https://www.facebook.com/276510818879833/

The Full Recipes, 9064 Division Street, Sanford, FL (2026)

10/22/2025

Roasted Acorn Squash Soup 🥰

✅Ingredients:

3 whole acorn squash
3 tablespoons extra virgin olive oil, divided
1½ teaspoons kosher salt, plus more to taste
2 tablespoons unsalted butter
1 shallot, thinly sliced
2 medium carrots, peeled and thinly sliced
¼ teaspoon ground black or white pepper
6 garlic cloves, smashed and peeled
2 tablespoons honey
4 cups low sodium vegetable or chicken stock, plus more as needed
10 sprigs fresh thyme, tied into a bundle
1 bay leaf
½ teaspoon rubbed sage
¼ teaspoon ground nutmeg (freshly grated if possible)
¼ cup finely grated Parmesan, plus more for serving
Canola oil for frying
12 fresh sage leaves
Kosher salt or flaky sea salt

✅Instructions:

Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
Prepare the squash. Cut each acorn squash in half lengthwise, from stem to bottom. Scoop out all the seeds and stringy pulp with a spoon.
Season and roast the squash. Brush the cut sides of the squash with 2 tablespoons of olive oil and sprinkle with ½ teaspoon of kosher salt. Place the squash cut-side down on the prepared baking sheet.
Roast for 40-45 minutes until the squash is completely tender when pierced with a fork. The flesh should give easily to pressure.
Start the soup base. While the squash roasts, heat the remaining tablespoon of olive oil and butter in a large Dutch oven over medium heat.
Cook the aromatics. Add the sliced shallot, carrots, and ¼ teaspoon salt to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic. Stir in the smashed garlic cloves and cook for another minute until fragrant.
Add the roasted squash. When the squash is done, let it cool slightly, then scoop the flesh from the skins and add it to the pot. Discard the skins.
Build the soup. Add the honey, 3 cups of stock, thyme bundle, bay leaf, sage, nutmeg, and the remaining salt to the pot. Bring to a simmer.
Simmer the soup. Reduce heat to maintain a gentle simmer, cover partially, and cook for 20 minutes to let all the flavors meld together.
Blend until smooth. Remove the thyme bundle and bay leaf. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, work in batches and be careful with the hot liquid.
Adjust consistency and season. Add more stock if needed to reach your desired thickness. Stir in the Parmesan cheese and taste for seasoning, adding more salt and pepper as needed.
Make the crispy sage topping. Heat about ¼ inch of canola oil in a small skillet over medium-high heat. When hot, carefully add the sage leaves and fry for 15-20 seconds until crisp but still green. Transfer to paper towels and sprinkle with salt immediately.
Serve hot with extra Parmesan and crispy sage leaves on top.

More easy recipes on our page! 👆🥰

10/22/2025

Fresh Basil Zucchini Soup 🥰

✅Ingredients:

2 tablespoons olive oil
1 leek, cleaned and sliced in half-moons
4 cloves garlic, minced
3½ cups zucchini, chopped (about 3 medium zucchini)
2½ cups chicken broth
Juice of half a lemon
2 tablespoons fresh basil, chopped, plus additional for garnish
¾ teaspoon salt
¼ teaspoon black pepper (omit for AIP)
2 tablespoons coconut milk

✅Instructions:

Prepare all vegetables first: Clean the leek thoroughly by cutting it lengthwise and rinsing between the layers to remove any dirt. Slice into half-moon shapes, using only the white and light green parts. Chop the zucchini into roughly 1-inch pieces – no need to peel them. Mince the garlic cloves.
Heat the olive oil: in a large pot or Dutch oven over medium heat.
Cook the leeks: Add the sliced leeks to the hot oil and cook for 3-4 minutes, stirring occasionally, until they start to soften but don’t brown.
Add the garlic: Stir in the minced garlic and cook for just 30 seconds until fragrant. Don’t let it burn or it will taste bitter.
Add zucchini and initial seasoning: Add the chopped zucchini along with a pinch of salt. Stir everything together and cook for about 5 minutes until the zucchini begins to soften.
Pour in the broth: Add the chicken broth and increase the heat to medium-high to bring it to a gentle boil.
Simmer until tender: Once boiling, reduce the heat to maintain a steady simmer. Cook for 10-15 minutes until the zucchini is very tender and easily mashed with a fork.
Season and add aromatics: Remove the pot from heat. Stir in the lemon juice, chopped basil, remaining salt, and black pepper.
Blend until smooth: Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, let the soup cool slightly first, then blend in batches and return to the pot.
Finish with coconut milk: Stir in the coconut milk until well incorporated. Taste and adjust seasoning if needed.
Serve immediately: Ladle into bowls and garnish with fresh basil leaves.

