Roscoe's Recipes

Southern Recipes and Soul Food

Category: Recipe

Apple Fritter Loaf Cake
Apple Fritter Loaf Cake: A Cozy, Crowd-Pleasing Southern Favorite

If you’re the kind of person who looks forward to apple season, crisp mornings, and cozy baking projects that make the house smell like a dream, this apple fritter loaf cake recipe was made for you.

It’s one of those baked goods that fits just right into a Saturday morning routine or a lazy Sunday afternoon, especially when served warm with a mug of coffee or cold glass of milk.

A Fall Favorite That Works Year-Round

Even though this cake leans into those classic fall flavors with chopped apples and warm apple pie spice, don’t box it into one season.

This loaf can be made any time of year—whether you’re using fresh-picked apples from the orchard or the ones you’ve had in the fridge for a bit too long.

It’s perfect for anyone searching for a quick and easy apple bread with glaze that feels homemade and comforting without too much fuss.

Apple Oatmeal Bars

Upside Down Apple Tarts

Lemon Loaf Cake

Banana Bread with Pecans and Walnuts

Instant Pot Apple and Blueberry Crisp

Who Is This Recipe For?

This apple fritter loaf is ideal for folks who love old-fashioned southern baking recipes but don’t necessarily want to spend hours in the kitchen.

It’s great for busy parents wanting to surprise their kids with a sweet treat after school, retirees baking for a church potluck, or anyone craving the flavors of a classic apple fritter in a loaf cake form.

If you’ve ever typed “apple fritter bread recipe like grandma used to make” into Google, this one checks all the boxes. It’s buttery, tender, packed with juicy apples, and finished with a simple cinnamon glaze that brings it all together.

When and Where to Serve Apple Fritter Loaf Cake

This loaf cake shines at just about any occasion.

Serve it as a brunch centerpiece, bring it to a neighbor as a thoughtful gift, or slice it up for dessert at a casual family dinner. It holds up well at room temperature, so it’s also a solid option for picnics or road trips.

Hosting a fall gathering?

This is a fantastic addition to the table alongside hot cider or spiced tea. It’s also a great make-ahead option—bake it the night before, let it cool, and drizzle the glaze on right before serving for that fresh-from-the-oven look and taste.

How to Use This Recipe in Creative Ways

One of the best things about this easy glazed apple bread recipe is how versatile it is. You can:
- Turn it into muffins: Pour the batter into a muffin tin for single-serve portions. Just cut down the bake time and keep an eye on them.
- Add nuts or raisins: Fold in some chopped pecans or golden raisins for added texture.
- Use it as French toast: Slice a leftover piece thick and turn it into decadent apple fritter French toast the next morning.
- Pair it with ice cream: Serve a warm slice with a scoop of vanilla bean or cinnamon ice cream for an easy southern dessert.
- Wrap it as a gift: This loaf makes a great homemade holiday or hostess gift. Wrap it in parchment paper and tie it with a little twine for a simple but thoughtful presentation.
A Must-Have Recipe for Your Southern Baking Rotation

Whether you’re looking for a moist apple loaf cake recipe, something to satisfy your sweet tooth, or just a simple way to use up a couple of apples, this one’s worth saving.

With just a few pantry staples and minimal prep, you’ll have a soft, cinnamon-swirled loaf that tastes just as good the next day (if there’s any left).

If you’re after a southern-style apple dessert that’s easy to make, comes together in about an hour and a half, and tastes like it came from a cozy little bakery down the road, this one’s a keeper.

Apple Fritter Loaf Cake

Ingredients:
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup milk
Apple Mixture:
- 2 apples, chopped (peeled if desired)
- 2 tbsp granulated sugar + 1 tsp apple pie spice
Spiced Sugar Swirl:
- 1/3 cup brown sugar
- 1 tsp apple pie spice
Glaze:
- 1 cup powdered sugar
- 1 tsp apple pie spice
- 1-2 tbsp milk
Instructions:

Preheat oven to 350F.

Grease and flour a standard 9×5” loaf pan (or liberally spray with nonstick).

