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Often Recipes, New York, NY (2026)

05/05/2025

Strawberry Pretzel Salad

Ingredients:
For the Pretzel Crust:

2 cups crushed pretzels

3/4 cup unsalted butter, melted

3 tablespoons granulated sugar

For the Cream Cheese Layer:

1 (8 oz) package cream cheese, softened

1 cup granulated sugar

1 (8 oz) container whipped topping (e.g., a non-dairy whipped topping), thawed

For the Strawberry Gelatin Layer:

1 (6 oz) package strawberry-flavored gelatin

2 cups boiling water

3 cups fresh strawberries, sliced

Directions:

Prepare the Pretzel Crust:
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar. Mix well until all the pretzel crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9×13-inch baking dish, forming an even layer.
Bake for 10 minutes, then remove from the oven and allow the crust to cool completely.
Tip: Use the bottom of a measuring cup to press the crust firmly for a solid base.

Make the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese and 1 cup of sugar with a hand or stand mixer until smooth and creamy.
Gently fold in the whipped topping until the mixture is fluffy and fully combined.
Spread the cream cheese mixture evenly over the cooled crust, ensuring you seal the edges well to prevent the gelatin layer from seeping through.
Chill the dish in the refrigerator while you prepare the top layer.
Tip: Make sure the cream cheese is at room temperature to achieve a smooth, lump-free texture.

Prepare the Strawberry Gelatin Layer:
In a large bowl, dissolve the strawberry gelatin in 2 cups of boiling water. Stir continuously for about 2 minutes to ensure it’s completely dissolved.
Let the gelatin cool at room temperature for about 15 minutes. Once cooled slightly, stir in the sliced strawberries.
When the gelatin is just starting to thicken but is still pourable, gently pour it over the cream cheese layer.
Refrigerate the dessert for at least 4 hours, or until the gelatin is fully set.
Tip: Be patient during the cooling process to avoid melting the cream cheese layer.

Slice and Serve:
Once the dessert is completely set, slice it into squares and serve chilled. Each bite offers a perfect combination of salty pretzel crunch, creamy sweetness, and fresh strawberry flavor.
Optional Garnish: Add a dollop of whipped cream on top of each slice and a fresh strawberry for a pretty presentation.

05/05/2025

Strawberry Rhubarb Crisp

Ingredients:

For the Fruit Filling:

2 cups rhubarb, cut into ½-inch pieces

2 cups strawberries, cut into halves or quarters

½ cup granulated sugar

For the Topping:

1 cup all-purpose flour

½ cup old-fashioned oats

⅓ cup granulated sugar

⅓ cup brown sugar, firmly packed

½ tsp ground cinnamon

¼ tsp salt

½ cup butter, melted

Directions:

Preheat the Oven: Preheat your oven to 350°F (175°C).

Prepare the Fruit Filling: In a large mixing bowl, combine the rhubarb, strawberries, and ½ cup of granulated sugar. Stir until the fruit is evenly coated with sugar.

Transfer to Baking Dish: Pour the fruit mixture into a deep-dish pie dish or a 2.5-quart baking dish, spreading it out evenly.

Make the Topping: In another bowl, mix together the flour, oats, granulated sugar, brown sugar, ground cinnamon, and salt. Stir well to combine. Pour in the melted butter and mix until the topping forms a crumbly texture.

Assemble the Crisp: Sprinkle the crumbly topping mixture evenly over the fruit filling, ensuring the fruit is fully covered.

Bake: Place the dish in the preheated oven and bake for 40-50 minutes, or until the fruit filling is bubbly and the topping is golden brown with some lightly browned areas. If the filling seems too liquid-y, bake for an additional 10-15 minutes.

Reheat if Needed: To rewarm before serving, place the crisp in a 250°F (120°C) oven for about 15 minutes.

Serve: Let the crisp cool slightly before serving. For an extra treat, serve with a scoop of vanilla ice cream!

05/05/2025

Lemon Icebox Pie

Ingredients:

1 (8-ounce) block cream cheese, softened

1 (14-ounce) can sweetened condensed milk (generic or store-brand is fine)

1/2 cup freshly squeezed lemon juice (about 3-4 lemons)

Zest of 2 lemons

1 (9-inch) prepared graham cracker crust (use a store-brand or homemade crust, if preferred)

Whipped cream or whipped topping for garnish, optional

Directions:

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until completely smooth. Make sure to scrape down the sides and bottom of the bowl to ensure no lumps remain.

Gradually add the sweetened condensed milk to the cream cheese, blending until smooth and creamy.

Stir in the freshly squeezed lemon juice and lemon zest, mixing well until everything is fully combined and you have a silky, citrusy filling.

Pour the lemon filling into the prepared graham cracker crust. Smooth out the surface with a spatula to create an even layer.

Place the pie in the refrigerator and allow it to chill for at least 8 hours, or overnight for the best results. This step ensures the filling sets properly.

