oklahoma nut candy

 

Here’s a classic Oklahoma Nut Candy recipe — a simple, old-fashioned Southern treat that’s buttery, nutty, and melts in your mouth. It’s sometimes called Oklahoma Pecan Candy or Southern Nut Fudge, and it’s perfect for holidays or gifting.

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🍬 Oklahoma Nut Candy

Yields: About 2 pounds
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 1 hour

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🧂 Ingredients:

• 2 cups granulated sugar
• 1 cup evaporated milk (not sweetened condensed)
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 2 cups chopped nuts (traditionally pecans or walnuts)
• Pinch of salt

(Optional: 1 cup miniature marshmallows or 1/2 cup shredded coconut for variation)

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🍯 Instructions:

1. Prepare the pan:
   Line an 8x8-inch or 9x9-inch baking dish with parchment paper or lightly butter it.

2. Cook the sugar and milk:
   In a medium saucepan over medium heat, combine sugar and evaporated milk. Stir constantly until the sugar dissolves and mixture begins to boil.

3. Boil to soft-ball stage:
   Continue boiling gently (stirring often) until the mixture reaches 236°F on a candy thermometer, or until a small drop forms a soft ball when dropped in cold water.

4. Add butter and vanilla:
   Remove from heat. Stir in butter and vanilla until smooth.

5. Add nuts (and optional extras):
   Quickly stir in nuts — and any extras like coconut or marshmallows — until evenly coated.

6. Pour and cool:
   Pour the mixture into your prepared pan and spread evenly. Let cool completely at room temperature.

7. Cut and serve:
   Once firm, cut into squares and store in an airtight container.

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🤎 Tips:

• Use fresh pecans or toasted walnuts for the richest flavor.
• For a creamier texture, stir in 1 tablespoon marshmallow crème after removing from heat.
• Store at room temperature up to a week, or freeze up to 2 months.

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Would you like me to include a variation for chocolate Oklahoma nut candy (like a fudge-style version)?

Fried green tomatoes

 

Sure! Here’s a classic and delicious Fried Green Tomatoes recipe you can try:

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🥒 Fried Green Tomatoes Recipe

✅ Ingredients:

• 4 medium green (unripe) tomatoes
• 1 cup all-purpose flour
• 1 cup cornmeal (or breadcrumbs for extra crunch)
• 2 large eggs
• ½ cup buttermilk (or regular milk with 1 tsp lemon juice)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional for flavor)
• ½ tsp garlic powder (optional)
• Vegetable oil for frying

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👩‍🍳 Instructions:

1. Slice the tomatoes: Cut into ½-inch thick slices. Pat them dry with a paper towel.
2. Prepare coating:
   • Bowl 1: Flour + salt + pepper + paprika + garlic powder.
   • Bowl 2: Whisk eggs and buttermilk.
   • Bowl 3: Cornmeal (or breadcrumbs).
3. Coat the slices:
   • Dip each tomato slice in the flour mixture.
   • Then into the egg mixture.
   • Finally coat with cornmeal.
4. Fry:
   • Heat oil in a skillet over medium-high heat.
   • Fry the slices 2–3 minutes per side until golden and crispy.
5. Drain: Place on paper towels to remove excess oil.
6. Serve warm.

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🍽 Serving Ideas:

✅ Serve with ranch dressing, garlic mayo, remoulade, or spicy sauce.
✅ Great as a snack, appetizer, or as a side with chicken or burgers.

