Kyra's Kitchen, 1200 Broad Ave, Findlay, OH (2026)

08/28/2026

Smoked Sausage, Potatoes & Green Beans

1 14-ounce package smoked sausage
1 pound baby potatoes, halved
1 16-ounce package frozen green beans
½ cup beef broth
¼ cup melted butter
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 tablespoon brown sugar

Spray a six quart crockpot with cooking spray. Wash and halve the baby potatoes. Add potatoes and green beans to the crockpot, then place the smoked sausage on top. Whisk together broth, melted butter, Worcestershire sauce, garlic, paprika, Italian seasoning, pepper, salt, and brown sugar. Pour the sauce evenly over everything. Cover and cook on LOW for 4 to 5 hours or HIGH for 3–4 hours, until the potatoes are tender. Gently stir and enjoy!

Cucumber Caprese Salad

1 English cucumber
8 ounces fresh mozzarella pearls drained
2 cups grape tomatoes
1/3 cup fresh chopped basil
1/3 cup balsamic vinaigrette

Slice the cucumber in half lengthwise, then slice in half again. Chop into bite sized pieces. Combine the cucumber, mozzarella pearls, and tomatoes in a medium mixing bowl. Add the basil and balsamic vinaigrette and stir gently. Serve immediately or refrigerate until ready to serve.

Peach Cobbler

½ cup butter
1 16-ounce canned peaches, drained
1 cup sugar
¾ cup flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
¾ cup milk

Place the stick of butter in cast iron and set it in the oven. Preheat the oven to 325ºF. In the mixing bowl, combine the sugar, flour, baking powder, cinnamon, salt, and milk. Once the butter is melted in the skillet, pour the batter evenly around the pan. DO NOT STIR. Then add the peaches evenly across the top of the batter. DO NOT STIR. Bake for 1 hour. Cool slightly, and serve warm with ice cream!

08/14/2026

Italian Sausage Ravioli Bake

1 pound bulk Italian sausage
1 (24 ounce) jar marinara sauce
1 ¼ cups beef broth
¼ cup zesty Italian-style salad dressing
1 tablespoon white sugar
1 (9 ounce) packages cheese ravioli
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside. Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish. Bake in the preheated oven until ravioli are tender, 45 to 55 minutes. Top with mozzarella cheese and let sit until the cheese is melted. Sprinkle it with basil before serving.

Last Minute Mushrooms

1 tablespoon butter
1 ½ cups fresh button mushrooms, sliced
½ teaspoon seasoned salt

In a skillet, over medium heat, melt the butter. Add mushrooms, and sprinkle with seasoned salt. Cook, stirring occasionally, until mushrooms soften and become darker in color, about 10 minutes. Enjoy!

Dark Chocolate Chip Cookie Bars

1 cup butter, melted
1 cup dark brown sugar
½ cup white sugar
1 teaspoon cinnamon
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
2 cups dark chocolate chips

Preheat the oven to 350 degrees.. Grease a 9x13-inch baking dish. Mix butter, brown sugar, white sugar and cinnamon together in a bowl; beat eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.

07/31/2026

Zucchini Pizza Casserole

Zucchini Crust
4 cups zucchini, grated
1 teaspoon salt
2 large eggs
½ cup parmesan cheese, grated
For the Toppings
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1 pound ground beef
½ cup chopped onion
1 cup pizza sauce
1 cup green bell pepper, chopped
10 pepperoni slices, cut
1 teaspoon dried basil
1 teaspoon garlic powder
Pepper, to taste

Preheat your oven to 400° degrees and grease a 9x13-inch casserole dish. Grate zucchini, mix with salt, and let sit for 10 minutes to draw out moisture. Squeeze out excess moisture from the zucchini using a clean kitchen towel. Mix drained zucchini with beaten eggs, Parmesan, and mozzarella until well combined. Press the zucchini mixture into the greased dish and bake for 20 minutes. Cook ground beef and onion in a skillet until browned and translucent, then drain fat. Stir in pizza sauce, bell pepper, pepperoni, basil, garlic powder, and black pepper; simmer for 5 minutes. Layer the beef mixture evenly over the zucchini crust. Add remaining mozzarella and cheddar cheese on top. Bake for another 20 minutes until the cheese is bubbly and golden. Cool for 5-10 minutes before slicing into squares for serving. Enjoy!