Once set, top the pie with a dollop of whipped cream or whipped topping, if desired. Slice into portions and serve chilled.

05/05/2025

Crunchy Asian Sesame Chicken Salad

Ingredients:

For the Salad:

2 cups cooked and shredded chicken (rotisserie chicken works great!)

4 cups Napa cabbage or coleslaw mix

1 cup shredded carrots

½ cup sliced red bell pepper

½ cup edamame (optional, for extra protein)

¼ cup chopped green onions

For the Sesame Dressing:

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons sesame oil

1 tablespoon honey (or maple syrup for vegan)

1 tablespoon rice vinegar (or apple cider vinegar as a substitute)

1 teaspoon freshly grated ginger (or ¼ teaspoon ground ginger)

1 clove garlic, minced

1 tablespoon toasted sesame seeds

Optional Toppings:

Crispy wonton strips or chow mein noodles for extra crunch

Sliced almonds or crushed peanuts

Directions:

Prepare the Vegetables: In a large mixing bowl, combine the Napa cabbage, shredded carrots, sliced bell pepper, and edamame. Toss gently to mix.

Add the Chicken: Shred your cooked chicken into bite-sized pieces if needed, and add it to the bowl with the vegetables.

Make the Dressing: In a small bowl or jar, whisk together soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, and sesame seeds. Taste and adjust seasoning if needed (e.g., add a pinch of salt or a touch more honey for sweetness).

Assemble the Salad: Pour the dressing over the salad and toss thoroughly to coat all the ingredients evenly.

Add Optional Toppings: Sprinkle with crispy wonton strips, chow mein noodles, sliced almonds, or peanuts if desired.

Serve and Enjoy: Serve immediately for the crunchiest texture, or refrigerate for up to 1 day (if making ahead, keep toppings separate until serving).

05/05/2025

Pina Colada Lush

Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 cups crushed pineapple, drained
2 cups shredded coconut
1 can (14 ounces) sweetened condensed milk
1/4 cup pineapple juice
1/4 cup coconut rum (optional)
2 cups whipped topping (such as Cool Whip), thawed
Maraschino cherries, for garnish
Instructions
In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9×13-inch baking dish to form the crust.
In another bowl, mix together the crushed pineapple, shredded coconut, sweetened condensed milk, pineapple juice, and coconut rum (if you’re using it).
Spread the pineapple mixture evenly over the graham cracker crust.
Spread the whipped topping over the pineapple layer, smoothing it out with a spatula.
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or until set.
Before serving, garnish the Pina Colada Lush with maraschino cherries.
Enjoy this tropical delight that combines the flavors of pineapple, coconut, and rum in a creamy and refreshing dessert!

05/05/2025

Loaded Cheeseburger Alfredo Pasta

Ingredients:

1 pound ground beef

2 cups penne pasta, cooked according to package directions

1 cup Alfredo sauce

1/2 cup shredded cheddar cheese

1/4 cup chopped dill pickles (optional, for a tangy kick)

Directions:

In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain any excess fat.

Reduce the heat to low and stir in the Alfredo sauce, mixing well with the beef. Let it simmer for 2-3 minutes to combine flavors.

Add the cooked penne pasta to the skillet and toss to coat evenly in the sauce.

Sprinkle the shredded cheddar cheese over the pasta and stir until melted and gooey.

If using chopped pickles, stir them in at the very end for a tangy, crunchy twist.

Serve warm and enjoy this creamy, cheesy delight!

05/05/2025

Rice Krispie Cheddar Crackers
Ingredients:

1 cup shredded sharp cheddar cheese

1/4 cup unsalted butter, softened

1 cup crisp rice cereal (generic puffed rice cereal works perfectly!)

1/2 teaspoon salt

1/2 teaspoon paprika (optional, for a mild smoky flavor)

1 cup all-purpose flour

Directions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, cream the softened butter and shredded cheddar cheese together until smooth.

Stir in the salt and paprika (if using). Gradually mix in the flour until the dough forms a crumbly texture.

Gently fold in the crisp rice cereal until evenly combined. The dough will be slightly crumbly but should hold together when pressed.

Scoop small portions of dough (about 1 tablespoon each), roll into balls, and flatten slightly into rounds. Place them on the prepared baking sheet.

Bake for 12-15 minutes, or until the edges are lightly golden. Let cool before enjoying!

05/05/2025

Crispy, Golden Chimichangas
Ingredients:

2 cups shredded cooked chicken or beef

1 cup cooked rice

1 cup shredded cheddar cheese

1 (15 oz) can refried beans

6 large flour tortillas

2 tablespoons vegetable oil (or as needed for brushing/baking)

Optional toppings: sour cream, guacamole, salsa, shredded lettuce

Directions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, mix the shredded chicken or beef, cooked rice, and shredded cheddar cheese. Stir to combine.

Warm the tortillas slightly to make them pliable. Spread a layer of refried beans in the center of each tortilla.

