Chicken and Broccoli Lasagna

 

Ingredients

500 g button mushrooms

½ head of broccoli

3 chicken breasts (about 450g)

3 sprigs of thyme

16 sheets of lasagna noodles

200 g grated parmesan

2 tbsp olive oil

30 cl of dry white wine

25 cl liquid cream

2 onions

2 cloves of garlic

Salt and pepper

+For the bechamel

80g cornstarch

1 liter of milk

40g butter

Steps of the recipe

Cut the chicken breasts into pieces then chop them with an electric mincer.

Remove the earthy part of the feet then rinse the mushrooms. Dry them and then chop them finely.

Wash, dry then cut the broccoli into small bouquets to mix them finely (to obtain a semolina).

Peel and chop the onions. Chop the garlic cloves. In a saucepan, sauté the garlic and onions in a little oil.

Add the ground chicken and cook for a few minutes, stirring. Add the white wine and the thyme leaves.

Add the sliced mushrooms. Season with salt and pepper, mix well and leave to simmer, covered, for about 20 minutes. Cream at the end of cooking.

Prepare the béchamel: in a saucepan, dissolve the cornstarch in a stock of cold milk then pour in the rest of the milk. Bring to a boil, whisking constantly. When the béchamel thickens (after about 1 min) add the butter and 150 g of grated parmesan. Mix well.

In a gratin dish (square or rectangular) pour a little mushroom sauce. Add in successive layers (to be repeated until all the ingredients are used up): the lasagna sheets, the parmesan bechamel sauce, the broccoli semolina and the mushroom sauce. Finish with a layer of béchamel. Finish with a layer of béchamel. Sprinkle with the remaining 50 g of parmesan then bake for 20 minutes, covered, under parchment paper (or aluminum foil).

At the end of cooking, remove the parchment paper and brown on the g

rill for about 5 minutes.

Enjoy !

Pancake Sausage Casserole

 

Ingredients You’ll Need

Serves 6–8

For the Pancake Layer:

1 cup pancake mix (like Bisquick) or homemade pancake batter

1 cup milk

2 large eggs

1 tsp vanilla extract (optional, for sweetness)

For the Sausage Layer:

1 lb breakfast sausage , cooked and crumbled

Optional add-ins : diced bell peppers, onions, or mushrooms

For the Egg Layer:

6 large eggs

1/2 cup milk

Salt and pepper , to taste

1 cup shredded cheddar cheese (optional, but highly recommended!)

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C) . Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.

Step 2: Make the Pancake Layer

In a mixing bowl, whisk together the pancake mix, milk, eggs, and vanilla extract until smooth.

Pour the batter evenly into the bottom of the prepared baking dish.

Step 3: Add the Sausage Layer

Sprinkle the cooked and crumbled sausage evenly over the pancake batter. If using veggies, layer them on top of the sausage.

Step 4: Prepare the Egg Layer

In another bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Pour the egg mixture evenly over the sausage layer.

Step 5: Add Cheese (Optional)

Sprinkle shredded cheddar cheese over the top for an extra layer of gooey goodness.

Step 6: Bake

Bake for 35–40 minutes , or until the eggs are set, the pancake layer is golden brown, and the cheese is bubbly and slightly golden.

Let the casserole cool for 5–10 minutes before slicing and serving.

Why This Recipe Works

Layered Perfection : Each bite contains a perfect balance of fluffy pancakes, savory sausage, and creamy eggs.

Versatile Base : The pancake batter acts as a sturdy foundation while staying light and airy.

Make-Ahead Magic : Assemble the night before, cover, and refrigerate—then bake in the morning for a stress-free breakfast.

Variations to Try

Add Veggies : Stir in spinach, tomatoes, or roasted red peppers for extra nutrition.

Spice It Up : Use spicy sausage or add red pepper flakes for a kick of heat.

Gluten-Free Option : Use gluten-free pancake mix and ensure your sausage is GF-friendly.

Breakfast Twist : Top with maple syrup or hot sauce for a sweet or spicy finish.

Mini Casserole : Divide the layers into a muffin tin for individual portions.

Tips for Success

Cook the Sausage Ahead : Save time by cooking the sausage the night before.

Don’t Overmix : Mix just until combined to avoid dense pancakes or scrambled eggs.

Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Serving Suggestions

Romantic Touch : Garnish with fresh herbs like parsley or chives for elegance.

Brunch Staple : Serve alongside fresh fruit, yogurt parfaits, or mimosas for a complete meal.

Party Platter : Pair with other breakfast favorites like biscuits, hash browns, or cinnamon rolls.

The Party’s Not Over ‘Til We Eat The Praline Pecan Fudge

 

Ingredients

2 cups packed Domino brown sugar

¾ cup Land O Lakes butter

1/2 cup Borden evaporated milk

3 cups Domino powdered sugar

1 tablespoon bourbon

1 cup chopped candied pecans

Directions

Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.

Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.

Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature

Easy Italian Stuffed Shells

 Ingredients

To make these delicious Italian Stuffed Shells, you’ll need the following ingredients:

20 jumbo pasta shells

1 lb ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 large egg

2 cups marinara sauce

1 tsp dried basil

1 tsp dried oregano

1 tsp garlic powder

Salt and pepper to taste

Fresh parsley for garnish (optional)

Directions

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to the package instructions. Drain and set aside.

