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Cooking Leader by Sara Kline, 522 S 26th Street, South Bend, IN (2026)

09/07/2026

Stupid Pie
This is hands down one of the easiest pies to throw together when you want a rich, bakery-style treat without any fuss.
Ingredients:
1 unbaked 9-inch pie crust
1 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup unsalted butter, melted and cooled slightly
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup semisweet chocolate chips
Instructions:
Preheat your oven to 350°F.
Fit the unbaked 9-inch pie crust into a 9-inch pie dish and crimp the edges neatly with your fingers.
In a large mixing bowl, whisk together the granulated sugar and all-purpose flour until combined.
Add the melted unsalted butter, beaten eggs, and vanilla extract to the dry ingredients, whisking until smooth and thoroughly blended.
Gently fold in the chopped pecans and semisweet chocolate chips using a rubber spatula until evenly distributed.
Pour the filling into the prepared unbaked pie crust, using a spatula to spread it into an even layer.
Place the pie on the center rack of the oven and bake at 350°F for 55 to 60 minutes, until the top is golden brown, the crust is crisp, and the center is set with only a slight jiggle.
Remove the pie from the oven and place it on a wire rack to cool completely for at least 2 hours so the filling sets cleanly before slicing.

09/07/2026

Homemade Banana Pudding
This is the ultimate comfort dessert whenever I want something sweet, creamy, and loaded with nostalgia. It always disappears fast at family get-togethers.
Ingredients:
1 box (5.1 ounces) instant vanilla pudding mix
2 cups cold whole milk
1 can (14 ounces) sweetened condensed milk
2 cups heavy whipping cream
1 teaspoon vanilla extract
4 ripe bananas, sliced
1 box (11 ounces) vanilla wafer cookies
Instructions:
Pour the cold whole milk and sweetened condensed milk into a large mixing bowl and whisk until smooth.
Add the instant vanilla pudding mix and whisk vigorously for about 2 minutes until the mixture begins to thicken, then set aside in the refrigerator for 5 minutes.
In a separate chilled mixing bowl, beat the heavy whipping cream and vanilla extract with a hand mixer on medium-high speed until stiff, fluffy peaks form.
Gently fold about half of the whipped cream into the thickened vanilla pudding using a rubber spatula until fully blended and creamy, saving the rest to fold in at the end.
Set aside 6 to 8 whole vanilla wafers and a few crushed cookies for the final garnish.
Line the bottom of a large serving bowl or 9x13-inch baking dish with an even layer of whole vanilla wafers.
Arrange an even layer of freshly sliced bananas directly over the cookies.
Spread half of the rich pudding mixture evenly over the banana layer using the back of a spoon.
Repeat with another layer of vanilla wafers, remaining banana slices, and the rest of the pudding mixture.
Gently fold or swirl the remaining whipped cream across the top for an extra light, cloud-like texture.
Scatter the reserved whole vanilla wafers and coarsely crushed cookies over the top for crunch and presentation.
Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, so the cookies soften to a cake-like texture before serving chilled.

09/07/2026

5 cozy bread pudding recipes you’ll want to make again and again! From classic and cinnamon apple to rich chocolate, caramel pecan, and blueberry lemon, there’s something here for every craving.
1. Classic Bread Pudding
Ingredients
6 cups day-old French bread, cubed
2 cups whole milk
1 cup heavy cream
4 large eggs
3/4 cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp salt
Instructions
Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
Place the cubed bread evenly in the baking dish.
In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla, cinnamon, and salt.
Pour the custard mixture evenly over the bread.
Gently press the bread down and let it soak for 10–15 minutes.
Bake for about 45 minutes, or until the center is set and the top is golden brown.
Let cool for 10 minutes before serving.

