Creamy Broccoli and Chicken Pasta Bake

 

Sure! Here's a cozy recipe for Creamy Broccoli and Chicken Pasta Bake with some emoji flair:

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Creamy Broccoli and Chicken Pasta Bake
🍗🥦🧀🍝

Ingredients:

• 2 cups cooked chicken, shredded or cubed 🍗
• 3 cups broccoli florets, steamed 🥦
• 12 oz pasta (penne or fusilli works great) 🍝
• 2 cups shredded mozzarella or cheddar cheese 🧀
• 2 cups milk 🥛
• 2 tbsp butter 🧈
• 2 tbsp flour 🌾
• 1/2 tsp garlic powder 🧄
• Salt & pepper to taste 🧂
• Optional: 1/4 cup grated Parmesan 🧀

Instructions:

1. Preheat your oven to 375°F (190°C) 🔥
2. Cook pasta according to package directions. Drain and set aside.
3. In a saucepan, melt butter over medium heat 🧈. Whisk in flour and cook for 1–2 minutes.
4. Gradually whisk in the milk until smooth. Stir constantly until it thickens into a creamy sauce.
5. Add garlic powder, salt, and pepper. Stir in 1 ½ cups of cheese until melted and smooth. 🧄🧂🧀
6. In a large bowl, combine pasta, chicken, broccoli, and the creamy cheese sauce.
7. Pour into a greased baking dish and top with remaining cheese (and Parmesan if using).
8. Bake for 20–25 minutes until bubbly and golden on top. ✨
9. Let it rest for a few minutes before serving. Enjoy!

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NO-BAKE WHITE CHOCOLATE CHEESECAKE

 

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NO-BAKE WHITE CHOCOLATE CHEESECAKE

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INGREDIENTS

FOR THE CRUST:

• 200g CRUSHED BISCUITS (Graham or Digestive)
• 1/2 CUP MELTED BUTTER

FOR THE FILLING:

• 300g CREAM CHEESE (SOFTENED)
• 1 CUP WHIPPED CREAM
• 200g MELTED WHITE CHOCOLATE (COOLED)
• 1/3 CUP POWDERED SUGAR
• 1 TEASPOON VANILLA EXTRACT

FOR TOPPING (OPTIONAL):

• WHITE CHOCOLATE SHAVINGS
• BISCUIT CRUMBS

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INSTRUCTIONS

1. MIX crushed biscuits and melted butter.
   PRESS into the base of a cake pan.
   CHILL for 30 MINUTES.

2. In a bowl, BEAT cream cheese until smooth.
   ADD powdered sugar and vanilla. Mix well.

3. FOLD IN melted white chocolate (cooled).
   Then FOLD IN the whipped cream gently.

4. POUR the filling onto the chilled crust.
   SMOOTH the top evenly.

5. CHILL in the fridge for 4 TO 6 HOURS
   or until firm.

6. TOP WITH white chocolate shavings or biscuit crumbs.

7. SLICE & ENJOY!

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CRISPY POTATO PATTIES

 

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CRISPY POTATO PATTIES

INGREDIENTS:

• 3 cups mashed potatoes
• 1 small onion, finely chopped
• 1/2 cup cooked mixed vegetables (optional)
• 2 green chilies, finely chopped (optional)
• 2 tablespoons fresh coriander, chopped
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons cornstarch or all-purpose flour
• Oil for frying

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INSTRUCTIONS:

1. In a bowl, mix:
   Mashed potatoes, onion, vegetables, chilies, coriander, spices, salt, and flour.

2. Shape the mixture
   into round or oval patties.

3. Heat oil in a non-stick pan
   over medium heat.

4. Place patties in the pan
   and fry until golden brown,
   about 3–4 minutes per side.

5. Remove and drain on paper towels.

6. Serve hot
   with ketchup, chutney, or yogurt.

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CLASSIC CORNBREAD RECIPE

 

CLASSIC CORNBREAD RECIPE

INGREDIENTS:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (or buttermilk)
• 2 large eggs
• 1/4 cup melted butter (or oil)
• 1 teaspoon vanilla extract (optional)

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INSTRUCTIONS:

