Jack lab, 219 SW 21st Ct, Miami, FL 33135, USA, Miami, FL (2025)

08/13/2025

Ingredients :
Cooked shredded chicken: Use leftover roasted chicken or rotisserie chicken for convenience and rich, developed flavor
Quality Alfredo sauce: Choose a creamy jarred variety or make homemade if time allows for the best taste and texture
Whole milk mozzarella: Shred from blocks for superior melting and that coveted cheese stretch everyone loves
Garlic powder: Provides even distribution of garlic flavor throughout the filling without raw garlic bite
Italian seasoning blend: Look for mixes containing oregano, thyme, and basil for authentic herby depth
Extra virgin olive oil: Brushed on tops for beautiful browning and added Mediterranean flavor
Refrigerated pizza dough: Choose smooth, unbroken dough from the refrigerated section for best handling and results
Fresh egg: Creates that professional-looking golden, shiny finish on the baked calzones
Basic seasonings: Salt and pepper enhance and balance all the other flavors in the filling
Detailed Assembly Process
Air Fryer Preparation:
Preheat your air fryer to 375 degrees Fahrenheit to ensure it's hot and ready for optimal browning and crisping. The proper temperature is crucial for achieving that perfect contrast between crispy exterior and melted interior.
Filling Creation:
Combine shredded chicken, Alfredo sauce, mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper in a mixing bowl. Stir thoroughly until every component is evenly distributed, ensuring consistent flavor in every bite of the finished calzones.
Dough Preparation:
On a lightly floured surface, roll out the pizza dough into a large rectangle approximately one-quarter inch thick. Cut into four equal squares, which will create uniformly sized calzones that cook evenly in the air fryer.
Filling Assembly:
Place about one-third cup of the chicken Alfredo mixture in the center of each dough square, keeping the filling concentrated in the middle to allow for proper sealing around the edges without overflow.
Sealing Technique:
Fold each dough square over the filling to create triangular or rectangular pockets, then press edges firmly with fingers and crimp with a fork. This double-sealing method prevents leaks while creating an attractive decorative border.
Surface Treatment:
Brush each calzone top lightly with olive oil for flavor enhancement, then apply beaten egg wash using a pastry brush for that beautiful golden, shiny finish that makes them look professionally made.
Air Fryer Arrangement:
Place calzones in the air fryer basket with adequate space between each for proper air circulation. Cook in batches if necessary to avoid overcrowding, which can result in uneven cooking and browning.
Cooking Process:
Air fry for ten to twelve minutes until calzones develop deep golden brown color and the dough is completely cooked through. The aromatic steam escaping indicates they're nearly ready.
Final Resting:
Allow cooked calzones to rest for about one minute after removing from the air fryer. This brief cooling period helps the molten filling set slightly, preventing burns while maintaining optimal serving temperature.

08/13/2025

Ingredients
Olive oil: essential to get a crispy golden base on the chicken use good quality extra virgin if possible
Chicken breasts: the star of the dish slice evenly for even cooking and juicy results
Egg: helps the crunchy coating stick firmly to the chicken
Panko bread crumbs: deliver light airy crunch look for Japanese style for best texture
Parmesan cheese: fresh grated adds salty deep flavor try to use a wedge and grate as you need
Dried oregano: classic Italian herb brings bold flavor to the coating
Garlic powder: gives a gentle heat and savory taste
Kosher salt: seasons every layer and helps flavor pe*****te the chicken
Black pepper: for a little spicy edge
Marinara sauce: adds tangy tomato richness jarred is fine but homemade makes it special
Shredded mozzarella: melts into gooey topping use whole milk mozzarella for best stretch
Minced parsley: a fresh finish and color contrast totally optional but pretty

