18 Delicious 13abc Mr Food Recipes Today for Busy Cooks

Busy weeknights call for delicious shortcuts, and we’ve got just the fix! Dive into these 18 mouthwatering 13abc Mr. Food recipes—packed with quick dinners, cozy comfort food, and seasonal twists that’ll save time without skimping on flavor. Whether you’re rushing between soccer practice or craving a stress-free meal, these crowd-pleasers are your ticket to easy, tasty wins. Let’s get cooking!

Quick and Easy Chicken Alfredo Pasta

This creamy Quick and Easy Chicken Alfredo Pasta is a weeknight lifesaver—rich, comforting, and ready in under 30 minutes!

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried Italian seasoning
• Fresh parsley, chopped (for garnish)

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Remove and set aside.
3. In the same skillet, sauté 3 cloves minced garlic for 30 seconds until fragrant. Pour in 1 cup heavy cream, stirring gently to combine.
4. Reduce heat to low and whisk in 1/2 cup Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp Italian seasoning. Simmer for 2–3 minutes until the sauce thickens slightly.
5. Return the cooked chicken and pasta to the skillet, tossing to coat evenly in the sauce. Garnish with fresh parsley.

The secret to this Alfredo’s velvety texture? A splash of cream and a generous handful of Parmesan—no roux required!

Tip: For extra flavor, sear the chicken in butter instead of olive oil.

Savory Beef and Broccoli Stir-Fry

This quick and flavorful stir-fry brings tender beef and crisp broccoli together in a rich, garlicky sauce—perfect for busy weeknights when you crave takeout flavors at home.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil, divided

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, and minced garlic. Toss the sliced flank steak in half of this sauce and let marinate for 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and cook for 2 minutes per side until browned but still slightly pink. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Stir-fry broccoli florets for 3 minutes until bright green but still crisp.
4. Whisk 1 tbsp cornstarch and 2 tbsp water into the reserved sauce, then pour into the skillet. Simmer for 1 minute until glossy and thickened.
5. Return the beef to the skillet, tossing everything together for 1 minute to coat evenly.

The magic here? The velvety sauce clings to every bite thanks to the cornstarch slurry, while the beef stays juicy from its quick marinade. Serve over steamed rice for a complete meal.

Tip: Freeze the flank steak for 20 minutes before slicing—it makes achieving paper-thin cuts a breeze!

Creamy Tomato Basil Soup

Nothing beats a bowl of this velvety tomato basil soup—it’s rich, comforting, and tastes like a hug in a bowl.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 (28-oz) can crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
2. Pour in the crushed tomatoes and vegetable broth, then bring to a simmer. Cook for 15 minutes, stirring occasionally.
3. Reduce heat to low and stir in the heavy cream, basil, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 more minutes.
4. Use an immersion blender to puree until smooth (or carefully transfer to a blender in batches).

The touch of sugar balances the tomatoes’ acidity, while the fresh basil adds a bright finish—no bland soup here!

Tip: For extra richness, swirl in a pat of butter just before serving.

Classic Homemade Meatloaf

Nothing beats the comforting aroma of a well-seasoned meatloaf fresh from the oven—this timeless recipe delivers juicy tenderness with a tangy-sweet glaze.

Ingredients

• 1 ½ lbs ground beef (80% lean)
• 1 cup breadcrumbs
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large egg
• ¾ cup whole milk
• 2 tbsp Worcestershire sauce
• 1 tbsp ketchup
• 1 tsp salt
• ½ tsp black pepper
• ½ cup ketchup (for glaze)
• 2 tbsp brown sugar (for glaze)
• 1 tbsp apple cider vinegar (for glaze)

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan.
2. In a large bowl, combine ground beef, breadcrumbs, onion, garlic, egg, milk, 2 tbsp Worcestershire sauce, 1 tbsp ketchup, 1 tsp salt, and ½ tsp black pepper. Mix gently with hands until just combined—don’t overwork.
3. Press mixture into the loaf pan. Bake uncovered for 45 minutes.
4. Meanwhile, whisk together ½ cup ketchup, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar for the glaze. After 45 minutes, spread glaze over meatloaf and bake 15 more minutes until internal temperature reaches 160°F.
5. Let rest 10 minutes before slicing.

The glaze caramelizes into a sticky crust, balancing the savory depth of Worcestershire and garlic—no dry, dense loaves here!

Tip: For easier cleanup, line the pan with parchment paper, leaving overhang on the sides to lift the meatloaf out after baking.

