Emily Recipes

No-Bake Peanut Butter Pie
Creamy No-Bake Peanut Butter Pie Delight
Ingredients:

1 9-inch graham cracker crust
1 cup creamy peanut butter
1 cup powdered sugar
1 8 oz. package cream cheese, softened
1 8 oz. tub whipped topping, thawed
1/2 cup chopped peanuts (optional)
Chocolate syrup for drizzling (optional)
Directions:

In a large mixing bowl, beat together the cream cheese and peanut butter until smooth and creamy.
Gradually add in the powdered sugar, mixing until fully incorporated.
Fold in the whipped topping until the mixture is well combined and fluffy.
Spoon the peanut butter mixture into the graham cracker crust, spreading it evenly.
Sprinkle chopped peanuts on top if desired.
Drizzle with chocolate syrup for an extra touch of decadence.
Refrigerate the pie for at least 4 hours or until firm.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes (including chilling time)

Kcal: 320 kcal per serving | Servings: 8 servings

Heavenly Neapolitan CreamCupcakes
Ingredients:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup strawberry jam
1/2 cup vanilla frosting
1/2 cup chocolate frosting
1/2 cup whipped cream
Chocolate shavings for garnish
Directions:
Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking powder, baking soda, and salt; gradually mix into the butter mixture alternately with the milk.
Divide the batter into three portions. Stir cocoa powder into one portion, strawberry jam into another, and leave the third portion plain.
Fill each cupcake liner with a layer of chocolate batter, followed by strawberry batter, and finally the plain batter.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
Cut a small hole in the center of each cooled cupcake and fill with whipped cream.
Frost the cupcakes with vanilla and chocolate frosting, then drizzle with melted chocolate and garnish with chocolate shavings.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 12 cupcakes

Easy Creamy Taco Mac
Decadent Southwestern Taco Mac & Cheese
Ingredients:
1 lb ground beef
8 oz macaroni pasta
1 packet taco seasoning
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup milk
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 can (4 oz) green chiles, optional
Salt and pepper to taste
Fresh cilantro, for garnish
Directions:
Cook macaroni according to package instructions; drain and set aside.
In a large skillet, brown the ground beef over medium heat. Drain excess fat.
Add the diced onion and minced garlic to the skillet with beef and sauté until onions are translucent.
Stir in the taco seasoning, diced tomatoes, and green chiles (if using). Cook for 5 minutes.
Lower the heat and add the cooked macaroni, milk, and cheeses to the skillet. Stir until cheeses are melted and the mixture is well combined.
Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 550 kcal | Servings: 4 servings

Butterfinger Reese's Fudge 🍫
📋 Ingredients:
- 2 cups white chocolate chips
- 2 tablespoons butter
- 1 (16 ounce) container vanilla frosting
- 1 cup Butterfinger baking bits, divided
- 1 cup mini Reese’s Pieces, divided
👩‍🍳 Directions:
1. In a microwave-safe bowl, melt the white chocolate chips and butter together in 30-second intervals until smooth.
2. Stir in the vanilla frosting until well combined.
3. Mix in half of the Butterfinger baking bits and half of the mini Reese’s Pieces.
4. Pour the fudge mixture into a lined or greased pan and spread it out evenly.
5. Sprinkle the remaining Butterfinger baking bits and mini Reese’s Pieces on top.
6. Refrigerate the fudge for at least 2 hours to set.
7. Once set, cut into squares and enjoy this delicious Butterfinger Reese's Fudge! 🎉

Cheesy Beef Taco Pasta
3 pounds of ground beef
1 box of small shells
1 pack of Velveeta cheese
Hand full of sharp cheddar cheese
2 packs of taco seasoning
1 Can of original Rotel 
1/2 cup of milk
———————————————
Brown the ground beef and drain
Boil water for the shells then drain once cooked
Cut up full block of velveeta place in pan that you cooked the beef in and while the cheese is melting add the milk continue to mix until
Combined
Add the shells to the cheese and the beef mix well
Then add the taco seasoning and the rotel mix together well then add a handful of cheddar cheese mix well then serve

