Creative Cooking Corner

Can’t believe I never thought of doing this!
Chili Cheese Corn Dog
Ingredients
8 corn dogs, cooked per package instructions
2 cups cooked chili, divided
1 cup (113 g) sharp cheddar cheese, finely shredded, divided
1 small onion, finely diced, divided
1 medium jalapeno pepper, seeded and finely diced, divided
Instructions
Carefully remove the wooden stick from the cooked corn dogs.
Slice each corn dog vertically down the center, about halfway through, being careful not to cut through all the way through the bottom.
Into the cut, add chili, cheese, onion, and jalapeno.
Serve warm!
Enjoy

I call this pepperoni bake kids call it delicious 3lbs hamburger cook 2 boxes Mac and cheese cook and dump these 2 and 2 cans of pizza sauce in your baking dish top with cheese and pepperoni add a little garlic seasoning for a pizza taste cook for about 15 mins

lasagna rolls were a hit in my house tn !
-10 lasagna noodles
-1lb ground beef
-1 roll sausage
-1 med onion diced
-3/4 container of ricotta
-big bag of shred mozzarella
-2 cans sauce
cooked down the onions then browned sausage/beef all together & drained, boiled & laid out noodles, spread ricotta meat blend and some mozzarella cheese on top, rolled (not too tight!), coat bottom of pan with sauce so noods dont stick then put them in pan, cover with sauce & cheese & bake at 425 for 20 min! i added seasoning to the ricotta and meat! served with garlic bread! made enough to feed 6 with leftovers for tomorrow:)

Frozen yogurt bars!
Greek yogurt
Strawberries and blueberries
Topped with granola
Freeze then chop/break into pieces
It’s really good!! 😋
Edit: a lot of questions about can you use a different yogurt? Absolutely
How do you store them? Ziplock bag or any air tight container in the freezer

Cool Whip cookies- 1box any flavor Cake mix, chocolate, red velvet, lemon, etc. 1- 8 ounce Cool Whip 1 egg mix altogether in bowl drop by teaspoonfuls into powdered sugar; place on cookie sheet. Bake at 350 degrees for 12 to 15 minutes, cool before removing from cookie sheet.

• Homemade Salisbury Steak with the fixin’ •
I think I’ll have a happy husband when he get home ♥️
| Recipe |
• 1 pound of beef mixed in bowl with breadcrumbs, ketchup, Worcestershire (aka wash your sister sauce) and finely chopped onions
• fry in pan with butter & garlic until cooked through. Remove patties from pan and set aside.
• without removing grease add a can of beef gravy, tablespoon of Dijon Mustard, 1/4 cup of beef broth, and corn starch if needs thickened. Bring this to a simmer. Add beef patties back into pan. Baste patties until gravy is thick and serve!

🤎Cinnamon Tortilla Chips.
•Flour Tortilla’s.
•6 Tbsp Butter. (Melted.)
•1/2 Cup Sugar.
•1 tsp Cinnamon.
So Easy! So Tasty! Smells So Good!
Preheat oven to 350°. Spray baking sheet. (I used parchment paper.) Mix sugar and cinnamon together in a small bowl. Put tortilla on baking sheet. Spread melted butter on tortilla. Sprinkle on sugar, cinnamon mixture. I used pizza cutter to cut tortilla into triangles, as if cutting a pizza. Use as many tortilla’s that you need to use up butter, sugar and cinnamon mixture. Bake 8-10 minutes.

