Dulcie Neil 2, 3321 16th Street, San Francisco, CA (2025)

09/30/2025

Cinnamon Roll French Toast Bites
Try these delightful bites that combine two breakfast favorites!
Ingredients
- 1 can of refrigerated cinnamon rolls (with icing)
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
- Powdered sugar (optional, for serving)
- Maple syrup or icing from the cinnamon rolls (optional, for serving)
Instructions
1. Prepare the Cinnamon Rolls: Open the can of refrigerated cinnamon rolls and set the icing aside. Cut each cinnamon roll into bite-sized pieces.
2. Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined.
3. Coat the Cinnamon Roll Bites: Dip each cinnamon roll bite into the egg mixture, making sure to coat all sides.
4. Cook the Bites: In a large skillet, melt the butter over medium heat. Add the coated cinnamon roll bites to the skillet in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side, or until they are golden brown and cooked through.
5. Serve: Remove the bites from the skillet and place them on a serving platter. Drizzle with the reserved icing from the cinnamon rolls or maple syrup. Sprinkle with powdered sugar if desired. Enjoy your Irresistible Cinnamon Roll French Toast Bites!
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 250 kcal per serving | Servings: 4 servings

09/30/2025

White Garlic Pizza Sauce
Ingredients:
- 2 tbsp butter
- 4 cloves garlic (minced)
- 3 tbsp all-purpose flour
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/4 tsp oregano
- 1 cup milk
- 1/2 cup Parmesan cheese

09/30/2025

Homemade Kool-Aid Licorice Ropes
ingredients:
- 1 package Kool-Aid powder (any flavor you like)
- 2 cups sugar
- 1/4 cup corn syrup
- 2 tbsp butter
- 2 cups water
- 2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
instructions:
1. Boil the Kool-Aid powder, sugar, and corn syrup with water, then let it simmer .
2. In a separate bowl, mix the flour, baking soda, and cream of tartar together .
3. Combine the wet mixture with the dry ingredients, then knead the dough until it's smooth .
4. Shape the dough into rope-like strands and bake at 250°F for 45–60 minutes .
5. Let the licorice ropes cool completely before enjoying your sweet creation .
Colorful, chewy, and bursting with flavor—just like childhood in a bite!

09/30/2025

The Ultimate Mac ‘n’ Cheese-Stuffed Meatloaf
Ingredients:
For the meatloaf:
2 lbs ground beef
1 cup breadcrumbs
1 egg
½ cup milk
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ cup BBQ sauce

09/30/2025

Pecan Pie Balls (No-Bake)
Ingredients:
2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup brown sugar, packed
½ teaspoon salt
2 tablespoons maple syrup
¼ cup apple juice (or bourbon if desired)
1 teaspoon vanilla extract

09/30/2025

𝐈 𝐍𝐄𝐄𝐃 𝐒𝐎𝐌𝐄 𝐏𝐄𝐎𝐏𝐋𝐄 𝐓𝐎 𝐒𝐀𝐘 (𝐘𝐔𝐌𝐌𝐘 😋) 𝐒𝐎 𝐈 𝐂𝐀𝐍 𝐀𝐃𝐃 𝐓𝐇𝐄𝐈𝐑 𝐍𝐀𝐌𝐄𝐒 𝐓𝐎 𝐓𝐇𝐄 𝐀𝐂𝐓𝐈𝐕𝐄 𝐌𝐄𝐌𝐁𝐄𝐑 𝐋𝐈𝐒𝐓. 𝐓𝐇𝐀𝐍𝐊𝐒 🥰
Easy Meatloaf
Hearty Homestyle Meatloaf with a Tangy Glaze
Ingredients:
1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
Salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup
Directions:
Preheat oven to 350°F (175°C).
In a large bowl, combine the ground beef, egg, onion, milk, and bread crumbs. Season with salt and pepper to taste.
Place the meat mixture into a lightly greased loaf pan, or form it into a loaf and place it in a baking dish.
In a small bowl, combine the brown sugar, mustard, and ketchup. Mix well and pour over the meatloaf.
Bake for 1 hour, or until juices are clear.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 360 kcal | Servings: 6 servings