Red Velvet Oreo Cheesecake 🎂
A decadent dessert combining the richness of red velvet cake and creamy Oreo cheesecake!
Ingredients:
Red Velvet Cake Bottom/Crumbs:
1 1/2 cups all-purpose flour
2 tsp unsweetened cocoa powder
1/2 tsp salt
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
1/2 cup sour cream (room temperature)
1/4 cup vegetable oil
2 tsp pure vanilla extract
2 large eggs (room temperature)
4 tsp red food coloring
2/3 cup buttermilk (room temperature)
1 tsp baking soda
1 tsp white vinegar
Oreo Cheesecake Filling:
10 Oreos (filling removed, wafers crushed)
24 oz full-fat cream cheese (room temperature)
Oreo filling (from above)
1 cup granulated sugar
1 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 cup sour cream (room temperature)
1 tbsp pure vanilla extract
3 large eggs + 1 egg yolk (room temperature)
15 Oreos (chopped)
Ganache Topping:
1 cup dark chocolate chips
1/2 cup heavy cream
To Decorate:
1 can store-bought cream cheese frosting
8 Oreos (chopped)
Directions:
Red Velvet Cake Bottom: Preheat oven to 350°F. Line a 9-inch springform pan and an 8-inch round cake pan with parchment paper and spray with non-stick spray. Whisk together flour, cocoa, and salt. In another bowl, cream butter and sugar until fluffy. Mix in sour cream, oil, vanilla, eggs, and red food coloring. Gradually incorporate dry ingredients and buttermilk, followed by baking soda and vinegar. Divide batter between the two pans and bake for 18-20 minutes. Cool completely.
Oreo Cheesecake Filling: Blend Oreo wafers into fine crumbs. Beat cream cheese with Oreo filling, sugar, and cornstarch until smooth. Add sour cream, vanilla, whole eggs, and egg yolk, mixing well. Fold in Oreo crumbs and chopped Oreos. Pour cheesecake mixture over the cooled cake base in the springform pan.
Baking: Bake in a water bath at 300°F for about 1 hour and 30 minutes. Allow to cool gradually in the oven, then refrigerate overnight.
Ganache Topping: Microwave chocolate chips and heavy cream, stirring until smooth. Pour over chilled cheesecake.
To Decorate: Crumble the reserved red velvet cake and press onto the sides of the cheesecake. Decorate with cream cheese frosting and chopped Oreos.
Prep Time:
Prep: 1 hour
Cook: 1 hour 50 minutes
Total Time: Approximately 11 hours 50 minutes (including cooling and chilling time)
Servings: 12
Tips:
Use room temperature ingredients for a smoother filling.
Cool the cheesecake gradually to prevent cracking.
Decorate creatively for a stunning presentation.

Cheesy Beef Burrito Wrap
Ingredients:
• 1 lb lean ground beef
• 1 cup Nacho Cheese Sauce
• ½ cup sour cream
• 1 can Rotel (green chilis with diced tomatoes)
• ½ cup chopped green peppers
• ½ cup diced onions
• 1 packet Taco Seasoning Mix
• Nacho Cheese flavored Doritos, crushed
• 4 flour tortilla wraps
• Shredded lettuce
Directions:
1. Brown the ground beef in a skillet and drain any excess fat.
2. Add onions and peppers, and sauté for 4 minutes.
3. Stir in the taco seasoning packet.
4. In a separate bowl, mix Rotel and Nacho Cheese Sauce together.
5. Place four tortillas on a flat surface.
6. Spoon a layer of the Nacho Cheese mixture down the center of each tortilla.
7. Top with the meat mixture, sour cream, onions, peppers, and crushed Doritos.
8. Fold in the sides of the tortillas and roll up like a burrito.
9. Heat a skillet over medium heat.
10. Place the wraps into the skillet and toast until crispy on both sides.
11. Serve immediately with shredded lettuce and any additional toppings you prefer.
12. Enjoy your delicious, homemade burritos!