2. Cinnamon Apple Bread Pudding
Ingredients
6 cups brioche bread, cubed
2 medium apples, peeled and diced
2 cups whole milk
3 large eggs
3/4 cup brown sugar
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Instructions
Preheat oven to 350°F and grease a 9×13-inch baking dish.
Add the brioche cubes and diced apples to the dish.
Whisk together the milk, eggs, brown sugar, vanilla, cinnamon, and nutmeg.
Pour evenly over the bread and apples.
Gently toss and let sit for 15 minutes so the bread absorbs the custard.
Bake for 45–50 minutes, until golden and set in the center.
Serve warm, optionally with caramel sauce or vanilla ice cream.

3. Chocolate Bread Pudding
Ingredients
6 cups challah bread, cubed
2 cups whole milk
1/2 cup heavy cream
3 large eggs
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 cup semisweet chocolate chips
1 tsp vanilla extract
Instructions
Preheat oven to 350°F and grease a 9×13-inch baking dish.
Arrange the bread cubes in the dish.
In a bowl, whisk together the milk, heavy cream, eggs, sugar, cocoa powder, and vanilla until smooth.
Stir in about 3/4 cup chocolate chips.
Pour the chocolate custard over the bread and press gently to soak.
Sprinkle the remaining chocolate chips over the top.
Bake for 45–50 minutes, until the center is set and the top is lightly crisp.
Let rest for 10 minutes before serving.

4. Caramel Pecan Bread Pudding
Ingredients
6 cups brioche bread, cubed
2 cups half-and-half
3 large eggs
3/4 cup brown sugar
1 tsp vanilla extract
1/2 cup caramel sauce
3/4 cup chopped pecans
2 tbsp melted butter
Instructions
Preheat oven to 350°F and grease a 9×13-inch baking dish.
Place the brioche cubes in the dish.
Whisk together the half-and-half, eggs, brown sugar, vanilla, melted butter, and half of the caramel sauce.
Pour over the bread and gently press down.
Let soak for 15 minutes.
Sprinkle the chopped pecans over the top.
Bake for 45–50 minutes, until golden and set.
Drizzle with the remaining caramel sauce before serving.

5. Blueberry Lemon Bread Pudding
Ingredients
6 cups challah bread, cubed
1 1/2 cups blueberries
2 cups whole milk
3 large eggs
3/4 cup granulated sugar
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
Instructions
Preheat oven to 350°F and grease a 9×13-inch baking dish.
Add the bread cubes to the dish and gently fold in the blueberries.
Whisk together the milk, eggs, sugar, lemon zest, lemon juice, and vanilla.
Pour the mixture evenly over the bread.
Gently press the bread into the custard and let sit for 15 minutes.
Bake for 45–50 minutes, until golden brown and set in the center.
Let cool slightly before serving. Add extra lemon zest or fresh blueberries on top if desired.

09/07/2026

Million Dollar Chicken
Whenever I need an effortless dinner that everyone devours, this ultra-creamy, cheesy baked chicken always delivers.
Ingredients:
4 boneless skinless chicken breasts, cut into bite-sized pieces
8 ounces cream cheese, softened to room temperature
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese, divided
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped green onions
Instructions:
Preheat your oven to 375°F and grease a 9x13-inch baking dish with nonstick cooking spray.
Place the softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper into a medium mixing bowl.
Use a spatula or hand mixer to blend the ingredients together until smooth, creamy, and completely uniform.
Stir in the grated Parmesan cheese and 1/2 cup of the shredded cheddar cheese until well incorporated.
Arrange the bite-sized chicken pieces in a single, even layer across the bottom of the prepared baking dish.
Spread the creamy cheese mixture evenly over the top of the chicken pieces, coating them completely.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese across the surface.
Bake uncovered at 375°F for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F and the sauce is bubbling vigorously.
Turn on the oven broiler for the last 2 to 3 minutes to achieve a bubbly, golden-brown crust on top.
Remove the dish from the oven, garnish with the chopped green onions, and let it rest for 5 minutes before serving.

