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Ingredients

4 boneless, skinless chicken thighs or breasts


2 cups mushrooms, sliced


¼ cup honey


3 tablespoons soy sauce


4 cloves garlic, minced


2 tablespoons olive oil or butter


Salt & pepper, to taste


Optional: fresh parsley or green onions for garnish

Instructions

Season chicken with salt and pepper.


Heat oil in a large skillet over medium heat. Sear chicken 4–5 minutes per side until golden. Remove and set aside.


In the same skillet, add mushrooms and cook until softened.


Add garlic, honey, and soy sauce. Stir and simmer 1–2 minutes.


Return chicken to the skillet. Spoon sauce over the top.


Cover and simmer 10–12 minutes, until chicken is cooked through and sauce thickens.


Garnish and serve.

Honey Garlic Chicken with Mushrooms

 



Ingredients


IngredientsCrust/Topping:26 sheets of graham crackers, crushed (approximately 4 cups)¾ cup (1½ sticks / 170 g)


melted butterFilling:½ cup (1 stick / 113 g) butter, at room temperature8 ounces cream cheeseFromage râpé


at room temperature2 cups (250 g) confectioners’ sugar2 cans (20 ounces each) crushed pineapple, drained16 ounces whipped topping (homemade or store-bought)


Instructions


Start by preheating the oven to 350°F (175°C). Then, prepare the graham cracker crust. In a large bowl, mix the crushed graham crackers with melted butter until well combined.


Press this mixture firmly into the bottom of a 9×13-inch baking dish, creating an even layer. 

Bake the crust for about 10 minutes or until it’s golden and set. Remove it from the oven and allow it to cool completely.


Next, prepare the filling by combining butter and cream cheese in a large bowl. Using a hand mixer or stand mixer, beat them together until smooth and creamy.


Gradually add in the confectioners’ sugar and continue beating until the mixture is fluffy and well combined. 

Once the filling is smooth, add the drained crushed pineapple, stirring until evenly distributed.


Gently fold in the whipped topping, ensuring everything is well incorporated. The filling should be light and airy, with a nice balance of sweetness and tang.


Spread the filling evenly over the cooled graham cracker crust, smoothing the top with a spatula. Once the filling is spread out, refrigerate the dessert for at least 3 hours, or until it is firm and set.

Before serving, garnish with additional whipped topping or even some extra crushed graham crackers if desired. Slice into squares, and serve chilled for the best flavor and texture.



Pineapple Dessert Recipe

 


Ingredients

1 lb ground beef (or Italian sausage)


1 jar (24 oz) marinara or pasta sauce


1 can (14.5 oz) diced tomatoes (optional, for extra sauce)


1 tsp Italian seasoning


1/2 tsp garlic powder


1/2 tsp salt


1/4 tsp black pepper


1 bag (25 oz) frozen cheese ravioli (no need to thaw)


2 cups shredded mozzarella cheese


1/2 cup grated Parmesan cheese


Fresh basil or parsley (for garnish, optional)

Instructions

Cook the meat:

In a skillet, brown the ground beef over medium heat. Drain excess fat. Stir in marinara sauce, diced tomatoes (if using), and seasonings. Simmer for 5 minutes.


Layer in the crockpot:


Spread a thin layer of meat sauce on the bottom.


Add a single layer of frozen ravioli.


Top with more sauce and a sprinkle of mozzarella and Parmesan.


Repeat layers until all ingredients are used, ending with sauce and cheese on top.

Cook:

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until hot and bubbly.


Serve:

Let rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.

Crockpot Ravioli Lasagna

 



Ingredients


Butter – 2 tablespoons

Large onions, thinly sliced – 2

Granulated sugar – 1 teaspoon

Ground beef – 1 1/2 lbs

Ground pork – 1/2 lb

Breadcrumbs – 1 cup

Eggs – 2

Milk – 1/4 cup

Worcestershire sauce – 1 tablespoon

Salt – 1 teaspoon

Black pepper – 1/2 teaspoon

Dried thyme – 1 teaspoon

Swiss cheese, shredded – 1 cup

Instructions


Step 1: Preheat Oven

Set oven to 350°F (175°C).


Step 2: Caramelize Onions

Melt butter in a large skillet over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, about 20 minutes until soft and golden brown.


Step 3: Combine Meatloaf Ingredients

In a large bowl, mix together the ground beef, ground pork, breadcrumbs, eggs, milk, Worcestershire sauce, salt, pepper, and thyme. Stir gently until combined, taking care not to overmix

Step 4: Add Onions

Fold most of the caramelized onions into the meat mixture, saving a small amount to top the loaf later.

Step 5: Shape and Bake

Press the mixture into a loaf pan and spread the reserved onions on top. Bake for 45 minutes.


Step 6: Melt the Cheese

Remove the loaf from the oven and sprinkle shredded Swiss cheese over the top. Return to the oven and bake another 15 minutes until the cheese is melted, bubbly, and the internal temperature reaches 160°F.

