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Viola’s Daily Recipes, Myrtle Beach, SC (2026)

09/10/2026

Vanilla Custard Cream Squares

Ingredients:

- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 tablespoons cornstarch
- 1/2 cup granulated sugar
- 2 1/2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup graham cracker crumbs, for garnish
- Powdered sugar, for dusting

Directions:

1. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Stir until the crumbs are evenly moistened.

3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then remove from the oven and allow the crust to cool.

4. To prepare the custard, whisk the cornstarch and 1/2 cup granulated sugar together in a medium saucepan.

5. Gradually whisk in the milk until smooth. Add the egg yolks and salt, whisking continuously so the yolks blend smoothly into the mixture.

6. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a creamy custard. This should take approximately 6-9 minutes. Do not allow the custard to boil rapidly.

7. Remove the saucepan from the heat and immediately stir in the butter and vanilla extract. Continue stirring until the butter melts completely and the custard is silky smooth.

8. Pour the warm custard over the cooled graham cracker crust. Smooth the surface with a spatula.

9. Cover the surface gently with plastic wrap, pressing it directly against the custard to prevent a skin from forming. Refrigerate for at least 3-4 hours, or until completely chilled and firmly set.

10. Once the custard has set, prepare the cream topping. Beat the chilled heavy cream, powdered sugar, and vanilla extract in a large bowl until medium-stiff peaks form.

11. Spread the whipped cream evenly over the chilled custard layer. Sprinkle the reserved graham cracker crumbs over the top and finish with a light dusting of powdered sugar.

12. Refrigerate the squares for another 30 minutes before slicing. Use a sharp knife to cut into neat squares, wiping the blade between cuts for clean layers.

13. Serve chilled. The buttery graham cracker crust, smooth vanilla custard, and fluffy whipped cream create a delicate dessert that is creamy, rich, and wonderfully refreshing.

Prep Time: 25 minutes | Cooking Time: 18 minutes | Total Time: 4 hours 43 minutes

Kcal: 365 kcal | Servings: 9 servings

09/10/2026

Cheesy Stuffed Rigatoni with Savory Meat Sauce

Ingredients:

- 12 oz rigatoni or manicotti pasta
- 1 lb lean ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil

Directions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and spread about 1 cup of marinara sauce across the bottom.

2. Bring a large pot of salted water to a boil. Cook the rigatoni or manicotti for 2-3 minutes less than the package directions recommend. The pasta should be firm enough to handle without falling apart.

3. Drain the pasta carefully and allow it to cool slightly. If using rigatoni, arrange the tubes upright or slightly overlapping in the prepared baking dish for a beautiful stacked presentation.

4. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.

5. Add the ground beef and cook for 6-8 minutes, breaking it apart with a spoon, until browned and fully cooked. Stir in the garlic, Italian seasoning, oregano, paprika, salt, and black pepper. Cook for another minute.

6. Remove the skillet from the heat and let the meat mixture cool for several minutes.

7. In a large bowl, combine the ricotta, Parmesan, egg, and 1/2 cup of the shredded mozzarella. Stir until creamy and well blended.

8. Fold the cooled seasoned beef into the cheese mixture. This creates a rich, savory filling that is perfect for stuffing the pasta tubes.

9. Carefully fill each rigatoni or manicotti tube with the meat and cheese mixture. A piping bag or small spoon makes the filling process easier.

10. Arrange the stuffed pasta tightly in the baking dish. Spoon the remaining marinara sauce over the top, making sure the pasta is well coated.

11. Sprinkle the remaining mozzarella evenly over the pasta. Cover the dish loosely with aluminum foil.

12. Bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is completely melted, bubbly, and lightly golden.

13. Remove from the oven and let the pasta rest for 5-10 minutes. Garnish generously with fresh parsley before serving.

14. Serve the stuffed pasta warm with extra marinara sauce and Parmesan on the side. The combination of tender pasta, seasoned beef, creamy cheese filling, and bubbling mozzarella makes every bite wonderfully comforting.

Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes

Kcal: 535 kcal | Servings: 6 servings

09/10/2026

Chocolate Chip Cookie Bars

Ingredients:

- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips

For the Chocolate Ganache:

- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract

For the Topping:

- 1/3 cup mini chocolate chips

Directions:

1. Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light, creamy, and fluffy.

3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Gradually add the dry ingredients to the butter mixture, mixing just until a soft cookie dough forms. Avoid overmixing.

6. Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.

7. Press the cookie dough evenly into the prepared baking pan. Use lightly buttered or damp fingers to make spreading the dough easier.

8. Bake for 20-25 minutes, or until the edges are golden brown and the center is set but still slightly soft. Do not overbake, as the bars will continue to firm as they cool.

9. Remove the pan from the oven and allow the cookie bars to cool completely before adding the ganache.

10. To make the ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it is hot and steaming but not boiling.

11. Pour the hot cream over the chocolate and let it sit undisturbed for 2-3 minutes. Add the butter and vanilla extract, then gently stir until the chocolate melts into a smooth, glossy ganache.

12. Spread the ganache evenly over the cooled cookie bars. Let it naturally drip slightly over the edges for a rich, bakery-style appearance.

13. Immediately sprinkle the mini chocolate chips over the ganache while it is still soft, gently pressing them into the surface so they stay in place.

14. Refrigerate the bars for 30-45 minutes, or until the ganache has partially set. Lift the entire slab from the pan using the parchment paper and cut into neat rectangular bars.

15. For the best texture, allow the bars to sit at room temperature for several minutes before serving. The cookie layer will remain soft and chewy while the ganache becomes smooth and fudgy.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 30 minutes

Kcal: 485 kcal | Servings: 15 servings

09/10/2026

Paul’s Pumpkin Patch Pudding

Ingredients:

- 1 1/2 cups graham cracker crumbs (about 10-12 full graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping, thawed
- 1/4 cup powdered sugar
- 1/2 cup chopped pecans, optional
- 1/2 cup mini chocolate chips, optional

Directions:

1. Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles damp sand.

2. Press the crumb mixture firmly into the bottom of a 9-inch square baking dish or a similar-sized serving dish. Bake for 8-10 minutes, then remove from the oven and allow the crust to cool completely.

3. In a large bowl, whisk together the pumpkin puree, instant vanilla pudding mix, cold milk, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth and creamy.

4. Let the pumpkin mixture stand for about 3-5 minutes. The pudding will begin to thicken and create a rich, velvety pumpkin filling.

5. In a separate bowl, gently fold the powdered sugar into the thawed whipped topping. This creates a lightly sweetened cream layer that balances the warm pumpkin spices.

6. Spread half of the whipped topping mixture over the cooled graham cracker crust, creating an even layer.

7. Spoon the pumpkin pudding mixture over the whipped topping and carefully spread it into an even layer.

8. Top with the remaining whipped topping. Use a spatula or the back of a spoon to create soft swirls across the surface.

9. Sprinkle the top with chopped pecans and mini chocolate chips if desired. For an extra pumpkin-patch appearance, a light dusting of cinnamon can be added over the top.

10. Cover the pudding and refrigerate for at least 4 hours, preferably overnight. This allows the layers to become firm and makes the dessert easier to slice and serve.

11. When ready to serve, cut into chilled squares and garnish with an additional sprinkle of cinnamon or a small spoonful of whipped topping. Keep refrigerated until serving.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes

Kcal: 385 kcal | Servings: 9 servings

09/09/2026

Double Chocolate Coca Cola Cake

Ingredients:

- 1 cup regular Coca-Cola, not diet
- 1/2 cup vegetable oil
- 1 stick (1/2 cup) unsalted butter
- 3 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract

For the Chocolate Frosting:

- 1 stick (1/2 cup) unsalted butter
- 2 1/3 tablespoons unsweetened cocoa powder
- 6 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- 3 3/4 cups powdered sugar

Directions:

1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.

2. In a medium saucepan over medium heat, combine the Coca-Cola, vegetable oil, butter, and cocoa powder. Stir gently until the butter melts, then bring the mixture just to a boil.

3. While the cola mixture heats, whisk together the granulated sugar, flour, and salt in a large mixing bowl.

4. Carefully pour the hot chocolate-cola mixture over the dry ingredients. Beat or whisk until the batter is smooth and well combined.

5. Add the buttermilk and mix until incorporated. Then add the eggs, baking soda, and vanilla extract, mixing just until the batter is smooth. Do not overmix.

6. Pour the batter evenly into the prepared baking pan and smooth the surface with a spatula.

7. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. While the cake is baking, prepare the frosting. Place the butter, cocoa powder, and milk or cream in a saucepan over medium-low heat. Stir until the butter has completely melted and the mixture is smooth.