Instructions
Prepare the Pan:
Line your baking sheet with foil and brush it with olive oil Make sure it is evenly coated so the chicken gets crisp
Adjust Oven Rack and Preheat:
Move your oven rack near the top of the oven but not all the way up Preheat oven to four hundred degrees Fahrenheit
Cut and Pound Chicken:
Cut each chicken breast in half so you get even thin pieces Place them in a bag or between wrap and pound to an even thickness about half an inch so they cook evenly
Pat and Season:
Use a paper towel to get the chicken dry then sprinkle with salt and pepper on both sides This step gives better browning
Prepare the Coating:
In a shallow dish mix panko parmesan garlic powder oregano kosher salt and pepper together Use a fork to combine evenly
Prep the Egg Mixture:
Crack your egg into a second dish and whisk until smooth This is your glue for the crumbs
Bread the Chicken:
Dip a chicken cutlet into the egg let the excess drip then press it into the crumb mixture Pat so the topping sticks well Place finished pieces on your prepared pan
Bake:
Set the pan in your preheated oven on the high rack Bake for about fifteen minutes or until the chicken is fully cooked and the crust is golden
Add Sauce and Cheese:
Flip each chicken piece top with warm marinara then sprinkle with mozzarella Return pan to the oven
Broil to Finish:
Turn your broiler to high Broil two to four minutes watching closely until cheese is melted and bubbling and the edges of the chicken turn deeply golden
Rest and Serve:
Let the chicken cool a few minutes before serving so the crust stays crispy

08/13/2025

Ingredient Selection
Crusty Italian bread: Choose day-old bread with a firm crust that can hold its shape when hollowed while maintaining structural integrity during baking
Fresh shrimp: Use medium to large shrimp that are already peeled and deveined, ensuring they're completely thawed and patted dry
Quality crab meat: Select lump or claw meat for best texture and flavor, checking carefully for shell pieces before using
Full-fat cream cheese: Bring to room temperature for easiest mixing and smoothest texture that won't separate during baking
Fresh mozzarella: Shred your own for superior melting properties and more intense flavor than pre-shredded varieties
Fresh garlic: Use freshly minced garlic for the most aromatic, flavorful results rather than pre-minced alternatives
Real butter: Quality unsalted butter provides the best flavor for brushing and creates beautiful golden browning
Fresh parsley: Adds color, freshness, and herbaceous notes that brighten the rich seafood filling

Detailed Preparation Method
Seafood Preparation
Chop the fresh shrimp into small, uniform pieces to ensure even distribution throughout the filling and easy eating in every bite. Pat the shrimp completely dry with paper towels to prevent excess moisture from making the filling watery, which could compromise the bread's texture during baking.
Filling Creation
Combine the chopped shrimp with softened cream cheese, shredded mozzarella, fresh parsley, minced garlic, salt, and pepper in a large mixing bowl, stirring thoroughly until the mixture becomes smooth and cohesive. The filling should be thick enough to hold its shape but creamy enough to spread easily into the bread cavities.
Bread Preparation
Slice the Italian bread loaf in half lengthwise, then carefully hollow out the center of each half using a sharp knife or spoon, leaving approximately half-inch thick walls and bottom to create sturdy shells. Save the removed bread for breadcrumbs or another use, ensuring the shells remain intact without holes or thin spots.
Assembly Process
Generously spoon the seafood mixture into each hollowed bread half, packing it firmly but gently to eliminate air pockets while ensuring the filling reaches all corners for even distribution. The filling should be slightly mounded above the bread rim since it will settle during baking.
Final Preparation
Brush the exterior surfaces of the filled bread halves with melted garlic butter, ensuring complete coverage for optimal browning and flavor development. This step creates the signature golden crust that provides textural contrast to the creamy interior.
Optimal Baking Technique
Preheat the oven to 375°F and wrap each filled bread half in aluminum foil, baking for fifteen minutes to heat through completely, then unwrap and continue baking for five additional minutes until the tops are golden and the filling is bubbling. This two-stage process ensures thorough heating while preventing over-browning.
Proper Cooling and Serving
Allow the baked bread bombs to cool for several minutes before slicing to prevent the hot filling from oozing out, then cut into thick slices using a sharp serrated knife for clean cuts that showcase the beautiful filling.