09/07/2026

Five cozy slow cooker dinners and desserts that practically cook themselves! From creamy chicken and potatoes to Salisbury steak, braised beef, honey garlic lemon chicken, and sweet golden syrup dumplings, these are perfect for busy days.
1. Slow Cooker Chicken and Potatoes Casserole
Ingredients
2 lb boneless, skinless chicken thighs, cut into cubes
6 medium potatoes, sliced
1 cup shredded cheddar cheese
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1/2 tsp salt, or to taste
1/2 tsp black pepper
1/2 tsp garlic powder, optional
Instructions
Lightly grease the slow cooker.
Add half of the sliced potatoes to the bottom.
Season lightly with salt and black pepper.
Add the cubed chicken over the potatoes.
Top with the remaining potatoes.
In a bowl, whisk together the cream of mushroom soup and milk until smooth.
Pour the mixture evenly over the chicken and potatoes.
Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the potatoes are tender and the chicken reaches 165°F internally.
Sprinkle the shredded cheddar cheese over the top during the last 15–20 minutes.
Cover again until the cheese is melted, then serve warm.

2. Slow Cooker Salisbury Steak with Mushroom Gravy
Ingredients
1 1/2 lb ground beef
1/2 cup breadcrumbs
1 large egg
1 small onion, finely chopped
1 clove garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 cup sliced mushrooms
1/2 cup beef broth
1 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
Instructions
In a large bowl, combine the ground beef, breadcrumbs, egg, half of the chopped onion, garlic, salt, and black pepper.
Shape the mixture into 6 oval patties.
For extra flavor, brown the patties in a skillet for 2–3 minutes per side before adding them to the slow cooker. This step is optional.
Place the patties in the slow cooker.
Add the sliced mushrooms and remaining onion.
In a bowl, whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce.
Pour the gravy mixture over the patties.
Cover and cook on LOW for about 6 hours or HIGH for 3–4 hours.
Gently stir the mushroom gravy before serving.
Serve with mashed potatoes, egg noodles, or rice.

3. Slow Cooker Braised Steak & Onion
Ingredients
1 1/2 lb beef steak, cut into strips
2 large onions, sliced
2 cloves garlic, minced
1 cup beef broth
2 tbsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp salt
1 tbsp cornstarch, optional
2 tbsp cold water, optional
Instructions
Place the sliced steak in the slow cooker.
Add the sliced onions and minced garlic.
Pour in the beef broth and Worcestershire sauce.
Season with black pepper and salt.
Stir gently to combine.
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is very tender.
For a thicker gravy, whisk together the cornstarch and cold water.
Stir the slurry into the slow cooker during the last 15–20 minutes.
Cook until the sauce thickens.
Serve over mashed potatoes, rice, or buttered noodles.

4. Slow Cooker Honey Garlic Lemon Chicken
Ingredients
2 lb boneless, skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
3 cloves garlic, minced
Juice and zest of 1 lemon
1 tsp black pepper
1/2 tsp salt, optional
Lemon slices, optional for serving
Instructions
Place the chicken breasts in the slow cooker.
In a bowl, whisk together the honey, soy sauce, garlic, lemon juice, lemon zest, and black pepper.
Pour the sauce over the chicken.
Turn the chicken once or twice to coat it well.
Cover and cook on LOW for 5–6 hours or HIGH for 2 1/2–3 1/2 hours, until the chicken reaches 165°F internally.
Remove the chicken briefly and stir the sauce.
Return the chicken to the slow cooker and spoon the sauce over the top.
For a thicker sauce, stir in a cornstarch slurry and cook for another 10–15 minutes.
Garnish with lemon slices if desired and serve warm.