Step 7: Rest and Serve

Allow the meatloaf to rest for 10 minutes before slicing to keep it juicy and intact.



French Onion Meatloaf with Swiss Cheese

 



Ingredient  

Crab meat Main component Lump or claw meat provides the best flavor

Mayonnaise Adds moisture Helps keep cakes soft

Egg Binding agent Holds the mixture together

Breadcrumbs or crushed crackers Texture & structure Adjust quantity as needed

Old Bay seasoning Signature seasoning Substitute another seafood blend if preferred

Dijon mustard Mild sharpness Adds subtle tang

Worcestershire sauce Depth of flavor Boosts savory notes

Lemon juice Freshness Brightens the taste

Fresh parsley (optional) Color & freshness Use lightly

Instructions 

In a mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and lemon juice until well blended.

Stir in the seasoning and breadcrumbs.

Carefully fold in the crab meat, leaving large pieces intact. Mix gently to avoid breaking up the crab

Shape the mixture into patties about 3 inches in diameter and 1 inch thick.

Arrange on a parchment-lined tray.

Refrigerate for at least 30 minutes to help them firm up.

Heat a small amount of oil in a skillet over medium heat.

Cook the crab cakes until golden brown on each side.

Baking (lighter approach):


Preheat the oven and place cakes on a lightly greased baking sheet.

Bake until warmed through and lightly browned.

For extra color, briefly broil at the end.

The ideal crab cake is moist and tender with visible chunks of crab.

Too much filler results in a dry, dense texture.

Too little binder can cause the cakes to fall apart.

Remove from heat once golden and heated through to prevent overcooking.

Classic choices: Tartar sauce or remoulade

Lighter options: Lemon aioli or a squeeze of fresh lemon

Side dishes: Coleslaw, seasoned fries, roasted vegetables, or a crisp green salad

Add hot sauce or diced jalapeño for heat

Mix in a small amount of butter for extra richness

Use panko for a lighter bite or crushed crackers for a traditional texture



Homemade Joe’s Crab Shack

 



Ingredients

For the Pound Cake


3 cups all-purpose flour


½ teaspoon baking powder


½ teaspoon salt


1 ½ cups unsalted butter, softened


2 ¾ cups granulated sugar


6 large eggs, room temperature


1 teaspoon vanilla extract


1 cup crushed pineapple, well drained


½ cup coconut milk (or whole milk)


1 cup shredded sweetened coconut

For the Tropical Glaze (Optional)


1 ½ cups powdered sugar


2–3 tablespoons pineapple juice or coconut milk


½ teaspoon vanilla extract

Preparation

Step 1: Prepare the Pan and Oven


Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, making sure all crevices are coated to prevent sticking.


Step 2: Mix Dry Ingredients


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

Step 3: Cream Butter and Sugar


In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and beat for 4–5 minutes until light, fluffy, and pale. This step is essential for a tall, tender pound cake.


Step 4: Add Eggs and Flavoring


Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: Finish the Batter


On low speed, alternate adding the dry ingredients and coconut milk, beginning and ending with the dry ingredients. Gently fold in the crushed pineapple and shredded coconut until just combined.

Piña Colada Pound Cake – Moist Tropical Pound Cake

 



Ingredients


½ cup cottage cheese (full-fat or low-fat)


1 large egg


3 tablespoons oat flour or all-purpose flour


1–2 tablespoons maple syrup or honey (to taste)

¼ teaspoon baking powder


½ teaspoon ground cinnamon


Pinch of salt


¼ cup apple, finely diced (peeled or unpeeled)


Optional: pinch of nutmeg or vanilla extract

Preparation

Step 1: Blend the Base


Add cottage cheese and egg to a blender or food processor. Blend until completely smooth and creamy with no visible curds.

Step 2: Mix the Batter


Pour the blended mixture into a microwave-safe mug. Add flour, sweetener, baking powder, cinnamon, salt, and any optional flavorings. Stir until fully combined and smooth.


Step 3: Add the Apples


Fold in the finely diced apples, distributing them evenly throughout the batter.

Step 4: Microwave the Cake


Microwave on high for 60–90 seconds, depending on your microwave’s power. The cake should rise, look set on top, and be slightly moist in the center.

Apple Cinnamon Cottage Cheese Mug Cake

 



Ingredients


1 bag frozen meatballs

18 oz BBQ sauce

1 cup Coca Cola

(That’s it — only 3 ingredients!)


Preparation

Step 1: Add Meatballs to the Crockpot


Place the frozen meatballs directly into the crockpot. No need to thaw them first. Spread them evenly so they cook uniformly.


Step 2: Pour in the Sauces


Pour the BBQ sauce evenly over the meatballs. Then slowly add the Coca Cola, making sure it distributes throughout the crockpot.