Cheesy Beef Taco Pasta
Ingredients:
3 pounds ground beef
1 box small pasta shells
1 pack Velveeta cheese
1 handful sharp cheddar cheese
2 packs taco seasoning
1 can original Rotel
1/2 cup milk
Directions:
Cook the pasta shells according to the package instructions. Drain and set aside.
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the taco seasoning and Rotel to the beef, stirring to combine.
Reduce heat to low, then add the Velveeta cheese and milk to the skillet. Stir continuously until the cheese is fully melted and the mixture is creamy.
Add the cooked pasta shells to the skillet, mixing well to ensure all the pasta is coated with the cheesy beef mixture.
Sprinkle the sharp cheddar cheese on top and let it melt before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 8 servings

🍫 Triple Chocolate Cheesecake 🍰
Ingredients:
Crust:
20 Oreo cookies
5 tablespoons butter, melted
Cheesecake Filling:
⅓ cup unsweetened cocoa powder
1 ¾ cups granulated sugar
24 ounces cream cheese, room temperature
8 ounces bittersweet or semi-sweet chocolate, melted
½ cup heavy cream
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
Ganache:
¾ cup milk chocolate chips
½ cup heavy cream
Chocolate Whipped Cream:
1 cup plus 2 tablespoons heavy cream, divided
½ cup milk chocolate chips
Chocolate curls (optional)
Instructions:
Prepare the crust: Blend Oreos with butter and bake. Let cool.
Make the filling: Combine cocoa powder and sugar, blend with cream cheese, then add melted chocolate and cream. Mix in eggs and sour cream, pour over crust, and bake in a water bath.
Create the ganache: Microwave chocolate chips and cream, then spread over the cooled cheesecake.
Finish with whipped cream: Whip the cream with melted chocolate, then pipe onto the cheesecake.
Garnish: Add chocolate curls for a beautiful finish.
Prep Time: 1 hr | Cook Time: 1 hr 30 mins | Chill Time: 8 hrs | Total Time: 10 hrs 30 mins

Luxurious Easy Chocolate Tiramisu
Ingredients:
For the Chocolate Cake:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
For the Tiramisu Filling:
8 oz mascarpone cheese, softened
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup strong brewed coffee, cooled
2 tablespoons coffee liqueur (optional)
2 tablespoons unsweetened cocoa powder (for dusting)
Dark chocolate shavings (for garnish)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch baking pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared baking pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
In a large bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
Cut the cooled chocolate cake into small squares. Dip each square into the cooled coffee mixed with coffee liqueur (if using), and arrange them in a single layer in a serving dish.
Spread half of the mascarpone mixture over the cake layer. Repeat with another layer of dipped cake squares and the remaining mascarpone mixture.
Dust the top with cocoa powder and garnish with dark chocolate shavings. Refrigerate for at least 2 hours before serving.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes
Kcal: 350 kcal | Servings: 12 servings

Mouth-watering Reese's Peanut Butter Cup Cheesecake 😋🧀🍫
Ingredients:
1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
1 cup creamy peanut butter
15-20 Reese's peanut butter cups, chopped
1 cup heavy cream
1/2 cup chocolate chips
1/2 cup peanut butter chips
Caramel sauce for drizzling
Whipped cream for topping
Directions:
Preheat the oven to 325°F (163°C). In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the sour cream and vanilla extract, and mix until well combined.
Add the eggs one at a time, beating after each addition. Stir in the peanut butter until the mixture is smooth.
Fold in half of the chopped Reese's peanut butter cups into the batter. Pour the batter over the prepared crust and smooth the top.
Bake the cheesecake for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth. Let cool slightly.
Drizzle the chocolate ganache over the chilled cheesecake. Top with the remaining chopped Reese's peanut butter cups, peanut butter chips, and caramel sauce. Add whipped cream for garnish if desired.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 30 minutes
Kcal: 450 kcal per slice | Servings: 12 slices

