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Yummy 🤤
09/29/2026

Yummy 🤤

Cheesy Chicken Sausage Stuffed Shells 🧀🌿Serves: 6Prep + Cook Time: About 50 minutesIngredients20–24 jumbo pasta shells12...
09/29/2026

Cheesy Chicken Sausage Stuffed Shells 🧀🌿

Serves: 6
Prep + Cook Time: About 50 minutes

Ingredients
20–24 jumbo pasta shells
12 oz Italian-style chicken sausage, casings removed
1 tbsp olive oil
2 garlic cloves, minced
5 oz fresh spinach, chopped
15 oz whole-milk ricotta cheese
2 cups shredded mozzarella, divided
½ cup grated Parmesan
24 oz marinara sauce
Salt and black pepper, to taste
Fresh parsley, optional, for garnish
Directions
Cook the shells:
Preheat oven to 375°F (190°C). Cook the jumbo shells in salted boiling water until just al dente. Drain and set aside to cool slightly.
Cook the sausage:
Heat olive oil in a skillet over medium heat. Add the chicken sausage and cook, breaking it into small pieces, until fully cooked. Add minced garlic and cook for about 30 seconds.
Add spinach:
Stir in the chopped spinach and cook until wilted. Remove from heat and allow the mixture to cool slightly.
Make the filling:
In a large bowl, combine the sausage-spinach mixture with ricotta, Parmesan, and 1 cup mozzarella. Season with salt and black pepper.
Fill the shells:
Spread 1 cup marinara sauce over the bottom of a 9×13-inch baking dish. Spoon the filling into each cooked shell and arrange the shells over the sauce.
Add sauce and cheese:
Spoon the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1 cup mozzarella evenly over the top.
Bake:
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
Serve:
Let the shells rest for 5 minutes. Garnish with fresh parsley and serve warm.

Facebook caption:
🧀🌿 Creamy ricotta, savory chicken sausage, spinach, and plenty of melted cheese make these stuffed shells pure comfort food! Perfect for a cozy family dinner. 🍝❤️

🍪 Vanilla Sandwich Cookies with Cream FillingIngredientsFor the cookies:2 cups all-purpose flour½ cup (113 g) softened b...
09/28/2026

🍪 Vanilla Sandwich Cookies with Cream Filling

Ingredients

For the cookies:

2 cups all-purpose flour
½ cup (113 g) softened butter
½ cup icing sugar
1 egg yolk
1 tsp vanilla extract
½ tsp baking powder
¼ tsp salt
1–2 tbsp milk, if needed

For the filling:

¼ cup (57 g) softened butter
1 cup icing sugar
½ tsp vanilla extract
1–2 tsp milk

Instructions

🧈 Beat butter and icing sugar until smooth. Add egg yolk and vanilla.
🌾 Mix in flour, baking powder, and salt. Add a little milk if needed to form a soft dough.
❄️ Chill the dough for 20–30 minutes.
🍪 Roll to about 4–5 mm thick and cut into round cookies.
🔥 Bake at 170°C for 10–14 minutes, until lightly golden. Cool completely.
🤍 Beat the filling ingredients until fluffy and smooth.
🥪 Pipe or spread cream onto half the cookies, then place another cookie on top.
✨ Let the filling firm up, then serve!

Perfect with a cup of tea or coffee! ☕🍪

Crispy Baked Buffalo Chicken Wings 🍗🔥Servings: 4–6Prep Time: 15 minutesCook Time: 45–55 minutesTotal Time: About 1 hourI...
09/28/2026

Crispy Baked Buffalo Chicken Wings 🍗🔥

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour

Ingredients
For the Wings
2 lb (900 g) chicken wings, split into flats and drumettes
2 tbsp cornstarch
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper, optional
1 tbsp baking powder
For the Buffalo Sauce
½ cup hot sauce
4 tbsp unsalted butter, melted
1 tbsp honey
½ tsp garlic powder
½ tsp smoked paprika
1 tsp Worcestershire sauce
To Serve
Ranch or blue cheese dressing
Celery sticks
Chopped fresh parsley
Instructions
Prepare the wings: Pat the chicken wings very dry with paper towels. This helps them become crispy in the oven.
Season: Add wings to a large bowl. Sprinkle with cornstarch, baking powder, paprika, garlic powder, onion powder, salt, black pepper and cayenne. Toss until every wing is evenly coated.
Arrange: Place a wire rack over a large baking sheet and lightly grease the rack. Arrange the wings in a single layer without touching.
Bake: Bake at 425°F (220°C) for about 45–55 minutes, turning the wings halfway through. Continue until deeply golden brown and crisp, and the chicken reaches 165°F (74°C) internally.
Make Buffalo sauce: Whisk together hot sauce, melted butter, honey, garlic powder, smoked paprika and Worcestershire sauce until smooth and glossy.
Toss: Transfer the hot crispy wings to a large bowl. Pour the Buffalo sauce over them and toss vigorously until completely coated.
Serve: Arrange the wings on a serving platter with ranch or blue cheese dressing and celery sticks. Sprinkle with a little fresh parsley.

