Recipes

This Coconut Raspberry Poke Cake is a delicious and refreshing summer dessert that will leave your taste buds craving more. This easy-to-make dessert is perfect for any occasion, from a family barbecue to a dinner party. The combination of fluffy white cake, sweet raspberry gelatin, and tangy raspberry preserves topped with creamy Cool Whip and shredded coconut is sure to impress your guests and make you the talk of the town.

My family absolutely loves this Coconut Raspberry Poke Cake recipe. I first made it for my husband’s birthday party, and it was a huge hit. The cake was moist and tender, and the raspberry flavor was the perfect balance of sweetness and tartness. Since then, I have made this cake for every family gathering, and it has become a staple in our household. The best part is that it’s so easy to make, and it always impresses our guests.

“Why This Coconut Raspberry Poke Cake is a Must-Try”

This Coconut Raspberry Poke Cake recipe is a must-try for anyone who loves sweet and refreshing desserts. The combination of fluffy white cake, sweet raspberry gelatin, and tangy raspberry preserves is a match made in heaven. Topped with creamy Cool Whip and shredded coconut, this cake has a deliciously tropical twist. Plus, it’s so easy to make, and it’s perfect for any occasion, from a summer barbecue to a fancy dinner party.

Ingredients:

• 1 box white cake mix (+ Ingredients listed on box to prepare cake) (454g)
• 1 box raspberry flavored gelatin (Jello) (85g)
• 2 cups hot water (473ml)
• 1 jar (10 oz.) raspberry preserves (283g)
• 1 tub (8 oz.) Cool Whip, thawed (226g)
• 1 bag (7 oz.) shredded coconut (198g)

Directions:

1. Preheat the oven and prepare the cake mix according to package directions. Pour the batter into a 9×13 inch (23×33 cm) pan and bake for the recommended time on the package.
2. Once the cake is baked, remove it from the oven and allow it to cool. Once cooled, use the handle of a wooden spoon to poke holes in the cake every inch or so, only pressing down halfway.
3. In a small bowl, combine the raspberry gelatin and hot water until dissolved. Pour the mixture evenly over the cake, filling in the holes.
4. In another small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves on top of the cake and spread evenly.
5. Top the cake with thawed Cool Whip and shredded coconut. Refrigerate the cake for at least 4 hours before serving.

Notes:

• You can use any flavor of gelatin you like instead of raspberry.
• You can use fresh raspberries instead of raspberry preserves for a more natural taste.
• Make sure to refrigerate the cake for at least 4 hours before serving to allow the flavors to blend together.

Summer Bliss: Coconut Raspberry Poke Cake Recipe

This Coconut Raspberry Poke Cake is a delicious and refreshing summer dessert that will leave your taste buds craving more. This easy-to-make dessert is perfect for any occasion, from a family barbecue to a dinner party.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course cake, Dessert

Cuisine American

Servings 15

Ingredients

  

• 1 box white cake mix + Ingredients listed on box to prepare cake (454g)
• 1 box raspberry flavored gelatin Jello (85g)
• 2 cups hot water 473ml
• 1 jar 10 oz. raspberry preserves (283g)
• 1 tub 8 oz. Cool Whip, thawed (226g)
• 1 bag 7 oz. shredded coconut (198g)

Instructions

 

• Preheat the oven and prepare the cake mix according to package directions. Pour the batter into a 9x13 inch (23x33 cm) pan and bake for the recommended time on the package.
• Once the cake is baked, remove it from the oven and allow it to cool. Once cooled, use the handle of a wooden spoon to poke holes in the cake every inch or so, only pressing down halfway.
• In a small bowl, combine the raspberry gelatin and hot water until dissolved. Pour the mixture evenly over the cake, filling in the holes.
• In another small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves on top of the cake and spread evenly.
• Top the cake with thawed Cool Whip and shredded coconut. Refrigerate the cake for at least 4 hours before serving.

Notes

You can use any flavor of gelatin you like instead of raspberry.
You can use fresh raspberries instead of raspberry preserves for a more natural taste.
Make sure to refrigerate the cake for at least 4 hours before serving to allow the flavors to blend together.

If you love tacos and pasta, then you’re in for a treat with this recipe for Taco Pasta Casserole! This hearty casserole dish combines tender pasta shells with savory ground meat, zesty salsa, and a creamy blend of cheese and spices. It’s the perfect meal for any occasion, whether you’re feeding a hungry crowd or just looking for a comforting dinner for your family. And with its easy preparation and delicious flavors, this dish is sure to become a new favorite in your recipe collection!

My husband and I are both huge fans of tacos and pasta, so when we first came across this recipe for Taco Pasta Casserole, we knew we had to give it a try. From the first bite, we were hooked! The blend of spices and salsa gave the dish a bold and zesty flavor, while the creamy cheese and tender pasta shells added a comforting and satisfying texture. Since then, we’ve made this recipe countless times and it’s become a staple in our household. Whether we’re entertaining guests or just enjoying a cozy night in, Taco Pasta Casserole always hits the spot!