08/13/2025

Ingredients
Cooked shredded chicken: Rotisserie chicken saves time and provides perfectly seasoned, moist meat. Leftover roasted chicken works excellently too
Cream cheese, softened: Creates the signature creamy base that binds everything together smoothly. Must be room temperature for proper mixing
Sharp cheddar cheese, shredded: Provides bold flavor that stands up to the other ingredients. Freshly grated melts better than pre-shredded
Quality salsa: Choose your preferred heat level for customization. Fresh salsa adds better flavor than jarred varieties
Ground cumin: Essential for authentic Mexican flavor that complements the chicken beautifully without overwhelming other ingredients
Chili powder: Adds warmth and depth without excessive heat. Use pure chili powder rather than seasoning blends for best results
Small flour tortillas: Six-inch size rolls easier and stays tender during baking. Corn tortillas offer gluten-free option with authentic flavor
High-quality olive oil: Essential for achieving that golden, crispy exterior during the baking process
Fresh green onions or cilantro: Optional but highly recommended for brightness and beautiful color contrast
Sea salt and black pepper: For proper seasoning balance throughout the creamy filling mixture
Complete Preparation Method
Creating Optimal Baking Conditions
Preheat your oven to 400°F and line a large baking sheet with parchment paper, which prevents sticking and makes cleanup completely effortless. Warm tortillas in the microwave for twenty to thirty seconds wrapped in slightly damp paper towels, making them pliable and preventing cracking during the rolling process. This crucial step ensures tightly rolled taquitos that won't open during baking, maintaining their perfect cylindrical shape.
Preparing Flavorful Cream Filling
In a medium mixing bowl, combine softened cream cheese with shredded chicken, breaking up any large chunks of meat with a fork until evenly distributed throughout. Add shredded cheese, salsa, cumin, chili powder, salt, and pepper, mixing thoroughly until all ingredients are well incorporated and the mixture holds together cohesively. Taste and adjust seasoning as needed, remembering that the flavors will intensify slightly during the baking process.
Mastering Perfect Rolling Technique
Place a warm tortilla on a clean, flat surface and spoon two to three tablespoons of filling in a straight line across the center, leaving space at both ends to prevent spillage during rolling. Roll the tortilla tightly around the filling, starting from one edge and maintaining constant pressure to eliminate air pockets that could cause uneven cooking. Place each completed taquito seam-side down on the prepared baking sheet to prevent unrolling during the baking process.
Achieving Golden Crispy Exterior
Brush or spray each rolled taquito lightly with olive oil, ensuring complete coverage for even browning and maximum crispiness that rivals deep-fried versions. The oil helps the tortillas develop that coveted golden color and satisfying crunchy texture that makes these taquitos absolutely irresistible. Space them evenly on the baking sheet to allow proper air circulation during cooking for consistent results.
Baking to Perfect Doneness
Bake for fifteen to twenty minutes, flipping each taquito carefully halfway through to ensure even browning on all sides without breaking the delicate shells. The finished taquitos should be golden brown and crispy to the touch, with no soft spots remaining on the surface. For extra crispiness, broil for one to two minutes at the end, watching carefully to prevent burning the delicate tortillas.

08/13/2025

Ingredients
Jumbo lump crab meat: The star ingredient that provides sweet, delicate flavor and luxurious texture throughout each bite
Quality mayonnaise: Full-fat variety creates creamy richness that binds without overpowering the delicate seafood
Fresh large egg: Acts as a gentle binder that holds everything together while maintaining the crab's prominence
Smooth Dijon mustard: Adds subtle heat and tangy depth that complements rather than competes with the crab
Old Bay seasoning: Classic Chesapeake Bay blend that enhances seafood without overwhelming delicate flavors
Fresh lemon juice: Brightens the entire mixture and adds essential acidity that balances the richness perfectly
Fresh parsley: Optional flat-leaf variety provides color contrast and subtle herbal notes
Buttery crackers: Ritz or similar provide gentle crunch and mild flavor that supports rather than dominates
Salted butter: For brushing tops to create golden, aromatic finish with extra depth of flavor
Lemon wedges: Essential accompaniment for guests to add brightness according to personal preference