Recipe name: Crispy Baked Buffalo Chicken Wings 🍗🔥

🍰 Red Velvet Cake in a Pot — Short Facebook RecipeIngredientsCake:1½ cups all-purpose flour¾ cup sugar½ cup vegetable oi...
09/28/2026

🍰 Red Velvet Cake in a Pot — Short Facebook Recipe
Ingredients

Cake:

1½ cups all-purpose flour
¾ cup sugar
½ cup vegetable oil
2 eggs
½ cup buttermilk
1 tbsp cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1–2 tsp red food colouring
1 tsp vanilla extract
1 tsp white vinegar

Cream Cheese Frosting:

100 g cream cheese
50 g softened butter
1 cup icing sugar
½ tsp vanilla extract
👩‍🍳 Method
Make the batter: Mix flour, cocoa, baking powder, baking soda, and salt. In another bowl, whisk eggs and sugar, then add oil, buttermilk, vanilla, and red coloring. Gradually combine with the dry ingredients. Stir in vinegar.
Prepare the pot: Grease a heavy-bottomed non-stick pot and line the base with baking paper. Pour in the batter, filling no more than ⅔ full. Cover tightly.
Cook: Place on the smallest burner over very low heat for about 40–60 minutes. Check with a skewer after 40 minutes. If it comes out clean, it's ready.
Make frosting: Beat cream cheese and butter until smooth. Gradually add icing sugar and vanilla. Beat until creamy.
Finish: Cool the cake completely, then frost and decorate. ❤️

Tip: Keep the heat very low and avoid opening the lid frequently. Never frost the cake while it's warm!

Ultimate Creamy Mac & Cheese – 6 Delicious Variations 🧀🍝Classic Creamy Mac & Cheese 🧀Baked Golden Cheddar Mac & Cheese 🧀...
09/28/2026

Ultimate Creamy Mac & Cheese – 6 Delicious Variations 🧀🍝

Classic Creamy Mac & Cheese 🧀

Baked Golden Cheddar Mac & Cheese 🧀🔥

Creamy Grilled Chicken Mac & Cheese 🍗

Crispy Bacon Mac & Cheese 🥓

Garlic Parmesan Shrimp Mac & Cheese 🍤

Spicy Jalapeño Mac & Cheese 🌶️

🍤 Crispy Shrimp Spring RollsYield: 10–12 spring rollsPrep time: 25 minutesCook time: 10 minutes🛒 IngredientsFor the fill...
09/25/2026

🍤 Crispy Shrimp Spring Rolls

Yield: 10–12 spring rolls
Prep time: 25 minutes
Cook time: 10 minutes

🛒 Ingredients

For the filling:

12 oz (340 g) raw shrimp, peeled and deveined
2 cups finely shredded cabbage
1 cup julienned carrots
½ cup chopped green onions
3 cloves garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
½ tsp black pepper
½ tsp grated ginger, optional
1 egg, lightly beaten

For wrapping & frying:

10–12 spring-roll wrappers
1 tbsp flour + 2 tbsp water, mixed into a paste
Vegetable oil, for deep frying

For serving:

Sweet chili sauce
Chopped green onions, optional
👩‍🍳 Instructions
Prepare the filling: Chop the shrimp into small pieces, leaving a few whole shrimp if you want the finished rolls to resemble the reference image.
In a bowl, combine shrimp, cabbage, carrots, green onions, garlic, soy sauce, sesame oil, black pepper, and ginger.
Wrap: Place one spring-roll wrapper on a flat surface. Add a small amount of filling near the lower center. Place a whole shrimp on top if desired, with the tail extending toward the edge.
Fold the bottom corner over the filling, fold in both sides, then roll tightly. Seal the final edge with the flour-water paste.
Repeat with the remaining wrappers and filling.
Heat oil: Heat about 2–3 inches of vegetable oil to 350°F (175°C).
Fry: Carefully add the spring rolls in batches. Fry for about 3–4 minutes, turning occasionally, until deeply golden and crispy.
Remove and drain on a wire rack or paper towels.
Serve: Garnish with chopped green onions and serve immediately with sweet chili dipping sauce.
🔥 Crispy Tip

Don't overcrowd the pan. Frying in small batches keeps the oil hot and gives the wrappers that extra-crispy golden texture.