“Why This Taco Pasta Casserole is the Ultimate Comfort Food”

• A fusion of two classic dishes: tacos and pasta
• Bold and zesty flavor from the use of salsa and taco seasoning
• Can be made with ground beef, chicken, turkey or a combination of all three
• Optional addition of cream cheese, sour cream, or half & half for a creamier sauce
• Bakes to perfection in the oven, creating a crispy golden-brown cheese topping
• Perfect for feeding a crowd or for a cozy family dinner
• Easy to prepare and requires only one pot

Ingredients:

• 1 jar (15.5 oz) salsa
• 1 ½ cups water or milk
• 16 oz pasta shells
• Optional: ½ cup cream cheese, sour cream, or half & half
• 2 lbs ground meat (beef, chicken, and/or turkey)
• ½ cup shredded cheddar or Mexican blend cheese
• 2 packets (1 oz each) of taco seasoning (or ¼ cup if using bulk taco seasoning)

Directions:

1. Preheat the oven to 400°F (200°C).
2. Bring a large pot of salted water to a boil. Add the pasta and cook for 8-10 minutes or until al dente. Drain and set aside.
3. In the same pot, heat a bit of oil over medium heat. Add the ground meat and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat.
4. Add the cooked pasta back to the pot with the ground meat.
5. In a small bowl, mix the water or milk with the taco seasoning. Pour the mixture into the pot with the pasta and meat.
6. Add the salsa and stir until the pasta is well coated.
7. Optional: stir in cream cheese, sour cream, or half & half for a creamier sauce.
8. Sprinkle shredded cheese on top of the pasta.
9. Place the pot in the preheated oven and bake for 18-22 minutes or until the cheese is golden brown.
10. Remove the pot from the oven and add your favorite toppings (such as chopped tomatoes, cilantro, or avocado).
11. Serve immediately and enjoy!

Notes:

• You can use any type of ground meat or a combination of meats for this recipe.
• Feel free to adjust the amount of taco seasoning to your liking.

Taco Pasta Casserole

If you love tacos and pasta, then you're in for a treat with this recipe for Taco Pasta Casserole! This hearty casserole dish combines tender pasta shells with savory ground meat, zesty salsa, and a creamy blend of cheese and spices. It's the perfect meal for any occasion, whether you're feeding a hungry crowd or just looking for a comforting dinner for your family.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 10

Ingredients

  

• 1 jar 15.5 oz salsa
• 1 ½ cups water or milk
• 16 oz pasta shells
• Optional: ½ cup cream cheese sour cream, or half & half
• 2 lbs ground meat beef, chicken, and/or turkey
• ½ cup shredded cheddar or Mexican blend cheese
• 2 packets 1 oz each of taco seasoning (or ¼ cup if using bulk taco seasoning)

Instructions

 

• Preheat the oven to 400°F (200°C).
• Bring a large pot of salted water to a boil. Add the pasta and cook for 8-10 minutes or until al dente. Drain and set aside.
• In the same pot, heat a bit of oil over medium heat. Add the ground meat and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat.
• Add the cooked pasta back to the pot with the ground meat.
• In a small bowl, mix the water or milk with the taco seasoning. Pour the mixture into the pot with the pasta and meat.
• Add the salsa and stir until the pasta is well coated.
• Optional: stir in cream cheese, sour cream, or half & half for a creamier sauce.
• Sprinkle shredded cheese on top of the pasta.
• Place the pot in the preheated oven and bake for 18-22 minutes or until the cheese is golden brown.
• Remove the pot from the oven and add your favorite toppings (such as chopped tomatoes, cilantro, or avocado).
• Serve immediately and enjoy!

Notes

You can use any type of ground meat or a combination of meats for this recipe.
Feel free to adjust the amount of taco seasoning to your liking.

This ham and potato casserole is the ultimate comfort food dish that will warm your heart and soul. The combination of tender potatoes, flavorful smoked ham, and a creamy cheese sauce make this casserole special and comforting. It’s perfect for a family dinner or potluck and is sure to be a crowd-pleaser.

Whenever my husband and I have a craving for comfort food, this ham and potato casserole is our go-to recipe. It’s a dish that we both love and is always a hit with our family and friends. I remember the first time I made this casserole when my husband and I were newlyweds. He was so impressed with how delicious it turned out that he asked me to make it every week. Since then, this casserole has become a staple in our household, and we can’t imagine a family gathering without it.

Why This Ham and Potato Casserole Is So Special:

This casserole is made with a combination of cream of chicken and mushroom soup, milk, seasoned salt, and black pepper, which create a delicious and creamy base for the casserole. The potatoes and ham are the stars of the show, providing a delicious and hearty texture, while the shredded white cheddar and sharp cheddar cheese add a cheesy and savory flavor that’s hard to resist. The crushed cornflakes topping adds a crispy and crunchy texture that’s the perfect finishing touch.