More easy recipes on our page! 👆🥰

10/22/2025

Crispy Hot Honey Chicken Tenders 🥰

✅Ingredients:

10.5 oz chicken tenderloins (about 300g mini fillets)
3 teaspoons paprika
1 teaspoon cayenne pepper
Salt and black pepper to taste
1 large egg, beaten
2 cups crushed cornflakes (about 60g)
¼ cup honey (4 tablespoons)
4 teaspoons dark soy sauce (light soy works too)
2 garlic cloves, minced
3 teaspoons hot sauce

✅Instructions:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pat the chicken tenderloins completely dry with paper towels. This step matters more than you might think – moisture is the enemy of crispy coating.
Season the chicken all over with salt, pepper, paprika, and cayenne pepper. Make sure each piece gets coated evenly.
Set up your breading station: beaten egg in one shallow dish, crushed cornflakes in another.
Dip each seasoned chicken tender first into the beaten egg, letting excess drip off.
Press the egg-coated chicken into the crushed cornflakes, making sure to coat all sides thoroughly. The coating should stick well to the egg wash.
Place the coated tenders on your prepared baking sheet, leaving space between each piece.
Bake for 15-18 minutes, or until the coating turns golden brown and the internal temperature reaches 165°F (74°C).
While the chicken bakes, make your hot honey sauce.
How to Make the Hot Honey Glaze

Combine honey, soy sauce, minced garlic, and hot sauce in a small saucepan.
Heat over medium-low heat, whisking constantly, for 2-3 minutes until well combined and slightly thickened.
Remove from heat and let cool slightly – it will thicken more as it cools.
Brush or drizzle the warm glaze over the hot chicken tenders immediately after they come out of the oven.

More easy recipes on our page! 👆🥰

10/22/2025

Healthy Date and Walnut Cake 🥰

✅Ingredients:

200g pitted dates, roughly chopped
150ml hot coffee
1 teaspoon baking soda
100ml olive oil or neutral oil
130g dark muscovado sugar
80g vegan Greek-style yogurt
1 teaspoon vanilla extract
250g all-purpose flour
1 tablespoon baking powder
¼ teaspoon sea salt
90g walnuts, roughly chopped, plus extra for garnish

✅Instructions:

Preheat your oven to 180°C (160°C fan) and line a 20cm round cake tin with parchment paper. Grease the sides lightly with oil.
Place the chopped dates in a large mixing bowl and pour the hot coffee over them. Sprinkle the baking soda on top and stir well. Let this mixture sit for 10 minutes to allow the dates to soften and the flavors to develop.
Add the oil, muscovado sugar, yogurt, and vanilla extract to the date mixture. Stir everything together until well combined. The mixture should look slightly chunky from the dates.
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents.
Gradually fold the dry ingredients into the wet mixture using a large spoon or spatula. Mix until just combined – don’t overmix as this can make the cake tough.
Fold in the chopped walnuts, reserving a handful for the top of the cake.
Pour the batter into your prepared tin and smooth the surface gently. Sprinkle the remaining walnuts on top for decoration.
Bake for 45-50 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.
Allow the cake to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.

More easy recipes on our page! 👆🥰

10/22/2025

Vegan Pistachio Crème Brûlée 🥰

✅Ingredients:

70g (⅓ cup) granulated sugar
40g (4 tablespoons) cornstarch
240ml (1 cup) unsweetened plant milk
80g (⅓ cup) pistachio butter
400ml (13.5 oz) can full-fat coconut milk
1 vanilla bean pod, sliced lengthwise
¼ teaspoon sea salt
4 tablespoons granulated sugar (for caramelized topping)

✅Instructions:

Prepare your ramekins by placing them on a baking tray. This makes moving them easier later on.
Mix the dry ingredients in a small bowl. Combine the cornstarch with 3 tablespoons of the granulated sugar, whisking until no lumps remain.
Create a slurry by gradually adding the plant milk to the cornstarch mixture, whisking constantly to prevent clumps from forming.
Heat the coconut base in a heavy-bottomed saucepan over medium heat. Add the coconut milk, remaining granulated sugar, vanilla bean pod (including the scraped seeds), and sea salt.
Warm the mixture until it begins to steam but doesn’t boil. Remove the vanilla pod and discard it.
Temper the cornstarch by slowly adding a ladle of the warm coconut mixture to your cornstarch slurry while whisking continuously.
Combine everything by pouring the tempered mixture back into the saucepan while whisking constantly.
Add pistachio butter and whisk vigorously until completely smooth and incorporated.
Cook until thickened over medium-low heat, stirring constantly for 3-4 minutes until the mixture coats the back of a spoon.
Strain the custard through a fine mesh strainer to remove any lumps, then immediately pour into prepared ramekins.
Chill thoroughly by covering with plastic wrap (press directly onto surface to prevent skin forming) and refrigerate for at least 3 hours or overnight.
Caramelize the sugar just before serving by sprinkling 1 tablespoon of sugar evenly over each custard, then using a kitchen torch to melt and caramelize until golden brown.

More easy recipes on our page! 👆🥰

10/22/2025

Vegan Matcha Tiramisu 🥰

✅Ingredients:

26 vegan ladyfingers
600g (21 oz) vegan cream cheese, chilled
120g (½ cup) vegan Greek-style yogurt, chilled
240g (1 cup) coconut cream, chilled
120g (1 cup) powdered sugar
1 ½ teaspoons ceremonial grade matcha
2 teaspoons vanilla extract
1 ½ teaspoons ceremonial grade matcha
60ml (¼ cup) hot water
2 tablespoons granulated sugar
½ teaspoon vanilla extract
120ml (½ cup) non-dairy milk
1 tablespoon ceremonial grade matcha powder, for dusting

✅Instructions:

Prepare the mascarpone cream.
In a large mixing bowl, add vegan cream cheese, coconut cream, and vegan Greek-style yogurt, all straight from the fridge. Using your mixer, beat them together until the mixture is smooth and creamy—about 2 minutes.
Add sugar, matcha, and vanilla.
Sift 1 ½ teaspoons of ceremonial-grade matcha into a bowl with the powdered sugar. Add this mix and the vanilla extract to your cream mixture. Whip everything together until all the matcha is combined and the cream turns pale green and fluffy. Taste and adjust sugar as needed.
Make the matcha soak.
In a medium bowl, dissolve 1 ½ teaspoons matcha in 60ml hot water using a small whisk. Stir in granulated sugar and vanilla, then add the non-dairy milk. Whisk until the mixture is smooth and bright green. Let it cool down to room temperature.
Dip the ladyfingers.
Working quickly, dip each vegan ladyfinger into the matcha soak for just 1–2 seconds (don’t leave them in, or they might get soggy). Arrange half the soaked ladyfingers in a single layer in the bottom of your baking dish.
Layer the mascarpone matcha cream.
Spread half the matcha mascarpone cream evenly over the ladyfingers. Use a spatula to smooth it out.
Repeat and finish layering.
Dip the next batch of ladyfingers, layer them over the first cream layer, and top with the remaining matcha mascarpone cream. Smooth the surface with a spatula.
Chill.
Cover the dish with wrap and let the tiramisu chill in the fridge for at least 4 hours. If you’ve got the time, overnight is best—the flavors blend and the layers set up beautifully.
Dust and serve.
Right before serving, sift the remaining matcha powder over the top using a fine mesh strainer. Slice and enjoy!

More easy recipes on our page! 👆🥰

10/22/2025

Classic Chicken Pot Pie 🥰

✅Ingredients:

2 pie crusts (9 inch), unbaked
1/3 cup butter
1/2 cup celery, sliced
1/3 cup onion, chopped
1/3 cup all-purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon celery seed
1 cup whole milk
2 cups chicken broth
2 cups cooked chicken breast, cut into 1/2-inch cubes
3 medium carrots, diced
1 cup frozen green peas
1/2 cup corn kernels
1 large egg
2 tablespoons water

✅Instructions:

Start by preheating your oven to 425°F. Roll out one pie crust and place it in a 9-inch pie dish, letting the edges hang over slightly.
In a large skillet or saucepan, melt the butter over medium heat. Add the sliced celery and chopped onion, cooking until they become tender and fragrant, about 5 minutes.
Sprinkle the flour over the vegetables and stir constantly for about 2 minutes. This creates a roux that will thicken your sauce.
Add the kosher salt, black pepper, and celery seed to the mixture, stirring to combine all the seasonings evenly.
Gradually pour in the milk and chicken broth, whisking continuously to prevent lumps from forming. Keep stirring until the mixture thickens into a creamy sauce, about 3-4 minutes.
Remove the skillet from heat and fold in the cubed chicken, diced carrots, frozen peas, and corn. Mix everything together until the filling is well combined.
Pour the chicken and vegetable mixture into the prepared pie crust, spreading it evenly.
Place the second pie crust over the filling. Trim any excess dough, leaving about 1 inch of overhang. Fold the edges under and crimp with a fork or your fingers to seal.
In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture over the top crust for a golden finish.
Cut several small slits in the top crust to allow steam to escape during baking.
Bake for 30-35 minutes, or until the crust turns golden brown and the filling bubbles around the edges.
Let the pot pie cool for 10-15 minutes before serving to allow the filling to set properly.

More easy recipes on our page! 👆🥰

10/22/2025

Honey Sesame Cookies 😋🥰

✅Ingredients:

½ cup unsalted butter, softened
1⅔ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup light brown sugar, packed
½ cup granulated sugar
1 large egg, room temperature
⅓ cup honey
½ teaspoon vanilla extract
½ cup sesame seeds

✅Instructions:

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In your large mixing bowl, cream the softened butter with both sugars until light and fluffy, about 3-4 minutes.
Beat in the egg, honey, and vanilla extract until well combined.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Fold in the sesame seeds until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

More easy recipes on our page! 👆🥰

10/21/2025

Cheesy Ground Beef Quesadillas 😋

✅Ingredients:

2 teaspoons paprika
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon cayenne pepper (adjust to taste)
¼ teaspoon black pepper
1 pound lean ground beef
½ can (7 oz) black beans, drained and rinsed
½ cup water or low-sodium beef stock
1 small red bell pepper, finely diced
1 small white onion, finely diced
1 heaped tablespoon tomato paste
1 teaspoon cornstarch
Olive oil as needed
6 small flour tortillas (7–8 inches)
1½ cups grated cheddar cheese
1½ cups grated Monterey Jack cheese
1 cup sliced pickled jalapeños (optional)
Cooking spray or oil for brushing

✅Instructions:

Mix all spice ingredients together in a small bowl and set aside.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the diced onion and red pepper, cooking for 3-4 minutes until softened.
Add the ground beef to the pan, breaking it up with your spoon. Cook for 5-6 minutes until browned and cooked through.
Stir in the spice mix and cook for another minute until fragrant.
Add tomato paste and mix well. Pour in the water or stock and add the drained black beans.
Mix the cornstarch with a tablespoon of cold water to create a slurry, then stir into the beef mixture.
Let the mixture simmer for 3-4 minutes until it thickens slightly. Remove from heat and let cool for a few minutes.
Heat a large non-stick pan or griddle over medium heat and spray with cooking oil.
Place one tortilla in the pan. Spread a portion of the beef mixture over half the tortilla, then sprinkle with both cheeses and jalapeños if using.
Fold the tortilla over to create a half-moon shape and press gently with your spatula.
Cook for 2-3 minutes until golden brown and crispy, then carefully flip and cook another 2-3 minutes.
Remove from pan and let rest for 1 minute before cutting into wedges. Repeat with remaining tortillas.

More easy recipes on our page! 👆🥰

10/21/2025

Slow Cooker Hamburger Soup 😋

✅Ingredients:

1 medium yellow onion, diced
2 stalks celery, chopped
5 large carrots, peeled and sliced diagonally
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
4 waxy yellow potatoes, scrubbed and cut into 1-inch chunks
2 pounds lean ground beef
1 tablespoon olive oil
1 (6-oz) can tomato paste
1 teaspoon granulated garlic powder
1 teaspoon Italian seasoning (no-salt added)
3 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 quart chicken stock or beef broth
1 cup water

✅Instructions:

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until it starts to soften and turn translucent.
Add the ground beef to the skillet with the onions. Cook for 8-10 minutes, breaking up the meat with a wooden spoon until it’s completely browned. Season with 1 teaspoon of the kosher salt while cooking.
Drain any excess fat from the skillet, then stir in the tomato paste. Cook for another 2 minutes, stirring constantly to prevent the paste from burning.
Transfer the beef mixture to your slow cooker. Add all the chopped vegetables: celery, carrots, red bell pepper, yellow bell pepper, and potato chunks.
Sprinkle the garlic powder, Italian seasoning, remaining 2 teaspoons of salt, and black pepper over everything in the slow cooker.
Pour in the chicken stock and water. Stir everything together gently to make sure the seasonings are distributed evenly.
Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The soup is ready when the vegetables are tender and the flavors have melded together.
Taste and adjust seasonings if needed before serving. Ladle into bowls and serve hot.