Ingredients:
1 package (12 oz) cheese tortellini
1 tablespoon olive oil
1 large onion, sliced
1 green bell pepper, sliced
2 cups sliced mushrooms
1 pound thinly sliced beef steak
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup beef broth
2 tablespoons Worcestershire sauce
1 cup shredded provolone cheese
Directions:
Cook tortellini according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onions, bell peppers, and mushrooms. Sauté until vegetables are tender.
Increase heat to medium-high, add beef steak to the skillet, and season with salt and pepper. Cook until beef is browned.
Stir in beef broth and Worcestershire sauce, bring to a simmer, and cook for 5 minutes.
Reduce heat to low, add cooked tortellini to the skillet, and toss to combine. Sprinkle with provolone cheese and cover until cheese melts.
Serve hot, garnished with additional cheese if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 530 kcal | Servings: 4 servings

Bacon Cheeseburger Mac and Cheese
Ingredients:
1 pound elbow macaroni
1 tablespoon olive oil
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
6 slices bacon, cooked and crumbled
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
1/4 cup chopped pickles (optional)
Fresh parsley for garnish
Directions:
Cook Pasta:
Preheat oven to 350°F (175°C).
Cook elbow macaroni according to package directions until al dente.
Drain and set aside.
Prepare Beef Mixture:
In a large skillet, heat olive oil over medium heat.
Add chopped onion and garlic, and sauté until softened.
Add ground beef and cook until browned.
Season with salt and pepper.
Make Cheese Sauce:
In a medium saucepan, melt 2 tablespoons of butter over medium heat.
Stir in flour until combined.
Gradually whisk in milk and cook until thickened.
Stir in cheddar and mozzarella cheese until melted and smooth.
Season with salt and pepper.
Combine and Bake:
In a large mixing bowl, combine cooked macaroni, beef mixture, and cheese sauce.
Stir in crumbled bacon.
Transfer mixture to a greased 9x13-inch baking dish.
Sprinkle additional cheese on top if desired.
Bake:
Bake for 20-25 minutes, or until the top is golden and bubbly.
Serve:
Garnish with chopped pickles and fresh parsley before serving.
Nutrition:
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Calories: 520 per serving
Servings: 6
Enjoy your delicious Bacon Cheeseburger Mac and Cheese!

Creamy Butterscotch Cheesecake with a Buttery Crumble Topping 🍮
Rich and creamy cheesecake with a luscious butterscotch sauce and a delightful crumble topping.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Layer:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
For the Butterscotch Sauce:
1 cup brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 teaspoon vanilla extract
For the Crumble Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup unsalted butter, cold and cut into cubes
Directions:
Prepare the Crust:
Preheat the oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture evenly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then let cool.
Make the Cheesecake Layer:
4. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
5. Add the eggs, one at a time, beating well after each addition.
6. Mix in the vanilla extract and sour cream until fully combined.
7. Pour the cheesecake mixture over the cooled crust.
Prepare the Butterscotch Sauce:
8. In a small saucepan, combine the brown sugar, heavy cream, and butter.
9. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
10. Remove from heat and stir in the vanilla extract.
11. Let the sauce cool slightly before drizzling over the cheesecake layer.
Make the Crumble Topping:
12. In a small bowl, combine the flour, granulated sugar, and brown sugar.
13. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
14. Sprinkle the crumble topping evenly over the butterscotch sauce.

Crack Chicken Penne
Ingredients:
- 1 lb penne pasta
- 2 cups shredded cooked chicken
- 1 packet ranch seasoning mix
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup bacon, cooked and chopped
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Directions:
1. Cook penne pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent.
3. Reduce heat to low, add cream cheese and ranch seasoning mix, stirring until smooth and creamy.
4. Gradually pour in chicken broth and heavy cream, stirring continuously until the sauce is well combined.
5. Add shredded chicken, half of the cooked bacon, and shredded cheddar cheese to the skillet, stirring until the cheese is melted and the ingredients are well mixed.
6. Combine the cooked penne with the creamy chicken mixture, mixing thoroughly.
7. Garnish with the remaining bacon and fresh parsley before serving.
Enjoy your delicious Crack Chicken Penne!