Ingredients:

• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can (measured using a soup can) whole or 2% milk (400ml or 13.5oz)
• 1/4 tsp seasoned salt
• 1/8 tsp ground black pepper
• 6 medium potatoes (approximately 2 lb or 900g), peeled and sliced thin
• 3-4 cups chopped smoked ham (approximately 1 lb or 450g)
• 1/4 cup finely chopped onion (optional)
• 1 cup shredded extra-sharp white cheddar cheese (100g)
• 1 cup shredded sharp cheddar cheese (yellow) (100g)
• 2 1/2 cups crushed cornflakes (60g)
• 4 Tbsp salted butter, melted

Directions:

1. Preheat oven to 350ºF (180ºC). Butter or lightly coat with cooking oil spray a 9″x13″ (23cm x 33cm) casserole dish; set aside.
2. In a large bowl, mix together both soups using a large spoon.
3. Gradually mix in 1 can of milk.
4. Add seasoned salt and black pepper; mix well and set aside.
5. Peel and slice four potatoes thinly using a food processor or mandoline. Immediately add to soup mixture and mix well.
6. Change blade, on the food processor, to grater/shredder (or use box grater); shred remaining two potatoes. Immediately add to soup mixture and mix well.
7. Add chopped ham and onion (if using) and mix well.
8. Pour mixture into prepared dish and smooth down.
9. Evenly distribute both cheeses over the top and set aside.
10. In a medium bowl, mix together crushed cornflakes and melted butter to coat.
11. Sprinkle the cornflakes evenly over the top of the cheese layer.
12. Bake at 350ºF (180ºC) for 1 1/2 hours, turning dish once after 45 minutes.
13. Remove from the oven and let rest for 5 minutes before serving.
14. Cover and refrigerate

Creamy and Cheesy Ham and Potato Casserole Recipe

This ham and potato casserole is the ultimate comfort food dish that will warm your heart and soul. The combination of tender potatoes, flavorful smoked ham, and a creamy cheese sauce make this casserole special and comforting. It's perfect for a family dinner or potluck and is sure to be a crowd-pleaser.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Dinner, Main Course

Cuisine American

Servings 4

Ingredients

  

• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can measured using a soup can whole or 2% milk (400ml or 13.5oz)
• 1/4 tsp seasoned salt
• 1/8 tsp ground black pepper
• 6 medium potatoes approximately 2 lb or 900g, peeled and sliced thin
• 3-4 cups chopped smoked ham approximately 1 lb or 450g
• 1/4 cup finely chopped onion optional
• 1 cup shredded extra-sharp white cheddar cheese 100g
• 1 cup shredded sharp cheddar cheese yellow (100g)
• 2 1/2 cups crushed cornflakes 60g
• 4 Tbsp salted butter melted

Instructions

 

• Preheat oven to 350ºF (180ºC). Butter or lightly coat with cooking oil spray a 9"x13" (23cm x 33cm) casserole dish; set aside.
• In a large bowl, mix together both soups using a large spoon.
• Gradually mix in 1 can of milk.
• Add seasoned salt and black pepper; mix well and set aside.
• Peel and slice four potatoes thinly using a food processor or mandoline. Immediately add to soup mixture and mix well.
• Change blade, on the food processor, to grater/shredder (or use box grater); shred remaining two potatoes. Immediately add to soup mixture and mix well.
• Add chopped ham and onion (if using) and mix well.
• Pour mixture into prepared dish and smooth down.
• Evenly distribute both cheeses over the top and set aside.
• In a medium bowl, mix together crushed cornflakes and melted butter to coat.
• Sprinkle the cornflakes evenly over the top of the cheese layer.
• Bake at 350ºF (180ºC) for 1 1/2 hours, turning dish once after 45 minutes.
• Remove from the oven and let rest for 5 minutes before serving.
• Cover and refrigerate

This Garlic Butter Steak and Potatoes Skillet recipe is perfect for those who want to indulge in a hearty, delicious meal without spending hours in the kitchen. With tender steak strips, crispy golden potatoes, and a flavorful garlic butter sauce, this dish is sure to become a family favorite.

Whenever I make this Garlic Butter Steak and Potatoes Skillet, my husband can’t resist sneaking into the kitchen to snag a bite before it’s even ready! It’s become a staple in our household, and we love how easy it is to make. I remember the first time I made this dish, I was worried that the steak would turn out tough, but it came out perfectly tender and juicy. Now, we make it at least once a month and enjoy it every time!

Why This Garlic Butter Steak and Potatoes Skillet Recipe is a Must-Try

• This recipe is a one-pan wonder, making cleanup a breeze.
• The combination of tender steak strips and crispy golden potatoes is absolutely mouthwatering.
• The garlic butter sauce is rich, flavorful, and elevates the dish to a whole new level.
• The marinade adds depth of flavor to the steak and ensures that it stays juicy and tender.
• This recipe is versatile and can be made with different cuts of steak, such as flank steak, ribeye steak, tenderloin, strip loin, or strip steak.

Ingredients:

• 650g flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
• 650g baby yellow potatoes, quartered
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 5 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh oregano, chopped
• Salt and fresh cracked pepper
• Crushed red chili pepper flakes, optional

The marinade:

• 1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (we used Sriracha)
• Fresh cracked pepper

Directions:

1. In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.
2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.
3. Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
4. Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.
5. Remove from heat and serve immediately your steak and potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like.

Garlic Butter Steak and Potatoes Skillet: A Mouthwatering One-Pan Wonder!

