Emma Recipes

Cheesy Chicken Alfredo Shells 🧀🍗

Ingredients:

12 jumbo pasta shells, cooked

2 cups cooked shredded chicken

1½ cups Alfredo sauce (store-bought or homemade)

1½ cups shredded mozzarella

½ tsp garlic powder

Salt & pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

1. Preheat oven to 375°F (190°C).

2. Mix chicken, ½ cup mozzarella, garlic powder, salt & pepper in a bowl.

3. Fill each cooked shell with the chicken mixture and place in a baking dish.

4. Pour Alfredo sauce over the shells and top with remaining mozzarella.

5. Cover with foil and bake for 20 minutes. Uncover and broil 5 more minutes until bubbly and golden.

6. Garnish with chopped parsley and serve warm.

Prep Time | Cooking Time | Total Time
15 mins | 25 mins | 40 mins
Kcal | Servings
480 kcal | 4 servings

Homemade Cheesy Garlic Bread
Ingredients:
• 1 baguette or Italian bread
• 4 tbsp butter, softened
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice bread in half lengthwise.
3. Mix butter and garlic; spread evenly on bread halves.
4. Sprinkle mozzarella and Parmesan cheeses over buttered bread.
5. Place on a baking sheet and bake for 10-12 minutes, until cheese is melted and bubbly.
6. Optional: Sprinkle with parsley. Slice and serve warm.
Prep Time: 5 min | Cook Time: 12 min | Servings: 4-6

Garlic Herb Baked Chicken Thighs 🍗

Ingredients:

8 chicken thighs (bone-in, skin-on)

4 cloves garlic, minced

1/4 cup olive oil

2 tbsp lemon juice

1 tsp dried oregano

1 tsp dried parsley

1/2 tsp paprika

Salt & pepper to taste

Directions:

1. Preheat oven to 400°F (200°C).

2. In a small bowl, mix garlic, olive oil, lemon juice, herbs, paprika, salt, and pepper.

3. Place chicken thighs in a baking dish and pour the mixture over them, coating well.

4. Bake uncovered for 40–45 minutes, until golden and cooked through.

5. Broil the last 3 minutes for crispy skin, if desired.

Prep Time: 10 min | Cooking Time: 45 min | Total Time: 55 min
Approx. 290 Kcal per thigh | Servings: 4

😋💕Lemon Easter Swiss Roll Cake😋💕
Ingredients:

For the sponge cake:
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
Zest of 1 lemon
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
Powdered sugar (for dusting towel)

For the lemon cream filling:
1 cup heavy whipping cream
½ cup lemon curd
2 tbsp powdered sugar
½ tsp vanilla extract

For the frosting:
½ cup unsalted butter, softened
1 ½ cups powdered sugar
2 tbsp lemon juice
1 tbsp lemon zest
1–2 tbsp heavy cream (if needed, to adjust consistency)

For decoration:
Sweetened whipped cream
Chocolate shavings or curls
Speckled mini candy eggs in pastel colors

Instructions:

Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper. Lightly grease and set aside.
In a large bowl, beat eggs and sugar for 4–5 minutes until thick, pale, and doubled in volume. Add vanilla and lemon zest and mix to combine.
Sift in flour, baking powder, and salt. Gently fold with a spatula until smooth and well combined.
Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes until the cake springs back when touched.
While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.

When the cake is done, immediately invert it onto the towel. Carefully peel off the parchment and gently roll the cake up from the short end with the towel inside.
Let it cool completely in the rolled shape.

To make the filling:
Whip the heavy cream until soft peaks form. Add lemon curd, powdered sugar, and vanilla, and continue whipping until thick and spreadable.
Unroll the cooled cake gently and spread the lemon cream evenly over the surface. Re-roll the cake tightly, without the towel.

To make the frosting:
Beat softened butter with powdered sugar, lemon juice, and zest until creamy.
Add a bit of cream if needed for smooth spreading.
Frost the outside of the roll using a spatula or spoon to create a rustic texture.
Top with piped whipped cream along the center. Add a nest of chocolate shavings and nestle speckled mini eggs into the center.

Decoration Tips:
Use a small ice cream scoop or star piping tip to pipe even mounds of whipped cream across the top.
Press chocolate curls into the whipped cream nest area for structure, then gently nestle the candy eggs on top.
Choose pastel eggs with varied speckles for a springtime look. Mix up shapes and colors for a playful finish.
Chill the cake for 30 minutes before serving to allow the frosting and filling to set neatly.

For clean slices:
Use a serrated knife and wipe between cuts.

Shout out to my newest followers! Excited to have you onboard! Linda Hancock, Michael Braxton

APPLE PIE CINNAMON ROLLS

Ingredients:
1 can refrigerated cinnamon rolls (with icing)
1½ cups apple pie filling (chopped if chunky)
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
1 tablespoon butter
½ teaspoon vanilla extract

Directions:
Preheat oven to 375°F (190°C). Open cinnamon rolls and set icing aside. Flatten each roll slightly and place into a greased muffin tin or baking dish. In a pan, melt butter, add chopped apple pie filling, cinnamon, nutmeg, and vanilla. Cook 3–4 minutes until warm and fragrant. Spoon apple mixture into the center of each cinnamon roll. Bake for 15–18 minutes or until golden. Drizzle with reserved icing and serve warm for a cozy, sweet treat.