To a small bowl, mix together the brown sugar and apple pie spice and set aside.

In a separate medium bowl, toss the chopped apples with the granulated sugar and apple pie spice; set aside.

In a large bowl, beat the butter and granulated together until fluffy.

Beat in the eggs and add the vanilla extract.

Whisk together the flour, baking powder, and salt in a separate medium bowl, then add to the wet mixture.

Beat until well combined.

Add in the milk and continue to beat until the batter is smooth.

Pour half the batter into the prepared loaf pan.

Add half of the chopped apple mixture.

Sprinkle half of the cinnamon and brown sugar mixture on top of the apple layer.

Pour the rest of the batter over the apple layer.

Add the remaining chopped apples.

Then sprinkle the remaining cinnamon and brown sugar mixture.

Lightly press the apples into the batter and gently swirl the brown sugar mixture through it, using a knife.

Bake at 350F for 50-60 minutes, or until a toothpick inserted into the middle comes out clean and the top is golden brown.

Let the loaf rest in the pan for 15 minutes, then remove and transfer to a wire cooling rack to cool completely.

Whisk the ingredients for the cinnamon glaze together in a small bowl.

Once the loaf is completely cool, drizzle with glaze.

Frequently Asked Questions About Apple Fritter Loaf Cake

1. Can I use any type of apple in this apple fritter loaf cake?
Yes, you can use your favorite variety of apple. Granny Smith apples are great for a tart bite, while Fuji, Honeycrisp, or Gala will give a sweeter, softer texture. A mix of tart and sweet apples works well too, especially if you’re after that homemade apple fritter flavor.

2. Can I make this recipe ahead of time?
Absolutely. This loaf actually tastes even better the next day once all the flavors have had time to settle. Store it in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days.

3. Does this apple fritter bread freeze well?
Yes, this is a great apple loaf cake to freeze. Just make sure it cools completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen (without glaze) for up to 2 months. Thaw at room temperature and add the glaze once it’s fully defrosted.

4. How do I keep the loaf from becoming soggy?
Let it cool completely on a wire rack before storing. If you store it while it’s still warm, condensation can make the loaf soggy. Also, don’t overdo it with the apple chunks—too many can release extra moisture.

5. Can I make this apple fritter loaf without a glaze?
Yes, the glaze is optional. If you’re trying to cut back on sugar or want something a little more breakfast-style, you can skip it and still have a moist, flavorful loaf.

6. Can I turn this into an apple fritter bundt cake or muffins instead of a loaf?
Sure can. For a bundt cake, double the recipe and bake a little longer—just be sure to test doneness with a toothpick. For muffins, divide the batter into a greased muffin tin and reduce the bake time to around 18–22 minutes.

7. Is this a good recipe to bring to a potluck or bake sale?
Definitely. This easy apple fritter bread for potlucks or bake sales travels well, slices beautifully, and looks impressive with that golden swirl and simple glaze. Just be ready to share the recipe!

8. How do I make the swirl look pretty in the middle of the loaf?
Use a butter knife to gently swirl the brown sugar mixture into the batter—don’t overmix it. Just a few figure-eights through the top and middle layers will give you that signature swirl look.

9. Can I add a streusel topping instead of the glaze?
Yes! A cinnamon streusel topping made with butter, brown sugar, and flour adds a nice crunchy texture. Just sprinkle it over the top of the batter before baking.

10. What makes this loaf cake different from traditional apple bread?
The difference is in the flavor and texture—this one mimics the taste of a bakery-style apple fritter, complete with a soft crumb, cinnamon-spiced apples, and a sweet glaze that ties it all together. It’s not quite a cake, not quite a quick bread—just the best of both worlds.
Apple Fritter Loaf Cake

Ingredients

1/2 cup butter, softened

2/3 cup granulated sugar

2 eggs

1 1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1/2 cup milk

Apple Mixture:

2 apples, chopped (peeled if desired)

2 tbsp granulated sugar + 1 tsp apple pie spice

Spiced Sugar Swirl:

1/3 cup brown sugar

1 tsp apple pie spice

Glaze:

1 cup powdered sugar

1 tsp apple pie spice

1-2 tbsp milk

Instructions

Preheat oven to 350F.
Grease and flour a standard 9×5” loaf pan (or liberally spray with nonstick).
To a small bowl, mix together the brown sugar and apple pie spice and set aside.
In a separate medium bowl, toss the chopped apples with the granulated sugar and apple pie spice; set aside.
In a large bowl, beat the butter and granulated together until fluffy.
Beat in the eggs and add the vanilla extract.
Whisk together the flour, baking powder, and salt in a separate medium bowl, then add to the wet mixture.
Beat until well combined.
Add in the milk and continue to beat until the batter is smooth.
Pour half the batter into the prepared loaf pan.
Add half of the chopped apple mixture.
Sprinkle half of the cinnamon and brown sugar mixture on top of the apple layer.
Pour the rest of the batter over the apple layer.
Add the remaining chopped apples.
Then sprinkle the remaining cinnamon and brown sugar mixture.
Lightly press the apples into the batter and gently swirl the brown sugar mixture through it, using a knife.
Bake at 350F for 50-60 minutes, or until a toothpick inserted into the middle comes out clean and the top is golden brown.
Let the loaf rest in the pan for 15 minutes, then remove and transfer to a wire cooling rack to cool completely.
Whisk the ingredients for the cinnamon glaze together in a small bowl.
Once the loaf is completely cool, drizzle with glaze.
May 25, 2024
Buffalo Chicken Dip
Buffalo Chicken Dip

Ingredients:
- 2 cups shredded cooked chicken
- 1 8 oz. package cream cheese, softened
- 1/2 cup Buffalo Wings Sauce
- 1/2 cup Ranch or Bleu Cheese Dressing
- 1/2 cup mozzarella cheese
Instructions:

Preheat the oven to 350°F.

Combine all ingredients in a medium sized bowl.

Scoop into shallow baking dish.

Bake for 15 minutes.

Remove, turn the oven to 375.

Stir all the contents together making sure no large pockets of cream cheese are forming.

Mix well return to oven for 7-10 min or until bubbly.

Garnish with chopped green onions if desired. Serve with crackers, chips, pretzels and/or vegetables.
May 25, 2024
One Pot Chicken and Rice
One Pot Chicken and Rice: A Southern Comfort Food!

I’m excited to share a recipe that’s near and dear to my heart: One Pot Chicken and Rice.

This dish is a true Southern staple, perfect for those busy weeknights when you want something hearty and delicious without spending hours in the kitchen.

Trust me, this one’s a keeper.

Slow Cooker Cheesy Chicken and Rice

Slow Cooker Southwest Chicken and Rice Soup

Skillet Beef and Rice

Why You’ll Love This Recipe

First off, let’s talk about convenience. This One Pot Chicken and Rice recipe is the epitome of easy cooking.

With just one pan, minimal prep, and a cook time of only 30 minutes, you’ll have a scrumptious meal on the table in no time.

The fewer dishes, the better, right?

Especially for us folks who’d rather spend more time enjoying our meal than cleaning up.

When and Where to Serve

This dish is versatile enough for any occasion.

Whether you’re whipping up a quick family dinner on a hectic weeknight or hosting a casual get-together with friends, One Pot Chicken and Rice fits the bill.

Its comforting flavors and satisfying texture make it a hit with kids and adults alike.

Plus, it’s a great option for potlucks or Sunday suppers, where you can share a bit of that Southern hospitality.

What to Serve with One Pot Chicken and Rice

Now, let’s chat about what to serve alongside this hearty dish. While it’s a complete meal on its own, a few side dishes can elevate your dinner spread. Here are some ideas:

Southern-Style Green Beans: Cooked with a bit of bacon and onions, these green beans add a nice crunch and a burst of flavor.

Cornbread: A classic Southern side, cornbread is perfect for soaking up the delicious juices from the chicken and rice.

Coleslaw: A refreshing, tangy coleslaw can balance out the rich, savory flavors of the chicken and rice.