5. Slow Cooker Golden Syrup Dumplings
Ingredients
For the Dumplings
1 1/2 cups all-purpose flour
1 tbsp baking powder
1/4 cup brown sugar
1/2 cup milk
1/4 cup unsalted butter, melted
For the Golden Syrup Sauce
1/2 cup golden syrup
1/2 cup brown sugar
1 1/2 cups hot water
2 tbsp unsalted butter
Instructions
Lightly grease the slow cooker.
Add the golden syrup, brown sugar, hot water, and butter to the slow cooker.
Stir until mostly combined.
Cover and cook on HIGH for about 20 minutes, until the sauce is hot.
Meanwhile, combine the flour, baking powder, and brown sugar in a bowl.
Add the milk and melted butter.
Stir just until a soft dough forms. Do not overmix.
Divide the dough into 6–8 dumplings.
Carefully place the dumplings into the hot syrup mixture.
Cover and cook on HIGH for 1 1/2–2 hours or LOW for about 4 hours, until the dumplings are fluffy and cooked through.
Spoon the warm golden syrup sauce over the dumplings before serving.
Serve warm, especially with vanilla ice cream or whipped cream.

09/07/2026

Four no-bake tiramisu favorites for every dessert mood — classic coffee, strawberry, rich chocolate, and creamy pistachio. They’re easy, make-ahead, and perfect for sharing.
1. Classic Tiramisu
Ingredients
1 cup strong brewed coffee, cooled
2 tbsp coffee liqueur, optional
24 ladyfingers (savoiardi)
16 oz mascarpone cheese, softened
1 cup heavy cream, cold
1/2 cup granulated sugar
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
1 oz dark chocolate, grated, optional
Instructions
In a shallow bowl, combine the cooled coffee with the coffee liqueur, if using.
In a large bowl, beat the mascarpone, sugar, and vanilla until smooth.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.
Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long.
Arrange half of the dipped ladyfingers in the bottom of an 8x8-inch or similar baking dish.
Spread half of the mascarpone mixture evenly over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Dust the top generously with cocoa powder.
Add grated dark chocolate, if desired.
Cover and refrigerate for at least 4 hours, preferably overnight, before serving.

2. Strawberry Tiramisu
Ingredients
1 lb fresh strawberries, sliced
1/4 cup granulated sugar
24 ladyfingers (savoiardi)
1 cup strawberry puree
16 oz mascarpone cheese, softened
1 cup heavy cream, cold
1/2 cup powdered sugar
1 tsp vanilla extract
Fresh strawberries, for topping
White chocolate shavings, optional
Instructions
Combine the sliced strawberries with the granulated sugar and let them sit for 15–20 minutes.
Blend enough of the strawberries and their juices to make about 1 cup strawberry puree.
Beat the mascarpone, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture.
Quickly dip each ladyfinger into the strawberry puree.
Arrange half of the ladyfingers in the bottom of the serving dish.
Spread half of the mascarpone mixture over the ladyfingers.
Add a layer of sliced strawberries.
Repeat with the remaining dipped ladyfingers and mascarpone mixture.
Top with fresh strawberries and white chocolate shavings, if desired.
Cover and chill for at least 4 hours before serving.

3. Chocolate Tiramisu
Ingredients
1 cup strong brewed coffee, cooled
24 ladyfingers (savoiardi)
16 oz mascarpone cheese, softened
1 cup heavy cream, cold
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder, divided
4 oz semisweet chocolate, melted and slightly cooled
Chocolate shavings, for topping
Instructions
Place the cooled coffee in a shallow bowl.
Beat the mascarpone, sugar, and vanilla together until smooth.
Add the melted chocolate and beat until completely incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the chocolate mascarpone mixture.
Fold in about 1/4 cup cocoa powder.
Quickly dip the ladyfingers into the cooled coffee.
Arrange half of them in the bottom of the dish.
Spread half of the chocolate mascarpone filling over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining filling.
Dust the top with the remaining cocoa powder.
Finish with chocolate shavings.
Refrigerate for at least 4 hours, preferably overnight.