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Would you like a creamy dipping sauce recipe or a baked/air fryer version too? 😊

Garlic Butter Steak Bites and Cheesy Smashed Potatoes

 

Here’s a delicious recipe for Garlic Butter Steak Bites with Cheesy Smashed Potatoes — tender, juicy beef bites in garlic butter sauce served alongside crispy, cheesy potatoes. 🥩🧈🧀

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🧈 Garlic Butter Steak Bites

Ingredients:

• 1 lb (450 g) sirloin or ribeye steak, cut into bite-size cubes
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp paprika (optional)
• 1 tbsp fresh parsley, chopped

Instructions:

1. Season the steak: Pat dry and season with salt, pepper, and paprika.
2. Sear the steak: Heat olive oil in a skillet over high heat. Add the steak cubes in a single layer. Sear for 2–3 minutes per side until browned and cooked to your liking.
3. Add garlic butter: Reduce heat to medium-low. Add butter and minced garlic. Stir for 30 seconds until fragrant.
4. Finish and serve: Toss steak in the garlic butter, sprinkle parsley, and serve hot.

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🧀 Cheesy Smashed Potatoes

Ingredients:

• 1 lb (450 g) baby potatoes
• 2 tbsp butter, melted
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 tbsp grated Parmesan
• Fresh herbs (parsley or chives), for garnish

Instructions:

1. Boil potatoes: Cook potatoes in salted water until fork-tender (about 15–20 minutes). Drain.
2. Smash: Place on a baking sheet and gently flatten each potato with the bottom of a glass.
3. Season and bake: Drizzle with olive oil and melted butter, season with salt and pepper, and bake at 425°F (220°C) for 20 minutes or until crispy.
4. Add cheese: Sprinkle shredded cheese and Parmesan on top. Bake another 5 minutes until melted and bubbly.
5. Garnish: Add herbs and serve with the steak bites.

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🍽️ Serving Suggestion:

Plate the steak bites beside the cheesy potatoes and drizzle a little extra garlic butter over both. Serve with a green salad or roasted vegetables for a complete meal.

Would you like me to make a large-print version of this recipe (like the ones you’ve used before)?

Slow-Cooker Pot Roast Recipe

 

Here’s a classic Slow-Cooker Pot Roast recipe—tender beef with vegetables in a rich, savory gravy.

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🥘 Ingredients

• 3–4 lbs (1.5–2 kg) beef chuck roast
• 2 tbsp olive oil (for searing)
• 1 large onion, sliced
• 4 carrots, cut into chunks
• 3–4 potatoes, cut into chunks
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp tomato paste (optional, for richness)
• 2 tbsp Worcestershire sauce
• 2 tsp dried thyme (or a few fresh sprigs)
• 2 tsp dried rosemary (or a few fresh sprigs)
• 2 bay leaves
• Salt & black pepper, to taste

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👩‍🍳 Instructions

1. Prep & Sear (Optional but Recommended):
   Pat roast dry, season well with salt & pepper. Heat olive oil in a skillet over medium-high. Sear roast 3–4 min per side until browned.

2. Layer in Slow Cooker:
   Place onions, carrots, potatoes, and garlic in the bottom. Set roast on top.

3. Add Liquids & Seasonings:
   Mix broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over roast.

4. Cook:

   • On LOW: 8–9 hours (very tender).
   • On HIGH: 4–5 hours.

5. Make Gravy (Optional):
   Remove roast & veggies. Strain liquid into a saucepan, simmer, and whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) until thickened.

6. Serve:
   Slice roast, serve with vegetables and spoon gravy over the top.

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👉 Would you like me to also give you a short, one-pot version (everything tossed in without searing or extra steps) for busy days?

Breakfast Pigs in a Blanket

 

Here’s a tasty morning twist on a classic — Breakfast Pigs in a Blanket 🥓🥞🌭. Instead of just sausage in dough, this version uses breakfast flavors like pancakes, eggs, and cheese.

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🥞 Breakfast Pigs in a Blanket

Ingredients

• 1 can refrigerated crescent roll dough (or homemade biscuit dough)
• 8 breakfast sausages (pork, chicken, or turkey)
• 2 large eggs, scrambled softly
• ½ cup shredded cheddar cheese (or mozzarella)
• 2 tbsp butter, melted (for brushing)
• Maple syrup, for dipping

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Instructions

1. Cook the Sausages

   • In a skillet, cook breakfast sausages until browned and cooked through. Set aside.