This Garlic Butter Steak and Potatoes Skillet recipe is perfect for those who want to indulge in a hearty, delicious meal without spending hours in the kitchen. With tender steak strips, crispy golden potatoes, and a flavorful garlic butter sauce, this dish is sure to become a family favorite.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4

Ingredients

  

• 650 g flank steak sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak...)
• 650 g baby yellow potatoes quartered
• 1 tablespoon olive oil
• 3 tablespoons butter divided
• 5 garlic cloves minced
• 1 teaspoon fresh thyme chopped
• 1 teaspoon fresh rosemary chopped
• 1 teaspoon fresh oregano chopped
• Salt and fresh cracked pepper
• Crushed red chili pepper flakes optional

The marinade:

• 1/3 cup soy sauce or coconut amino for paleo and gluten-free
• 1 tablespoon olive oil
• 1 tablespoon hot sauce we used Sriracha
• Fresh cracked pepper

Instructions

 

• In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.
• In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.
• Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
• Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.
• Remove from heat and serve immediately your steak and potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like.

If you’re a fan of peanut butter, then you won’t want to miss this recipe for No-Bake Peanut Butter Haystacks. These little treats are made with a mixture of butterscotch chips, creamy peanut butter, crispy chow mein noodles, and salted peanuts (optional), all melted together and formed into bite-sized mounds. Not only are they quick and easy to make, but they’re also a delicious and satisfying snack that the whole family will love. Plus, they’re no-bake, so you don’t have to worry about turning on the oven!

Whenever my husband or little family need a sweet fix, we always turn to these No-Bake Peanut Butter Haystacks. They’re one of our go-to recipes, especially when we want something quick and easy that satisfies our craving for peanut butter. One time, we even made a big batch of these for a family gathering, and they were a hit with everyone. I remember watching my kids gobble them up and hearing my husband say, “These are dangerous, I could eat the whole batch!” These little treats have become a staple in our household, and I’m sure they’ll become a favorite in yours too.

Why This Recipe Will Satisfy Your Peanut Butter Cravings

• Made with creamy peanut butter and butterscotch chips, these haystacks have a rich, satisfying flavor that’s perfect for peanut butter lovers.
• The crispy chow mein noodles add a nice crunch to each bite, while the salted peanuts (optional) give them a savory contrast.
• This recipe is quick and easy to make, with no baking required. It’s perfect for a last-minute snack or for when you don’t want to turn on the oven.
• With just four simple ingredients, this recipe is budget-friendly and won’t break the bank.

Ingredients:

• 1 package (11 oz) butterscotch chips (311 g)
• 1 cup creamy peanut butter (258 g)
• 1 can (5 oz) crispy chow mein noodles (142 g)
• 1/2 cup salted peanuts, chopped (optional) (70 g)

Directions:

1. Line a baking sheet with wax paper and set aside.
2. In a large pot over medium-low heat, melt together the butterscotch chips and peanut butter, stirring until smooth.
3. Remove from heat and stir in the chow mein noodles and salted peanuts (if using), stirring quickly to coat.
4. Working quickly, drop by spoonfuls onto the wax paper.
5. Let cool until set, then enjoy!

Notes:

• Make sure to work quickly when dropping the mixture onto the wax paper, as it will begin to harden and become more difficult to shape.
• You can substitute other types of nuts for the salted peanuts, or omit them altogether for a nut-free version.
• These haystacks can be stored in an airtight container at room temperature for up to a week.

No-Bake Peanut Butter Haystacks: The Perfect Snack for Peanut Butter Lovers

If you're a fan of peanut butter, then you won't want to miss this recipe for No-Bake Peanut Butter Haystacks. These little treats are made with a mixture of butterscotch chips, creamy peanut butter, crispy chow mein noodles, and salted peanuts (optional), all melted together and formed into bite-sized mounds.

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Prep Time 15 minutes mins

Course Snack

Cuisine American

Servings 10

Ingredients

  

• 1 package 11 oz butterscotch chips (311 g)
• 1 cup creamy peanut butter 258 g
• 1 can 5 oz crispy chow mein noodles (142 g)
• 1/2 cup salted peanuts chopped (optional) (70 g)

Instructions

 

• Line a baking sheet with wax paper and set aside.
• In a large pot over medium-low heat, melt together the butterscotch chips and peanut butter, stirring until smooth.
• Remove from heat and stir in the chow mein noodles and salted peanuts (if using), stirring quickly to coat.
• Working quickly, drop by spoonfuls onto the wax paper.
• Let cool until set, then enjoy!

Notes

Make sure to work quickly when dropping the mixture onto the wax paper, as it will begin to harden and become more difficult to shape.
You can substitute other types of nuts for the salted peanuts, or omit them altogether for a nut-free version.
These haystacks can be stored in an airtight container at room temperature for up to a week.

Looking for a quick and easy recipe that’s bursting with flavors and crispy texture? Look no further than our Air Fryer Chicken Parmesan recipe! With the perfect combination of crispy chicken cutlets, tangy tomato sauce, and melted mozzarella cheese, this recipe is sure to satisfy your cravings for the ultimate comfort food. Plus, it’s super easy to make, and with the help of an air fryer, it’s healthier too! Read on to find out why this recipe has become a staple in our household.

