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Natalia Ramirez, 1101 14th Street NW, Delaware City, DE (2026)

07/09/2025

Breakfast Bundt Cake Delight

Ingrédients:
• 6 ounces Canadian bacon, diced
• 2 cups frozen O’Brien-style hash browns
• 12 large eggs
• 1 can Pillsbury biscuits, quartered
• 2 cups shredded cheese
• ½ cup whole milk
• Salt and black pepper, to taste

Instructions:
• Preheat the oven to 400°F (204°C) to prepare for baking.
• Dice the Canadian bacon into small, uniform squares to ensure even cooking and distribution.
• Quarter each biscuit to ensure they bake thoroughly and integrate well with the other ingredients.
• Whisk the eggs and milk together in a large mixing bowl until well combined and smooth.
• Stir the frozen O’Brien-style hash browns into the egg mixture, ensuring even distribution.
• Add the diced Canadian bacon and shredded cheese, stirring after each addition to distribute evenly.
• Gently fold the quartered biscuit pieces into the mixture to maintain a light texture.
• Coat a bundt cake pan thoroughly with non-stick spray to prevent sticking.
• Transfer the mixture into the prepared pan, smoothing the top for an even surface.
• Cover the pan with aluminum foil and bake for one hour, or until the eggs are set and the top is lightly golden.
• Remove the cake from the oven and allow it to cool slightly to finish cooking through residual heat.
• Invert the cake gently onto a serving platter to release it cleanly from the pan.
• Slice the cake and serve warm for the best flavor and texture.

07/09/2025

Copycat Cracker Barrel Hashbrown

Ingrédients:
• 2 pounds frozen hash browns, thawed
• 1/2 cup margarine or butter, melted
• 1 can (10 1/4 ounces) cream of chicken soup
• 1 pint sour cream
• 1/2 cup onion, finely chopped
• 2 cups cheddar cheese, finely grated
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:
• Set the oven to 350°F (177°C) and allow it to preheat completely for consistent baking.
• Lightly coat an 11 x 14-inch baking dish with cooking spray to prevent sticking.
• In a large mixing bowl, combine thawed hash browns, melted margarine or butter, finely chopped onion, sour cream, grated cheddar cheese, cream of chicken soup, salt, and pepper. Mix thoroughly to ensure even coating.
• Spread the mixture evenly into the prepared baking dish to ensure uniform cooking.
• Bake in the preheated oven for approximately 45 minutes, or until golden brown on top and bubbly around the edges.

07/09/2025

Cinnamon Swirl Donut Bread

Ingrédients:
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 1/4 cup canola oil
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon molasses
• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon

Instructions:
• Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Lightly grease a 23x13 cm (9×5-inch) loaf pan with butter or non-stick cooking spray for easy bread removal.
• In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Set the mixture aside.
• In a large bowl, use an electric mixer to cream the canola oil, 1/4 cup of unsalted butter, and granulated sugar until the mixture becomes light and fluffy, approximately 3-4 minutes.
• Beat the eggs into the mixture one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture in three parts, alternating with buttermilk. Begin and end with the dry ingredients, and mix each addition until just combined to avoid overmixing.
• Remove about 3/4 cup of the batter to a separate bowl and stir in the brown sugar, ground cinnamon, and molasses until well blended.
• Pour half of the plain batter into the prepared loaf pan. Spoon half of the cinnamon swirl batter on top in small dollops. Use a knife or toothpick to swirl the cinnamon mixture through the plain batter for a marbled effect.
• Add the remaining plain batter to the pan and top with the remaining cinnamon swirl mixture. Swirl again with a knife or toothpick.
• Bake the loaf in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few crumbs.
• Remove the bread from the oven and let it cool in the pan for 10 minutes. While cooling, melt the remaining 1/2 cup of butter in a shallow dish and combine the remaining granulated sugar, brown sugar, and ground cinnamon in another shallow dish.
• Turn the loaf onto a wire rack. Coat each side by dipping the loaf in melted butter, then pressing it into the cinnamon-sugar mixture. Allow the bread to cool completely before slicing to serve.

