partially baked pastry shell to create a thin, even layer. Add pineapple rings as a topping, cutting in half to fit as necessary.
Bake filled pie in the hot oven for around 20 minutes or until filling sets.
While the pie is baking, mix pineapple juice with sugar and cornstarch in a small saucepan. Cook over low heat, stirring constantly, to create a glaze.
Remove cake from oven and spoon glaze evenly over the surface.
Cool pie to room temperature, then refrigerate until completely chilled. Serve and enjoy!

12/28/2024

Pineapple Chewy Bars
Sweet & tangy!
While we’ve made plenty of pineapple cakes over the years that were utterly divine, we hadn’t tried many pineapple bars. It was high time we remedied that! These Chewy Pineapple Bars couldn’t be more decadent and delicious. The chewy pineapple baselayer is topped with a fruity caramel frosting that is nothing short of heavenly. We won’t blame you for sneaking a few spoonfuls before the squares even get frosted. If you’re looking to freshen up your baking repertoire, this fun new recipe is just the ticket!

Yield(s): Serves 12
20m prep time
45m cook time

Ingredients
1 ½ cups sugar
2 eggs
1 (20oz) can crushed pineapple with juices
2 cups flour
1 tsp baking soda
1/2 teaspoon salt
Frosting
½ cup heavy cream
¾ cup butter
1 1/2 teaspoons vanilla
1 cup sugar
1 (8oz) can crushed pineapple, fully drained

Preparation
Preheat oven to 350 degrees F and grease a 9x13 baking dish.
In a large bowl, mix together the sugar, eggs, and 20oz can of pineapple with juice. Once combined, add the flour, baking soda, and salt.
Transfer batter to the prepared baking dish and bake for 43-45 minutes.
As cake bakes, prepare the frosting: add all frosting ingredients to a small saucepan. While continuously stirring, cook over medium heat for 8-10 minutes or until thickened.
Once cooled, use a fork to poke holes all over the top of the cake, then pour frosting over the top. Chill until ready to serve.

12/28/2024

No-Peek Beef Stew
The oven does all the work for you.

Beef Stew is my go-to comfort food – there’s just nothing cozier on a chilly night – but until recently, I’d never made it quite like this. See this No-Peek Beef Stew is completely hands off. You’re not simmering anything on the stove, you’re just stirring together your ingredients in a baking dish and letting the oven do all the work. A different process for sure, but you still end up with tender beef and veggies swimming in a mouthwatering rich and savory broth. It’s so easy and SO delicious.
Yield(s): Serves 6
5m prep time
5h cook time

Ingredients
2 lbs beef stew meat, in 1-inch pieces
2-3 Russet potatoes, peeled and chopped into 1-inch pieces
3 large carrots, peeled and sliced
1 large white onion, chopped into 1-inch pieces
1 1/2 cups green peas
1 (15 oz) can tomato soup
1 (15 oz) can cream of mushroom soup
Kosher salt and freshly ground black pepper, to taste

Preparation
Preheat oven to 275°F and grease a 9x13-inch baking dish with nonstick spray.
Add stew meat, potatoes, carrots, onions, and peas to casserole dish. Season with salt and pepper, though go easy on the salt as there is a lot in the soup. Stir to combine.
Dump the tomato soup and cream of mushroom soup over the top and gently stir to combine.
Cover tightly with foil and bake 5 hours. Enjoy!

12/27/2024

Italian Cream Cake
When it comes to favorite classic cake recipes, Italian Cream Cake most definitely sits high on our list. With a little digging we learned that the origins of this treat appear more southern than Italian. In hindsight, that makes perfect sense with main ingredients like butter, pecans, and coconut. It’s not totally clear where the Italian label came from, but we have to admit it gives the name an air of sophistication. Regardless of where the recipe came from, we sure are glad that it made its way into our recipe box because it is de-licious.

Yield(s): Serves 12
20m prep time
30m cook time

Ingredients
2 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter (2 sticks), room temperature
1 ½ cups sugar
½ cup packed brown sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
5 eggs
1 cup buttermilk
1 1/4 cup sweetened coconut flakes
1 cup pecan pieces, toasted and cooled
Frosting
16oz cream cheese (2 packages)
1 cup butter (2 sticks), room temperature
6-8 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
½ cup toasted coconut
1/2 cup pecan pieces, toasted and cooled

Preparation
Preheat oven to 350 degrees F and grease two 9 inch round cake pans.
In a small bowl, combine the flour, baking soda, and baking powder. Stir until fully integrated.
In a large bowl, combine 1 cup butter, sugars, vanilla, and almond extract. Mix for 2-3 minutes or until light and airy. Beat in the eggs one at a time.
Slowly add the dry ingredients to the wet ingredients then mix in the buttermilk.
Fold in the coconut flakes and toasted pecans, then divide the batter between the two prepared cake pans.
Bake for 30-33 minutes or until an inserted toothpick comes out clean. Let cake cool completely before frosting.
To make the frosting: Beat together the cream cheese and butter until light and fluffy, then add the vanilla and almond extracts. Slowly, add the powdered sugar until smooth and your desired consistency has been reached.
Frost the cooled cake and decorate with the remaining coconut and pecans.

12/27/2024

Cheesy Oven-Baked Meatballs
There are things to be said for light and healthy dinners like a crisp salad or a brothy soup. Sometimes, those are great options. But sometimes, you just need a rich and indulgent plate of comfort. That’s where these meatballs come in. They’re cheesy and creamy but layered with the nuanced flavor of herbs and garlic. It’s stick to your ribs kind of food, but the kind that won’t leave you regretting that second helping.

Ingredients
For the meatballs:
1 1/2 lbs ground beef
1/2 cup breadcrumbs
1/2 cup milk
1 egg
2 teaspoons Worcestershire sauce
1 small onion, minced
1-2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
Kosher salt and freshly ground pepper, to taste
For the sauce:
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese, grated
2 cups chicken broth
3/4 cup heavy whipping cream
1 clove garlic, smashed
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground pepper, to taste

Preparation
Preheat oven to 400°F and grease a 9x13-inch baking dish. Set aside.
In a small bowl, mix together the milk and breadcrumbs and set aside. The breadcrumbs will absorb the milk and become soggy.
In a large bowl, whisk together the egg, Worcestershire sauce, salt, pepper, parsley, and oregano. Add the meat to the egg mixture and use your hands to thoroughly mix the egg into the meat.
Add the onions, garlic, and soaked breadcrumbs to the meat and mix them together thoroughly with your hands.
Form meat into 1-inch balls and place them in the baking dish. Place in oven to cook for 10 minutes. Turn meatballs over and cook 10 minutes more.
While meatballs bake, make the sauce:
In a medium saucepan over medium heat, melt the butter. Drop in garlic. When butter has melted, whisk in flour and cook for one minute.
Gradually add broth, stirring constantly. Add nutmeg, salt, and pepper, and bring to a boil, let boil 2-3 minutes.
Reduce heat to medium-low, stir in cream, parmesan, and season further if needed. Let cook 2-3 more minutes. Scoop out smashed garlic and pour sauce over meatballs in baking dish. (Drain fat from baking dish first if necessary.)
Top meatballs with mozzarella cheese and return to oven until golden brown and bubbling, 10-15 minutes. Let cool 5 minutes before serving. Enjoy!