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Nina Recipes, 201 N Wolf Avenue, KS, Amerika Serikat, Oberlin, KS (2026)

02/14/2025

Banana Bread Cinnamon Rolls

Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 ¼ tsp (1 packet) instant yeast
- ½ tsp salt
- ½ cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 2 ripe bananas, mashed (about 1 cup)
- 1 large egg

For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 tbsp ground cinnamon
- ½ cup chopped pecans or walnuts (optional)

For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 2-3 tbsp milk (for desired consistency)

Instructions:
Prepare the Dough:
1. In a large bowl, combine flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, mashed bananas, and the egg. Mix until a soft dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Make the Filling:
1. In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined.

Roll Out the Dough:
1. Roll the dough into a 16x12-inch rectangle on a lightly floured surface.
2. Spread the cinnamon-sugar filling evenly over the dough. Sprinkle with chopped nuts, if desired.

Form the Rolls:
1. Roll the dough tightly into a log, starting from the long edge. Slice into 12 equal pieces.

Second Rise:
1. Place the rolls in a greased 9x13-inch baking dish. Cover and let them rise for 30 minutes.

Bake the Rolls:
1. Preheat the oven to 350°F (175°C).
2. Bake for 20-25 minutes, or until the rolls are golden brown and cooked through.

Prepare the Cream Cheese Glaze:
1. Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract. Mix in milk until the glaze reaches your desired consistency.

Glaze and Serve:
1. Drizzle the glaze over warm rolls.
2. Serve immediately and enjoy the banana bread-inspired goodness in every bite!

Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 55 minutes | Servings: 12 rolls | Kcal: 320 kcal

02/14/2025

Cheesy Ranch Oven Roasted Potatoes

Ingredients:
- 2 pounds baby potatoes (or Yukon Gold, diced into 1-inch pieces)
- 3 tablespoons olive oil
- 1 packet (1 oz) ranch seasoning mix (dry)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 1 1/2 cups shredded cheddar cheese (or your favorite melting cheese)
- 2 tablespoons chopped fresh parsley, for garnish

Instructions:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2: Season the Potatoes
In a large mixing bowl, toss the potatoes with olive oil.
Sprinkle in the ranch seasoning mix, garlic powder, smoked paprika, salt, and pepper. Toss until the potatoes are evenly coated.

Step 3: Roast the Potatoes
Spread the seasoned potatoes out in a single layer on the prepared baking sheet.
Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the potatoes are golden brown and tender.

Step 4: Add the Cheese
Remove the baking sheet from the oven and sprinkle the shredded cheese evenly over the potatoes.
Return the potatoes to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Step 5: Garnish and Serve
Remove from the oven and sprinkle with chopped parsley for a fresh touch.
Serve warm and enjoy!

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes | Servings: 6 servings | Kcal: 278 kcal

02/14/2025

Blueberry Cheesecake Cookies 🫐🍪

Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- Optional Add-Ins:
- 1/2 cup white chocolate chips (for added sweetness)
- 1 teaspoon lemon zest (to enhance the blueberry flavor)

Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the butter, cream cheese, granulated sugar, and brown sugar together until light and fluffy.
Add the egg and vanilla extract, beating until smooth.

Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the blueberries (and white chocolate chips or lemon zest, if using). Be careful not to crush the blueberries too much.

Step 5: Scoop the Dough
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 6: Bake
Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies | Kcal: 120 kcal

02/14/2025

Blueberry Cheesecake Swirl Cake 🍰

Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh blueberries
For the cheesecake swirl:
- 8 oz (226g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract

Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually mix in the dry ingredients, alternating with sour cream, until just combined. Gently fold in the fresh blueberries.
5. In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla extract, mixing until well combined.
6. Pour half of the cake batter into the prepared pan. Spoon half of the cream cheese mixture on top. Repeat with the remaining batter and cream cheese mixture.
7. Use a knife to swirl the cream cheese mixture into the cake batter.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes | Baking Time: 45-50 minutes | Total Time: Approximately 1.5 hours | Servings: 8-10 slices

02/14/2025

Honey Butter Cornbread Waffles with Chili 🌶️

Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cooked chili (beef or turkey)
- 1/4 cup honey
- 1/4 cup unsalted butter (softened)

Instructions:
1. Preheat the waffle iron according to the manufacturer's instructions.
2. In a bowl, whisk cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, mix buttermilk, eggs, and melted butter. Combine wet ingredients with dry ingredients. Fold in corn and cheese.
4. Grease the waffle iron and pour batter in, cooking until golden brown.
5. Warm chili in a saucepan.
6. Spread softened butter on waffles and drizzle with honey.
7. Serve waffles with a scoop of chili on top.

Prep Time: 15 minutes | Baking Time: 20 minutes | Total Time: 35 minutes | Servings: 4

02/14/2025

Crispy Chicken Tenders with Honey Mustard Dip

Ingredients:
For the Chicken Tenders:
- 1 pound chicken tenders (or chicken breasts sliced into strips)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (Panko for extra crispiness)
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
For the Honey Mustard Dip:
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon mayonnaise (optional, for creaminess)
- 1 teaspoon lemon juice (optional, for a tangy kick)

Instructions:
Step 1: Prepare the Breading Stations
In one shallow bowl, place the flour.
In a second bowl, beat the eggs.
In a third bowl, combine the breadcrumbs, Parmesan cheese (if using), garlic powder, smoked paprika, salt, and pepper.
Step 2: Bread the Chicken Tenders
Pat the chicken tenders dry with paper towels.
Dredge each tender in the flour, shaking off any excess.
Dip the floured chicken into the beaten eggs, letting any excess drip off.
Coat the chicken in the breadcrumb mixture, pressing gently to adhere.
Step 3: Fry the Chicken Tenders
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
Add the breaded chicken tenders in batches, ensuring they don’t overcrowd the pan.
Cook for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Transfer the cooked tenders to a plate lined with paper towels to drain excess oil.
Step 4: Make the Honey Mustard Dip
In a small bowl, whisk together the honey, Dijon mustard, mayonnaise (if using), and lemon juice until smooth.
Taste and adjust the sweetness or tanginess as desired.
Step 5: Serve
Arrange the crispy chicken tenders on a serving platter.
Serve warm with the honey mustard dip on the side.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 320 kcal | Servings: 4 servings