More easy recipes on our page! 👆🥰

10/21/2025

Lasagna with Cottage Cheese 😋

✅Ingredients:

2 tablespoons olive oil
1 lb ground beef
1 large yellow onion (about 1 cup diced)
3 cloves garlic, minced
28 ounces tomato puree
15 ounces tomato sauce
14.5 ounces diced tomatoes
6 ounces tomato paste
2 tablespoons sugar
1 tablespoon Worcestershire sauce
2 teaspoons dried basil
1 ½ teaspoons salt
1 teaspoon dried oregano
¼ teaspoon black pepper
2 bay leaves
1 box lasagna noodles
1 large egg
30 ounces full-fat cottage cheese
1 cup grated Parmesan cheese, divided
1 tablespoon dried parsley
4–5 cups shredded mozzarella cheese

✅Instructions:

Preheat your oven to 375°F. Bring a large pot of salted water to boil for the lasagna noodles.
Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4-5 minutes until it becomes soft and translucent.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes until the meat is completely browned. Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes. Add the tomato puree, tomato sauce, diced tomatoes, sugar, Worcestershire sauce, basil, salt, oregano, black pepper, and bay leaves. Bring the mixture to a simmer.
Reduce heat to low and let the sauce simmer for 20-25 minutes, stirring occasionally. Remove the bay leaves before using.
While the sauce simmers, cook the lasagna noodles according to package directions until al dente. Drain and set aside.
In a mixing bowl, combine the cottage cheese, egg, ¾ cup of the Parmesan cheese, and dried parsley. Mix well until everything is evenly incorporated.
Spread a thin layer of meat sauce on the bottom of your 9×13 inch baking dish. Layer 3-4 lasagna noodles over the sauce, overlapping slightly if needed.
Spread half of the cottage cheese mixture over the noodles, then sprinkle with 1 cup of mozzarella cheese. Add another layer of meat sauce.
Repeat the layering process: noodles, remaining cottage cheese mixture, 1 cup mozzarella, and meat sauce. Top with the final layer of noodles.
Spread the remaining meat sauce over the top layer of noodles. Sprinkle with the remaining mozzarella and Parmesan cheese.
Cover tightly with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Let the lasagna rest for 10-15 minutes before cutting and serving. This helps it hold its shape when you slice it.

More easy recipes on our page! 👆🥰

10/21/2025

Easy Air Fryer Artichoke Hearts 😋

✅Ingredients:

12 ounce frozen artichokes
1 teaspoon extra virgin olive oil
1 teaspoon lemon pepper seasoning, or seasoning of choice
14 ounce can quartered artichoke hearts
1 teaspoon extra virgin olive oil
1 teaspoon lemon pepper seasoning, or seasoning of choice

✅Instructions:

If using frozen artichoke hearts, let them thaw for about 10 minutes at room temperature. If using canned artichokes, drain them thoroughly and pat dry with paper towels.
Place the artichoke hearts in a medium bowl and drizzle with olive oil. Toss them around to make sure each piece gets coated evenly.
Sprinkle the lemon pepper seasoning over the artichokes and toss again until all pieces are well seasoned.
Preheat your air fryer to 375°F for about 3 minutes.
Arrange the seasoned artichoke hearts in a single layer in the air fryer basket. Don’t overcrowd them – you want good air circulation for even cooking.
Cook for 8-10 minutes, shaking the basket halfway through cooking time.
Check for doneness – they should be golden brown and crispy on the outside. If you want them crispier, cook for another 2-3 minutes.
Remove from the air fryer and serve immediately while they’re hot and crispy.

More easy recipes on our page! 👆🥰

The Full Recipes

10/22/2025

10/22/2025

10/22/2025

10/22/2025

10/22/2025

10/22/2025

10/22/2025

10/22/2025

10/21/2025

10/21/2025

10/21/2025

10/21/2025

Address

Telephone

Website

Alerts

Shortcuts

Share

Category