Dry Recipes, 11010 S VERNON Avenue, Chicago, IL (2026)

04/16/2025

🥄💪 Start your morning with a healthy and delicious bite! These Peanut Butter Greek Yogurt Breakfast Blondies are the perfect balance of protein and flavor to fuel your day.

Ingredients
½ cup creamy peanut butter

½ cup plain Greek yogurt

1 cup rolled oats

1 large egg

¼ cup honey or maple syrup

1 tsp vanilla extract

1 tsp baking powder

¼ tsp salt

¼ cup mini chocolate chips (optional, for a sweet touch)

Directions
Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper or lightly grease it.

Mix the wet ingredients: In a medium bowl, whisk together the peanut butter, Greek yogurt, egg, honey (or maple syrup), and vanilla extract until smooth and fully combined.

Combine the dry ingredients: In another bowl, stir together the rolled oats, baking powder, and salt.

Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture and stir until just combined. If using, fold in the mini chocolate chips for added sweetness and texture.

Bake: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The blondies should be golden on top and firm to the touch.

Cool and slice: Let the blondies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Slice into squares and enjoy!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 150 per blondie (approx.) | Servings: 9

04/16/2025

🐰🌸 Celebrate Easter with these fun and fruity Easter Day Jello Cookies!
Vibrant, sweet, and easy to make, they’re the perfect addition to your holiday celebrations!

Ingredients
1 box (3 oz) Jello (any flavor, such as strawberry, lemon, or lime)

1 cup unsalted butter, softened

1 ½ cups all-purpose flour

½ cup granulated sugar

1 large egg

½ tsp vanilla extract

1 tsp baking powder

Pinch of salt

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

Mix the dough: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract.

Add dry ingredients: In a separate bowl, whisk together the flour, Jello powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until combined.

Form the cookies: Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Gently press each cookie down with the back of a spoon or your hand to slightly flatten them.

Bake: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers should still be soft.

Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 150 per cookie (approx.) | Servings: 20 cookies

04/16/2025

🍅🥒 This California Spaghetti Salad is the perfect summer side dish!
Full of vibrant veggies, pasta, and a tangy dressing, it’s light, refreshing, and absolutely delicious!

Ingredients
8 oz spaghetti, cooked and cooled

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 red bell pepper, diced

½ cup black olives, sliced

¼ cup red onion, thinly sliced

¼ cup fresh parsley, chopped

For the dressing:

½ cup olive oil

2 tbsp red wine vinegar

1 tbsp Dijon mustard

1 tsp garlic powder

1 tsp dried oregano

Salt and pepper, to taste

Directions
Prepare the pasta: Cook the spaghetti according to package instructions. Once cooked, drain and rinse the pasta under cold water to stop the cooking process. Set aside to cool.

Combine the vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced black olives, thinly sliced red onion, and chopped parsley.

Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, and pepper until well combined.

Assemble the salad: Add the cooled spaghetti to the vegetable mixture and pour the dressing over the top. Toss everything together until the pasta is well coated with the dressing.

Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

Garnish and enjoy: Serve the salad chilled, and garnish with extra fresh parsley if desired.

Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes
Kcal: 200 per serving (approx.) | Servings: 4

04/16/2025

When you want fried rice, but with a twist—try this Baked Onion Beef Fried Rice!
Simple, savory, and baked to perfection. Your taste buds will thank you!

Ingredients
1 lb ground beef

1 medium onion, diced

3 cups cooked jasmine rice (preferably cold, day-old works best)

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

1 tsp garlic powder

1/2 tsp ground black pepper

2 tbsp vegetable oil

2 eggs, lightly beaten

2 tbsp green onions, chopped (for garnish)

Directions
Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a little vegetable oil.

Cook the beef: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through (about 5-7 minutes). Remove any excess grease.

Sauté the onions: Add the diced onions to the skillet with the beef and cook until softened and caramelized, about 5 minutes.

Prepare the fried rice mixture: In a large mixing bowl, combine the cooked rice, soy sauce, oyster sauce, sesame oil, garlic powder, and black pepper. Stir in the beef and onions.

Add eggs: Push the rice mixture to one side of the bowl and pour the beaten eggs into the empty side. Scramble them until cooked through, then mix the eggs into the rice mixture.

