Easy Homemade Recipes

Milk Panels 😋

*Ingredients:*
•⁠ ⁠1 liter of milk
•⁠ ⁠3 cups of sugar
•⁠ ⁠1 pinch of baking soda
•⁠ ⁠2 tablespoons butter

*Preparation:*
1.⁠ ⁠*Combine Ingredients:* In a large pot, mix the milk with the sugar and baking soda over medium heat. Stir constantly until it begins to boil.
2.⁠ ⁠*Cook and Thicken:* Continue stirring the mixture until it thickens and starts to turn light brown, loosening from the bottom of the pot (this may take about 1 hour or more).
3.⁠ ⁠*Cool Slightly:* Turn off the heat and let the mixture cool slightly. Stir a bit more to achieve a thicker consistency.
4.⁠ ⁠*Prepare the Surface:* Grease a large surface with butter and pour in the thickened mixture.
5.⁠ ⁠*Cool and Cut:* Let the mixture cool completely, then cut it into pieces before serving.

*Hashtags:*

"One Night Stand" Dessert in 10 Minutes 🍰✨

A real lightning recipe! Everyone is obsessed with Biscoff, and this no-bake Biscoff layered cheesecake cup is sure to be a hit.

*Easy 6-Ingredient Dessert Cups*

*Ingredients:*
•⁠ ⁠Lotus Biscoff Cookies: 7 oz for crumbs, 5 for garnish
•⁠ ⁠Milk: 1 ¾ cups
•⁠ ⁠Custard Powder: 1 ½ tablespoons
•⁠ ⁠Sugar: 2 tablespoons total
•⁠ ⁠Whipping Cream: 1 ¾ cups
•⁠ ⁠Vanilla Powder/Essence: A pinch

*Instructions:*
1.⁠ ⁠*Prepare the Crumbs:* Grind the Lotus Biscoff cookies in a food processor until fine.
2.⁠ ⁠*Mix the Custard:* In a bowl, combine ¼ cup of milk with the custard powder, whisking until smooth.
3.⁠ ⁠*Cook the Custard:* In a pan, heat the remaining milk with 1 tablespoon of sugar. Gradually add the custard mixture, whisking constantly until it thickens. Remove from heat and allow to cool.
4.⁠ ⁠*Whip the Cream:* In a separate bowl, whip the cream, remaining sugar, and vanilla until stiff peaks form.
5.⁠ ⁠*Assemble the Cups:* In 5 glasses, layer the cookie crumbs, custard, and whipped cream.
6.⁠ ⁠*Garnish and Serve:* Top each dessert cup with a Biscoff cookie and additional crumbs. Enjoy!

*Tips:*
•⁠ ⁠*Substitutions:* Regular biscuits can replace Lotus Biscoff cookies.
•⁠ ⁠*Make-Ahead:* Prepare the components in advance and assemble just before serving.
•⁠ ⁠*Storage:* Store any leftover cups in the fridge for up to 24 hours (note that the texture may change).
•⁠ ⁠*Vanilla Variations:* Substitute vanilla extract for vanilla powder or essence.
•⁠ ⁠*Toppings:* Enhance with chocolate shavings, caramel sauce, or your favorite fruits.

*Hashtags:*

Eat Healthy, Live Healthy 😜😜

*Ingredients:*

*For the Fried Chicken:*
•⁠ ⁠4 chicken drumsticks
•⁠ ⁠4 chicken thighs
•⁠ ⁠2 cups buttermilk
•⁠ ⁠2 teaspoons salt
•⁠ ⁠1 teaspoon black pepper
•⁠ ⁠1 teaspoon paprika
•⁠ ⁠2 cups all-purpose flour
•⁠ ⁠1 teaspoon garlic powder
•⁠ ⁠Vegetable oil for frying

*For the Mashed Potatoes:*
•⁠ ⁠2 pounds potatoes, peeled and cubed
•⁠ ⁠1/2 cup milk
•⁠ ⁠1/4 cup butter
•⁠ ⁠Salt and pepper to taste

*Garnish:*
•⁠ ⁠Chopped chives

*Preparation:*

*Marinate the Chicken:*
1.⁠ ⁠In a large bowl, whisk together buttermilk, salt, pepper, and paprika.
2.⁠ ⁠Add the chicken pieces, making sure they are fully submerged.
3.⁠ ⁠Cover and refrigerate for at least 1 hour, or overnight for best results.