🍫 Gooey Chocolate Caramel Turtle Cake Roll 🍰
Ingredients:
- **For the Cake:**
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- **For the Filling:**
- 1 cup caramel sauce
- 1/2 cup chopped pecans
- **For the Ganache:**
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy.
4. Add the oil, milk, and vanilla extract, and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Spread the batter evenly in the prepared pan.
7. Bake for 10-12 minutes, or until the cake springs back when touched.
8. While the cake is still warm, gently roll it up with the parchment paper from the short end. Let it cool completely.
For the Filling:
1. Unroll the cooled cake and spread the caramel sauce evenly over the surface.
2. Sprinkle chopped pecans on top of the caramel sauce.
3. Re-roll the cake, using the parchment paper to help.
For the Ganache:
1. In a small saucepan, heat the heavy cream until it just begins to simmer.
2. Remove from heat and add the chocolate chips, stirring until smooth and glossy.
3. Let the ganache cool slightly, then pour it over the rolled cake.
Prep Time: 20 minutes | Cooking Time: 10-12 minutes | Total Time: 1 hour 30 minutes | Servings: 8-10
Enjoy this indulgent chocolate caramel treat! 🍫🍰🍯

✨ Cheesecake Fudge ✨🍰
🍽️ Indulge in this rich and creamy Cheesecake Fudge, a delightful combination of cheesecake and fudge flavors on a graham cracker base.
Ingredients:
9 Graham Cracker squares 🍪
3 cups white chocolate chips 🍫
1 tbsp butter 🧈
Pinch of kosher salt 🧂
1 tsp pure vanilla extract 🌿
1 cup sweetened condensed milk 🥛
1 1/2 cups marshmallow Fluff 🍥
1 (3.4-oz) instant cheesecake pudding mix 🍮
Instructions:
1️⃣ Line a square (8-x-8” or 9-x-9”) baking pan with parchment paper then grease with cooking spray. Line the bottom of the pan with graham cracker squares so that the entire bottom of the pan is covered, trimming graham crackers if necessary.
2️⃣ In a small saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, butter, vanilla, and salt. Cook, stirring often, until melted and smooth.
3️⃣ Reduce heat to medium-low and add pudding mix; stir until completely dissolved.
4️⃣ Turn off heat and add marshmallow fluff. Stir until melted. Pour mixture over graham crackers.
5️⃣ Refrigerate until set, about 3 hours. Cut into small squares and enjoy your luxurious Cheesecake Fudge!

Mexican Chicken and Rice Bake
Here's a recipe for Mexican Chicken and Rice Bake ¹:
*Ingredients:*
- 2-3 pounds chicken breasts
- 2 cups cooked rice
- 1 15-ounce can black beans drained and rinsed
- 1 cup frozen corn kernels
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 16-ounce jar salsa
- 2 cups shredded cheddar cheese
- sour cream (optional)
- crema or queso (optional)
- chopped cilantro (optional)
*Instructions:*
1. Preheat oven to 400°F. Spray a 9x13 casserole dish with cooking spray.
2. Season chicken with salt, pepper and taco seasoning.
3. Add rice, beans, corn, garlic powder, 1 ½ cups salsa, salt and pepper to the casserole dish. Mix well.
4. Place chicken on top of rice mixture and cover with the remaining ½ cup salsa.
5. Bake uncovered for 30-35 minutes.
6. Sprinkle cheese over the top of the chicken, then return to the oven. Bake uncovered for 4-5 minutes or until cheese is melted.
7. Divide into portions, top with desired toppings and serve warm.

Dive into a slice of this decadent Hot Fudge Brownie Bread! It's rich, fudgy, and absolutely irresistible. Perfect for chocolate lovers! 😍✨
Ingredients:
1 Box of brownie mix
2 jars (12 oz each) of hot fudge sauce
3 large eggs
1/3 cup canola oil
Additional hot fudge sauce for topping
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C) and spray a loaf pan with baking spray.
Mix Ingredients:
In a large bowl, mix together the brownie mix, 1 jar of hot fudge sauce, 3 large eggs, and canola oil until well combined.
Bake:
Pour the mixture into the prepared loaf pan.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Allow the brownie bread to cool completely in the pan before transferring to a wire rack.
Top with Fudge:
Heat up the second jar of hot fudge sauce and pour over the cooled brownie bread.
Allow the hot fudge to harden before cutting and serving.
Enjoy:
Slice and enjoy this rich, fudgy treat!

