Taste of Home

When it comes to baking, I love making mashups of different treats, such as s’mores cookies or Oreo brownies. There are so many delicious crossover desserts, and for cheesecake lovers looking for a sweet breakfast, strawberry cheesecake cinnamon rolls are sure to become a new favorite.

The rolls are made with yeasted dough, just as in a classic cinnamon roll recipe. However, instead of a traditional cinnamon-sugar filling, they’re dressed up with strawberry jam and chopped fresh strawberries for bright and fruity flavor. For the cheesecake component, we spread a dreamy cream cheese glaze over the top and serve the cinnamon rolls warm. They’re the perfect addition to a special occasion brunch spread or lovely for a cozy Sunday morning at home.

Ingredients for Strawberry Cheesecake Cinnamon Rolls

• Milk: Milk provides a base of rich flavor and moisture for the dough in this recipe. It should be warmed to a range of 105° to 115°F to help activate the yeast. Milk that’s too hot can potentially kill the yeast.
• Sugar: Sugar feeds the yeast during activation. It helps the yeast to release carbon dioxide, which makes the dough rise. Sugar also adds just a touch of sweetness to the dough.
• Yeast: Active dry yeast is an important ingredient in yeast bread recipes. Once activated in a mixture of warm milk and sugar, the yeast is ready to get to work to help the dough rise.
• Flour: All-purpose flour provides structure for these strawberry cheesecake cinnamon rolls. There’s no need to use a different type of flour, like bread flour, for this recipe.
• Egg: One large egg helps bind the dough while providing rich flavor and texture. It’s best to use room-temperature eggs for baking because they’re easier to incorporate.
• Butter: Butter adds flavor and plays a role in the tender texture of these rolls. Take your egg and butter out of the refrigerator at the same time so both reach room temperature.
• Vanilla extract: Just a touch of vanilla extract enhances the flavors of both the dough and the cream cheese glaze spread on top of these strawberry cheesecake rolls.
• Salt: A small amount of salt goes a long way in balancing the flavor in the dough.
• Strawberry jam: Instead of a traditional butter and cinnamon-sugar filling, this strawberry cheesecake cinnamon rolls recipe makes use of strawberry jam in the center. Choose your favorite brand of strawberry jam. If the jar is in the refrigerator, let it come to room temperature so it’s easier to spread.
• Fresh strawberries: For a pop of fresh fruit in every bite, use chopped strawberries in the filling as well. Be sure to wash your berries and let them dry ahead of time.
• Cinnamon: While these rolls don’t have as much cinnamon as traditional cinnamon roll recipes, a small amount enhances the flavor of the strawberry filling.
• Cream cheese: Cinnamon rolls are the perfect canvas for a delicious cream cheese glaze. For the smoothest glaze, be sure to soften the cream cheese to room temperature ahead of time.
• Confectioners’ sugar: Confectioners’ sugar provides structure to thicken the glaze while adding a touch of sweetness.

Taste of Home

Although I grew up in the Midwest, I didn’t hear the phrase “hot dish” until I moved to Northern Wisconsin. This Upper Midwest staple is commonly served at potlucks and church gatherings, where the usual instructions are “bring a hot dish to share.” This church supper hot dish recipe is a classic combination of ground beef, starchy potatoes, chopped vegetables and canned cream of mushroom soup. Crispy chow mein noodles ensure each bite has a toothsome crunch.

What is a church supper hot dish?

Midwesterners love a hot dish, but what’s not to love? It’s a classic budget-friendly potluck recipe that combines meat, potatoes, vegetables and canned soup. The casserole has endless variations: Some contain beef or chicken, the vegetables can be anything (green beans and peas are popular), and the topping is often Tater Tots.

Hot dishes have been around for generations—the first published recipe was in a 1930s-era cookbook—and today these recipes are still a great way to use up leftovers, inexpensive cuts of meat, frozen vegetables and pantry staples like condensed soup. Regardless of what’s on the inside or on top, hearty and filling hot dish recipes are always a popular sight at potluck gatherings.

Church Supper Hot Dish Ingredients

• Ground beef: Use lean ground beef for this recipe; 80/20 or 90/10 blends are ideal for this hot dish.
• Vegetables: This hot dish combines peeled and sliced potatoes with finely chopped celery, carrots, green peppers and onions.
• Butter: Sauteing the veggies in butter adds a rich and buttery flavor to the hot dish.
• Water: The veggies are simmered in water to help them soften.
• Condensed cream of mushroom soup: Cream of mushroom soup is a pantry staple at the base of many casseroles and other comfort food recipes.
• Chow mein noodles: Chow mein noodles are used as the base of the casserole and provide a crunchy topping. For this recipe, use the chow mein noodles in a can.
• Shredded cheddar cheese: Adding cheese is always a good idea. For the best flavor and meltability, shred the cheese yourself. However, packaged shredded cheddar will totally work.

Taste of Home

hicken breast dinners sometimes get a bad rap. Boneless, skinless chicken can sometimes come out dry, and, quite frankly, it can be boring. That’s not the case with Swiss mushroom chicken. With its combination of breaded chicken breasts, sauteed mushrooms, ham, and melted cheese, this chicken recipe is essentially a simplified version of chicken cordon bleu. Instead of stuffing and rolling the chicken breast, you layer the ingredients on top of it. A quick stop under the broiler after pan-frying the chicken ensures that the Swiss cheese melts perfectly. This versatile recipe is easy enough for a weeknight dinner, but its flavors also make it a standout choice for serving on a special occasion.

Swiss Mushroom Chicken Ingredients

• Chicken breast: You will need four boneless, skinless chicken breast halves for this recipe. They should be about 4 ounces each.
• Egg: A beaten egg adheres the cracker breading to the chicken.
• Cracker breading: Crushed butter-flavored crackers and salt are combined to make a simple breading for the chicken.
• Fresh mushrooms: Cooked mushrooms become an umami-rich topping for the chicken.
• Butter: The other thing that makes those mushrooms taste so good? Butter. Use salted or unsalted butter for this recipe—whatever you have on hand is fine.
• Deli ham: For an extra savory flavor, each piece of chicken is topped with a slice of deli ham. You could also use thinly sliced hard salami if you prefer.
• Swiss cheese: To take this dish over the top, a slice of Swiss cheese melts over the ham- and mushroom-covered chicken, adding a creamy flavor to each savory bite.

Taste of Home