*Prepare the Mashed Potatoes:*
1.⁠ ⁠Boil the potatoes in salted water until tender, about 15-20 minutes.
2.⁠ ⁠Drain and return to the pot.
3.⁠ ⁠Add milk and butter, and mash until smooth and creamy.
4.⁠ ⁠Season with salt and pepper to taste.
5.⁠ ⁠Keep warm.

*Fry the Chicken:*
1.⁠ ⁠Heat oil in a deep fryer or large pot to 350°F (175°C).
2.⁠ ⁠Mix flour with garlic powder in a shallow dish.
3.⁠ ⁠Remove chicken from buttermilk, allowing excess to drip off.
4.⁠ ⁠Dredge chicken in the flour mixture, coating thoroughly.
5.⁠ ⁠Fry in batches until golden brown and cooked through, about 15 minutes per batch.
6.⁠ ⁠Drain on paper towels.

*Assemble and Serve:*
1.⁠ ⁠Serve the fried chicken hot with the mashed potatoes on the side.
2.⁠ ⁠Sprinkle chopped chives over the mashed potatoes for garnish.

*Serving Size:* 4 servings

*Prep Time:* 30 minutes (plus marinating)

*Cook Time:* 45 minutes

*Calories:* Approx. 900 per serving

*Hashtags:*

Simple Flourless Banana Pancake 😋

*Ingredients:*
•⁠ ⁠3 ripe bananas
•⁠ ⁠2 cups rolled oats
•⁠ ⁠2 large eggs
•⁠ ⁠¼ cup honey
•⁠ ⁠1 teaspoon baking powder

*Instructions:*
1.⁠ ⁠Preheat your oven to 180°C (350°F). Lightly grease a baking mold with spray oil to prevent sticking.
2.⁠ ⁠Combine all the ingredients in a food processor or blender. Blend until the mixture is smooth.
3.⁠ ⁠Pour the batter into the prepared mold. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
4.⁠ ⁠Allow the pancake to cool, then store it in the refrigerator.

*Hashtags:*

Crispy French Fries 😋😍🥰👌👩‍🍳

*Ingredients:*
•⁠ ⁠3 potatoes
•⁠ ⁠3 red peppers
•⁠ ⁠Parsley (to taste)
•⁠ ⁠5 tablespoons cornstarch
•⁠ ⁠100g cheddar cheese, grated
•⁠ ⁠1 teaspoon salt
•⁠ ⁠Oil (for frying)

*How to Make Crispy French Fries Recipe with 3 Potatoes:*

1.⁠ ⁠*Boil the Potatoes:*
- Peel and chop the potatoes.
- Place the chopped potatoes in a suitable saucepan and add enough water to cover them.
- Boil until the potatoes are tender.

2.⁠ ⁠*Prepare the Potato Mixture:*
- Mash the boiled potatoes until smooth.
- Add the chopped red peppers, chopped parsley, grated cheddar cheese, salt, and cornstarch to the mashed potatoes.
- Knead the mixture until well combined.

3.⁠ ⁠*Shape the Fries:*
- Roll out the potato dough with a rolling pin.
- Cut the dough into equal parts using a pastry cutter or knife.

4.⁠ ⁠*Fry the Fries:*
- Heat a generous amount of oil in a frying pan.
- Fry the potato pieces, turning them to ensure both sides are golden brown.

5.⁠ ⁠*Serve:*
- Serve the crispy fries hot.

*Bon Appetit!*

*Hashtags:*

Creamy Ham and Potato Soup 🍲

# # # # Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 carrot, sliced into thin rounds
- 3 cups red potatoes, chopped into large bite-sized pieces (jackets on)
- 1/2 lb sweet deli ham, cut into strips
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 2 teaspoons dried parsley
- 3 cups low sodium chicken broth
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- Salt and pepper, to taste

# # # # Instructions:

1. *Sauté Vegetables and Ham:*
- In a large stockpot, heat the olive oil over medium heat.
- Add the chopped onion, celery, carrot, red potatoes, and deli ham.
- Cook until the onions and ham start to crisp on the edges, approximately 5-7 minutes.
- Add the minced garlic, onion powder, and dried parsley, and cook for 1 minute.

