Homemade Recipes

Crazy Good Casserole
Cheesy Chicken and Turkey Bacon Pasta Bake
Ingredients:
4-5 boneless, skinless chicken breasts
6 strips of quality Turkey bacon, cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt and pepper to taste
Directions:
Start by cooking and crumbling the Turkey bacon. While the Turkey bacon is cooking, cut the chicken into bite-sized chunks. Set the cooked Turkey bacon aside.
In the same pan used for Turkey bacon, cook the chicken in the Turkey bacon drippings. Season with garlic powder and salt and pepper to taste.
Prepare the spiral pasta according to the package directions. Spray a 9x13 baking pan with non-stick cooking spray and preheat the oven to 400°F (200°C).
Once the pasta is cooked and drained, return it to the pot. Add the cooked chicken, both cans of cream of chicken soup, and 1 cup of the Monterrey Jack cheese. Stir well to combine.
Pour the mixture into the prepared baking dish. Sprinkle the crumbled Turkey bacon over the top, then cover with the remaining cup of Monterrey Jack cheese.
Bake in the preheated oven for about 20 minutes, until the cheese is melted and starts to brown on top.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 695 kcal (per serving, approximate) | Servings: 8 servings

Garlic Parmesan Chicken Pasta Bake
Creamy Garlic Parmesan Chicken Pasta Bake: A Cozy Weeknight Delight
Ingredients:
1 pound rotini pasta, cooked and drained (save 1 cup of cooking water for casserole)
3 cups cooked chicken, diced or shredded
2 (15 ounce) jars Alfredo sauce
1 cup garlic parmesan sauce
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley, chopped (for garnish, optional)
Directions:
Preheat your oven to 375°F. Grease a 9x13 inch baking dish lightly with cooking spray or butter.
In a large mixing bowl, combine the cooked pasta, chicken, Alfredo sauce, garlic parmesan sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Season with salt and pepper to taste. Mix well. Add about ½ cup pasta water if needed for extra sauciness.
Transfer the mixture to the prepared baking dish, spreading evenly.
Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Cover with aluminum foil and bake for 20-25 minutes, until the cheese is melted and bubbly.
Optional: For a golden top, broil for 2-3 minutes, watching carefully to avoid burning.
Let cool for 5 minutes before garnishing with chopped parsley, if desired. Serve warm and enjoy!
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Servings: 8
Kcal: 421 kcal

Refreshing Peach Lemonade 🍑🍋
Indulge in the sweet essence of ripe peaches blended with tangy lemon juice, creating a delightful fusion of flavors in every sip.*
Ingredients:
- 3 peaches, peeled and chopped
- ¾ cup sugar
- 1 cup fresh lemon juice (about 8 lemons)
- 5 cups water
Directions:
1. In a saucepan, bring peaches, sugar, and water to a boil. Reduce heat and simmer until the sugar is fully dissolved, about 10 minutes.
2. Use an immersion blender or regular blender to puree the peach mixture until smooth.
3. Pour the puree through a strainer, pressing to extract all the juice. Allow it to cool completely.
4. Once cooled, combine the peach mixture with lemon juice in a pitcher. Stir until well combined.
5. Serve chilled over ice for a refreshing treat.
**Prep Time:** 15 minutes
**Cooking Time:** 10 minutes
**Total Time:** 25 minutes
**Servings:** 8
**Calories:** (calories per serving can be calculated based on the ingredients used)

My cheap & lazy meal tonight…
Chicken Pot Pie Pasta!❤️
1 can of cream of chicken
1 can of cream of mushroom
1 can cream of celery
2 cans of chicken (I use fresh chicken breasts)
1 package of frozen veggies
1 package of egg noodles
Season however you like.😊
*Directions: cook noodles, dump all ingredients into 1 pan. The end. ❤️

🥓🍅 BLT Macaroni Salad 🍅🥓
Ingredients:
8 oz elbow macaroni
6 slices bacon, cooked crispy and crumbled
1 cup cherry tomatoes, halved
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and black pepper to taste
2 cups chopped lettuce
2 green onions, thinly sliced
1/4 cup chopped fresh parsley
Directions:
Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water. Set aside to cool.
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and black pepper to make the dressing.
Add the cooked and cooled macaroni, crumbled bacon, halved cherry tomatoes, chopped lettuce, sliced green onions, and chopped fresh parsley to the bowl with the dressing.
Toss everything together until well coated with the dressing.
Cover the bowl and refrigerate the BLT macaroni salad for at least 1 hour before serving to allow the flavors to meld.
Serve chilled and enjoy!
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes (+ chilling time) | Servings: 6 | Kcal: 320 per serving
Tips:
You can customize this salad by adding other ingredients such as diced avocado, shredded cheese, or chopped hard-boiled eggs.
For a lighter version, you can use Greek yogurt instead of mayonnaise and sour cream.
Make sure to cook the bacon until crispy for the best texture and flavor in the salad.