Every time my husband and I are craving something hearty and delicious, we turn to this Air Fryer Chicken Parmesan recipe. We both love how the air fryer makes the chicken cutlets so crispy on the outside while keeping them juicy on the inside. It’s the perfect combination of flavors and textures that never disappoints. We even make it when we have friends or family over, and it’s always a hit! Our little family adores this recipe, and we’re sure you will too.

Why This Air Fryer Chicken Parmesan Recipe is a Must-Try

• Crispy chicken cutlets coated in a flavorful mix of Italian and panko breadcrumbs with grated parmesan cheese.
• Tangy tomato sauce spread over the chicken cutlets, adding a burst of flavor.
• Melted mozzarella cheese on top of the chicken cutlets for a creamy and cheesy finish.
• Cooked in an air fryer, making it healthier than the traditional recipe.
• Quick and easy to make, perfect for busy weeknights.

Ingredients:

• 4 chicken cutlets (about 1 pound or 450 grams)
• ⅓ cup all-purpose flour (40 grams)
• 2 eggs, lightly beaten
• ⅓ cup Italian breadcrumbs (25 grams)
• ⅓ cup panko breadcrumbs (25 grams)
• ⅓ cup grated parmesan cheese (25 grams)
• Salt and pepper to taste
• ½ cup spaghetti sauce (120 ml)
• 1½ cups shredded mozzarella cheese (170 grams)

Directions:

1. Preheat the air fryer to 350°F (180°C).
2. Prepare three shallow dishes. In the first dish, add flour. In the second dish, add eggs. In the third dish, mix Italian breadcrumbs, panko breadcrumbs, and grated parmesan cheese together.
3. Season chicken cutlets with salt and pepper, then dip each cutlet in flour, shaking off any excess. Next, dip each cutlet in the beaten eggs, and then coat each cutlet with the breadcrumb mixture, pressing the crumbs onto the chicken to ensure they stick.
4. Place 2 chicken cutlets in the air fryer basket and spray the tops of the cutlets with cooking spray. Cook for 6 minutes.
5. Remove the basket and spread 2 tablespoons of spaghetti sauce over each cutlet, and then sprinkle ¼ cup of shredded mozzarella cheese on top of each cutlet.
6. Return the basket to the air fryer and increase the temperature to 400°F (205°C). Cook for an additional 4-5 minutes, or until the cheese is melted and the chicken is cooked through.
7. Repeat the process with the remaining chicken cutlets.

Notes:

• You can use any type of spaghetti sauce you prefer, such as marinara or tomato basil.
• If you don’t have an air fryer, you can bake the chicken in the oven at 400°F (205°C) for about 20-25 minutes or until the chicken is cooked through and the cheese is melted.

AIR FRYER CHICKEN PARMESAN

Looking for a quick and easy recipe that’s bursting with flavors and crispy texture? Look no further than our Air Fryer Chicken Parmesan recipe! With the perfect combination of crispy chicken cutlets, tangy tomato sauce, and melted mozzarella cheese, this recipe is sure to satisfy your cravings for the ultimate comfort food.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4

Calories 541 kcal

Ingredients

  

• 4 chicken cutlets about 1 pound or 450 grams
• ⅓ cup all-purpose flour 40 grams
• 2 eggs lightly beaten
• ⅓ cup Italian breadcrumbs 25 grams
• ⅓ cup panko breadcrumbs 25 grams
• ⅓ cup grated parmesan cheese 25 grams
• Salt and pepper to taste
• ½ cup spaghetti sauce 120 ml
• 1½ cups shredded mozzarella cheese 170 grams

Instructions

 

• Preheat the air fryer to 350°F (180°C).
• Prepare three shallow dishes. In the first dish, add flour. In the second dish, add eggs. In the third dish, mix Italian breadcrumbs, panko breadcrumbs, and grated parmesan cheese together.
• Season chicken cutlets with salt and pepper, then dip each cutlet in flour, shaking off any excess. Next, dip each cutlet in the beaten eggs, and then coat each cutlet with the breadcrumb mixture, pressing the crumbs onto the chicken to ensure they stick.
• Place 2 chicken cutlets in the air fryer basket and spray the tops of the cutlets with cooking spray. Cook for 6 minutes.
• Remove the basket and spread 2 tablespoons of spaghetti sauce over each cutlet, and then sprinkle ¼ cup of shredded mozzarella cheese on top of each cutlet.
• Return the basket to the air fryer and increase the temperature to 400°F (205°C). Cook for an additional 4-5 minutes, or until the cheese is melted and the chicken is cooked through.
• Repeat the process with the remaining chicken cutlets.

Notes

You can use any type of spaghetti sauce you prefer, such as marinara or tomato basil.
If you don't have an air fryer, you can bake the chicken in the oven at 400°F (205°C) for about 20-25 minutes or until the chicken is cooked through and the cheese is melted.

If you’ve ever tried the famous Caramel Pie from O’Charley’s, then you know why it’s a favorite among dessert lovers. But what if we told you that you could recreate this heavenly treat in your own kitchen? This Copycat O’Charley’s Caramel Pie recipe will show you how. Made with only a handful of ingredients, this pie is sweet, creamy, and oh-so-decadent. It’s the perfect dessert to share with loved ones, or to savor all to yourself.