🐶🍚 Easy Chicken and Rice Dog Food Recipe 🍚🐶
Ingredients:
2 cups brown rice
2 pounds lean ground chicken
2 cups spinach, chopped
1 large carrot, shredded (about 1 cup)
1 small zucchini, shredded (about 1 cup)
Instructions:
In a large pot or saucepan, combine 4 cups of water and brown rice. Bring to a boil, then lower heat to a simmer (medium-low to low heat) and cover.
Cook rice for 45 minutes or until rice is completely soft and cooked through and all the water is absorbed.
While the rice is cooking, cook the ground chicken in a large skillet over medium-high heat until no longer pink, about 6-8 minutes.
Add the spinach, carrot, and zucchini to the skillet with the chicken. Cook until the spinach wilts, and the other vegetables soften, about 3-4 minutes.
Take the chicken and vegetable mixture off the heat and set aside to cool.
When the rice is finished cooking, stir together the rice and ground chicken mixture.
Let cool completely before serving to your dog or storing for later.
Notes:
Storage:
To Store: Leftovers can be stored in an airtight container in the refrigerator no more than 2 hours after cooking the food. It will stay fresh for up to 4 days after that.
To Freeze: You can freeze the dog food in a freezer-safe container for up to 6 months.
Tips:
It’s not usually advised to abruptly change your dog’s diet. Start transitioning your pet to homemade food by mixing some of this homemade dog food in with their regular food for a few days until they are used to the new food. And again, always consult your vet before feeding your pet something new.
To give your dog a variety of different nutrients, you can use different meats, carbs, and vegetables to customize your dog’s food.
Be sure to find a dog food recipe that is complete and well-balanced. One of the biggest mistakes you can make is to feed an incomplete or imbalanced diet to your dog

The Teriyaki sauce

Love teriyaki sauce? Why not make your own at home with this easy recipe? 😋🥢 Perfect for adding flavor to stir-fries, grilled meats, and more!
Ingredients:
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions:
1. In a small saucepan, combine the soy sauce, water, rice vinegar, brown sugar, honey, minced garlic, and grated ginger. Stir well to combine.
2. Place the saucepan over medium heat and bring the mixture to a simmer.
3. In a small bowl, mix together the cornstarch and water to make a slurry.
4. Gradually pour the cornstarch slurry into the simmering sauce, stirring constantly.
5. Continue to cook the sauce, stirring frequently, until it thickens to your desired consistency. This usually takes about 2-3 minutes.
6. Once the sauce has thickened, remove it from the heat and let it cool slightly before using.
7. Use the teriyaki sauce immediately, or store it in an airtight container in the refrigerator for up to one week.
Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 10 minutes
Yield: Makes about 1 cup of teriyaki sauce

Greek Chicken Bowls!

Spice up your dinner routine with these mouth-watering Greek Chicken Bowls! With a rich tahini feta sauce drizzled over perfectly seasoned chicken and greens, it's a taste of the Mediterranean at home. 🌿🍚🧂

Ingredients:
For the Chicken & Bowls:
3 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
4 cloves garlic, chopped
1 tablespoon Italian/Greek seasoning
1 teaspoon honey
Chili flakes, salt, and black pepper to taste
1 and 1/2 pounds boneless skinless chicken breasts or thighs, cubed
3 cups chopped kale
1/2 cup pitted Greek olives
1/4 cup peperoncini
3 tablespoons sesame seeds or pine nuts
Rice, for serving
Chopped fresh dill, for serving
For the Tahini Feta Sauce:
5 ounces feta cheese
1/4 cup plain Greek yogurt
3 tablespoons tahini
1 clove garlic, grated
2 tablespoons lemon juice
1 teaspoon honey
Directions:
Preheat the oven to 425° F.
On a baking sheet, toss the chicken with 2 tablespoons olive oil, the Dijon, garlic, Greek/Italian seasoning, honey, chili flakes, salt, and pepper. Bake for 15 minutes, toss, and bake another 5-10 minutes - or until cooked through.
Meanwhile, combine the kale, remaining olive oil, lemon juice, olives, peperoncini, sesame seeds, salt, and chili flakes. If desired, add the kale to the sheet pan with chicken during the last 1-2 minutes of cooking to wilt the kale.
To make the feta sauce, combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt and chili flakes.
Serve the kale salad and chicken over bowls of rice. Drizzle over the feta sauce and top with dill.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes | Servings: 6

