Cheeseburger Egg Rolls Recipe

Ingredients:

• 1 lb ground beef (80/20 for juiciness)

• 1 small onion, finely chopped

• 1/2 cup dill pickles, finely chopped

• 1 cup shredded cheddar cheese (or American cheese for classic flavor)

• 2 tbsp ketchup

• 1 tbsp yellow mustard

• Salt and pepper to taste

• 12 egg roll wrappers

• Oil for frying (vegetable or canola)

Optional Dipping Sauce (aka “burger sauce”):

• 1/4 cup mayo

• 1 tbsp ketchup

• 1 tsp mustard

• 1 tsp pickle juice

• A pinch of paprika or garlic powder (optional)

Instructions:

1. Cook the filling:

   • In a skillet over medium heat, cook the ground beef and onion until browned. Drain excess grease.

   • Stir in pickles, ketchup, mustard, salt, and pepper. Let it cool slightly, then mix in the cheese.

2. Assemble the egg rolls:

   • Place a wrapper on a clean surface, with one corner facing you like a diamond.

   • Spoon 2–3 tablespoons of the mixture near the center.

   • Fold the bottom corner up over the filling, then fold in the sides and roll tightly. Seal the edge with a bit of water.

3. Fry ‘em up:

   • Heat oil (about 2 inches deep) to 350°F (175°C).

   • Fry egg rolls in batches for 3–4 minutes or until golden brown and crispy.

   • Drain on paper towels.

4. Serve:

   • Serve hot with dipping sauce on the side. Trust—these disappear fast.

Fruity Quark Casserole with Tangerines
This Fruity Quark Casserole with Tangerines is a light, airy, and delightfully refreshing baked dessert that blends the creamy tang of quark with the sweet citrus burst of mandarin oranges. Balanced with just the right touch of sugar, butter, and semolina for structure, this oven-baked casserole is perfect as a warm dessert, a brunch treat, or even a sweet main course for lovers of classic Central European cuisine. The lemon juice adds a subtle brightness, and the delicate dusting of powdered sugar over the golden top makes it look as heavenly as it tastes. Whether you’re cooking for guests or just want something soothing and sweet, this casserole is a celebration of fruit, dairy, and tradition—comfort food at its most elegant.

Preparation Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour
Yield: 4 servings
Cuisine: German / Austrian-inspired

Ingredients

1 can (314 ml) mandarin oranges, drained

3 eggs (size M)

1 pinch of salt

50 g granulated sugar

50 g butter, softened

50 g powdered sugar (for batter)

1 tbsp powdered sugar (for garnish)

Juice of 1 lemon

500 g low-fat quark

75 g durum wheat semolina

Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 180°C (356°F). Lightly grease a baking dish or line it with parchment paper.

Drain the Tangerines
Open the can of mandarin oranges, pour them into a sieve, and let them drain well. Set aside a few pieces for garnishing the top, if desired.

Separate the Eggs
Carefully separate the egg yolks from the whites. Place the whites in a clean mixing bowl with a pinch of salt and set aside.

Make the Quark Mixture
In another large bowl, beat together the egg yolks, granulated sugar, and softened butter until light and fluffy. Add the powdered sugar and lemon juice. Stir in the quark and mix until smooth. Fold in the semolina and let the mixture sit for 10 minutes so the semolina can swell slightly.

Beat the Egg Whites
Using a hand mixer or stand mixer, beat the egg whites with the pinch of salt until stiff peaks form. Gently fold the beaten whites into the quark mixture using a spatula, keeping as much air as possible in the batter.

Add the Tangerines
Carefully fold in most of the mandarin oranges, saving a few for decoration if desired. Distribute them evenly without crushing them.

Transfer to Baking Dish
Pour the fluffy quark mixture into the prepared baking dish. Smooth the top and optionally decorate with the reserved mandarin segments.

Bake the Casserole
Place the dish on the middle rack of the oven and bake for 35–40 minutes, or until the top is lightly golden and a toothpick inserted comes out clean.

Cool and Garnish
Let the casserole cool for 10 minutes before serving. Dust with 1 tablespoon of powdered sugar and serve warm or at room temperature.