2. *Simmer the Soup:*
- Stir in the low sodium chicken broth.
- Simmer until the potatoes are tender, approximately 15 minutes.

3. *Prepare the Cream Base:*
- In a separate skillet, melt the butter over low heat.
- Whisk in the flour and cook for 3-4 minutes, stirring constantly to avoid lumps.
- Slowly whisk in the milk, continuing to whisk until the mixture is smooth and thickened.

4. *Combine and Finish:*
- Slowly whisk or stir the thickened milk mixture into the soup.
- Simmer until the soup is warmed through.
- Season with salt and pepper to taste.

# # # # Enjoy your Creamy Ham and Potato Soup!

Deviled Eggs 😋😍

# # # # Ingredients:
- 14 hard-cooked eggs
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1/3 cup crumbled cooked bacon
- 1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
- 2 tablespoons chopped fresh chives or scallion (green onion) tops

# # # # Directions:

1. *Prepare the Eggs:*
- Slice the eggs in half lengthwise.
- Remove the yolks and place them in a medium bowl.
- Reserve 24 white halves for filling, and finely chop the remaining 4 white halves.

2. *Make the Filling:*
- Mash the yolks with a fork until smooth.
- Add the mayonnaise, sour cream, Dijon mustard, lemon juice, and black pepper. Mix well.
- Stir in the chopped egg whites, crumbled bacon, shredded Cheddar cheese, and chopped chives or scallion tops.

3. *Fill the Egg Halves:*
- Spoon about 1 heaping tablespoon of the yolk mixture into each reserved egg white half.

4. *Serve and Enjoy:*
- Arrange the filled eggs on a serving platter.
- Optionally, garnish with additional chopped chives or a sprinkle of paprika for extra color.

# # # # Enjoy your delicious Deviled Eggs!

Chinese Pepper Steak with Onions

# # # # Ingredients:
- 1.5 lb beef strips (thinly sliced round steaks, cut into strips)
- 1 green bell pepper, cut into thick slices
- 1 red bell pepper, cut into thick slices
- 1/2 onion, cut into thick slices
- 1/4 teaspoon garlic powder
- 1 1/2 cups beef broth
- 1/4 teaspoon ground ginger
- 3 tablespoons soy sauce
- 1/4 teaspoon black pepper
- 2 teaspoons brown sugar
- 1 tablespoon cornstarch

# # # # Directions:

1. *Prepare the Ingredients:*
- Place the beef strips, bell peppers, and onions in an electric pressure cooker.

2. *Season and Add Broth:*
- Sprinkle garlic powder, ground ginger, and black pepper over the beef and vegetables.
- Add brown sugar and soy sauce on top.
- Pour the beef broth into the Instant Pot and stir to combine.

3. *Cook the Mixture:*
- Secure the lid on the pressure cooker and set it to high pressure for 15 minutes.
- Once done, perform a quick release for tender meat, or a natural release for a fall-apart texture.

4. *Thicken the Sauce:*
- Remove the lid and press the Cancel button. Switch the pressure cooker to sauté mode.
- In a small bowl, mix 1/4 cup cold water with the cornstarch until smooth.
- Stir the cornstarch mixture into the Instant Pot.
- Bring to a boil and cook for 3 to 5 minutes, until the sauce thickens.

# # # # Enjoy your Chinese Pepper Steak with Onions!

Banana Split Pie 🍌

# # # # Ingredients:
- 1 stick butter, melted
- 1 box graham cracker crumbs
- 1 stick butter, softened
- 2 eggs
- 2 cups confectioners’ sugar
- 5 bananas, sliced
- 1 (15-ounce) can crushed pineapple, undrained
- 1 (16-ounce) container Cool Whip, thawed
- 1 (4-ounce) jar maraschino cherries, stemmed
- 1/2 cup pecans, chopped
- Chocolate syrup (optional)

# # # # Instructions:

1. *Prepare the Crust:*
- In a 9×13 glass or porcelain dish, combine the melted butter and graham cracker crumbs.
- Use a fork to mix until the crumbs are fully coated with butter.
- Firmly press the mixture into the bottom of the pan to form the crust.

