Yummy Recipe

Yummy Recipe easy recipes every day
Thanks you for your support guys
Like & Share my Recipe ^^
(1)

Fans are spiraling after Angelina Jolie, 50, and daughter Shiloh, 19 — who now goes by Shi — were seen touring Cambodian...
04/06/2026

Fans are spiraling after Angelina Jolie, 50, and daughter Shiloh, 19 — who now goes by Shi — were seen touring Cambodian mansions amid Angelina’s reported plan to leave the U.S. in 2026. 👀

Rosie O’Donnell — seen here outside her sprawling Ireland estate — says she’s finally ready to make a permanent return t...
04/05/2026

Rosie O’Donnell — seen here outside her sprawling Ireland estate — says she’s finally ready to make a permanent return to the U.S. … Thoughts?

Ellen DeGeneres, 68, has only been back in the U.S. for ONE month—but she’s already fleeing to the UK again, saying, “Am...
03/21/2026

Ellen DeGeneres, 68, has only been back in the U.S. for ONE month—but she’s already fleeing to the UK again, saying, “America just doesn’t deserve me…”‼️🤯✈️

Angelina Jolie set to become latest celebrity to flee Donald Trump's AmericaAngelina Jolie has been planning to leave Lo...
02/18/2026

Angelina Jolie set to become latest celebrity to flee Donald Trump's America

Angelina Jolie has been planning to leave Los Angeles for years, and her twins turning 18 this July will finally allow her to move abroad.

Angelina Jolie seems poised to leave Los Angeles behind permanently, as she takes a swipe at Trump with a pointed remark saying, "I don't recognize my country." The 50-year-old star has consistently indicated she never planned to remain in Hollywood long-term. A source previously told People that the Eternals actress "never wanted to live in L.A. full-time" but "didn't have a choice because of the custody arrangement with Brad."

Will you miss her if she leaves

Cheesy Ground Beef & Potato CasseroleIngredients:1 lb ground beef1 tsp salt¾ tsp black pepper1 tsp garlic powder½ tsp pa...
02/17/2026

Cheesy Ground Beef & Potato Casserole

Ingredients:

1 lb ground beef
1 tsp salt
¾ tsp black pepper
1 tsp garlic powder
½ tsp paprika
2½ lb russet potatoes, thinly sliced
2 tbsp butter
2 tbsp all-purpose flour
1½ cups whole milk
½ cup heavy cream
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ tsp salt
½ tsp black pepper
1 tbsp olive oil

Directions:

1. Preheat your oven to 375°F so it’s ready once everything is layered.
2. Place a large skillet over medium heat and add the olive oil. When it warms up, add the ground beef and break it apart with a spoon as it cooks. Let it brown fully, then sprinkle in the salt, pepper, garlic powder, and paprika. Stir well so the seasoning coats every bite. Once cooked through, drain off any excess grease and set aside.
3. Lightly grease a 9×13 baking dish to prevent sticking.
4. Arrange half of the thinly sliced potatoes in an even layer across the bottom of the dish, slightly overlapping them.
5. Spoon the seasoned ground beef evenly over the potatoes, spreading it out so every corner gets some.
6. Finish by layering the remaining potatoes on top, again keeping them evenly distributed.
7. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about a minute until smooth and lightly bubbling.
8. Slowly pour in the milk and heavy cream while whisking constantly to avoid lumps. Keep stirring until the sauce thickens and becomes creamy.
9. Reduce the heat slightly and stir in the cheddar and mozzarella. Continue stirring until the cheeses are completely melted and the sauce is smooth. Add the salt and pepper, then taste and adjust if needed.
10. Carefully pour the warm cheese sauce over the layered casserole, making sure it seeps down between the potatoes.
11. Cover the dish tightly with foil and bake for 50 minutes.
12. Remove the foil and return the casserole to the oven for another 15 to 20 minutes, until the top is bubbling and the potatoes are fork-tender.
13. Let the casserole rest for about 10 minutes before slicing. This helps everything settle and makes serving much easier.

Cooking Time: 1 hour 15 minutes | Servings: 6 | Calories: Approximately 520 per serving

Creamy Rotel Spaghetti with Cheesy Ground BeefIngredients:1 lb ground beef10 oz spaghetti1 can (10 oz) Rotel diced tomat...
02/15/2026

Creamy Rotel Spaghetti with Cheesy Ground Beef

Ingredients:
1 lb ground beef
10 oz spaghetti
1 can (10 oz) Rotel diced tomatoes with green chilies
1 can (15 oz) tomato sauce
1 cup beef broth
4 oz cream cheese, softened
1½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
1 tbsp olive oil
1 tsp salt
¾ tsp black pepper
1 tsp garlic powder

Directions:

1. Bring a large pot of salted water to a boil and cook the spaghetti until just tender with a slight bite. Drain it well and set it aside while you prepare the sauce.
2. Heat the olive oil in a large skillet over medium heat. Once warm, add the ground beef and break it apart with a spoon as it cooks. Let it brown completely so you get rich flavor and little crispy bits throughout. Drain off any excess grease.
3. Sprinkle the salt, black pepper, and garlic powder over the beef and stir to coat everything evenly.
4. Pour in the Rotel with its juices, the tomato sauce, and the beef broth. Stir everything together and let it come to a gentle simmer so the flavors start blending.
5. Allow the mixture to cook for about 5 minutes, stirring occasionally, until slightly thickened.
6. Reduce the heat to low and add the softened cream cheese. Stir patiently until it melts into the sauce and creates a smooth, creamy base.
7. Add the cooked spaghetti directly into the skillet and toss it through the sauce so every strand gets coated.
8. Sprinkle in the cheddar and mozzarella, folding them into the pasta until they melt and turn the sauce extra cheesy and rich.
9. Let everything simmer together for another 2 to 3 minutes, just until the sauce thickens and clings beautifully to the spaghetti.
10. Serve immediately while it’s hot and creamy, with the cheese still soft and melty.

Cooking Time: 30 minutes | Servings: 4 | Calories: Approximately 610 per serving

Cajun Chicken Rigatoni in Bold Cajun Alfredo CreamIngredients:12 oz rigatoni pastaSalt, for boiling water1 lb boneless, ...
02/12/2026

Cajun Chicken Rigatoni in Bold Cajun Alfredo Cream

Ingredients:

12 oz rigatoni pasta
Salt, for boiling water
1 lb boneless, skinless chicken breast, sliced
1 tbsp olive oil
2 tbsp unsalted butter
1 ½ tsp Cajun seasoning
½ tsp garlic powder
½ tsp paprika
½ tsp salt
½ tsp black pepper
3 tbsp unsalted butter
4 cloves garlic, minced
1 ¼ cups heavy cream
¾ cup chicken broth
½ cup cream cheese, softened
¾ cup freshly grated Parmesan cheese
½ cup shredded mozzarella cheese

Directions:

1. Bring a large pot of generously salted water to a boil and cook the rigatoni until tender but still slightly firm, then drain and set aside.
2. Heat the olive oil and butter together in a wide skillet over medium-high heat until hot and shimmering.
3. Add the sliced chicken to the pan and season evenly with Cajun seasoning, garlic powder, paprika, salt, and black pepper.
4. Let the chicken cook undisturbed for a minute to build color, then stir and continue cooking until the pieces are deeply golden and fully cooked through. Transfer the chicken to a plate.
5. Lower the heat slightly and add the remaining butter to the same skillet, letting it melt into the seasoned pan.
6. Stir in the minced garlic and cook just until fragrant, making sure it does not brown.
7. Pour in the chicken broth and let it simmer briefly while scraping up all the flavorful Cajun bits from the bottom of the pan.
8. Reduce the heat to medium-low and stir in the heavy cream and cream cheese, whisking until the sauce turns smooth and creamy.
9. Add the Parmesan and mozzarella cheeses, stirring slowly until the sauce thickens into a rich, bold Cajun Alfredo.
10. Slide the cooked chicken back into the skillet and stir until each piece is fully coated in the sauce.
11. Add the rigatoni and gently toss until the pasta is packed with sauce inside and out.
12. Let everything simmer together for a couple of minutes, then remove from heat and serve hot while ultra creamy.

Cooking Time: 30 minutes | Servings: 4 | Calories: ~760 per serving

Baked Herb Chicken with Creamy Bowtie PastaIngredients:1 ½ lb boneless, skinless chicken breasts2 tbsp olive oil1 tsp dr...
02/11/2026

Baked Herb Chicken with Creamy Bowtie Pasta

Ingredients:

1 ½ lb boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp dried Italian seasoning
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
2 tbsp chopped fresh parsley (or 1 tsp dried)
12 oz bowtie pasta
Salt, for boiling water
3 tbsp unsalted butter
4 cloves garlic, minced
1 ½ cups heavy cream
¾ cup freshly grated Parmesan cheese
½ cup shredded mozzarella cheese
¼ tsp black pepper

Directions:

1. Preheat your oven to 375°F and lightly grease a baking dish so the chicken doesn’t stick.
2. Rub the chicken breasts with olive oil, then sprinkle evenly with Italian seasoning, garlic powder, salt, black pepper, and parsley, making sure every piece is well coated.
3. Place the chicken in the baking dish and bake uncovered until it’s fully cooked and lightly golden on top, then let it rest for a few minutes before slicing into juicy pieces.
4. While the chicken is baking, bring a large pot of well-salted water to a boil and cook the bowtie pasta until tender but still firm, then drain and set aside.
5. In a saucepan over medium heat, melt the butter and add the garlic, stirring just until it becomes fragrant and soft.
6. Pour in the heavy cream and let it gently simmer, stirring occasionally so it stays smooth.
7. Add the Parmesan and mozzarella, stirring slowly until the sauce turns thick, creamy, and glossy, then season lightly with black pepper.
8. Add the cooked bowtie pasta to the sauce and toss until every piece is coated in the creamy garlic Parmesan goodness.
9. Serve the creamy pasta warm with the sliced herb chicken alongside or gently layered on top, just the way your family likes it.

