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Sofia Recipes, 3658 N Taylor, Prescott Valley, AZ (2026)

07/19/2024

Cowboy Meatloaf and Potato Casserole

Ingredients:

1 lb ground beef
½ cup chopped onion
⅓ cup breadcrumbs
¼ cup BBQ sauce
1 large egg
2 tsp chili powder
Salt & pepper to taste
1 cup cooked bacon pieces (optional)
1 (16 oz) package mashed potatoes (instant or premade)
½ cup shredded cheese
1 tbsp butter (optional)
¼ cup milk (optional, for mashed potatoes)

Directions:

Preheat oven to 375°F. Grease a 9x9 baking dish.
In a large bowl, combine ground beef, onion, breadcrumbs, BBQ sauce, egg, chili powder, salt, and pepper. Mix well.
Press meatloaf mixture into the prepared baking dish. Bake for 20-25 minutes, or until cooked through. Drain any excess grease.
Mashed Potatoes (if using instant): While meatloaf bakes, prepare instant mashed potatoes according to package directions. For creamier texture, add butter and milk.
Mashed Potatoes (if using premade): Heat premade mashed potatoes according to package directions.
Spread mashed potatoes evenly over cooked meatloaf.
Top with cheese and bacon (if using).
Broil for 2-3 minutes, or until cheese is bubbly and golden brown.

07/19/2024

Pizza Hut-Inspired Homemade Dough

Ingredients:

1 1/3 cups warm water (105°F)
1/4 cup non-fat dry milk (optional)
1/2 tsp salt
1 Tbsp sugar
1 packet (1/4 oz) dry yeast
4 cups all-purpose flour
2 Tbsp olive oil

Instructions:

Combine dry milk (if using), yeast, sugar, and salt in a large bowl. Add warm water and let sit for 5 minutes, until foamy.
Stir in olive oil.
Gradually add flour until a soft dough forms.
Knead on a floured surface for 5-10 minutes, or until smooth and elastic.
Divide dough in half (or thirds for thicker crusts) and use for your pizzas!

07/18/2024

Chicken Cordon Bleu Casserole

Ingredients:

For the Chicken:
2-3 boneless, skinless chicken breasts (around 1 lb)
Salt and pepper to taste

For the Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
1/2 cup chicken broth (optional)
1/4 teaspoon Dijon mustard (optional)
1/8 teaspoon paprika (optional)
Salt and pepper to taste

For the Filling and Topping:
1/2 cup chopped cooked ham
1 cup shredded Swiss cheese (or Gruyere cheese)
1/2 cup panko breadcrumbs (or crushed crackers)
1 tablespoon melted butter

Directions:

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.

Season the Chicken: Season the chicken breasts with salt and pepper. You can either cook them beforehand (poach, grill, or bake) and shred them, or leave them whole for this recipe (cooking time will be adjusted).

If cooking the chicken in the casserole: Place the seasoned chicken breasts in the prepared baking dish.
Make the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk and chicken broth (if using) until thickened and bubbly. Season with Dijon mustard (if using), paprika (if using), salt, and pepper to taste.

Assemble the Casserole: If using pre-cooked and shredded chicken, stir it into the prepared sauce. Pour the sauce mixture over the chicken in the baking dish (or shredded chicken on top of the dish). Sprinkle with chopped cooked ham and shredded cheese.

Make the Topping: Combine the panko breadcrumbs (or crushed crackers) with the melted butter in a small bowl. Mix well and sprinkle the topping evenly over the casserole.

Bake: Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown. If using raw chicken breasts, bake for 30-35 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork.

Serve: Enjoy your Chicken Cordon Bleu Casserole hot!

07/18/2024

kielbasa sausage cheesy potato casserole

Ingredients:

1 pound kielbasa sausage, sliced into 1/2-inch pieces
4-5 large russet potatoes, peeled and diced
1 cup chopped onion
1 (10.75 oz) can condensed cream of cheddar cheese soup (or cream of chicken soup)
1 cup milk
1/2 cup shredded cheddar cheese (or your preferred cheese)
1/4 teaspoon dried thyme (optional)
Salt and pepper to taste

Directions:

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Cook the Kielbasa and Onion: Heat a large skillet over medium heat. Add the kielbasa sausage and cook until browned on all sides. Remove from the pan and set aside. Add the chopped onion to the same skillet and cook until softened, about 5 minutes.
Assemble the Casserole: In a large bowl, combine the cooked potatoes, cooked kielbasa, sauteed onion, cream of cheddar cheese soup, milk, shredded cheese, and dried thyme (if using). Season with salt and pepper to taste.
Bake: Pour the casserole mixture into the prepared baking dish. Bake for 45-50 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Serve: Enjoy hot!