07/09/2025

Sausage Hashbrown Breakfast Casserole

Ingrédients:
• 2 pounds ground breakfast sausage
• 16 ounces cream cheese, softened to room temperature
• 32 ounces frozen hashbrown potatoes
• 2 cups shredded cheddar cheese
• 8 large eggs
• 2 cups milk
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Salt, to taste
• Pepper, to taste

Instructions:
• Set the oven to 350 degrees Fahrenheit to preheat.
• In a skillet over medium-high heat, cook the sausage until browned. Drain any excess fat.
• In a mixing bowl, combine the browned sausage with the softened cream cheese until evenly mixed.
• Using the skillet, sauté the hashbrowns until they are slightly browned.
• Grease a 9×13 inch baking dish and spread the hashbrowns evenly across the bottom.
• Layer the cream cheese and sausage mixture over the hashbrowns. Sprinkle the shredded cheddar cheese evenly on top.
• In a bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
• Pour the egg mixture over the layered ingredients in the baking dish. Ensure it spreads evenly. Bake in the preheated oven for 40–50 minutes or until fully cooked and golden brown on top.

07/09/2025

Florida Shrimp Pie Delight

Ingrédients:
• 1 pre-made frozen Pillsbury Deep Dish Pie Crust (12 oz package, 2 count), thawed
• 1/2 cup chive-and-onion cream cheese spread
• 4 large eggs
• 12 oz frozen, cooked, deveined, peeled medium shrimp, thawed, well-drained, and coarsely chopped
• 1/2 cup shredded pepper Jack cheese (2 oz)

Instructions:
• Place a cookie sheet on the middle rack of the oven. Preheat the oven to 375°F. Allow one pie crust to thaw at room temperature for 10 to 20 minutes. Use a fork to thoroughly prick the bottom and sides of the crust to prevent air bubbles during baking. Place the crust on the cookie sheet and bake for 9 to 11 minutes, or until very light golden brown. Remove from the oven and set aside.
• In a medium-sized mixing bowl, beat the chive-and-onion cream cheese spread using a whisk or electric mixer until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a fully blended mixture. Stir in the chopped shrimp and shredded pepper Jack cheese until evenly combined.
• Carefully pour the prepared filling into the pre-baked pie crust, spreading it evenly. Place the pie on the cookie sheet and bake in the preheated oven for 30 to 35 minutes, or until the center is set and the top is lightly golden.
• Remove the baked pie from the oven and allow it to cool at room temperature for 15 minutes. This resting period ensures the filling sets properly for easier slicing. Serve warm and enjoy.

07/09/2025

Banana Fritters with Cinnamon

Ingrédients:
• 2 ripe bananas, peeled
• 125 grams (1 cup) pancake mix
• ½ teaspoon ground cinnamon
• 175 milliliters (¾ cup) milk
• Vegetable oil, sufficient for deep frying
• Confectioner’s sugar, for garnishing

Instructions:
• In a large mixing bowl, mash the peeled bananas with a fork until smooth and lump-free.
• Add pancake mix and ground cinnamon to the mashed bananas. Gradually pour in the milk while whisking continuously to create a smooth, cohesive batter without dry spots.
• Heat enough oil in a deep skillet over medium heat. When the oil is hot, carefully spoon about one tablespoon of batter per fritter into the skillet.
• Fry the fritters until golden-brown on both sides and cooked thoroughly, approximately 2-3 minutes per side. Monitor closely to avoid overcooking.
• Transfer the fritters to a paper towel-lined plate to remove excess oil. Dust with confectioners' sugar before serving.

07/09/2025

Spaghetti Frittata with Onions

Ingrédients:
• 8 ounces uncooked whole-wheat spaghetti or 4 cups cooked spaghetti
• 4 teaspoons extra-virgin olive oil
• 3 medium onions, finely chopped
• 4 large eggs
• ½ cup non-fat milk
• ⅓ cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 medium tomato, diced (optional, for garnish)
• Nonstick cooking spray

