Creamy Chicken Rice Casserole

 

Ingredients

Chicken broth 3 cups

Cream of celery soup 2 cans (10.5 oz each)

Butter, melted 1/4 cup (1/2 stick)

Boneless skinless chicken breasts, cubed 2 large

White rice, uncooked 2 cups

Kosher salt 1 teaspoon

Freshly ground black pepper 1/2 teaspoon

Garlic powder 1 teaspoon

Dried thyme 1/2 teaspoon

Cheddar cheese, grated 1 cup

Instructions

Preheat the Oven:

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Set aside.

Prepare the Mixture:

In a medium bowl, mix together the chicken broth, cream of celery soup, and melted butter until smooth. Add the uncooked rice, cubed chicken, salt, pepper, garlic powder, and thyme. Stir well to combine.

Assemble the Casserole:

Pour the rice mixture evenly into the prepared baking dish. Cover tightly with aluminum foil.

Bake:

Bake for 1 hour and 15 minutes, or until the rice is cooked through and the chicken is tender.

Add Cheese:

Remove the foil, sprinkle cheddar cheese evenly over the top, and return to the oven for 10 minutes, or until the cheese is melted and bubbly.

Rest and Serve:

Let the casserole rest for 10 minutes before serving to allow the flavors to meld together.

Caramel-Infused White Chocolate Fudge

 

Recipe Overview

• Author: tinsuf
• Cuisine: American
• Category: Dessert
• Keywords: white chocolate fudge, caramel fudge, no-bake dessert, holiday candy, pecan fudge
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes plus chilling
• Yield: 36 squares

Ingredients

• 3 cups white chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 4 tablespoons butter
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans
• 1/2 cup caramel sauce, room temperature

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a microwave-safe glass bowl, combine the white chocolate chips, sweetened condensed milk, and butter.
3. Microwave the mixture for 90 seconds, then stir well. Heat in additional 15-second intervals if needed, stirring between each, until mostly smooth.
4. Stir in the vanilla extract and chopped pecans until evenly distributed.
5. Pour the fudge mixture into the prepared pan and spread evenly to about 1-inch thickness.
6. Drizzle the caramel sauce over the top and gently swirl using a knife or spatula.
7. Refrigerate for at least 2 hours, or until fully set.
8. Lift the fudge from the pan, cut into squares, and serve.

Baked Chicken Alfredo Calzones

 

Ingredients

• 1 pound (450 g) pizza dough (store-bought or homemade), divided into 4 portions
• 1 cup cooked chicken breast, shredded or finely chopped
• 1/2 cup Alfredo sauce (store-bought or homemade)
• 1/4 cup Parmesan cheese, finely grated
• 1 cup shredded mozzarella cheese, divided
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil)
• Salt and freshly ground black pepper, to taste
• 1 large egg, beaten (for egg wash)
• Optional: a pinch of red pepper flakes for heat
• Optional: marinara sauce for dipping
• Optional garnish: chopped fresh parsley or basil

Instructions

1. Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a rimmed baking tray.
2. Prepare the filling: In a medium bowl combine the shredded chicken, Alfredo sauce, Parmesan cheese, half of the mozzarella (reserve the other half for stuffing/topping), garlic powder and Italian seasoning. Season with salt and pepper to taste. If the mixture seems very loose, reduce the Alfredo slightly or add a tablespoon of extra Parmesan to thicken. Taste and adjust seasoning.
3. Roll out the dough: On a lightly floured surface, divide the dough into four equal pieces. Roll each piece into a circle or oval about 6–7 inches (15–18 cm) across. Keep the unused portions covered to prevent drying.
4. Assemble the calzones: Spoon about 1/4 of the chicken Alfredo filling onto one half of each dough disc, leaving a 1/2–1 inch (1–2 cm) border around the edge. Sprinkle a little of the remaining mozzarella on top of the filling for extra melt.
5. Seal the edges: Fold the dough over the filling to create a half-moon. Press the edges together firmly and crimp with a fork or use your fingers to create a tight seal. Make a small slit or two in the top of each calzone to vent steam during baking.
6. Brush and bake: Place calzones on the prepared baking sheet. Brush the tops with beaten egg for a glossy, golden finish. Bake in the preheated oven for 18–22 minutes, or until the crust is deep golden and the filling is hot and bubbling. If tops brown too quickly, tent loosely with foil.
7. Garnish and rest: Remove from the oven and let calzones rest 4–5 minutes before serving—this allows the filling to set slightly and prevents scalding. Optional: sprinkle with extra Parmesan and chopped parsley or basil. Serve with warm marinara sauce for dipping if desired.

