American Tasty Recipes (2025)

20/01/2025

Cajun Chicken and Spinach Pasta
$
Ingredients:
8 oz fettuccine or penne pasta
1 lb chicken breast, cubed
2 cups fresh spinach, roughly chopped
2 tbsp olive oil
1 tbsp Cajun seasoning
1 tsp paprika
½ tsp garlic powder
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
¼ cup cream cheese
2 cloves garlic, minced
¼ cup chopped parsley (for garnish)
Salt and pepper, to taste

Instructions:

1️⃣ Cook the Pasta:

Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2️⃣ Season and Cook the Chicken:

Season the cubed chicken with Cajun seasoning, paprika, and garlic powder.
Heat olive oil in a large skillet over medium heat. Sear the chicken until golden brown and cooked through (about 6-8 minutes). Remove from the skillet and set aside.

3️⃣ Prepare the Sauce:

In the same skillet, sauté minced garlic for 1 minute until fragrant.
Add chicken broth and heavy cream, stirring well.
Gradually whisk in Parmesan cheese and cream cheese until the sauce is smooth. Season with salt and pepper to taste.

4️⃣ Add Spinach and Combine:

Stir in the chopped spinach and let it wilt for about 2 minutes.
Return the cooked chicken and pasta to the skillet, tossing to coat everything in the creamy sauce. If the sauce is too thick, add reserved pasta water as needed.

5️⃣ Garnish and Serve:

Garnish with chopped parsley and serve warm.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Enjoy this creamy, spicy, and delicious Cajun Chicken and Spinach Pasta! 🍝🍗🌿

20/01/2025

Creamy Parmesan Chicken with Penne

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts

½ tsp salt

½ tsp black pepper

½ tsp garlic powder

½ cup all-purpose flour

2 tbsp olive oil

2 tbsp unsalted butter

For the Creamy Garlic Parmesan Sauce:

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

¾ cup grated Parmesan cheese

1 tsp Italian seasoning

1 tbsp fresh parsley, chopped (plus more for garnish)

Salt and black pepper, to taste

For Serving:

Cooked penne pasta (or your choice of pasta)

Instructions:

1️⃣ Prepare the Chicken:

Season the chicken breasts with salt, black pepper, and garlic powder on both sides. Dredge each chicken breast in flour, shaking off any excess.

2️⃣ Cook the Chicken:

In a large skillet, heat olive oil and butter over medium-high heat. Once the butter is melted and the oil is hot, add the chicken breasts.

Cook for 5-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.

3️⃣ Prepare the Garlic Parmesan Sauce:

In the same skillet, add minced garlic and cook for 1 minute until fragrant.

Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.

Stir in heavy cream and bring to a gentle simmer.

Add grated Parmesan cheese and Italian seasoning, stirring until the cheese is melted and the sauce is smooth. Simmer for another 2-3 minutes to thicken. Taste and adjust seasoning with salt and black pepper.

4️⃣ Combine and Serve:

Return the cooked chicken breasts to the skillet, spooning the creamy garlic Parmesan sauce over them. Let the chicken simmer in the sauce for 2-3 minutes to warm through.

Garnish with fresh parsley and serve over cooked penne pasta or your choice of sides.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Enjoy this creamy, cheesy, and flavorful Parmesan Chicken with Penne! 🍝🍗🧀

20/01/2025

Spaghetti Carbonara

Ingredients:

1 lb spaghetti

2 tbsp olive oil, divided (or as needed)

8 slices bacon, diced

1 onion, chopped

1 clove garlic, minced

¼ cup dry white wine

4 large eggs, beaten

½ cup grated Parmesan cheese

Salt and black pepper, to taste

2 tbsp chopped fresh parsley

2 tbsp grated Parmesan cheese (for serving)

Instructions:

1️⃣ Cook the Spaghetti:

Bring a large pot of lightly salted water to a boil. Cook the spaghetti until tender yet firm to the bite (about 12 minutes). Drain, toss with 1 tbsp olive oil, and set aside.