One bite of this Copycat O’Charley’s Caramel Pie and my husband was transported back to his childhood. He reminisced about going to O’Charley’s with his family, always saving room for a slice of their famous caramel pie. I was thrilled to have found this recipe and surprised him with a homemade version. It was an instant hit and has become a staple in our household ever since. We’ve even shared the recipe with friends who now rave about it too.

“Why This Caramel Pie Recipe is the Perfect Indulgence”

• Made with just a few simple ingredients, this recipe is easy to make and requires no baking.
• The combination of dulce de leche and whipped cream creates a rich, creamy filling that is simply irresistible.
• The chopped chocolate chips and pecans add a delightful crunch and burst of flavor to every bite.
• It’s a dessert that is sure to impress guests at any gathering or celebration.

Ingredients:

• 1 9-inch premade graham cracker crust
• 3 cans (13.4 oz each) of dulce de leche
• 1 can (6 oz) of whipped cream
• 1/4 cup finely chopped chocolate chips
• 1/4 cup chopped pecans

Directions:

1. Open the cans of dulce de leche and pour them into the graham cracker crust.
2. Smooth the dulce de leche with a spatula, making sure it covers the entire crust.
3. Arrange dollops of whipped cream on top of the dulce de leche, covering the pie almost completely.
4. Sprinkle the chopped chocolate chips and pecans over the whipped cream.
5. Chill the pie in the refrigerator for at least 3 hours before serving.

Notes:

• To make this pie even more indulgent, try drizzling caramel sauce on top before serving.
• You can also use a homemade graham cracker crust if you prefer.
• If you can’t find dulce de leche, you can make your own by simmering a can of sweetened condensed milk for 3-4 hours until it turns into a caramel-like sauce.

Indulge in the Irresistible: Copycat O'Charley's Caramel Pie

If you've ever tried the famous Caramel Pie from O'Charley's, then you know why it's a favorite among dessert lovers. But what if we told you that you could recreate this heavenly treat in your own kitchen? This Copycat O'Charley's Caramel Pie recipe will show you how. Made with only a handful of ingredients, this pie is sweet, creamy, and oh-so-decadent. It's the perfect dessert to share with loved ones, or to savor all to yourself.

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Prep Time 10 minutes mins

Course Dessert, Pie

Cuisine American

Servings 8

Ingredients

  

• 1 9- inch premade graham cracker crust
• 3 cans 13.4 oz each of dulce de leche
• 1 can 6 oz of whipped cream
• 1/4 cup finely chopped chocolate chips
• 1/4 cup chopped pecans

Instructions

 

• Open the cans of dulce de leche and pour them into the graham cracker crust.
• Smooth the dulce de leche with a spatula, making sure it covers the entire crust.
• Arrange dollops of whipped cream on top of the dulce de leche, covering the pie almost completely.
• Sprinkle the chopped chocolate chips and pecans over the whipped cream.
• Chill the pie in the refrigerator for at least 3 hours before serving.

Looking for a delicious and easy-to-make treat that’s perfect for autumn? Look no further than Bourbon Banana Butter! This delectable spread is made with ripe bananas, lemon juice, brown sugar, and a touch of bourbon and spices. It’s perfect for spreading on toast, pancakes, waffles, or even as a topping for ice cream. Try this recipe and impress your family and friends with this sweet, creamy, and flavorful spread.

Bourbon Banana Butter is a family favorite in my household. It all started with my husband’s love for all things bourbon, and my love for creating new and exciting recipes. I stumbled upon this recipe a few years ago, and it has since become a staple in our household, especially during the fall season. I love making a big batch of it and gifting it to friends and family during the holidays. The rich flavor of the bourbon, combined with the sweetness of the bananas and brown sugar, creates a unique and irresistible taste that’s hard to resist.

Why Bourbon Banana Butter is the Perfect Fall Treat

• Made with only a few simple ingredients, this recipe is easy to make and requires minimal effort.
• The addition of bourbon gives this spread a unique and sophisticated flavor that’s perfect for fall.
• It’s versatile and can be enjoyed on toast, bagels, waffles, pancakes, or even as a topping for ice cream.
• It’s a great way to use up ripe bananas that are about to go bad.
• This recipe can be easily doubled or halved depending on the amount needed.
• It can be stored in the fridge for up to two weeks, making it a perfect make-ahead treat.

Ingredients:

• 900g (2 lbs) ripe bananas, peeled and sliced
• 80ml (1/3 cup) lemon juice
• 110g (1/2 cup) brown sugar
• 30ml (2 Tablespoons) bourbon (or bourbon flavor extract)
• 30ml (2 Tablespoons) vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon allspice

Directions:

1. Place the sliced bananas into a blender or food processor.
2. Add lemon juice and brown sugar and pulse until a chunky puree forms.
3. Transfer the puree to a saucepan and bring to a boil over medium heat, stirring constantly. Do not allow the puree to scorch.
4. Remove from heat and add bourbon, vanilla, cinnamon, and allspice. Stir until well combined.
5. Pour the mixture into clean glass jars and store in the refrigerator.
6. Consume within two weeks.