2. *Prepare the Filling:*
- In a medium bowl, cream together the softened butter, eggs, and confectioners’ sugar.
- Beat the mixture for 15 minutes until smooth and fluffy.
- Spread the butter and sugar mixture evenly over the graham cracker crust.

3. *Layer the Fruit:*
- Arrange the sliced bananas evenly on top of the butter and sugar layer.
- Spread the crushed pineapple evenly over the banana slices.

4. *Add the Toppings:*
- Evenly spread the thawed Cool Whip over the pineapple layer.
- Garnish with maraschino cherries and chopped pecans.
- Drizzle with chocolate syrup if desired.

5. *Chill and Serve:*
- Refrigerate the pie for at least 2 hours or overnight to set.
- Store in the refrigerator for up to a week.

# # # # Enjoy your delightful Banana Split Pie!

Big Boy’s Fresh Strawberry Pie

# # # # Ingredients:
- 1 frozen pie crust
- 1 1/4 cups sugar
- 3 tbsp cornstarch
- 1 1/4 cups water
- 3 tbsp strawberry jelly
- 2 cups strawberries, sliced

# # # # Instructions:

1. *Prepare the Crust:*
- Bake the frozen pie crust according to the package directions.
- Remove from the oven and allow to cool for 30 minutes.

2. *Make the Filling:*
- In a small saucepan over medium heat, whisk together the sugar, cornstarch, and water.
- Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes, or until thickened.
- Whisk in the strawberry jelly until fully incorporated.
- Remove from heat and set aside to cool.

3. *Assemble the Pie:*
- Add the sliced strawberries to the cooled pie crust.
- Pour the cooled strawberry jelly mixture over the strawberries.
- Refrigerate for a few hours until set.

# # # # Enjoy your delicious Big Boy’s Fresh Strawberry Pie!

Butter Pecan Cake Recipe

# # # # Ingredients

*Cake:*
- 1-1/4 cups butter, softened, divided
- 2-2/3 cups chopped pecans
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup milk
- 4 eggs

*Frosting:*
- 8 to 8-1/2 cups confectioners' sugar
- 1 can (5 ounces) evaporated milk
- 2 teaspoons vanilla extract
- 1 cup butter, softened

# # # # Directions

1. *Toast the Pecans:*
- Preheat your oven to 350°F (175°C).
- Place the chopped pecans and 1/4 cup of the butter in a baking pan.
- Bake for 20-25 minutes, stirring frequently until the pecans are toasted.
- Set aside to cool.

2. *Prepare the Cake Batter:*
- In a large bowl, cream the sugar and the remaining butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Add the dry ingredients to the creamed mixture alternately with the milk, beating well after each addition.
- Stir in 1-1/3 cups of the toasted pecans.

3. *Bake the Cake:*
- Pour the batter into three greased and floured 9-inch round baking pans.
- Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
- Cool in the pans for 10 minutes before removing to wire racks to cool completely.

4. *Make the Frosting:*
- In a large bowl, cream the butter and confectioners' sugar until light and fluffy.
- Add the evaporated milk and vanilla extract, beating until smooth.
- Stir in the remaining toasted pecans.

5. *Assemble the Cake:*
- Spread frosting between the cake layers, and then over the top and sides of the cake.
- Slice, serve, and enjoy!

# # # # Yield:
- 12-16 servings

# # # Enjoy your Butter Pecan Cake!

Banana Bread Cinnamon Rolls 🍌

*Ingredients:*

*For the Dough:*
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/2 cup melted unsalted butter
- 2 large eggs
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 cup mashed banana (about 2-3 medium bananas)

*For the Filling:*
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup chopped walnuts (optional)

*For the Icing:*
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract

*Directions:*

1. *Prepare the Dough:*
- In a large bowl, mix warm milk with yeast and sugar. Let it sit for 5 minutes until foamy.
- Add melted butter, eggs, salt, and mashed banana. Mix well.
- Gradually add flour, stirring until the dough comes together. Knead on a lightly floured surface for about 10 minutes.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

2. *Prepare the Filling:*
- Combine softened butter, brown sugar, and cinnamon in a bowl.

