cooking recipes

13/07/2025

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https://freshtonerhungar.com/?s=Lemon+Pound+Cake+Cookies
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UncategorizedLemon Pound Cake CookiesJuly 11, 2025July 11, 2025 🍋 Lemon Pound Cake Cookies – Soft, Buttery, and Zesty Little Bites of Sunshine Hello sweet friends and cookie lovers! 👋 If you’ve been dreaming of a soft, melt-in-your-mouth cookie that brings together the richness of pound ca...

09/07/2024

🔥 Chi-Chi's Baked Chicken Chimichangas 🌯
Ingredients:
2 cups cooked chicken, shredded
1 cup salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
8 large flour tortillas
2 tablespoons butter, melted
Optional toppings:
sour cream, guacamole, additional salsa, chopped cilantro

Instructions:
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare Filling:
In a large mixing bowl, combine the shredded chicken, salsa, shredded cheddar cheese, shredded Monterey Jack cheese, diced green chilies, ground cumin, chili powder, garlic powder, onion powder, and salt. Mix well until all ingredients are evenly distributed.
Assemble Chimichangas:
Place a generous scoop of the chicken mixture in the center of each flour tortilla.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a sealed burrito shape.
Bake Chimichangas:
Place the chimichangas seam-side down on a baking sheet.
Brush the tops with melted butter.
Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy.
Serve:
Remove from oven and let cool for a few minutes before serving.
Serve with optional toppings such as sour cream, guacamole, additional salsa, and chopped cilantro.
Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Kcal: 450 per serving | Servings: 8
Make dinner special tonight with these easy and delicious baked chicken chimichangas! 🌯🔥

09/07/2024

“My hubby enjoyed this seafood dinner! He want’s me to make it every weekend”
Must express something to keep getting my recipes.... Thank you.

Ingredients

Fish filets (whatever you like, I used catfish)

1 Lemon

1 Tbsp Capers

2 Tbsp Butter

Seafood magic seasoning

How To Make Pan Seared Fish Fillet

Liberally season your fish with an all-purpose seafood seasoning blend.

Bring the pan to med-high heat, add just enough oil (EVOO) to barely coat the pan, and add a couple of tablespoons of butter.
Place fish in the pan and cook until nicely browned, about 4 to 5 minutes on one side….. Add in the sliced lemon, a squeeze of lemon juice, and a teaspoonful of capers.
Flip the fish and cook another 4 to 5 minutes on another side, reducing heat to med.
We had this with tomato and arugula salad so guess what, that makes the entire dish keto-friendly yet packed with flavor.

09/07/2024

Million Dollar Ravioli Casserole
Ingredients:
1 lb Italian sausage
1 (28-oz) jar spaghetti sauce
1 cup cottage cheese
1 (8-oz) package cream cheese, softened
¼ cup sour cream
2 Tbsp parsley
½ tsp garlic powder
⅓ cup grated parmesan cheese
1 (25-oz) package frozen cheese ravioli
2 cups mozzarella cheese
Directions:
Preheat Oven: Preheat your oven to 350ºF. Spray a 9x13x2-inch pan with cooking spray and set aside.
Prepare Meat Sauce: In a large skillet, brown the Italian sausage over medium heat. Once fully cooked, drain the fat from the skillet. Stir in the spaghetti sauce and set aside.
Mix Cheeses and Ravioli: In a large bowl, combine cottage cheese, softened cream cheese, sour cream, parmesan cheese, parsley, and garlic powder. Add the frozen cheese ravioli to the mixture and toss to coat evenly.
Assemble Casserole: Spread the ravioli mixture evenly in the bottom of the prepared baking pan. Pour the meat sauce over the ravioli and top with mozzarella cheese.
Bake: Bake the casserole uncovered for 45 minutes. Allow it to cool for 10-15 minutes before serving to let the flavors meld together.
Nutritional Information:
Prep Time: 15 min
Cooking Time: 45 min
Total Time: 1 hr
Calories: Varies
Servings: 8

27/05/2024

Chocolate Peanut Butter Ooey Gooey Cake

Ingredients:

For the Cake:
2 sticks butter, melted
1 package German chocolate cake mix
3 large eggs, divided
1 package cream cheese, softened
1 cup peanut butter
2 cups confectioners' sugar
1 tsp vanilla extract
For the Topping:
¾ cup semi-sweet chocolate chips
¼ cup peanut butter chips
½ cup creamy peanut butter
½ cup heavy cream

Instructions:

Prep: Heat oven to 350°F. Press the cake mix, 1 egg, and 1 stick of melted butter into a 9x13 pan.
Filling: Beat cream cheese, 2 eggs, and peanut butter. Add sugar, butter, and vanilla. Pour over the base.
Bake: 50 mins. The center should be slightly gooey.
Ganache: Melt chocolate chips, peanut butter chips, and peanut butter with hot cream. Pour over the cake.
Serve: Let sit at room temp for 1 hr, then cut and enjoy.