BANANA CREAM CHEESECAKE BARS

• 3 cups Nilla Wafer (approximately one 11-ounce box) cookie crumbs

• 1/2 cup butter melted

• 1 pint heavy whipping cream

• 3/4 cup sugar

• 24 ounces cream cheese (3 8-ounce packages) softened

• 2 packages instant banana cream pudding mix (3.4 ounces each)

• optional garnish: whipped topping and banana slices

INSTRUCTIONS

1) In a medium mixing bowl, combine the Nilla Wafer crumbs and the melted butter. Press the mixture into the bottom of a square 8x8-inch baking pan (a 9x9-inch pan will also work well) lined with a sheet of parchment paper with extra paper sticking up from the edges. Chill the crust in the refrigerator or freezer while you move on to the next steps.

2) In a large mixing bowl, with an electric mixer or stand mixer on medium speed, whip the heavy whipping cream and sugar together until stiff peaks form; set aside.

3) In a large mixing bowl, with an electric mixer or stand mixer on medium speed, beat the cream cheese until smooth. Add the pudding mixes a little at a time, beating well between each addition. Add the whipped cream and mix until smooth.

4) Spread the cheesecake filling evenly over the chilled crust. Cover the pan with plastic wrap and refrigerate the cheesecake for 8 hours, or overnight.

5) Cut the chilled cheesecake into 9 squares and garnish with whipped topping and banana slices if desired. Serve chilled.

🧀🥓🥔 Cracked Out Chicken Tater Tot Casserole 🧀🥓🥔
Ingredients:
- 3 cups chopped cooked chicken
- 16 oz sour cream
- 1 (10.5 oz) can unsalted cream of chicken soup
- 1 (1 oz) package ranch dressing mix
- 1 cup chopped cooked bacon
- 2 cups shredded cheddar cheese
- 1 (30 to 32 oz) bag frozen tater tots
Directions:
1. Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
2. In a large bowl, mix together chicken, sour cream, soup, Ranch mix, bacon, and cheese.
3. Fold in frozen tater tots.
4. Spoon mixture into prepared pan.
5. Bake uncovered for 40-45 minutes, until bubbly.

Broccoli and Mushroom Stir Fry Recipe
Ingredients:
1 lb broccoli florets
10 oz sliced mushrooms
2 cloves garlic, minced
1/4 cup soy sauce
2 tsp sesame oil
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp red pepper flakes
1 tbsp cornstarch
2 tbsp cooking oil
Salt and pepper to taste
Instructions:
Prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, red pepper flakes, and cornstarch. Set aside.
Cook the broccoli: Blanch the broccoli in boiling water for 30 seconds, then drain and rinse with cold water.
Stir-fry: Heat the oil in a large skillet or wok over medium-high heat. Add the mushrooms and cook until they release their moisture and start to brown.
Add the garlic and cook for 30 seconds. Add the broccoli and stir-fry for 2-3 minutes.
Add the sauce: Pour the sauce over the vegetables and stir continuously until the sauce thickens.
Serve: Remove from heat and serve immediately.

Pineapple Chicken and Rice
Ingredients:
1 pound chicken breast, cubed
1 cup pineapple, cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
1 tablespoon soy sauce
1 teaspoon ginger, grated
Salt and pepper to taste
1/4 cup green onions, sliced
1 tablespoon sesame seeds
Directions:
In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.
Add the pineapple and cook for an additional 2 minutes.
Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.
Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.
Return the chicken to the skillet, mix well, and heat through.
Serve garnished with green onions and sesame seeds.
Nutritional Information:
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: 350 kcal per serving
Servings: 4 servings