Instructions :
Oven Preparation:
Preheat your oven to 375 degrees Fahrenheit to ensure even baking and proper golden browning. This temperature provides the perfect balance between thorough cooking and maintaining the delicate texture of the crab meat.
Crab Meat Inspection:
Very gently go through the crab meat with clean fingers, carefully removing any pieces of shell while taking care not to break apart those precious lumps. The jumbo lumps are what give these bombs their signature luxurious texture.
Binding Mixture Creation:
Whisk together mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, fresh lemon juice, and chopped parsley in a medium bowl until smooth and well blended. This ensures every component is evenly distributed for consistent flavor throughout.
Gentle Combination:
Using a rubber spatula, fold the cleaned crab meat and lightly crushed crackers into the wet mixture with minimal stirring. The goal is just enough mixing to hold everything together while preserving those beautiful crab chunks that make each bite special.
Shaping Process:
Scoop the mixture and form into four to six generous mounds, placing them carefully on a greased or parchment-lined baking sheet with space between each for proper heat circulation and even cooking.
Butter Application:
Melt butter and brush lightly over the top of each crab bomb to create that signature golden shine and add extra richness. This step is crucial for achieving the beautiful presentation and enhanced flavor.
Baking Technique:
Bake for 18-20 minutes until tops develop a light golden crust while centers remain heated through. Watch carefully to avoid overcooking, which can dry out the delicate crab meat.
Final Presentation:
Transfer hot crab bombs to a serving platter immediately and accompany with fresh lemon wedges so guests can add brightness according to their preference. Serve while still warm for optimal texture and temperature.

08/13/2025

Ingredients
Low-carb tortillas: pick the freshest softest brand you can find so they roll without tearing
Shredded mozzarella cheese: brings classic pizza stretch and flavor a full fat variety gives the best melt
Pepperoni slices: use regular or turkey for a lighter version choose a quality deli brand with a good spice profile
Pizza sauce: look for one with minimal sugar and robust tomato flavor or make your own for less carbs
Italian seasoning: adds those quintessential pizza herbs choose a blend with oregano basil and thyme for best aroma
Olive oil spray: a light mist helps the rolls crisp up while keeping things light it is optional
Step-by-Step Instructions
Preheat the Oven:
Set your oven to 375 degrees Fahrenheit Use parchment paper on your baking sheet so nothing sticks and cleanup is easy
Assemble the Roll-Ups:
Lay all tortillas out flat on a clean surface Spread two tablespoons of pizza sauce evenly over each tortilla Go nearly to the edges for full flavor coverage Sprinkle one fourth cup shredded mozzarella across the sauce Layer four slices of pepperoni in a line so each bite gets a bit of everything Sprinkle with Italian seasoning for an herby punch
Roll Up:
Tightly roll each tortilla starting from the filled end Use gentle pressure so the cheese and sauce do not squeeze out Place each seam side down on the baking sheet so they will hold their shape during baking
Bake:
Give the tops a light misting of olive oil spray if you want them extra crispy Slide the tray into the oven Bake for ten to twelve minutes Watch for cheese to melt and start to bubble and for tortillas to look golden at the edges
Slice and Serve:
Let the roll-ups cool for a few minutes This helps the cheese set so slicing is easy Cut each roll into three or four even pieces Serve with warm pizza sauce for dipping if you like even more flavor

08/13/2025

Ingredients
Boneless skinless chicken breasts: slicing ensures quick even cooking and the juicy chicken soaks up the spices
Spaghetti: classic shape to catch all that creamy sauce look for bronze cut pasta for the best texture
Olive oil: adds a fruity flavor and helps the chicken sear beautifully pick a fresh bottle for this
Salted butter: divides up for layers of rich flavor high quality butter makes a noticeable difference
Garlic: use fresh mince for the boldest aroma firm cloves are best
Cajun seasoning: smoky and spicy with a wellrounded depth try homemade for maximum control
Smoked paprika: brings deep smokiness choose Spanish smoked paprika for authenticity
Salt and cracked black pepper: enhance and balance the flavors always season to taste
Parmesan cheese: grated for crusting the chicken and more for the sauce real ParmigianoReggiano packs a punch
Heavy cream: forms the base of the sauce use fullfat for velvety richness
Lowsodium chicken broth: helps thin out the sauce while adding savory depth pick a goodquality broth
Mozzarella: melts beautifully for that satisfying cheese pull whole milk mozzarella is creamiest
Sharp cheddar: adds tang and color freshly shredded melts best
Cream cheese: softened for extra silkiness quality cream cheese makes it extra luscious
Italian seasoning and dried basil: layer on herb notes go for fresh dried herbs for the brightest flavor
Crushed red pepper flakes: optional for extra kick use if you enjoy some heat
Fresh chopped parsley: for a burst of color and freshness add just before serving