2️⃣ Cook the Bacon:

In a large skillet, cook the diced bacon over medium heat until crispy (about 10 minutes). Drain the bacon on paper towels, reserving 2 tbsp of bacon fat in the skillet.

3️⃣ Sauté the Onion and Garlic:

Add 1 tbsp olive oil to the reserved bacon fat in the skillet. Add the chopped onion and cook until translucent. Add the minced garlic and cook for 1 minute until fragrant.

Pour in the white wine and cook for 1 more minute.

4️⃣ Combine Pasta and Bacon:

Return the cooked bacon to the skillet. Add the cooked spaghetti and toss to coat, adding more olive oil if needed to prevent sticking.

5️⃣ Add Eggs and Cheese:

Remove the skillet from heat and quickly add the beaten eggs, tossing constantly with tongs or a large fork until the eggs are barely set.

Add ½ cup grated Parmesan cheese and toss again. Season with salt and pepper (be cautious, as bacon and Parmesan are salty).

6️⃣ Serve and Garnish:

Serve warm, garnished with chopped parsley and extra Parmesan cheese on the side.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8

Enjoy this creamy and indulgent Spaghetti Carbonara! 🍝🥓🧀

20/01/2025

Quick and Easy Chicken Spaghetti
$
Ingredients:

1 (12 oz) package angel hair pasta

2 cups chopped cooked chicken breast

1 (10.75 oz) can condensed cream of chicken soup

1 (10 oz) can diced tomatoes with green chile peppers

¾ (8 oz) package processed cheese, cubed

½ (4 oz) jar sliced mushrooms, drained

Salt and pepper, to taste

Instructions:

1️⃣ Cook the Pasta:

Bring a large pot of lightly salted water to a boil. Cook the angel hair pasta according to package instructions (about 4-5 minutes) until tender yet firm to the bite. Drain and return the pasta to the pot.

2️⃣ Combine Ingredients:

Add the chopped chicken, condensed cream of chicken soup, diced tomatoes with green chile peppers, cubed processed cheese, drained mushrooms, salt, and pepper to the pot with the pasta.

3️⃣ Heat and Stir:

Cook and stir over low heat until the cheese is melted and the mixture is heated through, about 5 minutes.

4️⃣ Serve and Enjoy:

Serve immediately and enjoy this creamy, cheesy, and comforting dish!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Enjoy this quick and easy Chicken Spaghetti! 🍝🍗🧀

20/01/2025

Million Dollar Spaghetti
$
Ingredients:

For the Pasta and Sauce:

1 lb uncooked spaghetti

1 lb Italian sausage (see note)

½ medium onion, chopped

4 cloves garlic, minced

½ tsp red pepper flakes (optional)

2 (24 oz) jars marinara sauce

2 cups shredded mozzarella cheese

Salt and pepper, to taste

For the Cheese Layer:

8 oz cream cheese (1 block), softened

8 oz ricotta cheese

1 cup freshly grated Parmesan cheese

½ tsp garlic powder

½ tsp dried oregano

Instructions:

1️⃣ Preheat and Prep:

Preheat your oven to 375°F and move the rack to the top third of the oven.

2️⃣ Make the Cheese Layer:

In a medium bowl, combine cream cheese, ricotta cheese, Parmesan cheese, garlic powder, and oregano. Stir until smooth. Set aside.

3️⃣ Cook the Pasta:

Boil a large pot of salted water and cook the spaghetti 2 minutes less than package directions suggest. Drain and return to the pot.

4️⃣ Cook the Sausage:

In a skillet, cook the Italian sausage and onion over medium-high heat, breaking the meat into small pieces, for about 10 minutes or until browned and cooked through.

Add minced garlic and red pepper flakes (if using) and cook for 1 minute. Spoon out excess fat.

5️⃣ Combine Pasta and Sauce:

Add the sausage mixture to the pot with the cooked pasta. Pour in the marinara sauce and toss until everything is well coated.

6️⃣ Assemble the Casserole:

Spread half of the pasta/sauce mixture into a 9x13 baking dish in an even layer.

Spread the cheese layer evenly over the pasta.