Step 3: Stir to Coat


Gently stir everything together until all the meatballs are well coated in the sauce mixture. This ensures even flavor as they cook.


Step 4: Cook Low and Slow


Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, stirring once or twice if possible. The sauce will thicken and cling to the meatballs as it cooks.

Step 5: Serve Warm


Once fully heated and glazed, switch the crockpot to WARM and serve directly from the slow cooker.

Crockpot Coca Cola Meatballs

 



Ingredients

For the Cookies

1 cup (226 g) unsalted butter, softened

1 1/2 cups (300 g) granulated sugar

2 large eggs, room temperature

1 tablespoon vanilla extract

1/2 cup (120 g) sour cream

3 1/2 cups (440 g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

For the Frosting

1 cup (226 g) unsalted butter, softened

3 cups (360 g) powdered sugar

2–3 tablespoons heavy cream or milk

Preparation

Step 1: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until light, pale, and fluffy. This step helps create the cookie’s signature soft, airy texture.


Step 2: Add Eggs, Sour Cream & Vanilla

Add the eggs one at a time, mixing well after each addition.

Blend in the sour cream and vanilla extract. The batter will look fluffy and slightly thick.

2 teaspoons vanilla extract

Pinch of salt

Food coloring (optional)

Holiday sprinkles

Step 3: Combine the Dry Ingredients

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

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies soft.


Step 4: Chill the Dough

Cover the dough and chill for at least 1–2 hours. This prevents spreading and helps maintain a thick, soft cookie shape.

Step 5: Shape & Bake

Preheat the oven to 350°F (175°C).

Scoop the dough into 1.5-inch balls and gently flatten them with your palm or the bottom of a cup.


Place on a parchment-lined baking sheet and bake 8–10 minutes, just until the edges are set.

Do NOT overbake—they should remain pale for the softest results.


Step 6: Cool

Let the cookies cool completely before frosting. Warm cookies will melt the frosting.

Step 7: Frost the Cookies

Prepare the frosting by beating butter until smooth, then gradually adding powdered sugar, vanilla, salt, and cream until fluffy.


Tint with food coloring if desired.


Spread a thick layer on each cookie and decorate with festive sprinkles

Christmas Soft Frosted Sugar Cookies

 


Ingredients

For the Cake

1 box yellow cake mix

¾ cup sour cream

½ cup vegetable oil

4 large eggs

½ cup milk

1 teaspoon vanilla extract

Strawberry Swirl Mixture

1 cup strawberry preserves or strawberry pie filling

1 teaspoon lemon juice

½ teaspoon vanilla extract

Cinnamon Brown Sugar Layer

1 cup brown sugar, packed

1 ½ teaspoons cinnamon

Optional: ¼ teaspoon nutmeg for warmth

Vanilla Glaze

2 cups powdered sugar

3–4 tablespoons milk

1 teaspoon vanilla extract

Optional: 1 tablespoon melted butter for richness


Preparation 

Step 1: Prepare the cake batter

In a large bowl, mix yellow cake mix, sour cream, vegetable oil, eggs, milk, and vanilla until the batter is smooth and creamy. Do not overmix

.

Step 2: Make the strawberry swirl

In a small bowl, stir together strawberry preserves, lemon juice, and vanilla. This gives the strawberry flavor brightness and depth.


Step 3: Mix the cinnamon sugar

Combine brown sugar, cinnamon, and optional nutmeg in a separate bowl. Set aside.

Step 4: Layer the cake

Pour half the cake batter into a greased 9×13 pan.

Sprinkle half the cinnamon sugar mixture over the batter.

Spoon half of the strawberry mixture in dollops across the surface.


Step 5: Repeat the layers

Pour the remaining cake batter on top.

Add the remaining cinnamon mixture.

Add the remaining strawberry mixture in dollops.

Use a butter knife to swirl gently—don’t overmix.


Step 6: Bake the cake

Preheat the oven to 350°F (175°C).

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Add the glaze

While the cake is warm, whisk together powdered sugar, milk, vanilla, and melted butter (optional).

Pour the glaze evenly over the warm cake so it melts into the top and creates a classic honeybun shine.


Step 8: Cool and slice

Allow the cake to cool for 15–20 minutes before slicing. Serve warm or room temperature.

Strawberry Honeybun Cake

 



Ingredient  

 Heavy cream 1 small box Gives the dessert a rich, smooth body

 Sweetened condensed milk 1 small box Adds sweetness and a luscious texture

Whipped cream 1 small box Keeps the mixture light and airy

Powdered drink mix 1 packet Choose any flavor you love

Chocolate sprinkles (optional) As desired Great for a playful topping

👩‍🍳 How to Make It

Step 1: Blend the Mixture

Place the heavy cream, condensed milk, whipped cream, and powdered drink mix into your blender. Process until the mixture becomes creamy, fluffy, and fully combined—perfectly smooth and mousse-like.

Quick and creamy dessert

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