Bake: Transfer the rice mixture to the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.

Serve: Garnish with chopped green onions and serve hot!

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 380 per serving (approx.) | Servings: 6

04/16/2025

🥧🥜 No-bake, no-fuss, just delicious! This No-Bake Peanut Butter Pie is a creamy, dreamy treat that’s perfect for any occasion.
Peanut butter + whipped cream = dessert heaven!

Ingredients
For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tbsp unsalted butter, melted

For the filling:

1 cup creamy peanut butter

8 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 cup heavy cream (whipped to stiff peaks)

For the topping (optional):

½ cup mini chocolate chips or melted chocolate (for drizzling)

Chopped peanuts (for garnish)

Directions
Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are fully coated and the mixture holds together. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Refrigerate for 10-15 minutes to set while preparing the filling.

Prepare the filling: In a large mixing bowl, beat the peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Fold in the whipped cream: Gently fold the whipped cream into the peanut butter mixture until fully incorporated, being careful not to deflate the whipped cream.

Fill the crust: Spoon the peanut butter filling into the prepared graham cracker crust and smooth the top with a spatula.

Chill: Refrigerate the pie for at least 4 hours or overnight to allow the filling to set.

Top and serve: Before serving, drizzle with melted chocolate or sprinkle mini chocolate chips and chopped peanuts on top for extra flavor and texture.

Enjoy: Slice and serve this decadent, creamy pie with a side of whipped cream or enjoy it as is!

Prep Time: 15 minutes | Chilling Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 350 per slice (approx.) | Servings: 8

04/15/2025

🌱🍠 This Moroccan Sweet Potato Soup with Chickpeas is a warm, spicy hug in a bowl!
Full of earthy flavors, cumin, and cinnamon—it's the perfect dish for cozy nights. Plus, it's vegan and packed with nutrients!

Ingredients
2 medium sweet potatoes, peeled and diced

1 can (15 oz) chickpeas, drained and rinsed

1 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

4 cups vegetable broth

1 tbsp lemon juice

Salt and pepper, to taste

1 tbsp fresh cilantro, chopped (for garnish)

Optional: 1 tbsp tahini (for added creaminess)

Directions
Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened and fragrant.

Add the spices: Stir in the cumin, coriander, and cinnamon, cooking for another 1-2 minutes to bloom the spices and bring out their flavors.

Cook the sweet potatoes: Add the diced sweet potatoes to the pot and stir to coat them in the spices. Cook for 5 minutes, letting the sweet potatoes soften slightly.

Add broth and chickpeas: Pour in the vegetable broth and add the chickpeas. Stir everything together and bring the soup to a simmer. Let it cook for about 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.

Blend the soup: Once the sweet potatoes are cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until creamy.

Finish and serve: Stir in the lemon juice and season with salt and pepper to taste. For a creamier texture, add the tahini at this point. Serve the soup hot, garnished with fresh cilantro.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 250 per serving (approx.) | Servings: 4

04/15/2025

🍞✨ Who needs a bread machine when you can make this Quick 20-Minute Homemade Bread?
Fluffy, soft, and done in no time—this is the bread recipe everyone needs in their kitchen. Perfect for a last-minute treat or side dish!

Ingredients
2 cups all-purpose flour

2 tbsp sugar

1 tbsp baking powder

½ tsp salt

¾ cup milk

3 tbsp unsalted butter, melted

1 tsp vanilla extract (optional, for a slight sweetness)

Directions
Preheat the oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.

Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Add wet ingredients: Pour in the milk, melted butter, and vanilla extract (if using). Stir until just combined. The dough should be thick but slightly sticky.

Transfer to the pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 15-20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Cool: Let the bread cool for a few minutes before slicing. Serve warm with butter, jam, or as a side to your favorite dish.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Kcal: 180 per slice (approx.) | Servings: 8

04/15/2025

🌶️🔥 Want to add some serious flavor to your meals? Try this Zesty Jalapeño Salt!
It’s spicy, savory, and perfect for sprinkling on everything from tacos to roasted veggies. A simple homemade seasoning that takes your dishes to the next level!