Top with the remaining pasta/sauce mixture and spread it out evenly.

Sprinkle shredded mozzarella cheese on top.

7️⃣ Bake and Broil:

Cover the dish with foil and bake for 30 minutes.

Remove the foil and broil for a few minutes until the cheese is bubbly and golden brown (watch carefully to avoid burning).

8️⃣ Serve:

Let the casserole sit for 5-10 minutes before serving. Use a spatula to cut into portions. Season with salt and pepper if needed.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Enjoy this decadent and comforting Million Dollar Spaghetti! 🍝🧀✨

20/01/2025

Club Sandwich Pasta Salad
$
Ingredients:

For the Salad:

8 oz rotini pasta

1 cup cooked and diced chicken breast

6 slices cooked bacon, crumbled

1 cup grape tomatoes, halved

1 cup shredded lettuce

½ cup diced cucumber

½ cup shredded cheddar cheese

¼ cup red onion, finely chopped

For the Dressing:

½ cup mayonnaise

2 tbsp ranch dressing

1 tbsp Dijon mustard

1 tsp garlic powder

Salt and pepper, to taste

Instructions:

1️⃣ Cook the Pasta:

Cook the rotini pasta according to package instructions. Drain, rinse with cold water, and let cool completely.

2️⃣ Prepare the Salad:

In a large bowl, combine the cooled pasta, diced chicken, crumbled bacon, halved grape tomatoes, shredded lettuce, diced cucumber, shredded cheddar cheese, and finely chopped red onion.

3️⃣ Make the Dressing:

In a small bowl, whisk together mayonnaise, ranch dressing, Dijon mustard, garlic powder, salt, and pepper until smooth.

4️⃣ Combine and Chill:

Pour the dressing over the pasta mixture and toss until everything is well coated.

Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (plus chilling time)

Kcal: 320 kcal per serving
Servings: 6 servings

Enjoy this fresh and delicious Club Sandwich Pasta Salad! 🥗🍝🥓

20/01/2025

Creamy Garlic Shrimp Pasta

This Creamy Garlic Shrimp Pasta is a quick and indulgent dish that’s perfect for a weeknight dinner or a special occasion. Juicy shrimp, al dente pasta, and a rich, garlicky cream sauce come together in under 30 minutes for a meal that’s both elegant and easy to make.

Ingredients:

8 oz linguine pasta (or pasta of choice)

1 lb large raw shrimp, peeled and deveined

1 tbsp olive oil

1 tsp Cajun or Old Bay seasoning

½ tsp garlic powder

½ tsp Italian seasoning (or oregano)

½ tsp salt

½ tsp pepper

2 tbsp butter, divided

4-5 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Red pepper flakes (optional, for garnish)

Instructions:

1️⃣ Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (about 10 minutes). Reserve ½ cup of pasta water, then drain the pasta.

2️⃣ Season the Shrimp:

In a medium bowl, combine the shrimp, olive oil, Cajun seasoning, garlic powder, Italian seasoning, salt, and pepper. Toss to coat the shrimp evenly.

3️⃣ Cook the Shrimp:

Melt 1 tbsp butter in a large skillet over medium-high heat. Add the shrimp and cook for 1 minute per side, or until the shrimp is charred and cooked through. Remove the shrimp from the skillet and set aside.

4️⃣ Make the Sauce:

Add the remaining 1 tbsp butter to the skillet. Add the minced garlic and cook for 30 seconds, or until fragrant.

Pour in the heavy cream, grated Parmesan, and reserved pasta water. Stir until the Parmesan has melted and the sauce is smooth. Taste and adjust salt if needed.

5️⃣ Combine Pasta and Shrimp:

Add the cooked pasta to the skillet and toss until fully coated with the sauce.

Top with the cooked shrimp and gently toss to combine.