02/14/2025

Creamy Potato Soup

Ingredients:
- 6 slices of turkey bacon
- 1/2 a white onion, finely diced
- 4 cloves of garlic, minced
- 1/4 cup of whole wheat flour
- 2 cups of low-sodium chicken broth
- 2 cups of unsweetened almond milk
- 2 pounds of sweet potatoes, peeled and diced
- 1 cup of shredded Gruyère cheese
- 1/2 cup of Greek yogurt
- 1/4 cup of fresh parsley, minced
- Kosher salt and black pepper, to taste
- 1 teaspoon of smoked paprika

Directions:
1. Cook the Turkey Bacon: In a soup pot over medium heat, cook the turkey bacon until crispy and browned. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
2. Sauté the Onions and Garlic: Add the diced onions to the pot and cook until they start to soften, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3. Create the Roux: Sprinkle in the whole wheat flour and whisk to combine, creating a thick mixture.
4. Add the Liquids: Slowly whisk in the chicken broth and almond milk until the mixture is smooth.
5. Cook the Sweet Potatoes: Add the diced sweet potatoes and lower the heat to medium-low. Let the sweet potatoes gently cook until soft.
6. Mash and Thicken: Once the sweet potatoes are soft, use a potato masher to gently mash some of them, creating a creamy consistency.
7. Incorporate the Flavorings: Stir in the shredded Gruyère cheese, Greek yogurt, minced parsley, and crispy turkey bacon.
8. Season to Taste: Finally, season with kosher salt, black pepper, and smoked paprika to your liking.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 6 servings | Kcal: 320 kcal

02/14/2025

No-Bake Cookies

Ingredients:
- 1/2 cup cocoa powder
- 1/2 cup creamy peanut butter
- 2 cups oats
- 1/2 cup milk
- 2 cups sugar
- 1/2 cup butter
- 1 teaspoon vanilla extract
- Pinch of salt

Directions:
1. Prep the Ingredients:
1.1. Measure out all the ingredients and have them ready.

2. Mix the Wet Ingredients:
2.1. In a saucepan, combine the milk, sugar, butter, and cocoa powder.
2.2. Bring the mixture to a boil over medium heat, stirring constantly.
2.3. Let it boil for 1 minute, then remove from heat.

3. Add the Peanut Butter and Oats:
3.1. Stir in the peanut butter and vanilla extract until well combined.
3.2. Add the oats and salt, mixing until everything is coated.

4. Form the Cookies:
4.1. Drop spoonfuls of the mixture onto wax paper or a baking sheet.
4.2. Let the cookies cool and set for about 30 minutes.

5. Enjoy:
5.1. Once the cookies have set, they are ready to enjoy!
5.2. Serve these delicious no-bake cookies as a quick and easy dessert.

Preparation Time: 10 minutes | Setting Time: 30 minutes | Total Time: 40 minutes | Calories: 200 kcal per serving | Servings: 12 cookies

02/14/2025

Chocolate Fudge Cake

Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup whole milk (room temperature)
- 1/2 cup hot water

For the Fudge Frosting:
- 1 cup unsalted butter (room temperature)
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt

Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Stir in the hot water until the batter is smooth. The batter will be thin.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
9. In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, one cup at a time, beating on low speed until incorporated. Increase the speed to medium and beat until smooth. Add the heavy cream, vanilla extract, and salt, and continue beating until the frosting is light and fluffy.
10. Place one cake layer on a serving plate. Spread a generous layer of fudge frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Servings: 12

02/14/2025

Banana Bread Cake with Cream Cheese Frosting

Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 ripe bananas, mashed
- 1/4 cup poppy seeds (optional)

For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream (adjust for consistency)

For Garnish:
- Banana slices
- Crumbled cake or chopped nuts

Instructions:
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
- Fold in the mashed bananas and poppy seeds (if using).
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Bake the Cake:
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating well after each addition.
- Stir in the vanilla extract and heavy cream until the frosting reaches a spreadable consistency.

Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of frosting on top.
- Add the second cake layer and frost the top and sides of the cake.

Garnish and Serve:
- Decorate with banana slices and crumbled cake or chopped nuts.
- Slice and enjoy!

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Servings: 12 servings

02/14/2025

Double Chocolate Cupcakes!!!

Ingredients:
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee

For the Chocolate Frosting:
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt

Directions:
Prepare the Chocolate Cupcakes:
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the vegetable oil, eggs, and vanilla extract, and mix until combined.
4. Add the buttermilk and mix until smooth.
5. Gradually add the hot coffee, mixing until the batter is well combined.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Servings: 12 cupcakes

02/14/2025

No-Bake Mini Key Lime Pies

Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Lime zest for garnish

Directions:
Prepare the Crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottoms and up the sides of a mini tart pan. Refrigerate for at least 1 hour to set.
Make the Filling: In a large bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until smooth and thick. Spoon the filling into the chilled crusts, smoothing the tops with a spatula.
Whip the Cream: In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Pipe or spoon the whipped cream onto each mini tart.
Garnish and Set: Garnish with additional lime zest. Refrigerate for at least 2 hours before serving to allow the pies to set.

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 20 minutes | Kcal: 320 kcal | Servings: 6 servings

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