09/30/2025

𝗜 𝗡𝗘𝗘𝗗 𝗦𝗢𝗠𝗘 𝗣𝗘𝗢𝗣𝗟𝗘 𝗧𝗢 𝗦𝗔𝗬 (𝗬𝗨𝗠𝗠𝗬 😋) 𝗦𝗢 𝗜 𝗖𝗔𝗡 𝗔𝗗𝗗 𝗧𝗛𝗘𝗜𝗥 𝗡𝗔𝗠𝗘𝗦 𝗧𝗢 𝗧𝗛𝗘 𝗔𝗖𝗧𝗜𝗩𝗘 𝗠𝗘𝗠𝗕𝗘𝗥 𝗟𝗜𝗦𝗧 . 𝗧𝗛𝗔𝗡𝗞𝗦 🥰
𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗖𝗿𝘂𝗻𝗰𝗵 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 𝗗𝗲𝗹𝗶𝗴𝗵𝘁
Elegant Strawberry Crunch Layered Cheesecake
Ingredients:
Crunchy Cookie Layer:
36 vanilla sandwich cookies, crushed
3-ounce box of strawberry gelatin
4 tablespoons unsalted butter, melted
Dash of red food color gel
Strawberry Cake Layers:
16.5-ounce box of Strawberry Supreme cake mix
3 eggs
½ cup unsalted butter, melted
1 cup whole milk
3-ounce box of strawberry gelatin
Cheesecake Centerpiece:
¾ cup sugar
¼ cup cornstarch
16 ounces cream cheese, softened
¼ cup heavy cream
2 teaspoons pure vanilla extract
3 eggs
Frosting:
8 ounces cream cheese, softened
½ cup heavy cream
½ cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Directions:
Cookie Crumble Prep: Preheat oven to 350°F (175°C). Combine crushed cookies, gelatin, melted butter, and food color. Press onto a baking sheet and bake until crisp.
Cake Creation: Mix cake ingredients as per box instructions, add gelatin, and bake in round pans until done.
Cheesecake Magic: Blend sugar, cornstarch, cream cheese, heavy cream, vanilla, and eggs. Pour into a springform pan, bake, then cool in the fridge.
Frosting Whipping: Beat cream cheese, cream, butter, vanilla, and powdered sugar until fluffy.
Assembly Art: Place one cake layer on a plate, spread frosting, top with cheesecake layer, more frosting, then second cake layer. Finish with frosting and cookie crumble on top.
Prep Time: 45 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 2 hours 15 minutes
Kcal: 720 per serving | Servings: 12

09/30/2025

Banana Pudding Cheesecake Cones Recipe
Ingredients:
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1/2 cup heavy whipping cream
1 tsp vanilla extract
1 package (3.4 oz) instant banana pudding mix
1 1/2 cups cold milk
For the Cones:
10-12 waffle cones or sugar cones
1 cup crushed vanilla wafer cookies
2 tbsp melted butter
For Garnish:
Sliced bananas
Whipped cream
Crushed vanilla wafer cookies
Caramel drizzle (optional)
Directions:
Prepare the Cheesecake Filling:
Beat the cream cheese:
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Whip the cream:
In a separate bowl, whip the heavy whipping cream until soft peaks form, then fold it into the cream cheese mixture.
Prepare the banana pudding:
In another bowl, whisk together the instant banana pudding mix and cold milk until thickened, about 2-3 minutes.
Combine:
Gently fold the prepared banana pudding into the cream cheese mixture until fully combined. Refrigerate while preparing the cones.
Prepare the Cones:
Make the crushed cookie coating:
In a small bowl, mix the crushed vanilla wafer cookies with melted butter until evenly coated.
Coat the cones:
Dip the top edges of the waffle or sugar cones into the melted butter mixture, then roll in the crushed vanilla wafer cookies to create a cookie rim. Let the cones sit for a few minutes to set.
Assemble the Cheesecake Cones:
Fill the cones:
Spoon or pipe the banana pudding cheesecake filling into the prepared cones, filling them generously.
Garnish and Serve:
Add toppings:
Top each cone with a slice of banana, a dollop of whipped cream, extra crushed vanilla wafers, and a drizzle of caramel if desired.