6️⃣ Serve and Garnish:

Garnish with fresh chopped parsley, extra Parmesan, or red pepper flakes if desired. Serve immediately!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Enjoy this creamy, garlicky, and delicious shrimp pasta! 🍝🍤🧄

20/01/2025

Spaghetti all'Assassina
Ingredients:

For the Tomato Broth:

1 tbsp olive oil

2 cloves garlic, minced

3 cups tomato puree

3 cups water

1 tsp salt, or to taste

For the Spaghetti:

¼ cup olive oil

2 tsp red chili flakes, or to taste

6 oz dry spaghetti

Salt, to taste

1 tbsp finely chopped parsley, for garnish

Instructions:

1️⃣ Prepare the Tomato Broth:

Heat olive oil in a pot over medium heat. Add garlic and saute until golden and fragrant, about 1 minute.

Stir in tomato puree, water, and salt. Bring to a simmer over medium-high heat, then reduce to low and keep warm.

2️⃣ Cook the Spaghetti:

Heat olive oil in a large non-stick skillet over medium-high heat. Add chili flakes and heat until they sizzle, about 1 minute.

Add the dry spaghetti to the skillet and toss until well coated with the chili oil.

3️⃣ Add Tomato Broth:

Pour about 3 cups of tomato broth into the skillet. Using tongs, move the pasta from side to side to evenly distribute the broth.

Cook, occasionally moving the pasta, until most of the broth is absorbed or evaporated, and the spaghetti starts to fry in the pan.

4️⃣ Char the Pasta:

Turn the spaghetti over with tongs and arrange evenly in the pan. Continue cooking until the pasta starts to brown and lightly char.

5️⃣ Repeat the Process:

Add about 2 more cups of tomato broth and repeat the cooking process until the spaghetti is as charred as you like and cooked to your desired doneness. Add more broth at the end if you prefer a saucier dish.

6️⃣ Serve and Garnish:

Serve the spaghetti with a drizzle of olive oil and extra chili flakes if desired. Garnish with chopped parsley.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

20/01/2025

Potato and Sausage Chowder
Ingredients:

1 tbsp olive oil

400g (6) sausages (any flavor)

1 onion, chopped

2 stalks celery, sliced

2 carrots, sliced

2 cloves garlic, minced

½ tsp dried thyme

3 tbsp plain/all-purpose flour

1 litre (4 cups) chicken or vegetable stock

2 bay leaves

100g (½ cup) wild rice

3 medium potatoes, peeled and cut into chunks

375ml (1 ½ cups) single/light cream or half-and-half

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions:

1️⃣ Cook the Sausage:

Heat olive oil in a large soup pot over medium heat. Remove the sausage from the casings and add to the pot. Break up the sausage with a spatula and cook until golden and cooked through. Remove the sausage to a plate. If the sausage is very fatty, drain excess fat, leaving about 2 tbsp in the pot.

2️⃣ Sauté the Vegetables:

In the same pot, add the chopped onion, celery, and sliced carrots. Cook over low heat for 10 minutes until softened.

Add minced garlic and thyme, and cook for 30 seconds longer.

3️⃣ Make the Roux:

Sprinkle the flour over the vegetables and stir to combine with the fat, forming a paste. Cook for 2 minutes.

Return the cooked sausage to the pot.

4️⃣ Add Liquids and Simmer:

Pour in a bit of the chicken stock and stir to combine with the roux. Add the remaining stock, bay leaves, and wild rice. Bring to a simmer and cook over low to medium heat for 30 minutes.

5️⃣ Add Potatoes:

Add the cubed potatoes and cook for 15 minutes longer, or until the wild rice and potatoes are tender.

6️⃣ Finish with Cream:

Pour in the cream and season with salt and pepper. Allow the cream to warm through, then remove from heat.

7️⃣ Serve:

Garnish with chopped fresh parsley and serve warm.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Enjoy this creamy and comforting Potato and Sausage Chowder! 🥣🥔🌭

18/01/2025

Cheesy Beef and Bowtie Pasta in Garlic Butter

Ingredients:

For the Pasta and Beef:

12 oz (340g) bowtie pasta (farfalle)

1 lb (450g) ground beef

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp Italian seasoning

½ tsp red pepper flakes (optional)

Salt and pepper, to taste

For the Garlic Butter Sauce:

3 tbsp unsalted butter

2 cloves garlic, minced

1 tbsp all-purpose flour

1 cup (240ml) milk (whole or 2%)

1 cup (100g) shredded mozzarella cheese

½ cup (50g) grated Parmesan cheese

2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1️⃣ Cook the Bowtie Pasta:

Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain and set aside.