Crab Fettuccine Alfredo
Luxurious Crab Fettuccine in Creamy Alfredo Sauce
Ingredients:
1 pound fettuccine pasta
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
4 ounces cream cheese
1 cup freshly grated Parmesan cheese
1 tablespoon fresh parsley, chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black or white pepper
1 pound lump crabmeat
Directions:
Cook the pasta according to package directions until al dente. Set aside.
In a large skillet, melt butter over medium heat. Add flour and whisk to combine. Cook the mixture for 30-60 seconds.
Slowly add milk, a small amount at a time, whisking well between each addition.
Cut cream cheese into small chunks and add to the sauce, stirring until melted. Add grated Parmesan cheese, fresh parsley, garlic powder, onion powder, salt, and pepper to the sauce and whisk until smooth.
Gently stir in crabmeat and allow the sauce to cook on low heat until the crab is hot.
Toss cooked fettuccine with the sauce, or serve pasta topped with the sauce.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 868 kcal | Servings: 4 servings

Cheesy Garlic Scalloped Potatoes
Ultimate Comfort: Cheesy Garlic Scalloped Potatoes
Ingredients:
5 lbs Russet potatoes, sliced ⅛" thick
2 cups onions, chopped small
6 cloves garlic, minced
¼ cup butter (½ stick)
¼ cup flour
1 ½ cups vegetable broth
1 ½ cups heavy cream
1 Tbs salt
2 tsp pepper
2 tsp Slap Ya Mama® seasoning
8 oz sour cream
3 cups cheddar cheese, grated, divided
1 cup pepper jack cheese, grated
1 cup freshly grated Parmesan cheese
Directions:
Preheat oven to 400° and spray a 14 x 11½ x 2¼ baking dish with non-stick spray. Set aside.
Peel and thinly slice potatoes, approximately ⅛" thick. Place in a large bowl until ready to use.
In a large frying pan, melt butter over low flame then add onions and garlic. Saute for about 4-5 minutes.
Sprinkle flour over onion mixture, stir and cook for a couple minutes.
Gently pour vegetable broth into pan and stir, add salt and pepper, seasoning and heavy cream. Stir until thickened, remove from heat just prior to boiling and then add 2 cups of cheddar cheese. Stir.
Layer ⅓ of the potato slices in baking dish then add ⅓ of the sour cream and ⅓ of the cheese sauce over the potatoes.
Top with ⅓ of the Parmesan, ⅓ pepper jack cheese and ⅓ of cheddar cheese.
Repeat layering 2 more times ending with cheddar cheese.
Cover with foil and place in oven. Cook for 1½ – 2 hours.
About 15 – 20 minutes prior to potatoes being done, remove foil to brown the cheese a bit.
Remove from oven, let sit for about 15 minutes, then enjoy.
Prep Time: 30 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 2 hours
Kcal: 638 kcal | Servings: 10 servings

Spinach Ricotta Stuffed Chicken Breasts
Recipe:
Ingredients:
4 boneless, skinless chicken breasts
1 cup ricotta cheese
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup chicken broth
Directions:
Preheat your oven to 375°F (190°C).
In a bowl, mix together the ricotta cheese, spinach, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
Cut a pocket into the side of each chicken breast. Stuff the ricotta mixture evenly into each pocket.
Secure the pockets with toothpicks if necessary.
Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken and sear each side until golden, about 3-4 minutes per side.
Pour chicken broth into the skillet around the chicken breasts. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
Let the chicken rest for a few minutes before serving.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 390 kcal

Creamy Garlic Chicken
Garlic Lover's Creamy Chicken Delight
Ingredients:
2 tablespoons oil
2 boneless, skinless chicken breasts, split to make four thin pieces
Salt and pepper to taste
2 tablespoons freshly minced garlic (about 4-6 cloves)
¾ cup heavy whipping cream
½ cup low sodium chicken broth
½ teaspoon dried parsley
¼ teaspoon salt
⅛ teaspoon black pepper
Directions:
Prepare the Chicken: Butterfly the chicken breasts to create thinner pieces for even cooking. Season both sides with salt and pepper.
Sear the Chicken: In a large skillet, heat oil over medium-high heat. Add the chicken, cooking each side until golden, about 3-4 minutes per side. Then, add the garlic and sauté for a minute until fragrant.
Create the Sauce: Pour in the heavy whipping cream, chicken broth, dried parsley, salt, and pepper to the skillet. Stir well and bring the mixture to a simmer. Let it cook until the sauce thickens slightly and the chicken is fully cooked (internal temperature reaches 165°F).
Serve: Enjoy this creamy garlic chicken over a bed of pasta, rice, or with your favorite vegetables for a complete meal.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Kcal: 294 per serving | Servings: 4

