1. Low-Carb Sausage & Pepperoni Casserole

 

 Low-Carb Sausage & Pepperoni Casserole 

This low-carb casserole brings together savory sausage, spicy pepperoni, and tender bell peppers in a cheesy, satisfying bake that’s perfect for quick weeknight dinners. It delivers classic comfort without the extra carbs, making it a delicious option for anyone wanting a hearty, flavorful meal that’s easy to prepare.

Ingredients

• 1 lb Italian sausage, sliced

• 1 cup sliced pepperoni

• 2 cups sliced red and green bell peppers

• 2 cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• ½ tsp garlic powder

• Salt and black pepper, to taste

• Olive oil, for greasing

Instructions

Step 1 — Prepare the oven
Preheat your oven to 375°F (190°C). Grease two small baking dishes or foil pans with a light drizzle of olive oil to prevent sticking and to help the edges crisp during baking.

Step 2 — Cook the sausage & peppers
Place a skillet on medium heat. Add the sliced Italian sausage and cook until browned and fully cooked through. Remove and set aside. Using the same skillet, sauté the bell peppers for about 5 minutes, just until they soften but still keep a slight crunch.

Step 3 — Mix ingredients
In a large mixing bowl, combine the cooked sausage, sautéed peppers, pepperoni slices, Italian seasoning, garlic powder, and salt and pepper. Mix well so the spices coat everything evenly.

Step 4 — Assemble the casseroles
Divide the mixture evenly between the prepared baking dishes. Top each portion generously with shredded mozzarella, then sprinkle Parmesan cheese over the top to create a golden crust during baking.

Step 5 — Bake to perfection
Place both dishes on a baking tray to catch any melted cheese. Bake for 20–25 minutes, or until the cheese becomes bubbly, melted, and golden brown around the edges.

Step 6 — Serve
Remove from the oven and let cool slightly so the casserole sets. Serve warm alongside a simple salad, roasted vegetables, or fresh tomatoes drizzled with olive oil.

Extra Tips

• Add crushed red pepper flakes for heat.

• For crunch, add crispy bacon or crushed pork rinds before baking.

• Can be assembled ahead and refrigerated for next-day baking.

 Pineapple Baked Dessert 

This warm pineapple dessert is simple, comforting, and full of tropical sweetness. Made with basic pantry ingredients, it bakes into a soft, custardy treat with a fragrant cinnamon topping. It’s perfect as a quick family dessert, a side dish for gatherings, or a warm treat served with ice cream.

Ingredients

• 1 can crushed pineapple with juice

• ¾ cup sugar

• 2 eggs

• 2 tbsp cornstarch

• 2 tsp vanilla extract

• 1 ½ tsp butter, cut into small cubes

• 1 tsp cinnamon

Instructions

Step 1 — Prepare the oven
Start by preheating the oven to 350°F (175°C). Lightly grease a 9×9 baking dish to prevent sticking and ensure easy serving later.

Step 2 — Combine wet ingredients
In a large mixing bowl, add the crushed pineapple with all its juice. Stir in the sugar, eggs, vanilla extract, and cornstarch. Mix thoroughly until everything is smooth and the cornstarch has fully dissolved into the liquid.

Step 3 — Assemble the dessert
Pour the mixture into the prepared baking dish, spreading evenly. Dot the top with small cubes of butter to help the surface brown beautifully as it bakes. Finish by sprinkling cinnamon across the top for warmth and aroma.

Step 4 — Bake
Bake for 45 minutes, or until the edges turn golden and the center looks set. The dessert will puff slightly and then settle as it cools.

Step 5 — Serve
Let it cool for several minutes before slicing. Serve as a warm dessert or side dish with roasted meats. For extra indulgence, enjoy with a scoop of vanilla ice cream.

 Ricotta Streuselkuchen – Ricotta Crumble Cake

This ricotta streuselkuchen combines a buttery crumb base with a creamy ricotta filling and a crisp crumble topping. Light, rich, and wonderfully aromatic, it’s the kind of cake that looks impressive yet feels homely and comforting—ideal for tea time, celebrations, or weekend dessert.

Ingredients

For the Crumble Mixture:

• 350 g all-purpose flour

• 120 g granulated sugar

• 1 packet vanilla sugar

• 250 g cold butter, cubed

For the Filling:

• 220 g heavy cream (30%)

• 800 g ricotta cheese (preferably part-skim)

• 150 g sugar

• 1 packet vanilla sugar

• 1 tbsp lemon juice

• 3 large eggs

• 80 g potato starch

• 80 g melted butter

Instructions

Step 1 — Prepare the crumble base
In a large bowl, combine the flour, sugar, and vanilla sugar. Add the cold butter cubes and mix using either your hands or the dough hooks of a mixer. Work the mixture until it forms coarse crumbs. If it feels too loose, knead briefly with your hands until it holds together in small clusters.