2. Scramble the Eggs

   • Lightly beat eggs, season with salt & pepper.
   • Cook gently until just set (they should be soft, not dry).

3. Assemble

   • Preheat oven to 375°F (190°C).
   • Unroll crescent dough and separate into triangles.
   • Place a spoonful of scrambled eggs at the wide end, sprinkle with cheese, and add a sausage.
   • Roll up tightly into a “blanket.”

4. Bake

   • Place on a lined baking sheet.
   • Brush with melted butter.
   • Bake 12–15 minutes, until golden brown.

5. Serve

   • Enjoy warm with maple syrup or honey mustard for dipping.

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✨ Variation ideas:

• Wrap with pancakes instead of crescent dough for a more “breakfast-y” style.
• Add a slice of bacon or ham inside for extra flavor.
• Sprinkle sesame or poppy seeds on top before baking.

Would you like me to also give you a sweet pancake-style version (sausages wrapped in mini pancakes) that’s dipped in syrup like corn dogs?

Pizza Enchiladas with Pepperoni Beef

 

That sounds like a fun fusion dish — kind of like rolling pizza flavors into an enchilada bake! Here’s a recipe idea for Pizza Enchiladas with Pepperoni Beef 🍕🌯

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🍕 Pizza Enchiladas with Pepperoni Beef

Ingredients

For the filling

• 1 lb (450 g) ground beef
• 1 cup mini pepperoni (or sliced pepperoni, chopped)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning (or oregano + basil)
• Salt & pepper, to taste
• 1 cup pizza sauce (or marinara)
• 1 cup shredded mozzarella cheese

For assembling

• 8 flour tortillas (8-inch)
• 1½ cups pizza sauce
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Optional toppings

• Sliced black olives
• Green bell peppers, thin strips
• Red pepper flakes
• Fresh basil or parsley

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Instructions

1. Prepare the Filling

   • In a skillet, cook ground beef with onion over medium heat until browned.
   • Add garlic, pepperoni, Italian seasoning, salt & pepper. Cook 2–3 min.
   • Stir in 1 cup pizza sauce and simmer 5 min. Remove from heat.
   • Mix in 1 cup mozzarella cheese.

2. Assemble Enchiladas

   • Preheat oven to 375°F (190°C).
   • Spread ½ cup pizza sauce on the bottom of a 9x13-inch baking dish.
   • Fill each tortilla with the beef-pepperoni mixture, roll up, and place seam-side down in the dish.

3. Top & Bake

   • Pour remaining pizza sauce over the rolled tortillas.
   • Sprinkle evenly with mozzarella + Parmesan.
   • Add optional toppings (olives, peppers, etc.).
   • Bake uncovered for 20–25 minutes, until cheese is bubbly and golden.

4. Serve

   • Let rest 5 minutes before serving.
   • Garnish with fresh basil or parsley.

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✨ Result: Cheesy, saucy enchiladas with all the flavors of pizza + hearty beef and pepperoni inside.

Would you like me to also write a spicy version with jalapeños and hot sauce worked into the filling?

Cream Cheese Cake

 

Here’s a simple and delicious recipe for a Cream Cheese Cake — rich, smooth, and moist, with that classic tangy cream cheese flavor.

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🍰 Cream Cheese Cake

Ingredients

• 1½ cups (190 g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• 8 oz (225 g) cream cheese, softened
• 1½ cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• ½ cup (120 ml) milk

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Instructions

1. Preheat Oven

   • Set oven to 350°F (175°C).
   • Grease and flour a 9-inch round or square cake pan (or line with parchment).

2. Mix Dry Ingredients

   • In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Cream Cheese

   • In a large mixing bowl, beat butter and cream cheese until smooth and creamy.
   • Add sugar and beat until light and fluffy (about 3–4 min).

4. Add Eggs & Vanilla

   • Beat in eggs one at a time, mixing well after each.
   • Stir in vanilla extract.

