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Chocolate Chip Banana Muffins with Streusel Topping

Chocolate Chip Banana Muffins with Streusel Topping

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Guava Peach Bellini

Peaches and Cream Stuffed French Toast

Peaches and Cream Stuffed French Toast

Philly Cheesesteak Pinwheels

Philly Cheesesteak Pinwheels

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Recipesmeal typeBreakfast

Strawberry Cheesecake Sheet Pan Pancakes

These sheet pan pancakes are next level. Not only are they super indulgent with the cheesecake bombs in the middle to the slice strawberries / whipped cream / strawberry shortcake crumb topping BUT they are made in the oven! This easy recipe makes it a cinch to get pancakes on the table in 15 minutes!

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Recipesmeal typeBreakfast

Strawberry Cheesecake Sheet Pan Pancakes

To brunch or not to brunch? Is that even a real questions, the answer is always yes to brunch! These sheet pan pancakes are next level. Not only are they super indulgent with the cheesecake bombs in the middle to the slice strawberries / whipped cream / strawberry shortcake crumb topping BUT they are made in the oven! That’s right, no more standing next to the stove to flip pancakes while everyone waits to get one. This easy recipe makes it a cinch to get pancakes on the table in 15 minutes! Brunch just got a whole lot better with this delicious sheet pan pancake!

This recipe is for a quarter sheet pan, but feel free to double the recipe to make a half sheet pan.

I also make homemade whipped cream by adding heavy whipping cream and a little powdered sugar together in a stand mixer.

If you have extra strawberry shortcake crumbs from this recipe, store them in an airtight container in the freezer!! These go great on ice cream and so many other treats!

Strawberry Cheesecake Sheet Pan Pancakes

Ingredients

  • Pancake mix of choice
  • 1 pint strawberries, sliced
  • 2 tbsp sugar
  • 1/2 block cream cheese, softened
  • 3 tbsp powdered sugar
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract + 1/4 tsp
  • 8 golden oreos
  • 1/2 of 3 ounce package strawberry jello
  • 2 tbsp butter, softened
  • whipped cream

Instructions

  • Preheat oven to 375 degrees. Mix sliced strawberries and sugar together, place in refrigerator. In a food processor pulse golden oreos until it’s a rough crumb. Add strawberry jello and pulse until just incorporated. Pour into a bowl and add softened butter. Blend butter into the mixture until it forms a crumb texture making the strawberry shortcake crumbs, set in freezer
  • In a medium size bowl make pancake mix according to package and add in almond extract and 1/2 tsp vanilla extract. For reference, I made the instruction amount on the back of pancake mix box and it said it would make 12 pancakes. Pour pancake batter into a well buttered quarter sheet baking pan and set aside
  • In a small bowl add cream cheese, powdered sugar, and 1/4 tsp vanilla extract. Mix together until well combined. Spoon small dollops of cream cheese mixture into the pancake batter all around. Place baking sheet into preheated oven and bake for 15 minutes
  • Top pancake with sliced strawberries, whipped cream, and strawberry shortcake crumbs

welcome!

Hi I’m Meg!


Food and family are my passions and I love to connect people together around a good meal!

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Popcorn party with @dixiedamelio, @marcdamelio & @ Popcorn party with @dixiedamelio, @marcdamelio & @behappysnacksco —here’s the lowdown!

Sweet & Salty 🍿💕
The best of both worlds—the perfect hit of sweet with a salty finish. The snack you’ll want every day!

Cotton Candy 🍭🎉
Feels like biting into spun sugar at the fair, but not too sweet—no sugar coma here. A party in a bag!

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All the fun of a birthday celebration—vanilla cake vibes and sprinkles—without the big slice. Your sweet fix, anytime.