Instructions
Boil the Pasta:
Fill a large pot with water and bring it to a full rolling boil Stir in the spaghetti and cook until just al dente this usually takes about 10 minutes Drain well then toss with a drizzle of olive oil to prevent sticking Set aside
Season and Crust the Chicken:
Pat the sliced chicken dry with paper towels to ensure a golden crust Generously season each piece with Cajun seasoning smoked paprika salt and black pepper Press grated Parmesan onto the chicken so it sticks as a flavorful crust
Sear the Chicken:
Heat olive oil and two tablespoons of butter in a large skillet over medium high Add chicken strips to the pan in a single layer Sear for about four to six minutes turning occasionally so each side is golden and cooked through During the last minute toss in one tablespoon of butter and half the minced garlic Stir so the garlic becomes fragrant and the chicken finishes in a bath of garlic butter Remove all chicken to a plate and keep it warm
Build the Cajun Parmesan Sauce:
Add the last tablespoon of butter to the skillet Swirl in the remaining garlic and sauté for just thirty seconds Pour in heavy cream and chicken broth whisking to fully combine Let it come to a gentle simmer
Melt in the Cheeses:
Drop in the cream cheese Whisk until it is fully melted and there are no lumps Slowly fold in mozzarella sharp cheddar and more grated Parmesan Stir constantly until the sauce is completely smooth Add Italian seasoning dried basil and a pinch of red pepper flakes if you want a feisty kick Taste and tweak salt and pepper as needed
Thicken the Sauce:
Let the sauce bubble lightly for two to three more minutes This time helps it achieve a thick luxurious texture
Finish with Pasta:
Add the cooked spaghetti directly into the skillet Toss well with tongs so the pasta is coated with all the Cajun cheesy goodness Let it sit over low heat for another minute to absorb even more flavor
Serve and Garnish:
Twirl the creamy Cajun spaghetti onto plates Lay the golden Parmesan chicken strips over top Sprinkle with fresh chopped parsley for a bright finishing touch

08/12/2025

Ingredients
Ground beef: brings classic cheeseburger flavor. Look for 80 percent lean for best taste and juiciness
Cooked pasta: rotini grabs the sauce but penne works well too choose high quality for best texture
Shredded cheddar cheese: the star of the dish use sharp cheddar if possible for rich flavor
Cooked bacon: for smoky richness thick cut bacon holds up best
Milk: builds a creamy base opt for whole milk for extra lusciousness
Flour: thickens the sauce all purpose is perfect sift before using for super smooth results
Ketchup: adds classic burger tang use a squeeze of real tomato ketchup here
Worcestershire sauce: amps up savory depth a little goes a long way
Salt and pepper: to taste use freshly ground black pepper for the best pop
Step-by-Step Instructions
Cook the Beef:
Brown the ground beef in a large skillet over medium heat. Break it up finely with a spoon as it cooks for even browning. Make sure the beef loses its pink color completely and gets a nice golden edge which adds flavor. Drain off all but a tablespoon of fat for a richer sauce.
Build the Sauce:
Sprinkle flour evenly over the browned beef and stir it in very well. The flour needs to coat the meat to help thicken your sauce. Let it cook for a full minute to remove any raw flour taste.
Whisk in the Milk:
Slowly pour in milk while whisking or stirring constantly. Keep stirring over medium low heat until the sauce is silky and beginning to bubble. This step creates the creamy dreamy sauce base.
Flavor the Sauce:
Add ketchup Worcestershire sauce salt and pepper to taste. Mix thoroughly and let it simmer two to three minutes. The sauce will thicken and deepen in flavor at this stage.
Combine Everything:
Add cooked pasta crumbled bacon and shredded cheddar cheese right into the skillet. Stir gently until the cheese is melted and every piece of pasta is blanketed in sauce. Make sure nothing sticks to the pan and the cheese creates a glossy sauce.
Serve Hot:
Spoon the pasta into bowls and if you want sprinkle a little extra cheese or a spoonful of crunchy bacon on top for that wow factor.