Cheesy Garlic Breadsticks

These golden, buttery breadsticks are loaded with melty cheese and garlicky goodness—perfect for tearing apart and dunking into marinara.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 3 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp dried oregano
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out pizza dough into a 10×8-inch rectangle on a floured surface. Transfer to the baking sheet.
3. In a small bowl, mix melted butter, minced garlic, garlic powder, salt, and oregano. Brush evenly over the dough.
4. Sprinkle mozzarella and Parmesan cheeses over the top, leaving a 1/2-inch border.
5. Bake for 15–18 minutes until the crust is golden and cheese is bubbly.
6. Remove from oven, sprinkle with parsley (if using), and slice into strips while warm.

The magic here? Brushing garlic butter under the cheese ensures every bite is packed with flavor. No sad, dry breadsticks allowed!

Tip: For extra crispiness, broil for 1–2 minutes at the end—just keep an eye on it!

Spicy Shrimp Tacos with Avocado Salsa

These tacos pack a punch with juicy, chili-spiced shrimp and a cooling avocado salsa—perfect for a quick weeknight dinner or a weekend fiesta.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• 1 ripe avocado, diced
• 1/2 cup diced cherry tomatoes
• 1/4 cup finely chopped red onion
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• Lime wedges, for serving

Instructions:

1. In a bowl, toss shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, and 1/2 tsp salt until evenly coated.
2. Heat a large skillet over medium-high. Cook shrimp for 2–3 minutes per side until pink and slightly charred. Remove from heat.
3. In another bowl, gently mix diced avocado, cherry tomatoes, red onion, 1 tbsp lime juice, and cilantro to make the salsa.
4. Fill warmed tortillas with shrimp and top with avocado salsa. Serve with lime wedges.

The contrast between the smoky-spiced shrimp and the bright, creamy salsa makes every bite irresistible. Plus, it all comes together in under 20 minutes!

Tip: For extra heat, add a dash of hot sauce to the shrimp marinade.

One-Pot Creamy Mushroom Risotto

This rich, comforting risotto comes together in one pot with minimal fuss—just stir, simmer, and savor the earthy, creamy goodness.

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups low-sodium chicken or vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. In a large pot or Dutch oven, heat 2 tbsp butter and 1 tbsp olive oil over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Add mushrooms and cook for 5 minutes, stirring occasionally, until browned and tender. Stir in Arborio rice and toast for 1 minute.
3. Pour in 1/2 cup white wine and simmer until mostly absorbed, about 2 minutes. Add 1 cup warm broth and stir frequently until absorbed. Repeat with remaining broth, adding 1 cup at a time and stirring often, until rice is creamy and tender (about 20–25 minutes total).
4. Remove from heat. Stir in 1/2 cup Parmesan, 1/4 tsp salt, and 1/4 tsp black pepper. Garnish with parsley if desired.

The key to this risotto’s velvety texture? Toasting the rice first and patiently stirring in the broth—no constant babysitting required!

Tip: For extra depth, swap half the mushrooms for dried porcini (soaked in hot water first).

Homestyle Mashed Potatoes

Nothing beats the creamy, buttery comfort of classic mashed potatoes—this version is rich, fluffy, and just right for soaking up gravy or standing tall on its own.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter, cubed
• 1/2 cup whole milk, warmed
• 1/2 cup sour cream
• 1 tsp salt (plus more to taste)
• 1/4 tsp black pepper

Instructions:

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until the potatoes are fork-tender.
2. Drain the potatoes and return them to the pot. Let them steam-dry for 1 minute over low heat, shaking the pot gently.
3. Add the butter, warm milk, sour cream, 1 tsp salt, and black pepper. Mash with a potato masher or hand mixer until smooth and creamy. Taste and adjust salt if needed.

The sour cream adds a subtle tang and extra richness, making these mashed potatoes luxuriously velvety without being heavy.

Tip: For extra-fluffy potatoes, use a ricer instead of a masher—it breaks down lumps without overworking the starch.

Zesty Lemon Garlic Salmon

This bright and buttery salmon comes together in under 30 minutes, with a punchy garlic-lemon sauce that’s perfect for weeknights or impressing guests.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on or skinless
• 3 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together melted butter, minced garlic, lemon juice, lemon zest, salt, and black pepper.
3. Place salmon fillets on the prepared baking sheet. Spoon the butter mixture evenly over each fillet, coating the tops and sides.
4. Bake for 12–15 minutes, until the salmon flakes easily with a fork and the edges are lightly golden.
5. Garnish with fresh parsley if desired, and serve immediately with extra lemon wedges.

The magic here is the garlicky, citrus-infused butter that soaks into the salmon as it bakes—no dry fish here! For extra caramelization, broil for the last 1–2 minutes.

Tip: If your salmon has skin, place it skin-side down for crispier results (no flipping needed!).