Garden Salad: Keep it light and fresh with a simple garden salad. A mix of lettuce, tomatoes, cucumbers, and a light vinaigrette will do the trick.

Sweet Tea: And of course, no Southern meal is complete without a tall glass of sweet tea.
Helpful Tips

Seasoning: Don’t be shy with the spices. The smoked paprika and Italian seasoning give the dish its unique flavor. Feel free to adjust the seasoning to your taste.

Chicken Thighs: I recommend using chicken thighs for this recipe. They stay tender and juicy, and their flavor complements the rice perfectly.

Rice: Make sure to rinse the rice until the water runs clear. This removes excess starch and helps prevent the rice from becoming mushy.

So there you have it, folks! A simple, delicious One Pot Chicken and Rice recipe that’s sure to become a favorite in your household.

Give it a try, and let me know how it turns out. Remember, good food brings people together, and this dish is all about that warm, Southern comfort.

Happy cooking!

One Pot Chicken and Rice

Ingredients:
- 1 cup uncooked basmati rice
- 2 tbsp Olive oil
- 6 chicken thighs
- 2 tsp Smoked paprika
- 1 ½ tsp Italian Seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup onion, chopped
- 1 tbsp butter
- 3 cups low-sodium chicken stock
- Salt and pepper to taste
Directions:

To a small bowl, add smoked paprika, Italian seasoning, garlic powder, onion powder, salt and black pepper and mix to combine.

Rinse the rice until the water runs clear and set aside.

Add the chicken thighs to a bowl and add the seasoning saving a teaspoon for later.

Heat the olive oil on medium-high heat.

Mix the chicken in the seasoning until it is well-coated.

Carefully add the chicken to the oil and sear for about 3 minutes on each side until golden brown.

Remove the chicken and place it on a plate, set it aside.

Immediately add the butter and the chopped onions to the hot oil until soft and translucent.

Add in the rice and reserved seasonings and mix.

Toast for about a minute or two making sure it doesn’t stick to the bottom of the pan.

Add the chicken stock over the rice.

Stir making sure nothing is sticking to the bottom of the pan.

Taste at this point to add any additional seasoning.

Add the chicken thighs back to the pan and cover with a lid.

Cook on medium for 15-20 mins until the rice is tender & fluffy. Don’t over cook!

Serve hot and enjoy!
One Pot Chicken and Rice

Ingredients

1 cup uncooked basmati rice

2 tbsp Olive oil

6 chicken thighs

2 tsp Smoked paprika

1 ½ tsp Italian Seasoning

1 tsp onion powder

1 tsp garlic powder

1 cup onion, chopped

1 tbsp butter

3 cups low-sodium chicken stock

Salt and pepper to taste

Instructions

To a small bowl, add smoked paprika, Italian seasoning, garlic powder, onion powder, salt and black pepper and mix to combine.
Rinse the rice until the water runs clear and set aside.
Add the chicken thighs to a bowl and add the seasoning saving a teaspoon for later.
Heat the olive oil on medium-high heat.
Mix the chicken in the seasoning until it is well-coated.
Carefully add the chicken to the oil and sear for about 3 minutes on each side until golden brown.
Remove the chicken and place it on a plate, set it aside.
Immediately add the butter and the chopped onions to the hot oil until soft and translucent.
Add in the rice and reserved seasonings and mix.
Toast for about a minute or two making sure it doesn’t stick to the bottom of the pan.
Add the chicken stock over the rice.
Stir making sure nothing is sticking to the bottom of the pan.
Taste at this point to add any additional seasoning.
Add the chicken thighs back to the pan and cover with a lid.
Cook on medium love for 15-20 mins until the rice is tender & fluffy. Don't over cook.
Serve hot and enjoy.
Frequently Asked Questions

What type of rice should I use for this recipe?

For this recipe, basmati rice works best due to its light, fluffy texture. However, you can use other long-grain rice varieties if you prefer. Just be sure to adjust the cooking time and liquid if necessary.

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. Keep in mind that chicken breasts cook faster, so you may need to adjust the cooking time to avoid overcooking the chicken.