Zucchini Garlic Bites

1 cup shredded zucchini, drained well
1 tablespoons minced garlic
⅓ cup breadcrumbs
¼ cup grated parmesan cheese
1 large egg
1 tablespoon dried chives
½ tablespoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
Salt and pepper, to taste
Marinara sauce for dipping

Preheat the oven to 400 degrees. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside. Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture. Add the shredded zucchini, garlic, egg, breadcrumbs, parmesan, chives, parsley, basil, oregano, salt and pepper to a medium bowl. Mix well to combine. Shape mixture into one inch size balls and place on the baking sheet. Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Enjoy

Chocolate Chip Zucchini Bars

1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup butter, melted
¾ cup packed brown sugar
¼ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
1½ cups finely shredded zucchini, squeezed dry
1 cup semi-sweet chocolate chips

Preheat your oven to 350 degrees. Grease a 9×13-inch baking pan. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon, set aside. In a large bowl, combine the melted butter with the brown and granulated sugars. Stir until smooth. Add the egg and vanilla, and mix until well combined. Fold in the shredded, squeezed zucchini. It might look a little lumpy—that’s totally fine. Add your dry ingredients to the wet, stirring until just combined. Don’t overmix! Stir in the chocolate chips and any optional add-ins. Spread the batter evenly into your prepared pan. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out mostly clean. Cool completely in the pan before cutting into bars. Enjoy!

07/17/2026

Slow Cooker Chicken Bacon Ranch Sandwiches

3 boneless skinless chicken breasts
1 cup chicken broth
8 ounces cream cheese
1 1-ounce dry ranch seasoning packet
2 cups cheddar cheese, shredded
12 slices bacon, cooked and chopped
4 scallions, chopped
6 Hamburger Buns

Spray the slow cooker crock with cooking spray, add chicken breasts and broth. Sprinkle the ranch seasoning over the chicken and place the cream cheese on top of the seasoned chicken. Cover and cook on low for 6 hours or high for 4 hours. When the chicken is cooked through, shred the chicken and stir to combine with the cream cheese. Stir in the bacon and scallion and one cup of cheddar cheese. Cover and let the cheese melt for ten minutes. Serve on buns and sprinkle with some more cheese. Enjoy!

Roasted Potato Salad

1 ½ pounds baby gold/red potatoes
½ cup sweet onion, diced
¼ cup olive oil
1 teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper, to taste
6 strips bacon, cooked and crumbled

Dressing:
½ cup mayonnaise
2 tablespoons white w**e vinegar
1/2 of a 1-ounce package dill dip seasoning
1 tablespoons Dijon mustard
1 tablespoon horseradish sauce

Heat oven to 450 degrees. Wash potatoes, dry them, and slice them in half. Place potatoes and onion in a pile on a parchment-lined baking sheet. Drizzle with olive oil, seasonings, salt and pepper. Toss to coat potatoes evenly and spread in a single layer. Roast potatoes for 20 to 25 minutes, mixing halfway through. While the potatoes are roasting, combine mayo, vinegar, dill seasoning, mustard and horseradish sauce. Transfer roasted potatoes to a serving platter, topped with crumbled bacon. Drizzle with dressing and enjoy!

No-Bake Monster Cookies

6 tablespoons butter, softened
6 tablespoons sugar
¼ cup brown sugar
¾ cup creamy peanut butter
6 tablespoons quick cooking oats, pulsed in food processor
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups quick cooking oats, not pulsed in the food processor
10 tablespoons miniature M&M's, divided into 8 tablespoons and 2 tablespoons
1 cup semi-sweet chocolate chips
3 tablespoons heavy cream

Line an 8-inch baking dish with foil or parchment paper. In a large bowl, cream together the butter, sugar and brown sugar. Add the peanut butter and mix well. Place six tablespoons of quick-cooking oats into a food processor and pulse until finely ground. Add the ground oats to the large mixing bowl with the sugar and peanut butter mixture, add the vanilla and salt, mix until blended. Slowly add 1½ cups of oats and a half cup of M&M’s to the mixture, stirring as you go. Press the mixture into the prepared pan. Warm the heavy cream in a microwave for 40 seconds, add in the chocolate chips and stir until all the chips are melted and smooth. Spread the chocolate over the cookie dough mixture. Sprinkle with the remaining M&M’s. Cover and refrigerate for at least two hours or until set. Cut into squares and enjoy!