Decadent Chocolate Lava Cake

This rich, gooey chocolate lava cake is the ultimate dessert for impressing guests—or treating yourself to a little indulgence.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, plus extra for greasing
• 4 oz semi-sweet chocolate, chopped
• 1/2 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup all-purpose flour
• Powdered sugar and berries, for serving (optional)

Instructions:

1. Preheat oven to 425°F. Generously butter four 6-oz ramekins and dust with cocoa powder.
2. In a microwave-safe bowl, melt 1/2 cup butter and chocolate in 30-second bursts, stirring until smooth. Let cool slightly.
3. Whisk together 1/2 cup sugar, eggs, egg yolks, 1 tsp vanilla, and 1/4 tsp salt until pale and thick, about 2 minutes. Fold in the chocolate mixture, then gently stir in 1/4 cup flour until just combined.
4. Divide batter evenly among ramekins. Bake for 12–14 minutes until edges are set but centers are still soft (a toothpick inserted 1 inch from the edge should come out clean).
5. Let cool 1 minute, then invert onto plates. Dust with powdered sugar and serve immediately with berries, if desired.

The magic? A perfectly timed bake creates a delicate cake shell hiding a river of molten chocolate—pure bliss in every bite.

Tip: For extra flair, add a pinch of espresso powder to the chocolate mixture to deepen the flavor.

Crispy Baked Parmesan Chicken

This golden, crunchy chicken is a weeknight hero—packed with savory Parmesan flavor and perfectly crisp without frying.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup melted butter
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup Parmesan, 1/2 cup panko, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Dip chicken breasts into 1/4 cup melted butter, then press firmly into the Parmesan mixture to coat both sides. Place on the baking sheet.
4. Bake for 20–25 minutes until the crust is deep golden and the chicken reaches 165°F internally.
5. Sprinkle with 1 tbsp fresh parsley before serving.

The magic here? Panko and Parmesan create an extra-crispy, shatteringly good crust that clings to every bite. No flipping or fussing required!

Tip: For extra browning, broil for 1–2 minutes at the end—just keep an eye on it!

Refreshing Cucumber Tomato Salad

This crisp, vibrant salad is a summer staple—light, tangy, and packed with garden-fresh flavors that come together in minutes.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh dill, chopped

Instructions:

1. In a large bowl, combine cucumbers, cherry tomatoes, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the vegetables and toss gently to coat.
4. Sprinkle with fresh dill and toss once more.
5. Let the salad sit for 10 minutes before serving to let the flavors meld.

The honey’s subtle sweetness balances the vinegar’s zing, while the dill adds a bright herbal finish—perfect for picnics or as a crunchy side to grilled meats.

Tip: For extra crunch, chill the cucumbers for 30 minutes before slicing.

Fluffy Buttermilk Pancakes

These pancakes are light as a cloud with just the right tang—perfect for lazy weekend mornings when you want something special without the fuss.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ¼ cups buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted (plus extra for greasing)
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together 1 ½ cups flour, 2 tbsp sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
2. In another bowl, whisk 1 ¼ cups buttermilk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently—just until combined (a few lumps are okay).
4. Heat a griddle or skillet over medium-low heat and lightly grease with butter. Pour ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for 1–2 minutes more until golden.

The secret? Letting the batter rest for 5 minutes before cooking gives these pancakes their signature fluffiness. Serve with maple syrup and a pat of butter melting into every nook.

Tip: For extra-tender pancakes, swap ½ cup of all-purpose flour with cake flour.

Hearty Beef and Vegetable Stew

This cozy stew is a one-pot wonder, packed with tender beef and vibrant veggies—perfect for chilly nights when you crave something deeply satisfying.

Ingredients:

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 carrots, sliced into thick rounds
• 3 celery stalks, chopped
• 4 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1.5 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1.5 cups diced potatoes
• 1 cup frozen peas

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, transferring to a plate once seared (about 5 minutes per batch).
2. Add the remaining 1 tbsp olive oil to the pot. Sauté the onion and garlic for 2 minutes until fragrant, then stir in the carrots and celery for another 3 minutes.
3. Pour in the beef broth, scraping up any browned bits. Add the diced tomatoes, tomato paste, thyme, smoked paprika, salt, pepper, and bay leaves. Return the beef to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
4. Stir in the potatoes and cook uncovered for 20 minutes until tender. Add the peas and simmer for 5 more minutes. Discard bay leaves before serving.

The slow simmer melds the smoky paprika and thyme into a rich, velvety broth, while the peas add a pop of freshness. Tip: For extra depth, deglaze the pot with a splash of red wine after browning the beef.

