Delicious Recipes, 402 E Ward Street, Urbana, OH (2026)

06/27/2025

Cherry Cheesecake Puppy Chow
Ingredients:
5 cups Rice Chex cereal
1 cup white chocolate chips
1/4 cup cherry-flavored gelatin mix
1/4 cup powdered sugar
1/4 cup freeze-dried cherries, crushed
1/2 cup cream cheese, softened
1 teaspoon vanilla extract
1/2 cup graham cracker crumbs
Directions:
Start by lining a baking sheet with parchment paper or a silicone baking mat. This will make cleanup a breeze and keep your puppy chow from sticking.
In a large mixing bowl, measure out the Rice Chex cereal. Set it aside for now, but keep it within arm's reach.
In a microwave-safe bowl, combine the white chocolate chips and softened cream cheese. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and completely melted. This should take about 1 to 1.5 minutes. Be careful not to overheat, as white chocolate can seize up if it gets too hot.
Once your chocolate and cream cheese mixture is smooth, stir in the vanilla extract. This adds a nice depth of flavor to your coating.
Pour the melted mixture over the Rice Chex cereal. Gently fold the cereal with a spatula until every piece is well-coated. Take your time here to ensure even coverage.
In a separate bowl, mix together the cherry-flavored gelatin mix, powdered sugar, and crushed freeze-dried cherries. This is where the cherry cheesecake magic happens.
Transfer the coated cereal to a large zip-top bag. Add the cherry mixture to the bag, seal it up, and shake vigorously until the cereal is evenly coated. You want every piece to have that cherry cheesecake flavor.
Spread the cereal mixture out on your prepared baking sheet. Sprinkle the graham cracker crumbs evenly over the top, giving it that classic cheesecake crust vibe.
Let the puppy chow sit at room temperature for about 30 minutes, or until the coating is set. If you're in a hurry, you can pop it in the fridge for about 10 minutes.
Once set, break apart any large clusters and transfer your Cherry Cheesecake Puppy Chow to a serving bowl. It's ready to enjoy, but be warned—it's addictive!
Store any leftovers in an airtight container at room temperature for up to a week, if it lasts that long.

06/27/2025

Crispy Cheddar Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 cup sour cream
2 cups sharp cheddar cheese, grated
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups crushed Ritz crackers
1/4 cup melted butter
Fresh parsley, chopped (optional, for garnish)
Directions:
Preheat your oven to 400°F. Grease a 9x13-inch baking dish or line it with parchment paper to prevent sticking.
In a medium-sized bowl, combine the sour cream, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until all the spices are evenly distributed throughout the sour cream.
In another bowl, mix together the grated cheddar cheese and crushed Ritz crackers. This will be your crispy coating, so make sure the cheese and crackers are well combined.
Take each chicken breast and coat it thoroughly with the sour cream mixture. Make sure every inch is covered to ensure the flavors seep into the chicken as it bakes.
Next, press the sour cream-coated chicken breast into the cheese and cracker mixture. Pat it down firmly to ensure the coating sticks well. Repeat this process for each chicken breast.
Place the coated chicken breasts into the prepared baking dish. Drizzle the melted butter evenly over the top of the chicken. This will help the coating crisp up nicely in the oven.
Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. If you have a meat thermometer, the internal temperature should reach 165°F.
Once done, remove the chicken from the oven and let it rest for a few minutes. This helps the juices redistribute, keeping the chicken moist and tender.
If desired, garnish with freshly chopped parsley before serving. This adds a pop of color and a hint of freshness to the dish.
Serve the Crispy Cheddar Chicken hot, and enjoy the delightful combination of juicy chicken with a cheesy, crunchy coating.

06/27/2025

Red Lobster's Cheese Biscuit Loaf
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 cup cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
3/4 cup buttermilk
1/4 cup chopped fresh parsley (optional)
1/4 cup melted butter (for brushing)
Directions:
Preheat your oven to 400°F (200°C). Grease a standard loaf pan or line it with parchment paper for easy removal later.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper. Make sure all the dry ingredients are well combined.
Next, add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. You want to see some small pea-sized pieces of butter—this is what makes the biscuits flaky and delicious!
Now, fold in the shredded cheddar cheese and chopped parsley if you're using it. This adds a lovely flavor and a pop of color to your loaf.
In a separate bowl, pour in the buttermilk and give it a little whisk to combine. Then, pour the buttermilk into the flour mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; you want to keep that tender texture!
Transfer the dough into your prepared loaf pan, spreading it out evenly. Smooth the top with a spatula, and then pop it into the oven.
Bake for about 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
Once it's done baking, remove the loaf from the oven and brush the top with melted butter while it's still warm. This adds a beautiful sheen and extra flavor.
Let the loaf cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Slice it up and serve warm—these cheesy, buttery biscuits are perfect for dipping in soup or enjoying on their own!