07/10/2026

Meatball Subs

meatballs
1 cup saltine crackers, crushed
2 tablespoons Italian seasoning
1 large egg, lightly beaten
½ teaspoon garlic powder
½ teaspoon seasoning salt
1 teaspoon pepper
1-pound ground beef
1 jar marinara sauce

sandwiches
5 hoagies or sub rolls
¼ cup butter (melted)
1 teaspoon garlic powder
10 slices Provolone cheese, or mozzarella

Preheat the oven to 375 degrees F. In a large bowl combine all the meatball ingredients together. Line a cookie sheet with foil and spray with cooking spray. Form 15 meatballs, about the size of golf balls. Place the meatballs one inch apart on the baking sheet and bake for 25 minutes or until cooked through. While the meatballs are baking, warm up the sauce in a large saucepan. When the meatballs are finished baking, scrape any grease off the bottom of them and place them in the sauce. Slice the hoagie rolls in half. Melt butter in a small bowl and stir in garlic powder, brush sliced hoagie roll with garlic butter and top with cheese. Broil on high for 2-3 minutes or until rolls are toasted and cheese is melted. Remove from the oven. Place 3 meatballs on each sub, followed by a large spoonful of sauce. Serve immediately.

French Fries

1-2 large baking potatoes (Russet potatoes)
2 tablespoons olive oil
¼ teaspoon seasoned salt

Preheat the oven to 375°F and line a baking sheet with parchment paper. Wash potatoes and cut potatoes into thin fries, about ¼ inch. Let potatoes soak in cold water in a bowl for at least 30 minutes. Remove from water and dry very well with a paper towel. Toss fries with oil and seasoned salt. Spread evenly in a single layer on a parchment-lined baking sheet. Bake for 20 minutes. Turn the oven up to 425° and cook fries until golden, about 20-25 minutes more.

Garlic Mayo for Fries

⅓ cup mayonnaise
1 teaspoon minced garlic
½ teaspoon white w**e vinegar or lemon juice
½ teaspoon yellow mustard

Use the side of a knife to mash and grind the garlic into a paste. Whisk together all ingredients. It will keep for up to two weeks in an air tight sealed container.

Chewy Butterscotch Peanut Butter Cookie Bars

½ cup (1 stick) butter, softened
1 ½ cups creamy peanut butter
¾ cup granulated sugar
¾ cup light brown sugar
1 tablespoon vanilla extract
3 large eggs
2 cups quick oats
2 ½ cups old-fashioned oats
1 teaspoon baking soda
1 cup mini chocolate chips
1 bag (12 oz) butterscotch chips

Heat oven to 350 degrees. Prepare a cookie sheet (about 12" x 18") and spray with cooking spray. In a large bowl with an electric mixer combine the butter, peanut butter, sugar, and brown sugar. Beat together for 1-2 minutes until it's fluffy looking. Add in the vanilla extract and eggs. Beat together until combined. Add the quick oats, old-fashioned oats, and baking soda. Mix on low speed until combined. Add chocolate chips and butterscotch chips (reserve some for top of bars if wanted) and mix just until combined. Dump the cookie dough onto the prepared cookie sheet and spread out evenly. Sprinkle the reserved chocolate chips and butterscotch chips on top and gently press them into the bars. Cook for 17-20 minutes. Because of the no flour, they will appear underdone and slightly gooey but that's normal. Take them out of the oven and place the cookie sheet on a cooling rack. Let the bars cool for 30-45 minutes. They will come together and finish cooking slightly while cooling.

06/26/2026

Slow Cooker B**r Brats and Caramelized Onions

1 large, sweet onion
¼ cup butter
2 (12 ounce) IPA b**rs
12 brats
¼ cup Dijon mustard
¼ cup ketchup
1 tablespoon apple c***r vinegar
1 tablespoon packed brown sugar
1 teaspoon honey
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
¼ teaspoon paprika
1/8 teaspoon garlic powder
Salt and pepper, to taste
¼ teaspoon hot sauce

Slice onions into thick rings. In a medium-sized pan, sauté onions in butter until softened, about 5 minutes. Remove onions from pan and place into the crockpot. Set pan aside. In a mixing bowl, combine Dijon mustard, ketchup, vinegar, brown sugar, honey, Worcestershire, lemon juice, paprika, garlic powder, salt, pepper, and hot sauce. Mix well and set aside. Add the sauce and brats to the crockpot (on top of the onions) and stir to combine. Pour b**r over the top and cover. Turn the crockpot on low and cook on low 6 to 7 hours.

Watermelon Salsa

4 cups finely cubed seedless watermelon (about ½-inch cubes)
2 jalapeños, diced
1 large shallot, minced
½ cup cilantro, chopped
1 garlic clove, minced
Juice of two limes
Kosher salt and freshly ground black pepper

In a large bowl, combine the watermelon, jalapeño, shallot, cilantro and garlic. Pour over the lime juice and stir to combine. Season to taste with salt and pepper. Add a pinch of cayenne for more heat, if desired. Serve with tortilla chips.