Prepare the Filling: In a large bowl, combine the ricotta cheese, 1 1/2 cups of mozzarella cheese, Parmesan cheese, egg, dried basil, dried oregano, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.

Stuff the Shells: Carefully spoon the ricotta mixture into each cooked pasta shell, filling them generously.

Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish, then top with the remaining marinara sauce.

Add Cheese: Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the shells.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Remove from the oven and let cool slightly before serving. Garnish with fresh parsley if desired.

Luscious Lemon Cream Roll Cake with Glaze: A Citrusy Delight

 

Ingredients:

For the Cake:

4 large eggs, room temperature

1 cup granulated sugar

1 tsp vanilla extract

1/3 cup fresh lemon juice

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

Powdered sugar (for dusting)

For the Lemon Cream Filling:

1 cup heavy whipping cream, chilled

1/2 cup powdered sugar

1/4 cup lemon curd

1 tsp lemon zest

For the Lemon Glaze:

1 cup powdered sugar

2 tbsp fresh lemon juice

1 tbsp milk (optional, for thinning the glaze)

Directions:

For the Cake:

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.

In a large mixing bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 3-4 minutes.

Add the vanilla extract and lemon juice, mixing well to combine.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the egg mixture, folding gently until fully incorporated.

Pour the batter into the prepared jelly roll pan and spread it evenly.

Bake for 10-12 minutes, or until the cake springs back when touched.

While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.

Once the cake is done, immediately turn it out onto the towel and carefully peel off the parchment paper. Starting from the short end, gently roll the warm cake in the towel. Let it cool completely while rolled.

For the Lemon Cream Filling:

In a mixing bowl, whip the heavy cream until soft peaks form.

Add the powdered sugar, lemon curd, and lemon zest, and continue whipping until stiff peaks form.

Carefully unroll the cooled cake and spread the lemon cream filling evenly across the surface.

Gently roll the cake back up without the towel, keeping the filling inside. Place the roll seam-side down on a serving plate.

For the Lemon Glaze:

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add milk, one teaspoon at a time, until it reaches your desired consistency.

Drizzle the glaze over the top of the roll cake, allowing it to drip down the sides for a beautiful finish.

How to Prepare:

For best results, ensure that your eggs are at room temperature, as this helps the cake batter whip up light and airy.

When rolling the cake, do so gently to avoid cracking. Using a powdered sugar-dusted towel prevents the cake from sticking and helps shape it.

The lemon cream filling is light and fluffy, balancing the tartness of the lemon with the sweetness of the powdered sugar. Be careful not to overwhip the cream to maintain a smooth, airy texture.

The lemon glaze adds the final touch of sweetness and enhances the lemon flavor. Adjust the thickness to your liking by adding more lemon juice or milk.

Preparation Time:

Prep Time: 25 minutes

Cook Time: 12 minutes

Cooling Time: 30 minutes

Total Time: 1 hour 7 minutes

Servings:

Yields: 8-10 servings

Strawberry Shortcake Poke Cake

 

INGREDIENTS

• 1 (15.25 oz) box white cake mix
• 3 eggs
• 1/2 cup oil
• 1 cup water
• 1 teaspoon vanilla extract

For the filling:

• 1 (3.0 oz.) package strawberry flavored jello mix
• 1 cup boiling water
• 1/2 cup cold water

For the topping:

• 1 (8 oz) package frozen whipped topping, thawed
• 1 (3.4 oz) instant vanilla pudding mix
• 1 cup milk
• 2 cups fresh strawberries, sliced, to garnish

PREPARATION

Preheat oven to 350°F (or at temperature called for on cake box instructions) and grease a 9×13-inch baking dish with butter or non-stick spray. Set aside.
In a large bowl, mix together cake mix, eggs, oil, 1 cup water, and vanilla extract until smooth. Pour into prepared baking dish and bake for 28-32 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool 15 minutes. Then, pierce holes all over cake with the end of a wooden spoon or a large serving fork.
Meanwhile, make the filling:
Add jello mix to a large bowl and whisk in boiling water until jello is fully dissolved. Stir in cold water.
Pour jello over top of cake so it fills all the holes you’ve made, then cover and refrigerate cake for at least 2 hours.
Once chilled, make topping:
Place pudding mix in a large bowl and whisk in milk until thick. Gently fold in whipped topping until fully incorporated.
Spread over chilled cake and top with sliced strawberries. Slice, serve, and enjoy!

Lemon Cheesecake Bars

 

INGREDIENTS

• 2 3/4 cups shortbread cookies, finely crushed
• 6 tablespoons unsalted butter, softened
• 1 tablespoon granulated sugar
• 12 ounces cream cheese, softened
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest
• 2 teaspoons vanilla
• 2 large eggs
• 1 cup powdered sugar

PREPARATION

Preheat oven to 350°F, and spray an 8×8-inch baking dish with cooking spray.

Combine granulated sugar and crushed cookies. Slowly stir in melted butter until mixture resembles wet sand. Press into prepared baking dish.

Beat cream cheese with powdered sugar until smooth. Mix in lemon juice and zest. Reserve 3/4 cup of the mixture, and place in refrigerator.

Add vanilla to remaining mixture, and beat in eggs one at a time. Pour over prepared crust. Bake in preheated oven for 25 minutes.

Cool cake completely before topping with reserved frosting. Refrigerate lemon bars until firm, 2 hours.

Cut into bars and serve.