Ingredients
1/4 cup dried jalapeños (or 2-3 fresh jalapeños, finely minced and dried)

1/2 cup sea salt (or kosher salt)

1 tbsp garlic powder

1 tsp onion powder

1 tsp smoked paprika (optional, for extra depth)

Directions
Prepare the jalapeños: If using fresh jalapeños, slice them and remove the seeds (for less heat). Dry them by either air-drying, using a dehydrator, or placing them in a low-temperature oven (around 170°F/77°C) for 1-2 hours until completely dried. Once dried, grind them into a fine powder using a spice grinder or mortar and pestle.

Combine the ingredients: In a small bowl, combine the dried jalapeño powder, sea salt, garlic powder, onion powder, and smoked paprika (if using). Stir until evenly mixed.

Store: Transfer the zesty jalapeño salt into an airtight container or spice jar. Store it in a cool, dry place for up to 3 months.

Use: Sprinkle this flavorful salt on your favorite dishes for an extra burst of heat and flavor! It’s perfect for tacos, roasted vegetables, grilled meats, and even snacks like popcorn or chips.

Prep Time: 10 minutes | Total Time: 10 minutes (plus drying time for fresh jalapeños)
Kcal: 0 per serving (varies by use) | Servings: Makes about 1/2 cup

04/15/2025

🍫🍦 Who says you can’t have chocolate-covered ice cream at home?
Make your own creamy, chocolate-dipped ice cream bars with just a few simple ingredients! Homemade goodness in every bite.

Ingredients
For the ice cream base:

2 cups heavy cream

1 cup whole milk

¾ cup granulated sugar

1 tsp vanilla extract

For the chocolate coating:

1 ½ cups semi-sweet chocolate chips

2 tbsp coconut oil (or vegetable oil)

Directions
Make the ice cream base: In a medium bowl, whisk together the heavy cream, whole milk, sugar, and vanilla extract until the sugar is completely dissolved.

Freeze the ice cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes). If you don't have an ice cream maker, you can freeze the mixture in a shallow pan, stirring every 30 minutes until it reaches a smooth, ice cream-like consistency (this will take 3-4 hours).

Prepare the chocolate coating: While the ice cream is churning or freezing, melt the chocolate chips and coconut oil together. You can do this in a microwave-safe bowl, heating in 30-second intervals and stirring in between, or in a heatproof bowl over a pot of simmering water. Stir until smooth.

Coat the ice cream: Once the ice cream is frozen and firm, scoop individual portions and dip them into the melted chocolate, making sure to cover the entire surface. You can place the ice cream on a parchment-lined baking sheet to set.

Freeze the coated ice cream: Once the chocolate coating has hardened (it should only take about 5-10 minutes), return the ice cream to the freezer to fully set.

Serve and enjoy: When ready to serve, remove from the freezer and enjoy your homemade chocolate-covered ice cream bars or scoops!

Prep Time: 15 minutes | Freezing Time: 4 hours (includes freezing ice cream) | Total Time: 4 hours 15 minutes
Kcal: 250 per serving (approx.) | Servings: 6

04/15/2025

🌮🍚 Taco Rice is here to make dinner easy, flavorful, and totally satisfying!
Ground beef, rice, cheese, and all your favorite taco flavors—what’s not to love? Perfect for a quick weeknight meal!

Ingredients
1 lb ground beef (or chicken/turkey for a lighter version)

1 tbsp olive oil

1 small onion, diced

1 packet taco seasoning

1 cup long-grain white rice

2 cups beef or chicken broth

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1 cup salsa (mild or spicy, your choice)

Salt and pepper, to taste

Optional toppings: sour cream, avocado, chopped cilantro

Directions
Cook the beef: In a large skillet or saucepan, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat.

Sauté onions: Add the diced onion to the pan and sauté for about 3-4 minutes, until softened.

Season the meat: Stir in the taco seasoning and cook according to package instructions, usually adding a bit of water (about ¼ cup).

Cook the rice: Add the rice to the skillet, mixing it in with the seasoned beef and onion. Pour in the broth and bring it to a simmer. Reduce the heat to low, cover, and let it cook for 15-18 minutes, or until the rice is fully cooked and the liquid has been absorbed.

