LiteYum, 9032 Montgomery Boulevard NE, New City, NY (2026)

12/02/2024

ALMOND, BANANA, AVOCADO SMOOTHIE WITH HONEY 🐝🍯

Ingredients:
🍌 1 ripe banana
🥑 1/2 ripe avocado
🥛 1 cup almond milk
🍯 1 tablespoon honey
🌰 1/4 cup raw almonds (or 2 tablespoons almond butter)
🧊 Ice cubes (optional)

Blend all the ingredients until smooth and creamy. Serve chilled and enjoy this deliciously nutritious smoothie!

12/01/2024

Tropical Strawberry Split Cake 🍓🍍
A Cool and Creamy Tropical Dessert
Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Filling:

8 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
1 cup chopped fresh strawberries
½ cup shredded coconut
For the Topping:

½ cup heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Additional strawberries and shredded coconut for garnish
Directions:

1. Prepare the Crust:

Preheat oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press mixture firmly into the bottom of a 9-inch springform pan or pie dish.
Bake for 8–10 minutes and allow to cool completely.
2. Prepare the Filling:

Beat softened cream cheese and powdered sugar in a large bowl until smooth and creamy.
In a separate bowl, whip heavy cream until stiff peaks form.
Fold whipped cream into the cream cheese mixture gently.
Add vanilla extract, crushed pineapple, chopped strawberries, and shredded coconut, stirring until well combined.
Spread filling evenly over the cooled crust.
3. Prepare the Topping:

Whip heavy cream with powdered sugar and vanilla extract in a medium bowl until stiff peaks form.
Spread or pipe whipped cream over the filling layer.
4. Chill and Serve:

Refrigerate the cake for at least 4 hours, or until fully set.
Garnish with additional strawberries and shredded coconut before serving.
Details:
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
Calories: ~350 kcal per serving
Servings: 8

12/01/2024

Warm Gouda and Crispy Bacon Indulgence
Ingredients:

8 oz smoked Gouda cheese, shredded
8 oz cream cheese, softened
1 cup sour cream
½ cup mayonnaise
1 cup cooked bacon, crumbled (reserve a little for garnish)
2 green onions, finely chopped (plus extra for garnish)
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper, to taste
Optional garnish: fresh chopped parsley or extra green onions
Directions:

Preheat Oven: Preheat your oven to 375°F (190°C).
Mix the Dip:
In a large mixing bowl, combine the shredded Gouda, softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
Fold in the crumbled bacon (reserving a little for garnish), chopped green onions, minced garlic, and Worcestershire sauce. Stir thoroughly.
Add salt and freshly ground black pepper to taste.
Bake the Dip:
Transfer the mixture to a 9-inch baking dish or an oven-safe skillet. Spread it evenly across the dish.
Bake for 20-25 minutes, or until the dip is bubbling and the top is lightly golden.
Garnish and Serve:
Remove the dish from the oven and garnish with reserved bacon, additional green onions, and parsley if desired.
Serve warm with crackers, toasted baguette slices, or fresh veggies.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: Approximately 290 per serving
Servings: 6-8

12/01/2024

Bacon Brown Sugar Chicken Tenders
Juicy chicken tenders wrapped in smoky bacon and caramelized brown sugar goodness—this dish is the perfect sweet-and-savory treat for any occasion. It’s simple to prepare and a guaranteed crowd-pleaser!

Ingredients:

1 lb chicken tenders (10-12 pieces)
10-12 slices of bacon
1/2 cup packed brown sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp smoked paprika (optional)
1 tbsp olive oil (for greasing)
Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup and lightly grease it with olive oil.

Prepare the Bacon: Cut each slice of bacon in half to create smaller pieces for wrapping around the chicken tenders.

Season the Chicken: In a small bowl, combine the brown sugar, garlic powder, onion powder, black pepper, and smoked paprika. Generously coat the chicken tenders with this mixture, ensuring all sides are covered.

Wrap the Chicken: Wrap each seasoned chicken tender with a half-slice of bacon, overlapping slightly. Secure the bacon in place with toothpicks if needed.

Bake: Arrange the wrapped tenders on the prepared baking sheet with some space between each. Bake for 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the bacon is golden and crispy.

Rest and Serve: Allow the chicken to rest for a few minutes before serving. Pair with your favorite dipping sauces, like honey mustard or ranch, for a complete experience.