Cheesy Mashed Potato Nests Stuffed with Savory Ground Meat

 

INGREDIENTS:

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• Optional: 1 tsp cinnamon or nutmeg (for warmth)

Wet Ingredients:

• 2 large eggs (room temperature)
• ¾ cup milk (room temperature)
• ½ cup vegetable oil or melted butter
• 1 tsp vanilla extract
• Optional: 1 tbsp yogurt or sour cream (for extra moisture)

Optional Add-ins:

• ½ cup chocolate chips
• ½ cup blueberries or chopped strawberries
• ¼ cup chopped nuts (walnuts, pecans, almonds)
• Zest of 1 lemon or orange

INSTRUCTION:

Step 1: Preheat and Prep

1. Preheat oven to 180°C (350°F).
2. Line a 12-cup muffin tin with paper liners or lightly grease each cup.

Step 2: Mix Dry Ingredients

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
2. Add cinnamon or nutmeg if using.

Step 3: Mix Wet Ingredients

1. In a separate bowl, beat eggs until frothy.
2. Add milk, oil or melted butter, vanilla extract, and yogurt or sour cream.
3. Mix until smooth and well combined.

Step 4: Combine and Fold

1. Make a well in the center of the dry ingredients.
2. Pour wet mixture into the dry bowl.
3. Stir gently with a spatula or wooden spoon until just combined — do not overmix.
4. Fold in any optional add-ins.

Step 5: Fill and Bake

1. Spoon batter evenly into muffin cups, filling each about ¾ full.
2. Tap the tray gently to settle the batter.
3. Bake for 18–22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

1. Remove muffins from oven and let cool in pan for 5 minutes.
2. Transfer to a wire rack to cool completely.
3. Serve warm or at room temperature.

Jimmy Carter’s Grandmother’s Peanut Butter Cookies

 

Ingredients:

1 cup Peanut Butter

1 cup Sugar

1 Egg

1 tsp Vanilla Extract

Directions:

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the peanut butter, sugar, egg, and vanilla extract until smooth and well blended.

Form the dough into walnut-sized balls.

Place the balls on an ungreased cookie sheet, leaving some space between each one.

Using a fork, press down on each ball slightly, creating a criss-cross pattern on the top.

Bake in the preheated oven for 8–10 minutes, or until the cookies are golden brown.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings: 15 Cookies

Lasagna with Ham and Cheese

 

Ingredients

For the Lasagna:

6 large fresh lasagna sheets (or pre-cooked)

6 slices of cooked ham

2 cups shredded mozzarella cheese (or Gruyère)

Salt and pepper, to taste

For the Béchamel Sauce:

¼ cup (50g) butter

¼ cup (55g) all-purpose flour

2 cups (500ml) milk

1.75 oz (50g) finely chopped onion

Pinch of ground nutmeg (optional)

Instructions

1. Make the Béchamel Sauce:

In a medium saucepan, melt butter over medium heat.

Add chopped onion and sauté until soft (about 3–4 minutes).

Stir in the flour and cook for 1–2 minutes, stirring constantly.

Gradually whisk in milk until smooth.

Simmer 5–7 minutes until thickened.

Season with salt, pepper, and nutmeg. Set aside.

2. Assemble the Lasagna:

Preheat oven to 375°F (190°C).

In a baking dish, spread a thin layer of béchamel sauce.

Add a layer of lasagna sheets, ham slices, béchamel, and shredded cheese.

Repeat the layers, finishing with béchamel and cheese on top.

3. Bake:

Cover with foil and bake for 25 minutes.

Remove foil and bake an additional 10–15 minutes until golden and bubbly.

4. Serve:

Let rest for 5–10 minutes before slicing.

Garnish with fresh parsley, if desired.

Perfect For:

Sunday family dinners, cozy fall evenings, or any time you need comfort on a plate.

Christmas Raspberry Cream Cookies.

 

All you need is:

½ cup butter, softened

½ cup cream cheese, softened

1 cup sugar

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking powder

½ cup raspberry jam

Steps:

Preheat oven to 350°F and line a baking sheet

Cream butter, cream cheese, and sugar until fluffy

Mix in egg and vanilla

Whisk flour and baking powder, then stir into wet mix

Roll dough into balls and place on the sheet

Press centers with your thumb

Fill each with raspberry jam

Bake 10–12 minutes until edges are golden

Cool and dust with powdered sugar if you want snowy tops