?? Total Time: 1 hour 5 minutes
?? Servings: 12
?? Calories: 644 per serving

27/05/2024

HONEY GARLIC CHICKEN RECIPE
Ingredients :
For the Chicken:
1 pound chicken breasts or thighs, cut into bite-sized pieces
Salt and pepper to taste
2 tablespoons vegetable oil
1 teaspoon cornstarch mixed with 1 tablespoon water
For the Honey Garlic Sauce:
1/3 cup honey
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon sesame oil (optional for a nutty flavor)
Fresh chopped parsley or sesame seeds for garnish
Preparation:
Begin by seasoning the chicken pieces with salt and pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.
In a small bowl, combine the honey, minced garlic, soy sauce, and apple cider vinegar. If using, add the sesame oil for an additional layer of flavor.
Cooking the Dish
Once the chicken is browned, reduce the heat to medium and add the honey garlic sauce to the skillet.
Allow the sauce to simmer for a few minutes until it thickens slightly. If needed, add the cornstarch-water mixture to help thicken the sauce.
Continue to cook for an additional 2-3 minutes, ensuring the chicken is well-coated and the sauce is sticky.
Serving
Serve the Honey Garlic Chicken hot, garnished with parsley or sesame seeds. It pairs wonderfully with steamed rice or vegetables, making for a balanced and tasty meal.

27/05/2024

Cheesy Garlic Butter Mushroom Stuffed Chicken
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
8 ounces mushrooms, sliced
4 cloves garlic, minced
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Directions:
Preheat oven to 400°F (200°C).
Using a sharp knife, cut a pocket into each chicken breast, being careful not to cut all the way through.
Season the inside and outside of each chicken breast with salt and pepper.
In a large skillet, heat olive oil over medium-high heat.
Add butter to the skillet and let it melt.
Add mushrooms to the skillet and cook, stirring occasionally, until they are golden brown and tender, about 5-7 minutes.
Add minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
Remove skillet from heat and let cool slightly.
In a bowl, mix together shredded mozzarella and grated Parmesan cheese.
Stuff each chicken breast with the mushroom mixture and cheese mixture.
Place stuffed chicken breasts in a baking dish and bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and cheese is melted and bubbly.
Garnish with chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Servings: Makes 4 stuffed chicken breasts

22/04/2024

Indulge in the luxurious blend of dark chocolate and rich cherry ganache with our handcrafted Cherry Chocolate Bonbons. A taste of elegance!

Ingredients:
For the Chocolate Shell:
300g dark chocolate, finely chopped
For the Cherry Ganache Filling:
200g dark chocolate, finely chopped
100ml heavy cream
50g unsalted butter
100g cherry preserves

For Decoration:
Freeze-dried cherry pieces
Edible gold leaf
Melted white chocolate, for drizzling
Directions:
Chocolate Shells: Melt 300g of dark chocolate and temper it. Coat the molds for the bonbons and let set in the fridge.
Cherry Ganache Filling: Heat the heavy cream until it just begins to simmer. Pour over 200g of chopped dark chocolate and let sit for a minute. Stir until smooth. Mix in the butter until fully incorporated, then fold in the cherry preserves. Chill until set.
Assembly: Fill the chocolate shells with the cherry ganache. Close the bonbons with more tempered chocolate. Chill until set.
Decoration: Once set, unmold the bonbons. Drizzle with melted white chocolate and adorn with freeze-dried cherry pieces and a touch of edible gold leaf.