Rich and Creamy Mint Chocolate Cheesecake 🍫🌿
📋 Ingredients:
For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos)
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup cocoa powder
- 4 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
For the ganache topping:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1/2 teaspoon peppermint extract
For garnish:
- Whipped cream
- Fresh mint leaves
- Chocolate shavings
👩‍🍳 Directions:
1. Preheat oven to 325°F. In a mixing bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
2. In a large mixing bowl, beat cream cheese, granulated sugar, brown sugar, and cocoa powder until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla extract, and peppermint extract. Fold in melted chocolate chips.
3. Pour the cheesecake filling over the cooled crust. Bake for 60-70 minutes until the center is set. Remove from the oven and let cool completely.
4. In a saucepan, heat heavy cream until just before boiling. Remove from heat and stir in chopped chocolate until smooth. Add peppermint extract and let cool slightly.
5. Pour the ganache over the cooled cheesecake. Refrigerate for at least 4 hours or overnight.
6. Before serving, garnish with whipped cream, fresh mint leaves, and chocolate shavings. Enjoy the rich and creamy mint chocolate cheesecake! 🎉

Cheesy Ranch Oven Roasted Potatoes
Ingredients:
4 large russet potatoes, scrubbed and diced
1/4 cup olive oil
1 packet ranch seasoning mix
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
Salt and pepper to taste
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Potatoes: In a large bowl, toss the diced potatoes with olive oil, ranch seasoning mix, salt, and pepper until evenly coated.
Bake: Spread the potatoes evenly on the prepared baking sheet. Roast for 25-30 minutes, or until golden and crispy, stirring halfway through.
Add Cheese: Sprinkle shredded cheddar cheese and grated Parmesan cheese over the potatoes. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Serve: Transfer the cheesy ranch potatoes to a serving dish and sprinkle with chopped fresh parsley if desired.

Indulge in the rich flavors of this Pecan Pie Cobbler - perfect for any occasion! 🥧✨
Ingredients:
1 box refrigerated pie crust, softened to room temperature
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup melted butter
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream (optional)
Directions:
Preheat the oven to 425 degrees F.
Grease a 13×9-inch glass baking dish with shortening or cooking spray.
Remove one pie crust from the pouch and unroll it on a work surface. Roll it into a 13×9-inch rectangle and place it in the dish, trimming the edges to fit.
In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and beaten eggs. Stir in the chopped pecans. Spoon half of the filling into the crust-lined dish.
Remove the second pie crust from the pouch, unroll it, and roll it into a 13×9-inch rectangle. Place the crust over the filling, trimming the edges to fit. Spray the crust with butter-flavor cooking spray.
Bake for 14 to 16 minutes or until browned. Reduce the oven temperature to 350 degrees.
Carefully spoon the remaining filling over the baked pastry and arrange pecan halves on top in a decorative fashion.
Bake for an additional 30 minutes or until set. Allow it to cool for 20 minutes on a cooling rack.
Serve warm, optionally with vanilla ice cream.

Banana Strawberry Cheesecake Fantasy
Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
2 ripe bananas, mashed
1/4 cup sour cream
1/4 cup heavy cream
Topping:
1 cup fresh strawberries, hulled and sliced
1/4 cup strawberry jam, warmed and strained
Instructions
Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove from the oven and let it cool.
Make the Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the sugar and vanilla extract, and beat until well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the mashed bananas, sour cream, and heavy cream until the mixture is smooth.
Bake the Cheesecake:
Pour the filling over the cooled crust.
Place the springform pan in a larger baking dish and add hot water to the baking dish until it reaches halfway up the sides of the springform pan.
Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Add the Topping:
Arrange the sliced strawberries on top of the chilled cheesecake.
Drizzle the warmed strawberry jam over the strawberries.