Top with the meat mixture, keeping the filling in the middle of the tortilla. Fold the sides in and roll up tightly into a burrito shape.

Place the chimichangas seam-side down on the prepared baking sheet. Brush the tops with a little vegetable oil to help them crisp up.

Bake for 20-25 minutes, flipping halfway, until golden and crispy.

Serve warm with your favorite toppings, like sour cream, guacamole, and salsa!

05/05/2025

5-Ingredient Casserole – Simple, Cheesy & Country-Style Comfort! 🥣💛
Ingredients:

3 cups shredded cooked chicken

1 (10.5 oz) can condensed cream of chicken soup

1 cup sour cream

1 ½ cups shredded cheddar cheese

1 sleeve buttery round crackers, crushed (use a generic option or describe it as “buttery crackers”)

Directions:

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

In a large mixing bowl, combine the shredded chicken, condensed cream of chicken soup, and sour cream. Stir until well mixed.

Spread the mixture evenly into the prepared baking dish.

Sprinkle the shredded cheddar cheese over the top of the chicken mixture.

Finish with an even layer of crushed buttery crackers for a crispy topping.

Bake for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.

Let cool slightly before serving.

05/05/2025

Pineapple Lemonade Punch

Ingredients:

4 cups pineapple juice, chilled

2 cups lemonade, chilled

2 cups orange juice, chilled

4 cups ginger ale, chilled

Ice cubes

Sliced lemon, lime, and oranges for garnish

Directions:

In a large punch bowl, combine the chilled pineapple juice, lemonade, and orange juice. Stir gently to mix the flavors.

Add the ginger ale just before serving to keep the fizz fresh. Stir lightly to combine.

Fill the bowl with ice cubes to keep the punch cool throughout the event.

Garnish with slices of lemon, lime, and orange for a colorful, citrusy touch.

Serve in individual glasses with a slice of fruit on the rim for extra flair!

05/05/2025

Fried Green Tomatoes

Ingredients:

3 green tomatoes, sliced into ¼-inch thick rounds

Vegetable oil, for frying

1 cup all-purpose flour

1½ cups buttermilk

1 large egg

6 dashes of your favorite hot sauce

1 cup regular bread crumbs

½ cup yellow cornmeal

1 teaspoon seasoned salt (use any all-purpose seasoned salt blend)

½ teaspoon white pepper

½ teaspoon garlic powder

Kosher salt, to taste

Directions:

Prepare the tomatoes: Slice the green tomatoes into even ¼-inch thick rounds. Sprinkle both sides lightly with kosher salt and set aside on a paper towel-lined plate for 10 minutes to remove excess moisture.

Set up your breading station: Place the all-purpose flour in one shallow dish. In a second dish, whisk together the buttermilk, egg, and hot sauce until smooth. In a third dish, combine bread crumbs, cornmeal, seasoned salt, white pepper, and garlic powder.

Bread the tomatoes: Pat the tomato slices dry. Dredge each slice in the flour, shaking off the excess. Then dip it into the buttermilk mixture, allowing any excess to drip off, and coat it thoroughly in the bread crumb mixture.

Heat the oil: Pour about ½ inch of vegetable oil into a heavy-bottomed skillet or cast-iron pan. Heat the oil over medium heat until it reaches 350°F (or until a small crumb sizzles when dropped into the oil).

Fry the tomatoes: Fry the breaded tomato slices in batches, about 2-3 minutes per side, until golden brown and crisp. Avoid overcrowding the pan. Use a slotted spoon or tongs to transfer the fried tomatoes to a plate lined with paper towels to drain.

Serve: Enjoy the fried green tomatoes warm with your favorite dipping sauce, such as ranch dressing or a spicy aioli.

05/05/2025

Crab Crescent Bites Delight

Ingredients:

1 (8 oz) can refrigerated crescent roll dough

1 cup cooked crab meat, finely chopped (fresh, canned, or imitation)

4 oz cream cheese, softened

2 tablespoons mayonnaise

2 green onions, finely chopped

1 teaspoon seafood seasoning (like Old Bay or any generic seafood spice blend)

½ cup shredded mozzarella or cheddar cheese

Salt and pepper, to taste

Directions:

Preheat the oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the filling: In a medium bowl, mix together the crab meat, cream cheese, mayonnaise, green onions, seafood seasoning, shredded cheese, salt, and pepper until smooth and evenly combined.

Shape the crescent rolls: Open the can of crescent roll dough and separate it into triangles. Lay each triangle flat on the prepared baking sheet.

Fill and roll: Place a spoonful of the crab mixture at the wide end of each triangle. Roll up the dough, starting from the wide end and working your way to the narrow tip. Tuck in the sides slightly to prevent the filling from leaking out.

Bake: Bake the crescent bites for 12-15 minutes, or until the dough is golden brown and puffed.

Serve: Serve warm as an appetizer or snack. Pair with a tangy dipping sauce if desired!

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