07/18/2024

Hobo Casserole

Ingredients:

1 pound lean ground beef
½ cup chopped onion
1 (10.75 oz) can condensed cream of mushroom soup
1 cup milk
2-3 medium potatoes, thinly sliced
1 cup shredded cheddar cheese (or your preferred cheese)
Salt and pepper to taste
French fried onions (optional, for topping)

Directions:

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish (or a large cast iron skillet).
Brown the ground beef and chopped onion in a large skillet over medium heat. Drain any excess grease.
In a separate bowl, whisk together cream of mushroom soup and milk. Season with salt and pepper to taste.
Layer the ingredients in the prepared baking dish: browned ground beef mixture, sliced potatoes, and then top with the creamy mushroom soup mixture.
Sprinkle with shredded cheese.
Optional: Top with French fried onions for added crunch.
Bake for 1-1 ½ hours, or until potatoes are tender and the top is golden brown and bubbly.
Let cool slightly before serving.
Tips:

07/18/2024

German Chocolate Cheesecake

Ingredients:

For the Crust:
1 ½ cups graham cracker crumbs
¼ cup melted butter
1 tablespoon sugar

For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup sugar
1 ½ teaspoons vanilla extract
3 large eggs
¼ cup unsweetened cocoa powder
8 oz German chocolate bar, melted

For the Coconut Pecan Topping (Optional):
½ cup chopped pecans, toasted
½ cup sweetened shredded coconut
½ cup brown sugar
2 tablespoons butter
1/4 cup heavy cream (optional)

Directions:

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.

Make the Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix well and press firmly into the bottom of the prepared pan. Bake for 10 minutes and let cool slightly.

Make the Cheesecake Filling: In a large bowl, cream together softened cream cheese and sugar until smooth. Beat in vanilla extract and eggs one at a time, mixing well after each addition.

Divide the batter in half. In one half, whisk in the unsweetened cocoa powder until combined.

Pour half of the plain batter into the cooled crust. Dollop spoonfuls of the chocolate batter on top of the plain batter. Swirl gently with a knife to create a marbled effect. Pour the remaining plain batter on top.

Melt the German chocolate bar and carefully pour it over the top of the cheesecake batter.

Bake for 50-60 minutes, or until the edges are set but the center is still slightly wobbly. Turn off the oven and let the cheesecake cool completely in the oven with the door cracked open. Then, chill in the refrigerator for at least 4 hours, or overnight for best results.

Make the Coconut Pecan Topping (Optional): In a saucepan, melt butter over medium heat. Add brown sugar and cook for 1-2 minutes, stirring constantly, until melted and bubbly. Stir in pecans and coconut, and cook for another minute, coating everything evenly. Remove from heat and stir in heavy cream (if using) until combined.

Serve the chilled cheesecake topped with the coconut pecan topping (if using).

07/18/2024

Easy Chicken Tetrazzini

Ingredients:

1 pound cooked, shredded chicken (rotisserie chicken works great)
12 oz dried spaghetti (or other pasta like fettuccine)
2 cans (10.5 oz each) condensed cream of chicken soup
1 cup sour cream
1/2 cup chicken broth
1/4 cup melted butter
1 teaspoon dried parsley (optional)
1.5 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese
Salt and pepper to taste (optional)

Directions:

Cook the Pasta: Cook the spaghetti according to package directions in a large pot of boiling salted water. Drain and set aside.
Combine Sauce Ingredients: In a large bowl, whisk together cream of chicken soup, sour cream, chicken broth, melted butter, and dried parsley (if using). Season with salt and pepper to taste (optional).
Assemble: In a greased baking dish, combine the cooked and drained pasta, shredded chicken, and the creamy sauce mixture. Toss to coat evenly.
Top with Cheese: Sprinkle the top of the dish with shredded mozzarella cheese and Parmesan cheese.
Bake: Preheat oven to 375°F (190°C). Bake the casserole for 20-25 minutes, or until heated through and cheese is melted and bubbly.
Serve: Enjoy your Easy Chicken Tetrazzini hot!

07/18/2024

Bang Bang Shrimp Pasta

Ingredients:

For the Pasta:
12 oz (box) spaghetti or your preferred pasta

For the Bang Bang Sauce:
½ cup mayonnaise
¾ cup Thai sweet chili sauce (adjust for desired spice level)
1 tablespoon lime juice
1 teaspoon Sriracha (optional, for extra spice)

For the Shrimp:
1 pound medium shrimp, peeled and deveined
1-2 tablespoons butter or coconut oil
1 clove garlic, minced (optional)

Directions:

Cook the Pasta: Cook the pasta according to package directions in a large pot of boiling salted water. Drain and set aside.
Make the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, lime juice, and Sriracha (if using). Set aside.
Cook the Shrimp: In a large skillet or pan, melt butter or coconut oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Add garlic (if using) and cook for another 30 seconds, stirring constantly.
Combine and Serve: Toss the cooked pasta with the Bang Bang sauce in a large bowl. Gently fold in the cooked shrimp. Serve immediately and enjoy!