Cheesecake with Quark and Crumble Crust
Cheesecake with Quark and Crumble Crust
Nutritional Information (per serving)

Calories: 285

Protein: 13g

Carbohydrates: 28g

Fat: 13g

Sugar: 18g

Fiber: 1g

Sodium: 120mg

Origin and Popularity

Baked quark dishes have a long tradition in German and Austrian cuisine. Known for their creamy texture and balance between sweet and tangy flavors, quark casseroles are often made with fruit, grains like semolina or rice, and eggs for a custardy finish. Tangerines or mandarin oranges became popular additions thanks to their brightness and availability in canned form, making this dessert ideal for any season. With its soft texture and fruity profile, this casserole is beloved by both children and adults and remains a nostalgic dish for many across Europe.

Reasons to Love This Recipe

Light and Fruity: Perfectly balanced between creamy and citrusy.

Easy to Make: Requires just a few simple steps and basic ingredients.

Naturally Sweetened: Most of the sweetness comes from fruit and light sugars.

Wholesome Ingredients: Quark and semolina provide protein and structure.

Beautiful Presentation: Looks impressive with minimal effort.

Health Benefits

This fruity quark casserole isn’t just delicious—it also provides a range of nutritional benefits:

Quark: A great source of protein, calcium, and probiotics.

Eggs: High in protein and essential nutrients like choline and B12.

Semolina: Adds fiber and slow-digesting carbohydrates for energy.

Mandarins: Packed with vitamin C and antioxidants.

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Whiten Your Teeth Instantly with This 2-Minute Ginger and Salt Trick. Here’s How
Lemon Juice: Adds vitamin C and supports digestion.

It’s a sweet dish that won’t leave you feeling sluggish—a light and energizing dessert or meal.

Serving Suggestions

As a Dessert: Serve warm with a spoonful of vanilla yogurt or whipped cream.

For Breakfast or Brunch: Pair with a cup of tea or fresh orange juice.

With Fruit Compote: Top with berry compote or stewed apples for extra flair.

Dust with Cinnamon: A pinch of cinnamon on top gives it a cozy touch.

Cooking Tips

Use Fresh Quark: Low-fat quark works best for texture, but full-fat is richer if desired.

Let the Semolina Rest: Allowing the mixture to rest before baking helps it thicken.

Don’t Overbake: It should be just set in the middle and golden on top.

Cool Slightly Before Serving: This helps the flavors and texture settle.

Double the Recipe: Easily scale up for a crowd or prepare in advance.

Variations

With Berries: Replace tangerines with blueberries or raspberries.

Use Ricotta or Greek Yogurt: If quark is unavailable, ricotta or a mix of Greek yogurt and cream cheese can work.

Add Vanilla Pudding Powder: Some German-style casseroles include vanilla pudding mix for a smoother texture.

Make it Gluten-Free: Use cornmeal or rice semolina as an alternative.

Top with Almonds or Coconut: Add a crunchy texture to contrast the creamy base.

Conclusion

This Fruity Quark Casserole with Tangerines is more than just a dessert—it’s a slice of European culinary tradition with a fresh, zesty twist. Whether you enjoy it as a light meal or serve it as a crowd-pleasing treat, it never fails to impress. With its gentle sweetness, bright citrus notes, and creamy quark base, it hits all the right notes for a comforting, wholesome bake. Easy to prepare, beautiful to present, and irresistible to eat, this is the kind of recipe you’ll return to again and again—especially when you’re cooking with love.

Cheesecake with Quark and Crumble Crust
This Cheesecake with Quark and Crumble Crust is a delicate, creamy, and delightfully airy dessert baked with a golden, buttery base and a smooth quark cream topping. The sweet tang of quark cheese, a dairy staple in many European kitchens, gives this cheesecake a refreshing lightness that sets it apart from richer American-style versions. The crust is made from a simple flour-butter crumble dough that forms a rustic, melt-in-your-mouth foundation. Finished with a dusting of powdered sugar and garnished with fresh currants and mint, this cheesecake is as elegant as it is comforting. It’s perfect for teatime, celebrations, or as a sweet treat to share with loved ones—because the main ingredient, of course, is always love.