Frozen Hot Chocolate Cheesecake
Just whipped up a batch of Frozen Hot Chocolate Cheesecake with an Oreo crust and marshmallow swirls! Perfect for cooling down in style this summer! 🍫❄️🍰
Ingredients:
Oreo Crust
4 tablespoons unsalted butter, melted
1¾ cups Oreo cookie crumbs (~24 cookies)
Tiny pinch fine sea salt
Filling
1 pkg. (8 oz.) full-fat cream cheese, softened
1 can (14 oz) full-fat sweetened condensed milk
3 milk chocolate flavored hot cocoa mixes with marshmallows
¼ cup Dutch-process (special dark) cocoa powder
1 container (8 oz.) frozen whipped topping, completely thawed
½ cup dehydrated marshmallows, optional
Optional garnish: whipped topping
Directions:
OREO CRUST: Lightly grease a 9-inch springform or pie pan with cooking spray. Melt butter in a microwave-safe bowl, cool for 5 minutes, then blend Oreo cookies to fine crumbs. Combine crumbs, melted butter, and salt in a large bowl, mix well. Press into the bottom and sides of the pan, freeze while preparing the filling.
FILLING: Beat softened cream cheese until creamy, add sweetened condensed milk and mix until smooth. Incorporate hot cocoa mixes and cocoa powder. Gently fold in thawed whipped topping until even in color, then fold in dehydrated marshmallows if using.
FREEZE: Pour the filling over the crust, smooth top, cover, and freeze overnight or for at least 8 hours. Serve with a sharp knife, optionally garnish with whipped cream.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Freezing Time: 8 hours | Total Time: 8 hours 15 minutes
Kcal: 400 kcal | Servings: 12

Good Old Fashion Mac and Cheese

The Ultimate Comfort Food: Classic Macaroni and Cheese
Ingredients:
3 cups dry elbow macaroni
4 Tbsp salted butter
2 (370 mL/12 oz) cans evaporated milk
1/3 cup milk of choice
2 large eggs
1/4 tsp garlic salt
4 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
1 tsp paprika
Directions:
Preheat the oven to 375°F. Lightly spray a 9×13 inch baking pan.
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente. Drain and return to the pot.
Stir in the butter until melted. Set aside.
In a large bowl, whisk together evaporated milk, milk, eggs, and garlic salt until fully combined.
In a separate bowl, mix together the cheddar and mozzarella cheeses.
Layer 1/3 of the macaroni in the prepared baking pan, then 1/3 of the cheese mixture. Repeat with the remaining macaroni and cheese mixture.
Pour the milk mixture evenly over the top. Sprinkle with paprika.
Bake for 25-30 minutes, or until bubbly and golden brown.
Prep Time: 20 minutes | Cooking Time: 25-30 minutes | Total Time: 45-50 minutes
Servings: 8 servings

Mouthwatering Dessert !No Bake

💜 If you have Bleuberries, Make this Mouthwatering Dessert !No Bake, Homemade, Easy and Delicious!🤤💜
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Blueberry Mousse:
1 1/2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 1/2 teaspoons gelatin powder
2 tablespoons cold water
1 cup heavy cream, whipped to stiff peaks
For the Cream Cheese Layer:
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
For the Topping:
Fresh blueberries
Whipped cream
Blueberry coulis
Directions:
Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a springform pan and chill in the refrigerator.
Make Blueberry Mousse: Puree blueberries with sugar and lemon juice. Sprinkle gelatin over cold water and let bloom for 5 minutes, then dissolve in a double boiler. Mix into the blueberry puree. Fold in whipped cream gently. Pour over crust and chill until set.
Cream Cheese Layer: Beat cream cheese with sugar and vanilla until smooth. Spread over the set mousse layer. Chill for at least 2 hours.
Assemble Topping: Arrange fresh blueberries on top of the cheesecake. Pipe whipped cream decoratively. Drizzle with blueberry coulis before serving.
To achieve a beautiful swirl on top of a dessert like cheesecake or mousse, follow these steps:
Prepare two contrasting colors/flavors of toppings. In the case of your blueberry mousse cheesecake, you would use your blueberry mousse mixture and possibly a lighter colored mixture such as a plain mousse or a white chocolate ganache.
Layer the base mixture. Pour your main mixture (in this case, the blueberry mousse) into the desired mold or pan, filling it to just below the final desired level.
Add dollops of the second mixture. Spoon small amounts of your contrasting mixture (like a vanilla mousse or a reserved portion of the cream cheese mix) on top of the base in a random pattern.
Create the swirl. Use a toothpick, skewer, or the handle of a spoon to gently drag through the dollops to create a marbled effect. Do this with a light hand to avoid mixing the two layers too much, which could muddy the colors.
Chill to set. Once you are satisfied with your swirl pattern, chill the dessert as usual to set the patterns in place.