Step 2 — Form the base layer
Grease a round cake pan with butter. Transfer about two-thirds of the crumble mixture into the bottom of the pan. Press it firmly to create an even crust that will hold the filling. Pre-bake the crust at 200°C for 10–15 minutes, or until lightly golden. Remove from the oven and let it cool slightly.

Step 3 — Prepare the creamy filling
Whip the heavy cream until stiff peaks form and set aside. In another bowl, whisk together the ricotta, sugar, vanilla sugar, lemon juice, eggs, potato starch, and melted butter. Stir until smooth and well blended. Carefully fold the whipped cream into the mixture to keep the filling light and airy.

Step 4 — Assemble the cake
Pour the ricotta mixture onto the pre-baked crust and spread evenly. Sprinkle the remaining third of the crumble mixture across the top, covering the filling completely.

Step 5 — Bake
Reduce the heat to 180°C and bake the cake for about 60 minutes, or until the top is golden and the center feels set. If the top browns too quickly, cover loosely with foil.

Step 6 — Cool and serve
Turn off the oven and allow the cake to rest with the door slightly open for 10 minutes. Remove and let it cool in the pan for 30 minutes so the filling firms up. Slice and serve at room temperature or chilled.

This ricotta streuselkuchen creates a rich yet light dessert that pairs beautifully with tea or coffee and is perfect for gatherings.

 A&P Spanish Bar Cake With Cream Cheese Frosting 

Inspired by the classic A&P bakery favorite, this spiced raisin bar cake is moist, fragrant, and layered with smooth cream cheese frosting. It brings together warm spices, tender raisins, and nostalgic flavors in a dessert that is both simple to make and irresistibly comforting.

Ingredients

Cake:

• 2 cups water

• ¾ cup raisins

• ½ cup vegetable oil

• 2 cups all-purpose flour

• 1 cup sugar

• 1 ½ tsp pumpkin pie spice

• 1 tsp baking soda

• ½ tsp salt

• 1 large egg, lightly beaten

• ¾ cup chopped walnuts (optional)

Frosting:

• 8 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• 2 ¼ cups powdered sugar

• ¼ tsp salt

Instructions

Step 1 — Preheat and prepare pan

Set the oven to 325°F (163°C). Grease an 8×8 inch pan and line the bottom with parchment paper for easy removal.

Step 2 — Prepare raisin mixture

In a medium saucepan, combine the water and raisins. Bring to a gentle boil, then simmer for 10 minutes. Add the vegetable oil, stir, and allow the mixture to cool completely. This syrup infuses the cake with moisture and flavor.

Step 3 — Combine dry ingredients

In a mixing bowl, whisk together flour, sugar, pumpkin spice, baking soda, and salt. This ensures the spices are evenly distributed.

Step 4 — Finish the batter

Pour the cooled raisin mixture into the dry ingredients. Add the beaten egg and walnuts (if using). Stir gently until a smooth batter forms.

Step 5 — Bake

Pour into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out with only a few crumbs.

Step 6 — Prepare frosting

Beat the cream cheese and butter until creamy. Slowly add powdered sugar and salt. Mix until smooth.

Step 7 — Assemble the cake

Once cooled, remove the cake from the pan and slice it horizontally into two layers. Spread frosting over the first layer, place the second layer on top, then frost the top surface. Create decorative grooves with a fork if desired.

This nostalgic cake delivers warm spice, sweet raisins, and silky frosting—classic bakery comfort.

 Corn Flan With Béchamel Sauce 

This corn flan is a creamy, savory dish enriched with smooth béchamel and melted cheese. Its soft, custard-like texture makes it a comforting side dish or a satisfying vegetarian main course. Simple ingredients come together to create a warm, wholesome recipe perfect for family meals

Ingredients

Flan:

• 300 g canned corn, drained

• 3 eggs

• 200 ml milk

• 100 g grated cheese (Parmesan or Pecorino)

• Salt, pepper, nutmeg

• Butter for greasing

Béchamel Sauce:

• 50 g butter

• 50 g flour

• 500 ml milk

• Salt, pepper, nutmeg

Instructions

Step 1 — Preheat oven
Heat your oven to 180°C. Grease a medium baking dish with butter to prevent sticking.

Step 2 — Make the béchamel
Melt butter in a saucepan over medium heat. Add flour and whisk until a smooth paste forms. Cook 1–2 minutes to remove raw flour flavor. Gradually pour in milk while whisking constantly. Continue stirring until thickened. Season with salt, pepper, and nutmeg. Let cool slightly.

Step 3 — Prepare corn mixture
Blend the drained corn until creamy but not fully liquid. In a mixing bowl, whisk eggs, then add milk, cheese, and the blended corn. Mix well, then stir in the warm béchamel sauce. Season again to taste.

Step 4 — Bake
Pour mixture into the prepared dish and smooth the top. Bake 35–40 minutes, or until golden and firm in the center.

Step 5 — Serve
Allow to cool for a few minutes, slice, and serve warm as a hearty side dish or vegetarian main course.

This corn flan is creamy, comforting, and perfect for family meals.