3. *Assemble the Rolls:*
- Roll out dough on a floured surface into a 20x14-inch rectangle.
- Spread the filling evenly over the dough and sprinkle with chopped walnuts, if using.
- Roll up tightly from the long side. Cut into 12 rolls and place in a greased baking dish.
- Cover and let rise again for 30 minutes.

4. *Bake:*
- Preheat oven to 350°F (175°C).
- Bake for 25-30 minutes, or until golden brown.

5. *Prepare the Icing:*
- Beat cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Spread over warm rolls.

*Prep Time:* 2 hours
*Cooking Time:* 30 minutes
*Total Time:* 2 hours 30 minutes
*Calories:* 450 kcal per serving
*Servings:* 12

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Stuffed Mushroom Dip

*Ingredients:*

- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup chopped baby bella mushrooms
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional, for topping)
- Chopped parsley for garnish

*Directions:*

1. *Preheat Oven:*
- Preheat your oven to 350°F (175°C).
- Grease a baking dish with butter or cooking spray.

2. *Prepare the Mixture:*
- In a mixing bowl, combine softened cream cheese, sour cream, mayonnaise, Parmesan cheese, and mozzarella cheese. Mix until smooth and well combined.
- Stir in chopped mushrooms, minced garlic, chopped parsley, salt, and pepper.

3. *Assemble the Dip:*
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- If desired, sprinkle breadcrumbs evenly over the top of the dip.

4. *Bake:*
- Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and the top is lightly golden.

5. *Serve:*
- Remove from the oven and garnish with chopped parsley.
- Serve hot with bread slices, crackers, or vegetable sticks.

*Prep Time:* 10 minutes
*Cooking Time:* 30 minutes
*Total Time:* 40 minutes
*Calories:* 180 kcal per serving
*Servings:* 8

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Grandma's Famous Chicken Bubble Biscuit Bake Casserole

"My grandma has been making this for as long as I can remember! It's a staple at family gatherings, and my friends have all become obsessed with it too. Don't judge it by appearance, it's amazing! Thank you for keeping my recipes in mind!"

👇

*Ingredients:*

- 3 cups cooked chopped chicken, or canned chicken
- 2 cans cream of chicken soup
- 1 1/2 cups sour cream
- 1 cup grated cheese
- 2 tablespoons Ranch dressing mix
- 1/4 cup cooked, chopped bacon
- 1 (12 oz) can refrigerator Grands Jr Biscuits
- 1 additional cup grated cheese for top of casserole

*How To Make Chicken Bubble Biscuit Bake Casserole:*

1. *Preheat Oven:*
- Preheat your oven to 350°F (175°C).
- Lightly spray a 9 x 13-inch pan with cooking spray. Set aside.

2. *Prepare the Mixture:*
- In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, 1 cup grated cheese, Ranch dressing mix, and bacon.
- Cut each biscuit into 4 pieces and toss with the chicken mixture.

3. *Assemble the Casserole:*
- Pour the chicken mixture into the prepared pan.
- Top with the remaining cup of grated cheese.

4. *Bake:*
- Bake for 25-35 minutes, or until bubbly and the biscuits are golden brown.

*Prep Time:* 15 minutes
*Cooking Time:* 25-35 minutes
*Total Time:* 40-50 minutes
*Servings:* 8

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Watermelon Kiwi and Green Grape Salad 🍇🍉

*Ingredients:*

- 3 cups watermelon, cubed
- 3 kiwis, peeled and sliced
- 2 cups green grapes
- Fresh mint leaves, chopped (optional)
- Juice of 1 lime
- 1 tablespoon honey (optional)

*Instructions:*

1. *Prepare the Ingredients:*
- *Cube the Watermelon:* Start by cubing the watermelon into bite-sized pieces.
- *Peel and Slice the Kiwis:* Peel the kiwis and slice them into rounds or halves.
- *Wash the Green Grapes:* Rinse the green grapes thoroughly.

