Viral Decor Recipes

01/14/2025

Get ready to enjoy your -Red Velvet Strawberry Cheesecake Extravaganza!

Here's what you'll need for this Extravaganza:

For the Red Velvet Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/4 cup melted unsalted butter

1 tablespoon unsweetened cocoa powder

For the Cheesecake Filling:

2 (8 ounce) packages cream cheese, softened

1 1/2 cups granulated sugar

1/4 cup unsweetened cocoa powder

2 large eggs

1 teaspoon vanilla extract

1/2 cup heavy cream

For the Strawberry Topping:

1 pint fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 tablespoon lemon juice

Instructions for your Extravaganza:

1. Prepare the Red Velvet Crust:

Preheat your oven to 350°F (175°C).

Combine graham cracker crumbs, sugar, melted butter, and cocoa powder in a medium bowl. Mix until evenly combined.

Press the mixture into the bottom of a springform pan. Bake for 10 minutes. Let cool completely.

2. Prepare the Cheesecake Filling:

In a large bowl, beat cream cheese and sugar until smooth and creamy.

Add the cocoa powder, eggs, and vanilla extract and beat until well combined.

Gradually add heavy cream and beat until smooth and creamy.

3. Assemble and Bake the Cheesecake:

Pour the cheesecake filling over the cooled crust.

Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.

Turn off the oven and leave the cheesecake inside for another hour to cool slowly.

4. Prepare the Strawberry Topping:

Combine strawberries, sugar, and lemon juice in a medium bowl. Toss gently to combine.

5. The Finishing Touches:

Refrigerate the cheesecake for at least 4 hours, or overnight, until it's completely chilled.

Top with the strawberry mixture just before serving.

Bonus Tips to Make Your Extravaganza Even More Spectacular:

For an even richer flavor, use bittersweet or dark chocolate for the cocoa powder in both the crust and filling.

For a more decadent topping, add a drizzle of melted chocolate (dark, milk, or white) or a sprinkle of chopped chocolate over the strawberries.

Garnish with fresh mint leaves for a beautiful and refreshing touch.

01/14/2025

01/14/2025

https://www.facebook.com/photo?fbid=122187466178150413&set=a.122151771644150413

01/14/2025

Peach Cobbler FROM SCRATCH 🥧🍑

Ingredients:

For the peach filling:
5-6 fresh peaches, peeled, pitted, and sliced (about 6 cups)
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons fresh lemon juice
1 tablespoon cornstarch

For the cobbler topping:
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cubed
1/4 cup boiling water

For the topping (optional):
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Directions:

Prepare the peach filling:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. In a large mixing bowl, combine the peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss until the peaches are evenly coated.
3. Pour the peach mixture into the prepared baking dish and spread it out evenly.
Make the cobbler topping:
4. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
5. Add the cold butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
6. Stir in the boiling water until the mixture forms a soft dough.

Assemble and bake:
7. Drop spoonfuls of the dough over the peaches, leaving small gaps for steam to escape.
8. In a small bowl, mix the optional granulated sugar and cinnamon. Sprinkle it over the top of the dough for added sweetness and a golden crust.
9. Bake for 40-45 minutes, or until the topping is golden brown and the peach filling is bubbling.
10. Allow the cobbler to cool for 10-15 minutes before serving.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 280 kcal per serving | Servings: 8 servings

Tips:

For easier peeling, blanch the peaches in boiling water for 30 seconds, then transfer to an ice bath.
Serve warm with a scoop of vanilla ice cream or whipped cream for a decadent treat.

01/14/2025

Blueberry Sour Cream Coffee Cake
Ingredients:
½ cup butter
¾ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups fresh blueberries, divided
Streusel filling
5 tablespoons salted butter, melted
¾ cup brown sugar
1 ½ teaspoons cinnamon
Instructions
Preheat oven to 350 degrees.
Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.
Mix in flour, baking soda and baking powder.
Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.
Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries.
Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of blueberries.
Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.

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

12/31/2024

Banana Cream Cheesecake: A Tropical Delight

Banana Cream Cheesecake: A Tropical Delight

Yields: 12 servings
Prep time: 30 minutes
Bake time: 50-60 minutes
Chill time: At least 4 hours

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tablespoons (3 ounces) unsalted butter, melted

For the Cheesecake Filling:

3 (8 ounce) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup sour cream

1 cup mashed ripe bananas (about 2-3 medium bananas)

For the Banana Cream Topping (optional):

1 cup heavy cream

¼ cup powdered sugar

1 teaspoon vanilla extract

½ cup sliced bananas

Instructions:

Make the Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool completely.

Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract, sour cream, and mashed bananas until well combined.

Bake: Pour the cheesecake batter into the cooled crust. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).