08/12/2025

Ingredients
Boneless skinless chicken thighs: Offer juicy results and rich flavor Choose fresh chicken with no strong odor
Garlic powder: Brings warmth and depth Look for garlic powder with no added fillers
Sea salt: Balances and enhances all the flavors Opt for a fine grind for even seasoning
Ground black pepper: Adds a little kick Freshly ground pepper gives the best aroma
Frozen mixed vegetables: Colorful and nutritious saves prep time Use a mix with your family’s favorite veggies
Yellow onion: Diced for a savory flavor base Choose a firm onion with shiny skin
Olive oil: Used for sautéing which builds extra flavor Use a good quality extra virgin oil
Cream cheese: Adds luscious creaminess Full fat versions melt the smoothest
Sour cream: Tangy richness Pick a thick and creamy brand for the best result
Cottage cheese: Extra protein and creaminess Small curd blends in more smoothly
Condensed cream of chicken soup: Classic shortcut for creamy casseroles Low sodium is best if you want to control saltiness
Shredded cheddar cheese: Melty cheese pulls everything together Sharp cheddar works best
Dry ranch dressing mix: Brings savory herby flavor Use a quality brand for bigger flavor
Ritz crackers: Buttery crunch for the topping Classic Ritz creates the perfect crumble
Unsalted butter: Melts into the topping for golden crispness Use fresh if possible for the best taste

Instructions
Make the Shredded Chicken:
Add chicken thighs to the Instant Pot Sprinkle with garlic powder sea salt and black pepper Pour water over chicken Seal the pot Cook on high pressure for twenty minutes Release pressure manually Move chicken to a cutting board Discard the cooking liquid Shred the chicken with two forks
Prep the Dish:
Preheat the oven to three hundred seventy five degrees F Liberally grease a nine by thirteen inch baking dish with nonstick spray
Sauté the Vegetables:
Heat olive oil in a skillet over medium high Add diced onion Sprinkle with a pinch of salt and sauté until translucent This takes about five to seven minutes Stir in thawed mixed vegetables and cook for another one to two minutes
Mix the Creamy Filling:
Using a mixer beat cream cheese until totally smooth Add sour cream cottage cheese condensed soup three quarters cup cheddar cheese and ranch seasoning mix Blend until creamy Fold in shredded chicken and sautéed veggies mixing so everything is evenly coated
Prepare the Cracker Topping:
In a food processor crumble Ritz crackers until fine Add melted unsalted butter and pulse until the mixture is evenly moistened
Assemble the Casserole:
Evenly spread the chicken filling in the prepared baking dish Top with remaining shredded cheddar cheese Sprinkle the buttery cracker topping all over the cheese
Bake the Casserole:
Bake uncovered for thirty five minutes or until bubbly and the cracker topping is golden brown Cool for five minutes before serving for neat slices