Biscoff Rice Krispie Treats

5 cups Rice Cereal
7 Biscoff Cookies
4 tablespoons salted butter
½ cup Cookie Butter
10 ounces marshmallows

Grease a large mixing bowl and an 8-inch or 9-inch square pan with butter or baking spray. Pour the Rice Krispies Cereal into the bowl. Break up six of the Biscoff Cookies and toss in with the cereal. Melt the butter and Biscoff Cookie Butter in a medium saucepan set over low heat. Add in the marshmallows and stir occasionally until it is almost melted. Remove from heat and continue to stir, pressing down on the marshmallows, until completely melted. Pour the melted marshmallows over the cereal and stir until well coated. Gently press the cereal mixture into a buttered 8-inch or 9-inch pan. Break up the remaining cookies into very small pieces and sprinkle over the treats. Press the cookie crumbs down to make sure they stick. Let them cool for at least 30 minutes before cutting into squares.

06/12/2026

BBQ Chicken Sliders

BBQ rub, to taste
1 pound boneless, skinless chicken breasts
18-ounce barbecue sauce
1 teaspoon minced garlic
½ teaspoon onion powder
½ teaspoon ground black pepper
½ red onion, sliced
1½ cups mild cheddar cheese, shredded
18 slider rolls
2 tablespoons butter, melted
½ tsp Italian seasoning

Sprinkle BBQ rub on chicken breast and place on a 400° heated grill, sear on both sides. Place chicken in a container with sides, cover and store overnight. Add barbecue sauce, garlic, onion powder, and pepper to a 6-quart slow cooker. Mix until well combined. Place the chicken in the barbecue sauce. Cover and cook on low for 7-8 hours or on high for 3-4 hours. Remove chicken and shred with two forks. Add back into sauce and mix until well combined. Preheat the oven to 350°, and line a baking sheet with parchment paper. Place the bottom half of the rolls on the prepared baking sheet. Spread out the shredded chicken on the rolls. Next, put the onions and cheese on top. Then add the top of the rolls. In a small bowl, whisk together melted butter and Italian seasoning and set aside. Cover with aluminum foil and bake for 15 minutes or until the cheese is melted. Remove and brush the top of the rolls with the prepared butter mixture. Serve while hot and enjoy.

Ham and Cheese Sliders

½ cup butter, melted
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1½ teaspoon Worcestershire sauce
1 tablespoon poppy seeds
1 tablespoon dried minced onion
24 package of Hawaiian slider rolls
1 pound deli ham, thinly sliced
1 pound Swiss cheese

Preheat the oven to 350°. Spray a 9x13 inch baking dish with cooking spray and set aside. Mix the melted butter, brown sugar, mustard, Worcestershire sauce, poppy seeds and minced onion. Place the bottom of the slider roll in the prepared baking dish. Top with half the ham. Add the cheese, and top with the remaining ham.
Add the tops of the rolls and brush the butter mixture over the top of the sliders. Cover with foil and bake for 15 minutes. Remove from the oven and remove the foil. Return to the oven and bake for an additional 10 minutes. Remove from the oven, cut and serve immediately.

Super Easy Soft Pretzel Bites

1 can refrigerated biscuit dough, 8 count
¼ cup baking soda
10 cups water
1 egg , plus 1 tablespoon water for egg wash
coarse salt

Preheat the oven to 425°. Line a large baking sheet with parchment paper and lightly grease with nonstick cooking spray. Separate biscuits and roll each into a small rope. Cut into 4 equal pieces. Fill a large pot with 10 cups of water and bring to a boil. Once boiling, carefully stir in baking soda. Working in batches, drop dough balls into the baking soda bath and boil for 15 seconds on each side. Use a slotted spoon to transfer dough balls to the baking sheet. In a small bowl, mix together the egg with 1 tablespoon of water. Brush egg wash over each dough ball and immediately sprinkle with salt. Bake for 15 minutes, until golden. Some will be darker than others. Enjoy with cheese sauce or ranch dip.