Can I add vegetables to this dish?

Adding vegetables like peas, carrots, or bell peppers can enhance the flavor and nutrition of the dish. Simply add them to the pan when you sauté the onions.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken stock or water to prevent the rice from drying out and microwave or heat on the stove until warmed through.

Can I freeze this dish?

Yes, you can freeze One Pot Chicken and Rice. Allow the dish to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat on the stove or in the microwave.

What can I use if I don’t have smoked paprika?

If you don’t have smoked paprika, you can use regular paprika and add a pinch of cumin or a few drops of liquid smoke to achieve a similar smoky flavor.

Is this recipe suitable for meal prep?

This One Pot Chicken and Rice recipe is great for meal prep. Prepare it in advance and portion it into individual containers for easy grab-and-go meals throughout the week.

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but it will require a longer cooking time and more liquid. Adjust the cooking time according to the package instructions for the brown rice you are using.
May 25, 2024
Banana Oat Pancakes
Banana Oat Pancakes: A Southern-Style Breakfast with a Healthy Twist

Some mornings call for syrup, comfort, and a warm stack of pancakes—but without the guilt.

That’s where these Banana Oat Pancakes come in. They’re simple, hearty, and made with ingredients you probably already have on hand.

This recipe is perfect for anyone looking for a healthier spin on a southern breakfast favorite.

Who are these pancakes for?

These pancakes are great for just about anyone. Whether you’re cooking for picky kids, trying to make something filling for your spouse before work, or looking to treat yourself without overloading on sugar and flour, this recipe fits the bill.

They’re naturally sweetened with bananas, which makes them especially appealing for toddlers and kids who don’t need the extra sugar anyway.

When to make Banana Oat Pancakes

These pancakes shine on a slow Saturday morning, but they’re quick enough for a weekday too—just 25 minutes from start to finish.

They also reheat beautifully, so you can make a double batch and warm them up throughout the week.

They’re also great as a mid-morning snack or even packed in a lunchbox.

For busy mornings, you can even pour the batter into a muffin tin and bake them for quick banana oat pancake bites.

Strawberry Banana Oat Muffins

Banana Nut Muffins

Pumpkin Pancakes

Mashed Potato Pancakes

Where can I serve these pancakes?

Anywhere there’s a breakfast table, honestly.

Serve them up on the back porch with a cup of coffee, or whip them up at the campsite if you’ve got a portable griddle and blender.

They feel just as at home on a lazy Sunday morning in your kitchen as they do at the church potluck brunch.

Why this recipe works

These Banana Oat Pancakes bring together the best of both worlds: classic comfort and smart, wholesome ingredients.

The bananas make them moist and naturally sweet, the oats keep you full, and the cinnamon adds just a touch of warmth.

And with everything blended together, you don’t have to fuss with separate dry and wet bowls—just pour and cook.

There’s no flour, no refined sugar, and no long list of ingredients you’ll never use again.

This is the kind of recipe that becomes a regular in your rotation, especially when you’ve got bananas turning spotty on the counter.

How to serve them

You can keep it classic with a drizzle of maple syrup and a pat of butter, or mix things up.

Add a scoop of peanut butter or almond butter on top for protein. Toss on fresh berries, a dollop of Greek yogurt, or a sprinkle of chopped pecans or walnuts for crunch.

For a more southern-style twist, try topping them with warm spiced apples or a spoonful of peach compote.

If you’re feeling fancy, stack them up with layers of whipped cream and bananas for a banana cream pie vibe.

You can even make them into silver-dollar pancakes for a brunch platter or a kid-friendly breakfast spread.

Serve with sausage links or bacon on the side, and you’ve got a meal that’ll make everyone at the table happy.

Whether you’re trying to eat a little cleaner or just looking for a delicious way to use up those ripe bananas, these Banana Oat Pancakes are the answer.

They’re simple, satisfying, and easy to make your own—southern breakfast just got a healthy upgrade.