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Crispy Chicken Salad with Shallot Vinaigrette 🥗 Crispy Chicken Salad with Shallot Vinaigrette 🥗🍓🫐 It’s simple but so delicious.  I love how it comes together so fast, and honestly? You could leave out the chicken and it still totally holds up as a side dish

INGREDIENTS:

CRISPY CHICKEN
1¼ lb boneless, skinless chicken breast
1 tsp salt
¾ tsp pepper
1 tsp smoked paprika
1 tsp Green Goddess seasoning (I use Trader Joe’s)
½ cup flour
¾ cup avocado oil

SALAD
4–5 cups spring mix salad blend
¼ red onion, thinly sliced
3 strawberries, sliced
⅓ cup blueberries
⅓ cup candied pecans
⅓ cup goat cheese crumbles

VINAIGRETTE
1 tbsp red wine vinegar
2 tsp shallot, finely minced
½ tsp mayo
½ tsp Dijon mustard
Dash of salt and pepper
3 tbsp avocado oil or EVOO

DIRECTIONS:
Slice the chicken breasts horizontally into thirds if you’re using 2 large ones. If using 3 smaller breasts, slice them in half horizontally. Using a mallet, pound each cutlet until it’s thin and evenly flat.

Massage the seasonings into the chicken, then coat each piece in flour.

Add oil to a heavy-bottomed skillet. Once the oil reaches 350°F, add a single layer of chicken. Work in batches to avoid overcrowding the pan. Cook until golden brown and crispy, flipping halfway through. The internal temperature should reach 165°F. Set aside and let the chicken rest.

In a salad bowl or on a platter, layer the spring mix, red onion, strawberries, blueberries, candied pecans, and goat cheese. Slice the chicken and arrange it on top.

To make the vinaigrette, add the red wine vinegar, minced shallot, mayo, Dijon mustard, salt, and pepper to a small bowl. Whisk together, then slowly drizzle in the oil while whisking until fully emulsified.

Drizzle over salad or serve dressing on the side!

Please LIKE, SAVE, and FOLLOW @megsescapades for more easy recipes ✨

#salad #crispychicken #chickensalad #easyrecipe #weeknightdinners #saladrecipe
🌸MOTHER’S DAY MENU SERIES Part 10: SPARKLING 🌸MOTHER’S DAY MENU SERIES Part 10: SPARKLING CITRUS PUNCH ✨🍊🍍fruity, fizzy, and so pretty—with frozen pineapples, raspberries, and citrus roses that float. The best part? The frozen fruit keeps it icy cold without watering it down. It’s a non-alcoholic party drink everyone will love!

INGREDIENTS:
2 cups pineapple juice (chilled)
1 (750 ml) bottle blood orange Italian soda
2 (12 oz) cans lime sparkling water
2 (12 oz) cans Poppi Lemon Lime
1 (16 oz) bag frozen pineapple
1 (10 oz) bag frozen raspberries
3 oranges + 2 lemons (for citrus flowers)

INSTRUCTIONS:
Make frozen citrus roses the night before (see my blog for written out instructions or watch reel for the how-to!)

In a large punch bowl, stir together the pineapple juice, blood orange soda, Poppi, and sparkling water

Add frozen pineapple + raspberries

Float your frozen citrus roses right on top

Serve over ice!

✨ Want to spike it? Add 1–2 cups vodka or a bottle of prosecco
✨ Too sweet? Just splash in extra sparkling water to balance it out

Please LIKE, SAVE, and FOLLOW @megsescapades for more easy recipes! 💕

#drinkrecipe #partypunch #mocktail #punch #partydrink #mothersday #mothersdaymenu
🌸MOTHER’S DAY MENU SERIES Part 9: Limoncello 🌸MOTHER’S DAY MENU SERIES Part 9: Limoncello Spritz by the Pitcher 🍋🥂 It’s bright, bubbly, and unapologetically fun.  Made by the pitcher to scale for any size gathering

INGREDIENTS:
750 ml Prosecco (1 full bottle), chilled
2 cups Limoncello, chilled
1 cup sparkling water, I used lemon sparkling water
Ice
Fresh lemon slices and mint for garnish (optional)

INSTRUCTIONS:
In a large pitcher, combine chilled Prosecco, Limoncello, and sparkling water.

Add ice and lemon slices.

Pour into glasses over ice and garnish with another lemon slice and fresh mint if you like.

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#limoncellospritz #limoncello #summercocktail  #spritz #spritzseason #cocktailhour #drinkrecipe

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