Cooking Time: 45 minutes | Servings: 4 | Calories: ~720 per serving

Garlic Butter Steak Linguine in Creamy Parmesan SauceIngredients:12 oz linguine pastaSalt, for boiling water1 lb sirloin...
02/11/2026

Garlic Butter Steak Linguine in Creamy Parmesan Sauce

Ingredients:

12 oz linguine pasta
Salt, for boiling water
1 lb sirloin steak, cut into bite-sized pieces
1 tbsp olive oil
2 tbsp unsalted butter
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
¾ cup chicken broth
½ cup cream cheese, softened
¾ cup freshly grated Parmesan cheese

Directions:

1. Bring a large pot of salted water to a boil and cook the linguine until tender but still slightly firm, then drain and set aside.
2. Heat the olive oil and butter together in a wide skillet over medium-high heat until hot and shimmering.
3. Add the steak pieces, season with garlic powder, salt, and black pepper, and let them sear undisturbed for a minute so they develop good color.
4. Continue cooking the steak, turning occasionally, until browned on the outside and still juicy inside, then transfer it to a plate.
5. In the same skillet, melt the remaining butter and stir in the garlic, letting it cook just until fragrant.
6. Pour in the chicken broth and let it simmer briefly, scraping up all the flavorful bits from the bottom of the pan.
7. Lower the heat and stir in the heavy cream and cream cheese, mixing until the sauce becomes smooth and creamy.
8. Add the Parmesan cheese and keep stirring until the sauce thickens into a rich, velvety consistency.
9. Add the cooked linguine to the skillet and toss gently until every strand is coated in the creamy Parmesan sauce.
10. Return the garlic butter steak to the pan, fold everything together, and let it warm through before serving.

Cooking Time: 30 minutes | Servings: 4 | Calories: ~780 per serving

Creamy Baked Chicken and Rice CasseroleIngredients:2 cups uncooked long-grain white rice3 cups cooked chicken breast, cu...
02/11/2026

Creamy Baked Chicken and Rice Casserole

Ingredients:

2 cups uncooked long-grain white rice
3 cups cooked chicken breast, cut into large chunks
2 cups chicken broth
1½ cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese

Directions:

1. Preheat your oven to 375°F and lightly grease a baking dish so nothing sticks as it bakes.
2. In a large mixing bowl, add the uncooked rice, chicken broth, heavy cream, salt, black pepper, garlic powder, and onion powder, then stir until everything is well blended.
3. Gently fold in the cooked chicken chunks, making sure they’re evenly spread throughout the mixture.
4. Pour the rice and chicken mixture into the prepared baking dish, smoothing it out so it bakes evenly.
5. Cover the dish tightly with foil and place it in the oven, letting it bake until the rice absorbs the liquid and becomes tender, about 45 minutes.
6. Carefully remove the foil and sprinkle the cheddar and mozzarella evenly across the top.
7. Return the dish to the oven uncovered and bake until the cheese is melted, bubbly, and lightly golden on top, another 15 to 20 minutes.
8. Let the casserole rest for a few minutes before serving so it sets up nicely and scoops cleanly.

Cooking Time: 1 hour 10 minutes | Servings: 6 | Calories: ~600 per serving

Crispy Honey Garlic Butter Chicken TendersIngredients:1 lb chicken tenders4 tablespoons butter, melted3 tablespoons hone...
02/10/2026

Crispy Honey Garlic Butter Chicken Tenders

Ingredients:

1 lb chicken tenders
4 tablespoons butter, melted
3 tablespoons honey
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup breadcrumbs
Cooking spray

Directions:

1. Set your air fryer to 375°F and allow it to preheat for a few minutes while you prep the chicken.
2. In a medium bowl, stir together the melted butter, honey, garlic, salt, and black pepper until smooth and well combined.
3. Add the chicken tenders to the bowl and toss until each piece is fully coated in the honey butter mixture.
4. One at a time, press the coated tenders into the breadcrumbs, making sure the crumbs stick evenly on all sides.
5. Lightly coat the air fryer basket with cooking spray, then place the tenders inside in a single layer, leaving space between each piece.
6. Cook for 10 to 12 minutes, turning the tenders over halfway through, until they are golden, crispy, and cooked through with an internal temperature of 165°F.
7. Remove from the air fryer and serve hot with your favorite dipping sauce.

Cooking Time: 12 minutes | Servings: 4 | Calories: 320 kcal

Address

Denver, MO

Website

Alerts

Be the first to know and let us send you an email when Yummy Recipe posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share