Banana Oat Pancakes

Ingredients:
- 2 medium ripe bananas (best when they have lots of brown spots)
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Olive oil, for cooking
Directions:

Add all of the ingredients to a blender.

Blend on high until completely smooth.

Let the batter rest in your blender while you heat your pan up.

Lightly coat a griddle with olive oil spray.

Add 1/3 cup of pancake batter to the heated pan or griddle.

Cook for 2-4 mins (until it begins to bubble and the edges brown).

Flip them over and cook for an additional 2-3 mins.

Be sure to spray between each batch.

Rinse the pan with cold water to cool it off every other batch.

Notes:

If your pancakes are burning within 4 mins, the heat is too high.

If its smoky, the heat is too high.

For best results, wipe the pan out every other batch.

Frequently Asked Questions about Banana Oat Pancakes

1. Can I use quick oats instead of rolled oats?
Yes, quick oats will work, but the texture might be slightly softer. Old-fashioned rolled oats give a heartier texture, but both are fine for blending.

2. Do I have to use a blender?
A blender is best to get a smooth batter. If you don’t have one, you can try a food processor or even mash the bananas by hand and mix everything together, though the pancakes will be chunkier.

3. Can I freeze these pancakes?
Absolutely. Let them cool completely, then stack with parchment paper between each one and store in a freezer-safe bag. Reheat in the toaster, oven, or microwave.

4. Are these pancakes gluten-free?
They can be! Just make sure you’re using certified gluten-free oats if you’re avoiding gluten.

5. Can I make the batter ahead of time?
It’s best to cook the pancakes soon after blending, but you can store the batter in the fridge for up to 24 hours. Just give it a quick stir before using.

6. What can I use instead of milk?
You can use any kind of milk—dairy or non-dairy. Almond milk, oat milk, or even coconut milk all work well.

7. Can I add extras like chocolate chips or blueberries?
Yes! After you pour the batter into the pan, sprinkle your add-ins right on top before flipping. This keeps them from sinking to the bottom of the blender.

8. Why are my pancakes burning?
If your pancakes are burning before the 2–4 minutes are up, your pan is too hot. Reduce the heat and try again. Also, wipe or rinse the pan between batches to prevent sticking or scorching.

9. How many pancakes does this recipe make?
It depends on the size, but using 1/3 cup of batter per pancake typically yields around 6 to 8 medium pancakes.

10. Can I leave out the eggs?
You can try using a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) as a substitute, though the texture may be softer and less fluffy.
Banana Oat Pancakes

Ingredients

2 medium ripe bananas (best when they have lots of brown spots)

2 eggs

1/2 cup milk

1 teaspoon vanilla extract

1 ½ cups old fashioned rolled oats, gluten free if desired

2 teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

Olive oil, for cooking

Instructions

Add all of the ingredients to a blender.
Blend on high until completely smooth.
Let the batter rest in your blender while you heat your pan up.
Lightly coat a griddle with olive oil spray.
Add 1/3 cup of pancake batter to the heated pan or griddle.
Cook for 2-4 mins (until it begins to bubble and the edges
brown).
Flip them over and cook for an additional 2-3 mins.
Be sure to spray between each batch.
Rinse the pan with cold water to cool it off every other
batch.
May 24, 2024
Cheeseburger Macaroni
Cheeseburger Macaroni

Ingredients:
- 1 pound ground beef
- 1/2 diced onion
- 1/2 cup diced trip color peppers
- 2 cups beef broth
- 2 cups whole milk
- 16 oz pasta (3 cups)
- 2 8oz can of tomato sauce
- 1 tbsp minced garlic
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp parsley flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups mild cheddar cheese
Instructions:

Brown the ground meat and chopped onion.

Once browned, add minced garlic.

Add salt, pepper, paprika and parsley.

Stir to mix, then add beef broth, tomato sauce, milk and the pasta.

Bring to a boil and turn the heat down to a simmer.

Cover with a lid and cook for 12-15 mins.

Stir occasionally to make sure the pasta doesn’t stick.

Add the cheese once pasta is cooled and stir in.

Turn off the heat and cover to let the cheese melt.
May 24, 2024