5. Combine Batter

   • Add dry ingredients in 2 additions, alternating with the milk.
   • Mix until just combined (don’t overmix).

6. Bake

   • Pour batter into prepared pan.
   • Bake 40–45 minutes, or until a toothpick comes out clean.
   • Cool in the pan 10 min, then transfer to a wire rack to cool completely.

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Optional Toppings

• Dust with powdered sugar.
• Spread cream cheese frosting on top.
• Serve with fresh berries or a fruit compote.

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👉 Do you want this cake to be more like a light sponge cake with cream cheese inside or a dense, rich cheesecake-style cake?

French Onion Beef Short Rib Soup

 

Here’s a rich, cozy recipe idea for French Onion Beef Short Rib Soup — it combines the deep caramelized onion flavor of classic French onion soup with the meaty richness of braised short ribs.

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🥘 French Onion Beef Short Rib Soup

Ingredients

• 2 lbs (900 g) beef short ribs (bone-in preferred)
• 2 tbsp olive oil
• 2 tbsp butter
• 4–5 large yellow onions, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 bay leaf
• ½ cup dry red wine
• 6 cups beef stock (preferably homemade or low-sodium)
• 1 tbsp Worcestershire sauce
• Salt & black pepper, to taste

For serving

• Baguette slices, toasted
• Gruyère cheese (or Swiss/Emmental), grated
• Fresh parsley (optional, for garnish)

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Instructions

1. Sear the Short Ribs

   • Heat olive oil in a large Dutch oven over medium-high.
   • Season short ribs generously with salt & pepper.
   • Sear on all sides until deeply browned (about 8–10 min). Remove and set aside.

2. Caramelize the Onions

   • In the same pot, reduce heat to medium, add butter.
   • Add onions with a pinch of salt. Cook slowly, stirring often, until deeply golden and jammy (30–40 min).
   • Stir in garlic, thyme, and bay leaf.

3. Deglaze & Build the Broth

   • Pour in red wine, scraping up browned bits. Simmer 2–3 min.
   • Return short ribs to the pot. Add beef stock + Worcestershire.
   • Bring to a simmer, cover, and cook low & slow:
     • Stovetop or oven (325°F / 160°C): 2½–3 hours
     • Slow cooker: 6–8 hours on low

4. Finish the Soup

   • Remove short ribs, discard bones, shred meat, and return to pot.
   • Taste and adjust seasoning. Remove bay leaf.

5. Cheesy Toast Topper

   • Ladle soup into oven-safe bowls.
   • Top each with a toasted baguette slice and a generous handful of Gruyère.
   • Place under broiler until cheese is melted & bubbly.

6. Serve

   • Garnish with parsley and serve piping hot.

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✨ The result: Deep, rich onion broth infused with short rib flavor, with gooey cheese and crusty bread on top.

Would you like me to also give you a pressure cooker/Instant Pot version so it’s faster to make?

Cheesecake Chocolate Chip Cookies 🍪🧀

 

Here’s a Cheesecake Chocolate Chip Cookies 🍪🧀 recipe — soft cookies with a creamy cheesecake surprise inside:

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📝 Ingredients

For the cookie dough:

• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups (350 g) chocolate chips

For the cheesecake filling:

• 8 oz (225 g) cream cheese, softened
• ⅓ cup (65 g) granulated sugar
• 1 tsp vanilla extract

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👩‍🍳 Instructions

1. Make the filling

   • In a bowl, beat cream cheese, sugar, and vanilla until smooth.
   • Scoop small spoonfuls (about 1 tsp each) onto a parchment-lined tray.
   • Freeze for 30–45 minutes (they should be firm).

2. Make the cookie dough

   • Cream butter, brown sugar, and granulated sugar until fluffy.
   • Beat in eggs and vanilla.
   • Mix in flour, baking soda, and salt until combined.
   • Fold in chocolate chips.

3. Assemble the cookies

   • Scoop a ball of cookie dough, flatten it slightly in your palm.
   • Place a frozen cheesecake ball in the center.
   • Cover with more dough and seal edges so the filling is hidden.