4. Pistachio Tiramisu
Ingredients
1 cup strong brewed coffee, cooled
24 ladyfingers (savoiardi)
16 oz mascarpone cheese, softened
1 cup heavy cream, cold
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup pistachio cream or pistachio spread
1/2 cup chopped pistachios, divided
White chocolate shavings, optional
Instructions
Pour the cooled coffee into a shallow bowl.
Beat the mascarpone, powdered sugar, vanilla, and pistachio cream until smooth.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the pistachio mascarpone mixture.
Fold in about 1/4 cup chopped pistachios.
Quickly dip each ladyfinger into the coffee.
Arrange half of the dipped ladyfingers in the bottom of the dish.
Spread half of the pistachio cream mixture evenly over the top.
Repeat with the remaining ladyfingers and pistachio filling.
Sprinkle with the remaining chopped pistachios.
Add white chocolate shavings, if desired.
Cover and refrigerate for at least 4 hours before slicing and serving.

09/06/2026

Creamy Tropical Fruit Salad 🍓🍍🥝
Sweet, creamy, fruity, and loaded with fresh tropical flavor. This easy no-bake fruit salad is perfect for parties, potlucks, or a refreshing family dessert!
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
8 oz whipped topping, thawed
1 1/2 cups fresh strawberries, sliced
1 1/2 cups pineapple chunks, drained
1 cup mandarin orange segments, drained
2 kiwis, peeled and chopped
1 banana, sliced
1/2 cup maraschino cherries, drained
1 cup mini marshmallows
1/2 cup chopped peanuts or pecans, plus more for topping
Instructions
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
Gently fold in the whipped topping until completely combined.
Add the strawberries, pineapple, mandarin oranges, kiwi, banana, cherries, and mini marshmallows.
Gently fold everything together until the fruit is evenly coated with the creamy mixture.
Fold in the chopped nuts, reserving a little for the top.
Cover and refrigerate for 1–2 hours before serving.
Sprinkle with the remaining chopped nuts and garnish with a few extra fruit pieces or cherries just before serving.

Tip: Drain the canned fruit very well before mixing so the salad stays thick and creamy.

09/06/2026

Five cozy slow cooker dinners that make busy days so much easier! From hearty beef stew and French dip sandwiches to creamy chicken pot pie, beef and broccoli, and tender beef tips, these are comfort-food favorites worth saving.
1. Slow Cooker Beef Stew
Ingredients
2 lb beef stew meat
4 carrots, sliced
3 potatoes, peeled and cubed
1 onion, chopped
3 garlic cloves, minced
4 cups beef broth
2 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
Instructions
Add the beef stew meat, carrots, potatoes, onion, and garlic to a slow cooker.
In a bowl, whisk together the beef broth and tomato paste.
Pour the mixture over the beef and vegetables.
Add the salt, black pepper, and thyme.
Stir gently to combine.
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are soft.
Taste and adjust the seasoning before serving.
For a thicker stew, mash a few potato pieces into the broth or stir in a cornstarch slurry during the last 20 minutes.

2. Slow Cooker French Dip Sandwiches
Ingredients
3 lb beef roast
1 cup beef broth
1 packet au jus gravy mix
1 packet ranch dressing mix
6 hoagie rolls
6 slices provolone cheese
Instructions
Place the beef roast in the slow cooker.
Sprinkle the au jus gravy mix and ranch dressing mix evenly over the roast.
Pour the beef broth around the meat.
Cover and cook on LOW for 8 hours or until the beef is very tender.
Remove the beef and shred it with two forks.
Return the shredded beef to the cooking juices and let it sit for about 10 minutes.
Fill each hoagie roll with the shredded beef.
Top each sandwich with a slice of provolone.
Broil the sandwiches for 1–2 minutes, if desired, until the cheese melts.
Serve with the warm cooking juices on the side for dipping.