Preparation Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 1 hour (in the oven + chill time)
Total Time: 2 hours 10 minutes
Yield: 12 slices
Cuisine: European / German-Inspired

Ingredients

For the Crumble Crust:

175 grams all-purpose flour

100 grams cold butter, cubed

30 grams sugar

1 egg

½ teaspoon baking powder

For the Quark Cream Filling:

2 eggs, separated

500 grams low-fat quark

40 ml sunflower oil

140 grams sugar

8 grams vanilla sugar (or 1 teaspoon vanilla extract)

15 grams cornstarch

1 teaspoon lemon juice (optional, for egg whites)

For Decoration:

Powdered sugar, for dusting

Fresh currants or berries

Fresh mint leaves

Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 180°C (356°F), ensuring it’s fully heated by the time your cake goes in. Prepare a 9-inch (23 cm) springform pan by greasing it or lining the bottom with parchment paper.

Prepare the Crumble Dough
In a mixing bowl, combine the flour, sugar, and baking powder. Add the cold butter in cubes and mix using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add the egg and knead gently until the dough comes together but still retains a slightly crumbly texture. Press the dough into the bottom of the pan to form an even crust. You may also push it slightly up the sides if desired.

Make the Cream Filling
Separate the eggs. In a large bowl, beat the egg yolks with the sunflower oil, sugar, vanilla sugar, cornstarch, and quark. Mix until smooth and creamy.

Whip the Egg Whites
In a clean, dry bowl, beat the egg whites with a teaspoon of lemon juice until stiff peaks form. This will add volume and airiness to your cheesecake.

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Whiten Your Teeth Instantly with This 2-Minute Ginger and Salt Trick. Here’s How
Combine the Mixtures
Gently fold the whipped egg whites into the quark mixture using a spatula, being careful not to deflate the mixture. This will give the cheesecake a light, soufflé-like texture.

Bake the Cheesecake
Pour the quark filling over the prepared crust in the baking pan. Smooth the top. Bake in the preheated oven for about 50 minutes. The top should be lightly golden and slightly puffed. Turn off the oven and let the cake cool inside with the door slightly ajar to prevent cracking.

Cool and Chill
After the cheesecake has cooled in the oven, let it chill at room temperature for an additional 30 minutes, then transfer to the fridge for at least 1 hour before serving.

Decorate and Serve
Just before serving, dust the top with powdered sugar and decorate with currants and fresh mint. Slice and serve chilled or at room temperature.

Nutritional Information (per slice)

Calories: 245

Protein: 8g

Carbohydrates: 21g

Fat: 14g

Sugar: 12g

Fiber: 1g

Sodium: 90mg

Origin and Popularit

Quark cheesecakes are a beloved staple in German, Austrian, and Eastern European cuisine. Known as “Käsekuchen” in German, this dessert differs from its American counterpart in texture and flavor, thanks to the use of quark—a cultured dairy product similar to ricotta or Greek yogurt. These cakes are lighter, less sweet, and often baked without a heavy crust. Their simplicity and elegance have made them a popular dessert served in cafés, family gatherings, and festive occasions across Central Europe. Today, quark cheesecake is gaining popularity worldwide as a lighter, protein-rich alternative to traditional cheesecake.

Reasons to Love This Recipe

Wholesome Ingredients: Made with real eggs, quark, and natural sugar—no artificial flavorings.

Light and Creamy: The whipped egg whites create an airy texture.

Not Overly Sweet: Balanced sweetness lets the flavor of quark shine through.

Elegant Yet Simple: Looks stunning but easy to make even for beginners.

Customizable Toppings: Powdered sugar and currants are classic, but it also pairs well with berries, fruit compotes, or chocolate.

Health Benefits

This cheesecake is not just a treat—it also offers a few health perks:

Quark: High in protein and calcium, low in fat—great for bones and muscles.

Eggs: Contain high-quality protein and essential vitamins like B12 and choline.

Cornstarch: Used in moderation, it helps bind without the need for extra flour or fat.

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Say Goodbye to Varicose Veins and Heavy Legs With Just This – 100% Effective Aloe Vera Leaf
Moderate Sugar: Sweetened just enough for flavor without overwhelming your palate.

As desserts go, this one is relatively balanced and can fit into a mindful diet.

Serving Suggestions

With Coffee or Tea: A classic pairing for afternoon tea or breakfast.

For Brunch: Add fruit and yogurt for a complete spread.

With Compote: Top with raspberry, cherry, or blueberry compote for extra elegance.

Holiday Dessert: Garnish with seasonal fruits and herbs for festive appeal.

Picnic or Potluck: Chill well, slice, and pack—it travels beautifully!