4. Bake

   • Preheat oven to 350°F (175°C).
   • Place stuffed cookie dough balls on a parchment-lined baking sheet.
   • Bake 11–13 minutes, until golden on edges but soft in the middle.

5. Cool & enjoy

   • Let cookies rest on the sheet for 5 minutes before transferring to a rack.
   • Serve warm for gooey centers or chilled for a firmer cheesecake bite.

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Would you like me to give you a small-batch version (around 8 cookies) or the big-batch bakery style (about 24 cookies)?

Keto+Philly+Cheesesteak+Roll+Ups

 

Here’s a tasty Keto Philly Cheesesteak Roll-Ups recipe – all the flavor of a cheesesteak, but low-carb and without bread:

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Ingredients (4 servings):

• 8 slices thinly sliced roast beef (deli-style or leftovers)
• 1 green bell pepper, sliced into thin strips
• 1 small onion, sliced thin
• 1 cup mushrooms, sliced (optional but classic for cheesesteak)
• 4 slices provolone or mozzarella cheese
• 2 tbsp butter or olive oil
• Salt & black pepper, to taste
• Optional garnish: fresh parsley

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Instructions:

1. Sauté the veggies:

   • Heat butter/oil in a skillet over medium heat.
   • Add onion, bell pepper, and mushrooms. Cook until soft and caramelized (about 8–10 minutes).
   • Season with salt and pepper, then remove from pan.

2. Assemble the roll-ups:

   • Lay out roast beef slices on a flat surface.
   • Place a slice (or half) of cheese on each.
   • Add a spoonful of the cooked veggies in the center.
   • Roll them up tightly.

3. Melt and finish:

   • Place roll-ups seam-side down in the same skillet.
   • Heat for 2–3 minutes per side until the cheese is melted and beef is warmed through.

4. Serve hot:

   • Garnish with parsley or extra cheese on top if desired.

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🔥 Carb count: about 3–4g net carbs per serving (depends on cheese/veggies used).
💡 You can also bake them in the oven at 190°C (375°F) for 10 minutes instead of skillet-searing.

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Want me to make you a step-by-step photo-style version (like recipe cards with pictures), or just keep it text-only?

Crispy Roasted Cauliflower

Here’s a tasty and simple recipe for Crispy Roasted Cauliflower – golden, crunchy, and full of flavor 🥦✨.

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🥦 Crispy Roasted Cauliflower

Ingredients:

• 1 medium cauliflower (cut into florets)
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional)
• 1/2 tsp smoked paprika or chili powder (optional, for spice)
• 1/4 cup grated Parmesan cheese (optional, for extra crispiness)

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Instructions:

1. Preheat oven → 220°C (425°F). Line a baking sheet with parchment paper.
2. Prep cauliflower → Wash, dry, and cut into bite-size florets.
3. Season → In a large bowl, toss cauliflower with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
4. Bake → Spread florets in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until golden brown and crispy on the edges.
5. Optional finish → In the last 5 minutes, sprinkle with Parmesan cheese for a cheesy crust.
6. Serve → Enjoy hot as a side dish, snack, or tossed into salads and bowls.

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✨ Tip: For extra crispiness, don’t overcrowd the baking sheet—give the florets space to roast instead of steam.

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Do you want me to make this in the large-print recipe card style like your other ones?

Sugar-Coated Fried Pastries

 

Here’s a simple recipe for Sugar-Coated Fried Pastries – crispy on the outside, soft inside, and coated with a sweet layer of sugar ✨.

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🍩 Ingredients:

• 2 cups all-purpose flour
• 2 tbsp sugar (for dough)
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp butter (softened)
• 1/2 cup milk (warm, adjust if needed)
• 1 egg (optional, for richer dough)
• Oil for frying
• 1/2 cup granulated sugar (for coating)
• Optional: 1 tsp cinnamon mixed with sugar

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🥣 Instructions:

1. Make the dough

   • In a bowl, mix flour, sugar, baking powder, and salt.
   • Add butter and rub into the flour until crumbly.
   • Add milk (and egg if using) little by little, mixing until you get a soft, smooth dough.