cherry-packed delight of our No-Bake Cherry Fudge

Treat yourself to the creamy, cherry-packed delight of our No-Bake Cherry Fudge. A perfect blend of flavors that melts in your mouth! 🍫🍒✨
INGREDIENTS:
3/4 C finely chopped maraschino cherries Dry between several paper towels about 30 minutes
1/2 C unsalted butter room temp
2 C sugar
3/4 C heavy cream
1/2 tsp salt
1 1/2 C white chocolate chips
3/4 C + 2 TBSP marshmallow cream
1 drop of pink food coloring
1/2 tsp cherry juice
INSTRUCTIONS:
Line your 8x8-inch pan by with parchment paper
Place your diced cherries on a plate and pat dry with a paper towel.
You must make sure to get as much liquid out as possible, reserving some on the side..
Using a medium-sized saucepan add the butter, sugar, cream, and salt.
Over medium-high heat, stir until the sugar and butter melt.
Bring the mixture to a boil.
Immediately insert a candy thermometer.
Continue to cook the fudge, stirring frequently.
Once the candy thermometer until it reaches 300F remove the pan from the heat.
Slowly add the white chocolate chips and the marshmallow cream.
Stir until the chips and cream are melted and combined.
Stir in the pink food coloring and cherry juice.
Add the chopped cherries and stir to combine.
Pour the fudge into the prepared pan.
Smooth the fudge into an even layer.
Allow the fudge to set at room temperature for 3-4 hours.
Cut it into small 1-inch pieces prior to serving.
ENJOY!

Lazy Day Oatmeal Cake!! 😋
Ingredients->
1 cup uncooked rolled oats ( instant or regular)
1 1/4 cups boiling water
1/2 cup butter or 1/2 cup margarine
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
TOPPING->
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup brown sugar
3 tablespoons cream or 3 tablespoons milk
3/4 cup flaked coconut
1/3 cup chopped nuts (optional)
Directions->
In a shallow bowl soak oats in boiling water for 20 minutes.
Meanwhile proceed by measuring butter and sugars into be**er bowl and beating until light.
Beat in eggs and vanilla.
Sift and measure flour, sifting again with the soda and spices.
By this time the oats will be soaked and cool.
Remove be**ers from creamed mixture and fold in soaked oats.
Sift flour mixture over and fold in.
Turn in a buttered 9x9" pan and bake at 350°F for 40-50 minutes .
Mix all the topping ingredients.
Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold.

🥘 White Chicken Enchilada Skillet 🍗🧀🌶️
INGREDIENTS
1 lb boneless skinless chicken breast cubed
1 tablespoon olive oil
Salt and pepper to taste
2 cups chicken broth
1 cup sour cream
1 can 4 oz diced green chiles
1/2 teaspoon cumin
1/2 teaspoon garlic powder
8 corn tortillas cut into strips
2 cups shredded Monterey Jack cheese
Optional garnishes: diced avocado chopped cilantro, lime wedges
INSTRUCTIONS
Heat oil in a skillet over medium heat. Season chicken with salt and pepper, and brown it.
Stir in chicken broth, sour cream, green chiles, cumin, and garlic powder to form the sauce.
Add tortilla strips and half of the cheese; stir until well combined.
Sprinkle the remaining cheese on top. Cover and cook until the cheese is melted.
Garnish as desired before serving.

Garlic Parmesan Roasted Shrimp
Ingredients
1lb.Large shrimp peeled and deveined, but with the tail still on
2 Tbsp. Olive oil
3 tsp. Minced garlic
1tsp.Italian seasoning
¼ C.Parmesan cheese grated
Salt and pepper to taste
Fresh lemon juice to taste
2 Tbsp. Chopped parsley
How To Make Garlic Parmesan Roasted Shrimp
Preheat the oven to 400 degrees.
In a bowl, combine the shrimp, olive oil, Italian seasoning, minced garlic, Parmesan cheese and salt and pepper to taste.
Toss to combine well.
Layer the shrimp on a parchment lined baking sheet.
Bake for 10 minutes, or until cooked through.
Squeeze fresh lemon juice to taste over the shrimp, and garnish with parsley before serving.