Sweet and Tangy BBQ Ribs

These fall-off-the-bone ribs are slathered in a sticky-sweet glaze with just the right kick of tang—perfect for your next backyard cookout or cozy weeknight dinner.

Ingredients:

• 2 lbs pork baby back ribs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard

Instructions:

1. Preheat oven to 300°F. Pat ribs dry, then rub with 1 tbsp olive oil. Mix 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder in a small bowl, then season ribs evenly on both sides.
2. Wrap ribs tightly in foil and bake for 2 hours until tender.
3. Meanwhile, make the sauce: In a saucepan over medium heat, whisk together 1/2 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp honey, 1 tbsp Worcestershire sauce, and 1 tsp Dijon mustard. Simmer for 5 minutes until thickened.
4. Unwrap ribs, brush generously with sauce, and broil on high for 3–5 minutes until caramelized. Serve with extra sauce.

The magic here? Slow-roasting ensures melt-in-your-mouth tenderness, while the quick broil gives those glossy, finger-licking edges.

Tip: For smokier flavor, add 1/2 tsp liquid smoke to the sauce—or toss the ribs on the grill for the last 10 minutes!

Fresh Caprese Stuffed Avocados

These creamy avocados get a fresh upgrade with juicy tomatoes, melty mozzarella, and a bright basil drizzle—perfect for a light lunch or appetizer that feels fancy without the fuss.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup cherry tomatoes, quartered
• 4 oz fresh mozzarella pearls (or diced mozzarella)
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Scoop out a little avocado flesh from each half to create a wider well (save the scraps for toast or smoothies!).
2. In a bowl, gently toss cherry tomatoes, mozzarella, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Divide the tomato mixture evenly among the avocado halves, pressing lightly to fill.
4. Drizzle with remaining 1 tbsp olive oil and 1 tbsp balsamic glaze, then sprinkle with fresh basil.

The contrast of cool avocado, tangy balsamic, and creamy cheese makes every bite a mini flavor explosion. Plus, it’s naturally gluten-free and ready in 10 minutes!

Tip: For extra zing, add a pinch of red pepper flakes or a squeeze of lemon over the top before serving.

Creamy Spinach and Artichoke Dip

This crowd-pleasing dip is the ultimate comfort food—creamy, cheesy, and packed with savory flavor. Perfect for game day or cozy nights in!

Ingredients:

• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (8 oz) block cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9-inch baking dish.
2. In a large bowl, combine the spinach, artichoke hearts, mozzarella, Parmesan, cream cheese, sour cream, mayonnaise, garlic, salt, black pepper, and red pepper flakes (if using). Mix until fully blended.
3. Spread the mixture evenly into the prepared baking dish. Bake for 20–25 minutes, until bubbly and lightly golden on top.
4. Let cool for 5 minutes before serving with chips, bread, or veggies.

The secret here? A trio of creamy textures—melty cheese, tangy sour cream, and rich mayo—that make this dip impossible to resist.

Tip: For extra flavor, stir in 1/2 tsp smoked paprika or a squeeze of lemon juice before baking!

Classic New York Cheesecake

This ultra-creamy, slightly tangy cheesecake is a showstopper with its buttery graham cracker crust and velvety-smooth filling—no water bath required!

Ingredients

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tbsp melted unsalted butter
• For the filling: 4 (8 oz) blocks full-fat cream cheese (room temperature), 1 cup granulated sugar, 1 cup sour cream (room temperature), 1 tsp vanilla extract, 3 large eggs (room temperature), 1/4 tsp salt

Instructions

1. Prep: Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks.
2. Make crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press firmly into the pan bottom and 1 inch up the sides. Bake for 10 minutes, then cool slightly.
3. Make filling: Beat cream cheese and 1 cup sugar until smooth. Add 1 cup sour cream and 1 tsp vanilla, then mix. Add eggs one at a time, then 1/4 tsp salt, blending just until combined (don’t overmix).
4. Bake: Pour filling over crust. Bake at 325°F for 50–55 minutes until edges are set but center jiggles slightly. Turn off oven, crack the door, and let cool inside for 1 hour.
5. Chill: Refrigerate uncovered for at least 6 hours (overnight is best).

The slow oven cool-down prevents cracks, giving you that iconic smooth top. Serve with fresh berries for a perfect contrast to the rich vanilla flavor.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Conclusion

With these 18 delicious and easy 13abc Mr Food recipes, busy cooks can whip up tasty meals in no time! Whether you’re craving comfort food or something fresh, there’s a dish for every occasion. Give them a try, and don’t forget to share your favorites in the comments below. Loved this roundup? Pin it on Pinterest to save for later—happy cooking!