06/27/2025

Lazy Cake Cookies
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup chopped pecans or walnuts (optional)
Directions:
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2 to 3 minutes using an electric mixer on medium speed.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until everything is well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Make sure the dry ingredients are thoroughly mixed.
Gradually add the dry ingredients to the butter mixture, stirring gently with a wooden spoon or spatula. Mix just until the flour is incorporated. Be careful not to overmix, as this can make the cookies tough.
Fold in the chocolate chips and nuts if you're using them. The nuts add a nice crunch, but you can skip them if you prefer a nut-free cookie.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are set. If you like your cookies a bit softer, take them out on the earlier side.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful treats with a glass of cold milk or a warm cup of coffee.

06/27/2025

Cheesecake Brownies
Ingredients:
For the Brownie Layer:
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F. Grease an 8x8-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
Start with the brownie layer. In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar, eggs, and vanilla extract until smooth and well combined.
In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Pour about two-thirds of the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Set aside the remaining batter for later.
Now, move on to the cheesecake layer. In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar, egg, and vanilla extract, and continue to beat until everything is well incorporated and the mixture is smooth.
Carefully spread the cheesecake mixture over the brownie layer in the pan, smoothing it out with a spatula to create an even layer.
Take the reserved brownie batter and drop spoonfuls over the cheesecake layer. Use a knife or a skewer to gently swirl the brownie batter into the cheesecake layer, creating a marbled effect.
Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and the center is just slightly jiggly. A toothpick inserted into the center should come out with a few moist crumbs.
Allow the cheesecake brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to set the cheesecake layer before slicing.
Use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve chilled or at room temperature. Enjoy these rich, decadent treats with a cold glass of milk or a hot cup of coffee.

06/27/2025

Sloppy Joe Casserole
Ingredients:
1 pound ground beef
1 small onion, finely chopped
1 small green bell pepper, diced
2 cloves garlic, minced
1 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon chili powder
Salt and pepper to taste
2 cups shredded cheddar cheese
1 can (8 ounces) refrigerated crescent roll dough
1 tablespoon butter, melted
1 teaspoon sesame seeds (optional)
Directions:
Preheat your oven to 375°F. Grease a 9x13-inch baking dish or spray it with non-stick cooking spray to prevent sticking.
In a large skillet over medium heat, cook the ground beef until it's browned, breaking it up with a spatula as it cooks. Drain off any excess fat.
Add the chopped onion, diced green bell pepper, and minced garlic to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the ketchup, brown sugar, Worcestershire sauce, yellow mustard, chili powder, salt, and pepper. Mix everything together until well combined. Let it simmer for about 5 minutes, allowing the flavors to meld together.
Pour the beef mixture into the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese over the top of the beef mixture, creating a nice cheesy layer.
Unroll the crescent roll dough and lay it over the cheese, stretching it slightly to cover the entire dish. If you like, you can pinch the seams together to create a solid crust.
Brush the melted butter over the top of the crescent roll dough. If you're using sesame seeds, sprinkle them over the top for a little extra crunch and flavor.
Bake in the preheated oven for 15 to 20 minutes, or until the crescent roll dough is golden brown and cooked through. Keep an eye on it to make sure the top doesn't get too brown.
Once done, remove the casserole from the oven and let it cool for about 5 minutes before serving. This will help the layers set a bit and make it easier to slice and serve.
Serve warm, and enjoy the comforting flavors of a classic Sloppy Joe in a delicious casserole form.

06/27/2025

Chewy Chocolate Chip Cookie Bars
Ingredients:
1 cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans (optional)
Directions:
Preheat your oven to 350°F. Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir it all together with a wooden spoon or spatula until the mixture is smooth and creamy.
Add the eggs and vanilla extract to the sugar mixture. Mix until everything is well combined and you have a smooth batter.
In a separate bowl, whisk together the flour, baking soda, and salt. Make sure everything's mixed real good.
Slowly add the dry ingredients into the wet mixture, stirring gently just until the flour disappears. Be careful not to overmix; you want these bars to be tender and chewy.
Fold in the chocolate chips, and if you're feeling nutty, add those walnuts or pecans right here. They add a delightful crunch, but you can skip them if you prefer.
Spread the batter evenly into the prepared baking pan. Use a spatula to smooth out the top and make sure it's nice and even.
Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. If the top starts browning too quickly, you can tent it with a piece of foil.
Let the bars cool in the pan on a wire rack for at least 20 minutes. Once cooled, lift them out using the parchment paper, if you used it, and cut into squares.
Enjoy these chewy delights with a cold glass of milk or a scoop of vanilla ice cream.