2️⃣ Cook the Beef Mixture:

In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart, until browned, about 5-7 minutes.

Add the chopped onion and garlic. Cook until the onion is soft and translucent, about 3 minutes.

Stir in Italian seasoning, red pepper flakes (if using), and season with salt and pepper. Remove the beef mixture from the skillet and set aside.

3️⃣ Make the Garlic Butter Sauce:

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk, whisking constantly to avoid lumps.

Bring the mixture to a gentle simmer and cook until it begins to thicken, about 3 minutes.

4️⃣ Combine Everything:

Reduce the heat to low and stir in the mozzarella and Parmesan cheeses until melted and smooth.

Add the cooked pasta and beef mixture to the skillet, tossing to coat everything evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

5️⃣ Serve:

Transfer the cheesy beef and bowtie pasta to serving bowls. Garnish with chopped parsley and extra Parmesan cheese, if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

18/01/2025

Fresh Beet and Sweet Potato Salad with a Zesty Lemon Yogurt Dressing 🍋🌿🥗
Ingredients:
2 medium sweet potatoes, peeled and cubed
2 medium beets, peeled and cubed
2 tablespoons olive oil
100 grams crumbled feta cheese
1/4 cup toasted walnuts (optional)
2 tablespoons fresh parsley, chopped
1/4 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon honey
Salt and pepper, to taste
Directions:
Preheat the oven to 400°F (200°C).
Toss the sweet potato cubes and beet cubes in olive oil, salt, and pepper, then spread them on a baking sheet.
Roast for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
While the vegetables are roasting, whisk together yogurt, lemon juice, honey, salt, and pepper to create the dressing.
Once the roasted vegetables are ready, let them cool slightly before tossing them in a large bowl with feta cheese, toasted walnuts (optional), and chopped parsley.
Drizzle the yogurt dressing over the salad and toss gently to coat. Serve immediately or refrigerate for later.

18/01/2025

Mediterranean-Inspired Smoked Salmon and Avocado Salad 🥗🐟🍃
Ingredients:
2 avocados, sliced
1 package smoked salmon (100 g), sliced
1 onion, thinly sliced
1 handful walnuts, chopped
1 package feta cheese, crumbled
1 pinch of salt
1 head of lettuce, chopped
1 dash of olive oil
1 dash of vinegar
1 pinch of pepper
1 lemon, juiced
1 jar of olives, pitted and sliced
Directions:
Gather all ingredients. Preheat the oven to 425°F (220°C).
In a large bowl, combine the lettuce, avocado slices, and smoked salmon.
Add the crumbled feta cheese, chopped walnuts, olives, and onion.
Drizzle with olive oil, vinegar, and lemon juice.
Sprinkle with salt and pepper, and toss gently to combine.
Serve immediately for a fresh and light meal.

18/01/2025

Sweet Potato Pie Bars 🥧✨

This twist on the classic sweet potato pie transforms it into easy-to-serve bars! Perfect for sharing, these sweet and spiced treats deliver the comforting flavors you love in every bite.

📜 Ingredients:
2 cups mashed sweet potatoes (roasted or boiled and peeled)
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, melted
1/2 cup evaporated milk
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 pre-baked pie crust (homemade or store-bought, pressed into a rectangular baking dish)
👩‍🍳 Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).

Mix the Filling:
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, and evaporated milk. Mix until smooth and creamy.

Add Eggs and Flavorings:
Beat in the eggs one at a time until fully incorporated. Stir in the vanilla extract, cinnamon, nutmeg, and ginger.

Assemble:
Pour the sweet potato mixture over the pre-baked pie crust in your baking dish. Spread evenly with a spatula.

Bake:
Bake in the preheated oven for 40-45 minutes, or until the filling is set and slightly firm to the touch.

