Homemade Recipe

Lazy Cake Cookies – No Baking zero oven, all the comfort

Protein Banana Oat Breakfast Squares
These squares were made for grab and go mornings when breakfast still needs to feel filling. They slice clean and stay soft for days.

Ingredients:
• 2 ripe bananas, mashed
• 2 eggs
• 2 cups rolled oats
• 1/3 cup honey
• 1 cup milk
• 1 teaspoon baking powder
Methods:
Preheat oven to 350 F and grease a square baking dish.

Ham and Cheese Pinwheels
Ingredients:
1 sheet puff pastry, thawed
1 cup grated cheddar cheese
1/2 pound thinly sliced ham
1 tablespoon mustard (Dijon or whole grain)
1 egg, beaten (for egg wash)
Directions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface into a rectangle shape.
Spread the mustard evenly over the puff pastry. Then, layer the ham slices on top, covering the mustard. Sprinkle the grated cheddar cheese evenly over the ham.
Starting at one of the long sides, roll the pastry up tightly into a log.
Cut the log into 1-inch thick slices. Place the slices on the prepared baking sheet, ensuring they don't touch.
Brush the tops of the pinwheels with the beaten egg. This will give them a nice golden color when baked.
Bake for 20-25 minutes, or until the pinwheels are golden brown and puffed up.
Serve warm or at room temperature.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: Approximately 200 kcal per pinwheel | Servings: 12 pinwheels

Melt In Your Mouth Caesar Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 cup Caesar dressing (creamy variety recommended)
1/2 cup grated Parmesan cheese
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley, for garnish
Directions:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
In a bowl, mix together the Caesar dressing, grated Parmesan cheese, black pepper, and garlic powder.
Place the chicken breasts in the prepared baking dish. Pour the Caesar mixture over the chicken, ensuring each breast is well coated.
Bake in the preheated oven for 30 minutes. After 30 minutes, sprinkle the shredded mozzarella cheese over the chicken.
Return to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
Garnish with chopped fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: Approximately 430 kcal per serving | Servings: 4 servings

Boston Cream Doughnut Holes
Ingredients:
For the doughnut holes:
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 egg, lightly beaten
2 tablespoons unsalted butter, melted
Oil, for frying

For the custard filling:
1/2 cup milk
2 tablespoons granulated sugar
1 egg yolk
1 tablespoon cornstarch
1 teaspoon vanilla extract

For the chocolate glaze:
1/2 cup semisweet chocolate chips
2 tablespoons heavy cream
1 tablespoon corn syrup
1/2 teaspoon vanilla extract
Directions:
In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, and melted butter. Combine the wet and dry ingredients until just mixed.
Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully drop teaspoon-sized balls of dough into the hot oil. Fry until golden brown, about 2 minutes per side. Remove with a slotted spoon and drain on paper towels.
For the custard, heat milk and sugar in a small saucepan over medium heat until hot but not boiling. In a bowl, whisk together egg yolk and cornstarch. Gradually whisk in hot milk. Return mixture to the saucepan and cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in vanilla extract, and let cool.
For the chocolate glaze, combine chocolate chips, heavy cream, corn syrup, and vanilla extract in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until smooth.
Once the doughnut holes and custard have cooled, use a piping bag with a small nozzle to inject custard into each doughnut hole. Dip the top of each filled doughnut hole into the chocolate glaze.
Let the glaze set before serving.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 150 kcal per doughnut hole | Servings: 24 doughnut holes

Buffalo Chicken Wrap
Ingredients:
2 cups cooked chicken, shredded
1/2 cup buffalo sauce
4 large flour tortillas
1 cup lettuce, shredded
1/2 cup carrot, julienned
1/2 cup celery, thinly sliced
1/4 cup red onion, thinly sliced
1/2 cup ranch dressing
1/2 cup blue cheese crumbles (optional)
Salt and pepper to taste
Directions:
In a medium bowl, mix the shredded chicken with buffalo sauce until well coated.
Lay out the flour tortillas on a flat surface. Divide the buffalo chicken evenly among the tortillas, leaving space at the edges for rolling.
Top the chicken with an equal amount of lettuce, carrot, celery, and red onion.
Drizzle each with ranch dressing and sprinkle with blue cheese crumbles if using.
Fold in the sides of each tortilla and roll tightly to enclose the filling.
Optional: For a crispy finish, heat a skillet over medium heat and cook each wrap for 1-2 minutes on each side until golden brown.
Serve immediately, with extra buffalo sauce or ranch dressing for dipping.
Prep Time: 15 minutes | Cooking Time: 4 minutes (optional) | Total Time: 19 minutes
Kcal: 420 kcal | Servings: 4 servings