Cooking Tips

Use Cold Butter: For the crust to stay crumbly and rich.

Don’t Overmix: When folding egg whites, do it gently to keep the batter airy.

Cool Gradually: Letting the cake cool in the oven prevents cracking.

Quark Substitute: If unavailable, use a blend of Greek yogurt and ricotta (3:1 ratio).

Add Lemon Zest: For extra freshness in the filling, zest a lemon into the mixture.

Variations

Fruit Swirl Cheesecake: Swirl in raspberry or apricot jam before baking.

Chocolate Drizzle: After baking, top with dark chocolate drizzle and sliced almonds.

Lemon Cheesecake: Add lemon juice and zest to the cream for a citrus kick.

Crustless Version: Bake without the bottom layer for an even lighter dessert.

Mini Cheesecakes: Use muffin tins for individual servings—perfect for parties.

Conclusion

This Cheesecake with Quark and Crumble Crust is a charming and lighter alternative to traditional cheesecakes, blending simplicity with elegance. The contrast between the tender, golden crust and the soft, pillowy filling is irresistible, while the gentle sweetness makes it ideal for those who prefer desserts that aren’t cloying. Perfect for celebrations, coffee dates, or a heartfelt weekend bake, this cheesecake is made extra special by the love you pour into it. Serve it once, and it might just become your new favorite recipe.

Quick, fluffy, and delicious – perfect for breakfast or an afternoon snack!

This simple homemade skillet bread is made with just a handful of ingredients and cooks in minutes. Whether you’re in a rush in the morning or looking for a warm snack in the afternoon, this recipe delivers soft, golden bread with minimal effort. No oven required – just a skillet and a few pantry staples!

Ingredients

• 1 large egg

• 1 tablespoon plain yogurt (unsweetened)

• 1 teaspoon salt

• 3 tablespoons cornstarch

• 1 teaspoon baking powder

Instructions

Step 1: Prepare the Batter

1. In a medium-sized bowl, crack the egg and lightly beat it using a whisk or fork until well mixed.

2. Add the yogurt and salt to the beaten egg, then stir well to combine.

3. Gradually add the cornstarch, mixing continuously until the batter is smooth and lump-free.

4. Finally, sprinkle in the baking powder and gently mix until just incorporated. Don’t overmix – you want the batter to stay light and airy.

Step 2: Cook the Bread

1. Lightly grease a non-stick skillet with a small amount of oil or cooking spray.

2. Preheat the skillet over low heat for about a minute.

3. Pour the batter into the skillet and spread it evenly into a round shape using the back of a spoon.

4. Cover the skillet with a lid and let the bread cook for 4 to 5 minutes, or until the bottom is golden brown and the top starts to set.

5. Carefully flip the bread using a spatula and cook the other side for another 4 to 5 minutes, or until golden brown and cooked through.

Step 3: Serve and Enjoy

• Once both sides are golden and the bread is fully cooked, remove it from the skillet.

• Let it cool slightly, then slice or tear and serve warm.

• Enjoy it plain, with butter, jam, cheese, or any of your favorite spreads!

Tips & Variations

• Add chopped herbs, shredded cheese, or a pinch of garlic powder to the batter for extra flavor.

• For a sweet version, reduce the salt and add a teaspoon of sugar or honey.

• Best served fresh, but you can store leftovers in an airtight container and reheat briefly in a skillet.

Cinnamon Churro Cheesecake Bars: A Family Treasure

Ingredients

For the Crust:

• 1 cup graham cracker crumbs (120g)
• 4 tablespoons butter, melted (60g)
• ¼ cup granulated sugar (50g)
• 1 teaspoon ground cinnamon

For the Cheesecake Filling:

• 16 oz cream cheese, softened (450g)
• 1 cup granulated sugar (200g)
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature

For the Cinnamon Sugar Topping:

• ¼ cup granulated sugar (50g)
• 2 teaspoons ground cinnamon

Detailed Instructions

Preparing the Pan

1. Preheat oven to 350°F (175°C)
2. Line an 8×8-inch baking pan with parchment paper
3. Allow paper to overhang sides for easy removal

Creating the Perfect Crust

1. Combine graham cracker crumbs, melted butter, sugar, and cinnamon
2. Mix until texture resembles wet sand
3. Press firmly into prepared pan
4. Use flat-bottomed glass to compact crust evenly
5. Bake for 8 minutes to set crust
6. Cool while preparing filling