09/30/2025

Dolly Parton’s 5-Ingredient Casserole
Simple, cheesy, and heartwarming—this Southern favorite delivers big comfort with minimal fuss
Ingredients :
3 cups shredded cooked chicken
1 (10.5 oz) can cream of chicken soup
1 cup sour cream

09/30/2025

Never knew applesauce made bread this good!
Moist, spiced, and smells like fall—save it now!
You’ll Need:
• 1½ cups flour
• 1 cup applesauce
• ¾ cup sugar
• ½ cup oil
• 2 eggs
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ¼ tsp each: nutmeg, cloves
• 1 tsp vanilla

09/29/2025

Dreamsicle Jelly
ingredients:
* 4 cups freshly squeezed orange juice
* 4 cups sugar
* 2 vanilla beans, split and scraped
* pat of butter
* 1 box pectin – optional
instructions:
1. Strain the orange juice through cheesecloth to remove pulp and solids .
2. In a large pot, combine the strained orange juice, sugar, butter, vanilla bean scrapings, and the whole vanilla bean pods .
3. Bring the mixture to a hard boil over high heat .
4. **If using pectin**: add the entire box of pectin now. Stir continuously and bring it back to a hard boil. Boil for exactly 1 minute .
5. **If not using pectin**: continue boiling the mixture until it reaches 220°F and hold at that temperature for 3 minutes .
6. Remove the pot from heat and discard the vanilla bean pods .
7. Ladle the jelly into prepared jars, leaving 1/4 inch headspace .
8. Wipe the rims clean, apply lids, and screw on the bands tightly .
9. Process the jars in a boiling water canner for 10 minutes .
10. Remove jars and place them on a towel-lined counter in a draft-free area. Let cool for several hours .
11. Every 10 minutes while cooling, turn jars upside down and then back upright to evenly distribute the vanilla specks .
12. Once cool, check seals. Store sealed jars in the pantry. Refrigerate and use any unsealed jars within 2 weeks .

09/29/2025

No-Bake Salted Caramel Pretzel Bars
Ingredients:
- 2 cups pretzel sticks
- 1 cup graham cracker crumbs
- 1 cup unsalted butter (2 sticks), melted
- 1 cup brown sugar, packed
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup caramel sauce
- Sea salt, for sprinkling
Directions:
1. Begin by preparing an 8x8 inch square baking pan. Line the pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. In a large mixing bowl, combine the pretzel sticks and graham cracker crumbs. Stir well until the ingredients are evenly distributed.
3. Pour the melted butter into the pretzel and graham cracker mixture. Add the brown sugar and mix thoroughly until all ingredients are well combined and the mixture resembles wet sand.
4. Transfer the mixture into the prepared baking pan. Press it down firmly and evenly into the bottom of the pan to create a solid base. Use the back of a measuring cup or your hands to ensure it is packed tightly.
5. In a separate bowl, combine the sweetened condensed milk, vanilla extract, and half of the caramel sauce. Stir until well combined.
6. Pour the caramel mixture over the pressed pretzel base in the pan. Use a spatula to spread it evenly across the surface.
7. Sprinkle the chocolate chips evenly over the caramel layer. Allow the chocolate chips to sit for a minute to soften, then gently press them into the caramel with the spatula.
8. Drizzle the remaining caramel sauce over the chocolate chips, ensuring it is evenly distributed.
9. Finish by sprinkling a generous amount of sea salt over the top.
10. Refrigerate the bars for at least 3 hours or until fully set. Once set, lift the bars out of the pan using the parchment paper overhang.
11. Cut into squares or rectangles with a sharp knife. Serve and enjoy your no-bake salted caramel pretzel bars.

Dulcie Neil 2

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