Biscuits and Gravy Casserole
Ingredients
1 lb. ground pork sausage see notes
¼ teaspoon crushed red pepper
¼ cup butter
¼ cup flour
2 cups milk
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon fresh ground black pepper
1 8 count tube refrigerated biscuits like Grands
6 large eggs
¼ cup heavy cream
2 cups shredded Colby cheese or cheddar cheese
Instructions
Preheat oven to 350 degrees. Grease a 9×13-inch pan.
Brown the sausage. Add the crushed red pepper to the sausage in the last few minutes of cooking. Once browned, set aside for a few minutes.
In a heavy saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for several minutes, whisking constantly. Slowly whisk in the milk, salt, onion powder, and black pepper. Simmer until thickened, whisking frequently. Add 1/2 cup of cooked sausage mixture to the gravy and stir to combine.
Cut the biscuits into quarters and scatter them in a single layer in the bottom of the casserole dish. Top the biscuits with browned sausage and half the cheese. In a separate bowl, whisk the eggs with the cream. Pour the egg mixture over the cheese. Top with the homemade gravy and the rest of the cheese. Bake uncovered for about 30-35 minutes or until the casserole is lightly browned and puffy, and the eggs are set

Refreshing Strawberry Lemonade
Ingredients
6 cups of co
Mint sprigs optional
Iceld water
1 cup sugar
1 lb fresh strawberries hulled reserve 4 small strawberries for garnish
1 1/2 cups fresh lemon juice
Lemon slices
Instructions
Heat the water and sugar over medium heat to a simmer. Stir the mixture until the sugar dissolves. Let it fully cool before using.
Add the strawberries, lemon juice, and three cups of cooled water/sugar mixture to a blender and puree. Pour the mixture into a large pitcher. Stir in the rest of the water/sugar mixture. For best results, chill for 2-3 hours. Pour over ice and garnish with fresh strawberries and lemon slices.

cheesy, delectable dip with garlic,

This Hot Spinach Artichoke Dip is a creamy, cheesy, delectable dip with garlic, Parmesan cheese, spinach, and chopped artichoke hearts.
INGREDIENTS
2 cloves garlic minced
1 (8 ounce) box cream cheese softened to room temperature
1/3 cup mayonnaise
1/3 cup sour cream
1/2 cup grated Parmesan Cheese
1 1/2 cups shredded mozzarella cheese
1 (14 ounce) can artichoke hearts drained and chopped
10 ounces frozen spinach thawed, drained and chopped
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
INSTRUCTIONS
Preheat oven to 375 degrees. Grease a small baking dish.
In a medium bowl mix together the garlic, softened cream cheese, mayonnaise, sour cream, Parmesan, 1/2 cup mozzarella, artichoke hearts, spinach, salt, and black pepper.
Spoon into prepared baking dish. Sprinkle with the remaining mozzarella. Bake for 25-30 minutes; until the cheese is melted and dip is warmed through. For best results serve promptly.

Buckeye Brownie Cookies
Craving for something sweet and satisfying? Try these Buckeye Brownie Cookies - a fusion of chocolatey brownies and creamy peanut butter!
Ingredients:
1 box fudge brownie mix (19.5 ounce or family size)
1/4 cup butter, melted
4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup creamy peanut butter
4 ounces semi-sweet chocolate chips
Directions:
Heat oven to 350°F (175°C). In a medium bowl, beat the brownie mix, butter, cream cheese, and egg until combined. The dough will be slightly sticky.
Scoop the dough onto an ungreased cookie sheet, forming about 24 cookies. Smooth the edges of each to form a round cookie.
In a separate bowl, mix the powdered sugar and peanut butter until completely combined. Form into about 1-inch balls, ensuring one ball for each cookie. Set aside.
Bake the cookie dough for 12 minutes. Keep an eye out to prevent overcooking or undercooking.
As soon as the cookies are out of the oven, press a peanut butter ball lightly into the center of each. Allow to soften slightly.
Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
Melt the chocolate in a microwavable bowl for 30 seconds. Stir and melt for an additional 15 seconds or until completely melted. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie, covering the peanut butter ball. Let the chocolate set. Store in an airtight container.
Prep Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 42 minutes
Kcal: 247 kcal | Servings: 24 servings