Creamy White Cheese Chicken Lasagna
Ingredients:
9 lasagna noodles
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound chicken breast, cooked and shredded
1 cup ricotta cheese
1 egg
3 cups mozzarella cheese, shredded
2 cups white cheddar cheese, shredded
2 cups spinach, chopped
2 jars (15 oz each) Alfredo sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
Directions:
Preheat oven to 350°F (175°C).
Cook lasagna noodles according to package instructions; drain and set aside.
In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
In a bowl, mix ricotta cheese, egg, 1 cup mozzarella, salt, pepper, and Italian seasoning.
Spread a layer of Alfredo sauce at the bottom of a 9x13 inch baking dish.
Layer 3 lasagna noodles, half the ricotta mixture, half the chicken, 1 cup mozzarella, 1 cup white cheddar, and 1 cup spinach. Repeat layers.
Top with remaining noodles, Alfredo sauce, mozzarella, and white cheddar cheese.
Cover with aluminum foil and bake for 25 minutes. Remove foil, bake for an additional 10 minutes, or until cheese is bubbly and golden.
Let stand for 10 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 620 kcal | Servings: 8 servings

Grilled Cheeseburger Wraps
Ingredients:
1 pound ground beef
Salt and pepper, to taste
4 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup diced onions
Ketchup, mustard, and pickles, for serving (optional)
Directions:
In a skillet over medium heat, cook the ground beef until browned and cooked through. Season with salt and pepper to taste.
Drain any excess grease from the skillet and set the cooked beef aside.
Place a flour tortilla on a clean work surface. Spoon some of the cooked ground beef onto the center of the tortilla.
Top the beef with shredded cheddar cheese, shredded lettuce, diced tomatoes, and diced onions.
If desired, add a drizzle of ketchup and mustard and a few pickle slices on top of the filling.
Fold the sides of the tortilla over the filling, then roll it up tightly to form a wrap.
Repeat the process with the remaining tortillas and filling.
Heat a large skillet or grill pan over medium heat. Place the wraps seam-side down on the skillet or grill pan.
Cook the wraps for 2-3 minutes on each side, or until golden brown and crispy.
Remove the wraps from the skillet and let them cool slightly before slicing in half.
Serve the grilled cheeseburger wraps warm with additional ketchup, mustard, and pickles on the side, if desired.
Tips:
Customize the filling by adding your favorite cheese, vegetables, or condiments.
For extra flavor, grill the wraps on an outdoor grill instead of using a skillet.
Make a vegetarian version by substituting the ground beef with cooked black beans or grilled vegetables.

Cattle Drive Casserole
Ingredients:
1 lb ground beef
1 onion, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (8 oz) corn, drained
1 can (4 oz) green chilies, diced
1 package (1 oz) taco seasoning
1 cup cheddar cheese, shredded
1/2 cup sour cream
1/2 cup salsa
1 package (8 oz) cornbread mix
1 egg
1/3 cup milk
Directions:
Preheat oven to 375°F (190°C).
In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink; drain.
Stir in black beans, corn, green chilies, taco seasoning, and 1/2 cup of cheese. Spread this mixture into a greased 9x13 inch baking dish.
In a small bowl, combine sour cream and salsa; spread over the beef mixture.
In another bowl, prepare cornbread mix according to package instructions, using the egg and milk. Spread over the sour cream layer.
Sprinkle the remaining cheese on top.
Bake for 25-30 minutes, or until the cornbread is golden brown.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 540 kcal | Servings: 6 servings

Best Chicken Salad Ever
Ingredients:
3 cups cooked chicken (leftover shredded chicken, rotisserie chicken or 2 cans Costco canned chicken)
1/4 cup red onion
2 pieces of celery (including leafy tops) chopped, about one cup
2 tbsp lemon juice
2 tbsp sour cream
3/4 cup mayonnaise
1/2 tsp salt
pepper to taste

Instructions:
1 Finely chop red onion and celery.
2 In a medium bowl, break up, finely chop or shred the chicken.
3 Add chopped onion and celery, lemon juice, sour cream, mayonnaise, salt, and pepper and stir to combine.
4 Chill until ready to use. Enjoy!

Notes :
This salad is delicious on its own – pecans or walnuts can be added if not using for the Baked Buffalo Chicken Dip recipe. Also makes excellent sandwiches and cracker spread.
For a lighter version, use low-fat mayo and sour cream.
Perfect for sandwiches, crackers, or on a salad. Versatile and easy to customize!