1. Preheat oven to 375°F (190°C). Grease an 8x8-inch pan.

2. In a bowl, mix:
   Cornmeal, Flour, Sugar, Baking Powder, and Salt.

3. In another bowl, whisk:
   Milk, Eggs, Melted Butter, and Vanilla.

4. Combine wet and dry ingredients.
   Stir gently until just mixed.

5. Pour batter into the pan.
   Bake for 20–25 minutes,
   or until golden and a toothpick comes out clean.

6. Cool slightly,
   cut into squares, and serve warm.

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CHEESY CHICKEN TAQUITOS

 

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CHEESY CHICKEN TAQUITOS

INGREDIENTS

• 2 cups cooked, shredded chicken
• 1 cup shredded mozzarella or Monterey Jack cheese
• 1/2 cup cream cheese (softened)
• 1/4 cup cooked bacon bits (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 10 small flour tortillas
• 1/2 cup shredded cheese (for topping)
• Chopped parsley or cilantro (for garnish)

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INSTRUCTIONS

1. Preheat oven to 400°F (200°C).

2. In a bowl, mix chicken, cream cheese, shredded cheese, bacon (optional), garlic powder, onion powder, salt, and pepper.

3. Spoon the mixture into each tortilla and roll tightly.

4. Place the rolled tortillas seam-side down on a baking tray.

5. Sprinkle extra cheese on top.

6. Bake for 15 to 20 minutes or until golden and crispy.

7. Garnish with chopped parsley or cilantro.

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SERVE HOT AND ENJOY!

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SOFT DINNER ROLLS

INGREDIENTS

• 3 ½ cups all-purpose flour
• 2 ¼ tsp active dry yeast
• 1 cup warm milk (about 110°F / 43°C)
• ¼ cup sugar
• ¼ cup unsalted butter, softened
• 1 large egg
• 1 tsp salt

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INSTRUCTIONS

1. In a large bowl, mix warm milk, sugar, and yeast.
Let it sit for 5–10 minutes until foamy.

2. Add egg, softened butter, and salt.
Mix well.

3. Add flour gradually.
Stir until a soft dough forms.

4. Knead the dough for 8–10 minutes until smooth and elastic.

5. Cover and let the dough rise in a warm place until doubled in size
(about 1 to 2 hours).

6. Punch down the dough.
Divide into 12–16 pieces.
Shape into balls.

7. Place rolls in a greased baking dish.
Let them rise again for 30–45 minutes.

8. Brush with egg wash (optional, for shine).

9. Bake at 375°F (190°C) for 15–18 minutes
or until golden brown.

10. Let cool slightly. Serve warm!

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3 Minute Fudge Recipe

 

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3 MINUTE FUDGE

INGREDIENTS:

• 1 CAN OF SWEETENED CONDENSED MILK
• 3 CUPS SEMI-SWEET CHOCOLATE CHIPS
• 1 TEASPOON VANILLA EXTRACT

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INSTRUCTIONS:

1. IN A MICROWAVE-SAFE BOWL, COMBINE CHOCOLATE CHIPS AND SWEETENED CONDENSED MILK.

2. MICROWAVE FOR ABOUT 1 MINUTE. STIR WELL. CONTINUE IN 30-SECOND INTERVALS UNTIL SMOOTH AND MELTED.

3. STIR IN VANILLA EXTRACT.

4. POUR INTO A LINED OR GREASED PAN. SPREAD EVENLY.

5. CHILL UNTIL SET. CUT INTO SQUARES AND ENJOY!

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VEGETABLE FRITTERS RECIPE

 

INGREDIENTS:

• 2 CUPS SHREDDED CABBAGE
• 1 CUP JULIENNED CARROTS
• 2 EGGS
• 1/2 CUP FLOUR (ADJUST AS NEEDED)
• SALT AND PEPPER TO TASTE
• (OPTIONAL: CHOPPED GREEN ONIONS, GARLIC POWDER, OR HERBS)
• OIL FOR FRYING

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INSTRUCTIONS:

1. IN A LARGE BOWL, COMBINE CABBAGE, CARROTS, AND EGGS. MIX WELL.

2. ADD FLOUR GRADUALLY UNTIL MIXTURE HOLDS TOGETHER. SEASON WITH SALT, PEPPER, AND OPTIONAL FLAVORS.

3. HEAT A LITTLE OIL IN A SKILLET OVER MEDIUM HEAT.

4. SCOOP SPOONFULS INTO PAN, FLATTEN SLIGHTLY, AND FRY 2–3 MINUTES PER SIDE UNTIL GOLDEN BROWN.

5. REMOVE AND DRAIN ON PAPER TOWELS. SERVE HOT.

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