Prep Time: 40 minutes | Cooling Time: 2 hours | Total Time: 2 hours 40 minutes | Kcal: 150 per bonbon | Servings: 20 bonbons

17/02/2024

Big Mac Sliders
Juicy Big Mac Sliders: The Ultimate Party Pleaser

Ingredients:

For the sliders:
1 pound ground beef
1 teaspoon salt
1/2 teaspoon pepper
12 slider buns
6 slices cheddar cheese, cut in half
1 cup shredded lettuce
Dill pickle slices
For the sauce:
1/2 cup mayonnaise
4 tablespoons dill pickle relish
2 tablespoons yellow mustard
1 teaspoon white wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Directions:

Preheat your oven to 350°F (175°C). In a bowl, mix the ground beef, salt, and pepper. Form into 12 small patties.
Cook the patties in a skillet over medium heat until they are browned and cooked to your liking. Drain any excess fat.
Cut the slider buns in half and place the bottom halves in a baking dish. Place a cooked patty on each bun bottom, followed by a half slice of cheddar cheese.
In a small bowl, mix together all the sauce ingredients. Spread a generous amount of the sauce over the cheese on each slider.
Top with shredded lettuce and dill pickle slices, then cover with the top halves of the slider buns.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 10 minutes, or until the cheese is melted and the sliders are heated through.
Serve immediately and enjoy the mini version of the classic Big Mac taste.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 sliders

12/02/2024

Old fashioned 7 Minute Frosting that tastes like marshmallow cream. A light and fluffy frosting for just about any cake!
INGREDIENTS:
+ 1+1/2C. Of sugar.
+ 1/3C. Of cold water.
+ 2 egg whites.
+ A pinch of salt.
+ 1 TSP. vanilla extract.
+1/2 TSP. cream of tartar.
METHOD:
+ STEP 1_Mix the sugar, water, tartar cream, egg whites, and salt in a medium glass bowl.
+ STEP 2_place on the burner a puddle of water to simmer. + STEP 1_Beat the egg mixture for 30 seconds at bass using an electric mixer.
+ STEP 3_Place the bowl on the saucepan of a double boiler and take a bath high until rigid and light for up to seven minutes.
+ STEP 4_Remove it from heat, add vanilla extract, and add mix for 2 minutes until integrate.
+ STEP 5_The frosting is set rapidly, so you need to use it directly.
Note: To frost a layer cake, you would need two recipes with this icing. This recipe is beautifully doubled, no need to make two different batches, just double it and make it all at once.

09/02/2024

Philly Cheesesteak Egg Rolls
Ingredients :
1 pound ground beef
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter
1 yellow onion, chopped
1/2 green bell pepper, chopped
24 egg roll wrappers
12 slices American cheese
3/4 cup vegetable oil for frying
How To Make Philly Cheesesteak Egg Rolls
Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan.
Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each. Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
Heat about 1 inch oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.
Tips for the Best Philly Egg Rolls:
Steak– Rib eye or flank steak can also be used. Even ground hamburger works. Cut your steak into bite sized pieces for easier eating and filling.
Cheese– Trade out the Monterey jack with provolone slices, swiss or spice it up with pepper jack cheese.
Peppers and Onions– Power up the color and use red, yellow or orange peppers, try using a red onion, chop them into bite sized pieces for easier eating.
Wrappers– Don’t be nervous about folding your egg rolls. There are usually directions on the back of the package. Make sure you use a bit of water on the edges to seal them good.
Sauce-These are ideal for dipping. There are endless possibilities. Try your favorite cheese sauce, Ranch Dressing, Horseradish sauce, or BBQ sauce. 🤤😋

08/02/2024

Old-Fashioned Soft and Buttery Yeast Rolls
INGREDIENTS
1 pkg active dry yeast (equals 2 1/4 tsp)
1/4 c warm water
1/3 c white, granulated sugar
`1/4 c butter, softened
1 tsp salt
1 c hot milk
1 egg, lightly beaten
4 1/2 c sifted all-purpose flour
2 Tbsp butter, melted (for brushing rolls)
DIRECTIONS
1. Sprinkle yeast over very warm water in large bowl. Stir until yeast dissolves. Leave to foam about 10 minutes.
2. Add sugar, the 1/4 cup butter and salt to hot milk and stir until sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
3. Add milk mixture to yeast and then mix in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of remaining 1/2 cup flour to dust a pastry cloth.
4. Knead the dough lightly for 5 minutes. Use remaining flour for flouring pastry cloth and your hands.
5. Place dough in a warm, buttered bowl; turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
6. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring hands, otherwise rolls will not be as feathery light as they should be.
7. With large knife, cut dough ball into four (4) pieces. Cut each piece into four (4) more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 X 9 X 2 inch pan.
8. Cover rolls and allow to rise in warm place until doubled in bulk; 30 – 45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 18 – 20 minutes or until nicely browned. My oven runs hot so I usually bake @ 325 so tops do not brown before rolls are done inside. Adjust your oven temp accordingly.
9. If desired, brush (or bathe!) rolls in more melted butter when they are hot. The butter will sizzle down sides and bottom of rolls for a buttery soft crust.