Add corn and salsa: Once the rice is cooked, stir in the corn and salsa. Cook for an additional 2-3 minutes, just until everything is heated through.

Top with cheese: Sprinkle the shredded cheddar cheese over the rice mixture and cover the pan until the cheese is melted, about 2-3 minutes.

Serve: Serve the Taco Rice hot, topped with optional garnishes like sour cream, avocado, or cilantro for extra flavor.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 350 per serving (approx.) | Servings: 4

04/15/2025

🍫✨ Indulge in the gooey, chocolatey heaven that is Hot Fudge Chocolate Pudding Cake!
A rich, fudgy center topped with soft cake—this dessert is all about chocolate bliss. Perfect for satisfying your sweet cravings!

Ingredients
1 cup all-purpose flour

1 cup granulated sugar

2 tbsp unsweetened cocoa powder

1 ½ tsp baking powder

½ tsp salt

½ cup milk

2 tbsp unsalted butter, melted

1 tsp vanilla extract

¾ cup packed brown sugar

¾ cup hot water

½ cup semi-sweet chocolate chips

Directions
Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish or an 8x8-inch square pan.

Make the dry mix: In a medium bowl, combine the flour, granulated sugar, cocoa powder, baking powder, and salt.

Add wet ingredients: Pour in the milk, melted butter, and vanilla extract. Stir until just combined—don’t overmix.

Pour into the baking dish: Spread the batter evenly in the prepared baking dish.

Prepare the fudge sauce: In a separate bowl, combine the brown sugar and hot water. Pour this mixture over the batter (do not stir). Sprinkle the chocolate chips over the top.

Bake for 30-35 minutes, or until the cake has risen and the top is set. The center will still be soft and fudgy.

Serve: Let the cake rest for a few minutes before serving. Spoon out portions, making sure to scoop up the rich fudge sauce that forms at the bottom of the cake.

Enjoy with a scoop of vanilla ice cream or whipped cream for the perfect indulgent treat!

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 300 per serving (approx.) | Servings: 6

04/15/2025

🧀🥬 This Spinach and Mushroom White Lasagna is what comfort food dreams are made of!
Layers of creamy sauce, cheesy goodness, and earthy mushrooms with spinach—this lasagna is both indulgent and satisfying. Perfect for a cozy dinner at home!

Ingredients
For the filling:

2 cups fresh spinach, chopped

2 cups mushrooms, sliced

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

½ tsp salt

½ tsp black pepper

2 cups ricotta cheese

1 ½ cups shredded mozzarella cheese

1 cup grated Parmesan cheese

For the white sauce:

4 tbsp unsalted butter

4 tbsp all-purpose flour

2 ½ cups milk

1 tsp dried basil

1 tsp dried oregano

Pinch of nutmeg

1 cup shredded mozzarella cheese (for topping)

For the lasagna:

9-12 lasagna noodles (regular or no-boil)

Directions
Preheat the oven to 375°F (190°C).

Cook the noodles: If using regular lasagna noodles, cook them according to the package instructions. Drain and set aside.

Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 3-4 minutes. Add the sliced mushrooms, salt, and pepper, and cook for an additional 5-6 minutes until the mushrooms release their moisture and soften. Stir in the chopped spinach and cook for 1-2 minutes, just until wilted. Remove from heat and set aside.

Make the white sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, forming a roux. Slowly pour in the milk while whisking constantly to prevent lumps. Stir in the basil, oregano, and nutmeg. Bring to a simmer and cook for 5-6 minutes, or until the sauce has thickened. Remove from heat and stir in the mozzarella cheese until melted and smooth.

Assemble the lasagna: In a greased 9x13-inch baking dish, spread a thin layer of the white sauce on the bottom. Layer with lasagna noodles, followed by a layer of the spinach and mushroom mixture, a few spoonfuls of ricotta cheese, and a generous amount of the white sauce. Repeat the layers two more times, finishing with a layer of lasagna noodles and the remaining white sauce.

Top and bake: Sprinkle the remaining mozzarella cheese and Parmesan cheese on top of the lasagna. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Cool and serve: Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your creamy, cheesy Spinach and Mushroom White Lasagna!

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 10 minutes
Kcal: 380 per serving (approx.) | Servings: 8

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