2. Rest

   • Cover and let the dough rest for 15–20 minutes.

3. Shape

   • Roll out the dough on a floured surface (about ½ cm thick).
   • Cut into strips, squares, or diamond shapes.

4. Fry

   • Heat oil in a pan over medium heat.
   • Fry the pastries until golden brown and puffed up (2–3 minutes per side).

5. Coat

   • While still warm, roll them in sugar (or cinnamon sugar) until evenly coated.

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✨ Tips:

• You can add a splash of vanilla extract or orange blossom water to the dough for extra flavor.
• For a crunchier version, make the dough slightly firmer and fry a bit longer.
• Best served warm with tea or coffee! ☕🍩

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Do you want me to write this recipe in large-print style like the images you showed before so it looks ready-to-save as a recipe card?

 

Here’s your recipe in large print:

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GARLIC BUTTER CHICKEN BITES

Ingredients:

• 500 g (1 lb) chicken breast (cut into bite-sized cubes)
• 3 tbsp butter
• 4 garlic cloves (minced)
• 1 tbsp olive oil
• 1 tsp paprika
• Salt & black pepper (to taste)
• Fresh parsley (chopped, for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Season chicken with paprika, salt, and pepper.
2. Heat olive oil + 1 tbsp butter in a skillet over medium-high heat.
3. Cook chicken for 5–7 minutes until golden and cooked through. Remove and set aside.
4. In the same pan, add remaining butter + garlic. Cook 1 minute until fragrant.
5. Return chicken to the pan, toss well to coat in garlic butter.
6. Garnish with parsley.
7. Serve hot with rice, pasta, or bread — squeeze lemon if desired.

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👉 Do you want me to also make a Crispy Garlic Butter Chicken Bites version (with a light coating for extra crunch)?

 

Here’s the recipe in large print for you:

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CRISPY GARLIC PARMESAN POTATOES

Ingredients:

• 4 medium potatoes (thinly sliced)
• 3 tbsp olive oil or melted butter
• 3 cloves garlic (minced)
• ½ cup grated Parmesan cheese
• 1 tsp Italian herbs (or oregano + thyme)
• Salt & black pepper (to taste)
• Fresh parsley (chopped, for garnish)

Instructions:

1. Preheat oven to 200°C (400°F).
2. Slice potatoes thinly (about ¼ inch).
3. In a bowl, mix olive oil/butter, garlic, Parmesan, herbs, salt, and pepper.
4. Coat potatoes with the mixture.
5. Arrange slices on a baking sheet or dish, slightly overlapping.
6. Bake for 25–30 minutes until golden and crispy.
7. Garnish with parsley and extra Parmesan.
8. Serve hot as a side dish or snack.

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👉 Do you want me to also make a short version of the recipe that fits on one screen (like for quick cooking)?

Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

 

Here’s a large-print recipe for a comforting and flavorful Lemon Garlic Butter Chicken with Creamy Parmesan Pasta 🍋🧄🍗🍝✨

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LEMON GARLIC BUTTER CHICKEN

WITH CREAMY PARMESAN PASTA

INGREDIENTS:

For the Chicken:

• 4 chicken breasts (or thighs, boneless & skinless)
• 2 tbsp olive oil
• 2 tbsp butter
• 4 garlic cloves (minced)
• Juice of 1 lemon + zest
• 1 tsp paprika
• 1 tsp Italian seasoning
• Salt & pepper (to taste)

For the Pasta Sauce:

• 300 g pasta (spaghetti, fettuccine, or penne)
• 2 tbsp butter
• 3 garlic cloves (minced)
• 1 ½ cups heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Fresh parsley (chopped, for garnish)

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INSTRUCTIONS:

1. COOK pasta in salted boiling water → drain (reserve ½ cup pasta water).
2. SEASON chicken with paprika, Italian seasoning, salt, pepper, and lemon zest.
3. HEAT olive oil + butter in a skillet → cook chicken 5–6 minutes per side until golden and cooked through. Remove & keep warm.
4. ADD garlic and lemon juice to the skillet → stir 1 minute in the buttery drippings. Pour this lemon-garlic butter over the chicken.
5. MAKE SAUCE: In the same pan, melt butter → sauté garlic. Add cream + chicken broth → simmer until slightly thickened.
6. STIR IN Parmesan + Italian seasoning → whisk until creamy. Add reserved pasta water if needed.
7. TOSS pasta in the creamy Parmesan sauce until coated.
8. SERVE pasta on plates, top with chicken, and drizzle with lemon-garlic butter.
9. GARNISH with fresh parsley + extra Parmesan.

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🔥 TIP: Add spinach or sun-dried tomatoes to the pasta for extra flavor and color.

Would you like me to also give you a one-pan version (chicken + pasta cooked together in the same skillet)?

Cake «Tropical paradise»

 

Ingredients:

Dough:

• 1 glass of water
• 150 gr. margarine
• 0.5 tsp salt
• 2 cups of flour
• 6 eggs.

Cream:

• 1l of milk
• 1 glass of sugar (I have 250 grams)
• 1 egg
• 300 gr of butter
• 1 bag of vanillin
• 2 tbsp. cognac
• 4 tablespoons flour with a slide + a little milk for mixing (about half a cup)
• Any fruit for filling and decorating (I have kiwi, bananas, peaches and oranges) and jelly for cakes (2 sachets)

Preparation:

1 stack. water boil with 150 g of margarine and 0.5 tsp. salt, brew 2 stacks. flour, cool a bit and drive one egg at a time. On two sheets of parchment, draw a pencil according to the size of the dish you plan to serve, the outline. It must be filled with cells 3×3 cm, one straight, another obliquely. the amount of dough is calculated for the thickness of the contour of 3-3.5 mm and the size of the cake is about 35×25 cm. The point: on the sheet of parchment draw the size of the cake, lubricate with oil. The dough is placed in a confectionery bag and squeezed out a contour with a thickness of 3 mm (thicker is not necessary!);), then start to fill the middle — make cells 3×3 cm, no more !; Bake in the oven at 180 degrees. until the golden color, 20-25 minutes. At this time, you do exactly such a preparation, but the cells are already made diagonally. It is necessary 4 cakes, 2 straight, 2 oblique.
Cream brewed custard. boil a liter of milk with a glass of sugar, and pour in there constantly stirring the whipped mixture from the
flour, milk and eggs. Wait until it thickens. As it cools down, mix a softened butter with vanillin and cognac with a mixer.
We collect the cake:
on the serving dish lay out the first cake and fill the voids between the bars with sliced ​​fruit, smear the cream. Next, everything in order: Korzh-fruit-cream. Top the cake with a cream without fruit, spread on it finely chopped slices of any fruit and pour the jelly for cakes. leave to soak for a night in the refrigerator.

 

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🥞 CREPES WITH CHOCOLATE

INGREDIENTS

• 1 cup flour
• 2 eggs
• 1 ½ cups milk
• 2 tbsp melted butter
• 1 tbsp sugar
• 1 tsp vanilla
• Pinch of salt
• Chocolate spread (Nutella or any)

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INSTRUCTIONS

1. In a bowl, whisk eggs + milk + vanilla + melted butter.
2. Add flour + sugar + salt. Mix until smooth (no lumps).
3. Heat a non-stick pan. Lightly grease with butter.
4. Pour a thin layer of batter, swirl to coat pan.
5. Cook until golden, then flip.
6. Spread chocolate on one side.
7. Fold or roll crepes.
8. Serve warm and enjoy! 😋

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Would you like me to also make a print-friendly version (PDF) so you can keep it handy in the kitchen?