3. Crockpot Chicken Pot Pie
Ingredients
1 1/2 lb boneless, skinless chicken breasts
2 cups frozen mixed vegetables
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 can refrigerated biscuits
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the frozen mixed vegetables.
In a bowl, stir together the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper.
Pour the mixture over the chicken and vegetables.
Cover and cook on LOW for 6 hours or HIGH for 3–4 hours.
Remove the chicken, shred or chop it, then return it to the slow cooker.
Stir everything together until creamy and well combined.
Bake the refrigerated biscuits separately according to the package directions.
Spoon the chicken pot pie filling into bowls and serve with warm biscuits on top.

4. Slow Cooker Beef and Broccoli
Ingredients
2 lb flank steak, thinly sliced
4 cups broccoli florets
1/2 cup soy sauce
1/2 cup beef broth
1/4 cup brown sugar
3 garlic cloves, minced
1 tbsp cornstarch
2 tbsp cold water
Instructions
Add the sliced flank steak to the slow cooker.
In a bowl, mix together the soy sauce, beef broth, brown sugar, and garlic.
Pour the sauce over the beef.
Cover and cook on LOW for 5–6 hours or HIGH for about 3 hours, until the beef is tender.
During the last 30 minutes, whisk the cornstarch with the cold water until smooth.
Stir the cornstarch slurry into the slow cooker.
Add the broccoli florets and gently stir.
Cover and cook for another 20–30 minutes, until the broccoli is tender-crisp and the sauce has thickened.
Serve warm, especially over rice.

5. Crockpot Beef Tips
Ingredients
2 lb beef stew meat
1 can (10.5 oz) cream of mushroom soup
1 packet onion soup mix
1 cup beef broth
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp black pepper
8 oz sliced mushrooms, optional
Instructions
Place the beef stew meat in the slow cooker.
Add the cream of mushroom soup, onion soup mix, beef broth, Worcestershire sauce, garlic powder, and black pepper.
Add the sliced mushrooms, if using.
Stir gently until the beef is coated in the sauce.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the beef is tender.
Stir well before serving.
If you want a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 15–20 minutes.
Serve over mashed potatoes, egg noodles, or rice.

09/06/2026

Chicken Burrito Casserole
This cozy bake is my go-to when I want all the comforting flavors of a loaded burrito with barely any cleanup.
Ingredients:
2 cups cooked shredded chicken
2 cups cooked rice
1 can (15 ounces) black beans, drained and rinsed
1 cup whole kernel corn, drained
1 cup salsa
1 can (10 ounces) red enchilada sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 1/2 cups shredded Mexican-blend cheese, divided
1/4 cup chopped green onions
Instructions:
Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with nonstick cooking spray.
In a large mixing bowl, combine the cooked shredded chicken, cooked rice, drained black beans, corn, salsa, and red enchilada sauce.
Add the chili powder, ground cumin, garlic powder, and 1/2 cup of the shredded Mexican-blend cheese to the bowl.
Stir everything together thoroughly until the chicken, rice, and vegetables are evenly coated in the sauce and spices.
Transfer the mixture into the prepared baking dish and use a spatula to spread it into an even, flat layer.
Sprinkle the remaining 1 cup of shredded Mexican-blend cheese evenly over the top, covering the surface completely.
Bake uncovered at 375°F for 20 to 25 minutes, until the casserole is heated through and the cheese is completely melted, bubbly, and lightly golden around the edges.
Remove the baking dish from the oven and scatter the chopped green onions across the melted cheese.
Let the casserole rest for about 5 minutes before scooping and serving warm.

09/06/2026

Five cheesecake flavors, one hard choice From classic New York style to strawberry swirl, lemon blueberry, chocolate fudge, and caramel pecan, there’s something here for every cheesecake lover.
1. Classic New York Cheesecake
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 tbsp all-purpose flour
1 tsp vanilla extract
Instructions
Preheat the oven to 325°F. Lightly grease a 9-inch springform pan.
Mix the graham cracker crumbs with the melted butter until evenly moistened.
Press the mixture firmly into the bottom of the pan.
Bake the crust for 8–10 minutes, then let it cool slightly.
Beat the cream cheese and sugar until smooth and creamy.
Mix in the sour cream, flour, and vanilla.
Add the eggs one at a time, mixing on low speed just until combined.
Pour the filling over the crust and smooth the top.
Bake for about 60–65 minutes, until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the door open, and leave the cheesecake inside for 30 minutes.
Cool completely, then refrigerate for at least 4 hours, preferably overnight, before slicing.