2. *Combine the Ingredients:*
- *Mix the Fruit:* In a large bowl, combine the cubed watermelon, sliced kiwis, and green grapes.

3. *Make the Dressing:*
- *Prepare the Dressing:* In a small bowl, mix the lime juice and honey (if using) until well combined.

4. *Dress the Salad:*
- *Drizzle the Dressing:* Drizzle the lime juice mixture over the fruit salad.
- *Toss the Salad:* Toss gently to ensure all the fruit is coated with the dressing.

5. *Garnish:*
- *Add Fresh Mint:* Sprinkle with chopped fresh mint leaves for an extra burst of freshness (optional).

6. *Serve:*
- *Chill and Serve:* Serve immediately or chill in the refrigerator for 15-30 minutes before serving to let the flavors meld together.

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Marry Me Chicken

*Ingredients:*

- 6 Chicken Thighs
- Onion powder
- Garlic powder
- Cajun seasoning
- Pepper
- Paprika
- Italian herbs
- Olive oil

*For the Sauce:*

- 2 tbsp Butter
- 2 tbsp fresh minced Garlic
- 1/2 cup Chicken broth
- 1/3 cup Heavy whipping cream
- Sun-dried Tomatoes
- 1 tbsp White cooking wine
- 1/2 cup Fresh shredded Parmesan or Italian cheese
- Salt
- Pepper
- Italian herbs

*Directions:*

1. *Preheat Oven:* Preheat your oven to 400°F (200°C).

2. *Season and Sear Chicken:*
- Season the chicken thighs with onion powder, garlic powder, Cajun seasoning, pepper, paprika, and Italian herbs to your liking.
- Heat olive oil in a skillet over medium-high heat. Pan sear the chicken thighs on both sides until browned. Transfer to a separate baking pan.

3. *Prepare the Sauce:*
- In the same skillet, melt butter and add minced garlic. Cook for about 3 minutes until fragrant.
- Add chicken broth, sun-dried tomatoes, and heavy whipping cream to the skillet. Stir to combine.
- Add seasoning (salt, pepper, Italian herbs) and let the sauce simmer.
- Gradually add shredded Parmesan or Italian cheese while constantly stirring until the cheese is melted and the sauce is creamy.

4. *Bake Chicken:*
- Pour the sauce over the seared chicken thighs in the baking pan.
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through.

5. *Serve:*
- Serve the Marry Me Chicken over mashed potatoes, or pair it with pasta, rice, or crusty bread to soak up the delicious sauce.

*Recipe Notes:*

- Adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes.
- For a healthier option, you can use half-and-half or milk instead of heavy cream, though the sauce may be slightly thinner.

*Nutrition Facts:*
(Nutritional values are approximate and may vary based on portion size and specific ingredients used.)
- *Serving Size:* 1 chicken thigh with sauce
- *Calories:* 450
- *Total Fat:* 28g
- *Saturated Fat:* 14g
- *Cholesterol:* 160mg
- *Sodium:* 550mg
- *Total Carbohydrates:* 8g
- *Dietary Fiber:* 1g
- *Sugars:* 3g
- *Protein:* 41g

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Pillsbury Biscuit Garlic Butter Cheese Bombs

*Ingredients:*

- 1 (16 oz) container of refrigerated biscuit dough (8 biscuits)
- 4 ounces mozzarella cheese (soft, shredded, or diced string cheese)
- 4 tbsp melted butter (half a stick)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Pinch of salt

*Directions:*

1. *Preheat Oven:* Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. *Prepare the Biscuits:*
- Open the container of refrigerated biscuit dough and separate the biscuits.
- Flatten each biscuit into a 3-inch circle.

3. *Add the Cheese:*
- Place a piece of mozzarella cheese in the center of each biscuit dough circle.
- Fold the edges of the dough up and around the cheese, pinching to seal and form a ball.