06/27/2025

Knock You Naked Bars
Ingredients:
1 box German chocolate cake mix
1 cup evaporated milk, divided
1/2 cup unsalted butter, melted
1 cup chopped pecans
60 unwrapped caramels
1 cup semi-sweet chocolate chips
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut (optional)
Directions:
Preheat your oven to 350°F. Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the German chocolate cake mix, 1/3 cup of the evaporated milk, melted butter, and chopped pecans. Stir it all together until the mixture forms a thick dough.
Press half of the dough evenly into the bottom of the prepared baking pan. Bake for 8 to 10 minutes, or until the edges are set but not browned.
While the base is baking, place the caramels and the remaining 2/3 cup of evaporated milk in a medium saucepan over low heat. Stir constantly until the caramels are completely melted and the mixture is smooth. Remove from heat and stir in the salt and vanilla extract.
Once the base is done baking, remove it from the oven and sprinkle the chocolate chips evenly over the top. If you're using coconut, sprinkle it over the chocolate chips as well.
Pour the melted caramel mixture evenly over the chocolate chips and coconut. Be careful to spread it out without disturbing the layers underneath.
Crumble the remaining dough over the top of the caramel layer. It won't cover it completely, and that's just fine.
Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the top is set and lightly browned.
Let the bars cool in the pan on a wire rack for at least 2 hours, or until the caramel is set. For easier slicing, you can refrigerate the bars for about 30 minutes before cutting them into squares.
Serve these indulgent bars at room temperature and watch them disappear.

06/27/2025

Do Nothing Tornado Cake
Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple with juice
1 cup chopped pecans or walnuts (optional)
For the Topping:
1/2 cup unsalted butter
1 cup granulated sugar
3/4 cup evaporated milk
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F. Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Stir them together until they're well mixed.
Add the eggs, vanilla extract, and the entire can of crushed pineapple with its juice to the dry ingredients. Mix everything together with a wooden spoon or spatula until just combined. Make sure not to overmix; you want everything just blended.
If you're adding nuts, fold them in gently at this stage. They add a delightful crunch, but if you prefer a smoother texture, feel free to leave them out.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula. Tap the dish lightly on the counter to release any trapped air bubbles.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
While the cake is baking, prepare the topping. In a medium saucepan over medium heat, combine the butter, sugar, and evaporated milk. Stir continuously until the mixture comes to a gentle boil. Let it boil for about 5 minutes, stirring constantly to prevent scorching.
Remove the saucepan from the heat and stir in the shredded coconut and vanilla extract. Mix well until everything is thoroughly combined.
Once the cake is done baking, remove it from the oven and immediately pour the hot topping over the cake, spreading it evenly with a spatula. The topping will soak into the cake, making it incredibly moist and flavorful.
Allow the cake to cool in the pan on a wire rack. Once cooled, slice and serve. Enjoy the delightful simplicity of this Do Nothing Tornado Cake!

06/27/2025

Taco Meatloaf
Ingredients:
1 1/2 pounds ground beef
1 cup crushed tortilla chips
1 cup shredded cheddar cheese
1/2 cup salsa
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 large eggs
1 tablespoon taco seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro (optional)
1/2 cup additional salsa for topping
Directions:
Preheat your oven to 350°F. Grease a standard loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the ground beef, crushed tortilla chips, shredded cheddar cheese, 1/2 cup of salsa, chopped onion, chopped green bell pepper, eggs, taco seasoning, garlic powder, salt, and black pepper. Mix everything together with your hands until it's just combined. Don't overwork the meat or it'll get tough.
If you're a fan of cilantro, fold it in right here. It adds a fresh kick, but if you're not into it, feel free to skip.
Transfer the meat mixture into the prepared loaf pan. Press it down gently to make sure it's even and fills the corners.
Spread the remaining 1/2 cup of salsa over the top of the meatloaf. This keeps it moist and adds a nice tangy flavor.
Bake in the preheated oven for about 1 hour, or until the meatloaf is cooked through and the internal temperature reaches 160°F. If the top starts to brown too quickly, cover it with a piece of foil.
Once done, let the meatloaf rest in the pan for about 10 minutes. This helps it firm up and makes it easier to slice.
Carefully remove the meatloaf from the pan and transfer it to a serving platter. Slice it up and serve warm.
Enjoy your taco meatloaf with a side of sour cream, guacamole, or extra salsa if you like.

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