2. Strawberry Swirl Cheesecake
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
3/4 cup strawberry preserves
Instructions
Preheat the oven to 325°F and grease a 9-inch springform pan.
Mix the graham cracker crumbs and melted butter together.
Press into the bottom of the pan and bake for 8–10 minutes.
Beat the cream cheese and sugar until smooth.
Mix in the sour cream and vanilla.
Add the eggs one at a time, mixing gently after each addition.
Pour the filling over the crust.
Warm the strawberry preserves slightly until easy to spoon.
Drop spoonfuls of preserves over the cheesecake batter.
Use a knife or skewer to gently swirl the strawberry preserves through the batter.
Bake for 65–70 minutes, until mostly set with a slight jiggle in the center.
Cool completely and refrigerate for at least 4 hours before serving.

3. Lemon Blueberry Cheesecake
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
2 tbsp fresh lemon juice
1 tsp lemon zest
1 cup blueberries
Instructions
Preheat the oven to 325°F and prepare a 9-inch springform pan.
Mix the graham cracker crumbs with the melted butter.
Press firmly into the bottom of the pan and bake for 8–10 minutes.
Beat the cream cheese and sugar until creamy.
Add the sour cream, lemon juice, and lemon zest.
Add the eggs one at a time, mixing on low speed.
Gently fold in about 3/4 cup blueberries.
Pour the filling over the cooled crust.
Scatter the remaining blueberries over the top.
Bake for approximately 65–70 minutes.
Turn off the oven and let the cheesecake rest inside with the door slightly open for 30 minutes.
Cool completely and refrigerate for at least 4 hours before serving.

4. Chocolate Fudge Cheesecake
Ingredients
2 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
6 oz semisweet chocolate, melted and slightly cooled
1/2 cup hot fudge sauce
Instructions
Preheat the oven to 325°F and grease a 9-inch springform pan.
Mix the chocolate cookie crumbs with the melted butter.
Press firmly into the bottom of the pan and bake for 8 minutes.
Beat the cream cheese and sugar until smooth.
Mix in the sour cream.
Slowly beat in the melted chocolate until evenly combined.
Add the eggs one at a time, mixing on low speed.
Pour the chocolate filling over the crust.
Bake for 65–75 minutes, until the edges are firm and the center still slightly jiggles.
Cool completely, then refrigerate for at least 4 hours.
Warm the hot fudge sauce slightly and spread or drizzle it over the chilled cheesecake before serving.

5. Caramel Pecan Cheesecake
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
3/4 cup brown sugar, packed
3 large eggs
1/2 cup sour cream
1/2 cup caramel sauce, plus extra for drizzling
3/4 cup chopped pecans
Instructions
Preheat the oven to 325°F and grease a 9-inch springform pan.
Mix the graham cracker crumbs with melted butter.
Press the mixture firmly into the bottom of the pan and bake for 8–10 minutes.
Beat the cream cheese and brown sugar until smooth.
Mix in the sour cream and 1/4 cup caramel sauce.
Add the eggs one at a time, mixing gently after each addition.
Fold in about 1/2 cup chopped pecans.
Pour the filling over the crust.
Bake for 65–70 minutes, until the center has a slight jiggle.
Let cool completely, then refrigerate for at least 4 hours.
Before serving, drizzle with the remaining caramel sauce and sprinkle with the remaining chopped pecans.

Cooking Leader by Sara Kline

09/07/2026

09/07/2026

09/07/2026

09/07/2026

09/07/2026

09/07/2026

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09/06/2026

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09/06/2026

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