Making the Cheesecake Filling

1. Beat cream cheese until completely smooth (about 2 minutes)
2. Gradually add sugar while beating
3. Mix in vanilla extract
4. Add eggs one at a time, mixing just until incorporated
5. Avoid overmixing to prevent cracks

Assembling and Baking

1. Pour filling over cooled crust
2. Smooth top with spatula
3. Mix sugar and cinnamon for topping
4. Sprinkle evenly over filling
5. Bake for 25-30 minutes until edges are set but center still jiggles slightly

Cooling and Setting

1. Cool completely at room temperature
2. Refrigerate for minimum 2 hours, preferably overnight
3. Use parchment overhang to lift from pan
4. Cut into bars with warm knife

Pro Tips for Perfect Results

• Use room temperature ingredients for smoothest filling
• Don’t overbeat after adding eggs
• Watch for slight jiggle in center when done
• Cool gradually to prevent cracking
• Clean knife between cuts for pristine bars

Nutrition Information

(Per bar – makes 16 bars)

• Calories: 245
• Protein: 3g
• Carbohydrates: 25g
• Fat: 15g
• Fiber: 0.5g
• Sugar: 20g

Storage Instructions

Store in airtight container in refrigerator for up to 5 days. Can be frozen for up to 2 months when properly wrapped.

Serving Suggestions

I recommend serving these bars:

• Chilled from the refrigerator
• With a drizzle of caramel sauce
• Alongside fresh berries
• With a dollop of whipped cream
• Paired with hot coffee or cold milk

Variations

• Chocolate Crust: Use chocolate graham crackers
• Salted Caramel: Add caramel layer before topping
• Mexican Chocolate: Add pinch of cayenne to topping
• Double Cinnamon: Add extra cinnamon to filling

Make-Ahead Tips

1. Crust can be made 1 day ahead
2. Entire recipe can be made 2-3 days before serving
3. Bars freeze well for up to 2 months
4. Thaw overnight in refrigerator

These Cinnamon Churro Cheesecake Bars are more than just a dessert – they’re a celebration of family traditions and creative baking. The combination of smooth, creamy cheesecake with the warm, spicy crunch of cinnamon sugar creates an irresistible treat that’s perfect for any occasion. Whether served at a family gathering or shared with friends, these bars are sure to create new memories while honoring cherished family recipes.

 Easy Sugar-Free Vanilla Cake Recipe

Ingredients:

• 1 ½ cups almond flour

• ½ cup coconut flour

• 1 cup erythritol (or other sweetener)

• 1 tsp baking powder

• ½ tsp salt

• 4 eggs

• 1 cup unsweetened almond milk

• ⅓ cup coconut oil (melted)

• 1 tbsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.

2. In a large bowl, mix dry ingredients.

3. In another bowl, whisk wet ingredients.

4. Combine both mixtures and stir until smooth.

5. Pour into the pan and bake for 30–35 mins or until golden and a toothpick comes out clean.

6. Cool, then frost or top as desired (try whipped cream + berries!).

!

 Sugar-Free Cake Overview

A sugar-free cake replaces refined sugar with natural or sugar-free alternatives (like stevia, erythritol, monk fruit, or fruits). It’s a great option for people with diabetes, those on low-carb diets, or anyone trying to cut down on sugar.

 Benefits of Sugar-Free Cake

• Lower Glycemic Index: Helps prevent blood sugar spikes.

• Fewer Calories: Ideal for weight management.

• Better for Dental Health: Less likely to contribute to cavities.

• Diabetic-Friendly: Can be enjoyed without affecting blood sugar as much.

• No Sugar Crashes: More stable energy levels.

✅ Tips for the Best Sugar-Free Cake

1. Choose the Right Sweetener: Erythritol or monk fruit give the closest taste to sugar.

2. Balance the Flavor: Add a bit of vanilla, cinnamon, or citrus zest.

3. Moisture Matters: Sugar adds moisture, so use ingredients like yogurt, applesauce, or mashed banana to keep it soft.

4. Don’t Overbake: Sugar-free cakes can dry out quickly.

5. Test Sweetness: Everyone’s palate is different—taste your batter before baking if your substitute allows.