Crème Brûlée Cake
Dive into the elegance of dessert with this Vanilla Bean Crème Brûlée Cake! A perfect blend of sponge cake and creamy custard, topped with a mesmerizing caramelized sugar crust. 😍✨🍰
Ingredients:
1 vanilla bean cake (sponge cake base)
2 cups heavy cream
1 vanilla bean, split and scraped
6 large egg yolks
1/2 cup granulated sugar, plus more for the caramelized top
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Directions:
Preheat your oven to 325°F (165°C).
Prepare the vanilla bean cake as per your favorite sponge cake recipe and let it cool.
In a medium saucepan, heat the heavy cream with the scraped vanilla bean (pod included) until it begins to simmer. Remove from heat and let steep for 15 minutes, then remove the vanilla bean pod.
In a separate bowl, whisk together the egg yolks, 1/2 cup sugar, and salt until well combined.
Slowly whisk the warm cream into the egg yolk mixture, then stir in the vanilla extract.
Pour the custard over the cooled cake in a round cake pan. Place the cake pan inside a larger baking pan and fill the outer pan with hot water halfway up the sides of the cake pan.
Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 4 hours.
Before serving, sprinkle the top of the cake with a thin, even layer of granulated sugar. Use a kitchen torch to caramelize the sugar until it forms a hard, shiny crust.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 6 hours 5 minutes (including chilling)
Kcal: 390 kcal | Servings: 8 servings

I make these at least 8 times a year because they are so good and easy! Can taste it now!.
Crispy Crunchy Parmesan Potatoes
Ingredients:
For this delectable dish, you’ll need:
4 large potatoes, peeled and sliced
1/2 cup grated Parmesan cheese
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Directions:
Preheat your oven to a hot 400°F (200°C). It’s about to get steamy in here!
In a large bowl, lovingly toss your potato slices with olive oil, minced garlic, paprika, salt, pepper, oregano, and basil. Make sure each slice is evenly coated – they should all get equal attention.
Lay the slices out on a baking sheet lined with parchment. Space them out; they’re not fans of cuddling.
Generously shower the potatoes with grated Parmesan. It’s raining cheese, hallelujah!
Bake for about 25-30 minutes, or until they’ve reached peak Crispy Crunchy perfection.
Let them cool off for a bit before serving. Patience, grasshopper, good things come to those who wait

Indulge in the delightful flavors of Italy with this exquisite Italian Lemon Cream Cake.
Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
For the filling: 1 cup heavy cream + 1/2 cup lemon juice + lemon zest (optional)
For the icing: 4 tablespoons sugar, 2 lemon juice, 1 cup heavy cream, 2 teaspoons lemon zest
Decoration: powdered sugar (optional)
Directions:
Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with whole milk.
Stir in fresh lemon juice, lemon zest, and vanilla extract until well combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

🍯🥢 Honey Soy Chicken Recipe 🍗🥡
Ingredients:
🍗 1.25 - 1.5 kg / 2.5 - 3 lb skinless boneless chicken thighs or breast
🌱 1 tbsp vegetable oil, for cooking
Honey Soy Marinade Sauce:
🥢 1/2 cup soy sauce
🍯 2/3 cup honey (substitute maple syrup)
🍏 1/3 cup cider vinegar (or rice vinegar)
🍗 1/4 cup chicken broth
🍶 1 tbsp toasted sesame oil
🧄 1 1/2 tbsp garlic, finely minced
Serving Sauce:
💧 1/3 cup water
🌽 1 1/2 tsp cornflour/cornstarch
Garnishes (Optional):
🥬 Green onion, finely sliced
🌰 Sesame seeds
Instructions:
Marinade Sauce:
Place ingredients in a jug and mix well until honey is completely dissolved.
Reserve 1/4 cup for basting, refrigerate.
Reserve 2/3 cup for serving sauce, refrigerate.
Marinade Chicken:
Pour remaining marinade over chicken in a container. Coat chicken thoroughly.
Cover and refrigerate for 3 to 48 hours (minimum 3 hrs).
Serving Sauce (Makes 1 cup):
Place reserved sauce in a small saucepan.
Mix cornflour and water, then add into saucepan.
Simmer over medium heat for 5 minutes, stirring regularly, until it thickens to a syrupy consistency. Set aside and keep warm. If it gets too thick, just add a bit more water.
Cook:
Brush BBQ plate or grills with oil and heat to medium-high. Or heat oil in a large skillet over medium-high heat.
For thighs: Cook the first side for 2 minutes, then flip and dab with reserved basting sauce. Cook for 2 minutes, flip and baste. Then flip/baste every 1 minute for a total cook time of ~10 minutes or until a thermometer reads 75°C/165°F.
For breast: Cook the first side for 2 minutes, flip, and baste. Cook for 2 minutes, then flip and baste every 45 seconds or so for a total cook time of ~8 minutes (internal temp 66°C / 151°F).
Rest:
Transfer to a serving plate, cover loosely with foil, and rest for 5 minutes.
Serve:
Serve chicken garnished with sesame seeds and green onion, with sauce on the side so people can help themselves. Enjoy your delicious Honey Soy Chicken! 🍽️🍗