Mini Baked Parmesan Potato Rounds
Crispy Parmesan Potato Medallions
Ingredients:
12 small potatoes, sliced into rounds
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped for garnish
Directions:
Preheat oven to 400°F (200°C).
Toss potato rounds with olive oil, Parmesan cheese, garlic powder, paprika, salt, and pepper.
Arrange in a single layer on a baking sheet.
Bake for 25-30 minutes, or until golden brown and crispy.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 150 kcal | Servings: 4 servings

Banana Snickers Bars
Dive into the world of guilt-free indulgence with these Banana Snickers Bars, a delectable treat that marries the rich flavors of peanut butter, caramel, and chocolate with the natural sweetness of bananas. This frozen delight offers a perfect escape from the mundane, providing a satisfying crunch from the crushed peanuts topped over a luscious layer of no-sugar-added syrups, all resting on a halved banana.
Ingredients:
1/2 medium banana
5 gm Skippy No Sugar Added Creamy Peanut Butter Spread
5 gm Smucker’s Sugar-Free Caramel Sundae Syrup
1 Tbsp Hershey’s Sugar-Free Chocolate Syrup
2 gm Kroger Light Salted Peanuts, crushed
Directions:
Cut the banana into two equal halves.
Evenly spread peanut butter over each banana half.
Drizzle caramel and chocolate syrup over the peanut butter.
Sprinkle crushed peanuts on top.
Freeze the banana halves on a sheet pan for 2 hours.
Transfer the frozen bars to a Tupperware container for storage.
Prep Time: 10 minutes | Freezing Time: 2 hours | Total Time: 2 hours 10 minutes
Kcal: ~100 kcal per serving | Servings: 2

EASY BREAKFAST CHEESE DANISH
Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
Method: Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.
Kitchen Notes:
I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.

Lemon Garlic Chicken Bites
Zesty Lemon Garlic Chicken Nuggets
Ingredients:
1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces
½ teaspoon dried oregano
½ teaspoon dried basil
2 tablespoons finely chopped fresh parsley
½ teaspoon kosher salt
¼ teaspoon black pepper
4 tablespoons unsalted butter, divided
2 tablespoons minced garlic
½ medium lemon, juiced (about 2 tablespoons)
Directions:
In a small bowl, combine oregano, basil, parsley, salt, and pepper. Sprinkle evenly over all sides of the chicken pieces. Toss to evenly coat.
In a 12-inch skillet over medium heat, melt 2 tablespoons of the butter. Tilt the pan slightly to coat the base of the pan.
Once melted, add chicken to the pan in an even layer to ensure even cooking. (Do not overcrowd the pan.) Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is mostly cooked through.
Add the remaining butter. Once melted, add garlic and cook one more minute, or until fragrant, and the chicken is cooked through to an internal temperature of 165°F.
Drizzle lemon juice over chicken and stir to combine. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 303 kcal | Servings: 4 servings

Caramel Apple Cheesecake
Fall into the season with this irresistible Caramel Apple Cheesecake! 🍂🍰 Sweet, creamy, and packed with the cozy flavors of autumn. Perfect for your next gathering! 😋
Ingredients:
Salted Caramel Sauce:
Your favorite recipe or store-bought
Crust:
2 ½ cups graham crumbs
¼ cup brown sugar
½ teaspoon cinnamon
10 tablespoons unsalted butter, melted
Caramel Cheesecake:
24 ounces full-fat cream cheese, softened
1 cup granulated sugar
¾ cup salted caramel sauce
1 teaspoon vanilla extract
¾ cup sour cream, room temperature
3 large eggs, room temperature
Cinnamon Apple Topping:
3 large apples, peeled, cored, and sliced
1 teaspoon cinnamon
2 tablespoons unsalted butter
2 tablespoons water
¼ cup white sugar
¼ cup salted caramel sauce
Directions:
Preheat oven to 350°F (180°C). Wrap a 9-inch springform pan with aluminum foil.
For the crust: Mix graham crumbs, brown sugar, cinnamon, and melted butter. Press into the pan. Bake for 8-10 minutes.
For the cheesecake: Beat cream cheese, sugar, caramel sauce, and vanilla. Mix in sour cream, then eggs. Pour into crust and bake in a water bath for 55-70 minutes.
For the topping: Melt butter with cinnamon. Add apples, sugar, water, and cook until softened. Stir in caramel sauce.
Cool cheesecake in the oven for 30 minutes, then chill for 6 hours. Top with apple mixture before serving.
Prep Time: 45 minutes | Cooking Time: 1 hour | Total Time: 8 hours 45 minutes | Kcal: 456 kcal | Servings: 12 pieces