Bake: Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.

Cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.

Make the Banana Cream Topping (optional): In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the sliced bananas.

Serve: Top the chilled cheesecake with the banana cream topping (if using) and serve.

Tips and Variations:

For a richer crust, use digestive biscuits instead of graham crackers.

Add a pinch of cinnamon or nutmeg to the cheesecake filling for extra warmth.

Use different types of bananas – ripe plantains would also work well.

To prevent cracks, ensure all ingredients are at room temperature before mixing.

You can also add chopped pecans or walnuts to the crust for extra texture.

Enjoy your creamy and delicious Banana Cream Cheesecake!

12/31/2024

Crispy Chicken With Creamy Pasta

Crispy Chicken With Creamy Pasta
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
For the Crispy Chicken:

4 boneless, skinless chicken breasts
1 cup breadcrumbs
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
2 eggs, beaten
Salt and pepper, to taste
Olive oil, for frying
For the Creamy Pasta:

8 oz pasta (penne or fettuccine recommended)
1 cup heavy cream
½ cup grated Parmesan cheese
3 cloves garlic, minced
2 tbsp butter
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
𝟭. Prep the Chicken:
Season chicken breasts with salt and pepper. In one bowl, beat the eggs. In another bowl, combine breadcrumbs, Parmesan, garlic powder, and paprika. Dip each chicken breast into the egg mixture, then coat with the breadcrumb mixture.

𝟮. Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Fry the chicken breasts for 5-6 minutes per side, or until golden brown and cooked through. Set aside and keep warm.

𝟯. Cook the Pasta:
Boil the pasta according to package instructions. Drain and set aside.

𝟰. Make the Creamy Sauce:
In the same skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Stir in heavy cream and simmer for 2-3 minutes. Mix in Parmesan cheese, season with salt and pepper, and cook until the sauce thickens.

𝟱. Combine:
Add the cooked pasta to the sauce and toss to coat evenly.

𝟲. Serve:
Plate the creamy pasta and top with the crispy chicken. Garnish with fresh parsley and extra Parmesan for an elegant finish.

𝗦𝘂𝗺𝗺𝗮𝗿𝘆:
A crowd-pleasing dish, this Crispy Chicken with Creamy Pasta offers the perfect balance of textures and flavors. It’s crispy, creamy, and irresistibly delicious—sure to become a favorite!

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4

12/31/2024

Broccoli, Rice, Cheese, and Chicken Casserole

Broccoli, Rice, Cheese, and Chicken Casserole

Ingredients:

2 cups cooked white rice
1 cup sour cream
1 cup shredded cheddar cheese
2 cups cooked chicken, shredded or diced
2 cups broccoli florets, steamed until tender
1 can (10.5 oz) condensed cream of chicken soup
1 teaspoon garlic powder
Salt and pepper, to taste
1 cup crushed Ritz crackers (optional, for topping)
2 tablespoons melted butter (optional, for topping)
Directions:

Preheat Oven:

Preheat your oven to 350°F (175°C).
Lightly grease a 9x13-inch baking dish with cooking spray or butter.
Combine Ingredients:

In a large mixing bowl, combine the cooked rice, cooked chicken, steamed broccoli, condensed cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, salt, and pepper.
Stir until all ingredients are well combined, ensuring the mixture is evenly coated.
Transfer to Baking Dish:

Pour the mixture into the prepared baking dish, spreading it out evenly.
Prepare Optional Topping:

In a small bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are evenly coated.
Sprinkle the cracker mixture over the top of the casserole for a crunchy topping.
Bake:

Cover the baking dish with aluminum foil.
Bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbly and the top is golden brown.
Serve:

Allow the casserole to rest for 5 minutes before serving.
This helps the dish set and makes it easier to serve.
Enjoy this comforting and cheesy casserole that's perfect for a family dinner!

12/31/2024

🥓🍔 Bacon Cheeseburger Tater Tot Casserole

🥓🍔 Bacon Cheeseburger Tater Tot Casserole

Ingredients:
- 1 lb ground beef
- 1/2 onion, diced
- 1/2 cup ketchup
- 1/4 cup mustard
- 1/4 cup pickles, chopped
- 1 cup shredded cheddar cheese
- 1 bag frozen tater tots

Directions:
1. Preheat oven to 375°F.
2. In a skillet, cook ground beef and onion until beef is browned. Drain excess grease.
3. Stir in ketchup, mustard, and pickles. Spread mixture into a baking dish.
4. Sprinkle cheddar cheese over the meat mixture.
5. Arrange tater tots on top of the cheese.
6. Bake in the preheated oven for 30-35 minutes or until tater tots are crispy.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Servings: 6

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.