Tips:
For extra crispiness, broil the chicken tenders for the last 1-2 minutes of baking.
Add a touch of cayenne pepper to the seasoning mix if you prefer a spicy kick.
Perfect for appetizers, party snacks, or even as a main dish with a side of salad or mashed potatoes.

12/01/2024

Pickled Pepper and Onion Relish

Ingredients:

1 large red onion, thinly sliced
1 large bell pepper (red, green, or yellow), thinly sliced
1–2 mild or spicy peppers (e.g., banana peppers, jalapeños, or poblano), thinly sliced (optional)
1 cup white vinegar (or apple cider vinegar for variation)
1/2 cup water
1 tablespoon sugar (adjust for sweetness)
1 teaspoon salt
1/2 teaspoon mustard seeds (optional)
1/2 teaspoon black peppercorns
1/4 teaspoon crushed red pepper flakes (optional)
2 cloves garlic, peeled and smashed
1 bay leaf (optional)
1 tablespoon olive oil (optional)
Directions:

Prepare the vegetables: Thinly slice onions and peppers, ensuring even slices.
Make the brine: In a small saucepan, combine vinegar, water, sugar, salt, mustard seeds, black peppercorns, crushed red pepper flakes, garlic, and bay leaf. Bring to a boil, stirring to dissolve sugar and salt.
Pack the jars: Layer the sliced vegetables into a sterilized jar, leaving room at the top.
Pour the brine: Remove the brine from heat and pour over the vegetables, ensuring they are fully submerged. Press down lightly if needed.
Seal and refrigerate: Seal the jar, cool to room temperature, then refrigerate for at least 24 hours. Consume within 2–3 weeks.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Kcal: 25 kcal (per serving) | Servings: Makes ~2 cups

11/26/2024

Savory Garlic Parmesan Chops with Creamy Cheesy Potatoes
Ingredients:

For the Garlic Parmesan Pork Chops:

4 bone-in or boneless pork chops (1-inch thick)
2 tbsp olive oil
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
½ tsp paprika
½ tsp onion powder
Salt and freshly ground black pepper, to taste
1 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped (optional for garnish)
For the Cheesy Scalloped Potatoes:

4 medium russet potatoes, peeled and thinly sliced
1½ cups shredded sharp cheddar cheese
1½ cups heavy cream
2 tbsp butter
2 cloves garlic, minced
1 tsp dried thyme
Salt and freshly ground black pepper, to taste
½ cup grated Parmesan cheese
Fresh parsley, chopped (optional for garnish)
Directions:

For the Pork Chops:

Preheat oven to 375°F (190°C).
Pat pork chops dry; mix garlic, thyme, rosemary, paprika, onion powder, salt, and pepper. Rub over chops evenly.
Heat olive oil in an oven-safe skillet. Sear chops for 3-4 minutes per side until golden brown.
Sprinkle Parmesan on chops; bake in the oven for 15-20 minutes, or until pork reaches 145°F (63°C).
Rest chops for 5 minutes; garnish with parsley if desired.
For the Scalloped Potatoes:

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Layer potatoes in the dish.
Melt butter in a saucepan over medium heat. Add garlic; sauté 1 minute.
Stir in cream, thyme, salt, and pepper; simmer. Mix in cheddar until smooth.
Pour sauce over potatoes; top with Parmesan. Cover with foil and bake for 40 minutes.
Remove foil and bake 20 more minutes, or until potatoes are tender and golden.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes | Kcal: 680 kcal | Servings: 4

11/24/2024

Rotel Cream Cheese Sausage Balls
Ingredients:

1 lb (16 oz) breakfast sausage (spicy or mild)
1 (10 oz) can Rotel diced tomatoes and green chilies, drained (original or mild)
8 oz cream cheese, softened
2 cups shredded sharp cheddar cheese
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp garlic powder (optional)
½ tsp onion powder (optional)
Salt and black pepper, to taste
1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions:

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine Ingredients:

In a large bowl, mix sausage, cream cheese, shredded cheddar, and drained Rotel tomatoes until fully combined.
3. Add Dry Ingredients:

Add flour, baking powder, garlic powder, onion powder, salt, and black pepper. Stir or knead until a dough forms. If the dough feels sticky, add a bit more flour (1 tbsp at a time) until manageable.
4. Shape the Sausage Balls:

Roll dough into 1-inch balls and place on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake:

Bake for 20-25 minutes, or until golden brown and cooked through. Ensure an internal temperature of at least 160°F (71°C).
6. Serve:

Allow sausage balls to cool slightly before serving. Garnish with fresh parsley, if desired.
Tips and Variations:
Make-Ahead: Shape and refrigerate for up to 24 hours or freeze for later. Adjust bake time for frozen sausage balls.
Cheese Variations: Use Monterey Jack, Pepper Jack, or a mix of mozzarella and Parmesan for a unique twist.
Adjust Spice: Use mild ingredients for less heat or add jalapeños for an extra kick.