Notes:

• If you prefer a smoother texture, blend the mixture for a longer period of time.
• Feel free to adjust the amount of bourbon to your liking.
• Bourbon flavor extract can be used as a substitute for actual bourbon.
• This recipe can be easily doubled or halved depending on the amount needed.
• Store the butter in clean glass jars to keep it fresh.
• This spread is perfect for gifting during the holiday season. Simply add a decorative label or tag to the jar and tie it with a ribbon.

Fall in Love with Bourbon Banana Butter: A Tasty Fall Treat

Looking for a delicious and easy-to-make treat that's perfect for autumn? Look no further than Bourbon Banana Butter! This delectable spread is made with ripe bananas, lemon juice, brown sugar, and a touch of bourbon and spices. It's perfect for spreading on toast, pancakes, waffles, or even as a topping for ice cream. Try this recipe and impress your family and friends with this sweet, creamy, and flavorful spread.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Servings 4 pints

Ingredients

  

• 900 g 2 lbs ripe bananas, peeled and sliced
• 80 ml 1/3 cup lemon juice
• 110 g 1/2 cup brown sugar
• 30 ml 2 Tablespoons bourbon (or bourbon flavor extract)
• 30 ml 2 Tablespoons vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon allspice

Instructions

 

• Place the sliced bananas into a blender or food processor.
• Add lemon juice and brown sugar and pulse until a chunky puree forms.
• Transfer the puree to a saucepan and bring to a boil over medium heat, stirring constantly. Do not allow the puree to scorch.
• Remove from heat and add bourbon, vanilla, cinnamon, and allspice. Stir until well combined.
• Pour the mixture into clean glass jars and store in the refrigerator.
• Consume within two weeks.

Notes

If you prefer a smoother texture, blend the mixture for a longer period of time.
Feel free to adjust the amount of bourbon to your liking.
Bourbon flavor extract can be used as a substitute for actual bourbon.
This recipe can be easily doubled or halved depending on the amount needed.
Store the butter in clean glass jars to keep it fresh.
This spread is perfect for gifting during the holiday season. Simply add a decorative label or tag to the jar and tie it with a ribbon.

These Sticky BBQ Slow Cooker Meatballs are a mouthwatering appetizer that your guests will love. The combination of juicy ground beef meatballs and a sticky, sweet, and tangy BBQ sauce makes this recipe a surefire hit. Whether you’re hosting a party, potluck, or just looking for a fun and delicious snack, these meatballs are a must-try.

These meatballs are a staple in my household, especially during football season. My husband is a huge football fan and loves to have his buddies over to watch the games. These meatballs have become his go-to appetizer for game day, and I have to say, they never disappoint. Every time he serves them, his friends can’t stop raving about how delicious they are. They’re always the first thing to disappear from the buffet table!

Why This Recipe is a Winner:

• Made with lean ground beef, making them a healthier option.
• The BBQ sauce is homemade, ensuring a delicious and unique flavor.
• Slow-cooking the meatballs with the sauce makes them extra tender and juicy.
• Easy to make in advance and keep warm in the slow cooker for a stress-free party.
• The perfect combination of sweet and tangy flavors that will leave your guests craving for more.

Ingredients:

Meatballs:

• 500 grams lean ground beef
• 1 large egg
• 1 teaspoon mustard
• 1/3 cup finely chopped onion or shallot
• 1/3 cup bread crumbs
• 1/4 teaspoon dried parsley (optional for more flavor)
• 1/4 teaspoon dried garlic powder (optional for more flavor)
• Salt and pepper to taste

Sauce:

• 240 grams barbecue sauce
• 1 teaspoon ground paprika (smoked or regular both work)
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon salt or less to taste

Directions:

1. In a large bowl, combine all the meatball ingredients and mix well.
2. Form the mixture into small meatballs (about 1 teaspoon each).
3. Heat a non-stick frying pan over medium-high heat and add some oil. Cook the meatballs until browned on the outside and entirely cooked through. OR bake the meatballs at 425°F for 10-12 minutes.
4. In a 3-4 quart slow cooker, mix all the sauce ingredients together. Add the meatballs and stir to coat them in the sauce.
5. Cook the meatballs on low for 3-4 hours, until the sauce is thick and sticky.
6. Serve hot as an appetizer or a main dish, garnished with chopped parsley or green onions if desired.

Notes:

• To make the recipe even easier, you can use store-bought BBQ sauce instead of making your own.
• If you prefer a spicier sauce, add a pinch of cayenne pepper or chili flakes to the sauce.
• You can also make the meatballs in advance and freeze them for later use. Just thaw them before cooking with the sauce.

Sticky BBQ Slow Cooker Meatballs: A Crowd-Pleasing Appetizer Recipe!