06/05/2026

Smoked Beef and Cheese Sliders

3 pound chuck roast
4 tablespoons BBQ rub seasoning
Salt and pepper to taste
1 cup beef broth
5 tablespoons butter
2 packages of Sweet Slider Buns
8 slices sharp cheddar cheese
½ cup BBQ sauce

Preheat the grill to 400 degrees. Cut roast into large strips and season on all sides with a BBQ rub, salt and pepper. Place the strips on the grill and sear on all sides. Place strips in a container and cover with foil overnight. Place the strips in a crockpot, pour beef broth over strips and put 5 slices of butter on top of the strips. Cook on low for 7 to 8 hours or high for 4 to 5 hours. Place the bottom of the slider buns in an aluminum foil pan, then add four slices of cheddar cheese, the shredded beef, ½ cup of BBQ sauce, four more slices of cheddar cheese. Place the top of the buns back on then brush on some garlic butter. Cook at 350°F for 15-20 minutes until the cheese is melted. Slice the buns then serve and enjoy!

B**r Cheese Mac and Cheese

1 pound elbow macaroni
3 tablespoon butter
3 tablespoon all-purpose flour
1 cup b**r
1 cup milk
1 tablespoon Dijon mustard
8 ounces cheddar cheese block
8 ounces Monterrey Jack cheese block
1/2 teaspoon paprika
Salt and pepper to taste

Bring a large pot of water to boil and season with salt. Cook pasta according to the box instructions. Drain completely once pasta is cooked. While pasta is cooking, make the b**r cheese sauce. Measure ingredients and grate the cheese. Melt butter over medium heat and whisk in flour until smooth. Start pouring in b**r while slowly whisking. Let the mixture come to a simmer. Whisk in milk, mustard, salt, pepper, and paprika. Add cheese a little at a time while slowly and constantly stirring until all the cheese is melted and smooth, add pasta. Let it cook on medium-low for just a couple more minutes, take off heat and serve.

Texas Sheet Cake Cookies

Cookie
1 box chocolate cake mix
2 eggs {whisked}
1/3 cup oil
Frosting
1/2 cup butter
2 tbsp cocoa
3 tbsp milk
2 1/2 cups powdered sugar

Cookies: Preheat the oven to 350 degrees. Combine cookie ingredients in a large bowl and mix until completely incorporated. Using a large spoon, scoop cookie dough onto a prepared cookie sheet. Bake for 7-8 minutes, remove from the oven, and let cool a few minutes on a cookie sheet before moving them to a cooling rack. Repeat until all the dough is baked.
Frosting: Combine the first three frosting ingredients in a small saucepan over medium heat and whisk until the mixture has melted. Remove from heat, add powdered sugar and whisk until smooth. Pour frosting over cookies. Use a knife or spoon to move excess frosting and be sure that each cookie is completely covered. Let the frosting set and serve. Keep the cookies in an airtight container at room temperature for up to 3 days.

05/29/2026

Oven-Baked Beef and Bean Casserole

1 ½ pounds ground beef
Salt and pepper, to taste
1 28-ounce can Country Style baked beans
8 slices cooked bacon, chopped
1 medium yellow onion, cut

Preheat your oven to 375°F (190°C). Spray a 9x9-inch baking dish with cooking spray. Season the ground beef in a large bowl with the salt and pepper. Use your hands to gently mix until the seasoning is evenly distributed, being careful not to overwork the meat so it stays tender. Divide the seasoned ground beef into four equal portions and shape each portion into a flat patty about 3/4 inch thick. Arrange the patties in a single layer in the bottom of the glass baking dish, leaving a little space between them so the beans can flow around the edges.Scatter the thinly sliced onion evenly over and around the raw beef patties in the dish. Open the cans of baked beans and pour evenly over the patties and onions in the glass baking dish, making sure all of the patties are covered with beans and sauce. Sprinkle with bacon and bake, uncovered, for 40 to 50 minutes, or until the beef patties are fully cooked through and reach an internal temperature of 160°, and the bean mixture is bubbling around the edges. If you’d like a slightly thicker, more caramelized top, switch the oven to broil for 2 to 3 minutes, watching closely so the sugars in the beans don’t burn. Carefully remove the glass baking dish from the oven and let the casserole rest for about 5 to 10 minutes. This allows the bubbling sauce to settle and makes it easier to serve. Spoon a beef patty and plenty of beans and onions onto each plate, and serve warm.