11/24/2024

Homemade Peanut Butter Sandwich Cookies
Ingredients:

For the Cookies:

1 cup (240g) unsalted butter, at room temperature
1 cup (250g) peanut butter (creamy or chunky)
1 cup (200g) granulated sugar
1 cup (200g) packed brown sugar
2 large eggs
2 tsp vanilla extract
2 ½ cups (310g) all-purpose flour
1 tsp baking soda
½ tsp salt
For the Filling:

1 cup (240g) creamy peanut butter
2 cups (240g) powdered sugar
1 tsp vanilla extract
2 tbsp unsalted butter, softened
Pinch of salt
Instructions:

1. Preheat Oven:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Make the Cookie Dough:

Cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
Beat in eggs one at a time, then mix in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet ingredients and mix until just combined.
3. Shape the Cookies:

Scoop tablespoon-sized portions of dough, roll into balls, and place on prepared baking sheets about 2 inches apart.
Flatten with a fork in a crisscross pattern. Optionally, roll the dough balls in sugar before flattening.
4. Bake the Cookies:

Bake for 8-10 minutes, until edges are lightly golden. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
5. Prepare the Filling:

Beat peanut butter, powdered sugar, butter, vanilla extract, and salt until smooth and creamy. Adjust consistency if needed.
6. Assemble the Cookies:

Once cookies are cool, spread or pipe filling on the bottom side of half the cookies.
Top with the remaining cookies to create sandwiches. Let set for a few minutes.
Tips:
For a richer flavor, chill the cookie dough for 30 minutes before baking.
Store in an airtight container at room temperature for up to 5 days or freeze for up to a month.

11/24/2024

Crème Brûlée Cheesecake Bars

These bars combine creamy cheesecake with a caramelized sugar topping, perfect for an indulgent dessert.

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Pinch of salt
For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup sour cream
¾ cup granulated sugar
¼ cup light brown sugar, packed
4 large eggs
1 tsp vanilla extract
1 tbsp all-purpose flour (optional, for stability)
For the Crème Brûlée Topping:

¼ cup granulated sugar (for caramelizing)
Instructions:

Prepare the Crust:
Preheat oven to 325°F (163°C). Line a 9x13-inch pan with parchment paper.
Mix graham cracker crumbs, sugar, melted butter, and salt. Press into the pan evenly.
Bake for 8-10 minutes, then cool.

Make the Filling:
Beat cream cheese until smooth. Add sour cream, sugars, and vanilla. Mix until creamy.
Add eggs one at a time, followed by flour if using. Pour over crust.

Bake:
Bake for 45-50 minutes, or until the center is set but slightly jiggly.
Cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.

Crème Brûlée Topping:
Sprinkle sugar evenly over the chilled cheesecake. Use a kitchen torch or broiler to caramelize until golden and crispy.

Serve:
Slice into bars and serve chilled for a luxurious dessert.

Tips:

Substitute graham crackers with cookies for a different crust flavor.
Leftovers can be stored in the fridge for up to 5 days.

11/24/2024

Slow Cooker Pineapple Barbecue Meatballs
A delightful fusion of sweet and tangy flavors that’s perfect as an appetizer or main dish!

Ingredients
For the Meatballs:

1 (24 oz) bag frozen meatballs (approximately 40-50 meatballs)
1 ½ cups barbecue sauce (choose your favorite brand)
1 cup pineapple chunks (canned or fresh)
½ cup pineapple juice (reserved from canned pineapple)
¼ cup brown sugar
1 tablespoon soy sauce
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon crushed red pepper flakes (optional, for heat)
Fresh parsley or green onions, chopped (optional garnish)
Instructions
Step 1: Prepare the Sauce

In a medium-sized bowl, combine barbecue sauce, pineapple juice, brown sugar, soy sauce, garlic powder, onion powder, and red pepper flakes (if desired). Mix until smooth.
Step 2: Assemble in the Slow Cooker

Place the frozen meatballs at the bottom of the slow cooker.
Pour the prepared barbecue sauce mixture over the meatballs, ensuring they are evenly coated.
Add pineapple chunks, spreading them throughout the meatballs for even flavor distribution.
Step 3: Cook the Meatballs