These Sticky BBQ Slow Cooker Meatballs are a mouthwatering appetizer that your guests will love. The combination of juicy ground beef meatballs and a sticky, sweet, and tangy BBQ sauce makes this recipe a surefire hit

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6

Calories 137 kcal

Ingredients

  

Meatballs:

• 500 grams lean ground beef
• 1 large egg
• 1 teaspoon mustard
• 1/3 cup finely chopped onion or shallot
• 1/3 cup bread crumbs
• 1/4 teaspoon dried parsley optional for more flavor
• 1/4 teaspoon dried garlic powder optional for more flavor
• Salt and pepper to taste

Sauce:

• 240 grams barbecue sauce
• 1 teaspoon ground paprika smoked or regular both work
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon salt or less to taste

Instructions

 

• In a large bowl, combine all the meatball ingredients and mix well.
• Form the mixture into small meatballs (about 1 teaspoon each).
• Heat a non-stick frying pan over medium-high heat and add some oil. Cook the meatballs until browned on the outside and entirely cooked through. OR bake the meatballs at 425°F for 10-12 minutes.
• In a 3-4 quart slow cooker, mix all the sauce ingredients together. Add the meatballs and stir to coat them in the sauce.
• Cook the meatballs on low for 3-4 hours, until the sauce is thick and sticky.
• Serve hot as an appetizer or a main dish, garnished with chopped parsley or green onions if desired.

Notes

To make the recipe even easier, you can use store-bought BBQ sauce instead of making your own.
If you prefer a spicier sauce, add a pinch of cayenne pepper or chili flakes to the sauce.
You can also make the meatballs in advance and freeze them for later use. Just thaw them before cooking with the sauce.

Looking for a comforting and satisfying meal that the whole family will love? This Chicken & Dumpling Casserole is just what you need. With juicy rotisserie chicken, creamy sauce, and fluffy dumplings baked to golden perfection, this recipe is the ultimate comfort food. It’s easy to make, perfect for busy weeknights or lazy weekends, and sure to warm you up from the inside out.

Whenever I want to make a meal that’s both comforting and delicious, I turn to this Chicken & Dumpling Casserole. My husband and I first tried this recipe a few years ago, and it quickly became one of our favorites. We love the juicy and tender rotisserie chicken, which adds a ton of flavor and saves us time on prep. And the dumplings are so fluffy and satisfying, they’re like a warm hug in a bowl. We’ve made this recipe countless times, and it’s always a hit with our little family.

Why This Chicken & Dumpling Casserole is the Ultimate Comfort Food

• Made with juicy and flavorful rotisserie chicken, which saves time on prep
• Creamy and comforting sauce made with chicken broth and cream of chicken soup
• Fluffy and tender dumplings that bake to golden perfection
• Easy to make and perfect for busy weeknights or lazy weekends
• Can be customized with your favorite herbs or veggies for added flavor

Ingredients:

• 3-4 cups of cooked chicken, shredded (I use a rotisserie chicken) (450-600g)
• 2 cups chicken broth (480ml)
• 1/4 cup unsalted butter (57g)
• 1 cup all-purpose flour (120g)
• 1 1/4 tsp baking powder (6g)
• 1/4 tsp salt (1.5g)
• 1 cup milk (240ml)
• 1 (10.5-oz) can cream of chicken soup (298g)

Directions:

1. Preheat oven to 400ºF (200ºC).
2. Melt butter in the microwave and pour into the bottom of a 9×13 inch pan.
3. Spread the shredded chicken on top of the butter.
4. In a bowl, whisk together the flour, baking powder, salt, and milk until smooth.
5. Slowly pour the flour mixture over the chicken. Do not stir.
6. In another bowl, whisk together the chicken broth and cream of chicken soup until smooth.
7. Slowly pour the soup mixture over the flour mixture. Do not stir.
8. Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

Notes:

• You can customize this recipe by adding your favorite herbs, spices, or veggies to the chicken mixture before baking.
• Leftovers can be stored in the fridge for up to 3 days, or frozen for up to 3 months.

Comforting Chicken & Dumpling Casserole: A Cozy One-Pan Meal

Looking for a comforting and satisfying meal that the whole family will love? This Chicken & Dumpling Casserole is just what you need. With juicy rotisserie chicken, creamy sauce, and fluffy dumplings baked to golden perfection, this recipe is the ultimate comfort food.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6

Ingredients

  

• 3-4 cups of cooked chicken shredded (I use a rotisserie chicken) (450-600g)
• 2 cups chicken broth 480ml
• 1/4 cup unsalted butter 57g
• 1 cup all-purpose flour 120g
• 1 1/4 tsp baking powder 6g
• 1/4 tsp salt 1.5g
• 1 cup milk 240ml
• 1 10.5-oz can cream of chicken soup (298g)

Instructions

 

• Preheat oven to 400ºF (200ºC).
• Melt butter in the microwave and pour into the bottom of a 9x13 inch pan.
• Spread the shredded chicken on top of the butter.
• In a bowl, whisk together the flour, baking powder, salt, and milk until smooth.
• Slowly pour the flour mixture over the chicken. Do not stir.
• In another bowl, whisk together the chicken broth and cream of chicken soup until smooth.
• Slowly pour the soup mixture over the flour mixture. Do not stir.
• Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

Notes

You can customize this recipe by adding your favorite herbs, spices, or veggies to the chicken mixture before baking.
Leftovers can be stored in the fridge for up to 3 days, or frozen for up to 3 months.