07/18/2024

Mexican Fried Ice Cream

Ingredients:

For the Ice Cream:
1 pint vanilla ice cream (or your favorite flavor)
Wooden skewers (optional)

For the Coating:
½ cup all-purpose flour
1 egg, beaten
¾ cup crushed cornflakes (or other cereals like Frosted Flakes)
¼ cup sugar (optional)
½ teaspoon ground cinnamon
¼ cup vegetable oil for frying

For the Topping (Optional):
Chocolate syrup
Whipped cream
Maraschino cherry

Directions:

Freeze the Ice Cream: Scoop the ice cream into balls using an ice cream scoop. If using skewers, insert one into each scoop before freezing. Place the ice cream balls on a baking sheet lined with parchment paper and freeze for at least 2 hours, or until very firm.
Prepare the Coating: In three separate shallow bowls, set up your breading station. In the first bowl, whisk flour. In the second bowl, beat the egg. In the third bowl, combine crushed cornflakes, sugar (if using), and cinnamon.
Double Breading (Optional): This creates a thicker, crispier crust. Dredge each frozen ice cream ball in flour, then dip it in the egg mixture, and finally coat it in the cornflake mixture. Repeat the dipping and coating process in the egg and cornflakes for a thicker crust (optional).
Fry the Ice Cream: Heat the vegetable oil in a large skillet or Dutch oven over medium heat to 325°F (163°C). Carefully fry the ice cream balls one or two at a time for 5-10 seconds, or just until the coating is golden brown. Be careful not to overcook or the ice cream will melt.
Serve Immediately: Quickly transfer the fried ice cream balls to a plate. Drizzle with chocolate syrup, top with whipped cream and a maraschino cherry (optional), and enjoy immediately!

07/18/2024

Texas Roadhouse Rattlesnake Bites

Ingredients:

For the Cheese Filling:
2 cups (8 oz) shredded Monterey Jack cheese (or pepper jack for more spice)
2-3 jalapenos, diced (seeds removed for less heat)
1 clove garlic, minced (optional)

For the Breading:
1/2 cup all-purpose flour
1 large egg, beaten
1 cup milk
1 1/2 cups plain breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper (adjust for desired spice level)
Canola or vegetable oil for frying

Directions:

Make the Filling: In a large bowl, combine shredded cheese, diced jalapenos, and minced garlic (if using). Mix well.
Shape the Bites: Form the cheese mixture into balls, about 1-inch in diameter. Freeze for at least 30 minutes to firm up (ideally 2 hours).
Prepare the Breading: Set up three shallow bowls for a breading station. In the first bowl, whisk flour. In the second bowl, beat the egg with milk. In the third bowl, combine breadcrumbs, paprika, garlic powder, and cayenne pepper.
Double Breading (Optional): This is thought to be how Texas Roadhouse achieves a thicker, crispier crust. Dredge each frozen cheese ball in flour, then dip in the egg mixture, and finally coat it in the breadcrumb mixture. Repeat the dipping and coating process in the egg and breadcrumbs for a thicker crust (optional).
Fry the Bites: Heat enough oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the cheese balls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.
Serve: Serve hot with your favorite dipping sauce like ranch dressing or cajun sauce (optional).

07/18/2024

Chicken Pot Pie Pasta

Ingredients:

Base (Choose one):
8 oz egg noodles
12 oz dried penne pasta
Chicken:
1-2 lbs cooked, shredded chicken (rotisserie chicken works great)

Vegetables:
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
1 (10 oz) package frozen peas
1 (15 oz) can corn kernels, drained (optional)

Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream (or milk for a lighter option)
½ teaspoon dried thyme (or poultry seasoning)
Salt and pepper to taste

Topping (Optional):
1 cup shredded mozzarella cheese
¼ cup chopped fresh parsley

Directions:

Cook the Pasta: Cook the chosen pasta according to package directions. Drain and set aside.
Sauté the Vegetables: In a large pot or Dutch oven, melt butter over medium heat. Sauté onion, carrots, and celery for 5 minutes, until softened.
Make the Sauce: Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream (or milk) until thickened and bubbly. Add thyme (or poultry seasoning), salt, and pepper.
Assemble: Stir in cooked chicken, cooked pasta, and frozen peas (and corn if using). Heat through for a few minutes.
Serve: Ladle the creamy chicken pot pie pasta into bowls. Top with shredded mozzarella cheese (optional) and sprinkle with fresh parsley (optional).

Sofia Recipes

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07/18/2024

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Monday	9am - 6pm
Tuesday	9am - 6pm
Wednesday	9am - 6pm
Thursday	9am - 6pm
Friday	9am - 6pm