Cover the slow cooker with a lid.
Cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are heated through and the sauce is thickened and bubbly.
Step 4: Serve and Garnish

Gently stir the meatballs to ensure they’re well coated in the sauce.
Garnish with chopped parsley or green onions, if desired.
Serving Suggestions
As an appetizer: Serve with toothpicks for easy grab-and-go bites.
Over rice: Spoon the meatballs and sauce over steamed white or jasmine rice for a hearty meal.
In a sandwich: Stuff into sub rolls or slider buns for a crowd-pleasing option.
Tips & Variations
Add spice: Increase the heat with hot sauce, cayenne pepper, or more red pepper flakes.
Homemade meatballs: For a fresh take, brown homemade meatballs in a skillet before slow cooking.
Double the recipe: Perfect for larger gatherings, simply double the ingredients and adjust cooking time slightly if needed.
Prep Time: 5 minutes | Cook Time: 4-5 hours (low) or 2-3 hours (high) | Serves: 8-10

11/24/2024

Decadent Overnight French Toast with a Crème Brûlée Twist

Ingredients:
For the French Toast:

1 loaf of challah bread (or brioche), cut into 1-inch thick slices (about 8-10 slices)
4 large eggs
1 ½ cups whole milk
1 ½ cups heavy cream
¾ cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
Pinch of salt
For the Crème Brûlée Topping:

2 tbsp butter, melted
¼ cup brown sugar (packed)
2 tbsp granulated sugar
1 tsp vanilla extract
Directions:

Prepare the French Toast:

Lightly butter a 9x13-inch baking dish.
Arrange the slices of challah or brioche bread in a single layer, slightly overlapping, in the dish.
Make the Custard:

In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt.
Pour the custard over the bread, ensuring every slice is soaked. Press gently to help absorption.
Refrigerate Overnight:

Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours or overnight.
Bake:

Preheat the oven to 350°F (175°C).
Let the dish come to room temperature for 10-15 minutes, then bake for 45-50 minutes until golden brown and custardy.
Make the Crème Brûlée Topping:

Mix melted butter, brown sugar, granulated sugar, and vanilla extract. Drizzle over the baked French toast.
Crème Brûlée Finish:

Use a kitchen torch to caramelize the sugar topping or broil for a few minutes.
Serve:

Let cool for a few minutes. Serve with fresh berries, maple syrup, or powdered sugar.
Prep Time: 10 minutes | Chill Time: 4-8 hours | Cooking Time: 50 minutes | Total Time: 5-9 hours
Calories: 320 kcal (per serving) | Servings: 6

11/24/2024

Who’s ready for these ooey-gooey cheeseburger bombs? Perfectly golden and brushed with garlic butter. 🧄🧈✨

Ingredients:
For the Bombs:
- 1 lb ground beef
- 1/2 cup cooked bacon, crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup cream cheese, softened
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- 1 can (16 oz) refrigerated biscuit dough

For the Garlic Parmesan Butter:
- 1/4 cup unsalted butter, melted
- 2 tbsp grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning (optional)
- Fresh parsley, chopped (optional, for garnish)

Directions:
1. **Prepare the Filling:**
- In a large bowl, combine ground beef, crumbled bacon, shredded cheddar, cream cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until evenly combined.

2. Assemble the Bombs:
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- Flatten each biscuit dough piece into a small disc.
- Place a tablespoon of the beef mixture in the center of each disc. Fold the dough around the filling, pinching to seal. Place seam-side down in the muffin tin.

3. - Bake for 12-15 minutes or until golden brown and cooked through.

4. Make Garlic Parmesan Butter
- Melt butter and stir in Parmesan, garlic powder, and Italian seasoning.

5. Finish and Serve:
- Brush baked bombs with garlic butter and garnish with parsley if desired. Serve warm with dipping sauces like ketchup or ranch!

Prep Time:** 20 minutes | **Cooking Time:** 15 minutes | **Total Time:** 35 minutes
Kcal:** 250 kcal per serving | **Servings:** 8

LiteYum

12/02/2024

12/01/2024

12/01/2024

12/01/2024

12/01/2024

11/26/2024

11/24/2024

11/24/2024

11/24/2024

11/24/2024

11/24/2024

11/24/2024

Address

Telephone

Website

Alerts

Contact The Business

Shortcuts

Share

Category