08/10/2025

Ingredients
Chocolate cake mix: this shortcut makes the base fluffy and keeps things simple look for a good quality mix that uses cocoa for best flavor
Large eggs: help bind the cake and create a tender structure larger eggs give better results here
Vegetable oil: keeps the cake moist and soft opt for fresh oil with a neutral flavor
Water: brings the batter together spring water or filtered tap if possible
Vanilla extract: deepens the chocolate flavor use pure vanilla for best aroma
Powdered sugar: coats the towel so the warm cake does not stick finer sugar works best for dusting
Cream cheese: softened for the filling adds a tangy creamy richness choose full-fat for creaminess
Unsalted butter: softened helps the filling stay fluffy and smooth look for a quality brand with mild flavor
Powdered sugar: sweetens and stabilizes the filling sift before using for a silky texture
Vanilla extract: ties the cream and cookies together pure vanilla enhances the filling aroma
Crushed Oreo cookies: folded in for cookies and cream flavor use freshly crushed for best crunch
White chocolate: melted and drizzled on top for a sweet finish buy real white chocolate bars if you can
Whole Oreo cookies: for playful decoration pick cookies without cracks for a pretty finish
Extra crushed Oreo cookies: to sprinkle over top for extra crunch use a food processor for even crumbs
Kid-friendly desserts
Instructions
Prepare the Pan:
Line a 10 by 15 inch jelly roll pan with parchment paper so the cake lifts out easily later
Mix the Batter:
Combine cake mix eggs oil water and vanilla extract in a bowl follow the package directions for mixing to avoid lumps
Bake the Cake:
Pour the batter into your prepared pan spread evenly bake at 350 degrees Fahrenheit for 12 to 15 minutes until a toothpick comes out clean and the top springs back lightly
Dust the Towel:
Generously dust a clean kitchen towel with powdered sugar to prevent sticking when you roll the cake
Invert and Roll the Cake:
When baked immediately turn the hot cake onto the sugared towel peel off the parchment carefully while it is still warm roll the cake up in the towel starting at a short end let it cool completely rolled up
Beat the Filling:
Beat softened cream cheese and butter together in a mixing bowl until smooth add powdered sugar and vanilla mix again until the filling is fluffy gently fold in crushed Oreos for even distribution
Fill and Re-roll:
Unroll the cooled cake gently spread the Oreo cream filling evenly to the edges then carefully roll the cake back up so the filling stays inside
Chill the Roll:
Wrap the cake roll tightly in plastic wrap and refrigerate for at least one hour to set the filling and keep it firm for slicing
Decorate:
Once chilled unwrap and place the roll on a serving plate drizzle melted white chocolate over the top artfully arrange whole Oreos and sprinkle extra crushed cookies for a beautiful finish
Slice and Serve:
Using a serrated knife slice the roll into portions and serve immediately so each slice has neat swirls and plenty of filling

08/10/2025

Ingredients
breakfast sausage: choose mild or spicy depending on taste
pancake mix: yields a fluffy base check for brands with minimal additives
whole milk: makes the batter tender opt for fresh and cold milk
large egg: binds everything together use the freshest possible
vanilla extract: adds warmth and a hint of sweetness pure extract has the best flavor
melted butter: makes the bake rich and prevents dryness
pure maple syrup: brings a hint of sweetness and caramel undertones grade A or B is ideal
ground cinnamon: adds cozy flavor optional but great for warmth
shredded cheddar cheese: adds a sharp savory note buy block cheese and shred for best melt
cooking spray or softened butter: helps with easy cleanup and perfect browning
Cooking lessons
Instructions
Prepare the Oven:
Set oven to 190°C and allow it to fully preheat so the bake cooks evenly and rises properly
Grease the Baking Dish:
Lightly grease a 23x33 cm baking dish using cooking spray or softened butter Take time to cover all the corners for easy serving later
Cook the Sausage:
In a skillet on medium heat crumble the sausage with a spatula and cook until well browned and no pink remains This caramelizes the meat for maximum flavor and ensures a tender interior Drain well so the bake does not get greasy
Mix the Batter:
In a large bowl whisk together pancake mix milk egg vanilla melted butter maple syrup and cinnamon if using Stir gently just until combined You should see some small lumps in the batter which means it will bake up lightCooking lessons
Layer the Bake:
Spread half the batter in the prepared dish Use the back of a spoon to reach the edges Sprinkle the cooked sausage over this layer and add shredded cheddar if desired Gently cover all with remaining pancake batter. Take care to fully cover the sausage so it does not dry out
Bake:
Place dish in the preheated oven center rack Bake for twenty five to thirty minutes until the top is deep golden brown and a toothpick inserted comes out clean This lets you know both the eggs and pancake are set
Rest and Serve:
Let the bake stand for five minutes to set up before cutting into slices This makes it easier to serve and keeps each piece sturdy Serve warm drizzled with extra maple syrup if you like

Jack lab

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