🍝 Creamy Cajun Chicken Fettuccine 🔥Ingredients — Serves 4Chicken2 large boneless, skinless chicken breasts2 tbsp Cajun s...
09/24/2026

🍝 Creamy Cajun Chicken Fettuccine 🔥
Ingredients — Serves 4

Chicken

2 large boneless, skinless chicken breasts
2 tbsp Cajun seasoning
1 tbsp olive oil
1 tbsp butter

Pasta & Sauce

12 oz (340 g) fettuccine
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
¾ cup freshly grated Parmesan cheese
1–2 tsp Cajun seasoning, to taste
½ tsp smoked paprika
¼ tsp black pepper
½ tsp red pepper flakes, optional
2 tbsp fresh parsley, chopped
Salt, to taste
👩‍🍳 Recipe
Season the chicken: Coat chicken breasts generously with Cajun seasoning.
Cook chicken: Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken for about 5–7 minutes per side, until golden, cooked through, and slightly charred. Remove and rest for 5 minutes, then slice.
Cook pasta: Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain.
Make the sauce: In the same skillet, melt butter. Add minced garlic and cook for about 30 seconds.
Add heavy cream and chicken broth. Stir in Cajun seasoning, smoked paprika, black pepper, and red pepper flakes. Simmer gently for 2–3 minutes.
Add Parmesan: Lower the heat and gradually stir in Parmesan until the sauce becomes smooth and creamy.
Combine: Add the cooked fettuccine and toss until completely coated. Add a splash of reserved pasta water if the sauce is too thick.
Finish: Place sliced Cajun chicken over the pasta and garnish with Parmesan and fresh parsley.

🔥 Tip: For the best flavor, let the chicken develop a dark Cajun crust before removing it from the skillet—the browned bits left behind make the creamy sauce even more flavorful.

09/24/2026

🍝 GREEN & WHITE PAPPARDELLE BOLOGNESE
Ingredients
For the Bolognese
450 g ground beef
1 tbsp olive oil
1 medium onion, finely diced
1 medium carrot, finely diced
1 celery stalk, finely diced
3 garlic cloves, minced
2 tbsp tomato paste
400 g crushed tomatoes
1 cup beef stock
½ tsp dried oregano
½ tsp dried basil
Salt, to taste
½ tsp black pepper
1 tbsp butter, optional
For the Pasta
200 g green spinach pappardelle
200 g white/egg pappardelle
Salt, for pasta water
To Finish
½ cup freshly grated Parmesan
Fresh basil leaves
Extra black pepper
1 tsp olive oil, optional
Instructions
Sauté the vegetables: Heat olive oil in a large skillet. Add onion, carrot, celery and garlic. Cook until softened and fragrant.
Brown the beef: Add ground beef and break it apart with a wooden spoon. Cook until deeply browned.
Build the sauce: Stir in tomato paste, then add crushed tomatoes and beef stock. Season with oregano, basil, salt and black pepper.
Simmer: Reduce the heat and simmer until the sauce becomes thick, rich and glossy.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the green and white pappardelle until al dente. Reserve a little pasta water before draining.
Combine: Add the pasta to the Bolognese. Toss gently with tongs, adding a splash of pasta water if necessary to make the sauce cling beautifully to the ribbons.
Finish: Stir in a little butter if desired. Add freshly grated Parmesan and black pepper.
Serve: Twirl the pasta onto a white shallow plate. Top with extra Bolognese, Parmesan and fresh basil.



09/23/2026

🍝 Spicy Baked Pasta With Cheddar and Broccoli Rabe
Yield: 6–8 servings.

Ingredients
Kosher salt
1 lb rigatoni, ziti, or fusilli
8 tbsp extra-virgin olive oil, divided
3 large leeks, white and pale green parts only, thinly sliced
Freshly ground black pepper
1 tsp crushed red pepper flakes, or more to taste
2 bunches broccoli rabe, trimmed and coarsely chopped
1 cup heavy cream
12 oz sharp white cheddar, coarsely grated, divided
1 cup chopped fresh chives, divided
1 cup coarse fresh breadcrumbs or panko
Instructions
Preheat and cook pasta: Preheat oven to 425°F. Bring a large pot of generously salted water to a boil. Cook pasta until just barely al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
Cook leeks: Heat 5 tbsp olive oil in a large Dutch oven over medium-high heat. Add leeks, salt and black pepper. Cook until softened and beginning to brown, about 8–10 minutes.
Add spice and greens: Stir in crushed red pepper flakes. Add broccoli rabe by handfuls, allowing each addition to wilt before adding more. Season with salt and pepper and cook until bright green and wilted.
Make creamy pasta: Add cooked pasta, heavy cream, ¾ of the cheddar, ½ cup chives and reserved pasta water. Stir thoroughly until creamy. Adjust seasoning and red pepper flakes if desired.
Top and bake: Transfer to a 3-quart baking dish. Mix breadcrumbs with the remaining 3 tbsp olive oil, season, and scatter over the pasta. Add remaining cheddar. Bake for 30–35 minutes, until bubbling throughout and the breadcrumbs are deeply golden.
Finish: Let it cool slightly, then scatter the remaining fresh chives over the top and serve warm.

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2035 Lockhill Selma Road
San Antonio, TX
78213

Telephone

+16185551991

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