Cool and Slice:
Let the pie cool completely in the baking dish. Once cooled, slice into bars for easy serving.

18/01/2025

𝐖𝐎𝐔𝐋𝐃 𝐘𝐎𝐔 𝐓𝐑𝐘 𝐓𝐇𝐈𝐒 Classic Carrot Cake with Cream Cheese Frosting 🥕🍰 ?
Ingredients:
2 cups grated carrots
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
1 cup cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Directions:
Mix flour, sugar, baking soda, cinnamon, and salt in a bowl.
In another bowl, whisk eggs, oil, and vanilla, then combine with dry ingredients.
Fold in grated carrots and walnuts.
Pour batter into a greased 9-inch round pan and bake at 350°F for 25-30 minutes.
Cool completely before frosting.
For frosting, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Spread frosting between layers and over the cake.
Prep Time: 20 minutes | Baking Time: 30 minutes | Total Time: 50 minutes
Servings: 8-10

18/01/2025

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18/01/2025

Cranberry and Pistachio Studded Shortbread 🍒🍪
Estimated Cost: $6.50 (or $1.30 per serving)
Ingredients:
1 cup unsalted butter, softened - $2.00
1/2 cup powdered sugar - $0.50
1 1/2 cups all-purpose flour - $0.25
1/4 teaspoon salt - $0.02
1/2 cup dried cranberries, chopped - $1.00
1/2 cup pistachios, shelled and chopped - $1.50
1 teaspoon vanilla extract - $0.25
1 tablespoon granulated sugar (for sprinkling) - $0.10

Directions:
Preheat your oven to 350°F (175°C).
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Slowly add in the flour and salt, mixing until just combined.
Stir in the chopped cranberries and pistachios, ensuring an even distribution throughout the dough.
On a lightly floured surface, roll the dough into a log shape. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
Once chilled, slice the dough into 1/4-inch thick rounds and place them onto a baking sheet lined with parchment paper.
Sprinkle the top of each cookie with a pinch of granulated sugar.
Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

17/01/2025

DECADENT NO-BAKE GERMAN CHOCOLATE CHEESECAKE

Ingredients:
For the Crust:
1 ½ cups chocolate cookie crumbs (such as Oreo, without the filling)
½ cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
¾ cup granulated sugar
1 tsp vanilla extract
8 oz semi-sweet chocolate, melted and slightly cooled
1 ½ cups heavy cream, whipped to stiff peaks
For the German Chocolate Topping:
½ cup evaporated milk
½ cup granulated sugar
¼ cup unsalted butter
2 large egg yolks, beaten
1 cup sweetened shredded coconut
½ cup chopped pecans
1 tsp vanilla extract
Instructions:
1. Make the Crust:
Combine the chocolate cookie crumbs and melted butter in a bowl. Mix until the texture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate while preparing the filling.
2. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
Gradually mix in the melted chocolate until fully incorporated.
Gently fold in the whipped cream until the mixture is light and fluffy.
Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4-6 hours, or until set.
3. Make the German Chocolate Topping:
In a medium saucepan, combine the evaporated milk, sugar, butter, and beaten egg yolks. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the topping cool to room temperature.
4. Assemble:
Once the cheesecake has set, spread the German chocolate topping evenly over the top of the cheesecake.
Garnish with extra coconut, pecans, or chocolate shavings if desired.
5. Serve:
Carefully remove the sides of the spring form pan. Slice and serve chilled.

17/01/2025

WOULD YOU TRY THIS Creamy Spinach and Artichoke Dip with a Golden Cheese Topping 🥬🧄🧀

Ingredient:
1 cup fresh spinach, chopped
1 cup artichoke hearts, chopped
1 cup cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 garlic cloves, minced
Salt and pepper to taste

Directions:
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
Stir in spinach, artichoke hearts, garlic, mozzarella, and Parmesan. Season with salt and pepper.
Transfer the mixture to an oven-safe dish or skillet.
Bake for 20-25 minutes, or until bubbly and golden on top.
Serve warm with tortilla chips, bread, or veggies for dipping.

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