4. *Season and Bake:*
- Place the cheese-filled biscuit bombs seam-side down on the prepared baking sheet.
- In a small bowl, combine the melted butter, garlic powder, Italian seasoning, and a pinch of salt.
- Brush the tops of the biscuit bombs with the seasoned butter mixture.

5. *Bake:*
- Bake in the preheated oven for 12-15 minutes, or until the biscuit bombs are golden brown and the cheese is melted and gooey.

6. *Serve:*
- Serve the garlic butter cheese bombs warm. Enjoy them on their own or with a dipping sauce of your choice.

*Prep Time:* 10 minutes
*Cooking Time:* 15 minutes
*Total Time:* 25 minutes
*Calories:* Approx. 180 kcal per bomb
*Servings:* 8 biscuit bombs

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Philly Cheesesteak Pasta

Enjoy the best of both worlds with this hearty Philly Cheesesteak Pasta! Tender pasta, savory beef, and a creamy, cheesy sauce make for a comforting and satisfying meal that the whole family will love.🍝🧀

*Ingredients:*

- 12 oz pasta (penne or rigatoni)
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

*Directions:*

1. *Cook the Pasta:* Follow the package instructions to cook the pasta until al dente. Drain and set aside.

2. *Brown the Beef:* In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon.

3. *Sauté Vegetables:* Add the chopped onion, bell pepper, mushrooms, and minced garlic to the skillet. Cook for 5-7 minutes until the vegetables are tender.

4. *Add Broth:* Pour in the beef broth and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld.

5. *Add Cream:* Stir in the heavy cream and let it simmer for another 5 minutes until the sauce thickens slightly.

6. *Incorporate Cheese:* Add shredded provolone and mozzarella cheese to the skillet, stirring until the cheese melts and the sauce becomes creamy.

7. *Season and Combine:* Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss to coat it with the sauce.

8. *Garnish and Serve:* Garnish with chopped parsley before serving.

*Prep Time:* 15 minutes
*Cooking Time:* 25 minutes
*Total Time:* 40 minutes
*Calories:* Approx. 550 kcal per serving
*Servings:* 6

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Philly Cheesesteak Pasta

*Ingredients:*

- 1 lb ground beef
- 1 green bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz cream cheese
- 1 cup beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 lb pasta (penne or rigatoni)
- Salt and pepper to taste
- 1 tablespoon olive oil

*Directions:*

1. *Cook the Pasta:* Follow the package instructions to cook the pasta until al dente. Drain and set aside.

2. *Sauté Vegetables:* In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until the vegetables are soft, about 5 minutes.

3. *Add Garlic:* Add the minced garlic and cook for another minute until fragrant.

4. *Cook Beef:* Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat.

5. *Combine Ingredients:* Reduce the heat to low and stir in the cream cheese until melted and combined. Pour in the beef broth and heavy cream, stirring until the mixture is smooth and heated through. Add the shredded provolone cheese, stirring until melted and well incorporated.

6. *Season:* Season with salt and pepper to taste.

7. *Mix with Pasta:* Add the cooked pasta to the skillet and toss to coat evenly with the sauce.

8. *Serve:* Serve immediately and enjoy!

*Prep Time:* 10 minutes | *Cooking Time:* 20 minutes | *Total Time:* 30 minutes
*Calories:* Approx. 650 kcal per serving | *Servings:* 6

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Banana Pecan Caramel Layer Cake🍌🍰

*Ingredients:*

*For the Cake:*
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups mashed ripe bananas (about 3 large bananas)
- 1 cup buttermilk
- 1 cup chopped pecans

*For the Caramel Frosting:*
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ cup heavy cream
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (for garnish)

*Directions:*

1. *Preheat Oven:* Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

2. *Prepare the Cake:*
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas.
- Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
- Fold in the chopped pecans.

3. *Bake the Cake:*
- Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

4. *Prepare the Caramel Frosting:*
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and let cool slightly.
- Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream until the desired consistency is reached.

5. *Assemble the Cake:*
- Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers.
- Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans.
- Allow the frosting to set slightly before serving.

*Prep Time:* 30 minutes | *Cooking Time:* 30 minutes | *Total Time:* 1 hour 30 minutes
*Calories:* 600 kcal per serving | *Servings:* 12

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