Instructions:
• Bring a large pot of salted water to a boil. Add uncooked spaghetti and boil for 8–10 minutes, or until al dente. Drain, rinse under cold water, and set aside. Skip this step if using pre-cooked leftover spaghetti.
• Heat olive oil in a large ovenproof nonstick skillet over medium heat. Add chopped onions and cook, stirring occasionally, until golden brown and tender (10–12 minutes). Transfer onions to a bowl and let cool slightly. Wipe the skillet clean with a paper towel.
• In a large mixing bowl, whisk together eggs and milk until fully combined. Stir in Parmesan cheese, parsley, basil, salt, pepper, and the cooled caramelized onions. Add cooked spaghetti and toss gently to coat the noodles evenly in the egg mixture.
• Generously coat the cleaned skillet with nonstick cooking spray and place over medium heat. Pour in the egg-spaghetti mixture, spreading it into an even layer. Cook undisturbed for 3–5 minutes, rotating the skillet occasionally to ensure even browning, until the bottom is golden and set.
• Carefully invert a large plate over the skillet. Using oven mitts, grip the plate and skillet firmly and flip them together to transfer the frittata onto the plate. Re-spray the skillet with cooking spray, then slide the frittata back into the pan, uncooked side down. Cook for an additional 3–4 minutes, until the bottom is golden and the center is fully set.
• Slide the frittata onto a serving platter. Garnish with diced tomato, if desired. Slice into wedges and serve warm, at room temperature, or chilled.

07/09/2025

Peach Cake With Brown Sugar

Ingrédients:
• 15 ounces yellow cake mix
• 4 to 6 fresh peaches, peeled and sliced, or 16 ounces frozen peaches, not thawed
• 6 ounces peach-flavored gelatin (two 3-ounce packages)
• 4 large eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups brown sugar
• 2/3 cup heavy cream
• 1/2 cup unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt (optional)

Instructions:
• Preheat the oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.
• In a large mixing bowl, combine the yellow cake mix, peach-flavored gelatin, eggs, vegetable oil, and vanilla extract. Mix until just incorporated to avoid overmixing.
• Gently fold the peeled and sliced peaches into the batter, ensuring even distribution.
• Pour the batter into the prepared baking dish. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool completely in the baking dish.
• In a large saucepan, combine the brown sugar, heavy cream, and butter. Heat over medium-high heat, bringing the mixture to a boil. Boil for 1 minute, then remove from heat.
• Stir in the vanilla extract and salt. If using an ice bath, place the saucepan into it, ensuring no water enters the mixture. Stir continuously until the frosting cools and begins to thicken.
• Beat the cooled frosting for 4 to 5 minutes, or until it reaches a thick and fluffy consistency.
• Spread the prepared frosting evenly over the cooled cake.
• Slice the frosted cake into squares and serve.

07/09/2025

Grasshopper Pie Chocolate Dessert

Ingrédients:
• 25 chocolate crème filled cookies, such as original Oreos
• 4 tablespoons unsalted butter, melted
• 2 cups heavy whipping cream
• 7 ounces marshmallow crème (1 jar)
• ¼ cup crème de menthe

Instructions:
• Place the chocolate cookies with crème filling in a food processor and pulse until fine crumbs form. Transfer the crumbs to a large mixing bowl.
• Pour in the melted butter and stir to combine. Place the crumbs into a 9-inch pie dish, pressing them into an even layer and up the sides using the bottom of a ramekin or heavy glass.
• Refrigerate or freeze the pie crust until ready to fill.
• In a large bowl, beat the heavy whipping cream on medium speed until stiff peaks form, about 4 to 6 minutes. Set aside.
• In a separate large bowl, beat together the marshmallow crème and crème de menthe until well combined. Gently fold in the whipped cream.
• Pour the filling into the prepared pie crust and refrigerate for 4 to 6 hours or freeze for 3 to 4 hours. Garnish with additional crushed cookies or whipped cream, if desired.
• Serve the pie cold. Refrigerate leftovers for up to 3 days.

07/09/2025

Homemade Hot Chocolate Mix

Ingrédients:
• 1 cup granulated sugar
• ⅔ cup unsweetened cocoa powder
• ½ teaspoon salt
• ⅛ teaspoon ground cinnamon (optional)

Instructions:
• Whisk together the granulated sugar, cocoa powder, salt, and cinnamon (if using) in a small bowl. Transfer the mixture to an airtight container or jar with a lid. Store for up to 3 months.
• To prepare a serving, combine 1 tablespoon of mix with every 4 ounces of milk. For an 8-ounce mug, use 2 tablespoons of mix. Top with marshmallows, marshmallow crème, whipped cream, or chocolate sauce as desired.

Natalia Ramirez

07/09/2025

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