Loaded Potato Salad

3 pounds (about 10 small/med) red skinned potatoes
1 package of bacon cooked
1 cup mayonnaise
1 cup sour cream
2 cups shredded cheddar cheese
5 green onions, chopped
1 teaspoon garlic powder
1teaspoon onion powder
½ teaspoon smoked paprika

First cut the potatoes into bite size pieces and place them in a large pot of lightly salted water. Place the pot on the stove and heat over high heat to boiling. Once boiling reduce heat to a simmer and simmer for 8-12 minutes or until fork tender. Once the potatoes are done cooking, place them in a colander and rinse with cold water to cool completely. Set aside and let drain. While the potatoes are cooking, slice the green onions into thin pieces, cutting about halfway up the green part. Crumble bacon into small pieces. In a large bowl, combine mayonnaise, sour cream, onion powder, garlic powder and smoked paprika and stir until well mixed. Add the potatoes to the mayonnaise mixture and stir to coat. Add in green onions, bacon, and shredded cheese, fold until everything is evenly mixed. Taste and add in salt and pepper if desired. Cover tightly and chill until ready to serve.
Oreo Cheesecake Bites

22 Oreo cookies (Chop 6 of them into small pieces)
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 tsp vanilla extract
2 eggs
1/2 cup sour cream

Preheat the oven to 325°F. Place cupcake paper liners into a muffin tin pan. Add one Oreo cookie into each paper cup, set aside. Add softened cream cheese and sugar to a medium mixing bowl. Beat on medium speed using an electric mixer, add vanilla and eggs. Mix well, no lumps, add sour cream, mix until combined. Tap the bowl against your countertop a few times to release any large air bubbles. Fold in crushed Oreos. Spoon the batter on top of each Oreo, filling to the top. Place them in the oven and bake for about 20-25 minutes until the edges just start to turn brown. Note: the cheesecake is supposed to look pale, so you're not looking for golden brown. Remove from the oven and transfer to a cooling rack. Chill in the fridge for four hours or overnight. Enjoy! They can store them in the fridge for up to 5 days.

05/19/2026

Italian Stromboli

1 tube of Pillsbury pizza crust
8 slices deli ham
10 slices salami
12 slices sandwich pepperoni
2 cups mozzarella cheese
2 tablespoons butter
2 tablespoons minced garlic
1 teaspoon Italian seasoning
3 tablespoons grated Parmesan cheese

Preheat the oven to 350 degrees. Melt the butter in the microwave, then mix in the minced garlic, Italian seasoning and Parmesan cheese. Set aside. Line a baking sheet with parchment paper. Stretch the pizza crust on the prepared baking sheet to almost the size of the sheet. Begin layering the meats on the stretched crust starting with ham, followed by salami, and then pepperoni. Sprinkle the cheese over the top of the meat. Carefully roll the Stromboli lengthwise and ensure the seam is sealed well. Pinch and mold the ends of the dough to seal and tuck them under the Stromboli. Score the top of the Stromboli a few times with a serrated knife to allow steam to escape during baking. Spread the garlic butter mixture over the top of the Stromboli. Bake in the preheated oven for 20 to 25 minutes or until golden brown. Enjoy!

Frito Corn Salad

12 ounce bag frozen corn kernels, thawed
2 cups grated cheddar cheese
½ cup red onion finely diced
1 can black beans, drained and rinsed
1 cup mayonnaise
10.25 ounce bag Chili Cheese Fritos

In a large bowl, combine thawed corn, cheese, beans, and onions. Add in mayonnaise and stir until thoroughly combined. Just before serving, stir in crushed Fritos.

Ultimate Buckeye Graham Crackers

Graham Crackers (whole sheets, broken into halves)
1 cup creamy peanut butter
1 cup powdered sugar
4 tablespoons butter, softened
1½ cups chocolate chips
1 tablespoon vegetable oil
Optional toppings: crushed nuts or mini chocolate chips

Prepare the peanut butter filling by combining creamy peanut butter, powdered sugar and softened butter in a mixing bowl. Mix until smooth and creamy. Assemble the graham crackers by taking half a sheet and spreading a generous layer of the peanut butter mixture on top. Place another graham cracker half on top to create a sandwich. Chill the sandwiches by placing them on a baking sheet lined with parchment paper and popping them in the freezer for 10 minutes to firm up. Melt the chocolate in a microwave-safe bowl with vegetable oil. Microwave in 30-second intervals, stirring between each, until completely smooth. Dip the top of the cracker sandwiches, coating each graham cracker top in the melted chocolate, letting any excess drip off. Return them to the parchment-lined baking sheet. Decorate the wet chocolate coating with optional toppings like crushed nuts or mini chocolate chips. Finally, chill the coated crackers in the refrigerator for 15-20 minutes until the chocolate hardens. Enjoy!

Kyra's Kitchen

08/28/2026

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07/31/2026

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07/10/2026

06/26/2026

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