Soda Cake recipe
Ingredients
Cake
15.25 ounces vanilla cake mix
12 ounces orange soda
1 teaspoon pure orange extract
24 ounces whipped white frosting, (two 12-ounce containers)
2 to 3 drops orange gel food color
Instructions
Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment circles, and lightly spray with baking spray (Baker’s Joy or a generic version). Set them aside.
Add the cake mix to a medium-sized mixing bowl.
Pour the orange soda over the cake mix.
Add the orange extract.
Use a handheld mixer on medium-low speed and mix for 1 to 1½ minutes until completely combined and smooth.
Evenly divide the cake batter between the 2 prepared cake pans. Bake for 22 to 24 minutes, or until a toothpick inserted comes away clean. Allow the cakes to completely cool.
Once the cakes have cooled, place half of 1 of the containers of whipped frosting into a small mixing bowl. Add 2 to 3 drops of the orange gel food color. Stir well until the color is uniform. Set it aside.
Remove 1 of the cakes from the cake pan and place on a serving dish.
Spoon the remaining ½ of the opened frosting container onto the cake. Using a silicone spatula or an offset spatula, spread the frosting evenly over the top of the cake.
Carefully place the second cake layer on top of the bottom layer.
Using the silicone spatula or the offset spatula, evenly spread the second container of whipped frosting over the top and sides of the cake.
Using a decorator’s bag fitted with a star-shaped decorator’s tip, or a quart-size Ziploc with a small corner of the bag snipped off, hold the bag ½ inch above the surface of the outer edge of the cake. Using even pressure squeeze the bag in a circle to form a small rose shape. Repeat the pattern around the cake

💜💜 Purple Velvet Cupcakes 💜💜
A splash of color that's as delightful to the palate as it is to the eyes. 💜✨
Ingredients
For the Cupcakes:
1 1/2 cups (190g) all-purpose flour
1 cup (200g) granulated sugar
1/4 cup (25g) unsweetened cocoa powder
1/2 teaspoon (2.5g) baking soda
1/4 teaspoon (1.25g) salt
1/2 cup (120ml) vegetable oil
1/2 cup (120ml) buttermilk
2 large eggs
1 teaspoon (5ml) vanilla extract
Purple food coloring (adjust to desired shade)
For the Blackberry Buttercream Frosting:
1/2 cup (115g) unsalted butter, softened
2 1/2 cups (300g) powdered sugar, sifted
1/2 cup (about 70g) fresh blackberries, cooked and mashed to a puree
1 teaspoon (5ml) vanilla extract
1/4 cup (60ml) heavy cream, whipped to stiff peaks
Instructions:
Baking the Cupcakes:
Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
In a separate bowl, combine vegetable oil, buttermilk, eggs, and vanilla extract.
Gradually blend the wet mixture into the dry ingredients until just mixed.
Fold in purple food coloring to achieve the desired color.
Pour the batter into the cupcake liners, filling them two-thirds full.
Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
Remove from the oven and allow to cool completely before frosting.
Making the Blackberry Buttercream Frosting:
In a small saucepan, cook the blackberries over medium heat until they break down. Mash the berries to create a puree and strain if preferred to remove seeds. Allow the puree to cool completely.
Cream the softened butter in a bowl until it's smooth and fluffy.
Gradually add the powdered sugar, continuing to beat until the frosting is light and fluffy.
Stir in the cooled blackberry puree and vanilla extract until the frosting is smooth and evenly colored.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the blackberry buttercream mixture until it's fully incorporated and the frosting maintains a sturdy yet creamy consistency.
Once the cupcakes are cool, use a piping bag with a star tip to frost them with the blackberry frosting.
Garnish with a whole blackberry