9. Remove the saucepan from the heat and gradually beat in the powdered sugar until the frosting becomes thick, glossy, and creamy.

10. Stir in the vanilla extract. If the frosting seems too thick, add a small splash of milk or cream until it reaches a spreadable consistency.

11. Remove the cake from the oven and let it rest for about 5-10 minutes. Spread the chocolate frosting generously over the warm cake so it melts slightly into the surface.

12. Allow the cake to cool until the frosting sets, then cut into squares and serve. The cake is especially delicious while slightly warm and wonderfully moist with its rich chocolate frosting.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Kcal: 525 kcal | Servings: 15 servings

09/09/2026

Chicken and Dressing Balls w/ Cranberry Sauce Reduction and Gravy

09/09/2026

Loaded Corn Casserole
This is a great Labor Day side dish—creamy, cheesy, a little smoky from the bacon, and perfect alongside burgers, brats or grilled chicken. Enjoy!
Ingredients
5 cups corn kernels, fresh or frozen and thawed
8 slices bacon, cooked and crumbled
4 tablespoons butter
1 small sweet onion, finely diced
1 package (8 oz) cream cheese, softened
½ cup sour cream
½ cup whole milk
1½ cups shredded sharp cheddar cheese, divided
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
3 green onions, thinly sliced

09/09/2026

Snickerdoodle Zucchini Bread

Ingredients:

- 1 cup vegetable oil
- 3 large eggs
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups finely grated zucchini, lightly squeezed
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cream of tartar

For the Cinnamon Sugar Topping:

- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 350°F (175°C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the vegetable oil, eggs, sugar, and vanilla extract until smooth and well combined.
3. Stir in the grated zucchini until evenly distributed throughout the mixture.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cream of tartar.
5. Gradually add the dry ingredients to the zucchini mixture, stirring just until combined. Do not overmix.
6. Divide the batter evenly between the prepared loaf pans and smooth the tops.
7. In a small bowl, combine the granulated sugar and cinnamon for the topping.
8. Sprinkle the cinnamon sugar generously over the tops of both loaves.
9. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Remove the loaves from the oven and let them cool in the pans for 10 to 15 minutes.
11. Carefully transfer the bread to a wire rack and allow it to cool completely before slicing.
12. Serve in thick slices for a soft, warmly spiced zucchini bread with a sweet, crisp snickerdoodle-style crust.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Kcal: 315 kcal | Servings: 16 servings

09/09/2026

Wet Burrito / Smothered Burrito Bake New Mexico / Southwest comfort. Sauce

08/24/2026

Creamy Sausage Fajita Pasta

Creamy pasta, smoky fajita-seasoned sausage, colorful peppers, and onions come together in a rich, satisfying dinner that's perfect for a busy weeknight.

Ingredients
For 6 Servings
12 oz penne or rotini pasta
1 lb smoked sausage, sliced into rounds
1 tablespoon olive oil
1 small onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
2 tablespoons fajita seasoning
1 teaspoon smoked paprika
1/2 teaspoon black pepper
2 cups chicken broth
1 cup heavy cream
4 oz cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1 tablespoon butter
2 tablespoons chopped fresh parsley or cilantro
Instructions
Cook the pasta in salted boiling water until just al dente. Reserve 1/2 cup pasta water, then drain.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced sausage and cook for 3–4 minutes until lightly browned.
Add the onion and bell peppers. Cook for 4–5 minutes until slightly softened.
Stir in the garlic, fajita seasoning, smoked paprika, and black pepper. Cook for 30 seconds.
Pour in the chicken broth and heavy cream. Stir well.
Add the cream cheese and butter, stirring until the cream cheese melts into the sauce.
Simmer for 5–7 minutes, until the sauce thickens slightly.
Stir in the Monterey Jack and cheddar until melted.
Add the cooked pasta and toss until completely coated.
Add a splash of reserved pasta water if the sauce is too thick.
Garnish with fresh parsley or cilantro and serve hot.
Tips
Use smoked sausage for extra depth and a lightly smoky flavor.
Don't overcook the peppers; keeping them slightly crisp adds better texture.
Freshly shredded cheese melts more smoothly into the sauce.
Add sliced jalapeños if you want extra heat.
Store leftovers refrigerated for up to 3 days and reheat with a splash of milk or broth.
Serving Info
Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Viola’s Daily Recipes

09/10/2026

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